NEWS | Diggi Palace to up its F&B game

As a heritage hotel that has forever taken pride in promoting the culture and literature of the state, Diggi Palace has become synonymous with some of the most celebrated festivals across the city. Being the flagship brand for partnering with the Jaipur Literature Fest, the hotel has carved a niche for itself amidst Jaipur and even nationally and internationally. However, it is to be regarded that Diggi Palace has been an active collaborator with varied organizations from diverse verticals to endorse, partner, and host some of the most unique and celebrated festivals in the Pink City.

Not just the Jaipur Literature Fest, but the palace has been hosting the SAARC Sufi festival held in Jaipur for the last four years. “We have also been the proud partners for the Heritage Fashion Week of Rajasthan for the past three years among other events. Over the years, the Jaipur Literature Fest has come to garner massive media attention, thus propelling it into becoming one of the most celebrated events of Diggi Palace. However, the heritage hotel has over the years collaborated and shall continue to do so with events that are as much unique, celebrated, and diverse as the JLF festivals,” Rudra Diggi, Owner, Hotel Diggi Palace commented.

Diggi informed us that the revival of tourism is happening steadily. At the beginning of the pandemic, the hospitality industry was greatly influenced and affected by international travel limitations. But now we are witnessing a surge in the national tourism sector. “We have had an influx of national tourists who are keen to experience and rediscover the city and the regality of Rajasthan in the absence of international travel opportunities, with weekend escapades from the city bustle in the lap of heritage and timeless hospitality at Diggi Palace,” he said.

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Business | Curefoods raises $13M from Iron Pillar, Nordstar, and Binny Bansal

Ankit Nagori

Curefoods has been acquiring and incubating multiple cloud kitchen brands in the last few months. The fresh influx of funds will be used to acquire many more digital food brands across geographies.

Curefoods, the spin off food tech brand founded by Ankit Nagori in 2020, which operates brands like Eatfit, Yumlane, Aligarh House Biryani, and Masalabox, has raised $13 million funding led by Iron Pillar, Nordstar, and Binny Bansal. Leading angels Adil Allana, Rashmi Kwatra, Lydia Jett, and Kunal Shah also participated in the round, according to a statement.

The company has been acquiring and incubating multiple cloud kitchen brands in the last few months. The fresh influx of funds will be used to acquire many more digital food brands across geographies. Moreover, Curefoods will look to expand its cloud kitchen footprint across multiple cities and build backend technology to manage its multi-brand, multi-city kitchens footprint.

With this fundraise, the total funding raised by the company is at $20 million between Seed and Series A. Curefoods is also looking to close a $10 million debt raise in the coming weeks. According to Ankit, the team now wants to expand from four cities to eight cities in South India in 12 months, and they want to acquire five more brands in the next 12 months.

In a conversation with YourStory, Ankit said, "The pandemic has transformed the way people eat and order food online. Some people did it for convenience and some people for entertainment. This made us believe that there is no one-size-fits-all. While we have been successful with Eatfit with a certain kind of audience at a certain time, we couldn't cater for entertainment of group order. We wanted to have a multi-brand approach that catered to different needs of the audiences."

He added that there are few Indian cloud-kitchen brands that are in the top 10 ordering choices of the consumer across the country, and the regional brands are part of the top 10 brands regionally. "This means the local regional brands haven't had velocity to reach a national level. So we thought to onboard local well-known cloud kitchen brands, which are digital brands, with Curefoods.

News | Weekend curfew in Karnataka districts cripples tourism industry

These districts have some of the most popular tourist destinations in the state, but local administrations have stifled businesses with micro-level restrictions.

It has been a rough 18 months for the multicrore tourism industry in Karnataka, with the pandemic wreaking havoc on the sector. And, just when economic revival appeared on the anvil, the state government has imposed weekend curfew in districts that adjoin Kerala and Maharashtra. These districts have some of the most popular tourist destinations in the state, but local administrations have stifled businesses with micro-level restrictions.

Officials suggest curbs in eight districts — Kodagu, Mysuru, Dakshina Kannada, Belagavi, Vijayapura, Bidar, Chikkamagaluru, and Kalaburagi — has resulted in a loss of about 35% revenue for government tourism agencies while leaving 85% of private operators and tourism-dependent resorts and travel agents out of business.

The industry directly or indirectly employs over 30 lakh people, and stakeholders have cried foul over the government’s ‘unscientific’ restrictions. They say while the inflow of foreign tourists and even those from other states has virtually dried up, those within the state – people from Bengaluru especially – are reluctant to travel because of weekend and night curfew.

Take the case of Girish Mattennvar. An entrepreneur, who set up two homestays in Chikkamagaluru and Belagavi before the pandemic struck, Mattennvar is today struggling to stay afloat.

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News | Tech-savvy tourism system can be a strong base for revival: Jyoti Mayal

Jyoti Mayal

Sharing her views on the relevance of tour operators and travel agents, Jyoti Mayal, President, TAAI said digital transition and move to a tech-savvy tourism system can be a strong base to revive the sector and eventually the travel agents’ business.

The TAAI President addressing a webinar organized jointly by Uttar Pradesh Tourism, Federation of Indian Chambers of Commerce & Industry (FICCI) and Manyawar Kanshiram Institute of Tourism Management (MKITM) said that travel agents will have much more relevance in the post-Covid-era.

“Travel agents apart from their regular service will be monitoring the health and hygiene of its clients. Safety will take over everything and commitment towards the wellbeing of travelers will be the priority of the agents. We at TAAI have been putting our best efforts to educate, train and equip agents to handle post-pandemic traffic,” she said.

Mayal also said that the tourism industry is a very resilient sector. “There is a need to reinvent, restructure and reboot ourselves. Travel agents are looking at creating niche markets and I believe the focus on sustainable; rural and adventure tourism will be important. Promoting domestic products is the biggest sustainable model in the current times. We would need to move forward, travel agents will always be needed to navigate this strange new world of airlines, hotels, rental cars, and logistics but in a different format,” she said.

According to the TAAI President, the Indian travel trade needs a digital transition and should move to a tech-savvy tourism system which can be a strong base to revive the tourism sector and eventually the travel agents’ business. She said, “We need to tell travel agents to adopt relevant aspects beyond digitization, most importantly is positioning themselves as a specialist consultant. New advancements such as marketing on social media, skilling yourself and your employees, data analysis to know what your business is going to be in the future, form strategic alliances and most importantly, cash protection because, without liquidity, travel agents cannot sustain.”

Mayal further stated, “Coordinated actions across governments at all levels, private sector and the associations is very necessary to reignite the potential of the tourism sector. Industry status is very important to be able to become more effective, standardized, and Atma nirbhar. It is exactly what we at TAAI are doing – advocating for relevant policies and educating the travel business fraternity. We are continuously working to handhold our members, motivate them and see that they survive.”

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NEWS | UAE suspends visa-on-arrival for flyers from India

Abu Dhabi-based carrier Etihad Airways mentions that the visa-on-arrival has been temporarily suspended for passengers who are arriving from or have been in any of the high-risk countries, including India, in the past 14 days.

Almost a week after allowing visa-on-arrival facilities for Indian nationals with a visa or residence permit issued by the USA, United Kingdom or an EU Member State, the UAE has temporarily suspended the facility for flyers who have been in India in the past 14 days.

Abu Dhabi-based carrier Etihad Airways has updated its website with the latest regulation in which the categories exempted to fly to Abu Dhabi as their final destination include, a fully vaccinated resident of the UAE with proof of having received both doses of the Covid-19 vaccine within the UAE no less than 14 days before travel. The others who are exempted include medical personnel, education sector workers or students studying in the UAE, those traveling for medical reasons, and federal government agency workers.

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Hilton News | These Three Hilton Destinations that Bring Theater Lovers Center Stage

In March 2020, more than 40 New York City Broadway theaters were forced to halt production due to COVID-19 restrictions. But starting this September, the Great White Way will once again light up with the talents of thousands of singers, dancers, and actors, as dozens of highly anticipated Broadway shows resume performances. 

The lineup of shows runs the gamut for theater lovers, with classics like West Side Story and Chicago, to award-winners like Hamilton and The Lion King, poised to take the stage.

Grab your tickets now—and make a night of it by stopping in for pre-show drinks or a night’s stay at one of these Hilton properties.

Visit Museums by Day, Shows by Night

Located in the heart of Manhattan, the all-suite, luxury Conrad New York Midtown offers discerning travelers a uniquely spacious and innately residential retreat. Conrad New York Midtown’s 54 floors encompass 562 luxury suites, striking views, a curated art program a 1,500 square foot fitness center and 6,000 square feet of flexible function space. Set on a quiet side street just steps away from Central Park, the hotel is surrounded by the best of New York City including Rockefeller Center, the Museum of Modern Art, and the Theater District.

Stay for a Show and a Handcrafted Cocktail in the Heart of Midtown

Located in the heart of Midtown Manhattan, Hilton Garden Inn Times Square is minutes from Broadway, Central Park, Rockefeller Center and the Museum of Modern Art. It’s the perfect home base before the opening act or after the curtain closes in the theater district.

Enjoy Lunch & a Sunday Matinee

In Times Square, Hampton Inn by Hilton Manhattan/Times Square Central is just a short walk from Broadway musicals. While guests staying at the hotel can enjoy free breakfast and views of Midtown from the rooftop deck, it’s the hotel’s hospitality and service that’s worthy of a standing ovation.

NEWS | Manu Chandra announces departure from Olive Group

The partner of the group company and founder of iconic Monkey Bar, Toast & Tonic and Fatty Bao brands broke the news on social media, and was followed by a statement issued by AD Singh, MD of the Olive Group of restaurants.

Chef Manu Chandra announced his departure from the Olive Group on social media on Monday, August 23, 2021.

Chandra, who was co-founder of Olive Cafes South Pvt. Ltd, along with Chetan Rampal and then partner of the group company in a long post on Instagram as well as Facebook entitled ‘So Long and Thanks for all the Baos’ announced his departure.

“To run a restaurant is a great honour and greater responsibility…And that has been mine for seventeen years as a chef at Olive Beach, and subsequently as a partner with the company. For this I shall always be deeply grateful. It is wrenching to walk away from the many spaces which I have built, and which have been home to these precious milestones in your life. And this departure is no less of a milestone in my journey as a chef,” Chandra wrote.

He went on to speak about the brands which he had built and created.

“Monkey Bar was India’s first gastropub which updated and reimagined traditional Indian flavours…Fatty Bao turned a setback—the shuttering of Likethatonly—into a learning that paved the way to a runaway success…Toast & Tonic led to the revival of gin, striking that rare balance between comfort and cool. Cancan upgraded the ubiquitous Chinese restaurant with great elan. We persisted, we survived, we excelled,” he said.

On what his plans were for the future, he simply said, “I step forward towards a bigger canvas and greater ambition—to finally bring to fruition cherished dreams and ideas that were set aside to focus on the daily grind.”

AD Singh, Managing Director, Olive Group of restaurants, also issued a statement on the departure.

“All good things must come to an end goes the adage. Though what it does is pave the way for fresh beginnings and new legacies. It is with sadness that we announce the moving on from the Olive Family, its two partners Chetan Rampal and Manu Chandra,” he said, adding that, “As we part ways amicably, we know that some relationships transcend mere employment, and remain grounded in the goodwill and camaraderie built over these past many years. We wish them the very best in whatever they pursue on their new journeys and am sure they will continue to delight and entertain you as they always have.”

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NEWS | Chamber of Commerce and Industry (GCCI) and Travel & Tourism Association of Goa (TTAG) met the the Goa Chief Minister, Pramod Sawant to appeal for charter flights

The importance of restarting charter tourism in Goa cannot be understated. According to available information with the Goa Tourism department, in 2018-19, there were 813 charter flights bringing in more than 2 lakh tourists into the state. In 2020, that figure was somewhere in the region of 600 flights before the lockdown was announced.

Soon after a joint delegation of the Goa Chamber of Commerce and Industry (GCCI) and Travel & Tourism Association of Goa (TTAG) met the Goa Chief Minister, Pramod Sawant to appeal for him to begin working towards restarting international charter tourism to Goa—Sawant came out with a statement that the state would the state government will write to the Centre to take steps to revive tourism.

The chief minister said, “It (allowing charter flights) is in the purview of the Government of India (GoI) and until the GoI does not give the permission, we cannot start. Even earlier this request had been conveyed to the Ministry of Home Affairs and the Ministry of Tourism. This time also we will be writing for them (TTAG). Until now we have not taken any decision but there is a willingness now and there is no harm in thinking positively about this. They (TTAG) want it to be started by October, which is still two months away. They wanted time to prepare for this and in case the number of Covid-19 cases increases, we can cancel it (permission for charter flights),”

As the leading international leisure tourism destination of India, the delegation asked the Chief Minister to take immediate steps to restart charter services on a reciprocal basis from countries that have opened their borders for Indian citizens. They said that charter flights from destinations like Russia, Ukraine, Kazakhstan, should be allowed to operate to Goa.

“With the full closure of international flights and visas since March 2020, many operators and stakeholders have closed offices and are facing severe financial constraints,” the delegation said.

The delegation demanded the opening of International tourist charters from October onwards so that foreign operators have time to market and prepare for the operations. This will also help to save this season from going to waste. In case there is a third wave of COVID-19, the cancellation can be made by September or October.

Since the Visas are suspended for international tourists, special charter tourist visas should be worked out which can be issued manually by the local embassies or temporary landing permits can be issued on arrival to tourists, as done in the past, the delegation said.

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NEWS | Charcoal Eats raises Rs 1 cr from revenue financing major GetVantage

Food tech start-up Charcoal Eats has raised Rs 1 crore growth capital from revenue-based financing major GetVantage. The funding will be used to fuel expansion through new product launches and marketing in the coming months.

The revenue-based funding comes a few months after the Rs 16 crore equity funding round, which was witnessed in November last year. The round was led by Lokmat Investments and saw participation from other investors, including business leaders from the financial and FMCG sectors.

CharcoalEats FoodTech Pvt Ltd is a tech-enabled, direct-to-consumer venture that started operations in 2015 with 'Delivery-only' outlets with just 6 SKUs. Currently, it operates 32 outlets across three cities, with over 70 SKUs, serving over 45,000 orders - over 60,000 consumers - a month. It is present on leading food platforms, including Zomato and Swiggy.

GetVantage, meanwhile, has made over 150 investments in over 75+ digital-first brands across sectors while supporting many 'Made in India' brands like Charcoal Eats. The revenue-based financing major is aiming to fund more than 250 brands in the next 12 months. Mumbai-based GetVantage makes data-driven investments that range from Rs 20 lakh to Rs 2 crore to boost growth for digital brands.

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News | startup Bigspoon raises Rs 15 Cr in pre-Series A round

Bigspoon is a cloud kitchen startup with a focus on Tier-II destinations, and will this funding for growth initiatives.

On the funding received, Kapil Mathrani, CEO and Co-founder, Bigspoon said, “Our mission is to democratise fresh-prep food across Tier-II and III markets of India from its cloud kitchen platform, and minimise the delta between fine-dine and delivered-food experience.”

According to the CEO, Bigspoon caters to over 50,000 dinners every month. The startup has created a full-stack solution for cloud kitchens, with its own brands, Brand-as-a-Service, and Kitchen-as-a-Service verticals.

Vishal Pereira, MD, CreedCap Asia said, “Our partnership with Bigspoon is led by our mutual belief in Bigspoon’s Tier-II/III thesis. India-II is a 300-city market, and highly under-penetrated, which they have successfully focussed on and cracked. Secondly, the virtual food-court is a future-looking concept, capturing all food-ordering use cases.”

According to Bigspoon, the food tech market in India was valued at Rs 289.36 billion in 2019 and is expected to reach Rs 1,868.19 billion by 2025, expanding at a compound annual growth rate (CAGR) of over 39 percent during the 2021-2025 period.

Neelesh Bhatnagar, MD – NB VC, said, “We are excited to partner with Bigspoon, who are transforming the cloud kitchen landscape in Tier-II and III cities, with fresh-pier food and tech-led disruption in the F&B space. Our expertise in the Food-tech sector and their focus on a full-stack solution has great synergy.”

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Reopening | Naladhu Private Island Maldives to Relaunch in November Following Complete Renovation

Naladhu Private Island is due to relaunch in November with an impressive new look and feel, following a complete renovation during a six-month closure. The resort is undergoing a total redesign with the public areas and accommodation being renovated and the resort’s top suite, the Two Bedroom Pool Residence, reopening with its own 20 metre private beach. Located on the edge of a pristine lagoon in the South Malé Atoll, Naladhu Private Island is 30 minutes by luxury speedboat from Velana International Airport in Malé.

Home to just 20 ‘Houses’, Naladhu offers the ultimate in privacy and seclusion for the most discerning guests. The resort is being redesigned by New York based designer Yuji Yamazaki, with new sleeker furniture throughout and a lighter colour palette creating a modern colonial South East Asian style.  Yamazaki has focussed on maximising the number of spots around the houses where guests can have a moment of pause, ranging from ocean-side seating for breakfast to pre-dinner cocktails on the chaise longue overlooking the pool. The restaurant, bar, wine cellar and gym are among the public areas receiving a complete new look.   

The resort’s two categories of Houses, each with 300 sqm of living space, are surrounded by tropical vegetation and invite a total immersion in nature. The Beach House with Pool has direct access to the white sands and lagoon, whilst the Ocean House with Pool and Private Beach Cabana has a large terrace with panoramic ocean view, in addition to its own dedicated cabana, where guests can relax on their oversized day bed and enjoy drinks, snacks or lunch served by their butler, to be known as a Kuwaanu. Each House will be named after an indigenous Maldivian flower or plant that can be found on the island, with each chosen flora growing alongside in the House’s garden. 

The guest experience at Naladhu will be completely bespoke. The Kuwaanu, deriving from storyteller in Dhivehi the Maldivian language, will be at guests’ disposal 24 hours a day, both as their guide and to provide services ranging from unpacking or serving early morning coffee to organising a private island picnic.  The resort will also introduce some new experiences, including a snorkelling tour with the in-house marine biologist to see some of the 2,000 species of tropical fish and sea mammals and to understand more about the coral conservation programme. 

The jewel in the resort’s crown is the 600 sqm Two Bedroom Pool Residence. Sleeping up to six guests, this vast space guarantees both privacy and quality time with loved ones. The Residence benefits from both sunrise and sunset views, with its pool and large deck facing the ocean, along with loungers, al fresco dining area and a swing, and its new private beach offering direct access to the lagoon. 

The resort will be expanding its no-menu dine anywhere concept, enabling guests to choose their favourite dishes and dining spots round the clock - whether it’s in The Living Room with views over the lagoon, a Champagne floating breakfast in the pool or moonlight midnight snacks on the beach.  Led by new Peruvian Chef de Cuisine, Patricio Basombrio Cedano, the resort’s culinary team is experienced in cuisines from around the globe ranging from Arabic to Italian, French to Sri Lankan or Japanese to Indonesian.   

As part of the sustainability programme, Naladhu has started working with Parley Air to reduce marine plastic pollution and recycle plastic waste, plus all single use plastic has been banned on the island. Educating guests about the Maldives’ ecosystem and locale will also be a high priority when the resort reopens, including guided walks of the island to learn about the flora and fauna and private sessions with the marine biologist focused on the ocean and coral. In addition, the resort’s furniture from pre-renovation has been donated to the Maldives’ only hospital for mental health. 

Naladhu Private Island will be renewing its focus on wellness with a new dedicated spa treatment area including a double treatment room with a bathing and changing area. A Naturopath and Nutritional Therapist will also be resident on the island. Guests will be offered the opportunity to focus on their nutrition to help overcome stress, sleep issues and unhealthy eating patterns as well as their digestion, immunity, weight management, hormones, skin and blood sugar balance.   

Want to work in the Maldives

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NEWS | Reliance Hotel Group Aquires Two Premier Hotels in the Pittsburgh Area: Doubletree by Hilton Monroeville and Doubletree by Hilton Green Tree

Reliance Hotel Group announced the addition of the Doubletree by Hilton Pittsburgh Monroeville and Doubletree by Hilton Pittsburgh Green Tree to its collection of U.S. properties. The two prestigious properties become the companies first hotels in the Pittsburgh market. Reliance Hotel Group is thrilled to partner and elevate both properties along with the hotel’s ownership group FCI Investments. Nick Agostinelli, President RHG “Growing and developing properties along with the support of powerful ownership groups like FCI is our objective. We pride ourselves in bringing the vision of our experienced team to each property and inspiring every employee to excel.

Conveniently situated in the historic Borough of Green Tree and just 4 miles from downtown Pittsburgh the Doubletree by Hilton Pittsburgh-Green Tree features 460 guestrooms and 28 meeting rooms totaling 40,586 square feet of meeting space. The largest meeting room, the Green Tree Ballroom, is 9420 square feet accommodating 800 attendees.

Located 12 miles from downtown Pittsburgh and 30 from Pittsburgh International Airport the Doubletree by Hilton Pittsburgh-Monroeville features 191 guestrooms and 10 meeting rooms totaling 20,000 square feet of flexible meeting space. The largest meeting room, the Confluence Ballroom, is 5355 square feet accommodating 600 attendees.

Guests of both hotels enjoy the comforts of a full-service hotel including a full-service dining options, flexible meeting space, pool, hot tub and complimentary parking. 

Ownership plans for property improvements at both locations that include a revitalization of guest rooms, function space, food and beverage outlets and public areas.

Reliance Hotel Group founded in 2015 is an independent management company with properties across the US. Headquartered in Phoenix, AZ the team has operated full-service hotels across the country including Hilton, Marriott, IHG, Hyatt, Wyndham hotels and various independent hotels and resorts. With 150 years of combined hotel management experience, Reliance Hotel Group is committed to excellence in service resulting in maximized profitability and asset value for our clients.   

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Event | The Decadent Weekend Market Dinner at Monarch, Holiday Inn Jaipur City Centre Indulge, It’s Weekend!

The Decadent Weekend Market Dinner at Monarch, Holiday Inn Jaipur City Centre Indulge, It’s Weekend! 

August 20, 2021 – Holiday Inn Jaipur City Centre has announced the return of the decadent Weekend Market Dinner at Monarch – All Day Dining, the hotel’s award-winning restaurant, with a host of new elements. There is no better time for a leisurely buffet dinner than the weekend. And that’s just what Holiday Inn Jaipur City Centre has in store for its patrons. 

The hotel has revived The Weekend Market Dinner in a new avatar. Starting this month, you have the option to have unlimited dishes from an exhaustive buffet spread with a selection of soups, salads, appetizers, mocktails, chaats, Indian, Oriental, and International main courses, Signature Rajasthani Counter, Interactive Live Station, delectable desserts, Kids Counter and much more…. 

Weekend Market Dinner at Monarch is a destination in itself. Kick-start your weekends with a delectable and exquisite dinner. Guests have a plethora of choices to indulge in. The delectable spread is set to include all-time favorites street food such as Papri chaats, Golgappe, Tikki chole along with a number of palatable new additions. With highlights including masterfully presented live cooking stations serving an assortment of carefully curated dishes, from freshly grilled Kebabs from the tandoor to Mexican & Asian stations and an elaborated buffet spread and not the miss the Kids Counter which offers mini burgers, muffins, smileys, cup-cakes and a lot more specially curated for the little ones. 

Building on the culinary journey, the delectable desserts counter is not to be missed where guests can choose from the assortment of exquisite confectionary. Diners with a sweet tooth can indulge in the endless variety of sweet wonders, including Ghevar Bar, Balushahi, Mawa Kachori, Tiramisu, Tres Leche, to name just a few. 

‘Located in the heart of the Pink City, the restaurant is a great destination for a pleasant and fabulous weekend with friends and family, relishing a plethora of dishes and sipping refreshing coolers with not a worry in the world and nowhere to rush to. It is a great antidote to a tiring week” says Pankaj Gupta, General Manager 

In an attempt to embrace the extravagance of a hotel buffet, we invite all the buffet lovers to delight their taste buds with freshly prepared food, and from the Live interactive kitchen and a delectable spread from starters to salads and main course to desserts all can be enjoyed in one place. Executive Chef, Mihir Kane says, Holiday Inn Jaipur City Centre says that we always wanted to revive the concept of Buffet Market Dinners. The whole idea is having everyone out together for dining and experiencing exquisite meals, in the ambiance of a five-star hotel.

Experience an evening of grandeur at Holiday Inn Jaipur City Centre. 

Venue: Monarch, Holiday Inn Jaipur City Centre 

Date: Every Friday, Saturday & Sunday 

Price: INR 1199 + Taxes  

Time: 7:30 P.M to 11:00 P.M 

NEWS | Ministry of Tourism Signs MOUs with MakeMyTrip and Ibibo to strengthen hospitality and tourism industry

Ministry of Tourism has already signed MoUs with Easy my Trip, Clear trip and Yatra.com

Ministry of Tourism in its ongoing efforts to strengthen the Hospitality & Tourism Industry especially in the times of the pandemic, has signed the Memorandum of Understanding (MoU) with MakeMyTrip (India) Private Limited and Ibibo Group Private Limited on 17.08.2021. Ministry of Tourism has already signed MoUs with Easy my Trip, Clear trip and Yatra.com.

The primary objective of this MoU is to provide an extensive visibility to accommodation units, which have self-certified themselves on SAATHI (System for Assessment, Awareness & Training for the Hospitality Industry) on the OTA platform. The MoU also outlines both parties to encourage Units to register on NIDHI and thereby on SAATHI and encourage local tourism Industry with appropriate safeguards for curbing spread of COVID-19. The idea is also to gather more information on accommodation units in order to gain actionable insights & designing evidence based & targeted policy measures and to promote safe, honourable and sustainable tourism.

The event was organized under the arrangement between Ministry of Tourism and Quality Council of India (QCI) for implementing measures for strengthening the Indian Hospitality & Tourism Industry.

The signing MoU was done in the presence of Shri Rakesh Kumar Verma, Joint Secretary, Ministry of Tourism, Shri Sanjay Singh, Deputy Director General (H&R), Ministry of Tourism, Dr. A Raj, Senior Director, QCI, Shri Mohit Singh, Deputy Director, QCI, Dr. Mahavir Prasad Tiwari, Deputy Director, QCI, Shri. Abhishek Logani, Chief Business Officer-Hotels, MakeMyTrip (India) Private Limited & Ibibo Group Private Limited and Shri. Venkatesh Ramakrishna, SVP – Corporate Affairs, MakeMyTrip (India) Private Limited & Ibibo Group Private Limited.

The Ministry of Tourism and MakeMyTrip (India) Private Limited & Ibibo Group Private Limited will endeavour to take necessary steps to encourage and promote strategic and technical co-operation in the Indian hospitality & tourism sector for overall benefit in the identified areas through the MoU. It is expected, that, in the future more OTAs will come forward for signing such MOUs in order to strengthen the Hospitality & Tourism Industry of India.

NEWS | At less than 45%, home deliveries drop as Puneites return to eating out

With restaurants having either been shut or facing strict restrictions for dining during the pandemic, many people had shifted to ordering food home. Home delivery of food had skyrocketed in the last one-and-a-half years, with awhopping 80 percent of income for restaurants coming from delivery orders.

However, with restaurants reopening for dining in, and the extension in deadlines that followed, there’s been a sudden drop in-home deliveries. The city’s food delivery services have have seen orders go down to below 45 percent as people return to dine at their favorite restaurants.

Dining out > Ordering in
Highlighting the reason behind this drop, Saksham Kathuria, the owner of Tales & Spirits bistro chain, says, “People are tired of sitting at home and ordering food. They want to experience live music, good service, and hot food. And for restaurateurs, it is good to see people dining in after a long time.”

Seconding the thought, Ashutosh Joshi of Unicorn House, Kalyaninagar, says, “There’s been a 40 percent dip in online orders over the last couple of weeks. People are looking to step out and socialize, all the while following safety protocols. The relaxation in norms has given them that freedom. Ordering in was a good option when dine-in was restricted. But now, people want to enjoy good food and a good ambiance. Naturally, there’s been a decline in home deliveries.”

Worrying times for delivery agents?
The sudden drop in orders is a cause of concern for delivery agents. They fear if this continues, they may face financial challenges. Santosh Hedao, a delivery agent, says, “I was delivering 30 orders in a day when the restrictions were in place in the city. Today, I only have 5 to 8 orders, 10 if it’s a lucky day. A drop in orders can mean that delivery agents like us may have to bear the brunt of it financially.” Another delivery agent, Nilesh Pitambar Kadam, shares, “Until about a week ago, I used to deliver about 20 parcels in a day. Now, the orders coming on the app have been reduced to only 8-9. It is concerning.”

Mc Donalds | Sustainable food packaging for the brand from recyclable or compostable materials

McDonald's says nearly all its paper packaging from sustainable fiberMany restaurant chains are working to reduce environmental harm from packaging, including using more recyclable or compostable materials and letting customers reuse cups or bowls.

NEW YORK: McDonald's Corp said on Thursday it has nearly achieved its goal of sourcing all of its paper food packaging in restaurants from the recycled or sustainable fiber. The Chicago-based global burger chain said in its annual sustainability report that in 2020 99.6% of the paper bags, food wrappers, napkins, cup carriers and other fiber-based materials it used to package meals for customers came from recycled or certified sustainable fiber sources, up from 92% in 2019.

Many restaurant chains are working to reduce environmental harm from packaging, including using more recyclable or compostable materials and letting customers reuse cups or bowls.

An Adweek-Harris Poll survey of U.S. adults in April about single-use fast-food packaging found that 62% of respondents said they would think more highly of a brand that switched to recyclable packaging, and 81% were concerned about litter and pollution from fast-food restaurants.

Because McDonald's has more than 39,000 restaurants globally, small changes can ripple into other companies and industries.

McDonald's has set a larger goal for all of its customer packagings to come from renewable, recycled, or certified sources by 2025. Currently, 80% of its packaging comes from such sources. It is also using paper straws and wooden cutlery in multiple markets, it said, and is exploring fiber lids and reusable cups.

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EVENTS | Expo 2020 Dubai to be “most impactful event ever” for hotels

Expo 2020 Dubai is being touted as the “world’s largest and most impactful event to ever take place in the Middle East, Africa and South Asia region,” especially for the emirate’s hotel, travel and tourism sectors.

That is according to state news agency WAM which has reinforced the additional business hotels will enjoy throughout the six-month mega event. “With Expo 2020’s theme of ‘Connecting Minds, Creating the Future’, as well as one or more of its sub-themes of Opportunity, Mobility and Sustainability, Dubai will welcome visitors from every corner of the globe to join the making of a new world, as it brings together the planet in one place to reimagine tomorrow,” said the report by WAM.

Wego, which specialises in travel services and online reservations stated that various countries are awaiting the start of Expo 2020 Dubai. The company revealed that it witnessed, through its website, about 533,000 searches during July, on flights and hotels for the period in which this event will be held.

This indicates the increasing demand that Dubai is witnessing, and the rapid recovery of the business tourism sector, noting that in light of the preparations for Expo 2020 Dubai, hotels have begun to allocate packages and extended stay offers specifically for visitors to the exhibition, the company stated.

Notable Dubai hotels

WAM noted that of the 715 hotels in Dubai as of May 2021, 134 fall into the five-star categories. It also noted hotels such as the Burj Al Arab Jumeirah, SLS Dubai Hotel, JW Marriott Marquis Dubai and others as icons of Dubai thanks to their soaring heights.

During April this year, as Expo was six months away, Hotelier Middle East published a special report around how hoteliers have been readying for the ‘World’s Greatest Show.’

“Expo is perhaps the greatest opportunity we have in 2021 to show the world that the importance and impact of large-scale events has not diminished after the pandemic, so all of us within the industry need to do all we can to rally round and make it as successful as possible – I for one cannot wait for the challenge,” said Stijn Bastiaens, VP, commercial director, Middle East, Africa & Turkey, knows this feeling better than most.

Expo 2020 Dubai runs from October 1, 2021 until March 31, 2022.

NEWS | Lords Hotels and Resorts upgrades its personalisation initiatives

Lords Hotels and Resorts, a leading player in mid-market hotel segment create memorable guest experiences by enhancing its personalisation initiatives.

Lords Hotels and Resorts have introduced initiatives to pamper its guests, these include complimentary Room upgrade, Early check-in and Late check out (subject to availability), complementary and extended breakfast hours, Chef curated Dining Experience. Hotel staff are trained to ensure guest stay is safe and comfortable while maintaining social distancing.

Vikas Suri Senior Associate Vice President – Operations,Lords Hotels and Resorts commented “In this post-pandemic world, we can’t miss the opportunity to delight our returning guests. At the end of the day, personalized experiences are all about “thoughtful” gestures, these include outreach emails, following up once the guest is at the property and delivering our promise to delight all our guests. We have also introduced a lot of new technology to reassure our guest of both care and commitment.”

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Doha hotel payroll higher than anywhere else in Middle East

Payroll per available room (LPAR) in Doha hotels is currently higher than anywhere else in the Middle East.

As explained by STR: “LPAR is used to calculate hotel labour costs on a per-available-room basis to produce a clear picture of how much a hotel spends in labour expenses across all rooms available in any given time period.”

Doha hotels for H1 2021 had an LPAR of US$53, down 23 per cent from 2019’s US$68. Gives the Qatari capital the highest LPAR, with Jeddah next at US$50, a 22 per cent decrease against H1 2019. Abu Dhabi had US$38; Bahrain had US$45; Cairo had US$24; Dubai had US$39; Kuwait City had US$40; Muscat had US$46 and Riyadh had US$48.

HotStats, the firm that reported the results explained: “Labour, a hotel’s largest cost, was first to be stomped out, either through layoff or furlough. The result was that most global regions saw payroll costs drop precipitously in April 2020, a short time after the World Health Organization declared the coronavirus a pandemic.

“A year later, payroll costs are inching back up, closer to pre-pandemic levels as hotels reopen and demand increases. The challenge for operators will be their handling of a scarcity of qualified labour and the cost to secure it.”

Looking at another KPI, Doha is predicted to boast higher occupancy rates this year than both Dubai and Riyadh – long two of the busiest tourist hubs in the region. The city is forecast 70 per cent FY occupancies compared to 69 per cent on Palm Jumeirah in Dubai. Colliers International’s August 2021 MENA Hotel Forecast expects a 16 per cent YOY improvement for Doha’s hotel occupancies.

“As we move through 2021, we begin to observe several markets build on recovery began in Q4 2020. Ongoing monitoring of the Covid-19 pandemic by government entities and other key touristic stakeholders has informed how markets open and close. While travel restrictions are easing, controlled and consistent growth is key to recovering, and in the future, improving on the hospitality performance in the key markets,” said Colliers. 

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NEWS | Wat-a-Burger to touch 100 outlets by the end of current fiscal

Currently, the company is registering 50,000 orders every month and expects to recover 100 percent and see additional sales to touch a mark of one lakh orders per month by next year.

With 63 outlets currently, homegrown burger company Wat-a-Burger plans to touch a mark of 100 outlets by the end of the fiscal. The company’s target is to tighten the grip in Maharashtra and Karnataka.

Currently, the company is registering 50,000 orders every month and expect to recover 100 percent and see additional sales to touch a mark of one lakh orders per month by next year.

“Currently, the primary challenge is the broken supply chain as most of the manufacturing units were disturbed during the lockdown. Hence, the turnaround time got pushed by a week for the orders at the manufacturing units. We are trying to streamline the same,” Farman Beig, Co-founder & CEO, Wat-a-Burger said.

Beig informed that after the second wave, the company is still signing at least two franchisees monthly. “Pre covid we were serving 80,000 orders on an average, per month. Currently, we have recovered to 50,000 orders per month. We are recovering,” he added.

Commenting on how prepared Wat-a-Burger is for the anticipatory third wave, Beig said “We have been following all the safety measures within the outlets. We had issued SOPs after the first wave itself, which we are still following anticipating the third wave. However, we all will have to move in accordance with the government guidelines. If there appears a scope of maneuvering through the difficult situation, we will close the dine-in option first. Nevertheless, the majority of the business is still being catered through online delivery options, we will focus on that only in case the situation becomes difficult. The idea is to mitigate any chances of infection spread.”

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