“Sooner or later the question will come up— you weren’t profitable at a million orders a day, and now you’re at two million — so why aren’t you profitable yet? Investor appetite will eventually tighten,” Dhindsa added.“Sooner or later the question will come up— you weren’t profitable at a million orders a day, and now you’re at two million — so why aren’t you profitable yet? Investor appetite will eventually tighten,” Dhindsa added.
A specialist in Awadhi and Mughlai cuisines, charcoal grilling, menu engineering, and large-scale banqueting, Ali is known for crafting elevated dining experiences rooted in authenticity, technique, and bold flavours.A specialist in Awadhi and Mughlai cuisines, charcoal grilling, menu engineering, and large-scale banqueting, Ali is known for crafting elevated dining experiences rooted in authenticity, technique, and bold flavours.
In the hospitality industry, achieving sustainability is often viewed as a complex challenge, one that requires coordination, consistency, and commitment across departments. Interestingly, many of the sustainable products we introduce into hotel environments embody these same qualities. If they could speak, their daily experiences might sound surprisingly similar to those of hotel teams working through peak occupancy.In the hospitality industry, achieving sustainability is often viewed as a complex challenge, one that requires coordination, consistency, and commitment across departments. Interestingly, many of the sustainable products we introduce into hotel environments embody these same qualities. If they could speak, their daily experiences...
The new president of the Federation of Hotel & Restaurant Associations of India speaks about what is planned for the year ahead and striving for greater representation.The new president of the Federation of Hotel & Restaurant Associations of India speaks about what is planned for the year ahead and striving for greater representation.