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Investing
in technology: Key to growth
Yesterday's squander of money in gizmos is today's savings
in time. Rajesh Rodrigues converses with hospitality technology
providers to provide a fresh objective to the benefits the
industry can reap.
‘Essence
lies in the freshness of food’
Jitendra Kumar, executive chef, Taj Lands End, Mumbai speaks
to Neeti Mehra on Pure and healthy eating.
Unconventional
accommodation
Underneath the tide of hotels is a growing segment of unconventional
accommodations for travellers. Sanjeev Bhar figures out their
strategy
Defining
the indefinable: Luxury destination resorts
Self-contained is a sparse yet an undisputable description
of a destination resort. Its luxury version, however, defies
the resort stereotype, being a veritable universe unto itself,
discovers Neeti Mehra.
The
draught beer story
Rathish Thambu whispers the beer prayer before narrating the
biography of the draught beer.
From
conception to completion
A new property has to traverse through several stages of planning
with the help of consultants. Praveen K Singh studies the
blueprint to trace a hotel's transformation from the sketch
board to a brick-and-mortar structure.
Frost
bite? Ice wine is more than just frozen grapes
One of the most rapidly growing trends in the world of wine
seems to be with the rise in popularity of ice wines (or eiswein
in German).
‘A
5-star in Navi Mumbai made a lot of sense’
The maxim ‘Time is money’ - pithy as it may - stands
true even today. Abhijit Bose, general manager of the new
The Park Navi Mumbai, explains why it was necessary for Navi
Mumbai to finally get its own five-star property.
In
transition
The annual budget has been met with a lukewarm response from
the growing food service equipment sector . What the government
needs to do is take initiatives to enable smaller players
to grow faster. Sanjeev Bhar analyses the situation.
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