Wendor Unveils Next-Gen Innovative Vending Machines and Smart Lockers at AAHAR 2025

New Delhi, March 2025 – Wendor, one of India’s leading smart vending solutions provider, is set to revolutionize the food and beverage industry at AAHAR 2025 with the launch of its innovative vending machines and smart lockers. The company is showcasing its state-of-the-art vending machines and smart lockers at Stall No. 14G-09, Hall No. 14, Bharat Mandapam, New Delhi, which started on 4th March and will continue till 8th March 2025, from 10 a.m. onwards. With a focus on affordability, speed, and advanced technology, the new machines will demonstrate innovative use cases for brands across industries, from beverages and personal care to toys and frozen food.

The company’s AI-driven vending machines which are World’s first AI based vending machine and smart lockers are designed to enhance operational efficiency while meeting the evolving needs of modern retail spaces, corporate offices, and public locations.

Lakshit Anand, Co-Founder & CEO of Wendor, said, "Our mission is to make vending solutions, smarter, faster, and more accessible. At Wendor, we believe technology should maximize everyday convenience, and the essence of technology is not only about vending; it believes in transforming the experience of accessing any product without hassles. We contribute smart automation to create an intelligent and seamless retail experience, thereby catering to the modern consumers with their evolving needs. AAHAR 2025 will be the perfect plan to introduce these innovations; we're very excited to bring the future of automated retail."

Wendor is launching a groundbreaking vending machine, ‘Phoenix’, India’s fastest beverage vending machine. Inspired by vending technology used in Japan, this vending machines ensures rapid dispensing and unparalleled efficiency for high-traffic locations. This high capacity and power efficient vending machine is designed to cater to the growing demand for quick, hassle-free beverage dispensing in areas such as metro stations, corporate offices, and public spaces. As India’s only no-fizz vending machine, it guarantees a smooth beverage experience, making it an ideal solution for businesses and public infrastructure. Wendor has already secured its first sale to a leading beverage brand, marking a significant milestone in the industry.

Also debuting at AAHAR 2025 is ‘Orion’ designed to be the most affordable in India. Orion will no longer utilize built-in touch screens like most vending machines but will now focus on expediting the user interface by integrating it on mobile devices. Customers scan a QR code, open a web interface to select their product, and pay seamlessly via Google Pay or other UPI methods. Available in both ambient and refrigerated models, the company is giving special launch offer at AAHAR. The ambient version is priced competitively at ₹79,999 (excluding GST) and ₹99,999 (excluding GST) for the refrigerated variant, valid only if bookings are made during event.

In addition to vending machines, Wendor is unveiling three new smart locker solutions ‘Apollo Series’ with new features at event:

Vending Locker – The newly launched vending locker is designed to accommodate products that may not fit within traditional vending machines due to their shape or size. Products of transitionally smaller sizes such as soft toys and board games can access vending lockers while allowing brands a unique opportunity to sell unconventional products via an automatic stock delivery mechanism.

Luggage Locker – Designed for locations like temples and gurudwaras (for shoe storage), factories (for phone submission), cinemas, amusement parks, supermarket, museum and malls, this locker offers three access methods: face recognition, mobile-based key entry, and a unique pickup code. It ensures safe and secure storage for customer belongings.

Delivery Pickup Locker – Delivery Pickup Locker provides a contact-less delivery solution for all last-mile deliveries for services like Zomato, Amazon, and Blinkit. This innovation is largely beneficial for quick commerce and is the most preferred and efficient locker used in China in restaurants, residential complexes, and office buildings.

Along with the new launches, the company is also demonstrating diverse vending solutions including Ice Cream Vending Machines, designed to dispense frozen treats with precision and efficiency. Wendor will showcase diversified automated retail solutions to different product categories to provide seamless and innovative consumer experiences. With these latest innovations, Wendor continues to set new benchmarks in automated retail, providing businesses with efficient, cost-effective, and tech-driven solutions.

ENO by the Sea: Goa's Newest Coastal Luxury Destination Opens in Vagator

Blending Santorini's Timeless Aesthetic with Goa's Vibrant Charm, ZENO by the Sea Debuts as a Multicuisine and Architectural Marvel on Ozran Beach

Nestled along the scenic Ozran Beach in Vagator, ZENO by the Sea has officially opened its doors, offering a reimagined seaside dining experience spread across 10,000 sq. ft. This extraordinary destination seamlessly blends Santorini-inspired elegance with Goa’s vibrant coastal charm, combining stunning architectural design by Tenzin Design Studio and a globally inspired menu to create an unparalleled haven for food enthusiasts, design aficionados, and cocktail lovers seeking a unique seaside retreat in North Goa.

ZENO by the Sea draws inspiration from the iconic aesthetics of Santorini, transforming its crisp whites and serene blues with earthy tones and textures that echo Goa’s natural beauty. The result is a space where traditional Cycladic charm meets Goan vibrancy, creating an ambiance that feels both luxurious and inviting. Designed with reclaimed teak, woven rattan, and textured stone inlays, the restaurant effortlessly merges contemporary sophistication with the serene rhythms of its beachfront location.

This newest seaside sanctuary offers an elevated experience of evolved multicuisine dining with a tapas-style menu curated by Celebrity Chef Nishant Chaubey. Inspired by Chef Chaubey’s travels across Europe, Southeast Asia, and India, the menu features a variety of signature dishes, including Mini Koobideh, Truffle Mushroom Cream Cheese, and Korean chicken wings, all complemented by innovative beverages. The menu achieves a harmonious blend of comforting classics and bold flavors, featuring Indian favorites such as Galouti Kebabs and Nihari, ensuring there’s something for everyone to enjoy.

Enhancing the dining experience further, ZENO’s cocktail program introduces an innovative selection of signature drinks that perfectly pair with the flavors of the menu. Guests can indulge in creations like Blind Date, a bold whisky-based cocktail; Toxin Protocol, a tequila-infused delight; Perfect Pair, a refreshing gin creation; Hot Asian, a spicy vodka-infused blend; and Purple Rain, a rum-based tropical indulgence. Each cocktail is thoughtfully designed to reflect ZENO’s philosophy of blending creativity with authenticity.

Commenting on the launch, Zuheb, Zaman and Amaan, Co-owners of ZENO, said, “ZENO by the Sea is a seamless blend of architecture, nature, and culinary excellence. Our vision is to offer guests an extraordinary seaside experience where they can unwind and embrace the beauty of Goa while indulging in globally inspired flavors. Whether savoring an innovative cocktail on the terrace or simply listening to the calming rhythm of the waves, we want every guest to create their own cherished moments.’’

Ingredient Ideology | Going The Green Way…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Spinach as we all know is one of the most beneficial green leafy vegetables available around us and is iron-packed besides being a nutritionally essential part of our diets and cuisines, the importance of having spinach is pretty old and has been highlighted from the time we saw it as the favorite of popeye the sailor man to many other ways it was endorsed over the years. The need for using spinach is all the more vital these days to keep our immunity levels high and iron getting into our system regularly to fight this pandemic.

Most people find cooking with spinach not very exciting due to limitations in finding ways of doing it differently while the most popular all-time favorites being palak paneer, saag wala mutton, aloo palak ki sabzi, mushroom palak masala etc. there is a lot more we can try with this green wonder of goodness. From a palak aur badam ka shorba to a desi palak pasta dum pulao, tempered spinach curd rice mavedaar palak aur Nariyal ke samose, soya palak ke paranthey, ande ka palak wala funda and more!

Here are a few simple, healthy and interesting ways with Spinach:

Recipe-1] DESI PALAK AUR PASTA KA BAKE

Ingredients:

Spinach- 1 bunch cleaned and blanched for 3-4 mins in boiling water, place in cold water and puree the same.

Spaghetti or any pasta of your choice- 120 gms boiled.

Olive oil/ butter- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Fresh basil leaves- 3-4 no.

Chili flakes- 1 tsp

Garam masala powder-1 /2 tsp

Kasuri methi-1 tsp

White sauce- 1 and a half cup

Grated cheese- 2 tbsp.

Assorted veggies- carrots/beans/ peas/ broccoli/sweet potatoes etc can be added to this baked dish cut them into smaller pieces and precook them by blanching/steaming etc before adding them here.

For non-veg options: add boiled chicken cubes, sliced chicken tikka, seekh kabab pieces, boiled eggs, tuna fish, roast sliced meat etc.

Method:

1. Prepare all the ingredients are per the above recipe list.

2. Heat oil or butter in a pan add in the garlic and onion and saute for 1 min, add in the assorted veggies of your choice and seasonings, herbs, chili flakes, kasuri methi and garam masala, give it a nice mix and allow to cook for 2-3 mins on medium flame.

3. Now add in the spinach puree mix it well and add the pasta ensure it is not too long in size and can be cut into smaller pieces in case of spaghetti.

4. Cook the entire mix well on a medium flame add in the white sauce and basil leaves get it all to a boil, and turn off the flame.

5. Pre-heat the oven to 180 degrees Celsius and grease a baking dish and pour the mixture into it, top with grated cheese and bake for 20-25 mins and cut into squared or wedges and serve hot with masala garlic bread or crispy toasted cheese kulcha toasties.

Recipe- 2] ADRAKI PALAK AUR MAKKAI

Ingredients

Spinach- 1 bunch cleaned washed and blanched in boiling water for 3-4 mins refreshed with cold water and puree.

Boiled American corn- 1 cup

Green capsicum- 1 small chopped

Ginger- 2 tsp chopped

Dry red chili- 2 no

Oil/ghee- 2 tsp

Jeera- 1 tsp

Green chilies- 2 tsp chop

Bayleaf- 2 no

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Kasuri methi-1 tsp

Dhaniya powder-1 tsp

Water- ½ cup

Tomato puree- 2- 3 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2 Heat oil/ghee add in the Bayleaf, jeera and red chili and allow to flavor the oil.

3. Next we add in the capsicums and ginger and saute for 1 minute add little water and continue cooking.

4. Add in the corn and all powdered spices, tomato puree and salt to taste, bhunao it well for 2 mins.

5. Now add in the spinach puree and mix it well, add kasuri methi and garam masala powder if desired and allow to simmer for 4-5 mins.

6. Serve hot garnished with fried red chili or ginger juliennes, serve with roti/ phulkas.

Recipe-3] FLORENTINE FRIED RICE

Ingredients:

Spinach-1 bunch cleaned, washed and blanched in boiling water for 3-4 mins refreshed in cold water and puree.

Brown rice/white rice- 2 cups cooked

Oil/ butter- 2 tsp

Cinnamon stick- 1-inch piece

Bayleaf- 2 no

Onion-1 no sliced

Garlic- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Yellow capsicum- 1 small cut into small cubes

Celery- 2 stalks, cut into small pieces

Boiled American corn-1/4 cup

Tomato -1 small chopped

Green chili sauce- 2 tsp

Soy sauce- 1 tsp

Grated cheese- 2 tbsp.

Mixed herbs- ½ tsp

Chili flakes- 1 tsp

Water-1/4 cup

Peanut butter-2 tsp

Fresh coriander/basil/mint- 2 tbsp.

Assorted veggies of your choice can be added as well.

Assorted choice of non-veg like chicken/sausages/ eggs/ fish and prawns can also be added to the rice preparation.

Method:

1. Prepare all the ingredients for the recipe as above.

2. Pre-cook the brown rice or can use leftover white rice too.

3. Heat oil/butter in a pan add in the whole spices, add in the garlic, chilies and onion, tomato and give it a nice saute.

4. Add in the assorted veggies, yellow capsicums, celery etc and saute them well, add in the seasonings, herbs, spices to taste also add in the green chili and soy sauce, peanut butter little water cook for 1-2 mins.

5.Now in goes the spinach puree and allow it blend well with all ingredients in the pan for couple of mins followed by adding in the cooked rice and giving it all a nice mix.

6. Lastly add in the fresh herbs, cheese and chili flakes and serve it hot as a meal in itself.

Recipe-4] HARIYALI MURGH KI HANDI

Ingredients

Spinach- 1 bunch- cleaned and blanched in hot water for 3-4 mins, refreshed with cold water and ground to a puree with 2-3 green chilies, 2-3 cloves of garlic and 1-inch piece ginger.

Chicken- 500- 750 gms cut into curry cuts with bones.

For veg options: use soya keema or soya chunks/ dal wadi/tofu or paneer/assorted veggies like Babycorn- mushroom and makhanas.

Oil/ghee/butter- 2 tsp

Hing -1/4 tsp

Jeera-1/2 tsp

Bayleaf- 2 no

Peppercorns- 3-4 no

Onion paste- 1 cup 

Ginger- 1 tsp chopped

Red chilies- 2 no slit

Tomato-1 small chopped

Curd- 2-3 tbsp.+ 1 tbsp. cashew paste.

Salt to taste

Kasuri methi-1 tsp

Dhaniya powder- 1 tsp 

Turmeric powder-1/4 tsp

Red chili powder- ½ tsp

Water-1/2 cup to cook chicken.

Mint and coriander leaves- 2 tbsp.

Method:

1. Prepare all the ingredients for the Hariyali murgh ki handi.

2. Heat oil/ghee/butter in a heavy bottomed pan add in the jeera and all the whole spices and allow to flavor the oil, add in the hing and onion paste and cook it for a few mins add little water as need.

3. Now we can continue by adding in the ginger, red chilies and tomato and continue cooking the masala.

4. Add in the chicken curry cuts and all powdered spices, salt to taste and kasuri methi and bhunao the mixture well. Add in spinach puree, cashew and curd mixture and a little water, and simmer for 12-15 mins.

5. Check on the texture of the gravy and seasonings add in coriander and mint and continue cooking for another 7-8 mins and serve hot with phulkas, parathas, laccha paratha, or even jeera rice.

Sustainable Luxury: A Green Approach to Hospitality at Clarks Exotica Celebrating World Water Day – March 22nd

As the world comes together to observe World Water Day on March 22nd, Clarks Exotica Convention Resort & Spa reaffirms its commitment to sustainable hospitality by prioritizing water conservation and eco-friendly practices. Nestled amidst the scenic outskirts of Bangalore, Clarks Exotica blends luxury with environmental responsibility, creating a model for sustainable tourism.

Eco-Friendly Architecture and Water Conservation

At the heart of Clarks’ sustainability efforts is its eco-conscious infrastructure, designed to minimize environmental impact while offering world-class luxury. Water conservation is a key focus area, with innovative measures in place to reduce wastage and promote efficient usage.

The resort has implemented a rainwater harvesting system, which captures and stores rainwater for landscaping and non-potable uses. This significantly reduces the resort’s reliance on municipal water supplies, especially during the dry season.

Additionally, Clarks operates a state-of-the-art Sewage Treatment Plant (STP) that treats wastewater, making it reusable for irrigation purposes. This closed-loop system ensures that water is recycled efficiently, reducing wastage and maintaining the resort’s lush greenery without depleting natural resources.

Farm-to-Table Philosophy at Ambrosia

Clarks’ sustainability efforts extend to its culinary offerings at Ambrosia, the resort’s signature restaurant. The menu is crafted around a farm-to-table philosophy, featuring locally sourced and organic ingredients.

By collaborating with regional farmers, Ambrosia reduces its water footprint by supporting agriculture that follows sustainable irrigation practices. Seasonal vegetables, organic grains, and free-range poultry are carefully selected to promote freshness and reduce the environmental impact of long-distance food transportation.

Waste Reduction, Recycling, and Eco-Friendly Amenities

Clarks Exotica is also dedicated to minimizing waste and promoting recycling. The resort has significantly reduced the use of single-use plastics, opting instead for biodegradable alternatives. Guests are provided with refillable glass water bottles, reducing plastic waste and promoting mindful water consumption.

Eco-friendly amenities, including biodegradable toiletries and sustainable packaging, further reinforce Clarks’ green initiatives. Additionally, the resort actively promotes paperless communication and billing, reducing unnecessary waste and conserving resources.

A Commitment to Sustainable Hospitality

On this World Water Day, Clarks Exotica Convention Resort & Spa stands as a shining example of how luxury and sustainability can coexist. Through innovative water conservation practices, eco-friendly architecture, and responsible hospitality, Clarks offers guests an indulgent experience that respects and protects the planet.

Whether you are attending a conference, unwinding at the spa, or savoring a meal at Ambrosia, you can do so knowing that Clarks Exotica is committed to preserving water resources and promoting a greener future.

Make it stand out

This Article is written By Mr. Varun Sharma, General Manager - Operations Clarks Exotica

2nd Tourism Sustainability Summit 2025 to Bring Industry Leaders Together in New Delhi

New Delhi, March  2025: The 2nd Tourism Sustainability Summit 2025 is set to take place on March 26, 2025, at Sovereign Hall, Hotel Le-Meridien, New Delhi. Organized jointly by the Federation of Hotel & Restaurant Associations of India (FHRAI) the PHD Chamber of Commerce and Industry (PHDCCI) and the Hotel & Restaurant Association of Northern India (HRANI), the summit will serve as a crucial platform to advance sustainable tourism practices in India.

With the theme “Mainstreaming Sustainability in Tourism,” the summit will feature esteemed dignitaries, including Hon’ble Minister for Tourism, Mr. Gajendra Singh Shekhawat and Mr Suman Billa, Additional Secretary Ministry of Tourism alongside policymakers, industry leaders, and sustainability experts. The event will commence with a welcome address by Mr. K Syama Raju, President, FHRAI, followed by a theme address by Ambassador Manjeev Singh Puri, Chair, India-Nepal Centre, PHDCCI, setting the stage for insightful discussions on responsible and eco-friendly tourism. A key highlight of the event will be an address by Mr. Glenn Mandziuk, CEO, Sustainable Hospitality Alliance (UK), who will present global best practices in sustainable hospitality, emphasizing the integration of eco-friendly solutions in business operations. Additionally, the summit will witness the launch of the PHDCCI-FHRAI Knowledge Report, a comprehensive study outlining recommendations for sustainable tourism practices, green investments, and responsible policy frameworks.

Speaking about the upcoming event, Mr. K Syama Raju, President, FHRAI, said,” Sustainable tourism is not just about preserving the environment—it is about creating long-term value for travelers, businesses, and communities. The choices we make today will define the future of the industry. Through this summit, we aim to drive meaningful action that ensures India’s tourism sector grows responsibly while protecting our rich cultural and natural heritage.”

The event will feature four high-impact panel discussions. The first, Reimagining Tourism: Towards a Regenerative and Sustainable Future, will explore the shift from sustainable to regenerative tourism, focusing on eco-tourism, biodiversity conservation, and community engagement. The second, Smart Tourism & Sustainability: Leveraging Technology for a Greener Travel, will discuss the role of AI, IoT, and smart energy solutions in creating eco-friendly hospitality experiences. The third, Sustainable Tourism as a Policy Imperative – Lessons from Global Leaders, will showcase international best practices in responsible tourism policy frameworks. The final panel, Investing in Sustainability – Green Finance, Green Jobs, Government Action & Innovations, will examine financial and regulatory aspects that drive sustainability in tourism.

Another key attraction will be the launch of the book “GRT Hotel’s Sustainability Practices” by Mr. Vikram Cotah, CEO, GRT Hotels, followed by a sustainability-themed fashion show, showcasing innovative eco-friendly designs reflecting responsible tourism practices. The 2nd Tourism Sustainability Summit 2025 promises to be a landmark event, fostering collaborative discussions and actionable strategies to integrate sustainability into the core of India’s tourism sector.

The event will also be significant due to the presence of senior officials from the Department of Tourism of the Gujarat Government and the Madhya Pradesh Government.

No More PowerPoints - Why the Future of MICE is All About Experience

For years, corporate events were synonymous with endless PowerPoint slides in dimly lit conference halls and passive audiences nodding along to scripted speeches. But the landscape of Meetings, Incentives, Conferences, and Exhibitions (MICE) is rapidly changing.

The future is no longer about one-way presentations, but more of a two-way stream of communication that leaves a lasting impression.

According to Mr. Ramanpreet Singh, Vice President of Growth & Strategy, SKIL,
“Technology is revolutionising how MICE events are structured. Attendees today expect more than just knowledge transfer and seek interaction, engagement and a connection to the experience. The future of MICE is about moving beyond the ordinary and creating events that are digitally, physically and emotionally stimulating.”

So, how exactly is the MICE industry transforming? Let’s have a look.

From Passive Spectators to Active Participants

Two decades ago, PowerPoint was the backbone of corporate presentations. Today, it feels outdated in an era where attention spans are shrinking and audiences crave engagement. Events are less about listening and more about participation.

Take Salesforce’s Dreamforce, one of the largest business conferences globally. Instead of conventional presentations, the event integrates gamification, interactive workshops and AI-powered networking tools. Attendees earn rewards for participating in activities, solving business challenges and networking through AI-matched meetups. This participatory approach has made Dreamforce a global benchmark for experiential business events.

Another standout example is Cisco’s Live Conferences, where breakout sessions incorporate virtual reality (VR) simulations, allowing IT professionals to troubleshoot networking issues in a real-world setup. Such experiential learning enhances information retention and creates memorable experiences beyond the lecture format.

The Rise of Experiential Conferences

Attendees no longer want to sit through long, monotonous talks. They crave events that catch their attention from the get-go. That’s why forward-thinking companies are integrating storytelling, sensory engagement and unconventional settings into their conferences.

For instance, TED Conferences have redefined knowledge-sharing. Instead of dry presentations, TED speakers use storytelling, multimedia and stage design to captivate audiences. Likewise, Airbnb’s annual conference for hosts makes use of workshops inside custom-built “Airbnb Homes,” that showcase real-world applications instead of static slides.

Companies must rethink event formats to drive deeper connections. A Swiss corporate retreat even replaced traditional seminars with “Forest Walks for Leadership,” where executives engage in fireside discussions outdoors, reinforcing mindfulness and creative thinking.

AI and Hyper-Personalization

The future of MICE is hyper-personalised, driven by Artificial Intelligence. AI can analyze attendee preferences and recommend personalised sessions, networking opportunities and content based on real-time data.

At Web Summit, one of the world’s largest tech conferences, AI-powered matchmaking connects attendees with like-minded professionals, ensuring valuable interactions. Similarly, Google’s marketing summits use AI-generated content suggestions for attendees based on their engagement history.

Even event planning is changing. AI tools like Bizzabo and Cvent now optimize event schedules, track audience engagement and even predict which topics will trend at conferences. AI is becoming a game-changer for creating experiences that maximise event value for attendees.

Unconventional Venues

Ballrooms and boardrooms are giving way to creative event spaces that enhance engagement through unique environments. The location itself has become part of the storytelling.

Google’s Cloud Next Summit hosted sessions in an industrial-chic warehouse, integrating interactive tech installations. Meanwhile, luxury brands like Louis Vuitton and Gucci have turned to heritage castles and art galleries for product launches, making their events feel exclusive and larger-than-life. Even corporate retreats have shifted, as companies are now hosting meetings in vineyards, boutique resorts and remote eco-lodges, where the setting fosters creativity and collaboration.

The right venue enhances the event’s impact and brands should choose locations that reflect the theme, story and the purpose of their gathering.

Creating Emotional Connections

Events are about creating moments that evoke emotions and bring about meaningful connections. Companies are integrating sensory-rich experiences, real-time social media engagement and many other tactics to keep audiences invested.

For example, Adobe Summit uses augmented reality (AR) photo booths where attendees can “step inside” creative designs. Similarly, major product launches like Apple’s Keynote Events rely on lighting, music and audience interaction to create an atmosphere of anticipation and excitement.

Even post-event engagement has evolved! Companies now send AI-generated personalised recap videos to attendees, ensuring the event’s impact lasts beyond the venue.

PowerPoint presentations once revolutionised corporate communication, but their time has now passed. As audience expectations evolve, the MICE industry must prioritise participation over passive learning and embrace AI-driven personalization. For brands and event organizers, the key question is no longer How do we present this information? but How do we make people experience it?

Eight Continents expands its portfolio with the addition of Hanric by Eight Continents Ikshana Luxe, Nainital

March 2025, Delhi, India: Eight Continents Hotels & Resorts announces the addition of Hanric by Eight Continents Ikshana Luxe, Nainital, to its expanding portfolio of premium hospitality experiences. This stunning retreat in the heart of the Kumaon foothills redefines luxury just 3 minutes away from the picturesque hill station’s vibrant centre, the Mall Road.  

The property provides meticulously crafted accommodations, world-class dining, and a host of rejuvenating experiences. Each room is designed to offer guests maximum comfort, featuring upscale amenities. At the signature Travel Diaries Café, guests can indulge in an exceptional culinary journey with their Indian, Continental, and regional delicacies, while evenings come alive with bonfire gatherings under the starlit sky, enhancing the overall experience.

Beyond luxury accommodations, Hanric by Eight Continents Ikshana Luxe, Nainital serves as a gateway to exciting experiences such as trekking to Naina Peak, boating on the tranquil Naini Lake, exploring vibrant markets, and cable car rides to Snow View Point. An array of recreational activities and wellness offerings further ensure a memorable and holistic stay.

“This move is a testament to our commitment to curating unique and luxurious experiences in India's most scenic destinations,” said Haninder Sachdeva, CEO, Eight Continents Hotels & Resorts. “With its breathtaking views, exceptional hospitality, and thoughtfully designed spaces, this property is set to become a preferred retreat for travelers seeking both relaxation and adventure in the Himalayas.”

Eight Continents Hotels & Resorts continues its strategic expansion across India, reinforcing its reputation for delivering unforgettable hospitality experiences in culturally and naturally rich destinations.

King Koil taken Anu Singh Bagal as Brand Consultant

King Koil, a globally recognized name in the mattress industry, has recently onboarded Anu Bagal as their brand consultant. Known for her expertise in strategic branding and market positioning, Anu Bagal is expected to bring innovative ideas to enhance King Koil's presence in the competitive mattress market.

With over 125 years of experience, King Koil has been a pioneer in sleep solutions, offering premium mattresses designed for comfort and durability. The collaboration with Anu Bagal signifies the brand's commitment to evolving its identity and connecting with a broader audience. Her role will likely focus on refining the brand's messaging, creating impactful campaigns, and strengthening customer engagement.

This partnership is anticipated to further solidify King Koil's reputation as a leader in the mattress industry, ensuring that their products continue to resonate with consumers seeking quality and luxury. The move reflects King Koil's dedication to innovation and excellence in both product development and brand strategy...

Zane's Cafe & Pet Spa Unveils Premium Matcha Menu

Mumbai's beloved pet-friendly destination, Zane's Cafe & Pet Spa, is thrilled to announce the launch of its exclusive ceremonial grade matcha menu, complementing the cafe's recently renovated space. The new offerings feature an impressive array of 14 specialty matcha beverages, each crafted with meticulous attention to detail and premium ingredients. Highlights include the Spiced Ginger Matcha Latte, made with house-made ginger syrup and steamed milk; the refreshing Matcha Spritz, combining ceremonial grade matcha with house-made lemonade and soda; and the innovative Matcha & Pallonji's, which pairs the fine Japanese tea powder with Mumbai's iconic Pallonji's OG Ice Cream Soda for a uniquely local twist.

The carefully curated matcha collection showcases the versatility of this Japanese green tea powder across both traditional and creative interpretations. Health-conscious patrons will appreciate the Golden Glow Matcha Latte featuring turmeric-infused milk, while those seeking refreshment can opt for the Matcha & OJ with freshly cold-pressed malta orange juice. Sweet-toothed visitors haven't been forgotten, with the Blueberry Matcha Latte incorporating a house-made blueberry compote, and the nutrient-rich Green Glow Matcha Smoothie blending ceremonial matcha with banana, spinach, yogurt, milk, and honey. The cafe's commitment to quality is evident in its exclusive use of ceremonial-grade matcha throughout the menu, ensuring the authentic, vibrant flavor that has made this superfood increasingly popular worldwide.

The matcha menu launch coincides with the unveiling of Zane's refreshed interior, which maintains the cafe's cozy atmosphere while incorporating more pet-friendly features. For those seeking a unique experience, the Strawberry Milk & Matcha Cold Foam offers a delightful contrast of creamy strawberry milk topped with a velvety ceremonial-grade matcha cold foam - a perfect treat to enjoy in the company of furry friends. The expanded space now includes dedicated relaxation areas where pets can unwind while their parents savor their choice from the Signature Iced Matcha Latte or other specialty beverages. With its unique combination of premium matcha offerings and pet-friendly amenities, Zane's Cafe & Pet Spa reaffirms its position as a must-visit destination for Mumbai's food enthusiasts and pet lovers alike. 

Cygnett Inn bags best hotel award in economy & budget category at HVS Anarock HOPE 2025

Expressing his excitement over the win, Mr. Sarbendra Sarkar, Founder & Managing Director of Cygnett Hotels & Resorts said, “We are thrilled to receive this coveted award, which recognizes the world-class hospitality experiences our brand consistently delivers. Cygnett Inn Tezpur offers an unforgettable ‘CYGNETTURE’ experience for both leisure and business travellers providing our patrons an amalgamation of modern amenities, a strategic location and outstanding culinary indulgence.”

Located in the heart of Tezpur, the property provides a perfect base for exploring the city's rich cultural heritage and natural beauty. Its proximity to tourist attractions, shopping districts and business centers makes it a preferred choice for travellers seeking convenience without compromising on comfort. With a strong focus on quality, value for money, safety, consistent service, good food and sustainable practices, Cygnett Hotels & Resorts continues to redefine the hospitality landscape in the country. The group is on track to expand its portfolio to over 100 operational hotels by 2029.

Hyatt Launches Wellbeing Collective Advisory Board, Convening Cross-Functional Experts to Elevate Wellbeing Initiatives with Initial Focus on Meetings & Events

Leading innovative minds in wellbeing to help accelerate Together by Hyatt meetings and events and wellbeing offerings across global portfolio

CHICAGO (MARCH 2025) – Hyatt Hotels Corporation (NYSE: H) today announced the formation of the Wellbeing Collective Advisory Board, a team of industry-leading experts dedicated to enhancing Hyatt’s holistic wellbeing offerings, with an initial focus on innovating around how people gather for meetings and events. The Wellbeing Collective Advisory Board will play a crucial role in ensuring that Hyatt guests and customers have access to distinctive experiences that meet their evolving needs and support their holistic wellbeing. Further, as part of the Advisory Board’s initiatives, the group will also seek to elevate Hyatt’s Wellbeing Collective, an expanding collection of properties offering distinctive wellbeing experiences for groups and meeting attendees.

“Whether traveling for business or leisure, now more than ever, our guests are seeking meaningful experiences that foster connection, build community and enhance their mental, emotional and physical wellbeing,” says TJ Abrams, Vice President Global Wellbeing, Hyatt. “The new Advisory Board unites leading voices across various industries to help us innovate around the way people gather and elevate the travel journey through intentional wellbeing offerings, with a focus on ensuring our guests and customers leave feeling rejuvenated and fulfilled.”

Be More Intentional with Meetings & Events

In its commitment to advancing the way people gather at hotels worldwide, the Advisory Board will work to strengthen Hyatt’s event philosophy, Together by Hyatt, providing access to expert teams, tools, technology and holistic wellbeing offerings, from care stations to meditation content, to help planners curate more connected meetings and events.

Extending its purpose of care to even more travelers, Hyatt continues to thoughtfully integrate transformative wellbeing experiences into meetings and events at select hotels around the globe, while looking to expand these offerings across its portfolio this year.

• Distinctive Wellbeing Experiences: Hyatt hotels around the world offer distinctive experiences allowing group customers to enhance focus, boost energy and infuse creativity into their meetings and events, such as:

  • Andaz 5th Avenue offers a curated wellbeing menu to help customize group meetings and events with experiential wellbeing amenities such as yoga in the park or a Mindful Midtown Moments map, highlighting nearby spots that inspire and renew for a quick break between meetings.

  • Grand Hyatt Nashville, Grand Hyatt Atlanta Buckhead and Hyatt Regency San Francisco Downtown SOMA offer immersive experiences with Le Petit Chef, designed to refresh, inspire and invigorate attendees through a culinary journey as part of their event travel.

  • Hyatt has collaborated with Nancy H. Rothstein, MBA, globally recognized as The Sleep Ambassador®, to shape the Sleep at Hyatt program available at select properties globally, which includes a set of practical sleep tips to empower guests to get better sleep during their stay.

  • As part of Together by Hyatt’s More Intentional meeting offerings, guests can recharge mentally, physically and emotionally with breaks inspired by Miraval Resorts & Spas’ video content, helping bring balance and reflection to a busy day. 

• Wellbeing Retreats: Expanding on Miraval Resorts & Spas’ wellness retreat offerings, select hotels will soon offer wellbeing retreats for group customers, offering immersive experiences designed to foster deep connections, enhance collaboration, and empower groups to achieve their collective goals through mindful practices and tailored wellness activities.

• Extending Care through World of Hyatt’s Global Collaborations: Groups can enjoy access to expanded wellbeing resources through World of Hyatt’s collaborations, such as guided meditations through Headspace, expert-led courses that can be seamlessly woven into itineraries available via MasterClass, and the ability to earn World of Hyatt points for qualifying workouts completed on Peloton equipment at participating Hyatt properties.

• World of Hyatt Meeting & Event Special Offers: Designed with wellbeing of the organization, planner and participant in mind, group customers and event planners can take advantage of a limited time promotion for qualifying meetings or events at participating Hyatt hotels in the Americas. Qualifying bookings contracted by June 30, 2025, for events taking place through December 31, 2025, can receive additional savings and rewards, including up to five percent off the master bill, complimentary room rental, up to 20% off AV rental equipment, daily enhanced wellbeing care station, and a complimentary healthy break. Group customers and planners who book qualifying events actualized at participating hotels between July 1 and September 30, 2025, that have a minimum spend can also receive a choice of one bonus gift card from Peloton or Hyatt ranging in value based on actualized contracted guest room revenue, redeemable, respectively, on onepeloton.com or a participating Peloton store or at a Miraval Resort in the U.S. For further details on the offer, visit hyatt.com and for how to redeem your Peloton gift card please see https://www.onepeloton.com/gift-cards.

NOVAC 3.0: Cleartrip’s Flagship Travel Sale Returns with Irresistible Deals

The biggest summer travel extravaganza returns with unbeatable deals on flights, hotels, buses, and holiday packages!

National, 20 March, 2025: With the summer travel season fast approaching, Cleartrip, a Flipkart company, is back with the third edition of its highly anticipated #NationOnVacation (NOVAC) sale. This 9-day travel extravaganza, starting on 20th March, brings the biggest discounts across flights, hotels, and other packages, enabling customers to book their dream vacations at unbeatable prices.

As airfare prices are projected to rise by at least 15% closer to peak travel months, Cleartrip is leading a shift in consumer booking behavior, encouraging travelers to plan in advance and lock in the best fares before prices surge. With NOVAC 3.0, Cleartrip strengthens its position as an industry innovator, focusing on price transparency, affordability, and flexible travel options.

Committed to customer-first innovation, Cleartrip enhances its offerings under the ‘ClearChoice’ initiative, allowing travelers to enjoy greater booking flexibility. With ClearChoice PLUS and ClearChoice MAX, customers can modify or cancel their bookings with a full refund, eliminating hefty airline cancellation charges. Myntra and Flipkart Loyalty members will also gain access to exclusive discounts and offers on the Cleartrip and Flipkart Travel platforms.

Speaking on the launch, Anuj Rathi, Chief Growth and Business Officer, Cleartrip, said: “Cleartrip is committed to driving innovation in travel pricing models. With airfare prices projected to increase significantly in the coming months, this edition of NOVAC is our way of helping travelers stay ahead of the curve. By planning in advance, customers can avoid the uncertainty of price fluctuations and experience travel the way it should be—hassle-free, affordable, and exciting.”

Key Offers:

• Domestic flights starting from 999

• International flights starting from 5999

• Luxury hotels (4- & 5-star) starting from 2499

• Bus bookings – up to 40% off

• Hotel bookings – 30-80% off

• ClearChoice PLUS at Re 1 for Myntra Insider Icon

• ClearChoice MAX at Re 1 for Flipkart VIP

All offers are subject to availability and valid for a limited period.

With price transparency at its core, NOVAC 3.0 aims to redefine how Indian travelers approach trip planning. By booking early, travelers can avoid price hikes, enjoy greater flexibility, and get more value for their money.

Following last year’s overwhelming response, which saw an 80% surge in bookings, Cleartrip remains dedicated to crafting customer-centric travel solutions. The third edition of NOVAC is set to further enhance accessibility and affordability for a diverse audience.

About Cleartrip

Launched in July 2006, Cleartrip Pvt Ltd., a Flipkart company, has emerged as India’s fastest-growing online travel technology company. In April 2021, Flipkart acquired a majority stake in Cleartrip. Cleartrip recently emerged as the no. 2 OTA player as per a study by VIDEC. With an aggressive plan to emerge as a leading innovator in the industry, Cleartrip is on its way to building a differentiated value proposition for its customers looking for end-to-end travel solutions. With industry-first offerings including ClearChoice Plus and ClearChoice Max, Cleartrip has a clear vision to provide innovative solutions in the OTA segment. Combining intuitive products with a customer-centric approach and a wide selection of flights, hotels, and buses, Cleartrip brings a unique selling point to the market, offering its customers convenience, choice, competitive prices, and premium content.

ZoloStays in India taps Hotelogix cloud for centralized ZoloStays in India

Bangaluru, March 2025: Hotelogix, a globally leading cloud-based hospitality technology provider, said ZoloStays, India's co-living and student housing platform, has adopted its multi-property management solution to centrally manage group-wide operations across multiple hospitality brands, including Hotel Z and Z Vacations. The group also intends to rapidly expand its hotel portfolio by adding new properties leveraging Hotelogix's comprehensive solution.

Starting as a listing platform for hostels in 2015 and then evolving into a rapidly growing co-living brand, ZoloStays ventured into the mainstream hospitality segment with Z Vacations - its boutique resorts brand, in 2024. It manages ten properties under the Hotel Z and Z Vacations brand across South India, with sub-brands like Zolo Bliss in Mumbai and Zolo Triloha in Bangalore.

Avnish Kumar, Director of Operations at Hotel Z, emphasizes that gaining centralized control over multiple properties is crucial for long-term success. "Adopting a modern solution like Hotelogix paves the way for centrally streamlining operations to enhance efficiency, allowing consistent service delivery and improved guest experiences across all properties."

Hotelogix empowers ZoloStays' management to seamlessly oversee reservations for all properties across its three brands directly from the corporate headquarters. While the Mobile PMS App allows them to track property positions on the go, the Channel Manager integration lets them manage OTA distribution in real-time for improved visibility and sales.

"With Hotelogix, we hope to swiftly expand our portfolio by onboarding new properties while keeping overhead costs in check—demonstrating that achieving growth and saving costs can go hand in hand," Avnish further added.

Sivaprasad Gangadharan, Chief Sales Officer of Hotelogix, added, "We're thrilled to roll out our technology platform across ZoloStays' resorts and other properties, providing centralized and streamlined operations across multiple locations. We aim to help them witness their desired ROI at the earliest."

Stone Wood Hotels and Resorts Leading the Way in Sustainable Hospitality

Stone Wood Hotels & Resorts has made environmental responsibility a cornerstone of its hospitality. With a strong commitment to waste reduction, responsible construction, and eco-friendly operations, the brand is redefining sustainable travel while ensuring a luxurious guest experience.

A major step in its green initiatives is the elimination of single-use plastics. Glass bottles have replaced plastic ones, cloth bags are used instead of synthetic alternatives, and toiletries now come in biodegradable packaging. These efforts significantly reduce waste while offering guests a more conscious and responsible stay.

Eco-friendly construction is another key focus. Many cottages are built using responsibly sourced wood, ensuring durability while blending seamlessly with the surroundings. Locally procured materials lower transportation emissions and support the regional economy. Energy-efficient designs and natural ventilation further minimize the properties’ carbon footprint while maintaining comfort and elegance.

Waste management remains a priority across all properties. Dedicated bins for plastic, paper, glass, and organic waste enable proper segregation and disposal. Employees receive regular training, and guests are encouraged to participate in recycling efforts, reinforcing a shared commitment to a cleaner environment.

Minimizing food waste is also an essential part of the brand’s approach. Surplus from major events is donated to local charities, preventing unnecessary disposal while supporting those in need. Additionally, portion sizes are optimized to reduce leftovers, promoting responsible consumption without compromising quality.

“Caring for the environment is no longer an option but a responsibility,” said Shikhar Kumar, Managing Director of Stone Wood Hotels & Resorts. “Our commitment to eco-friendly hospitality is driven by the belief that luxury and sustainability can coexist. Every initiative we undertake brings us one step closer to a greener future.”

By integrating environmentally conscious practices into its core operations, Stone Wood Hotels & Resorts continues to set an example in responsible hospitality. Through innovation and a firm commitment to reducing waste, the brand is shaping a more sustainable future while delivering world-class experiences.

About Stone Wood Hotels & Resorts

Stone Wood Hotels & Resorts is a rapidly growing hospitality group offering unique stays and dining experiences across India. Established in 2017 with a 34-cottage resort in Mandrem, Goa, the brand has expanded to 16+ hotels and resorts across Goa, Maharashtra, Karnataka, Rajasthan, Himachal Pradesh, and Uttarakhand.

With an inventory ranging from intimate boutique hotels with 30 rooms to luxurious beach resorts with up to 70 rooms, the group caters to leisure travelers, MICE events, and destination weddings. Known for its prime locations, Stone Wood properties include beachfront resorts, waterfront boutique stays, and nature resorts with adventure activities.

ROHL launches 2 new properties under Regenta brand in Goa

~ Poised to cater to the MICE  and Wedding segments with lush gardens and expansive beachfront areas ~

Mumbai, March 2025: Royal Orchid Hotels Ltd (ROHL) has launched two new properties under the Regenta brand in the coastal town of Colva, Goa bringing the total number of ROHL properties in the city to six. Regenta Baywatch Resort and Regenta Beach House, the twin properties, a short walk from the Colva Beach, combine modern architecture with contemporary elegance, offering guests convenience, comfort and an immersive experience of the region’s unique cultural essence making them an ideal choice for corporate events, weddings, and other special occasions.

Regenta Beach House, a charming coastal retreat that offers a stunning private beach with picture-perfect ocean vistas is poised to become the go-to destination for events that demand the ultimate in style, sophistication, and beachfront charm be it weddings, corporate events or any other grand celebrations. Nestled on the breathtaking shores of pristine Colva beach, the property offers a wide range of event spaces including beachfront setting of up to 1000 guests. The 18-key property features a variety of rooms and suites including ocean facing rooms. Ensuring a diverse culinary experience to the guests, the property houses several dining options including 'Cibo Sano,' a specialty restaurant on the property serving a curated selection of healthy and guilt-free menu and 'Salty Breeze,' a seaside restaurant that presents a picturesque view of the ocean and exudes a calming ambience while the guests indulge in a meal.

While on the other hand, with 133 thoughtfully designed rooms and suites Regenta Baywatch Resort offers a unique blend of minimalist aesthetics and contemporary architecture that embodies ROHL brand’s signature elegance and simplicity. Guests can enjoy a variety of dining options, including an all-day dining restaurant, a specialty restaurant, a terrace restaurant and a bar. Those seeking a relaxed holiday can unwind at the pool or at the in-house spa at the property. The resort also boasts a host of banquet halls and outdoor lawns making it an ideal venue for social celebrations and weddings.

As one of the most sought-after tourist destinations in India, Goa welcomed approximately 10 million visitors in 2024 alone. The new ROHL properties provide seamless access to Sernabatim Beach, Colva, and several other picturesque shorelines while offering unmatched hospitality. The close proximity between these 2 properties makes it ideal for them to accommodate requirements of bigger groups travelling for any special celebrations or ceremonies.  

Speaking on the announcement, Arjun Baljee, President of Royal Orchid Hotels Ltd., "Building on our 15+year legacy in Goa, ROHL is proud to announce the launch of two new signature properties that will further solidify our commitment to elevating the state's hospitality landscape and delivering unparalleled guest experiences. With their unique locations and superior amenities, we're confident that these two hotels will carve out a distinct presence in Goa's thriving market especially for weddings and MICE events. We're excited to collaborate with Mr Ajit Patel to bring this vision to life.”

Ajit Patel, Director of HARP Resource Pvt Ltd and Prudential Landmark Pvt Ltd, said, "We are thrilled to partner with ROHL, a trusted name in hospitality sector.  We are confident that Regenta Baywatch Resort and Regenta Beach House will not only elevate Goa's tourism appeal but will also set new benchmarks in the industry catering to all kinds of guests.”

The Lalit Suri Hospitality School and Chef Ritu Dalmia Collaborate to Launch the European Culinary Excellence Program

Mumbai March 2025: The Lalit Suri Hospitality School, in line with The Lalit Group’s ongoing commitment to inclusivity and skill development, has announced a collaboration with renowned chef and restaurateur Ritu Dalmia to introduce the European Culinary Excellence Program—a transformative 10-week European culinary training. This initiative aims to foster an inclusive learning environment by providing aspiring chefs, including LGBTQIA+ students and individuals from underprivileged backgrounds, with access to world-class training.

The program will bring together 15 students from The Lalit Suri Hospitality School and 7 individuals from marginalized communities, 3 students from DIVA and 5 participants from the open category equipping them with hands-on experience in European and Italian cuisine. Participants will explore the historical and cultural influences that have shaped these cuisines while mastering classic recipes such as handmade pasta, risottos, gnocchi, breads, pastries, and desserts like tiramisu. Under the expert guidance of Chef Ritu Dalmia and her team, students will also gain essential technical skills, including knife techniques, sauce-making, and plating artistry.

Speaking about the collaboration, Chef Ritu Dalmia shared: "I am thrilled to partner with The Lalit Suri Hospitality School. Giving back to society is important, and the least I can do is share my knowledge and experience with young aspiring chefs. Over the past 32 years, I have learned so much, and I hope that this program will help shape future culinary stars who will make us all proud."

Rahul Ahuja, Principal, The Lalit Suri Hospitality School, emphasized the program’s broader vision:
"At The Lalit Suri Hospitality School, we are committed to fostering talent through meaningful learning experiences. The Culinary Excellence Program is another step towards promoting inclusivity in the hospitality industry. Under the mentorship of Chef Ritu Dalmia, students will not only develop culinary expertise but also gain a deeper appreciation for diverse European food cultures."

The European Culinary Excellence Program embodies The Lalit Suri Hospitality Group’s unwavering commitment to nurturing talent, redefining culinary excellence in hospitality education, and driving empowerment through world-class skill development

Quality Quotient- Focus On Hospitality 2025 Special Seminars & Sessions Conducted By Dr. Kaviraj Khialani – Celebrity Master Chef In Mumbai.

The Hospitality Industry has been working towards a great re-surge post-COVID time. The revival has been pretty much good on the whole when it comes to the opening of new hotels & restaurants in the city of Mumbai, the hiring & re-hiring of talent & skill-based jobs and professionals for all departments be it revenue or non-revenue generating as well. The overall development of the hospitality industry has been well supported by the tourism & travel sector as well which has seen a significant rise in travel not just domestically but also on a global footfall and platform.

The focus on quality quotient, an essential element of customer & guest service when it comes to satisfaction levels and guest history which helps get repeat business be it a walk-in or a family or a corporate group etc. the fact of the matter remains that how much we charged the guest during his stay or visit is not the only factor he would consider but also how we made him/her feel when he/she was with us during that stay or visit, in short the experience in overall terms will be evaluated and considered from the guest point of view.

Hospitality as we know is much beyond hotels and restaurants, resorts & beyond. It speaks about all that a guest or customer faces or has to go by when he steps out of home on a mission be it a luxury travel or a leisure travel, be it a foodie’s mission out to try something new or even exploring an adventure trip. We as the service providers in the hospitality industry would need to remind ourselves of certain basic’s yet another time to ensure that all is well when it comes to the experience aspect of the guests!

The hotel industry to be specific for now covers all categories from the 5-star deluxe to 4-star luxury and the list goes on. This mission under phase -1 of my experience & knowledge activity for the hotel industry was meant to interact with the professionals from all departments not just the 4 core departments but even the ones not much addressed too including sales & marketing, security, admin staff, back-office personnel, accounts, human resources and more.

Hotels in the city responded on a very positive note when it was discussed on conducting and hosting these much-customised seminars and sessions for their teams. The very first one of these were held at The Mirador Hotel at Andheri-East, the audience of around fifty plus filled up the banquet hall for the event and the enthusiasm & interest levels for participation was just too good, the session organised by Mr. Manoj Bhatt- HR Manager along with his deputy Ms. Meghal under the able leadership of Mr. Sunil Bhatia, General Manager of the hotel made it all a great success!

The second session was hosted by Hotel Ramada Plaza Palm Grove, Juhu under the leadership of Mr. Randhir Tanwar-President of the hotel, Me. K.K.Vetal- HR. Manager, Mr Susheel Sharma- F & B Manager and the entire team which made it very engaging and the team members around fourty of them were present for the same and actively participated too in the activities making the seminar a learning cum interesting one. We also had games and spot events held during the course of the seminar to keep the spirits of the audience on a high!

The third hotel we conducted the seminar on quality quotient was The Citizen Hotel at Juhu. An enterprising and really keen to learn team of around fourty plus employees attended the seminar on quality quotient here and it received a very positive and excellent note on the feedback post the session. Mr. Pradeep Rohira -Director of the hotel himself too was present for the seminar and appreciated it, Mr. M.K Seth- General Manager took the lead along with Mr. Dipesh Mitra who along with the team took the lead to ensure that all was well arranged and organised it really very well. The team of employees included all hierarchies from executives to managers and from team members to kitchen team as well who enjoyed the seminar with a lot of positive learnings.

The Club, Mumbai- a five star property for elite club members & banqueting facilities at Andheri west owned by Khanna hotels pvt ltd was next in line all excited to host the seminar and session for their team of the club employees on quality quotient! The team of around thirty plus attendees marked themselves present for the session and found it a very good session as well much different from the regular training classes conducted based on technical usually. The interaction by the team was awesome and sharing of thoughts & experiences was just too good. Here it was the kind leadership of Mr. Shashi Misra- Head of HR & Training and his team who ensured that all arrangements were made as per the plan to ensure and facilitate positive learnings from the seminar.

The fifth one in the row was The Residency Hotel at Andheri- East which showcased an over-whelming response in attending the seminar on quality quotient by showing a mark of around close to fourty on the list.

The team members here too included all departments of the hotel from managers to deputies, from team leads to associates from all departments who thoroughly enjoyed the session and shared excellent feedback by the end of the seminar.

SALIENT FEATURES OF THE QUALITY QUOTIENT SEMINAR CONDUCTED BY DR. KAVIRAJ KHIALANI AT VARIOUS HOTELS IN MUMBAI CITY:

1. K- Y - C: The Know Your Customer quotient which reminds the team that we need to be sure and clear on the type of clientele we are serving and their needs- wants & expectations as well which need timely delivery and commitment.

2. P- D- C: The reminder on Preparedness – Delivery & Checking on service quality standards too had a highlight during the session which emphasizes on sticking to SOP – standard operating procedures at all times, ensuring the team does it so in & out as well.

3. D-D-D: Deliver with Dedication & Determination:

The teams need to be reminded that the D factor of service quality and assurance will help us to achieve maximum guest satisfaction over a period of time and help to keep the guest lists revival back-to-back with us and repeat business quotient.

1.  A- B- C: Attitude- Balance & Care factor when it comes to dealing with sensitive guests and to ensure that not even a minute point of behaviour or dealing should result in an un-happy guest or so.the ration of 1 un-happy guest and repeat business has always been on a higher side hence.

2.  R- R- R: Retain guests & business, Revive their interest in visiting and staying with us in the near future & Revenue manning for a continued flow of money for the business to run smoothly and with profit notes which ascertain development.

3.  S- S- S : Saying your story out to the guests in a very subtle and sober manner with clarity, Smile as a part of the effective communication angle with conditions apply not when he/she is complaining and finally Serving the guests promptly and in a way that makes them comfortable and not what makes our life easy. It has to be guest oriented as far as possible.

• D- N- D : Deliver your service elements from all departments to the guests with the fact that every stage and step is carried out mindfully, Not to over-do things trying to impress the guests in anyways which can hamper or affect the name of the brand or property & finally Demanding appreciation from the guest in ways of asking them to write good notes & compliments with the staff names on social media platforms so that the staff can use it to get promotions and hikes at work place.

1.  T- F- S: Timely follow up on guests’ requests be it in the room, the restaurant, the bar, banquet events etc is a must & in a positive way. Facing issues will also be a part of life be it personal or professional so there’s no use running away from scenes and passing it on to the managers directly at all times, let us all learn to face situations as we grow & finally its all about Satisfaction that matters to the guests so let’s fulfil it as we go along.

2. A- E- I : The team leads and management role players at the hotels also need to ensure their involvement when it comes to overseeing of the role played by their team members all the way all over the hierarchies. They should Assess- Evaluate the team members periodically and offer them feedback on Improving their quality quotient as it directly affects the customer if not taken care of. It is important a staff or an employee is corrected at the right time at the very first mistake or error exhibited.

3.  B- T- C : Build your rapport with the guests in such a way that it helps you keep the connect with them and they also remember you as one of their favourites they would want to connect with during their next visit to the property. Tackle situations in a very effective manner which is sophisticated and also meaningful not alarming any kind of unwanted notes and quotes & finally Compassionate approach with empathy and kindness will always make one a great player in this competitive world of hospitality.it goes without saying that it’s the people that matter more at times than the brand by itself managed well by its people! The guest’s mentality and thought process can’t be taken for a toss!

4. E- A-F : Energise not just yourself every single day at work but also each and every team member on a very positive note that they all are set to achieve their best every single minute and hour at work. The Achievement factor in the hospitality industry is much spoken about and discussed at various platforms and seminars, talk shows etc let us ensure we are at a good quotient there and the rise to follow & finally it’s the Feeling of doing more for the brand & the property which will also go unnoticed when employees and teams put in not just 100 percent but 110 percent!

On a Concluding Note: 

My sessions and seminars on Quality Quotient conducted recently have had an excellent re-boost in the hotels who welcomed it with an open mind-set and the fact that learning never stops can take us all a long way. The phase-2 of the seminars and workshops- sessions to interact one on one with the industry professionals will start soon once again and I am pretty confident that this little step with an open heart as taken by the industry in synergy with experiential conversations will help us all in a very good way in times to come! My sincere thanks and best wishes to every single person who has been supportive, cooperative and considered hosting these seminars worthwhile!

The Fern Hotels & Resorts Expands Its Beacon Portfolio with Three New Hotels in Major Indian Cities

Mumbai, March 2025: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of three new properties across key cities, under its brand - Beacon Hotels. These additions further bolster The Fern Hotels & Resorts’ portfolio and presence in key Indian markets furthering its commitment to providing quality hospitality at accessible price points. Each property is designed to offer essential comforts, efficient service and a convenient stay experience for business and leisure travellers alike. The new properties include Nanak Niwas Beacon in Paharganj, New Delhi, The Beacon Hotel, Patna and The Beacon Hotel, Pune.

Commenting on the new developments, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are pleased to introduce these new properties under Beacon Hotels, reflecting our commitment to providing practical and comfortable stays in prominent cities across India. With the addition of these three hotels, we continue to expand our reach, offering guests reliable service and well-equipped accommodations while keeping sustainability at the core of our operations.”

Nanak Niwas Beacon, Paharganj, New Delhi

Nanak Niwas Beacon, located in the heart of Paharganj, New Delhi, is a new addition to the Beacon brand. This 45-room property features well-furnished rooms and essential amenities to ensure a comfortable stay. Guests can also benefit from an all-day dining, multi-cuisine restaurant, along with a banquet hall suitable for small events and business gatherings. Its central location allows easy access to major landmarks, making it a convenient choice for travellers visiting the capital city.

The Beacon Hotel, Patna

Bringing 60 well-planned rooms to the city, The Beacon Hotel, Patna is designed to cater to business and leisure travellers seeking a hassle-free stay. The hotel includes an all-day dining restaurant and banquet facilities to accommodate meetings and small-scale social events. Its strategic location will allow guests to experience the historic and cultural attractions of Patna while enjoying comfortable and functional accommodations.

The Beacon Hotel, Pune

Located off NIBM in Mohammadwadi, The Beacon Hotel, Pune, offers a comfortable and convenient stay experience with its well-appointed rooms and essential services. The hotel features a restaurant, banquet spaces for small gatherings, and key conveniences that are suited to both corporate and family travellers. With easy access to the city’s commercial hubs and attractions, this hotel serves as a practical choice for those seeking a reliable and efficient stay in Pune.

Elevate Banquet F&B SERVICE - 'Why It Must be Cabaret Style Seating' by Trinh Quan Huy-Philip, Task Force Banquet Manager, Hyatt Regency Birmingham – The Wynfrey Hotel

Cabaret-style seating offers significant advantages for events, combining entertainment and hospitality, as compared to traditional banquet rows or family-style rectangular tables. With guests seated intimately at round tables near the stage, cabaret seating creates an immersive, engaging experience.

Introduction:

When you host events at your venue, setting up the right seating arrangement is key to creating an engaging atmosphere. If you have a stage or performance area or a head table, then the cabaret seating style might work well. Cabaret seating uses round tables but they are only filled up 1/2 to 2/3 full, so that there is empty space at the top of the table and everyone can see what’s going on in the front of the room.
Cabaret seating is a popular option for everything from galas and conferences to weddings and performances. If you’ve ever attended a dinner, awards show, or seminar with circular tables, chances are you’ve experienced cabaret seating.
Just a little bit to share so that we can explore what cabaret seating is, its benefits, and tips on how to make it work for your venue.

What Is Cabaret Seating?

With cabaret seating, four to six people are seated at circular tables. An open area at the top of the table allows everyone to see the front of the room (avoiding awkward seating arrangements where guests are seated with their backs to the stage). Tables are spaced around the venue perimeter to leave room for a central open area, which is usually toward the front of the room. This creates an intimate yet energetic setting ideal for mingling and entertainment.
At a typical 10-person round table, there will be four to six guests seated around sit elbow-to-elbow in a semi-circular arrangement. Round 60′′ or 72′′ tables are often used, but even small cocktail tables are sometimes used. Tables may be plain or decorated with linens, centerpieces, and more to match your event theme. It’s a good idea to avoid tall centerpieces so that the view to the front of the room won’t be obscured.

Benefits of Cabaret Seating

Cabaret-style seating offers significant advantages for events, combining entertainment and hospitality, as compared to traditional banquet rows or family-style rectangular tables. With guests seated intimately at round tables near the stage, cabaret seating creates an immersive, engaging experience.
The circular tables facilitate lively conversation and interaction between guests. With a cabaret style seating arrangement, guests can talk to people seated several seats away much easier than if they were at long rectangular tables. This convivial, informal atmosphere enhances the social experience around the central entertainment. Whether enjoying a meal, appetizers, or drinks, guests feel connected in this setting.

The efficient circular table layout maximizes seating capacity compared to traditional banquet rows. The modular, flexible format can be arranged to accommodate dining, dancing, and more. Despite hosting large groups, cabaret seating provides an intimate, personalized feel that makes guests feel part of the action.

Tips for Cabaret Style Seating in Your Venue

To create a comfortable, engaging cabaret seating set up, keep these tips in mind:
• Table size: Choose appropriate table sizes to avoid overcrowding guests.
• Table placement: Strategically position tables to maximize space and maintain clear pathways for both guests and staff to move around.
• Lighting: Use stage and ambient lighting to create the right ambiance and visibility for entertainment and guests.
• Sound system: Invest in quality audio to deliver clear sound throughout the venue by positioning speakers for full coverage.
• Decor: Use decor elements like centerpieces and linens to complement your event theme and enhance visual appeal.
• Staffing: Have ample staff to assist guests and contribute to a seamless experience.
• Table weight: Portable, lightweight, folding tables allow for easy setup and reconfiguration between events.
• Table spacing: Leave ample room between tables for navigability. Round tables should be set up with 60′′ (152 cm) between tables. This leaves room for chairs and aisles between tables.
• Entertainment visibility: Set up tables with 3 to 4 empty spots at the head of the table. Stage entertainment so all guests have a line of sight.
• Seating Chart: Assigned seating keeps guests organized and able to find their spots.
• Accessibility: Allow wide aisles for wheelchairs and mobility devices to navigate.

There needs to be 36′′ (91 cm) of clear space so that wheelchairs can navigate a cabaret-style banquet room.

Ideal Event Types for Cabaret Seating

To optimize your cabaret seating setup, pay attention to the floor plan, décor, and to adding in other seating types, as needed. This style of seating is highly versatile for both social and corporate events.

Popular use cases include:
• Wedding receptions: The intimate rounds facilitate lively conversation for celebrating newlyweds. Centralized dance floors work well. A rectangular head table for the bride and groom and close family and friends can be placed so everyone can see it.
• Corporate dinners: Multi-course dinners benefit from cabaret seating’s up-close view of entertainment and speeches.
• Cocktail parties: Scattered cabaret tables enable guests to mingle while allowing server access. Place a few groups of chairs around the edge of the room, where additional guests can congregate.
• Conference breakouts: Small cabaret tables create an intimate workshop setting for breakout groups.
• Presentations and speakers: Attendees can dine and take notes while engaging with speakers.
• Comedy or theatrical Shows: Guests enjoy entertainment, food, and drinks in the cabaret’s intimate viewing format.
• Musical presentations and concerts: Add a portable stage at the front end of the room for concerts and musical events, which can be held during dinner or afterward.

Comparing Cabaret Seating with Other Seating Arrangements

While "cabaret seating" and "crescent rounds" are often used interchangeably, the key difference is that "cabaret seating" refers to a general layout where tables are arranged in a semi-circle with chairs only on the half facing the stage, while "crescent rounds" specifically describes the shape of the tables used in this arrangement, which are crescent-shaped, allowing all attendees to face the front without turning their chairs; essentially, "crescent rounds" is a specific type of cabaret seating layout using crescent-shaped tables.

Key points:

• Cabaret seating: A broader term describing a seating arrangement where tables are positioned in a semi-circle with chairs only on the side facing the stage, creating a focused view for all attendees.

• Crescent rounds: A specific type of cabaret seating where the tables used are crescent-shaped, ensuring everyone faces the front without having to turn their chairs.

How does cabaret seating compare to other table/seating options?

• Cabaret seating: Cabaret seating is ideal for events where guests need to see the front of the room, as when they will be watching a performance, a ceremony, a head table, or a lecture during the event. Cabaret seating eliminates the craned necks and unequal viewing that typically occurs in banquet seating, where some guests are seated with their backs to the stage. With cabaret seating, everyone has a good seat to the performance.

• Banquet Seating: Round tables and linear banquet-style rows do allow for more seating capacity compared to cabaret-style rounds (which leave part of the table unseated). However, cabaret seating facilitates more comfortable conversation and engagement between guests at each table. Traditional banquet-style seating works well for dinners and events where there is not a presentation or performance associated with the event.

• Classroom Seating: Like cabaret seating, classroom-style rows ensure all guests have visibility of speakers and entertainment. However, the stacked rows lack the intimate, collaborative feel created by circular cabaret tables.

• Crescent Seating: Crescent round tables have a similar engaged, conversational feel to cabaret seating. However, crescent shapes occupy more space than efficient circular tables used in cabaret arrangements.

• Cocktail Seating: Scattered tall cocktail tables encourage mingling between guests, which cabaret seating also facilitates. However, cocktail tables are not as conducive to seated dining experiences.

In general, cabaret strikes an ideal balance of capacity, engagement, and event versatility.

Tips for Setting Up Cabaret Style Seating

Setting up cabaret seating takes thoughtful planning and preparation. Follow these tips for smooth execution:
• Assess the venue space and required capacity to determine if it can accommodate a cabaret layout.
• Start with a floor plan showing table placements and aisle locations; include measurements.
• Drop power and AV cables in the entertainment zone before placing tables.
• Position tables to maximize stage visibility for most guests. Avoid angles too close to the stage.
• Bring in 4-6 chairs per folding table. Arrange chairs into semi-circles around the table, with a large gap at the top of the table pointing toward the stage. Leave 3–5 feet between tables.
• Use piping or partitions to define cabaret areas if needed.
• Add tablecloths, centerpieces, signage, and other decor.
• For plated dinners, preset rolled flatware and plates at place settings.
• Plan table numbers and seating arrangements, if your client has requested this.
• Ensure enough space between tables for comfortable guest movement and accessibility
• Do a walkthrough to test and adjust the setup as needed.

Trinh Quan Huy-Philip

Hotel Association of India (HAI) Mourns the Loss of Shri Arvind Singh Mewar: A Royal Icon of Indian hospitality

New Delhi, March 2025: The Hotel Association of India (HAI) expresses its sorrow on the passing of Shri Arvind Singh Mewar, a distinguished member of the erstwhile royal family of Mewar and the 76th Custodian of the House of Mewar. He passed away on March 16,  at the age of 81, after a prolonged illness.

Arvind Singh Mewar's remarkable contributions to tourism, hospitality, and cultural preservation have had a lasting impact on the industry. As the Chairman of the HRH Group of Hotels, he played a pivotal role in transforming several royal properties into renowned heritage destinations, elevating Rajasthan's stature on the global tourism stage. His unique ability to blend Rajasthan’s rich traditions with modern standards showcased India’s cultural grandeur to the world, taking the Indian hospitality industry to new heights.

Expressing his grief, Mr. K.B. Kachru, President of the Hotel Association of India (HAI) and Chairman – South Asia, Radisson Hotel Group, said, “His life was a testament to his unwavering dedication towards preserving India's rich cultural heritage and championing noble causes. His remarkable efforts not only safeguarded the legacy of the House of Mewar but also significantly contributed to the growth of heritage tourism in India. His visionary leadership in positioning Udaipur as a premier luxury travel destination will continue to inspire the hospitality sector for years to come. He has left an indelible mark on the hospitality industry.”

Born on December 13, 1944, in Udaipur, Rajasthan, as the younger son of Shri Maharana Bhagwat Singh Mewar and Smt. Sushila Kumari, Arvind Singh Mewar Ji pursued his early education at Mayo College in Ajmer and later earned a Bachelor of Arts degree from Maharana Bhupal College in Udaipur, specializing in English literature, economics, and political science. To further enhance his expertise, he studied hotel management in the United Kingdom and the United States, laying the foundation for his future contributions to the hospitality industry.

HAI extends its heartfelt condolences to the Mewar family and prays for the eternal peace of his noble soul. His legacy as a custodian of tradition, a pioneer in heritage hospitality, and a guiding light for India tourism will be cherished forever.

About HAI

Established in 1996, the Hotel Association of India (HAI) has evolved into an integrated platform for the hospitality industry, keeping pace with the growth spurred by the liberalization of the Indian economy in the mid-90s. With its membership extending across major hotel groups, as well as boutique, heritage, and small hotels, HAI represents the entire spectrum of the industry. Its committee is a powerful blend of the commitment of hotel owners on one hand and the professionalism of experienced hotel managers on the other. As the apex industry body, HAI works in the areas of promoting regional cooperation and advancing hospitality research and education, in addition to undertaking industry-centric initiatives. Through its pioneering ‘Social Inclusion’ programs, HAI also highlights the social impact of the Indian hospitality industry.