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A
smooth drive
The car rental market in India is highly unorganised with
innumerable players enjoying a share of the pie. Chetan Kapoor
finds out what is driving this business
Going
for a mix
Due to rising land prices, hotels are today adopting concrete
business models for quick returns and are therefore going
for mixed-use developments. By Praveen K Singh
The
tipping point
Once a service is rendered, it is upto the customer whether
they wish to be generous enough to offer a tip to the service
personnel or not. But how does the organisation deal with
tipping? By Sanjeev Bhar
More
than an IT hub
"While other cities are about to reach their saturation
point, Hyderabad still has a long way to go," says Ashok
Tanna, F&B manager of The Manohar, Hyderabad. By Rupkamal
Sarma
Supporting
traditional artisans
'Keep
the element of surprise'
Jubin Katar, corporate executive chef of standalone restaurant
Lazeez Affaire, believes that the element of surprise is key
to success, whether one is building a new kitchen team or
innovating a menu. By Sanjeev Bhar
Opening
vistas
The F&B market in India is on the brink of a sea change.
In the coming years, there will be an increasing demand for
regional cuisine, a fact that is already visible, with the
number of restaurants opening up at every nook and corner
serving regional cuisines such as Malvani, Goan, Mangalorean,
Bengali, Keralite, etc.
Barley
wine and cigars: A dynamic duo
Barley wine is often used for celebratory occasions and just
like good ol' cigars, it gets better with age. By Jennifer
Jordan
A
brew that cheers
Bangalore, with its vibrant youth culture, was one of the
first cities to usher in the coffee revolution in a nation
that prides itself for the tea it produces. We take a closer
look at the city's coffee culture. By Gayatri Vijaykumar
Fast
forward to slow food
A hotel in Kolkata recently celebrated a few days of exclusively
vegetarian fare along with an NGO to promote vegetarianism.
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