IHPL with Tansha Hospitality Pvt. Ltd. launches Mango Hotels-Tansha Regal in Gujarat
IHPL with Tansha Hospitality Pvt. Ltd. launches Mango Hotels-Tansha Regal in Gujarat

Intellistay Hotels Pvt. Ltd. (IHPL), which owns the brand Mango Hotels, launched Mango Hotels – Tansha Regal in Gujarat, with Tansha Hospitality Pvt. Ltd.

Mango Hotels – Tansha Regal features an all-day dining restaurant; Mango.banquet, a Wi-Fi enabled banqueting hall suited for gatherings, meetings and corporate events for 100-200 people; and a spacious lawn for open air events, accommodating up to 1000 people.

Prashanth Aroor, CEO, IHPL, said, "The Savli GIDC at Manjusar is one of the finest GIDC in Gujarat with an A list of engineering and chemical companies with sophisticated manufacturing facilities. Yet, the GIDC lacks a branded hotel in the mid-scale segment to cater to these units, several of which have foreign collaborations and partnerships. A lot of visitors to the GIDC tend to have requirements for long stay and it is inconvenient for them to have to shuttle back and forth to Vadodara city centre each day. We are positive that Mango Hotels will fill this vacuum in Manjusar."

Aroor added, "With Tansha Hospitality, we have a partner who are a brand in themselves at Vadodara and understand the markets very well, which has made our work that much easier. We look forward to a long and deep association with them in the South of Gujarat across numerous commercial hubs available for servicing with fine boutique and economy hotels."

Ashok Tanna of Tansha Hospitality, said, "The Sama – Savli road besides the GIDC is a prosperous and well-populated corridor with very limited dining and event options. We see a big opportunity from events, and out-door catering and corporate delivery from this location. To this end, we found in Mango Hotels a partner who would approach our specific market uniquely rather than try and fit our hotel to some typical global template."

He further added, "Having run two hotels ourselves, we felt it was the right time to engage with a synergistic brand with the launch of our third hotel and we hope to launch many more together going forward."

 
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Cibbo - An All-Day Café & Bar Brings European Flair to Pune
Cibbo - An All-Day Café & Bar Brings European Flair to Pune
 

Cibbo, an all-day coffee shop and bar, offers a charming European getaway within the bustling bustle of Fergusson College Road, Pune. Located in a bungalow with a traditional Italian flair and a menu influenced by European flavors, Cibbo provides a calm hideaway during the day and a vibrant social hub at night. Cibbo is derived from the Italian word for "food," symbolizing the restaurant's commitment to showcasing a variety of flavors with a dash of European flair.

The aesthetic of Cibbo evokes a classic Italian bungalow, giving guests an authentic European vibe from the moment they enter. Designed by Hrishikesh and his father, the interiors are a tribute to natural materials with rich textures. Key elements include warm veneer wood, durable Morano stone, and lush greenery, echoing European architectural traditions suited to colder climates.

"With Cibbo, I wanted to create a place that feels like a genuine European escape in the heart of Pune. Every detail, from the food to the ambiance, is crafted to transport our guests to a new experience that’s both comforting and invigorating," shared Hrishikesh Baravkar, Founder, Cibbo.

 

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Kamat Hotels India Promotes Upender Gupta as Executive Sous Chef
Kamat Hotels India Promotes Upender Gupta as Executive Sous Chef
 

Chef Upender Gupta has been promoted as Executive Sous Chef at The Orchid Hotel, Shimla by Kamat Hotels India Ltd, the country's top hospitality brand. Upender has 20 years of culinary experience, and his path is a tale of growth, passion, and dedication to quality.

He started out in the Baikunth Resort in Kasauli, where he became an expert in the tastes of Indian grills and curries. Here, he developed his passion for outdoor cooking, which he further developed when working at Club Mahindra Resorts, where he revolutionized dining experiences at multiple locations.

Upender has distinguished himself with his inventiveness and leadership since joining The Orchid Hotel Shimla in 2022. His effectiveness as the HoD has earned him this promotion.

 “I’m excited to lead our talented kitchen team and create memorable dining experiences for our esteemed guests. I look forward to exploring new culinary ideas and continuing to deliver sustainable and top-quality cuisine,” shared Upender.

 

 

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Aloft New Delhi Aerocity Associates With Putting Smiles For A Noble Cause
Aloft New Delhi Aerocity Associates With Putting Smiles For A Noble Cause
 

'Putting Smiles', a charity Golf Tournament aimed at saving little hearts and giving them a chance to live, was held on 15th December 2018 at Golden Greens Golf Club. Initiated by E3 Integrated, Aloft New Delhi Aerocity teamed up with Putting Smiles with the aim to continue spread joy amongst children. The event witnessed the gathering of achievers, influencers and decision-makers who came together for a common cause.

This year, Putting Smiles have joined hands with K.C Mahindra Education Trust; Project Nanhi Kali that is working relentlessly for the benefit of countless girl children by providing education to girls from economically disadvantaged families. Backing this initiative, Putting Smiles have come forward not only to recognize but to also provide a platform where all the decision makers of the society come together to contribute to the cause.

Suman Gahlot, General Manager, Aloft New Delhi Aerocity, said, "We are extremely proud to be associated with 'Putting Smiles' and look forward to putting smiles on the little ones with this initiative."

 

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The Westin Hyderabad Mindspace hotel hosts a Sumptuous Seafood Affair
The Westin Hyderabad Mindspace hotel hosts a Sumptuous Seafood Affair
 

Indulge in an extravagant spread of succulent seafood in classic traditional Italian flavors as The Westin Hyderabad Mindspace is hosting a special Seafood Brunch buffet at Prego. This special brunch will surely entice your palate.

Westin Hyderabad will offer live grills, fresh seafood, clams, mussels in the choicest of marinades, sauces and accompaniments featuring simply sea salt & lemon, fresh herbs, garlic basil, amongst others.

The signature dishes of seafood brunch buffet include Grilled Scampi with Caper Butter, Roasted Sea Bass with lemon & basil, and much more.

 

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Renaissance Bengaluru Race Course Hotel appoints Sandeep Kumar as Executive Chef
Renaissance Bengaluru Race Course Hotel appoints Sandeep Kumar as Executive Chef
 

Chef Sandeep Kumar has been appointed as the Executive Chef at Renaissance Bengaluru Race Course Hotel. Prior to joining Renaissance Bengaluru Race Course Hotel, Sandeep was the Executive Chef at Aloft Bengaluru Cessna Business Park by Marriott International. 

Sandeep is proficient in handling speciality restaurants and has a flair for culinary art trends bringing with him over fourteen years of culinary experience and expertise in managing operations. Chef’s forte lies in an array of skills namely; Modern fine dining, Asian fusion, Classic European cuisines amid many others. 

As the Executive Chef, Sandeep will be responsible for supervising the daily operations of the kitchen, designing menus, developing new recipes and training the culinary team at the hotel.

His leadership skills and inclination to innovation has won numerous accolades, awards and honours in his profession including ‘The Brand Ambassador of the year 2013 for G.P.S (Global Personalization Service)’ from The Westin Gurgaon. He was also awarded the ‘Chef of the Year 2016’ upper mid and upscale, by Hotelier India.

Sandeep had worked with leading International hospitality brands such as Marriott’s Starwood Hotels & Resorts, Carnival Cruises Line, Leela Palace (by Kempinski), Carlson Group and Taj Group of Hotels creating seasonal menus, supervising stock control and maintaining budgets.

 

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Samena Capital Acquires 35% Stake In Bloom Hotels For Rs 330 Cr
Samena Capital Acquires 35% Stake In Bloom Hotels For Rs 330 Cr
 

After the primary investment of Rs 100 crores by Samena Capital in Series B round, Bloom Hotels (“Bloom”) is swiftly moving ahead with its expansion plans. The investment values Bloom at 330 crores and will help roll out the company’s innovative affordable brands to all Indian cities. With this investment, Samena Capital has taken a 35% stake in Bloom Hotels.

After pioneering its unique hotel concepts across key India markets like Bengaluru, New Delhi, Gurgaon, and Goa, Bloom has recently picked up the pace of expansion in pursuit of its aim to set up 100 hotels across South Asia. The expansion coincides with India becoming the world’s third-largest airline market. Demand growth is also being driven by the emerging middle-income group and growing discretionary consumption.

“We are delighted to partner with Bloom, a truly differentiated company that can bring transformational change to the industry. Bloom has proven its unique business model by achieving operational profitability across its current portfolio in a very short period of time.” Said Mr. Shirish Saraf, Founder, and Vice-Chairman of Samena Capital while commenting on the investment.

“We are proud to have Samena on board as we grow the Bloom brand across South Asia in quick time. We look forward to benefiting from the Samena team’s proven track record in working with consumer-facing companies at the high growth stage,” COO of Bloom, Sanjeev Sethi said.

As part of the pan India rollout, in February this year, Bloom Hotels opened two properties in Calangute, Goa. This included the official launch of the newly minted BloomSuites brand at a 140-room hotel. The company has also lined up hotel launches in 20 other locations across the country, from Hyderabad to Kochi to Mumbai.

 

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GST Council Cuts Tax Rate For Restaurants
GST Council Cuts Tax Rate For Restaurants
 

The GST Council has decided to cut tax rate for restaurants to 5 percent without Input Tax Credit. The new tax rate would be applicable to both AC and non-AC restaurants, except those in five-star hotels. Outdoor catering rate has been fixed at 18 per cent.

Hotels with Rs 7,500 room rent have been fixed at 18 per cent with input tax credit. Under the previous GST structure, it all boiled down to 12 per cent GST for non-AC restaurants and 18 per cent GST for AC restaurants. In case of five-star hotels, the charge was much more 28 per cent.

Under the previous rates if any part of a restaurant has an air conditioner, 18 per cent is charged as the GST. That also meant that takeaways from AC restaurants were levied with the same 18 per cent.

The GST Council also raised the threshold for the composition scheme. Under the composition scheme, traders are allowed to pay a fixed rate to avoid GST paperwork. Threshold for composition scheme was hiked to 1.5 crore.

West Bengal finance minister, Amit Mitra said “aggregate loss of revenue was around 60,000 crore for Centre and 30,000 crore for states in last 3 months”.

 

 

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Hotels, Restaurants should reduce prices of food items after GST, says Hasmukh Adhia
Hotels, Restaurants should reduce prices of food items after GST, says Hasmukh Adhia
 

Revenue Secretary, Hasmukh Adhia, said that restaurants, hotels and eateries should cut rates on food items in their menu to reflect the benefit of being able to set off tax paid on inputs under GST.

He said, "GST will be levied on entire sum of food bill, including service charge, in a restaurant, while the value of alcohol or alcohol products consumed will attract VAT."

Previously, a service tax was levied on the bill. But the tax the hotel or restaurant operators paid on inputs could not be set off against the tax on final bill. This facility, called input tax credit (ITC), is available in the Goods and Services Tax (GST) regime.

In the GST Master Class, Adhia said, "Most of the restaurants should revise downward the rate charged on food items in their menu because of ITC which is now available. So ITC should be accounted for now in form of reduction in the value of supplies which they are giving."

Under the GST regime, while non-air conditioned restaurants attract 12 per cent tax, AC restaurants and those serving liquor will attract 18 per cent.

Adhia further said that anything that is served as part of restaurant bill will be subject to GST, barring alcohol on which Value Added Tax (VAT) will be levied.

He said, "On the entire value of food bill, including service charge, on that portion also GST will apply."

Adhia further said that the tax department has received representation for transition provision of lease service industry. As per the GST provisions, ITC will not be available for central excise already paid on cars which are on lease.

He said, "There are a lot of representations on this about transition for lease service industry. We are looking at the representation but we are not sure how to handle this."

 

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Kerala hotels with 3 stars or above can now sell liquor
Kerala hotels with 3 stars or above can now sell liquor
 

The Kerala Government has announced a new liquor policy for the state. The state government has decided to reverse the restricted liquor policy of the previous government and allow the re-opening of bars. As per the new policy, the government will allow the bars to function in hotels with three-star status and above. The 5-star hotels are already allowed to open bars. Hotels below 3-star category will be allowed to run beer and wine parlours.

The bars will remain open from 11 am to 11pm. Bars will be allowed to remain open from 10 am to 11pm in tourism centres. Both international and domestic terminals of the airports will be allowed to sell liquor. The permissible age limit for consuming liquor has been increased from 21 to 23.

The new liquor policy will protect the interests of the traditional liquor, toddy. Bars, including the 5-star ones, will be allowed to sell toddy. Toddy Board will be constituted to protect the interests of the industry.

Pinarayi Vijayan, Chief Minister, Kerala, said, "The UDF policy of restricted liquor policy was a failure. It has led to an increase in the demand for drugs. The Supreme Court order on closure of bars and liquor stores on the highways will be implemented."

 

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Lemon Tree plans to add 15 hotels by March 2019
Lemon Tree plans to add 15 hotels by March 2019
 

Hospitality chain, Lemon Tree Hotel Company plans to add up to 15 hotels with over 1,200 rooms across India by FY19. 

The company, which has 40 hotels with 4,300 rooms in 24 cities across the country, is looking at Siliguri, Mumbai, Patna, Amritsar, Gangtok, Jammu, Lucknow, Kolkata and Coimbatore for its new properties.

Vikramjit Singh, President, Lemon Tree Hotel Company, said, "We plan to open up to 15 hotels across India by the end of next fiscal year as part of our expansion plans. This would add over 1,200 rooms to our present room inventory."

Lemon Tree Hotels is also focusing on the leisure destinations going forward.

Singh said, "We are aiming to tap the leisure destinations with a focus on domestic travellers as they constitute around 85 per cent of our customers across the chain." 

 

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?GST makes staying at five-star, dining out more expensive
?GST makes staying at five-star, dining out more expensive
 

The new GST regime could make staying at a five-star hotel and eating out more expensive.

The government has decided to tax five star hotel services at the highest slab of 28%, much more than the combined service tax (6%) and luxury taxes levied at different rates by individual states at present. This comes as a bad news for hotel owners.

Kamlesh Barot, Director, Revival Group of Hotels said, “This additional burden will have to be borne by the consumer. There will be an increase in bills.”

The new GST regime will also be huge blow to low-budget and non AC restaurants. Under the new GST scheme, low-budget and non AC restaurants will have to charge 12%. Until now, small establishments charged just 6% tax. Apart from this, the GST on hotel rooms in the price range of Rs 2,500-Rs 5,000 will be 18%.

Achin Khanna, MD, Consulting and Valuation, HVS (South Asia), said, “Levying 28% on hotels charging more than Rs 5,000 is atad unfair. The premise seems to be that if you are paying that much, then it’s a luxury. That is certainly not true in this day and age. The tax burden will be borne either by the hotel ownership because they may have to offer all inclusive rates to remain competitive (in leisure markets) or by the end-user, who will be subject to higher tax because he is travelling on work or business (in corporate markets).”

 

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?HRAWI to bring uniformity in regulations for hotel industry
?HRAWI to bring uniformity in regulations for hotel industry
 

Highlighting the unfair advantages enjoyed by unregulated players and aggregators from the unorganized sector like Airbnb, Bed & Breakfast and Homestays, the Hotel and Restaurant Association of Western India (HRAWI) has announced that it will petition the Governments of its western region, to create a level playing field and bring uniformity in regulations for all hospitality players in the market.

It has pointed out that while five star hotels pay a substantial amount 38 per cent of the room revenue as direct and indirect taxes, some of the lavish bungalows listed in sites of these illicit hotel aggregators do not pay a single rupee as taxes. Further, over 42 licenses are needed to start and operate an organized sector hotel, while the unregulated sector operates without undergoing any such process.

Dilip Datwani, President, HRAWI, said, "We welcome competition in any and every form, but this kind of disparity is unhealthy for the industry. It is almost as if we are doing our businesses with our hands tied. Disruptions are healthy, as it allows customers to enjoy best services at the cheapest rates. But the disruptors cannot be allowed to disrupt and proliferate simply on the basis of avoiding regulations and taxes. Today a hotel, let's say charges Rs. 1500/- for a room, then it has to pay 10 percent as luxury tax beside other taxes, but a bungalow listed in Airbnb, for over Rs. 10,000/- a day, ends up paying nothing. If nothing else, this is a loss of revenue to the exchequer also."

Sanjay Sethi, CEO & Managing Director, Chalet Hotels Pvt Ltd (Chalet Hotels owns several Marriott properties in India), said, "Clearly the big ticket concerns are the security issues and the loss of revenue to the exchequer. HRAWI recently compiled a document on how other major cities in the world have dealt with this issue. Some of the findings were revealing. After licenses were made mandatory in Germany, forty percent of Berlin’s Airbnb listings disappeared. Amsterdam, meanwhile, banned apartments rented out for more than 60 days per year, or to more than four people at a time. It has also allocated USD1.1 million to identify apartments that are being offered for short term rentals or don't have landlords living in them. Barcelona has slapped Airbnb and Homestay USD65, 000 each for listing apartment without permit."

Datwani added, "In a country like India where tourism is at a nascent stage the unorganized, illicit accommodation could spell doom. The primary problem is that there are no standardisations or categorisations. There have been multiple cases of exaggerated promises, misrepresentations, disagreements and conflicts with guests, hygiene issues and intimidations among others. Because the stays are unregulated, there are no redressal systems in place. Hotels are required by law to send details of foreign guests to the police station by submission of a C Form. This is a security requirement from the Ministry of Home Affairs. Homestays are not required to be compliant and the industry fears that this will become the de facto accommodation for those foreigners that seek anonymity from the Police."

HRAWI also questioned the relevance of subjecting hotels to administrative clearances, liquor permits and other licenses while these unorganized accommodations, providing the very same services are exempted. Homestays, functioning just like hotels do, are prevalent even today in a lot of States of India.

Kamlesh Barot, Past President, Federation of Hotel and Restaurant Association of India (FHRAI), said, "The hospitality industry without these illicit accommodations in Maharashtra, can generate almost Rs.600 crores per extra night that a foreign tourist stays back, to the Government as foreign exchange earnings, besides being the highest employment generator. Almost all tourist towns across the world have grown on the back of strong hospitality infrastructure and not unregulated homestays. The Government will have to consider, either allowing hotels to operate with the same relaxations as would be given to these aggregators and such unregulated homestays as they are not treated equally, there can't be a first among equals."

 

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?HRAWI appeals to withdraw the new service charge notification
?HRAWI appeals to withdraw the new service charge notification
 

In the wake of a statement issued by the Department of Consumer Affairs on Jan 02, 2017 implying Service Charge billed by restaurants are optional, the Hotel and Restaurant Association of Western India (HRAWI) has come out with a clarification to all industry stakeholders.

In a letter to the Department of Consumer Affairs, the Federation of Hotel and Restaurant Associations of India (FHRAI) the apex body of hotels and restaurants, has appealed for withdrawal of the advisory as it has been creating chaos and disruption in the smooth functioning of restaurants across the country.

The association has clarified that there is nothing illegal about levying the fee and has citied judgements by the National Consumer Disputes Redressal Commission, New Delhi which is the highest consumer forum of the country as well as by the Honorable Supreme Court, which have upheld the legitimacy of this practice.

Dilip Datwani, President, HRAWI, said, "Service Charge like any other charge is a proposal from the restaurant or an establishment to potential customers. It is for the customers to decide whether they wish to patronise the said restaurant or not. A restaurant or hotel may just as easily absorb the said service charge into the remaining charges being collected by it from the consumer (by simply including it in the prices on the menu). Service charge is considered a beneficial payment since it is meant for the benefit of the staff of the establishment. So, some establishments make a conscious choice to adopt a beneficial policy towards its staff members by assuring them a minimum tip which is a percentage of the rest of the charges."

The association has pointed out to cases in which the practice of levying a Service Charge has been upheld by the law. In one of the cases, the National Consumer Disputes Redressal Commission, New Delhi in Nitin Mittal vs. Pind Baluchi, (2012) NCDRC 444 the Association has been advised that such a practice is not an "unfair trade practice"” within the Consumer Protection Act. In another case, the Hon’ble Supreme Court too has specifically acknowledged the practice of including "service charge" in the bill by hoteliers and other cases in lower courts which too have recognized the practice.

Pradeep Shetty, Secretary, HRAWI & Chairman of legal matters subcommittee, FHRAI & HRAWI, said, "Service charge is the amount paid to the staff of the restaurant or other similar establishments. An establishment may choose to include this amount in the bill itself and the percentage may vary from 5 per cent to 15 per cent of the value billed. This is a common and accepted practice in India as well as several other countries. Service Charge is not a government levy, and is not to be confused with VAT or Service Tax. We regret that the department came out with such an advisory which is misleading and has built a wrong notion about hotels and restaurants amongst their customers. While consumer rights are paramount, the rights of individual establishments should not be impinged upon."

Datwani concluded, "Generally patrons do not pay tips once they see they have been charged for service. The Service Charges are justly distributed amongst not only the stewards, but to everyone from the chefs to the dishwashing helper. The rationale behind putting it in the bill as a separate charge is also to clearly disclose to the customer that a specified portion of the amount paid by them is being given to the staff of the establishment that has been serving the customer."

 

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Vinayak Patnekar joins Courtyard by Marriott, Agra as Director of Operations
Vinayak Patnekar joins Courtyard by Marriott, Agra as Director of Operations
 

Courtyard by Marriott, Agra has appointed Vinayak Patnekar to head its Operations Division. Vinayak Patnekar is going to work as the Director of Operations.

He has gathered a vast experience in the hospitality industry for over 16 years and is known for dynamism and depth. Patnekar is said to have been associated with leading hotels across India and served in different capacities.

He has served as Director of Operations at the Marriott International and at Fairfield by Marriott, Lucknow and Courtyard by Marriott, Raipur.

Abhishek Sahai, General Manager, Courtyard by Marriott, Agra, said, "In his new role as the Director of Operations, Courtyard by Marriott, Agra, Patnekar will be in charge of Guest Services, Rooms Division Management, F&B Operations, Administration, Project Management, Events and Revenues, and leverage his experience of managing diverse leadership responsibilities to add value to our property."

Patnekar, said, "It is a great opportunity and honor to be associated with Courtyard by Marriott, Agra. I look forward to both, learning and imparting, hospitality skills in my new assignment."

 

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Bengaluru's restaurants, night clubs, star hotels to go on till 1 am every day
Bengaluru's restaurants, night clubs, star hotels to go on till 1 am every day
 

Bangaloreans can now toast for a longer time as after years of restrictions, the garden city’s restaurants, bars, star hotels and eating joints can remain open till 1 am every day. Earlier, after the recommendation of Bengaluru Police, the state government had imposed a restriction which forced the joints to wrap up their business by 11:30pm. The new amendment is welcomed by the citizens since now they can also enjoy the nightlife in the city just like other metros.

Excise commissioner released a notification on Thursday which stated that the business hours of clubs, star hotels, eateries and bars have been extended to 10am to 1pm from Friday. The notification doesn't specify a time period, saying the deadline has been implemented until further orders. This means the notification doesn't need to be updated every year.

Commenting on the new move, NS Megharik, Commissioner, Bengaluru Police said that the department favours the move; it has communicated the decision to the government well in advance. Department has recently extended the deadline for eateries to 1am throughout the week. He further stated that it wouldn’t be a much of a problem if pubs and bars stayed open till 1am.

Certainly the extension of time barrier has fumed a new life among the denizens of the city. Twitteratis have flooded on the social media by posting their views about the move. "Return of nightlife in Namma Bengaluru," tweeted Bineesh Manikandan. "En route to Bengaluru! Looking forward to the am deadline #Bangalore," read another tweet.

 

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Chennai restaurants asked to install Biogas
Chennai restaurants asked to install Biogas
 

This year, Tamil Nadu Pollution Control Board (TNPCB) has set March 31 as the deadline for restaurants in Chennai to take effective steps to dispose of food waste.

During a recent meeting of stakeholders including hoteliers, resource persons and TNPCB and civic body officials, senior officials in the board instructed restaurant and hotel owners to set up a biogas plant for the purpose by the stated deadline.

An SPV would be formed for the same and technology would be provided by Bhabha Atomic Research Centre (BARC), Mumbai.

“Initially, Teynampet zone will be taken up. There are 130 restaurants here and they generate 60 tonnes of food waste a day. We have set March 31 as the deadline and if steps are not taken, we will initiate action. The Municipal Solid Waste Management Rules have provisions regarding regulation of food waste for action,” said an official.

Based on the principle of ‘polluter pays,’ food waste should be collected and disposed of safely by hotels that were responsible for the waste, said the official, adding that hotel and restaurant owners would also have to bear the cost of transporting the waste. Hoteliers had been asked to install a biogas plant.

“If need be, the Chennai Corporation will provide space for the plant. We are awaiting a proposal from the TNPCB,” said a source in the civic body.

Food waste forms around 16 per cent of municipal solid waste and also leads to formation of landfill gas that can cause fires in landfills.

“Such waste too leads to formation of leachate,” said an expert.

BARC is already working on biogas plants that are capable of producing about 100 kilograms of organic manure and generate up to 100 units of electricity or methane gas equivalent to more than two domestic LPG cylinders from every tonne of bio-degradable waste.

 

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Westin Hotels & Resorts roped Lara Dutta roped as brand advocate
Westin Hotels & Resorts roped Lara Dutta roped as brand advocate
 

Lara Dutta, actress and the former beauty queen has joined hands with Westin Hotels & Resorts as the newest Asia Pacific Westin Well-Being Brand Advocate.

She will share her holistic lifestyle tips of restoring calm and balance at home or on the road with guests and associates and how despite her hectic schedules, she is able to maintain a balance of work and life.

"I am delighted to be a part of the Westin Well-Being movement. I have always believed in a holistic approach to wellness; what one eats, what exercise regimen one follows and how one counters stress," Dutta  said.

"The key to wellness is balance and positive thinking. I have benefited from this in my profession and personal life. Through this association, I look forward to sharing my own knowledge and experience with others”, Dutta added.

Amy Jackson, Singh is Bliing actress will also create content and share her wellness and fitness choices on social media channels to reach a wider audience of guests and associates around the world.

"We are thrilled to have Lara Dutta on board as Asia Pacific's newest Well-Being Brand Advocate for Westin. What makes Lara's association with the Well-Being movement relevant is her holistic approach to life as well as her enthusiasm for healthy living throughout her career from Miss Universe to a working mother," said Vincent Ong, senior brand director, brand management, Starwood Hotels & Resorts Asia Pacific.

He also adds, "We see this partnership with Lara as yet another innovative way the Westin Well-Being movement transcends to our guests and associates, inspiring them to lead a healthier life."

 

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MobiKwik join hands with OYO Rooms, Zomato
MobiKwik join hands with OYO Rooms, Zomato
 

On Monday, MobiKwik Independent mobile payments network said it has tied up with OYO Rooms online hotel aggregator and Zomato online food ordering application.

"Cumulative research indicates that online platforms will occupy 15-20 per cent of the total spend of the Indian economy by 2020. Our tie ups with category leaders such as OYO Rooms and Zomato positions us well to leverage that wave," said MobiKwik CEO Bipin Preet Singh.

By the end of the year, OYO has 10,000 plus rooms in 1,000 partner hotels across 45 plus cities in India and aims to expand to 2,000 hotels in 45 cities. Zomato is a restaurant search and discovery app, providing in-depth information for over 1.4 million restaurants across 22 countries.

 

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Shangri-La Hotel opens in Bengaluru
Shangri-La Hotel opens in Bengaluru
 

Shangri-La Hotels and Resorts, Hong Kong-headquartered luxury hotel group opens its second hotel in the country with the launch of the Shangri-La Hotel Bengaluru.

Located in the heart of the central business district on Palace Road, it is the largest hotel in the city with a room inventory of 397 keys and the Group’s second hotel in the country, 10 years after the launch of its first hotel in New Delhi.

Developed at an investment of Rs 600 crore excluding land cost by Adarsh Developers and managed by the Shangri-La Group, the hotel will introduce many firsts to its guests and residents of Bengaluru.

The company said the hotel would be a destination for business and pleasure, offering a "dynamic" array of restaurants, bars and meeting spaces.

“We will be opening with 220 guest rooms to begin with and open the rest in 30 days. Three of our eight restaurants will be open — b Café where, b stands for Bengaluru, is our all-day dining restaurant offering global cuisine across seven live theatre-style cooking stations; the Lobby Lounge which will serve snacks, beverages, breakfast/high tea items and our signature restaurant, the Shang Palace that will serve food from different regions of China,” Jens Corder, General Manager, Shangri-La Hotel Bengaluru said.

Corder expects F&B to contribute to 67 per cent of the hotel’s revenue as the hotel offers 12,500 sq ft of banqueting space.

“Although the city is largely a market for business travellers, we want to promote the city as a destination in itself with packages such as, Celebrate Bengaluru, Breakfast in b Café, Epicurean, to name a few,” said Corder.

The Shangri-La Hotels and Resorts own over 90 hotels worldwide with a room inventory of over 38,000 rooms.

 

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Air Conditioned hotel and restaurant attracts service tax on 40% of bill
Air Conditioned hotel and restaurant attracts service tax on 40% of bill
 

The effective incidence of service tax on food bill in air conditioned restaurants will go up to 5.6 per cent as against 4.94 per cent previously, a senior finance ministry official said, reported PTI.

The increased incidence follows government raising service tax rate from 12.36 per cent to 14 per cent with effect from June 1.

Air conditioned hotels and restaurants attract a service tax on 40 per cent of the billed amount. At old service tax rate, the effective rate of taxation came to 4.94 per cent of the food bill and at the higher rate of 14 per cent it comes to 5.6 per cent.

"14 per cent service tax on food and beverage in air conditioned hotels and restaurants calculated on 40 per cent of bill amount. Effective tax rate 5.6 per cent," tweeted Shaktikanta Das, Revenue Secretary.

However, the bills in non-air conditioned hotels and restaurants are exempted from service tax.

Finance Minister Arun Jaitley in his Budget had proposed to raise service tax from 12.36 per cent (including education cess) to 14 per cent. The proposal took effect from June 1.

 

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