Pushing the alternative accommodation industry beyond its boundaries

When it comes to small partners entering the business, they face stiff competition from big hotel chains and property owners that have a strong foothold in the market. There is need for a level playing field for these partners, says Ritu Mehrotra, country manager, India, Sri Lanka and Maldives at Booking.com

THE GLOCALISATION OF FOOD

The F&B industry is at the cusp of significant transitions, primarily led by dietary assessments and re-assessments by new age customers, says Xenia Lam, F&B manager, Taj Holiday Village Resort & Spa, Goa

PRODUCT TRACKER

PRODUCT TRACKER

NEW KIDS ON THE BLOCK

NEW KIDS ON THE BLOCK

Express Food & Hospitality brings Great Indian Culinary Challenge to Dehradun

Express Food & Hospitality brings Great Indian Culinary Challenge to Dehradun

Converting challenges into opportunities

Vineet Verma, CEO & executive director, Brigade Hospitality Services, notes the many tailwinds that would help hoteliers boost their business given the dynamic environment in which the sector thrives in India

'WSET IS EXCITED TO TAKE WINE EDUCATION TO NEWER LEVELS IN INDIA'

In an exclusive interview, Ian Harris, CEO, WSET (Wine & Spirits Education Trust) shares with Steena Joy his insights on the wine education industry in India and why WSET has chalked out a five-year business plan for the country

'WE ATTHE HAPPY HIGH PRIDE OURSELVES IN BEING THE MAJOR SHAKERS AND MOVERS IN THE WINE AND SPIRIT INDUSTRY'

The Happy High is a wine & spirit education and consulting firm founded by Ajit Balgi in 2014. The firm works with hotels on staff training and bar menu development; liquor companies for trade and consumer advocacy; country wine and spirit boards on building awareness about a liquor category or brand, and with importers on wine selection and wine tasting. Balgi spoke to Akshay Nayak to unfold The Happy High's deep rooted motto of exuding quality wine & spirit education in India

How ITC Is Spearheading Planet Positive Luxury Experiences

From water conservation to waste management, elimination of single-use plastic to radiation free hotels, ITC Hotels has been adapting sustainable practices for over two decades. H C Vinayaka, VP, Technical, EHS & Sustainability at ITC Hotels writes about the many initiatives taken by the group adhering to their brand motto - Responsible Luxury

‘I Knew My Innovation Of Presenting Desserts Vertically Would Be A Global Sensation'

Co-curating the Guinness World Records-listed most expensive limited edition chocolate, Fabelle Trinity – Truffles Extraordinaire, Michelin Star Chef Philippe Conticini is credited for numerous innovations over the past three decades, the most popular one being the verrines way back in 1994, which display dishes vertically in transparent glass. At the unveiling event of Fabelle Trinity at ITC Grand Central Mumbai, Chef Conticini spoke with Akshay Nayak about his journey in the culinary world

Kitchen Equipment 2.0

The commercial kitchen equipment industry is in revolutionary mode, with cutting edge technology like the Internet of Things (IoT) helping chefs in achieving consistency and less dependency on manual work. Akshay Nayak spoke to industry experts to get their insights on kitchen equipment 2.0

Ballentine's Is Globally Recognised For Its Smooth Character: Lewis Anderson

The Little Easy, the popular restaurant in Mumbai recently hosted the city's maiden Ballantine's Bar Takeover - the cult range of blended premium scotch whisky, under the able mentorship of Lewis Anderson, brand ambassador - north and west of India, Ballantine’s. Anderson in conversation with Akshay Nayak explains why Ballantine's is a versatile whisky

'Once You Wear The Chef Coat, Gender Should Cease To Matter'

In an exclusive interview with Steena Joy, Chef Manisha Bhasin, corporate chef, ITC Hotels & WelcomHotels speaks about her journey as an ITC chef and how it has empowered her to delve deeper into the world of food

Housekeepers Connect: Man v/s Robots

At the Housekeepers Connect during the 38th edition of EF&H Expo in Hyderabad, exceutive housekeepers of leading hotel brands shared that while technology can assist in routine housekeeping functions, the human touch is

Power of Purchase: Procurement Challenges In Hyderabad

Procurement professionals of leading hotel brands in Hyderabad gathered at the 38th edition of EF&H Expo to speak on the challenges associated with procurement of materials in the metro city of Hyderabad

GMs Conclave: Hyderabad Needs To Develop As An Experiential MICE Village

The City of Hyderabad has seen infrastructural development, rising room inventory and convention and exhibition spaces being set up across the city. At Express Food & Hospitality Expo Hyderabad, general managers of leading hotels in the city describe the roadmap for the destination as a MICE market

EF&H HYDERABAD 2019: CONNECTING TO INDUSTRY STAKEHOLDERS

The 38th edition of Express Food & Hospitality Expo, held at Hitex Exhibition Centre, Hyderabad, from September 24 to 26, 2019 witnessed the who’s who of the food and hospitality industry visiting the tradeshow By EF&H Staff Hyderabad

GMs Conclave: Ironing out the industry's manpower challenge

General managers of renowned international and national brands, in a roundtable discussion on ‘The Manpower Challenge’ voice the key solutions to plug the attrition rates faced by the industry.

Chef's Knowledge Exchange: A modern twist to traditional cuisine

While giving a modern appeal to a traditional dish, it is important to maintain the dish's core purpose and authentic taste. This was the view expressed by executive chefs of leading hotels in Hyderabad at the Chef's Knowledge Exchange on the fisrt day of Express Food & Hospitality Expo at Hitex recently By Akshay Nayak

Water-Positive Approach

While the world is faced with water scarcity, reasons of which are poor rainwater harvesting tools, inefficient wastewater treatment and reluctant management of potable water, ironically, the hospitality industry in India is striving to not only be self-sufficient but also water-positive i.e. to give back water to the environment.

The Rise Of Hyderabad's Bakery Market

Hyderabad, the city of Nizams popularly known for its palaces and touristic destinations, has been interestingly, celebrated for its cuisine across the country and globally too. Apart from the perennial favourites - Hyderabadi biryani, Hyderabadi Haleem, and varieties of Irani chai, the city is also famous for its bakeries which have been rolling out tonnes of Osmania biscuits, Nan Khatai and Bun Maska for decades. Akshay Nayak delves into the bakery market in Hyderabad to uncover its secrets

Smart Water Management: The Kamat Hotels' Way

Vishal Kamat writes about the various practices that Kamat Hotels follows to be one of the premier water positive brands in the Indian hospitality industry

Rum Of Versatility

Bacardi's premium rum Ocho recently paved its way into the Indian shores. In conversation with Akshay Nayak, Mitchell Kai Lum, brand ambassador – Bacardi Rums, South East Asia underlines Ocho's versatility for a wide range of cocktails and Bacardi’s quest to leverage premium rum consumption in India

Retail Revolution - Trends Fueling The Transformation Of Hoteliers Into Retailers

Sabre, a leading global travel technology company, recently unveiled a report titled 'Retail Revolution' entailing the current trends in the global hospitality industry which has led to transformation of hoteliers into retailers. Express Food & Hospitality, over a series, presents excerpts from the report

Palatial Indulgence In Karnal

In the historic state of Karnal, Haryana, Noor Mahal, opened in 2012, is the picturesque fivestar hotel pampering guests with all-round palatial hospitality. Akshay Nayak writes on the amenities at the hotel that make the stay experiential

Intellistay Hotels To Record Turnover Of Rs 10 Mn, Will Open 17 Hotels In FY20

COMING FROM a background of family business which didn’t have to change for 20-30 years, in the few years that Prashanth Rao Aroor, CEO MD & cofounder, Intellistay Hotels, has been in the hospitality business, he recalls that the world changes really fast to which corporates need to adapt to soon.

Hospitality Business In The Land Of The Nizams

As Express Food & Hospitality Expo gets set to roll out in Hyderabad, General Managers of leading hotels in the city and industry associations like TSHA and HRATS share their insights on the hospitality market here

Food Waste Management At Airports

Gaurav Dewan, COO and business head, Travel Food Services opines that the onus of looking into waste management at airports is not just on government bodies but also the private players who today are prominent in the travel food industry

Bonn To Win

Founded way back in 1985 by the visionary Manjit Singh, Ludhiana-based Bonn Group of Industries today produces a variety of bakery products including breads, biscuits, cakes and cookies that are not only sold in India but in the international markets as well. Steena Joy explores how this small scale company became a pioneer in starting production of cookies on an industrial scale in India and how it is adapting to the health conscious millennial generation

An Idea Takes Root

An IIM-B alumnus and an advertising/marketing veteran, S Madhusudhan quit his job and took to farming. Applying several management techniques to improve current agricultural practices, he founded back2basics for cultivating organic produce for both retail and home consumers. This is his story.