Articles & Information
Many of these articles have been previously published in
Forbes India, DNA, the Hindustan Times, Express Hospitality, Hospitality Biz, Hotelier (India) etc.
Navigating Covid-19: 5 Considerations for F&B Operators [Apr-2020, Forbes India] While each business is unique in its situation, here are a few thoughts likely to be effective.
Personal Fitness: A Game-Changer for Industry Outcomes [Feb-2020, Forbes India] For those leaders who serve others... at a very high cost to themselves and their businesses.
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.
Women in Hospitality: Balancing the Scales [Dec-2019, Forbes India] Overcoming the 3-level barrier women face in having equal opportunities.
The Onions Must Speak: Traceability of the Food Supply Chain [Nov-2019, Forbes India] Supply Chain transparency in the Food Business.
How to successfully take an FMCG brand to market [Oct-2019, Forbes India] Decision making during the life-cycle of a consumer food product.
People: The Secret Sauce in the Food Industry [Sep-2019, Forbes India] How mindful presence helps convert business vision to reality.
Throwing out customers who aren’t “God” [Aug-2019, Forbes India] How sometimes customers who are unreasonable & abusive need to be politely shown the door.
Three Pain Points Restaurant Architects should keep in mind [Jul-2019, Forbes India] The difference between good architects and average ones, from a restaurateur’s perspective.
Visualising a Food Business [Jul-2019, Forbes India] A tool that helps people start, grow or turnaround a food business.
Pointing fingers at McD’s may be irrelevant [Jul-2017, DNA Money] A response to the recent voices on “foreign” and “unhealthy” foods at restaurants.
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.
Getting your Restaurant Franchise-Ready [Oct-2015, BW Hotelier (Business World Media)] A Restaurateur’s roadmap to franchising out his brand.
Correcting Guest Experiences gone Wrong [Sep-2015, CaLDRON Magazine] Real industry incidents and what I learnt from them.
The Secret Longing to Own a Restaurant [Jun-2015, Domain-B.com] What makes a restaurant tick.
Want to Start a Restaurant? [May-2015, Afternoon DC] What does it take to start a restaurant?
5 Things You Must Know Before Starting A Restaurant [May-2015, Rediff.com] The most critical points to keep in mind when starting a new restaurant.
How to Grow your Restaurant Business? [Mar-2015, Food & Beverage News] An Informed Approach towards Restaurant Business Growth.
How Healthy is your Restaurant Business? [Nov-2014, Incredible Chef] A few vital signs of the Restaurant Business that help you gauge its state of health.
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.
How SOPs CAN actually be implemented [Jun-2014, Hospitality Biz] A practical approach to creating and implementing of company policy.
5 Signature Dishes of Bandra Restaurants in the Last Decade [Nov-2011, United in Diversity, Celebrate Bandra] Evolving interests of patrons at Bandra restaurants have made way for newer dishes.
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.
The Chicken, Egg and Grain Question [Jun-2011, DNA Money] Is it really Vegetarian versus Non-Vegetarian?
How much do I tip my Server? [Jun-2011, DNA Money] A question all of us ponder about when it’s time to pay our restaurant bill.
Why we fight to pay the bill at Restaurants [May-2011, DNA Money] The quirky game that Indians play at restaurants.
3 Things That Upset Restaurant Guests [May-2011, DNA Money] What troubles patrons about food, service, and ambience at restaurants these days.
Empty Your Mind... on a Holiday [Apr-2011, DNA Money] The Genuine Hospitality of Khali Estate in Uttarakhand.
Why am I paying so much at Restaurants? [Apr-2011, DNA Money] An inside look into real restaurant costs and their selling price justification.
What it Takes – To Start & Run a Successful Restaurant [Feb-2011, DNA Money] Key areas to focus on if you are considering starting a restaurant.
The Value of Dissent [Nov-2010, Hospitality Biz] How dissent can actually benefit an organisation and the professionals who run it.
What Every Employee Must Know About Business [Dec-2009, Hospitality Biz] Truly understanding business can help employees align themselves better with their employers.
The Bandra Food Story [Nov-2009, Souvenir, Celebrate Bandra] How Bandra came to be a great food destination of Mumbai.
The Culinary Time Traveller [Nov-2009, Souvenir, Celebrate Bandra] A Profile of Chef Imtiaz Qureshi.
Attracting & Retaining talent in a Recession [Sep-2009, Hotelier India] Making the best of human resources during a recession.
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.
Predicting Culinary Trends for 2009 [Dec-2008, Hindustan Times] What I expect to happen in the upcoming year, 2009.
Taking Ownership as an Employee [Dec-2008, Hospitality Biz] Getting employees to take ownership is difficult, but very rewarding.
Bridging Execution Gaps caused by Perception Challenges [Aug-2008, Hospitality Biz] Bridging the gap between planning and execution caused by differences in perception.
Integrated Retailing [2008, Yourstory] Multi-use integrated retail development is a growing factor in the Indian market.
Business Rejuvenation and Turnaround [Sep-2007, Express Hospitality] Effective strategies to vitalise a flagging Business.
Revenue Management [Jan-2007, Express Hospitality] Boosting Restaurant Sales through Revenue Management Practices.
Culinary Information [Sep-2005, Book] Basic conversions (weights and measures), a few culinary terms and methods of cooking.
Dining Etiquette [Sep-2005, Book] A few social dining graces... however unfathomable.
The Essence of an Entrepreneur [Jun-2005, Express Hotelier & Caterer] Some thoughts on what it takes to be a successful entrepreneur
A touch of pedigree Education [May-2005, Express Hotelier & Caterer] An experience of the Small and Medium Enterprise Program 2005 at IIM Ahmedabad.
Genuine Customer Experience [2005, Express Hotelier & Caterer] Delivering genuine customer experience in today’s competitive market
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.
Proactivity for Organisational Growth [May-2001, Express Hotelier & Caterer] Planning for organisational development.
Job Satisfaction and its effects on Organisational Performance [May-2001, Express Hotelier & Caterer] Individual job satisfaction, better work environment, better performance.