Engaging Hotel Associates in the New Normal by Mr. Rakesh Katyayani

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Engaging Hotel Associates in the New Normal by Mr. Rakesh Katyayani

The most challenging task for hospitality leaders would be to keep their associates engaged as we exit lockdowns. Mr. Rakesh Katyayani denotes that due to a reduced workforce, the risk of employees disengaging from routine tasks raises the possibility of heightened work pressure. This article advocates that industry leaders must keep their employees motivated and engaged in achieving sustainable results.

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Evolution of Technology the way forward for Hospitality by Anand Singh Marwad

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Evolution of Technology the way forward for Hospitality by Anand Singh Marwad

It is critical for hospitality industry to pivot itself and embrace technology with open arms to address human needs for social connections and personal safety . While, the industry has shown its dynamic capabilities by its agile response during the pandemic which inspires a lot of confidence in its ability to be able to be a part of the change to be able to move forward.

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Minimizing Food Handling – A Secure Food Production Practice by Chef Anant Bhamkar

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Minimizing Food Handling – A Secure Food Production Practice by Chef Anant Bhamkar

Due to the pandemic, consumer confidence and willingness to dine out has experienced a major slump. Today, more than ever, creating trust in the minds of the consumers about the safety of operations in the establishment is critical for them to return. Chef Anant Bhamkar shares his opinion on Food production operations. And in this article, he advises food entrepreneurs and managers to demonstrate practices ensuring lesser food handling, preventing contact transmission, and ensuring food safety.

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Renewing Facilities Planning & Design in Optimizing Kitchen Operations

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Renewing Facilities Planning & Design in Optimizing Kitchen Operations

Back-end operations and Kitchen planning in restaurants continue to be compromised due to a lack of technical expertise. In this article, Chef Samir Mulaokar emphasises the importance of Facilities planning and Kitchen Design for achieving greater business yield.

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