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Food & Beverages

Food & Beverages

F&B design takes volume into consideration

Noise levels are an important consideration when creating or renovating hotel eating spaces and kitchens. After all, the atmosphere affects guests' dining experiences, and...

Bloomsbury Hotel introduces nonalcoholic tea cocktails

A non-alcoholic “tea total” cocktail list has been introduced at The Bloomsbury Hotel bar in London in a collaboration with Rare Tea Company. Available now...

Ceyoka Flavours accepted by the Confectionary Industry

Local consumers are today more receptive and appreciative of food, flavours and fragrances and are hence unwilling to compromise on taste and aroma. Ceyoka Flavours...

Cinnamon-HSBC Marco Pierre White Challenge for Sri Lankan culinary enthusiasts

The godfather of modern cooking, three Michelin star celebrity chef and Judge of MasterChef Australia, Marco Pierre White will be in Sri Lanka courtesy...

W Doha names Chamil Balasuriya new Chef de Cuisine

W Doha Hotel & Residences has promoted its resident sous chef, Chamil Balasuriya to the role of Chef de Cuisine at Market by Jean...

Coffee Reading: Consumer Trends in the World’s Most-Loved Beverage

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Coffee is a booming business in the Middle East. According to the Kipp Report, the Middle East accounted for eight percent of global consumer...

Coffee trends: the year in review

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This video originally appeared in Hospitalitymagazine.

Massimo Bottura encourages culinary world to embrace food scraps

One of the world’s most celebrated culinary personalities, Massimo Bottura is encouraging chefs to cut food waste by embracing typically discarded scraps. In a recent...

Is it OK to charge for bread and water?

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Sure, margins are tight in the foodservice game. We all know it. But is it really OK to charge for bread and water?...

Chefs on holiday: seeking inspiration abroad

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When it comes to finding inspiration for your next menu, it’s hard to beat a trip overseas. Aoife Boothroyd recently caught up with some...