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Some hotels and restaurants spend thousands of dollars every year on property evaluations. Some are required by the brand, the ownership, or other third party. Some are better than others, and many bring little to no value to the property. You are paying a lot for these visits – you should expect more from them….

Meet Chef of the Month Paul Smart.  Paul has cooked for Her Majesty Queen Elizabeth II, won awards including the UK Commis Chef of the Year award at the Academy of Culinary Arts in 2007, the 2008 QLD Restaurant of Champions competition, Gold Medal in the Gold Box Restaurant Challenge in 2007, 2008 and 2009,…

Centara Hotels & Resorts, Thailand’s largest hotel operator, will participate in an innovative new charity operation that collects and distributes surplus food to benefit people in need, starting this August. The operation, ThaiHarvest|SOS is a joint initiative with OzHarvest, the pioneering Australian organization that has established a proven and successful “Food Rescue” model which is…

The newly-opened Park Hyatt Bangkok is quickly making a big impression on the city’s luxury sector, and the man responsible for raising the culinary bar is the hotel’s first Executive Chef, Franck Detrait. Originally from France, and drawing upon a childhood influenced by the flavours of his parents’ native Provence and Bourguignon, Franck has enjoyed…

Hotel operators have a problem. F & B has long been an important component of hospitality, but while customer preferences have evolved, hotels largely haven’t, and as a consequence those customers are heading for independent restaurants in droves, leaving hoteliers to count their losses. At SEAHIS 2017, a breakout panel of industry experts came together…

‘Clear Coffee’ is the first colorless coffee in the world. It’s made from high quality Arabica coffee beans and pure water. It has no preservatives, no artificial flavours, no stabilizers, and doesn’t contain sugar or any other sweeteners. It looks just like water and is packaged in a clear bottle. How do they make coffee…

Article By : Rohit Sachdev, Managing Director at Soho Hospitality  I still remember when I was a student in University, more often than not, I would have one of those days where I was just too lazy to cook or dine outside. I would then give-in to the limited delivery options that were available to…

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