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KEFI has opened in Versova, Andheri, bringing a thoughtfully designed all-day café experience to one of Mumbai’s most vibrant neighbourhoods. Conceptualised as a modern third space, the café offers comfort-driven food, elevated beverages, and a welcoming atmosphere that encourages guests to slow down, connect, and return often. The name KEFI is derived from the Greek word kefi, meaning joy, passion, and the spirit of living in the moment. This philosophy lies at the core of the brand and is reflected across its food, space, and overall guest experience. Sharing the brand’s vision, Monica Kapoor, Co-Founder and Creative Director, said, "KEFI is about creating joy through food, space, and shared moments , a place people naturally return to." Adding to this, Aatif Khan, Co-Founder and Director of Business Strategy, said, "For me, KEFI is about building a brand that lasts , one that grows thoughtfully, scales responsibly, and retains its soul at every stage." Designed as a seamless all-day dining destination, KEFI transitions effortlessly from early morning breakfasts and quick coffee stops to work meetings, relaxed lunches, and comforting dinners. The menu focuses on modern café cuisine with global influences, offering flavour-forward dishes that balance familiarity with finesse. Key highlights include Khan's Keema Pao, Chef's Shakshuka, the KEFI Grilled Steak, Desi Chicken Curry, and the indulgent Dark Desire Cake. The culinary direction is led by Monica Kapoor, with a focus on elevating familiar favourites while retaining their comforting essence. The beverage menu complements the food offering with a mix of nostalgic classics and contemporary creations. Signature drinks include the Retro Classic Cold Coffee, Bloody Matcha, Flirty Rose Iced Tea, Sweet Kiss, and the Golden Glow Smoothie, designed to suit KEFI’s relaxed, all-day rhythm. The interiors are co-curated by the founders and reflect a shared preference for airy layouts, calming tones, and natural light. Minimal yet warm, the space features elemental textures and an open design that invites guests to linger. With its soulful philosophy, comfort-led menu, and thoughtfully curated space, KEFI is poised to become a neighbourhood favourite in Versova, offering a café experience where joy is felt not just through food, but in every moment spent within. Address: KEFI Eatery and Cafe, Inlaks Nagar, Versova, Andheri West, Mumbai, Maharashtra 400061 Operational Timing: 8 am to 1 pm
Luxury villa hospitality platform ELIVAAS has scaled its operational portfolio to approximately 620 villas within two years of launch, positioning itself among the fastest-growing organised players in India’s villa hospitality segment. Since its inception, ELIVAAS has hosted over 3 lakh guests, with guest volumes growing 2.7 times between December 2023 and December 2025. This growth has been largely driven by increasing demand for group travel, private celebrations, and corporate offsites, as travellers seek exclusive and experience-led accommodation formats. Despite rapid expansion, ELIVAAS has maintained stable operational performance. Around 95 percent of guest stays have received five-star ratings, reflecting consistency across service delivery, property management, and overall guest experience. The company attributes this performance to a balanced approach towards scaling supply while strengthening operational processes. Commenting on the growth journey, Ritwik Khare, Founder and CEO, ELIVAAS, said, “Scaling supply without compromising operations is the biggest challenge in villa hospitality. For a sustainable business, the three wheels of supply, demand, and guest experience and operations have to scale at the same pace. Guest feedback at this level gives us confidence as we move into the next phase of growth.” ELIVAAS currently has a strong presence across North and West India, which continue to account for the majority of bookings. Alongside geographical expansion, the platform has focused on enhancing experience-led offerings across its portfolio. Most villas support services such as private chefs, spa treatments, customised décor, live entertainment, and concierge-led experiences, catering to leisure travellers as well as event-led stays. Looking ahead, ELIVAAS plans to more than double its portfolio to over 1,200 villas in 2026. The expansion will be supported by sustained demand and deeper penetration across key leisure destinations and event-driven markets, reinforcing the brand’s long-term growth strategy in India’s evolving luxury hospitality landscape.
Emirates, the world’s largest international airline, has marked 20 years of operations in Thiruvananthapuram, reaffirming its commitment to Kerala’s travel, trade and tourism ecosystem. The airline commenced its services to the city on 1 February 2006, making Thiruvananthapuram a key gateway in its South India network. Since the launch of operations, Emirates has carried more than 4.6 million passengers on over 19,000 flights between Dubai and Thiruvananthapuram, strengthening international connectivity for travellers, businesses and the region’s large visiting friends and relatives segment. Currently, Emirates operates 167 weekly flights from nine gateways across India, including Ahmedabad, Bengaluru, Chennai, Delhi, Hyderabad, Kochi, Kolkata, Mumbai and Thiruvananthapuram. These services connect Indian cities to Dubai and onwards to more than 150 destinations across six continents. The milestone was commemorated in the presence of the Honorable Chief Minister of Kerala, Shri Pinarayi Vijayan, underlining the strong partnership between Emirates, the Kerala government and key aviation stakeholders. Commenting on the milestone, Mohammad Sarhan, Emirates’ VP – India and Nepal, said, “We are proud to have served Thiruvananthapuram for over 20 years. The city has been instrumental in strengthening our presence in Kerala and Southern India. Over the past two decades, our operations have supported the growth of local tourism and trade, while connecting travellers from Thiruvananthapuram to Dubai and beyond on our global network.” He further added, “On this occasion, we are pleased to be joined by the Honorable Chief Minister of Kerala to mark the milestone, and I would like to thank the state authorities, airport partners, and the Emirates team for their continued support in making our operations a success over the span of two decades. We look forward to continued partnership and providing our services to the people of Thiruvananthapuram and visitors and supporting local businesses and trade with our cargo operations.” Over the years, Emirates has played a key role in enhancing Thiruvananthapuram’s global reach, offering seamless connections to major international destinations including London, New York, Manama, San Francisco, Frankfurt, Manchester, Chicago, Toronto, Seattle and Houston. The airline has also supported inbound tourism to Kerala by enabling smoother access for international travellers. On the cargo front, Emirates SkyCargo has significantly contributed to Kerala’s export-driven economy. Since 2019, the cargo division has uplifted over 34,000 tonnes of cargo from Thiruvananthapuram, including seafood, vegetables and other perishable goods, enabling local exporters to access global markets efficiently. Emirates continues to offer its Fly Better experience across all cabins for travellers from Thiruvananthapuram, combining comfort, regional cuisine options, award-winning service and its inflight entertainment system with content in regional languages. As Emirates celebrates two decades of service to Thiruvananthapuram, the airline reaffirmed its long-term commitment to supporting tourism, trade and economic growth in Kerala.
The Union Budget 2026-27 has drawn varied responses from hospitality professionals and industry leaders, reflecting a balance between short-term operational challenges and long-term structural benefits. While the Budget signals continued support for infrastructure and domestic value chains, experts note that certain cost-related measures may impact pricing and margins within the hospitality ecosystem. Anuj Mittal, Founder of Paprika Park, described the Budget as having a mixed impact on the food and beverage sector. He noted that select duty reductions could support domestic production and processing, while other measures may increase operating costs for eateries and cafes. “Indian Union Budget 2026-27 had a mixed impact on the food & beverage (F&B) sector: some production inputs and processing equipment became cheaper due to duty reductions (e.g., seafood processing inputs and microwave parts), supporting domestic value chains, while costs rose for others most notably commercial LPG for kitchens and imported coffee machines now facing higher duties which could push up prices for cafes and eateries. The Budget also continues to support broader agri-food infrastructure and supply-chain improvements, benefiting long-term F&B competitiveness.” From a manufacturing and allied industry perspective, Suraj Mehta, Chief Strategy Officer at HNGIL, highlighted the positive implications of tariff rationalisation for India’s glass manufacturing sector, especially in the export market. “This tariff cut from 50% to 18% is a game-changer for India's glass manufacturing sector, particularly for container glass exports to the US, where demand in food & beverage, pharmaceuticals, and cosmetics packaging is robust. It levels the playing field against subsidized imports from other countries like China, potentially increasing our export volumes by 20-30% in the coming years.” He further added that the move could encourage capacity utilisation, sustainable investments, and job creation across manufacturing hubs, aligning with India’s broader export ambitions. Taken together, the reactions suggest that while hospitality and allied sectors may face selective cost pressures in the near term, the Union Budget 2026-27 lays the groundwork for long-term competitiveness, stronger supply chains, and global market integration. The coming months will reveal how businesses adapt these policy signals into growth strategies.
Hyatt Pune has announced the appointment of Glen D’Souza as its new General Manager, effective January 4, 2026. With more than two decades of experience in the global hospitality industry, Glen brings strong expertise across hotel pre-openings, operations, and brand leadership in diverse international markets. In his new role, Glen will focus on strengthening Hyatt Pune’s positioning as a preferred destination for both business and leisure travellers, while further enhancing the hotel’s dining and social experiences. His leadership approach will centre on intuitive, experience-led hospitality, operational excellence, team engagement, and building meaningful guest connections. Glen joins Hyatt Pune from Hyatt Centric Ballygunge Kolkata, where he served as Pre-Opening General Manager. During his tenure, he played a key role in establishing the property as a prominent lifestyle destination in the city. The hotel’s dining venues gained strong local recognition, and under his leadership, the property received multiple industry accolades in 2025. Before joining Hyatt, Glen spent over 20 years with Marriott International, holding senior leadership roles across key global markets including Hong Kong, Doha, and Abu Dhabi. His professional journey includes involvement in seven hotel pre-openings and experience across six brands spanning the Luxury, Premium, Extended Stay, and Select service segments. This wide exposure has given him a strong understanding of brand standards, evolving guest expectations, and market-driven growth strategies. Commenting on his appointment, Glen D’Souza said, “Hyatt Pune is a dynamic property in a vibrant and growing market. I look forward to working closely with the team to build on its strengths, elevate guest experiences, and continue creating a hotel that fosters connection, creativity, and growth.” With Glen’s appointment, Hyatt Pune aims to further enhance its market presence while delivering consistent, high-quality experiences aligned with Hyatt’s global brand promise.
Dormitory in Munnar
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Ooty Sees Surge in Holiday Cottage Bookings Ahead of Christmas and New Year
Ooty is witnessing a sharp rise in holiday cottage bookings as travellers plan festive getaways for Christmas and New Year. Known for its cool climate, misty hills, and colonial charm, the Nilgiris town continues to attract families, couples, and group travellers looking for peaceful mountain escapes during the year-end holiday season. Travel planners and accommodation providers report strong demand for private cottages that offer scenic views, fireplaces, gardens, and spacious living areas. Travellers are increasingly favouring standalone cottages over hotels, seeking privacy, flexibility, and a homely atmosphere for extended celebrations with friends and family. The demand is particularly high for cottages located close to popular attractions such as Doddabetta Peak, Ooty Lake, and Avalanche, while properties in quieter areas are being preferred by guests looking to avoid crowds. Festive décor, bonfire setups, barbecue arrangements, and home-style dining options are emerging as key decision factors for holiday rentals during this period. With Christmas and New Year falling during peak tourist season, availability is becoming limited, and prices are seeing an upward trend compared to off-season months. Industry observers advise travellers to plan and book well in advance to secure preferred locations and amenities. Improved road connectivity and consistent interest from domestic travellers have further strengthened Ooty’s position as a popular festive destination. The growing preference for private holiday rentals is expected to continue, making cottages a central part of the region’s year-end travel landscape. For more information on booking holiday cottages in Ooty, visit https://www.cottagesinooty.co.in/
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Celebrate Valentine’s Day in Style at Hilton & Hilton Garden Inn Bengaluru Embassy Manyata Business Park
This Valentine’s Day, Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park invite couples to celebrate love with thoughtfully designed culinary experiences, romantic ambience, and indulgent sweet offerings. Spread across Valentine’s weekend, the celebrations combine fine dining, personalised touches, and elegant settings for a memorable occasion. Romantic Culinary Experiences at Neo Kitchen At Neo Kitchen, the all-day dining restaurant, Valentine’s Day celebrations begin with a specially curated Valentine’s Day breakfast, featuring interactive food counters for a lively and engaging start to the day. The evening unfolds with an intimate Valentine’s Day dinner, where guests can enjoy a lavish multi-cuisine buffet crafted by the culinary team. The experience is enhanced with soulful music, charming moments, and a dedicated selfie booth, allowing couples to capture memories together. Date: 14 February – Valentine’s Day Breakfast & Dinner Poolside Romance at Neer For couples seeking a more exclusive and intimate celebration, Neer, the poolside restaurant, presents a romantic five-course set menu curated by the chefs. Set under the stars, the experience includes a bottle of sparkling wine, personalised thank-you cards, and a dedicated Valentine’s Day photo booth, creating a refined and elegant evening. Where: NeerDate: 14 FebruaryTime: 7 pm onwards Sweet Celebrations at Techtonic Adding a sweet touch to the season, Techtonic introduces a special range of Valentine’s Day pastries and cakes, available from 6 February 2026, The pâtisserie also offers thoughtfully curated Valentine’s Day hampers, featuring a selection of gourmet treats, ideal for gifting and sharing. Prices:Pastries & Cakes Valentine’s Day Hampers Availability: From 6 February 2026 With romantic dining experiences, elegant settings, and indulgent treats, Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park promise couples a Valentine’s Day celebration filled with warmth, flavour, and unforgettable moments.
An Italian Love Affair: Valentine’s Day Evenings at Romano’s, JW Marriott Mumbai Sahar
This Valentine’s Day, Romano’s at JW Marriott Mumbai Sahar sets the stage for a romantic Italian-inspired celebration that focuses on connection, conversation and flavour-led indulgence. Titled An Italian Love Affair in Every Glass, the evening is thoughtfully curated as a slow, immersive experience, blending handcrafted cocktails, refined Italian influences and subtle romantic details. Drawing inspiration from Italy’s iconic aperitivo culture, the Valentine’s Day cocktail showcase journeys through the moods of Milan, Rome, Tuscany and Venice. The menu opens with Amore Rosso, a bold, aperitivo-style cocktail inspired by Milan’s confident spirit, followed by Bellissima Blush, a soft and floral creation that reflects Rome’s gentle romance. Cuore di Fragola, built around strawberry and basil, celebrates intimacy and sweetness with a fresh, playful note. Deeper, comforting flavours emerge with Tuscan Sunset, designed as a warm, lingering cocktail suited to long conversations, while Venetian Kiss brings a celebratory sparkle inspired by candle-lit gondola rides. The experience concludes with Dolce Notte, a rich, dessert-style nightcap intended to be savoured slowly, rounding off the evening on an indulgent note. Complementing the cocktail journey is a specially curated Italian-inspired Valentine’s Day set menu, created to pair seamlessly with the drinks. Adding to the intimacy of the evening are thoughtful touches such as handwritten love notes placed at each table, reinforcing the sense of personal connection and romance. Hosted within the elegant setting of Romano’s at JW Marriott Mumbai Sahar, the Valentine’s Day celebration is designed not as a hurried dinner, but as a relaxed, meaningful evening where couples can linger, talk and enjoy the understated charm of Italy through flavour and atmosphere. Event Details: Date: February 14, 2026Venue: Romano’s, JW Marriott Mumbai SaharContact: +91 7710009250Website: www.jwmumbai.com
Courtyard by Marriott Bengaluru Hebbal Introduces Alphabet Brunch at The Hebbal Cafe
Courtyard by Marriott Bengaluru Hebbal is all set to ring in the month of February with a delightful culinary experience through its Alphabet Brunch at The Hebbal Cafe. Hosted at the hotel’s all-day dining restaurant on 1st February, this brunch transforms a relaxed afternoon into a creative celebration of flavours, where each letter of the alphabet brings a delicious surprise. Curated by Executive Chef Rajeev and his team, the Alphabet Brunch stands out for its playful concept and indulgent spread. The dessert selection spans all 26 alphabets, making it a truly distinctive experience for guests. From classic favourites such as Apple Pie and Biscoff Cheesecake to beloved Indian sweets like Dhoodhiya Barfi and Elaichi and Saffron Peda, the menu beautifully blends global inspirations with nostalgic local flavours. Beyond desserts, the brunch also features a thoughtfully curated selection of comfort dishes and brunch favourites, ensuring there is something to suit every palate. Each dish reflects creativity, craftsmanship, and attention to detail, inviting guests to explore the spread one letter at a time. Set against the warm and welcoming ambience of The Hebbal Cafe, the Alphabet Brunch is ideal for leisurely afternoons spent with family and friends. Whether guests are passionate about desserts, enjoy discovering new food concepts, or are simply looking for a unique weekend indulgence, this brunch promises a memorable and flavour-filled experience. What: Alphabet Brunch.Where: The Hebbal Cafe, Courtyard by Marriott Bengaluru Hebbal.When: 1st February | Time: 12:30 PM – 3:30 PM.
In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership. Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity. The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality. This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today. Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.
At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention. A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape. In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities. Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence. What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike. The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.
In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification. During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts. The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy. Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems. It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.
Chef V. Bharathan
Executive Chef at Avolta India, Bengaluru Airport (Terminal 1),
Surendra Kumar Jaiswal
President of the Federation of Hotel & Restaurant Associations of India (FHRAI)
Ruban Das
General Manager of Hyatt Regency Chennai
and many more from top industry leaders
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