The Leela Palace Kempinski Udaipur has opened promising great international cuisine, a destination spa and numerous other market-leading facilities. General manager Tamir Kobrin talks to Reilly Nelson
In these uncertain economic times people are clamping down on their excess spending. They are choosing to stay home and forgo vacations, which might make opening a five star luxury resort seem a little counterintuitive, especially when you are talking about opening one in Udaipur, and pitting it against two of the most formidable hotel brands in the world – The Taj Lake Palace and the Oberoi.
But Tamir Kobrin, the general manager of the recently opened the Leela Palace Kempinski Udaipur, does not seem the least bit concerned. He exudes a breezy confidence even as he admits that “Yes, it has been risky. But I think that is where the ballsy vision of my owners has been. If Leela is going to be recognised as a player within the hospitality industry and if we have the opportunity to make it anywhere then we need to make it in Udaipur. We have the intent of showing that we are able to compete in the big league.”
To set itself apart, the Leela has combined culinary experience with a comprehensive luxury spa.
There are two dining facilities on the premises, the dining room and the alfresco Indian restaurant, the Sheesh Mal. Both are run by the internationally trained executive chef Karim Hassene. The Leela is the only hotel in Udaipur to have an international chef which is a huge draw for travelers looking for a little comfort from the taste of home. They are also the only hotel with dining open to the public, filling a deficit in the local market as there are not many other restaurants in the city. Fifteen to twenty local covers are served daily, and “People come here two or three times a week already, all compliments to the chef,” says Kobrin.
The spa in and of itself creates a huge draw. “Having a heritage destination with a spa is something unknown to Rajistan,” says Kobrin.
The Leela has teamed up with the internationally recognised Espa Spa to create a comprehensive spa that includes seven spa tents, a private treatment pool, and a detox bar set to be up and running by peak season in November. “We have aligned ourselves with a line of access brands – this is what I call them, access brands that will give us the exposure we require. Espa definitely has opportunity, in terms of branding, to attract the right clientele.”
And the right clientele would include both the domestic and international luxury markets, as well as niche markets such as boutique weddings.
But while the Leela also boasts both the largest pool and gym of any hotel in the city, service excellence is where Kobrin hopes to outshine the competition.
When guests enter the property they are greeted with a garland of flowers, a fresh mint-infused cocktail, and led directly to their room where they proceed with the check-in. Each guest is provided with a personal butler service, as well as a plethora of “curt and unobtrusive staff.”
Each staff member was given extensive training, including spending a night in the resort to experience it firsthand. Kobrin believes that you cannot fully sell a product until you believe in it. “I think that we have given the staff the self-confidence to be able to provide great service.”
Opening in a slow season actually helped in this sense. “Our strategy was that we would open during the quiet period specifically in order for us to be able to capitalise on service excellence.”
Kobrin realises that patience is a virtue. “It’s going to take time to reach the sort of consistency that we seek,” he admits. “I think it is very difficult to do so when prime season is on. And I think that the fact we have opened during the months of May, June, July, August allows me the opportunity to bring my staff and my team to a level that will be appreciated later on.”
There is no way to tell yet if this strategy has paid off. They currently are seeing occupancy rates of 20%, which is low even for the off-season. But Kobrin does not seem unnerved by this. Occupancy rates of 40-45% are expected by peak season from October-March, and he adds: “People have already started booking for New Year.”
