Narendra Prabhu has been associated with the group of hotels like Accor Group and Poppy Group of Hotels. With an experience in various aspects of hotel management – from Restaurant Operations and Revenue Management to Corporate Human Resources and Project management – Narendra is heading Signature Club Resort located in Brigade Orchards, Devanahalli.
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Christopher Koetke currently heads up the campus strategy and industry relations for Kendall College. Previously, he oversaw the culinary arts vertical for the Baltimore based Laureate International Universities which gives him strategic leadership of culinary programs in 12 countries. He spoke to BW Hotelier about the culinary education.
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Chef Arpitha Harish has been working with the Taj Hotels Palaces Resorts Safaris for over 8 years and is currently the Chef de Cuisine Patisserie at Taj Lands End, Mumbai. Arpitha handles bakery and pastry and specialises in chocolaterie, boutique patisserie and traditional house made breads.
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Based on the philosophy of Tajness, Taj Diplomatic Enclave has started the high tea ritual at its Capital Kitchen from 4:30 pm to 6:00 pm. BW Hotelier spoke to Nikita Das, Director PR and Marketing, Taj Diplomatic Enclave, New Delhi who took us to the tour of this ritual.
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The newly appointed Food & Beverage Manager at Sheraton Hyderabad Hotel, Gachibowli, Syed Asad Gauhar will be responsible for day-to-day operations of the F&B unit, achieving revenue targets and driving unique guest experiences at the hotel.
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The recently opened bakery is a self-funded dream project of trio Mitali Sahani, Karan Sahani and Manhar Sabharwal. With the initial investment of Rs 30-35 lakh they started off with a cloud kitchen of only 1,000 sq. ft. which is now over 3,000 sq. ft. multi department kitchen.The business has achieved over 200 per cent growth over the last 20 months
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BW Hotelier spoke to Monica Suri, General Manger Jaipur Marrriot, who expressed her excitement about the launch of nightclub in the pink city soon.
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In the data shared by Fernando Bustamante, it says during 2010-2015 period, the compound annual growth rate in terms of volume was 8.2 per cent, reaching 25 million HL in sales. The projections show a target of 33 million HL by 2020.
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Suhail Kannampilly, COO, The Fern Hotels and Resorts spoke exclusively with BW Hotelier and shared some important numbers of the company, including a very robust growth plan for the coming quarters.
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Already having five outlets of Oudh 1590 and two of Chapter 2 in Calcutta, the brand is ready to open its door in North Calcutta and in Howrah. Starting from 2018, the brand will make its presence felt in Delhi and Mumbai.
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