Food Fraud & Crime: Battling the Threat[Jan-2020, Forbes India] How do we mitigate food fraud & crimes like untrue brand narratives, fudged certification, unchecked food hoarding, wastage etc.
Professionalising A Family-Run Business[Dec-2015, BW Hotelier (Business World Media)] How family-run businesses can use a change agent to help them upgrade.
Bandra the Food Temple[Nov-2014] Why Bandra has become a haven for foodies and restaurateurs.
Does Food Safety Really Matter?[Aug-2014, Hospitality Biz] Is food safety truly guest related, or just something we posture about?
The Making of a Legendary Restaurant[Jul-2014, South India Hotel & Restaurant Association (by Hospitality Biz)] A few observations on what it takes to build a legendary restaurant.
Foods Mumbaikars Have Adopted Recently[Jul-2011, Hindustan Times] Individual Foods Mumbaikars have accepted regardless of whether the cuisines they’re from, have succeeded or not.
Phir bhi Dil Hai Hindustani[Jul-2011, Hindustan Times] Though urban Indian foodies crave the excitement of unfamiliar foods, it is Indian staples in whose comfort we feel anchored.
Restaffing during a Recession[Jul-2009, Catering Insight (Hotelier India)] We have a very good talent pool today in terms of both quantity and quality. Now is the time to get the good guys you have always wanted.
Foodservice in a Recession[Jun-2009, Catering Insight (Hotelier India)] Optimizing your foodservice business for a recessive economy.
The Hospitality Research Center of India[May-2009, Express Hospitality] There is a need for a good Hospitality Research Center in India to gather, collate and analyse data on relevant industry topics.
Hospitality in Today’s India[Mar-2009, Express Hospitality] The Indian Hospitality industry today holds great opportunity.
Menu Development & Control[Feb-2009, Hotelier India] The process of creating a suitable menu can be more involved that is obvious at first sight.
Smoke for Thought[Sep-2001, Express Hotelier & Caterer] A discussion on whether or not smoking can and should be restricted in eateries and public places.
Stress in a 365 Day Industry[Aug-2001, Express Hotelier & Caterer] Avoid being a victim of the hospitality industry lifestyle patterns.
The Trainer Within[Jun-2001, Express Hotelier & Caterer] Every senior management person regardless of his department is a trainer.
Chef Vernon Coelho: My Journey[Nov-2020, Facebook Posts] A memoir of the life & times of Chef Vernon Coelho. An A4 sized PDF of this is downloadable here.
Challenges in creating Hospitality Managers[Nov-2003, Express Hotelier & Caterer] The solution to creating a good hospitality manager lies in aligning the student and the education system with the changing demands of the consumer and the trade.
Trends du Jour[Sep-2002, Express Hotelier & Caterer] An awareness of trends can help a chef to move with the times.
A Chef’s Approach to Time Management[Sep-2002, Express Hotelier & Caterer] A brief guide to effective and efficient time management for kitchen staff.
Controlling Food Hazards[Jan-2002, Express Hotelier & Caterer] Areas of concern in kitchen hygiene etc. to be aware of so as to avoid potential disaster in food safety.