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Top Suppliers – Blue Star India

Blue Star India From room ACs to packaged air-conditioners, chillers and cold rooms, Blue Star is India’s leading air-conditioning and commercial refrigeration company. It has an annual revenue of over Rs. 4,600 crores and its integrated business model ensures that it plays a stellar role as a manufacturer, contractor and after-sales service provider. The company fulfills the cooling requirements of a large ...

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Top Suppliers – Boon Edam India

One of the challenges faced by hoteliers is effective security arrangements, given the constant flow and ebb of guests. The idea is to ensure that the freedom of movement is not compromised by enforcing heavy security measures. This is where Boon Edam comes in. It has been in the business of manufacturing premium aesthetic and security entrance solutions for over the last 140 years. Boon Edam India is the y ...

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Top Suppliers – ASSA ABLOY Hospitality

A part of the ASSA ABLOY Group, ASSA ABLOY Hospitality provides premium locking systems and safes to the hotel industry. With an annual sale of SEK 76,137 million, ASSA ABLOY Hospitality has products installed in more than 45,000 properties worldwide, securing in excess of 7.5 million hotel rooms. They provide solutions and services such as safes for guests, access solutions, and mechanical and electromecha ...

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Top Suppliers – Aksai

A good dining experience involves creating the right ambience and the use of the right tableware and accessories. Aksai integrates cutting-edge design and state-of-the-art manufacturing to create beautiful and often bespoke tableware for the hospitality industry. Their product categories range from barware and accessories, to glassware and tabletops. Aksai has been associated with leading hospitality groups ...

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Good Tidings For The mid and Economy Segments

As occupancy rates grow, the hotels in these two key segments experience the highest ADR growth in the Indian hospitality industry. By STR The Indian hospitality segment reported growth in all Key Performance Indicators (KPIs) in year-to-date (YTD) October 2018, according to recent data from STR, a source for all premium global data benchmarking, analytics and marketplace insight for the hospitality industr ...

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Mastering a New Approach

Jay Vidyut Shah, Principal Associate Architect, Talati & Pantaky Associated Designers LLP, delves into the design and ideation process of the proposed Ibis Hotel located at Kalina, Mumbai Hotels, today, are more than just receptacles for their occupants—their function extends beyond providing spaces to sleep and stay in, and reflect the needs and aspirations of their guests. Reflecting on these ideals a ...

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The Hotel of the future

Jean-Michel Cassé, Chief Operating Officer – India and South Asia, on bringing luxury hotels such as Raffles to India, the ratio of branded inventory against unbranded and what it means for the hospitality sector, and the promises held by Artificial Intelligence Interviewed by Deepali Nandwani What sort of opportunities does the Indian market holds for AccorHotels? India has always been, and continues to be ...

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Drawing the Palate

From Moringa taking over kale, to millets beating quinoa in their home game and small plates become indigenous, here’s how behind-the-burners’ thinking is shaping the dining experiences in 2018. By Madhulika Dash On one of his Indian tours to explore the secrets of Old Delhi by-lanes and the colourful world of Khari Baoli, Asia’s (in fact, the world’s) biggest spice market, the late Chef Anthony Bourdain wa ...

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Window of Opportunity

Seizing the chance to create unique spaces, The Sheraton Grand Chennai showcases sun, sand, sea and South India By Maria Louis Away from the chaos of metropolitan living, the Sheraton Grand Chennai Resort and Spa is an uber-luxe design haven on East Coast Road that overlooks the magnificent Bay of Bengal. And the very moment you approach it is the moment you comprehend why the word ‘grand’ makes up its name ...

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Plating it Right

Georgian or Urmi-style, new-age textured or minimal — what a chef chooses to serve the food in, says a lot about the identity he is trying to create for his restaurant. By Madhulika Dash Circa 1553: Queen Catherine de' Medici taught the French how to eat with a fork and spoon and got her private chefs to introduce several plating techniques. The diktat from the queen was considered unusual and met with amaz ...

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