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
Published on March 4, 2024
Explore Sara's journey through the evolving landscape of hospitality procurement, where her strategic mindset and leadership have fostered growth and sustainability.
We are honoured to feature Sara in this edition of our magazine, a seasoned professional who has made significant contributions to the field of procurement and supply chain management within the hospitality industry. Currently serving as the Purchase Manager for Suba Group of Hotels, Sara has been instrumental in overseeing all operational and project-related procurement activities since 2015, in collaboration with her esteemed colleagues, Mr. Pradeep Dubey and Mr. Majaz. Boasting an impressive tenure of over 15 years in supply chain management, Sara's journey began in Chiplun, where she completed her education with a diploma in electronics. Her transition to Suba Group marked a pivotal moment in her career, providing her with the opportunity to further her education in the management stream. Presently, Sara is pursuing an MBA in Supply Chain Management, underscoring her commitment to professional growth and excellence in her field. Her insights and experiences are sure to enrich our understanding of the intricacies of procurement and supply chain management in the hospitality sector.
Can you provide an overview of your experience in procurement and supply chain management, particularly within the hospitality industry?
My journey in procurement and supply chain management has been thoroughly enriching and educational. The dynamic nature of procurement offers a continuous learning opportunity, as predicting vendor behaviour during negotiations remains a complex challenge. Transitioning from the manufacturing sector to the hospitality industry in 2015, I embarked on this path as a novice. Since then, I have dedicated myself to acquiring new knowledge daily. Participating in sessions such as this Q&A is also part of my learning process. In the hospitality industry, the roles of procurement and supply chain management are vital for the seamless functioning of hotels, restaurants, and similar establishments. Key areas of focus for me have been vendor management, inventory control, and cost optimization.
As the Purchase Manager at Suba Group of Hotels, what initiatives do you employ to ensure timely and cost-effective procurement of goods and services while maintaining quality standards?
My approach involves a multitude of strategic initiatives aimed at enhancing our procurement operations, always in collaboration with my team. These strategies encompass Supplier Relationship Management (SRM), centralising purchases for branding purposes, implementing new technologies or software, and engaging in forecast planning complemented by systematic logistics. Whether it pertains to operational or project-based purchases, our priority remains on sustainability and quality assurance. For instance, ensuring the consistent quality of amenities across all properties, regardless of variations in local vendors, exemplifies our commitment to maintaining high standards.
How do you approach vendor selection and management to ensure strong partnerships and reliable supply chains for the hotels under the Suba Group?
Vendor selection and management are critical to fostering strong, reliable partnerships and ensuring a dependable supply chain for the Suba Group. Our criteria for vendor selection are based on their historical performance, capability, and product or service knowledge. Principles such as regular communication, transparency, and a mutual commitment to continuous improvement guide our vendor relationships. For example, when upgrading our CCTV systems from SD to HD in our Mumbai properties, we opted to continue with our existing trusted vendor, emphasising the importance of trust, security, and accountability over exploring new vendor relationships.
Suba Group likely operates multiple hotels with diverse needs. How do you prioritise and coordinate purchasing activities to meet the unique requirements of each property?
Prioritisation and coordination of purchasing activities begin with a comprehensive analysis of each property's specific needs, considering factors such as location, environment, and logistics. I maintain regular communication with local store personnel, leveraging a mix of centralised and decentralised purchasing strategies to address the diverse needs effectively. For example, to minimise transport costs and breakage risks, we source fragile items like tea and coffee mugs locally, demonstrating our adaptability and strategic planning in procurement practices.
As a woman in a leadership role within the hospitality industry, what achievements are you most proud of, and how have they contributed to your personal and professional growth?
Transitioning from the manufacturing sector to a service-oriented industry presented a significant learning curve. The faith my supervisor, Mr. Mansur Mehta, placed in me to navigate this transition has been instrumental in my growth. Over nearly a decade in supply chain management, I've observed the underrepresentation of women in leadership roles within this field. Successfully leading new building projects and managing teams of contractors and vendors has not only been a source of professional pride but has also highlighted the importance of diversity and inclusion in leadership roles.
Collaboration with other departments, such as operations and finance, is crucial in procurement. How do you ensure alignment and communication to meet the overall goals and objectives of Suba Group?
Effective collaboration hinges on maintaining clear and consistent communication across all departments. By ensuring smooth operations in invoicing, payment follow-ups, and purchase order management, we foster a cohesive environment. My role as a coordinator is vital as the Suba Group expands, necessitating seamless interaction with accounts, stores, and operational teams across properties. Mastery in communication, whether through emails, WhatsApp, or Zoom meetings, is essential for aligning our procurement objectives with the broader organizational goals.
In a rapidly changing industry, how do you stay informed about market trends, supplier capabilities, and technological advancements to enhance the efficiency and effectiveness of procurement processes within Suba Group of Hotels?
Staying abreast of industry developments is a priority for me, achieved through attending relevant exhibitions, conducting market research, and fostering new vendor relationships. Analysing past purchase data, engaging with vendors, and participating in vendor meetings are key components of our strategy. Soliciting feedback from end-users post-implementation and monitoring vendor performance are critical for enhancing our procurement processes' efficiency and effectiveness.
Women's Day is a celebration of women's achievements and contributions to society. Looking ahead, what are your hopes and aspirations for the future of women in leadership roles within the hospitality industry, and how do you envision continuing to make an impact in your role at Suba Group of Hotels?
As a female Purchase Manager, I anticipate and currently experience equal opportunities for leadership within my organisation, which upholds a culture of respect and equality regardless of gender. Nonetheless, I recognize the challenges women often face, particularly in balancing professional opportunities with family and childcare responsibilities. Overcoming these barriers requires a commitment to skill enhancement, higher education, and effective family management. It's imperative that organisations support gender equality, empowering women to pursue leadership roles unencumbered. As we celebrate Women's Day, my aspiration is for continued progress towards gender parity in leadership within the hospitality industry and beyond.
This Interview is Published Exclusively in HospitalityNews.in.
Tribes Coffee Opens First Flagship Café in Bengaluru, Showca...
Bengaluru’s coffee scene just got a soulful upgrade. Tribes...
Délifrance Debuts at AIPL Business Club, Gurugram With Chic ...
Gurugram just got a little more French! Délifrance, the glob...
Coffee Sutra Opens Third Café in Jaipur, Elevates India’s Sp...
Coffee Sutra, the brainchild of celebrated restaurateur and ...
Marriott India Plants the Seeds of a Greener Future: 100,000...
In an era where corporate responsibility and environmental c...
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.
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.