Restaurant India News: ICONIQA Hotels & Resorts Makes Its Debut at Mumbai Airport with 291 Rooms and Tech-Driven Hospitality

IHG Hotels & Resorts, a global leader in the hospitality sector, has signed a management agreement for its next property, Holiday Inn Siliguri, in partnership with Four Vedas Hotels & Resorts Private Limited. The joint venture includes Kaysons Group, Sagar Group, and Golden Goenka Group. Scheduled to open in 2027, the hotel will be located in Siliguri, West Bengal, marking IHG’s continued focus on expanding into secondary cities with high growth potential.

Siliguri, positioned at the foothills of the Eastern Himalayas, serves as a key commercial hub connecting North-East India with other parts of the country. It also functions as a trade corridor linking Nepal, Bangladesh, and Bhutan. This strategic location offers consistent business and leisure travel demand, particularly for international-branded hotels.

Holiday Inn Siliguri will feature the brand’s next-generation Open Lobby design, which allows guests to dine, work, or relax in a flexible, communal space. The hotel will offer 111 rooms, three dining venues, two meeting spaces, and a fitness centre, catering to corporate, MICE, and leisure travellers. Situated in Siliguri’s city centre, it is positioned to meet the demands of the region’s growing trade and tourism sectors.

Sudeep Jain, Managing Director of South West Asia, IHG Hotels & Resorts, stated, “We are delighted to announce the signing of Holiday Inn Siliguri, further strengthening our mainstream portfolio in India. Siliguri’s significance as a commercial and transit hub, along with its growing prominence in trade and MICE, makes it an ideal location for us to open a hotel. With its modern design, versatile offerings, and the trusted hospitality IHG is known for, the hotel will be a key addition to our expanding network in India.”

Representatives from Four Vedas Hotels & Resorts Private Limited – Pradip Agarwal (Kaysons Group), Anil Goyal (Sagar Group), and Girdhari Lal Goenka (Golden Goenka Group) – give a joint statement, “We are proud to partner with IHG Hotels & Resorts to bring the globally renowned Holiday Inn brand to Siliguri. With IHG’s strong brand equity, operational expertise, and international standards, we are confident that Holiday Inn Siliguri will redefine hospitality in the city and emerge as a preferred choice for travellers.”

Currently, IHG operates 51 hotels across six brands in India, including Six Senses, InterContinental Hotels and Resorts, Crowne Plaza, voco Hotels, Holiday Inn Resort, and Holiday Inn Express. The group also has a pipeline of 72 upcoming properties set to open within the next three to five years. Holiday Inn Siliguri is expected to be a significant addition to IHG’s growing portfolio in the country.

Pratik Shinde, a seasoned professional with over 15 years of experience in the hospitality sector, has assumed the role of General Manager at Lotus Eco Beach Resort in Murud. The property is part of the Kamat Hotels (India) Ltd portfolio. Pratik’s expertise in operational management and guest service has been honed across multiple reputed hotels and resorts, where he focused on enhancing profitability while delivering consistent guest satisfaction.

Over the course of his career, he has played a significant role in driving growth and improving service standards at properties such as Baywatch Resort Goa, Express Inn Nashik, Picaddle – The Luxury Boutique Resort Lonavala, Keys Prima Templetree Shirdi, Hotel MBC Citadel Nashik, and The Fern – Heaven on the Hills, Saputara. His key contributions have included optimizing revenue strategies, mentoring teams, and implementing initiatives that improved brand visibility and guest retention.

Pratik said, “Lotus Eco Beach Resort, Murud is a unique coastal destination that reflects the charm of nature with the warmth of Indian hospitality. My focus will be on curating experiences that guests cherish, while ensuring operational excellence and sustainable practices in line with the values of The Orchid Hotel Group.”

In his new capacity, Pratik Shinde will lead efforts to enhance service innovation, foster guest engagement, and streamline operations at the resort. His leadership is expected to strengthen the resort’s position as a favored destination along Maharashtra’s Konkan coast.

The Fern Hotels & Resorts has announced several senior leadership appointments across its portfolio, aimed at strengthening operations and enhancing guest engagement. These appointments cover properties in Daman, Diu, Bhiwandi and Mumbai, underlining the group’s focus on growth, service quality and operational efficiency.

Niraj Kumar Singh has been appointed General Manager for The Fern Seaside Luxurious Tent Resort Daman (95 rooms), Nest Beacon Resort Daman (26 rooms) and Nest Villa (5 rooms). With more than 20 years of experience at brands such as Le Méridien, Carlson and Hilton Hotels, Singh will oversee guest experience, revenue management, gross operating profit (GOP), property upkeep and employee engagement. He has also introduced structured daily and weekly communication practices with the management and ownership teams to align operational and strategic goals.

Rajeev Singh has taken charge as General Manager of The Fern Residency Bhiwandi-Pimplas. With over two decades of hospitality experience, including leadership roles at The Fern Seaside Luxurious Tent Resort Diu, Park Regis Goa and Sarovar Hotels & Resorts, he is tasked with driving property operations, guest experience and revenue growth. His expertise in improving service standards and operational performance is expected to strengthen the property’s appeal for both business and leisure travellers.

Hiren Joshi has been promoted to Operations Manager at The Fern Seaside Luxurious Tent Resort Diu and Kamnath Zinc Journey by The Fern Diu. With six years of association with The Fern Hotels across Rajkot and Jamnagar, Joshi has also worked with The Leela Palace, Taj Falaknuma and Alila Diwa, Goa. In his new role, he will focus on guest satisfaction, team leadership and operational improvements while driving growth and service excellence at the Diu properties.

Mohit Sawant has been promoted to Operations Manager at Galaxy Beacon Hotel Mumbai, Santacruz. Bringing 25 years of industry experience, particularly in operations and front office management, Sawant will oversee all aspects of hotel operations with an emphasis on guest satisfaction and achieving gross operating profit targets. His prior roles at InterContinental Hotels & Resorts and The Leela Palace have equipped him with expertise in brand standards, sustainability and audit readiness.

These appointments reflect The Fern Hotels & Resorts’ strategy to reinforce leadership across its properties, ensuring consistency in operations, stronger guest engagement and sustainable business growth.

Eco Hotels & Resorts Limited has appointed Maninder Pal Singh Gill as its new Hotel Manager, a move aimed at reinforcing its operational capabilities and expanding its footprint in sustainable hospitality. Gill, a seasoned professional with close to ten years of experience across domestic and international markets, is expected to play a key role in enhancing guest services, operational efficiency, and brand positioning.

Throughout his career, Gill has led pre-opening hotel projects, improved guest satisfaction metrics, and represented hospitality brands in highly competitive markets. His international experience includes his tenure at Avista Hideaway MGallery Hotels in Phuket, Thailand, where his efforts contributed to the property achieving a 94 percent score in the LQA Audit—a testament to his focus on service delivery and operational standards.

Within India, Gill has held leadership roles with several prominent brands, including Welcome Hotel by ITC (Jim Corbett), Club Mahindra, Ambassador Pallava, Avasa Hotels, and Acacia Goa. His work has consistently focused on enhancing customer experience and building efficient, high-performing teams. Additionally, he has supported brand visibility through media interactions, influencer partnerships, and corporate collaborations.

Vinod Kumar Tripathi, Executive Chairman, Eco Hotels & Resorts Limited, stated, “It gives us great pleasure to welcome Mr. Maninder Pal Singh Gill to the Eco Hotels family. Our goal of reinventing sustainable hospitality is perfectly aligned with his strong operational expertise, international exposure, and recognized ability to improve guest experiences. His leadership will be critical as we continue to expand our footprint and build guest-centric properties that balance comfort with eco-consciousness.”

In his new role, Gill will be responsible for overseeing hotel operations, staff training, and guest experience initiatives. His leadership is expected to contribute to the company’s sustainability goals, particularly its commitment to achieving a net-zero hospitality model while expanding its presence in the market.

With this strategic appointment, Eco Hotels & Resorts is positioning itself to meet the growing demand for responsible and experience-driven hospitality services, leveraging Gill’s expertise to deliver both operational excellence and environmentally conscious practices.

Courtyard by Marriott Bengaluru Hebbal has announced the appointment of Amirtharaj Michael Antony as its new Mixologist. Michael brings extensive experience from leading hospitality brands both in India and internationally, offering technical expertise, creativity, and a focus on enhancing guest experience through thoughtfully crafted beverages.

Michael’s previous roles include positions at JW Marriott Mumbai and Westin Garden City Mumbai. He also gained international experience with the Al Abraaj Group of Restaurants in Bahrain. He is known for his innovative cocktails, house-made tonics and infusions, and signature recipes that feature seasonal ingredients and bold flavor profiles.

At Courtyard by Marriott Bengaluru Hebbal, Michael has introduced handcrafted tonics developed from his own recipes, blending botanicals and natural flavors. These additions are designed to enhance the bar’s offerings and provide guests with unique and refreshing beverage options. His approachable style and storytelling ability enable him to create personalized experiences, making each drink more than a beverage but a memorable interaction.

A graduate in Mechanical Engineering from Mumbai, Michael pursued his passion for mixology by receiving advanced training at the Cocktails & Dreams Beverage School in Mumbai. His combination of technical precision and creative flair has shaped his approach to bartending.

In his new role, Michael will lead the bar program at Courtyard by Marriott Bengaluru Hebbal. He will not only craft innovative beverages but also mentor upcoming bartenders, ensuring the continued growth and refinement of the hotel’s beverage offerings.

This appointment reflects Courtyard by Marriott Bengaluru Hebbal’s commitment to providing guests with a distinctive and high-quality dining experience, backed by expertise and creativity at the heart of its service. Let me know if you want the article tailored for media releases, investor communication, or online hospitality platforms.

Peepal Hospitality, operating under its flagship brand Peepal, is set to expand its presence in India’s food and beverage sector through a series of premium dining projects. With a particular focus on Delhi, the brand is creating upscale culinary experiences at prominent golfing locations.

Currently present at the Qutab Golf Course, Peepal Hospitality is preparing to introduce two new signature outlets at the Siri Fort Driving Range and the Qutab Golf Course Driving Range. These outlets, branded as “The Table by Peepal,” will offer a diverse menu featuring hearty breakfast bowls, creative egg dishes, vegetarian and non-vegetarian small plates, dim sum, ramen, mezze, artisanal pizzas, global mains, regional Indian favourites, and indulgent desserts. Menu highlights include Coriander Chimichurri Cottage Cheese Sando, Bang Bang Chicken Wings, ABC Siu Mai Dim Sum, Sapporo Ramen, Truffle Mushroom Risotto, Krapow Stone Bowls, Silbatta Palak Paneer, Lucknowi Nihari, Jackfruit Biryani, and Live Tiramisu.

The beverage lineup is equally thoughtful, featuring options like Apple Carrot Beetroot Ginger Juice and Sparkling Orange Iced Coffee, along with mocktails, shakes, and the signature Peepal Roast — a single-estate, 100 percent AA+ grade Arabica coffee.

The Table by Peepal is designed to combine global flavors with contemporary aesthetics while emphasizing sustainable design principles inspired by the Wabi-Sabi philosophy. The interiors feature organic, minimalistic elements aimed at reducing carbon emissions and promoting eco-friendly operations.

Developed in collaboration with the Delhi Development Authority (DDA), the concept is intended to enhance the overall golfing experience by integrating sport, leisure, and fine dining. The Siri Fort Driving Range outlet will open first, followed by the Qutab Golf Course Driving Range. Each location will be supported by a team of hospitality and culinary experts to ensure a seamless dining experience for members and guests.

Amit Katyal and Richa Katyal, Founders of Peepal Hospitality, commented, “Our vision with The Table by Peepal is to create dining spaces that complement the rhythm of active lifestyles. Golfers, members, and guests can now pair their love for the game with a world-class gastronomic experience in settings that are modern, sustainable, and socially engaging.”

With this expansion, Peepal Hospitality is reinforcing its commitment to developing distinctive hospitality destinations and is actively pursuing opportunities to extend its presence in similar lifestyle and leisure complexes across India.

Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park have announced the appointment of Sanjay Pandita as their new Hotel Manager. With over 20 years of experience in hospitality, Sanjay brings extensive knowledge in hotel operations, guest services, and revenue optimization to the property.

Prior to this role, Sanjay served as the Director of Operations at Aurika Mumbai International Airport, India’s largest hotel by room inventory with 669 rooms. In that role, he oversaw restaurant operations, event management, and guest services while also leading the successful launch of Aurika, Coorg as General Manager.

Sanjay’s career began in Food & Beverage operations at prestigious hotels such as The Oberoi Amarvilas in Agra, Al Murooj Rotana in Dubai, and Westin Sohna Gurgaon Resort & Spa. He later contributed as Banquet Manager during the pre-opening of The Leela Palace Kempinski in New Delhi, Chanakyapuri, and progressed to senior management positions at Crowne Plaza New Delhi Rohini.

In his new role at Hilton Bengaluru, Sanjay will be responsible for ensuring operational efficiency, profitability, and high-quality guest experiences. Known for building strong relationships with both guests and employees, he aims to foster a culture of personalized service and professional excellence.

“I am thrilled to join the team at Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park. My vision centers on elevating guest experiences through innovative approaches, ensuring seamless operational efficiency, and fostering a culture of excellence. I look forward to building on the hotel’s success and strengthening its position as a leading hospitality destination in Bengaluru,” said Sanjay.

Manish Garg, General Manager at Hilton Bengaluru, stated, “We are delighted to welcome Sanjay Pandita as the new Hotel Manager. With his extensive experience and proven leadership, he is a fantastic addition to our team. We believe his vision and expertise will be instrumental in not only enhancing our guest experience but also in nurturing a culture of excellence and innovation.”

Sanjay’s appointment signals Hilton Bengaluru’s continued focus on strengthening its leadership and delivering guest-first services while driving operational growth and market presence in Bengaluru’s competitive hospitality sector.

Yum! Brands, Inc. has announced a series of leadership appointments aimed at strengthening its global operations and accelerating long-term growth. These changes come as Chris Turner prepares to step into the role of Chief Executive Officer on October 1. Turner currently serves as the Chief Financial & Franchise Officer and CEO-Designate and will now take over the top role, steering Yum!’s enterprise-wide strategy.

In a significant move to enhance its consumer-driven approach, Sean Tresvant’s responsibilities are being expanded. He will now serve as both the Chief Executive Officer of Taco Bell and the Chief Consumer Officer of Yum! Brands. His role will focus on keeping the customer at the center of Yum!’s business. Collider, the company’s in-house consumer insights agency, will now report to him. This restructuring aims to align marketing efforts across brands and unlock new growth opportunities.

Tresvant’s leadership at Taco Bell since 2024 has been marked by consistent same-store sales growth and consumer engagement initiatives, such as the return of the Mexican Pizza and live consumer events. Prior to Yum!, he held the position of Chief Marketing Officer at the Jordan Brand at Nike.

“Sean is a talented and visionary business leader, and Taco Bell’s consumer-centric growth is undeniable,” Turner said. “His ability to create cultural relevance, fuel growth and connect with consumers in meaningful ways makes him the perfect leader to ensure our iconic brands win the hearts of the future consumer.”

In another key appointment, Jim Dausch has been promoted to Chief Digital & Technology Officer and President of Byte by Yum!, succeeding Joe Park. Dausch’s leadership experience includes overseeing Pizza Hut’s technology strategy and strengthening franchise relations. He has previously held senior roles at Under Armour and Marriott, focusing on digital transformation and consumer engagement.

“Jim is a seasoned and highly capable business leader with extensive experience in a complex, global, multi-brand franchised organization,” Turner commented. “As we continue to scale Byte by Yum! and harness the power of AI, his leadership will be instrumental in elevating our digital capabilities, enabling franchisee success and creating even more connected and personalized experiences for our consumers.”

Ranjith Roy has been appointed as Yum! Brands’ new Chief Financial Officer. He will take over from Turner and is expected to lead financial planning and performance management across the company. Roy joined Yum! in 2024 and has been responsible for strategy, mergers, acquisitions, and treasury operations. His experience includes serving as CFO of Goldbelly and a long tenure at Goldman Sachs.

“Roy brings a blend of commercial acumen as well as strategic insight on Yum! and the restaurant industry to the CFO role,” Turner said. “He has a proven ability to navigate fast-paced and complex environments with a sharp focus on long-term value creation.”

Additionally, Turner announced the creation of a new Chief Scale Officer role. This position will focus on maximizing unit economics, driving restaurant profitability, and scaling franchisee returns. The search for this role is underway, and the appointee will oversee supply chain operations, franchise management, and food safety functions.

“This new structure and industry-leading talent strengthens our ability to deliver for our stakeholders and positions Yum! to grow in ways that only we can,” Turner concluded. “With their deep expertise and innovative thinking, alongside our already strong leadership team, I am confident we will continue to build on our momentum and shape the future of Yum! together.”

This leadership reshuffle reflects Yum!’s commitment to staying agile in a rapidly evolving hospitality landscape while enhancing its consumer experience, technological capabilities, and operational efficiency. It signals a clear focus on long-term growth and profitability for the global quick-service restaurant sector.

GH Earth’s Saha collection of carefully selected escapes has expanded with the launch of Marli Hill Bungalow in Ooty. Set amidst the misty Nilgiri hills, the six-room property combines colonial architecture with modern comforts, offering guests a secluded and serene retreat.

Located on a quiet hilltop, Marli Hill Bungalow provides a private getaway while remaining close to Ooty’s key attractions. The property reflects a blend of history, art, and nature, in line with CGH Earth’s focus on authentic and meaningful experiences for travellers.

Each of the six rooms features antique furniture, local-inspired artworks, wooden flooring, and textiles that pay tribute to the culture of the Nilgiris. The interiors are designed to balance colonial and contemporary elements, creating an atmosphere that is both elegant and homely.

The dining area at Marli Hill is a central feature of the stay, offering meals that celebrate the region’s culinary diversity. The in-house chefs craft menus that integrate traditional Tamil dishes with British-Raj influences, using fresh, locally sourced ingredients. Guests can also enjoy afternoon high tea in the garden, surrounded by sculptures and flowering plants, as well as alfresco barbecues under the open sky in the evening.

“What truly sets a stay at Marli Hill apart are the people who bring it to life—warm, welcoming, and always ready with a smile or a story. Their heartfelt hospitality transforms the experience into something deeply personal,” the property team notes.

George Joseph, Vice President – Operations, CGH Earth, remarked, “As part of our Saha collection, an ensemble of handpicked villas and bungalows, Marli Hill represents everything we stand for: authenticity, sensitivity to place, and meaningful experiences. Saha properties are designed for multi-generational family holidays, friends travelling with families, couples, and even solo travellers looking for something more personal and non-hotel-like. They offer a homely, intimate setting where a small team takes care of your holiday with warmth and personal attention.”

He added, “Every holiday with CGH Earth Saha brings together unique experiences from the destination itself. At Marli Hill, our intent was to bring forth the soul of place and give guests one of the quaintest yet enriching portals to explore Ooty. Though set in the very heart of the town, it feels wonderfully removed—offering quiet luxury and a deep sense of connection. It’s a rare kind of getaway, ideal for families, couples, or solo travellers seeking reflection and an experience beyond the conventional.”

Guests at Marli Hill can relax in cozy spots like the fireplace area, lounge, or garden gazebo, or participate in curated local experiences. The property is conveniently located near attractions such as Doddabetta Peak (9 km away), the Botanical Garden, Rose Garden, and Ooty Lake. Other nearby sites include the Thread Garden, Wax Museum, Pykara Waterfalls, and Wenlock Downs. A ride on the UNESCO-listed Nilgiri Mountain Railway adds a nostalgic element, with stops at Dolphin’s Nose and Droog Fort.

For those interested in heritage and culture, guests can take guided walks to St. Stephen’s Church or visit Toda tribal villages to learn about indigenous traditions. Evenings can be spent around a barbecue or by a fire, surrounded by the crisp mountain air and quiet of the hills. With its understated elegance and thoughtful design, Marli Hill Bungalow offers travellers a luxury experience that feels personal, rooted in local culture, and reflective of CGH Earth’s approach to experiential hospitality. The property aims to provide guests with a deeper connection to Ooty’s landscape and traditions, while offering the comfort and service expected from a premium retreat.

DoubleTree by Hilton Whitefield Bengaluru has announced the appointment of Arveen Nimai as its new Food & Beverage (F&B) Manager. Arveen brings over 16 years of experience in the luxury hospitality sector, having worked with globally recognized hotel brands such as JW Marriott, Sofitel Bahrain, Sheraton Grand, Shangri-La, The Leela Palace, Radisson Blu, and OZEN Mansion.

Throughout his career, Arveen has been involved in multiple pre-opening projects, overseeing F&B operations across several outlets, and managing high-profile weddings and VIP events. His expertise extends to areas such as concept development for new F&B venues, banquet and event operations for large-scale, multi-day functions, and building high-performance teams within the hospitality industry.

In his new role, Arveen will lead the hotel’s F&B operations, covering restaurants, banquets, and events. His primary focus will be on enhancing the guest experience by integrating quality dining with operational excellence, aligned with Hilton’s standards.

“We are thrilled to welcome Arveen to the DoubleTree Bengaluru Whitefield family. His strong track record, global exposure, and passion for curating memorable dining experiences will be instrumental in further strengthening our culinary offerings,” said Shyam Kumar, General Manager, DoubleTree by Hilton Whitefield.

With this appointment, DoubleTree by Hilton Whitefield Bengaluru aims to further refine its F&B offerings while delivering consistent, high-quality service to its guests. Arveen’s experience in handling diverse hospitality challenges is expected to bring operational improvements and strategic initiatives that support both the hotel’s growth and guest satisfaction.

Sayaji Hotel Pune has appointed Pradeep Shinde as its new Operations Manager, marking a strategic step toward strengthening operational efficiency and enhancing guest experience. With over 15 years of experience across multiple functions in reputed hospitality brands, Shinde’s appointment is aimed at driving service innovation, process optimization, and revenue growth at the property.

In his role, Shinde will oversee strategic operations, team development, and customer experience initiatives. His expertise in streamlining hotel processes and delivering strong profit and loss (P&L) outcomes is expected to align with the hotel’s focus on operational excellence and service benchmarks.

Saurabh Choksi, General Manager, Sayaji Hotel Pune, stated, “We are delighted to welcome Pradeep Shinde to the Sayaji family. His impressive track record in operations, coupled with his passion for service excellence and team-driven leadership, aligns perfectly with our commitment to delivering exceptional guest experiences. We are confident that his presence will further strengthen our operational framework and elevate the overall hospitality experience at Sayaji Pune.”

Before joining Sayaji, Shinde served as Executive Assistant Manager at Lemon Tree Premier, Mumbai International Airport, where he led operations across Front Office, Housekeeping, Engineering, and Security departments.

This appointment reflects a wider industry trend where hotel chains are investing in experienced leadership to enhance guest satisfaction and improve operational performance while ensuring profitability and service quality. Sayaji Hotel Pune’s decision reinforces its commitment to delivering efficient, guest-focused hospitality.

The Fern Hotels & Resorts, one of India’s leading environmentally sensitive hotel chains, has announced the appointment of three seasoned professionals to key leadership positions across its properties in Dharampur, Ajmer, and Pune. These appointments aim to strengthen operational efficiency, enhance guest satisfaction, and advance the brand’s focus on sustainable hospitality.

Manpreet Singh – General Manager,brings over 25 years of experience in the hospitality sector to his role as General Manager at The Fern Surya Resort. His expertise is rooted in Food & Beverage operations, having started his career with the Taj Group of Hotels and progressing through leadership roles at Sarovar Hotels and Mahindra Holidays. In his current role, he is responsible for managing day-to-day operations, enhancing customer experience, and driving revenue through pre-opening project management, sales strategy, and guest satisfaction initiatives.

Hari Narayan – Operations Manager, With more than a decade of experience, Hari Narayan joins The Fern as Operations Manager at its Pune property. He brings a strategic and people-focused approach, with expertise in hotel operations, recruitment, training, and guest relations. His prior experience includes leadership roles at Imperativ Hospitality (Bloom Hotels) and The Paul Resorts & Hotels. In his role at The Fern, he oversees pre-opening activities, licensing, vendor coordination, and team management while ensuring operational alignment with the brand’s service standards.

Pravind Singh Chauhan – Operations Manager, with over 10 years of hospitality experience, assumes the role of Operations Manager at The Royal Melange Beacon in Ajmer. His strengths lie in optimizing hotel operations, managing budgets, and achieving gross operating profit targets. His prior roles at The Golden Palms Hotel & Spa, Delhi, and Golden Tulip BDI Club & Suites, Bhiwadi, enhanced his expertise in revenue management and guest relations. His leadership focuses on operational discipline, team development, and consistent service excellence.

These appointments underline The Fern Hotels’ commitment to blending operational expertise with sustainable practices. By strengthening leadership at key locations, the brand is poised to enhance its service delivery, efficiency, and customer experience while staying aligned with evolving industry trends.

The hospitality industry has welcomed the reduction of GST to 5 percent on hotel accommodation services with room tariffs up to Rs 7,500 per night, a move that is expected to improve India’s competitiveness against other Asian tourist destinations while giving a push to both domestic and inbound tourism.

The government’s decision to lower GST rates on key input materials and food items has also been appreciated, particularly the reduction on cakes, pastries, and namkeens sold at standalone bakeries. This change is expected to make such products more affordable for consumers.

However, industry stakeholders have expressed concern over the withdrawal of Input Tax Credit (ITC) benefits for businesses operating within the 5 percent GST slab. According to the Hotel and Restaurant Association (Western India) – HRAWI, this measure risks undermining the purpose of GST by creating cascading taxes and embedded costs. Such challenges could prove especially burdensome for hospitality businesses already managing high operational costs, including rentals and brand management fees.

Pradeep Shetty, Hotel and Restaurant Association (Western India) – HRAWI, said, “The reduction of GST to 5 per cent on hotel accommodation services with room rates up to Rs. 7,500/- per night is a welcome move. It significantly improves our competitiveness with other Asian tourist destinations and will boost both domestic and inbound tourism. We also applaud the Government's decision to reduce GST rates on essential input materials and food items, including the reduction on cakes, pastries and namkeens sold at standalone bakeries. This will make these items more affordable for consumers. However, it is disheartening to see that the Input Tax Credit (ITC) benefits have been withdrawn for this 5 per cent GST slab. A GST regime without ITC defeats the very purpose of the new tax system, as it cascades taxes and creates embedded costs. This will give rise to new complexities and severely impact businesses with high operational costs, such as rentals and brand management fees.

We urgently request the Government to restore ITC benefits to ensure the long-term health and competitiveness of the industry. Furthermore he clarified, the 'specified premises' notification to fully understand the implications of delinking F&B services from room tariffs.”

The hospitality sector now looks to the government for clarity on the "specified premises" notification, which could impact the way food and beverage services are treated separately from accommodation tariffs.

At the 58th GST Council Meeting, Finance Minister Nirmala Sitharaman introduced a streamlined tax structure that could significantly affect India’s food and beverage (F&B) sector. While sin goods such as tobacco, pan masala, and sugary drinks have been moved to a flat 40 percent GST slab, the bigger development for restaurants, QSR chains, and packaged food companies is the simplification of the broader tax regime.

The council has reduced the number of GST slabs to just two—5 percent for essential or basic goods and 18 percent for most other items and services. For the F&B industry, this shift means essentials such as soaps, toothpaste, and other consumer staples will get cheaper, freeing up household budgets and potentially increasing discretionary spending on dining out, takeaways, and food delivery.

Industry experts suggest that the move could boost demand in both urban and rural markets, especially for QSR brands, cloud kitchens, and packaged food startups that rely on volume sales. Simplified slabs are also expected to cut compliance burdens for operators, making pricing structures more transparent for cost-conscious consumers.

“The GST rationalisation represents an uplifting change for any startup or emerging brand in the F&B industry, as it promises an easier working life. Up until now, the multiplicity of tax slabs has posed serious troubles for the young entrepreneurs to construct a transparent price structure, to remain in compliance, and to contend with such buying customers who are cost-conscious. Two slabs with 5% for essentials and 18% for anything else enhance the clarity of choice when operating a new venture and deciding on product mix and expansion strategy. Greater transparency reduces compliance costs and gives confidence to investors in scalable F&B models. The product on a lower slab is beneficial for startups, as cheaper products create demand for QSR concepts, cloud kitchens, and packaged foods, whereas premium concepts purchase on the higher slab. Thus, by way of creativity, the reform empowers the ecosystem through ingenuity, credibility, and promising avenues of growth for entrenched players as well as burgeoning entrepreneurs,” said Simranjeet Singh, Director, CYK Hospitalities.

For restaurants, cafes, and cloud kitchens, the new GST system signals both opportunities and challenges. Essentials may become cheaper and drive demand, but operators in premium categories will still need to navigate the 18 percent slab. Ultimately, the reform brings much-needed clarity and could reshape business strategies in India’s fast-growing F&B sector.

Fariyas Hotels Private Limited has announced the appointment of Santanu Guha Roy as General Manager of its flagship property, Fariyas Resort Lonavala. The move reflects the group’s strategy to strengthen its leadership team and reinforce its position in India’s luxury hospitality segment.

With over 30 years of experience in the industry, Guha Roy has held senior leadership roles at prominent hospitality brands including Holiday Inn Kolkata Airport, Radisson Blu Resort & Spa Karjat, Radisson Blu Hotel Ranchi, Radisson Blu Resort & Spa Alibaug, Radisson Hotel Varanasi, and Taj Hotels. His leadership at Radisson Blu Resort & Spa Karjat in 2022 was marked by sustained revenue growth. He also played a key role in guiding multiple properties to achieve Tripadvisor’s Certificate of Excellence and Hall of Fame recognitions.

Known for his results-oriented approach, Guha Roy focuses on building high-performance teams through mentorship and training, while emphasizing operational efficiency, guest satisfaction, and profitability. His leadership style combines data-driven decision-making with a strong guest-centric philosophy.

Shreenath Shashtry, CEO, Fariyas Hotels Private Limited, said, "We are delighted and excited to welcome Santanu to the Fariyas Family. His operational experience and empowering leadership will be invaluable. We look forward to working together to achieve the company’s goal."

Fariyas Hotels currently operates three landmark properties: Fariyas Resort Lonavala, Fariyas Hotel Mumbai, and Hilton Garden Inn Mumbai International Airport. The group has outlined plans for steady expansion into key leisure and business destinations across India.

The Orchid Hotel, Pune has announced the promotion of Shawn Subramanian to the position of General Manager – Sales, recognizing his track record of consistent performance and strategic leadership.

Previously serving as Head of Sales and Marketing, Subramanian played a key role in driving business growth, strengthening client relationships, and positioning the property as a leading eco-conscious luxury hotel in Pune. His leadership has been integral to achieving revenue stability and expanding the hotel’s customer base across priority markets.

In his new role, Subramanian will oversee the sales function with a focus on expanding business opportunities, building stronger partnerships, and driving sustainable growth in alignment with The Orchid Hotel’s philosophy of “Delighting Guests, Naturally.” His appointment is expected to further reinforce the property’s appeal to both business and leisure travelers.

Subramanian said, "It is an honor to take on this new role at The Orchid Hotel, Pune. I look forward to continuing our growth journey, strengthening our brand presence, and creating meaningful experiences for our guests and partners."

The leadership team at The Orchid Hotel, Pune has expressed confidence that Subramanian’s expertise in hospitality sales will support the hotel’s long-term growth trajectory.

Accor has announced the appointment of Kinshuk Shrivastava as Cluster Director of Revenue, responsible for overseeing Novotel Pune Nagar Road and Novotel Imagica Khopoli.

With more than a decade of experience in revenue strategy and hotel operations, Shrivastava brings expertise in forecasting, competitive benchmarking, data analytics, and yield management. In this role, he will lead strategic initiatives to strengthen revenue performance and business outcomes across both properties.

Before this appointment, he was Cluster Revenue Manager at Hyatt Pune and Hyatt Place Pune. His career includes leadership roles at Novotel Ahmedabad, Hyatt Place Hyderabad, Hyatt Regency Dubai Creek Heights, The Leela Ambience Gurugram, Le Meridien Jaipur, and Vivanta by Taj – Surajkund.

Shrivastava holds a degree in Hotel Management from IHM Meerut and is Tableau Desktop Qualified, with certifications in data science foundations. His background reflects a strong focus on analytics and collaborative leadership—skills that will be central to his mandate at Accor.

Anant Leekha, General Manager, Novotel Pune Nagar Road, said, "We are delighted to welcome Kinshuk to our leadership team. His proven track record in revenue management and strong analytical capabilities will be instrumental in driving strategic growth and business optimization for both properties. We look forward to his contributions as we continue to deliver exceptional value and guest experiences."

Outside of work, Shrivastava is passionate about reading and enjoys exploring a wide range of literary genres.

Botanix Resorts Pvt Ltd has announced the opening of its latest property, Shivalaya Resort by Botanix, located in Ghorakhal, Bhowali, Nainital. The boutique resort spans 1.2 acres in the Kumaon hills and is positioned as a retreat for leisure travellers, wellness seekers, and corporate groups.

The resort offers 25 rooms across categories including Deluxe, Executive, Premium, Luxury Suites, Deodar Suites, and Deodar Family Suites. Dining facilities include Panache, a multi-cuisine restaurant with indoor seating for 50 guests, along with 8 Alfresco, which serves a blend of local Kumaoni dishes and international cuisines.

Atul Vashisth, Managing Director, Botanix Resorts Pvt Ltd, said, “At Botanix, our vision is to create soulful sanctuaries that celebrate local landscapes and traditions. Shivalaya Resort by Botanix brings together Kumaon’s spiritual heritage, natural splendour, and authentic flavours, while staying true to Botanix’s ethos of warmth and sustainability amidst lush greenery.”

Shivalaya Resort is located against a Himalayan backdrop and combines contemporary amenities with experiences inspired by the Kumaon region. The property features an aviary with exotic birds, an observation deck with panoramic valley views, indoor games, sit-out spaces, and cultural programs such as Kumaoni folk dance and village experiences.

Facilities at the resort include a landscaped lawn, a mini banquet-cum-conference hall, a fully equipped gym, a heated indoor swimming pool, and a badminton court that doubles as a multi-sport facility.

Its location makes it convenient for guests to access several cultural and spiritual landmarks, including the Ghorakhal Golu Devta Temple, Neem Karoli Baba’s Kainchi Dham, and Kasar Devi Temple. Popular natural attractions such as Gagar Snow Viewpoint, Shyamkhet Tea Gardens, and lakes including Nainital, Bhimtal, Saat Tal, and Naukuchiatal are also within reach. Heritage trails in Mukteshwar and Jageshwar Dham, along with local Kumaoni cuisine such as Aloo ke Gutke and Bal Mithai, further add to the guest experience.

As part of its growth plans, Botanix Resorts will expand Shivalaya Resort by 2026 with 20 additional rooms, a modern banquet hall, and a party lawn, positioning it as a venue for weddings, retreats, and social gatherings. This launch supports Botanix Resorts’ long-term goal of opening 11 botanical-themed properties across North India, building on its existing portfolio and focusing on sustainable, wellness-driven hospitality.

The Westin Mumbai Powai Lake and Lakeside Chalet – Marriott Executive Apartments has appointed Savio Fernandes as its new Hotel Manager. With over 22 years of experience across hospitality management, Fernandes takes on the role with a focus on strengthening operational performance and guest engagement.

Fernandes is recognized in the industry for his adaptable leadership style, guided by the principle, "Serve with heart, lead with purpose, grow through excellence." He emphasizes that consistency, adaptability, and guest-centric leadership are key to modern hospitality.

His previous roles include Deputy General Manager at Camellias, DLF Hospitality in Gurgaon, and Director of Food & Beverage at Four Seasons Bengaluru. In both positions, Fernandes contributed significantly to guest satisfaction and operational efficiency.

Fernandes has also demonstrated strong operational leadership, having managed teams of over 180 members, exceeding sales targets by 35 percent year-on-year, and achieving top ratings in LQA and hygiene audits. His expertise extends to crisis management, sustainable practices, technology integration for operational efficiency, and team development.

Fernandes said, "I am deeply honored to join a property known for its world-class service and serene setting. I look forward to working alongside the exceptional team here to deliver meaningful experiences for our guests and create a workplace that thrives on collaboration, purpose, and excellence."

Outside of work, Fernandes is an avid traveler and sports enthusiast, often engaging in badminton, table tennis, and mindfulness practices such as meditation and deep breathing. He enjoys exploring local destinations, finds relaxation in Goa’s beaches, and hopes to explore the art, history, and cuisine of Italy.

With this leadership change, The Westin Mumbai Powai Lake and Lakeside Chalet – Marriott Executive Apartments aims to further enhance its guest experience while continuing to align with Marriott’s standards of excellence.

The Hotel and Restaurant Association of Western India (HRAWI) has approached the Finance Minister and the GST Council, requesting a review of the current tax structure in the hospitality and tourism industry. The Association has emphasized that India’s tourism sector, which contributes close to 5 percent of the country’s GDP and stands as a major employment generator, is at a disadvantage due to higher GST rates compared to countries such as Thailand, Indonesia, Singapore, Vietnam, and Malaysia.

The representation submitted by HRAWI calls for a uniform 5 percent GST rate with Input Tax Credit (ITC) across all segments of hospitality and tourism services. This includes restaurants, bakeries, namkeen manufacturers, catering (both indoor and outdoor), and other allied services. According to the Association, such a move would simplify compliance, bring down costs for consumers, and strengthen competitiveness in the global market.

The Association has also asked the Government to delink GST on food and beverage services from room tariffs and to settle previous GST payments on an ‘as is’ basis. This, it believes, will help address several long-standing challenges faced by the industry.

“HRAWI has submitted a representation to the Hon’ble Finance Minister and the GST Council urging rationalisation of GST in the hospitality and tourism sector. India’s tourism industry, which contributes nearly 5 per cent to the nation’s GDP and is among the largest generators of jobs, continues to be disadvantaged by high GST rates compared to its South-East Asian competitors including Thailand, Indonesia, Singapore, Vietnam and Malaysia. For this, we have requested the Government to consider a uniform 5 per cent GST rate with Input Tax Credit (ITC) across all hospitality and tourism services, including restaurants, bakery, namkeens, outdoor/indoor catering and allied services to simplify compliance, improve affordability and enhance competitiveness for Ease Of Doing Business. Additionally, we have recommended delinking GST on F&B services from room tariffs and to regularise past GST payments on an ‘as is basis’ to resolve long-standing industry challenges. These measures will not only boost tourism inflows but also align with the Hon’ble Prime Minister’s vision of Viksit Bharat 2047, by positioning tourism as a key growth engine, cultural ambassador and source of inclusive employment. Rationalisation of GST is a vital step towards unlocking the full potential of India’s hospitality sector and ensuring its rightful place on the global stage,” says Pradeep Shetty, Hotel And Restaurant Association (Western India) – HRAWI.

Industry experts believe that lowering GST to a uniform 5 percent could make India a stronger player in global tourism, encourage higher inflows, and contribute significantly to job creation and economic growth.

IHG Hotels & Resorts has signed a management agreement with Hotel Chetan International to develop two hotels in Bengaluru — Crowne Plaza Bengaluru KIADB Aerospace Park and Holiday Inn Express Bengaluru KIADB Aerospace Park. Scheduled to open in the first quarter of 2028, the dual project will bring over 420 keys to IHG’s portfolio in India.

The properties will be located inside KIADB Aerospace Park, one of Bengaluru’s largest industrial and aerospace hubs, and in close proximity to Kempegowda International Airport. The location positions the hotels to attract demand from aerospace and technology firms, Global Capability Centres (GCCs), and corporates in the area. In addition, the upcoming BCCI Centre of Excellence and National Cricket Academy, along with surrounding residential and commercial developments, are expected to generate strong demand from leisure, social, and MICE segments.

Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said, “We are delighted to strengthen our presence in Bengaluru with the addition of two strategically located hotels in the thriving KIADB Aerospace Park. The presence of leading aerospace and technology companies, coupled with the upcoming BCCI Centre of Excellence, makes this location a key demand generator across business, leisure, and social segments. With the introduction of Crowne Plaza and Holiday Inn Express in this hub, we are confident of catering to a wide spectrum of travellers seeking both premium experiences and smart, convenient stays.”

He added, “Bengaluru continues to be one of India’s most dynamic markets, not only as the country’s technology capital but also as a hub for aerospace, research, education, and start-ups. This dual signing reinforces our commitment to expanding in high-potential destinations and providing diverse hospitality offerings across segments.”

HC Byregowda, Managing Partner, Hotel Chetan International, stated: “We are pleased to partner with IHG Hotels & Resorts to bring Crowne Plaza and Holiday Inn Express to KIADB Aerospace Park. The strategic location, coupled with IHG’s strong global systems and the IHG One Rewards loyalty programme, gives us great confidence in the success of these hotels. Together, we aim to deliver high-quality hospitality experiences that will cater to both domestic and international travellers.”

The 210-key Crowne Plaza will feature four dining outlets, including an all-day dining restaurant, a specialty restaurant, a lobby lounge, and a pool bar. For the MICE segment, the hotel will provide four meeting spaces, including a ballroom, as well as additional retail areas and ample parking.

The 210-key Holiday Inn Express will offer a fitness centre and convenient parking. Consistent with the brand’s focus, the property will target time-conscious travellers seeking straightforward and comfortable stays with essential amenities. Both hotels will integrate with the IHG One Rewards loyalty programme, offering benefits such as suite upgrades, lounge memberships, and extended check-outs depending on tier.

Currently, IHG operates 51 hotels across six brands in India, including Six Senses, InterContinental Hotels and Resorts, Crowne Plaza, voco Hotels, Holiday Inn Resort, and Holiday Inn Express. The company has a pipeline of 72 hotels scheduled to open in the next three to five years.

Pullman and Novotel New Delhi Aerocity have appointed Saurabh Taneja as their new Executive Chef. With more than 23 years of experience in leading hotel kitchens across India, Taneja brings with him expertise in managing diverse culinary operations and creating menus that balance precision with bold flavors.

Taneja’s professional journey has included leadership roles at properties such as Hyatt Regency New Delhi, The Oberoi New Delhi, The Taj Mahal Palace Mumbai, The Oberoi Cecil Shimla, and most recently, Trident Gurgaon. His career also includes experience working in Michelin-starred restaurants overseas. Among his notable achievements is hosting dignitaries such as the President of India, Ram Nath Kovind, during his tenure at The Oberoi Cecil, Shimla. He has also designed menus for diplomats and high-level decision makers, combining culinary detail with cultural context.

In addition to his operational background, Taneja has contributed to the setup of kitchens and restaurant concepts, building systems that ensure consistency and efficiency. His approach focuses on discipline, clean flavors, and a strong respect for seasonality.

At Pullman and Novotel New Delhi Aerocity, Taneja will be responsible for the hotel’s extensive food and beverage portfolio. This includes its restaurants, banquets, wellness-driven offerings, and in-room dining. He aims to integrate his philosophy of simplicity and detail into the hotel’s culinary program, tailoring it to the expectations of today’s business and leisure travelers.

With this appointment, the dual-branded Aerocity property strengthens its leadership team, adding depth to its food and beverage operations at one of the capital’s most competitive hospitality hubs.

SAMHI Hotels Limited, a leading branded hotel ownership and asset management platform in India, has announced the signing of an Agreement to Lease (ATL) for a ~260-room mid-scale hotel in Hyderabad’s Financial District. The deal, executed through its wholly owned subsidiary Barque Hotels Private Limited, has been signed with Mrs. P Pramoda, Mrs. P Harika, and Aurean Eskar (the Lessors) as part of a larger mixed-use development.

The project will be developed by Aurean Eskar and handed over to SAMHI for fitouts and branding. The estimated cost for SAMHI’s scope of development is between Rs 1,250 million and Rs 1,430 million. The transaction is structured as a long-term variable lease, linking land value realization to the hotel’s operational performance. This model allows SAMHI to capture upside in market demand while ensuring a capital-efficient approach to expansion.

Aurean Eskar recently completed One Golden Mile, a premium 500,000 sq. ft. commercial tower in Kokapet, Hyderabad, featuring boutique offices and high-street retail. The new hotel development will further diversify its commercial portfolio by adding hospitality to its offerings.

For SAMHI, this marks its third property in the Financial District, joining the Sheraton (326 rooms, including 42 under development) in the Upscale+ segment and the Fairfield by Marriott (232 rooms) in the Upper Mid-Scale category. With the addition of the new mid-scale hotel, SAMHI will now serve three distinct price points in one of Hyderabad’s fastest-growing micro-markets, which continues to benefit from strong office space development and business activity.

Ashish Jakhanwala, Chairman & Managing Director, SAMHI Hotels Ltd., said, “With this agreement, we are deepening our presence in Hyderabad’s Financial District by adding a new mid-scale offering alongside our existing upscale and upper mid-scale hotels. This not only enables us to serve a wider customer base but also reflects our disciplined, capital-efficient approach to growth, with the long-term variable lease structure dovetailing into this strategy by linking commitments to the hotel’s performance and ensuring prudent capital deployment for value-accretive expansion.”

On behalf of Aurean Eskar, Managing Partners Pushkin Reddy and Rithwik Mali, stated, “We are delighted to collaborate with SAMHI Hotels on this landmark hospitality project in the Financial District and strengthen our commercial portfolio to include hospitality. This partnership reaffirms Aurean Eskar’s focused strategy of identifying high-potential opportunities and working with trusted partners to drive growth in a dynamic market. This development also marks an important step in bringing greater balance to the commercial real estate landscape of West Hyderabad and is poised to create long-term value for all stakeholders.”

The transaction is subject to customary post-agreement conditions, with the final lease deed to be executed upon receipt of necessary building sanctions.

TreeHouse Hotels has announced the signing of its newest property — TreeHouse Exotic Ekaant Forest Resort, Corbett — scheduled to open in Q4 2026. Spread across five acres near Jim Corbett National Park, the upcoming destination is designed as an experiential retreat built around wellness, nature-led activities, and curated dining.

The name Ekaant, meaning solitude, underscores the concept of the resort. Surrounded by dense forests close to the Jim Corbett Tiger Reserve, the property has been envisioned as a place for travelers to step away from city life and reconnect with natural surroundings.

Planned offerings include nature-inspired accommodation with rustic design elements, wellness programs rooted in traditional practices, curated dining spaces, banquet facilities, and outdoor experiences such as guided trails with naturalists, yoga sessions under forest canopies, and stargazing. Corbett, India’s first national park, provides the setting. Spread across 520 square kilometers, it is home to tigers, elephants, leopards, and more than 600 bird species, continuing to attract wildlife enthusiasts, photographers, and leisure travelers.

Karan Tiwari, Owner, TreeHouse Exotic Ekaant Forest Resort, said, “With Ekaant, we wanted to create more than just a resort — we wanted to create an extraordinary experience in the wilderness. Ekaant allows you a reset from the usual, an escape from the bustle of the city with unspoilt access to nature complemented with comfort and luxury. Guests can expect immersive, peaceful and a one of a kind getaway here.”

Jayant Singh, Founder, TreeHouse Hotels & Resorts, added, “It is a pleasure to partner with someone who understands nature and has been part of the eco-systems from birth and understands the importance of curating experiences which are one with nature. Exotic is our premium brand with it we plan to provide luxury experiences.”

Once operational in late 2026, TreeHouse Exotic Ekaant Forest Resort is expected to strengthen the group’s premium portfolio and position itself as a landmark destination for nature-integrated luxury travel within drivable distance of the NCR region.

Rassense Private Limited has announced the appointment of Swarna as its Chief Business Officer. She will continue to serve as a board member, making her one of the youngest and first female board members in a professionally managed contract food services company in India. Swarna played a key role in the reconstitution of CRCL LLP into Rassense Private Limited through a fundraise with Spark Capital AIF. She was instrumental in facilitating the first-ever AIF investment in India’s contract food services sector.

Before entering the food services industry, Swarna worked with Shell for more than eight years. Earlier in her career, she held leadership roles across multinational companies such as Lornamead, Foster Wheeler, and RR Donnelley.

Sanjay Kumar, MD & CEO, Rassense Pvt. Ltd., said, “Swarna has been through variety of roles across CRCL and Rassense handling Supply Chain, QHSE, HR, M&A and Strategy, which now equips her to play a pivotal role in driving the growth and strategy of Rassense as its Chief Business Officer.”

He further added, “We will continue to invest in developing and growing people to build a future for them which not only delivers on their career aspirations but also creates value for the enterprise.”

Swarna said, “It has been a pleasure to be associated with the organisation for over 7 years. I am delighted to take on the new role and look forward to contributing to the company's growth journey. I see this as an exciting time for the contract food service industry as we observe significant growth in all our client segments across manufacturing, education and healthcare.”

The appointment reflects the company’s intent to strengthen its leadership structure and align its growth strategy with rising demand across key client industries.

ITC Hotels Limited has entered into definitive agreements with Silvercastle Holidays and Resorts (India) Private Limited for a 62-room property – Storii by ITC Hotels Wayanad Silverwoods. The resort is located alongside the Banasura Sagar Dam, a key tourist attraction in Wayanad, Kerala.

The existing hotel, which will operate as a conversion project, is set to undergo significant renovation before rebranding under the Storii by ITC Hotels portfolio. This development marks the debut of the Storii brand in Kerala and strengthens ITC Hotels’ footprint in the state, which now includes three properties in the pipeline.

Anil Chadha, Managing Director, ITC Hotels Limited, stated, “Kerala’s diverse landscapes and rich cultural heritage makes it a compelling destination for our loyalists. We are thrilled about our partnership with Silvercastle Holidays and Resorts and look forward to adding this experience to our Brand Storii’s portfolio.”

Benny John Kuppail, Managing Director, Silvercastle Holidays and Resorts (India) Private Limited, said, “We are delighted to be the first hotel of the Storii by ITC Hotels brand in Kerala and believe this new identity will give us the opportunity to showcase our rich and diverse history and simultaneously set a new benchmark for a sustainable and eco-friendly hospitality footprint in the state.’’

The Storii brand comprises a curated collection of boutique properties, focused on premium, intimate stays that cater to the evolving preferences of modern travelers. With this addition, ITC Hotels continues to expand its branded offerings across leisure and cultural destinations in India.

Currently, ITC Hotels operates more than 140 properties with over 13,000 keys across 90 destinations in India under six distinct brands: ITC Hotel and Mementos in luxury, Welcomhotel in upper upscale, Storii in premium boutique, Fortune in mid-market to upscale, and WelcomHeritage in heritage leisure.

The group has also set sustainability benchmarks, with 23 hotels certified LEED Platinum, the first 12 globally to receive LEED Zero Carbon Certification, and the first 9 to achieve LEED Zero Water Certification. In 2024, ITC Hotels became the first Indian hospitality group to be awarded the Leadership Award for Organizational Excellence by the US Green Building Council.

Romeo Lane has launched CAHA, a boutique café concept at Monteiro Waddo, Anjuna. Conceived as a retreat from the fast pace of everyday life, CAHA is designed to emphasize mindful dining, community, and meaningful experiences over hurried routines.

Saurabh Luthra, Chairman, CAHA by Romeo Lane, said, “The idea of CAHA was born during my travels, when I found myself craving a space that blended the comfort of coffee and the charm of cocktails. I envisioned a place where the aroma, the design, and the vibe offer instant warmth. CAHA Goa is that emotional space—a café-bar where we hope to build a community of coffee and cocktail lovers who appreciate freshly baked goodness and genuine connection.”

The culinary approach at CAHA follows a “less is more” philosophy, with an emphasis on seasonal and fresh ingredients. Signature dishes include Drunken Thecha Prawns flambéed with vodka, Akoori with Pao reinterpreted as a hearty breakfast favorite, the Funky Focaccia which draws inspiration from pizza, Mac and Cheese Arancini offering a crispy comfort twist, and the Hokkaido Cheesecake layered with citrus and berry flavors. Each dish is designed with a focus on freshness, balance, and straightforward presentation.

Coffee is central to the concept, treated as a ritual-driven experience rather than routine consumption. The beverage menu is supported by an in-house bakery and patisserie producing viennoiseries, cakes, and modern baked goods. The Coffee X Liquor section further expands the offering, presenting coffee in inventive cocktail formats ranging from spiced lattes to dessert-inspired drinks.

The café’s design incorporates a minimalist aesthetic with earthy tones, natural textures, and handcrafted elements. Spaces are arranged to encourage both individual reflection and social interaction, with quiet corners, communal seating, and open patios.

CAHA intends to evolve with seasonal menu updates, curated events, and the possibility of expansion into new locations. The model positions itself within the growing café-bar hybrid trend, aiming to appeal to both locals and visitors seeking a combination of quality dining, crafted beverages, and a calm environment.

Novotel Hyderabad Convention Centre is set to host one of Asia’s most acclaimed bars — HOME Delhi — for a two-day bar takeover on 29 and 30 August 2025. The event will run from 7:00 PM to 11:00 PM each evening at The Bar, bringing a taste of the capital’s premium nightlife to Hyderabad.

HOME, widely recognised as one of Asia's Top 50 Bars and consistently listed among India’s Top 30 BestBars, is known for combining mixology, dining, and music into a distinct urban experience. This collaboration marks the first time the Delhi-based bar is bringing its concept to Hyderabad.

For the takeover, The Bar at Novotel will be reimagined with HOME’s signature style, creating an atmosphere that blends elegant design with the high-energy setting the brand is associated with. Guests can expect a curated à la carte menu featuring signature cocktails, specialty spirits, and exclusive blends crafted by HOME’s team of mixologists.

The programming extends beyond beverages. The evenings will feature live acoustic music, regional favourites, and a playlist spanning Bollywood and international tracks, curated to enhance the overall experience.

Rubin Cherian, General Manager, Novotel Hyderabad Convention Centre, said: “We are thrilled to bring a slice of Delhi’s luxury nightlife to Hyderabad. This bar takeover is more than a collaboration, it's a cultural exchange of taste, sound, and vibe. It’s the perfect setting for guests looking to unwind, connect, and experience something fresh.”

The event highlights the growing trend of cross-city bar takeovers and brand collaborations in India’s hospitality industry, which provide hotels with opportunities to introduce new formats and attract diverse audiences. With limited days and seating, Novotel Hyderabad Convention Centre is encouraging guests to make advance reservations for the event.

Sheraton Hyderabad Hotel is introducing The Parsi Culinary Chapter, a five-day food pop-up at Feast Restaurant from August 20 to 24, 2025.

The event will be led by celebrity chefs Tehmtan and Shernaz Dumasia, who have built their reputation over three decades serving Mumbai’s high-profile clientele, including Bollywood personalities. Known for their focus on authenticity, the duo has been instrumental in bringing traditional Parsi food to a wider audience through food festivals across India.

The menu will showcase classic Parsi dishes that are typically prepared in homes and are less accessible in restaurants. Guests will find Dhansak, Patra ni Machhi, Kolmi no Patio, Jardaloo Sali Boti, and Akuri, with ingredients sourced from Mumbai to retain their original taste.

Parsi cuisine reflects a mix of Persian and Indian influences. Characterized by the use of saffron, cinnamon, dried fruits, and lentils, the food highlights a community that migrated centuries ago and built its culinary identity in India.

Ventive Hospitality Ltd reported consolidated revenue of Rs 520 crore for Q1 FY26, ending June 30, 2025, marking an 18 percent year-on-year increase. Consolidated EBITDA stood at Rs 220 crore, up 13 percent year-on-year, with an EBITDA margin of 42 percent. Profit after tax was Rs 38 crore.

The hospitality segment generated Rs 387 crore in revenue, up 23 percent year-on-year, with EBITDA at Rs 111 crore, a 35 percent increase. The segment’s EBITDA margin rose to 29 percent, an expansion of three percentage points. Within this, the India hospitality business saw revenue growth of 13 percent and EBITDA growth of 28 percent, while the international hospitality business posted revenue growth of 33 percent and EBITDA growth of 47 percent.

The annuity business, comprising commercial real estate and retail properties in Pune, recorded revenue of Rs 124 crore and EBITDA of Rs 111 crore.

Operationally, India’s Average Daily Rate rose by 10 percent year-on-year, but occupancy was impacted in May by geopolitical disruptions, resulting in a 7 percent rise in RevPAR. Food and beverage, along with other service revenues, grew 20 percent year-on-year. This pushed Total Revenue per Available Room (TRevPAR) up 13 percent to Rs 20,864. In India, TRevPAR was Rs 12,946, while Maldives resorts reported Rs 54,354 (excluding Raaya), up 11 percent year-on-year.

Ranjit Batra, Chief Executive Officer, said, “We are starting off the year on a solid note, with our hospitality business clocking strong revenue growth and even stronger EBITDA growth. Our Indian business delivered double-digit revenue growth in Q1 despite global travel advisories and domestic airport closures in May, demonstrating the resilience of our luxury-focused portfolio. Amidst continuing global macroeconomic uncertainties, we see demand momentum sustained for the high-end, differentiated guest experiences that our hotels offer, positioning us well as we approach the seasonally strong second half of the year.”

The company also announced signing management contracts with Marriott International for seven new hotels, adding 1,548 keys over the next five years to expand its geographic footprint and target new market segments.

In a significant move for India’s tourism sector, the Telangana government, in collaboration with Hyderabad-based The Culinary Lounge, has launched the country’s first Culinary and Experiential Tourism Accelerator. The initiative aims to tap into the global culinary tourism market, valued at more than USD 1 trillion, and support the growth of businesses in food tourism and experiential travel. Introduced at The August Fest, the program focuses on building the next generation of culinary and cultural entrepreneurs, with an emphasis on innovation, sustainability, and heritage preservation. It is backed by Telangana Innovation Cell (TGIC) and NICE Org, with The Culinary Lounge serving as the knowledge partner.

The accelerator will provide startups in culinary and experiential tourism with access to industry experts, mentorship, incubation facilities, opportunities for cross-sector collaboration, market access for scaling up, and funding options. The project aims to position food and hospitality not just as cultural attractions but as economic drivers that can create lasting community impact.

“This is about reimagining food not just as culture or commerce, but as critical innovation infrastructure, with both social and economic impact,” said Gopi Byluppala, Founder & CEO, The Culinary Lounge. His approach blends culinary heritage with modern business strategies to create a more inclusive and sustainable tourism model. 

Meraj Faheem, CEO, TGIC,  said the accelerator will identify and support startups capable of preserving and promoting Telangana’s cultural heritage, adding, “We are committed not just to sustaining our legacy within Telangana, but also to taking it beyond state borders.”

The program aligns with Telangana’s broader vision of becoming a leader in experiential tourism. Special Chief Secretary for Tourism & Culture Jayesh Ranjan noted that it will help convert cultural assets into economic opportunities. By supporting entrepreneurs in food and tourism, the initiative is expected to generate employment, attract investments, and drive economic development in the region.

At the launch event, the organisers also announced plans for a Culinary & Cultural Passport for Telangana. Tourists will be able to collect stamps from culinary and cultural destinations such as Oragallu, Ramappa Temple, Sakinalu, Sarvapindi, Gussadi, Perni Natyam, and Ananthagiri Hills. The passport is designed to encourage visitors to explore local heritage while experiencing regional food. According to Byluppala, work on the passport is underway, with the official launch expected soon.

The accelerator will also focus on involving local communities and supporting artisans. The promotion of Adire, a traditional indigo-dyed fabric, has already created business opportunities for women artisans, improving their visibility and income security. Such initiatives aim to ensure that traditional crafts and cultural practices continue to thrive as part of the tourism value chain.

With this program, Telangana is building a framework for culinary and experiential tourism that integrates sustainability, cultural preservation, and business innovation. The initiative has the potential to strengthen India’s position in global tourism while offering authentic, region-specific hospitality experiences.

In response to the recent sharp rise in excise duties and additional taxation on liquor in Maharashtra, the Hotel and Restaurant Association (Western India) – HRAWI has declared its full support for the silent protest scheduled across the state on Monday, July 14, 2025.

The protest has been called to oppose the state's decision to hike excise duty on Indian Made Foreign Liquor (IMFL) by 60 percent, impose a 10 percent Value Added Tax (VAT) at FL3 outlets, and increase the annual license fee for FY26 by 15 percent.

In a formal appeal to its members, HRAWI has urged hotels and restaurants across Maharashtra to voluntarily shut down bars and stop serving alcohol for the day. The protest aims to draw attention to what industry leaders describe as unreasonable and damaging tax policies.

“The hospitality industry in Maharashtra is already reeling under operational and regulatory challenges. The recent hike in excise duty coupled with the additional 10 percent VAT on FL3 liquor sales and 15 percent increase in annual licence fee is not just excessive; it is punitive. This protest is our collective cry for reason. We request the Government to review this decision in the interest of economic stability, employment and ease of doing business,” says Jimmy Shaw, President, HRAWI.

The move has received wide support from leading hotel and restaurant associations across Maharashtra. The sector, valued at Rs 1.5 lakh crore, sees this as an existential threat to an already pressured business environment.

“We stand united with our fraternity members across Maharashtra in expressing our deep concern over these regressive policy measures. If implemented, they will further strain the already fragile business environment and will hurt both consumers and operators. This peaceful protest is intended to draw urgent attention to the disproportionate impact of the move. As always, HRAWI reaffirms its commitment to constructive dialogue and urges the State Government to engage with industry stakeholders for a fair and practical resolution,” concludes Shaw.

The protest marks a rare industry-wide act of dissent, signaling just how deep the unrest runs within Maharashtra’s hospitality ecosystem. Stakeholders argue that the cascading cost impact will affect not just businesses but also consumer sentiment and job creation.

The Orchid Hotel Pune has elevated Dipak Singh to the role of Assistant Food & Beverage Manager. Bringing over eight years of experience in the hospitality industry, Dipak has consistently demonstrated his ability to deliver high-quality dining and banquet experiences. Since joining the hotel in 2020, he has played a significant role in enhancing banquet services and ensuring seamless guest experiences.

Dipak’s career journey includes roles at well-regarded hospitality brands such as Holiday Inn, Marriott, and Crowne Plaza. This experience has equipped him with the expertise to manage complex event setups and oversee daily operations efficiently. Known for his attention to detail and effective team leadership, Dipak has earned recognition from both guests and colleagues for his contributions to the hotel’s success.

Dipak said, "I'm honored and grateful for this opportunity. I'm excited to contribute even more to our hotel's success and make our guests come back again and again to The Orchid."

In his new role, Dipak will continue to focus on maintaining high standards of service in food and beverage operations, further supporting The Orchid Hotel Pune’s commitment to delivering excellence in hospitality.

The Den Bengaluru, a luxury hotel, has announced the appointment of Priyanka Rao as the new Head of Human Resources. Priyanka brings over thirteen years of diverse experience in flagship hotels across India to her new role. With a strong background in human resource management, Priyanka will oversee all HR operations, including organizational culture, employee relations, talent acquisition, and training and development at The Den Bengaluru.

Before joining The Den Bengaluru, Priyanka worked with the Orchid Group of Hotels and has been associated with renowned hospitality brands like Hyatt Hotels, Four Seasons Hotels, and Marriott Hotels. Throughout her career, she has demonstrated excellent problem-solving skills and has been key in implementing effective HR strategies that align with organizational goals.

Priyanka commented, “I am honored to join The Den Bengaluru and look forward to contributing to the continued success and growth of this prestigious hotel. I am excited to work with such a talented team and to support our employees in delivering exceptional service to our guests.“

Vinesh Gupta, General Manager of The Den stated, “We are happy to welcome Priyanka Rao to our leadership team, her extensive background in the luxury hospitality sector and commitment to excellence make her the ideal candidate to lead our human resources department as we continue to enhance our guest experience and foster a dynamic and inclusive workplace.”

The Leela Ambience Gurugram Hotel and Residences has appointed Manish Bedi as their new Director of Food and Beverage.

In his new capacity, Manish will supervise all F&B operations at the luxury hotel, aiming to uphold the highest standards of service and ensure an exceptional dining experience for guests.

With a career spanning more than twenty years, Manish is a well-known figure in the hospitality sector. Graduating from the esteemed Robert Gordon University of Scotland, Manish brings a wealth of experience from renowned establishments such as Shangri-La Bengaluru, Shangri-La Dubai, and The Park hotels, among others.

His responsibilities will include enhancing team efficiency, integrating F&B trends into culinary offerings, and aligning F&B activities with seamless operations. Known for his dedication to elevating dining experiences, Manish is poised to bring his expertise to The Leela Ambience Gurugram Hotel and Residences.

Manish said, “I am thrilled to be part of The Leela Ambience Gurugram Hotel and Residences and to contribute to its renowned hospitality legacy. It is an honor to oversee its F&B services and ensure they continue to set industry standards.”

The Leela Ambience Gurugram Hotel and Residences is confident that Manish will play a crucial role in enhancing culinary offerings and solidifying the hotel's reputation as a premier destination for exceptional dining experiences.

Crowne Plaza Today, Okhla, New Delhi, announced the appointment of Sumit Sinha as the Director of Food & Beverage.

Sumit Sinha will head Food and Beverage (F&B) Service as well as Food Production department at Crowne Plaza Today. He will oversee the functioning of all four Food and Beverage outlets at the hotel namely ChaoBella, Edesia, Copper Bar and French Heart along with room service and banquets.

An industry expert, Sumit Sinha holds an experience of more than 28 years in the hospitality industry converting strategic vision into measurable results.

As the Director of Food & Beverage, he will be responsible for heading and managing the F&B operations and maintaining high standards of guest satisfaction. He will also be supervising the daily operations of the kitchen, designing menus, developing new recipes and training the culinary team at the hotel. A driven professional, Sumit Sinha is extremely passionate about enhancing customer experiences and achieving operational excellence with his team.

Prior to joining Crowne Plaza Today New Delhi Okhla, Sumit has worked with brands like Taj and DLF Golf Resorts. Lately, he was working on an overseas assignment as a consultant, based out of Kuwait.

He has completed his education from IHM Bangalore. Sumit is an ardent animal lover and passionate about nature.

गोवा के अजया बीच रिसोर्ट ने जसप्रीत सिंह को अपना नया जनरल मैनेजर नियुक्त किया है। हॉस्पिटैलिटी उद्योग में एक दशक से ज्यादा के समय के साथ जसप्रीत सिंह इस उद्योग के दिग्गज हैं।

अपनी नियुक्ति पर जसप्रीत सिंह ने कहा, 'मैं गोवा के अजया बीच रिसोर्ट के प्रतिभापूर्ण और अद्भुत परिवार का हिस्सा बनकर बहुत खुश हूं। मैं आगे आने वाली चुनौतियों और संभावनाओं को देखता हूं। अजया की लोकेशन और सौंदर्य डिजाइन दुनिया भर के सबसे समझदार यात्री को आकर्षित करेंगे।'

उन्होंने आगे कहा, 'अपने मेहमानों को इस तरह के रिसोर्ट का अनुभव देने के लिए मुझे मेहमान-नवाजी के उच्चतम स्तर को प्राप्त करने के लिए तैयार किया गया है। हमारे रिसोर्ट के लिए सिर्फ गोवा ही इस तरह के प्यार की पेशकश और निर्माण कर सकता है।'

गोवा के अजया बीच रिसोर्ट को ज्वाइन करने से पहले कमर्शियल डायरेक्टर के रूप में जसप्रीत सिंह ने भारत में पहला अंदाज होटल लॉन्च किया, जिसने हयात के दुनियाभर के 15 अन्य अंदाज होटलों के लग्जरी लाइफस्टाइल कलेक्शन को जोड़ा। सिंह ने दो साल तक इंटरकॉन्टीनेंटल होटल ग्रुप में बतौर डायरेक्टर ऑफ सेल्स एंड मार्केटिंग (दक्षिण पश्चिम एशिया) के रूप में काम किया है। इसके अलावा सिंह ने ओबरॉय ग्रुप के साथ कई क्षेत्रीय विपणन और बिक्री पदों के साथ अपनी विशेषज्ञता विकसित की, जहां उन्होंने अपने करियर के 14 साल बिताए।

अपनी नई भूमिका में, जसप्रीत सिंह मेहमानों को हॉस्पिटैलिटी और सहज ज्ञान युक्त कस्टम मेड सेवाओं की पेशकश करने के लिए उत्तरदायी होंगे, जिसकी अजाया इच्छा रखता है।

Azaya Beach Resort in Goa announced the appointment of Jaspreet Singh as the General Manager. Jaspreet Singh is an industry veteran, with over a decade in the hospitality industry.

On his appointment, Jaspreet Singh, says, "I am thrilled to be a part of Azaya Beach Resort, Goa, talented and wonderful family. I look further to the challenges and prospects that lie ahead. Azaya’s location and aesthetic design will appeal to the most discerning traveler from around the world."

"I am elated to achieve the highest levels of hospitality, delivering our guests the kind of resort experience that only Goa can offer and building an enduring love for our resort. At Azaya we aim to give our guests an exceptional, surprisingly tailored experience," he adds.

Prior to joining Azaya Beach Resort, Goa, Jaspreet Singh in the capacity of Commercial Director, launched the first Andaz hotel in India, adding to Hyatt's luxury lifestyle collection of 15 other Andaz hotels worldwide. Singh also served as the Director of Sales and Marketing (South West Asia), for InterContinental Hotels Group, for two years. Also, Singh developed his expertise with several regional marketing and sales positions, with the Oberoi group, where he spent 14 years of his career.

In his new role, Jaspreet Singh will be accountable for offering guests cordial hospitality and intuitive custom-made services that Azaya aspires for.

अविजीत देब शर्मा को Ibis एंड नोवोटेल बेंगलुरु का एग्जीक्यूटिव शेफ नियुक्त किया गया है। अविजीत को 17 साल का अनुभव है और उन्होंने इंस्टीट्यूट ऑफ होटल मैनेजमेंट से ग्रेजुएशन की है।

अपने नए एग्जीक्यूटिव शेफ के बारे में बात करते हुए Ibis एंड नोवोटेल बैंगलुरु के जनरल मैनेजर डेलीगेट मेवरिक मुखर्जी ने कहा, 'हम शेफ अविजीत देब शर्मा को अपने यहां नियुक्त करने पर बहुत खुश हैं। होटल में फूड और बेवरेज से संबंधित चीजों को लेकर आने वाले समय को लेकर हम बहुत उत्साहित हैं। अविजीत रसोई को लीड करेंगे और हमें पूरा विश्वास है कि वे अपनी टीम का सही मार्गदर्शन और संचार करेंगे। अपने मैनेजमेंट स्टाइल, विवरण के प्रति सावधानी और परिणाम उन्मुख दृष्टिकोण की वजह से वे इस रोल के लिए एकदम सही च्वाइस हैं।'

उन्होंने आगे कहा, 'हम त्रुटिहीन सेवाओं और खाने के लिए जाने जाते हैं। इसी वजह से अविजीत हमारे लिए परफैक्ट फिट हैं। उन्होंने 5-स्टार रसोईयों में काम किया है और अनुभव से परिपूर्ण हैं।'

शेफ अविजीत देब शर्मा ने पहले आगरा में अमरविलास, लीला ग्रुप ऑफ होटल्स के साथ काम किया है।

Avijit Deb Sharma has been appointed as the executive chef at ibis and Novotel Bengaluru. With more than 17 years of experience in the hospitality industry, Chef Avijit is a graduate from the Institute of Hotel Management Bengaluru.

While talking about the new Executive Chef, General Manager Delegate for ibis & Novotel Bengaluru Maverik Mukerji said, “We are very pleased to have Chef Avijit Deb Sharma on board with us. We have exciting times coming up with regards to food and beverage at the hotel. With Chef Avijit leading the kitchen, we are confident that he will provide the right guidance and leadership to his team. His management style, attention to detail, and result oriented approach makes him the perfect choice for this role.”

“We are known for our impeccable service and food, which is why Avijit is the perfect fit for us; he has worked extensively in 5-star kitchens and comes with a wealth of experience,” he further stated.

Chef Avijit Sharma has previously worked with AmarVilas in Agra, the Leela Group of Hotels, among others.