“Humility and consistency are the unsung ingredients that make a chef last in this industry.” - Chef Shriram Rajendran

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.

The 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.

As 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.

It’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.

At 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.

By 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.

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.

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.

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.

Let’s be honest, nothing really prepares you for hospitality until you’re in it. Every twist and turn taught me something new, like how to keep calm when things go sideways or how to turn a hiccup into a win for the guests.

My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'

If it's not the passion driving you don't get into it, as it looks all rosy from the outside but it's not - you have to listen to all customers and keep tweaking things to ensure all your customers are happy. In the food space the customer is always king

Our venue becomes more than just a place to visit, it becomes a vibrant community hub where everyone feels valued and part of something special.

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.