Cosmopolitan Bengaluru (formerly Bangalore), one of India’s most progressive and developed cities is blessed with Benevolent climate, a modern metro system, and a burgeoning dining and shopping scene.
Its creature comforts are a Godsend to the weary traveler who has done the hard yards and it’s a great city for mixing with local joints or quirky independent cafes. Not only can one find lovely parks and striking Victorian-era architecture, but the city has also evolved gradually from being the Garden City to the Silicon Valley of India for being a major IT hub of corporate headquarters and business parks of booming IT industry.
The unprecedented growth of IT in Bangalore has reshaped the façade of the city and has evolved as one of the most rewarding markets for the hospitality sector. Many hotel giants have set their eyes on the city after realizing its immense potential. Recently, Gokulam Grand Hotel and Spa, joining the bandwagon, plan its growth in South India with its innovative f&b offering, brand building and visibility with systematic consistent marketing and sales.
The Gokulam Hotels and Resorts is owned by Sree Gokulam Chit & Finance Co. Pvt. Ltd., the flagship company of the GOKULAM GROUP OF COMPANIES. Under their hospitality division, the company has properties across South India (Tamil Nadu and Kerala) under the brand name ‘Gokulam Park Hotels and Resorts. Gokulam Grand Hotel & Spa Bangalore until end 2017 was operational as Movenpick Hotel and Spa Bangalore Hotel, a 5-star hotel under the Swiss brand. Movenpick Hotels and Resorts has now been bought over by the new management, Gokulam Hotels, and Resorts.
In conversation with Akash Gupta, General Manager at Gokulam Grand, telling us how they plan to strengthen the brand presence globally. Gupta states: “We are here to make a brand. The hotel has grown from strength to strength, and with the new management team coming in, a new growth phase for the hotel is being charted out. Quality of infrastructure and quality of service are key for our flagship brand.”
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Esta historia es de la edición April 2019 de Food & Health.
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