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By Author
Published on November 16, 2023
We have carefully curated this newsletter to ensure it becomes your go-to resource for all things hospitality-related. Whether you are an industry professional, an avid traveller, or simply passionate about the art of hospitality, this newsletter will be your gateway to a world of inspiration, knowledge and unforgettable experiences.
In this conversation with General Manager, Meeran Farook Ali, from Essentia Premier Hotel Chennai, he generously imparts his remarkable journey within the dynamic hospitality industry and offers valuable insights into the world of hoteliers.
A Chennai native, General Manager of Essentia Premier Hotels Mr. Meeran Farook Ali’s hospitality journey began at Taj Fisherman's Cove, progressing through Le Meridien, Radisson Blu, and Asiana. He led F&B at Aloft Chennai, supported units in Bangalore and Coimbatore, and contributed uniquely to INOX Cinemas during the COVID-19 pandemic. Currently overseeing Essentia Hotel, he manages Blue Salt, a 24-hour restaurant, and a buffet-style cafe.
When talking about a day in as a General Manager, he said, “My typical day begins with engaging my team and interacting with our guests, giving them my full attention. A key part of my routine is diligently addressing their feedback, whether it's a comment, a compliment, or a complaint. Surprisingly, complaints often provide the most valuable insights and opportunities for us to improve and deliver our best.”
The hotel, now a hotspot for IT professionals and others alike, houses the renowned Fisherman's Wharf, celebrated for its vibrant ambiance and delectable seafood. Locals vouch for the authenticity of Goan cuisines offered by the establishment, and the General Manager recalls a time when they had to formally announce their impending opening, prompting the public to wait patiently.
Ever since the opening, the establishment has been busy serving customers of all sorts, and as a general manager Mr. Meeran Farook Ali has been paying attention to the feedback they receive from the patrons. He said, “I take their comments and conversations to heart, striving to understand their experiences, what they particularly enjoyed, and identifying those "wow" factors that we can enhance. We also make it a point to work on any complaints to ensure that the same issues do not recur.”
“Ultimately, my goal is to guarantee the comfort of our guests and establish a strong rapport with them, encouraging return visits and positive recommendations,” he added.
Remaining true to their commitment, Essentia Premier Hotel has emerged as a beloved local establishment, renowned for its authentic Goan and continental cuisines. Situated just 4.6 miles from the Indian Institute of Technology, Madras, Essentia Premier Hotel in Chennai offers accommodations with a restaurant, complimentary private parking, and a bar.
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By Nishang Narayan
Published on December 12, 2024
Chinese Wok, India’s leading QSR chain specializing in bold desi-Chinese flavors, has launched its newest digital campaign, #WokInSpiceItUp. Designed to appeal to urban millennials and families, the campaign highlights the brand as more than just a restaurant—it’s a destination for vibrant dining experiences and social connections.
Conceptualised by Gozoop and executed by Hungry Studioz Production, The digital film, live across platforms like YouTube, Instagram, and Facebook, uses visually engaging storytelling to showcase Chinese Wok as the go-to spot for creating memorable moments over great food. The film’s relatable themes resonate with modern diners who seek both delicious cuisine and immersive dining experiences, reinforcing Chinese Wok’s position as a leader in the casual dining space.
Aayush Agrawal, Founder of Chinese Wok, remarked:"The #WokInSpiceItUp campaign brings the spotlight back to the joy of dining together while solidifying our position as the ultimate destination for bold desi-Chinese flavors. This initiative not only enhances the dining experience but also strengthens our connection with millennials and families in a competitive market."
To extend the reach of the campaign, Chinese Wok plans to collaborate with OTT platforms and participate in live events, leveraging these touchpoints to strengthen brand visibility and audience engagement. The campaign is expected to significantly contribute to the positive growth of the brand’s dine-in segment.
Established in 2015, Chinese Wok is the flagship brand of Lenexis Foodworks, a quick-service food company dedicated to delivering high-quality, hygienic desi-Chinese dishes at affordable prices. With nearly 200 outlets in 29+ cities, including Mumbai, Delhi, Bangalore, Chennai, and Hyderabad, Chinese Wok has transformed the way Indian consumers experience Chinese cuisine.
As part of its growth strategy, Lenexis Foodworks is exploring new concepts and categories across its diverse portfolio, which includes brands like The Momo Co. and Big Bowl, promising delightful culinary experiences to customers nationwide.
Published on May 24, 2024
Ouzo by Fire has officially launched in Bengaluru's vibrant neighborhood of Indiranagar, marking a significant addition to the city's culinary scene. This restaurant, a brainchild of Rosetta Hospitality, delves deep into the rich culinary traditions of India’s western coast. It features a menu that skillfully marries the Saraswat-style cooking, the Portuguese culinary influences in Goa, and the Catholic food heritage of Mangaluru.
At Ouzo by Fire, diners can immerse themselves in an expansive menu that highlights both well-known dishes and hidden gems from these coastal regions. Each dish is presented with a contemporary flair, appealing to the sophisticated tastes of today's food enthusiasts. The dining experience is complemented by a rooftop bar setting with alfresco seating, where guests can enjoy inventive cocktails and non-alcoholic beverages crafted by expert mixologists. These drinks are designed to enhance the flavors of the coastal cuisine served at the restaurant.
Jai Sreedhar, Joint Managing Director and CEO of Rosetta Hospitality, expressed enthusiasm about the new venture, stating, "The launch of Ouzo by Fire in Indiranagar is not just an expansion of our portfolio but a testament to our commitment to culinary excellence. This restaurant reflects our dedication to high-quality service, innovation, and preserving the rich culinary traditions of the western coast."
Milan Gupta, Corporate Chef and Executive Vice President of Rosetta Hospitality, also commented on the culinary philosophy behind Ouzo by Fire, "Our aim is to deliver an authentic dining experience that takes our guests on a flavorful journey to the western coast of India. From leisurely thali meals to signature dishes, each visit to Ouzo by Fire promises a new exploration of this region’s vibrant and diverse culinary landscape."
Ouzo by Fire not only celebrates the culinary arts but also offers a cultural voyage through the tastes and aromas of India's coastal belt. This restaurant is poised to become a beloved spot for both locals and tourists seeking a unique dining experience in Bengaluru.
Published on May 8, 2024
In the vibrant locality of Santacruz, Mumbai, a new dining gem has emerged. Charlee, a contemporary speakeasy located above Mansionz by Living Liquidz, is the latest venture by renowned restaurateur Suren Joshi in partnership with Mokksh Sani, Managing Director of Living Liquidz. This vegetarian speakeasy promises to redefine vegetarian dining with its innovative and global culinary offerings.
Charlee's design features a captivating mix of raw and refined elements, where unfinished concrete and stone meet sleek brushed brass, creating an atmosphere that’s both chic and inviting. Gold accents elevate the grey and black backdrop, adding a luxurious touch to the setting.
"Our vision for Charlee was to create a secret retreat where culinary artistry meets playful curiosity," explains Suren Joshi. "We’re not just serving food; we're crafting an unforgettable dining experience that will ignite conversations and tantalize the senses."
The menu at Charlee is a revolutionary take on vegetarian cuisine, showcasing global flavors and innovative recipes that challenge the traditional perceptions of vegetarian food. Highlights include Truffle Fries with truffle mayo, Bangkok Cocktail Samosas with imli chutney, and a unique Avocado & Miso Ceviche that blends creamy avocado with a hint of miso for an unexpected delight.
The small plates at Charlee, such as Nori Nachos and Baked Brie with spiced honey and sumac, offer creative twists on classic favorites. Main courses like Gobi Ghee Roast and Truffle Eggplant Bharta showcase the depth and versatility of vegetarian cooking. For those looking for an alternative to meat, Charlee offers dishes like Tandoori Chicken and Naga Chili Chicken made with mock meat, providing a flavorful and satisfying experience.
To end the meal on a high note, Charlee’s dessert menu includes delights such as Mango & Yuzu and Hangover Chocolate, ensuring a sweet and refreshing finale to the culinary journey.
Charlee is more than a restaurant; it is a destination that invites diners to embark on a gastronomic adventure that promises to be as enriching as it is delightful. Whether you’re a staunch vegetarian or just curious about the possibilities within plant-based cuisine, Charlee offers a dining experience that is sure to impress and satisfy.
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