MoT conducts 'Dekho Apna Desh' webinar on ‘Secrets and Delights of Indian cuisine’

In partnership with the National e-Governance Department, Ministry of Electronics and Information Technology, Ministry of Tourism recently conducted Dekho Apna Desh Webinar series called 'Secrets and Delights of Indian Cuisine.' Presented by Dr. Aruna Sharma, retired IAS officer of MP Cadre batch 1982, the webinar was held to discuss the significance of Indian cuisine. She highlighted the role of immunity-boosting locally grown food grains and vegetables.

India is a melting pot of different cultures as it incorporates various regional dishes, cooking styles, locally available unique spices, grains, vegetables, and fruits.   Indian cuisine provides a balance of taste and health.

With the landscape, dialect, culture, and food habits changing every few kilometres, the country offers a plethora of food varying in cooking styles across different regions. This aspect reflects in forms of food available at homes, streets, or fine dining venues in India.

The 'Dekho Apna Desh' series captured this diversity to reverberate 'Ek Bharat Shreshtha Bharat.'

Rupinder Brar, Additional Director General, concluded the webinar by mentioning the variety of cuisines, food trails accessible in India. She further highlighted the Ministry of Tourism's initiative called Incredible India Tourist Facilitator (IITF) Certification. This certification encourages the citizens of India to participate in the Tourism Industry actively.

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The Fern Hotels & Resorts opens a property in Daman

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The Fern Hotels & Resorts opens its first seaside resort in the salubrious and invigorating surroundings of the union territory of Daman. Daman is 124 km from Surat Airport and the resort is 12 km from Vapi Railway Station.

The Fern Seaside Luxurious Tent Resort is the eight hotel which the company has opened this year. Overall the company’s count has extended to 76 hotels across the country and in Nepal and Seychelles.

Suhail Kannampilly, the CEO of the company said, “We are extremely pleased to set our footprint in this great tourist destination. The Fern brand is going into unchartered territories. Earlier this month we opened in Northeast and now it is Daman. We will shortly be opening hotels in some other stunning locations as well.

The resort is situated right on the beach in Moti Daman that provides a refreshing stay in 30 spacious and luxurious tents, all with beach and sea views. It is in close proximity to the business hubs and prime residential areas of Daman and Vapi in Gujarat. It offers a blissfully laid-back atmosphere ideal for a gathering of family and friends or small meetings and conferences.

The resort offers two different categories of accommodation - Winter Green Tent and Winter Green Premium Tent. The guest room facilities include high speed wi-fi internet, LED television, complimentary in-room tea & coffee facility, pillow menu. The other amenities include eco-friendly room lighting and eco-friendly bathroom conveniences. Other delights at the resorts are swimming pool, cycling, chess, carom, badminton, putting green, hammocks and direct access to the beach.

The resort also gives multiple dining options to its guests. O Gosto, a contemporary all-day dining multi cuisine restaurant, serves an excellent range of local and global food and beverage selections. Gardenia, the garden restaurant and bar to dine out in the open air. Sea Lounge @ O Barzinho, a bar with open sea view, offers a special selection of alcoholic and non-alcoholic drinks from around the world.

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FSSAI notifies standards for fortification of processed food products

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The packet of noodles, pasta or rusk that you pick up may soon come with added vitamins and minerals. After setting fortification standards for staples, the Food Safety and Standards Authority of India (FSSAI) has notified norms for permissible levels of micronutrients for fortifying processed food products such as breakfast cereals, biscuits, breads, rusks, pasta, noodles, buns and fruit juices.

Companies that make such products can fortify them with micronutrients voluntarily. Also, products that are high in fat, salt and sugar will be “excluded” from the fortified processed foods category.

“Fortified Processed Foods may have fortified staples as raw materials and/or fortified with permitted micronutrients and additives as specified under the Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011,” stated the latest notification.

Permissible levels

The FSSAI has restricted the amount of fortification that can be added to 15-30 per cent of the average daily dietary intake levels. This has been done to ensure balanced consumption of micronutrients fortified products. “The Fortified Processed Food shall provide 15-30 per cent of the Indian adult RDA (Recommended dietary Allowance) of micronutrient, based on an average calorie intake of 600 kcal from processed foods (approximately a third of daily energy requirement for an adult),” it said.

Companies will be able to fortify the products with iron, folic acid, zinc, vitamin B12, vitamin A, among other micronutrients. The notification has defined the levels of these vitamins and minerals per 100 gm. For instance, iron levels have been set at 1.4-1.7 mg per 100 gms of cereals.

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IHCL's Gourmet Food Delivery App announces new features for the festive season

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Qmin – a repertoire of culinary experiences and gourmet food delivery service from IHCL, bring the celebrations alive in the comfort of its patrons homes.

With Qmin’s specially curated Holiday Soiree menus, guests can choose from an array of Asian, Indian and European delights with traditional holiday favorites, indulgent sweet treats, and kids menu from over 27 hotels across over 13 cities. While each holiday special meal is delivered with a surprise goodie bag, the highlight of the Holiday Soiree meals is a link to virtual music performance by the world-renowned Shillong Chamber Choir – a celebratory performance exclusively created for Qmin guests.

Not just festive meals, with the insight that people are keen to celebrate and connect with friends and family, albeit remotely, Qmin has broadened its scope and reach by making inroads with a number of new innovations. Be it hybrid concepts such as virtual celebrations, comfort food, an online patisserie and deli. The brand has also added loyalty program features for customers.

With Qmin Celebrations on the app, guests can now enjoy virtual events – be it a corporate meeting, an intimate gathering or even a wedding with loved ones across the country, where the ceremony is streamed live, or employees and clients login from multiple destinations, and the same curated menu is delivered at homes across many cities through Qmin. With Qmin Celebrations, one can now choose your personalised menu by putting in their request and receive a call back, where one of Qmin's attendants will carry forward the catering discussion, curate the meals with multi-cuisine options from IHCL’s signature restaurants and have it delivered straight to your doorstep for every type of occasion.

For those looking to indulge in soul satisfying comfort meals, Qmin Comfort is the perfect choice, where trendy food mingles with the soothing flavours of familiarity. Qmin Comfort offers a range of delectable comfort food including Biryanis, Paneer Tikka, Chicken Sandwiches and Burgers, just in time to cosy-up in the winter.

For those looking for the perfect bite or delectable dessert to satiate winter cravings, IHCL’s iconic La Patisserie is now available on Qmin with delectable desserts, gourmet cold-cuts and cheeses, freshly baked breads savoury treats and much more.

All loyalty program members can now earn and redeem their Taj InnerCircle points for orders placed on the Qmin App, allowing guests to further delight in IHCL’s offerings this festive season.

Leo Holli Named General Manager At Hilton Clark Sun Valley Resort in Mabalacat, Philippines

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An Austrian national, Holli brings with him over 20 years of service in the industry. He began his career as a management trainee, joining his first Hilton property, Vienna Hilton, in 1995. With a focus on food and beverage, his career has brought him to the Middle East, West Indies, Malta, Australia, Asia and the UK

Leo Holli, general manager of Hilton Clark Sun Valley ResortLEO HOLLI has been appointed general manager of Hilton Clark Sun Valley Resort in Clark, Pampanga. The hotel is the first Hilton property in northern Philippines, and Holli will be responsible for overseeing the management and day-to-day operations of the hotel.

JW Marriott Brand Debuts On Australia's Golden Golden Shores With The Opening Of JW Marriott Gold Coast Resort & Spa

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JW Marriott, part of Marriott International, has announced the opening of JW Marriott Gold Coast Resort & Spa, marking the debut of Marriott International's iconic JW Marriott brand in the Pacific region. Located close to the Gold Coast’s gorgeous golden beaches, unspoilt hinterlands and famous family attractions, the resort brings a new level of luxury to the beachside city. For discerning guests, this is a sophisticated sanctuary that lets them kick back, relax and rediscover a sense of balance in body and mind. Travelers who wish to explore the Gold Coast's most popular visitor attractions will find the resort conveniently located close to Surfers Paradise Beach, Sea World, Dream World, Pacific Fair Shopping Centre and many more must-see destinations.

“We are excited to continue the growth of our luxury footprint and expand our brand portfolio in Australia with the opening of JW Marriott Gold Coast Resort & Spa,” said Sean Hunt, Area Vice President, Australia, New Zealand and Pacific, Marriott International. "Despite the challenges from ongoing international air travel restrictions, we have nevertheless seen strong demand within the luxury hospitality segment this year. We are greatly encouraged by this, and look forward to welcoming back local and international guests to experience the outstanding luxury and service of our newest property here in the beautiful Gold Coast."

Note worthy Hotel Openings in 2020-2021 - Hotel DryceFort Worth, TXOpening Spring  2021

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Hotel DryceFort Worth, TXOpening Spring  2021

Fort Worth entrepreneur Jonathan Morris is opening his first boutique hotel in an old dry ice factory in Fort Worth’s Cultural District directly across from the new Dickies Arena. Morris, who also owns the Fort Worth Barber Shop and is hosting a new TV show on Magnolia Network next year, is keeping Fort Worth locals in mind; the modern 21-room hotel will include a trendy lobby bar-café hybrid meant to be a gathering place for residents and visitors alike. The hotel already has some cool partnerships in the works, including an art grant with Fort Worth art gallery Art Tooth to exhibit local BIPOC artists’ work throughout the hotel.

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Marriott International Expands Footprint In Japan In 2020

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Marriott International, Inc. (Nasdaq: MAR) today announced the expansion of its footprint in Japan with the debut of six of its hotel brands in the country in 2020. Newly introduced brands include AC Hotels by Marriott, Aloft Hotels, EDITION, JW Marriott, Fairfield by Marriott and Ritz-Carlton Reserve. With these additions and other openings during the year, the company will end 2020 with a total of 63 open properties in Japan represented across 18 brands.

“With its beautiful contrasts between modernity and traditions, future-forward cities and breathtaking rural landscapes, Japan has always been an important market to Marriott International as a preferred destination for travelers,” said Rajeev Menon, President, Marriott International Asia-Pacific (excluding Greater China). “Our expanded portfolio with highly distinctive brands provides travelers in Japan with more choice to meet their needs and interests across a wide range of segments.”

From Neon City Lights to Powder Snow Skiing, Marriott International’s Luxury Brands Invite Travelers to Rediscover the Beauty of Japan

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Hotels, restaurants in Mumbai to ring in the new year at 10.30pm

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Adapting to the new Covid-19 night curfew guidelines, city hotels and restaurants have decided that they will ring in 2021 an hour and half early at 10.30 PM.

The Hotel and Restaurant Association of Western India (HRAWI) has asked its members hotels and restaurants in the State to gear up for early celebrations on New Year’s Eve. With the State announcing a curfew post 11 pm, hotels and restaurants have decided to ring in the New Year Eve celebrations an hour and half early. The HRAWI has opined that ending the year earlier is a fitting tribute to Hospitality Industry's never say die attitude and welcome the New Year filled with hope and promise. The Association has also stated that while the curfew will disrupt Hospitality industry’s plans, it appreciates the Government’s pre-emptive measures to allay any threat of the pandemic’s second wave.

“Like every year, Mumbai will have its celebrations this year too, albeit a little earlier. The Government is doing its best to help keep its citizens safe and we see the intent behind the decision. But if it’s celebrations that Mumbaikars want, we will give it to them while ensuring that all norms and safety measures are adhered to. This is probably even better as people will get to be at their homes at midnight to bring in the New Year with their families,” says Mr. Sherry Bhatia, President, HRAWI.

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Novotel Hyderabad Airport offers a unique new year dining experience

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Novotel Hyderabad Airport is offering a unique New Year dining experience. Guests at Novotel Hyderabad Airport can raise a toast to the New Year with special curated scrumptious buffet, exclusive stay package for a grand celebration.

The hotel is offering a specially curated buffet to celebrate 2021 at a price of INR 3000 (All Inclusive) per person. The curated stay packages at the hotel is starting from INR 10000 onwards. (Includes Check in on 31st December, 2020 at 14:00 Hours, Buffet Dinner on 31st December, 2020 ; Buffet Breakfast on 1st January 2021, Late Checkout at 14:00 Hours)


Note worthy Hotel Openings in 2020-2021 - Alaia Belize (pictured)Ambergris Caye, BelizeOpening spring 2021

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Alaia Belize (pictured)Ambergris Caye, BelizeOpening spring 2021

Debuting as the FIRST Marriott International property in Belize under the Autograph Collection, Alaia Belize will be the newest boutique community resort and residential property on ‘La Isla Bonita.’ The idyllic 155-unit beachfront resort will sit on 20 acres and feature a hotel and condominiums, plus eight oceanfront villas available for purchase. Conceived by visionary developer Andrew Ashcroft to echo and embrace the Belizean spirit, Alaia will boast world-class amenities including a rooftop suspended pool and lounge (a first for Belize), full-service spa, fitness center, kids club, dive shop and live art gallery. Drawing inspiration from its natural surroundings, the eco-luxury property will feature interiors by renowned Brazilian designer Debora Aguiar (who is known for her eco-luxury aesthetics). The hotel will boast approximately 70% of fabrics and raw materials from Belize, including rustic marbles and stones, reclaimed wood, linen curtains, textured beige walls and earth-toned hues to complement the awe-inspiring views of the Caribbean Sea.

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The Top Five Hotel KPIs in 2021

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Throughout this pandemic, hoteliers everywhere had to find ways to successfully navigate times of unpredictable and often decreased demand compared to previous years.

Adapting to shifting consumer trends as well as finding new ways to drive demand and reduce non-value-adding expenses became paramount for a hotel's survival. This led to subtle shifts in many revenue managers' attitudes towards hotel KPIs (key performance indicators).

Read on for an overview of how the importance of hotel KPIs is changing and which ones will be most critical for hotels in 2021 and during Covid-19 in general.

Net Operating Income

Net operating income is a hotel's revenue generated minus its operating expenses, i.e. the money left after deducting all operating expenses. It's an important metric for hotel owners and investors when they analyse a property. NOI also allows hotels to build a buffer that helps them survive times of slow business like the current crisis. Properties without this financial cushion will need to focus extra hard on maximising profits from every little bit of pick-up.

It's challenging to impact NOI as a KPI since it's the result of all other KPIs combined. The only way to achieve this is when the revenue manager works with other department heads to boost TRevPAR and reduce variable costs in the short term without impacting service quality.

Revenue Managers should, however, exercise caution when adjusting levers such as ADR to drive revenue because this will impact other KPIs such as occupancy rates. The best place to start is to determine a minimum profit goal for your property. From there, you can set goals for related KPIs such as GOPPAR, TRevPAR, RevPAR, ADR, occupancy rate and online review scores

GOPPAR does two important things. First, it shows you how revenues and expenses are distributed per team, down to the bottom line. Second, it highlights inefficiencies which are getting in the way of your profit goals.

TRevPAR

A refined TRevPAR strategy is more important for your hotel during this crisis than ever before. TRevPAR looks at the total revenue generated per available room. This includes everything from the basic room rate, paid upgrades, F&B add-ons (e.g. breakfast), and ancillary spending in all hotel departments.

RevPAR (revenue per available room) used to be the North Star metric for revenue managers. However, when comparing RevPAR to TRevPAR, it's apparent that RevPAR only looks at a small area of the hotel instead of the bigger picture of maximising revenues and profits property wide. A shift towards this more complete overview is necessary to drive profits, especially since 'post-lockdown' travellers want more creative and experiential services which involve all hotel departments.

Occupancy rate

Occupancy rate indicates the percentage of available room sold during a certain time. Having a clear profit goal will help revenue managers determine the minimum occupancy rate needed to break even or bring in a profit. While occupancy will always be an important KPI, always look at it in the context of other KPIs.

ADR

The ADR or average daily rate is calculated by dividing the number of rooms sold by the revenue they generated. Hoteliers mainly use this KPI to compare their properties' past performance and benchmark themselves against their compset. Revenue managers also leverage ADR to influence occupancy rates (as outlined above).

As a revenue manager, your goal should be to boost your ADR incrementally, by refining your hotel's branding, improving its reputation, infrastructure and packages. The higher the ADR your hotel can demand, the higher the quality of guests you'll attract. They will have a higher spending capacity which can help you increase your TRevPAR by promoting ancillary services in other departments. If you want to drop your ADR slightly to capture market share, use pre-arrival or in-stay upselling to make up for the lower room rate and drive TRevPAR.

Bastion of Alpine hospitality, Badrutt’s Palace, reopened for the winter season

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Badrutt’s Palace, reopened its doors recently with 40 newly renovated rooms and suites, an array of magical festivities, culinary highlights and new spoiling winter packages for guests to enjoy St. Moritz to the fullest. Leveraging the hotel’s spacious layout, plentiful facilities, expansive grounds and close proximity to the slopes, the team has been carefully refining the offering to protect the health and safety of guests and staff, while ensuring the much-loved magic of the Palace remains throughout the winter season.

This Christmas and New Year, the palace has prepared a charmed programme of festivities and spectacular decorations by famous production artist Vincenzo Dascanio. The magical events to unfold over the festive period will include Christmas Afternoon Tea at Le Grand Hall, followed by a Christmas Dinner at Le Restaurant on the 24th and 25th December, and the annual Egg Nog Party on Christmas Day with live classical music. To end the year in style, the Palace will host exclusive New Year’s Eve dinners across its award-winning restaurants, including a four-course menu at Le Restaurant and Le Grand Hall in true Palace tradition.

Newly-appointed Executive Chef Maxime Luvara brings with him extensive international experience and an innovative spirit to create a progressive gastronomic journey to suit every palette. As the leading dining destination in St. Moritz, Badrutt’s Palace Hotel is home to an eclectic variety of acclaimed restaurants. Awarded a second Michelin star earlier this year, Andreas Caminada’s IGNIV promises inspired sharing dishes and contemporary interiors designed by Patricia Urquiola. Matsuhisa – located in what was formerly Europe’s first?indoor tennis hall – is the signature Japanese-Peruvian restaurant by the eponymous and world-famous chef Nobuyuki Matsuhisa. Guests can retreat to vintage cigar lounge Renaissance Bar for a nightcap or cigar by the big stone hearth. Just across the road is 1658-built Chesa Veglia, the oldest ‘peasant house’ in St. Moritz. As Swiss as can be, its eateries are a reminder that Italy is only 40 miles south — the Italian-speaking waiters are often told that the pizza at Pizzeria Heuboden rivals the finest from their motherland.


FHRAI delegates meet Government officials in Telangana, requests industry status for hospitality sector

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A delegation of the Federation of Hotel & Restaurant Associations of India (FHRAI) and the South India Hotels & Restaurants Association (SIHRA) under the leadership of D V S Somaraju. Hon. Treasurer, FHRAI and Executive Committee Member, SIHRA met with the Principal Secretary, MAUD. Government of Telangana, Arvind Kumar, and Jayesh Ranjan, (IAS) Principal Secretary (I&C) & IT requesting for the Hospitality sector in the State to be granted Industry status. D.V.S. Somaraju submitted a representation on the subject. The apex Hospitality Association has also requested the Government to reduce the number of licenses for the Hospitality sector through the introduction of a single-window clearance system. The FHRAI has pleaded to the State Government to accord industry status to help revive and augment the hospitality sector’s growth.

“The Government of Telangana has been always on the forefront with progressive measures and policies aimed for socio-economic development in the State. Its pioneering efforts in Ease of Doing Business have shown the way forward for other States in the country to emulate. However, today the Hospitality industry is waging a battle for its survival amidst increasing requirements of working capital vis-a-vis negative cash flows, threats of insolvency, and millions of job losses. Under such circumstances, giving Hospitality the status of the industry will give it the much-needed support from the Government,” says D.V.S. Somaraju.

 

Note worthy Hotel Openings in 2020-2021 -Hotel DroverFort Worth, TXOpening early 2021

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Hotel Drover, an Autograph Collection hotel, is slated to open in early 2021, bringing traditional cowboy charm with a modern twist to the historic Fort Worth Stockyards, which is in the midst of a $200 million redevelopment. Amenities will include a signature restaurant led by chef Grant Morgan called 97 West Kitchen & Bar; outdoor space with walking paths and fire pits; and a rustic-luxe barn for weddings and events.

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Michelin Plate Winner Chef Dayshankar Sharma to open Heritage Dulwich

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A new fine-dining Indian restaurant, Heritage, will be opening on Rosendale Road in West Dulwich in January 2021 with Executive Chef Dayashankar Sharma at the helm.

Drawing on 30 years of culinary experience including Michelin-starred Tamarind and Kensington classic Zaika, Chef Sharma has created a menu celebrating traditional and authentic Indian recipes and ingredients, elevated with seasonal produce and modern cookery techniques.

Offering regional small plates, kebabs, tikkas and curry dishes with bold, signature flavours, the menu prioritises produce and provenance with highlight dishes including char-grilled truffle murgh kebab, vegetarian and vegan options such as broccoli ke kofte, and inventive Indian breads like the gruyere and chilli naan.

The drinks menu will offer Indian-inspired alcoholic and zero-proof versions, a range of fine wines and a number of Indian whiskies and beers.

The 48-cover restaurant will feature traditional walnut furnishes, alongside tan leather banquettes and a statement, central copper bar to give the space a chic and contemporary feel which blends old with new.

Alongside in-restaurant dining, Heritage will also offer takeway and home delivery across a range of South-East London post codes. The dedicated menu wil be available to order via the website, Uber Eats and Deliveroo, every evening Tuesday-Sunday.

Executive Chef Dayashankar Sharmar says, “This food is very close to my heart – I have spent many years developing dishes that my mother taught me as a child, and taken inspiration from my early career at some of the finishe establishments in India and Sri Lanka. This restaurant is about exploring the myriad cuisines of regional Indian, and sharing that heritage with our customers”.


Of the opening, General Manager Saurav Rai comments, “We are incredibly excited to be launching Heritage in the heart of West Dulwich and bringing something positive to the local community at such a difficult time. Our goal is to transform the idea of classical Indian cuisine passed down through the generations by bringing our customers an innovative and elevated take on the dishes we know and love”.


Lab-grown chicken made by US start-up Eat Just made its historic culinary debut

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Lab-grown chicken made by US start-up Eat Just made its historic culinary debut on December 19 at restaurant 1880 in Singapore, after the country became the first to approve the sale of cultured meat which are cultivated without slaughtering any animals.

US start-up Eat Just revealed that its product had been approved for sale in the city-state as an ingredient in chicken nuggets. Eat Just chief executive Josh Tetrick said that the launch "moves us closer to a world where the majority of meat we eat will not require tearing down a single forest, displacing a single animal's habitat or using a single drop of antibiotics".

The company on December 16 said it had made its first commercial sale of the product to 1880, a restaurant in Singapore's Robertson Quay, a posh riverside entertainment centre.

According to CNBC Make It, the GOOD Meat Cultured Chicken will be available in a trio of sample dishes: bao bun with crispy sesame cultured chicken and spring onion; phyllo puff pastry with cultured chicken and black bean puree; and a crispy maple waffle with cultured chicken with spices and hot sauce. The trio will cost about $23, Tetrick told the news portal.

The restaurant began serving the cultured meat on December 19 evening, saying its first diners were students aged 14-18 who had been invited to the launch after showing "a commitment to building a better planet", reported news agency AFP.

Domino’s Pizza introduces India’s first Plant based Pizza, The Unthinkable Pizza

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Domino’s Pizza, India’s leading QSR chain introduced “The Unthinkable Pizza”, India’s first plant protein based product.

Made entirely from plant based proteins, The Unthinkable Pizza is 100% vegetarian and yet has the sensory properties of chicken.

Plant proteins have caught the imagination of consumers around the world, and Domino’s Pizza is the first QSR brand to bring this latest trend to India.

Introduced after extensive consumer testing, The Unthinkable Pizza will provide both vegetarians and non-vegetarians an interesting and innovative option in the menu.

The Pizza would be available at all Domino’s restaurants across Delhi NCR, Mumbai and Bangalore.

Talking about the new launch, Pratik Pota, Chief Executive Officer & Whole-time Director, Jubilant FoodWorks Limited, said, “We are delighted to launch India’s first plant protein based product, The Unthinkable Pizza. This innovative and 100% vegetarian product will allow Indian consumers to experience the plant-protein wave sweeping across the world. Domino’s has always brought pioneering innovations to the Indian market, and we are happy to once again be the first to bring this trend to India.

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Hyatt Regency Phnom Penh Appoints New F&B Director-Sandeep Jinarajan

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The soon-to-open Hyatt Regency Phnom Penh is already elevating its culinary appeal with the appointment of Sandeep Jinarajan as the hotel’s director of food and beverage. Located within walking distance to some of the city’s biggest attractions including the Royal Palace and the Mekong River, the 247-room hotel is scheduled to open in the Cambodian capital on Jan. 6, 2021.

With more than 20 years of food and beverage operation experience, Jinarajan will be fully in charge of the hotel’s five dining outlets and bars, including Market Café Restaurant & Lounge, FiveFive Rooftop Restaurant & Bar, The Attic, Metropole Underground as well as the Poolside Bar. Additionally, Sandeep will oversee the hotel’s in-room dining and banquet service.

“I’m excited to be bringing a unique rooftop venue to Phnom Penh in the form of FiveFive Rooftop Restaurant & Bar. The restaurant will focus on fresh, sustainable seafood, local produce, and hand-crafted cocktails while boasting the best views in the city,” said Jinarajan. “Our executive chef, Richard Bias, and his team have developed a unique Asian fusion menu, with some interesting twists on traditional Cambodian favorites. We can’t wait for travelers and locals to experience it.”

Prior to joining Hyatt Regency Phnom Penh, Jinarajan worked as the food and beverage director at The St. Regis Astana in Kazakhstan as well as the assistant director of food and beverage at Park Hyatt Abu Dhabi for four years.

Originally from Bangalore in India, Jinarajan began his career at Grand Hyatt Dubai in 2003, where he worked as assistant manager (all-day dining and à la carte) during the hotel’s pre-opening and post-opening phase. Over the next 12 years, Jinarajan held various managerial roles within the F&B department, before working his way up to food and beverage manager, where he managed the property’s 13 award-winning restaurants and bar from 2013 to 2015.

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Note worthy Hotel Openings in 2020-2021 - Auberge Susurros del Corazón - Punta De Mita, Mexico

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Located just north of Puerto Vallarta on the Pacific coast of Mexico overlooking Banderas Bay on the Riviera Nayarit, this resort is taking shape on a bluff fringed with tropical, spilling down to a white sandy beach. Susurros Del Corazón, a new destination from Auberge Resorts Collection, will include 59 hotel guest suites and 30 contemporary beachfront residences with direct access to the water. Banderas Bay is renowned for its outstanding snorkeling, surfing and fishing. Guests and residents will enjoy a long list of amenities, from three pools and four eateries to a massive fitness center and a kids’ club.

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