TUSHAR MISTRY 101 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com and services to help on board to simply get the job done. His experience of over 20 years and the passion to create brings to establishment of the design studio that needs no introduction. Talking about techniques used to translate ideas into functional designs, Mistry says, “For any business to be successful, APEX, CAPEX and Return on Investment (RoI) are the most important parameters for the owner. It goes without saying that while designing spaces, focus should be on these parameters. Adoption of ergonomics and interior designing software help us in translating concepts into functional designs, thereby helping in customer’s businesses.” Sharing his views on how has the concept of architectural design changed, Mistry says, “Change is the only constant and this holds true to architectural designs too. Owing to the demand of newness and presence of technology, architectural concepts have evolved over the years. Akin to other fields that have its own evolution journey in terms of thought process, necessities and technology, designing spaces have undergone evolution. While the techniques or cogitation continues to stay as basics never change, the whole approach of architecture design has undergone a facelift which is visible globally. Previously, there used to be road blocks in executing the thought process but with augmented reality – ideas that were considered impossible have been put into process and made possible.” While designing a hospitality project, as the name suggests, the factors kept in consideration include it being very welcoming, warm and hospitable. The top five factors basis on which we conceptualise and design our projects are: Being functionally correct: Any design that is part of the space has to be functionally operational, giving the guests a wholesome experience of the space. Aesthetics: While functionality is the backbone of the design, the aesthetics offer the visually appealing holistic brand experience. Apt furniture: Furniture plays an integral part in the décor of a hotel space. We stress on ergonomics while choosing the right furniture for a space, as they need to satisfy the décor as well as be very comfortable. Again, the furniture should be both aesthetically and functionally perfect. Correct lighting: Extremely important in showcasing the space in best possible way. It has relevance with functionality and aesthetic value as it has to be comforting to the eyes and help create an ambience that is warm, cozy and welcoming. Note that lighting is very important to go with the décor and brand identity as it makes or breaks a whole space. Services: All the basic services including air conditioning, ventilation, cleaning and music systems have to be planned meticulously. While they may not be directly connected to the aesthetics, they are related to functionality and operationality. TMDS closely works with many hospitality brands, from fine dine to casual dine to QSR module to kiosk module, spas, five star properties, F&B oriented hotels, hotels which are room revenue generation oriented and banquets. “With each experience, there comes a different learning because the design space criteria are very different in every opportunity. In a fine dine restaurant, the décor and ambience are sophisticated. Even White Charcoal, Mumbai BANQUETS HAVE GONE BACK TO ‘NEOCLASSICAL’ OR ‘CLASSICAL’ STYLES WHICH HAVE ALWAYS BEEN THERE
102 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com ARCHITECT & DESIGN the RoIs here are calculated differently from that of a casual dining restaurant or the one following a QSR model where people would seek quick service over ambience,” avers Mistry, adding that the design, aesthetics and functionality of the space at Wok On Fire is contrasting to that of Nini’s Kitchen as the former follows a QSR module format and priority is given to the way the kitchen and the dispensing place are designed. “However, at Nini’s Kitchen, a casual dining place, the colour scheme, seating arrangement and furniture play the central role. On the whole, working with different brands helps us garner multiple experiences and teachings of the different aspects of hospitality,” he informs. On the latest trends in hospitality designs – interiors, guestrooms, lobby and banquet space, Mistry says, “When we talk about the latest trends in hospitality designs, ‘neoclassical’ has definitely made a comeback. We see industrial and bohemian designs prominently when we look at cafes or casual dining spaces. Banquets have gone back to ‘neoclassical’ or ‘classical’ styles which have always been there and will continue to be there. ‘Eclectic’ or ‘mechanistic’ styles are used in bars which give a colourful, bright and trendy vibe to the space.” To incorporate sustainable measures in their designs as it is the way forward with green spaces getting huge prominence and preference, TMDS tries to incorporate natural elements like Kota stones, wood and metals while furnishing a place. “We take care to involve daylight factor while designing spaces so that we don’t need to use artificial lighting in the day time, thus helping largely in energy savings,” says Mistry for whom conceptualising and building Nini’s Kitchen in Ahmedabad was one of the most challenging projects. “The reason being that there was no blank canvas to ideate. Instead, we had to work on pre-notion designs, a difficult task for any designer. So while we didn’t conceive the idea, we were responsible for conceptualising it based on the elements suggested by the client. We created a new brand identity seamlessly while retaining the brand essence. The result was an industrial look that is bright and colourful, and meeting both grounds for this look was an arduous task. However, with our expertise, we have breezed past it beautifully and now we are designing the 12th outlet,” he says. n Nini’s Kitchen, Ahmedabad
103 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com THE ASCOTT BY BWH BUREAU THE GROWING POPULARITY OF SERVICED APARTMENTS THE PROSPECT OF GROWTH AND EXPANSION IN HOSPITALITY INDUSTRY IN TIER I AND TIER II CITIES IS TREMENDOUS, SAYS HOSHANG GARIVALA, COUNTRY GENERAL MANAGER, THE ASCOTT LIMITED THE CONCEPT of serviced apartments is slowly but surely gaining popularity in India as people are getting exposed to the many benefits of choosing this category over other alternative accommodation solutions. Serviced apartments now offer services well comparable to what a star rated property offers – space and size of apartments, flexibility in food and beverage offerings, fully equipped kitchen, heightened privacy and security services are some of the benefits that score over hotels. “The trend is also picking up among non-travellers and people looking for short-term stay. This concept was already popular in cities like Mumbai and Bengaluru and is now slowly making an entry to smaller cities. Popular leisure destinations like Goa where people travel in groups of friends or as families has seen a surge in the popularity of serviced apartments in India as a greater number of people are grasping its concept and advantages,” says Hoshang Garivala, Country General Manager, The Ascott Limited, a Singapore-based company
ALTERNATE ACCOMMODATION 104 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com that has grown to be one of the leading international lodging owner-operators. Its portfolio spans over 200 cities across more than 40 countries in Asia Pacific, Central Asia, Europe, the Middle East, Africa and the USA. Domestic leisure tourism has been one of the key drivers in the recovery of Indian serviced apartments segment, especially post-Covid19 pandemic, opines Garivala. “During the pandemic period, companies offered their associates the option of working from mobile offices and helped them settle in serviced apartments to work in a positive and hassle-free environment. After enduring the pandemic challenges for almost two years, an increasing demand is witnessed for extended trips balancing business and leisure pursuits which required the travellers to maintain their personal lifestyle and comforts in a homely environment instead of a typical hotel guestroom,” he says, adding, “Following the trend of Indians usually travelling together with groups of friends or family, the size of the apartments along with a kitchen and other amenities ASCOTT IS WELLPOSITIONED TO SCALE FUND AND LODGING MANAGEMENT FEES
105 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com THE ASCOTT that distinguish them from hotel rooms become quite beneficial as it allows everyone to meet individual lifestyle preferences without compromising on hospitality excellence. These factors have raised consumer awareness of staying in a serviced apartment and facilitated the growth of this segment.” Ascott works on a resilient and differentiated business model, informs Garivala. “We are committed to build on its strength as an integrated lodging player across the real estate value chain. Ascott’s portfolio of brands spans varying lodging options including serviced residences and aparthotels, hotels and co-living concepts,” he says. The company’s business model is powered by two engines of growth – the investment management engine and lodging management engine. The investment management engine is anchored by the listed CapitaLand Ascott Trust (CLAS) and its private funds, while the lodging management engine powers the growth of room units across its portfolio of product brands. “Harnessing the synergy of its owners’ network, strong product branding and in-depth local expertise, Ascott is well-positioned to scale fund and lodging management fees,” adds Garivala. On the potential of Tier I and Tier II cities in comparison with the metros, the Country General Manager, The Ascott Limited, says, “There is a lot of potential as people are moving out of bigger cities to get away from crowd and pollution. Also, the option of work from home and remote working has made people go back to their hometowns or even checking into hotels for a couple of weeks. Adding to it, Tier II cities like Lucknow, Nagpur and Vijayawada are currently seeing a bigger share of travel with several industries and IT companies growing there. Hence the prospect of growth and expansion in the hospitality industry in Tier I and Tier II cities is tremendous. This can be further established with the number of international chain properties announced in the last couple of years.” Sharing his future plans, Garivala shares that the company will continue focussing on the long-stay segment while catering to leisure and corporate guests with offering luxurious global amenities both for vacationers and staycationers throughout the year. “With the acquisition of Oakwood brand in July 2022, Ascott has strengthened its position as the world’s leading player and operator in hotel apartments, expanding the portfolio to over 1,53,000 units across 900 properties. The core brands Ascott The Residence, Somerset Serviced Residence, and Citadines Apart’hotel will continue to stay as our prime growth vehicle in India, while we will also continue to cater to the demand of co-living spaces within the urbanised, Tier I cities,” he says. In India, Ascott has six properties in its portfolio across Bengaluru, Hyderabad, Pune and Chennai. “In coming years, we are planning to launch four more properties - Ascott Ireo City & Citadines Paras Square in Gurugram, Citadines Arpora Nagoa and Citadines Calangute in Goa. In addition, Oakwood will add six new properties across Bengaluru, Hyderabad and Vizag,” informs Garivala. n
F&B WORLD 106 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com ‘I DON’T SEE FOOD GUIDED BY TRENDS’ BY SAURABH TANKHA FOR CHEF GAGGAN ANAND, FOOD IS MORE ABOUT TASTE AND EXPERIENCE HE WANTED to be a musician and dreamt of becoming a professional drummer in a band. He even performed as one in local Rock bands at his hometown, Kolkata but couldn’t pursue it for long. So he moved over to the next best thing he knew – cooking – after all, “I had loved cooking since the age of six”. Thus, took off a culinary roller-coaster journey that saw Chef Gaggan Anand become one of the most celebrated and respected culinary giants in the world. He is now the owner and Executive Chef of the progressive Indian restaurant, Gaggan Anand in Bangkok, Thailand. Born to Punjabi parents in Kolkata, Chef Gaggan attended the Indian Institute of Hotel Management and Catering Technology at Kovalam. After completing the course, he initially started running a home delivery service in Tollygunge, but later joined the Taj Group as a trainee. “My first cooking lesson was at IHMCT. I still remember it, I was 19 then. I cooked bread rolls, glazed carrots and caramel pudding along with red meat,” reminisces Chef Gaggan who moved to Bangkok in 2007. Talking about how he moved to the Asian nation, he says, “I visited Bangkok for an assignment on a consulting project and fell in love with the city and its people, its food and its lifestyle, and decided to make it my home. For the next two years, I worked
GAGGAN ANAND 107 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com nonstop. It was in November 2009 that I felt compelled to start my own venture, and incepted Gaggan.” The restaurant opened a year later, in November 2010. “The idea behind opening this restaurant was to change the sad state of Indian cuisine in the world and bring it to a philosophy of progression, as also to make my cuisine equally great among the others,” he says. How challenging was it to move to an alien land and set up base there to popularise Indian cuisine? “I always think of it as an easy task as I believe every task is easy when you just do what you got to do, innovate your own cuisine rather than following a trend. I have always followed my heart and done
F&B WORLD 108 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com what I have loved the most,” he says, No wonder, Indian cuisine is loved a lot abroad today. “My success with the cuisine says a lot about its fame outside India,” he says adding that he follows the principle of less is more with desi cooking. “It has always stood me good stead,” he remarks. The next nine years were professionally very successful as he got awards, accolades and recognition for his food but he wasn’t happy. “I felt my soul was empty and body tired. I felt I was getting grumpier and more upset with the fact that my partners were getting richer while I was being more and more used. Lack of challenges led to dissatisfaction,” he says. So, in 2019, Chef Gaggan parted ways with his partners, giving them a majority stake in the company. “It was a very tough and challenging time for me, and the entire team. I was under a lot of pressure but felt that for the sake of my mental health, I had to give up fame and focus on cooking,” shares Chef Gaggan who was recently in India where he hosted a 20-day-long
GAGGAN ANAND 109 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com looks promising and is rebounding at a great pace postCovid19. “It’s a good start and we are hoping that we don’t get hit by another recession,” he avers. A non-believer in trends that rule the plate or the palate, Chef Gaggan says, “I don’t follow trends or see food as something that’s guided by trends. For me, it’s more about taste and experience.” Sharing his opinion on fusion cuisine, the experienced chef says tandoori momos are the biggest joke. “Kasundi is already a fusion of British mustard for over a century and the same is a vindaloo. I think fusion needs to be done right or it will not last long. A chowmien samosa is not fusion,” says Chef Gaggan whose advice to young and budding chefs is: Don’t give up cooking, however successful you may become. Keep cooking. n First dish I cooked Maggi instant noodles at the age of 6 Take on reality shows Hahahaha! We worship the winners and losers disappear, but shows like MasterChef are almost like a fantasy coming alive for many who can’t become chefs in real life During cooking, I avoid laying hands-on Durian and dry fish My biggest critics Apart from my family, I take the opinion and criticism of all my customers very seriously and re-modify my food to the best of my capability What’s cooking in my kitchen right now? Khichdi with fresh winter vegetables like carrots, peas and cauliflower residency at Hyatt Regency Delhi. “I have a team of 14 exceptional people which includes my Head Chef and Director of Operations. We dished out an absolute feast, a 25-course meal of exquisitely plated and petite portions wherein each dish highlighted my unique interpretation of traditional Indian dishes with a contemporary twist. It was a complete ‘Made in India’ residency,” says Chef Gaggan, adding the Indian F&B sector
110 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com TRAVEL IT WAS close to 40 years back when Emirates launched flights from its Dubai hub to Delhi and Mumbai in October 1985. Over the decades, the airline has expanded its network in India to nine cities – Ahmedabad, Bengaluru, Chennai, Delhi, Hyderabad, Kochi, Kolkata, Mumbai and Thiruvananthapuram – with 167 weekly flights and has been strategically increasing its services to cater to rising passenger demands for one of the busiest sectors in the world. Recently, Emirates launched its flagship Emirates A380 in Bengaluru, operating daily between the city and Dubai to meet the travel demand, making it two points in India that are served by the A380 aircraft, second being Mumbai. To counter the aggressive plans of various sector players from the Middle East, India and other global players, Emirates has BY BWH BUREAU INCREASING THE CAP ON THE BILATERAL AGREEMENT WILL HELP MEET THE RISING DEMAND FROM INDIAN CUSTOMERS, SAYS MOHAMMAD SARHAN, VICE PRESIDENT - INDIA & NEPAL, EMIRATES ‘PASSENGER DEMAND CONTINUES TO BE STRONG’ been at the forefront of the airline industry by focussing on delivering an unmatched journey experience at every customer touchpoint through innovation in products and services. “We are continuously investing in enhancing the on-board experience for our customers. In 2022, while many carriers were still recovering, we committed to investing over US$ 2 billion to enhance the on-board customer experience, including a massive programme to retrofit over 120 aircraft with the latest interiors, along with other service improvements such as refreshed on-board food menu and enhanced inflight entertainment. We also announced plans to expand our brand-new Premium Economy cabin class to more destinations such as New York JFK, San Francisco, Melbourne, Auckland and Singapore,” informs Mohammad Sarhan, Vice
EMIRATES 111 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com President - India & Nepal, Emirates. “Our Premium Economy is currently available to customers travelling on the A380 to London, Paris and Sydney. However, the aircraft that will be retrofitted will include Premium Economy cabins. Additionally, our hub in Dubai also works to our advantage as the city grows in popularity across the Indian subcontinent as one of the most popular tourist and business destinations,” he adds. India is one of the fastest-growing aviation markets in the world and a key market for Emirates, shares Sarhan. “We are witnessing robust demand from customers in India not only for the premium experience we have to offer but for travelling to Dubai. Increasing the cap on bilateral agreement will help meet the rising demand from Indian customers, allowing better frequencies of flights which translate into more choice of flight timings and better connectivity to global destinations. The agreement facilitates reach to more Indian cities and bodes well for India-UAE Comprehensive Economic Partnership Agreement which is expected to boost travel and tourism between the two countries,” he says, adding, “With the Indian diaspora around the world and in our global customer base, we are delighted to facilitate their travels when flying to and from India, whether for leisure, business or studies.” Talking about Emirates’ performance in 2022 and comparing it with pre-pandemic times, Sarhan says, “We consistently invested in our products and services and have extended partnerships across our network in 2022. We launched Premium Economy and announced its expansion; signed historic commercial agreements with United Airlines and Air Canada; committed to invest US$ 2 billion-plus on enhancing on-board customer experience and upgrading 120 Airbus A380s and Boeing 777s. We also committed US$350 million for next-generation inflight entertainment solutions for the 50-strong fleet of A350s.” Political instability and energy volatility continue to pose significant challenges to the recovery and growth of the aviation sector as fuel is a major operational overhead for us and indeed all airlines, opines Sarhan. “The uncertainties of global economy do not help but our network is vast, our aircraft fleet is flexible and we will adapt to the changing environment as we always have done. In this climate, while our loads are looking healthy for much of the network, yields remain a challenge, squeezed further by ludicrous government taxes on aviation in some jurisdictions. Despite this, we are positive and the demand for global travel is clear,” he says. Emirates is in the midst of a massive recruitment drive to hire more flying crew to ramp up its capacity to pre-Covid levels. “Our capacity is currently at around 85 per cent. We are looking to recruit passionate and confident individuals to join our team and be trained to deliver personalised and impeccable hospitality experiences while upholding the highest levels of safety,” says Sarhan, adding in return, they offer competitive packages, career progression and other benefits as well as the opportunity to work and live in Dubai. “Our flight crew come from over 160 nationalities, supporting the operation of the world’s largest fleet of wide-body aircraft consisting of Boeing 777s and A380s,” he adds. In the air and on the ground, the Emirates Group is committed
112 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com TRAVEL To enhance travel experience with Emirates, Sarhan shares, “Staying true to our Fly Better promise, we continue to enhance onboard offerings for customers from time to time to provide them a truly premium journey experience. Some of the latest initiatives include refreshed menus; regionally-inspired cuisine on all routes; a cinema snack menu that can be ordered on demand; awardwinning inflight entertainment – ice – with more than 5,000 channels of regional and global content along with live sports; partnership with hospitality management school Ecole hôtelière de Lausanne to craft onboard hospitality strategy; refurbishment of the aircraft fleet interiors by retrofitting it with new seats, new panelling, flooring and other cabin features.” On the emerging trends in air travel and how does Emirates plan to leverage on them, Sarhan opines, “Automation, Artificial Intelligence, sustainable sourcing, workforce skills, biometrics, etc. are being deployed in scale for various use cases. Emirates has already deployed Contactless Journeys in DXB using biometric technology for a seamless on-ground experience for our customers. At Expo 2020, we announced that we will soon launch NFTs and exciting experiences in the metaverse. Emirates continues to engage with industry partners on its Web3 strategy, and recruit talent for several future projects.” In fact, Bustanica – the world’s largest hydroponic vertical farm – is a joint venture investment by Emirates Flight Catering, to ensure that the produce used on-board is perfectly fresh and clean, and grown without pesticides, herbicides, or chemicals. Bustanica is driven by machine learning and artificial intelligence and other advanced technologies. “We have a future-ready workforce. Very recently, the Emirates Flight Training Academy (EFTA) won the much-coveted Aviation Training Provider of the Year Award at the Aviation Business Middle East Awards 2022. In line with our retail vision for the future, we recently opened the ‘Emirates World’ retail store in Dubai, offering our customers the ability to experience our signature products through VR / AR technologies,” concludes Sarhan. n to act sustainably in the interest of its customers, its business, the natural environment and the destinations it serves worldwide, informs Sarhan. He adds, “A key factor in Emirates’ environmental strategy is the airline’s eco-efficient fleet which is at the cutting edge of fuel efficiency and environmental performance. How an airline flies its aircraft can be as significant as what aircraft are flown? The airline has therefore partnered with various air navigation authorities around the world to test the most eco-efficient flight routings. Work to identify further fuel efficiency improvements continues.” Other initiatives to lessen the environmental footprint at Emirates include switching to lighter-weight unit loading devices; conducting engine washes; investment in the award-winning conservation resort, Wolgan Valley Resort and Spa in Australia; support for the Dubai Desert Conservation Reserve and a recycling programme.
JAPAN 113 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com BY BWH BUREAU FOR YUSUKE YAMAMOTO, EXECUTIVE DIRECTOR, JAPAN NATIONAL TOURISM ORGANISATION (JNTO), DELHI OFFICE, INDIA’S VAST POTENTIAL CAN HELP JAPAN IN ITS AIM TO FIND ALTERNATIVES TO EAST ASIAN MARKETS ‘INDIA’S AN IMPORTANT MARKET FOR US’ KNOWN FOR punctuality, attention to detail and meticulous practices, Japan is a doorway to a very diverse yet very hospitable experience. Not only has the Asian nation been a close friend to India politically but also culturally. A few months ago, the 11th most populated country in the world opened its doors to any tourist arriving from India, hoping to tap the market that has been a big source of business tourism to the country in pre-pandemic times. “From business perspective, India and Singapore are two very important markets for us. When it comes to leisure, there is Thailand, Singapore and Vietnam. However, in pre-Covid times, about 75 per cent of our visitors were from East Asia – China, Korea, Hong Kong and Taiwan. So, we need to cultivate new markets. This is why India holds a lot of importance for us, especially considering its vast potential,” says Yusuke Yamamoto, Executive Director, Japan National Tourism Organisation (JNTO). REACHING OUT TO INDIAN TRAVELLERS Covid19 has brought with it a lot of transformations including changes in preferences of travellers. Pre-pandemic, Indians visiting Japan preferred city tourism, wanting to visit Tokyo and Kyoto. “Now, as per our Facebook research, travellers are not just looking to explore cities but places that allow them to be closer to Nature and outdoor attractions. To meet such demands, we not only introduce Tokyo and Kyoto to Indian travellers and travel agents but promote rural destinations too,” shares Yamamoto, adding that JNTO has a Facebook account that encourages travellers from
TRAVEL 114 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com India to Japan. “We provide all basic information regularly through the account and then we have B2B promotions. Individual travellers often need some packages or itineraries so we reach out to travel agents and invite them for meetings to provide information that would let them prepare such packages,” he adds. JNTO in India has a specialist programme to help travel agents understand the destination better to sell it effectively. TRENDS AMONG INDIAN TRAVELLERS About 90 per cent of Indian tourists to Japan are first-time visitors and among them, JNTO has noticed that they prefer to see basic places like Tokyo, Mt Fuji, Kyoto, Osaka and Hiroshima. “We promote these Golden Route cities but also other destinations like the Alpine Route which is parallel to the Golden Route but on the mountain side so that tourists can enjoy a snow wall,” shares the Executive Director. What makes the Alpine Route unique is the fact that during winter these areas witness a lot of snowfall and so, they remain closed. But during spring time, the government digs a road in the middle of snowed-in areas so that vehicles passing through this route drive in between what seem like walls of snow. “This is a special experience I believe only Japan offers,” feels he. BALANCING TOURISM AND PRESERVATION OF CULTURE For Japan, culture is important, and tourism, if not handled with proper care, can interfere with it. Thus, the country takes this issue seriously. “The central and local governments choose the cultural or traditional areas or buildings that need to be preserved, while others are given up. This is why, in Tokyo, there is a big skyscraper and right next to it stands a protected shrine, which becomes a unique point in Japan. In some cities like Kyoto, most of the city is protected by the government, so there are no tall buildings and it has a lot of old, heritage constructions,” reveals Yamamoto. SUSTAINABILITY EFFORTS Last but not the least comes the aspect of sustainability, an important aspect to focus on in all walks of life. For Japan, this does not require any special attention. “Japanese companies and hotels are sustainable and use sustainable energy and products. For us, it is important to preserve the environment as it is a part of our culture. For example, in Japan, every house segregates garbage among 10 categories as part of their routine. So, JNTO is very keen to work with SDGs and sustainable travel,” avers Yamamoto. n IT IS IMPORTANT TO PRESERVE THE ENVIRONMENT AS IT IS A PART OF OUR CULTURE
DOUBLETREE BY HILTON GOA 115 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com MEANDERING BY THE MANDOVI DOUBLETREE BY HILTON GOA – PANAJI IS A STUDY IN ALL-ROUND OFFERINGS BY BULBUL DHAWAN THE ONE question I asked myself while boarding the flight to Goa was what had kept me away from visiting this beautiful state located on the south-western coast of India within the Konkan region and geographically separated from the Deccan highlands by the Western Ghats all these years. Just that a trip never ever worked out. So, this time round when an opportunity to be in the country’s smallest state by area and the fourth smallest by population came my way, I jumped at it. After all, I had heard so much about Goa from friends and family over the years. And as luck would have it, I was to stay at the magnificent property of DoubleTree by Hilton Goa – Panaji, about 15 minutes outside of the state capital of Panaji - a sprawling resort offering picturesque views and tucked between lush forest and the calming waters of the Mandovi River. The hotel, an escape of its own, is 10 minutes from the UNESCO World Heritage Site at Old Goa. A 45-minute drive from the Goa International Airport brings one to this haven which has it all – excellent F&B options, event space, a pool, a fitness centre as well as a spa. Reaching the resort from the airport takes you on a
PROPERTY REVIEW 116 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com scenic drive, with rivers and vast greens interspersed with colourful houses and simplicity of life. Where the 55-km drive culminates, high-end hospitality begins. Entry to the 160-room resort begins with a welcome drink and friendly smiles with a smooth check-in process. The spacious lobby has window walls, allowing in natural light as well as offering beautiful views which add to the relaxed vibes the property exudes. The adjacent parlour with an attached balcony area only add to what can be described as true coastal spirit. And this set the tone of the rest of my visit – coastal ambience mixed with rejuvenation and relaxation. The rooms at the property are well-appointed and spacious with separate seating space and workstation. The feature that appealed to me the most – a balcony with comfortable seating. The property offers Deluxe Rooms, Executive Rooms, Deluxe Suites, Premium Suites and a Presidential Suite. The rooms offer river view, garden view or the forest view. What piqued my interest the most in the room, however, were the minute details – an ashtray on the balcony table, a stand for drying clothes and the complimentary minibar for first fills. “When I took over the property as the General Manager, my understanding with the owners was to reinvent the way the resort operated. As a part of those efforts, during the days of low occupancy, I asked the staff to stay in the rooms and to come up with suggestions and ideas for improvement. They Entrance, DoubleTree by Hilton Goa - Panaji Kids’ Play Room Comida - All-Day Dining Outlet
DOUBLETREE BY HILTON GOA 117 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com WHEN I TOOK OVER, MY UNDERSTANDING WITH THE OWNERS WAS TO REINVENT THE RESORT’S OPERATIONS SHIV BOSE General Manager identified the areas where service was found lacking or missing and informed me. That is how we decided to permanently place ashtrays and clothing stands in all the rooms,” says General Manager Shiv Bose. The hotel recently inaugurated an elegant Ballroom which allows natural daylight to filter in and light up the 381 sq m space. While this is the largest event space the hotel has, it also offers a 90 sq m Executive Lounge, 49 sq m Sunset Deck and 18 sq m Board Room to host different types of events and meetings. THE ACTIVITIES While these small aspects truly add to the convenience, they are value adds-ons and above a well-rounded offering. The property in itself is a complete package where guests can stay and find things to do at all times. A small basketball court, a mini football field, a gaming area with a carrom board, air hockey, pool table and table tennis table, an infinity pool as well as a bunny enclosure – a separate play area for kids and a toy train makes the resort perfect for family vacations, allowing parents to take a break while children safely burn their energy and mingle with their peer group. DoubleTree by Hilton Goa – Panaji also has a spa, located in a separate building next to the infinity pool. This one is in collaboration with Elle. The spa treatment which begins with a Comida - Alfresco Area Presidential Suite Bedroom
PROPERTY REVIEW 118 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com herbal tea is rejuvenating to the core with proper attention to pressure, preferred areas of focus and leisure. The only thing that seems to be missing is lack of a steam room for posttreatment bliss, but even without that, there is hardly any room to complain. THE FOOD If a resort offers so much solace where guests can spend their time leisurely for the entirety of their stay, the food must be at par too and so it is at DoubleTree by Hilton Goa – Panaji. The hotel has two dining spaces – Comida, the all-day dining restaurant and Feliz which serves Goan and Coastal cuisines. Comida, which also hosts breakfast buffet, offers world cuisine as well as local specialties. When it comes to food, the hotel has several great dishes to offer such as the Goan thali, hash browns, Belgian Waffles, Idli, Utthapam, Poori Bhaji, Thai Spiced Vegetable Spring Rolls, Thai Curry and Paneer Lababdar. “I feel a recipe is only a theme which an intelligent cook can play each time with variation,” says Narasinh Kamat, Rio Salao Bar Swimming Pool Sunset View Executive Lounge Presidential Suite Living Room The Ballroom
DOUBLETREE BY HILTON GOA 119 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com DOUBLETREE BY HILTON GOA - PANAJI Phone: +91 83267 19234 General Manager: Shiv Bose Room Rates: Starting at INR 7,499 + taxes Keys: 160 Location: Near Mandovi River, Kadamba Plateau, Panaji, Goa - 403006 Executive Chef, when speaking about his philosophy of cooking. Apart from a selection of mouth-watering dishes, the hotel has a Comida Bar with adjoined alfresco space for guests to enjoy cocktails and mocktails as they hold conversations and enjoy the scenic beauty. The lobby lounge, Rio Salao, allows guests to enjoy tea or coffee with an assortment of sandwiches, fresh confectionery or small bites. All in all, DoubleTree by Hilton Goa – Panaji is more than a hotel – it is an experience in itself that leaves guests for want of not much else if relaxation is the goal. n I FEEL A RECIPE IS ONLY A THEME WHICH AN INTELLIGENT COOK CAN PLAY EACH TIME WITH VARIATION NARASINH KAMAT Executive Chef
PROPERTY REVIEW 120 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com BY BHUVANESH KHANNA IN FAST-PACED urban cities, it can be challenging to find true peace and wellness. Amid the bustling streets, people struggle to find a moment of calm. This is why wellness retreats and resorts have become increasingly popular, offering a chance to escape the hectic lifestyle and recharge. Fazlani Nature’s Nest stands out among the many wellness options in India. Located near Lonavala, Maharashtra, this retreat offers a holistic wellness experience that goes beyond just a leisurely vacation. Unlike other properties that blur the line between wellness retreats and resorts, Fazlani Nature’s Nest prioritises the rejuvenation of the mind, body, and soul. During our visit, we were fully immersed in a wellness journey that left us feeling refreshed and revitalised. WHERE NATURE NEVER FAILS YOU FAZLANI NATURE’S NEST IS A STUDY IN PROVIDING WELLNESS AND LESIURE WITHOUT COMPROMISING ON EITHER
121 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com FAZLANI NATURE’S NEST THE RETREAT HAS BEEN DESIGNED TO BE IN COMPLETE SYNC WITH THE NATURAL SURROUNDINGS DR ABDUL KADER FAZLANI Chairman, Fazlani Group NESTLED IN NATURE We were welcomed to Fazlani Nature’s Nest with a bouquet of colourful roses grown in the farm’s in-house garden. Nestled within 68 acres of lush greenery and breathtaking views of the Sahyadri mountain range and surrounded by the tranquil backwaters of the Indryani river, the resort offers a rejuvenating experience that embraces the power of Nature. Our arrival was greeted by the friendly front office manager Garvit Arora and a seamless in-room check-in, followed by a tour of the resort’s facilities. Our Premium Lake View Suite boasted magnificent views of the river and mountains, and our stay was made exceptional by the 24/7 assistance of our devoted butler, Chandan. The retreat’s wellness journey starts with a consultation at the Amarine Wellness Hub with Dr Shubhada Thorat who conducts a pulse check and recommends customised treatments based on your health history, body type, and current concerns. The spa Aerial View of Fazlani Nature’s Nest The Lake View Suite
PROPERTY REVIEW 122 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com offers a range of Ayurvedic and international massages, as well as naturopathy treatments. Each day begins with a guided yoga session and the retreat provides a distinctive form of therapy that utilises animal interactions to enhance emotional wellness and foster psychological growth. This is achieved through the presence of numerous thoroughbred horses which participants may interact with. The retreat also has customised wellness modules such as the art of cleansing, detox and revitalising retreat, immune resilience retreat, optimal weight retreat, and healthy natural living. “The retreat has been designed to be in complete sync with the natural surroundings. Our aim is to help our guests rediscover themselves through a combination of serene surroundings, customised wellness treatments, and immaculate service. We guarantee that everyone who walks through our doors will emerge a better person as a result of their experience here,” says Dr Abdul Kader Fazlani, Chairman, Fazlani Group. “We believe that wellness is not just a luxury lifestyle, but a necessity and we strive to provide our guests with an experience that is both luxurious and valuable to their overall well-being. We offer a range of wellness programs that cater to specific health The Stallion Castle The Spa Room Yoga in the Morning Amarine Spa Reflexology
123 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com FAZLANI NATURE’S NEST OUR APPROACH TO FOOD IS TAILORED TO GUESTS’ PREFERENCES AND DESIGNED TO PROMOTE WELLNESS ASIF FAZLANI Managing Director, Fazlani Nature’s Nest concerns, such as weight management, stress management, and detox programmes. Our team of experts works closely with guests to create a programme that addresses their specific health concerns and provides ongoing support and guidance to ensure that our guests are able to maintain their wellness goals even after they leave our retreat,” adds Asif Fazlani, Managing Director, Fazlani Nature’s Nest. A MINDFUL DINING EXPERIENCE AT THE HIVE The Hive restaurant at Fazlani offers a unique dining experience with a focus on wellness. With stunning views of the sloping farmland leading to the lake bed, guests are encouraged to disconnect from their devices and enjoy the food and in-person interactions with loved ones. The menu features a range of Indian, Asian and Continental dishes, including Jain food, with options for both, vegetarian and non-vegetarian diners. Guests can choose from a buffet or a la carte menu for breakfast, lunch and dinner. The restaurant also serves wellness cuisine recommended by the in-house nutritionist and doctor. All ingredients used in the meals are fresh and organic, grown in the resort’s own gardens and farms. The dining experience is mindful, with a focus on fresh, seasonal ingredients. The staff ensures high-quality food and the resort’s Ayurvedic diet takes into account the guest’s personality, stress levels, weather and season The Organic Garden
PROPERTY REVIEW 124 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com to create a custom-balanced diet. Guests can also experience the farm-to-fork approach firsthand by picking their own vegetables from the retreat’s organic farm and giving them to the chef to be prepared in their desired dishes. This allows guests to have a deeper connection to the food they are eating and understand the process of how it is grown and prepared. This approach promotes sustainability and supports local agriculture while providing guests with a unique and enjoyable dining experience. “Our approach to food is tailored to guests’ preferences and designed to promote wellness,” informs Asif Fazlani. EXPERIENCE AN ABUNDANCE OF FLORA & FAUNA, ORGANIC FARMING AND MORE Fazlani is a verdant property that showcases an abundance of GUESTS CAN EXPERIENCE FARM-TO-FORK APPROACH BY PICKING VEGETABLES FROM THE ORGANIC FARM Three-tier Swimming Pool
125 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com FAZLANI NATURE’S NEST FAZLANI NATURE’S NEST General Manager: Jagdeep Nambiar Cottage Rates: Starting at INR 17,000 Number of Keys: 76 Location: Village - Takwe (Budruk), Near Lonavala, Pune 412106 T: +91 22 66300000 / +91 7700070070 flora and fauna. Explore the organic farms that grow a wide range of fruits and vegetables, and enjoy picking some produce. The property features numerous walking and cycling trails, and there are bikes available for all types of riders. If you’re an avid birdwatcher, this is the perfect place to spot several bird species. Additionally, guests can engage in the relaxing practice of forest bathing, which involves being mindful and present in nature, immersing oneself in the sights, sounds, and smells of the forest. Fazlani blends seamlessly into the surrounding unspoiled landscape, surrounded by the backwaters of the Indryani river and the distant Western Ghats, with a stunning sunrise view behind the hills. Guests can interact with the farm’s friendly resident animals including goats, horses, pigeons, cockatoos and macaws. The “Villagery” wellness centre is modelled after a local village and offers activities such as a farm school, pottery and others. At Stallion Castle, you can feed the horses and even take one for a ride. Finally, the property offers the Flora Tour, showcasing the largest rose farm in India, Soex Flora, which exports fresh cut flowers including roses to Europe. The tour is grand and fragrant, leaving guests with a lingering scent of roses long after their visit. “Entrepreneurship had a larger meaning for me from the very start of my journey. I had a humble beginning in 1980 under my father but quickly learned the tricks of the trade and expanded one step at a time. I had a very clear vision to expand the meaning and purpose of business and trade beyond profits, balance sheets, and margins. I had promised myself early on that whatever I do, it should have a positive social impact and even today it reflects in every activity of the Fazlani Group,” says Dr Abdul Kader Fazlani. VERDICT The resort experience highlights the central theme of wellness, evident in its activities, accommodations, and cuisine. Fazlani combines luxury and wellness seamlessly, enhancing both without sacrificing either. Our stay at Fazlani was a haven of peace and rejuvenation, offering modern luxury and serenity. It is a rare gem among retreats in India, with friendly and accommodating staff providing exceptional service. The three-day visit revitalized us and the positive impact will last until our next visit. If you’re seeking a stress-free and revitalising escape, treat yourself in 2023. n The Author at Fazlani Pet Birds at the Resort
ASSOCIATION 126 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com FHRAI SECRETARY GENERAL JAISON CHACKO SAYS THE ASSOCIATION HOPES THE GOVERNMENT OF INDIA SHALL MAKE ADEQUATE EFFORTS TO PROMOTE AND INCENTIVISE DOMESTIC TRAVEL TIME TO MAXIMISE POTENTIAL OF DOMESTIC TOURISM PRODUCTS BY BWH BUREAU AGAINST THE backdrop of two years of the pandemic, 2022 felt like a breeze. Businesses resumed as usual and while the industry continues to face some concerns, the year was certainly better than the preceding couple of years. The industry witnessed positive developments and recovery in business was gradual. Most hospitality establishments focussed solely on reviving business in the first quarter of 2022. Two things that made a major difference to hospitality business were India’s successful vaccination drive and the complete resumption of international flights to the country in March 2022. Domestic tourism played a major role in accelerating the revival efforts of the industry. We hope that, going forward, the Government of India shall make adequate efforts to promote and incentivise domestic travel along with plugging the gaps in connectivity and requisite infrastructure to maximise the potential of plentiful domestic tourism products and opportunities available in the country. Another very important thing which needs to be acknowledged is that in the aftermath of the pandemic, the industry had been highly adaptive and resilient, enabling a big boon. SIGNIFICANT INITIATIVES From among the several initiatives by the Government of India, Department for Promotion of Industry and Internal Trade’s (DPIIT) launch of the Open Network for Digital Commerce (ONDC) is a revolutionary step in the larger interest of the retail ecosystem in the country. ONDC is an ambitious initiative of the Central Government for reinventing and democratising the online marketplace in India including hospitality and travel sectors. We anticipate that, in the long run, ONDC would ensure a level playing field and help the hospitality sector to break the monopoly of Online Travel Aggregators (OTAs) and the Food Service Aggregators (FSAs). FHRAI SUGGESTIONS One of the key requirements for the industry to gain the much-needed momentum is to be granted Infrastructure Status by the Government of India. Granting infrastructure status will enable hospitality sector to avail long term funds under the RBI Infrastructure lending norm criteria and enhance quality accommodation supply and therefore, stimulate higher global and domestic travel demand. Hotels built with an investment of Rs 10 crore as against the current threshold of Rs 200 crore should be accorded infrastructure status to give fillip to the budget segment hotels. Also, although industry status has been accorded to tourism and hospitality by many state governments, the incentives and privileges associated with an industry have not been conferred to the sector. So, the Centre should grant industry status to hospitality sector across the country and set up a corpus fund to incentivise all states to align their policies and set off any losses that may occur due to its implementation. Tourism and hospitality should be placed on the concurrent list of the Constitution to make tourism into a national agenda. It will ensure better coordination between the Centre and the state for fund allocation and implementation of projects and programs aimed for the holistic development of tourism sector in the country.
FHRAI 127 BWHOTELIER JANUARY-FEBRUARY 2023 www.bwhotelier.com EASE OF DOING BUSINESS The DPIIT has been working towards reducing the compliance burdens and this is very encouraging for the industry. However, there is a lot to be done for which FHRAI has made recommendations to the Government. From inception to the day-to-day running of hospitality establishments, the sector is tangled in the myriad web of bureaucratic processes. Different states follow different licensing and compliance requirements, making the process cumbersome and time and energy-consuming. The industry needs a unified system of compliance by incorporating and codifying the innumerable rules prevailing in various states to bring ease of doing business for the sector. TALENT CRUNCH AND HOSPITALITY EDUCATION SECTOR There is no talent crunch at the moment in the hospitality industry. In India, in spite of the fact that career options from diverse sectors have increased considerably in the recent years, after the IHM programme. In the last seven decades, hospitality education in the country had laid emphasis on training large number of students at an affordable cost. Since India is a large populated country and providing job opportunities to maximum number of people being one of the priority areas, the Government of India invested huge sum in creating training infrastructure in widely spread-out IHMs in the country. India is the only nation in the world where such a large-scale hospitality training infrastructure in the Government sector is available. In pre-Covid period, hospitality institutes in the country were attracting reasonable enrolments and most students were getting placements as per industry trends and individual’s personality, knowledge, skill and attitude. But the pandemic hit the hospitality sector hard, compelling the industry to adopt the light asset model thereby leading to massive job losses and heavy pay cuts. This may have created a negative perspective against the sector in the market leading to reduction in enrolments in the hospitality management institutes. There is also an urgent need for all stakeholders to seriously ponder over the pertinent issue of attraction and retention of young talent in the sector, being the corner stone for the sustainable growth of the hospitality industry in the country. Looming concerns such as better salaries, working conditions and career prospects for the trained human resource need to be addressed on priority. PROMOTING SUSTAINABILITY In the post-Covid era, the hospitality sector remarkably adapted quickly and steadfastly to the changing environment. Sustainability became the buzzword behind every endeavour that the sector undertakes today. In today’s fast paced and volatile environment, the sector is very cautious in every aspect of tourism business with sustainability as its core. FHRAI has been continuously advocating and educating the sector to adopt sustainable business practices at every possible step as the biggest lesson learned out of the catastrophic impact of the Covid19. INDIA’S G20 PRESIDENCY AND EMERGING OPPORTUNITIES We strongly believe that India’s G20 Presidency term is a golden opportunity for the tourism and hospitality sector to shine on the global stage. We urge the Government to intensify promotional initiatives under Incredible India to attract as many foreign tourists as possible during the year. At the end of the event, Indian tourism and hospitality should be able to leave a lasting impression on the tourism map of the world. The country will host delegates from the 20 participating countries over the duration of a year and this might also pique the interest of tourists to travel to India. This is the time that the Government should go full throttle to promote tourism under the Incredible India banner. The hospitality industry is raring to showcase its world-class standards and facilities to the world while celebrating the country’s rich and varied heritage and diversity. n FHRAI HAS BEEN ADVOCATING AND EDUCATING THE SECTOR TO ADOPT SUSTAINABLE BUSINESS PRACTICES
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