The hospitality industry has always been about comfort, experience, and service. Today, it is also about responsibility. As climate change, resource scarcity, and conscious consumerism reshape global travel, hotels across the world are stepping up—proving that luxury and sustainability can go hand in hand. Sustainability is no longer a “nice-to-have.” It has become a business imperative, a brand differentiator, and a moral responsibility.

Google Reviews can build trust—or quietly damage a hotel’s reputation. Yet many owners and managers misunderstand how reviews actually work. Why do genuine 5-star reviews disappear while unfair complaints remain? Do fake or group reviews really affect rankings? And how much does Google truly trust what guests say online? In Stars, Scars & Google Wars, we break down the reality behind Google Reviews, separating visibility from influence and perception from truth. This article explains how Google weighs reviews, why expectation-based complaints are allowed, and what hospitality businesses can realistically control. A must-read for hotel owners and managers who want clarity, not panic, in today’s review-driven world.

1. What’s Changing: The New Labour Codes From 21 November 2025, the Government of India has enforced a set of four unified labour codes, replacing 29 older labour laws. Ministry of Labour & EmploymentThese are: Code on Wages, 2019 Industrial Relations Code, 2020 Code on Social Security, 2020 Occupational Safety, Health & Working Conditions Code, 2020 BDO India…

Published by Hospitality Herald | August 2025 Running a hotel or restaurant isn’t just about service excellence — it’s also about financial discipline. Every rupee spent fits into one of four key categories: Operating Expenditure (OpEx), Capital Expenditure (CapEx), Revenue Expenditure (RevEx), and Finance Expenditure (FinEx). Understanding these terms is crucial for owners, GMs, finance heads, and department managers to manage profitability, plan investments, and ensure sustainable growth.

Published by Hospitality Herald | Madras Day — August 22 Madras (today’s Chennai) was founded in 1639 when the English East India Company secured a coastal parcel at Madraspatnam and built Fort St. George. From that small trading post grew a city that shaped commerce, culture, education and civic life across southern India. On Madras Day we celebrate the city’s history — and the many “firsts” that make Chennai uniquely important.

Today, we stand at a poignant crossroads—reflecting on India’s historic cry for freedom in 1942 and grappling with new economic challenges in 2025. These two moments, decades apart, underscore a recurring theme in India’s story: the assertion of autonomy amid adversity. Quit India Movement: A Defiant Cry for Freedom Launched on August 8, 1942, the Quit India Movement…

Raise your glasses — it’s India Pale Ale Day, a global celebration of one of the most iconic and flavour-packed beer styles in the world. IPAs have won the hearts of craft beer lovers with their intense hoppiness, bitter backbone, and bold character. But beyond the crisp taste lies a story steeped in history, trade, and innovation. Let’s take a moment to explore the legacy of IPA, how it came to be, and why it continues to dominate taps, conversations, and communities in the craft beer world.

On August 6, 1945, the world witnessed a tragedy unlike any before. At 8:15 a.m., the city of Hiroshima, Japan, was devastated by the first-ever atomic bomb used in warfare. In a matter of seconds, a thriving city was reduced to ashes, and thousands of lives were lost instantly — with countless more affected by radiation and its long-lasting consequences.

Introduction South Indian cuisine is synonymous with fermented rice-lentil batters transformed into crisp, fluffy, or spongy delicacies. Among them, Dosa, Kal Dosa, and Uthappam often confuse many. They share the same roots but differ in texture, thickness, and cooking technique. Here’s the ultimate guide—history, differences, and recipes for each. History & Origins Dosa:One of the oldest fermented foods of India, references to…

As the Indian economy continues its digital transformation, significant regulatory and operational changes have been introduced across the UPI system, banking, insurance, and broader financial sectors effective from August 1, 2025. These updates are aimed at improving transaction efficiency, enhancing customer protection, and strengthening systemic security. Here's a detailed breakdown of these changes and what they mean for individuals and businesses.

Across boardrooms and industries, from tech giants like TCS and Amazon to startups, media firms, and manufacturing units — pink slips are being handed out. The reasons vary: cost-cutting, automation, overhiring, restructuring, or AI replacing repetitive roles. But for the person on the receiving end of a layoff letter, the reason hardly matters. It’s the same sharp shock — one moment you're part of the system; the next, you’re out of the loop.

The news cycle has become unsettling for many professionals — with layoffs making headlines across industries, including the hospitality sector, known for its volatility during global downturns, pandemics, and automation waves. While some of these job cuts are driven by cost optimization, others result from technological shifts, changing guest expectations, or simply an oversupply of outdated skill sets…

In the world of comfort food, few dishes evoke as much love and nostalgia as lasagna — rich, layered, and unapologetically indulgent. Lasagna Day, celebrated every July 29th, is more than just a tribute to pasta — it’s a celebration of culinary craftsmanship, family tradition, and the kind of food that feels like home. And for the hospitality industry, it's the perfect excuse to celebrate a dish that guests never get tired of seeing on the menu — whether in a rustic trattoria or a modern all-day diner.

From street food stalls in Asia to fine-dining plates in the West, tofu has earned its place as a culinary chameleon — humble, healthy, and endlessly adaptable. On World Tofu Day, we celebrate this ancient soy-based ingredient that has made its way into modern hospitality kitchens with growing popularity. Tofu is no longer just a vegetarian substitute — it's a…

In a world that moves faster every day, self-care is no longer a luxury — it’s a necessity. Celebrated annually on July 24th, International Self-Care Day is a global reminder to pause, reflect, and prioritize wellbeing — both physical and emotional. For the hospitality industry, which thrives on delivering comfort and care to others, this day also presents a chance to…

Dry fruit laddoos (khajoor laddoo, anjeer laddoo) are time-honoured Indian sweets with roots in Ayurvedic nutrition. These naturally sweet, no-added-sugar confections were traditionally crafted in royal kitchens and homes alike, offering a high-energy, immunity-boosting treat. They harness the richness of dried fruits and nuts, lightly spiced, and shaped into convenient bite-sized balls—perfect for gifting or snacking. These laddoos rely on…

Potato wedges—also called jojos in parts of the U.S. and spiced chips in the UK—are a casual offshoot of roasted potatoes. Their roots lie somewhere between American diner culture and rustic European country kitchens, where potato varieties were sliced and baked or fried with oil and herbs. Unlike French fries, wedges keep the skin, offering extra flavour and texture through…

The lava cake—also called moelleux au chocolat in French—was popularized in the 1980s by French chef Michel Bras1 and independently by New York chef Jean-Georges Vongerichten2. Bras’s version had a frozen ganache core wrapped in cake batter, while Vongerichten relied on underbaking for the molten center. This hybrid technique has since evolved into a beloved restaurant and dinner party classic, balancing the crisp edges of a cake with a rich, flowing center.

If summer had a signature flavor, it would undoubtedly be mango — rich, vibrant, and universally loved. Every year on July 22nd, Mango Day is celebrated to honor this luscious fruit that transcends culinary borders and adds sunshine to every plate. For the hospitality industry, it’s more than just a seasonal highlight — it’s an opportunity to create memorable guest experiences…

The hospitality industry is more than check-ins, fine dining, and guest experiences — it’s a powerful engine for economic development at the grassroots level. Across cities, towns, and even remote destinations, hotels, restaurants, and food service ventures play a vital role in creating jobs, empowering local businesses, and uplifting families. In many cases, the most visible success stories in hospitality are rooted in…

In a world where guests can book a stay with a single swipe, loyalty is no longer guaranteed — it’s earned. As travelers become more experience-driven, tech-savvy, and value-conscious, hotels must go beyond point-collecting to build emotional loyalty. The question today isn’t just “How many nights did they stay?” but “Will they come back, and bring others with them?”

In the fast-paced world of hospitality — where every moment is about reacting, delivering, and moving forward — it’s easy to dwell on missed opportunities, past mistakes, or what could have been. But today, on Toss Away the “Could Haves” and “Should Haves” Day, we’re invited to pause, reflect, and most importantly, release. What Is This Day All About?

A Brief History of Emojis The story of emojis began in Japan in the late 1990s, when Shigetaka Kurita1, working for NTT DoCoMo2, created a set of 176 pixelated icons to simplify communication on limited character screens. The term "emoji" is a Japanese word: E (絵) = picture Moji (文字) = character In 2010, emojis were officially adopted into…

From cartoon legends like Popeye to health-conscious menus across the world, spinach has earned its status as a super green — nutrient-packed, versatile, and always in season. On this Fresh Spinach Day, we celebrate the humble leaf that continues to thrive in both home kitchens and hospitality menus across the globe. Why Spinach Still Reigns in the Kitchen? Fresh spinach is more than just a side dish.

A textural dance of crisp spinach, toasted walnuts, and bold flavour in every forkful. The Story Behind It This salad is inspired by the Mediterranean tradition1 of balancing bitter greens with rich nuts and aged cheeses. Spinach — a cold-season green known for its subtle minerality — pairs beautifully with the toasty depth of walnuts, while a tangy vinaigrette lifts and binds everything together.