The Journal
Notes on honey, hospitality & the modern table
Practical writing for F&B, procurement and gifting teams, from the people building Miss Miel.
Why I Am Building Miss Miel
Founder Dev Mehta on the most ignored object on a good table, and why single-serve honey, as a spoon and as a pod, is the upgrade the sugar sachet never got.
Read the note → 7 July 2026 · GuideWhat Is a Honey Pod? A Guide for Hospitality and Gifting Buyers
The sealed, hexagonal peel-back cup explained: how the 16 gram format works, where it fits next to the 8 gram honey spoon, and what to ask a supplier.
Read the guide → 2 July 2026 · GuideHoney in Corporate Gifting: A Practical Guide for Indian Teams
Why honey works as a corporate gift in India, which formats suit hampers and desk gifts, the Diwali ordering timeline, and what to ask a supplier before you commit.
Read the guide → 1 July 2026 · ComparisonSugar Sachet Alternatives for Hotels: A Practical Comparison
Sachets, sticks, jars, honey portions and honey spoons, compared on guest experience, hygiene, waste and branding, from a hospitality buyer's point of view.
Read the comparison → 1 July 2026 · GuideWhat Is a Honey Spoon? A Guide for Hospitality Buyers
A plain-language explainer of the single-serve honey spoon format: how it works, where it fits in guest service, and what to ask a supplier.
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