Registered with Registrar of Newspapers under RNI No. MAHENG/2009/34648. Postal Registration No. MH/MR/N/98/MBI/12-14 Published on 7th of every month. Posted at Patrika Channel Sorting Office, Mumbai-400001. Posting date: 8th & 9th of every month Total pages 86 Volume 5|Issue 8|August 2013|`50
THE DEFINITIVE GUIDE TO SUCCE www.hotelierindia.com
OPERATIONS
PROJECT HEADS ON THE CHALLENGES & STATEGIES
TECHNOLOGY THE LATEST IN HOTEL SECURITY
PEOPLE
PHILIP LOGAN OF HOTEL FORMULE 1
OPENING NEW
AS CHAIRMAN-SOUTH ASIA OF CALRSON REZIDOR HOTEL GROUP, KB KACHRU IS ON COURSE TO ACHIEVE 100 OPERATING HOTELS IN INDIA BY 2015
DOORS
Published by ITP Publication India
MARKET DATA SPA DESTINATIONS | FOOD TABLEWARE| GM’S DIARY SUKOMAL SARKAR
CONTENTS
6
20
61
65 26 COVER STORY
KB Kachru, chairman South Asia of Carlson Rezidor, shares his plans to expand the brand’s footprint in the country to 100 operational hotels by end of 2015. COMMENT 20
OPERATIONS 61
Wellness and medical tourism are increasingly becoming the industry focus in India.
We focus on fl ooring options as it has become integral to the guest experience in hotels.
PEOPLE 36
Presentation is as important as the food. We explore the various tableware options from leading brands.
Philip Logan on how select service is proving to be the formula for success.
42
Zaid Sadiq on the strong bond between Prestige Group and their hospitality partners.
CASE STUDIES 48 The newly restored Fortune The Savoy maintains its old-world charm.
August 2013 | Hotelier India
65
70
70
As guests demand security, hotels explore the different solution available.
80
The latest arrivals and must-have products.
10 THINGS YOU DIDN’T KNOW 84 Taj Coromandel, Chennai.
www.hotelierindia.com
Property-level
range of products
insar Infosoft Pvt. Ltd.
www.winsarinfo.com
8
August 2013 | Volume 5 | Issue 8 ITP Publishing India Pvt Ltd 898 Turner Road, Notan Plaza, 3rd floor, Bandra (West), Mumbai - 400050 T +91 22 6154 6000 Deputy managing director S Saikumar Publishing director Bibhor Srivastava Group editor Shafquat Ali T +91 22 6154 6038 shafquat.ali@itp.com Editorial
The quintessential hotelier Kachru has understood a key thing about guests: slowdown or not, they are willing to pay ‘money for value’
In a way, my formal introduction to the world of hoteliers was through him – at the jury meet for the Hotelier India awards last year. The first person I met at the conference room at the Trident Mumbai was KB Kachru, who came across as the quintessential hotelier. But what struck me was the quiet confidence that Kachru exuded and how he made me, a rank outsider, feel comfortable. Since then, I met him on several occasions. However, while interviewing him for the cover story I was amazed to see that, even after so many years in the industry, he is still raring to go. Despite the economic slowdown Kachru, as chairman South Asia, is confident of realising Carlson Rezidor’s plans to open 100 hotels in India by 2015. And there’s no doubt in my mind that he will succeed at it as he has all these years. The reason: while others are busy offering “value for money,” Kachru has understood a key thing about guests — slowdown or not, they are willing to pay “money for value”. And that’s what he delivers. Consistently. I could easily relate to Kachru because, as a magazine, we are trying to do just that: give value to our readers . And to reward them. Yes, the buzz around Hotelier India Awards 2013 has begun. So, please get all the details ready as very soon we will be in touch with you.
Editor Babita Krishnan T +91 22 6154 6042 babita.krishnan@itp.com Advertising INDIA Business head Gurmeet Sachdev T +91 9987 208866 gurmeet.sachdev@itp.com Regional manager - South Sanjay Bhan T +91 9845 722377 sanjay.bhan@itp.com MIDDLE EAST Publishing director Diarmuid O’Malley T +971 4 444 3000 dom@itp.com Commercial director Sarah Worth T +971 4 444 3000 sarah.worth@itp.com Studio Head of design Milind Patil Senior designer Vinod Shinde Production Deputy production manager Ramesh Kumar ramesh.kumar@itp.com Circulation Distribution manager James D’Souza T +91 22 6154 6032 james.dsouza@itp.com Cover image: Vishal Kaul Location courtesy: Park Plaza, Gurgaon Disclaimer The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review. Printed and Published by Sai Kumar Shanmugam, Flat no. 903, Building 47, NRI Colony, Phase – 2, Part -1, Sector 54, 56, 58, Nerul, Navi Mumbai 400706, on behalf of ITP Publishing India Private Limited, printed at Repro India Limited, Marathe
Babita Krishnan Editor
Udyog Bhavan, 2nd Floor, Appasaheb Marathe Marg, Prabhadevi, Mumbai 400 025, India and published at ITP Publishing India, Notan Plaza, 3rd floor, 898,Turner Road, Bandra (West), Mumbai - 400050 Editor: Babita Krishnan
To subscribe please visit www.hotelierindia.com WRITE TO THE EDITOR Please address your letters to: The Editor, Hotelier India, 898 Notan Plaza, 3rd floor, Turner Road Bandra (West), Mumbai - 400050 or email babita.krishnan@itp.com. Please provide your full name and address, stating clearly if you do not wish us to print them. Alternatively, log on to www.hotelierindia.com and air your views. The opinions expressed in this section are of particular individuals and are in no way a reflection of the publisher’s views.
August 2013 | Hotelier India
Published by and © 2013 ITP Publishing India Pvt Ltd RNI no.MAHENG/2009/34648 MIB no. 10/47/2008
www.hotelierindia.com
9
ADVISORY BOARD Our distinguished advisory board has been assembled to help guide Hotelier India to become even more representative of its community. Members have been invited from the highest levels of the industry to ensure that the magazine continues on its path of success.
Homi Aibara Partner, Mahajan and Aibara Management Consultancy Division
Kamlesh Barot Ex-President, FHRAI
Uttam Davé President and CEO, Interglobe Hotels
Naveen Jain President Duet India Hotels
KB Kachru Executive vice-president – South Asia, Carlson Rezidor Hotel Group
Rajiv Kaul President, The Leela Palaces, Hotels and Resorts
Akshay Kulkarni Regional director – Hospitality, South & Southeast Asia, Cushman & Wakefi eld
Anil Madhok Managing director, Sarovar Hotels and Resorts
Rajeev Menon Area vice-president India, Malaysia, Maldives and Australia, Marriott International
Dilip Puri MD, India and regional VP, South Asia, Starwood Asia Pacifi c Hotels and Resorts
Sanjay Puri Principal architect, Sanjay Puri Associates
Sanjay Sethi Managing director and CEO, Berggruen Hotels
Vijay Thacker Director, Horwath India
Manav Thadani Chairman HVS South Asia
Our footprint in India Total number of pages 98
Registered with Registrar of Newspapers under RNI No. MAHENG/2008/33387, Postal Registration No. MH/MR/N/146/MBI/13-15 Published on 30th of every previous month. Posted at Patrika Channel Sorting Office, Mumbai-400001, Posting date: 3rd & 4th of every month NEWS, A NALYSIS, PROJECTS & BUSI N ESS IN TELLIGE NCE FOR THE CO N STRUCTION IN DUSTRY
Registered with Registrar of Newspapers under RNI No. MAHENG/2011/37959, Postal Registration No. MH/MR/N/154/MBI/2013, Published on 5th of every month. Posted at Patrika Channel Sorting Office, Mumbai-400001, Posting date: 7th & 8th of every month
Total number of pages 76 `
WWW.CONSTRUCTIONWEEKONLINE.IN
PUBLISHED BY ITP PUBLICATION INDIA
Inspiration and insight for architects and interior designers
Volume 5 | Issue 5 | August 2013 | `50
Published by ITP Publishing India
Thomas Schoos Creator of Ellipsis
Aluminium
PMV
ON SITE
INTELLIGENT COMPACTION
DIGHI PORT MAHARASHTRA
EVENT
Light yet strong
Manufacturing YOUR DECISIVE TOOL FOR MANUFACTURING EXCELLENCE
SUPPLY CHAIN
INFRASTRUCTURE SPECIAL
LONGER MACHINE LIFE, SHORTER DOWNTIME
REACHING
FURNITURE PLANNING HVAC MAINTENANCE DRYWALLS SECURITY SYSTEMS
OUT
BRICK
SHRIRAM VIJAYAKUMAR, FOUNDER, DAVITA NEPHROLIFE, ON BUILDING THE COUNTRY’S LARGEST PRIVATE RENAL CARE NETWORK
WIENERBERGER, INDIA’S FIRST AUTOMATED BRICK MANUFACTURER, IS USING ROBOTICS EFFICIENTLY TO BUILD STRONGER, LOAD-BEARING CLAY PRODUCTS
Published by ITP Publishing India
Total number of pages 52
Total pages 86 Volume 5|Issue 7|July 2013|`50
RetailToday Total pages 50
AUGUST 2013 | VOLUME 2 | ISSUE 8 |`50
TAKING STOCK OF THE RETAIL INDUSTRY Published by ITP Publishing India
Published by ITP Publication India
ET
Total pages 44 Volume 1 | Issue 5 | June 2013 | `50
ELECTRICALS TODAY
Vol. 5 | Issue 8 | August 2013 | ` 50
THE DEFINITIVE GUIDE TO SUCCESSFUL HOTEL MANAGEMENT
MANAGEMENT EXPERTISE FOR THE POWER INDUSTRY
WHAT MAKES
www.hotelierindia.com
OPERATIONS
F&B MANAGERS ON THEIR SUCCESS STRATEGIES
TECHNOLOGY
THE LATEST IN SOUND & LIGHTING
PEOPLE
STEFAN RADSTROM OF GRAND HYATT GOA
CEO SUDHIR SINHA CONTINUES TO COMBINE BEST WESTERN INDIA’S WESTERN BUSINESS PHILOSOPHY WITH TRADITIONAL EASTERN VALUES
40 YEARS OF SERVICE
TOOLS
NOT JUST ANOTHER Registered with Registrar of Newspapers under RNI No. MAHENG/2009/33418, Postal Registration No. MH/MR/N/99/MBI/12-14, Published on 3rd of every month. Posted at Patrika Channel Sorting Office, Mumbai-400001, Posting date: 5th & 6th of every month
Registered with Registrar of Newspapers under RNI No. MAHENG/2009/34648. Postal Registration No. MH/MR/N/98/MBI/12-14 Published on 7th of every month. Posted at Patrika Channel Sorting Office, Mumbai-400001. Posting date: 8th & 9th of every month
JASLOK
OPERATIONS
CALL OF PORTS
WITH 500 COMPLETED PROJECTS WITHIN JUST 10 YEARS AND A HOST OF UPCOMING ONES LIKE THIS PRESTIGIOUS IT PARK, ZZ ARCHITECTS HAS RISEN TO THE TOP OF ITS CLASS
Published by ITP Publishing India
ESSAR STEEL PUNE FACILITY UNDERGOES TRANSFORMATION
TARIFF DEREGULATION, BETTER CONNECTIVITY & FOCUSED POLICY COULD BAIL PORT OPERATORS OUT OF TROUBLED WATERS
DECADE OF EXCELLENCE
Aligning business and healthcare in India
SCHNEIDER’S VADODARA MV PLANT GETS THE FLOW RIGHT
Spoilt for choice
STEVEN MILLER ON SHAPOORJI PALLONJI
Registered with Registrar of Newspapers under RNI No. MAHENG/2012/46040, Postal Registration No. MH/MR/N/242/MBI/12-14, Published on 27th Total number of pages 48 of every previous month. Posted at Patrika Channel Sorting Office, Mumbai-400001, Posting date: 30th & 31st of every previous month
PLANT VISIT
BRINGING FLEXIBILITY TO ADDRESS VARIABILITY
INNOVATIONS IN CONCRETE CONSTRUCTION TECHNOLOGY
Flooring
TOTAL PAGES 72 VOLUME 3 | ISSUE 7| AUGUST 2013 | `50
BESTOF BOTH WORLDS
Published by ITP Publication India
MARKET DATA THANE & NAVI MUMBAI | FOOD COFFEE MANIA| GM’S DIARY KRISHNA UNNI 01_HI_July13_Cover.indd 1
www.hotelierindia.com
02-07-2013 18:32:42
RAANJHANAA’S DIRECTOR AANAND RAI REFUSES TO GET BOGGED DOWN BY TRADITIONAL FILMMAKING STYLE
THIS MAN
OFF THE BEATEN TRACK SPOTLIGHT
India’s first movie to be shot on Arri Alexa-XT
ANALYSIS
A lowdown on the latest video compression standard, H.265
TECHNOLOGY
Emerging trends in remote news gathering over satellite
TECHNOLOGY
TROUBLESHOOTING IN POWER PLANTS
TICK
GENERATION
COAL IMPORT SET TO INCREASE
NOTHING EXCITES TITAN INDUSTRIES MANAGING DIRECTOR BHASKAR BHAT MORE THAN BREAKING NEW GROUND
TRENDS
As production values get better, camera rigs turn smaller
TECHNOLOGY
EFFICIENT USE OF BUSINESS INTELLIGENCE TOOLS
E-COMMERCE
JABONG MD MUKUL BAFANA ON ITS BUSINESS STRATEGY
OPERATIONS
HOW TO AVOID COMMON CASH FLOW MISTAKES
POWER PLAY HOW MAHAVITRAN MD AJOY MEHTA HAS ENSURED UNINTERRUPTED ELECTRICITY IN MAHARASHTRA
Published by ITP Publishing India
For subscriptions, please contact: James Dsouza Tel: 022-61546032 Email:james.dsouza@itp.com Hotelier India | August2013
10
BULLETIN
Comment...p 20
• Reports • Appointments • Analysis • Profiles • Openings
Committed to environment The Imperial organised a special luncheon celebrating the environment
Philip Logan...p 32
Improving the workplace Ginger Hotels’ new programme
EVENT To celebrate its commitment to the environment, The Imperial, New Delhi organised Green Luncheon for opinion makers to share a range of initiatives the hotel has applied to reduce carbon footprint, effective waste management, sustain recycle measures and energy conservation, etc., while ensuring the guests continue to experience unmatched luxury, impeccable dining and service, spa and recreational offerings – soaking in the legacy of hotel’s heritage. The luncheon had a special menu designed by Chef Prem Kumar Pogakula- executive sous chef. Vijay Wanchoo, senior executive VP and GM, said, “The Imperial has always demonstrated a commitment to eco-friendly operations and taken essential steps
towards raising awareness and understanding of the environment, whilst providing its guests with an impeccable luxury experience. As per the MOU signed with the Department of Environment and Forest-Government of Delhi, The Imperial pledges to support green initiatives and comply to all environment guidelines by September
2013.” The installation art created for the occassion, depicts conservation of energy to foster Life. Also, the associates at the hotel participated in poster making competition specially organised for the occasion. The posters are placed in the lobby corridor to create awareness and induce action through art amongst guests.
Quick facts
: TUI India, the tour operating arm of Le Passage to India, is set to be the exclusive agent for promotion and sales of Emirates leisure products in India. Emirates Holidays has also launched an extensive offline and online marketing campaign,‘Hello Dubai’ across key cities in India to promote Dubai as a destination.
Travel app Goibibo.com launches its IOS app that comes when Goibibo has more than half a million downloads of its Android app backed with encouraging reviews. The IOS app has currently been rolled out for the domestic and international air categories. Vikalp Sahni, CTO of Goibibo, says, “Just like the Android app, we will be expanding the same to bus and hotels vertical shortly”. Ashish Kashyap, Group CEO, ibiboGroup, adds, “We are extremely focussed towards mobile development across our businesses. For Goibibo business, we are already witnessing 10 per cent of our transactions via Android and HTML 5 apps. I am confident that within 24 months mobile transactions will surpass desktop/PC/laptop.”
August 2013 | Hotelier India
TRAINING Ginger Hotels launched and executed a workplace efficiency programme aimed at providing the best quality service to its customers. The team undertook pilot testing in a phased manner at the Ginger properties at Pantnagar and IRCTC New Delhi. Commenting on the initiative, PK Mohankumar, MD and CEO, said, “While defining some of the key initiatives for the Ginger brand, the 5S team looked at the voice of the customer, customer satisfaction scores and external feedbacks from social media. After careful consideration and detail SWOT analysis, the team decided to undertake the Japanese model of workplace improvement – 5S (Sorting, Set-In-order, Systematic, Standardising and Systematic).” The team devised a two-day training programme and the group aims to extend this initiative to all Ginger hotels by March 2014.
www.hotelierindia.com
HOTELIER AD PLACE.indd 80
5/3/2013 11:14:38 AM
Bulletin
12
Rewards & recognitions
Setting higher standards
Accor named amongst India’s best companies for awards and respect
InterContinental, Marine Drive elevates the experience of luxury with Pure Rooms
Jean Michel Casse and Ashwin Shirali of Accor Hotels , India receiving the award
bathroom.deluxecornersuite
Recognition Accor Hotels India has been recognised as one of “India’s Best Companies for Rewards and Recognition” in the 2013 all-India study conducted by the Great Place to Work Institute in association with Edenred. Accor was the only hospitality company named after a survey of 25,000 employees across a range of sectors including media, IT, healthcare and hospitality. This ranking recognises Accor’s total rewards approach to its human resources, spanning competitive salaries and benefits, high-quality training and exceptional career development opportunities. As part of the assessment, Accor underwent a rigorous evaluation that included administering the Great Place to Work Trust Index© employee survey and
What They Said. Hoteliers are passionate about the industry in which they work. Every month, Hotelier India presents the sound bites that could spark discussion among experts.
August 2013 | Hotelier India
completing an audit of the company’s culture through a detailed questionnaire. The study is India’s only comprehensive and in-depth benchmarking initiative for innovative and structured rewards and recognition programmes. Ashwin Shirali, regional director, human resources, Accor India, said, “Accor Hotels India deeply values its employees and their outstanding commitment to providing a superior guest experience. We are proud to reward and recognise our staff, who epitomise the Group’s spirit and values. Accor Hotels India has laid the foundations to being the employer of choice in the hospitality industry and we will continue to innovate in this area to ensure we can attract, train and retain the best staff.”
“As an architect and guest it is always about the feeling of space, whether it is the lobby, restaurant or room and what one looks out at that is important.” Sanjay Puri, principal architect, Sanjay Puri Associates
EXPERIENCE InterContinental Marine Drive has launched the PURE Room Concept for the business and leisure travellers. This is an environment that spells innovation and health. “We realise the importance of providing fresh air and an allergen-free ambience to guests. These rooms reinforce our commitment to making each and every one of our guests comfortable, and ensuring a healthy, memorable stay,” says Romil Ratra, GM, InterContinental Marine Drive. A PURE room is a room that
has been put through a 7-step process to remove 94-99 per cent irritants from the air that takes a standard guest room and turns it into an “allergy friendly” room by reducing the impact of potential irritants to the guests – like mould, dust mites, yeast, bacteria, pollen, viruses and fungi. It does so by significantly improving the air quality in the guest room which is beneficial for every guest, not just allergy sufferers. While all rooms in the hotel follow strict protocol for cleanliness, PURE takes it one step further for those with heightened sensitivities.
Quick facts
: Meru Cabs, with its total fleet of 5,500 cabs across the country, has been chosen by Trip Advisor travellers as their most preferred radio taxi brand.They have been pioneers in the industry and have recently completed six years of success, consistently providing commuters with world class services.
“At Hyatt we say that we want to be the preferred and not the biggest brand in all our segments.” Eric Brun, VP Brands, Hyatt International
“We always tell our partners that we want to be local on arrival, so you must give a sense of the destination, so to speak, in your property.” Doris Goh, global VP, sales and marketing, Alila Hotel & Resorts.
www.hotelierindia.com
Bulletin
14
Finding your sea-legs The largest cruise ship to home-port in Asia – arrives in India ARRIVAL Royal Caribbean International’s Mariner of the Seas, the largest cruise ship home-porting in Asia, made her first Asian stop at the port of Goa. It arrived with close to 3,000 international guests onboard and traditional plaque ceremony was conducted by Captain Flemming Nielsen with Francis D’souza, deputy CM-Goa and Biplav Kumar, IRTS deputy chairman-Mormugao Port Trust, Goa, to commemorate the ship’s maiden call in Goa. The 15 passenger-deck is the largest and most exciting ship to be based in Asia, after her sister ship Voyager of the Seas which is also now in the region. The ship recently underwent a $14 million USD revitalisation that not only upgraded the ship’s onboard
Winner 2013 Diageo Reserve Announces World Class India 2013 Winner
amenities and service offering but also resulted in integration of new technology. There are numerous dining options onboard including the grand three-tier main dining room and a buffet restaurant that serves a variety of international cuisine
with a selection of Asian dishes including Indian food. As for accommodation, the choice for guests ranges from the luxurious Royal Suites to the unique Promenade staterooms with views overlooking the Royal Promenade.
Recognising partnerships Honouring passenger and cargo agents RECOGNITION
Cathay Pacific and Dragonair honour passenger and cargo agents across India
What They Said. Hoteliers are passionate about the industry in which they work. Every month, Hotelier India presents the sound bites that could spark discussion among experts.
August 2013 | Hotelier India
Cathay Pacific and Dragonair India passenger and cargo teams in Mumbai, Delhi, Chennai and Bengaluru jointly hosted their agents to an evening of cocktails and dinner to introduce the new general managerSouth Asia, Middle East & Africa – Charlie Stewart Cox and to honour
and thank top supporting passenger and cargo agents for 2012. More than a 100 agents attended in each city with certificates and trophies being presented to the top 10 agents from both the passenger and cargo fraternity. Guests were treated to an absorbing and interactive entertainment that kept the hosts and the guests enthralled.
“We want to respond to the experience that guest is willing to pay for. Even within the same price-point, guests have distinct expectations and we have differentiated our brands based on them.”
“For the next decade, India has vast development potential that is just beginning to be realised. As the economy expands, demand for quality, branded hotels will rise.”
Marland Blaiklock, senior vice president Sofitel Asia Pacific
Suprio Ghosh, MD, Benjamin West
Mumbai’s VarunSudhakar from AER Lounge, was crowned India’s Best Bartender at Diageo Reserve’s World Class 2013 finale. Over the past five months, contenders from the most established and prestigious bars in India have been competing in regional heats, each aiming at a place in the coveted Global Finals that will take them to some of the most glamorous locations in the world including Nice, Ibiza, St. Tropez and Barcelona, aboard a luxury cruise liner. Six talented and competent bartenders were selected as finalists to go head-to-head in front of an esteemed panel of judges – Shivam Misra, commercial director, Diageo India; Colin Chia, regional head-World Class, Asia Pacific; Lam ChinMun, director–Diageo Bar Academy, Asia Pacific; and Sandeep Arora, director, Spiritual Luxury Living (P) ltd. (external judge). Corrigendum Sumeet Suri is F&B EAM, ITC Grand Chola, not Chef de cuisine, The Oberoi as wrongly mentioned in the feature “Retain, Engage, Localise” in the July issue. The error is regretted.
www.hotelierindia.com
Bulletin
16
News at a glance Island of the gods The Gateway Hotels & Resorts announced the signing of a new resort in Damdama, Gurgaon that will be developed in association with Samak Dhoot Resorts and Spa Private Limited. This is the first resort that has been signed under the brand. Spread over 16 acres, the 78 rooms will be a mix of villas and rooms in the main block. The hotel will be well equipped with restaurants, meeting facilities and a wellness area comprising a fitness centre and spa. Raymond Bickson, MD and COO, Indian Hotels Company Ltd, said, “This signing follows the very successful launch of our 100 th hotel in India, Vivanta by Taj - Gurgaon, also in the NCR. It promises to be an idyllic lakeside resort, set amidst very lush landscaping, catering to travellers looking for unique and exotic destinations in India. This is also aligned with the growth strategy of the organisation to expand our hotels in the leisure and business destinations in the upscale segment where there is immense potential.” The Treehouse Group announces its foray into the leisure destination with an upcoming premium property at Ranthambore, Sawai Madhopur, Rajasthan . The property – Anuraga- A Treehouse Resort – is a full-service five star hotel, which restores one of Ranthambore's oldest hotels, the Anuraga Resort into a modern complex with traditional inheritance. The hotel, which renders authentic Rajasthani architecture and construction styles, is beautifully done up with distinctive motifs across the rooms, lobby and public areas. It will have 40 rooms, 4 suites, a banquet hall, swimming pool, gardens, conference facility, spa and gym as well as restaurant and bar. The hotel will offer all amenities to the visitors who frequent Ranthambore. The resort will be operational from October 2013. Jordan Tourism Board announces the launch of its Online Specialist Programme that aims to increase the travel trade’s knowledge, capability, and sales of Jordan as a destination. The Jordan Specialist accreditation will be awarded to individuals who successfully complete the programme and they will be encouraged to utilise the programme in a way that they become experts on the destination with the most up to date knowledge of Jordan. The program’s website academy.visitjordan.com has been designed in various modules that take you through every step with in-depth information about Jordan and its diverse offerings. As a grand prize, on successful completion of the programme, a chosen winner will get a fully sponsored trip to Jordan for two pax inclusive of airfare, 5-star accommodation on twin sharing basis, breakfast, taxes and sightseeing.
Istanbul welcomes its newest luxury hotel with the opening of Shangri-La Bosphorus, Istanbul. The opulent 186-room hotel is the second in Europe for the Hong Kong-based Shangri-La Hotels and Resorts. Set on the European side of the Bosphorus Strait between the Dolmabahce Palace and Naval Museum, Shangri-La Bosphorus, Istanbul overlooks the unfolding panorama of Istanbul’s domes and minarets and the green hills of the city’s Asian shores. It is located on the site of a former tobacco warehouse from the 1930s. The hotel takes design cues from the glamorous Dolmabahce Palace with swathes of marble, glittering chandeliers and a mix of European, Asian and Turkish design. A grand staircase wends down the hotel’s three-story atrium. August 2013 | Hotelier India
Starwood unveils Le Meridien Bali Jimbaran with contemporary design and cultural experiences opening Starwood Hotels & Resorts Worldwide, Inc. (NYSE: HOT) and PT Tiara Raya Bali International announced the debut of Le Méridien Bali Jimbaran, the newly built Le Méridien resort to open during a year of substantial growth for the Paris-born brand. The property combines chic, modern design with a passion for the arts, culture and creative cuisine to offer travellers an enriching escape to Bali. Complementing its idyllic location, Le Méridien Bali Jimbaran juxtaposes rich elements of traditional Jimbaran heritage with sleek contemporary elements, inspiring art, and a relaxed, understated style. The resort
features the newly developed Le Méridien Hub experience, which re-interprets the traditional lobby into a social gathering place for creative people to converse, debate and exchange views. Surrounded by serene and refreshing water features, the hotel’s 118 guest rooms and suites feature modern batik motifs and striking liquid art imagery by German artist Markus Reugels.
ACCOLADES DoubleTree
by Hilton Gurgaon-New Delhi NCR has received 2013 TripAdvisor® Certificate of Excellence award. The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor, and is extended to qualifying businesses worldwide. “We are pleased to receive a TripAdvisor Certificate of Excellence,” said Monisha Dewan, GM at The DoubleTree by Hilton Gurgaon. “We strive to offer our customers a memorable experience, and this accolade is evidence that our hard work is translating into positive traveler reviews on TripAdvisor.” Fairmont Jaipur, part of Fairmont Hotels and Resorts today announced that it has received a TripAdvisor Certificate of Excellence award. Inspired by the design and architecture of the Mughals and the Rajputs, the luxury property offers 255 rooms and suites. Atul Lall, GM, Fairmont Jaipur said, “We are thankful to our valuable customers for their reviews and insights, on whose positive feedbacks; we have
been selected as one of the top performing businesses to feature on the site. This recognition further strengthens our commitment to serve the best in quality and class apart Fairmont services.” The Lalit Suri Hospitality Group walked away with three awards at The Asia Pacific Hotel Awards 20132014. The Lalit Ashok Bangalore was awarded the Best Convention Hotel, The Lalit Jaipur as the Best Airport Hotel and The Lalit Golf & Spa Resort Goa as the Best Golf Resort. The award ceremony, which was held in Malaysia, identifies and honors the highest level of achievement in hospitality, development, sustainability, architecture, interior design and marketing, across the Asia Pacific region. “I feel proud that all our three nominated properties emerged as winners this year. I am delighted that the Group has been recognised at an international platform of this stature with three awards,” expressed Dr. Jyotsna Suri, chairperson, MD, The Lalit Suri Hospitality Group and vice president, FICCI.
www.hotelierindia.com
bulletin
18
Vivanta by Taj-Connemara, Chennai has appointed Samrat Datta as the GM. Prior to joining here, Samrat has led teams at the historic Jai Mahal Palace in Jaipur and Taj Pamodzi Hotel, a business hotel in Lusaka, Zambia. Having spent almost 21 years in the hospitality industry, Samrat has been associated with Taj Hotels Resorts and Palaces for about 13 years now.
August 2013 | Hotelier India
Hyatt Regency Delhi announces the appointment of Aseem Kapoor as new GM. With over twenty years of experience, he began his career with Holiday Inn, Mumbai in 1989 and has been affiliated with Hyatt since 1995. He has also been asst director F&B at this property when his tenure witnessed by many accolades and recognitions won by the hotel.
General Manager
Vishal Singh
Sonal Uberoi Regional Director Of Spa
Chief HR Officer
Kripesh Hariharan
Suraj Kumar Jha has joined IHG at the Holiday Inn Mumbai International Airport as the new GM. Most recently, he was the GM with Radisson Blu Hotel Greater Noida. Earlier he has worked with Zuri Hotels & Resorts, Unitech’s Hospitality arm for the development of Marriott hotels, Radisson and Select hotels amongst others. He brings over two decades of experience in operations, development and business development.
Vishal Singh has joined the newly branded Hyatt Pune as GM. Singh has an experience of 17 years in the industry and has worked with Hilton and Hyatt in the past. His last assignment was with Hilton where he worked as director of operations and successfully opened DoubleTree by Hilton, Gurgaon and Hilton Chennai. Singh likes to travel and was a state level Shooter.
Sonal Uberoi is the Regional Director of Spa for Sofitel Asia Pacific, responsible for the development and growth of So SPA. Based in Macau, she will also continue to oversee the So SPA at Sofitel Macau. Sonal has more than 10 years of operations and management experience in this sector. Born in Kenya, of Indian origin, she has worked across Europe, the Middle East and Asia.
Eric Weber General Manager
Samrat Datta General Manager
ITC Hotels announces the appointment of Ashutosh Chhibba as GM of ITC Mughal,Agra. Chhibba is an alumnus of Welcomgroup Management Institute and brings with him 21 years of expertise in F&B. He has been posted at various ITC Hotels properties to shoulder responsibilities in different capacities and positions. Prior to taking charge here, Chibba was the GM of WelcomHotel,Vadodara.
Sterling Holiday Resorts (India) Ltd has announced the appointment of Kripesh Hariharan as its Chief Human Resources Officer. He comes with over 21 years of experience in the field of human resources. Prior to this, Hariharan has served in various capacities in Future Retail. His last assignment was as senior vice president & head - people office of Central and Brand Factory.
Suraj Kumar Jha General Manager
Ashutosh Chhibba General Manager
Marriott International announces the appointment of Ritu Chawla as GM, Courtyard by Marriott, Pune Chakan. With a career spanning over 16 years in the field of hospitality management, she began her career at the Taj Mahal Palace & Towers, Mumbai; going ahead to become one of the youngest lady GMs of the Taj Group in 2007 at the Vivanta by Taj, Fisherman’s Cove, Chennai.
Aseem Kapoor General Manager
Ritu Chawla
General Manager
Movers & shakers
Eric Weber has been has been appointed GM at Hyatt Regency Mumbai. He has been with the Hyatt family for nearly nine years. Prior to this, he was GM at Hyatt Regency Paris - Charles de Gaulle. An alumnus of the prestigious Lausanne Hotel School, in a distinguished career spanning over 20 years across the globe, this is his first assignment in India
comment
20
The focus of wellness stems from a strong ayurveda-based culture.
India – the spa destination With the focus moving to wellness and medical tourism, most brands want a piece of the pie BY CUSHMAN & WAKEFIELD
M
edical, wellness and health tourism are three segments that have seen growth of varying levels across countries of the world. Spas form an integral part of the wellness tourism industry. The definition of wellness tourism as per Global Spa Summit is: Wellness Tourism involves people who travel to a different place to proactively pursue activities that maintain or enhance their personal health and wellbeing, and who are seeking unique, authentic or locationbased experiences/therapies not
August 2013 | Hotelier India
available at home. As per Global Spa & Wellness Summit and SRI International report, there is an upward movement in growth of the global spa industry. It has grown from USD 60 billion in 2007 to an estimated USD 73 billion in 2012. Asia has fast-growing markets with revenues increasing at the rate of 20 per cent annually. SRI International has estimated that 22 per cent increase has taken place in the total number of spas across the world from 71,600 in 2007 to 87,000 plus in 2012. Success and growth of global spa industry is also a reflection of fast-growing spa markets in
developing nations. India has been one of the major countries in the world offering wellness tourism — given its rich traditions of Ayurveda, meditation, yoga and other spiritual and healing practices. As per the ministry of tourism, department of AYUSH1 and NABH2, wellness centres include spas, ayurveda centres, yoga and naturopathy centres, fitness centres, and skin care centres, etc. Accreditation of wellness centres is under NABH as per quality standards defined for evaluation. The ministry of tourism has also devised incentives for accredited wellness centres and ayurveda hospitals to promote this segment.
As per Spa Association of India (SAI), there are over 2,300 spas in the country generating revenues of about USD 400 million per annum. A double-digit growth rate is estimated in the wellness industry over the next five years, with sectors like spa and beauty treatments, forecasted to grow at 35 to 40 per cent. About 30 per cent growth in the inventory of spas is expected over the coming 2 — 5 years. The factors driving the surge in spas in India are growing annual disposable incomes, increasing health awareness and high potential of good returns on investment for existing as well as new entrants.
www.hotelierindia.com
21 comment
Given India’s strong ayurvedic and yoga background, the country receives increased attention from foreign travellers for wellness treatments. India’s spa industry is witnessing increase in demand of the indigenous spa facilities which have modern designs and a combination of western and traditional therapies. Currently, India has roughly 20 — 25 major spa centres, majority of them being in South India, the main states being Kerala and Karnataka. Kerala is considered to be the centre of ayurveda and wellness tourism with many other states witnessing growth due to investment in services, products and promotions. Kerala is already offering destination spa packages all year round. However, the world’s top spa destination namely Ananda Spa — Ananda in the Himalayas is located in North India in Uttaranchal as per ranking given by the Conde Nast Traveller Readers Spa Awards of 2012. Although, destination spa is an even smaller market as compared to day spas and resort spas, however, it does direct in innovation in providing an inclusive mind-body-spirit experience. Globally, destination spas comprise only two per cent of the total number of spas but contribute about 13 per cent of the industry revenue and 9 per cent of the industry employment. Vana Retreats will launch a wellness resort namely Vana, Malsi Estate in Dehradun in late 2013 which is going to be another example of destination spa in India for holistic wellness, ayurveda and yoga. Also, another destination spa under planning is Bodhi Dhama by GOCO, in Dharamshala. The renowned hotel chain Banyan Tree Hotels & Resorts is also planning to further expand its portfolio with two more properties in India with Angsana Club & Spa in Ludhiana and Goa. Recently, Banyan Tree has opened an all-pool villas retreat in Kerala with a dedicated ayurvedic centre and variety of wellness therapies. Also, Hilton
www.hotelierindia.com
India is emerging as a popular wellness destination. Shillim Estate Retreat & Spa, the first leisure property by Hilton Hotels & Resorts, has started its operations in village Shillim in Pune in January this year. We are witnessing a number of international players investing in the wellness industry in India due to the expanding spa consumer base along with a growing preference for treatments and services that are supported by international brands including skincare and beauty products. There are various known domestic and international hotel brands offering specialised spa services across India. Some of them are Jiva Spa by Taj Group, Quan Spa by JW Marriott, Heavenly Spa by Westin, Shamana Spa by Grand Hyatt, Sereno Spa by Park Hyatt, Wildflower Hall Spa and Amarvillas Spa by Oberoi, Kaya-Kalp-The Royal Spa by ITC, Maya Spa by Zuri Group, Sohum Spa by Movenpick Hotels & Resorts, etc. The newly-opened resort, Fairmont in Jaipur is also likely to introduce Willow Stream Spa in India in the near future. Also, Accor group has tied up with Indonesia-based Mandara Spa for its Novotel and Pullman brands in few upcoming loca-
A number of international brands are investing in wellness. tions. Though, Accor already has an In Balance by Novotel Spa operating to target business travellers. Also, YOO Spa by Six Senses Spa in Pune Trump Towers alongside luxurious residential apartments by Panchshil realty is yet to open in 2014. This is another stepping stone by spa operators in targeting luxury domestic demand. Thus, awareness of spa among tourists/ day visitors and brand associations for quality services are showing positive sentiments in the growing spa market. Various state tourism governments are also making efforts to revamp tourism, announcing facilities such as wellness and recreational club through public private partnership (PPP) mode. Majority of tourists travelling to India for wellness tourism are
high-end travellers from North America, the Middle East, and Europe, as well as affluent Asian countries. Key metro cities are also witnessing incremental spa facilities, mainly day spas and resort spas, by branded hotels to target a wider segment and improve revenue contribution by this stream. Spas in hotels are no more just an “add on” feature but a profit centre in its own right. Spa is gaining significance for the various benefits and are often packaged with beauty and salon services to enhance the experience of the clients. India is rising towards the concept of spa destinations and with its increasing clientele from various countries across the world, it certainly is stepping ahead towards one of the sought after options for spa destinations. HI
Hotelier India | August 2013
Consumer connect initiative
22
Microfibre:thesuperiormoppingsystem Alternate mopping techniques are the way forward in being environment friendly Why consider alternative mopping
nosocomial infections since 1992 are
techniques?
in excess of $4.5 billion.
Using conventional cotton loop or
Abhay Desai Regional sales director-BSC, AMAT, Diversey India Pvt. Ltd.
Literature currently documents that
wrung out and dropped on the
Kentucky mops for wet mopping of
reducing the nosocomial infection
fl oor. Place the Velcro end of the
areas has long been the standard in
rate is supported with the utilisa-
mop head on the cloth and then
floor cleaning for janitorial op-
tion of a new mop in each patient’s
mop the entire fl oor of the room
erations. However, the industry has
room. From a cleaning perspective
with the same. To change the cloth,
taken a recent interest in evaluating
something as simple as always hav-
stand on the ends of mop, pull the
hard fl oor maintenance techniques
ing clean water in the bucket is also
mop head and place it diagonally
in terms of employee, occupants
more appealing to the staff, patients
opposite on the cloth, pick it up and
and environmental health. To reduce
and visitors.
drop it in the red bucket. Move to
the risk of cross contamination
the new room and then use another
conventional mopping techniques
M
When mopping, a clean mop is taken out of the blue bucket, hand
fresh mop for the same.
requires janitors to change the
proach to mopping
cleaning solution after mopping
The actual process of using the micro-
of the cleaning solution and the
vented in the early
every two or three rooms meaning
fi bre mops is a huge improvement in
soiled microfi bre cloth does not go
1980’s in northern
that cleaning solutions (including
and, by itself, over the conventional
back in the clean bucket. At the end,
Europe and intro-
chemicals and several gallons of wa-
cotton mop process. The top-down
all the soiled mops are sent to the
deniers which is 1/100th of a human
ter) are constantly being disposed
system actually consists of one 20
laundry for washing. Simply put, the
hair. Normally, a cross-section of the
off and replenished.
litre red and blue bucket, a set of 24
basic advantages of the top down
microfi bre would reveal triangular
microfi bre mops, a velcro frame and
methods over the traditional way of
cross-sections. These triangular
a suitable handle and a trolley to carry
mopping are:
icrofi bre
was
in-
There is no refi lling or changing
duced to the world
in 1986. This innovation was launched largely on account of environmental concerns as this technology reduces the usage of clean water and less soiled water is put into the waste stream. Also, the longer durability of the microfi ber mop means that there will be a decrease in the solid waste from worn out cotton mops. Microfibre is a man-made fibre not natural as cotton. It is a combination of two fi bres – Polyester and Polyamide which is a nylon by-product. The best of microfibre has 80 per cent of polyester and 20 per cent of Polyamide. Polyester is the scrubbing and cleaning fi bre and Polyamide is the absorbing and quick drying fi bre. Thickness of the fi bre is 0.13
cross-sections result in a clean dry
How much more sanitary is it to use a
the buckets. The blue bucket is fi lled
s NO WRINGERS REQUIRED
surface when compared to an
fresh mop for each room? Reducing
with approximate four litres of water
s NO PREPARATION OF CLEANING SOLU-
ordinary cotton mop. For cleaning
the risk of nosocomial infections in
and a suitable germicidal cleaning
purposes, the microfi bre carries an
hospitals is of utmost importance. Ac-
solution is added to the same. The 20
s NO HANDLING OF DIRTY SOLUTION
electrical static positive charge that
cording to the CDC, there are an esti-
mops are placed in the bucket and it
s WEIGHT REDUCTION AND LESS STRESS
draws dirt (negatively charged) into
mated two million incidences related
is covered with a hermetic cover and
the centre, where as cotton carries
to nosocomial infections annually.
turned upside down. After a couple
Given the fact that everyone wants
dirt on the outside surface. The den-
There are 80,000 deaths from nosoco-
of hours the mops would have evenly
to contribute towards being environ-
sity of this material enables it to hold
mial infections annually – 20,000 occur
absorbed the cleaning/disinfectant
mentally conscious, switching to
six times its weight in water.
in the US alone. The costs per year for
solution by osmosis.
microfi bre is a step in that direction.
August 2013 | Hotelier India
tion in the ward
on the labour
www.hotelierindia.com
Comment
24
Uncensored
The Curious Case of Average Rates and the Law of Gravity By Kaushik Vardharajan, Managing Director, HVS Consulting & Valuation
I
f I had a rupee for every time someone commented on how expensive Indian hotels are, I would be a very wealthy man today. Not only do I hear this from people outside the industry, I get this statement from reporters every time we speak and shockingly, even from people within our industry. The statement or question is usually tinged with an undertone of accusation as if Indian hotels are overcharging for their product and forcing guests to pay a rate that is beyond what the hotels deserve for their product and services. Nothing could be further from the truth! Let’s take a look at some data points that will shed more light on the true picture on the ground.
India currently features about 96,000 branded rooms across all positionings, with supply having almost quadrupled from 25,000 rooms back in 2000/01, reflecting one of the most significant increases in hotel supply anywhere in the world. In fact, 32 per cent of hotel rooms in the country are less than two years old and 60 per cent are less than five years old. So basically, 60 per cent of our branded inventory opened during the five worst years of financial crisis the world has seen since the Great Depression. One would expect that such a steep increase in supply would have had a severe impact on occupancy levels but that has not been the case. While supply exhibited a compounded annual growth rate (CAGR) of 18 per cent for the country over the last five years, demand exhibited a CAGR of 16 per cent, testament to the strength of our markets and the significant amount of unaccommodated demand that still exists and uses the unbranded hotel sector. Given the strong growth in demand, most of the new hotel supply was absorbed and nationwide occupancy exhibited a CAGR of -1 per cent for the past five years. As the table shows, that is unfortunately, only part of the story. As new supply entered various markets, hotels seem to have panicked and dropped rates pretty much across the board, even in markets where occupancy levels remained stable or even increased during the last five years! This trend holds true even when we analyse average rates by positioning to negate out the impact of a greater proportion of budget and mid market hotels opening across these markets. Given the nervousness amongst hotels, nationwide average rate exhibited a CAGR of -6 per cent during the last five years.
August 2013 | Hotelier India
$150 to $200 15%
More than $200 Less than 7% $50 8%
$100 to $150 30%
$50 to $100 41%
It is also sobering when we look at the larger picture. Almost half of our branded hotels attained an average rate below $100.00 in 2012/13. Only 7 per cent of our hotels attained an average rate of over $200 and no city hotels in the country attained an average rate in excess of $300, which is shocking. I also shopped around on some OTA websites for a hotel room from December 8th -15th, 2013 across some major cities. Here are the rates I was able to find for hotels that were classified as fivestar by the websites. City
Lowest Rate
Highest Rate
New York
$456.00
$1,450.00
London
$317.00
$1,557.00
Singapore
$231.00
$543.00
Mumbai
$110.00
$220.00
Delhi
$107.00
$342.00
Agra Ahmedabad Bengaluru Chennai Delhi Gurgaon NOIDA Goa Hyderabad Jaipur Kolkata Mumbai Pune
Supply 5% 35% 23% 18% 7% 33% 30% 11% 20% 22% 10% 14% 41%
Nationwide 18%
Demand 10% 35% 23% 18% 5% 31% 19% 14% 18% 23% 11% 16% 37%
Occupancy 4% 0% 0% 0% -2% -1% -8% 3% -2% 1% 1% 2% -3%
Average Rate 4% -3% -11% -5% -5% -6% -13% 2% -5% -6% -1% -8% -13%
16%
-1%
-6%
These data points lead to two easy conclusions. The first, that contrary to popular belief, Indian hotels are not expensive when compared to other hotel markets across the world. The second is that as an industry, we have a problem. As I speak to hundreds of sales managers and general managers across the country, the general feedback is that companies have become very price-sensitive and that it is difficult to increase rates. While I agree that revenue management is extremely important, giving your rooms away at ridiculously low rates is not revenue management. Anyone can sell a product that is being offered at a half-off sale and hotel owners don’t need our trained hotel professionals for the same. The goal has to be to first understand the value of your product and what is the rate that you absolutely deserve for the product and the service you offer as a professional. Customers will always be price-sensitive and hotels need to work harder to make them look beyond the price. The goal when selling any product is to earn the loyalty of the consumer, and dropping rates constantly is unfortunately not the right way to earn it. We have now created and fuelled a mindset where the client is attuned only to the rate offered and is primed to jump when offered a lower rate elsewhere. The school of thought that while we may have brought in the guest at a low room rate, his spending on F&B and other services will make up for some of the lost revenue has also been proven wrong, as these guests are eating elsewhere at more affordable places. So we have upscale hotels competing with mid market hotels, and mid market hotels competing with budget hotels, and budget hotels competing with unbranded hotels. Obviously something needs to give. As hotel owners battle increasing land, construction, financing, and operating costs, hotel companies really have no choice but to go back to the drawing board and redo their rate strategies. The days when owners looked at hotels as fashion accessories that enhanced their social status are nearly history. The new generation owner is savvy and increasingly focused on financial returns. Having built hotels to the exact specifications and demands of the brands, owners will now hold them responsible for delivering the returns that were implied, if not necessarily promised. It will be important the industry realises that hotel rates don’t have to be subject to the laws of gravity before it is too late. HI www.hvs.com
www.hotelierindia.com
cover story
26
Opening new doors
As chairman-South Asia of Carlson Rezidor Hotel Group, KB Kachru is looking at achieving 100 operational hotels in India by 2015
BY BABITA KRISHNAN
H
is affable and friendly demeanor puts you at ease immediately, but don’t be fooled by that charming smile – this seasoned hotelier doesn’t suffer fools gladly. KB Kachru, chairman-South Asia of Carlson Rezidor Hotel Group, has not just seen the industry evolve and grow but has also played a significant role in ringing in changes. Over cups of green tea and lunch at the Park Plaza, Gurgaon, Kachru looks back at the eventful journey over the last three decades and forward to achieving his vision of having 100 operating hotels in India. “The key issue is the growth of the company and the strategy that should help us in moving towards our objective of what we want to be five years from now. We are fortunate to have made inroads not only in metros but also in secondary and tertiary locations. As
August 2013 | Hotelier India
an international company, we had the courage to go to these places and it is paying now,” Kachru says. Kachru goes on to add that Carlson Rezidor aims to have a strong presence in every state of the country and, as a move in that direction, the group has targeted state capitals first. “Working towards
That growth won’t be easy is a fact acknowledged by all hotel brands since there are challenges in terms of real estate, government approvals, funding, skills, amongst others, but the trick to overcome them lies in “working around things” says Kachru. And having been part of many committees
India has always had its own challenges & it is a combination of these that pushes you and makes you perform achieving this, in the last three years, we have covered 75 per cent of the state capitals,” he reveals. But how does he plan to achieve this in the light of the global slowdown? “India has always had its own challenges besides the impact of the economic slowdown – but it is a combination of challenges that pushes you and makes you perform,” he quips.
that have brought about a positive change in the hospitality industry, he should know. The key brands with a focused presence in India are Radisson Blu, Radisson, Park Plaza and Park Inn by Radisson. Other than these brands, Carlson Rezidor also has an established brand in the mid segment – Country Inn and Suites which, according
to Kachru, has been the market leader in that segment.” “We are very excited about Park Inn by Radisson that is a midmarket brand but very tech savvy, contemporary, with more colours. Keeping in mind the average age of a traveller in the next five years, it has a very young concept and the mock-up rooms are ready,” adds Kachru.
L
ooking at the positive changes in the industry, Kachru welcomes the major shift in owners’ thinking. “There was a time when people only wanted to build luxury and upscale hotels as they did not know any better. But with the younger generation coming in, it has become more about ROI. Investors now are walking with their eyes open, which is good in the long run,” he says. The economic slowdown doesn’t seem to bother Kachru as he believes that, if you get investors and brands together where there is
www.hotelierindia.com
27
Photograph: Vishal Kaul
cover story
www.hotelierindia.com
Hotelier India | August 2013
cover story
28
real opportunity, the right segment will grow. “We strongly believe that India’s biggest potential is mid market. The challenge, however, is that affording mid market is very difficult because of land price. But the government is also trying to tackle that. There might not be answers for everything but there is movement,” he says. Having been an active member of various tourism and hospitality advisory committees at the state and national levels, on the board of directors for the Tourism Corporation of state governments in Jammu and Kashmir, Pondicherry and Madhya Pradesh, and on the board of governors of the Institute of Hotel Management in New Delhi, Kachru’s optimism stems from the fact that he has worked closely with policy makers and knows pretty much which way the wind is blowing. To his credit, Kachru has also been an executive member of several associations, including the Pacific Asia Travel Association (PATA) India Chapter, the American Society of Travel Agents of India, Hotel Association of India (HAI), Federation of Hotel and Restaurant Association of India (FHRAI) and India
Convention Promotion Bureau (ICPB) and was nominated cochairman of the Travel and Civil Aviation Committee of the Indian Chamber of Commerce.
M
ost brands are getting into mid market, what with huge potential in the secondary and tertiary towns waiting to be explored. “The first ones to go there will have to struggle for a while,” cautions Kachru. He feels that development here is real-estate driven, however, now people are looking at different solutions and one thing that has a very good future according to him is mixed-use development. Giving credit to the owners and promoters, who have been associated with the brand for a long time, Kachru shares that though different people need to be dealt with differently, brand specifications and brand standards are never compromised. “We have a strong belief in ‘think global but act local’,” he says. Being one of the first to venture into the tier II and III markets, does he have a first-movers advantage? “On a country-wide basis the response has been very good. However, there are some isolated locations where we are finding it
challenging – and contrary to what people think, it is not because the investor did not think through. The locations that were accorded special economic zone status with incentives, etc. saw large investments, but when the state government withdrew these incentives, the whole business model suffered. There must be consistency in terms of policy,” he says, stressing the need for hotels being a part of town planning while citing Gurgaon as an example. In the wake of competition, Kachru is very clear about the path
he wants the group to take for revenue generation, which is a constant battle. “One has to be innovative, see the trends, see what the competition is doing and go beyond that. This is one topic which all of us will be discussing even after 30 years – you have to constantly move to meet the market challenges,” he says with a smile. Talking about challenges and how one faces them, Kachru recounts that coming from a traditional Kashmiri family – having secured admission in a medical college – had its fair set of challenges.
A guest room at Park Inn by Radisson.
The facade of Radisson Blu Plaza, Delhi.
August 2013 | Hotelier India
www.hotelierindia.com
COVER STORY
30
Photograph:Vishal Kaul
ONE HAS TO BE INNOVATIVE, SEE THE TRENDS, SEE WHAT THE COMPETITION IS DOING AND GO BEYOND THAT. YOU HAVE TO CONSTANTLY MOVE TO MEET THE MARKET CHALLENGES
ZEBA KOHLI businesswoman and owner of Fantasie Fine Chocolates
ZEBA KOHLI’S MOCHA MOUSSE BON BON Zeba Kohli, businesswoman and owner of Fantasie Fine Chocolates, brings to you a delectable Mocha Mousse Bon Bon- the perfect accompaniment to your evening cuppa. Popularly known as Mumbai’s Chocolate Queen, her venture, Fantasie is known for making chocolates in over 1000 shapes and in more than 40 flavours, She took over the family business at the age of eighteen and expanded it rapidly. Over the years, Zeba has created chocolate jewellery, chocolate creativity kits and a variety of chocolate toys. MOCHA MOUSSE Makes: approximately 700g Time Required: 1 1/2 hours INGREDIENTS: 200g 20g 500g
Condensed milk, Instant coffee powder, Callebaut 70 -30-38NV Dark Chocolate
METHOD Heat the condensed milk and coffee powder slightly so that the coffee dissolves. Stir well and cool for 30minutes. Melt & temper the Callebaut 70 -30-38NV Dark Chocolate Create hollow shells with the tempered chocolate with a mould of your choice. Cool shells in a refrigerator for 20 minutes. Remove mould & keep on work table for 15 minutes and fill with coffee mixture. Top up the shells with the remaining melted and tempered dark chocolate and cool in refrigerator for 25 minutes. Tap each chocolate out lightly from the mould so that it does not break. Serve with Coffee, Tea and Hot Chocolate or just enjoy it by itself.
s s s s
Now available
Callebaut Pure Pistachio Paste
s s s s s
For more details contact: Barry Callebaut India Pvt Ltd, #401 Times Square Building, 4TH Floor, Western Express Highway, Near Sai Service, Andheri East, Mumbai 400069 Tel: 91-22-67 21 3080 to 3087 Website: www.callebaut.com | www. Chocolate-academy.com Email: salesindia@barry-calllebaut.com
cover story
32
My inspirations ►Biki Oberoi, chairman, The Oberoi Hotels: He is one person I respect the most for his achievements. He is a pioneer and has set new benchmarks for luxury and guest experience in the Indian hotel industry. Biki has positioned our hotels amongst the best in the world. There is so much for the future generations to learn and emulate from him. ►Juergen Bartels, ex-CEO Carlson Hospitality & Starwood Hotels Worldwide: He has made a huge impact on my life. Juergen helped me to grow from being an operator and administrator into a development person and an entrepreneur. A great visionary, he understood what works in different markets and I have learnt a lot from him.
Photograph: Vishal Kaul
►Rajan Jetley, ex-MD Air India, & C&MD, ITDC: My mentor, who had faith in me and my capabilities to head the then largest hotel in India, at a young age. His faith and guidance later led to our partnering together to form “Radisson Hotels Asia,” which enabled us to position Carlson as the largest international hotel brand in South Asia. ►SK Misra, ex-secretary, tourism: Misra, who later rose to become principal secretary to the prime minister, was a very astute administrator and I was fortunate to have worked and learned under his leadership. He nominated me to represent the country on many occasions. It was because of him that I got a head start in my career and became better equipped to face future challenges.
The coffee shop at Park Plaza, Gurgaon.
Awards & recognitions ‘Hall of Fame’ award for the Best Hotel Management Person by Pacific Area Travel Writers Association at ITB Berlin From 2004 to 2006 ‘Global Hotelier Award’ at WTM London and ‘Galileo - Express Travel & Tourism Award’ Leading hotelier of the country by South Asia Travel & Tourism Expo (SATTE) in 2010 ‘Carlson Fellowship Award’ by the Carlson Companies in 2005
August 2013 | Hotelier India
But he was undeterred. Once he knew he wanted to be a hotelier, there was no looking back. “Since I am from Kashmir, I wasn’t new to tourism but people hadn’t thought about structured training or looking at hospitality as a career,” he reminisces. “To begin with, we had very few first-class hotels. My mother was against me
doing hotel management but my father supported me. I was the first boy from Kashmir to do the course and to send a message and encourage others kids; the government gave me a scholarship. That is how I got into hotel management.” Kachru made the most of his hotel management course and got his big break with India Tourism Development Corporation. “The government was looking at developing new tourist destinations, so there was a lot of excitement and I enjoyed being part of ITDC’s success story,” he says. And Kachru was no small part of ITDC’s success story. In fact, such was his sterling contribution to the group that Kachru went on to become their youngest GM at the age of 23. And, at 28, he was heading the hotel division. Being himself an example of how good hoteliers flourish with able mentoring, Kachru is now ready to change hats and don the role of mentoring Raj Rana, the new chief executive officer of Carlson Rezidor South Asia. Kachru is confident that, together with Rana, he will score a perfect century and fructify the group’s vision of having 100 operational hotels in India by 2015. HI
www.hotelierindia.com
People
34
The winning formula As the vice president, Philip Logan has plans to make Formule 1 the most preferred stay option for the young travellers BY BABITA KRISHNAN
Hotel Formule 1 Greater Noida has surpassed expectations.
I
n the international context, Hotel Formule 1 is a budget category hotel, but in India, it is a three-star property. Or to hear it straight from the man who matters, “It is a no-frills hotel where you pay for what you get. We offer limited service — essentially what we provide is room, front office and breakfast. All other services are third party, outsourced,” explains Philip Logan, vice president Hotel Formule 1. The brand’s India journey began in 2012 with its first property in Noida. Though globally, they follow a combination of managed, franchised and owned hotels, here, they are owned, but “the way forward is to have a minority ownership. At the moment we have a 40 per cent equity stake in the brand. Accor manages the brand and then we look at private equity or partners to support growth,” reveals Logan. With three properties up and running and the fourth opening shortly, a lot of factors have worked in favour of the brand. “With the economy getting slow, people are picky about spending. Now the corporate are demanding quality without having to pay exorbitantly for it. This has been good for us, because we provide high level of service at affordable cost,” he says. With the slowdown affecting the industry quite quickly, there is a lot of interest in the budget hotels segment. “Low-cost airlines helped people understand that not providing full meal service is not a bad thing. Five years back this market did not exist,” Logan explains. At the time of launching the brand last year, the team had to convince
August 2013 | Hotelier India
Philip Logan, vice president Hotel Formule 1
the corporate guests and show that smaller rooms does not mean a cut in services. Logan rues the fact that in India, there are no guarantees that the same brand will provide the same experience in different
cities. Formule 1 is trying hard to follow standard procedures so that guests can get a similar experience across the country in a “sexier environment”. Word of mouth and social networking have been the two powerful tools used by the team, “After commencing operations, we started communicating about the brand to our guests, who are now explaining to others. Facebook has been very useful for us and so are bloggers. I don’t think it’s going to take very long and I already see positive signs in the pre-sales of our Bengaluru property which are quite outstanding,” he says. Acceptance and popularity apart, how does the brand com-
pete with not just other brands but local property owners as well? By focusing on the brand promise, which is made up of several things – a great sleep and shower experience for example. “We assure that the sleep environment is not just 100 per cent hygienic but also comfortable and we have a unique thing called the LED shower that changes colour according to the temperature. Also, we have the same backend services support as the larger brands, so you get the same facilities at a lower cost. We are not prepared to bring down the quality of the guest experience and safety – what you get are smaller rooms and you don’t pay for public areas,” Logan clarifies. Formule 1
www.hotelierindia.com
People
36
The breakfast spread at the hotel.
Low-carbon footprint PLUMBING Use of flow regulators for WC and basins; Rainwater harvesting; Variable speed drives for pumps; Air to water heat pump hot water production. HVAC VRV high-efficiency with capability to operate even at part load of 5%, consumes one-third the energy of gas fired boilers; use of eco-friendly refrigerants; energy recovery; solar panel back-up to heat pump; maximise natural ventilation. ELECTRICAL Use LED and T5; minimum halogen use; corridor light on motion sensor; maximize natural lighting; connected electrical load/room down to 225W. MATERIALS Procure environment-friendly materials and sustainable plantation timber; use of low ‘E’ and double glaze glass panel; heat insulation for building exterior and roof; pivot instead of sliding door for balcony. ENVIRONMENT MANAGEMENT Site environmental survey carried out before work starts on site; maintain Accor acoustic standards; recycle grey water for cooling tower, irrigation, flushing, etc.; eliminate appliances containing CFCs.
August 2013 | Hotelier India
The rooms do not compromise on the comforts.
is very selective about its positioning and has to be in good locations, with high frontage, as it is very cost effective. The properties are built eco friendly and according to Logan their hotels have the least carbon footprint in the segment internationally. “We are not only low cost, we also have a low cost on environment,” he says, adding, “The overhead costs are less and that we pass on to the guests. Unlike other budget hotels, we have a 24-hour check-in.” One thing that came as a pleasant surprise to this hotelier, who has worked all over the world before coming to India in 2005, is that the staff is “fantastic”. The level of servicing that one gets from Indians is of the highest order he feels. “And that is definitely the key differentiator for us in the budget space. Our managers have all the qualities of those in a upscale hotel,” he says. The staff is a blend of freshers and experienced people – relying on internal transfers and cross promotions for 20 to 30 per cent staff; the others are with three to five years of experience and about 10 per cent are fresh graduates, Logan reveals. With it being touted as a ‘young brand’ with the client profile between 25 to 35 years, Logan feels that a young staff projects the image very well, especially since they know what the clients are looking for. Though not happy with the number of women on the payrolls (less than 20 per cent), Logan
Lobby area at Hotel Formule 1.
reveals that he hopes to have the first lady GM by 2014. “I wonder what an all-woman hotel will will look like in India,” he muses, adding that Novotel has a lot of women working in the kitchen and engineering.” Looking forward, Logan feels that the brand is doing rather well for itself with four operational hotels and 16 in active construction, “2014 is a crucial year as we will be opening in Mumbai and Gurgaon, both of which are very important for us. We are slowly expanding our footprint and that is when the brand will start getting attraction.” He further shares that in spite of the tough market conditions, the Greater Noida property has done rather well with sold out dates in Q3 and Q4. Though an average hotel would be 150 keys – rather large for the brand internationally – the focus would
always be on ROI for the owners and maintaining a high level of service. “In India everything revolves around service and food, and that will be our crucial focus in future.” And how has the India experience been for him, “India is home. It has the best and the worst, all in one space. In some places it is the dirtiest, noisiest, and most crowded and in the same space most beautiful and dynamic. You can’t come to India without your senses being touched at all levels. I have fallen in love with the country – there is great food, colours are dramatic and I can’t do without chillies in my food!” Having travelled to some remarkable destinations within the country, Logan is amazed at the changes that have come over in the last few years. With the beauty of every other country, he feels that India has only now started to discover itself. HI
www.hotelierindia.com
PEOPLE
38
Purchasing unravelled As the director procurement at Duet India Hotels, Basil Massey wears many hats that benefi t the industry and his employers BY RAYNAH COUTINHO
W
ith over three decades of rich hospitality industry experience in the fi eld of material management (procurement, negotiations and logistics) with leading hospitality brands, Basil Massey’s main forte has been planning, budgeting, procurement, negotiations and competitive rate, execution and commissioning of the projects. With a keen eye on the industry, he is best suited to answer some pertinent questions about the purchase function at Duet Hotels and in the industry.
have the best-in-breed team across the verticals with ‘Deep Domain Expertize’ in the hospitality space. This makes the decision making even more powerful and engaging and sourcing is no exception to this organisation strategy.
Is all spend managed through category management and strategic sourcing processes, with a competitive sourcing process mandated? We have instituted best-in-class fi nancial discipline by way of a detailed budgeting process, its monitoring and control. Planning is a critical element for sourcing to ensure that there is no fire-fighting and hence, no maverick spends. Is procurement function organised Focus is clearly on the big ticket to deliver optimal value to the oritems. Having said this, we conganisation by focusing on outcomes tinue to be competitive across the rather than cost? Does it challenge board. We do leverage scale largely needs vs. wants? to get into strategic alliances to We are a customer-centric organi- drive productivity and defl ate sation and focus completely on costs. We also collaborate stratefunctionality and effi ciency of the gically with our JV partners to get product rather than the ‘bells and vendors on board at competitive whistles’ and complexity. This price points. helps us deliver at a very competitive price as per needs of the cus- Is risk management an integrated part of procurement’s day-to-day tomer. operations, and contract manageAre key organisational stakeholdment process? We do a detailed due diligence of ers fully engaged in the developvendors to ensure that the delivery ment of procurement policy, and risks are mitigated to a large extent. does this reflect the wider organApart from that, for imports, we isational strategy? We are a fully integrated hotel have a process in place for on time development company with the delivery and precision of the LC to four verticals working seam- mitigate potential delays, licenses, lessly across the board. The deci- BGs, etc. Regulatory changes sion making in each of these does around EPCG benefi ts do throw a not happen in siloes but in an spanner once in a while but this is interactive fashion with all stake- more of a force majeure. We also holders, towards accomplishing have an external and internal audit organisational objectives. We in place which gives feedback on
August 2013 | Hotelier India
Four Points By Sheraton Hotel & Serviced Apartments
Four Points by Sheraton Jaipur.
www.hotelierindia.com
PEOPLE
40
ABOUTBASIL C MASSEY
Holiday Inn Express Ahmedabad.
Basil C Massey graduated from Canada and followed up with graduation from Delhi University. He started his career as asst. manager of Prince Sweets, Canada – North America’s fi rst Indian sweet shop in 1975. His rich experience of three decade includes contribution for developing 3,000 rooms for the India’s premier luxury hotel company (Taj Group of Hotels) in his 27 years of tenure with them. Currently, Duet has three operational hotels — Four Points by Sheraton Pune, Four Points by Sheraton Jaipur and Holiday Inn Express Ahmedabad, where the company has benefi ted from Massey’s vast experience for timely execution and tremendous fi nancial savings. He is a fi rm believer in people development and relationship management and has initiated many of the best practices prevalent in the Indian hotel buildings. Massey often clause in the work contracts for under performance.
The lobby of Holiday Inn Express Ahmedabad.
How important is Green Procurement to you. What measures are you taking to implement it? The sourcing gets greener as carbon footprint plunges during the entire supply chain. So we try to source locally as far as possible. Imports are resorted to only when we have no local options.
Do you think ethics in purchasing is effi ciencies, it also highlights areas an important element? Why some where we have to still work on professionals get carried away with the same? improvement. Integrity is a given in any profesIs there a consistent benefits trackWhat is the procedure of the prosion. Any integrity issue cannot ing framework for procurement curement of software? be kept under wraps for long. We We collaborate and leverage our should take lessons from the expofunction? Are benefi ts captured, JV partners, who have fi rmed up sure of politicians in the recent realised and reported to relevant rates at the Asia Pacifi c level to past! Same is true for any professtakeholders? The ERP MIS reporting ensures source software. sional job. Ethics is equally critithat we get to track the actual at cal and we, typically, refrain from every line item levels and report Is there an escape clause in the using one vendor against the other the effi ciencies generated by the deal or protection in place when to our advantage. We also mainteam and processes which is shared business conditions change? tain the sanctity of tendering proregularly with the stakeholders. We do have exit clause on a selec- cess to be fair to all bidders and This not only helps us in highlight- tive basis for our outsourced part- have a win- win policy with vening areas where we have delivered ners. We also have a termination dors/partners.
the processes being followed by the procurement team to ensure compliance to corporate governance.
August 2013 | Hotelier India
teaches courses and conducts guidance and training programmes for the students of hospitality colleges. He specialises in Negotiation Skills — a very important tool in procurement. He also guides new hoteliers about issues like — what to buy,when to buy, how much to buy, sequence of buying and delivery of material in co-ordination with Project execution, which helps in fi nancial savings. Do you think incorporating car/ vehicle import under SFIS will bring in benefi t to the hotels? The new trade policy will definitely benefi t the hospitality sector. The import of vehicles under SFIS scheme will allow import of good cars at compelling prices. The salient feature of this policy is that the misuse of vehicle will be prohibited since these vehicles will be registered as Tourist Purpose Vehicles only. Is there any change in procurement style in last 10 years? Strategic Sourcing is the name of the game now as opposed to tactical sourcing, which is a drain on the precious bandwidth. Adhering to the brand standards with the fi nancial consideration. For the mission critical items which are integral to the DNA of the brand, we comply. We do negotiate and push back on the pieces for waiver which are “good to have” and hence play out a fi ne balancing act on the overall deal. HI
www.hotelierindia.com
People
42
Promoters Unplugged Starting with the Bengaluru-based Prestige Group, we get promoters/owners to open up about what they plan and expect from their hospitality ventures BY BABITA KRISHNAN
Perspective view of the Hilton Hotel.
O
ver the last decade Prestige Group has firmly established itself as South India’s leading developer of real estate by imprinting its mark across all asset classes. The Group’s core business of property development has seen over 165 developments covering over 48 million sq ft completed and 47 million sq ft under development. Besides this, their activities have expanded and diversified to cover the areas of retail, hospitality, interior design, property management services, floriculture and landscaping and education. On the hospitality front, Omer Bin Jung is responsible for the award-winning Angsana Oasis Spa and Resorts and Oakwood Premier Prestige Serviced Residences at UB City, Bengaluru, while Zaid Sadiq heads the Group’s venture, 24 Tech Hotel. Their other hospitality forays include Aloft Hotel, the upcoming Marriott Hotel at Prestige Golfshire in Bengaluru, Hilton Bangalore and a Sheraton Hotel also in the same city. We get Sadiq, executive director, laisioning and hospitality to reveal more.
How many hotel properties do you own/operate? We as a group operate four leisure and hospitality properties, and there are many under development. What are the hotel brands that you have been working with? We have associated with some of the best in the business. Starwood Hotels & Resorts World-
August 2013 | Hotelier India
About Zaid Sadiq Sadiq completed his BA (Hons) hospitality management, followed by MBA from Thames Valley University, UK. After completing a hospitality management diploma (American Hotel and Lodging Association) from The London Hotel School, he went on to complete his internship in the Copthorn Tara Hotel, London, for a period of one year. Sadiq has five years of experience in MCG and hospitality sectors in customer care. He joined Prestige Group in May 2006 and was inducted in the company’s Board of Directors in January 2007. He is actively involved in the public relation affairs including laising and plays a major role in building confidences and good relationships with external and internal customers. Sadiq also heads the group’s hospitality venture, the 24 Tech hotel.
www.hotelierindia.com
Stay First Introducing the world´s first “ invisible” electronic lock
The First Invisible Lock
Essence by VingCard revolutionizes the electronic lock industry by housing all lock components, including the reader, inside the door and therefore, reaching the maximum minimalistic expression, the true Essence of an electronic lock. Essence by VingCard takes the definitive step in minimal hardware on the door and truly blends with any design requirements, enhancing the style of your hotel and taking the user-interface experience to a new level. Essence by VingCard
VingCard Elsafe | c/o HID India Private Limited | Tower D Annex Millenia Towers, No. 1& 2, Murphy Road, Ulsoor I Bangalore, 560008 I INDIA
VingCard Elsafe India Partner Network
Mobile: +91 9958897503 | india@vcegroup.com | www.vingcardelsafe.com
North & Karnataka: Wang Professional (+98 1008 7592) I West & A.P: Apex India (+98 2007 5371)
Provider of: VingCard Locks and Systems | Elsafe Safes | Orion EMS | PolarBar Minibars
South: Techno Galaxy (+91 949532 1000) I East: Sri Radhey Inc (+98 1122 9551)
People
44
wide, Inc. is the most global highend hotel company in the world. Their strength lies in nine distinct lifestyle brands. Hilton Hotels & Resorts stands as the stylish, forward thinking global leader of hospitality. With over 92 years of experience, Hilton continues to be synonymous with hotels because of their innovative approach to products, amenities and service. Apart from these, we also work with Marriott International which has more than 3,700 properties in 74 countries and territories worldwide, they have a set of core values which puts people first, pursue excellence, embrace change, act with integrity and serve the world. Angsana, managed by Banyan Tree Group, operates close to 10 resorts and hotels, over 40 spas, and 40 retail galleries. Oakwood, managed by the world’s most trusted name in serviced residences, Oakwood Premier Prestige Bangalore is virtually a destination in itself, with
all the benefits of being located in Bengaluru’s City Centre, at The Collection — UB City. Oakwood indulges its guests with elegantly accoutered luxury apartments together with impeccable service of an intimate hotel. What has been your experience with each one of them? All the brands that we work with are world renowned. So the management is also extremely professional, creative and young. It is a very refreshing experience to work with them and bring new things to the table. What are your expectations from brands in terms of: growth, brand building, guest experience, buying experience, etc.? We together try and make travelling easier with our smart designs, innovative restaurant concepts, authentic hospitality and commitment to the global community. We
Marriott Prestige Bangalore
With a backdrop of the picturesque Nandi Hills, placed atop the highest point on the 275 acre property, Prestige Golfshire houses a luxurious Marriott Hotel — Marriott Prestige Bangalore. With a panoramic view of the 18-hole championship golf course, this hotel consists of 300 rooms including 30 luxury suites, five pool villas, a dedicated spa block with seven spa pavilions, swimming pools, two specialty restaurants along with a seven-acre convention centre that can hold 2,000 people, one of its kind in the city. Marriott Prestige
August 2013 | Hotelier India
Bangalore occupies an area of 21 acres. The overall site is surrounded by villages with green agricultural fields and the hotel is situated amidst shimmering lakes, ultra luxury mansions, a lush golf course with a unique spacious club house and verdant tropical gardens. The hotel promotes eco-friendly design methodology and construction techniques. The low-rise design of the hotel ensures that the building does not overpower the landscape around. The property adds to the understated elegance of the entire development.
Aloft Hotel
Aloft Hotel is located inside the Cessna Business Park on SarjapurMarathhalli Outer Ring Road at Kadabeesanahalli, Bengaluru. The hotel is set amidst the neighborhood of a large number of software companies, business establishments, entertainment centres, etc. The building has three basements, ground and 10 upper floors. While the ground floor houses a grand entrance lobby as
have a people and client-centric approach to grow our brand and bring in the best amenities to maximise our guest’s experience. What are some of the ways that brands help you in saving your spend — in construction and operating costs? I would not say saving our spend, it would be judicial use of resources at hand. Also working with leading brands as such brings in the best of operational practices. Also, we aim at bringing the best experience and amenities to the clientele and invest in the same. Do you have long-term relations with vendors and suppliers? Are these relations through the brands you have associated with? We consider our vendors as partners and we support them in their deliverables. Partly, the vendors are those who have worked with us on various developments and some of them are those that the brands have worked with. What are your expectations from the vendors?
well as banquet hall, restaurants, coffee shops, etc., the swimming pool and outdoor party space are located on the 2nd floor. The hotel has well designed and furnished 206 rooms located from 2nd to 10th floors. The building façade comprises of structural glazing and combination of aluminium composite panel and max panel cladding. Landscape and greenery are provided all round the building and consist of varieties of flowering and non-flowering species. The hard paving and street lighting system adopted has been designed to blend with the various features of the building. All architectural, services and interior works are designed and executed to Aloft standards as well as in compliance to local statutory requirements.
We have chosen vendors who support us with best quality, timely delivery and quick turnaround time. It is necessary for the promoters to have a good rapport with the vendors. Suppliers who cater good quality products with high quality standards should make it a point to build goodwill among the promoters in the hospitality industry. What are your upcoming projects and with which brands? Our upcoming projects are Hilton, Oakwood Residences and Marriott in prime locations in Bengaluru. Also, our latest project 24 Tech Hotel is live. What has been your experience with the brands so far? The brands we associate with have given us enough reason to believe in their quality. It is due to their professionalism and commitment that we are able to sustain the brand value of these hotels. The products used for the property ensure that the brand standards of the hotel are met with. HI
www.hotelierindia.com
YOUR CORPORATE IDENTITY, DESIGNED, DEVELOPED AND MADE BY ...
Contac us : Corporate sale corporate@lecoanethemant.com 00 9112 44 76 86 00
Lecoanet Hemant India(P)Ltd. Gurgaon - 122002
LH
CORPORATE
47 GM Diary
SUKOMAL SARKAR General Manager Best Western La Marvella, Bengaluru
Back to the future He believes in putting his experiences to work in favour of the team BY BABITA KRISHNAN HI: As part of the pre-opening team, how did you motivate everyone? Pre-opening is a good time to build a team as you are recruiting people. It is also tough, as one needs to take care of the branding. So you build a team through training, taking them around to see different properties, competitors, etc. It was a pleasure to get to know the market, wherever we moved, it was always as a team and that forged a bond between us. HI: So why did you move on after the property opened? I had joined Best Western in 2003. I left after the pre-opening with the intention to learn more. There is no end to learning because each brand has a distinct way of handling things and there is always something to take back from there. HI: What has been the biggest learning in your career? That has been at Best Western where the work environment is very comfortable, the senior managemt is very approachable and that I think is very important. The hierarchy is not very strict and follows a transparent working style. You can approach anyone and they come back with a very supportive solution. HI: So have you tried to implement it here as well in your working style? Yes. But now even the industry norms are changing. Earlier the GM was an invisible character – unapproachable, unseen. He was the person you saw walking in the lobby, interacting with guests and would do the rounds once a day. It is no longer like that. We go around meeting people and I make sure that I meet at least one person from each department on a daily basis. HI: What is the biggest challenge as a GM? The biggest problem is poaching by competitors. You train people, and with so many brands coming up, they move on for a slight raise in the salary. Another challenge is to try and always be ahead of the game. Be in constant touch with the market to know what are the latest things being offered to the guests, how to make their stay pleasurable, etc. It is a 24-hour job that is very challenging, but I would not exchange it for anything. HI: So how do you unwind? The best way to do that is to just be with family and switch off mentally for a few hours. I also love to go for a holiday and my favourite destination is Goa. But we hoteliers are never able to get work out of our system.
www.hotelierindia.com
Hotelier India | August 2013
case studies
48
Hyatt Place Hampi L The first Hyatt Place in India, this property comes as a pleasant surprise
Quick Facts
aunched by Hyatt Hotels Corporation in 2006, Hyatt Place is an upscale select-service brand that caters to the multi-tasking travellers with a 24x7 lifestyle. The first one to open in India is located amidst Vidyanagar Township in the Bellary industrial district of Karnataka. Unlike the standard Hyatt Places, which are more like functional straight-line no-frills properties, this one is a pleasant surprise with a more resort look – owing to the existing structure when it was bought over by Varun Saraf of Chartered Hampi Hotels Pvt Ltd. This is the first property of the company and “As our company continues to grow and thrive economically, we are excited to introduce Hyatt’s new brand with Hyatt Place Hampi in India, In addition, we have several Hyatt properties under development at various urban centres to follow in few years,” Saraf reveals the vision for the future. The company has announced 24 other Hyatt Place hotels to come in various urban centres and business areas.
A team of 65 runs this 115-
room hotel Average 25% occupancy per month since its opening eight months ago Laundry service is the highest revenue centre for the property Room rate: Rs4,500 to 5,300 ( with complimentary breakfast and internet) ARR: Rs4,000
The property comes across as a scaled down version of the Grand Hyatt Mumbai – in its spreads and colours, sans the art installations and grandeur associated with that property. Since in the original plan, it was meant to be a resort, it made financial sense to continue with the same structure and adapt it into the Hyatt Place philosophy as far as services are concerned. The property has 115 guestrooms, including seven with private plunge pools and three suites.
July 2013 | Hotelier India
www.hotelierindia.com
HOTELIER AD PLACE.indd 80
1/30/2013 3:33:40 PM
case studies
50
Guestroom amenities Dining Hyatt Place has a multi cuisine 24-hour restaurant called the “Gallery” located at the lobby level. An open kitchen design allows interaction with the chefs. With a seating capacity of 120 guests, the Gallery also offers two private dining rooms to celebrate special occasions or conduct private corporate meetings. The bar serves premium beer, wine and cocktails. The other attraction is the “Market” featuring salads, sandwiches and a variety of bottled beverages (this is the Indian adaptation of the “grab-n-go” concept of Hyatt Place in the US.
August 2013 | Hotelier India
► Cosy corner sectional sofa-sleeper ► Workspace ► Hyatt Grand BedTM ► 40” flat-panel LED TV ► Hyatt Plug Panel media centre ► Refrigerator ► Rain shower
www.hotelierindia.com
CASE STUDIES
52
INNOVATION Starting with a location setback, GM Sumit Kumar knew that he had to come up with innovative ideas for revenue generation. The team decided to promote the destination – Hampi, a world heritage site – which would naturally lead to increased footfalls in the property with both international and Indian tourists. With lower occupancy, the pressure of revenue generation naturally fell on F&B and it was important to come up with something irresistible. The dining options available within the township are subsidised and hence, the team had to come up with some innovative ideas to attract local diners. The everyday ‘Business Lunch’ at affordable rates (Rs180 per head) attracts people from the steel plant to dine during working hours and “then they come back at night with their families,” reveals Kumar. Another attraction at the property is the ‘Sunday Brunch’ – which was popularised innovatively within the locality. The team wore ‘Sunday
Brunch’ T-shirts for the laundry pick-up and drop. In a day and age where most properties are outsourcing their laundry services, Hyatt Place Hampi has converted its laundry service into a profi t centre catering to the entire township. “One has to think out-ofthe-box and this is one such idea. In fact, promotions for the Sunday Brunch were also the teams’ idea, where they said that we won’t have to say anything – people will read about it when we go to pick and drop the laundry and our work will be done,” shares Kumar.
CSR The property has unoffi cially adopted a local school where, they hold training programmes for children like table manners and a tree planting drive, to list a few.
MOTIVATION The staff works not as departments but as teams. The GM has divided the entire work force into four teams: Happening Hampi Cool Badami Super Sandur Great Itagi This has been done to include everyone in the growth process, “Everyone is a part of the decision making process and this refl ects in their productivity. We have a very open system where every-
August 2013 | Hotelier India
one’s suggestions are taken into account,” says Kumar. This is done on an everyday basis where everyone meets for ‘Happy huddles’ – a platform for information and ideas exchange (both pertaining to property and about the industry), light activities to improve general knowledge, competitions, evening tea and snacks. This helps break ice with the new team members as well, shares Kumar. A believer of leading by example, Kumar is part of the Happening Hampi team.
www.hotelierindia.com
case studies
54
Fortune The Savoy F A behind-the-scenes look at the newly opened Fortune The Savoy
ortune The Savoy, which is a part of Fortune, a member of ITC’s hotel group, India’s widely acknowledged First Class Full Service Business Hotel Chain, comes with a rich royal history. The restoration of this 100-year-old structure took three and a half years to bring it to the desired levels. The challenge was to meet expectations of everyone at the time of the opening, and a bigger one was to exceed expectations of guests who had stayed at The Savoy earlier. With the aim of creating an exclusive hotel, it was important to train the associates well, especially given the destination. The 70 per cent domicile of local population was taken advantage of and the focus was on imparting training to the local population to bring them up to the required standards on quality manpower. The hotel is replete with all modern facilities and amenities, comfortable rooms and delectable dining options.
Quick Facts Number of keys:
50 rooms in the first phase Cost: Rs30 crores for 50 rooms F&B outlets: The Grand Dining Room, Fortune Deli and Nostradamus-The Writer’s Bar Design: Sarabjeet Singh, FAB Interiors, Delhi AV consultant: Sunny Sarid AV solutions provider: Hi-Tech Audio System
August 2013 | Hotelier India
www.hotelierindia.com
case studies
56
TEAM SPEAK General Manager When the Fortune corporate team handed over the responsibility of opening this hotel to me, it was quite a daunting task. Our concept of ‘The Savoy Experience’ is what sets it apart from any other hotel. It defines the complete indulgence for the guest through personalised service, multi-skilled team members, great concepts in F&B and a wide range of leisure activities. The Savoy Experience team (Savoy Femme, Garcon and Organiser) are responsible for delivering the perfect service to all guests. This experience starts right from reservations and continues till the guest goes back – with a personal post card from Fortune The Savoy, posted to him from our own Post Office in the hotel premises. Our vision is to see Fortune The Savoy as the most exclusive heritage hotel in the country. Chief Engineer The hotel is spread in almost eight acres of land and so were the services when we took over in the pre-opening phase. The hotel required a lot of retro fittings as we had inherited earlier systems and fixtures. It required customising every article as per the requirement of the interiors and facility planner. The old furniture was sent back to Delhi to be restored and finished back to its ‘old’ new look. The plumbing in the hotel was repaired and customised to match up to the new world requirement. SPS Manager The hotel does not work on the norms of hierarchy which is generally seen in all other hotels. The emphasis is on multi-skilling with focus on highly personalised service to the guest. This kind of functioning required combining various department heads and creating one position to take care of all FOTH areas. Executive Chef Guests often look for dishes which were once popular at The Savoy and want to know if they are still being served. The number of walk-ins proves the popularity of The Grand Dining Room. We also have brought a new concept to dining through Family Dining Menu, the pre-fixed menu for dinner only. This is a unique concept where three to four families travelling together can choose from four sets of menus offering different cuisines along with the chef’s customisation. They are given platter-to-plate service in the restaurant or garden, as demanded. The cuisines include Awadhi, Punjabi, Oriental and Continental. The Fortune Deli at the hotel is also turning out to be the best patisserie in the town. Procurement Head The operations supplies was as per the Fortune brand standards, but FF&E was quite challenging since a lot of products were restored and required specialised attention. We had to source high-quality skilled mnpower and vendors to fabricate these products. For example, for locks of the guest rooms, which were padlocks on the L-drop handles, we had to go to Moradabad to meet a locksmith who specialises in making brass locks. Each item at the hotel carries great heritage value and they have been preserved with great care.
August 2013 | Hotelier India
PLANS Revenue generation: Positioned at the high-end of leisure segment, the hotel plans to achieve an ARR of Rs10,000 in the first year. Client base: FIT market, corporate events, hi-end destination weddings and social functions. Off-season revenue generation: Recreational activities and events throughout the year – adventure sports, The Savoy game experience, jungle expeditions, food trails, etc.
57 Case studies
GM’S FAVOURITES
Sandeep Joshi The Savoy Experience which
revolves around a highly multiskilled team that delivers a warm and personalised service at all levels. Our detailing to personalisation starts from the moment a reservation is confirmed, whereby Savoy Femme calls up the guest to assist in planning the stay. Garcon ensures that the complete stay experience is memorable for the guest through flawless service and great product knowledge. Organiser manages the complete team coordination to accomplish the task – of exceeding guest expectations. The concept of bedside story
teller for children in the evening – is a service available through a 24-hour prior request to the Organizer. The story teller arrives in the room at the appointed time with a collection of books. Nostradamus - the writer’s
bar is gaining popularity with its drink service from trolley to the table. The glassware for straight drinks is different in size and shape for ladies and men. Ladies glassware is less broader and is in diamond-cut pattern, while that for men is long champ series in cut-glass with broad hold.
ECO-CONSCIOUSNESS “At Fortune, we are very particular about environment planning and sustainability. We focused on energy conservation from the begining and planned our STP plant, the rain harvesting system linkage with horticulture and many more such concepts from the drawing table to the execution. The property has come out very well with modern technology back up to the old heritage look of the hotel,” says Joshi. HI
Hotelier India | August 2013
Consumer connect initiative
58
Restful solution With the launch of King Koil, the Indian hospitality industry can look forward to some international sleep options
E
stablished in the year 1898 with six employees, King Koil is today present in more than 80 countries throughout the world, with
its worldwide headquarters located in Chicago, USA. Along the years, King Koil has become a mark of superior technology in sleep along with commitment to quality and service that remain the same everywhere in the world. Reputedly the world’s most popular premium mattress brand, King Koil is now in India. The King Koil brand mattresses and other sleep related products are made in over 60 factories worldwide and the brand is strongly monitored on quality and specifications from its parent companies in USA, especially in the hospitality sector. King Koil has sold its bedding solutions to the top 10 hotel groups in the world and provides quality control and proven international specifications for the hospitality segment in India with the advantage of localised manufacturing in a state-of-theart factory which has a well established reputation on its products and services. King Koil has received many prestigious distinctions including endorsements from the International Chiropractic Association (ICA) and the Foundation of Chiropractic Education and Research (FCER). King Koil International, through its extensive ground work and checks, has entered into a long term contract with Real Innerspring Technologies Pvt Ltd, who has a good experience in manufacturing and marketing of high-end spring mattresses in India and has world-class manufacturing facilities in multiple sites across the country. King Koil has entered into a long term contract with its Indian partner under dedicated supervi-
August 2013 | Hotelier India
www.hotelierindia.com
59 consumer connect initiative
Jean Pierre, VP international business development, King Koil International with Archit Gupta, MD, Real Innerspring and Owen Shoemaker, senior VP international business development, King Koil International.
sion of King Koil International on the
proposition to its customers on the
product quality and specification as-
aspects of quality, innovation and
pects to be implemented in the Real
service which make its stand apart
Innerspring manufacturing facilities.
from other brands. Its innovative
Responding to the partnership and
products like Posture Sense, Perfect
its implications, Archit Gupta, manag-
Contour, iMattress and XLtended
ing director, Real Innerspring, says,
Life are few of the distinctive prod-
“We are very proud to enter into a
uct ranges which stand apart in in-
long term contract with the world’s
novation globally along with a body
most popular global brand, King
mapping kit called SleepID.
Koil. We will be manufacturing King
Gupta elaborates the future plans
Koil sleep products with same zeal,
of the brand in India, “We are bring-
level of quality and service as seen
ing King Koil product ranges in retail
in other parts of the world through
as well as hospitality segment in pro-
systematic sharing of synergies set
gressive flow within two quarters.
by the King Koil International team.”
King Koil product ranges are made
Jean Pierre, Archit Gupta with Dave Roberts, president and CEO, King Koil International.
King Koil is reputedly the number
with special quality of foam, spring
one mattress brand in the world, in
steel wire and altogether different
terms of the number of countries it is
specifications as usually seen in do-
available in; and it has surpassed the
mestic market. We would be invest-
85-country mark for the number of
ing around Rs75 crore in three years
countries it is manufactured in. such
to create a pan-India ecosystem to
a strong brand presence globally is
distribute the products of this world-
obviously the biggest plus in favour
class brand, which will be a leading
of the brand. Along with this massive
example for the brand in Asia Pacific
dominated by King Koil brand and in
under the supervision on specifica-
presence, it is also very important to
belt in times to come. It would be
countries like Singapore, Malaysia, In-
tions and quality from King Koil Inter-
create a benchmark in innovation,
challenging but exciting and we are
donesia, Dubai and China, the brand
national, it surely will bring a unified
quality and service to create a glob-
happy that we would be well guided
enjoys a huge presence and brand
buying experience to its hospitality
al brand in today’s cut-throat world
by King Koil International team on
recall in the hotel bedding segment.
clients in India with better and quick-
of business. King Koil, with a history
regular basis to strengthen ourselves
King Koil is well accepted and af-
er services. Since imports have be-
of more than 100 years in its brand
on every level of growth we create.”
filiated with the top hotel chains of
come tougher with rising dollar rate
presence, has gone through vari-
King Koil has been a strong pre-
the world like Starwood, IHG, Mar-
and delays in custom clearance and
ous learning curves of the industry
ferred brand for the hospitality seg-
riott, Hyatt, Hilton, Carlson Rezidor,
lead time to deliveries are creating
throughout the world to create sys-
ment globally, especially in the Asia
Best Western, Shangri-La, Choice
pain areas for such hospitality prod-
tems, checks and controls over its
Pacific and Middle East regions.
Hotels and so on. The brand is well
ucts, local manufacturing will add lots
licensees that has helped to create
Nearly all the top hospitality brands
respected in hospitality bedding and
of advantages in catering to the in-
an unparalleled and unified value
in the upscale segment have been
now with its availability domestically
creasing domestic demand.
www.hotelierindia.com
Jean Pierre, Archit Gupta, Owen Shoemaker along with Vince Zupkus, CFO, King Koil International.
Hotelier India | August 2013
suppliers
60
Flooring options... p61
Ops&Services
• News • Events • Awards • Movements • Launches Tableware designs... p65
Flagship showroom from NITCO NITCO inaugurates its classic, swanky, haute couture showroom in the Central Mumbai opening NITCO Ltd inaugurated an exclusive 2,600 sq. ft showroom – Le Studio – in Kanjurmarg, Central Mumbai. Keeping true to its core values of innovation, product quality and customer service, the store’s ambience has been designed to provide an exceptional experience. The emporium has an exhaustive range of Floor Tiles, Wall Tiles, Imported Marble and Mosaico. Fresh and fashionable Floor Tile range of NITCO’s Naturoc and Trulife full body gres porcelain tiles give a perfect blend of natural beauty and
contemporary style while the wide range of digital wall tiles provide the
oomph factor to walls. NITCO as a company has always been the trendsetter in the floor and wall category for designs, be it tiles, designer mosaic, imported Italian Marble, and the endeavour has always been to provide the latest technology and the best product quality, this is all achieved by the state of the art automated Tile plant in Alibaug for and its Automated fully integrated marble plant in Silvassa. NITCO also unveiled its new collection of wall tiles for the first time in India. The new HD Digital Wall Tiles have the highest level of glossi-
ness, printed with a six colour prism technology, is extremely durable and stain resistant. Commenting on the inauguration, Vivek Talwar, MD - NITCO Ltd said, “Our new showroom has been in the making for a long time to ensure that the concept, tone and look of it are true to NITCOs aesthetic level. We wanted the shopping experience to be the very best for our customers. The showroom features never-seen-before designs and concepts. We are very excited with what we have created and the easy access to the brand.” A must-visit stop for tile solutions.
Expanding global footprint in India Sula Vineyards in Sikkim Philips Lumileds strengthens its global presence by partnering with KORE Partnership In a move to expand product availability and speed time-tomarket of LED lighting solutions, Philips Lumileds announced the signing of a global distribution agreement with KORE, Key Operation & Electrocomponents Pvt Ltd of Delhi. This new agreement enables immediate access to Philips Lumileds application-specific LEDs in India. “LED lighting is just beginning to take off in India. But we expect remarkable growth in this market over the next several years, in both commercial and offgrid applications,” said Pierre-
August 2013 | Hotelier India
Yves Lesaicherre, CEO Philips Lumileds. “KORE personnel will have full access to the products, services and people at Philips Lumileds, individuals who are committed to improving the customer experience with lighting.” “Philips Lumileds has been in the forefront of developing bestin-class LED lighting solutions including indoor, outdoor, and industrial market segments and KORE is known for its experienced sales team, outstanding engineering support and large customer base in India providing innate synergies for both of us to partner,” said Praveen Mahajan, Director of KORE.
Sula Vineyards launches its wines in Sikkim launch Sula Vineyards has decided to venture into the Sikkimese market which holds great growth potential. Sula’s wines, distributed by Overall Traders - Sikkim’s largest distributer, will now be available at all leading retail outlets, restaurants and hotels. Sula’s entry with a variety of wines will cater to a discerning North-East Indian audience residing in a society that observes very keenly the benefits of wine for health and celebration. Anticipating a warm welcome into the Sikkimese market, Sula will launch a range of wines at different price points. The wines selected for this market are Sula Chenin Blanc, Sula Seco, Sula Cabernet Shiraz, Samara Red wine, Samara White wine and Port 1000.
Sula anticipates a positive response and rapid growth in sales in the region. “We have a large range of wines in our portfolio and the time is right to foray into Sikkim market. The market shows great potential and we look forward to a good run in Sikkim. We are pleased to be partnering with Overall Traders - with their support and expertise we look forward to growing our wine with them here in Sikkim” says Deepak Bhatnagar, executive vice president - sales & marketing, Sula Vineyards.
www.hotelierindia.com
61 operations
Floor to floor
Opulence has been replaced by approachability. Floorings in hotels go beyond the conventional BY NATASHA BOHRA
T
he global economic downfall may be over, but the hospitality industry has learnt its lessons. With a trend towards cautious and more deliberate spending across the sector, hotels are choosing their projects wisely, focusing on what will make the greatest positive impact. The hospitality market is now a lifestyle business, catering to the customer’s practical needs. This change of thought is evidenced in material selection and design. High-end hotels used to cater to the rich and famous, grooming an elite image that made them seem out of reach for those outside of the top tax brackets. That is no longer the trend – opulence has been replaced by approachability. Flooring happens to be an integral part of the image that a brand
www.hotelierindia.com
conveys to a guest. Significant shift from soft to hard surface flooring continues in hospitality and the trend line is favouring the demand side of the equation. At the same time, the hospitality market is hoping to maintain those extended lifecycles with less trendy products that look good longer. For soft surface flooring, that means five to seven years for guestroom carpet, and seven to ten years for public space flooring, about the same as hard surface flooring. Designing for hospitality, A&D community is prioritising material that offers durability. Hospitality environments endure a good deal of abuse under high heeled shoes, wheeled luggage and the set-up and take-down of chairs and tables used for banqueting events. Country manager Hardeep Singh of Forbo Flooring Systems shares, “A typical hotel design would comprise of several areas
and choice of floor covering would depend upon the aesthetics, maintenance and utility of that particular area. Granite, carpets, resilient flooring (Linoleum/PVC), are some examples.” The choice of floor covering depends upon the overall budget of the project. Guest room flooring is typically replaced every five years and common areas every 10-15 years, though some brands call for updating more often to maintain a clean, fresh look and a competitive edge. Floor coverings need to be durable and help reduce maintenance costs. When specifying for remodels, the replacement needs to be able to move forward with as little operational disruption as possible. Lobby is the first impression, so, regardless of the material used, the hotel will always want to tell a story, to make the guest feel a certain way. All sides of the room must be taken into account and a
Ottavio marble flooring by Classic Marble works well for high-traffic areas.
well grounded understanding of how they speak to one another. The vocabulary has to be cohesive throughout. The impression created in the lobby needs to continue through to the elevator lobby, corridors and guest rooms. Director Subodh Shah of Classic Marble gives his insight, “Be it hospitality or any other commercial premises, flooring is no longer just about the looks. A good flooring has to meet certain criterion be it about durability, or ease of maintenance and style of course is, if not the only factor but a significant one. Apart from these, many other factors have to be kept in mind. Sound absorption, music, crowd usage, a floor which will have frequent footfalls cannot be too flooded itself. “So flooring has to be a fine balance of multiple factors and in the last few years trends in flooring have certainly changed for the bet-
Hotelier India | August 2013
operations
62
Herringbone flooring from Squarefoot.
Flooring option from Interface.
Forbo Flooring offerings for the hotel industry.
Abhishek Saraf
Raj Menon
August 2013 | Hotelier India
can be provided within short time scales, making it ideal for large projects. Furthermore, the material can be supplied in a limitless range of colours; Repeatability: the same colour can be recreated by repeating the original manufacturing formula; Uniformity: of the material in physical, mechanical and visual ter. Mainly, options like carpet, characteristics; Uniqueness of which was almost a mandatory colour and pattern: as it is a techrequirement has gradually given nologically reconstituted mateway to exotic and long lasting rial, new materials can be cremarble – be it natural or engineered ated with visual characteristics – due to high maintenance costs. that are not available in nature; Engineered stones have low mainProduct exclusivity and cretenance, uniformity and availativity: the project designer can ability of huge quantities as per contribute directly to the crethe project requirements. Custom ation of new colours and visual made designs in ‘engineered mareffects; Variety: slabs, tiles and ble’ are the most sought after as it is processed articles are available Stylish faucetswith surface finishes that are manmade and desired size, colours and patterns can be producedoffered andby Delta. polished, bush hammered or made available in a short span of sandblasted in every colour in time,” continues Shah. the range; Easy to lay: available Raj Menon, country manager, in desired thicknesses. Interface flooring adds an interestCeramics have advanced by ing angle, “In case of conventional leaps and bounds, and more than flooring material, wastage can be anything, have changed hospianything from 10 to 13 per cent, tality design. You can get a stone whereas with carpet tiles it is just look for a lot less; it is mainte2 to 3 per cent. Carpets reduce the nance free; and no one knows the dust circulation to a great extent as difference. Wood-look ceramic dust does not float as on hard surtile, too, is a great example. Wood, faces. Also, the acoustic properties while beautiful, has maintenance of soft flooring are vastly superior and durability challenges for a to others.” location with high foot traffic. Engineered marble has enorWood-look ceramic tile, howmous advantages over other ever, provides the same feel on a flooring options. Few of them material that is well suited to the include: Supply: large quantities hospitality environment. When
it comes to floor coverings, building teams can select from a broad menu of products, including carpet, polished concrete and resilient surfaces like cork, linoleum, rubber, and vinyl. In the last few years, however, luxury vinyl tile (LVT) and carpet tile have been carving out a bigger chunk of the commercial flooring market, especially against broadloom products. In addition to its high design quotient and durability, porcelain tile is sustainable, allergy free and can contribute to LEED points. Hospitality flooring is becoming more monolithic and cleaner stylewise with fewer grout lines and larger scale patterns. Reclaimed wood communicates a cosy feel and a commitment to environmentalism, while carpet tile is versatile, easy to install and easy to replace (piece by piece), it is used in hospitality more frequently. For a lobby, vestibules with walk-off areas or mats are vital for prolonging life of the floor and reducing operational costs with cleaning and maintenance. Registration areas and elevator lobbies will receive a high level of foot and rolling traffic which may be best suited to a ceramic tile, stone, or polished concrete floor. Adjacent areas for dining and lounging should have smooth transitions to the lobby area. Corridors have a tendency to funnel and amplify noise so special attention needs to be paid to noise reduction and carpets can
www.hotelierindia.com
operations
64
Patterns can be created by matching different colours from Classic Marble.
Equilibrium from interface is ideal for guest rooms.
Subodh Shah
Hardeep Singh
August 2013 | Hotelier India
assist with this. Majority of traffic in corridors is down the centre, complimentary borders can reduce the need to replace an entire hallway, reducing replacement costs. Using an accent colour at corridor intersections to turn patterns can be used. This will prevent seams down the corridor. This can also be done for door insets at room doors which tend to be grouped together in fours. The backhouse areas of a hotel have often witnessed the use of bare concrete or VCT in an effort to reduce costs. While this may be true initially, maintenance costs and upkeep, and safety concerns can offset any savings. There are several options that provide safe, durable, low maintenance conditions, polished concrete, sheet vinyl or rubber, ceramic tile, and resinous systems. Abhishek Saraf, joint MD Sqaurefoot reveals that hotels generally prefer dark flooring. The latest offering by the brand is Walnut Herringbone that lends a very unusual look to the room. Beech and Oak in European wood, too, is preferred. Kaya Kuku is another
product by Squarefoot that has characteristics similar to hard wood that has the capability to prevent furniture marks. Woodwall panels, too, are a new eco-friendly alternative. Forbo provides a complete flooring solution. The product basket comprises of Flotex, the Flocked Carpet floor covering, which is washable and easy to maintain. Marmoleum (Linoleum) is another product which is one of the greenest flooring available in the market. Marmoleum is 97 per cent made out of natural raw materials and 70 per cent of its raw materials are Rapidly Renewable, and it also contains 40 per cent recycled contents. It’s a product which comes in a vibrant choice of colours that could bring life to the floor. One of the most important offering is Coral Entrance Matting system. As the name suggests, this entrance matting removes 90 per cent of walked-in soil and moisture thus reducing maintenance cost of the floor covering inside the hotel building. At Classic Marble Company, engineered marble and quartz are manufactured by state-of-the art machines using European technology, thus products are of world class standards. Their products are being marketed in Europe, South East Asia, Australia, Africa and the Middle East. The company offers a variety of 150 stones which gives the customer an array of choice. One of the marble from the
engineered division is Azul which belongs to the Petra series. Azul when combined with white or grey colour marble options gives a very chic and corporate look to the floors. It can also be used as a sole flooring option as per the combination palette of one’s interiors. This is ideal for hotel lobbies, reception areas and meeting rooms. Azul is an engineered marble made up of 93 per cent natural stone powder and when used on flooring has an edge over tiles due to its durable strength and rich feel. Design Your Floor – is an Interface hospitality mantra, where they offer an extensive selection of patterns that can be specified in a wide range of colours and then configured into flooring landscapes that become distinctive. The product assortment is impressive and patterns are classified as either classic, modern, organic, traditional or whimsy. Styles run the gamut, from densely decorated geometrics to a large scale stylized floral to 20th century interpretations of oriental motifs. The company’s TacTiles installation system secures tiles to each other, not the floor, without messy, sticky glue. “Our proprietary broad spectrum preservative, Intersept, safely and effectively protects our carpet tile from mould growth and odours,” reveals Menon. Irrespective of the area in the property, flooring plays an important role in creating the right perception in the minds of the guests and hotels are paying heed to it. HI
www.hotelierindia.com
65 operations
On the platter It is not just about food but its presentation as well — tableware plays the lead role
BY Mini Ribeiro
S
etting a beautiful table requires creativity, imagination and an innate sense of perfection. To the perfectionist, placing a plate between knife and fork, along with stemware, is an art. But, equally crucial is the choice of tableware. The design, quality, layout, are all defined by the purpose of dining. Attractive tableware is instantly noticeable and makes a tremendous impact on the person dining. Small wonder then, that hotels lay so much emphasis on tableware. It, undoubtedly, enables a guest to form an impression and sets the tone of the dining experience. Furthermore, the quality and standard of the restaurant is largely determined by its tableware. Guests form an opinion about the restaurant, as soon as they sit to dine and glance at the tableware.
www.hotelierindia.com
Hotelier India | August 2013
operations
66
Sridhar Thota, F&B director, Fairmont Jaipur, explains, “Subconsciously, people make judgments about food before they try it. And tableware plays a vital role. Restaurants choose it as per their concepts these days. Appropriate tableware talks not only about the concept, but also signifies standards maintained.” Suppliers are equally aware that tableware is central to a dining experience. Pravin Jaiswal, marketing director, Stallion Hotel Supplies Pvt Ltd reveals, “Tableware is not viewed by us as just a service ware, but as a means to enhance food presentation, which in turn offers a very pleasant dining experience to all guests.” Reiterating this, Jayaraj Gopinath, sales manager, RAK Porce-
lain adds, “For different cuisine, attention needs to be paid to the presentation, particularly display of food and design of tableware. It increases the appeal of food displays.” For chefs, of course, tableware is all about aesthetics and presentation. Saulo Bacchilega, executive chef, Park Hyatt Goa Resort & Spa opines, “Food is created by us and it is vital that right tableware is used. It needs to reflect the style of the dish; to enhance not overpower it.
August 2013 | Hotelier India
As we say, we eat with our eyes first and first impression impacts rest of the dining experience.” Echoing his sentiment is Anupam Banerjee, executive chef, Ritz-Carlton Bengaluru. “Chefs are artisans as they handcraft a meal and present it to you. A chef carefully designs every plate before it is sent out to the guest and that passion reflects in the desire to have every guest see and taste the dish as it is meant to be.” He adds, “Each cuisine has its own unique style of presentation. For example, Japanese is minimalistic whereas, a cold Italian salad would be more artistically plated. Keeping this in mind, chef would use different tableware.” Rahul Maini, director of F&B, Courtyard by Marriott, Ahmedabad, too, concurs. ”A chef’s passion for food does not end with only ensuring that a dish tastes good, but also looks good. The way a food is presented determines its eye appeal. Food presentations also make a style statement. It shows how much in sync a restaurant is with the most recent trends in the industry.” Tableware, chefs feel, helps to break monotony in a dining experience. Bacchilega elaborates, “With different forms, shapes and height, you can actually play around and
www.hotelierindia.com
GERMANY
operations
68
Anupam Banerjee
Rahul Maini
Pravin Jaiswal
Sridhar Thota
Saulo Bacchilega
August 2013 | Hotelier India
“have fun”, because this is what we actually want to do. The same dish served in a different plate, in a bowl, with a side shot glass, can change completely and take the dining experience to another level.” Hotels prefer to keep abreast of the latest trends. Glass tableware is now being preferred by many hotels. Possibly because it is durable, performs amazingly well and is eco-friendly. Fused glass plates, are fairly commonplace nowadays. Again, traditional stainless steel is considered passé. Powder-coated finish flatware with colours like black, golden and others, is the ‘in’ thing. Yet, tableware not only has to be stylish and decorative, but functional as well. Where longer distances need to be spanned by the service staff, it cannot be too heavy. Design and quality apart, hotels today prefer multifunctional tableware which serves myriad purposes, reduces inventory, costs and storage needs. Most hotels only settle for the best. Thota relies only on known brands, “We source Villeroy & Boch and Luzerne; they suit the style and design of our palatial restaurants and convention space.” Banerjee adds, “Ours is a premium brand of luxury in hospitality and thus, we have a premium range of tableware designed specific to our restaurants and to match the ambience. Our fine bone china is from Narumi and Wedgewood, glasses from Spiegelau and SchwottZwiesel and flatware from La Tavola.” Maini quips, ”We use Versace, Sambonnet, Guy de Green, WMF,
Villeroy & Boch, for our cutlery and crockery, as these are high-end brands known for their style, quality and variety.” RAK Porcelain, Aksai, Villeroy & Boch, Stallion, Narumi, etc. are some of the brands who offer cutting edge designs and state-of-theart manufacturing. Naturally, they are highly sought after. But it is their ability to adapt quickly to emerging trends and embrace innovation that makes them popular with hotels. Traditionally, hotels were known to use pristine white plateware.
Design and quality apart, hotels today prefer multifunctional tableware Many still conform to that, but others have moved on. “Although white china remains the firm favourite with chefs, there is a gradual inclination towards subtle hues and coloured glazes with a more handcrafted, rustic feel,” explains Banerjee. Bacchilega adds, “I personally love to work with Rosenthal, pure shining white, the colours of food just stand out and speak for themselves, but it is not for everyday use.” Jayaraj opines, “Most chefs prefer plain glaze to get the most out of food presentations. A few theme-based restaurants prefer to have customisation.” Maini is vehement that tableware should ideally compliment the food being presented. “Colour
of the plates being used should be mostly sober so that it does not overpower the colour of food but brings it out. At Marriott for instance, we are encouraged to use only white plates as it brings out intricacies of a dish,” he states. New designs in tableware abound in the market and hotels strive to be upto-date. Thota states, “Our industry looks for freshness with every passing day. A great concept today could be passé tomorrow — every restaurateur has to ensure that food and its presentations are ever-changing and that’s where new tableware comes in.” Jaiswal feels, “Trends in tableware are influenced by fashionable foods and the way in which we eat. Porcelain is fast replacing bone china even in budget segments of hospitality industry; where hoteliers are willing to experiment with new style, shapes and varieties of crockery, cutlery and glass wares.” He adds, “We are introducing solid coloured porcelain crockery and slate/stone products.” Whatever be the design, shape, colour and texture, tableware will continue to play an important role in the culinary experience a guest has at a hotel. Bacchilega sums up, “We can have the most flavoursome dish in the world, but presenting it in a wrong way or without the right tools will not leave the same impression. Each restaurant should have its own “life”, a distinctive and different concept from others.” And tableware is undoubtedly the decisive factor. HI
www.hotelierindia.com
RetailToday y a d o T l i ta e R y a d o T l i Reta y a d o T l Identity i a t Re
RIGHT FROM THE HEART OF THE INDUSTRY
Total no.
of pages
Total no.
BER 201
54
DECEM
RIGHT
FROM
An ITP
ISSUE L 01 |
NOVE
RIGHT
FROM
An ITP
THE IND ART OF THE HE lication ia pub ing Ind
MBER
2012 | VO
500 |` 5 11 |`
Total num
Y IDENTIT
ber of
pages 54
ECH TALK
T ange apps ch ce Mobile rien ng expe pi USTRY E IND shop OF TH
E FEATboUraRtive
Colla in bridal retail t segmen
FEBRU
ARY 201
3 | VOLU
ME 2 |
ISSUE
2 |`50
lish A ON OPPubER OF FDI IMPACTCHAIN AND SUPPLYCHALLENGES S IT
RIGHT
An ITP
FROM
TH
ia pub
ing Ind
lication
Debatesiness:
of CartfulTERES NDS bu Online waiting le a bubb t? to burs
S I R P R SU
TE eds UPtaDilAho tb for t Re atch ou to w
BlAbrTEands as DEca es Lo or stor anch
outlets
LK TECH TA
Aim ive workf inclus 12
25-10-20
l F.indd
ver Fina
ov12_Co
1
Brand ge their enga ans’ online ‘f
ur make yo How torevamp work brand
IS OUT H SPELLS kes TORES, hat it taretail .MEGAS W RE O M n , CEO to desig BERMAN
CTIVE PERinSgPfoEr an orce
00_RT_N
09:13:17
N VAwTerIO ed INNopOpo Sh r energy by sola
l.indd
over Fina
eb2013_C
00_RT_F
|`50
CTIVE PERSPsE need to
In focusging tastes
ores g into st Peekin ture S of the fu PLAN
L RUSSEL
UE 12
01 | ISS
52
ezvoaus RenhdA nit wit ongre D
TIONS
T E HEAR
USTRY
Publish
s an The chian consumer of Ind
USTRY
Publish
THE IND ART OF THE HE lication ia pub ing Ind
2 | VOL
of pages
1
Subscription
RE ICTU ECT
G TALKIN
SHOP
SS BUSINE TAIL & AT ENT, RE UT WH PRESID ND, SPELLS O E MAN’ NDEY, ET O PA PL YM M SH RA T, E CO RAKE OPMEN DRESS UP ‘TH DEVEL S TO IT TAKE 1-2012
SUBSCRIBE NOW 26-1
ERF
S EPOLI D, CIN S AND M HEAD BIG BUSINES UNTRY REEL IN INI, CO TO SA Y AN AD MIL , IS RE INDIA
3:19 13 10:3
24-01-20
13:54:51
Duration
You Pay
1 year (12 issues)
Rs1000/-
Please use BOLD / CAPITAL LETTERS ONLY Mr/Ms: _______________________________________________________________________________________________ (First name) (Middle name) (Last name)
Address1 ______________________________________________________________________________________________ Address2 ______________________________________________________________________________________________ Address3 ______________________________________________________________________________________________
Email: _________________________________________________________________________________________________
Please use bold & capital letters only The mode of payment should be cheque/demand draft favouring ‘ITP Publishing India Pvt. Ltd’ Please write your name and address on the back of the cheque/demand draft Orders once placed will not be terminated or transferred Please allow a minimum of 4 weeks to process the order. Subscribe to RETAIL TODAY by completing the form and sending it to: Subscription Department ITP Publishing India Pvt. Ltd, Turner Road, 898 Notan Plaza, 3rd Floor, Bandra (W), Mumbai-400 050. For further queries write to: james.dsouza@itp.com | Tel:+91 22 6154 6032/6000
OPERATIONS
70
Tyco has been at the helm of providing security solutions to the industry.
Play it safe With safety at the top of their minds, security solution providers are looking at giving the best options to hotels BY BABITA KRISHNAN
W
ith growing concerns about security, hotels are leaving no stone unturned to ensure the highest standards of equipment and practices to safeguard the guests, staff and property. Leading hotels have started to implement stringent security systems in place as many a times tourists insist on thoroughly secure surrounding and often consider it while selecting a hotel. However, many security solution providing companies feel that for a vast majority of hotels, security is one among the priorities and not the main priority. This has led to increased use of fi rst generation security apparatus while the global
August 2013 | Hotelier India
market has moved to the second generation equipments. “This can be primarily attributed to the level of awareness in the market and the cost factor involved in the entire project,� feels Amar Subash, GM Tyco Fire & Security India Pvt Ltd.
Tyco is reputedly, the world’s largest provider of fi re and electronic security services, with solutions including fi re detection, fi re suppression including Ansul kitchen hood systems, closed circuit television, access control,
The entire range of options from Matrix.
www.hotelierindia.com
71
building management solutions, physical security, integrated fire and security solutions apart from retail anti-theft solutions and POS integration for retailers operating within the hotel premises. “Recently we have launched Surveillint in the Indian market, which provides an integrated platform to bring various security platforms under a single platform,” Subash shares. Established in 1991, Matrix Comsec Pvt Ltd has around 30 per cent of its human resources dedicated to the development of new products and has launched cuttingedge products. “Our security solutions include video surveillances, time-attendaces, access controls, roster management and fire alarm system. These solutions include aesthetically superior hardware along with comprehensive software to fulfill all the requirements of the hospitality industry,” says Jatin Desai, product engineersecurity products. Security systems now feature in the very initial stage of the hotel design in most of the projects. The product selection and integration with the design happens as the project progresses. Most experts
www.hotelierindia.com
recommend that security systems should be considered from the design stages by the architects. The major advantage is the selection of a product that matches its surroundings, leaving appropriate space for the device and most importantly, getting the wiring done in advance to ensure that there is no requirement of patchwork on walls. It is not enough to just increase the awareness, innovation is an important part of the process. Some of the path breaking innovations from Matrix includes COSEC DOOR PVR, a unique contactless palm vein reader-based door controller which provides the highest security and eliminates hygiene concerns. Due to its contactless identification and higher security, it is ideal for the hospitality industry. Moreover, enhancing its video surveillance range, Matrix has launched SATATYA NVR400 for IP-based surveillance solutions, with minimum wiring required. As security becomes integral to business operations, most properties are still challenged with integrating information from their existing security technologies.
Tyco launched a security solution platform –Surveillint – designed to reduce complexity and streamline disparate systems while remaining highly scalable and customisable. It provides greater value to the commercial market by transforming both logical and physical security into a holistic model to provide efficiency and high-level security with a single platform. With a unique open architecture, it significantly reduces costs for system management and migration. While performing correlation of information from different systems, Surveillint enables immediate, cost-effective integration of systems including: CCTV, digital video, access control, intelligent video, radar, intrusion detection systems, RFID, building management systems and virtually any security system, to expand technological capabilities. In addition, Surveillint is built with an open architecture to easily integrate with third-party security systems. For example, when users want to include new building management applications or need more radar or surveillance cameras, they simply add to the customised system. When faced with an aesthetics
Hotelier India | August 2013
case studies
Kitchens, too, are secure with Piranha from Tyco.
vs security dilemma, to make product more appealing Matrix has launched a new range of reduced size door controllers with inbuilt PoE to further reduce wiring. Their products have won International IF Design Award, Red Dot Design Award and the Indian I-Mark Award for product design, engineering and aesthetics. Subash admits to a dilemma between necessity and aesthetics, but feels that with the development of concealed systems many requirements can be met within the design without a protruding piece of security apparatus hindering the overall look of the place. “The only area where there is a face off is with the Fire Alarm Systems as they need to be outside the façade of the room/ hotel decorative set ups. With increasing awareness, hotel operators are giving priority to the selection of the right products, investment in right technology and taking expert advice,” he concedes. Keeping track of the rapidlychanging technology would be a task for the solution providers. While Matrix, with its large R&D department, claims to introducing five new products in the market, Tyco’s global team along with the Indian R&D team based at Tyco’s India Center of Excellence, Bengaluru is working towards being at the top of things. “We have around 100+ engineers closely connected with our team in US and developing exclusive products to fit Indian market,” Subash says. And this holds the company in good stead. He further adds that integrated technology is a new field for the company to work on – new technologies like IP, building management, etc. can be integrated together innovating a unique solution altogether. “We at Tyco are in the process of formulating various ways to converge and capitalise different technologies to build some unique solutions for varied verticals,” he adds. The company has also developed the water mist technology for fire accidents. With so much R&D going into it and brands, too, waking up to prioritising security, staying at a hotel has definitely become much safer. HI
OPERATIONS
72
Case study Revel, the Atlantic City resort chooses hybrid video security system to safeguard its guests
BY BABITA KRISHNAN
W
ith growing concerns about security, hotels are leaving no stone unturned to ensure the highest standards of equipment and practices to safeguard the guests, staff and property. Leading hotels have started to implement stringent security systems in place as many a times tourists insist on thoroughly secure surrounding and often consider it while selecting a hotel. Revel is a beachfront resort with more than 1,800 rooms with sweeping ocean views, live entertainment featuring marquee international acts, indoor and outdoor pools, a
32,000-square-foot spa, nightclubs, day clubs, and a collection of 14 restaurant concepts from awardwinning chefs. “Our guest service professionals dedicate every day to making sure each guest feels as if they are the most important person on the property,” said Tony Weiss, Revel’s executive director of surveillance. And a big part of that VIP treatment is making sure the property is safe and secure. Weiss’ team chose Pelco™ by Schneider Electric™ for its video security needs. The Revel facility is protected by a hybrid Pelco video security solution, featuring an Endura™ IP video management system and analog matrix with strategically placed Sarix™ IP cameras, Spec-
tra IV pan/tilt/zoom cameras, and Camclosure™ 2 analog cameras. The resort uses analog technology for its gaming areas, and IP-based technology for non-gaming applications. The technology was personalized to fi t the specifi c needs of Revel’s surveillance team, including the ability to expand or add equipment with ease. The video security system is integrated with software that allows real-time security response and alarms that
instantly call up specifi c camera locations as information is received. The technology was personalised to fi t the specifi c needs of Revel’s surveillance team, including the ability to expand or add equipment with ease. The video security system is integrated with software that allows real-time security response and alarms that instantly call up specifi c camera locations as information is received. HI
CUSTOMER BENEFITS THAT ALLOW YOU TO CHOOSE WITH CONFIDENCE: IP video management for mission-critical applications Hybrid capability to tailor your video security system to your specific needs, IP or analog Scalability to easily expand or add equipment in the future Open integration for added capability, such as point-of-sale transactions and access control.
August 2013 | Hotelier India
www.hotelierindia.com
73 operations
our panel of experts
Saurabh Goel director Nidhione, Vrindavan
Manoj Madhukar GM, Regenta Central - Ashok Chandigarh
Sandeep Maitraya director operations, Crimson Hotels Private Limited
Rajesh Ranjan director-new properties, Sarovar Hotels Private Limited
Ranjit Shirgaonkar chief engineer, Courtyard by Marriott Pune Chakan
Rakesh Vats GM, Best Western Maryland, Zirakpur
www.hotelierindia.com
Meeting deadlines Multi-vendor coordination and plan of action for finishing project on time is the critical responsibility of a project head – right from manpower to the finance, planning, procurement and execution of the same within the given guidelines and standard which needs to be setup in future. We get a few project heads together to share their experiences and challenges BY BABITA KRISHNAN
Hotelier India | August 2013
operations
74
Q: How do you manage various coordinations? Saurabh Goel: Active communication is the key – between planners, vendors and contractors. What binds it all together is effective supervision and management as failure of any one leads to delays and cost escalation. Manoj Madhukar: Synchronisation of multiple agencies involved in the projects and scheduling the activity of each agency within the time frame becomes essential in coordinating the entire set of activities in a project. Sandeep Maitraya: By having daily morning meetings and evening debriefs with project and operations team. Tasks are outlined daily by making CPC and the same is discussed with the both teams.
Area heads attend meetings and pass on instruction to supervisors. Rajesh Ranjan: Day to day monitoring is the key. Ranjit Shirgaonkar: It is important for us to be connected with our team and conduct regular meetings to understand the progress and challenges faced by them. I strongly believe in taking inputs and suggestions from all team members and weigh options. Regular inspection of the site is also critical in our role. Rakesh Vats: Meetings between key people of the project to decide priorities, resolve issues; brainstorm on key decisions, communicate overall responsibilities, etc. are important.
Q: How do you maintain a balance between owner expectations and brand philosophy and values? Goel: Unless both are in sync there will be disappointments. Owner always wants a quick ROI and the brand wants constant efforts in upholding its values. It is, therefore, very important to invest in avenues which enable both. Madhukar: Owners’ priority is generally cost reduction whereas brand focus is on standards and specifications. The role of project head is critical as he has to maintain a balance and ensure brand specifications are maintained while sticking to budgeted cost and time. Maitraya: This is not a difficult task if brand guidelines are followed and if the owning company’s directors have a hotel background. When working with a non hotelier, it’s important to educate them on the consequences of a decision and its impact on the property. Ranjan: Brand guidelines are shared with the project team at the time of inception, and a detailed concept note and area statement are shared with the consultants who then work on the plans accordingly.
August 2013 | Hotelier India
Q: What are some of the best practices adopted by you at work? Madhukar: Daily briefing and debriefing, regular monitoring of progress and correct prioritisation are some things that help in successful completion. Maitraya: Work as per CPC, effective and clear communication, quick decision making, removal of unrealistic timelines, daily interaction amongst the team, distribution of work through area heads, regular meetings and an open door policy for addressing any grievance. Ranjan: Coordination meetings between consultants and contractor allow one to timely iron out any issues delaying the project. Shirgaonkar: Some key practices include regular meetings with departments for updates and share inputs on the progress; follow a stringent schedule and maintain a check list of all activities; and identify strengths and weakness of my team and allocate tasks accordingly. Vats: Best practices are adopted as per the potential of people you work with, like: leadership development programme, on board training and education, star reorganisation, monthly motivational awards, etc.
Q: What is the biggest challenge you faced ?
Shirgaonkar: Clear communication helps in exercising a balance between the two key stakeholders. Regular meetings and sharing of progress report on a continual basis, expectations should also be communicated with a clear demarcation of responsibilities. Our owning company and brand always had identical goals. Vats: Owners look for early ROI, and brand focuses on systemised action and maintaining values for success. Involve the owner into strategic planning and make him understand every effort done to maintain brand values and how that will eventually translate into a secure and profitable return.
Goel: A major problem is of planning, especially in small projects like my current one. The owners/promoters tend to take on the responsibility of planning, relying less on technical consultants. This means constant alteration of plans, which leads to delays, cost escalations and sometimes imperfections in the structure. Madhukar: At Best Western Hotel in Chandigarh, we had to deal with illiterate work force who did not understand priorities and always tried short-cut methods that could cause operational hindrances when the project is operational. Maitraya: The biggest challenge is to bring all working contractors at the same platform; I always find that it’s the lack of coordination amongst them which results in project delays. Ranjan: In general, the biggest challenge is to handover a completed project on time to the operations team. Shirgaonkar: The remote location and unavailability of ready resources were some of the main obstructions that my team was faced with at our current project – Courtyard by Marriott Pune Chakan. The distant location meant lack of manpower due to logistical reasons. We also faced problems of water clogging in the rainy season during the final stages of the project. Owning to the heavy rainfall, we had to stall all our concrete related work. Vats: The biggest challenge in all the projects done so far is to create a team and make people with different attitudes and mentalities work together towards the common vision and organisational goal with which the project was started. Once that is done, everything else takes care of itself.
14-15 January 2014 The Leela Kempinski Gurgaon Delhi (N.C.R.), India
Hosted by
www.HIFI-India.com H.I.indd 1
7/22/2013 9:10:34 AM
operations
76
Q: How do you ensure that the budget is maintained in a project, hence cost per key? Goel: Budget is maintained by both planning and supervision. It is very important that expectations of all parties are understood and incorporated in the plans. This defines the budget and the time frame. Then it’s all about supervision – planning for less delays and revisiting expenses vis a vis budget. Madhukar: Effective sourcing, completion of project on time and use of correct material are the key elements that help in maintaining per key cost. Cost breakup of the project in different stages and under different heads and maintaining the same at every stage is also critical. Maitraya: Only way to maintain the budget is to meet the timeline for completion. However, this is an idealistic situation and normally there is a 10 to 15 per cent cost escalation due to various reasons. Cost per key is managed by standardising the material used and no afterthoughts or unnecessary changes. Ranjan: Strong monitoring is the answer. All the drawings and BOQs are finalised after giving due diligence to the cost parameters and later deviations are not encouraged. Shirgaonkar: Restricting to budgets and maintaining progress is a key challenge in the execution of every project. Working backwards with budgets in mind, finalisation of key areas of expenditure and working towards it is essential. Items like work installation, commissioning the equipment on time, reduce rework and selection of proper product vendor should be the focus areas.
Q: Any recent app or technical advancement that helps you perform better? Goel: People have started coming up with small apps to measure distances, angles and levels at construction sites. Though very basic, these come in very handy. Madhukar: Use of latest hotel designing software and advanced drawing techniques are really helpful in effective project management. Use of internet helps in comparison of products available in world market and understanding the latest trends of the industry. It speeds up the process of selection of some stuff as well. Ranjan: Microsoft project software allows detailed pert
charts workings, and allows consequences of any deviations in the time frame to be known immediately. Shirgaonkar: New lighting system with networking was installed in my last project. Also, the new brain valve installed is an excellent tool that should be utilised to perform better. Vats: The internet has connected us to the world and made it easier for us to be aware and compare before implementing something to gain the maximum benefit for our project.
Q: One change that would improve performance. Goel: Better appreciation of planning by everyone involved. We believe in doing rather than planning. A well strategised plan not only saves time but costs as well. Madhukar: Improvement in skills of workforce and sense of responsibility among the vendors needs significant improvement for improving the performance. Maitraya: Use a professional company for a turnkey job to complete the project rather than using different contractors. Ranjan: Contractors to work with the same positive approach as the project manager. Shirgaonkar: Awareness about new technologies and equipments in the market is critical for every project head. We have to be able to use and implement the changes that are available to the advancement of technology in the world.
Q: How do you keep yourself updated on the latest industry trends, innovations and happenings? Goel: Reading magazines and journals always helps. Internet obviously is the biggest source of any type of information today. Madhukar: Visiting new hotels, going through websites of latest hotel openings around the world, study of travel trade and hospitality magazines, meeting representative of companies dealing with hospitality products, etc. help in understanding trends and developments in the industry. Maitraya: I keep myself updated by reading various industry publications, visiting newly-built hotels
August 2013 | Hotelier India
and attending seminars and trade shows. Ranjan: Regular interactions with consultants, journals, industry events and visiting new setups to understand new trends. Shirgaonkar: I am great believer of newsletters and information documents of various tech magazines and forums. I also try and be updated with news of the hotel industry. Vats: Keeping in touch with industry trends and innovations through the print media and social media helps in being well informed.
www.hotelierindia.com
BE INSPIRED EVERY MONTH Total no. of pages 94
Ideas, inspiration and insight for archite
03 | Issue 10 | January 2012 | `50
Total number of pages 96
Ideas, inspiration and insight for architects and interior designers
An ITP Publishing India Publication
Volume 04 | Issue 03 | June 2012 | `50
Total number of pages 94
Ideas, inspiration and insight for architects and interior designers
An ITP Publishing India Publication
Volume 4 | Issue 10 | January 2013 | `50
Total number of pages 94
Ideas, inspiration and insight for architects and interior designers
An ITP Publishing India Publication
Volume 4 | Issue 11 | February 2013 | `50 An ITP Publishing India Publication
SHABNAM GUPTA
D-CONNECT CONGRESS The art of sustainability
VENEERS & LAMINATES
LOOKING AT LAMINATES Shining alternatives to wood
THE CHOICE OF DESIGNERS
COMMUNICATING DESIGN Skype’s global new look
CREATING A JEWEL OF A STORE FOR SATYANI
SUNIL KULKARNI DESIGNING OFFICES WITH AN ‘HONEST’ EXPRESSION
STAPATI
TAKING THE METROS India’s mass-transit needs
A CONTEMPORARY DINING EXPERIENCE
VENEERS & LAMINATES
THE CHOICE OF DESIGNERS
SPOTLIGHT
E
The Starchitect
CRUSADER SPEAK Vision for India FLAME CAMPUS Designed with nature MELUHA THE FERN The newest ecotel SMART HOMES Sustainable choice CERAMIC TILES Earthy and earth-friendly
Total number of pages 120
Ideas, inspiration and insight for architects and interior designers
4ANNIVERSARY SPECIAL
LOOKING BACK AT 2012 & FORWARD TO 2013
GREEN T
N ME ON L VIR CIA EN SPE
SIGNALS SUSTAINABILITY TAKES ROOT IN URBAN INDIA
Total number of pages 92
Volume 4 | Issue 12 | March 2013 | `50 An ITP Publishing India Publication
th
Published by ITP Publishing India
STRUCTURAL STEEL
Flexible yet sturdy
PLUS
ROUNDTABLE
Inspiration by design
MONIKA CORREA’S WOVEN ART
iGen architects like Kohelika Kohli are designing the new India 04-03-2013 21:37:18
OTHER LIVING LEGENDS CHARLES CORREA CHRISTOPHER BENNINGER
DESIGN ICON BV Doshi is an enduring inspiration to young architects and students
00_ARC_April13_Cover F.indd 1
Subscription
ORDER YOUR COPY MILLER INSTINCT NOW Total number of pages 90
Energy-saving solution
IDF 2013 Design matters
01_ARC_March13_Cover F.indd 1
URBAN LEGEND
LIGHTING BY LEDS
Review Fensterbau/frontale India
FOCUS
Sanjay Puri is playing a major role in the evolving global skyline
FOCUS
HVAC Climate control
SMART HOMES
EXCLUSIVE
AT 84, FUMIHIKO MAKI IS STILL A KEY PLAYER IN THE WORLD OF ARCHITECTURE
Published by ITP Publishing India
SPOTLIGHT
Gen
KING OF CITYSCAPES
SPOTLIGHT FACADES CASE STUDY KNS ARCHITECTS
05-04-2013 10:08:14
Thanks to his intuitive design sensibility, Alfaz Miller is known for his consistently
01_ARC_May13_Cover F.indd 1
03-05-2013 17:47:19
Duration
You Pay
1 year (12 issues)
Rs1000/-
Please use BOLD / CAPITAL LETTERS ONLY Mr/Ms: _______________________________________________________________________________________________ (First name) (Middle name) (Last name)
Address1 ______________________________________________________________________________________________ Address2 ______________________________________________________________________________________________ Address3 ______________________________________________________________________________________________
Email: _________________________________________________________________________________________________
Please use bold & capital letters only The mode of payment should be cheque/demand draft favouring ‘ITP Publishing India Pvt. Ltd’ Please write your name and address on the back of the cheque/demand draft Orders once placed will not be terminated or transferred Please allow a minimum of 4 weeks to process the order. Subscribe to ARCHITECT AND INTERIORS INDIA by completing the form and sending it to: Subscription Department ITP Publishing India Pvt. Ltd, Turner Road, 898 Notan Plaza, 3rd Floor, Bandra (W), Mumbai-400 050. For further queries write to: james.dsouza@itp.com | Tel:+91 22 6154 6032/6000
EVENT
78
PRESENTED BY
MAGAZINE PARTNER
A project requires planning and a good brief for correct execution. Professionals in Kolkata get together to discuss all this and more at the Trinity of Success event
G
ood design is a blend of form and function, and to get a balance of the two in hospitality industry, you need the trinity of architects, engineers and developers. The importance of their roles is never discussed and ITP India, in keeping with its aim of furthering the growth of the industry, has co-created ‘Trinity of Success’, a knowledge-based networking platform with Schneider Electric. The objective of this platform is to gather insight on the subject from various parts of the country. The Kolkata edition was organised on June 19th, 2013. This round table saw participation from wellknown names from architecture, engineering and developer frater-
nities of Kolkata. These included Somnath Sanyal, architect & project consultant, Modern Design Group; Suparna Sarkar, GM, Vedic Resorts & Hotels Pvt Ltd; Debashis Ghosal, MD & CEO, Daiwik Hotels Pvt Ltd; Indranil Bhaduri, chief engineer, The Oberoi Grand Kolkata; Rajit Bhutoria, CEO, The Stadel; Abhishek Dutta, partner– director, ArCon Design Consultants; Tamal Bhattacharya, director, Bengal Greenfield Housing Development Company Ltd; Sudip Choudhury, head, Edifice Consultants Kolkata; Akshay Passari, director, Passari Multiprojects Pvt Ltd and Zubin Songadwala, GM, ITC Sonar, Kolkata. They were joined by Rahul Mehta, GM, lighting controls & automation business
know everything about the guest, but at least know what would be the basics they expect.” When hoteliers set their target audience they can plan design requirements and budgets accordingly. Passari, who is entering the hospitality industry, explains, “As a special developer who is not from the field, we have certain things in mind and a thought process. We look for a good structure with a decent budget.” A well-defined brief on the guest helps give a bottom up approach while planning the hotel. Ghosal says it is better to follow the Japanese style of management rather than repenting later. “Spend more time on planning the project and sorting out of issues before you start actual ground work. This may
2
1
6
India, Schneider Electric, while the panel discussion was moderated by Niranjan Mudholkar, executive editor, ITP India. Any hospitality project requires proper initial planning and a good brief, so that the designing, planning, construction is suited for precise needs of the target audience. To this aspect, role of the trinity is of utmost importance. Sanyal asserts, “It is the owner who tells us what he wants, background of the hotel and what should be character of the hotel. These few things need to be addressed apart from the site, environment and locality. So the first connection starts with the promoters and architects. It is important to know how to make a hotel wellfunctioning. We cannot expect to
7
8
9
10
1. Each participant had great insights to add to the topic under discussion. | 2.The panel discussion underway with everyone in rapt attention. | 3. Sudip Choudhury of Edifi ce Consultants.| 4.Rahul Mehta of Schneider Electric. 7. Suparna Sarkar of Vedic Resorts & Hotels Pvt Ltd. | 8.Ar. Somnath Sanyal of Modern Design Group. | 9. Rajit Bhutoria, CEO,The Stadel . | 10. Discussion by the panel of experts. | 11.Akshay Passari of Passari Multiprojects Pvt Ltd .
August 2013 | Hotelier India
www.hotelierindia.com
5.
EVENT
ic.
79
15
Guests continue discussions and idea exchange informally over drinks much after the formal roundtable is over.
take extra time but the execution will be better and faster.” Dutta explains “An architect has to know what a developer really wants. And has to explain to them what their thought process is.” Choudhury adds, “What also has to be kept in mind is the environment and the type of project selected. For example there may be land for a classic hotel but you have a four -star coming up there. That is what will also affect ratings of the hotel, so it has an important aspect.” Design is best when it is collab-
orative. Engineers understand the operational requirements of a project and designers understand the aesthetics. Neither one can be ignored for the other. Bhaduri affirms “When you are designing a hotel there are so many things to consider like route for food storage and the route from where the garbage has to go out of the hotel. Both should be planned so that these two paths do not cross even when there is a problem. This has to be collaboratively planned.” Before planning a hospitality
3
4
5
11
12
13
5. Indranil Bhaduri of The Oberoi Grand | 6. Abhishek Dutta of ArCon Design Consultants. 12. Debashis Ghosal of Daiwik Hotels Pvt Ltd. | 13. Zubin Songadwala, GM, ITC Sonar.
www.hotelierindia.com
project, hotel consultants should be brought for their expertise in hotel operations. Architect should first know the whole operation with regards to users as well as the line staff. If a project is planned and executed by a non-hotelier then a lot of mishaps can take place, leading to a downfall of the project itself. Ghosal shared his experience: “We are promoters based out of Kolkata, and we have an architect from Mumbai, the MEP is from Bengaluru and we have structural engineers from there. I have insisted that the initial couple of meetings have to be held at the construction site for a couple of days. It is critical to let the experts handle their functions but it is equally important to have coordination amongst all involved.” While any project needs to be planned and run by experts, there should also not be any interference by stakeholders of the property. Such interference causes improper planning or execution. That said, an architect is like the director of a film. And sometimes the director needs to listen to the actors. Architects must be open to change and to listen and grasp. Ideas and suggestion should always be welcome but the final decision should rest in the consent of the trinity. Songadwala states that, “There are some hotels that are five star but they deliver the facilities as that of a four star and there are also some hotels that are rated as five star but the facilities that they provide are way beyond the five star expected deliverable. So today, there are hotels that are rated as
four star delivering at par with five star hotels. It’s just that they underrate themselves — like underpromising and over-delivering.” A proper understanding of requirements, budgets and target audience demands can help hotels perform to their optimum standards.” Sarkar also points out that design and planning should be done from the operational perspective. For example, when you make a big resort, you have to think of the pantry position. How will you get the food to the resort if it rains? These are important points.” Sanyal also spoke about the importance of service, since it affects the guests preferring certain hotels over others. Sarkar agreed, “You can buy a person with your service and hoteliers need to ask themselves how can you do this?” The future is all about technology and automation. Guests like to be pampered, not just by prompt service but also by simple technological devices which ease their stay. Mehta explains “When we finished the project of Taj Heritage in Mumbai, we went there just to take a feedback from the person who was staying there. And there was someone who said that it was really great because they had come there to celebrate their wedding anniversary and the effects of the lights coming down was just excellent. This feedback created that warmth.” But it is important to also remember that a hotel has guests of all age groups and a balance of modern and old technology has to be maintained. It should not be gimmicky; it has to be functional. The purpose of technology is twofold; modernisation and sustainability in the long run. Invest in energy saving and other resourceful technologies that will not move away from human touch but will pay you back in the long run. Architecture is quality, Construction is sustainability and hospitality is a merger of ideas and plans. This is the trinity, the three pillars on which any good design should ideally stand. So when a hospitality project is being planned, bringing in the trinity of success will add stars to your hospitality project even as it is being conceptialised. HI
Hotelier India | August 2013
OPERATIONS
80
Picks of the month Delta India www.deltafaucet.in
Addison® Bath Collection Delta Faucet Company has introduced its innovative Touch2O.xt™ Technology in India with its latest offering the Addison® Bath Collection. Inspired by the scalloped shape of seashells, the collection bridges the gap between form and function in the bathroom. One of the first bath collections from the Delta® brand to offer the options of hands-free and Touch2O® Technology, the Addison collection has a feminine form, with flowing lines and a striking, high-arc spout silhouette. The Addison collection features a full collection of lavatory faucet, tub filler and bath and shower trim in chrome. It brings a fresh, inviting look and a multitude of options to the bath. The collection is embedded with a number of innovative technologies such as DIAMOND™ Seal Technology and MultiChoice® Universal Valve Trim.
‘Planks’ from Interface Interface has introduced a new modular flooring innovation: Planks. An evolution of traditional square carpet tiles, these latest products will open a new world of interior design possibilities, offering greater flexibility, minimal waste and more creative freedom. Planks are narrow rectangular tiles that can be used on their own or with Interface’s flagship square carpet tiles and can be installed in a range of classic patterns – as are the combinations of formats, textures, colours and patterns. Urban Retreat 501 is the first collection to be launched in the Planks range. Based on one of Interface’s latest, and already popular, carpet tile collections, Urban Retreat 501 is inspired by people’s instinctive love of nature, a science known as ‘Biophilia’. Reflecting the core elements of Biophilic design, colour palettes within the Urban Retreat collection are evocative of heritage stones, forests, and savannah grasses. The tiles will be available as skinny Planks, measuring 25 x 100 cm. They are suitable for herringbone and ashlar installation and available in colours that will complement square Urban Retreat tiles, as well as the addition of vibrant accent colours. Interface www.interface.com
arttd’inox www.arttdinox.com
arttd’inox serve-ware arttd’inox offers a chic range of serve ware with smooth, simple designs and a natural appearance, ideal for indoor and outdoor feasts. The collection is hearty, durable set of serve ware designed to last. Made from sturdy stainless steel, the arttd’inox serve ware collection is eco-wise and allows for the serving of all foods — hot or cold. Soft, rounded corners and gently contoured surfaces allow the collection to fit easily in hand during standup cocktail parties and other upscale events where guests move about. Timeless in style and function, the collection is also corrosion free. The brand started in 2003 and was the first brand from JSL Lifestyle Limited. arttd’inox products are contemporary and global and recently the brand has also forayed into the modular kitchen category.
August 2013 | Hotelier India
www.hotelierindia.com
81 OPERATIONS
Myra Vineyards Website: www.myravineyards.com
Chenin Blanc Wine Myra Vineyards presents its Chenin Blanc, a light-bodied, crisp wine with tropical fruit characteristics. It can be enjoyed as an aperitif or alternatively can be paired with South East Asian and Chinese cuisines. Chenin Blanc goes well with Biryani since you need an aromatic white wine with just the right amount of fruit to offset the spice and refresh the palate. It can be a very versatile player in food and wine pairings. As the temperature rises, our palates crave lighter wines with less alcohol, more acidity and less of an oily, oaky character in the mouth, like Chenin Blanc. This is the perfect wine to enjoy as an early-evening aperitif and a perfect wine for summer and monsoon that should be had at 16-18 Deg. Cel.
Bianca bed linen Bianca brings some stylish bed linens like Florence Collection, Caprice, Santorini Collection and many other options, styles and patterns to choose from. This collection is a blend of modern trends and innovative ideas. One can also make the room look more contemporary and beautiful by placing some decorative pillows and beautiful quilts with various designs. From bed sheets to quilts and comforters, the choices in the latest collection of bedding by Bianca are extensive. Colour schemes can vary widely as well and also there is no limit when it comes to coordinating bedding sets to the existing decor and creating a whole new look. Bianca Website: www.biancahome.in
www.hotelierindia.com
Hotelier India | August 2013
OPERATIONS
82
Newby Teas www.newbyteasindia.com
Pyramid infuser range These are the finest teas, besides fruits, herbs and spices selected, blended and captured in a silken pyramid bag that allows the ingredients to fully infuse and reveal their unique character and flavour. Each bio-degradable pyramid infuser is sealed in an individual foil sachet to preserve freshness. These pyramid infusers are larger than conventional tea bags, allowing for the use of fine loose leaf tea grades that deliver the finest cup, whilst retaining the brewing convenience of the tea-bag format. Newby’s Pyramid Infuser range comprises 10 variants – six teas (Upper Assam, Kan-Junga, Earl Grey, English Breakfast, Green Sencha, Jasmine Princess) and four tisanes (Rooibos Orange, Peppermint, Strawberry and Mango, Chamomile). Newby of London is a premium tea company, noted internationally for the fine quality of its teas.
Eco-clean Elite 315 Eco-clean Elite 315 is the latest offering for the industry from Ecolab to ensure hygiene in hotel kitchens. It cleans and disinfects greasy and oily hard surfaces such as food contact equipment and walls. Not just that, this chlorinated alkaline cleaner can also be used for cleaning and sanitisation of chopping boards. The product has concentrated chlorine chemistry, which will help in delivering fantastic results. At higher concentration, it quickly helps eliminate tougher stains on the chopping boards and the use of optimum dosage will result in controlled use cost without any compromise on the results. With the guest becoming more particular about hygienic cooking environments and the chefs insisting on it as well, this is the perfect solution for creating a clean cooking surface.
Ecolab www.ecolabindia.com
August 2013 | Hotelier India
Coram India www.coramdesignbathroom.com
Wellness showers Coram India launched of a new range of Extreme wellness showers. The new generation range of wellness shower come in a closed circuit system that ensures no wastage of water. A powerful pump takes in water from a built-in reservoir; pumps it around the system thus eliminating the need to supply any fresh water at all. This innovative technology provides 5000 litres of shower in 15 minutes by using just 55 litres. Available in three different variants and multiple shape options, the shower can be used both as stand alone or wall flushed .The powerful water pressure technology eliminates worries on low water pressure supply from the main source, thus giving a total spa experience. Amongst many other features, these showers also come with disinfection processes where once a shower is taken; the bath is ready for the next person without having to go through cleaning the system. The introduction of these showers will revolutionise the bathing experience with the fundamental principle of conserving precious water – a single bathing experience under a Coram wellness shower is equivalent to 60 per cent of water saving/conservation.
www.hotelierindia.com
CHECKING OUT
84
Hotel Trivia
10 things you didn’t know about… Taj Coromandel
16 27 38 49 510
Since it welcomed its first guest in
1974,
Taj Coromandel was the first and only luxury hotel in the city for close to four decades.
Kair Katti Kola Urundai
is a signature delicacy of Southern Spice borrowed by Late actor Sivaji Ganesan for his kitchen.
THE BALLT ROOM has been
The property is named af af-ter the Coromandel Tree or
Kalpaveriksha Tree that grants wishes
a landmark venue for hosting high-profile corporate events and weddings through the generations.
of people resting under its shade.
Queen Elizabeth II stayed
ROYAL SUITE on the 7 at the
th
floor of the hotel in 1997.
One of Chennai’s only 24x7 nightspot,
Chipstead,
has been named after the British bungalow that was at the site where the hotel stand today.
SOUTHERN SPICE is known to be a
lucky venue for striking business deals and formalising important events. August 2013 | Hotelier India
The hotel played host to US Secretary of State
Hillary Clinton
who said: No one organises a welcome better than the Taj.
Taj Coromandel has hosted
ART, MUSIC & MU DANCE events and most-sought-after
extended its hospitality to legends in these fi elds.
Golden Dragon was serve authentic Schezwan and Cantonese cuisine in Chennai. www.hotelierindia.com