Consumers demand personalized dining experiences, customization based on taste preferences, dietary habits, and convenience. Chefs must continuously adapt, fine-tune their skills, and create handcrafted, memorable gourmet flavors. The ability to balance innovation with consistency is key.

In the early days, I was just passionate—I wasn’t yet experienced. I trusted the wrong advisors, hired the wrong teams, spent money where I shouldn’t have, and ignored my gut. The result? A heavy financial hit and a lot of emotional turmoil. But those were also the most powerful years of learning.

Success isn’t just about talent; it’s about having the right people in your corner.

Hospitality today is undergoing a significant transformation from product-centric to emotionally resonant experiences. Guests no longer seek mere accommodation; they desire belonging, identity, and emotional connection.

Say cheers to NATURAL & NO to CHEMICALS!

The biggest challenge all the hospitality brands face today is how to stand out and be unique in this crowded market and also ensuring that digital marketing actually brings in conversions for them.

"Travelers are increasingly seeking experiences that rejuvenate and inspire. Wellness is merging with tourism, and cultural authenticity has a profound healing effect" Read the full interview >

I wanted to create a platform that could connect people in meaningful ways while ensuring that both travelers and property owners had an exceptional experience.

Each experience is designed to provide adventure without compromising on the elements of luxury that our clientele expects. Our goal is to strike the perfect balance between thrill and elegance, ensuring that our clients not only feel secure but also pampered.

The shift towards experiential travel is another trend that will redefine hospitality. Today’s travelers are increasingly looking for authentic, immersive experiences that connect them with the local culture and environment. This trend will continue to grow, pushing hotels to offer more personalized, location-specific experiences.

My journey in the hospitality industry is deeply rooted in a passion for service excellence and a commitment to our family's entrepreneurial legacy. At The Fern, Goregaon, I've embraced these values to shape a vision centered on quality and sustainability.

I am India's first Corporate Executive Chef for an Indian cruise line. 

In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.

In a conversation with Hospemag, Gaurav Bhardwaj, the proprietor of BENO, a distinctive breakfast café-bar located in Benaulim, a coastal village in South Goa, reveals insights into his careful curation of India’s largest gin bar at BENO. He discusses the process of putting together and showcasing the various gin brands at the bar, the uniqueness of the breakfast café-bar concept, the diverse menu and how these factors position BENO as a formidable player in Goa’s culinary scene.

Homemade and handpicked ingredients have become our identity in the process of balancing healthy options and top-notch taste. We prioritize quality ingredients, culinary innovation, and a cozy cafe ambiance.

Arjun Waney and Danny Meyer, I admire them the most. Arjun and Danny are more than just restaurateurs – they’re architects of experiences.

Having a diverse range of employees is one common factor in our company yet we stand no discrimination or bias against any. Everyone is equally treated from HODs to Front desk executives, female staff members, or any individual working with us is merely appointed on the basis of their credibility.

The future of hotel revenue management hinges on data driven strategies, personalization, automation, and advanced analytics will undoubtedly shape the industry. Hotels that harness the potential of these trends will not only optimize revenue streams but also elevate guest experiences.