The recent years have seen the growth of homestays in India as travellers look to connect with the local culture through unique experiences. To meet the increasing demand, the government is also partnering with new players to improve homestay facilities in Tier II and Tier III cities.
The ministry of tourism's scheme for approval and registration of bed and breakfast and home stay establishments in the country is in many ways redefining the hospitality segment. A home stay offers the opportunity for a cultural exchange that enhances a traveller's experience in a new country. The concept, which is voluntary in nature, has successfully penetrated in Tier II and Tier III cities in India as home owners are listing their properties on multiple online portals and partnering with the state governments.
The industry trends have changed as travel agents now prefer to book home stays than the conventional hotels for the travellers. MoT realises the potential of the market and had listed specific guidelines for the owners to follow. But the success of online platforms has changed the ball game altogether. The expanse of listings on these portals has given travellers the opportunity to pick a house of their choice and experience a city beyond rigid itineraries.
One of the growing platforms in the space is the Bangaluru based Stayzilla.com with more than 55,000 stay options across 4,500 towns in the country. The platform connects travellers and home owners for a unique stay experience and has already tied up with five state tourism boards to promote the concept. Ankit Rastogi, vice president, marketplace, Stayzilla, informs, “We have already signed MoUs with the governments of Punjab, Uttarakhand, Madhya Pradesh, Chattisgarh, Rajasthan and are in the process of partnering with more. We have connected with 8,000 home stays across 100 odd destinations including small villages in pristine destinations.”
Room crunch situation
This story is from the February 1, 2017 edition of Food & Hospitality World.
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This story is from the February 1, 2017 edition of Food & Hospitality World.
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