ITC Hotels expands its food delivery network with its second cloud kitchen in Bengaluru

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The Biryani & Pulao Collection will be available to order for the residents of Whitefield through leading food aggregator app Swiggy

Reinforcing ITC Hotels’ belief of showcasing the best of Indian culinary offerings, the world’s greenest luxury hotel chain has announced the expansion of its ‘Biryani & Pulao Collection’.

Renowned for its well-researched cuisine concepts embodying culinary excellence, ITC Hotels expands its food delivery network and brings its second ‘Cloud Kitchen by ITC Hotels’, catered by the kitchens of ITC Windsor.

United in its diversity, Biryani and Pulao have permeated every region with their universal appeal, bringing forward gems from the heritage kitchens of India.

From the Malabar coasts to the kitchens of Kolkata, the Masterchefs of ITC Hotels have traversed the country to create these authentic recipes. Crafted with utmost care and hygiene to ensure a safe dining experience, the 'Biryani and Pulao Collection by ITC Hotels' is an ode to the legendary dishes, curated for diners to enjoy.

The Biryani & Pulao Collection will be available to order for the residents of Whitefield through leading food aggregator app Swiggy.

The platform will enable ‘no contact’ deliveries on all pre-paid orders, which involves a delivery partner leaving the food at the doorstep rather than an in-person exchange.

Manas V. Krishnamoorthy, General Manager, ITC Windsor says, “It is no doubt that biryani is the most loved dish in our country, especially when every region boasts of regional culinary delights. With the Biryani & Pulao Collection, we are expanding the choices for the residents of Bengaluru by offering an aromatic and flavourful dining experience with their loved ones right in their living rooms.”

Backed by the promise of WeAssure programme, ITC Hotels follows stringent hygiene and safety protocol for Pan-India home delivery of food to their valued guests. With heightened health and safety measures in place, the cloud kitchens are sanitized along with regular temperature checks of all chefs, associates and the food delivery partners, among other practices. Moreover, packed in environment-friendly corrugated paper boxes, the Biryani & Pulao Collection offers a safe and responsible dining experience at the comfort of home.

Post-Covid Management Rules For The Hospitality Industry In The Sub Continent– The Way Forward! by Alex Koshy, Vice President, Ummed Hotels India

Alex Koshy, Vice President, Ummed Hotels India

In light of the Covid Pandemic that has engulfed the world at large, the Hotel industry especially in developing countries, will be seeing visibly pronounced changes that is bound to last for a prolonged period of time. These changes may be quite far-reaching and can range from the way hotel properties are designed to the way it is managed.

The pandemic has forced us to think of novel ways of managing resources and innovative ways of ushering business. These changes are likely to stay and may well be the harbinger of what can be called as the age of the Post-Covid Management principles and processes. We are witnessing a transition which is inclined towards more of outsourcing and asset light options.

Outsourcing and Asset Light options

Outsourcing and asset light are probably the key words or mantras that the future leaders of the Hotel Industry will be trained to look out for. Key operations such as housekeeping has never been considered as an outsourceable option, especially in this part of the world. However, as part of the asset light scheme, there is a high likelihood of witnessing operators negotiating for full packages, whereby, rates will be fixed for a complete service (including manpower, linen, laundry, pest control and gardening). Per room cleaned costs will be agreed upon whereby the hotel doesn’t lose out even at low occupancy. Kitchen, another department which we were shy to outsource will in all likelihood see truly drastic change where every perishable item is delivered and only requires to be put on the plates by the kitchen staff. From the morning bakery to the confit of meat, you will see that every item comes in tins or frozen. Cooking methods will change, as a consequence of which, wastage will reduce and staffing be done differently.

Niche Markets

Another shift may be that hotels will stop being all-rounders and will focus on building their niche markets. A business hotel will be content being just that and not try and be a hotel that ALSO serves Michelin grade food, hosts big fat weddings and has an Ayurveda doctor in the premises! Speciality restaurant within hotels might make way for a multi-gym which is open for public and the break out rooms will probably become office spaces with shared work desks. More emphasis will be given on the square foot used versus the revenue generated model.

Centralisation

Brands which have multiple properties in a certain kilometre radius will have central units which cater to all their hotels. This can be witnessed in engineering, IT, laundry, food production, human resources, sales and marketing and finance. Gone are the days where you have the luxury of having multiple IT resources guiding guests on how to access wi fi or changing printer cartridges.

Engineering departments will become more efficient whereby you will witness a single person managing the show with the support of the central team.

Redefining luxury

Three decades ago, luxury was defined in the quality of wood used and the thread count of your linen, the expensive art forms, flooring and fabric that adorned your surroundings. However, we now see a shift in design where minimalistic has become the new definition of luxury. Going forward, we can expect to see this trend to extend to all departments. The Investors will give more emphasis on building sustainable and energy efficient properties with plenty of technological features, which in turn will increase efficiency. Google home and Alexa will become the most basic feature of any new built property. Self-cleaning tanks, drip irrigation and other cost-effective means will become the standard.

Staff Changes

The concept of hourly wages and reliance on part time staff will increase. The sales and marketing department will shrink with more focus on technology to deliver messages. Digital marketing will largely replace the daily sales calls. Individual monitoring and checklists will replace supervision.

Travel desks and concierge service will be available only at a select few hotels. Dispensers and vending machines will become fashionable be it for bathroom amenities or late-night munching.

Gone will be the days where you find rooms, multiple restaurants, spa, health club, night club, beer garden, whiskey lounge, cigar room, convention centre in one complex. Hotels will identify their USP and focus primarily on that segment.

The Shift

The Pandemic has taught the investors to run their properties in a more sustainable manner without compromising on the profitability. Covid 19 has been an eye opener for brands who have realigned their strategies to become more in sync with the investor’s interests. While guests and vendors have become more wiser (negotiating further and further), the hotel staff has realised that the only way forward is to be multi-skilled and multi-flexible.

The Only constant

As we are often reminded, change is the only constant and as we have proven again and again, we all have it in us to take all the changes in our stride and adapt and evolve as is necessary.

And so, let us hear it for a better tomorrow!

Appointment | Ashwini Kumar is the new General Manager of Hyatt Regency Chandigarh

With more than four decades in the industry, Kumar remains committed and passionate to bringing the best service and product to the customer.

Ashwini Kumar has joined Hyatt Regency Chandigarh as their General Manager. His responsibilities will include managing future growth strategies and key stakeholder relationships for the hotel.

With more than four decades in the industry, Kumar remains committed and passionate to bring the best service and product to the customer.

Ashwini Kumar started his career in the GCC hospitality industry in 1981 working with the Oberoi Hotel in Dammam. In 1989 he moved to Dubai and joined Hyatt Regency, it was here that he developed his passion and approach for hotels with the values of Hyatt that have continued over the past 32 years. From then on he moved to Grand Hyatt Dubai as the EAM of the rooms division, followed by Resident Manager and then Hotel Manager.

After his time at Grand Hyatt Dubai, he led a team of roughly 200 associates as his first position of General Manager for the opening of Hyatt Capital Gate Abu Dhabi followed by General Manager of Park Hyatt Jeddah.

His last assignment was leading the team as General Manager at Grand Hyatt Amman. Having managed more than 1,400 associates from across 56 nationalities in the past, Kumar continues to lead by example.

An accomplished hotelier, proven operational innovator, problem solver, and revenue strategist, his mentoring approach ensures that everyone feels responsible and is motivated to progress in their career. He has been known for his experience to bring effective and positive change to their hotels.

On his return to his homeland, he said “I am fortunate to get this opportunity to reconnect with the City Beautiful where I had spent unforgettable years as a student at DAV College.”

Source

Appointment | Neha Kapoor appointed as the First Assistant General Manager at Hyatt Place Hyderabad Banjara Hills

As First AGM, she will be heading Rooms Division overseeing the front office operations, quality services in guest satisfaction while ensuring service standards and enhanced guest satisfaction

Neha Kapoor has been appointed as the First Assistant General Manager at Hyatt Place Hyderabad Banjara Hills.

As First AGM, she will be heading Rooms Division overseeing the front office operations, quality services in guest satisfaction while ensuring service standards and enhanced guest satisfaction.

Kapoor joined Hyatt Place Hyderabad Banjara Hills as Director of Sales & Marketing in April 2019 and has played a very important role in the success of the hotel as she spearheaded the hotel’s sales and marketing department.

She began her career with Grand Hyatt Mumbai in 2004 and has worked with eminent properties including Marriott, Palladium & Shangri La hotels in Mumbai.

Later, Kapoor joined as Director of Sales with Park Hyatt Hyderabad in the year 2014 and then she moved on to Hyatt Regency Pune as Director of Sales.

Source

Appointment | Hyatt Place Hyderabad Banjara Hills appoints Venkateshwar Rao as Director of Sales

Prior to joining Hyatt Place Hyderabad, he was working with Hyatt Pune as a Senior Sales Manager

Venkateshwar Rao has been appointed as the Director of Sales at Hyatt Place Hyderabad Banjara Hills. In this new role, Rao's core responsibilities at the hotel will include overlooking the sales and marketing strategy of the hotel, exploring business opportunities through events, maximizing the hotel’s revenues, forecasting and setting annual budgets amongst others.

He joined Hyatt Place Hyderabad Banjara Hills in December 2017 as Associate Director of Sales. During his time at the hotel, he avidly built a promising portfolio for the hotel and was an integral part of the pre-opening team.

Prior to joining Hyatt Place Hyderabad, he was working with Hyatt Pune as a Senior Sales Manager.

Rao brings with him ten years of experience in the hotel industry of which, he has spent six years with Hyatt. He is very excited about the new role as the Director of Sales and looks forward to spearheading the sales department toward more successful years ahead.

Source

Appointment | Hyatt Regency Pune Hotel & Residences names Shilpa Joshi as their new Director of Sales & Marketing

Joshi will be instrumental in accelerating the Hotel’s revenue growth prospects.

Hyatt Regency Pune Hotel & Residences has announced the appointment of Shilpa Joshi as Director of Sales & Marketing.

Known for her innovative methods and business expertise, Joshi will be leading the Sales and Marketing team at the Hotel and will be instrumental in accelerating the Hotel’s revenue growth prospects.

Joshi brings over 19 years of experience in the hospitality industry. She moves to Hyatt Regency Pune from Taj Santacruz, in the same capacity.

Joshi started her hospitality journey with the Taj Group of Hotels, Hyderabad as Sales Executive soon after she completed her Post Graduate Diploma in Management, specializing in Marketing & Finance from Symbiosis Institute of Management Studies, Pune in 2002.

Her impeccable strategic acumen, ability to develop meaningful connections with clients, and people management skills are visible throughout her career with multiple accolades and achievements to her name.

In her spare time, Joshi enjoys spending time with her family, cook comfort meals, and is looking forward to being able to travel soon.

Source

Ingredient Ideology | Magnificent Mango By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Magnificent Mango

The king of fruits and the most awaited one every summer is here yet again with a bang and most of us have already had more than one serving of the most interesting & lovable fruit. We usually enjoyed going shopping for mangoes to the fruit markets amidst the wonderful mesmerizing aromas of the mangoes picking and choosing our lot in terms of dozens and crates checking them for quality, size and not to forget getting them at a competitive rate but looking at this current scenario we have opted for ordering them online which is not a bad idea though!

The word mango has been said to be originating from the Portuguese word manga and also refers to the Tamil word mankay where man represents the mango tree and kay means the fruit. While we know of the praiseworthy fruit as the national fruit of India the mango tree is also the national tree of Bangladesh, while the carabao mango is also the national fruit of the Philippines. A popular stone fruit produced from numerous species of tropical trees cultivated mostly for their fleshy edible fruit is a well-known native to south Asia on the whole.

On the topic of mango, it becomes inevitable to list down the varieties we have around us from the famous Alphonso or Hapus variety from Ratnagiri in Maharashtra, Kesar variety from Saurashtra in Gujarat, the Badami from Karnataka, Chaunsa, and Langda variety of mango from Bihar in Uttar Pradesh and the Dashehri from Malihabad in Uttar Pradesh as well there are many more to pick and choose.

Here are a few Health Benefits of Mangoes:

1. Mangoes are good immunity boosters and good for brain health.

2. Mangoes eliminate indigestion and acidity issues.

3. Mangoes give relief from anemia and also helps lower blood pressure.

4. Mangoes improve eye health and also lowers cholesterol.

5. Mangoes alkalizes the body and are also good for the skin.

6. Mangoes are rich in minerals and also a good blood cleanser.

7.Mangoes help reduce stress & rich in folate and vitamins.

8. Mangoes are also high in potassium and fiber.

9. Mangoes are helpful in treating arthritis and also help in weight loss and gain as needed.

10. Mangoes have a good content of magnesium and also help in the treatment of diarrhea.

Let us list a few culinary uses of mangoes in our Kitchens and Bakery- Pastry Sections:

1. The raw mango is the first thing to enjoy in our Chaats, chutneys, aam ka panna, kache aam ki sabzi/curry, etc.

2. The ripe varieties best to indulge are freshly cut and to be enjoyed bite by bite enjoying the mouthfeel of the juicy divine fruit.

3.We of course love to indulge in preparing more varieties from mango starting with the chilled mango milkshake with loads of ice cream, milk and crushed ice, fresh mango pulp.

4. Mangoes go well in the form of a pudding, mousse or a chilled soufflé as well. The continental options also take it into trifle puddings and even mango cheesecakes and more.

5. A cream decorated cake with loads of fresh mango used on the top is a perfect visual treat and to bite into the chunks of mango and cream within is just too hard to explain when it comes to cakes and pastries.

6. While there are options to add mangoes into shortcrust pastry tartlets with cream and custard, there are also Indian sweets to try like a mango basundi, a mango brown rice phirni, date and mango kheer, a baked Gulab Jamun with mango sauce, mango malpuas with Gulkhand rabdi.

7.Mangoes also are befitting quite well when it comes to doing savory preparations in international cuisines from a fresh mango salsa, to a chunky mango sauce to go with grilled chicken or fillet of fish, grilled prawns, etc mangoes are well accompanied since they are tart and sweet both.

Here are a few recipes with Mango to enjoy this Season!

MANGO & BROWN RICE MEAL BOWL

Ingredients:

• Mango – 1 cup cubes of your choice, Alphonso recommended.

• Olive oil/ butter- 2 tsp

• Bayleaf – 2 no

• Peppercorns- 4-5 no.

• Garlic -1 tsp chopped

• Onion- 1 small chopped

• Salt and pepper to taste

• Brown rice- 2 cups boiled/cooked.

• Red/green/yellow capsicums-1/2 cup small cubes

• Cherry tomatoes- 4-5 no 

• Mint/coriander/parsley- 2 tbsp.

• Lime juice- 2 tbsp.

• Blanched veggies- zucchini, broccoli, carrot cubes, beans, etc

• Boiled chickpeas-1/2 cup

• Red chili sauce- 2 tsp

• Soy sauce- 2 tsp

• Hot garlic/schezuan sauce- 2 tsp

• White vinegar- 1 tsp

• Flax seeds/ pumpkin seeds- 2 tsp

Method:

1. Prepare all the ingredients for the quick toss meal bow.

2. Heat oil/butter in a pan add in the Bayleaf, peppercorns, garlic, and onions, and saute for 1 min.

3. Add in the veggies, boiled chickpeas, seasonings, sauces, and toss well, cook for 2 mins, add in the brown rice and stir it well, add some fresh herbs like basil, parsley, coriander, mint, etc and cook for 1 min.

4. Turn off the flame and add in the lime juice, allow to rest for 2 mins, portion out the fried rice into a serving dish, top it up with the mango cubes and nuts/seeds to taste and relish this dish.

2] MEXI GRILLED CHICKEN WITH MANGO RELISH

Ingredients:

Chicken breasts- 4 no. 140 gms each boneless.

For the Marination:

Oil-2 tbsp. + 2 tsp lime juice + salt and pepper to taste+ Mexican spice and seasonings/ peri peri spice powder- 2 tsp

For the Mango Relish:

• Fresh alphonso mango- 1 cup cubes

• Cucumber- ¼ cup cubes

• Avocado- 1 peeled and cut into cubes.

• Spring onions- 3-4 no cubes

• Tomatoes- 1 small cubes

• Celery- 2-3 tbsp. chopped.

• Ginger- 1 tsp shredded

• Garlic- 1 tsp chopped

• Green chilies- 2 tsp chop

• White vinegar- 2 tsp

• Salt and pepper to taste

• Fresh mint and coriander leaves – 2 tbsp.

• Fresh basil leaves- 2 tbsp.

• Sunflower seeds/ chia seeds- 2 tsp.

• Sugar- ½ tsp

Method:

1. Prepare all the ingredients for the chicken and marinate the same for 20 mins, using a griller or grill pan cook the chicken well on both sides/bake if needed.

2. In a separate bowl combine together the ingredients for the mango relish and give them all a nice mix, allow to chill for 20 mins.

3. On a serving platter assemble the hot spicy grilled chicken breasts and top it up with the mango relish and serve with brown bread/ garlic toasties etc.

3] SPICY ASIAN MANGO SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves- iceberg/ Lollorosso/ romaine – 1 cup

For the body of the salad:

• Mango- 1 cup cut into long shreds

• Cucumber- 1 no cut into shreds

• French beans- 1/ cup blanched

• Tomatoes-1 no cut into shreds

• Boiled chicken shreds- ½ cup for non-veg can be added

• Sliced roast meat-1/4 cup for non-veg can be added.

For the dressing of the salad:

• Olive oil/ oil- 2 tbsp.

• Lime juice- 2 tsp

• Salt and pepper to taste

• Mint leaves- 2 tbsp.

• White vinegar- 2 tsp

• Brown sugar- 2 tsp

• Thai small red chilies- 2 tsp chop

• Tomato juice/ sauce- 2 tbsp.

• Mustard paste- 1 tsp

• Coriander and basil- 2 tbsp.

• Flax seeds/ sunflower seeds/ chia seeds- 2 tsp.

• Roasted lightly crushed peanuts- 2 tbsp.

For the garnish of the salad:

• Roasted assorted nuts/olives- black and green/ gherkins/ capers- 2 tbsp.

Method:

1. Prepare all the ingredients for the salad and keep chilled.

2. Arrange the base of the salad on the serving plate or in the salad bowl.

3. Toss together the ingredients for the dressing of the salad in a bowl and then mix it all up with the body of the salad.

4. Arrange the salad on the serving plate and garnish appropriately and serve chilled.

4] TROPICAL SWEET NOTE

Ingredients:

• Fresh mango pulp- 2 cups

• Fresh cream-1/4 cup beaten and sweet.

• Gulab jamuns- 3-4 no.

• Chopped dates- 2-3 tbsp.

• Chopped assorted nuts- 2 tbsp.

• Crushed digestive biscuits- ¼ cup or crumbled brownies.

• Sliced cherries- 2-3 tbsp.

• To garnish praline or chikki, mint leaves/ chia seeds/ nuts.

Method:

1. Prepare all the ingredients for the dessert.

2. Using dessert bowls or glasses we shall be setting this sweet dish.

3. Start with a layer of chilled mango pulp, sprinkle digestive crumble or soil as we call it, break up the Gulab jamuns and place them, add dates, nuts some more fresh fruits or jelly if desired in between add little cream as well and some seeds of your choice or mint leaves for garnish.

4. Chill the dessert well for 2-3 hours and serve it, also add fruits like figs, chickoo, dragon fruit, etc as well in this sweet.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Event | Celebrate Mother’s Day with a Special Touch At Novotel Hyderabad Airport

Celebrate Mother’s Day with a Special Touch At Novotel Hyderabad Airport

Treat the queen of your life to a regal celebration at Novotel Hyderabad Airport. You can enjoy a staycation with exclusive privileges, superlative culinary creations, and luxurious spa hampers to pamper your Mom in ultimate style this Mother’s Day. Come and enjoy the beautiful weekend with a comfortable stay with scrumptious food in the midst of nature.

Apart from Staycation Novotel Hyderabad Airport, also provides FREE Brunch for all Mummy’s and 20% Off for all who accompanies their Mother’s with their families.

On the occasion of Mother’s Day Gift your Mother a classy Staycation only at Novotel Hyderabad Airport

New Opening | Signum Hotels & Resorts expand footprint in Rajasthan

Signum Hotels & Resorts announced its expansion in Rajasthan with Signum Eco Dera Resort & Spa, Jaipur. This is the company's second property in Rajasthan. The resort is located 70 km south of Jaipur, near Malpura town.

Signum Eco Dera Resort & Spa is a 36-room property offering the intertwined charms of heritage as well as modernity. Spread over 10 acres of land, the resort is a nature lover’s delight and epitomizes sustainable tourism with green practices such as rainwater harvesting, solar power usage, organic farming including chef’s garden, as well as dairy farming. Guests can enjoy farm-to-table dining with organic produce at the resort’s multi-cuisine restaurant and an eclectic range of beverages at the Bar.

On the hotel launch, Mehul Sharma, Founder & CEO, Signum Hotels & Resorts said, ‘we are happy to expand our footprint in the state of Rajasthan. Though times are challenging but leisure travel will still be the first segment to bounce back as soon as the current pandemic surge subsides. We are hopeful the current situation will improve and business will be back on track soon.’

Surrounded with natural beauty and calm, the resort is also an ideal wellness escape. The hotel spa offers a range of Ayurvedic treatments to help relax and rejuvenate. Other leisure facilities include a swimming pool and an onsite farm, alongside a jogging track and yoga deck for the fitness enthusiasts.

Signum Dera Resort & Spa offers multiple event venues that can accommodate from 80 to 3000 pax. Guests can choose to organize events indoor or plan a more lavish, yet intimate celebration outdoors at the open-air amphitheater with a picture-perfect mountain view as the backdrop.

Malpura, a heritage village near Jaipur, is one of the most picture-perfect and naturally endowed regions in Central Rajasthan with endless vegetation, wildlife, and breath-taking sand dunes. Signum Eco Dera Resort & Spa is 1.5 hrs from Jaipur International Airport and around 2 hrs from the Jaipur railway station.

For more information and images please contact Manika Bassi on +91 99997 89946 /

manika.bassi@gmail.com.

Hilton posts improved Q1 results, cuts losses in half - Net loss in the quarter was $109 million compared to $225 million in Q4 2020

Hilton has revealed its Q1 2021 results, and while losses are still in the millions, they are drastically less than Q4 2020.

Net loss in the quarter stood at US$109 million, well below the net income of $18 million in Q1 2020, but above the $225 million loss in the final quarter of the pandemic-struck 2020. Hilton also outperformed fellow US hotel group Hyatt, which saw losses amount to $304 million in Q1 2021.

System-wide comparable RevPAR shows a similar story, decreased 38.4 percent YOY, though still up from the 59.2 percent drop seen by the end of December last year. ADR and occupancy rates fell 23 and 11 percent respectively in Q1 2021, clocking in at $105.38 and $43.9. Adjusted EBITDA was $198 million for the first quarter

Looking at the MEA region specifically, it outperformed Europe across the board, with occupancies hitting 42.6 percent compared to 19.3 percent in Europe; ADR hitting $124.56 compared to $81.59; and RevPAR hitting $53.12 compared to $15.74.

Hyatt Reports First-Quarter 2021 Results - a net loss of $304 million

First quarter of 2021 highlights are as follows:

• Net losses increased compared to the first quarter of 2020 to a net loss of $304 million. The net loss included a $193 million non-cash full valuation allowance on U.S. deferred income tax assets.

• Adjusted EBITDA decreased 123.3% compared to the first quarter of 2020, to $(20) million.Comparable system-wide RevPAR decreased 48.9% compared to the first quarter of 2020, and decreased 65.4% compared to the first quarter 2019 on a reported basis.1

• Comparable owned and leased hotels RevPAR decreased 64.4% compared to the first quarter of 2020, and decreased 72.5% compared to the first quarter 2019 on a reported basis.1

• Net rooms growth of 6.5%.Pipeline of executed management or franchise contracts for approximately 100,000 rooms.

• As of March 31, 2021, the Company had cash, cash equivalents and short-term investments of $1,628 million.

Mr. Hoplamazian continued, "While risks do remain in the management of the pandemic, we are optimistic about continued growth of demand in the coming months and the balance of 2021. The demand levels we saw in March have continued through April. While leisure travel continues to lead the recovery, we are encouraged by positive indicators across other travel segments as well."

Covid NEWS | Sula Vineyards contributes INR 1 CR in the fight against Covid-19

India's #1 winery contributed to PM Cares Fund, Maharashtra State Disaster Management Fund & Karnataka CM Relief Fund

Sula Vineyards has contributed INR 1 crore in the fight against Covid-19. It includes 30 lakhs to the PM National Relief Fund (PM Cares), 30 lakhs to the Maharashtra CM Relief Fund and 10 lakhs to the Karnataka CM Relief Fund and will also be allocating 30 lakhs to local Nashik relief efforts and CSR activities over the next month.

Rajeev Samant, Founder & CEO, Sula Vineyards, said, “The people and corporate citizens of India have to step up quickly to fight this terrible second wave of Covid-19 which is devastating lives and livelihoods across our beloved country. We are immediately contributing INR 1 CR for maximal impact nationally and in Maharashtra and Karnataka where our wineries are based. All our thoughts and support go out to those on the front lines of fighting this deadly pandemic. We are with you!”

The donation is the latest step in the company’s efforts to help mitigate the consequences of the second wave of Covid-19. Sula Vineyards had donated INR 20 lacs to PM Cares and Maharashtra CM Relief Funds in 2020 as well. It also launched - We Care, an initiative to ensure the mental and physical well-being of its employees and their families across India.

Source

Covid NEWS | Gujarat: Hospitals, hotels join hands for isolation facilities, beds

Hotels are offering these services in collaboration with hospitals at prices ranging upwards of Rs 10,000 per day. Some have also made oxygen cylinders available.

When the availability of hospital beds in Ahmedabad is at a low, a few private hospitals have collaborated with hotels in the city to set up isolation facilities and oxygen beds for patients. For a charge, these hotels provide residents with isolation facilities, meals and medical attention from the hospital’s doctors. Many also have oxygen cylinders on standby, so patients’ medical needs can be addressed.

“We have collaborated with Medilink and Shalby Hospital to help treat Covid patients. Some 45 rooms at the hotel have been dedicated to patients with mild to moderate Covid. They are provided meals and the supervision of doctors. The treatment is managed by the hospitals with daily visits by paramedics or doctors to monitor patient's health,” said Atul Buddhraja, general manager, Ramada Hotel, which has reserved at least 50% of its room inventory for Covid care. The hotel also offers isolation facilities.

Hotels are offering these services in collaboration with hospitals at prices ranging upwards of Rs 10,000 per day. Some have also made oxygen cylinders available.

Pride Hotel in Ahmedabad is another such case. Koustuv Mukherjee, group head, Gujarat, Pride Group of Hotels, said, “Patients with oxygen saturation levels of more than 94% can get admitted to our hotel. We’ve earmarked two floors with 50 rooms which are available on a single or double occupancy basis. The hotel provides patients with meals and tea. If the patient needs to consult a doctor or oxygen support, these are available and will be charged accordingly.”

A couple of other hotels on Ashram Road have also converted their properties into Covid care facilities where patients who are asymptomatic or those with mild symptoms can be isolated. The Grand Bhagwati on SG Road has also dedicated eight rooms for doctors who deployed on 104 ambulances.

Hoteliers say the initiative does not generate much revenue but provides a cushion at a time when the industry is reeling from a revenue shortage.

“Hoteliers who have converted their properties into isolation centers are getting some revenue to meet their cost of operations. The hospitality sector has been going through a bad phase for a year and the lockdown-like restrictions have only worsened it,” said Narendra Somani, president, Hotels and Restaurants Association (HRA), Gujarat.

NEWS | FAITH Associations recommend changes in ECLGS 3.0

Proposed changes include, borrower status, calculation of outstandings and moratorium on interest to enable drawdown under the proposed scheme.

FAITH, the Policy Federation of all the national associations representing the complete tourism, travel and hospitality industry of India (ADTOI, ATOAI, FHRAI, HAI, IATO, ICPB, IHHA, ITTA, TAAI, TAFI) has made suggestions to Finance Ministry, RBI & Tourism Ministry on ECLGS 3.0, introduced on 31st March, 2021, the special credit guarantee window created for tourism, travel and hospitality.

First recommendation draws attention towards the Borrower Status. As per the guidelines issued under clause 4 & clause 7, under clause 1 in the NCGTC letter and in the FAQs number 8 & number 109, this scheme proposes to extend support to tourism, travel & hospitality accounts which were classified as regular, SMA -0 & SMA -1 and whose DPD (days past due ) were not beyond 60 days as on 29th Feb 2020.

However, clause 19 of the operational guidelines mentions that the scheme will not be applicable to accounts classified as NPAs ‘as on’ date of disbursement would not be eligible. This clause is inherently contradictory to the proposed spirit of the scheme which is to help borrowers by assessing their accounts on a pre- pandemic status.

If implemented quickly, this will a very strong signal of policy support to all FAITH member associations , said Aashish Gupta, Consulting CEO, FAITH

All Government data whether that of GST or of income tax repeatedly has highlighted and affirms that tourism, travel & hospitality is the worst hit sector and there has been negligible to NIL business for majority during the 13 months period since the time pandemic struck India.

Thus, FAITH has suggested to reissue the necessary instructions to have that clause 19 issued in operational guidelines of the scheme to be immediately annulled as it is sending a contradictory message to all MLIs ( member lending institutions)

The second recommendation is on Calculation of outstanding. FAITH seeks to consider eligible outstandings for tourism, travel & hospitality as an average of 11 months of FY 2020 ( April 1st 2019 - February 29th 2020 ) as just against the outstandings as of 29th Feb 2020.

The rationale for the same is that October - February is traditionally the peak tourism season in India and thus credit outstanding levels are usually the lowest during February. Accordingly, an 11 months average of outstandings would enable a correct need assessment of the Indian tourism, travel & hospitality enterprises as it would balance out the off- seasons and the peak season accordingly.

The third recommendation is the Moratorium on Interest. There is no moratorium on Interest on funds drawn under this scheme and it has to be paid as per clause 10 of the Guidelines and clause 16 of the FAQS.

FAITH highlighted that due to the second wave of the pandemic there is literally no domestic tourism business. This is on top of complete shutdown of all other segments of tourism - inbound , outbound , corporate and also group tourism business. Without any business, it is practically impossible for tourism, travel & hospitality entities to generate cash flows and to service interest.

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Appointment | Fairmont Jaipur gets Jaiveer Singh Rathore as New Associate Director of Talent & Culture

Jaiveer Singh Rathore's latest stint was at the ibis New Delhi Aerocity, where he held the position of Talent & Culture Manager.

Fairmont Jaipur announced the appointment of Jaiveer Singh Rathore as Associate Director of Talent & Culture, whereby he will lead the Human Resources, Learning and Development, and other functions of the palace property.

With an overall career of over 15 years, Rathore has worked with Accor India for the last 8 years, including his latest stint at the ibis New Delhi Aerocity, a large property with 445 keys, where he held the position of Talent & Culture Manager. In addition, he has also been part of the pre-opening Talent & Culture team at Novotel Guwahati, as well as Novotel Kolkata along with ibis Jaipur.

Along with establishing HR best practices, he has also been instrumental in mentoring many leaders in the HR department as well. In the previous years of work experience, he has gained experience through his roles with other hospitality and non-hospitality organizations which helped him develop a holistic understanding of human resources.

General Manager of Fairmont Jaipur, Rajiv Kapoor welcomes Rathore to the team with enthusiasm and says, “We are proud to have Jaiveer join our award-winning Fairmont Jaipur family, especially in these uncertain times. I am confident that with Jaiveer’s experience we will be able to encourage the team and pave our way towards great new achievements, all with the Accor values and principles in mind.”

Armed with a strong educational background with a double Masters, firstly Masters in Economical & Financial Management, along with Masters in Business Administration (HRM, HRD, Industrial Relation, and Decision Making), along with Post Graduate diplomas in Labour Law and Business Management, Rathore has the ideal background to lead the Talent & Culture Department of this large hotel.

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Covid NEWS | Now Kerala hotels to become wards for mild Covid patients

The KTDC is floating an Expression of Interest to convert its properties within the state for use by private hospitals to use as facilities for mild Covid patients.

The Grand Chaitram in Thiruvananthapuram is part of the pilot project of KTDC for converting hotels into Covid care facilities and associating with private hotels for patients not needing ICUs.

Given the severe stress being felt across India due to the debilitating fallout of the deadly second wave of the Covid-19 virus and the shortage of rooms to treat even moderate to mild symptomatic patients, the Kerala Tourism Development Corporation(KTDC), a government undertaking under the Kerala Tourism Department, has decided to float an Expression of Interest (EoI) which would let its hotels E converted into Covid care facilities for use by private hospitals in the state, according to an announcement made by the chief minister, Pinarayi Vijayan.

According to a senior official of the corporation, the EoI will be floated today for private hospitals to participate in. He said that on a pilot basis, the KTDC properties of Grand Chaitram in Thiruvananthapuram and Kochi International Marina House, Ernakulamwill be used as Covid care centers private hospitals.

The idea is to ease the pressure on private hospitals for quarantine and covid care facilities from the “A-level” patients who do not require ICU or other health support systems, he added.

Kerala is one of the states where the Covid positivity rate is consistently above the 20 percent mark. The state had imposed additional restrictions almost equal to a lockdown till May 9 to contain the infection rate. KTDC has over 28 hotels in the luxury, budget as well as easy hotel category

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Appointment | Joseph Karam appointed as General Manager of Crowne Plaza Deira.

Joseph Karam appointed as General Manager of Crowne Plaza Deira. 

Karam has extensive professional and cultural exposure with 24 years of experience in multi-branded international hospitality companies across the world, including Lebanon, Thailand, UAE and Qatar.

Prior to this joining, he was the General manager for Ramada Jumeirah Hotel Dubai. He gained his exposure in the hotel industry from the Flagship property of Onyx Hospitality Group in Thailand, Intercontinental Dubai Festival city, etc.

He has strong commercial acumen with a proven track record at various companies and with vast experience of implementing creative and effective change initiatives

He holds a Bachelor’s Degree Holder of Hotel Management and Tourism with an MBA major in Human Resources Management.

Appointment | Kosta Kourotsidis appointed as Cluster GM at Fairmont Hotels AE

Kosta Kourotsidis is the new cluster general manager across Dubai, Ajman and Fujairah

In his new role, he will spearhead operations, performance, and strategic direction for his trio of hotels.

Fairmont Hotels and Resorts has promoted the current General Manager of Fairmont Ajman to Cluster General Manager of the group across the UAE.

In his new position, Kosta Kourotsidis will act as general manager for Fairmont Dubai, Fairmont Fujairah, and his existing Fairmont Ajman. Looking after a total of 827 keys, he will position the Dubai property as the leading business hotel along Sheikh Zayed Road, and the Ajman and Fujairah hotels as prime staycation destinations in the UAE.

While leading the Ajman hotel, he helped turn it into one of the emirate’s leading hotels, with sky-high occupancy rates throughout the first quarter of this year also. Other achievements while at the hotel include making it the first hotel to reopen in Ajman following the pandemic, and successfully vaccinating 97 percent of staff.

Kourotsidis has 25 years of experience under his belt, having worked across both Europe and the Middle East. Starting out in the F&B department, he moved from food and beverage to management when he became the EAM at Radisson Blu Tala Bay Resort.

From there he has served as GM of Radisson Blu Hotel Tripoli, Radisson Blu Resort Fujairah, Radisson Blu Martinez Hotel Beirut, Radisson Blu Hotel Downtown Dubai and The Diplomat Radisson Blu Hotel, Residence & Spa in Bahrain.

Kourotsidis commented: “I am thrilled to have been given the opportunity to lead the dedicated and hardworking teams within these three iconic properties. From the moment guests set foot in our hotels, they embark on an unforgettable luxury experience made possible by our exceptional teams who display passion and professionalism in everything that they do. This is something I greatly enjoyed being a part of in Ajman and look forward to experiencing in both Dubai and Fujairah.”

Appointment | Sanjeev Mandal appointed as GM at Courtyard by Marriott Chennai

Sanjeev Mandal appointed as General Manager at Courtyard by Marriott Chennai

With his rich and diverse experience panning over 18 years. Sanjeev will lead the team at the hotel to strengthen its position in the value-driven market of Chennai.

Sanjeev who joined the Marriott Family 18 years ago is an award winning Operation and Food & Beverage Leader.

He started his journey with Goa Marriott Resort as an associate and worked with various Marriott brands. He has driven and led F&B Operation in Hyderabad and Courtyard by Marriott Ahmedabad.

Having essayed the F&B Leader role thoroughly and with much success, he was elevated to lead operations at the Fairfield Rajajinagar, Bengaluru. His multi-dimensional experience in different roles in Marriott International has helped him carve a niche in bringing about operational excellence which further elevated him as Hotel Manager for the first Marriott Hotel in Nepal and after a successful stint at Nepal Sanjeev took over as a property leader at Fairfield by Marriott Lucknow.

Sharing his views about his upcoming journey with Courtyard by Marriott in Chennai Sanjeev said, “The ramping up of Chennai as an industrial and financial hub while still maintaining its preserved culture and heritage has made it a unique destination, compared to other metropolitan cities in India, Continuing my journey with Marriott International, I look forward to the opportunity of strengthening the position of this hotel in the city’s growing hospitality sector".

Through Marriott's promise of hospitality, we will put our best foot forward to continue offering specially curated experiences for our new and existing guests. The focus will be on improving processes and bring about innovations in our services to best cater to the diverse requirements of our esteemed customers.

A firm believer in collaborative approach and putting people first and lead from the front. He is known for his well-thought out business strategies and keeping his team dynamic and motivated.

About Courtyard by Marriott, Chennai:

Courtyard Chennai is a contemporary retreat for today's business and leisure traveler with 242 keys. Unpack and make yourself at home in modern hotel rooms or deluxe suites and apartments. Thoughtful extras such as kitchenettes, complimentary Wi-Fi, marble bathrooms and indulgent bedding are all designed to make your vacation or extended stay with us as comfortable as possible. Benefit from our convenient setting in the Teynampet area which offers seamless access to the airport in just 25 minutes, near the US Consulate, Valluvar Kottam Monument, Gemini Circle, Apollo Hospital, Mount Road, the Valluvar Kottam Monument, Chetpet Lake, World’s second largest Marina Beach, Santhome Cathedral Basilica Church, Fort St. George.

Dine on flavorsome international fare at our hotel restaurants and achieve success in adaptable meeting and multiple break-out venues. After a memorable day of business, shopping or sightseeing, exercise in our fitness center, then rejuvenate yourself with a calming treatment at O2 Spa. Our aim is to inspire discovery, productivity and relaxation while providing a home away from home during your stay at Courtyard Chennai. It offers modern, extended-stay hotel rooms, suites and apartments with kitchenettes. This hotel also features restaurants, complimentary Wi-Fi, versatile meeting rooms, a business centre, executive lounge and wellness therapies at O2 Spa.

Appointment | Norton Pereira joins Crowne Plaza Gurugram as General Manager

In his new role, he will be responsible for the operations of this iconic hotel and will continue to drive the hotel to greater performance across various verticals.

Crowne Plaza Today Gurugram appoints Norton Pereira as the General Manager along with his current assignment of Area General Manager for a portfolio of 13 hotels. In his new role, he will be responsible for the operations of this iconic hotel and will continue to drive the hotel to greater performance across various verticals.

Norton Pereira is a passionate hotelier with demonstrated experience of over two decades in the hospitality industry in varying capacities. He has been associated with IHG since 2018. Pereira brings a wealth of experience in driving excellence and leading the hotels to greater performance with his unique style of leadership. 

He has worked in various capacities with Starwood Hotels & Resorts, Le Meridien, Park Hyatt Goa Resort and Spa, Westin Mumbai and Taj Hotels Resorts and Palaces. He has focused his energies on creating a hotel that offers a unique and unparalleled experience to creative and curious-minded travelers.

A passionate hotelier, Pereira enjoys listening to classic jazz, is an avid vinyl collector, and holds a keen interest in vintage cars and motorcycles.

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