Celebrate every win – no matter how small. Whether it’s a team member getting a 5-star review or a successful upsell, acknowledge it publicly. This creates a positive culture of appreciation and continuous learning.
Read MoreThe session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.
Read MoreAs events become more immersive and personalized, catering plays a vital role in setting the tone, telling a story, and creating lasting impressions.
We’re seeing catering evolve into a form of event design in itself, where presentation, flavor, service, and ambiance are fully integrated.
Read MoreI truly enjoy mentoring the next generation of hospitality professionals. Whenever I travel to our hotels, I make it a point to engage with the on-ground teams, sharing practical insights and lessons drawn from real-world project challenges and solutions.
Read MoreIt’s not just about the food moreover, it’s about creating an experience that feels authentic and personal. Adventure teaches you to stay calm under pressure and take calculated risks, which helps me make better decisions at BHPL.
Read MoreIn essence, an ideal hospitality professional is someone who combines skill, dedication, and a genuine sense of care.
Read MoreSustainability is not a buzzword—it’s a responsibility. At The Orchid, we align our sales narratives with the hotel’s eco-conscious philosophy.
Read MoreAt dhi Hospitality, we help hotels translate data into practical, forward-thinking strategies, combining analytics with real-world expertise to drive sustainable growth and stronger market positioning.
Read MoreBy combining nature, innovation, and sustainability, your venture can offer luxurious stays that highlight the best of India while contributing to local economies and protecting the environment.
Read MoreConsumers 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.
Read MoreIn 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.
Read MoreSuccess isn’t just about talent; it’s about having the right people in your corner.
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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!
Read MoreTell your story. Photography isn’t just about rooms and lobbies—it’s about mood, atmosphere, and the experience you want guests to imagine.A successful marketing campaign not only drives bookings but also enhances brand perception, fosters guest loyalty, and ensures sustained visibility in a highly competitive industry.
Read MoreStriking the right balance between tradition and innovation is key. Tradition offers familiarity, cultural richness, and authenticity, while innovation introduces creativity, modern techniques, and excitement. Curate experiences that honor the cultural and culinary heritage of each destination.
Read MoreThe 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.
Read MoreIt’s always challenging for IHM to prepare the students as per the expectation of industry. In my opinion, IHM should focus on right attitude for the service, discipline, positive personality development, and improved communication. The knowledge of the relevant subjects, mastering of skills and balanced managerial input to take right decisions at right time.True success is when guests leave with memorable experiences, employees feel valued and I continuously push my own boundaries to innovate and grow.everything hospitality
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