india hospitality awards 2015

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www.hospitalitytalk.in
Monthly Publication
August 2015
Vol 2tIssue 8
Pages 60 + 16 Pages Supplement
India Hospitality Awards
` 50
INDIA HOSPITALITY AWARDS 2015
Contents
12
26
Mid-Market hotels catching up with
5-stars
Interview with Chander Kamal Baljee,
Founder, Chairman & MD, Royal
Orchid Hotels
26
Making smarter buildings
Interview with Amit Gupta & Britta
Knobel Gupta, Founding Partners, Studio
Symbiosis Architects
33
Pet-a-boarder
Pet-friendly Hotels
38
The road not taken
Growth of hotels in Tier-II & Tier-III Cities
48
Editor's note
Experimenting with food
Interview with Executive Chef Avinash
Handoo, Radisson Blu Greater Noida
38
Sanjiv Tyagi
Consulting Editor
Taking the Maggi thread forward from last
month many countries have cleared the Indian
Maggi while the jury is still out, out here and
it may take them months, if not years, to clear
their name. When it does, I wonder if there
will be any punishment for those bureaucrats
who besmirched a name and cost the company
millions in losses. Will the Acchhe Din in our
country ever include punishment for those in
authority who use their clout to harm people???
The contagion that threatened to engulf
Greece and with it all of Europe is arrested
thankfully, sorted out in the middle term, and
the imminent collapse of the European system
is averted temporarily. Alongwith it the signing
of the Iran deal are two momentous issues
for our industry and the crisis building up the
coming season is dissipated.
The India Hospitality Awards South and West,
saw some eminent people being recognized for
the yeoman service that they have been giving
to our industry and many older and younger
faces were awarded. There is a supplement
with this issue to show you the winners and
congratulations to all the winners!
12
As always we await your comments and
suggestions regarding the topics that you would
like to read about.Wishing all of you another
successful month.
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4
News
StayWell opens its first
Park Regis Hotel in India
Australia-based StayWell Hospitality Group has launched its first property in India - Park
Regis Jaipur. An upscale property on Amer Road, Park Regis Jaipur is close to the famous
Jal Mahal. The hotel is 30 minutes drive from Jaipur International Airport and 15 minutes
from Jaipur Railway Station. The hotel offers easy access to historical monuments, the
famous Johari Bazaar and other local markets.
FHRAI’s Golden
Jubilee celebration at
Mayfair Convention,
Bhubaneswar
Federation of Hotel and Restaurant Associations of India (FHRAI) in
partnership with Odisha Tourism will celebrate its golden jubilee from
September 25-27, 2015. The event will be held at the Mayfair Convention
in Bhubaneswar. It will boost tourism in Odisha as a strategic thrust will be
given to showcase the best of the state .
Sheraton Hyderabad
Hotel opens with
272 rooms
Starwood Hotels and Resorts Worldwide has recently announced the
opening of Sheraton Hyderabad Hotel, a newly renovated property.
Owned by SAMHI Hotels (Ahmedabad) Private Limited, an affiliate of
SAMHI Hotels Private Limited, Sheraton Hyderabad Hotel marks the 44th
Starwood hotel in India, the third Starwood hotel in Hyderabad and the
third Sheraton in India.
CG Hotels & Resorts
expands footprints in India
CG Hotels & Resorts, a hospitality management company, has launched
two business hotels under the Fern Hotels & Resorts portfolio – The Ferns
Residency, Mundra (Gujarat) and The Ferns Residency, Amritsar (Punjab).
The two mid-scale hotels cater to the growing need of tourists and business
travellers in these thriving cities.
Hospitality Talk
August 2015
6
News
Hyatt Regency Ahmedabad
offers relaxing therapies at
the new ‘Aadi Spa’
Hyatt Regency Ahmedabad announced the opening of the state-of-the-art Aadi
Spa. Overlooking the Sabarmati River, Aadi Spa offers rejuvenation by blending
the contemporary art of spa and evolved techniques, perfected through
decades. The spa will be headed by Dr. Sahaj Parekh, a qualified professional in
naturopathy and yogic sciences, with an experience of over nine years.
Kempinski Ambience Hotel
trains differently-abled in
hospitality
Kempinski Ambience Hotel, Delhi has joined hands with Noida Deaf Society
to train differently-abled youths. The initiative aims to empower them by
offering them employment in housekeeping, front office and F&B. As part
of this initiative, youths from the Noida Deaf Society went through a
special training programme and were offered worthy jobs in back-end and
front-end departments.
WelcomHeritage Panjim
Inn, Panaji opens with
37 rooms
WelcomHeritage Panjim Inn is amongst the primary colonial mansions nestled in the
heart of Latin Quarter of Fontainhas and is Goa’s first classified heritage hotel. The
property is classified into three categories, namely Panjim Inn, Panjim Pousada and Panjim
Peoples, each distinct from the other in its style and character. Panjim Pousada was
rebuilt in the 1930s and is Hindu in style and character. The vintage building was once the
People’s High School, Goa’s premier English educational institution. The hotel offers 37
rooms, each being a fine blend of old world charm, elegance and modernity. The period
furniture, antique interiors, exotic art and fine furnishing marks the era of romance, charm
and nostalgia.
Vivanta by Taj - Surajkund,
gets a premier bakery
Vivanta by Taj-Surajkund, Delhi NCR introduced TADO, The Artisan and Deli Oven,
a premier bakery house and one-stop-deli for exceptional gourmet food. This first
of-its-kind bakery in the city offers authentic patisserie items which are available for
takeaway, as well as dine-in options. This charming space is lined with gleaming glass
cases filled with appetizing cakes, pastries, breads, cheese and charcuterie.
Hospitality Talk
August 2015
8
News
Ajay Khanna elected
President of HOTREMAI
At the 33rd AGM of HOTREMAI, the first ever elections
of the Association were conducted and the new President
and Executive Committee were elected.
T
he 33rd Annual General Meeting of
The Hotel & Restaurant Equipment
Manufacturers’ Association of India
(HOTREMAI) was held on July 11, 2015 at the India
International Centre Annexe, New Delhi.
The Election Officer, R Kumar, announced that since
the eligible nominations received were more than
the required strength of the EC, the election was
mandatory as per rules. Hence, he declared that all
the 21 nominations be put to secret ballot election
to elect 15 EC members as per Rule 20 of MOA of
HOTREMAI. After the voting was over, the names of
15 elected members of the Executive Committee
were announced by the Election Officer as under:
Office Bearers
HOTREMAI (2015-17)
$
President - Ajay Khanna of Eagle Forgings
$
Sr. Vice President - J K Khurana of Venus
Industries
$
Secretary - Anil Malhotra of Hospitality
Sales & Marketing Co.
$
Jt. Secretary - Vipul Jain of Metal Avenues
$
Treasurer - Arvind Khanna of Interiors
Ajay Khanna (Eagle Forgings), Anil Malhotra
(Hospitality Sales & Marketing Co),
Arun Mittal (Prestair Systems), Arvind Khanna
(Interiors), Bimal Khurana (Venus Hotel Ware),
Bimal Malik (Trade Linkers), JK Khurana (Venus
Industries), JM Ahuja (Krystal Glass Co),
MS Grover (Allied Metal Works), Nirmal
Khandelwal (FCML Distributors), Nitin Kumar
(Rans Technocrats India), Swaran Marwha
(Swaran Projectech), Vinod Kumar (Hotel’s
Equipment Merchant), Vipul Jain (Metal Avenues),
YK Mehta (Mehta Furnishers).
Prior to the elections, Nirmal Khandelwal, ex
President, HOTREMAI welcomed the members
to the 33rd AGM. He informed the House that
in pursuit of excellence, HOTREMAI is taking
membership of apex industry associations like
FICCI, Assocham, PHD Chamber of Commerce,
FHRAI, HAI and HRANI. He stressed that
with the suggestions and inputs received from
members, a memorandum will be drafted for
these apex bodies highlighting the problems being
faced by the manufacturers and traders in the
hospitality industry due to the ambiguous and ‘not
manufacturer friendly’ policies of the Government.
He was hopeful that by representing these issues to
the Government through these organisations, the
desired results can be brought about with time.
R.Kumar, Founder & President of Honour urged,
“Let us not stick to the North alone; we should
put more efforts to extend our activities in other
regions also.” He stressed the need of forming
sub-committees for every department to chalk out
developmental plans and ensure implementation.
He urged the EC to represent the problems faced
by manufacturers in the hospitality industry in
furtherance of `Make in India` campaign to the
Finance and Commerce Ministry for redressal.
Roots Corporation launches
its first Hotel in Tirupati
Ginger Hotels, from Roots Corporation, announced the launch of its first hotel in Tirupati. Situated
in the heart of Tirupati city, the hotel provides guests an easy access to places of worship, key
transport modes and basic amenities of the city. The entry of Ginger Hotels in the spiritual city
shall make the stay of pilgrims comfortable, secure and more affordable and hassle-free.
OYO Rooms to
expand in Pune
and Kolkata
OYO Rooms announced its expansion plans for Kolkata
and Pune. OYO Rooms stated its year end goal for
both the cities, the branded budget hotel chain aims to
expand its’ network in Kolkata to 1,500 and 2,500 rooms
in Pune respectively.
Hospitality Talk
August 2015
Food Facts
FOODTRIVIA
Read on to know interesting facts about food.
1
When Catherine de Medici
married Henry II of France
(1533) she brought forks with her,
as well as several master Florentine
cooks. Foods never-seen-before in
France were soon being served,
using utensils instead of fingers
or daggers. She is said to have
introduced spinach (which is what
‘à la Florentine’ usually means)
as well as aspics, sweetbreads,
artichoke hearts, truffles, liver
crépinettes, quenelles of poultry,
macaroons, ice cream and
zabagliones.
2
The world’s deadliest
mushroom is the Amanita
Phalloides, the death cap. The five
different poisons contained by the
mushroom cause diarrhea and
vomiting within six to 12 hours
of ingestion. This is followed by
damage to the liver, kidneys and
central nervous system and in
majority of cases, coma and death.
3
When honey is swallowed, it
enters the blood stream within
a period of 20 minutes.
4
Potatoes first appeared in
Europe in the 17th century
and were thought to be disgusting.
They were blamed for outbreaks
of leprosy and syphilis. Till 1720 in
America, eating potatoes was said
to shorten a person’s life.
5
When Swiss cheese ferments,
a bacterial action generates gas.
As the gas is liberated, it bubbles
through the cheese
leaving holes. Cheesemakers call them “eyes.”
9
10
International News
Vietnam’s Phu Quoc island to get its first
Crowne Plaza Hotel
InterContinental Hotels Group (IHG) has signed a management agreement with Vietnam’s leading real estate developer MIK Corporation for a 300-room Crowne
Plaza hotel on the island of Phu Quoc. It will be IHG’s first hotel in Phu Quoc and the third in Vietnam, after Crowne Plaza West Hanoi and Crowne Plaza Danang.
Slated to open in 2017, this hotel will be part of the new Star Bay or Green Hill development, featuring a lagoon, beach village, shops, restaurants and bars.
IHG to bring
Holiday Inn to Cairns
InterContinental Hotels Group (IHG) has signed a management agreement with Taisei Kanko
Australia for the 173-room Holiday Inn Cairns Harbourside. The hotel, currently operating as the
Mercure Cairns Harbourside, will undergo refurbishment before opening as Holiday Inn later this
year. It will be the 11th Holiday Inn hotel in Cairns. Located at the northern end of The Esplanade
in Cairns – a key access point for the Great Barrier Reef, the hotel enjoys close proximity to the
airport and is a short distance from the Cairns waterfront and harbour.
MEA opens 114-unit
apartments in TEDA, its sixth
property in China
Marriott Executive Apartments (MEA) opened its doors to both business and family
travellers with 114 studio – one, two and three-bedroom, fully serviced apartments
supported by round-the-clock staff. It is the sixth Marriott Executive Apartments of
Marriott International in China, as well as the first extended stay apartments managed by
an international hotel group in Tianjin Economic-Technological Development Area (TEDA).
Hyatt Regency Wuhan
Optics Valley now open
The newly rebranded Hyatt Regency Wuhan Optics Valley is a 45-minute
drive from Wuhan Tianhe International Airport and within an hour’s drive
of three separate rail hubs- the Wuhan High Speed Train Station and the
Wuchang and Hankou Railway Stations. Located in the commercial district of
Wuchang and within easy reach of East Lake, Ma’anshan National Forest Park,
Huazhong University of Science and Technology and Wuhan Optics Valley, the
hotel provides an energizing setting for both business and leisure travellers.
Hospitality Talk
August 2015
International News
11
Dusit Fudu soon to manage Dusit
Princess Resort in Panzhihua City
Dusit Fudu Hotels and Resorts has announced the signing of a second management agreement with Panzhihua
Pulongda Real Estate Development to manage a 150-room Dusit Princess Resort in Panzhihua City, Sichuan
Province. This will be the city’s first international resort and will open in late 2016.
The Residence by Cenizaro to
open its second hotel in Maldives
Beijing to get
Mandarin Oriental soon
The Residence by Cenizaro will be opening The Residence Maldives at Dhigurah in 2016. The
announcement follows the opening of The Residence Maldives at Falhumaafushi in 2012 and offers a new
brand positioning for Cenizaro Hotels & Resorts. Currently, Cenizaro’s current portfolio comprises four
luxurious hotels in Mauritius, Tunis, Zanzibar and the Maldives. Further expansion is planned over the next
three years.
Mandarin Oriental Hotel Group has announced that it will manage
another luxury property in the heart of Beijing, scheduled to open
in 2017, in the Wangfujing district of the capital city. Mandarin
Oriental Wangfujing, Beijing will be located in the new premier centre
,‘WF CENTRAL’ being developed by Wangfu Central Real Estate
Development Company, an affiliated company
of Hongkong Land. All 74 luxurious
guestrooms and suites will
be spacious and elegantly styled
and many will have excellent
views of the Forbidden City.
Mandarin Oriental’s renowned
customer-centric in-room
entertainment systems will be a
prominent feature.
The Grand Mansion to come to
Nanjing, China with 158 rooms
The Luxury Collection Hotels & Resorts has announced the opening of The Grand Mansion, a Luxury
Collection Hotel, Nanjing, in the capital of China’s Jiangsu province. The Grand Mansion is ideally located
on the historic Chanjiang Road, sharing its unparalleled location with the Oriental Metropolitan
Museum on the archeological site of the Jiankang Palace. A fewb minutes away from the iconic
Presidential Palace, The Grand Mansion features 158 luxuriously appointed guestrooms, including 15
suites and an expansive Presidential Suite.
August 2015
Hospitality Talk
12
Interview
MID-MARKET
HOTELS
CATCHING UP
WITH 5-STARS
Chander Kamal Baljee
In an interview with Hospitality Talk, Chander Kamal Baljee, Founder, Chairman & Managing Director,
Royal Orchid Hotels talks about the changing travel trends that have led to a rise in the revenue of mid-market
hotels, expectations from the government and much more.
Anupriya Bishnoi
Hospitality Talk
August 2015
Please explain the portfolio of
Royal Orchid.
Under our portfolio, we have Royal Orchid Hotels in
the 5-star category and the Royal Orchid Central
that is a mid-market brand.
Royal Orchid primarily operates 5- and 4-star hotels,
targeting business and leisure travellers. It currently
operates 28 hotels across India in Bengaluru, Mysore,
Hospet, Shimoga, Mumbai, Pune, Mahabaleshwar, Goa,
Chandigarh, Jaipur, Mussoorie, Gurgaon, Bharuch, Bhuj,
Baroda, Rajkot, Ahmedabad and Haridwar.
We have one hotel in Africa (next to Lake Victoria), one
in Tanzania and one in Nairobi. Promoted by Chender
K Baljee, Royal Orchid Hotels has become one of India’s
most well-known names in hospitality.
Which segment of hotel gets you the
maximum revenue?
Of course, the 5-star hotels bring in revenue. But
today, our portfolio has a large number of hotels
in the mid-market segment and we tend to grow
on that.
We do not want to compete with the big boys, so we
want to be in mid-market segment, where we have good
presence across India.
How are star hotels coping with the
budget hotels?
There is a big boom in the mid-market space. Earlier,
when youngsters used to go on a holiday, they stayed
at a relative’s place. Now they don’t. Also, the number
of holidays that people take have increased. Earlier, India
used to work six days a week, now it works for five days,
which has given more scope for travel. Clubbed with the
long weekends, one gets 20-25 days to take a holiday
in a year. Moreover, travelling has become easier, right
from booking a flight to booking a room - everything is
August 2015
Hospitality Talk
14
Interview
People take more
holidays now as
most of them
work five days a
week, which leaves
time for travel
convenient. Since, travel has become easier, people are
travelling more.
operations, because you have just started and you will
run into some losses.
As Indians are travelling more, do
budget hotels have a bright future?
The other thing that worries me is connectivity, because
there are lot of issues as far as connectivity to some
destinations are concerned. This again is an infrastructural
problem. Moreover, what woefully is lacking in the
country is a good toilet facility, particularly for women.
Yes, definitely. We are not really into the budget segment.
We are into the mid-market space. Budget hotels will
include something like Lemon Tree and Ginger. Our
Spree Hotel and Peppermint Hotel are budget hotels.
What policy changes do you want the
government to bring about in the
hospitality industry?
There should be a longer repayment period for the
infrastructure. The government gives loans for 8-10 years,
of which two are for construction and 6-8 years are
for repayment. Whereas, a hotel takes about three to
three and a half years for construction, due to regulatory
problems, which are not easy for Mr Modi or anyone
else to solve. Down the bureaucratic route, there always
are some problem regarding clearances. Then, you need
to have about one to one and a half years to stabilise
Hospitality Talk
August 2015
I would say these two things are important as far as
tourism and hospitality industry are concerned. Every
country has good toilet facilities, only our country lacks
good toilet facilities and government should now do
something about it.
What are your views on hospitality
education in India?
Sometimes the education rules we have become a big
hurdle. We have been in hospitality education for the
last 21 years. There were 36 hospitality management
colleges in Bengaluru. Then came a rule where we had
to prove that the course we were running was of four
years duration and there were other conditions to fulfill
as well.
16
Interview
What about tier-II and tier-III cities?
We are concentrating at tier-I and tier-II cities, since we
think that’s where major growth lies.
What about sustainability?
We are going for Heat Recovery System. With this,
whenever the air conditioner plant runs, we use
hot water as a by-product. We use diesel only as a
standby now. Today, we are using machinery which is
energy efficient. And of course, solid waste is managed
responsibly too. Bottles go to the vendor, particularly
food waste goes to the piggery, so that it is not dumped
just anywhere.
Soon after all this, we got affiliated with an open
university. The students would get a degree from the
university and the programme was to be conducted by
us. Three years later, we had some issues regarding this
affiliation and the affiliation lay dormant for a few years.
We are using
energy efficient
machinery. Solid
waste is managed
responsibly too
We all were very concerned about what would happen
to the students who had already been admitted for that
particular programme. The management had a discussion
on what steps to take to save the future of these
children. The issue finally got resolved and our affiliation
is now active with the university. It took us two years but
I think we did good by saving the students’ future.
What are the trends in hospitality?
What are the projects in the
pipeline?
Now, people have started exploring domestic locations
too, where they get good quality accommodation, spa
and much more. So, I am sure that as people travel
more, it will surely give a boost to both the tourism
and hospitality sector, especially the mid-market hotels
because this segment scores over others.
We have many projects in the pipeline. One is in Jaipur,
one in Amritsar and one in Dehradun. These three will
be Regenta properties.
Hospitality Talk
August 2015
In your house, you use bed sheets for a week, so in a
hotel, why would you want to have them changed every
day? Today, guests have become responsible too and they
don’t want their bed sheets to be changed daily.
In the hospitality industry, there are two types of hotels
– one caters to business and the other is for leisure.
Now, the leisure hotel market is growing because people
are travelling more. There was a time when somebody
wanted to take a break or go on a vacation, they just
thought of international destinations.
KEEP YOUR
CALORIES
IN CHECK
It is no secret that food from outside is not as healthy as home-made food,
but there are ways in which you can control binge-eating and restrict
calories. Charu Khanna, Dietician & Director-PR, Adiva tells us how.
N
o doubt, dining out or allowing someone
else to cook for you is relaxing. Based
on studies conducted, about 75-80 per
cent of us eat out at least once a week and the
rest of us dine out approximately two-three times
a week. As a result, we end up spending a huge
chunk of our financial and calorie budgets on
meals away from home. Moreover, we even make
this an excuse to choose unhealthy options. So, it
all boils down to whether mindless eating can be
controlled or not.
To our surprise, the answer is yes! One can watch
weight without giving away the joy of eating
out. Surveys have revealed that food consumed
at restaurants is not as healthy as home-made
food. But several food chains are adding healthier
options to their menus, although it still remains
important to choose wisely.
Some ideas can help you make smart choices,.
Before leaving the house, it is best to checkout
the restaurant’s website to select your menu.
This keeps you away from tempting aromas.
Secondly, reserve a table to avoid binging as soon
as you reach. Most importantly, have a light snack
at home, at least one to two hours prior; for
instance salad, fruit or a bowl of soup to ward off
hunger pangs.
On reaching the hotel or restaurant, it should
not be difficult to politely send back the basket
of complimentary breads, rolls, soup sticks, butter
or papads. Instead, one can call for plain salads
or salads with hung curd dressing, rather than
The golden rules
While dining out, it is wiser not to
eat in a rush. Consume sips of water
in between and keep your fork or
spoon down in between bites. This
ZD\WKHUHZLOOEHVXIÀFLHQWWLPHIRU
messages to reach your brain about
how full the stomach is. Lastly, chew
your food well and concentrate more
on conversations.
mayonnaise or cream dressing. Yet, if they are
indispensable, opt for substitutes like whole-wheat
crackers with salsa dips. The best option is to plan
ahead. Making split-second decisions can result in
poor choices. Also order one course at a time.
While ordering, make your choice before you hear
what others wish to have. Secondly, try to order
menu dishes à la carte because platters, combo
meals or buffets are usually loaded with calories.
Instead of stir-fried chicken, shrimps or vegetables,
place order for steamed or grilled chicken, fish or
vegetables. If the dish comes with french fries, ask
for veggies instead.
Often restaurants serve a small portion of boiled
vegetables as a side dish with meat dishes. So,
one should be prompt enough to request for a
bigger portion of veggies or plain salad, instead of
coleslaw. You can even offer to pay extra. To have
more variation and avoid creamy preparations, yet
maintaining the taste, one can call for cheese dip
or creamy sauce separately. To your surprise, you
will find that the dish is equally palatable even with
a lower consumption of high calorie dressing.
Similar, variation with a little twist can be prepared
by getting few fruits such as kiwi, strawberries,
cherries or a bit of mango added to the vegetable
salad. Most importantly, order an appetizer. It
curtails the calories that you may ingest by jumping
straight onto the entrée. Soup or salads serve
as good options to ensure satiety. Broth-based
soups like wonton and minestrone are better
preparations. Always focus on the way a dish is
prepared and the kind of sauces used as both these
give a clear-cut indication about how
healthy a dish is.
In case you wish to have alcoholic drinks, make
sure you choose either a light beer, vodka or a
glass of wine over margaritas, pina coladas or
other exotic drinks as these are loaded with
calories. You must even lay stress on having
water throughout your meal. It will help you
consume fewer calories. Last but not the least,
skip dessert and instead opt for fruits, frozen
yoghurt or sorbet as an alternate, of course,
without whipped cream topping.
18
Spirit Talk
Hospitality Talk
August 2015
Spirit Talk
INDIA’S
potential
for
WINE
INDUSTRY
is unmatched
in the
WORLD
Cecilia Oldne, Global Brand
Ambassador & Head International Business, Sula
Vineyards shares her opinion on
the growing wine culture
HT Bureau
India is still in the nascent stage
age as far
as the wine industry goes. What
hat made
you choose India?
India is a very exciting country when it comes
es to wine
production. First and foremost, there were so
o many things
that can be done as a wine producer and wine
ne importer in
India. I was really excited because here I had an opportunity
to make a difference. Also, when I came to India,
ndia, Sula was
fairly established in terms of production of wine, but still a
lot remained to be done.
According to me, India has a lot of potential for the wine
industry, which I did not see anywhere else in
n the world. I
saw the opportunity to establish India as a wine producing
country on the world wine map. For me, all this was quite
challenging and I took it up. I read about India
ia a lot. I
have a connection with Asia because my grandfather
ndfather and
grandmother lived in Thailand for 30 years. People
eople think that
India is an intriguing country for many reasons.
ns. Now, I know
why since I have learned so many things from
m India.
Have you been able to reach where you
wanted to?
I have come a long way and so has India as a wine producing
country.Yet, there are a lot of things that can be done,
changed and improved. I can be involved into lots of other
things as well.
Which hotels are you supplying
ng wine to?
We supply wine to most of the 5-star hotels across the
country. We work closely with the Taj Group of Hotels, ITC,
Oberoi. We have good relations with everyone.
ne. We have a
team of sommeliers who give trainings. We invite
vite those who
sell our wines to our vineyards, so that they can
an have a better
understanding of our product and sell it well.
How do you ensure that winee does not
get spoilt while being transported?
orted?
Our distribution network across the countryy is vast which
ensures our wines are never too far away from a point of sale.
Cecilia Oldne
August 2015
Hospitality Talk
19
20
Spirit Talk
Every year
about 2,50,000
people visit
our vineyards
and stay with us
We ensure that our distributors has temperature controlled
warehouses and encourage them to use refrigerated vehicles
for transportation as well. Our aim is to ensure that the
temperature never exceeds 25 degrees. We are constantly
exploring innovative technologies that make logistics not only
cost effective but also a practice we can implement across the
country to control the quality of our wines.
So, it is up to them to preserve
the wine?
Yes, it is up to them. However, we are very aggressive when
it comes to spreading awareness, since no matter what,
our wine has to taste fresh to the end customer. We are
educating retailers, restaurant owners, sommeliers and
hoteliers, so that they know the importance of storing
wines at the right temperature.
We also have a system, where our team goes out, particularly
to the retail stores because that is where we have major
issues.They go out and check our wines, and if they are on
the shelf for a longer period of time, we take it off the shelf
because we don’t want our consumers to consume wines
that are not good for them.
According to you, has the
consumption of wines increased over
the past few years in India?
Yes, the consumption of wine has increased. I don’t
want to brag, but as a wine producer, we have primarily
helped in spreading awareness regarding wine. The Sula
Fest has also helped in many ways in spreading awareness.
Music festivals in the past were never associated with wine,
so it is now a turning point the way music has come to be
associated with wine.
Apart from this, people today are more health
conscious than before in India and abroad. They are
more aware about the benefits of wine. Also, the
expats coming into the country have helped in
developing interest in wine. The western culture is making
inroads in India and people here are embracing its good
and wise aspects.
Hospitality Talk
August 2015
And can Indian wines be compared to
imported ones?
All wines are different. There is no comparison. I can’t
compare Italian wine to Chilean wine. It’s difficult to say
which one is better.
Which is the favourite wine in India?
The best selling wine is Sula Cabernet Shiraz.
Does that differ from state to state?
Marginally. Cabernet Shiraz probably is the best selling of all.
Red wine remains a darling choice among Indians and then
comes the white wine.
Do you face challenges relating to
alcohol policies in India?
Yes, I do. We distribute our wines to almost every state- and
for each, we need different labels. There are different rules
and regulations for almost every state. It is so complicated, it
really makes life difficult.
Apart from that, we have different taxation policies, wherein
some states have really high taxes. It is too expensive for
a small-scale wine producer, who would want to establish
business in India. To add to the misery, for label registration,
sometimes you have to pay as much as `50,000 per label in
some places.
The government has to understand that wine is for the
benefit of the consumers. If they want to drink wine then
they should be encouraged and these high taxes and
regulations should not be levied. Plus, when it comes to
advertising, wine industry is still at a small level in India. They
don’t have funds to advertise, barring some companies. India
also has stringent laws on wine advertising. If these laws can
be streamlined into one law for the entire country, it would
be easier for us.
Moreover, there is a long procedure to get license for various
hotels and restaurants. Imported wines and spirits have high
tax duties. I am a wine producer and I think there should
be some encouragement from the government’s side in
promoting the local industry.
22
GM Talk
DESTINATION
PUNE
Pune has emerged as a business hub and with its pleasant climate,
it has become a preferred choice for weekend getaways. Rohit
Chopra, Director, Sales and Marketing, Novotel Pune explains
how the hotel is poised to leverage the hospitality potential of Pune.
HT Bureau
What is the USP of Novotel
Pune, in terms of number of
rooms, amenities and strategic
location?
Rohit Chopra
HHospitality
ospitality TTalk
alk
August
A
Au
ugguusstt 2015
20
01
15
access to information about the city and various
options like dining, recreation, city attractions
and flight status.
The third pillar is an array of scrumptious food
options from buffet as well as à la carte, ranging
from Indian to global fusion cuisine, along with
an open air pool side bar as well as a lobby bar.
There are three pillars defining the USP of
Novotel Pune. First is the location, since we
are 2.5 km from Pune Airport and 500 metre
from high-end shopping and entertainment
hubs. Also, we are strategically located in close
proximity to various IT hubs like Kharadi,
Yerwada and Magarpatta, along with industrial
hubs like Ranjangaon and Chakan.
How long has the hotel been
operational? What are the
ARRs and Occupancy levels?
The second pillar is the product, that is the
hotel. We have a large inventory of 223 rooms,
which includes 176 standard rooms, 33 premier
rooms and 14 suites. We have banquet space
of 1,1720 sq ft with a divisible ballroom and
six additional breakout rooms. Also, we have
a virtual concierge, which is a unique Novotel
user interface, designed for quick and easy
We will be celebrating the completion of the
hotel’s second year in December 2015. It has
been a great journey to launch this hotel in
the Pune market, where competition is fierce.
However, with our impeccable service and
delightful guest experiences, we have
managed to achieve our budgeted occupancy
and ARR, which is more than any other
hotel in the first year of operation. In terms
24
GM Talk
Additional six breakout rooms enable us to accommodate
large meetings with breakout requirements. Also, we have
Eureka – a Novotel signature concept meeting room,
which is an ideal place for top management conferences
as we can do breakout inside the meeting room itself
due to its modular set up. These facilities, combined with
delicious food and quality service make it a good choice.
We have conducted some prestigious events ranging
from product launches (cars, bikes, tractors), corporate
conferences, exhibitions for various associations and
medical conferences.
Also, with a multi-cultural population, Pune has seen a
demand for unconventional themed weddings, making it
an inevitable part of this new MICE business. Thanks to
our eye for detail in understanding guest requirements,
Novotel Pune offers varying degrees of service, support
and personalised offers for weddings. We have a
dedicated event manager who acts as a one-point contact
for all guest needs, right from culinary to the set up and
decoration, coupled with an impeccable service, which
makes Novotel Pune a preferred venue.
What are the new initiatives taken for
Indian travel trade at the hotel?
Pune has become a weekend destination for the people
of Mumbai and other cities in Maharashtra, the leisure
segment has grown significantly in the last one year.
We have hosted events in partnership with travel agents,
domestic and international airlines and tourism boards
for promoting tourism.
of occupancy and ARR, we are at par with the current
city occupancy.
We have a virtual
concierge,
which is a
unique Novotel
user interface,
designed for quick
and easy access to
information
How has Destination Pune evolved as
a leisure and MICE destination?
Pune has come a long way from a second innings
retirement city to a bustling metro. Initially, there were
only handful of companies in the manufacturing sector
here. However, with its close proximity to the financial
capital of India, that is Mumbai, Pune now has a large
number of companies, ranging from IT, automobile,
healthcare, manufacturing, electronics and banking sectors.
Hence, with development of the city’s infrastructure, with
better air and ground connectivity, many international
chains have launched their hotels and convention
centres with meeting facilities here. Pune has become an
important MICE destination. With a moderate climate all
the year round, Pune attracts travellers from Mumbai and
other locations for short weekend getaways.
Could you elaborate on the MICE
facilities in the hotel?
Novotel Pune has 52 twin rooms as well as eight
meeting rooms comprising 1,1720 sq ft area, where
we cater to meetings and events from six pax to 500
pax. Our divisible ballroom is 4,500 sq ft and has an
exclusive elevator access inside the ballroom, which
makes it conducive for product and automobile launches.
Hospitality Talk
August 2015
What are the new trends in Pune’s
tourism and hospitality industry?
Pune is known as the ‘Oxford of the East’. Many acclaimed
artists, business personnel as well as entrepreneurs have
been the products of some of the most esteemed and
prestigious institutes here. This talent base has helped in
attracting investment into the city. Being a secured city,
Pune also supports nightlife and provides entertainment
to its local and expat community.
With an increase in options for conducting large
exhibitions and meetings, Pune has been able to
host mega events in medical, sports, corporate and
entertainment segments. The city has received business
from Indian Hockey League, Indian Soccer League,
International Junior Chess Championship, Indian Premier
League and large exhibitions from both the corporate
and medical fields.
With development of increased infrastructure of hospitals
and medical centres in Pune, medical tourism has
emerged as a new business generating industry.
Leisure and adventure tourism has also seen an uptrend
in Pune, due to its close vicinity to hill stations like Lavasa,
Mahabaleshwar and Lonavala; and adventure sports
academies like Xthrill, Dela adventure and many other
budding destinations that provide opportunities for
kayaking, bungee jumping and river rafting. Entertainment
tourism is growing, thanks to the pleasant weather and
exotic locations apt for shooting movies.
Design
26
Making
smarter
BUILDINGS
Picture: Faisal H. Bhat
Not only aesthetics, but a lot of parameters need to be considered while chalking out the
design plan for a property. Amit Gupta & Britta Knobel Gupta, Founding Partners,
Studio Symbiosis Architects share their views on being an Indian architect and on
architecture in India. Excerpts:
Anupriya Bishnoi
Tell us something about your
hospitality projects , both domestic and
international.
There is one hotel in Patna, one in Kherwara which is an hour
from Ahmedabad and two hours from Udaipur. For the same
client, we are doing a property in Udaipur, which will be on the
hills. As for international projects, Kathmandu is the only one
that we are doing at the moment.
Currently, we are working on Double Tree by Hilton in
Ahmedabad and in Kathmandu. We are also renovating the
interiors of Taj Ahmedabad and we have a renovation project
with Taj Jodhpur.
What is your design philosophy?
We have also undertaken a boutique hotel in Rohtak. It is a
small property but a very interesting one, because this client
is open to ideas. He said he wants to do something designcentric. Then, we are doing a hotel in Lucknow with 150 rooms.
My design philosophy is that the end user is the most important
person. How the building looks like is all about how a person
perceives a space. At times, we end up designing a building in
3D-form, but it does not come out as realistic. We have to
think of the effect on a person when he gets off his car or is
Hospitality Talk
August 2015
Design
If the design is
wise and efficiently
delivered, the entire
building will speak
for itself
August 2015
Hospitality Talk
27
28
Design
Design cannot
be solely about
aesthetics, it has
to be efficient
as well
Hospitality Talk
August 2015
walking around the property. So, we analyse the various
aspects of design - constraints or parameters, which can
be sides, solar direction and sustainability programme.
Then, we amalgamate these ideas and from this evolves
the main dominating principles. Somewhere, it can be the
solar direction because in some projects, it is important to
reduce heat gain of the building. Eventually, everything is
about symbiosis - everything comes in symbiosis with each
other. That is how the name of our company came into
being – since our name signifies the idea that we want
to practice. We make a push for sustainability in all our
projects. Design cannot be solely about aesthetics - it has
to be efficient as well. We are looking for a list of those
efficient and performing values of a property. Let’s say in
any office, it is about LUX level, which means how much
heat is coming inside the hotel, so that no artificial lighting
is required. Design is about performance-based spaces.
Architecture, according to me, should have a meaning. It
should not be all about visual aesthetics, but should be
driven by various design parameters that make it smart.
Do you see any difference between
Indian and international architects?
First of all, the line between an Indian and an international
architect is very thin right now. I am an Indian and my
wife is a German, I am not really sure whether we fit into
the Indian architect space or the international. But, the
difference I see between Indian and international architects
is that of design quality. There was a phase of architectural
marvel, but soon after came a phase where every building
looked the same and there was no design sensibility. For
example, some hotels look the same, with no relation to
their surroundings. This must have left an impression that
the Indian designers are not doing well. Also, the buildings
in India lack character. They just look the same to me with
30
Design
In a hotel, which is the most
important aspect from a design
perspective?
To me, it is about the whole experience, not about one
place or space. But, to answer your question, first of all, the
building should fit in with its surrounding. It should have a
context to relate to. Then, of course, the landscaping will
escalate the experience of the guests. The look and feel of
the façade are also important. It is an underlining concept,
which should play out from architecture to interior. Take
for example the property that we are doing in Kathmandu
- the concept of the property is “flags”. Since, Kathmandu
has a lot of prayer flags all over, the intent was to capture
this idea and put it on the façade. You feel it from outside
but you feel it from inside too.
What about the demands of hoteliers
in India? Have they evolved?
We have met a different spectrum of owners. We
understand the quality of a good hotel project which is
required to build a good quality hotel. Of course, cost and
efficiency top the list of hoteliers. So apart from designs,
these are the things which we have to deliver on. If the
design is wise and efficiently delivered, the entire building
will speak for itself.
What are your expectations from
these clients?
When we sign a project, we make one thing very clear,
so that the designer does not suffer. As far as “Concept
Designing” is concerned, people see it as a short phase
of design, which is not the case. Concept design is a
crucial phase and if you make a mistake here, then
everything will cascade into a mistake. So, for concept
design, a good one and a half to two months are
required. After this, the deadline will depend on
the co-ordination.
We want crisp and effective decisions from clients,
which can then be implemented from stage to stage.
The time of completion of a hotel is critical. If a project
gets delayed, the owner loses money everyday. If we
get a good time frame for the concept and consequent
stages are properly accessed, then this will make a huge
difference in the quality of the project. Also, if from the
beginning, a client knows the kind of category they are
looking for, then it becomes much easier for us and
saves time too.
no distinction. Furthermore, there is a lack of detailing.
I think it could be due to low fees or short deadlines.
The architects must have their reasons.
Moreover, in case of international architects, clients will not
really bargain as far as fee is concerned. Indian architects,
however, have to face a lot of issues related to money.
What I want to say is, we are here to deliver the quality
and not to bargain. We are into this profession, it is not a
charity that we are doing.
So, I think, it does not matter if the architect is an Indian
and an international one, what has to be delivered to the
client is quality. It is all about meaningful architecture.
Hospitality Talk
August 2015
What kind of challenges do you face
being an architect?
In India, design sensibilities are missing. Everyone wants to
make it cheaper and faster. Also, they have to understand
that there is a life of a project. Unless you put quality, the
design will not come out. Working in India is quite different
and challenging. But the biggest challenge is construction
on site - to execute things. The kind of machinery we
have on the site is not up to the mark. Also, architects
and interior designers should work together, which is
missing in India.
32
Special Service
Hospitality Talk
August 2015
Special Service
et
A-BOARDER
As travellers now look for personalised services, an increasing number of
hotels too are allowing pets into their properties. But there are only a select
few in India providing this special facility.
Hazel Jain
M
ost hotels have reservations about letting pets into their
properties. They can be smelly, may not be toilet trained or
even temperamental. But few hotels, especially in India, have
the courage to allow and even welcome guests with their furry friends.
They know that in order to gain a loyal base of clientele, they need to
lose a few points because it is worth going that extra mile.
As a brand, the Four Seasons Hotels & Resorts is pet-friendly globally.
It was therefore only natural for Four Seasons Mumbai to allow pets.
Andrew Harrison, General Manager, Mumbai’s Four Seasons Hotel,
Andrew
Harrison
August 2015
Hospitality Talk
33
34
Special Service
shares the pros and cons of being
pet-friendly. “The greatest advantage
of being a pet-friendly hotel is the
satisfaction and the convenience
we can provide our guests.
We understand how worrisome
it is for our guests to leave their
pets behind with a caretaker, with
servants or at a kennel while they are
vacationing or moving to another city.
We want to make sure our guests
are completely relaxed while we take
care of them as well as their pets.
Being pet-friendly also opens us up
to long stay or transitional guests
who are on long assignments,
moving homes or even countries.
While there is an added responsibility
Sumeet
Taneja
Hospitality Talk
August 2015
and element of care that our
housekeeping and guest relations
teams have to factor in for our
furry guests and their owners, it just
helps us build our service levels
and skill sets.”
The hotel does not charge guests
extra for checking in with pets.
Services such as taking the pets out
on walks, providing beds and other
amenities are provided by the hotel.
“We also provide extra services like
dog food, beds or rugs in the room.
Facilities such as pet grooming or
veterinary visits can be arranged
outside the hotel, but at extra
charge,” Harrison adds.
THAT FAMILIAR
FEELING
Vivanta by Taj’s Gurgaon and Kovalam
properties are also pet-friendly. Sumeet
Taneja, who is the General Manager,
Vivanta by Taj, Gurgaon says that the
hotel is happy to have introduced the
‘pet friendly hotel’ concept in DelhiNCR. “Gurgaon, like any cosmopolitan
city around the globe, has a huge
population of nuclear families. Pets
naturally play an integral role in their
lives. Brand ‘Vivanta’, synonymous with
cool luxury and contemporary lifestyle,
understands this. So the concept was
added to our services during the
inception,” Taneja adds.
36
Special Service
So far, he claims, the hotel has
received an overwhelming response
for this service. “We have two guests
per month who bring along their
furry friend, with cats and dogs being
the most common pets,” Taneja says.
The hotel would never think of
reversing this option because there’s
too much at stake. First of all, it has
already built its reputation as being
one of the top pet-friendly hotels in
the region. Taneja says, “Secondly, we
are a progressive global brand and
our consumer base comprises mostly
of cosmopolitan travellers who have
pets. Moreover, since we are among
the few to offer this facility, it has
created a very loyal following.”
However, there are a few downsides
and he does not shy away from
mentioning them. “Since there are
other guests in the hotel, we have to
keep in mind their preferences and
privacy too. When we have more
than two pets in the hotel, we have
to make sure their private space
isn’t invaded. We restrict the pets’
presence to select areas,” Taneja adds.
As part of the policy, the hotel
allows guests to bring up to
two pets per room with a nonredeemable fee of `3,000 per
week. The hotel also has a speciallydesigned door hanger that lets
everyone know that the pet is
in-house. It also makes available pet
cribs, toiletries like pet shampoo, vet
spray, untangle hair spray, hair brush,
Hospitality Talk
August 2015
8hotels in India
Nasir
Shaikh
pet-friendly
accessories like a leash, dog bone
in the room.
THE SOFALA, GOA
It provides fresh, unused
bedding for each pet. Pets
weighing less than 22 kg
are allowed.
VIVANTA BY TAJ, GURGAON
It accepts pets that weigh
between 3 kg to 20 kg.
Amenities provided include
food bowls, pet toys, a leash, a
bed, blankets, mats, grooming
brushes and a menu of select
branded pet foods.
EMERALD TRAIL, BHIMTAL
VIVANTA BY TAJ, KOVALAM
SUNLARGE HOMESTAY,
MYSORE
The open gardens in the
premises make it a great outing.
THE WOODS VILLA, JAIPUR
FOUR SEASONS HOTEL,
MUMBAI
It provides pets with a bowl,
a plush pillow and special pet
food. The hotel accepts pets
that weigh 15 pounds
(approximately 6.8 kg) or less
and insists that it be kept on
a leash at all times and must
not be left unattended.
OUR NATIVE VILLAGE,
HESARAGHATTA
There is ample space for pets
to run around.
EXTENDED STAYS
Even upscale extended-stay
properties such as the Lakeside
Chalet, Mumbai - Marriott Executive
Apartments (MEA) are welcoming
guests with pets. These upscale
serviced apartments are designed for
executive expats staying 30+ nights
when traveling to key international
gateway cities on a temporary
assignment or relocation.
According to Nasir Shaikh, DirectorOperations, Renaissance Mumbai
Convention Centre Hotel, as these
apartments are a ‘home away from
home’, the property is sensitive to
the needs of its guests who have
pets. MEA has been built keeping in
mind the pets. It completed
15 years in June.
“Devoted pet owners who travel
have a discerning eye when it comes
to finding the best pet-friendly hotels.
Even the expatriate corporate is a
very important target audience for
us. Some of them stay with us from
three months to even 10 years!
Hence, it is essential that we provide
the comfort of home here. Giving
them the freedom to get their pets
along is the first step that we could
take in this direction, to ensure we
give them what we promise. Here,
pets are given the same service as
any of our guests,” Shaikh says.
The team at MEA has also been
trained to be pet-friendly and
sensitive to pets. Moreover, since it
is set on 15 acres of land along the
Renaissance Mumbai Convention
Centre Hotel, it makes for a perfect
place for pets. Its open grounds are
perfect for the pets to walk around
and exercise. It is now looking at
doing pet-specific activities.
Shaikh says that nearly 10 per
cent of their guests come with
pets. “There are more pros than
cons to this policy. Being a petfriendly hotel gives Marriott
Executive Apartments a feeling of
community and home as against
a hotel. Pets are treated to the
same outstanding service. The only
negative aspect is that guests who
do not like pets can get disturbed.
However, we provide them the
alternative of moving to the
Renaissance Mumbai,” he says.
The hotel does not charge anything
extra for checking in with pets. A
refundable security deposit of
`1,000 per stay is charged.
Guests can use their
complimentary internet access to
find the nearest dog-friendly spots
and local pet stores. For guests
who want their pets to stay fit,
the hotel offers contacts for pet
walkers. It also provides support to
guests in terms of sanitation tools
and accessories like poop cleaners,
poop bags, gloves.
Pictures: Faisal H. Bhat
HOW SAFE IS
STREET FOOD
W
hile you were recovering from the
‘aftershocks’ of the Maggi incident,
there’s another shock in store –
street foods are not really as safe
as you might have thought. Starting from your
favourite gol gappas, momos, tikkis to samosas,
and the rest of the mouth-watering delights – all
contain high levels of coliform bacteria (derived
from water contaminated with faecal matter), as
per a recent study conducted by the Institute of
Hotel Management, Catering and Nutrition, Pusa,
New Delhi. The study reveals that while the normal
Most Probable Number (MPN) of coliform bacteria
should be 50 or less as per theCentral Pollution
Control Board, it was found to be over 2,400 in
the samples of street food tested. This has set off
the alarm bells. The authorities have initiated steps
to penalise all offending street food vendors. But
there is also a need to look at the dynamics of the
contamination process, which has been examined
in this article. The major factors that lead to street
food contamination are briefly highlighted below.
PROXIMITY OF FOOD
OD VENDING
STALLS TO OPEN DRAINS
The location of the food vending
ding stalls near
open drains is an important factor in the
contamination process. The food
ood vendors prefer
to locate their stalls at inconspicuous
picuous places where
the police fail to notice them.. These are often near
open drains or nallahs, sometimes
times even near
garbage dumps.
FAILURE TO COMPLY
LY
WITH FSSAI
REGULATIONS
Street food vendors are
regarded as food business
operators (FBOs) as per thee
Food Safety and Standards Act, 2006 (FSS Act). This
implies that all street food vendors need to register
under the FSS Act, 2006 in order to operate
their businesses legally. Under the law, those food
businesses having an annual turnover below Rs 12
lakh need to be registered, while those having a
turnover of more than Rs 12 lakh need a licence.
However, all these food establishments, which do
brisk business year round, and many of them often
earn as high as Rs 10,000 per day, flout the law.
Flouting the law naturally means that standards in
food safety and food hygiene are not maintained,
leading to contamination. The street food vendors
are required to follow the guidelines defined
under Schedule 4 (Part – I) of FSS (Licensing &
Registration of Food Businesses) Regulations, 2011.
LACK OF KNOWLEDGE ABOUT
FOOD HYGIENE
These street vendors do not have the slightest
knowledge about food hygiene. All their cooking
is done in the open, at the roadside, where dust,
pollutants, flies can contaminate
co
the food. Storing unsold food
unrefrigerated appears to be the
norm and reheating
at unspecified
rehe
temperatures before
serving
b
again the next day
d indicates their
lack of knowledge
knowled of basic food
microbiology. Importantly,
these
Im
FBOs should
shoul have some basic
concept
conce of microbes
Unhygienic places,
lack of clean water are
some factors leading
to contamination in
the delights people
love to savour in the
streets.
and how they can contaminate food and thereby
cause disease. Importantly, the FSSAI has fixed
maximal limits for various types of microbes that can
contaminate meat (including cooked meat) used in
preparing street food such as non-veg rolls, non-veg
momos (Table 1).
MAXIMUM LIMITS OF MICROBES
IN COOKED MEAT PRODUCTS
Parameter/Microbe
Maximum limit (cfu)
Total plate count
104/g
Yeast and mold count
100/g
E. coli
100/g
Staphylococcus aureus
(Coagulase +)
100/g
Salmonella spp.
Absent/25g
Listeria monocytogenes
Absent/25g
Clostridium perfringes
100/g
Campylobacter spp.
Absent/g
THE WAY FORWARD
Many of the problems and complications that
have been discussed above, largely stem from the
ignorance or lack of education about food hygiene
on the part of the food vendors. Therefore, there
is greater need for imparting training to these
street vendors about basic food hygiene and food
handling practices, as well as basic sanitation.
Dr. Saurabh Arora has been heading the testing laboratory and research
business at Arbro and Auriga for almost 10 years. Recently, he established
Food Safety Helpline (www.foodsafetyhelpline.com), a one stop solution
for the people in the food industry to stay up-to-date, understand and
implement the requirements of the Food Safety and Standards Act and the
Food Safety and Standards Authority of India (FSSAI).
38
Beyond Metros
ROAD
seldom TAKEN
THE
Tier-II and tier-III cities are getting noticed on the global hospitality map. While the metros will
always drive a larger chunk of travellers, small cities today are being blessed with branded hotels,
triggering tourism in these unexplored areas. Hospitality Talk got in touch with spokespersons
from select hotels to get an insight about the growth of these unchartered territories.
HT Bureau
HOW WELL ARE
TIER-II AND TIER-III
CITIES DOING
The urban markets are nearing a
saturation point since they have been
explored to the hilt. It is high time
for hospitality chains to explore the
hidden opportunities in tier-II and
tier-III cities. Like every other business
sector, hospitality has moved beyond
the metros to target key small cities.
Vikram Singh, General Manager,
The Fern Residency, Amritsar says,
“There are a lot of opportunities in
India’s next destination cities. Factors
that are triggering growth of the
hospitality industry in these cities
are rise of the middle class with
secured income base, proximity to
educational, health and shopping
centres and a rise in the number
of domestic travellers – both for
business and leisure. Overall, we
have witnessed good occupancies
across most of our hotels in tier-II
and tier-III cities.”
The opportunity lies in domestic
tourism, which is growing yearon-year. Rubal Chaudhry, General
Manager, JW Marriott Chandigarh
says, “As tier-I cities in India become
expensive for hotel development,
with a longer gestation period,
hoteliers have started exploring the
burgeoning tier-II and tier-III cities.”
With infrastructural development
and easy availability of land, tier-
Hospitality Talk
August 2015
II and tier-III cities have gradually
become a preferred location for the
business community, even the startups. Chandan Chaudhary, General
Manager, Royal Orchid Central,
Shivamogga says, “These cities are
witnessing a substantial growth,
which provides an opportunity for
the hospitality industry to explore
these new markets. We started our
operation at Shivamogga in 2011 and
the journey has been good, since the
city has also grown with time. The
accommodation business here, which
earlier was dominated by lodges
and homestays, has now seen many
Aditya Shamsher Malla
General Manager
Hoteliers hold a
unanimous opinion
that the next boom
is coming from tier-II
and tier-III cities
brands are assessing the feasibility of
setting up hotels in smaller towns,
which will help them expand their
footprint and earn better revenues.
Branded hotels are moving away
from the crowded and competitive
tier-I markets, expecting better
occupancies in smaller towns, as
often they are the only star hotels
in those cities.”
decent small hotels, giving travellers
multiple options.”
Rishi Puri, Vice President, Operations,
Lords Hotels & Resorts opines,
“Branded hotels are tapping tier-II
and tier-III cities, which are buzzing
with business and are attracting a
large number of corporate travellers.
Sensing this mood, several hotel
As tier-I cities in India become
expensive for hotel development,
with a gestation period of about
15 to 20 years, hoteliers unanimously
believe that the next boom will
be coming from the tier-II and
tier-III cities.
Hotels in these locations show a high
growth in F&B revenue through social
dinners, outings and functions. Hotels
in most of the secondary markets
40
Beyond Metros
have F&B as a major contributor to the
total revenue and to succeed in these
markets, hotels should have a sufficient
banquet space and good restaurants. MICE
is yet another important segment seen
growing in these cities.
traveller segment is encouraging major
chains to look at smaller cities, not only
as source markets, but also as investment
destinations. Relatively cheap land and
lower operating costs help better the
returns. The upscale segment is particularly
the right model for these cities as new
and informed domestic travellers look for
a brand and international travellers look
for the assurance.”
The Government’s policy of taking
growth to the grass-root level and with
‘Make in India’ prompting investors to
look for manufacturing centres in hither
to undiscovered cities with a good pool
of skilled manpower has further helped
in creating a steeper growth map for
businesses, including hotels in tier-II and
tier-III cities.
Rishi Puri,Vice President
Operations, Lords Hotels & Resorts
According to Aditya Shamsher Malla,
General Manager at Four Points by
Sheraton Vishakhapatnam, tier-II and
tier-III cities have sparked a new interest
in developers and operators. He says,
“The surge in supply and a consequent
reduction in profit margins in larger or
gateway cities has caused a re-thinking
of investments. The lucrative domestic
for its scenic beauty during monsoons.
We have seen that occupancy goes up
between July to September by about 25
per cent and the ARR sees a positive
growth of about 15 per cent. For the
rest of the year, we maintain occupancy
of about 50 rooms a day with ARR
around `3,000.”
“In our Surat property, we have ARR of
`3,200 and occupancy of about 65-70 per
cent,” validates Puri.
“The city is averaging a 60-65 per cent
occupancy year-to-date and we are in line
with the market. The average rates in Vizag
are under stress due to slower growth in
the corporate and MICE segments there,
which will change soon,” says Malla.
ARR AND OCCUPANCY
According to Singh, the ARRs have been
healthy in secondary markets and have
come out to be upwards of `3,000.
According to Rubal, “The average
occupancy rate is around 69 per cent
to 70 per cent at the hotel with an ARR
that varies between `7,750 to `9,500.”
Chaudhary says, “The hotel comes
under Malnad region, Karnataka, known
Growth in tier-I and
tier-II cities is aided
by an increase in
disposable income
42
Beyond Metros
REASONS FOR
EVOLUTION
There are a number of co-existing factors
that make these cities an attractive
investment destination. The growth in tier-II
and tier-III cities is aided by an increase
in disposable income, which has created
immense opportunities for companies
looking for new markets to grow in.
Singh says, “Only metro cities used to
display robust growth, but in the last three
to four years, one has witnessed significant
growth in tier-II and tier-III cities as well.
This is partly because of better air and
rail connectivity and due to an increase in
domestic leisure and business travel.”
Rubal says, “The companies being drawn to
these cities are enticed by the availability
Hospitality Talk
August 2015
of talent pool at a lower cost, reasonable
real estate prices and a conducive business
environment, created by the State
Governments. Another important factor is
better connectivity to key cities and metros.”
According to Chaudhary, these cities have
seen a rapid growth in infrastructure,
thereby forcing business houses to look
towards tier-II and tier-III cities. Besides,
there is a saturation in the metro cities
as most of the well-known brands have
their presence there, leading to cut throat
competition. There is also an issue of land
availability and high operational costs. On
the other hand, the smaller cities have
ample availability of land at reasonable
prices, no traffic congestion, sufficient water
and electricity, all essential to set up a new
business. These factors are working in
Rubal Chaudhry, General Manager
JW Marriott Chandigarh
favour of smaller cities where an improved
connectivity ensures that these places are
well connected with major cities.”
Beyond Metros
AVERAGE OCCUPANCY AND AVERAGE ROOM RATE: 30 CITIES IN INDIA
OCCUPANCY
AVERAGE ROOM RATE (`)
City
2009/10
2010/11
2011/12 2012/13 2013/14
2009/10
2010/11
2011/12
2012/13
2013/14
All India
Agra
Ahmedabad
Aurangabad
Bengaluru
Bhopal
Chandigarh
Chennai
Coimbatore
Delhi-NCR*
Goa
Hyderabad
Indore
Jaipur
Jodhpur
Kochi
Kolkata
Lucknow
Mount Abu
Mumbai
Mussoorie
Mysore
Nagpur
Pune
Raipur
Shimla
Thiruvananthapuram
Udaipur
Vadodara
Visakhapatnam
Gurgaon**
59.9%
57.0%
65.7%
57.9%
52.6%
66.1%
69.1%
65.6%
75.5%
64.6%
63.1%
58.8%
65.2%
57.7%
43.2%
64.4%
64.5%
58.7%
67.5%
67.2%
45.9%
67.7%
61.5%
53.2%
39.0%
48.0%
53.3%
47.0%
65.6%
62.1%
62.1%
63.2%
67.6%
59.5%
53.8%
ID
70.4%
64.8%
72.8%
59.0%
64.4%
53.3%
65.4%
64.0%
49.2%
74.2%
65.4%
59.8%
63.0%
69.0%
52.5%
71.4%
76.6%
53.3%
ID
42.7%
61.8%
55.2%
77.8%
76.3%
60.9%
68.3%
65.1%
ID
58.7%
78.0%
ID
69.1%
66.5%
61.4%
69.5%
55.4%
57.9%
59.4%
48.8%
81.1%
67.1%
63.3%
ID
73.5%
39.4%
62.4%
ID
53.2%
ID
47.8%
60.9%
52.1%
71.7%
ID
65.5%
4,149
2,482
3,367
2,850
6,766
3,110
4,780
4,083
3,236
6,985
4,757
5,137
1,814
4,059
4,552
2,806
4,880
5,109
2,159
5,833
6,078
2,637
3,132
3,921
1,521
1,790
1,422
3,543
4,360
2,809
4,578
3,968
3,234
2,612
5,838
ID
4,544
5,508
3,989
6,763
7,807
4,152
1,869
3,071
5,519
1,528
4,788
2,393
2,821
5,087
5,817
4,634
2,314
3,140
ID
2,267
1,380
7,406
3,703
5,431
4,677
3,974
3,650
ID
6,849
3,827
ID
4,365
4,100
7,319
5,856
4,020
2,590
3,447
7,005
1,536
5,302
2,966
ID
6,063
4,807
1,973
ID
3,293
ID
1,904
2,330
2,081
3,901
ID
8,122
4,507
4,381
3,902
3,203
5,533
4,300
3,639
4,345
3,655
7,455
5,749
3,856
2,631
3,490
8,431
2,882
5,461
3,047
ID
5,971
ID
3,738
3,018
2,724
ID
2,636
1,474
4,449
3,698
3,367
7,776
4,729
3,988
3,106
ID
6,300
3,366
4,396
4,043
2,987
8,282
5,643
3,367
2,032
3,878
11,350
2,186
5,230
3,426
ID
5,397
ID
ID
1,654
2,963
ID
2,139
2,590
9,698
3,454
4,371
7,691
60.4%
60.3%
63.0%
49.0%
56.6%
72.4%
65.4%
69.8%
61.3%
57.1%
67.7%
55.7%
61.4%
58.6%
46.3%
71.5%
67.1%
65.0%
ID
71.5%
ID
65.7%
54.1%
57.8%
ID
56.5%
57.1%
59.5%
68.0%
63.3%
61.0%
60.4%
57.7%
60.4%
ID
59.7%
67.7%
54.9%
68.2%
59.3%
57.7%
69.9%
56.9%
55.8%
57.3%
45.0%
68.4%
70.1%
68.8%
ID
72.9%
ID
ID
60.9%
58.3%
ID
53.1%
53.6%
50.9%
60.6%
59.0%
58.2%
ID: Insufficient Data
* Delhi - NCR data including Faridabad, Ghaziabad, Gurgaon and NOIDA (Shaded Portion), rest excluding Gurgaon data
** Gurgaon - included with Delhi - NCR for 2009/10 and 2010/11
Today, secondary markets have become
as important as the primary ones, with
major international chains and homegrown hotel companies expanding
their presence in tier-II and tier-III
locations across the country – from
state capitals, industrial hubs to
pilgrimage centres and tertiary
townships. Puri says, “The operational
cost of tier-I cities have made it
problematic for firms to maintain
their running cost, which is the most
compelling factor for looking at alternate
solutions. Typically, tier-III cities currently
provide definite cost advantages of 1530 per cent over tier-I and tier-II cities,
through lower labour and real estate
costs and reduced staff attrition rates.
This gap is expected to widen further
over the next few years.”
FHRAI Survey
International chains
and home-grown
hotel companies
are expanding their
presence in tier-II
and tier-III cities
Vikram Singh, General Manager
The Fern Residency, Amritsar
THE CLIENTELE
The Fern Residency, Amritsar serves business
travellers to domestic leisure travellers.
August 2015
Hospitality Talk
43
44
Beyond Metros
Rubal says, “As a brand that signifies
approachable luxury, JW Marriott
Chandigarh boasts of a unique
mix of business and leisure guests as
its clientele.”
Tax rates should
be lowered to
promote tourism.
Support from local
municipal authorities
is also needed
administration and finance firms and
educational institutions are among
our clients.”
Chandan Chaudhary, General Manager
Royal Orchid Central, Shivamogga
Puri says, “Diamond firms, oil companies,
textile, small and big auto companies,
pharmaceutical, banking and insurance,
power and engineering companies,
Hospitality Talk
August 2015
Malla says, “Vizag, as a city, is largely
a corporate and long stay market.
Social and MICE are close behind in
their contribution. At Four Points by
Sheraton Vishakhapatnam, our clientele
demonstrates a strong loyalty to SPG
and comprises business, leisure and
MICE guests. Our guests have the
Beyond Metros
advantage of being in the heart of
the city, with large rooms offering a
panoramic view of the sea and an
access to facilities like our signature
Four Comfort Bed, The Eatery – our
all-day dining multi-cuisine venue and
the Best Brews Bar.”
MESSAGE TO THE
GOVERNMENT
Rubal says, “Though, tier-II and tier-III
cities face many growth constraints,
this can be made easier by the
Government through conducive
policies, tax initiatives and benefits
that would entice people to stay
back. As for Chandigarh, the liberal
and proactive government policies,
economic reforms and the interest
from the IT sector have largely been
responsible for its economic growth.
With an international airport on the
cards, the city is set to consolidate its
position as the ‘Gateway to Punjab’.”
According to Chaudhary,
“Government has taken many steps
to improve the business environment,
but there is still scope for betterment
in terms of permissions, clearances
and licenses. We also expect tax
rebate for hotels running in tier-II and
tier-III cities as spending capacity of
local customers are not as high as
that in metro cities.
Even the corporate travellers have
lesser inclination for these cities,
which makes the situation all the
more difficult.”
Puri says, “Licensing and renewal
procedure should be eased.
Further, we require support
from the local municipal authorities,
in terms of waste management
and power supply. Tax rates
should be lowered to
promote tourism.”
45
46
Supplier Talk
SAFE UNDER
VIGILANCE
Yogesh Dutta, COO, CP PLUS India talks about how surveillance has come to be an important aspect of the
hospitality industry in India, along with giving a brief about his company’s portfolio and product offerings.
HT Bureau
Yogesh Dutta
Hospitality Talk
August 2015
Please explain your brand’s
portfolio.
also provide attendance solutions, home automation,
accessories, customised enterprise level security, home
and enterprise solutions.
Incepted in Germany in 2007, CP PLUS GmbH & Co.
KG is an advanced security and surveillance solutions
company working with the commitment to make
surveillance security simple and affordable.
How are your products relevant for
the hospitality industry?
CP PLUS offers an extensive portfolio of the finest
end-to-end imaging, intelligent analog, HDCVI, hybrid
and IP video surveillance equipment, ranging from
CCTV cameras, high definition IP video surveillance
cameras and speed domes to DVRs, NVRs, Mobile
DVRs, NAS, encoders and video door phones. We
Since, hospitality is focused on customer satisfaction,
it is important for guests and staff members to be
secure and safe at a particular venue. Surveillance
is a major part of hospitality security and as such,
businesses in this industry must have genuine security
cameras, CCTV systems, burglar alarm systems and
access control.
47
by keeping the hotel surveillance cameras in publicc
places like lobbies, restaurants, pool and spa areas
and meeting areas and out of guest rooms and
break rooms.
Can you name some hotel chains
where you supply your products??
Hotels secured by CP PLUS are:
Alcor – Spa, AKM Resorts, Country Inn, Hotel Ashoka
hoka
International, Hotel Mars, Hotel Meedo, Hotel Royal
yal
Park, Hotel Swathi Group, ibis Hotel, Lemon Tree
Hotel, The Gateway Hotel(Taj Group), Udaivilas,
Oberoi Group,Vijay Villa and Vivanta By Taj.
What is the USP
of your brand or
products?
CP PLUS has a wide range of
CCTV cameras ranging from
affordable equipment to high-end
cameras. Also, we have affordable
cameras, specially designed for
home security and surveillance.
CP PLUS uses high resolution
cameras for better resolution
and colour.
The equipments have smart triple
streams supported and better
frame rates with WDR technology,
which can work in different
environment. The cameras have
smart IR, which can capture
image in pitch dark condition. The
cameras have analytics like face
detection or trip wire detection.
As far as security is
concerned, do you
think hoteliers are
now more vigilant
than ever and ready
to spend more on
security? What
according to you has
brought this change?
One of the few benefits of
installing a CCTV is monitoring
activities of workers and staff
within the hotel premises and
identifying the mischief creator.
The hotel video surveillance can
help keep guests safe from theft
and other criminals by tracking
visitors and preventing break-ins
in a property.
Security equipment protects the
privacy of guests and employees
48
Chef Talk
EXPERIMENTING
WITH FOOD
Executive Chef Avinash Handoo, Radisson Blu Hotel Greater Noida is of the opinion that menus should
be consistently innovated and must accommodate guest preferences. Excerpts:
HT Bureau
How would you describe your style
of cooking?
My style of cooking mostly relates to the word
‘creativity’, so crucial in this line of work. The chef
must know the tradition and history of the food he
works on, as well as the numerous ways to combine
different ingredients. Chefs think and experiment with
combinations. They can combine the traditional
with the modern, general taste with a touch of
personal and create new flavours by trying new
ingredient combinations.
Please comment on the evolving
palate of the Indian customers.
Chef Avinash Handoo
Hospitality Talk
August 2015
Many Indian cuisines will become available across
India - food courts and speciality restaurants have
initiated this phenomenon and it is bound to
accelerate. When Indian families eat out, whether
casually or formally, they are at their experimental best.
Indian consumers are also experimenting a lot with
international cuisines and yet, no international food,
other than Chinese has become a mass consumption
meal so far. Other international cuisines - Italian, Thai
and Mexican - have lost out due to non-availability
outside expensive restaurants.
Is cooking in a hotel kitchen
different from cooking in a standalone restaurant? If yes, what is the
difference?
There are differences. Inside the hotel kitchen, you
must find a big space to accommodate different
Chef Talk
kitchen equipments. Nowadays, the current market
trend calls for variety and creative dishes. New and
modern equipments play a vital role in cooking.
Another important thing about the hotel kitchen
is that there are more chefs under one roof to
implement ideas and new dishes.
Stand-alone restaurants have a problem with space,
because if they go for a big spacious kitchen, their
dining area will become smaller.
How different is the menu at
Radisson Blu Greater Noida from
the other properties in Delhi-NCR?
In Delhi-NCR, we have a number of hotels with
different brands, but I believe only in quality and
authenticity of food. My strategy is to provide
authentic food to our guests. Today, guests know
about food and taste - whether it is Indian,
European, Asian or middle eastern food.
I will be bringing in changes in the menu with
speciality foods from different regions. Hopefully,
this will be launched very soon. Our hotel is
situated in prime location of a nearby business
centre, so the plan to is provide relaxation and
peace in the evening by offering them a variety of
tea or coffee, with fresh pastry and cookies at our
MINT Lounge.
Which are the new dishes in
the menu?
In our coffee shop, we will be launching a new menu
with speciality of dishes from around the world. Some
of these specialities are Rajwada Raj Gosht,
Zafran-e-Murg and more.
Do you also customise dishes for
the guests?
Customisation based on customer preferences is one
way to build trust and loyalty. In this scenario, we have
to do customisation and try to fulfil the requirements
of customers. Once your customer is happy with your
service, you can easily build trust and loyalty.
Customisation
makes guests
happy and helps
build customer
loyalty and trust
Which is the favourite dish?
Matka Gosht , Gosht Nihari , Malvani Prawn and Murg
Tabasum Tikka are mainly favoured.
What, according to you, are the
qualities that a chef working with a
brand should have?
Any hotel business depends on the guests’
satisfaction. A guest will demand only the best quality
and value for money. An experienced chef always
remembers these things while working and always
keeps changing the menu by creating new dishes
and food promotions Still, for a chef working with
a brand, some must have some qualities are
creativity, passion, business sense, practice,
ability to multitask, commitment to quality,
should be able to make quick decisions
and handle criticism.
August 2015
Hospitality Talk
49
50
Pastry Chef
The Sinful
SWEETS
Ashutosh Gairola, Pastry Sous Chef, Confeitaria, Grand Hyatt Goa, talks about
creating a WOW experience and evolving pastry trends
HT Bureau
Hospitality Talk
August 2015
51
Ashutosh Gairola
How do you describe the
perfect pastry experience?
An experience can last a minute or a
lifetime. We like to WOW our guest in
every way by creating new and exciting
desserts that bring a smile on their face.
This is one of the best responses we can
see to know that the guest has enjoyed
our wicked sweets.
What do you do to
understand and anticipate
consumer demands?
We need to be constantly proactive in
understanding the local and international
trends, recognise our guests’ needs,
research the market mix and truly
understand requirements and expectations
by pushing the boundaries of our
desserts to a new high.
How do you think pastry
trends have evolved in India?
As more Indians are travelling, pastry trends
are also evolving as the consumer is
now more demanding. A trend
that we have seen growing is
the ‘fresh from the farm to
the table’, which is fast
catching on. Over the last
few years, I have noticed
that diners have become
quite health conscious
and demand desserts
that are made with fresh
organic ingredients and
are sugar free.
Diners have become
quite health conscious
and demand desserts
that are made with fresh
organic ingredients
and are sugar free
What should be kept in
mind while developing a
pastry menu?
Tell us about a pastry
experience that you found
unique or surprising.
The pastry menu at Grand Hyatt Goa has
five key elements to enhance the dining
experience—Taste, Authentic, Seasonal,
Presentation and Well Balanced menu.
Fusion is a new surprise to many Indian
chefs and guests. In a modern kitchen,
we are putting our creativity to test,
experimenting with ingredients, marrying
flavours and presenting desserts like never
before. Molecular desserts are simply
WOW! I always ask myself, ‘what is next?’
What is the signature
way at Hyatt to prepare
a pastry?
Being creative and adapting to
different cultures and ensuring
our guests have a wonderful
experience by sourcing the
finest product available in
the market whilst incorporating
seasonal flavours and keeping
it authentic.
August 2015
Hospitality Talk
52
Trends
CONVENTION CENTRES OF DELHI/NCR HOTELS
KEMPINSKI
New Delhi
zTheatre- 3,600
zSit-Down- 1,800
THE OBEROI
Gurgaon
zTheatre-
550
zSit-Down- 260
RADISSON BLU HOTEL
Greater Noida
zTheatre-
350
zSit-Down- 125
JW MARRIOTT AEROCITY
New Delhi
zTheatre- 1,340
zSit-Down-
Hospitality Talk
630
August 2015
Trends
Hospitality Talk creates a collage of convention centres in Delhi/NCR Hotels
THE WESTIN
Gurgaon
zTheatre-
600
zClassroom- 220
CROWNE PLAZA
Greater Noida
zTheatre-
400
zSit-Down- 200
SHANGRI-LA
New Delhi
zTheatre-
440
zSit-Down- 225
HYATT REGENCY
Gurgaon
zTheatre-
1,100
zClassroom- 576
August 2015
Hospitality Talk
53
54
Products
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USHA International launches
es an innovative,
easy to handle and portable option for
pampering your clothes- thee Techne
mer. It offers
Direct 1000 Garment Steamer.
rinkles from suits,
convenience of removing wrinkles
rics without
saris, curtains and other fabrics
rs. Best suited to
removing them from hangers.
rs, the lightweight
domestic users and travellers,
cal steam facility
garment steamer with vertical
risp look to
is ideal for quick fresh and crisp
your favorite dress.
Elanpro has come out with unique and innovative beer
dispensers. Elanpro Draught Beer Dispenser, also called Botte,
is engineered with the brand’s “dynamic cooling technology”
for temperature
stability and rapid
cool down. The
equipment cools
with the help of
an aluminum cold
plate, which is
designed to work
without a water
cooling system.
The dispenser
designed in the
shape of a keg
enables beer lovers
to conveniently
store and serve
a wide variety of
chilled beer, right
from the brewery,
fresh on tap.
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+RNLQHWLFVKRZHUKHDGV
Delta Faucet Company, an American faucet innovation leader,
continues to expand its bath offerings in India with the introduction
of larger H2Okinetic showerheads, which saves water without
compromising on shower experience. The new showerheads address
the growing global trend of designing an immersive, spa-like showering
experience at home, while at the same time saving up to 30% of water
compared to standard showerheads of similar size.
.LQJ0HWDO:RUNVODXQFKHV+\JHQLF
7RRWKSLFN'LVSHQVHU
King Metal Works has recently launched Hygienic Toothpick
Dispenser. Traditionally, toothpicks are stored in a small
cylinder shape pot and whenever a user wants to pick one up, by
default his or her fingers touch the adjoining toothpicks. This
newly developed dispenser lets you pick a toothpick without any
finger contact. Since it dispenses one toothpick at a time, it is
economical to use and the toothpicks last longer.
Hospitality Talk
August 2015
Classified
55
Movements
MOVEMENTS
O
S
56
NITIN GOSAIN
Director – Sales
Courtyard by Marriott Pune Chakan
Nitin Gosain has recently joined
Courtyard by Marriott Pune Chakan
as the Director of Sales. With a rich
experience of 11 years under his belt, he
will prove to be an invaluable asset to
the property. Prior to joining Courtyard
by Marriott Pune Chakan, he was a
key member of The Leela Global Team.
Nitin is a hotel management graduate
from Welcomgroup Graduate School of
Hotel Administration, Manipal Karnataka.
He has had successful innings with
many hotels such as The Leela Palace,
Bangalore, Hyatt Services India Private
Limited and Radisson, New Delhi.
Persuasive skills and innovative thinking
have been the pillars of his illustrious
sales career.
ANUJ BIDANI
DEEPAK BEHL
Director – Sales and Marketing
Director Human Resources
The Claridges Hotels & Resorts
The Grand New Delhi
The Claridges Hotels & Resorts
announced the appointment
of Anuj Bidani as the Director
of Sales and Marketing for The
Claridges, New Delhi and The
Nabha Residence, Mussoorie. With
13 years of experience Anuj has a
passion for excellence and talent
for developing high-performing
teams. Bidani will be responsible
for leading and further improving
all aspects of the sales, formulation
of strategies, analysing sales
performance and leading the sales
team. Prior to joining The Claridges,
New Delhi, Anuj was responsible
for creating new markets for
premier 5-star properties.
Deepak Behl has been appointed as
the Director Human Resources at
The Grand New Delhi. In his new
role, he will be responsible for talent
management, leadership development,
employee reward strategy and
implementation, organisational capability
and operations support. He will help
the hotel realign world-class guest
service standards with best practices for
employee growth and development in
the hospitality sector. Behl, an alumnus
of IIM - Lucknow, started his career
as Deputy Superintendent of Police,
then shifted to corporate world. He
has over 20 years of experience with
companies like BPL, The Oberoi Group
of Hotels, Gap Inc. (American MNC),
InterContinental and Hilton Hotels.
RAMASAMY NATARAJAN
Director – Sales
Shangri-La Hotel, Bengaluru
Shangri-La Hotel, Bengaluru announced
the appointment of Ramasamy
Natarajan as Director of Sales. In his
new role, Ram will head the Sales
Department encompassing corporate
sales, MICE and travel trade business.
With more than 11 years of experience
in the hospitality industry, Ram possesses
great leadership skills, a passion for
excellence and a talent for developing
high-performing teams that drive
excellent measurable business results.
He has worked with various five-star
hotels. In his last assignment, he was part
of the pre-opening team and led the
sales team at Fairmont Jaipur.
Hospitality Talk
August 2015
57
ADITYA SHAMSHER
MALLA
General Manager
Four Points by Sheraton
Vishakhapatnam
Four Points by Sheraton Vishakhapatnam
has recently appointed Aditya Shamsher
Malla as General Manager. Shamsher
brings with him over 21 years of
experience in luxury and mid-scale
hospitality. He has previously held Excom
assignments with Starwood as Director
of Sales & Marketing of The Westin
Hyderabad Mindspace, as EAM – Sales
& Marketing of The Westin Mumbai
Garden City and as General Manager of
Four Points by Sheraton Jaipur.
OM PRAKASH
KARAN RAHAN
Director – Engineering
Market Director – Revenue
The Grand New Delhi
Kochi Marriott Hotel and
Courtyard By Marriott Kochi
Airport
Prior to this appointment, he has been
associated with Dusit Devarana, Lebua,
ITC Fortune and The Lalit. With more
than 30 years of technical experience, in
which 10 years of experience is in the
Indian navy, Prakash possesses in-depth
knowledge and solid experience in
engineering. In this role, Prakash will be
leading the Engineering Department and
contributing his innovative ideas in energy
saving and green technology, which will
further help the hotel’s environmentally
friendly programmes. Also, with his
extensive experience and leadership, he
will guide the team through a successful
refurbishment of the hotel.
Karan Rahan has been appointed as the
Market Director of Revenue of both
Kochi Marriott hotel and Courtyard By
Marriott Kochi Airport. Rahan joins with
over four years of experience in the
hotel industry. He began and continues
his career with the Marriott International.
In his last assignment he served as the
Cluster Revenue Manager for Marriott
International Bengaluru. As the Director
of Revenue, Rahan will be responsible
for directing the pricing and rate strategy
of both the Marriott hotels in Kochi.
Rahan’s was a part of four pre-opening
Marriott hotels in India in key locations.
AVINASH HANDOO
Executive Chef
Radisson Blu Hotel, Greater Noida
Chef Avinash Handoo has been
appointed as Executive Chef at Radisson
Blu Hotel Greater Noida. With over a
decade of culinary experience, Chef
Avinash Handoo has worked as an
Executive Chef In Hilton Garden Inn
Hotel for four and half years, Senior
Sous Chef at The Le Meridien, where he
played a key role in conceptualisation
of the food menu of ‘Le Belvedere’.
Chef Avinash Handoo won the third
Le Cordon Bleu-IFOWS Culinary Cup
in 2006 held at Taj Palace Hotel, New
Delhi and Bronze at Mango Culinary
Contest hosted by DTTDC. He is a
member of the Indian Federation of
Culinary Association Northern Region.
August 2015
Hospitality Talk
58
Design People
Talking
Perfect
Hemant
Tenneti
Rohit Vig
Managing Director
StayWell Hospitality
Group
I like spending my leisure
time with my daughter. I
also love travelling. I think
in my profession travel is
a mandatory aspect so
I travel as much as I can.
You get to see what the
world is upto and you get
inspirations which later
you can inculcate in your
work life. Also, whenever
I want to take a break, I
visit the hills and there is
no dearth of hill stations
in India. There is a lot of
family time too when I
am not working. I try to
keep at least one day in a
week when I don’t look at
my work or check mails. I
guess you have to figure
out how to balance out
your life.
Faiz Alam Ansari
General Manager
Aloft Bengaluru
Cessna Business Park
Free time is a luxury that
I can seldom afford. So
whatever little of it I get I
prefer spending with my
family. We love taking family
vacations but the location
mostly depends on the time
at hand. Having spent most
of my life in Singapore, I
prefer to take short vacations
in either Singapore, Malaysia
or Indonesia visiting family
and friends. We try and plan
at least one family holiday to
some European destination
every year. London has been
my favourite destination so
far. Leisure time in the city is
spent either playing golf or
going for movies.
Pulkesin Mohan
General Manager
The Gateway Resort
Damdama Lake
Gurgaon
Driving is my passion and
my love for road trips
ensures that I don’t miss an
opportunity to drive to the
hills. A weekend getaway
from Delhi is all I need to
rejuvenate. I love spending
time with my family and they
are definitely a part of my
escapades. I also like to read
and listen to music, Indian
fusion and retro pop being
my favourite genres. I am a
fan of religious philosophy
and mythological books and
you will always spot me with
one in my free time.
General Manager
Courtyard by
Marriott Pune
Chakan
I love to drive so any
destination which can
be covered by road,
irrespective of the
distance, is great for me.
My next goal is to cover
Leh by road. Usually the
work schedule is tight. But
in the monsoon, one does
feel like taking out time
for leisure owing to lovely
weather. The Western
Ghats, where my hotel
Courtyard by Marriott
Pune Chakan is situated,
have lush scenery during
the monsoon. It’s a great
time to enjoy and explore
many more activities –
one of the reasons why
our Hotel is a popular
monsoon getaway.
Talking People is our attempt to know more about our industry members beyond their workplace.
www.hospitalitytalk.in
MAYA ADORNS HOSPITALITY CROWN
The first India Hospitality Awards 2015 for South and West were held on July 21 at Crowne Plaza Kochi.
G. Kamala Vardhana Rao, Secretary Tourism, Government of Kerala was the Chief Guest.
Kanchan Nath
I
ndia is host to some of the finest hotels in the world, with major
international brands looking at a piece of the pie in the country’s ‘hospitality
growth story’. The spirit of Indian hospitality is well defined as ‘Atithi Devo
Bhava’ (guest is like God). It is this spirit that the India Hospitality Awards
2015 acknowledged and awarded. The winners were chosen after
a fair and unbiased selection process. This included an online
voting platform and jury recommendations. The jury included
industry luminaries. Judges scored, along with the votes received,
to declare the winners.
Speaking at the awards, G. Kamala Vardhana Rao, Secretary Tourism,
Government of Kerala, said, “Tourism has been recognised as one of
the 5 Ts of nation building which include: Trade, Technology, Tradition,
Training and Tourism. States, realising the importance of tourism, have
enhanced their budgets. Gujarat has gone up to `600 crore. Maharashtra
has raised its budgets to `400 crore. We have also increased our
budget to `300 crore, Telangana has increased the budget to
`300 crore. We have constituted a Tourism Promotion Investment
Board with the honorable Chief Minister of Kerala as its chairman.
We want to keep a ‘Single Window Clearence’ for giving clearances
for all projects.”
Talking about the awards, SanJeet, Mentor, India Hospitality Awards said,
“Encouraged by the enormous success of India Travel Awards, which gave
a platform to the travel fraternity to acknowledge the emerging leaders
regionally, we thought of doing the same in hospitality. An integral part
of a traveller’s experience, the Indian hospitality industry has seen
immense growth. India Hospitality Awards 2015 is a celebration of
excellence and commitment towards this industry.”
The Gallery of Legends award was given to Ashok Anantram,
Consultant, Sales and Marketing, GRT Group of Hotels & Resorts. DDP Game
Changer was Jose Dominic, MD & CEO, CGH Earth. DDP Trailblazer
was given to KG Abraham, Chairman & MD, KGA Group of companies and
The Face of the Future was given to Abhishek Verma, GM, Holiday Inn
Express Chennai.
Receiving the award, Ashok Anantaram said, “I have spent three
decades in this fantastic company called ITDC. Its work culture
encourages people to be risk takers. I guess that is why we were so much
ahead of our times in hospitality sales and marketing. Good environment
gets good people.” Jose Dominic said, “Kerala is an incredibly safe state,
though now it is a little drier than it used to be. I am really glad these awards
are being held in Kochi. Tourism in the state is doing far more than simply
catering to tourists and hotels; it is driving and creating jobs and livelihoods
in the state. One in four new jobs created comes from tourism. Over
9.8 per cent of gross value added comes from this industry, overtaking all
other activities in Kerala.”
Accepting the Trailblazer award, KG Abraham said, “It was a dream since
1985 to have my own hotel. I left Kuwait in 1976, almost 39 years ago and
came to India. I was 22 years old and had a dream of owning a successful
hotel. With God’s grace, this dream has been fulfilled. If Dubai can attract half a
billion people as tourists, I’m sure we can as well. India has a rich history, lots of
greenery and geographical diversity; we must all work as a group to augment
tourism in the country.” Recognised as the Face of the Future, Abhishek
Verma said, “I would want to thank IHG for giving me this opportunity and
India Hospitality Awards for the recognition. The award motivates me to
do better in future.”
Celebrating
The Goddess of the Hospi
Hospitality Talk
August 2015
MAYA
tality Industry
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ospitality Talk
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THE
WINNERS
Hospitality Talk
GALLERY OF LEGENDS
GAL
DDP GAME CHANGER
Ashok A
Anantram, Consultant, Sales & Marketing, GRT Group
of Hote
Hotels and Resorts joins the ‘Gallery of Legends’. He is
felicitated by G. Kamala Vardhana Rao, Secretary Tourism
felicitat
to Gove
Government of Kerala, Tanushree Pandey Padgaonkar,
Gladrags Mrs. India 2015 and SanJeet, Director, DDP Group
Gladrag
Jose Dominic, MD& CEO of CGH Earth recieves the DDP
Game Changer Award from G. Kamala Vardhana Rao,
Secretary Tourism to Government of Kerala, Tanushree Pandey
Padgaonkar, Gladrags Mrs. India 2015 and SanJeet, Director,
DDP Group
DDP
DD
P TRAILBLAZER
FACE OF THE FUTURE
K G Ab
Abraham, Chairman & Managing Director, KGA Group
of Comp
Companies recieves the DDP Trailblazer Award from
G. Kam
Kamala Vardhana Rao, Secretary Tourism to Government
Kerala, Tanushree Pandey Padgaonkar, Gladrags Mrs. India
of Keral
and SanJeet, Director, DDP Group
2015 an
Abhishek Verma, General Manager, Holiday Inn Express
Chennai Mahindra World City recieves the Face of the Future
Award from G. Kamala Vardhana Rao, Secretary Tourism
to Government of Kerala, Tanushree Pandey Padgaonkar,
Gladrags Mrs. India 2015 and SanJeet, Director, DDP Group
August 2015
5
BEST MICE DESTINATION
BEST BUDGET HOTEL
The award was given to Lavasa Tourism and received by its
Asst Vice President Tourism, Bhupesh Kumar
The award was given to Nandhana Hotels and received by its
Chairman & Managing Director, R Ravichandar
BEST RESTAURANT AND BAR
EXCELLENCE IN CUSTOMER SERVICE
The award was given to Mediterra, Sayaji Indore and received by its
General Manager, S.A. Samee
The award was given to Golden Tulip Grand View Resort, Goa and
received by its General Manager, Pankaj Dubey
ENTERPRISING GENERAL MANAGER
OF THE YEAR
BEST LUXURY WEDDING
AND MICE HOTEL
The award was given to Kunal Shanker, General Manager,
Holiday Inn Cochin
The award was given to Crowne Plaza Kochi and received by its
General Manager, Sanjay Kaushik
August 2015
Hospitality Talk
6
Hospitality Talk
BEST HOTEL CHAIN
BEST DEBUT HOTEL
The award was given to Choice Hotels India and received by its
Vice President Sales & Marketing Shivali V. Sharma
The award was given to Holiday Inn Express & Suites
Hyderabad Gachibowli and received by its General Manager
Ranganath Budumooru
BEST MID-MARKET HOTEL
BEST DEBUT BUSINESS HOTEL
The award was given to Mercure Lavasa Hotel and received by its
Area General Manager Accor Hotels, Manish Dayya and
Hotel Manager Sachin Malhotra
The award was given to Sayaji Kolhapur and received by its
General Manager Abhijit Rege and Corporate Head Sales &
Marketing, Sayaji Hotels, Vishal Kumar
BEST CITY HOTEL
BEST BUSINESS HOTEL
The award was given to The Capital - Trivandrum, and received by
its General Manager - Hospitality S. Hari Hara Sudhan
The award was given to Radisson Blu Hotel Indore and received by
its General Manager, Vishal Jamuar
August 2015
7
BEST SERVICED RESIDENCE
The award was given to Somerset Greenways Chennai and received
by its General Manager Supriya Malhotra
BEST LUXURY DESTINATION
>,++05.°9,:69;
The award was given to Radisson Blu Resort & Spa, Alibaug and
received by its General Manager Santanu Guha Roy
BEST CORPORATE HOTEL
BEST DESIGNED HOTEL
The award was given to Holiday Inn Cochin and received by its
General Manager Kunal Shanker and Director Finance,
Sathees Chandra Babu
The award was given to Aloft Bengaluru Cessna Business Park and
received on their behalf by Saba Shivashanmugam HR Director,
Le Meridien Kochi
SPIRIT OF HOSPITALITY
BEST HOLIDAY ACCOMMODATION
The award was given to Grand Hyatt Goa
The award was given to Poetree Sarovar Portico Thekkady and
received by its General Manager Ajit Jose and R Reghunath
Chairman and Managing Director Travelscapes Hotels
August 2015
Hospitality Talk
8
Hospitality Talk
BEST EMERGING HOTEL
BEST ALL DAY DINING RESTAURANT
The award was given to ibis Bengaluru City Centre and
recieved by Manish Dayya, Area General Manager,
Accor Hotels, Lavasa on their behalf
The award was given to Festa - Grand Mercure Goa Shrem Resort
and received by its General Manager Rohan Sable
BEST F&B MANAGER OF THE YEAR
BEST LUXURY HOTEL
The award was given to Ganesh Chalangodan F&B Manager
Holiday Inn Cochin
The award was given to Le Meridien Kochi and received by its
Acting General Manager Monica Suri
BEST TECHNOLOGY PROVIDER
BEST LUXURY RESORT
The award was given to InterGlobe Technology Quotient for
Rooms and More and received by its Business Manager Cochin
Pradeep Prabhakaran
The award was given to Leela Raviz Kovalam and received by its
Vice President Asish S. Nair and General Manager N.C. Somaiah
August 2015
9
BEST
B
EST G
GENERAL
ENERAL M
MANAGER
ANAGER
MID MARKET
BEST
B
EST L
LEISURE
EISURE R
RESORT
ESORT
The award was given to Ranganath Budumooru, General Manager
Holiday Inn Express & Suites Hyderabad Gachibowli
The award was given to Vasundhara Sarovar Premiere
and received by its Director Prashanth Vasudevan and
General Manager Anand Nair
BEST
B
EST D
DAY
AY S
SPA
PA
BEST
BE
EST D
DEBUT
EBUT H
HERITAGE
ERITAGE H
HOTEL
OTEL
The award was given to Ora Regenesis Spa and received by its
Managing Director, Kapil Jaiswal
The award was given to The Poovath Heritage and received by
its Director Ruchi Uberai
BEST ANCILLARY SERVICES
BEST
BE
EST H
HERITAGE
ERITAGE BOUTIQUE
BOUTIQUE H
HOTEL
OTEL
The award was given to Maini Materials Movement and received
by its Assistant General Manager- Marketing, Rahul Sagar
The award was given to The Malabar House and received by its Corporate
te
General Manager Mervin Isaac and General Manager Manoj Nair
BACARDI BEST BOUTIQUE HOTEL
The award was given to Dream Cochin and received by Director of
Sales Dream Cochin, Nishanth. P. Nair. It was sponsored by
Bacardi India and awarded by Joji Kakkattil Area Sales Manager
August 2015
Hospitality Talk
10
HOSPITALITY PARTNER
The partner award was given to Crowne Plaza Kochi and received by its General Manager Sanjay Kaushik
BEVERAGE PARTNER
The partner award was given to Bacardi India and received by its Area Sales Manager Joji Kakkattil
SPONSOR
A special acknowledgement was given to Maini Materials Movement and received by its
Assistant General Manager Marketing, Rahul Sagar
Hospitality Talk
August 2015
11
FELICITATIONS
ABOUND
CHIEF GUEST
G. Kamala Vardhana Rao, Secretary Tourism to Government off Kerala
GUEST
G
UEST O
OF
F HONOUR
HONOUR
Tanushree Pandey Padgaonkar, Gladrags Mrs. India 2015
August
Au
A
ugu
gust
st 2015
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HHospitality
ospitality Talk
T alk
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‘MAYA’ Glows at the India
Hospitality Talk
August 2015
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Hospitality Awards
August 2015
Hospitality Talk
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Hospitality Talk
August 2015
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August 2015
Hospitality Talk