The hotel is seeing a gradual inflow of transient guests and corporate clients: Puneet Chaudhry

Are you receiving any guests into your hotels now after the lockdown? Where do occupancies stand right now for your hotel vis-à-vis 2019?

The hotel is seeing a gradual inflow of transient guests and corporate clients staying for their travel purposes. Food and beverage outlets are also experiencing 20-25 per cent capacity over weekdays and 30-3 5per cent over weekends. Room occupancy, compared to 2019, has witnessed a major change. In this phase (read new normal) of covid pandemic, we expect to maintain 50 per cent or above threshold for the current and subsequent months.

Hotels are running with lesser staff and lesser guests, how are you managing to maintain the ambience as well as buzz, keeping in mind social distancing and hygiene protocols? Where is the ‘warmth’ in hospitality?

The safety and well-being of our guests and team members is of paramount importance to us. We are ensuring that our team is trained to execute all health, safety and hygiene protocols as required in the current scenario. Staff motivation is our top priority. A motivated and appreciated staff member will go the extra mile to provide an extra warm and welcoming experience to our Guests, assuring that they are in safe hands. Exceeding Guest expectations, as we have always done, will continue to be our endeavour, with our ‘Yes I Can’ service philosophy.

What kind of ancillary revenue streams are you exploring for your hotel in the current scenario? 

Radisson Blu Paschim Vihar has started home food delivery christened as ‘Delhi Cart & Bakers’ (DCB) and door step Laundry services labelled as 'The Washing Line', which have become an instant hit in the dilatant residential district. For Delhi Cart & Bakers, we have also collaborated with all major aggregators into food delivery business, like Eazy Diner and Zomato. One can enjoy delectable food from the comforts of their home, be it all delicious and favourite meals or the amazing selection from our bakery section for cakes & pastries from the cart of our Chef, with larger portion size at extremely affordable pricing comparable to stand alone restaurants, offering value for money

The hotel is also concentrating on offering exciting offers, for dining, within the hotel with a varied offering on weekends and for the festive season ahead.

Any plans and hope from the upcoming Diwali season?

Diwali symbolises the triumph of good over evil. We are very hopeful that mankind would be able to vanquish the virus and emerge triumphant and Diwali this year will be a celebration of hope and new beginnings for each one of us. No celebration is complete without good food and wine. Keeping up with our reputation of hygiene and quality, we look forward to offer our Guests myriad of food and beverage options in line with the festive mood. 

The biggest challenge for revival of the hospitality industry as per you?

 In my opinion, the biggest challenge to revive the hospitality industry would be to have occupancy reach pre-covid levels. With other industries having curbed their travel plans and opting for a WFH model, hotel occupancies have taken a huge hit. The international and domestic flight curbs have also adversely impacted on inbound tourism which makes a considerable amount of business for hotels and destinations across India. This if it continues, will set us back by five years in our P&L, besides, massive job loses in the industry.