Cover Story

  • Our aim is to open 20 outlets in India by 2020: Barcelos

    Rohit Malhotra, business head of Barcelos' Indian operations talks to Steena Joy about the brand's outreach in India

  • We need to make our future chefs and students realise the beauty of our own cuisine and culture and inculcate pride in it: Chef Michael Swamy

    A graduate of the prestigious Cordon Bleu Culinary School, London, Chef Michael Swamy's career graph covers the whole spectrum of food - from cooking to styling to writing and...

  • The Authentic dining experience

    Mumbai-based Authenticook is helping people connect with the diversity of India through dining experiences in local homes.

  • Sodexo: Global player, local vision

    Serving more than 650,000 meals a day, Sodexo India is committed to providing and promoting healthy, balanced food options at all its clients’ sites. Rishi Gour, country president and...

  • Glamping in the woods

    A jungle lodge nestled deep in the marshy plains of the Terai in Uttar Pradesh offers understated luxury in the heart of wilderness

  • India’s Yoga Hotspots

    As we celebrate International Yoga Day on June 21, Food & Hospitality World explores some of the well-known and some not so well-known, wellness abodes in India

  • IGH: A successful partnership

    InterGlobe Hotels (IGH) is a partnership between InterGlobe Enterprises and Accor Asia Pacific to develop ibis hotels across India, Nepal, Sri Lanka and Bangladesh

  • Organic Foods The Next Big Wave

    The organic food market in India is said to grow at a rate over 25 per cent in the next five years, driven by growing health consciousness and improved...

  • A platform to bank upon

    Food Hospitality World (FHW) Mumbai 2018 remarked itself as a leading platform for industry development, knowledge hub and a promising stage for young talents; the event has been recognised...

  • Hiring and nurturing the right people

    At the GMs Conclave in FHW Mumbai 2018, a think tank on 'Talent Management Strategies', general managers of leading hotel brands discussed their people management strategies and the challenges...

  • A Tale of Excellence

    The recently held Food Hospitality World (FHW) Mumbai 2018, in its 33rd edition, recognised excellence in the hospitality industry with its coveted FHW Business Excellence Honours

  • Managing Stress and Work-Life Balance

    On Day two at FHW Mumbai 2018, purchasing managers of leading hotel companies discussed how they coped with stressful situations at the workplace and enumerated on the best ways...

  • Action in the Live Zone

    FHW Mumbai 2018 had an active Live Zone that saw a Professional Housekeepers' Challenge – Western India (PHC), alongside two live workshops – Trends in...

  • Flavours of victory

    The Great Indian Culinary Challenge (GICC) was once again the highlight of FHW Mumbai 2018, with chefs from leading hotels and institutes participating in the competition, showcasing their talent...

  • New milestone for Chef’s Connect

    For the very first time, Western India Culinary Association (WICA) organised its Chef's Connect Conference at FHW, Mumbai this year, which also saw the launch of the coffee table...

  • FHW Mumbai 2018 – Testimonials

    “FHW Mumbai is a great platform for chefs, wine tasters, entrepreneurs and business companies to come together and discuss their ideas and commence on new...

  • The inside story

    First impressions matter. As hotel brands seek ways to differentiate themselves to create their own unique space in a competitive marketplace, design and interiors play an important role in...

  • Changing face of technology in hospitality

    Continuous innovations in the technology and IT sector has acted as a catalyst for enhanced efficiency and guest experiences in the hospitality industry

  • In-room tech advances to another level

    Technology has become one of the most important factors in attracting and retaining guests. While elements like prior bookings, specified meal requirements, automated check-ins are changing the dynamics of...

  • Think Local

    In this Anniversary Issue, Food & Hospitality World features the insights of 12 top chefs and F&B heads of leading hotels in the country who opine that the increasing...

  • GST: The Impact

    Three months after the implementation of the Goods and Services Tax (GST), the F&B and hospitality industry shares its insights on the effects of GST on businesses

  • FHW Bengaluru 2017: Power of partnerships

    The 32nd edition of Food Hospitality World (FHW) exposition in Bengaluru showcased the best in class products before South India's hospitality industry, and emerged as a dynamic platform for...

  • Where are the ARRs heading?

    One of the most-awaited highlights of every FHW exposition is the Hospitality Think Tank - GM’s Conclave. FHW Bengaluru this year saw the GMs of six well known properties...

  • Sustainability of the restaurant business

    Leading names from Bengaluru's F&B industry discussed the issues affecting their industry at the power-packed NRAI CEO Session, at FHW Bengaluru 2017

  • The future of procurement

    At FHW Bengaluru 2017, the Hospitality Purchase Managers Forum (HPMF) organised a Power of Purchase workshop on 'Future of Procurement – Going Digital'

  • SICC: Creating a new milestone

    The second edition of South India Culinary Challenge (SICC) 2017, organised by Food Hospitality World in association with South India Chef's Association, witnessed record participation of more than a...

  • Honouring fine dine excellence

    In celebration of the 32nd edition of Food Hospitality World Bengaluru 2017, FHW organised the FHW Bengaluru 2017 Restaurant Honours where 12 Bengaluru restaurants were honoured for their outstanding...