UNICUP COMPANY CEO Kyunghan Bae on what happens after an AI-drafted reply leaves the screen: checking the promise, naming an owner and closing the request in café and restaurant teams.

DigiPlate founder Jamie Carmichael sets out a monthly 15-minute checklist for hotels to test every QR, NFC and feedback link as a guest would — before quiet link failures reach hundreds of stays.

Vedant Kedia of Mount Everest Breweries Ltd on how chai, coffee and beer o’clock moments are shaping India’s beverage culture, and why occasions matter as much as products.

Drawing on years in Front Office operations, Gagandeep Singh Chawla argues that upset guests want ownership before compensation, and explains how hotel teams can recover service well.

Marty McDaniel, CHA, argues that the P&L is usually the last place an operating problem shows up, and explains the leading indicators hotel operators should watch before month-end.

Hyatt has opened The Clayfield, a boutique wine-and-wellness hotel in Niagara-on-the-Lake, Canada, in The Unbound Collection by Hyatt, with a rooftop patio, the restaurant Terrain and a clay-focused spa.

Founded by Chef Tejasvi Chandela, Jaipur patisserie Dzurt pairs classical French pastry technique with Indian flavours, and is offering curated festive gifting boxes this season.

Aflatoon by SOCIAL, the delivery-first North Indian brand from Impresario’s House of SOCIAL, is now available across Mumbai on Swiggy and Zomato.

Pan-Asian restaurant FOO has opened its fourth Bengaluru restaurant, and first in Whitefield, at Essensai 067, with 97 covers, interiors by Sarah Sham and an outdoor pergola with a DJ console.

Cygnett Hotels & Resorts has signed a 114-key Cygnett Resort near Kainchi Dham in Nainital, to be developed with Suri Developers within walking distance of Neem Karoli Baba’s ashram.

Novotel Visakhapatnam Varun Beach has reopened its all-day dining restaurant, The Square, with refreshed interiors, an expanded multi-cuisine buffet, live counters and a dedicated Andhra section.

For World Wildlife Week, The Serai Resorts is highlighting guided birding and naturalist-led experiences at its resorts in Chikmagalur, Bandipur and Kabini.

From 10 October 2026, Prego at The Westin Hyderabad Mindspace serves a new menu of handmade pasta, artisanal pizzas, slow-cooked classics and tableside rituals.

Kuda Villingili Resort Maldives has earned its third consecutive Green Globe Certification, underlining ongoing work on island operations, marine conservation and community wellbeing.

Druma, a new 60-cover vegetarian restaurant in Jayanagar, Bengaluru, puts produce first with a menu spanning Indian, South Indian, Pan Asian and global influences.

Vienna House by Wyndham has opened Vienna House by Wyndham Frankfurt South, a 104-room full-service lifestyle hotel in Frankfurt’s Sachsenhausen district on the south bank of the Main.

UNICUP COMPANY CEO Kyunghan Bae on what happens after an AI-drafted reply leaves the screen: checking the promise, naming an owner and closing the request in café and restaurant teams.

New Chinese dining concept InChi, which pairs Cantonese balance with Sichuan heat, has opened its first outlet at BGRE’s WorldMark Gurugram.

Wyndham Hotels & Resorts has introduced Dolce Nova, an upper-upscale lifestyle extension of Dolce Hotels & Resorts inspired by the Italian idea of il dolce far niente.

Mumbai-based nutrition brand Foodstrong has signed actor Sara Ali Khan as brand ambassador as it builds for “everyday athletes”, with women at the centre of its next chapter.

DigiPlate founder Jamie Carmichael sets out a monthly 15-minute checklist for hotels to test every QR, NFC and feedback link as a guest would — before quiet link failures reach hundreds of stays.

OZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO won top titles at the 33rd World Travel Awards, extending a run of Maldives and Indian Ocean villa resort honours for THE OZEN COLLECTION.

Vedant Kedia of Mount Everest Breweries Ltd on how chai, coffee and beer o’clock moments are shaping India’s beverage culture, and why occasions matter as much as products.

Drawing on years in Front Office operations, Gagandeep Singh Chawla argues that upset guests want ownership before compensation, and explains how hotel teams can recover service well.

Marty McDaniel, CHA, argues that the P&L is usually the last place an operating problem shows up, and explains the leading indicators hotel operators should watch before month-end.

With its new Kamala Mills taproom, Mumbai's Berlin Brew is building systems for consistency as it works towards around 20 outlets, pairing Berlin beer styles with Indian ingredients.