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Karnataka’s Food Safety and Drug Administration (FDA) has expanded its ongoing food safety enforcement drive in Bengaluru from hotel kitchens to the wider hospitality supply chain, bringing food storage and distribution facilities supplying hotels and caterers under scrutiny. The development follows a major inspection drive conducted across Bengaluru’s three-star and five-star hotels, where officials reported several food safety and hygiene violations, including expired food products, improper storage, fungal growth on vegetables and issues related to food labelling and segregation. The latest inspections indicate that the authorities are now examining not only how food is handled inside hotels, but also how products are stored and distributed before reaching hospitality establishments. FDA Inspects Major Food Supply Facilities On August 8, Karnataka’s Food Safety and Drug Administration deployed inspection teams to food storage and distribution facilities operated by Coldman Logistics Private Limited and Radhakrishna Foodland Limited, which supply food products, meat and fish to hotels and caterers. According to the Karnataka Health Department, officials seized and confiscated approximately 70 kg of soy sauce and other sauces nearing their expiry date during the inspections. Around 10 litres of beverages, including strawberry-flavoured drinks, were also seized, while officials collected five meat samples and 13 other food samples for laboratory analysis. The action marks a significant development in the ongoing food safety campaign, as authorities broaden their focus from individual hotel operations to the supply chain that supports the hospitality industry. Hotel Inspections Reveal Multiple Food Safety Concerns The supply-chain inspections come shortly after the Karnataka FDA inspected 26 three-star and five-star hotels across Bengaluru as part of a special food safety drive. Thirty inspection teams were deployed across the city. Officials collected 35 food samples from the inspected hotels and sent them to the Food Laboratory for analysis. The inspections reportedly uncovered expired food products, unhygienic storage and handling conditions, fungal growth on vegetables, labelling and misbranding concerns, and inadequate segregation of vegetarian and non-vegetarian food products. Substantial quantities of food were also seized or destroyed during the inspections. Reports cited seizures including meat, vegetables, fish, chicken, milk and other food products at some establishments. At Radisson Blu (Atria), officials reportedly seized 105 kg of expired food, including chicken, meat, fish and vegetables. However, it is important to note that the inspection findings relate to specific establishments and products and should not be interpreted as evidence that all luxury hotels in Bengaluru were found to be in violation. Laboratory Results Still Awaited The Karnataka FDA has collected samples from the inspected hotels for laboratory testing. The final laboratory results are expected to determine whether further regulatory action is warranted in cases where contamination or other violations are established. Officials have also issued notices to food business operators where violations were identified, with legal and adjudication proceedings to follow where applicable. Some hotel groups have also disputed specific allegations arising from the inspections. IHCL, which operates Taj and Vivanta properties, has stated that no rotten vegetables, fruits, meat or fish were found at its Bengaluru hotels, highlighting the importance of distinguishing between regulatory findings at individual properties and broader claims about the city's luxury hotel sector. What This Means for the Hospitality Industry The latest development puts the spotlight on an issue that extends well beyond hotel kitchens: food safety is a supply-chain responsibility. Hotels and restaurants depend on multiple vendors, distributors, cold-chain operators, central kitchens and food storage facilities. A failure at any stage can potentially affect the quality and safety of food reaching guests. The expanded inspections therefore underline the importance of stronger controls across the hospitality procurement ecosystem, including: Regular supplier audits and food safety assessments Strict expiry-date and batch tracking Temperature and cold-chain monitoring Proper segregation of raw and cooked products Clear vegetarian and non-vegetarian storage protocols FSSAI-compliant labelling and documentation Traceability of meat, seafood and other perishable products Regular internal kitchen and warehouse inspections Stronger coordination between hotels and third-party suppliers For hotel operators, the development is also a reminder that food safety compliance cannot stop at the hotel receiving dock. Procurement teams, executive chefs, kitchen managers, quality teams and approved suppliers all play a role in maintaining the integrity of the food chain. Regulatory Scrutiny Expected to Continue The Karnataka FDA has indicated that the special inspection drive will continue, with attention extending to hotel kitchens, warehouses, centralised kitchens and establishments involved in supplying food to the hospitality sector. As laboratory results from the hotel inspections become available and further inspections are carried out across the supply chain, the Bengaluru crackdown could provide a broader picture of food safety compliance across the city's hospitality ecosystem. For an industry built heavily on guest trust, the message is clear: food safety is not simply a kitchen-level responsibility—it begins with sourcing and continues throughout storage, preparation, service and consumption. HospitalityNews will continue to track further regulatory action, laboratory findings and developments arising from the Bengaluru food safety inspections.
Maharashtra is moving ahead with plans to strengthen tourism infrastructure in the Vidarbha region, with the state government fast-tracking a proposed MICE (Meetings, Incentives, Conferences and Exhibitions) project at Hatani and Valti in Buldhana and progressing plans for Jijau Srushti at Sindkhed Raja, the birthplace of Rajmata Jijau. The projects were reviewed by Maharashtra Tourism Minister Shambhuraj Desai, with officials asked to accelerate the planning and development process. For the proposed MICE project, the Buldhana district administration has been directed to facilitate the transfer of required land to the Maharashtra Tourism Development Corporation (MTDC). Officials will also prepare the master plan, architectural design, Detailed Project Report (DPR) and cost estimates for the development. The MICE project could help position Buldhana as an emerging destination for business events, conferences and corporate gatherings, while creating opportunities for hotels, restaurants, event companies, transport providers and other hospitality businesses. Meanwhile, the proposed Jijau Srushti at Sindkhed Raja is expected to strengthen the area's heritage and cultural tourism appeal. Sindkhed Raja is an important historical destination associated with Rajmata Jijau and could benefit from improved visitor infrastructure and tourism development. Together, the two projects could help create a stronger tourism ecosystem in the region by combining business tourism, heritage, culture and hospitality. The developments are also part of Maharashtra’s broader efforts to promote tourism beyond established destinations and encourage new investment in tourism infrastructure.
Words such as “100% Pure,” “100% Natural” and “Organic” have become powerful selling points for food products. However, growing regulatory scrutiny in India is raising questions about whether such claims always provide consumers with a clear understanding of what they are buying. The issue gained attention after the Food Safety and Standards Authority of India (FSSAI) directed Dabur India to discontinue certain food products carrying “100%” claims, including products in categories such as honey, ghee and edible oils. FSSAI has maintained that “100 per cent” is not a defined claim under India's food regulations and that such wording can potentially create a misleading impression about a product. The matter is still developing. The Delhi High Court has granted interim relief to Dabur, temporarily staying the FSSAI order while the legal proceedings continue. Why It Matters to Hospitality While the debate may appear to be focused on packaged food, it also has relevance for hotels, restaurants, cafés, caterers and institutional kitchens. Hospitality businesses purchase large quantities of cooking oils, dairy products, sauces, beverages and other packaged ingredients. Procurement teams therefore need to look beyond attractive claims on packaging and verify product labels, supplier credentials and supporting documentation. For hotels and restaurants, the issue also extends to how ingredients are described to guests. Terms such as “natural,” “fresh,” “organic” or “pure” can influence customer expectations and should accurately reflect the product being served. Stronger Procurement Practices Hospitality businesses can strengthen food transparency by: Purchasing products from verified suppliers Checking FSSAI licences and product labels Maintaining invoices and batch-level traceability Verifying certifications for products marketed as organic Conducting periodic supplier audits Training procurement and kitchen teams on food-label requirements Ensuring menu descriptions accurately represent ingredients The growing scrutiny highlights a larger shift in India's food industry towards clearer labelling and greater accountability. For the hospitality sector, food safety does not begin when an ingredient reaches the kitchen. It begins with responsible sourcing, accurate information and reliable suppliers. As regulatory attention continues to increase, hotels and restaurants that maintain transparent procurement practices can strengthen both guest trust and food-safety standards.
Marking India's 80th Independence Day, Sheraton Grand Palace Indore is hosting a special Independence Day Brunch at S Café on 15 August 2026, bringing together festive flavours, cultural celebrations, and family-friendly experiences under one roof. The brunch has been curated as a tribute to India's rich culinary heritage, offering an extensive vegetarian menu featuring regional favourites alongside international dishes. Guests can enjoy Indian specialities such as Nizami Paneer Tikka, Navratan Korma, Peshawari Paneer, and Soya Nihari, complemented by global flavours including Laksa Soup, Minestrone Genovese, Thai Corn Cake, and Spinach & Cheese Tartlets. Adding to the experience are live cooking stations serving freshly prepared Paneer Shawarma and Chilli Paneer Bao, giving guests the opportunity to enjoy dishes made to order. The festive atmosphere will be enhanced with tricolour-inspired décor, live music, and a dedicated Kids' Activity Zone, creating a memorable celebration for families and friends. With a combination of authentic flavours, warm hospitality, and a vibrant setting, Sheraton Grand Palace Indore invites guests to celebrate the spirit of India's 80th Independence Day over a memorable brunch experience. Event Details Event: Independence Day Brunch Venue: S Café, Sheraton Grand Palace Indore Date: 15 August 2026 Time: 1:00 PM – 4:00 PM.
Novotel Vijayawada Varun invites diners to embark on a culinary journey through the royal kitchens of Hyderabad with the sixth edition of its ‘Lost Cuisine’ series on 9th August 2026 at Food Exchange. The exclusive one-day brunch experience aims to revive the forgotten flavours and timeless traditions of Nizami cuisine, offering guests in Vijayawada a rare opportunity to explore the rich culinary legacy of Hyderabad’s royal kitchens. Rooted in a blend of Persian, Turkish, Mughlai, and Deccani influences, Nizami cuisine is celebrated for its slow-cooking methods, balanced spices, and intricate layers of flavour. Over generations, it has played a significant role in shaping Hyderabad’s food culture and remains one of India’s most cherished culinary traditions. Curated by the culinary team at Novotel Vijayawada Varun, the specially designed menu brings back traditional recipes and iconic dishes, featuring a selection of royal delicacies including Haazma-e-Zam Zam, Lost Nizami Mutton Maraq, Asaf Jahi Shamiya Kebab, Pathar Ka Gosht, Roohani Kachhi Yakhni Biryani, Bagara Khana, Meetah Gosht, Hyderabadi Lagan Ka Murgh, and the classic Khubani Ka Meetha with Gaadi Malai. Speaking about the initiative, Manish Pathak, Hotel Manager, Novotel Vijayawada Varun, said, “The Lost Cuisine series is our way of celebrating India's diverse culinary heritage by bringing regional food traditions to our guests. With the sixth edition, we are presenting Nizami cuisine, which continues to be recognized for its history, craftsmanship, and enduring influence on Indian gastronomy.” A signature initiative of Novotel Vijayawada Varun, the Lost Cuisine series focuses on preserving India’s diverse regional food traditions by reviving authentic recipes and sharing the stories, techniques, and cultural significance behind them. Event Details Event: Lost Cuisine Series – Nizami Cuisine BrunchDate: 9th August 2026, SundayVenue: Food Exchange, Novotel Vijayawada Varun
Shop Online Chocolate Hazelnut Spread at Best Prices | CandM Confectionery
Belgium Dark Choco Sauce: Elevate Every Dessert with Rich Belgian Chocolate Flavor Chocolate lovers know that the secret to unforgettable desserts lies in the quality of the ingredients. Whether you’re drizzling it over ice cream, decorating cakes, or blending it into beverages, a premium chocolate sauce can instantly enhance both flavor and presentation. C&M Confectionery’s Belgium Dark Choco Sauce is crafted to deliver a rich, smooth chocolate experience that complements a wide range of desserts and beverages. Inspired by the deep cocoa taste associated with Belgian-style dark chocolate, it’s an excellent choice for bakeries, cafés, restaurants, ice cream parlors, and home bakers looking to create irresistible treats. What Makes Belgium Dark Choco Sauce Special? Belgian-style dark chocolate is admired for its rich cocoa flavor, smooth texture, and balanced sweetness. A premium dark chocolate sauce brings these qualities together in a convenient, ready-to-use format that adds both taste and visual appeal to every creation. Key highlights include: Rich and intense chocolate flavor Smooth, pourable consistency Ready-to-use convenience Suitable for hot and cold desserts Perfect for professional and home kitchens Perfect for Every Dessert Belgium Dark Choco Sauce is incredibly versatile and pairs beautifully with countless sweet creations. Ice Cream Drizzle generously over vanilla, chocolate, strawberry, or butterscotch ice cream for a rich finishing touch. Cakes and Pastries Use it as a topping or decorative drizzle for: Chocolate cakes Cheesecakes Brownies Muffins Cupcakes Pastries It enhances both appearance and flavor. Pancakes and Waffles Transform breakfast into a dessert by topping pancakes and waffles with Belgium Dark Choco Sauce, along with fresh fruits or whipped cream. Donuts and Crepes Add a delicious chocolate layer inside or over freshly prepared donuts and crepes for an indulgent treat. Why Choose C&M Confectionery? C&M Confectionery offers a wide range of chocolate spreads, fillings, toppings, sauces, and bakery ingredients designed for cafés, bakeries, restaurants, and dessert manufacturers. Their products are developed to provide consistent quality, excellent taste, and versatility across multiple food applications. https://candmconfectionery.com/belgium-dark-choco-sauce-elevate-every-dessert-with-rich-belgian-chocolate-flavor/
Enterprise Facial Recognition System in the UAE
Facial Recognition Software Centrally Managed and Reported Centrally deployed Facial Recognition Software gives IT security teams one dashboard for policy configuration, incident review, and compliance reporting across every site, replacing the fragmented visibility that comes from each location managing its own separate system independently. Facial Recognition Solution Procurement for Enterprise Buyers Enterprise procurement for a Facial Recognition Solution typically weighs vendor stability, long-term support commitments, and integration capability with existing enterprise systems like HRIS and identity management platforms far more heavily than a single-site buyer would, since a poor vendor choice at this scale is considerably costlier to unwind. Facial Recognition System UAE: Multi-Site Enterprise Deployment Organisations rolling out a Facial Recognition System UAE-wide across multiple offices typically phase deployment by site priority, starting with headquarters or highest-risk locations before extending the same standard to smaller branch offices over subsequent phases. Rolling out a Facial Recognition System across an entire enterprise surfaces governance and consistency challenges a single-site deployment never encounters. Reliable Face Detection performing equally across varied site conditions, Facial Identification against one consolidated database, and consistent Facial Authentication standards at every door together give large organisations the uniform experience employees and auditors both expect. Treating Facial Recognition Access Control as a governance tool, standardising Facial Recognition Device hardware, and centrally managing Facial Recognition Software all reduce the operational complexity that comes with scale. Choosing the right Facial Recognition Solution through a genuinely enterprise-grade procurement process makes that consistency achievable. As Facial Recognition System UAE deployments extend across entire organisations — often beginning with a Facial Recognition System Dubai headquarters rollout before expanding regionally — enterprises that plan for governance from day one avoids the fragmented, difficult-to-audit patchwork that ad hoc, site-by-site procurement inevitably creates. Facial Recognition System Facial Recognition Solution Facial Recognition Device
Click Hotels Bengaluru by Suba Hotels: A Beacon of Excellence for Modern Travelers & Single Lady Guests.
Nasimul H. Sarkar: Driving Hospitality Excellence Through Leadership, Guest Satisfaction, and Business Growth In an industry where exceptional guest experiences and strong financial performance go hand in hand, Nasimul H. Sarkar has established himself as a distinguished hospitality leader with over 17 years of experience in hotel operations, revenue management, guest relations, and organizational leadership. Currently serving as Area General Manager at Click Hotels by Suba Group, Nasimul has built a reputation for transforming hotel operations through a combination of strategic vision, operational excellence, and a relentless commitment to guest satisfaction. His leadership philosophy is rooted in professionalism, empathy, and service excellence—qualities that have consistently earned the appreciation of guests, colleagues, and stakeholders alike. Throughout his hospitality career, Nasimul has successfully managed and contributed to the growth of several renowned hotel brands and properties, including Le Méridien (222 keys), Pride Hotels (153 keys), Club Mahindra (220 keys), Vijan Mahal (109 keys), and Goldfinch Hotels (59 keys). His extensive experience across luxury, leisure, and business hospitality segments has equipped him with a comprehensive understanding of guest expectations and operational best practices. A firm believer that hospitality begins with genuine care and personalized service, Nasimul has consistently focused on creating memorable guest experiences. His dedication to understanding and exceeding guest expectations has resulted in outstanding guest feedback and an impressive average review rating of 4.6, reflecting the trust and satisfaction of travellers from across the country and beyond. Under his leadership, hotels have witnessed significant improvements in service standards, employee engagement, and operational efficiency. His ability to build motivated teams and foster a culture of accountability and excellence has played a crucial role in enhancing guest loyalty and strengthening brand reputation. Beyond guest satisfaction, Nasimul has demonstrated exceptional business acumen by delivering strong financial results. Through strategic cost control, revenue optimization initiatives, and efficient resource management, he has successfully contributed to a 40% improvement in Gross Operating Profit (GOP), reinforcing his ability to balance guest-centric service with sustainable business growth. At Click Hotels by Suba Group, Nasimul continues to play a pivotal role in positioning the brand as a preferred choice for business travellers and frequent visitors. His focus on innovation, operational discipline, and customer satisfaction has helped create welcoming environments that consistently deliver value to guests while maximizing organizational performance. As the hospitality industry evolves to meet the changing needs of modern travellers, Nasimul H. Sarkar remains committed to raising service standards, driving profitability, and inspiring teams to achieve excellence. With a career defined by integrity, leadership, guest satisfaction, and measurable business success, he exemplifies the qualities of a modern hospitality professional dedicated to shaping the future of the industry. His journey stands as a testament to the impact that passion, perseverance, and people-focused leadership can have in creating exceptional hospitality experiences and sustainable organizational growth.
Plan Your Dream Wedding With NSD Hospitality
Turn your dream wedding into reality with NSD Hospitality. We offer handpicked wedding resorts and venues across Karjat, Khandala, Lonavala, Khopoli, Alibaug, and Goa, designed to make every celebration truly memorable. Our services include: • Wedding venue selection • Destination wedding planning • Resort bookings & accommodation • Pre-wedding functions & celebrations • Corporate and family event management • Customized wedding packages Whether you're planning an intimate gathering or a grand destination wedding, our team ensures a seamless and unforgettable experience from start to finish. ???? Contact: +91 7420934405 ???? Locations: Karjat | Khandala | Lonavala | Khopoli | Alibaug | Goa Website/Instagram: @nsdhospitality | NSD Hospitality Global Sales LLP
Sunfeast YiPPee! Reimagines 13 Iconic Odia Festive Recipes with a Noodle Twist
IHCL Goa Showcases Smart Hospitality Innovations at Tech Fest 2026
Hyeglo Beauty Debuts as India's First Intelligent Beauty House
Radisson Blu Hotel & Convention Centre, Kigali Marks 10 Years of Hospitality Excellence
McDonald's India – North and East Crosses 200 McCafé Outlets, Partners with Tara Sutaria
McDonald's India – North and East has expanded its McCafé network to 200 outlets...
Restaurant Brands Asia Reports 18% Revenue Growth in Q1 FY27
Restaurant Brands Asia posted a strong first quarter for FY27, with consolidated...
Novotel Hyderabad Airport Appoints Jitendra Singh as Director of Food & Beverage
Novotel Hyderabad Airport has appointed Jitendra Singh as Director of Food & Bev...
Air India Express Expands Domestic Network with Six New Destinations
Air India Express has announced the addition of six new domestic destinations—Au...
Renaissance Bengaluru Race Course Hotel Celebrates Onam with Traditional Kerala Thali Experience
Kerala's cuisine is celebrated for its vibrant flavours, aromatic spices and time-honoured cooking traditions. Bringing the essence of the state's culinary heritage to Bengaluru, Renaissance Bengaluru Race Course Hotel presents a specially curated Kerala Thali, offering diners an authentic taste of Kerala through a specially curated regional feast. The specially curated thali features a selection of traditional Kerala dishes, from comforting vegetarian preparations and coconut-forward curries to distinctive seafood and meat delicacies. The menu celebrates the flavours and techniques that make Kerala cuisine so distinctive, presented as a generous thali for guests looking to savour an authentic regional dining experience. The vegetarian Kerala Thali features Avial, Paneer Kondattam, Kumbalanga Moru Curry, Olan, Kalan, Kootu Curry, Kappa and Pazham Pori, bringing together the creamy, tangy, earthy and subtly spiced flavours characteristic of Kerala's cuisine. For those opting for the non-vegetarian thali, the spread includes regional favourites such as Kochi-style Mathi Curry, Kozhi Varutharacha Curry and Pollichathu, alongside the accompanying dishes, offering a more indulgent exploration of Kerala's culinary repertoire. Whether you're a fan of Kerala cuisine or looking to discover its rich regional flavours for the first time, the Kerala Thali at Renaissance Bengaluru Race Course Hotel offers an authentic and memorable dining experience in the heart of Bengaluru. Dates: 17th – 31st August, 2026 Price: INR 1,650++ (Vegetarian) | INR 1,850++ (Non-Vegetarian) Venue: Lush, Renaissance Bengaluru Race Course Hotel, Bengaluru Reservation Contact: +91 89519 90194
Shuttles & Needles Hosts Weaving Mela ’26 Celebrating Creativity Through Handweaving
Contemporary handweaving studio Shuttles & Needles hosted Weaving Mela ’26 at its Adyar studio on 1 August 2026, as part of its celebrations leading up to National Handloom Day, observed annually on 7 August. The theme for this year’s Mela, “Thinking Through Weaving,” encouraged participants to explore ideas, patterns, and creativity through the art of weaving. The three-hour session brought together around 40 participants from diverse backgrounds and professions, ranging in age from approximately 12 to 70 years. Many participants were urban handweavers who have embraced weaving as a creative practice alongside their professional and personal lives. During the session, participants worked on modern compact handlooms, experimenting with different patterns and exploring the relationship between colour, material, structure, and design. Speaking on the occasion, Naresh Ramasubramaniam, Managing Director of Shuttles & Needles, said, “Weaving is a fascinating creative activity that allows us to think through colour, material, structure and pattern. Its repetitive rhythm can also be deeply absorbing and meditative.” He further highlighted how modern compact looms have made handweaving more accessible to beginners, adding that when people experience weaving themselves, they develop a deeper understanding and appreciation of how fabrics are created. "When people begin to weave themselves, they start looking at fabric differently. They become curious about how cloth is constructed and begin to appreciate the skill, time and thought behind handwoven textiles. This can also lead to a deeper appreciation of India's rich handloom traditions," he added. Beyond workshops for individuals, Shuttles & Needles also works with schools to introduce handweaving as a hands-on learning tool that promotes observation, creativity, and problem-solving skills among students. About Shuttles & Needles Shuttles & Needles is a contemporary handweaving studio based in Adyar, Chennai. The studio offers modern handlooms and weaving equipment, conducts workshops and courses, and provides yarns for weaving, knitting, and crochet enthusiasts.
Celebrate International Beer Day with Katana’s Signature Urawaza Beer Cocktail
This International Beer Day, Katana invites guests to experience a unique take on traditional beer culture with its signature Urawaza Beer, a refreshing fusion cocktail designed to bring a new level of sophistication to the celebration. Urawaza, which translates to “The Secret Method,” reimagines the classic beer experience by blending a crisp and effervescent can of non-alcoholic beer with the smooth flavours of premium sake. Served chilled in a highball glass, the cocktail offers a refreshing balance of flavours, making it an ideal choice for those looking to celebrate the occasion differently. With its innovative approach to beverages and contemporary dining experience, Katana brings together creativity and craftsmanship through this specially curated offering for International Beer Day. Guests can join the celebration and experience International Beer Day the Katana way with this exclusive beer-inspired creation. Event Details Date: 7th August 2026Venue: Katana, Ground Floor, 3168, Paramahansa Yogananda Rd, HAL 2nd Stage, Defence Colony, Domlur, Bengaluru, Karnataka 560008Instagram: @katanablore
Boutique hospitality is steadily redefining the way travellers experience destinations, placing greater emphasis on authenticity, meaningful connections, and memorable stays. Among the brands leading this shift is Seclude Hotels, known for transforming unique homes into immersive hospitality experiences that celebrate heritage, local culture, and personalised service. In an exclusive conversation with Hospitality News, Ramit Sethi, Co-founder and Director of Seclude Hotels, shares the vision that has shaped the brand's remarkable journey. From the inspiration behind the successful Creators Club initiative to Seclude's commitment to responsible tourism, Sethi discusses how the company continues to build experiences that extend far beyond accommodation. The conversation also explores Seclude's role in strengthening local tourism ecosystems by creating employment opportunities, collaborating with surrounding communities, and encouraging travellers to discover offbeat destinations through authentic experiences. Drawing from his corporate leadership background and entrepreneurial journey, Sethi reflects on the guest-first philosophy rooted in seva bhav that continues to guide every decision at Seclude. Readers will also discover how the brand's carefully curated 'Rent Your Home' model helps preserve the individuality of every property while ensuring consistent quality and personalised hospitality. In addition, Sethi shares Seclude's long-term vision for purposeful expansion, explaining why the company prioritises destinations with heritage, character, and unique stories over rapid growth. The discussion further highlights why Seclude's boutique properties have become preferred venues for intimate weddings, milestone celebrations, anniversaries, and family reunions, where every occasion becomes part of a memorable story. Packed with insights on boutique hospitality, destination development, experiential travel, creator-led marketing, and evolving guest expectations, this exclusive feature offers an engaging perspective on one of India's most distinctive hospitality brands. It was a truly insightful conversation with Ramit Sethi, offering valuable perspectives on the future of experiential hospitality and destination-led travel. To read the complete exclusive interview, pick up the August edition of Hospitality News magazine or visit our website to explore the full feature.
As India's hospitality industry accelerates into a new era of growth, conversations around talent, operational excellence, and future-ready leadership have never been more important. While the sector continues to expand with strong government support and increasing investment, one question remains at the heart of its success, how can hospitality professionals be better prepared for the realities of modern hotel operations? In this exclusive feature for Hospitality News August Magazine, we had the opportunity to engage with Sanjeev Kumar FIH, Founder of HOSPI Sigma™, whose decades of leadership across some of the world's most respected hotel brands have shaped a unique perspective on hospitality capability and operational excellence. Drawing from over 30 years of experience spanning Taj Hotels, ITC Hotels, Starwood Hotels & Resorts (now Marriott International), Premier Inn, and international leadership assignments, Kumar shares the journey that led to the creation of the world's first Unified Lean Six Sigma-based capability framework designed exclusively for hospitality. His insights go beyond conventional training, exploring how structured thinking, operational discipline, and decision-making under pressure can transform hospitality professionals at every stage of their careers. The feature also explores the industry's widening skills gap, the growing importance of capability-based learning, HOSPI Sigma™'s expanding collaborations with hospitality institutes and hotel groups, and how the framework aligns with India's ambitious vision for hospitality education and workforce development. Adding further depth to the conversation, the leadership team behind HOSPI Sigma™ discusses the importance of globally recognised professional development, stronger academia-industry collaboration, inclusive talent development, and building an ecosystem that prepares professionals for long-term success. Rather than revealing every insight here, this feature offers only a glimpse into a conversation that examines where hospitality education stands today and where it must go next. From operational challenges to leadership philosophy, and from structured capability development to the future of hospitality talent, the discussion presents valuable perspectives for hotel leaders, educators, students, and industry professionals alike. It was a privilege to engage in such a thoughtful and forward-looking conversation with Sanjeev Kumar FIH and the HOSPI Sigma™ leadership team. To explore the complete feature and gain deeper insights into their vision for transforming hospitality capability, read the full interview in the Hospitality News August Magazine, available on our website, or experience it in the print edition by getting your physical copy.
With over two decades of experience in the hospitality industry, Rahul Makhija, General Manager at Apeejay Surrendra Park Hotels Limited, has consistently championed a guest-first philosophy while leading The Park Navi Mumbai with a vision rooted in innovation, service excellence, and meaningful hospitality. In an exclusive featured conversation with Hospitality News, Rahul Makhija shares valuable insights drawn from his extensive leadership journey, offering readers a deeper understanding of the evolving dynamics shaping India's hospitality landscape. From building resilient hospitality businesses and creating personalised guest experiences to navigating global uncertainties, embracing sustainability, and responding to changing food, beverage, and nightlife trends, the conversation explores the priorities that define modern hotel leadership. The interview also highlights how The Park Navi Mumbai continues to strengthen its presence as Navi Mumbai evolves into one of India's fastest-growing business and infrastructure destinations. Rahul Makhija discusses the hotel's role in supporting this transformation through world-class hospitality, talent development, community engagement, and experiences that reflect the brand's distinctive lifestyle philosophy. Readers will also discover his perspectives on balancing innovation with operational excellence, understanding changing guest expectations, leveraging technology without compromising the human touch, and creating long-term value for guests, employees, partners, and stakeholders alike. His thoughtful responses offer meaningful takeaways for hospitality professionals, industry leaders, aspiring hoteliers, and business enthusiasts seeking to understand the future direction of the sector. Whether it is adapting to global market conditions, delivering memorable guest journeys, or building a more responsible and sustainable future, every response reflects a leadership approach centred on trust, consistency, and continuous evolution. The conversation offers practical insights into how hospitality brands can remain relevant while staying true to their identity in an increasingly competitive marketplace. It was truly a meaningful and insightful conversation with Rahul Makhija, whose perspectives reinforce the importance of people, purpose, and innovation in shaping exceptional hospitality experiences. To read the complete exclusive interview, explore the Hospitality News August Magazine on our website or grab your physical copy and discover the full conversation along with many more inspiring stories, industry insights, and exclusive features from the world of hospitality.
Ramit Sethi
Co founder of Seclude Hotels
Sanjeev Kumar FIH
Founder of HOSPI Sigma™
Rahul Makhija
General Manager at Apeejay Surrendra Park Hotels Limited
and many more from top industry leaders
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