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 MoreHow clarity, focus, and guest understanding can turn a menu into a stronger business tool
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Subscribe free →Hilton data puts weddings at about 12% of room revenue across South Asia, and above 25% with food and beverage counted. Jefferies expects the wedding calendar to keep expanding. For hotels, the opportunity is the total account, and the risk is the contract. Attrition clauses, block releases and deposit discipline decide whether the biggest celebration of the year is also the most profitable.
Hilton data puts weddings at about 12% of room revenue across South Asia, and above 25% with food and beverage counted. Jefferies expects the wedding calendar to keep expanding. For hotels, the opportunity is the total account, and the risk is the contract. Attrition clauses, block releases and deposit discipline decide whether the biggest celebration of the year is also the most profitable.
The 115-room Tribute Portfolio hotel in Winooski, Greater Burlington, is Marriott’s first property globally designed for all-electric, net-zero energy operations and LEED Platinum certification.
A Hotelivate-Savills report puts Navi Mumbai’s branded hotel pipeline at 3,689 rooms — 2.25 times current stock — led by a JW Marriott, a Radisson Collection and a Hyatt Regency.
The solar-powered Lonavala hotel has marked seven years, with an infinity pool, five room categories, two vegetarian restaurants and banquet lawns in the Sahyadri hills.
Six hotels in Jim Corbett, Haridwar, Rishikesh, Nainital and Kasauli are offering short forest, river and hill breaks from Delhi NCR after Diwali.
Frank Lynch, operations manager at Monarq Motors, on how hotel concierges and rental teams can agree the meeting point, contacts and updates before a guest arrives, so the handoff is not repeated at the door.
