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Published on August 2, 2024
Aman Chainani, the Managing Director of Pacific Hospitality and AIDU, brings over six years of expertise in the hospitality industry. His journey from a college entrepreneur to introducing a major brand to Hyderabad at just 23 is a testament to his dedication and vision. Through AIDU, Aman has celebrated South Indian culinary heritage, and with NOHO, he has demonstrated his innovative approach to dining.
At Pacific Hospitality, Aman champions a culture of excellence, collaboration, and diversity, focusing on driving revenue and enhancing customer satisfaction. His extensive background in business analysis, marketing, and ethical leadership makes him a notable role model for aspiring entrepreneurs. Aiming for global expansion of AIDU, Aman’s vision includes major Indian cities and a commitment to sustainable practices that preserve the essence of South Indian cuisine.
In this feature, Aman Chainani shares his perspectives on the importance of strategic planning and talent development in shaping the future of hospitality.
Aman’s Take
In the highly competitive hospitality industry, prioritizing innovation and excellence is essential. Aman emphasizes that strategic planning and talent development are key to achieving these goals.
He explains, "Strategic planning involves conducting market research and analysis, setting clear goals and objectives, developing tailored strategies for each department, establishing key performance indicators (KPIs), and regularly reviewing and updating plans."
Talent development, according to Aman, is critical for building a skilled and engaged workforce. He advises businesses to provide ongoing training and education, encourage mentorship and coaching, foster a culture of innovation, recognize and reward outstanding performance, and develop leadership programs for future growth.
By integrating strategic planning with talent development, hospitality businesses can drive innovation and excellence. Aman’s approach includes establishing a clear vision and mission, conducting a SWOT analysis and market research, developing strategic plans with departmental objectives, identifying talent needs, and creating development programs. He also advocates for implementing innovative practices and technologies while monitoring KPIs and adjusting strategies as needed.
Aman believes that fostering a culture of continuous improvement is crucial. This involves encouraging experimentation, learning from failures, and recognizing innovative thinking. By adopting these practices, hospitality businesses can stay ahead in a competitive market.
In conclusion, Aman Chainani’s insights highlight that strategic planning and talent development are fundamental to driving innovation and achieving excellence in the hospitality industry.
For a deeper dive into Aman’s approach and future plans, check out the full interview in our august issue of HospitalityNews magazine on our website.
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Published on June 2, 2025
The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).
Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.
Inside the Article: The SAI Vision That’s Changing the Game
The full article on SAI is out now in our June 2025 edition of Hospitality News!Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.
As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.
Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.
In this heartwarming and forward-looking interview, Shivam and Riddhi share:
The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!
Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.
Read the full feature now at: https://hospitalitynews.in/e-magzines
In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.
In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.
Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.
The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.
What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.
This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.
To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.
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