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The Indian Hotels Company Limited (IHCL) has announced its consolidated financial results for the fourth quarter and full year ending March 31st, 2026, achieving its sixteenth consecutive quarter of record performance. For the full financial year FY2025-26, IHCL reported revenue of INR 9,971 crores, reflecting a 16% year-on-year growth. The company recorded EBITDA of INR 3,477 crores and delivered its highest-ever Profit After Tax (PAT) of INR 2,084 crores. For Q4 FY2026, IHCL posted consolidated revenue of INR 2,845 crores, marking a 14% increase over the previous year. EBITDA stood at INR 1,052 crores with an EBITDA margin of 37%, despite challenges arising from the West Asia conflict. Commenting on the performance, Puneet Chhatwal, Managing Director & CEO, IHCL, said, “Q4 FY2026 marks sixteenth consecutive quarter of record performance with a Consolidated revenue of INR 2,845 crores, a 14% growth over the previous year, EBITDA of INR 1,052 crores and an EBITDA margin of 37%, notwithstanding the impact of West Asia conflict. For FY2026, the company delivered on its guidance of double-digit revenue growth despite macro-headwinds with revenue of INR 9,971 crores, a growth of 16% leading to an all-time high EBITDA of INR 3,477 crores, EBITDA margin of 34.9% resulting in the best ever PAT of INR 2,084 crores.” He further added, “IHCL, led by its multi-brand presence across segments coupled with a balanced growth strategy focused on capital light with select investments has delivered consistent performance over sixteen quarters.” During FY2026, IHCL introduced three new brands, increasing its portfolio of major brands to fourteen. The company also achieved a milestone of 250 hotel signings, taking its overall portfolio to 630 hotels with a pipeline of 255 hotels. The company further expanded through both inorganic and organic growth, opening or onboarding over 130 hotels across segments. Its expansion strategy strengthened its position in luxury, experiential leisure, and mid-scale hospitality markets. IHCL also maintained a strong financial position with a gross cash balance of INR 4,345 crores as of March 31st, 2026. The company has proposed a dividend of 25% of Consolidated PAT before exceptional items, including a special dividend to mark IHCL’s 125th Annual General Meeting. According to the company, FY2026 focused on building a resilient, scalable, and future-ready hospitality ecosystem while continuing long-term growth plans.
Sheraton Grand Palace Indore has introduced a new immersive dining concept titled “Sarafa se Chappan,” designed to celebrate the vibrant street food culture of Indore through a curated culinary journey. The experience brings together the iconic flavours of Sarafa Bazaar’s lively night food scene and the diverse offerings of Chappan Dukan, two of the city’s most celebrated culinary destinations. Hosted at S Café, the initiative transforms familiar street food favourites into a refined, sit-down dining format while preserving their authenticity and regional character. The specially curated menu features a wide range of Indori street food staples, including Potato Hot Dog, Sweet Potato Spiral, Jeeravan Spiced Corn, Indori Chatpati Bhel, and Tandoori Fruits. Complementing the food selection are locally inspired beverages such as Jamun Shots and Pineapple Crusher, designed to reflect the bold, tangy, and refreshing flavours associated with Indore’s street culture. The concept is built around storytelling through food, where each dish represents a sensory connection to the city’s culinary heritage. By blending nostalgia with presentation-driven dining, the experience aims to recreate the energy and vibrancy of Indore’s bustling food streets within a premium hospitality setting. According to the hotel, the initiative is designed to offer guests more than just a meal, focusing instead on immersive dining that engages taste, memory, and culture. The emphasis remains on authenticity, creativity, and regional identity, while presenting street food in a structured and elevated format. The “Sarafa se Chappan” experience will be available every weekend from 7:00 PM to 11:00 PM at Sheraton Grand Palace Indore, offering guests a curated journey through one of India’s most celebrated food cities.
A new vegetarian dining destination has arrived in Bengaluru with the launch of Continuum in JP Nagar. Designed around experiences, interaction, and evolving food stories, the restaurant brings together familiar flavours and global inspirations through a modern vegetarian approach. Continuum celebrates vegetarian cuisine with a fresh perspective, blending comfort with creativity. Created for families as well as a younger generation increasingly embracing vegetarian lifestyles, the concept aims to offer a dining experience that feels both familiar and exciting. Every element of the space has been planned to encourage connection and create memorable moments. At the centre of the experience is a dynamic show kitchen paired with refined tableside interactions and personalised service. Rather than being just a place to dine, Continuum focuses on making each visit immersive, social, and engaging. A key aspect of the restaurant is its evolving menu philosophy. Instead of a fixed offering, the menu is designed to grow and change over time through three distinct layers that bring together guest participation, seasonal inspiration, and signature dishes. One of its unique concepts is the 30-Day Guest Collab Menu, where guests contribute ideas, flavours, and inspirations that become part of limited-edition dishes. This collaborative approach gives diners a sense of involvement and ensures something new with every visit. Alongside this is the 90-Day Seasonal Continuum, featuring dishes inspired by changing seasons, local produce availability, and principles influenced by nature and Ayurveda. With changing narratives across monsoon, winter, and summer, the menu evolves with time while staying connected to its surroundings. At the heart of the offering sits The Continuum Core, a collection of globally and locally inspired vegetarian favourites reimagined with contemporary techniques and modern presentation, balancing comfort with innovation. The beverage menu also introduces signature zero-proof creations including Picante Passion, Rose Paloma, and Alla Sangria. Designed to deliver the depth and character of classic cocktails without alcohol, these beverages go through infusion and resting techniques that allow flavours to develop over time. The result is a layered and immersive drinking experience with balanced notes of citrus, fruit, herbs, and spice. Continuum is located at 788, 1st Floor, 15th Cross Road, Above Truffles, Nagarjuna Enclave, 1st Phase, JP Nagar, Bengaluru – 78 and is open from 12 Noon to 4 PM and 7 PM to 11:30 PM.
Charcoal Concepts, the multi-brand restaurant platform under K Hospitality Corp, has announced the appointment of Rohan Sable as its new Chief Executive Officer, marking a significant leadership move for one of India’s leading food services groups. In his new role, Rohan Sable will oversee the strategic direction, growth, and operations of a diverse portfolio of more than 45 restaurants across India and international markets including London, Colombo, Kuwait, and Dubai. His responsibilities include driving brand vision, business expansion, and operational excellence across marquee brands such as Copper Chimney, Bombay Brasserie, Bombay Borough, and Wagamama India, while also leading new concept development and incubation within the group. With over 25 years of experience in the hospitality and restaurant industry, Rohan brings a strong track record in operations, brand building, and business expansion. His career includes leadership roles such as Regional COO (South India) at PVR INOX Ltd and Area General Manager Delegate at Accor, along with extensive experience across both Indian and international hospitality formats. His appointment comes at a time when Charcoal Concepts is entering an ambitious growth phase. The company aims to evolve into India’s premier multi-brand, multi-format, cuisine-driven restaurant powerhouse by 2033. The strategic roadmap includes scaling its footprint from its current presence of 35 outlets in India and 5 international outlets to over 272 outlets across India and global markets over the next eight years. Under Rohan’s leadership, the company will focus on accelerating expansion, strengthening existing brands, and introducing new dining formats aligned with evolving consumer preferences. His approach is expected to balance operational discipline with innovation, ensuring scalability while maintaining strong brand identity and guest experience. The leadership transition reinforces Charcoal Concepts’ commitment to innovation, growth, and delivering distinctive dining experiences across markets, further strengthening its position in India’s rapidly evolving food and beverage industry. For more information, visit K Hospitality Corp
Banyan Tree Krabi has announced the appointment of Chef Chander Prakash as part of its culinary team, strengthening the resort’s Indian dining offerings with authentic North Indian and Arabic cuisine expertise. Chef Chander joins the luxury beachfront resort with over a decade of experience across India and Thailand, specialising in traditional Indian curries, biryanis, kebabs, tandoori preparations, and Arabic cuisine. At Banyan Tree Krabi, he will contribute to the culinary experiences at The Naga Kitchen, further expanding the resort’s international dining portfolio. Speaking about his culinary philosophy, Chef Chander said cooking goes beyond preparing food and focuses on creating memorable dining experiences through fresh ingredients, balanced flavours, and attention to detail. He added that his culinary journey has always been deeply connected to traditional spices and the art of tandoor cooking. Known for signature dishes such as Dal Makhani, Butter Chicken, and Paneer Butter Masala, Chef Chander brings extensive experience from premium hospitality brands across Thailand and India. Prior to joining Banyan Tree Krabi, he worked as Indian and Arabic Chef at Sinae Phuket and earlier at Keemala Hotel in Phuket. His previous experience also includes Hotel Germanus Springs in Kodaikanal and De Karavali restaurant in Bengaluru, where he developed his expertise in tandoor cuisine. Commenting on the appointment, Porntip Narangsiya, Director of Food & Beverage at Banyan Tree Krabi, said the addition of Chef Chander would help strengthen the resort’s culinary identity through authentic Indian cuisine. She added that the resort welcomes a significant number of Indian guests, including destination weddings and celebratory groups, making elevated Indian dining an important addition to the overall guest experience. Located along Tubkaek Beach in southern Thailand, Banyan Tree Krabi features 72 pool suites and villas overlooking the Andaman Sea. The luxury resort offers multiple dining experiences, wellness facilities, spa therapies, and curated luxury hospitality experiences rooted in wellbeing and personalised service. The property has also received global recognition, earning Two MICHELIN Keys in 2024 and 2025, while being featured in Fodor’s Travel 2026 list of “The 100 Most Incredible Hotels in the World.” For more information, visit Banyan Tree Krabi
Munnar Group Stay
For Munnar Group Stay Bookings - https://munnardormitory.com/munnar-group-stay Activities and Experiences During Your Group Stay at Munnar. From tea plantation tours and treks to jeep safaris and adventure sports, make use of your group's stay in Munnar. Organise bonfire nights or team-building games for your groups, holding custom events on request, or celebrate special occasions with us; We have local experiences and cultural shows lined up for various types of groups. Food Options and Meal Plans for Group Stay in Munnar. Most group accommodations in Munnar come with meal packages, which can be modified according to dietary needs, such as vegetarian, vegan, or Jain. Facilities for BBQs or outdoor dining, or making your own meals, are available. This means that whatever you wish to do, Munnar group stays will offer delicious options that are equally convenient for everyone. Munnar Group Stay Guide: Travel, Attractions, and Essentials. Munnar Group Stay will provide all the information you could ever dream of needing to have a lovely trip with friends, family, school group mates, or else people from work. For travel, determine the bus schedule of KSRTC, train connectivity based on Aluva or Ernakulam, or pre-book some taxis for your group travel. List Eravikulam National Park, Kannan Devan Tea Museum, and some of the Best Trekking Trails. Kindly have a look at the weather prediction and dress to match that season: warm woollens in winter and raincoats in the monsoon. Last but not least, remember to check the availability of group rooms and the cancellation policy and don’t hesitate to contact our support team for any retained booking assistance. Close by, budget-food eateries are easily accessed plus 24/7 drug stores and hospitals. It is suggested to use Google Maps on your precise way to our property. For those critical hints and links, your group is kept well-informed and profoundly satisfied throughout your stay with Munnar Group Stay.
Best Villas in Munnar
Yes, villas in Munnar are child-friendly and couple-friendly. A family will really enjoy huge living areas, private kitchens to do self-cooking, and safe surroundings for children, while a couple will take advantage of amenities such as private jacuzzis, valley-view balconies, and bonfire facilities. A majority of the villas also offer pet-friendly stays, thus accommodating all kinds of travelers. In Munnar, most villas fall within a price range of ₹3,500 to ₹12,000 per night; this range is extensive depending on the location, size, and amenities. Most of them accept digital payments, and cancellation policies apply differently for each property. Any group can book their own entire villa or single rooms in shared properties. Various listings also include packages for corporate retreats, trekking arrangements, spice plantation tours, and tea estate walks. For safety and convenience, use verified villa listings with good reviews. Also, check whether the staff assists in airport transfers, local sightseeing, and adventure activities like cycling or paragliding. Visit : https://munnardormitory.com/villas-in-munnar
A Peaceful Getaway Amid Jawai’s Stunning Wildlife and Landscapes
Jawai offers the perfect blend of adventure and relaxation. Stay in comfortable accommodations while exploring the wildlife-rich surroundings. Take part in thrilling leopard safaris, and enjoy the serene atmosphere that makes this destination ideal for nature lovers. Whether you’re spotting wildlife or enjoying quiet moments in nature, Jawai provides an unforgettable experience that connects you with the beauty of the outdoors.
Dormitory in Munnar
Seeking a budget stay dormitory in Munnar? Book the best low budget stay for rental in Munnar for cost-efficient group stay that is comfortable. This Munnar dormitory would be a popular choice for solo travelers, backpackers hostel, student group bookings, and large families traveling through this hill station to find decent yet low-priced accommodations. Online booking with Munnar dormitory guarantees that guests have a warm bunk in a clean, shared room in Munnar – perfect for those who value both community and privacy. To ensure a totally comfortable stay at the dormitory in Munnar, The dormitory provides all necessary amenities: cozy bunk beds, fresh and clean bathrooms with fresh cotton linen, warm water showers, and free Wi-Fi available. For travelers seeking cheap dormitory in Munnar without disappointing comfort conditions, then this is the place for you. Guests can book this affordable dormitory near Munnar bus stand and enjoy the best budget accommodation in which can be booked online.
The LaLiT Suri Hospitality Group & Special Olympics Bharat Honour Mothers of Athletes
Avakaya Mixing Ceremonies Take Centre Stage in Visakhapatnam
The LaLiT Suri Hospitality Group Drives Inclusive Skilling Initiative
Muthaiga Travel Showcases ‘Kenya Beyond Safari’ to Indian Travel Trade
Sayaji Hotels Launches The Forest Chapter by Sayaji in Sasan Gir
Sayaji Hotels has launched The Forest Chapter by Sayaji in Sasan Gir, introducin...
Mumbai’s Mother’s Day Plans Get More Indulgent with Brunches, Workshops & Asian Feasts
From elegant brunches and Korean feasts to cupcake workshops and sushi celebrati...
L’Oréal Paris Celebrates 29 Years at Cannes with Star-Studded India Line-Up Featuring Aishwarya Rai Bachchan, Alia Bhatt & Aditi Rao Hydari
L’Oréal Paris returns as Official Beauty Partner at the Festival de Cannes 2026 ...
WorkEZ Expands South India Footprint to 1.7 Million Sq. Ft. Across Chennai, Kochi & Coimbatore
WorkEZ has expanded its managed workspace portfolio to approximately 1.7 million...
TFS Turns Mother’s Day into a Nostalgic Journey Across Indian Airports
Travel Food Services Limited (TFS), one of India’s leading operators of airport QSR outlets and lounges, transformed Mother’s Day into a heartfelt celebration of nostalgia, gratitude, and connection through a series of curated experiences across major airports in India. Held between May 7 and May 10, 2026, the initiative was rolled out across airports in Kolkata, Chennai, Dabolim, MOPA, Hyderabad, Delhi, and Bengaluru (T1 & T2), turning everyday transit moments into meaningful celebrations centred around family and emotional connection. At the centre of the activation was “Postcards to Mom,” a nostalgic initiative that brought back the charm of handwritten postcards, ink pens, and revenue stamps. Travellers across age groups from students and professionals to families paused during their journeys to write heartfelt notes to their mothers. TFS collected, stamped, and mailed every postcard, transforming airport spaces into moments of emotional reflection and personal storytelling. For many younger travellers, the experience recreated a form of communication they had only heard about through family stories and old photo albums. The initiative highlighted the emotional value of handwritten messages in an increasingly digital world, creating a warm pause amidst busy travel schedules. Beyond the postcard initiative, TFS lounges and airport outlets were transformed into vibrant family-centric spaces featuring specially curated Mother’s Day brunches inspired by comforting and familiar flavours. Interactive cooking and plating masterclasses encouraged mothers and children to create dishes together, while DIY craft corners and cupcake decorating stations added a playful dimension for younger guests. Instant photo booths further enhanced the experience, allowing families to capture candid moments and create keepsakes before continuing their journeys. The overall initiative reflected TFS’ broader approach towards elevating travel experiences beyond food and hospitality into emotional and memory-led engagement. Speaking about the initiative, Gaurav Dewan, Chief Operating Officer of TFS, said the idea was to create experiences that encouraged travellers to pause, reflect, and celebrate important relationships even while in transit. He added that the activation aimed to revive the nostalgia associated with postcards while reinforcing the company’s belief in making journeys more meaningful through memorable experiences. With activations like these, TFS continues to redefine airport hospitality by blending food, storytelling, and emotional experiences, positioning airports not merely as transit hubs but as spaces capable of creating lasting human connections. For more information, visit Travel Food Services Limited
Red Bowl at Novotel Visakhapatnam Hosts ‘Hot & Pot Food Festival
Red Bowl at Novotel Visakhapatnam Varun Beach is set to present the ‘Hot & Pot Food Festival’, a specially curated dining experience celebrating comforting hot pots, hearty classics, and flavour-rich Asian-inspired dishes. Scheduled from 15th May to 24th May 2026, the festival aims to bring together warm, soulful flavours and freshly prepared specialties designed for indulgent and relaxed dining experiences. Inspired by the universal appeal of hot and comforting meals, the specially curated à la carte menu will showcase a range of dishes including Nasu Dengaku, Tori Teriyaki, and Goong Pad Prik, highlighting bold flavours and preparations best enjoyed fresh and steaming hot. The menu focuses on rich textures, slow-cooked elements, and satisfying comfort-driven dining. The festival is designed to offer guests an inviting culinary escape during both lunch and dinner service, combining flavour-forward dishes with the warm hospitality and contemporary dining experience associated with Red Bowl. With initiatives like the Hot & Pot Food Festival, Novotel Visakhapatnam Varun Beach continues to strengthen its food and beverage offerings through themed dining experiences that bring together global flavours, immersive concepts, and elevated hospitality. Event Details: Venue: Red Bowl, Novotel Visakhapatnam Varun BeachFestival Dates: 15th May – 24th May 2026Timings:Lunch: 12:00 PM – 3:00 PMDinner: 7:00 PM – 11:00 PMService Style: À la carteReservations & Enquiries: +91 7799888028 For more information, visit Novotel Visakhapatnam Varun Beach
Singh Sahib at Eros Hotel New Delhi Presents ‘Halka Phulka’ Menu
Singh Sahib at Eros Hotel New Delhi is celebrating the comfort and simplicity of Indian cuisine with the launch of ‘Halka Phulka’, a specially curated dining experience inspired by regional Indian flavours. Designed around the idea of light yet satisfying meals, the menu brings together a selection of wholesome dishes that highlight the richness of traditional Indian comfort food. The offering focuses on preparations that are flavourful, easy to enjoy, and deeply rooted in Indian culinary traditions. The specially crafted menu combines classic recipes with modern interpretations, using fresh ingredients and refined cooking techniques to create dishes that balance taste and nourishment. Guests can expect familiar Indian flavours presented with a contemporary touch while maintaining the warmth and authenticity of home-style cooking. Ideal for relaxed family meals and casual dining occasions, Halka Phulka aims to offer a comforting culinary experience without the heaviness often associated with indulgent dining. The limited-time showcase is currently available at Singh Sahib, Eros Hotel New Delhi, Nehru Place till 17th May 2026 from 7:00 pm onwards.
Fine Acers, a recognised name in hospitality-led real estate, has partnered with Wyndham Hotels & Resorts to introduce the Dolce brand in India, marking a significant step as the country’s tourism and hospitality sector is projected to reach USD 59 billion by 2028. Reflecting on this milestone, Dinesh Yadav, Founder & MD of Fine Acers highlights how the collaboration aligns with rising demand for premium leisure travel, destination weddings, and experiential stays. With existing resorts in Jaipur, Pushkar, and Goa, the company currently operates 200 rooms across three properties and plans to add 700 more keys over the next three years across Jaipur, Jawai, Udaipur, Pushkar, and Coorg, backed by an investment of around ₹600 crore. This expansion will take the total inventory to 1500 rooms across seven properties. The introduction of Dolce by Wyndham comes at a time when India’s luxury hospitality segment faces a supply gap, with only around 29,000 luxury rooms available nationwide. Positioned to bridge this gap, Dolce integrates business, leisure, and large-scale event capabilities, making it ideal for high-demand markets like Goa and Udaipur, known for strong occupancy rates and wedding-driven demand. Fine Acers’ sale-and-leaseback model supports growth by enabling investors to purchase around 70% of its inventory, which is leased back and professionally managed, offering attractive returns without operational involvement, a model gaining traction among HNIs and NRIs seeking financial and experiential value. Backed by strong industry fundamentals, with hotel demand projected to grow at 10.8% annually against 8% supply growth, the company is expanding into high-demand destinations with a vision to surpass 1500 keys by 2030 and establish itself as a leading player in resort and lifestyle hospitality, while destination weddings and MICE remain central to the strategy, supported by India’s USD 130 billion wedding industry, driving memorable guest experiences and sustained growth. This engaging exchange offers a glimpse into the evolving landscape of India’s luxury hospitality sector and the strategic vision driving Fine Acers forward. It was truly a great conversation with Dinesh Yadav, and readers can explore the complete feature in the Hospitality News May Magazine, available on our website and in print.
In an exclusive and engaging interaction, Anand Mishra, Director of Operations at Sayaji Vadodara, Offers a thoughtful glimpse into the evolving world of hospitality in the May edition of Hospitality News magazine, where every detail matters and every guest experience carries meaning. Known for his strong operational expertise and people-first approach, he shares perspectives that go beyond processes, diving into the emotional core of hospitality. Reflecting on his journey, he describes it as a story that began unexpectedly but soon transformed into a fulfilling career. “I began my journey as a management trainee at ITC, more by chance than by choice. What followed was a true rollercoaster filled with ups and downs, challenges, fun, and excitement. This industry has a unique way of shaping you, pushing you to grow, and transforming who you are. Looking back, I have no regrets. In fact, today I can proudly say that I enjoy my job every single day.” What truly stands out is his deep commitment to guest care. Recalling a touching moment at Sayaji Hotel Vadodara, he shares, “I remember a single woman traveller who approached me at check-in with a strict, medically prescribed diet and asked if we could accommodate it…” What followed was a coordinated effort by his team to ensure precision and care. “At the time of checkout, she had tears in her eyes… It reaffirmed that when we truly commit, we can create an unmatched guest experience.” Speaking about today’s travellers, he highlights a shift in expectations. “Luxury is not materialistic, it is deeply personal.” His approach focuses on understanding guests, anticipating their needs, and delivering warmth that feels like home. Even in moments of operational challenges, such as a sudden system failure during peak service, his emphasis remains unchanged. “It was a perfect example of teamwork, quick thinking, and resilience,” he recalls, underlining the importance of seamless guest experience. For him, the smallest details create the biggest impact. “Luxury is always human, it is never just materialistic.” At Sayaji, this philosophy comes alive through their “Yours Truly” experience. This insightful exchange captures the essence of modern hospitality, where emotion meets excellence. It was truly a great conversation, and you can explore the complete feature in the Hospitality News May magazine on our website, or grab a physical copy to experience it in full.
The hospitality industry is evolving at an unprecedented pace, yet a fundamental question continues to challenge its growth, are we truly preparing talent for the realities of the job? In an exclusive and thought-provoking interaction, Sanjeev Kumar, Founder of HOSPI Sigma™, shares his perspective on this critical shift, offering a fresh lens on performance, capability, and industry readiness. With over three decades of experience across globally respected brands such as Taj Hotels, ITC Hotels, Starwood Hotels & Resorts, and Premier Inn, Sanjeev Kumar brings unmatched operational depth combined with strategic foresight. His journey, further enriched by his tenure at Lloyds Banking Group, has shaped a unique approach that bridges hospitality with structured, data-driven methodologies. In this featured conversation, he delves into the pressing gap between ‘qualified’ and ‘job-ready’ professionals, highlighting how traditional education often stops at knowledge, while the industry demands decisive action under pressure. Through HOSPI Sigma™, he introduces a transformative framework that shifts the focus from learning to real-time performance, an approach that is steadily redefining how talent is trained, evaluated, and empowered. What sets this dialogue apart is its clarity and relevance. From addressing why performance under pressure has long been overlooked, to explaining how structured thinking can significantly reduce operational inefficiencies, Sanjeev Kumar offers insights that resonate with both industry leaders and emerging professionals. His emphasis on measurable outcomes, fewer guest complaints, reduced training costs, and consistent service delivery, adds a compelling business perspective to the conversation. As the discussion unfolds, it builds a strong sense of anticipation around the future of hospitality talent. With India’s rapid expansion into Tier 2 and Tier 3 markets, frameworks like HOSPI Sigma™ are no longer optional, they are becoming essential. The conversation also touches upon the evolving role of policy, particularly in light of the Union Budget’s focus on skill development, and the urgent need to align intent with execution on the ground. This is more than just an interview, it is a window into the future of hospitality operations and talent transformation. It was truly a great conversation with Sanjeev Kumar, filled with insight, clarity, and forward-thinking perspectives. To explore the complete interview and gain deeper understanding, you can check it out in the HospitalityNews May magazine on our website, or experience it in its full depth through our physical edition.
Dinesh Yadav
Founder & MD of Fine Acers
Anand Mishra
Director of Operations at Sayaji Vadodara
Sanjeev Kumar
Founder of HOSPI Sigma™
and many more from top industry leaders
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