Appointment | Crowne Plaza Today New Delhi Okhla appoints Shuvendu Banerjee as the new General Manager
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Crowne Plaza Today New Delhi Okhla appoints Shuvendu Banerjee as the new General Manager
Shuvendu Banerjee brings with him 21 years of operational excellence and business development experience.
In his new role, Shuvendu will be responsible for the continued success of the hotel by combining cutting-edge hospitality with innovative experiences for the guests.
16th June 2021, New Delhi: Crowne Plaza Today New Delhi Okhla is pleased to announce the appointment of Shuvendu Banerjee as the new General Manager. With an illustrious experience of more than two decades, Shuvendu Banerjee has held leadership positions and worked with renowned domestic and international hospitality brands across the country.
In his new role, Shuvendu will be responsible for the continued success of the hotel by combining cutting-edge hospitality with innovative experiences for the guests. He will focus on implementation of cleanliness protocols recommended by global IHG Ways of Clean programme to ensure safety of the guests as well as the team members. His expertise lies in devising sales and marketing strategies for maximum profitability for the stakeholders along with overall operational efficiency. He opines that a General Manager’s role is extremely versatile and diverse due to which every day is a new day. He is strong believer in harnessing the team’s strength and believes in working with a strong focus on strategy and quality.
Shuvendu is a company veteran having spent over 14 years at IHG Group. He moved to this role from Crowne Plaza Cochin where he headed the team as their General Manager and worked very closely with industry partners and the tourism fraternity. Prior to that, he has worked with Crowne Plaza Gurugram and Crowne Plaza Rohini, spearheading Sales & Marketing and Operations. Shuvendu played an integral role during the launch of Crowne Plaza brand in India and also worked in the pre-opening team of two of the hotels. He follows an open and approachable leadership style and works extensively towards building leaders for tomorrow.
Speaking on his new role, Shuvendu said, “Crowne Plaza New Delhi Okhla, South Delhi’s business and dining landmark is a perfect embodiment of world-class service and True Hospitality. I am looking forward to strengthening my relationship with industry partners & MNCs and scouting for new opportunities and partnerships for the hotel. I will strive towards enhancing brand reputation and overall guest experience. Apart from devising strategies for strong Rooms and Social business, I will also focus towards leveraging on Food and Beverage capabilities in order to curate novel offerings for our corporate guests and residents of South Delhi.”
Shuvendu holds PGDBM in Marketing from Symbiosis Institute of Distance learning, certification from Cornell University and Harvard University Management programmes and is an alumnus from International Institute of Hotel Management. He has also perused the Strategic Leadership course from IIM Ahmedabad. In his leisure time, Shuvendu is passionate about sports, music and driving.
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KFC, Pizza Hut operator DIL files for INR 1,400 crore IPO
/The Initial Public Offering is looking to raise INR 400 crore via issuance of fresh equity shares and an offer of sale of upto 125,333,330 equity shares by Investor Selling Shareholder, Dunearn Investments (Mauritus) Pte Ltd, a wholly owned subsidiary of Temasek Holdings and Promoter Selling Shareholders, RJ Corp Ltd.
Marriott International RevPAR declined 64.1 percent worldwide
/Fourth quarter 2020 comparable systemwide constant dollar RevPAR declined 64.1 percent worldwide, 64.6 percent in the U.S. & Canada, and 62.7 percent in international markets, compared to the 2019 fourth quarter;
Fourth quarter reported diluted loss per share totaled $0.50, compared to reported diluted EPS of $0.85 in the year-ago quarter. Fourth quarter adjusted diluted EPS totaled $0.12, compared to fourth quarter 2019 adjusted diluted EPS of $1.51;
Fourth quarter reported net loss totaled $164 million, compared to reported net income of $279 million in the year-ago quarter. Fourth quarter adjusted net income totaled $39 million, compared to fourth quarter 2019 adjusted net income of $498 million;
Adjusted EBITDA totaled $317 million in the 2020 fourth quarter, compared to fourth quarter 2019 adjusted EBITDA of $901 million;
The company added nearly 63,000 rooms globally during 2020, including more than 28,000 rooms in international markets and a total of roughly 8,100 conversion rooms. Net rooms grew 3.1 percent from year-end 2019;
At year end, Marriott’s worldwide development pipeline totaled nearly 2,900 properties and more than 498,000 rooms, including roughly 20,000 rooms approved, but not yet subject to signed contracts. Over 229,000 rooms in the pipeline were under construction as of the end of 2020;
As of year-end 2020, the company’s net liquidity totaled approximately $4.4 billion, representing roughly $0.8 billion in available cash balances and $3.6 billion of unused borrowing capacity under its revolving credit facility.
Flying With The Gig Economy! HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”
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Flying With The Gig Economy! HTI, in association with the Colaborate app, hosts “The Colaborate Talk Show”.
We aim to create awareness among out-of-work Professionals, Students, Stay-At-Home Moms & Retired Professionals on how they could participate in & benefit from the Gig Economy. In this particular session, we focus on the “Potential & Pitfalls for Indian Giggers to Prosper Internationally” in the Gig Economy. Do attend! Webinar Topic: “Potential & Pitfalls for Indian Giggers to Prosper Internationally” Date & Time: Friday, January 29, 2021; 4-5 pm For Whom: Hospitality Industry Professionals Moderator: Dominic CostaBir, Director, HTI Click on the link to register now.
#gigeconomy #freelancejob #temporarystaff #parttimework #parttimejob #workabroad #foreignjob #careerabroad #internationalcareer #internationaljob
Dani Boss Promoted General Manager At Red Lion Hotel on the River Jantzen Beach in Portland, USA
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Dani Boss has been promoted to the position of General Manager, following her accomplishments as Director of Sales and Marketing for the Red Lion Hotel on the River. An 18- year veteran of the hotel, she has helped oversee the tremendous success of the Red Lion and its evolution into a premier riverfront convention hotel. As General Manager, Dani will continue to apply her keen sales and marketing skillset to all segments of the company, and will lead the hotel and team through a major multi-million dollar renovation.
Ms. Boss will play an integral role in the property's planned changes over the next two years. Dani will shift her duties to exploring new strategic opportunities to support the hotel's growth and reorganization.
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Alex Beaumont Appointed Executive Chef At Cheeca Lodge & Spa in Islamorada, USA
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Alex Beaumont joins the Cheeca team with an extensive background in hospitality that spans over 25 years with leading companies including Marriott and Waldorf Astoria. Beaumont is a five-time winner of the Key West Master Chef competition and holds training in classic French cuisine with depth knowledge of western styles. Before joining the Cheeca team, Beaumont served as Complex Executive Chef at Casa Marina & Reach Resort Waldorf Astoria in Key West, Florida. In his role at Cheeca, Beaumont will oversee the management and kitchen at the resort's in-house dining, Atlantic's Edge, Mia Cucina, and Nikai Sushi Bar & Restaurant.
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Fairmont Sanya Haitang Bay Resort to Open December 2020 in China
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Accor announces its first Fairmont Resort in Greater China, in partnership with Hainan Keenwin Holdings. The newly refurbished Fairmont Sanya Haitang Bay is set to open in December 2020 following extensive renovations to the property.
Fairmont Sanya Haitang Bay is situated along the beautiful golden coastline of Haitang Bay. With views towards the diver's paradise of Wuzhizhou Island and Yajia Daling Mountains, the resort has the best Feng Shui to bring harmony between travellers and nature.
Fairmont Sanya Haitang Bay features a team of star designers and architects, which includes world-renowned interior designer Nick Winai Suansalee from Leo Design Group as well as landscape architecture by Francis Leung, the former Design Director of Belt Collins. The resort has the formal symmetry often found in imperial palaces, and offers a number of exquisite architectural gems that are destinations in their own right. In accordance with ancient Chinese architectural principles, a pair of Watchtowers forms the portal to the resort. Covered Lounge Bridges made from stone arches act as pathways to the lobby pavilion, providing rest, shelter and vistas of intricate cornices against the green surrounds. Within the lobby, precious detailed wood carvings on walls and ceiling friezes took more than two years to complete and demonstrate a sense of grandeur and profoundness. Its unique 1,200-meter long river is the world's first sea water canal running within a hotel. Guests can take a dragon boat ride to reach guestrooms and all other hotel facilities whilst enjoying the ever-changing scenery and amazing landscapes. For those who wish to learn more about the resort's relics, the Wood Art Gallery is a courtyard house boasting fine furnishings and artefacts from both the Ming Dynasty and Qing Dynasty.
Rose Rayhaan by Rotana appoints general manager
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Rotana has appointed Mamdouh Ali as general manager for Rose Rayhaan by Rotana in Dubai.
Ali has been associated with Rotana for over seveb years. With more than 17 years of experience in the hospitality industry, Ali progressively occupied more responsible positions at major hotels in Egypt including resort destinations at Hurghada and Sharm el Sheikh, before moving to the UAE in 2012 and taking on the role of Deputy General Manager of Pegas Touristic.
In 2013, Ali joined Rotana Hotel Management Corporation as Head of Sales – Travel Trade and in 2017 was promoted as General Manager, Rosh Rayhaan by Rotana in Riyadh.
Fairmont Port Douglas Hotel to Open in Far North Queensland in 2023
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Accor will bring the Fairmont brand to Australia for the first time, with the announcement that the Fairmont Port Douglas is set to open in Far North Queensland in 2023. Set on the edge of two UNESCO World Heritage sites – the Great Barrier Reef and the Daintree Rainforest - the hotel has been sustainably designed to give back to the environment.
“We are excited to bring the extraordinary Fairmont brand to Australia and are confident that Fairmont Port Douglas will deliver a new level of luxury and sophistication to one of the country’s most glamourous resort towns,” said Simon McGrath, Chief Operating Officer, Accor Pacific. “Accor continues to expand its luxury offerings in Australia and, as our first Fairmont, this is going to be a truly special resort, whose architecture mimics the rich biosphere of the Daintree Rainforest and, which is centred on well-being, nature and cultural immersion.”
Fairmont Port Douglas will boast 253 glamorous rooms, several restaurants and bars, a decadent day spa, a treetop walk and panoramic conference and wedding facilities, all designed around resort-style pools and built to blend seamlessly with nature. From the organic architecture to copious green spaces and natural light, the resort brings nature close, with butterfly nets above the children’s swimming pool, an intimate lobby inspired by birds’ nests and verdant tropical gardens.
In Defence of the Burger; Eating beef to save the planet. The MOD Report by Eugene Conradie
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In Defence of the Burger
Eating beef to save the planet
The MOD Report by Eugene Conradie
The meat industry will be obsolete in 15 years. This was the headline of a recently published CNBC interview with Impossible Foods CEO, Patrick Brown. The addition of a short quote - “That’s our mission” - hinted at the hyperbole of the headline, cleverly designed to grab attention.
In 2009, Mr. Brown left a distinguished academic career to pursue a solution to what he considers the world’s largest environmental problem: using animals to produce food. Following 7 years of research and development, Impossible Foods launched the Impossible Burger in 2016 to wide acclaim.
The burger is the company’s first step toward its stated mission “to restore biodiversity and reduce the impact of climate change” with plant-based food. The premise being that animal agriculture is bad for the planet and plant agriculture is good.
Killing the planet, one burp at a time
Estimates typically range from 10% to 18% of total greenhouse gases are released by animal agriculture. Beef production, in particular, is often cited as one of the major causes of climate change. Cattle produce methane as a by-product of digestion and, quite literally, are killing the planet, one burp at a time.
Methane may be the posterchild for detractors of the beef industry, but it’s only one part of a trifecta of major issues. Water consumption and land degradation are the other two evils of this highly inefficient protein source. Beef production in developing countries is especially inefficient, producing as much as one ton of carbon per kilogram of beef. That’s ten times the average for the USA and Europe, where intensive farming practices reduce inefficiency.
There’s no denying this presents a major challenge within the larger problem of climate change. The answer seems obvious: eat less meat. Indeed, meat consumption has decreased significantly in some countries thanks to increased awareness through films like Cowspiracy and Al Gore’s much publicized switch to veganism.
All this begs the question, how much better is a plant-based diet for the planet?
The path lined with good intentions
The journal Science, in 2018, published a study of greenhouse gas emissions. It estimated food production leads to 26% of total emissions.
Breaking this down further, animal agriculture and its associated land use accounted for approximately 47% of these emissions. Supply chains directly linked to food production is responsible for 18% of the emissions. It would surprise many that crop production, along with its associated land use, is responsible for as much as 35% of total food production greenhouse gas emissions.
The real jolt of reality, however, is the 47% figure attributed to animal agriculture includes fisheries. It turns out there’s hardly any difference in emissions between land-based plant and animal agriculture.
Soy and rice, mainstays of the plant-based diet movement, happen to be two of the most environmentally unfriendly crops. High water consumption, increased land erosion and methane levels comparable to some forms of livestock farming are hallmarks of both rice and soy production. Nitrous oxide, one of the most potent greenhouse gases, from rice farming is as damaging as coal production by some estimates.
Apart from environmental impact, soy production in South America is associated with widespread violence and the displacement of millions of people. The solution, it appears, is not quite as simple as eating less meat.
An old solution to a new problem
In his 2013 TED talk, Allan Savory describes culling 40,000 elephants as “the saddest and greatest blunder of his life”. Backed up by scientific research and good intentions, the cull was supposed to halt desertification in the African wildlife park he managed in the 1950s. Results ran contrary to scientific predictions and set Mr. Savory on a path of reconsidering established beliefs on land management.
His bold new direction would eventually lead to what he called “holistic management”. A new paradigm for effective land management, influenced by the writings of André Voisin and his own vast experience in the wilds of Africa. His brilliant insight was the role of roaming herbivores in effectively regenerating soil. Eventually, he would come to describe cattle as “the number one tool that can save mankind”.
Mr. Savory understood the importance of treating farmland as holistic ecologies, not simply as a means for production. The practical results of what is now commonly known as “regenerative farming” are astounding. Once barren stretches of rocky ground turn into lush, biodiverse fields of green in a matter of years. In locations around the world, from Zimbabwe to Mexico and even Saudi Arabia, holistic management has proven successful in regenerating lifeless stretches of land.
Perhaps the most surprising result is the ability of regenerative farms to sequester carbon. Studies have shown carbon neutral, even carbon negative, cattle farms are a reality when the land is holistically managed.
In defence of the burger
There’s no questioning the positive motives behind Impossible Foods and its competitors. Climate change is a real problem that demands real action, but good intentions don’t necessarily lead to correct solutions.
The impact of intensive grain-fed beef production rightly hit the spotlight in the early 2000s as consumers became more environmentally responsible. Climate activists were quick to advocate plant-based diets as a socially and environmentally responsible alternative. Celebrities and politicians jumped on the bandwagon and soon major food chains, like Starbucks and McDonalds, took note. It appears the court of popular opinion has ruled against the cow.
Of course, the food and beverage industry has an important role to play. Sustainability is at the heart of the industry’s longevity, not to mention the ethical responsibility of conserving our only home. We must, however, choose our partners carefully. Sustainability does not always mean riding the wave of popularity.
Appropriately sourced beef burgers are less damaging to the environment than plant-based imitation meat burgers. This is not a question of dietary preference, it’s a matter of making well-informed choices. Good intentions do not have to be shortsighted.
A new paradigm for sustainability
Popular opinion today is that human beings are bad for the planet. The common response is reducing our footprint is the best we can do. The unspoken reality is reducing our footprint means destroying the earth less quickly.
We don’t have to accept being less bad for the earth, we can actually be good for the earth. It is our habits, not our nature, that’s destructive and our vast potential for destruction is equalled by our potential for regeneration.
As an industry, we must do not what is expedient, but what is right. A true commitment to sustainability includes supporting regenerative farms. As it turns out, selling responsibly sourced beef burgers may help save the planet.
Eugene Conradie is an award-winning F&B Director and industry columnist.
Always open to new ideas, Eugene can be found on LinkedIn.
He writes the awesome MOD report for us. Check out his page -
www.hospemag.me/distinguished-contributors/eugene-conradie
Marriott International Announces Opening of First Fairfield by Marriott in Peru
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The hotel offers 147 spacious, modern and well equipped rooms with separate work and rest areas. The property's public spaces feature the "modern calm" aesthetic of the Fairfield by Marriott brand, which encompasses open layouts, multifunctional spaces and natural light.
A charming rooftop with a beautiful view of El Reducto Park will allow guests to enjoy free breakfast, which includes various healthy and nutritious options.
Among the hotel’s amenities are a Corner Market, 24-hour convenience store, a business center, two meeting rooms, access to the gym and free Wi-Fi.
For more information, please visit the web site of Fairfield Inn by Marriott Lima Miraflores.
Bespoke Hotels Finalises Hotel Management Agreement on Ex-Shearings Hotels
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Bespoke Hotels has finalised a five-year Hotel Management Agreement on 40 ex-Shearings Hotels, after the company was put into administration in May.
Almost all of the hotels from the Bay, Coast & Country and Country Living collections have joined the 'Bespoke Hotels' banner effective immediately. These will include: The Windermere Hotel, Windermere, The Caledonian in Fort William, The Ship and Castle in St Mawes and the newly refurbished St George in Harrogate, alongside many others in key coastal locations and tourist hot spots throughout the UK.
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Ascend Hotel Collection Opens Seven Hotels in the First Half of This Year and Adds 10 Hotels to Its Pipeline
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The Ascend Hotel Collection recently added several hotels in popular drive-to locations for travelers ready to explore again while also staying close to home, including:
The Carvi Hotel New York: Located at 152 E. 55th Street in the heart of Midtown Manhattan, New York, this boutique hotel gives guests direct access to all of the "Big Apple's" iconic attractions. The hotel, recently redesigned in 2014, features contemporary design and amenities, including a rooftop terrace with 360-degree city skyline views. Guests have convenient walking access to top destinations in the area, including Central Park, Rockefeller Center, Radio City Music Hall and Museum of Modern Art.
The Chandler at White Mountains: Situated at 30 Arlington Street in Bethlehem, New Hampshire, this hotel is located near several points of interest for guests seeking their next memorable adventure, including Whale's Tale Waterpark, North Country Climbing Center and the Mount Washington Cog Railway. Travelers can enjoy year-round outdoor fun ranging from skiing in the winter to hiking and mountain biking during the summer. The Chandler at White Mountains is also within walking distance to various restaurants and cafes.
The Freeport Hotel: Located at 506 U.S. Highway 1 in Freeport, Maine, the hotel is conveniently located off Interstate 295, providing easy access to many of the area's top attractions and businesses, including the L.L. Bean headquarters, Maine Maritime Museum, Freeport Outlets, Maine Narrow Gauge Railroad Museum and the Portland Observatory Museum. The Freeport Main Street Historic District is also a short walk from the hotel, featuring boutique shops lining the streets. Guests looking to take advantage of outdoor activities can take a short drive to walk along the rocky shoreline of Casco Bay and take in the white pine and hemlock forests at Wolfe's Neck Woods State Park.
The Gin Hotel: Situated at 30 S. Main Street in downtown Lexington, Virginia, The Gin Hotel is nestled amidst the Blue Ridge Mountains, perfect for travelers looking to explore the area's stunning natural scenery while experiencing the town's southern charm. Originally built in 1926, this restored property offers mountain views from every window and is within walking distance of local restaurants and shops, as well as attractions like Haunting Tales, Virginia Horse Center and Virginia Military Institute Museum.
The Port Inn and Cottages: Located at 501 Monument Avenue, in Port St. Joe, Florida, this boutique hotel offers modern accommodations with historic charm. The Port Inn and Cottages is located in the historic downtown area, within walking distance to a variety of local shops and restaurants, as well as Port St. Joe Marina, where travelers can find charter boats for offshore fishing, guide services for fishing in St. Joseph Bay and boat rentals. Centrally located along the forgotten coast, guests can also take a short drive to the beautiful shores of Port St. Joe, Cape San Blas and Mexico Beach, or enjoy other popular outdoor activities such as hiking and golfing at nearby attractions including the Port City Trail and Forest Park Par 3 Golf Course.
Malaysia's first Kimpton Hotels in 2023
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HG (InterContinental Hotels Group) has signed a management agreement with LQ Retail Sdn Bhd to open Malaysia's first Kimpton Hotels & Restaurants in 2023 at The Exchange TRX – a new experience-led lifestyle destination. Kimpton now operates in more than 70 hotels and 85 restaurants, bars and lounges across urban locations, resort destinations around the world. From its playful and sophisticated design to award-winning restaurants and bars, Kimpton is known for creating immersive guest moments that are all about genuine human connections. The 471-room design-led Kimpton Kuala Lumpur, with its youthful and playful brand personality will reinvent a sophisticated and highly personalised lifestyle experience expected by today's modern travellers that is aligned with TRX's profile as the capital city's new CBD.
The property will feature three food and beverage outlets including a rooftop bar & restaurant and a deli-grocer café. Guests can enjoy the views from the outdoor rooftop swimming pool or break a sweat in the gym. There will be a range of unique meeting and event spaces to cater to a wide range of activities, from small intimate gatherings to larger energetic social events.
“We’re excited to be partnering with LQ Retail Sdn Bhd to bring our heartfelt approach to hospitality with Kimpton Hotels and Restaurants to Kuala Lumpur as we continue to expand across the region into new markets. We believe the ‘dream’ element of experiential travel will become even more important once people can travel again and this hotel will deliver a great boutique experience to those guests.”
MOT directs IHMs to offer case-by-case basis concessions
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Central IHMs to go into financial soup with MoT’s directive on fee concessions
The principals of the IHMs fear that allowing concessions on a 'case-to-case' basis as per their discretion might open scope for future litigations.
The directive of the Ministry of Tourism to Institutes of Hotel Management (IHMs) under the National Council of Hotel Management & Catering Technology (NCHMCT) to decide on ‘case to case basis’ the concession requests on annual fees made by the student community has put the cash-starved Central IHMs in a quandary.
The Ministry of Tourism, Government of India decides on the fee structure of the NCHMCT institutes, and they have to meet their annual budget from within the students’ fees. The principals of the institutes are up in arms against the directive of the ministry, as it would create more pressure on the financial stability of the institutes. They argue that if concessions have to be offered to students, the same should have been spelt out in black and white and the shortfall in the income of the institutes should be compensated by the MoT.
