1. Your completion of 27 years in the hospitality journey has been remarkable. What are the few aspects that make you the hotelier that you are today?
I truly believe that a hotelier needs to update themselves constantly. A few of the main aspects that make me the hotelier that I am today are resilience, adaptability, and the ability to think outside the box. Standing out is way more important than fitting in when it comes to the hospitality industry.
2. You mentioned you started with the F&B department, since you are deeply rooted towards the same, do you find yourself exploring new ideas that might cater to the best of F&B service at your current hotel?
I constantly explore new ideas that can be implemented into the F&B department of my hotel, taking a very seasonal approach to stay relevant in this space. Depending on the occasions and celebrations that come and go, local trends in foods that people are eager to try from different cuisines, the best seasonal produce at that point in time, and the demand for food-based events, I always try to come up with new and interesting ideas to implement.
3. How has your journey with Crowne Plaza Chennai Adyar Park been so far?
My journey with Crowne Plaza Chennai Adyar Park has been nothing short of remarkable so far. I’ve learned and grown so much during my tenure here and have had some of the best high points of my career. I’ve also seen a lot of ups and downs due to external challenges such as the pandemic and the changing trends in the industry, which have all contributed to me learning more and being able to work to my best abilities today.
4. How does 2023 look like? (personally, and professionally)
2023 is a year that we are projecting to have a lot of growth and development in. The entire hotel industry had to change and go through a lot of turmoil in the past three years, owing to the pandemic. It gave us challenges, and also gave us time to plan how we can come back stronger than ever after the pandemic. This is the year that we are hoping to implement these planned changes and truly come back with a bang. We have just came out from pandemic, hence this coming year we are looking to do product enhancement, skill development to enhance customer experiences.
5. What untapped opportunities can hotels explore by utilising their existing F&B infrastructure?
By offering event planning and catering services, hotels can generate additional revenue and attract a new customer base. With the rise of meal delivery services, hotels can tap into this market by offering their own delivery service using their existing kitchen and staff. Some hotels are creating packed food delivered to offices during client visits, Hi – tea and Lunch celebrations at office and plug & play co-working space during the peak hours. Hotels can partner with local businesses to offer a wider range of food and beverage options. Hotels can offer cooking classes or culinary experiences led by their chefs as a way to attract a new customer base. These are some of the untapped opportunities that hotels can explore.
6. What is your take on hotels leasing their F&B spaces to standalone marquee restaurant brands on a revenue-share model?
By partnering with well-known restaurant brands, hotels can leverage the brand’s reputation and marketing efforts to draw in customers. Additionally, the revenue-share model can provide a steady stream of income for the hotel without requiring a large upfront investment. However, there are also potential drawbacks to this approach. For example, the hotel may have less control over the food and beverage offerings, service standards, and overall customer experience. It’s important for hotels to carefully consider these and other potential risks before entering into this type of arrangement. The restaurant brand should add value to the hotel positioning and vice versa.
7. Can you describe a few ongoing sustainable projects which the hotel wishes to seek this year?
Some of the sustainable projects that we’ve adopted and are continuing to implement this year are promoting the conservation of water, implementing a recycling program for a variety of materials. We have already invested in renewable energy sources. We are also using energy-efficient lighting and appliances, sourcing produce and utilities locally, and promoting sustainable tourism. We plan to continue to partner with local organizations, implement a green purchasing policy.
8. How would you describe your relationship with the team members? How do they showcase the best of hospitality at the hotel?
I would describe my relationship with the team members as being a two-way learning street. We are constantly communicating with each other about needs, goals, ambitions, what we can do better, how we can make the workspace better, and so much more. We work together to adopt a balanced approach towards all stakeholders be it owners, customers, team members and suppliers etc.
9. Does the hotel reflect its heritage w.r.t its architecture/interior design?
Crowne Plaza Chennai Adyar Park has been designed in a way that makes the heritage of Southern India shine brightly. Right from the entrance lobby to the famous Dakshin restaurant, we have several features in our architecture and interior design that highlight the unique and rich culture of Tamil Nadu.
10. Can you describe your relationship with the hotel in 2-3 words?
I would say that my relationship with the hotel can be summed up in the words “passion, dedication and commitment to constantly learn and improve”.
11. You seek a close and comfortable relationship with the hotel, where do you see yourself taking it in the next 3-5 years?
I see myself changing and growing a lot over the next 3-5 years with Crowne Plaza Chennai Adyar Park, and developing the hotel to the best of my abilities. Bringing in the latest offerings be it in terms of technology, F&B Experience, Conferences & Events including weddings there is so much more that can be done and will be done.
