Midscale Hotel Business In Bengaluru
Express Food & Hospitality|July 2019

With the rise in demand for branded midscale hotel rooms in India vis a vis the Garden City, GMs of well-known hotel brands in Bengaluru met at the recent 37th edition of EF&H Expo in the city to discuss midscale hotel business.

Akshay Nayak
Midscale Hotel Business In Bengaluru

The second day of the 37th edition of EF&H Expo in Bengaluru witnessed a panel discussion with GMs of midscale hotel brands in Bengaluru. The esteemed panelists were Shinoj Joseph, GM, Hotel Royal Orchid Suites; Prakash Mahato, GM, Golden Tulips Bangalore and Mitesh Narula, cluster GM, Keys Select Hotel Hosur Road, Bengaluru.

The panelists opened the discussion by sharing their views on how the Bengaluru market has evolved over the years for various industries including hospitality for its diversified micro markets. Narula said, “There are micro-markets in Bengaluru as the city on its own is 790 sq miles. You cannot have a city centre concept anymore. As the city grows, micro markets become even more relevant to the current scenario. Hotels can then be located within these micro markets and thrive. Say hypothetically, if you only had a city centre concept just imagine hotels like Golden Tulip and Keys Hotels being about 15-18 kms away from the city, it would have been extremely difficult for the people who stay in the hotels and knowing the infrastructure issue in the city travelling from point A to point B. In Bengaluru, nobody speaks about kms anymore, but the distance is counted in the amount of time taken to travel. We can notice a huge difference between what Whitefield, Hosur Road, Electronic City were about eight years ago as compared to now. In fact, Keys Select Hotel Hosur Road opened in 2009 when we were doing 35 per cent occupancies, but today we are doing 73 per cent occupancy, so definitely the market has grown and you can see more and more travellers coming in.”

This story is from the July 2019 edition of Express Food & Hospitality.

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This story is from the July 2019 edition of Express Food & Hospitality.

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