A great menu does more than sell dishes—it shapes the guest experience. Paul-Edouard Gillard, Director of Food & Beverage at Meliá Pattaya Hotel, shares how storytelling, menu psychology, profitability and cultural rituals can transform a restaurant menu into a powerful experience that guests remember.
Read MoreChef Billy of Meliá Chiang Mai explores how focused menu design, seasonal ingredients, culinary storytelling, sustainability, technology, and guest experience can create menus that deliver both commercial value and lasting memories.
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India now has more MICHELIN Key hotels than any other country in the Middle East, Africa and India selection. For owners and operators, the more useful question is what it took to get there, and what it will take to stay by Prabhjot Bedi, Founder and CEO, Eclat Hospitality
Sterling Holiday Resorts has committed ₹2.25 crore to dialysis infrastructure across 19 hospitals in seven states, largely in Tier II and Tier III towns.
Rota changes made after an employee complaint need a clear reason, a second review and follow-up, says employment attorney George S. Azadian.
