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Tourism ministry extends validity period of approval/classification of hotels, accommodation units till June 30

The ministry classifies hotels under the star rating system to conform to the expected standards for different classes of tourists. Under this system, hotels and accomodation units are given various ratings ranging from one to three four and five stars, five Star deluxe, legacy vintage, home stays and guest houses among others. The classification/ certification period is valid for a period of five years.

Chalet Hotels shares business updates on evolving COVID-19

Chalet said it is watching market conditions as the lockdown unfolds and is evaluating all projects in the pipeline and will pace them in line with market conditions.

IHCL extends its meals programme for healthcare workers, migrants

Following the global pandemic and national lockdown, the company launched the meals programme with TPSWT, wherein IHCL coordinated with local authorities to provide meals to those in need across the country. IHCL said till date, it has delivered over 1.65 million meals.

Tourism and hospitality associations appeal govt to allow graded opening

Hotels and other hospitality services continue to remain prohibited in phase four as per the MHA order except those meant for housing police and government officials, healthcare workers and stranded persons including tourists and those offering quarantine facilities.

Hotels should be given the opportunity to open: Vikram Oberoi, MD, Oberoi Group

Vikram Oberoi said he’s disappointed at the lack of government support for the sector.

Restaurants to steer towards delivery & takeaway model impacted by long road to recovery post lockdown

The restaurant sector, estimated to be a Rs 4 lakh crore industry, was at a standstill for two months following the nationwide lockdown starting March 25. Malls and restaurants were among the first casualties of the country’s phase-wise lockdown.

Covid-19 Impact: QSR rivals Wow! Momo Foods, Cafe Coffee Day collaborate to widen reach post lockdown

Wow! Momo Foods has partnered quick service rival Coffee Day Enterprises (CDEL) to sell momos at their cafes, in an effort to piggyback on their stores network and widen menu of rivals that don’t sell competing products.

To support local businesses, Indian firm launches Whatsapp menu discovery platform 'Bro Eat!'

The platform will let restaurants choose the third party delivery vendor they want to work with and also get direct access to their customer base. The customer, on the other hand, will order food and get rider details and an invoice over WhatsApp. The founders say the restaurants also take back charge of their own discounting, and can choose to discount when it is feasible only.

QSRs set for hiring strategy overhaul

KFC India, for instance, is piloting a “to your car or bike” service through which food will be delivered to a consumer’s vehicle. “With retail expected to remain slow, instead of frontline staff, we will see a spike in demand for delivery-related people,” said Moksh Chopra, CMO of KFC India.

Hospitality Industry shall commence recovery by June 2020: Zaid Sadiq, Executive Director, Prestige Group

We expect to witness the ripple effects of COVID-19 across socio-economic sectors for at least another year. However, we hope to begin the journey towards recovery by June 2020 – provided India manages to flatten the coronavirus curve, Sadiq said

Fortune Hotels launches ‘Safe Stays at Fortune Hotels’ programme

Fortune Hotels launches ‘Safe Stays at Fortune Hotels’ programme

All Fortune hotels will undergo a phase wise implementation, training and certification exercise over the next few months, the company said. The hygiene programme and certification are important steps forward towards re-defining the chain's spaces and experiences to create a safe, hygienic and stress-free environment for guests.

Travel & hospitality cos warn of likely job cuts

Travel & hospitality cos warn of likely job cuts

The travel and hospitality sector has expressed disappointment with the 'Atmanirbhar Bharat' economic stimulus, saying the government ignored its pleas for assistance despite the industry being a critical contributor to the country’s GDP and foreign exchange earnings.

We hope to begin the journey towards recovery by June 2020:  Zaid Sadiq, Executive Director, Prestige Group

We hope to begin the journey towards recovery by June 2020: Zaid Sadiq, Executive Director, Prestige Group

The pandemic is changing the world as we know it. The lockdown and social distancing norms are likely to have changed customer preferences. Businesses that are able to come up with innovative solutions to offer the right customer experience will be in a position to seize the opportunity, Sadiq said.

We need better policy framework; we’re staring at large scale shutdowns: NRAI

We need better policy framework; we’re staring at large scale shutdowns: NRAI

“We need better policy framework to make ourselves self-reliant,” NRAI president Anurag Katriar said in a statement. “It is also clear that we will perhaps be one of the last sectors to open up, which means we perhaps need maximum support to stay alive. Our primary demands were largely around policy and liquidity support and did not require massive financial outlay from the govt,” he added.

Hotel, restaurant players seek relaxations in lockdown 4.0

Hotel, restaurant players seek relaxations in lockdown 4.0

The apex hospitality association has proposed that hotels and restaurants in green zones be allowed to operate at 100 per cent and in orange zones at 50 per cent capacities, the Federation of Hotel and Restaurant Associations of India (FHRAI) said in a statement.

Sanitisers on tables, thermoscanners at the door: Restaurateurs mulling unexplored ideas to survive Covid crisis

Sanitisers on tables, thermoscanners at the door: Restaurateurs mulling unexplored ideas to survive Covid crisis

A spontaneously driven meal for most is likely to be out of the question for now or till the time a vaccine for the Covid-19 virus is found. One foodie blogger admits he is no longer willing to shell out that kind of money going out since it is risky and the experience is likely to be diluted because of all the sanitary standards.

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