Historically, the development of lodging areas and facilities has mostly been driven by their physical locations, such as at major business/trading hubs, travel ports and tourist centres (railway stations, etc), or in locations lending themselves to defense, such as forts or castles. Today, while property location continues to be a key consideration, hotel design has moved from utilitarian functionality to contemporary aesthetics and experience driven developments engaging the senses.
The hospitality industry has evolved from a basic amenity to a customised individual experience platform where each hotel and restaurant strives to provide a unique experience to its patrons. Indians are travelling internationally and the global experience and exposure has influenced their palettes and sense of style, design and aesthetics immensely. The internet has also opened up doors to learn about different countries and cultures.
Due to increase in alternate accommodation bookings through a variety of digital platforms, hotels face a fierce competition to win customer demand. With a stronger focus on their overall experience, hotel guests today have higher expectations and the ever-evolving landscape of travellers have brought about a slew of changes within the hospitality industry. It is now becoming evident that hotels are reshaping the look, feel and appeal of their properties, using exterior and interior designs as one of their differentiating methods to create unique experiences. Likewise, restaurants are now designed to give a wholesome experience to the diner. The concept is ingrained right from the signage of the space to the upholstery, lights and menus. Spaces are designed based on trends, sustainability and international standards.
هذه القصة مأخوذة من طبعة February 2020 من Express Food & Hospitality.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February 2020 من Express Food & Hospitality.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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Think About Where The Market Is Headed, Prepare For Tomorrow, And Move Fast
Chander Baljee, CMD, Royal Orchid & Regenta Hotels is a veteran hospitality thought leader and an expert on owned, leased, managed and franchised hotel models. His success story features in a book titled ‘Stay Hungry Stay Foolish’ which follows the professional journey of 25 IIM Ahmedabad entrepreneurs. In an exclusive interview with Steena Joy, he elucidates on the changing hospitality landscape, the demand for industry status and advises hoteliers to boldly venture into newer segments, try new niches and create new experiences.
Industry experts laud Centre's decision to boost infra and tourism sector in Union Budget for FY 2020-21
THE UNION BUDGET for FY2020-21 focused on three key themes - aspiring India, economic development and caring society.
Impact of automated revenue management system using Artificial Intelligence in hotels
It is time that concepts like Artificial Intelligence and machine learning also enter the field of marketing and pricing, and not just directly relating to enhancing superior guest experience, says Siddharth Goenka, founder, Aiosell Technologies.
Overcoming the barriers to Hospitality 4.0
As the world moves towards the Fourth Industrial Revolution, more advanced technologies are being utilised today with the goal of improving productivity across industries. However, revolutionary change does not occur overnight and there remain barriers in ensuring the smooth transition to Industry 4.0, says Martyn Cox, event director, FHA - HoReCa
INDIA'S FOOD PROCESSING SECTOR: COMING OF AGE
India's move to allow 100 per cent FDI in food processing, has already attracted US$ 463.44 million in the first half of the current fiscal and is expected to reach upto US$ 1200 million by end of the year.In this AAHAR Special, we take a look at some of the growing players in this sector
'MY PRIME AIM IS TO SPREAD INDIAN CUISINE ABROAD THROUGH VARIOUS EVENTS AND DINNERS'
Chef Sultan Mohideen recently joined Signum Hotels and Resorts as the grand master chef. He has also won many awards including the National Tourism Award in 2014 from Ex-President of India, Pranab Mukherjee and has also served Superstar Rajni Kanth in 1996. In conversation with Akshay Nayak, Chef Mohideen highlights his efforts in revisiting and promoting Indian cuisine
'I TOOK A WEEKEND JOB AS A COMMIS CHEF AND ITALL STARTED FROM THERE'
Starting his career under the guidance of Gary Rhodes, Michelin star Chef Gary Foulkes has since worked with a whole series of acclaimed chefs including John Campbell, The Vineyard at Stockcross; Richard Neat and also William Drabble at the Aubergine in Chelsea. During his twocity tour of India with All Things Nice to host a dinner in Mumbai and Delhi, Chef Foulkes spoke about his timeline of career in the culinary arts sphere
'WE STILL NEED MORE FEMALE LEADERS ESPECIALLY IN INDIA AND SOUTH ASIA'
Being well versed with Accor’s processes and systems in sales, marketing and distribution, Kerrie Hannaford, VP- commercial, Accor India & South Asia, strives to integrate and capitalise on the current team strengths to Accor in the best interest of their hotels network in India. In an interview with Akshay Nayak, Hannaford reiterates that the Indian hospitality industry still needs more female leaders
NEW KIDS ON THE BLOCK
Sarovar Hotels & Resorts
Express Food & Hospitality's Atithi Devo Bhava Confex Series debuts in Pune
INDIA’S FOREMOST hospitality trade publication by The Indian Express Group, Express Food & Hospitality’s new initiative, The Atithi Devo Bhava Confex Series, debuted in Pune recently.
