The Journal
Notes on honey, hospitality & the modern table
Practical writing for F&B, procurement and gifting teams, from the people building Miss Miel.
Exporting Honey from India: The Paperwork, in the Order You Need It
APEDA RCMC, IEC, AD Code, residue monitoring approval, the minimum export price and HS code 0409. What honey exporters actually need, which items are the long poles, and why New Zealand is closed.
Read the guide → 6 August 2026 · SourcingPrivate Label Honey in India: Costs, MOQs and Tooling
The three numbers a private label quotation should state together, why tooling is billed to you and not to the manufacturer, and the agreement points people forget until they matter.
Read the guide → 6 August 2026 · SourcingHoney Spoon Manufacturers in India: Who Actually Makes the Format
Almost nobody does, and the reason is machinery economics rather than difficulty. What that means for your minimum order quantity, and the two questions buyers never think to ask.
Read the guide → 6 August 2026 · GiftingThe Diwali Corporate Gifting Timeline
Diwali 2026 falls on 8 November. Working backwards from the real deadline, the three things that actually cause a branded gift to miss it, and what to do if you are already behind.
Read the timeline → 6 August 2026 · ComparisonHoney Stick vs Honey Spoon vs Sachet
An honest comparison of four single-serve formats, including where the spoon loses. If cost per gram is your only criterion, this article tells you not to buy ours.
Read the comparison → 6 August 2026 · OperationsHoney Portion Control on Hotel Breakfast Service
Almost no hotel knows what its honey costs per cover. How to work it out in an afternoon, where the waste actually goes, and when a sealed portion genuinely does not pay.
Read the guide → 7 July 2026 · Founder's noteWhy 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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