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With the newly launched Klub Karma, Ashwani Khurana expects to promote the property as fresh and new. "In just four months of operations of the Klub we are already seeing a lot of interest and excitement from people who are coming and visiting the property,” he says.
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It's never been more important for restaurants to embrace new technology. Of course, there’s greater competition in today’s fast paced, modern world and we all need to get our message across quickly and constantly strive to improve performance.
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“We have four properties in Goa and one each in Rajasthan and Kerala. Right now we are re-focusing on India and have exciting expansion plans on the cards, which include setting up two more properties a year, for the next five years,” said John Spence, Founder and Chairman of Karma Group in an exclusive conversation with BW Hotelier.
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The way digital age customers purchase and consume hospitality services is changing dramatically, forcing the hospitality industry to transform its offerings, products, services and infrastructure.
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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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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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GBCI for the first time is bringing their annual Greenbuild conference to India which be held from 2nd to 5th November, 2017 at Bombay Exhibition Center (NESCO), Mumbai.
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Taj Dubai plans to go up from 296 rooms to over 300. The hotel chain is also looking at Bahrain as well as Mecca for further expansion in the region, according to Ranjit Phillipose, General Manager, Taj Dubai.
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