If I could, I would change the treatment and the culture of how we treat hospitality employees. Change the behavior towards the service people at the hotel. Everybody deserves respect and a sense of humanity.
Read MoreTo become a successful chef, the first thing you need to understand food is science. Once you understand the science behind it you can do a lot of tweaking and experimenting
Read MoreGuests are looking for unique experiences, be it culinary, wellness. family fun etc which is curated by Hotels exclusively for the guests. Lot of Hotels have created these unique experiences for which guests are willing to pay.
Read MoreI believe the hospitality workforce has worked as front line workers during such unprecedented times. It is extremely important that they receive due recognition and appreciation. The hospitality professionals work extremely hard throughout the year including the festivals and holiday seasons to curate memorable experiences for the guests. Now, it is the time where the fraternity and consumers must support the sector.
Read MoreThe attitude of taking your cooking as a passion, not profession.
Read MoreEditor: Two things you would like to change in the industry.
Industry needs to start looking at the sustainable operating procedures in a bigger way than what it is right now for customers and employees.
Multiskilling: I want to change the mind-set in terms of functionality of operational departments by introducing the service design concept of multi-skilling rather than specialisation in certain areas.
Read MorePeople still consider the hospitality industry inferior to others or some reasons unknown and this should definitely change.
Read MoreThe most important is your attitude to learn. Also General Knowledge. If you are not aware of what is happening around you, chances are that you may not be aware whats going around you on your job.
Read MoreSuccess doesn’t just find you, you have to go out and get it. Being a chef requires a lot of hard work and determination.
Read MoreSound knowledge, market intelligence, and aligning to demand are critical to success in any industry, more so in hotels. Another very important aspect that is paramount here is Genuine Service Orientation and a Positive Attitude.
Read MoreWhile at Hilton Bangalore, an original composition went on to win an international music contest for Hilton Asia Pacific and while at Hard Rock Hotel Goa, I was the lead guitarist for the in-house rock band for close to 3 years. Both of these were in addition to my day job as a hotel Trainer.
Read MoreI believe Hotel Management colleges should upgrading and start adopting courses that are better suited to industry needs now so that the new-gen doesn’t feel things are different compared to college and real practical life.
Read MoreWe have spent decades mapping customer journeys, ensuring their happiness and satisfaction. Let us spend some time now mapping employee journey, ensuring their happiness and satisfactions. Otherwise, we will have huge problems finding good talent in our industry.
Read MoreMany people believe that being a hotelier is not only a job but a mentality. Many say that it’s not a profession but a philosophy.
Read MoreMy first job as a hospitality person was in the engineering department after that I move to the front office as a Bell Boy.
Read MoreWhat would you like to change in hospitality?
Hiring Process Without Resumes. Focusing solely on human potential and providing employment to anyone willing and able to work. I believe this approach is 100 % possible in Hospitality.
Read MoreFood has always been a form of art of expression to me. I used to draw on surfaces as a kid then and I do it today also but on plates, nothing much has changed.
Read MoreHotel management institutions around need an upgrade! The curriculum is far from reality. I firmly think this mismatch is bringing down a good percentage of Hotel Management graduates to look for a new career field. I would say this needs a serious evolution.
Read MoreI believe the number one thing that will set you apart from everyone else in this industry is “hustle” and “drive”.
Read MoreEditor: What advice would you give to a young culinary student?
Learn basics write and stating the day of carrier don’t be in hurry Have patience and work hard. This industry requires and demands a lot of hard work and quality time of your life,
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Join us as we celebrate National Potato Chip Day! Discover the crunchy history, global flavors, and why this humble snack remains a hospitality superstar in 2026.
“Success as a chef today is defined by a commitment to constant evolution—you must remain a student of your craft while inspiring your team to grow.”- Chef Sidharth Bhardwaj
Revenue is vanity, profit is sanity. While RevPAR (Revenue Per Available Room) remains the heartbeat of the industry, 2026 is teaching us that it’s no longer the only metric that matters. With global growth hitting a pricing ceiling at 1-2%, but the Asia-Pacific region surging ahead at 3-4%, the story is shifting. We’re moving toward TRevPAR (Total RevPAR) and GOPPAR (Gross Operating Profit), because in an era of 'experiential travel,' an empty room doesn't just lose a night's stay—it loses the signature parotta at the bar and the premium spa treatment.
