Loading...
You have Successfully logged In !
Already have an account? Login
By clicking Register you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Don't have an account?Register
Enter your E-mail address below, We will send the verification code
Please enter the code send to
Didn't receive the email?Click to resend
Your password has been successfully reset!.
Please login again to access your account.
An OTP has been sent to
Enter the 4-digit code
DS Group has announced an exclusive partnership with British dessert brand Ben’s Cookies, marking the brand’s official entry into the Indian market. As part of the long-term master franchise agreement, DS Group plans to open up to 10 Ben’s Cookies outlets during the current financial year across Delhi and Mumbai, with the first six to seven stores expected to launch in June and July. Founded in 1983 at Oxford’s Covered Market, Ben’s Cookies is globally known for its signature chunky and gooey cookies and freshly baked artisanal approach. Through this partnership, the brand aims to introduce its bakery-first retail concept to Indian consumers, focusing on in-store freshness and premium ingredients. According to the company, the India expansion aligns with the growing demand for premium dessert formats, café-style experiences, and freshly prepared bakery products among urban consumers. Sanskriti Gupta said the partnership represents an important step in DS Group’s expansion within the premium food retail segment. She added that the company plans to establish eight to ten physical stores across India during the current fiscal year as part of its broader growth strategy. In addition to standalone retail outlets, Ben’s Cookies products will also be made available through leading food delivery and e-commerce platforms to expand accessibility across key markets. Speaking about the collaboration, Luke Menezes shared that every Ben’s Cookies boutique in India will feature live-oven baking throughout the day to maintain the brand’s traditional freshness standards. Alongside its signature cookies, the brand also plans to introduce cookie shakes, coffee offerings, and cookie ice cream sandwiches to the Indian market. The partnership further reflects the growing appetite for premium dessert and café concepts in India, particularly among younger consumers seeking experiential dining and indulgent bakery offerings. With its India debut, Ben’s Cookies is expected to strengthen the premium dessert retail landscape while expanding its international footprint through one of the world’s fastest-growing consumer markets.
THE Park New Delhi has introduced Tyde, a new all-day dining destination that blends contemporary design, culinary creativity, and cultural inspiration into a single immersive experience. Positioned in the heart of Connaught Place, the restaurant is designed to evolve seamlessly through the day, offering distinct moods and dining experiences from morning to late night. From vibrant breakfasts and business lunches to relaxed afternoon conversations, cocktail-led evenings, intimate dinners, and after-dark gatherings, Tyde has been conceptualised as a fluid space that adapts to the rhythm of its guests. The menu reflects this versatility, featuring artisanal coffee, wood-fired pizzas, Asian-inspired dishes, small plates, and a refined à la carte selection suited for both casual dining and special occasions. The interiors draw inspiration from the geometric precision of Jantar Mantar and India’s deep cultural connection with water as a symbol of movement and transformation. Sculptural design elements, layered textures, deep indigo tones, and warm brass finishes come together to create an atmosphere that is both expressive and sophisticated. A key highlight of the space is the installation titled “Dar Badar,” a sculptural brass artwork that introduces movement and visual rhythm into the restaurant’s design language. Complementing this are textile artworks inspired by oceanic textures, incorporating embroidery, zari, beads, mirrors, and metallic detailing to reinforce the theme of fluidity and depth. Speaking on the launch, Priya Paul, Chairperson, highlighted that the restaurant reflects the group’s philosophy of creating spaces where art, design, music, culture, and cuisine converge to deliver distinctive hospitality experiences. She emphasised that Tyde continues the brand’s vision of offering experiences that go beyond traditional dining. Parag Sahwney, General Manager of THE Park New Delhi, added that "Tyde is designed as a dynamic gathering space for both discerning diners and global travellers, with a strong focus on curated menus and thoughtful execution across every detail of the experience." With Tyde, THE Park New Delhi strengthens its position as a pioneer in boutique hospitality, bringing together design-led storytelling and modern culinary expression in a vibrant urban setting.
Air India has announced that it has been awarded the Skytrax 4-Star Airline Rating for both Business Class and Economy Class, marking another significant milestone in the airline’s ongoing transformation under the Vihaan.AI programme. The airline’s upgrade from a 3-Star to a 4-Star rating comes after a large-scale transformation focused on fleet modernisation, product upgrades, digital innovation, on-ground improvements, and enhanced service standards across the customer journey. Air India stated that the improvements have also reflected strongly in customer feedback and passenger sentiment. The airline’s Net Promoter Score (NPS), a key indicator of customer satisfaction and advocacy, has improved by more than 70 points, moving from -35 in late 2022 to nearly +40 currently. On its flagship Airbus A350 and Boeing 787-9 aircraft, the airline’s NPS remains consistently in the high 60s. Skytrax is recognised globally as one of the leading airline rating organisations, with its star ratings considered a major benchmark for airline quality and passenger experience. The 4-Star certification recognises airlines delivering strong and consistent service quality across products and operations. Commenting on the achievement, Campbell Wilson, Chief Executive Officer & Managing Director, Air India, said: “This 4-Star rating from Skytrax is an important recognition of the progress we have made in transforming Air India into a more modern, customer-focused airline. This achievement is a testament to the dedication and hard work of over 24,000 Air India employees who have embraced this transformation with commitment and pride. While this milestone reflects how far we have come, it also strengthens our resolve to continue raising the bar, with a clear ambition to achieve a 5-Star rating in due course as we build a world-class global airline with an Indian heart.” The Skytrax audit evaluates the entire passenger journey, including airport experience, lounge facilities, onboard products, food and beverage, and service consistency. At the centre of Air India’s transformation is its fleet modernisation programme. The airline has inducted India’s first Airbus A350 aircraft along with new Boeing 787-9 aircraft featuring newly designed Air India interiors. It has also completed the retrofit of 27 A320neo aircraft with upgraded cabins, while retrofit work on legacy Boeing 787-8 and Boeing 777 aircraft continues. Air India said that more than 120 aircraft, representing 66 per cent of its full-service fleet, have now been upgraded. The airline has also upgraded its airport and lounge experiences with redesigned lounges in Delhi, Bengaluru, and San Francisco, with additional upgrades planned globally. Other improvements include streamlined boarding, self-service check-ins, and enhanced digital tools aimed at making the passenger journey smoother. Air India has further refreshed its onboard experience through extensive cabin crew retraining and the addition of more than 5,000 newly recruited crew members. The airline has also upgraded inflight meals, beverages, bedding, and amenities while expanding its inflight entertainment offerings. Widebody aircraft now feature over 3,000 hours of entertainment content, while narrowbody aircraft offer more than 1,250 hours through the Vista Stream wireless entertainment platform. Inflight internet connectivity is also being gradually introduced across services. On the digital front, Air India has overhauled its IT infrastructure and customer support systems with a redesigned website, upgraded mobile application, and a generative AI chatbot that has handled over 14 million interactions. The airline also said that call wait times at its customer contact centre have reduced to around 10 seconds, alongside improvements in refunds and issue resolution processes. As Air India continues its Vihaan.AI transformation journey, the airline said it remains focused on strengthening its products, service standards, and global presence while aiming to set new benchmarks for Indian aviation internationally.
Spice Route Restaurant & Catering, New Jersey, has announced the promotion of Deepak Giri Goswami to Director of Food & Beverage, marking a key leadership development within the organization. The promotion recognizes his consistent contributions over the past two and a half years and his extensive international experience in the hospitality industry. Deepak has been associated with Spice Route Restaurant & Catering for approximately 2.5 years, during which he has played a pivotal role in strengthening restaurant operations, enhancing guest experiences, and supporting the company’s overall growth strategy. His elevation reflects the organization’s confidence in his leadership capabilities, operational expertise, and long-term vision. With over 25 years of global experience across the USA, Europe, the UAE, and Asia, Deepak brings deep expertise in restaurant operations, culinary management, business development, and customer service. He is widely recognized for his proficiency in Indian and Asian cuisines and has successfully managed high-volume operations while ensuring consistent service quality and guest satisfaction. In his new role, Deepak will be responsible for overseeing food and beverage operations, driving business development initiatives, managing operational planning, enhancing customer engagement, and supporting brand expansion across the Stroudsburg and Pocono regions. Prior to joining Spice Route Restaurant & Catering, Deepak served as Food & Beverage Operations Director at Hotel PAG Šimuni Resort, Croatia, where he successfully launched and managed the Mali Raj International Multi Cuisine Restaurant. He also worked with the Americana Group in Dubai, gaining valuable experience in large-scale international restaurant operations and hospitality management. Earlier in his career, Deepak held leadership roles at Tivoli Grand Resort Hotel and was part of the opening team at The Great Kebab Factory, Punjabi Bagh. These roles strengthened his expertise in menu innovation, hygiene standards, cost control, vendor management, and team development. Throughout his career, Deepak has demonstrated strong capabilities in HACCP implementation, operational planning, staff training, and customer service excellence. Spice Route Restaurant & Catering expressed confidence that his global exposure and leadership approach will further strengthen its operational performance and support long-term business growth in the competitive regional hospitality market
Taj Exotica Resort & Spa, Goa has strengthened its sustainability efforts with the successful implementation of Piped Natural Gas (PNG) infrastructure across the resort. The move marks a significant milestone in the property's ongoing commitment to environmentally responsible operations and aligns with IHCL Goa’s sustainability and social impact framework, Paathya. The introduction of PNG is expected to enhance energy efficiency across key operational areas, including kitchens, staff dining facilities, and utility services. As one of the cleanest-burning hydrocarbon fuels, PNG helps reduce carbon emissions while improving combustion efficiency and operational safety standards. Beyond its environmental advantages, the transition also simplifies daily hotel operations. The adoption of a continuous piped supply removes the need for LPG cylinder handling, storage, transportation, and refill management. This not only improves operational continuity but also contributes to enhanced workplace hygiene, safety, and efficiency. Commenting on the initiative, Ranjit Philipose, Senior Vice President – Operations, IHCL Goa, said that sustainability remains deeply embedded in the organisation’s approach to operations and growth. He noted that the implementation of PNG infrastructure at Taj Exotica Resort & Spa, Goa represents an important milestone in the Paathya journey and reflects the company’s commitment to adopting cleaner and future-ready solutions across its hotel portfolio. He further added that responsible hospitality today extends beyond guest experiences and focuses on creating long-term positive impact through conscious decisions that benefit both the environment and local communities. The latest initiative further reinforces IHCL Goa’s vision of integrating sustainable practices across its operations while supporting India's broader clean energy goals. Through projects aligned with the Paathya framework, the company continues to advance responsible luxury and environmentally conscious hospitality practices.
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.
Hospitality with a Heart: How The LaLiT is Building Inclusion and Skilling in India
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
NILE Hospitality to Launch Rajkot’s First International Branded Hotel with Radisson Hotel Group
NILE Hospitality has announced the upcoming launch of Park Inn & Suites by Radis...
MoMo Café Brings Back The Brunch Society with Mango-ficent Edition
MoMo Café at Courtyard by Marriott Mumbai International Airport is hosting The B...
Rumour Hosts Immersive Flea Experience for International Wine Day in Delhi
Rumour in Vasant Vihar is celebrating International Wine Day with a one-night im...
SWISS to Launch First-Ever Bengaluru Flights in Winter 2026/27
SWISS is set to expand its network with the launch of its first-ever service to ...
The St. Regis Goa Resort Introduces ‘House of Dimsums’ at Riverside
The St. Regis Goa Resort has announced ‘House of Dimsums,’ a special 15-day culinary showcase at its Asian specialty restaurant, Riverside. Running from 1st June to 15th June, the experience brings together a wide selection of handcrafted dim sums designed for both vegetarian and non-vegetarian diners. The curated menu features 15 varieties of dim sums, highlighting different styles and flavours through steamed, fried, and pan-seared preparations. Carefully crafted by the resort’s master chefs, the artisanal dumplings are paired with signature condiments to enhance the overall dining experience. Guests can look forward to exploring a range of authentic flavours in an elegant riverside setting that blends relaxed social dining with refined hospitality. Whether visiting for a casual lunch or a sophisticated dinner, diners can choose from individual selections or enjoy an unlimited dim sum feast during the showcase. Set against the scenic ambience of Riverside at The St. Regis Goa Resort, the limited-period culinary experience aims to celebrate the art of dim sum making through flavourful creations and thoughtfully curated presentations. Details: Date: 1st June – 15th June Meal Period: Available for Lunch & Dinner Venue: Riverside, The St. Regis Goa Resort.
TIGERFIRE Vodka Hosts ‘After Hours’ Brother’s Day Celebration at 8ish Mumbai
TIGERFIRE Vodka celebrated Brother’s Day with an exclusive edition of its signature “After Hours” experience at 8ish, bringing together hospitality insiders, influencers, and tastemakers for a night centred around brotherhood, cocktails, and nightlife culture. Hosted on May 23 in South Mumbai, the event featured a specially curated cocktail programme designed around the smooth profile of TIGERFIRE Artisanal French Vodka. Leading the bar experience were mixologists Jishnu AJ and Ankush Gamre from Bar Paradox, who collaborated on signature cocktails and flavour-forward creations inspired by shared experiences and after-hours bar culture. Adding an emotional layer to the evening, TIGERFIRE also screened a special video celebrating the bond between Sanjay Dutt and Paresh Ghelani, reflecting the theme of friendship, loyalty, and strong personal connections associated with Brother’s Day. As part of the celebrations, the brand also launched a 360-degree digital campaign featuring four films showcasing different forms of brotherhood across various walks of life. The campaign focused on highlighting meaningful human connections and togetherness beyond family ties. Speaking about the initiative, Badal Moradia, CEO of TIGERFIRE Vodka, shared that the celebration was designed to reflect the brand’s core values of brotherhood and loyalty, while also recognising that strong bonds can extend beyond blood relations. Jishnu AJ added that the cocktail menu was inspired by familiar late-night moments, conversations, and the camaraderie that defines modern bar culture, creating drinks that felt layered yet approachable. The collaboration between TIGERFIRE and 8ish further highlighted the connection between premium spirits and experiential nightlife, reinforcing both brands’ focus on curated social experiences and contemporary cocktail culture. TIGERFIRE Vodka was founded by Sanjay Dutt and Paresh Ghelani, blending French craftsmanship with Indian inspiration. Crafted in France using French winter wheat and limestone-filtered spring water, the vodka brand continues to expand its presence in India following its international debut.
Katana and Brown Koji Boy Bring ‘Koji Chaos’ to Bengaluru
Katana, Bengaluru’s sake-led izakaya, is joining hands with Prachet Sancheti of Brown Koji Boy for a special one-night pop-up experience titled “Koji Chaos” on 4th June 2026, Thursday. Built around the theme “Future of Flavors,” the event will feature an exclusive à la carte menu that brings together fermentation, Japanese-inspired cooking, and local ingredients in a fresh and experimental format. Brown Koji Boy is known for its fermentation-focused approach that explores bold and layered flavours beyond traditional sauces and seasonings. The concept revolves around using fermentation techniques to create deep umami-driven dishes using local Indian produce combined with classical Japanese methods. The studio creates products such as koji-based miso, tamari, soy sauce, hot sauce, chilli crisps, and koji-aged beef tenderloins. Speaking about the collaboration, Prachet Sancheti said, “Fermentation has always been about pushing flavours beyond its limit, and this collaboration with Katana is our way of exploring Japanese-inspired food through local ingredients.” The specially curated menu will include dishes like Buldak Wings, Crispy Shiso, and the signature Mazemen. Guests can also enjoy shio koji-cured tofu along with Hatcho Miso Caramel featuring grilled king oyster or pork paired with hummus and koji granola. Another highlight of the experience is a Clarified Tomato broth prepared with kombu miso, tomato tamari, and confit tomato. The event promises an immersive evening for diners looking to experience Japanese-inspired gastronomy through naturally complex, bold, and fermentation-led flavours that experiment with both taste and technique. Date: 4th June, 2026. Time: 6pm | 8pm | 10pm (90 minutes per slot). Venue: Ground floor, 3168, Paramahansa Yogananda Rd, HAL 2nd Stage, Defence Colony, Domlur, Bengaluru, Karnataka 560008.
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
Stay up-to-date with the latest Hospitality news and trends in the Hospitality industry!
Subscribe to Hospitality news e-magazine for free and never miss an issue.
By clicking subscribe for free you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Advertise With Us
We have various options to advertise with us including Events, Advertorials, Banners, Mailers, etc.
A platform dedicated to showcase the skills and creativity of hospitality professionals. Share your articles, videos and other content related to the industry and get recognized for your unique perspective and expertise. By posting your content and gaining likes from your own community, we'll categorize your talents and expose them to the hospitality world. Join our community of passionate hospitality professionals and let your talent shine!.
Already have an account?Login
By clicking you agree to the Terms & Conditions and acknowledge our Privacy Policy.
Subscribe for ₹2,000 and receive our monthly magazine for one year (12 months) from the coming month and save 2 months cost.