IRCTC announces Kerala 'Work from Hotel' packages

The package per person on triple occupancy for a five-night stay starts from Rs 10,126 and includes disinfected rooms, all three meals, twice tea/coffee, complimentary wi-fi, secured parking place for a vehicle, and travel insurance.

has launched a special 'work from hotel' package, providing professionals a "refreshing and soothing ambiance" in hotel rooms in Kerala as an alternative to the 'work from home setup, a statement said on Wednesday. This is part of the Railways' catering and tourism arm's efforts to rekindle confidence among guests to step out for availing hospitality services in the post COVID world, the IRCTC said in the statement.

The package per person on triple occupancy for a five-night stay starts from Rs 10,126 and includes disinfected rooms, all three meals, twice tea/coffee, complimentary wi-fi, secured parking place for a vehicle, and travel insurance.

"In the ongoing lockdown period, Indian Railway Catering and Tourism Corporation Ltd (IRCTC) has launched exclusive packages for professionals to continue with their work with a different yet refreshing and soothing ambiance from the comfort of hotel rooms, wherein they can relax and enjoy along with their routine," the statement said.

"Working away from the typical office setting has become the new normal during these pandemic times. Professionals can pick their favorite destination in Kerala among the list of hotels offered under the 'work from hotel' concept," it added.

To start with, professionals can choose among Munnar, Thekkady, Kumarakom, Marari (Alleppey), Kovalam, Wayanad, and Cochin, the statement said.

The duration of the package would be for a minimum of five nights which can be extended on prorate basis. Similar packages for other locations are also being explored, it said.

"Stringent COVID safety protocols and high standard of hygiene is maintained. The packages can be booked online through the IRCTC website or IRCTC tourism mobile apps - android and IOS," the statement said.

Designed keeping COVID-19 in mind, the package does not include any sightseeing, it said.

India saw a record rise in COVID-19 deaths with 4,205 fresh fatalities taking the country's death toll to 2,54,197, while 3,48,421 new coronavirus infections were reported, according to the Union Health Ministry data updated on Wednesday.

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NEWS | 4-day work week for OYO, Ritesh Agarwal announces

OYO Founder and Group CEO Ritesh Agarwal made the announcement on Twitter saying the implementation would make Wednesdays an off to give employees a breather.

Hospitality firm OYO will be shifting to a 4-day work week, OYO Founder and Group CEO Ritesh Agarwal said in a tweet on Wednesday, as the company also launched a no questions asked flexible infinite paid leaves initiative. Agarwal in a tweet noted that COVID-19 continues to test the physical and mental well-being of people. One thing that truly matters is having more time for our loved ones and ourselves. Inspired by startups and large companies alike, we began a few initiatives this week at OYO, he said.

"Starting today we are moving to a 4-day work week but implementing it slightly differently, making Wednesdays off to let OYOpreneurs have a mid-week breather. We also launched a No Questions Asked Flexible Infinite Paid Leaves," he added.

In a series of tweets on the initiative, Agarwal said that employees can take off when they want and just need to inform their manager about it.

"Take off when you want, no need to log them, just let the manager know, no reasons needed, none asked. We are not going to stress about business impact and deadlines. We know work will not suffer, if anything OYOpreneurs will be more focused, efficient, and productive," he said in another tweet.

Stating that he would also like to unwind, Agarwal said,"I personally plan to wind down today and spend more time with my family, volunteering with the OYO COVID War Room & talking to a few friends and colleagues whose families have been impacted severely in the last few weeks".

As the country continues to battle the COVID-19 pandemic, he said, "I hope & pray that we all emerge out of this crisis sooner. Until then we must all have each other's back & tide over this crisis together. Stay safe". OYO Hotels & Homes currently has over 1,00,000 small hotels and homeowners across 800 cities in 80 countries on its platform.

Covid NEWS | Aloft Bengaluru Cessna Business Park launches quarantine meals

The food is packed in environmental friendly boxes and is delivered using contactless delivery.

For individuals who are isolating at home and are unable to cook, Aloft Bengaluru Cessna Business Park is home delivering healthy and tasty meals at their doorstep.

These quarantine meals cover Breakfast, Lunch & Dinner and are made with utmost care and under strict hygiene measures. The food is packed in environmentally friendly boxes and is delivered using contactless delivery.

The menu for Breakfast is 1 Staple, 1 Morning Bakery, and 1 Tetra Pack Juice. The Lunch / Dinner includes 1 Salad, 1 Vegetable, 1 Lentil, 1 Rice, 2 Pc Tawa Paratha, and 1 Dessert.

The meals are priced as below:

• For 2 days Breakfast, Lunch & Dinner – INR 650 + Tax (18 %) per day

• For 4 days Breakfast, Lunch & Dinner – INR 600 + Tax (18 %) per day

• For 7 days Breakfast, Lunch & Dinner – INR 550 + Tax (18 %) per day

P.S. Delivery within a 3 KM radius – Complimentary and above will be charged at 250 + Tax up to 10 km.

Appointment | NOMA Hotels elevates Ashok Sriram as Cluster Director of Revenue Strategy

In his new role, he will be leading revenue operations for three properties managed by NOMA – the Surat Marriott hotel, Courtyard by Marriott, Surat and Courtyard by Marriott, Vadodara

NOMA Hotels has announced the promotion of Ashok Sriram as “Cluster Director of Revenue Strategy”. In his new role, he will be leading revenue operations for three properties managed by NOMA – the Surat Marriott hotel, Courtyard by Marriott, Surat and Courtyard by Marriott, Vadodara.

A seasoned professional in analytical and functional operations, Sriram is responsible for forecasting and strategizing revenue targets by focussing on total hotel revenue management, developing distribution strategies and managing the hotels’ market positioning.

Suresh Mathur, Chief Operating Officer, NOMA Hotels commented, “We are pleased to offer this new responsibility to Ashok. With his extensive knowledge of revenue operations and the right skill set, including his analytical abilities, positivity, speed and pro-active approach, we are looking forward to the properties achieving newer heights, especially during these challenging times.”

Prior to joining NOMA Hotels, Sriram has worked with ITC Hotels, Starwood Hotels, InterContinental Hotels Groups, Aitken Spence Hotels, and Marriott International and has over 7 years of Revenue Management leadership experience under property-based, cluster, and as well as in remote setups.

Sriram is a Motorbike enthusiast and likes to spend his free time riding across the country whilst exploring his passion for traveling. He has visited more than 10 states and 3 union territories of India riding his current bike over the last 4 years.

Event | Celebrating EID with a grand feast at Home with Gourmet Couch, Biryani & Pulao Collection and Nutmeg from ITC Royal Bengal & ITC Sonar

This Eid, a culinary celebration safely travels to your doorstep. From flavourful biryani to decadent phirni; indulge in our Eid special selections, crafted to bring alive unforgettable moments with your loved ones from 13th to 16th May, 2021. 

Indulge in Awadhi delicacies and more from Gourmet Couch. Dum Pukht offers a ‘nawabi dawat’ (Royal Feast), where each dish on the menu is entrenched in its own story while Peshawri brings alive the rustic charm with succulent award-winning specialties from Northwest Frontier. Royal Vega celebrates a wealth of royal vegetarian fare with a menu custom made for the season. East Asian renditions find expression in Thai, Japanese, Chinese and Mongolian flavors. To add sweetness to the celebrations and to end a delightful evening, enjoy and gift an array of delectable treats crafted for the occasion.

The Festive Offerings from Nutmeg includes a Signature Ramadan Collection in a Box of 18 with 6 variants of Tahini & Rose Halva, Almond and Saffron Ashrafi, Chocolate dipped Dates with Cashew Marzipan, Apricot & Pumpkin Seed Nankhatai, Jamun & Blackberry Halva and Walnut & Orange Blossom Kunafa at Rs 1999 plus taxes, Tahini & Rose Halva (Box of 9) at Rs 999 plus taxes, Almond & Saffron Ashrafi (Box of 9) at Rs 999 plus taxes, Chocolate dipped dates with Cashew Marzipan (Box of 9) at Rs 999 plus taxes and Jamun & Blackberry Halva (Box of 9) at Rs 999 plus taxes. Available from 11 am to 9:00 pm.

Celebrate with Biryani & Pulao Collection by ITC Hotels, our signature preparations perfectly portioned for a party of four and more. Starting at INR 1900 plus applicable taxes onwards. The Vegetarian selection of the Biryani & Pulao Collection includes Kale Moti Pulao, Subz Paneer Pulao, Nimona Mirch Pulao, Kathal Pulao (Seasonal) priced at Rs 625 plus applicable taxes each, the Mutton Signatures includes Keema Pulao Rs 750 plus applicable taxes, Gosht Bohri Biryani Rs 825 plus applicable, Metiabruz Biryani Rs 825 plus applicable and Serai ki Biryani at Rs 825 plus applicable while the Chicken  & Seafood Delicacies include Chemmeen Pulao (Prawn) at Rs 825,  Bibi ka Murgh Pulao Rs 750 plus applicable taxes and Konaseema Kodi Pulao Rs 750 plus applicable taxes. Each Biryani (chicken, seafood, mutton or vegetarian) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature “Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. 

The Biryani & Pulao Collection & Gourmet Couch is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner.  In addition, the collection can be ordered via the ITC F&B App and Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of its safe 'WeAssure' program. A lot of thought has been put in the packaging after study of factors such as temperature, distance traveled, mode of transport, consumption techniques, re-heating norms, and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get-together.

For Further Information and to place an order please call 033 44464646

NRAI may suspend or terminate Navneet Kalra’s membership; says awaiting clarity on case

Kalra owns the restaurants Khan Chacha, Town Hall and Nege & Ju in the national capital, besides eyewear retailer Dayal Opticals. Police seized 524 oxygen concentrators from the premises of the restaurants – Khan Chacha and Town Hall in Khan Market and Nege & Ju in Lodhi Colony – which were allegedly sold at heavily inflated prices.

The National Restaurant Association of India said it may suspend or terminate the membership of New Delhi-based restaurateur Navneet Kalra, who is alleged to have hoarded oxygen concentrators and sold them in the black market.

Kalra owns the restaurant’s Khan Chacha, Town Hall, and Nege & Ju in the national capital, besides eyewear retailer Dayal Opticals. Police seized 524 oxygen concentrators from the premises of the restaurants – Khan Chacha and Town Hall in Khan Market and Nege & Ju in Lodhi Colony – which were allegedly sold at heavily inflated prices.

“We will terminate the said restaurant’s membership if found culpable of any major criminal act or we will suspend the membership if the charges are for some non-serious offenses,” NRAI president Anurag Katriar said. “There are several contradictory stories about this case right now. We are still awaiting an official statement from the authorities on this subject before deciding on our next course of action.”

Katriar said this situation was unprecedented but if Kalra’s restaurants were found culpable of wrongdoing, the NRAI would not hesitate to initiate the most appropriate and strictest disciplinary action against them.

Delhi Police issued a lookout notice for Kalra on Monday.

According to media reports, the public prosecutor told the Saket court hearing Kalra’s anticipatory bail plea on Tuesday that he had “cheated the government” by failing to disclose the MRP for imports of the oxygen concentrators in “violation of orders passed last year.”

However, the chief metropolitan magistrate asked whether it was an offence to do business in this country and stated that there were no allegations of tax or customs duty evasion for the imported oxygen concentrators.

The court observed that all payments were accounted for and all taxes were paid. If the tax was paid, the tax department would have all the information and nothing was concealed, the court said, according to the reports.

The alleged hoarding of oxygen concentrators at Kalra’s restaurants came amid the raging Covid-19 pandemic, with medical oxygen running low in the capital as demand from patients surged. Concentrators, crucial in managing Covid-19, are mainly imported and a scarcity had further aggravated the situation. The industry has been pushing the government to cap the prices of these products at a maximum of three to four times the import landed price.

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Covid NEWS | OYO to show vaccination status of hotel staff on app

Whatever it is, the way you tell your story online can make all the difference.

In the wake of the second wave of the pandemic in India, OYO has rolled out VaccinAid, a vaccine visibility initiative to drive awareness and social reinforcement among small and medium hotels and homes to get vaccinated against Covid-19. OYO also believes that vaccine visibility will be a key factor to build trust and confidence among consumers when they are ready to travel again. Therefore, promoting vaccination as a cause is very important to the impacted tourism and travel industry. With this initiative, OYO has become the first app in the travel ecosystem to show the vaccine status of the staff of its partner hotels.

According to OYO’s internal consumer survey, 87 percent of respondents said they would prefer hotels with vaccinated staff when they return to stay at hotels. With vaccination, as a part of the booking journey, users on the OYO app will have visibility on hotels and homes with vaccinated staff, either with the first dose or second dose of the Covid-19 vaccine. This enables users to book hotels with immunized staff and thereby acts as an accelerator on both sides of the platform.

Abhinav Sinha, Global COO & Chief Product Officer, OYO said, “This initiative is crucial to aid the recovery of impacted industries across the board, specifically for travel due to pandemic-led restrictions and the worry of stepping out. Vaccination is the most important initiative to beat the virus. With mass vaccination drives taking place across the country, self-declared vaccine visibility on the app is a simple yet powerful intervention to reinforce trust among consumers. This is also our small way of promoting the larger cause of vaccination among our customer base as well as with our hotel partners and their staff.”

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Appointment | McDonald's India- North & East appoints new leadership team

Whatever it is, the way you tell your story online can make all the difference.

Both will step into their respective roles with immediate effect, following the retirement of Robert Hunghanfoo, head of Connaught Plaza Restaurants Pvt Ltd (CPRL), a statement said.

McDonald's India- North & East on Tuesday announced the appointment of Rajeev Ranjan as Chief Operating Officer (COO) and Rajeev Goel as Chief Financial Officer (CFO) of the company. Both will step into their respective roles with immediate effect, following the retirement of Robert Hunghanfoo, head of Connaught Plaza Restaurants Pvt Ltd (CPRL), a statement said.

They would report to CPRL Chairman and Developmental Licensee Sanjeev Agrawal.

McDonald's restaurants in North and East of India are operated by CPRL, which has the license for the region.

CPRL operates over 150 McDonald's restaurants across North and East of India.

Brand | This 25-Year-Old Single Malt Was Just Named the Best Whisky in the World

Whatever it is, the way you tell your story online can make all the difference.

Glen Scotia beat out more than 3,800 entries at the San Francisco World Spirits Competition.

In search of the world’s best whiskey? According to one of the most prestigious spirit competitions, you can stop looking.

The influential San Francisco World Spirits Competition (SFWSC) has named Glen Scotia’s 25-Year-Old single-malt Scotch its Best in Show Whiskey (and we mean whiskey with an ‘e’ as it beat out not just single-malts, but all types of whiskey)

SFWSC, which has been referred to as the “Oscars of Booze,” dates back to 2000, and is the second oldest spirits competition in the world and the oldest and largest in the US. Its judges appear to have been bowled over by the relatively obscure distillery’s 25-year-old single-malt, viewing it as heads and shoulders above a field that included 1,275 other whiskeys, 269 of which were Scotch, according to Forbes. On its website, Glen Scotia describes its single-malt as having a maritime influenced nose, a fruity taste that mixes apple, vanilla, and caramel, and a spicy finish that lingers.

Glen Scotia 25-Year-Old single-malt Scotch Glen Scotia

“To receive such outstanding feedback and be recognized as ‘Best in Show’ at this prestigious competition is an honor, and a tremendous boost to the entire team here at Glen Scotia distillery” Master Distiller Iain McCallister said in a statement. “The Glen Scotia 25-Year-Old is a really outstanding liquid, and has collected a number of the top industry awards over the years, but this has to be one of the proudest moments for the distillery to date.”

Glen Scotia is located in Campbeltown, Scotland. The small town was called the “Whisky Capital of the World” back in the Victorian era when it was home to 30 distilleries. That has dwindled down three currently, but Glen Scotia is doing everything it can to help the area live up to its old name. In addition to its 25-Year-Old walking away with the show’s top whiskey honor, three of its other whiskies were also honored. The Glen Scotia 10 Year Old received a double gold medal, the 15 Year Old a gold, and the “Campbeltown Harbour” a silver.

VISIT MALDIVES | KICKS OFF A JOINT MARKETING CAMPAIGN WITH ‘LET’S GO TOURS’ IN THE SWISS MARKET

Visit Maldives commences a joint marketing campaign with ‘Let’s Go Tours’ to promote the Maldives as one of the safest and preferred destinations throughout the Swiss market. Starting in April until June 2021, the campaign includes marketing activities on both online and offline platforms targeting Swiss travel enthusiasts and travel trade.

Let’s Go Tours will host a ‘Virtual Direct Customer Event’ on 29th April 2021 as the first activity, showcasing the Maldives to an audience consisting of about 150-200 people from the Swiss travel trade. In addition, Maldives will be featured on monthly and exclusive newsletters reaching over 1,900 travel trade contacts and 8,500 private client contacts. Social media posts showcasing the beauty of the destination will also be posted on Instagram and Facebook with an outdoor advertisement planned for 6 months. The advertisement will be placed on public transportation in the city of Schaffhausen in Switzerland, reaching approximately 82,000 people.

With over 26 years of experience and a loyal customer base, Let’s Go Tours is one of the leading and specialized upmarket tour operators for its destinations specializing in Africa, Arabia, and the Indian Ocean.

In line with the strategies of Visit Maldives, the campaign with Let’s Go Tours promotes the Maldives in the Swiss market through ambient brand advertising, focused advertising, and promotion of individual products and experiences. Several other activities are in the pipeline for the Swiss market including print and digital media advertising, joint campaigns with stakeholders, familiarization trips, destination e-learning, and media events.

As of February 2021, Switzerland is ranked in the 8th position of the highest performing markets to the Maldives with 2.7% of the market share. Travelers from Switzerland are able to travel directly to the Maldives from Zurich via Edelweiss airline. The Maldives has welcomed a total of 5,189 arrivals from Switzerland and the country remains a key focus market in the recovery of tourism in the Maldives. In total, Maldives has welcomed over 350,388 tourist arrivals in 2021 so far.

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NEWS | FAITH urges Centre to take up measures targeting job creation

The Federation of Associations in Indian Tourism and Hospitality (FAITH) urged the Union finance ministry, RBI and the tourism ministry to urgently take up measures targeted at creating jobs in the sector. “It has been repeatedly reaffirmed through all government data, whether that of GST, RBI or of income tax, that tourism, travel and hospitality continue to be the worst hit sector during the 13-months period since the time pandemic struck and is also likely to stay that way for much of the foreseeable period. “To address that on an immediate basis, the three measures proposed are waiver or compensation for Fixed Statutory Liabilities, Direct Benefit Transfer of Basic Pay and credit of SEIS dues for 2019-20,” a statement by FAITH said. FAITH, the policy federation of all national associations representing the tourism, travel and hospitality industry of India, underlined that there has been literally no tourism business due to full or partial shutdown of all other segments of tourism--inbound, outbound, corporate and also group tourism business and now domestic travel. This situation, it said, is dramatically inverse to that of pre-pandemic which saw more than 17.8 million international tourist arrivals, almost 26.9 million outbound and almost 2.3 billion domestic tourism visits in 2019-20. “Despite no revenues, there are statutory liabilities & compliance liabilities at both state and central government level and other regulatory bodies which still need to be met. These include various forms of duties, taxes, cess or license fees, including electricity and water, property taxes, excise duties, transport taxes, among others. “With no revenues and businesses continuing under shutdown for measures beyond their control, it is principally unfair for these businesses to continue paying fixed costs of statutory liabilities and compliances for them,” the statement said. The body also raised concerns over loss of jobs in the sector which generates around 10-12 per cent of direct and indirect employment. It requested that an amount equivalent to their pre- pandemic basic salaries be sent each month to such tourism, travel and hospitality employees in a direct benefit transfer against their PAN Card. “This will help support livelihoods of crores of people and their families till the duration of the pandemic. It will also enable them to be job and service ready for when it is time to restart Indian tourism,”

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NEWS | Jim Beam welcome sessions launches in June 2021

While the world around us may change, fans are now looking to reconnect with one another through a shared passion of live music. Launched as a platform that invites iconic artists back to the independent venues that gave them their first stage, Jim Beam Welcome Sessions collaborated with these individual artists to bring a one-of-a-kind experience for music enthusiasts.

Working in partnership with renowned music production team La Blogotheque - famed for collaborations with the likes of Justin Timberlake, Paul McCartney, Jack White, and Iggy Pop - the launch marks the start of a multi-year marketing effort to foster a relationship with music fans and support independent music venues handpicked for their unique welcoming spirit. With millions of fans having not experienced live music in over a year, each Welcome Session brings to life the spaces that have played host to seminal performances in years gone by – celebrating and creating moments where the power of music helps people feel like they truly belong.

Jim Beam Welcome Sessions is bringing together musicians, including Jack Garrett, Fontaines DC and Jose Gonzalez, with further acts to be announced. Launching in June 2021, each episode reimagines and celebrates the warm welcomes experienced by artists and music fans alike. Building on the initial releases across 2021, more artists will follow with their take on the live experience each year, supported by a range of unique content and activities across 2022 and beyond.

Created in collaboration with the individual artists and filmed during the pandemic, the atmosphere evoked in the viewer's mind is a shared experience in which people find their community and lose themselves in a moment that cannot and will not be repeated. An unmistakably singular shared experience that lives in the memory for a lifetime.

Malini Patel, Managing Director James B. Beam Distilling Co, said: "Although the light at the end of the tunnel is coming ever closer, the real world shared experiences we so crave remain few and far between. This sense of place and sense of community with others is something we as a brand have been firm believers in throughout our 226-year history. The Jim Beam Welcome Sessions are about creating connections between amazing global acts, the iconic independent venues and the audiences who love their music. By launching the global partnership, we hope to create a unique shared experience that fans can relate with, over and over again. An experience that inspires, uplifts and instill a sense of community to being part of something special."

The Jim Beam Welcome Sessions' announcement follows the launch of a fully integrated 360 multichannel marketing campaign and TV commercial. Titled 'Always Welcome,' the second collaboration with global advertising agency Adam & Eve NYC; the ad follows a small-town bartender as he finds that the offer of a Jim Beam Highball can be a warm welcome, no matter where he goes. The spot showcases the welcoming spirit of the world's number one bourbon brand through all its evolutions and innovations over its 226-year history.

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.”

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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.

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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.

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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.

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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