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Published on October 2, 2024
By Rubina Sharma - EAM - Rooms & Business Development, Eros Hotel new Delhi Nehru Place
The importance of integrated planning between event organizers and hospitality providers to minimize environmental impact.
Integrated planning between event organizers and hospitality providers is not just important, it's essential. From the outset, this collaboration is crucial in minimizing environmental impact. By working together, we can embed sustainable practices in every aspect of the event, from energy-efficient venue management to waste reduction strategies. This synergy not only enhances the guest experience but also reinforces our commitment to environmental stewardship, making every event a step towards a greener future.
Innovative approaches to resource management and waste reduction.
At our hotel, innovative resource management and waste reduction are not just goals but essential practices. By implementing advanced systems for energy efficiency, water conservation, and waste segregation, we ensure that every aspect of our operations minimizes environmental impact. Our commitment extends to sourcing sustainable materials, reducing single-use plastics, and repurposing waste through creative recycling programs. These initiatives reduce our ecological footprint and set new standards for sustainability in hospitality.
Leveraging technology to enhance sustainability in both events and hotel operations.
Leveraging technology to enhance sustainability is at the core of our approach to events and hotel operations. We optimize resource usage and reduce waste by integrating intelligent energy management systems, real-time monitoring, and digital event planning tools. From energy-efficient lighting to paperless communication, technology enables us to minimize our environmental impact while delivering exceptional experiences. This forward-thinking approach supports our sustainability goals and elevates the overall guest experience.
Case studies highlighting successful collaborations that have resulted in sustainable growth.
One of our standout case studies involves collaborating with a leading eco-friendly event organizer for a large-scale conference. By working closely to implement green practices, such as waste segregation, proper waste disposal through authorized vendors, digital attendee management, and energy-efficient setups, we achieved a 30% reduction in waste and a significant decrease in energy consumption. This partnership demonstrated the power of collaboration and set a new standard for sustainable events at our hotel, driving growth while aligning with our environmental commitments.
Exciting news! October Edition of HospitalityNews magazine is out now. You can now read the magazine online here, or you can now purchase your own printed copies. Click on the link here for more details!
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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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