Exclusive Interview | Kumar Roushan, General Manager – Pre-opening & Development, Lords Hotels & Resorts
/ Editor Hospemag“With every new day we have new challenges and the property with different level have different requirement as per classification, market, ownership, brands. The taste of the guests have also changed in past decade and which is a vicious cycle always but the tech feature has forced the industry to accept and convert the strategies accordingly. ”
Tell us about your journey. How did it all start?
I had started my career in 2008 from Zuri hotels, Bangalore and was a pre-opening member of the team from room division. Got an opportunity to see the pre operations setup so closely. You gather so much of confidence in this journey as each and every brick to corners are known to you each process and policy is what you have seen being implemented its altogether a different spirit and from that day by choice and proven track and my willingness I chose to be a part of pre-opening hotels regularly and right after Zuri, it was aloft hotels (Starwood) and then Svenska hotels (Swedish chain) and thereafter Formule1 hotel (Accor) all were flagship brand in India and being the key member of preopening the journey continued to Spree hotels which gave an immense boost to my career.
I had learnt a lot from this short journey specially opening hotels in different city with hospitality exposure and continuing the same at Lords hotels & Resorts. As it is a fastest growing chain in mid segment with 60 hotels all over India and many more to come in next few months which I would be actively involved and increase the band width of learnings hereafter.
What do you think it takes to succeed in this industry?
I would always say that the consistency of your deliveries matters a lot towards your work as per the assigned tasks. The opportunity may change but end of the day all depends on the result and output which has been given. It does not matter the numbers of hours you have put in but with your consistent performance the moral is always high and because of this the output will always be better with the bars raised every time and this would definitely lead to the organisational and individual growth. The industry treats everyone in the same way it’s we as an individual how do we take it and govern in the team for common goal
Launching something new is both an exciting opportunity and a responsibility. Share with us a deep dive into your process for these new launches.
With every new day we have new challenges and the property with different level have different requirement as per classification, market, ownership, brands. The taste of the guests have also changed in past decade and which is a vicious cycle always but the tech feature has forced the industry to accept and convert the strategies accordingly.
Yes the opportunity is available in the market with different quality and the innovation has also lead the market to have several number of choices. Every individual have a set of responsibility to act upon and new launches are always a challenge to have a balance between the ownership, brand and the niece crowd as an end user. We have to do justice to all factors which would lead to a successful launch end of the day.
What does the future look like?
I personally believe post pandemic every individual wants to be more social and hospitality gives an extra leverage to do so. The industry will boom as the travel record in past few months have proved it, yes there are revolution which comes with the time and would push the corporate movement and take a shape soon. The occupancy for industry is in its peak and will keep increasing also the F&B opportunity is on the upper side and in long run guests will keep using the hospitality services and it will go to its next level of personalised services. Never the less we cannot ignore the tech features being added in our day to day livelihood and we have to incorporate this in our service standards and operational movements and keep spinning the wheel of innovations
What is the one app / tech solution you would love to see?
One App which I would love to see would be related to HR-trainings for the staff.
A quick short task on their figure print daily which would make their life easy for daily job and detailed information on the SOP at their finger tips which can be read as and when required for interested candidates this will give access to their thoughts and will groom them more faster and make them prompt and responsible in their career.
Our vision is to position Sheraton Grand Palace Indore as Central India’s most trusted luxury destination a benchmark for service excellence, innovation, and sustainability
True culinary mastery lies not in specializing in one cuisine, but in embracing every kitchen as a place of learning—where passion, adaptability, and respect for ingredients transform food into meaningful experiences, and where leadership is measured by how deeply you inspire growth, trust, and creativity in your team. - Chef Aditya
Hospitality is fundamentally about people. Success requires passion, empathy, and adaptability.
“Humility and consistency are the unsung ingredients that make a chef last in this industry.” - Chef Shriram Rajendran
To stay in the game focus on being Simple and Realistic -Amar Nath Pandey
Celebrate every win – no matter how small. Whether it’s a team member getting a 5-star review or a successful upsell, acknowledge it publicly. This creates a positive culture of appreciation and continuous learning.
The session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.
Looking at the hospitality sector, I believe two significant areas need to advance: first, a stronger industry dedication to sustainable practices that extend beyond superficial efforts and truly reduce our environmental impact. This isn't solely about attracting environmentally conscious travelers; it's about our duty to safeguard the places we operate for generations to come.
As events become more immersive and personalized, catering plays a vital role in setting the tone, telling a story, and creating lasting impressions.
We’re seeing catering evolve into a form of event design in itself, where presentation, flavor, service, and ambiance are fully integrated.
I truly enjoy mentoring the next generation of hospitality professionals. Whenever I travel to our hotels, I make it a point to engage with the on-ground teams, sharing practical insights and lessons drawn from real-world project challenges and solutions.
It’s not just about the food moreover, it’s about creating an experience that feels authentic and personal. Adventure teaches you to stay calm under pressure and take calculated risks, which helps me make better decisions at BHPL.
In essence, an ideal hospitality professional is someone who combines skill, dedication, and a genuine sense of care.
Sustainability is not a buzzword—it’s a responsibility. At The Orchid, we align our sales narratives with the hotel’s eco-conscious philosophy.
At dhi Hospitality, we help hotels translate data into practical, forward-thinking strategies, combining analytics with real-world expertise to drive sustainable growth and stronger market positioning.
By combining nature, innovation, and sustainability, your venture can offer luxurious stays that highlight the best of India while contributing to local economies and protecting the environment.
Consumers demand personalized dining experiences, customization based on taste preferences, dietary habits, and convenience. Chefs must continuously adapt, fine-tune their skills, and create handcrafted, memorable gourmet flavors. The ability to balance innovation with consistency is key.
In the early days, I was just passionate—I wasn’t yet experienced. I trusted the wrong advisors, hired the wrong teams, spent money where I shouldn’t have, and ignored my gut. The result? A heavy financial hit and a lot of emotional turmoil. But those were also the most powerful years of learning.
Success isn’t just about talent; it’s about having the right people in your corner.
Hospitality today is undergoing a significant transformation from product-centric to emotionally resonant experiences. Guests no longer seek mere accommodation; they desire belonging, identity, and emotional connection.Striking the right balance between tradition and innovation is key. Tradition offers familiarity, cultural richness, and authenticity, while innovation introduces creativity, modern techniques, and excitement. Curate experiences that honor the cultural and culinary heritage of each destination.
Say cheers to NATURAL & NO to CHEMICALS!
Tell your story. Photography isn’t just about rooms and lobbies—it’s about mood, atmosphere, and the experience you want guests to imagine.A successful marketing campaign not only drives bookings but also enhances brand perception, fosters guest loyalty, and ensures sustained visibility in a highly competitive industry.
The biggest challenge all the hospitality brands face today is how to stand out and be unique in this crowded market and also ensuring that digital marketing actually brings in conversions for them.
It’s always challenging for IHM to prepare the students as per the expectation of industry. In my opinion, IHM should focus on right attitude for the service, discipline, positive personality development, and improved communication. The knowledge of the relevant subjects, mastering of skills and balanced managerial input to take right decisions at right time.True success is when guests leave with memorable experiences, employees feel valued and I continuously push my own boundaries to innovate and grow.