Jimmy Shaw Takes Over As President Of HRAWI

Mr Jimmy Shaw, Managing Director of The Waterfront Shaw, Lavasa has been elected the new President of The Hotel And Restaurant Association (Western India) – HRAWI. The appointment took place during the 74th Annual General Meeting (AGM) held in Mumbai on 21st September, 2024, where new Office Bearers for the 2024-25 term were also appointed. In his new role, Mr Shaw will continue to lead HRAWI’s efforts in spearheading various campaigns that cover critical facets of the hospitality industry, including food safety, regulatory advocacy, talent retention and development and sustainability.

 A third-generation hotelier, Mr Shaw also serves as Director of Bona Sera Hotels Ltd and Shaw Hotels & Consultancy Services Pvt Ltd. In addition to his hospitality ventures, he is also the Managing Director of ShawMan Software Pvt Ltd. and Director at IDS NEXT Business Solutions Pvt Ltd. Known for his advocacy within the industry, Mr Shaw previously held the position of Honorary Secretary of HRAWI.

“HRAWI has made significant progress, crossing many important milestones in recent years. The past committee’s leadership worked tirelessly to address member concerns and engage with the Government, facilitating swift resolutions where necessary. The Association has been proactive in addressing key challenges, from simplifying GST compliance to tackling issues like cyber-bullying and talent shortages. My goal is to continue this legacy and work in the best interest of our members and the hospitality sector as a whole. I am grateful to the Executive Committee for placing their trust in me and electing me as President,” says Mr Jimmy Shaw, President, HRAWI.

Under Mr Jimmy Shaw’s leadership, HRAWI will continue engaging with the Government during the GST Council meetings and Union Budgets, collaborating with the Ministry of Tourism and making legal interventions to address industry-wide concerns. The Association will be particularly focused on simplifying the process of obtaining licenses through its recommendations on Ease of Doing Business (EoDB).

“We will continue advocating the need to streamline and simplify licensing procedures to enhance the EoDB initiative and reduce administrative burdens. For the hospitality industry to thrive, a business-friendly environment with fewer complexities is essential. We will also continue to work with policymakers to bring about these much-needed reforms. Additionally, the Association will continue hosting its latest initiative - Empowering Hospitality Conclaves & Awards, which aims to bring together industry leaders, experts and stakeholders to discuss and address key issues facing the hospitality sector at regular intervals. Most importantly, going forward our focus will be on creating a greener, more eco-friendly future for our industry and our planet,” concludes Mr Shaw.

The newly appointed Office Bearers include Mr Nirav Gandhi as Senior Vice President, Mr Chetan Mehta as Vice President, Mr Pradeep Shetty as Honorary Secretary, Mr Sumit Suri as Joint Honorary Secretary and Mr Gurbir Singh Bedi as Honorary Treasurer.

Sodexo India Chefs Spread Smiles on International Chef’s Day

In a heartwarming celebration of International Chef’s Day, 12 top chefs from Sodexo India came together to cook and serve nutritious meals to 150-odd children from the Rishi Valmiki Eco School in Mumbai. Led by Chef Jerson Fernandes, Director of Culinary Operations – Corporate Office food-India, the event embraced this year’s theme, “Making a Difference,” focusing on sustainability, empowerment, and diversity in the kitchen.

In line with Sodexo’s global commitment to sustainability, the chefs emphasized the use of locally sourced ingredients, minimizing food wastage, and adopting eco-friendly cooking and serving methods. The event showcased a menu crafted around seasonal produce, supporting local farmers and reducing the carbon footprint associated with food transportation.

“Sustainable cooking is more than just a trend; it’s a responsibility,” said Chef Sudhir Nair-Culinary lead at Sodexo India. “We want to inspire these kids to understand that every choice we make, from the ingredients we use to how we prepare food, can positively impact our planet.” Chef Nair added further.

Beyond sustainability, the initiative also underscored Sodexo’s dedication to fostering a diverse and inclusive work culture. The team of chefs came from different regions of India, each contributing their unique culinary expertise to create a blend of flavors that delighted the children. This diversity, Chef Chetan Washikar- Corporate Chef- ILA added, strengthens collaboration and innovation in the kitchen, creating more impactful and meaningful dining experiences.

“By sharing their skills and experiences, the chefs showed the next generation how food can be a tool for positive change. Chefs truly are the superheroes of our company and giving them a free hand to express themselves certainly goes a long way” said, Mr. Rakesh Agarwal, Country Segment Director for corporate office food.

This act of service was not just about nourishing the body but also the mind and soul, making a lasting difference in the lives of these children.

List of participating chefs who made a difference:

• Chef Jerson Fernandes

• Chef Mohit Chotrani.

• Chef Sudhir Nair.

• Chef Sugata Sen Gupta

• Chef Irfan Lateefi

• Chef Chetan Washikar.

• Chef Gaurav Pawar.

• Chef Pravin Nanaware.

• Chef Ashwin Iyangar

• Chef Nagesh Morajkar

• Chef Sarvanan Rathinavel

• Chef Nishant Kumar

• Chef Preeteesh Wagh

• Mr. Zoheb Sheikh

St. Regis Hotels & Resorts Celebrates the Milestone Opening of Its 60th Property, the St. Regis on the Bund, Shanghai

St. Regis Hotels & Resorts announced the highly anticipated opening of The St. Regis on the Bund, Shanghai. Unveiled as the brand’s 60th property globally and the second in Shanghai, the hotel marks a significant milestone that underscores the distinct legacy of one of the world’s most storied luxury brands. Owned by Pacific Eagle Real Estate, the hotel offers guests a fresh perspective on signature rituals, St. Regis Butler Service, and refined dining in one of Shanghai’s most historic areas.

“The opening of The St. Regis on the Bund, Shanghai marks a pivotal moment in the brand’s expansion, as we celebrate the debut of our 60th property globally,” said Jenni Benzaquen, Senior Vice President and Global Brand Leader of The Ritz-Carlton, St. Regis, and Bvlgari Hotels & Resorts.  “As one of the world’s most iconic luxury brands, St. Regis continues to set the standard for exceptional service and timeless elegance at the best addresses worldwide. With this milestone, we continue to offer our discerning guests unparalleled experiences on the Bund, blending the rich cultural heritage of Shanghai with the signature rituals and bespoke service that define St. Regis.”

Poised along the storied Bund, The St. Regis on the Bund, Shanghai offers unrivaled vistas of the Huangpu River and the Pudong skyline. Set amidst one of the city’s most historic quarters, the hotel serves as a gateway to Shanghai’s most distinguished landmarks, including Yu Garden, Nanjing Road Walkway, Oriental Pearl Tower, and Shanghai Museum. Situated near The Bund Finance Center, the hotel is also conveniently located 17 kilometers from both the Shanghai Hongqiao Railway Station and Shanghai Hongqiao International Airport and 41 kilometers from Shanghai Pudong International Airport.

Inspired by the rich culture and identity of Shanghai, the hotel's exterior is a refined collaborative design between Norman Foster and Heatherwick Studio. Inside, the hotel’s design blends the opulence of Art Deco, emblematic of 1920s Shanghai, with intricate Su embroidery and delicate magnolia motifs, enveloping guests in a narrative of artistic elegance and cultural refinement. The hotel houses 72 original artworks by renowned artists, including Legend of Shanghai by Ma Tianyu and Splendid Orient by Shi Qi, which are gracefully displayed throughout.

The St. Regis on the Bund, Shanghai presents 192 exquisitely appointed guest rooms, including 13 suites ranging from 118 to 288 square meters, each offering residential-style accommodations with sweeping views of the Huangpu River and the historic Bund area. Each guest room is designed with the guests’ comfort in mind and complemented by thoughtful touches throughout, serving as a space where guests can relax and admire the Shanghai-inspired design details featured across the room. Guests will also enjoy the St. Regis Butler Service, a signature offering that provides each guest with personalized and anticipatory attention.

The hotel offers exceptional culinary journeys through its distinct venues. Celestial Court, the hotel’s exclusive Chinese restaurant, is designed for high-end gatherings and celebrations, serving a fusion of Huaiyang cuisine in its spacious dining area and private dining rooms. The St. Regis Brasserie offers a vibrant all-day dining experience, where guests can enjoy breakfast with local Chinese and international flavors, while lunch and dinner feature Western grills and fresh seafood. At The St. Regis Bar, a refined homage to its New York origins, guests are invited to indulge in a collection of curated cocktails, including the hotel’s interpretation of the St. Regis Bloody Mary, the brand’s signature cocktail that is unique and different at every St. Regis destination around the world. 'The Bund Snapper' artfully blends Shanghai’s five spices with Zaolu, the traditional Shanghai rice wine vinegar, and balanced by the subtle aroma of osmanthus, creating a unique flavor that embodies the city’s essence. The Drawing Room, set to open by the end of the year, will serve as a hub where guests can indulge in light meals and refreshments, as well as enjoy the signature traditions of St. Regis, including Afternoon Tea and a nightly evening ritual Champagne Sabrage.

The St. Regis Spa provides guests with a serene retreat from the vibrant energy of the city, boasting expansive facilities including three luxurious private spaces over 140 square meters each. The spas blend modern skincare technology with ancient wellness wisdom, providing personalized treatments to rejuvenate body and mind. The hotel also features a fitness center for complimentary 24-hour access to state-of-the-art workout equipment.

With nearly 1,100 square meters of event space, including a grand 720 square-meter Astor Ballroom and three function rooms, The St. Regis on the Bund, Shanghai, is an ideal venue for both intimate gatherings and large-scale events.

“We are thrilled to continue the storied legacy of St. Regis with the debut of The St. Regis on the Bund, Shanghai, the thirteenth address in our expanding portfolio of St. Regis hotels in Greater China,” said Bart Buiring, Managing Director, Luxury, Greater China, Marriott International. “The Bund is a blend of Shanghai’s rich history and dynamic modernization, where the cluster of historical buildings juxtaposes the modern skyline of Pudong. From this iconic location, the hotel sets to embody the timeless elegance and impeccable service inspired by the Astor family, offering an unparalleled experience to both our loyal guests and the next generation of luxury travelers.”

Meliá Chiang Mai has joined forces with three universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices.

Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action, Meliá Chiang Mai’s ‘360º Cuisine’ concept as part of ongoing partnerships between the hotel and the universities.

Under its ‘360º Cuisine’ program, the hotel works closely with local farmers to help improve sustainability and encourage ethical production to make the overall food system more resilient. The hotel sources vegetables, fruit, herbs, cage-free eggs, sterilised fresh milk, artisanal cheese, honey and more from a network of nearby ethical and chemical-free suppliers such as gourmet organic farms Seed and Rong Khum, as well as Jartisann’s Original Thai Cheese and Supha Bee Farm.

Designed to reduce the hotel’s carbon footprint and promote healthy eating, the ‘360° Cuisine’ program is spearheaded by Meliá Chiang Mai’s executive chef Suksant (Billy) Chutinthratip. Chef Billy and his team harvest as many ‘farm to plate’ ingredients as possible – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before food waste returns to the farms as fertilizer.

Since the 360° Cuisine program’s inception in 2022 until July this year, the hotel has processed more than 5590kg of leftover food as compost and fertilizer and more than 1820 kg of cooking oil as a biodiesel fuel.

“Witnessing the younger generation engage with our concept is incredibly rewarding; the students appreciate the hard work behind our sustainability efforts, and the universities value real-world learning experiences,” Chef Billy said. “The students hold the key to long-term changes benefitting the health of our guests, community and environment.”

As part of their studies, students visit Seed and Rong Khum to learn about sustainable agriculture, and spend time at the hotel’s kitchens to see the 360° Cuisine program in action and cook the concept’s dishes. Chef Billy provides case studies for students as part of their culinary art curriculum, and participates in guest speaker sessions.

Meliá Chiang Mai has hired some of the students upon graduation who, according to Chef Billy, “share our passion for sustainability”.

"I had the invaluable opportunity to serve as a kitchen trainee at Meliá Chiang Mai, where I learned numerous sustainability practices, including managing kitchen waste through a 360-degree approach, directing it to an organic farm for composting,” said Chiang Mai University graduate Thodsapol Chaimongkol. “My university instructor and Chef Billy supported me in an experimental project that explored the use of locally grown kale in pizza dough. This experience enriched my culinary skills and paved the way for me to be selected as a permanent staff member upon graduation, marking a major milestone in my career."

"After completing my internship program with Meliá Chiang Mai, I am so proud to be a member of the culinary team,” said Rajamangala University of Technology Lanna Tak graduate Chanika Thongtecha. “I had the opportunity to learn extensively during my time here and, with the support of Chef Billy and the team, I implemented a project using surplus tomatoes from local farms to create jelly for our buffet sections and coffee breaks. This experience has been rewarding and educational, and I’m excited to continue contributing to the team."

Hyatt Centric Santo Domingo Officially Opens in the Dominican Republic

Located within the stylish Ensanche Piantini neighborhood, this new lifestyle property welcomes savvy business and leisure travelers to explore the historical and modern sites in the Dominican Republic’s capital, from high-end shopping to upscale dining and entertainment, as well as the UNESCO World Heritage Site recognized Colonial Zone, renowned for its 16th-century architecture and iconic landmarks such as Alcázar de Colón and the Cathedral of the Americas.

“Hyatt Centric Santo Domingo’s prime location offers a launchpad for modern travelers to connect with the best of what the city has to offer,” said Luis Emilio Gomez Garcia, General Manager, Hyatt Centric Santo Domingo. “As the first Hyatt Centric branded property in the Dominican Republic, we look forward to crafting memorable experiences for guests and offering a gateway to Piantini’s culture, historic landmarks, attractions and more.”

With 130 guestrooms and suites, the hotel’s modern and contemporary design is inspired by the work of Dominican artist, Thimo Pimentel, visible through art and ceramic installations using a terracotta red, white, and black color palette. The use of natural materials and colorful wooden sculptures by local artist, Patricio Correa, celebrates the region’s culture and joy. While the guestrooms feature custom ceramic pieces inspired by Pimentel and Antillean culture, common areas showcase artwork that highlights the energy and spirit of Santo Domingo, including sculptures depicting fish, figurative bust figures, and carnival masks. Each guestroom offers a sophisticated, modern design with multifunctional amenities, including 55” flat-screen HDTVs, complimentary Wi-Fi and more.

Hyatt Centric Santo Domingo puts guests at the center of Santo Domingo's tantalizing culinary landscape, home to four dining venues including Aon Food & Mood located on the lobby level, remixing island and international flavors with locally sourced ingredients to provide an elevated buffet experience. The Lobby Bar is an ideal space to connect with others for a glass of wine or afternoon tea, with live music acts every evening. Those seeking a rooftop experience with a resident DJ and pool can look no further than Burble Rooftop Bar, with snacks and smoothies to enjoy poolside by day, and cocktails, lite bites, and panoramic city views by night. For a quick grab-and-go option, Café Caobana is a lush oasis located on the lobby terrace of the hotel, offering a curated beverage and pastry menu showcasing local Dominican favorites.

Hyatt Centric Santo Domingo also offers versatile event spaces with 12,976 square feet of flexible meeting and event space, accommodating up to 358 people. With panoramic views of the local cityscape, the standout 11th-floor terrace provides a picturesque and shareworthy landscape of the Piantini district, ideal for outdoor weddings and receptions. Hyatt Centric Santo Domingo also features a rooftop pool and 24-hour fitness center.

CGH Earth Saha is thrilled to announce the opening of Mansao Curtorim

Nestled in the tranquil village of Curtorim, this 223-year-old heritage villa serves as a unique getaway for travellers eager to discover an unexplored side of Goa, all within a serene and unhurried environment of an authentic old-Goan village and the beaches, a 30-min drive away.

Set amidst lush landscapes, historic churches, and peaceful paddy fields, Mansao Curtorim has undergone meticulous restoration, harmoniously blending traditional Indo-Portuguese architecture with contemporary comforts. The villa’s striking red-hued façade complemented by high wooden ceilings, expansive sit-outs overlooking vibrant tropical gardens, and carefully selected colonial Goan furniture, encapsulates the timeless allure of Goa’s rich cultural heritage.

Mansao Curtorim boasts six elegantly furnished bedrooms, a spacious living room, an exquisite formal dining room as well as a more relaxed outdoor dining area framed by an enchanting courtyard, and balconies that offer breathtaking views of sunrises and sunsets. The villa’s focal point is its beautifully landscaped courtyard, adorned with archways and colonial-style galleries, creating a picturesque setting perfect for relaxation or intimate gatherings.

The interiors of Mansao Curtorim have been thoughtfully curated with restored colonial furniture, Portuguese-inspired textiles and other intricate details pay tribute to Goa’s architectural legacy. From exquisite rosewood beds to ornate mirrors, each piece reflects the region’s storied past.

A culinary experience at Mansao Curtorim is a celebration of Goa’s vibrant and diverse food culture, artfully merging Portuguese and Indian influences. Guests can indulge in a rich variety of flavors through menus crafted for both vegetarian as well as meat and seafood lovers.

“At CGH Earth, we believe that travel should transcend mere visitation—it should facilitate deep connections with the essence, history, and people of a place. Mansao Curtorim is a homage to Goa’s rich heritage, crafted to offer our guests an immersive experience that surpasses the ordinary. By restoring this historic villa, we preserve its architectural beauty while curating encounters that reflect the soul of South Goa—its cuisine, natural surroundings, village life, and timeless charm. Mansao Curtorim offers a rare window into the authentic Goan way of life, and we are proud to share it with the world,” stated George Joseph, Vice President of Operations at CGH Earth.

Offering guests a serene escape to one of Goa’s less-explored regions, Mansao Curtorim encourages guests to uncover the hidden treasures of South Goa -birdwatching along the picturesque Zuari River, exploring historical landmarks such as St. Alex Church, enjoying nature walks, cycling trails, and picnics by the villa’s private lake. Mansao Curtorim is a perfect destination for creative minds, reflective and restorative holidays and intimate gatherings with family and friends.

About CGH Earth

CGH Earth is a hospitality and wellness brand spread across Kerala, Karnataka, Tamil Nadu, Pondicherry and Andamans. Established in 1954 with the Casino Hotel on Willingdon Island Kochi, this family-owned enterprise has evolved into a pioneering force in tourism, offering the most intimate and enriching experiences.

CGH Earth offers a collection of 13 hotels and resorts, 6 villas & bungalows, 1 cruise experience, 3 healthcare clinics and 1 wellness retreat. Each property is meticulously designed to integrate local architecture, culture and traditions, providing guests with authentic and immersive escapades.

With a legacy of over three decades in responsible tourism, the brand continues to set the standard for sustainable and community-focused hospitality, making it a true pioneer in the industry. Whether you seek adventure, wellness, relaxation, or cultural immersion, CGH Earth Experience Hotels promises a stay that is both, enriching and memorable.

Chandiwala Hospitality Ensemble 2024: Spotlight on Taj Hospitality Brain Twister

The 23rd Chandiwala Hospitality Ensemble (CHE) 2024 is set to host an exciting range of competitions from October 23 to October 25 at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi. Among these competitions, the much-awaited *Taj Hospitality Brain Twister* stands out, inviting the brightest young minds to test their knowledge and problem-solving skills in the hospitality industry.

The Taj Hospitality Brain Twister is a dynamic quiz competition that challenges participants' understanding of the latest trends, best practices, and operational insights in hospitality. With sustainability at the heart of this year's Ensemble, the quiz will feature questions related to the theme *"Food for Sustainability–Pioneering Solutions for Tomorrow."* Participants will navigate rounds covering topics such as sustainable culinary practices, green hospitality innovations, and eco-friendly service solutions.

Open to teams from top hospitality institutions across India, this event serves as a unique platform where participants can showcase their expertise, quick thinking, and strategic acumen. By competing in the Taj Hospitality Brain Twister, young hoteliers will gain valuable experience while engaging in healthy competition, driving them to expand their knowledge and think creatively about sustainable hospitality solutions.

BCIHMCT invites you to join us at the 23rd Chandiwala Hospitality Ensemble to witness the Taj Hospitality Brain Twister, where the future leaders of the hospitality world will prove their mettle.

Brij Lakshman Sagar announces its inclusion in the distinguished Small Luxury Hotels (SLH) collection

Brij Hotels, a collection of distinguished boutique hotels, is thrilled to announce that Brij Lakshman Sagar, a secluded escape nestled in the heart of Rajasthan, has joined the esteemed portfolio of Small Luxury Hotels (SLH). This recognition signifies Brij Lakshman Sagar's dedication to providing exceptional experiences that embody SLH's core values of personalized service, unique locations, and commitment to quality. 

Originally built in the late 19th century as a hunting lodge by the Thakur of Raipur, Lakshman Singh Ji, Brij Lakshman Sagar reflects the region's rich heritage through meticulous restoration. This commitment to honoring the past combined with contemporary eco-friendly practices, perfectly aligns with SLH's dedication to creating unique experiences.

Brij Lakshman Sagar's philosophy revolves around the "Zero Kilometer" concept, where resources are sourced locally, minimizing the environmental impact and celebrating the rustic charm of rural Rajasthan. Spread over 32 acres, the hotel offers a haven of tranquility with 12 independent cottages boasting private pools. The meticulously designed architecture and interiors pay homage to the region's heritage, this commitment to tradition extends to the exquisite cuisine, featuring regional specialties and recipes passed down through generations of the Raipur family and local villages.

Udit Kumar & Anant Kumar, Founders at BRIJ said "We are incredibly honored that Brij Lakshman Sagar has been included in the prestigious Small Luxury Hotels Collection. This recognition is a testament to our dedication to preserving Rajasthan's rich heritage while providing our guests with exceptional and eco-friendly experiences. We remain committed to upholding the highest standards of service and sustainability, and we look forward to welcoming guests to experience the unique charm and tranquility of Brij Lakshman Sagar."

While Lakshman Sagar offers a variety of experiences, the emphasis lies on embracing a slower pace, disconnecting from the outside world and reconnecting with the soul. The hotel features a luxurious spa and an award-winning swimming pool, providing opportunities for relaxation and rejuvenation. Guests can even participate in cooking classes, learning to prepare their favorite dishes using fresh ingredients from the hotel's organic farm.

Banyan Tree Samui Scoops 3 Major Awards in 1 Week

There was a celebratory mood recently at Banyan Tree Samui, a luxury beachfront resort in southern Thailand, after the hotel was recognised with three independent international awards in the space of one week.

The French-based MiICHELIN Guide, famed for its accreditation of “stars” to the most exquisite restaurants, has for the first time introduced a ranking system of “keys” to acclaim the most outstanding hotels in the world. The 2024 MICHELIN Guide hotel selection in Thailand included a total of eight Three-Key hotels (its highest decoration), 19 Two-Key hotels, and 31 One Key hotels. Each hotel had been anonymously visited and assessed by MICHELIN inspectors.

Banyan Tree Samui, and its sister resort Banyan Tree Krabi on Thailand’s western Andaman Sea coast, were both recognised by the new MICHELIN Guide with two “keys”.

“These [all MICHELIN’s recommended hotels and resorts] are places that significantly add to your experience as a traveller” read the MICHELIN Guide announcement on September 24, “each vetted and judged excellent in five categories: architecture and interior design; quality and consistency of service; overall personality and character; value for the price; and a significant contribution to the guest experience in a particular setting.”

No sooner had the champagne settled when, on October 1, the Condé Nast Traveler Readers’ Choice Awards 2024 were announced. New York-based Condé Nast Traveler is arguably the leading luxury travel magazine in the world and the announcement of its annual Readers’ Choice Awards is an eagerly anticipated event in the calendar of the global hospitality community.

Online voting for the world’s favourite hotels, resorts and spas ran from April through June this year, with more than 575,000 votes cast.

In the category of Top Resorts in Thailand, Banyan Tree Samui polled third with a 95.16 score.

The placement marked a jump up the rankings for Banyan Tree Samui, which finished 5th in 2023, while Banyan Tree Krabi had come in 4th in the Top Resorts in Thailand awards.

In between those announcements, Area General Area General Manager Remko Kroesen was on hand in Bangkok to receive an accolade on 26 September 2024 when he was presented with the “Best Luxury Hotel - Koh Samui” prize at the 33rd Annual TTG Travel Awards 2024 Ceremony & Gala Dinner

The prestigious TTG Travel Awards honours the best in the Southeast Asian hospitality industry, with readers’ votes including many of the region’s travel agents and tour operators.

Opened in 2010, the 88-key Banyan Tree Samui is a luxury all-pool villa resort. The 38-acre property is rich in flora and plant life, and its private beach is flanked by coral reefs. The resort hosts three restaurants, a spa with Banyan Tree’s signature Rainforest hydrotherapy facility, a fitness centre, a kids’ club, a meetings and events centre, and a library.

Last year, Banyan Tree Samui was awarded the highest level of certification by EarthCheck, the world’s leading scientific benchmarking organisation for sustainable tourism, making it the first hotel in Thailand to achieve this status.

Diageo India partners with the Skill Council for Persons with Disabilities (SCPwD) to train and place over 300 students under its ‘Learning for Life’ Program

Diageo India (United Spirits Ltd.) among the country’s leading alco-bev companies has partnered with the Skill Council for Persons with Disability (SCPwD) to train and place over 300 students in Food & Beverage Services under the ‘Learning for Life' program. The convocation ceremony for the first batch of 22 students trained in the Bengaluru centre was held in the presence of Ms. Shilpa Vaid, Chief Human Resource Officer, Diageo India, Mr. Ravindra Singh CEO – SCPwD, Ms. Lizanne Pinto, Area Director of Human Resource, South & East India, Bangladesh and Sri Lanka, Marriot International, Mr. Amlan Kumar Dasgupta Vice President – Skill Development, Royal Orchid and Regenta Hotel, and other senior leaders.

In 2023, Diageo India expanded its ‘Learning for Life’ programme to include Persons with Disability, preparing them for roles in the Business and Hospitality sector. The three-month long residential training program is conducted at SCPwD-affiliated training centres in Delhi NCR (Noida) and Bengaluru by certified trainers and assessors. Students are trained in Food and Beverage Services, Interpersonal skills, Employability skills and Communication skills- this ensures they are equipped with the support needed to meet demands of the hospitality sector. Post completion of the program, students are employed by SCPwD’s placement partners including Accor Hotel, Lemon Tree Hotel, Marriott Hotels India, Hotel Royal Orchid and Regenta, and QSR chains like La Pino’z Pizza and Compass Office Cafeterias, all of whom have come together to build a more inclusive hospitality industry.

Shilpa Vaid, Chief Human Resources Officer, Diageo India, said, “We're proud to strengthen our partnership with SCPwD, advancing inclusion in line with our Spirit of Progress ESG action plan. Our 'Learning for Life' program seeks to support Persons with Disabilities, equipping them with vital skills and resources, while opening doors to employment and opportunity. We’re keen to work collaboratively, shaping a hospitality sector that works for all.

 Ravindra Singh, CEO of the Skill Council for Persons with Disability (SCPwD), added, “Diageo India’s leadership in driving inclusion and diversity sets an example for others to follow. Together, we are not just creating job opportunities but breaking down barriers that have previously limited Persons with Disabilities from gaining mainstream employment.”

 One of the program's beneficiaries, Ramya S, shared, "For the longest time, I wasn’t sure if someone like me could ever land a regular job. I worried about whether I had the right skills and how people would treat me at work. But the ‘Learning for Life’ program changed everything. It gave me the platform and the training I needed, and now I’m ready to join the hospitality industry with confidence and hopes for a bright future.”

Professional Housekeepers Association: HOUSEKEEPERS CONCLAVE 2024

The Professional Housekeepers’ Association (PHA) is delighted to announce the upcoming Housekeepers Conclave 2024, scheduled for 19 th October 2024 at Holiday Inn, Aerocity, New Delhi. This event promises to be an exceptional opportunity for learning, networking, and professional growth, with a focus on addressing operational challenges, sharing best practices, and driving service excellence within the Housekeeping Industry.

The conclave will commence with a formal welcome and introduction, setting a professional tone for the day’s proceedings. Attendees will then be introduced to the

PHA, gaining valuable insights into the association’s mission, vision, and key initiatives. Esteemed guests and distinguished VIPs will deliver keynote addresses, offering their unique perspectives and experiences within the industry. In addition, corporate HR professionals will provide critical insights on industry trends, workforce development, and talent management, particularly within the housekeeping and hospitality sectors.

The event will conclude with an interactive Q&A session and open forum discussion, encouraging meaningful dialogue among participants and fostering an exchange of ideas, perspectives, and solutions to common challenges.

As a non-profit organization, PHA is committed to uniting and empowering the housekeeping workforce. Through innovative solutions, knowledge sharing, and networking initiatives, PHA supports the development of both seasoned professionals and emerging talent. PHA YUVA, a subsidiary of PHA, serves as a platform for young professionals aspiring to build their careers in hospitality, particularly in housekeeping, providing them with opportunities to engage with industry leaders and academic experts.

We invite professionals and anyone with an interest in the field of housekeeping to join us for this enriching experience. Together, let’s shape the future of housekeeping with a focus on technology, sustainability, and service excellence.

For more information email us at chrm.ind@phka.in or sec.ind@phka.in.

Join us in leading the future of housekeeping through innovation and sustainability!

Meliá Hotels Limit Food Waste With AI

In recent months two upscale resorts, Meliá Koh Samui in Thailand and Meliá Ho Tram in Vietnam, have taken huge strides in their food waste reduction with the introduction of AI technology. The new food management system from Lumitics makes sure the resorts are limiting leftovers without any erosion on the high level of gastronomy the Spanish hotel group has become known for.   

Meliá Koh Samui, a beachfront resort on one of Thailand’s most popular islands, implemented the Lumitics Insight system in June 2024, encouraged by its own commitment to sustainability. 

With the help of sensors and computer programs the culinary team has been able to track all food waste created by their F&B operations. From that baseline, adjustments were made and they have now seen a 40% reduction in leftovers. The team is now monitoring its buffet and making adjustments according to data. For example, when the guest base is heavily European, the hotel lightens the Asian dishes in the buffet. Where possible, repurposing food has also been an important part of their efforts.

Along Vietnam’s southern coast at Meliá Ho Tram, the culinary team has recently established a baseline and is now working on an action plan to emulate the success at Meliá Koh Samui. The Insight device has been implemented at their Sasa restaurant; again, the main focus is tracking the leftovers from the breakfast buffet.

Other Meliá hotels and resorts in the region are using a circular food economy to ensure food waste is kept at a minimum. As of early 2024, Meliá Chiang Mai had sent back more than 3,000 kg of food for compost and fertilizer to the sustainable farm they get their produce from. This kind of recycling has been ongoing since the hotel launched its 360° system in 2022.

Properties like Meliá Vinpearl Phu Quoc and INNSiDE by Meliá Kuala Lumpur Cheras are also using food waste for fertilizer. Sol by Meliá Benoa Bali and Gran Meliá Jakarta, both in Indonesia, are managing food waste through the Scholars of Sustenance program. Through this partnership they are providing hundreds of meals per month, using food that may otherwise be wasted. 

“The implementation of this new food waste system is one of a number of tools our properties are using to ensure food waste is kept to a minimum,” said Igancio Martin, managing director for Melia Hotels International in the APAC region.

IHM Ranchi Organizes Various Competitions on "Tourism and Peace" On World Tourism Day

World Tourism Day was celebrated with great enthusiasm and a vibrant cultured programme organised on theme "Tourism and Peace" by the Institute of Hotel Management (IHM) Ranchi associated with the Department of Tourism, Government of Jharkhand at Audrey House, Ranchi.

The event was graced by the chief guest, Secretary Tourism, Sh. Manoj Kumar and other delegates included Ms. Anjali Yadav, Director Tourism, Mr. Rajeev Kumar, Deputy Director of Tourism, Mr. Gautam Mishra, So and Dr. Bhupesh Kumar, Principal, IHM Ranchi.

The program commenced with Lamp lighting by dignitaries and a unique presentation of Ganesh Vandana by the students of IHM Ranchi. The event showcased the rich tribal traditions of the state थ्रोउघ् captivating dance and music performances by various tribal communities, such as Nagpuri and Oraon Kudukh dances.

Subsequently, a panel discussion on "Sustainable Resources, Authenticity, and the Role of Indigenous ingredients of Jharkhand" highlighted the need to showcase Jharkhand's unique cuisine globally, emphasizing the importance of indigenous materials and the respect and preservation of local resources. The panel included prominent chefs such as Dr. Chef Parvinder Singh Bali, Dr. Chef Saurabh Sharma, Chef Ashish Bhasin, Chef Gautam Chaudhary, and Chef Nitin Shinde. Chef Bali expressed that a dish acts as a state’s identity and emphasized the superiority of Jharkhand's ingredients in terms of health. Chef Bhasin expressed the importance of promoting local cuisine internationally and the necessity of reviving lost dishes with patience and support. Chef Shinde advocated for incorporating local dishes into restaurant operations, while Chef Saurabh discussed the use of root vegetables like Madua, Khukadi and Kudrum and local millets "Madua" to elevate Jharkhand’s culinary offerings. Chef Bali told that people should adopt the authentic plating of Jharkhandi cuisine.

Following this, the Chief Guest inaugurated the Tourist Trade Registration Portal, Launched Adventure Tourism Safety Guidelines, released the book "Beyond the Forest," and unveiled the research journal "Palash: A Journal of Hospitality and Tourism Service Management" published by IHM Ranchi.

The event included engaging activites such as cultural performances and Various competitions were held to celebrate World Tourism Day, including a painting competition, quiz competition, photography competition, and chef competition which attracted significant participation from students and youth. In the painting competition, Anshu Sharma secured first place, followed by Rishika and Manya. In the quiz competition, Aarb Singh came in first, Atharv Kumar and Shuvajeet took second place, and Ameya Devarshi placed third. In the chef competition, which evaluated authenticity, presentation, plating, and correct use of ingredients, Tushar Prem and Satyam Kumar were awarded first place, followed by Jia Ranjan and Manisha Kujur in second, and MD Abdul and Amit Kumar in third. Consolation prizes were given to Anisha Kerketta and Ankit Kumar. Media influencers who play a vital role in promotion and development of tourism and showcased its umlimited possibilities to the world were also honored.

Secretary of Tourism Mr. Manoj Kumar congratulated everyone on World Tourism Day and addressed the importance of tourism activities in the state.

Director tourism, Ms. Anjali Yadav commended the initiative for promoting the State's unique cultural and culinary heritage. Also, she said that Jharkhand's diverse tribal communities are A treausre trove of traditions and Art. It's our responsibility to preserve and promote the legacy.

Dr. Bhupesh Kumar, Principal, IHM Ranchi congratulated everyone on World Tourism Day, urging them to understand the significance of tourism and its social, cultural, and economic impacts, and to contribute towards making it safe and sustainable. He emphasized that this year's theme, "Tourism and Sustainability," requires us to preserve our resources for future generations while protecting natural sites, cultural heritage, and local communities.

Following this, IHM Ranchi invited renowned chefs from across the country, including Vijay Kumar Shahi, Nishant Chaube, Adit Grover, Simran Singh Thapar, and Sandeep Pandey, for a "Live cooking show" featuring local dishes made from traditional ingredients.

During the event, various speakers including Ms. Debika Mandal, Assistant Manager of Jharkhand Tourism, Dr. Sudarsha Yadav, Professor of Mass Communication at Central University of Jharkhand, Dr. Manisha Oraon, Co-founder of The Open Field Farms and Camp Tribe Jharkhand, and Dr. Bhupesh Kumar presented their ideas on "Tourism Development and Related Areas."

The event concluded with a vote of thanks by Mr. Alok Aswal, Head of IHM Ranchi.

Why Prioritising Sustainability is Important in Hospitality by Shivani Arora

In recent times, the hospitality industry has widely recognized the growing need for sustainability to maintain the health of natural ecosystems.

Life must be supported for present and future generations, and adopting sustainable practices is essential to ingraining certain behaviors. In order to draw visitors, hotels mostly rely on natural resources like immaculate scenery, beaches, and pure air. But this dependence also puts a lot of stress on these resources, endangering the ecosystem that the business itself depends on.

Hotel operators are turning an increasing amount of their attention to revenue management systems and sustainability initiatives in order to combat rising expenses, more regulations, andfierce competition. During this process, there appears to be an increase in awareness among travelers as well, who are searching for hotels that are environmentally friendly.

Hotels are adopting sustainable practices as a result of their growing acceptance of the sustainability problem.

Recycling laws, reduced water consumption, waste minimization, energy conservation, and carbon emission reduction are among the measures that are being adopted. The front-runners among the hotel chains such as Hilton and Marriott are the major proponents of this movement owing to their open declarations of the measures adopted to minimize the negative impact on the environment.

Let’s look at some sustainable practices in hospitality these days.

Waste management and reduction- Hotels are reducing the amount of single-use plastics and throwaway things they use, as well as reducing food waste through programs and creative recycling ideas.

Water conservation – Water-efficient fixtures, rainwater harvesting systems, and greywater recycling technologies are being adopted to reduce water consumption without compromising guest comfort. 

Sustainable sourcing and local partnerships- Prominent lodging establishments are giving top priority to acquiring products and services that adhere to ethical and ecological norms, such as locally and organically produced goods. In addition to lowering their carbon footprint, hotels that promote local relationships also help the communities and companies in the area.

Technology’s place in environmentally friendly hospitality-Technological advancements play a pivotal role in facilitating sustainable practices within the hospitality industry. From IoT-enabled smart systems that optimize energy usage to mobile applications that promote paperless operations and AI-driven predictive analytics for resource optimization, technology is instrumental in driving efficiency and reducing environmental impact. 

Based on existing patterns, it is easy to forecast that the increased emphasis on sustainability will continue. The growing concerns about the environment have made consumers very wary.Travelers want to choose hotels that are sustainable and practice eco-conscious living. In addition, hotels are embracing sustainability to obtain a competitive advantage in the market as well as to help create a healthy planet. For the hospitality business to continue growing and succeeding, sustainability is a strategic necessity because customers are prepared to pay extra for eco-friendly lodging.

For the hospitality sector, sustainability is now not just a desirable outcome but also a need. Hotels may meet guest expectations while reducing their ecological footprint by using sustainable sourcing techniques, waste reduction strategies, energy efficiency measures, and water conservation activities.

The hospitality sector can lead the way toward a more sustainable future by working together, being innovative, and being dedicated to social and environmental responsibility.

Implementation Opportunities:

Assessing operational updates

Making operational adjustments is essential to enhancing hotel sustainability. Operators might begin by carrying out thorough energy audits to find places where energy use can be cut. This could lead to simple adjustments like replacing the lighting or changing the filter, which can quickly lower energy use and lessen the hotel’s carbon footprint.

They might also influence capital plans for more significant infrastructure modifications, such the eventual replacement of the HVAC system. The use of water conservation measures, like low-flow fixtures and efficient washing and irrigation systems, is crucial for sustainability initiatives. Programs for waste management, such as composting and recycling, can also dramatically reduce the amount of garbage dumped in landfills. A hotel’s operational efficiencies can be found anywhere and are frequently

Involving guests

By educating visitors about their environmentally friendly policies in public areas and guest rooms, hotels may make their sustainability programs more engaging for visitors and inspire them to get involved in conservation efforts. Guests at one island resort are encouraged to produce their own corals, which eventually outcompete certain species on the reefs.

Additionally, it provides eco-friendly amenities like toiletries in reusable containers, which cut down on the waste produced by single-use plastics.

Some hotels even incentivise guests for sustainable behaviour, like offering discounts for opting out of daily room cleaning. Hotels should also consider seeking feedback on their sustainability efforts to prioritise actions that guests are motivated by. By involving guests in sustainability initiatives, hotels not only reduce their environmental impact but also raise awareness and foster a sense of ownership among their clientele.

Engagement of workforce

Training and educating staff about eco-friendly practices, waste reduction, and energy conservation can lead to more efficient operations and cause a ripple effect where staff bring these practices to their homes and their communities. Staff can also serve as ambassadors, promoting sustainable practices to guests and encouraging their participation.

Moreover, recognising and rewarding employees for their contributions to sustainability efforts can boost morale and motivation. Ultimately, a committed and informed workforce is an invaluable asset in achieving and maintaining a sustainable future for hotels.

Some Challenges faced

Financial and cost hurdles are common since adopting sustainable practices frequently necessitates an initial investment, which may discourage enterprises owing to profitability concerns. Teaching stakeholders about the advantages of sustainable practices is crucial to overcome this obstacle because there may also be resistance to change and a lack of awareness.

In the realm of hospitality, sustainable practices are no longer a luxury but a necessity. As the world grapples with environmental concerns, the industry must embrace its role in promoting responsible consumption, conservation and social responsibility.

The journey toward sustainable hospitality has challenges, but with industry collaboration and innovative strategies, the hospitality sector can pave the way for a greener, more responsible future.

The hospitality industry is facing growing pressure to address its environmental impact and promote sustainable practices. However, while sustainability is often viewed as an opportunity for businesses to improve their reputation and attract environmentally conscious customers, the potential risk of climate change and non-compliance with the growing sustainability agenda is not yet seen as critical.

Expanding Horizons: The Epic Hospitality Consultancy Leading Innovation in the Hospitality Sector

The Indian hospitality industry is on the cusp of a transformative era, marked by rapid growth, evolving consumer demands, and technological advancements.

Leading the charge in navigating this dynamic landscape is The Epic Hospitality, founded by industry veteran Mr.Rishi Surya Puri. With over 32 years of experience across renowned brands like Mayfair Hotels & Resorts, Carlson, Holiday Inn, Sheraton, Lords Hotels & Resorts, and Wyndham Hotels, Rishi Puri is a recognized leader whose entrepreneurial vision and strategic expertise are reshaping hospitality management across India and beyond. AVision Rooted in Experience

At its core, The Epic Hospitality is built on the principle of delivering tailored, innovative solutions that address the diverse needs of hospitality players—from boutique hotels and large chains to startups and resorts. Drawing on decades of firsthand experience, Rishi Puri and his team offer bespoke strategies designed to foster sustainable growth, elevate guest experiences, and optimize operations.

“After working with some of the biggest names in the industry, I founded The Epic Hospitality with a mission to bridge the gap between operational challenges and strategic growth. Our consultancy services are designed to be as dynamic as the industry itself, offering solutions that address everything from market repositioning to technology integration” shares Rishi Puri. Tailored Solutions for a Diverse Hospitality Landscape India's hospitality sector is a diverse ecosystem encompassing luxury resorts, urban business hotels, budget accommodations, and eco-friendly retreats. Each property type faces unique challenges, and The Epic Hospitality excels in providing customized, data-driven solutions to meet these needs.

Take, for instance, the mid-scale resort in Kerala that faced stiff competition from new market entrants. The Epic Hospitality conducted a comprehensive market analysis, identifying the underexplored niche of wellness tourism. By revamping the resort’s offerings to include yoga retreats, Ayurvedic treatments, and organic dining options, the property was repositioned as a premier wellness destination—resulting in a 30% increase in occupancy and a significant boost in guest satisfaction.

Similarly, for high-end luxury hotels, The Epic Hospitality focuses on creating unmatched guest experiences through advanced CRM systems, bespoke loyalty programs, and exclusive partnerships that elevate the brand. For budget and mid-scale hotels, the consultancy hones in on cost management, operational efficiency, and revenue optimization, helping properties thrive in a competitive landscape.Innovative Solutions in Technology and Operations In today’s digital-first world, technology is no longer an option but a necessity for staying competitive. The Epic Hospitality is at the forefront of integrating cutting-edge technology, from AI-driven guest services and Big Data analytics to IoT systems for energy management.

These tools not only enhance operational efficiency but also create more personalized guest experiences. Rishi’s experience at Wyndham Hotels speaks to his commitment to technology. Under his leadership, a property-wide smart energy management system was implemented, resulting in an 18% reduction in energy consumption. This project showcased how modern technology could dramatically reduce operational costs while improving sustainability—two factors that are increasingly important in today’s hospitality industry. Sustainability and Wellness: The Future of Hospitality In line with global trends, The Epic Hospitality aims at positioning itself as a leader in sustainability and wellness.

Guests today are more environmentally conscious, and properties that offer eco-friendly options stand to gain a competitive edge. Rishi and his team work with properties to implement waste reduction programs, adopt renewable energy sources, and use sustainable building materials. At the same time, the wellness tourism sector is growing rapidly, driven by a post-pandemic focus on health and well-being. The Epic Hospitality is helping hotels and resorts expand their wellness offerings, from mindfulness retreats to spa treatments, ensuring that properties not only meet but exceed guest expectations. Education and Mentorship: Empowering the Next Generation Beyond consulting, The Epic Hospitality is deeply committed to education and knowledge sharing within the industry.

Rishi Puri regularly mentors aspiring hoteliers and shares his insights through lectures, webinars, and industry forums. His recent speaking engagement at a top hospitality institute sparked discussions on innovation’s critical role in driving industry growth. “Our goal at The Epic Hospitality is not only to help current businesses thrive but also to empower the next generation of hospitality leaders with the tools and knowledge they need to succeed,” says Puri. The Road Ahead: Shaping the Future of Indian Hospitality As the hospitality industry continues to evolve, The Epic Hospitality remains at the forefront of driving sustainable growth, innovation, and excellence.

By offering tailored solutions, embracing technological advancements, and fostering collaboration across the sector, The Epic Hospitality is poised to lead the Indian hospitality industry into a new era of success.Whether working with established brands or emerging startups, Rishi Puri and his team are committed to helping clients navigate the complexities of the hospitality landscape while positioning them for long-term growth. For more information, follow The Epic Hospitality as they continue to shape the future of the hospitality industry and be your Partners in Brilliance, one property at a time.

Rishi S. Puri is the Principal Consultant at Epic Hospitality Consultancy. With over 32 years of experience in the hospitality industry, he has held senior managerial roles at renowned establishments such as Lords Hotel Group, Four A Resort - Jammu, Park Plaza By Radisson Chandigarh, Wyndham Group, Godwin Hotels and Mayfair Hotels & Resorts. He is also an active speaker on hospitality education and industry insights.

Get in touch with Rishi Puri: +91 93776 07777
principalconsultant@theepichospitality.com

IHG Hotels & Resorts debuts the Holiday Inn brand in Pushkar

The new-build Holiday Inn Resort Pushkar will add 120-keys to IHG’s growing portfolio across secondary cities in the country.

IHG® Hotels & Resorts, one of the world’s leading hotel companies, has signed a management agreement with Satyadeo Hotels Pvt Ltd to develop Holiday Inn Resort Pushkar, Rajasthan. Scheduled to open in January 2029 in the prominent tourist and spiritual destination of Pushkar, the resort will bring world-class hospitality to guests visiting the city.

A pioneer brand with a rich heritage, Holiday Inn has continued to evolve through the years, keeping the guest at the heart of all innovation and earning its status as one of the world’s most loved, trusted and recognized hotel brands. In India, the Holiday Inn brand family enjoys a well-earned reputation among both guests and hotel owners, a testament to its compelling value proposition and efficient development model.

Located just a 2-hour drive from Jaipur, Holiday Inn Resort Pushkar will be well poised to cater to the demand from leisure and religious travellers. Once opened, the hotel will offer exceptional culinary experiences across three dining venues that cater to diverse guest preferences. For guests looking to unwind, the hotel will feature a fitness centre, pool, rejuvenating spa, as well as a retail store. The hotel will also be equipped with six meeting rooms and a ballroom to cater to MICE and social events.

Sonny's BBQ Introduces Mobile App with Exclusive App-Based Rewards Program

Sonny's BBQ, the mission-driven BBQ restaurant known for quality BBQ and spreading kindness in the communities they serve, has recently launched their mobile app and a new, app-exclusive rewards program as a part of their larger brand commitment to meeting the changing needs and priorities of their guests in today's unique economic environment, offering deals while maintaining portion size, guest experience and product quality.

"We're proud to offer guests new and convenient ways to get value from our Pitmaster-crafted BBQ menu," said Peter Frey, chief brand officer at Sonny's BBQ. "Our guests turn to us to make life easier, to savor each small moment and celebrate big occasions, and it's our focus to meet them where they are - their phones, computers and their dining tables. That means continuously evolving how we connect – not only by providing unprecedented value in today's budget-conscious world, but also by offering digital solutions that will continue to meet our guests' needs in this mobile era."

To build their mobile app, Sonny's BBQ partnered with Thanx, whose industry-leading technology is paving the way for guest engagement and loyalty solutions. The BBQ brand's mobile app performance numbers indicate a desire from guests for additional convenient ways to engage with the brand that work with their lifestyle. Since its initial release in June, the mobile app has seen over 57,000 downloads and over 160,000 digital orders. With a notable 83 percent app cart conversion rate, over 20 percent higher than the brand's current web conversion rate, as well as a 29 percent conversion rate from email subscribers, it remains evident that meeting consumers' increasing desire for seamless mobile ordering experiences is crucial.

"Bringing this mobile app and loyalty program to life has introduced yet another avenue to meet our guests where they are," said Katie Love, director of brand management at Sonny's BBQ. "We've put our digital transformation to the test in recent years by introducing new data-driven marketing initiatives, a new website with a streamlined user experience and a variety of guest-centric pick-up and ordering solutions, all while keeping that in-person connection and spirit at the heart of the guest experience to ensure customer satisfaction."

Guests who sign up for the brand's updated loyalty rewards program can earn 10 points for every dollar spent and will receive $5 off an entree in their first app order upon sign-up. Points can be redeemed for unique offers as they accumulate, such as a free order of BBQ Pork Egg Rolls or a Pick 2 Combo, giving guests the flexibility to choose the rewards that best suit their tastes. Users earn points with every order.

GINGER CHECKS INTO SRINAGAR

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the opening of its second Ginger hotel in Jammu and Kashmir. Ginger Srinagar, Barzulla embodies the brand’s signature lean luxe philosophy, providing guests with a contemporary and comfortable stay.

Speaking on the occasion, Ms. Deepika Rao, Executive Vice President – Hotel Openings & New Businesses, IHCL, stated, “In line with IHCL’s vision to strengthen its presence in key destinations across India, we are excited to unveil Ginger Srinagar. The city’s growing infrastructure, combined with its status as one of the country’s top travel destinations, makes it a focal point for business and leisure travelers alike. This new addition is well positioned to meet the rising demand in the region.” 

Strategically located in Barzulla, the 64-key Ginger Srinagar provides easy access to the airport and iconic attractions such as Dal Lake, Shalimar Bagh, Shankaracharya Temple, and Jama Masjid. The hotel’s all-day diner, Qmin, serves up a delectable array of flavors to cater to diverse palates, making it an ideal choice for business lunches and casual gatherings.

Srinagar, renowned for its stunning landscapes, historic gardens, and vibrant culture is also the commercial hub of the Kashmir region.

With the addition of this hotel, IHCL will have 6 hotels in Jammu and Kashmir.

IHCL STRENGTHENS ITS PRESENCE IN CHENNAI, SIGNS TWO HOTELS IN THE CITY

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the signing of a Vivanta and a Ginger hotel in Mahindra World City (MWC), Chennai. These greenfield projects will be developed on a 3-acre land parcel near the Kolavai Lake, in the heart of the integrated business city. 

Mr. Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, stated, “IHCL has been present in Chennai for over five decades. These signings are in line with our strategy of expanding our presence into emerging micro-markets of key metros. Such markets with planned industrial, residential and social infrastructure offer substantial opportunities for a multi brand hospitality development. Solidifying our presence in the city, both Vivanta and Ginger are well positioned to cater to the diverse demand of this integrated business city. We are delighted to partner with Dr. G P Subash for these projects.”

The 100-key Vivanta MWC will offer elegantly designed rooms and suites, an all-day diner and a specialty restaurant featuring a bar. A state-of-the-art wellness center with a gym and swimming pool, along with a versatile banquet space, will cater to both business and leisure travelers. Following its signature lean luxe philosophy, Ginger MWC will feature 200 contemporary rooms with a vibrant all-day dining cum bar and modern amenities like a gym and meeting facilities. 

Dr. G P Subash, Founder and Director, Asbri Energy, added, “We are excited to collaborate with IHCL to bring the Vivanta and Ginger brands to Mahindra World City in Chennai. With a unique blend of amenities and services, these new hotels will provide the perfect abode for business travelers and tourists alike.”

Mahindra World City is a business district spread across 1,550 acres within the influence zone of Chennai-Bengaluru Industrial Corridor and Chennai-Vizag Industrial Corridor. The development is a multi-sector Special Economic Zone and is also a major logistics hub catering to key industrial areas.

With the addition of these hotels, IHCL will have a presence of 22 hotels with 6 under development in Tamil Nadu.

Hyatt Place Rouen Celebrates Official Opening in Northern France

Hyatt Hotels Corporation announced the opening of Hyatt Place Rouen, expanding the Hyatt Place brand’s global footprint in markets that matter most to guests and World of Hyatt members. Combining style, innovation and 24/7 convenience, the new hotel features a modern design, casual atmosphere, and practical amenities, such as three meeting rooms, a restaurant with French regional cuisine, onsite spa with a heated pool and treatment rooms, and state-of-the-art fitness centre.

Hyatt Place Rouen is conveniently situated in the heart of Rouen, a pleasant stroll from iconic sites such as the Musee des Beaux-Arts de Rouen and the Gothic Cathedrale Notre-Dame de Rouen, and located within a former teacher training college dating back to 1886. Just a two-hour drive away from Paris, with unparalleled access to the charming countryside and historical sites of Normandy, Hyatt Place Rouen is an ideal choice for both work and relaxation, situated in the third most visited region in France.

The hotel offers panoramic views overlooking the city’s skyline of “a hundred spires”, and this outlook is reflected in the interior design with a steel blue palette evoking the Seine River and stormy Norman skies. This complements the muted yellow tones, in a nod to the region’s renowned Calvados spirits and warmth of the local culture. Stripes feature throughout the property, as a reference to the half-timbering characteristic of the old town area. Within the “Jardins des Oeuvres”, three striking sculptures add to the hotel’s charm and character. Seamlessly blending contemporary style and comfort, Hyatt Place creates an easy to navigate experience for today’s modern traveller.

Commenting on the opening, Michel Morauw, Managing Director Hyatt EAME North said, “Hyatt Place Rouen captures the essence of Rouen’s rich history while providing the modern traveller with a comfortable, convenient and memorable stay, whether visiting for a short business break, or a leisurely getaway to explore the region’s culture and history. Hyatt Place Rouen marries classical charm with contemporary sophistication, and further expands the brand’s presence in one of our key markets, offering guests and World of Hyatt members exceptional experiences in sought-after destinations.”