Marriott News | Marriott International signs 22 new agreements in south Asia

The hotel chain plans to add more than 2,700 rooms to its portfolio in India, Bhutan, Bangladesh, Sri Lanka, Maldives, and Nepal.

Marriott International announced that it will add more than 2,700 rooms with the signing of 22 new hotel agreements in south Asia over the past 18 months. These include India, Bhutan, Bangladesh, Sri Lanka, Maldives, and Nepal.

Rajeev Menon – president of Asia Pacific (excluding Greater China), Marriott International, said, “It is a sign of confidence from our owners and franchisees who have been an integral part of our growth journey. We are grateful for their continued support and trust in the power of our brands as we continue to welcome back travelers.”

More than one-third of the newly signed projects include hotels and resorts in the luxury tier, comprising brands such as JW Marriott and W Hotels. This reflects travelers’ growing demand for bespoke and top-of-the-line amenities and services. Travelers can anticipate the debut of the W Hotels brand in Jaipur with W Jaipur in 2024.

Appointment | Bhagyashree Chauhan joins Courtyard by Marriott Gurugram Downtown as HR Manager

Chauhan will overlook the talent management, recruitment policy design and associate engagement

Courtyard by Marriott Gurugram Downtown has appointed Bhagyashree Chauhan as the Human Resources Manager. She comes with a knowledge of retention practices with over five years of experience.

Chauhan will overlook the talent management, recruitment policy design and associate engagement. She plans on developing effective strategies for talent acquisition and talent retention and aspires to drive the Marriott culture of always Putting People first.

She has completed her Masters of Business Administration in Human Resources from the University of Pune. Before this, Chauhan has been associated with Marriott brands like Westin, Courtyard and Fairfield.

In her leisure time, she loves to travel and explore offbeat destinations.

Appointment | Tanya Bhadra joins Sheraton Hyderabad Hotel as Director of Sales and Marketing

Tanya Bhadra has joined the Sheraton Hyderabad Hotel as Director of Sales and Marketing. In this new position, she will oversee all aspects of marketing and sales strategy.

She will be responsible for budgeting and forecasting, brand awareness, enhancing the overall commercial performance of the hotel by growing the market share substantially and positioning the property as a market leader in its competition set.

With over 14 years of experience in the hospitality industry, Bhadra started her career with Oberoi Hotels followed by stints at Shangri – La, The Leela Palace and Marriott International.

A result-oriented professional, she has a proven track record of outperforming market-leading competitors through proactive strategic planning, market and customer insight, and identification of innovative solutions.

Bhadra holds a Master’s in Business Administration.

Hilton News | Hilton launches large-scale Franchise Model in Asia Pacific

Owners can now operate franchised hotels under the award-winning Hilton Garden Inn brand, part of a new holistic business model in China

Hilton, the fastest growing hotel company in Asia Pacific and a recognized global leader in franchising, has announced the launch of its large-scale franchise model in China. The business model will allow independent hotel owners in China to benefit from Hilton’s innovative commercial strategies and extensive support network, as the company welcomes investors and owners to explore franchising opportunities with its award-winning upscale focused-service brand, Hilton Garden Inn.

Alan Watts, president, Asia Pacific, Hilton, said, "As a leading global hospitality company with over 100 years of experience managing world-class brands and operating industry-leading hotels, Hilton has always been committed to delivering best-in-class returns for owners and safeguarding the interests of our partners. We remain optimistic about travel industry recovery in the long term as we continue to see strong domestic leisure demand in various parts of Asia Pacific, and investors remain bullish on the hotel sector. Providing opportunities for franchised partnerships with Hilton Garden Inn – one of the strongest focused service brands in the market – is a great step towards winning the hearts and minds of strong, savvy independent hotel owners in China. We are confident that the new model will serve as a great opportunity for our owners to access one of Hilton’s iconic brands and bring an exciting new entrant to their respective destinations.”

With the launch of the new franchise model, Hilton is offering a Hilton Garden Inn brand prototype developed specifically for the Chinese market, which was originally launched in 2019. This prototype fulfils Hilton’s commitment to providing guests with exceptional stay experiences, while also driving long-term investment success for owners. Under the program, owners can take advantage of attractive upfront investment costs, while the leaner operating model drives profitability and provides ease for day-to-day operations.

To date, Hilton has inked more than 100 deals to develop Hilton Garden Inn hotels in China, bolstering the company’s confidence in the long-term growth of the focused service brand and its ability to cater to a rising middle class. The anticipated growth momentum also corresponds with the increasing demand for internationally branded hotels to meet evolving consumer needs, especially within second and third tier cities in China.

Clarence Tan, senior vice president, Development, Asia Pacific, Hilton, said, “The launch of the pure play franchise model and corresponding prototype enables independent owners to leverage the award-winning international brand recognition and build quality of Hilton Garden Inn. We have also heavily invested in our systems, training and processes to support owners as they adapt their hotels to local demand drivers. Beyond China, we are confident that this development model will thrive in key destinations across Asia, as we anticipate rising demand for hotels in this segment in the long term. We are always on the lookout for the right partners in the right locations, and we will absolutely be assessing the right time to introduce the franchise model to regional investors in Asia Pacific – helping them to capture the strong demand for midscale lodging solutions.”

Alexandra Jaritz, senior vice president, Brand Management, Asia Pacific, Hilton, said, “As the fastest growing hospitality sector in China, focused service brands are primed to capture further market share. Hilton Garden Inn, our award-winning upscale focused service brand, currently has a global footprint of over 900 hotels, with 35 in China and 44 across Asia Pacific. The guest experience at our Hilton Garden Inn hotels in China has been tailored to the evolving preferences of Chinese consumers – all while remaining true to the brand’s global pillars of positive, upbeat service, luminous spaces, modern amenities, and stylishly approachable design delivered at an affordable price point.”

Appointment | Impresario Handmade Restaurants appoints Roshni Kavina as National Creative Head

Impresario Handmade Restaurants appoints Roshni Kavina as National Creative Head Kavina will lead creative activations and associations for all brands under the Impresario’s umbrella

September 2021: Impresario Handmade Restaurants, the leading food and experiences company in the country, announces the appointment of Roshni Kavina as National Creative Head. In a career spanning over 16 years in advertising, Kavina has been instrumental in building effective brands across categories and has extensively worked on creating film, online, print, and on-ground assets; from strategic stages to final executions. At Impresario, she will be responsible for leading creative brand development and brand building across Impresario brands including SOCIAL, Smoke House Deli, Salt Water Cafe, Souffle S’il Vous Plait, and several cloud kitchen brands like BOSS Burger, Hung-Li, Lucknowee, and Goodness To Go.

Riyaaz Amlani, CEO & MD, Impresario Handmade Restaurants said, "We are excited to welcome Roshni to Impresario. A new-age creative thinker equally adept at traditional and non-traditional media, Roshni is just the talent to lead the creative teams at Impresario. We are confident that she will use her expertise in design and storytelling in driving growth across the brand and deepening Impresario's connection with its customers."

The newly appointed National Creative Head - Impresario Handmade Restaurants, Roshni Kavina said, “The moment I spoke to Riyaaz I knew Impresario was the right fit for me. I wanted to focus on engagement ideas lead by great design and Impresario gives me the opportunity to do just that and a lot more. Being a total foodie - Social, Smoke House Deli, Salt Water Cafe, Mocha among others have been a part of my life pretty much since their launch, and it is an absolute pleasure getting to know what goes on behind-the-scenes of these iconic brands and teaming up to help them reach their absolute pinnacle of success. I am really excited to be here and be a part of team Impresario. I can’t wait to see all that we can achieve across brands.”

Prior to this appointment, Roshni was the Executive Creative Director at Publicis Ambience wherein in a span of 6 years she created a team that specialized in design. They provided advertising solutions across film, print, online, and on-ground activation to brands like Lakme, Enamor, Brand Factory, Irasva Jewellery, Havmor ice cream, The Body Shop, Ferrero Rocher, and many more. She has also been an integral part of developing and co-designing the new Publicis Mumbai office by partnering with the team of architects assigned for the job.

Roshni's work has gotten her many accolades such as Cannes, One Show, Adfest, Abby, Goa Fest, Outdoor Awards, Effie, to name a few. Her ability to craft compelling narratives is evident in her body of work on brands like Lakmé, Elle18, Burberry (India Launch), Enamor, Vaseline, Marico (Nihar Shanti Amla, Parachute Therapie, Nihar Naturals), Brand Factory, Skôda, Cox and Kings Travels among others. 

She has also been associated with BBH India and Saatchi & Saatchi in past stints. Roshni started her own art studio in 2013 called The Nextdoor Artist where she worked on designing and making bespoke wooden furniture collections, collaborated with artists for installation art and wall art creation, created a collection of kids wear t-shirt designs with the theme of robots, among others. As the National Creative Head for Impresario, Roshni will oversee all daily communications and engagements along with launches and will work closely with the respective teams in developing and streamlining all brands further across Impresario towards further consumer love and growth. 

About Impresario Handmade Restaurants

Impresario Handmade Restaurants was founded in 2001 with its maiden venture Mocha - Coffees & Conversations. Today, Impresario boasts of a network of 58 restaurants across 16 Indian cities and multiple brands. Its umbrella of brands includes SOCIAL, antiSOCIAL, Smoke House Deli, Goodness to Go, Salt Water Cafe, Ishaara, Slink & Bardot, Souffle S’il Vous Plait, Prithvi Cafe, BOSS Burger, Hung-Li, Lucknowee, and Mocha. The company’s core strength lies in understanding the changing dining habits of young India and delivering quality experiences tailored to delight its patrons.

Consumer Survey | Breakfast was the most skipped meal amongst urban millennials during COVID-19 Reveals study by Euromonitor International and Quaker

Breakfast was the most skipped meal amongst urban millennials during COVID-19 Reveals study by Euromonitor International and Quaker

On “Changing lifestyles and dietary habits of Urban Indian consumers post COVID-19” 

• A study was conducted in the age group of 18-50 years, focusing on urban millennials across 4 cities i.e., Delhi, Mumbai, Bangalore, and Kolkata. *

• The study showed 44% of the urban millennials skipped breakfast during COVID-19; men skipped it more than women. *

• 71% of the respondents were concerned about their weight increase and are leaning towards fad diets.

• Immunity emerged as one of the top 5 concerns among urban millennials.

• During the pandemic, nearly 2/3rd of the respondents, including urban millennials increased their wholegrain oats intake, primarily for nutritive value, digestion, and weight management.

• Study findings launched to mark National Nutrition Month 2021.

New Delhi, September 24, 2021: A special study was jointly done between March 2020 till February 2021 by London-based market research major Euromonitor International and PepsiCo India through its brand Quaker. The study highlighted that 44% of urban millennials, skipped breakfast and delayed meals due to increased household chores and late start to the day.  Further, 64% of urban millennial respondents were driven towards healthy immune system. The study further pointed out that increased consumption of fruits, vegetables, and whole grains, including oats, emerged as the key trend during COVID-19.

Titled “Changing lifestyles and dietary habits of Urban Indian consumers post COVID-19”, the study was conducted involving 1,000 respondents in the age group of 18-50 years, focusing on urban millennials in Delhi, Mumbai, Bangalore, and Kolkata. Launched to mark the National Nutrition Month 2021, the study analysed the changing lifestyle and dietary patterns of people post-COVID-19 to understand consumer behaviour. It tracked a changing pattern, particularly amongst urban millennials, towards dietary habits for a healthy immune system and maintaining weight. The study also mapped if changed behaviours would sustain in the future.

The study outlined that weight watchers must understand the significance of having meals on time and consuming nutrient-rich breakfast. Further, it found that 71% of urban millennials leaned towards the popularity of fad diets, including keto, intermittent fasting, and weekly detox plan, among others to maintain weight. 

With understanding the dietary changes in Indian consumers, Vidhi Sharma, Consultant, Euromonitor International said, “While millennials acknowledge the importance of breakfast and believe that it should have wholesome nutrition, they often tend to skip breakfast due to their work schedules or tend to just grab a quick snack in the morning. Popular fad diets are supporting this behavior of skipping breakfast. However, COVID-19 has brought about some positive dietary changes as well among the younger group, with increased intake of fruits, salads, and oats, and improved the willingness to look for healthier alternatives while shopping”.

Dr. Jagmeet Madan, Professor, Principal, Sir Vithaldas Thackersey College of Home Science, SNDTWU, Mumbai, and National President, Indian Dietetic Association, said, “Meal timings are important for better digestion and to maintain weight. Breakfasts within 1-2 hours of waking give energy for the day and should include a variety of food groups. Focusing on high nutrition, exercise, and approach to a sustainable lifestyle will help manage weight and keep the energy levels high.”

Talking about the study findings, Sonam Vij, Associate Director and Category Lead - Quaker Portfolio, PepsiCo India said, “Breakfast helps to start the day right and provide energy for the day. The role of sustainable and nutrition-rich diets becomes even more important as they curb binge eating and help maintain weight. Urban millennials are now increasingly focusing on improving their physical and mental health that constitutes an active lifestyle. We also see that they are shifting to food choices for a healthy immune system as shown by the study. This has heightened the consumer adoption of Quaker Oats, a 100 % Natural Wholegrain which is a good source of Protein, Rich in Fiber, and contains important Micronutrients like Zinc, Iron amongst others. These benefits and more make Oats a convenient, nutritious and delicious option to increase the nutrition quotient in people’s everyday diet especially breakfast, which is one of the most crucial meal of the day.”

Additional key highlights of the study:

• Nearly 60 % of urban millennials surveyed started doing yoga and walking/running during COVID-19 for physical/mental health activity.

• The average intake of salads and fruits increased. Further, urban millennials consumed more oats primarily for nutritive value, digestion, and weight management. The urban millennials preferred oats for breakfast as the main dish.

The study also compared lifestyle and dietary changes (in terms of frequency and quantity of food groups as defined by the National Institute of Nutrition); analysed breakfast habits, personal health perceptions and weight management data; and tracked packaged food choices, oats consumption behavior and purchase pattern for groceries before and during COVID-19.

* “All reported findings are based on respondents’ statements and actual changes in behaviors or preferences may differ. Further, the figures shared are only representative of the population surveyed and extrapolating to the entire population is done at the user’s own risk with no warranty or representations from Euromonitor International”

About Quaker Oats:

Quaker Oats was launched in India in 2006. The brand Quaker is more than 140 years old and is a world leader in the oatmeal segment. As a brand, Quaker Oats is always tapping suitable occasions and moments to add a touch of nutrition for the youth who are seeking lasting energy through the day. Quaker has also created a special platform on its YouTube channel - Content Hub - to offer an array of easy-to-make nutritious, yet flavourful, recipes. Quaker Oats is a 100% wholegrain and natural source of carbohydrates and dietary fibre. It has unique soluble fibre called βeta Glucan, which is scientifically proven to help reduce cholesterol (cholesterol is a risk factor for heart diseases). In India, Quaker Oats are also available in variants such as Quaker Plain Oats, Quaker Oats Multigrain and Quaker Oats with Flavour Mix.

Quaker Oats as a brand is always tapping suitable occasions and moments to add a touch of nutrition for the youth who are seeking lasting energy through the day. Quaker has also created a special platform on its YouTube channel - Content Hub - to offer an array of easy-to-make nutritious, yet flavourful, recipes.

About Euromonitor International:

Euromonitor International is the world’s leading provider of global business intelligence, market analysis and consumer insights. From local to global and tactical to strategic, Euromonitor’s research solutions support decisions on how, where and when to grow your business. Euromonitor helps find the right report, database, or custom solution to validate priorities, redirect assumptions and uncover new opportunities. With offices around the world, analysts in over 100 countries, the latest data science techniques and market research on every key trend and driver, Euromonitor helps you make sense of global markets.

KFC | This International Day of Sign Languages, KFC India has nothing to say - literally!

Believing in ‘Action Over Words’, the brand encourages customers & team members to communicate in sign language

KFC lovers were in for a quiet surprise, as the brand celebrated International Day of Sign Languages across Special KFC restaurants in the country. Choosing a path of ‘Action Over Words’ to spread awareness and acceptance about sign language as a mode of communication, the brand aptly demonstrated their commitment towards strengthening gender and ability parity with the KFC Kshamata program. On this day, 33 restaurants powered by more than 130 specially-abled team members, spoke one language, without saying a word. 

Beckoning customers to give us a sign, Moksh Chopra, Chief Marketing Officer, KFC India, said, “Our founder, Colonel Sanders, firmly believed that everyone had a seat at his table, and his values & beliefs continue to inspire us even today. We have always been committed to enhancing inclusivity for the hearing and speech impaired. What better way to accentuate conversation around inclusivity than helping spread awareness and usage of sign language, on the International Day of Sign Languages? This activation is an important landmark in our journey with KFC Kshamata, wherein we have let actions speak louder than words, quite literally. Our endeavor of encouraging team members & customers to converse in sign language is designed to break down the barriers of communication between the hearing and hearing impaired. Because the truth is you don’t always need spoken words to understand each other.”

There was much intrigue and excitement across the Special KFC restaurants all through the day. With interesting messaging as ‘Give us a Sign’ greeting customers at restaurant entrances, relatable, fun references as ‘Kuch na Kaho’ implored customers to join in the celebration, albeit in signs. Heart-warming scenes of specially-abled team members cheering on and coaching customers in basic signs were witnessed across restaurants. Team members also wore badges indicating ‘Let’s use less words & more signs today’ to help guide customers. Customers were just as sporting and participative; those successfully placing their order in sign language were surprised with an honorary band - a reminder of when they were the true ‘Action Heroes’ saving signing through the day. Another interesting takeaway was a booklet that opened as a poster. Placed on every table at the restaurants, this booklet demonstrated basic signs for catching up with friends and family over their favourite Bucket of KFC chicken. With signs for ‘How are you?’, ‘What plans today?’ to ‘LOL’ -  this booklet assured crispy conversations over crispy food. In addition, as a build-up to the day, the brand posted short tutorial videos, rightly titled a ‘Crunch Course in Sign Language’ on their social channels to guide customers on how to place on order in sign language and more. This activation forms an integral part of KFC Kshamata - a pledge towards strengthening our diverse workforce and nurturing a culture of inclusion and mutual respect. With KFC Kshamata, the brand aims to bridge the gender and ability imbalance gap and increase the women workforce at restaurants by 2X by 2024. Likewise, the aim is to double the footprint of Special KFCs by 2024. Until then, Keep Calm and Sign on…!

About KFC

KFC, a subsidiary of Yum! Brands, Inc. (NYSE: YUM.), is a global quick-service restaurant brand with a rich, decades-long history of success and innovation. It all started with one cook, Colonel Harland Sanders, who created a finger lickin’ good recipe more than 75 years ago, a list of secret herbs and spices scratched out on the back of the door to his kitchen. Today we still follow his formula for success, with real cooks breading and freshly preparing our delicious chicken by hand in more than 20,000 restaurants in over 125 countries and territories around the world. For more information, visit https://online.kfc.co.in/

Eclat Insights | Gemba A Managerial Super power

Toyota has a decision-making principle called “gemba.” Instead of depending on hierarchy, the people who are closest to what’s happening to make decisions. Toyota believes that the more hands-on knowledge a decision-maker has, the better their decision will be. It comes from the Japanese word genchi genbutsu, which translates to “go and see.”

What It Is

• Get out of the office

• Go to where the action/value add / service delivery is

• Talk to people who are doing the work

Why is it relevant to Hospitality & Customer Service Industries

• The concept of inseparability in service means that one cannot separate the production of service from the consumption of it.

• Your team that is creating the service is closest to the customer/guest and hence in a way, they know best.

• Doing something, following processes, storing, retrieving, using information or tools, gives your front line staff a unique perspective on how things could be instead of how they are.

More Detail on the topic

DOs

• Ask your team the one question that matters 'what can we change to make this easier for you or make it better for guests?'

• Do the Gemba walk with someone from another department. i.e. Take someone from the Front Office for a Gemba walk of the Kitchen.

• Record the Gemba walk. Take a video. You might not get insights/solutions immediately, but when you see the same walk on different days/times something might jump at you.

• Do the walk at various times of the day. At the start of service, in the middle of it, after service ends etc.

DONTs

• Don't walk around with a scowl on your face, ready to pounce on anything that looks or feels wrong. You can be looking for things to improve, but you can also be doing that with a pleasant countenance.

• Don't use Gemba walks as an audit process for your SOPs.

• Don't put people on the spot and ask for suggestions immediately. If they are unable to offer any insight, don't press them.

Actionable Insights

1. Create an action plan. Make a list of all your physical areas and ensure that you cover them once every 90 days.

2. Create a list of all your processes. Major ones first, then break it to minor ones. Ensure all your processes get a Gemba walk once every 90 days.

3. Make a cross-functional team of 3, that holds the Gemba responsibility for 90 days. Change the team every 90 days.

Real-World Example

In-Room Dining

• IRD success lies not just in the quality of the food & beverage, selection of menu, but also preparedness and process.

• Ensuring you are set up for success, is a critical component.

• Make sure you do a Gemba walk of the service area. How is the area set up? How is the order-taker area set up? Do they have all the items they need at hand? Is the storage adequate?

• More importantly, ask the IRD team - 'what can we change to make this easier for you or make it better for guests?'

• You should also do the Gemba walk for the process - delivery & clearance. Walk with a team member going to delivery and see what they see. Do they have a clear path or do they need to navigate around roadblocks? The same for clearance.

Want to make this WOW?

• We at Eclat love POV. POV is a Point Of View. If you want to make this insight a wow, get your team a go-pro head or chest-mounted camera and record everything from their POV. See the world the way they do and then make the changes they need.

• If you see them walking too far for something, bring it closer. If you see them making improv use of tools or fashioning tools for a specific purpose, try and get tools that are specifically used for that task.

• If you see them strain to read the KOT - Kitchen Order Ticket - then increase the font or make the ink darker.

Prabhjot Bedi

The one thing you can do right now is going on a walk. I would love to either go on a virtual walk with you or see your recorded walk to discuss tons of improvement ideas. As always, write to me at p.bedi@eclathospitality.com

Award | Lord's Plaza Surat Awarded The Best 3 star property by Gujarat Tourism

NEWS | Teardrop Hotels Sri Lanka appoints BRANDit as India Representative

Teardrop Hotels Sri Lanka appoints BRANDit as India Representative

Teardrop Hotels, a chain of luxury boutique hotels in Sri Lanka has appointed BRANDit, a specialist in tourism marketing, as its representation partner in India. BRANDit will be responsible for shaping the travel trade strategy, promoting sales and executing PR campaigns. This marks a new chapter for Teardrop Hotels as it looks to invest and strengthen its presence in the Indian market.

Speaking of the appointment, Mr. Henry Fitch, CEO, Teardrop Hotels said, “We are pleased and excited to introduce our brand of unique hotels to the Indian market through BRANDit. The hospitality sector has endured tremendous change in the recent past, impacting behaviours across the paradigm from travellers to hoteliers alike. The travel hiatus has resulted in a renewed enthusiasm, with visitors wishing to see the destination from a different perspective. With the sturdy track record that the BRANDit team has held over the years, we are confident of achieving greater visibility in India and will leverage this opportunity to elevate the Indian travellers’ experience with the finest indulgences that we as a brand have to offer.”

Teardrop is a collection of small, stylish, service-driven hotels that prides itself for contemporising centuries-old heritage buildings and vintage tea bungalows-with-views in distinct regions across the island nation. Each property is defined by its atmospheric destination, encouraging guests to engage in experiences that shape their own narrative of Sri Lanka.

“We are delighted to be able to promote Teardrop Hotels, especially at this juncture. Travel trade and consumers are both yearning for new experiences as we begin planning our next escape. With great connectivity, scenic landscape and a number of attractions, Sri Lanka has always been a perfect short-haul getaway for Indian travellers. Now, with borders re-opening, we are committed towards accelerating demand and increasing visitation by putting Teardrop Hotels on the radar of the travel trade and media stakeholders in India,” said Ms. Lubaina Sheerazi, CEO & Co-founder, BRANDit.

Hospitality startup Oyo likely to file for $1.2 billion IPO next week

Of the total issue, up to $250 million could be in secondary share sales and early-stage investors of Oyo are likely to make a partial exit through this IPO

Oyo Hotels and Homes is expected to file an IPO next week, Reuters news agency reported. After the stellar debut of food aggregator Zomato, the hospitality startup OYO is likely to go public and is eyeing between $1 billion and $1.2 billion, which is approximately between ₹7,300₹8,800 crore. 

According to reports, this will consist of a fresh issue of shares and an offer for sale from existing shareholders. After Zomato, CarTrade, Paytm, PolicyBazaar, Nykaa, and Mobikwik, Oyo would be the seventh Indian tech unicorn to roll out an IPO. While Zomato and CarTrade have already rolled out their IPOs, the others have filed papers with SEBI.

Oyo grappled with an existential crisis during the COVID-19 pandemic. It laid off staff and instituted salary cuts to stay afloat. The SoftBank-backed startup has appointed bankers and lead book managers for its listing, and is expected to file its draft red herring prospectus (DRHP) by mid-October.

Visit Maldives | The rebranding of the Kanuhara resort will be complete in 2022.

The Maldives Is Getting Another Stunning Hotel on a Private Island — Complete With Dreamy Overwater Villas

Six Senses is known for bringing upscale amenities, exclusive experiences, and a relaxing atmosphere everywhere it opens a new hotel. And since few places exude more luxury than the Maldives, the brand is getting ready to debut its second property in the idyllic destination.

Instead of building from the group up, however, Six Senses will work on its second collaboration with Singapore-based Hotel Properties Limited (HPL) to rebrand the already popular Kanuhura resort.

Encompassing three private islands — two deserted neighboring islands and Kanuhura itself — the property will offer the Maldives' signature combination of white sands, turquoise waters, and lush greenery. Also synonymous with this archipelago nation? Luxurious accommodations with unbeatable views. And guests at the new property can expect nothing less.

The resort currently has 80 private villas, both on the beach and over the water. Throughout the rebranding process in the coming months, the accommodations will be upgraded to add private pools in the overwater villas and new family suites.

Source

Want to work in the Maldives

NEWS | Woman awarded Rs 2 crore compensation for wrong haircut, treatment by salon at Hotel ITC Maurya

The National Consumer Disputes Redressal Commission has awarded Rs 2 crore compensation to a woman for a wrong haircut and treatment given to her by staff at a salon in Hotel ITC Maurya in 2018, which left her “with little or almost no hair”. The complainant was a model for hair products.

The order was passed by Justice RK Agrawal and Dr SM Kantikar, observing that there is “no doubt that women are very cautious and careful with regard to their hair” and that they “spend a handsome amount on keeping the hair in good condition”.

“They are also emotionally attached to their hair. The complainant was a model for hair products because of her long hair. She has done modeling for VLCC and Pantene. But due to hair cutting against her instructions by the opposite Party No.2 (ITC Hotels Ltd), she lost her expected assignments and suffered a huge loss which completely changed her lifestyle and shattered her dream to be a top model,” the order read.

The complainant was planning on continuing with her modeling assignments which were mainly related to hair products and was also offered a movie role.

Source

NEWS | Kerala to permit dine-in at restaurants, reopen bars

Coronavirus pandemic lives news update: Kerala Chief Minister Pinarayi Vijayan on Saturday said that dine-in at hotels and restaurants will be permitted in the state. The state has also decided to reopen bars. The entry will be permitted to those who are fully vaccinated with both doses of vaccines against Covid-19. The hotels and restaurants can permit 50 percent of the seating capacity.

“The staff of the establishments should have received both doses of vaccination. Air conditioning must not be operated and only up to 50% of the seating capacity should be occupied,” said Chief Minister Vijayan. The state has also decided to allow the functioning of indoor stadiums and swimming pools.

Kerala on Saturday reported 16,671 new cases and 120 deaths. With this, the total death toll in the state touched 24,248 while the active cases stand at 1,65,154.

India recorded 29,616 new covid-19 cases in the 24 hours ending 8 am Saturday. With 290 new deaths, the country’s death toll now stands at over 4.46 lakh. Active cases stand at over 3.01 lakh while over 3.28 crore people have recovered after testing positive. Out of these, the highest cases were reported by Kerala at 17,983 along with 127 fatalities.

Source

Ingredient Ideology | The Olive Saga By: Dr. Kaviraj Khialani- Celebrity Master Chef.

One of the interesting ingredients in exotics are Olives! Spain is the world’s largest producer of olive oil while Italy is the second, Olives are rich source of oils, minerals and vitamins A, E, K and B while olive oil is also rich in polyphenols, natural anti-oxidants, healthy monosaturated fats and oleic acid, such as Omega-6 and Omega-3. It helps to prevent coronary heart disease, lower cholesterol and blood pressure, reduce ageing effect, strengthen the immune system, protect from the damaging effects of free radicals and more.

Olive branch is a symbol of peace. People were using olive branch during history to declare a truce by giving it to their enemies. Olive branches were also used for the crowning of the champions on the Olympic Games in the past. This tradition was revived during the Olympic Games in Athens in 2004.

 Olives are not edible, green or ripe, and must be treated and cured in brine or dry salt before being edible and being used in recipes and cooking. They must be processed to remove the bitter glucoside oleuropein, before they are edible, so they are usually first treated with lye and then pickled. The largest type of olive is called a ‘donkey olive’. The smallest is known as a ‘bullet’

In an endeavour to get olives more adaptable into Indian cooking I did try out many a few experiments and ideas using olives in our upma, olives in a pao bhaji, olives in palak paneer, olive chicken tikka masala, olive and soya keema pulao, schezuan olive dal tadka and many more!

Here are a few Health Benefits of OLIVES!

• Olives are heart-healthy foods, good for our skin as well.

• Olives help to boost iron absorption in our body and also reduces inflammation.

• Olives are also regarded as good for the eyes and are great to assist in reducing cholesterol levels.

• Olives are a good source of iron, protects against ulcers.

• Olives help in improving our cardiovascular system.

• Olives help in reducing the risk of depression and anxiety.

• Olives are good for bone health and also improves memory power.

• Olives are a good dietary fiber and also helps indigestion.

• Olives contain good fats and the benefit liver and gall bladder.

Here are a few of my favorite recipes with Olives- Simple to make and Great to relish with a twist of Taste!



Recipe- 1] Olive and Pepper Tajine

Ingredients:

Black olives- 8-10 no

Green olives- 8-10 no

For non-veg: use 500 gms half boiled lamb/ mutton cubes

For non-veg: use 500 gms curry cuts of chicken with bones

Oil-2 tsp

Butter-1 tsp

Bay leaf-1-2 no

Cinnamon stick-1-2 no

Black peppercorns- 4-5 no

Cloves-2-3 no

Yellow pumpkin- 250 gms

Sweet potato- 150 gms, cubed

Carrots-1 no, cubed

Green beans- 100 gms, cut

Garlic- 1 tbsp. chopped

Onions- ½ cup chopped

Tomato puree- 1 cup

Red wine- 2-3 tsp- optional

Salt and pepper to taste

Water chestnuts- ¼ cup sliced

mixed herbs-1/2 tsp

 chili flakes-1/2 tsp 

 turmeric powder-1/2 tsp

 all spice powder-1/2 tsp

 water/ stock- 1 and a half cup

 chopped parsley- 2 -3 tsp

 lime juice- 1-2 tsp

 sliced almonds-2-3 tsp

 raisins-2-3 tsp

 sliced apricots-2-3 tsp

Method:

1. Prepare all the ingredients for the tajine recipe, being a concept from morocco, it calls for a special container made of ceramic/ earthenware with a conical lid, not only does it cook the dish better but also served in the same pot with the lid onto the guest table for added visual appeal.

2. Start up by getting all ingredients ready, can be made veg/ non-veg as well.

3. Heat oil and butter in the tajine pot/ saucepan, add in the whole spices and add in the garlic, onions and saute them for a few mins once the onions start caramelizing add in the tomato puree, salt and all the spice powders.

4. Add in the chicken/ mutton/ veggies and water or stock just to cover them in the pot, simmer, cover with the tajine lid and cook for 12- 18 mins, check for liquid content add if needed, add in the olives both black and green, nuts and continue cooking for another 12-15 mins, once done. Turn off and serve hot garnished with parsley/greens/ splash of lime juice.

Recipe-2] OLIVE & TOMATO BRUSCHETTA BITES

Ingredients:

Black olives- 5-6 no, sliced

Green olives- 5-6 no, sliced

French bread/ slice bread- white/ brown as per choice

For the olive topping:

Olive oil-2-3 tbsp.

Garlic- 2-3 tsp chopped

Tomatoes-1 cup blanched, peeled, de-seeded and chopped

Red capsicum-1/2 no chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White wine-2 tsp

White vinegar-1 tsp

Sugar-1/4 tsp

Capsico/tabasco-1/2 tsp

Fresh basil leaves- 10-12 no

Grated cheese-1/4 cup parmesan/ processed cheese

For non-veg variations: use sliced ham/ salami/ sliced sausages/ slices of bacon/ luncheon meat slices/ roast chicken etc.

Method:

1. Prepare all the ingredients as per the recipe for the bruschettas.

2. Heat little oil in a pan and saute the garlic, tomatoes, red capsicums for a minute, add in the seasonings, wine, vinegar and sugar cook for a couple of mins, if using non-veg add it in at this stage and cook for 1-2 mins.

3. Cool down the topping for the bruschetta and drizzle a little olive oil/ brush a little olive oil on the pieces of bread.

4. Place the topping as prepared on each piece of bread, place cheese, olives and place it in a pre-heated oven or salamander and lightly warm it up for a couple of minutes and serve.

Recipe-3] OLIVE & COLD CUT MELANGE SALAD

Ingredients:

For the base of the salad:

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

For the body of the salad:

Olives- black- 4-5 no

Olives- green- 4-5 no

Chicken salami- ½ cup sliced

Chicken sausages-1/2 cup sliced, saute and use

Ham/ bacon- ½ cup cubes, saute and use

Boiled eggs-1-2 no cubes

Boiled potato cubes-1/2 cup

Water chestnuts- ½ cup sliced

Assorted mushrooms-1/2 cup saute and use

For the dressing of the salad:

Olive oil-2 -3 tsp

White vinegar-1-2 tsp

Lime juice-1-2 tsp

Mustard paste-1 tsp

Honey-1/2 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Parsley-1-2 tsp chopped

Flax seeds/ sunflower seeds-1-2 tsp

For the garnish of the salad:

Cherry tomatoes/ olives/ parsley/ mint/ micro-greens/ gherkins etc as needed can be used.

Method:

1. Prepare all the ingredients for the said recipe as listed.

2. Assemble the salad leaves in cold water to retain their freshness, pat dry and use just before dishing out the salad.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad and toss it with the dressing and check for seasonings, adjust accordingly.

5. Arrange the base of the salad on a serving plate/bowl. Portion out the tossed salad and garnish it appropriately. Serve chilled.

Recipe- 4] OVEN BAKED FISH WITH OLIVES

Ingredients:

Black olives- 4-5 no

Green olives-4-5 no

Boneless fish fillets- 500-750 gms

For the fish marination:

Olive oil-2 -3 tbsp.

Lime juice- 2-3 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White wine-2-3 tbsp.

Capsico/ tabasco- ½ tsp

Mustard paste- 1 tsp

Parsley-1-2 tsp chopped

Mix well, apply on the fish and chill for 20 mins.

To assemble for baking the fish:

Onions- ½ cup sliced

Tomatoes-1/2 cup sliced

Bay leaves-1-2 no

Celery- ¼ cup sliced

Stock/water-1/2 cup

For the garnish of the fish:

Cherry tomatoes- 8-10 cut 1 x 2

Butter- 1-2 tsp

Salt and pepper to taste

Chopped parsley/dill leaves- 1-2 tsp

Shallots- 8-10 no, peeled and sliced

Method:

1. Prepare all the ingredients and elements for this recipe.

2. Marinate the fish and chill for 20 mins, grease a baking dish with a little butter, place all the ingredients for the baking part in the dish, place the marinated fish on top and cover with a foil, bake at 180 degrees celsius for 12-14 mins and remove.

3. In a pan, saute the shallots, cherry tomatoes in some butter, add salt and pepper, the olives, a dash of white wine, parsley, and cook for 30 seconds and remove.

4. Assemble the baked fish on a serving platter, pour over the juices as well which are released during baking, finally garnish with the tomato olive mixture and serve hot.

Recipe-5] OLIVE AND TUNA DUET

Ingredients

For the body of the salad:

Black olives- 4-5 no

Green olives- 4-5 no

Tuna fish- 1 can be drained well.

For the base of the salad:

Crispy greens/ salad leaves- 1 cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Flavored vinegar/ balsamic vinegar- 2-3 tsp

Lime juice-2 tsp

Salt and crushed black pepper to taste

Dill leaves- 2-3 tsp chopped

Black olives- 2-3 tsp sliced

White wine- 2-3 tsp

Mustard paste-1 tsp

Honey-1 tsp

Chia seeds/ pumpkin seeds- 1-2 tsp

Parsley/ mint/ coriander/ basil- 1-2 tsp

For the garnish of the salad:

Cherry tomatoes/ cucumber slices/ fresh herbs/ micro-greens etc

Method:

1. Prepare all the ingredients as listed for the salad recipe.

2. In a mixing bowl, combine together the ingredients for the dressing and mix well. 

3. Place the salad leaves at the base of a salad plate/bowl.

4. Add in the tuna fish and olives into the dressing and give it a nice toss.

5. Assemble the salad on the bed of crispy leaves and garnish it, serve chilled.

Recipe- 6] CHEESY OLIVE PILAF RICE

Ingredients:

Black olives- 4-5 no

Stuffed green olives- 6-8 no

Short grain rice- 1 and a half cup

Olive oil- 2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion- 1 medium sized chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Tomato-1 medium sized chopped

Boiled kidney beans/ rajma- 1 cup

Bay leaf-1-2 no

Peppercorns- 4-5 no

Cinnamon stick- 1 piece

Boiled eggs- 2-3 sliced

Water/ stock- 3-4 cups

Cheese- ¼ cup grated

Parsley/coriander- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the pilaf rice recipe with olives.

2. Clean, wash and soak the rice in 3-4 cups of water for 10 mins.

3. Heat oil and butter in a pan, add in the whole spices, garlic, onion and saute for 1-2 mins.

4. Add in the tomato, salt, pepper, herbs, chili flakes and spices, mix well add in little water/stock to prevent burning.

5. Now add in the drained rice, double the quantity of stock/water and bring to a boil, cover and simmer, cook until 3/4th done.

6. Add in the boiled kidney beans, olives, boiled eggs, cheese and herbs, mix and cook for another 3-4 mins in steam until rice is done. Garnish and serve hot.

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.

NEWS | Kerala Tourism welcomes the first batch of tourists to the newly-built cruise terminal in Cochin Port

The Lakshadweep-bound luxury cruise M V Empress carrying 1200 travellers had a stop-over here with 300 travellers de-boarding the ship for a day-long on-shore sightseeing

The newly-built cruise terminal in Cochin Port received the first batch of tourists as the luxury liner M V Empress from Mumbai called at the port city, marking a promising start to the revival of post-pandemic domestic tourism in Kerala.

The Lakshadweep-bound luxury cruise carrying 1200 travellers had a stop-over here with 300 travellers de-boarding the ship for a day-long on-shore sightseeing.

Kerala Tourism Department accorded a warm welcome to the guests with martial Velakali dancers and women in traditional off-white dress greeting them.

The snow-white vessel, owned by Cordelia Cruises, became the first luxury cruise to anchor at the state-of-the-art terminal, after the devastating Covid-19 pandemic swept across the world.  

The Cochin Port wore a festive look, as Velakali performers holding sword and shield swayed with graceful vigour in two rows, showcasing the richness of the medieval cultural form.

“I am from Indore in Madhya Pradesh. This is a particularly exciting reception,” said a middle-aged passenger walking past the Velakali dancers besides more than a dozen women facing each other in a line-up and presenting bouquets to the guests. “We plan to explore some of the heritage pockets of Kochi,” the passenger said.

The day-long Kochi leg scheduled a round of Mattancherry and Fort Kochi, touching several points of historical importance. Boat rides along the backwaters for the tourists to take in the charm of the ‘Queen of Arabian Sea’ were also arranged.

The Lakshadweep islands is the next destination of the liner, but passengers who have opted for just the Kochi package will be taken to other parts of the state, according to Voyages Kerala, the tour agent.

The tourists walked down the new-look terminal around 9.30 a.m, one-and-a-half hours after MV Empress anchored at the terminal in sunny weather. The guests were received by Kerala Tourism Joint Director Shri K. Radhakrishnan and Deputy Director Shri T G Abhilash besides top officials at the port.

With today’s event, Kerala Tourism signals a busy future following the waning of the pandemic even as the on-shore tour adheres to the strict Covid-19 protocols.

Appointment | Amit Kumar Mehta joins Courtyard by Marriott Bhopal as Director of Food and Beverage

He will be responsible for heading and managing the Food and Beverage operations

Courtyard by Marriott Bhopal has announced the appointment of Amit Kumar Mehta as Director of Food and Beverage.

Mehta comes with a formidable experience of over 18 years in the hospitality industry that has seen him convert visions into measurable results.

A highly motivated individual, he believes in implementing knowledge to the fellow team members to ensure they perform to their full potential at the highest level & grow within the company. His passion for service and building great relationships is what drew him to this industry.

He began his career in the year 2003 with Taj as an F&B mixologist and that's where he took a flight. Amit kept building the overall skill set that took him to various established properties that contributed to his growth. He joined Marriott in 2013 at the JW Aerocity New Delhi & his last assignment before joining Courtyard by Marriott Bhopal, he was at JW Marriott Phuket Resort & Marriott Mai Khao Beach & Vacation Club as a Cluster Director of Events.

Amit has handled large operations with a keen understanding of Food and Beverage. As the Director Food & Beverage at Courtyard by Marriott Bhopal, he will be responsible for heading and managing the Food and Beverage operations and maintaining high standards of guest satisfaction. He will closely work with the sales and marketing team to enhance brand visibility for the hotel's food and beverage department and drive revenue.

When he is not at work, you will see him on road or no road with his 4-wheel drive discovering hidden places to visit. He also loves being an aqua man in his free times.

Appointment | Rinku Rai joins Fairmont Jaipur as Spa Manager

She will helm the spa & wellness experiences at the Ruhab Spa

Fairmont Jaipur has announced the appointment of Rinku Rai as the Spa Manager, who will helm the spa & wellness experiences at the Ruhab Spa.

With an enriching experience of 09 years, Rinku has worked with the Four Seasons Hotels across the globe at Lisbon, Johannesburg, Seychelles and UAE. Rinku will handle the Spa operations and spearhead a talented team of Spa specialists to further strengthen the guest experience.

Rajiv Kapoor, General Manager Fairmont Jaipur, welcomed Rinku and expresssed“We are delighted to have Rinku join our team. With her extensive global understanding of Spa operations, she will be instrumental in ensuring the holistic wellness and relaxing experiences for our guests.We hope that we will continue to enhance and innovate at Ruhab to exceed our guest expectations, underher leadership.”

Rinku holds a Spa diploma from Ananda Spa Institute and has undertakenextensive wellness training to understand Ayurvedic treatments. In her past experience, she has received multiple trainings on unique Spa programmes and therapies like lava shell massage, reflexology, hot stone treatment to name a few.

With her unique on-ground experience, she is a perfect fit to lead the spa offering at the only Fairmont hotel in India.

NEWS | Carnival Corporation on Pace to Restart Over 50% of Fleet Capacity by October

Carnival Corporation on Pace to Restart Over 50% of Fleet Capacity by October

World's largest cruise company to resume guest cruise operations on 42 ships through the end of October across eight cruise line brands - Carnival Cruise Line, Princess Cruises, Holland America Line, Seabourn, Costa Cruises, AIDA Cruises, P&O Cruises (UK), and Cunard
The company's current operations and announced sailings to date continue building momentum for the ongoing restart of cruise vacations, as part of an overall goal to return nearly 65% of capacity to begin the New Year

MIAMI, Sept.2021 /PRNewswire/ -- Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest cruise company, today announced that it expects to return over 50% of its total fleet capacity to guest cruise operations by the end of October, representing an important milestone for the company's previously announced plans to resume service with nearly 65% of its fleet capacity to begin the New Year.

To date, eight of the company's nine cruise line brands – Carnival Cruise Line, Princess Cruises, Holland America Line, Seabourn, Costa Cruises, AIDA Cruises, P&O Cruises (UK), and Cunard – have resumed guest sailings. By the end of October, those eight brands have announced they will be operating 42 ships, marking the return of over 50% of the company's global fleet capacity, as part of overall restart efforts around the world. Additional brand updates on the resumption of guest cruise operations will be forthcoming in the coming weeks, including details on ships and itineraries.

Collectively, the corporation's brands are resuming operations using a gradual, phased-in approach, with sailings from major global ports in multiple regions around the world, including the U.S., Mexico, Caribbean, United Kingdom, Western Europe and the Mediterranean, among others. The cruises operate with enhanced protocols developed in conjunction with government and health authorities, and informed by guidance from the company's public health, epidemiological and policy experts. This includes operating vaccinated cruises with updated testing and masking policies that follow the latest guidance, while creating extraordinary vacation experiences that continue to generate high guest satisfaction scores.

"Based on our initial restart of guest cruise operations across eight brands, it is clear from our guests that there is tremendous confidence in our brands, our health and safety protocols, and the return of cruising as one of the world's most popular vacations," said Roger Frizzell, chief communications officer for Carnival Corporation. "As the restart of cruising continues to gain momentum and create positive economic activity for people who depend on our industry to make a living, we look forward to serving our guests with more than half our fleet capacity returning in October, while delivering a great guest experience and serving the best interests of public health. Our highest responsibility and top priority remains compliance, environmental protection, and the health, safety and well-being of our guests, our shipboard and shoreside personnel, and the communities we visit."

The following summarizes Carnival Corporation's brand restart announcements to date, including those contributing to the 50% milestone in October, along with plans for additional ship restarts as part of the company's overall goal to return nearly 65% of capacity by December 31, 2021.

North America Brands:

• Carnival Cruise Line plans to have 13 ships sailing in October and a total of 17 ships by year-end.

• Princess Cruises plans to have six ships sailing in October, with eight total ships in operation by the end of the year.

• Holland America Line plans to have four ships in operation in October, with a total of six ships in operation by the end of the year. Additionally, the brand has announced plans for all 11 ships in its fleet to be in service by spring 2022.

• Seabourn plans to operate its full fleet by spring 2022, including a new expedition ship with its first sailing in April 2022, totaling six ships in service next year.

Europe & Asia Brands:

• Costa Cruises plans to have five ships in operation in October, with a total of six ships in operation by the end of the year.

• AIDA Cruises plans to have eight ships in operation in October, with a total of 10 ships in operation by the end of the year.

• P&O Cruises (UK) plans to have three ships in operation in October, with a total of four ships in operation by the end of the year. Additionally, the brand has announced plans to operate its full fleet by spring 2022.

• Cunard plans to have two of the three ships in its fleet in operation by the end of the year. Additionally, the brand has announced plans to resume operations with its remaining ship in spring 2022.

In working with global and national health authorities and medical experts, as well as authorities in global destinations, the company's brands have developed a comprehensive set of health and safety protocols for protection against and mitigation of COVID-19 across the entire cruise experience. This includes cross-industry learnings and best practices based on the proven health and safety record of industrywide sailings, and input from top science and health experts and health authorities. Protocols have been and will continue to be updated based on evolving scientific and medical knowledge related to mitigation strategies. Additional information on enhanced protocols, including the latest information and policies for each Carnival Corporation cruise line brand, is available on individual brand websites.

Cautionary Note Concerning Factors That May Affect Future Results

Some of the statements, estimates or projections contained in this document are "forward-looking statements" that involve risks, uncertainties and assumptions with respect to us, including some statements concerning our resuming of cruise operations in the US, Caribbean and Europe. These statements are intended to qualify for the safe harbors from liability provided by Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934, as amended. All statements other than statements of historical facts are statements that could be deemed forward-looking. These statements are based on current expectations, estimates, forecasts and projections about our business and the industry in which we operate and the beliefs and assumptions of our management. We have tried, whenever possible, to identify these statements by using words like "will," "may," "could," "should," "would," "believe," "depends," "expect," "goal," "anticipate," "forecast," "project," "future," "intend," "plan," "estimate," "target," "indicate," "outlook," and similar expressions of future intent or the negative of such terms.

Because forward-looking statements involve risks and uncertainties, there are many factors that could cause our actual results, performance or achievements to differ materially from those expressed or implied by our forward-looking statements. This note contains important cautionary statements of the known factors that we consider could materially affect the accuracy of our forward-looking statements and adversely affect our resuming of risk operations. Such risks, uncertainties and factors include the risk factors discussed in Item 1A of our most recent Annual Report on Form 10-K and subsequent quarterly reports on Form 10-Q filed with the Securities and Exchange Commission ("SEC").

Forward-looking statements should not be relied upon as a prediction of actual results. Subject to any continuing obligations under applicable law or any relevant stock exchange rules, we expressly disclaim any obligation to disseminate, after the date of this document, any updates or revisions to any such forward-looking statements to reflect any change in expectations or events, conditions or circumstances on which any such statements are based.

About Carnival Corporation & plc

Carnival Corporation & plc is one of the world's largest leisure travel companies with a portfolio of nine of the world's leading cruise lines sailing to all seven continents. With operations in North America, Australia, Europe and Asia, its portfolio features Carnival Cruise Line, Princess Cruises, Holland America Line, Seabourn, P&O Cruises (Australia), Costa Cruises, AIDA Cruises, P&O Cruises (UK) and Cunard.

Additional information can be found on www.carnivalcorp.com, www.carnival.com, www.princess.com, www.hollandamerica.com, www.seabourn.com, www.pocruises.com.au, www.costacruise.com, www.aida.de, www.pocruises.com and www.cunard.com.

NEWS | Radisson Hotel Group announces a record year in the Middle East & Africa, with over 20 hotels and 4,000 rooms signed to date

Radisson Hotel Group announces a record year in the Middle East & Africa, with over 20 hotels and 4,000 rooms signed to date

Radisson Hotel Group, one of the world’s leading hotel groups, is proud to announce a record year in its fastest growing region, the Middle East & Africa, with 21 signings and seven hotel openings achieved thus far. The Group’s expansion drive includes the announcement of eight hotels in Morocco, the entry into Thakher Makkah with nearly 1,000 rooms, as well as the introduction of the Radisson Individuals brand in both the Middle East & Africa. From opening the first Radisson hotel in Dubai and Africa’s second Radisson RED in South Africa, to multiple Radisson Blu resort offerings, it has been a year lined with significant milestones for the Group. 

With additional hotel signings and a further seven openings across destinations such as the UAE, Madagascar and Saudi Arabia expected before year end, Radisson Hotel Group remains prudently optimistic regarding the business recovery within the last quarter of 2021. 

With more than 100 hotels currently in operation and 70 under development across the region, the Group’s aggressive expansion places them firmly on track to reach over 250 hotels in its Middle East & Africa portfolio by 2025. Radisson Hotel Group has put forward growth priorities across key markets such as Saudi Arabia, the United Arab Emirates, Morocco, Egypt and South Africa. 

The Middle East

With over 75 hotels in operation and under development, the Middle East remains a key focus for Radisson Hotel Group’s global strategy as it is set to reinforce its position as a global leader across the region, striving to reach 100 hotels by 2025. In line with the Saudi Vision 2030, the group has placed a focus in further expanding its presence across the Kingdom and across all segments from resorts to city hotels but also serviced apartments and conversion offerings.

As the economic and commercial capital of Saudi Arabia, Riyadh is the largest city and remains a strategic destination for the group’s expansion. The recent signing of Radisson Blu Resort, Riyadh Hills Itlalat and Radisson Blu Resort, Riyadh Hills Shalalah, is in line with the group’s ambition to continuously supplement this market with modernized and exceptional experiences. 

Strengthening the group’s brand presence across Radisson Blu, Park Inn by Radisson, and Radisson Individuals, the signing of Vivid Jeddah Hotel, a member of Radisson Individuals; the Radisson Blu Hotel, Jeddah Al Hamra and the Park Inn by Radisson Jeddah Al Hamra, all set to open in 2022, will add a total of 625 rooms, doubling the Group’s portfolio in Jeddah. Further expanding its presence within the Holy Cities, Radisson Hotel Group’s recent announcements within the Thakher Makkah megaproject will be adding nearly 1,000 rooms and apartments, doubling the Group’s portfolio in Makkah, a key target growth market in Saudi Arabia. 

From the first airport hotel located in Riyadh to the second Radisson Collection in Saudi Arabia, the group aims to open an additional four properties during the last quarter to reach the total addition of 1,000 keys in Riyadh alone this year. With the ambition to double the portfolio across the region, Radisson Hotel Group continues to drive their growth journey across sub-markets and support investors to develop and operate real estate efficient operations with a pragmatic approach to conversion solutions, especially during these unprecedented times.  

In addition, the past few months have marked the Group’s expansion of its serviced apartments portfolio which will be developed as a brand extension to cater to the different segments from midscale to luxury. Radisson Hotel Group announced plans to more than double its Serviced Apartment portfolio within the next 5 years. 

Elie Milky, Vice President, Development, Middle East, Cyprus, Greece and Pakistan said: “With the launch of Radisson Individuals and the reinforcement of our strategy for resorts as well as serviced apartments, we stay more relevant to changing owner needs and remain one of the best conversion-friendly partners in the industry. Our focus on conversions and our recent signings have resulted in a target opening of 1,800 keys this year in the Middle East alone, with at least 1,500 keys planned to open in 2022.” 

“Over the recent months, resorts and serviced apartments have proven to be very resilient and attractive asset propositions to our investors which have further strengthened our commitment to these alternative hospitality models. Moving forward, we aim to continue expanding our brand architecture covering all relevant product types as we strengthen our presence across the Middle East, primarily in the key markets of Saudi Arabia and the UAE. We have a very proactive and engaging approach with our partners and investors, and we believe in building long-standing relationships with our owners based on trust and responsibility.”

Africa

From a single hotel in Africa 20 years ago, Radisson Hotel Group’s African portfolio has grown to almost 100 hotels in operation and under development in more than 30 countries across the continent, cementing the Group’s leading position as the hotel company with the largest active presence in the most countries across Africa. 

Setting a hotel expansion record in Africa with 13 hotel signings to date, translating to a new hotel signed every 20 days, the Group remains firmly on track with their ambitious development strategy to reach over 150 hotels by 2025 across the continent. 

These signings, reinforcing the Group’s expansion strategy, have secured a record growth in Morocco with an additional nine hotels, comprising of two hotels in Casablanca, including the debut of the Radisson brand with the Radisson Hotel Casablanca Gauthier La Citadelle and the recent partnership established with Madaef which translates to seven additional hotels across key leisure destinations in the country. The group has also announced the launch of their first project, the Earl Heights Suite Hotel, a member of Radisson Individuals in Accra, Ghana joining their new affiliation brand; their market entry in Victory Falls with the introduction of Radisson Blu Resort Mosi-Oa-Tunya Livingstone as well as another new entry with Radisson Hotel Djibouti. The most recent announcement was the Radisson Hotel Middleburg which further complements the Group’s presence across South Africa.   

These hotel signings equate to almost 2,500 rooms, most of which are located in the Group’s core focus countries, especially across Morocco, with the remainder reinforcing their presence in cluster markets or entering into new territories. 

Ramsay Rankoussi, Vice President, Development, Africa & Turkey at Radisson Hotel Group, said: “For the remainder of the year, we will continue to build on the success and momentum we’ve had thus far, with a continued focus on our identified key markets, specifically Morocco, Egypt, Nigeria and South Africa. We aim to further accelerate our presence across the continent through both new build and conversions. Africa is mainly led by business hotels, but with the recent signings, we have expanded our leisure offerings and serviced apartments which has not only proven resilient during COVID-19 but is also fueling a faster recovery. Our ambitions are driven by creating critical mass in each of our identified focus markets but also ensuring market proximity. These regions are sub divided based on priorities, focus and potential scale.”

“Despite the current situation and supporting our robust expansion strategy, our teams are working tirelessly to realize the pipeline, with eight hotel openings in Africa this year. We have already opened five hotels, consisting of four of the seven hotels we’ve just announced in Morocco, which consist of resorts and residences as well the opening of Africa’s second Radisson RED hotel in Rosebank. The remaining three hotels, all due to open before year-end, represent our debut in Madagascar with a portfolio of three hotels.”

Building on the success of the Group’s five-year expansion and transformation plan, Radisson Hotel Group is ready for the rebound of travel and remains firmly committed to becoming the brand of choice for owners, partners, and guests.