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      ‘Prime AAA locations will remain central to our strategy’: JB Singh, President and CEO, InterGlobe Hotels

      April 3, 2025

      Breaking Barriers and Leading with Excellence: Women in Hospitality

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      Indian Hospitality Industry Poised for Continued Growth in 2025

      January 15, 2025

      ‘India’s non-metro cities are at the heart of the country’s hospitality growth, offering immense potential and untapped opportunities’

      October 8, 2024

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

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      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      Timbertales Coorg Aims to Become South India’s Top Luxury Resort

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      ‘Evolving client preferences drive demand for hybrid capabilities, immersive experiences, and personalised touches’ : Prithvi Pal Singh

      May 17, 2025

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      Luxury Whisky brand The Dalmore targets India’s growing market for single malts

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      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

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      Culinary Art India 2025: A Celebration of India’s Evolving Hospitality Landscape

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      ‘Guests today seek an overall experience rather than just good food or stay‘: Chef Satyakumar GV, Executive Chef, Sheraton Hyderabad Hotel

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      January 28, 2025

      IIHM and IHC Celebrates International Hospitality Day 2024

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      Food Trends Predictions for 2024

      November 24, 2023

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

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      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      ‘We plan to drive higher RevPAR and occupancy through dynamic pricing, targeted marketing campaigns, and expanding corporate tie-ups’: Manoj Jangid

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      Balancing Luxury and Sustainability

      May 14, 2025

      ‘Weddings and Room Bookings Drive Significant Revenue Growth’: Anirban Sarkar, General Manager, Radisson Blu Greater Noida

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      Luxury Hospitality in India: A Market on the Rise

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      The Cart or the Horse?

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      M+A+S=H

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      Role of Facility Management in Experiential Tourism: Shaping Unforgettable Journeys in India

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      Legal Obligations of Lost Properties – Infra Hospitium

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      SulaFest 2025 Kicks Off Its 14th Edition

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      Longitude 77 Collector’s Edition Debuts at Cannes

      May 22, 2025

      Salty Nerd Vodka Launches in UAE, Goa & Karnataka

      May 19, 2025

      Loca Loka Tequila Wins Gold and Silver at 2025 SFWSC

      May 19, 2025

      Indian Liquor Makers to See Over 10% Revenue Growth in FY26

      May 18, 2025

      F&B major FSIPL announces 8 New Products

      October 19, 2022

      The Health Factory startup raised INR 2 crore expanded seed funding

      August 22, 2022

      Sattvik Certifies Indian Beverages Company VARAHI Pvt Ltd

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      March 29, 2024

      UNESCO New Delhi seeks for expression of interest for catering services

      March 19, 2024

      ‘HoReCa Channel Contributes 80-85% of Real Good Chicken’s Revenue’ : Abhay Parnerkar, CEO, Godrej Tyson Foods

      August 30, 2023

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      ‘We are planning to raise around INR 25 cr within 8-10 months’ : Krunal Oza, Founder & CEO of Hustlers Hospitality

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      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

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      Roastery Coffee House : More than just a place to dine

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      June 14, 2024

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      Yi Jing at ITC Kohenur Offers a Culinary Escape with New Summer Menu

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      May 14, 2024

      Global Revenue Forum 2023 to host Opportunity 2023

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    Home » ‘The highlight of this year’s HICSA is going to be the culinary carnival’ : Manav Thadani, Founder Chairman, Hotelivate
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    ‘The highlight of this year’s HICSA is going to be the culinary carnival’ : Manav Thadani, Founder Chairman, Hotelivate

    Asmita MukherjeeBy Asmita MukherjeeMarch 26, 2024No Comments6 Mins Read
    Manav Thadani- Founder Chairman, Hotelivate
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    Asmita Mukherjee | Hyderabad

    With a legacy spanning over two decades, The Hospitality Investment Conference South Asia (HICSA) has continually evolved to reflect the shifting landscapes of the hospitality sector. From exploring the burgeoning market potential of South India to shining a spotlight on the often-overlooked domain of Food & Beverage (F&B), this year’s conference promises to be a melting pot of inspiration, ideas, and actionable insights for hospitality professionals across the globe. In a candid interview with Manav Thadani, Founder Chairman, Hotelivate, Asmita Mukherjee delves into the strategic decision behind shifting this esteemed event to Bengaluru, the significance of this year’s theme, “Savouring South Asia: Innovations in Food Tech and Design”, and the key discussions that attendees can anticipate at the19th edition of HICSA 2024.

    The theme of this year’s HICSA is “Savouring South Asia: Innovations in Food Tech and Design,” Speaking on this Thadani remarked, “Until our Bengaluru event last year, we had never implemented a specific theme for HICSA. However, in 2023, we introduced AI as the theme, and it resonated strongly with our audience, proving to be a successful and engaging choice. Building on this positive experience, we have decided to focus on F&B as this year’s theme.”

    He mentioned that F&B doesn’t get as much attention in hotel conferences and is often just seen as a space for weddings and parties. “Despite this perception, F&B can be a crucial revenue stream, accounting for 30-50% of total revenues for many hotels. With this in mind, we aim to bring F&B into the spotlight, highlighting its significance and potential within the hospitality industry. Therefore we may talk about subjects that are tech and design-related but specific to food and beverage. Or why not talk about using revenue management of restaurants so that we can increase the revenue per person or have a higher turnover of seats. Plus why is it that independent restaurants generally outperform the hotel restaurants. We hope HICSA 2024 will address some of these issues and provide our operational teams with fresh ideas. Our goal is to delve deeper into this often-neglected aspect of hotel operations, showcasing innovative strategies, trends, and best practices that can help hotels optimise their F&B offerings,” he elaborates.

    Highlighting the culinary presentations set to unfold at HICSA 2024, Thadani exclaims, “The highlight of this year is going to be the culinary carnival on the first night of the conference which brings to life 7 different restaurants across India, all with different cuisines. Additionally, we are excited to announce a new approach to encourage more operational participation. This change was facilitated by the absence of our annual Hotel Operational Summit India (HOSI). Instead, the prestigious MakeMyTrip GM’s Award, which is typically presented at the summit, will now be awarded during the second day of HICSA. This adjustment allows us to integrate operational excellence more closely into the main conference program, providing greater recognition and visibility for hoteliers’ achievements in the industry.”

    In addition to the main theme of F&B, the organisers of HICSA are placing a special emphasis on technology and design. This decision comes from the growing interest and representation of delegates from these particular segments. “We also have given special focus again to technology and design as increasingly we realise that our delegate list is evolving to represent more people from this segment,” explained Thadani.

    The lineup of discussions and topics at HICSA this year mirrors the current trends and challenges faced by the hospitality sector. “The conference sees industry stalwarts under one roof and a specially curated agenda which addresses current challenges and opportunities. Apart from F&B, there will be sessions on technology where experts will delve into the latest trends shaping the hospitality industry, such as AI, IoT, and data analytics, and how hotels can leverage these innovations to enhance guest experiences and operational efficiency. Sustainability remains at the forefront and we hope to address that too along with burning issues like the current talent crunch. Real Estate from an investment perspective, franchising and leasing, owning and managing, growth for hotels, and what leaders really think are some topics that will also be covered. To name a few sessions, we will have – “Travel Trends in Asia Pacific”, “Blending Technology with Aviation & Hospitality”, “Beyond the Plate: Restaurant Concepts Creating Magic”, “ Creating and Marketing Experiences”, “Design Aesthetics” and of course, “The Hot Seat”! And this is just an indicative list, there is so much more!”

    In the past two years, HICSA has found a new home in Bengaluru, a shift that has proven beneficial in attracting many of the tech companies and brands from South India, as noted by Thadani. While this relocation has been fruitful, organisers are now considering the possibility of branching out to fresh locations. “Mumbai has historically served as the primary location for HICSA, with 15 out of the 18 editions being held in this city. The decision to shift to Delhi in 2015 was made to break the pattern of hosting the event in the same city repeatedly. Consequently, for two years, in 2015 and 2016, HICSA was held in Delhi before returning to Mumbai. The 2021 edition was an aberration, as it was held in Delhi again, owing to Hotelivate being based there. Last year, we moved to Bengaluru for similar reasons and experienced tremendous success, making us anticipate this year to be our largest event yet. Hosting in the south allowed us to attract tech companies and brands from South India.”

    Despite recent successful ventures in Bengaluru, Thadani hints at a return to HICSA’s traditional home in Mumbai for its 20th edition in 2025, “Looking ahead, while exploring new locations has its advantages, the essence of HICSA remains deeply connected to Mumbai. Hence, the plan is to return to Mumbai in 2025, reaffirming its position as the traditional home for HICSA,” he said.

    While discussing the key takeaways for attendees, Thadani expresses his aspirations for HICSA 2024 to leave a lasting impression on both professional and personal fronts. “I hope attendees at HICSA 2024 will leave with fresh insights and practical ideas they can use in their professional and personal lives. Professionally, they can learn about the latest trends and best practices in hospitality, helping them make better decisions and innovate in their work. They’ll also have the chance to meet new people and build relationships that can benefit their careers.
    Personally, I hope attendees will feel inspired by the stories and experiences shared at the conference. I hope they’ll leave with a renewed sense of purpose and motivation to pursue their goals. Overall, I want attendees to feel empowered to make a positive impact in their work and lives, and to be part of a community that is driving positive change in the hospitality industry.”

    asmita.mukherjee@saffronsynergies.in

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    • Asmita Mukherjee
      Asmita Mukherjee

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    2024 Bengaluru HICSA Hospitality Conference manav thadani The Hospitality Investment Conference South Asia
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