Exclusive Interview | Akshay Dekate, CEO & Founder, Guestara
/With Guestara, we’re tackling a fundamental yet neglected issue in hospitality—using AI to make guest interactions seamless and truly personalized.Exclusive Interview | Ritwik Khare, Founder & CEO ELIVAAS
/I wanted to create a platform that could connect people in meaningful ways while ensuring that both travelers and property owners had an exceptional experience.Exclusive Interview | Ramit Sethi, Founder, Seclude Hotels Home Style
/Let’s be honest, nothing really prepares you for hospitality until you’re in it. Every twist and turn taught me something new, like how to keep calm when things go sideways or how to turn a hiccup into a win for the guests.Exclusive Interview | Rahul Lunawat, Co-Founder, Phurr, The Bangalore Cafe, Bangalore Thindies
/To truly stay ahead of trends, it is essential to avoid becoming overly reactive to fleeting fads. Building a sustainable brand requires resisting the temptation to make drastic changes overnight simply to capitalize on a momentary trendExclusive Interview | Parixit Pai Fondekar, founder of the Goa-based Kamaxi Group
/Parixit Pai Fondekar, serial entrepreneur and the founder of the Kamaxi Group, headquartered in Goa, in an interview with Hospemag.me, shares insights into how the Group has grown into a multifaceted organisation serving various sectors including cruise line staffing, culinary education, maritime training and incubation. Fondekar highlights the Group's commitment to helping individuals navigate the tourism and hospitality industries, positioning the Kamaxi Group as a key player in India's journey toward a skilled and inclusive future.
Read MoreExclusive Interview | Richa Adhia, Managing Director, Eight Continents Hotels & Resorts
/At Eight Continents Hotels & Resorts, our dedication to providing exceptional value and memorable experiences is at the core of our operational philosophy. This commitment is manifested through our comprehensive approach to hospitality, which focuses on personalized service, unparalleled amenities, and sustainable practicesExclusive Interview | Pranav Dangi, CEO and Founder, The Hosteller
/Technology is at the core of our operations and guest experience. Our Glu app serves as a comprehensive digital concierge, allowing guests to manage their stay seamlessly, from check-in to activity bookings.
Read MoreExclusive Interview | Vedant Newatia, Founder and Chef, Atelier V
/The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
Read MoreExclusive Interview | Subba Rao Sunkara, Owner, Sambarpot
/My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'
Read MoreExclusive Interview | Ashwani Khurana, Founder CEO, Karma Lakelands Golf Resort
/For the birth of Karma Lakelands, I would like to give the entire credit to my mentor, Shri Nekchand ji, who instilled a love for Mother Nature in my heart. If not for him, I never would have planted over 10,000 trees in my initial days.Exclusive Interview | Sadak Chaap Founders Sannat Ahuja and Palak Ahuja
/If it's not the passion driving you don't get into it, as it looks all rosy from the outside but it's not - you have to listen to all customers and keep tweaking things to ensure all your customers are happy. In the food space the customer is always kingExclusive Interview | Ms Gunjita Singhal, Co-Founder & CMO - Cafe & Club Roadies | Roadies Gyms
/Our venue becomes more than just a place to visit, it becomes a vibrant community hub where everyone feels valued and part of something special.Exclusive Interview | Chef Rishab Gupta, Co-founder, Burash
/My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.Exclusive Interview | Yashasvi Modi - CEO and Chef De Cuisine, The Burrow
/In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.Exclusive Interview | Gaurav Bhardwaj, Founder of BENO, A gin inspired café-bar in Benaulim
/In a conversation with Hospemag, Gaurav Bhardwaj, the proprietor of BENO, a distinctive breakfast café-bar located in Benaulim, a coastal village in South Goa, reveals insights into his careful curation of India’s largest gin bar at BENO. He discusses the process of putting together and showcasing the various gin brands at the bar, the uniqueness of the breakfast café-bar concept, the diverse menu and how these factors position BENO as a formidable player in Goa’s culinary scene.Exclusive Interview | Shubhi Singh, Chef and Founder at The Cookie Dough Cake Cafe
/Homemade and handpicked ingredients have become our identity in the process of balancing healthy options and top-notch taste. We prioritize quality ingredients, culinary innovation, and a cozy cafe ambiance.Exclusive Interview | Prasuk Jain, Founder and Managing Director of Amazonia
/Arjun Waney and Danny Meyer, I admire them the most. Arjun and Danny are more than just restaurateurs – they’re architects of experiences.Exclusive Interview | Debaditya Chaudhury, Managing Director, Chowman Hospitality Pvt. Ltd.
/Having a diverse range of employees is one common factor in our company yet we stand no discrimination or bias against any. Everyone is equally treated from HODs to Front desk executives, female staff members, or any individual working with us is merely appointed on the basis of their credibility.Exclusive Interview | Preet Sanghvi of Gourmet Tales Co
/It has been a long ongoing journey and mixing my passion for food with my apt for marketing just gave birth to this vision of food curation. I still feel I am growing and at an early stage of my career where every event, small or big is a learning experience.Exclusive Interview | Rajnish Chopra, Founder of RC Hospitality Solutions
/I always tell senior leaders, just get your Basics of Basics right.
