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      ‘Prime AAA locations will remain central to our strategy’: JB Singh, President and CEO, InterGlobe Hotels

      April 3, 2025

      Breaking Barriers and Leading with Excellence: Women in Hospitality

      March 7, 2025

      Indian Hospitality Industry Poised for Continued Growth in 2025

      January 15, 2025

      ‘India’s non-metro cities are at the heart of the country’s hospitality growth, offering immense potential and untapped opportunities’

      October 8, 2024

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      Timbertales Coorg Aims to Become South India’s Top Luxury Resort

      March 6, 2025

      ‘Evolving client preferences drive demand for hybrid capabilities, immersive experiences, and personalised touches’ : Prithvi Pal Singh

      May 17, 2025

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      Luxury Whisky brand The Dalmore targets India’s growing market for single malts

      May 6, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      Culinary Art India 2025: A Celebration of India’s Evolving Hospitality Landscape

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      ProWine Mumbai 2024: A Toast to Excellence in Wine and Spirits

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      July 26, 2024

      IHC-IIHM International Hospitality Day Awards celebrates the Glamorous Hospitality Industry of Mumbai

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      ‘Guests today seek an overall experience rather than just good food or stay‘: Chef Satyakumar GV, Executive Chef, Sheraton Hyderabad Hotel

      January 28, 2025

      Young Chefs from 50 Nations to Compete at 11th International Chef Olympiad, Feb 2-8, 2025

      January 28, 2025

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Food Trends Predictions for 2024

      November 24, 2023

      ‘Telangana’s hospitality sector deserves industry status for fair recognition and support’: Sandeep Joshi

      May 16, 2025

      ‘We’re not just hosting events but also shaping Hyderabad’s reputation as India’s top MICE destination’ : Rubin Cherian

      April 21, 2025

      ‘Hotels blending local charm with sustainability to lead next phase’ : Jitendra Taak

      April 4, 2025

      ‘We plan to drive higher RevPAR and occupancy through dynamic pricing, targeted marketing campaigns, and expanding corporate tie-ups’: Manoj Jangid

      March 29, 2025

      Balancing Luxury and Sustainability

      May 14, 2025

      ‘Weddings and Room Bookings Drive Significant Revenue Growth’: Anirban Sarkar, General Manager, Radisson Blu Greater Noida

      January 15, 2025

      Luxury Hospitality in India: A Market on the Rise

      December 3, 2024

      Redefining Indian hospitality, the TECH way

      June 6, 2024
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      The Cart or the Horse?

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      Culinary Tourism in India: A Global Perspective

      April 22, 2024

      M+A+S=H

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      What is the most important part of developing a risk management plan for a hotel?

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      HOTELS, HOSPITALS AND OPPORTUNITIES

      August 24, 2022

      Role of Facility Management in Experiential Tourism: Shaping Unforgettable Journeys in India

      September 27, 2023

      Occupancy Upsurge: Reinvigorating Business

      June 16, 2022

      Lessons from 20:20 for 2020

      January 6, 2020

      Legal Obligations of Lost Properties – Infra Hospitium

      December 30, 2019
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      SulaFest 2025 Kicks Off Its 14th Edition

      February 3, 2025

      Medusa Beverages and Warner Bros. Discovery Global Consumer Products launches the ‘House of the Dragon’ Exclusive Edition

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      Mehra Wines sets sights on leading India’s premium alcoholic beverage market

      April 24, 2024

      WIPS-Nashik revived by Govt of Mah, HRAWI applauds the move

      January 23, 2024

      Longitude 77 Collector’s Edition Debuts at Cannes

      May 22, 2025

      Salty Nerd Vodka Launches in UAE, Goa & Karnataka

      May 19, 2025

      Loca Loka Tequila Wins Gold and Silver at 2025 SFWSC

      May 19, 2025

      Indian Liquor Makers to See Over 10% Revenue Growth in FY26

      May 18, 2025

      F&B major FSIPL announces 8 New Products

      October 19, 2022

      The Health Factory startup raised INR 2 crore expanded seed funding

      August 22, 2022

      Sattvik Certifies Indian Beverages Company VARAHI Pvt Ltd

      August 22, 2022

      Cold Chain Storage & Supply to Boost the Consumption of Frozen Poultry

      May 5, 2020

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      UNESCO New Delhi seeks for expression of interest for catering services

      March 19, 2024

      ‘HoReCa Channel Contributes 80-85% of Real Good Chicken’s Revenue’ : Abhay Parnerkar, CEO, Godrej Tyson Foods

      August 30, 2023

      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      ‘We are planning to raise around INR 25 cr within 8-10 months’ : Krunal Oza, Founder & CEO of Hustlers Hospitality

      September 2, 2022

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Glocal Junction: Lifting modern Indian cuisine to new heights

      January 10, 2023

      Little Italy Hyderabad: An Italian gastronomic paradise nestled amidst Jubilee Hills

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      ‘Shoyu’ Brings Modern Asian Flavors to Hyderabad

      March 7, 2025

      A Feast for the Senses; Sheraton Hyderabad’s Culinary Gem

      February 2, 2025

      Firewater Neo Bar and Kitchen Sparks Culinary Magic in the Financial District

      February 2, 2025

      Roastery Coffee House : More than just a place to dine

      June 14, 2024

      Kolkata Orders Rooftop Restaurants Closed After Hotel Fire

      May 8, 2025

      Yi Jing at ITC Kohenur Offers a Culinary Escape with New Summer Menu

      May 7, 2025

      18% GST on Meals in Specified Hotels Elevates Dining and Event Costs

      April 14, 2025

      Clara Beach Haven Opens in Goa, Blending Art, Elegance, and Culinary Excellence

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      Association of Hospitality Professionals Announces the Seventh Edition of Hospitality Challenge 2024

      June 28, 2024

      IIHM and Mayfair Hotels & Resorts Forge Strategic Partnership with MoU Signing

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      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      IIHM and IHC Celebrates International Hospitality Day 2024

      April 29, 2024

      Hyatt India collaborates with CII & EHL to launch Vocational Training across its properties in Delhi, NCR and Lucknow

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      ‘We focus on equipping students with essential skills‘

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      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

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      ‘We focus on equipping students with essential skills‘

      May 6, 2024

      Apeejay Institute of Hospitality celebrates the graduation of the class of 2024

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      UP’s First State Institute of Hotel Management Nears Completion

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      September 27, 2024

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      HPMF to celebrate 14th Anniversary with Awards in Lucknow and Ayodhya Dham

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      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

      March 29, 2024

      Hafele Introduces India’s First One Touch Cabinet Mechanism

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      X Events Hospitality launches #chefstogether campaign to celebrate International Chefs Day

      August 25, 2022

      Celebrated Chef Anton Mosimann Awarded with Swiss Culinary Merit of Honor

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      HRAWI organises FSSAI’s latest FoSTaC Programme in Mumbai

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      HRAWI organises Fire Marshals Training Programme

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      HRAWI organises fire safety training for hotels & restaurants in Mumbai

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      Rajj Tandoors Redefines Tandoor Cooking with Global Vision and Chef-Centric Innovation

      May 12, 2025

      ‘Our HoReCa clients have saved between INR 2 Lac and INR 15 Lac per year by using our products’ : Jesal Sampat, Executive Director, Pune Gas

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      GRAFF Unveils the Futurismo Collection for the Kitchen

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      EssEmm Corporation launches Cosmos Nut Butter Grinder

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      HPMF Signs Landmark MOU with WineGAI

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      HPMF and ICF Join Forces to Transform India’s Hospitality Sector

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      ‘Addressing the gap between industry demand and workforce skills is a critical challenge’

      May 14, 2024

      Global Revenue Forum 2023 to host Opportunity 2023

      January 12, 2023
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    Home » ‘Sustainability is the key focus area of Mercure Hyderabad KCP’ : Soumitra Pahari, General Manager, Mercure Hyderabad KCP
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    ‘Sustainability is the key focus area of Mercure Hyderabad KCP’ : Soumitra Pahari, General Manager, Mercure Hyderabad KCP

    Asmita Mukherjee | HyderabadBy Asmita Mukherjee | HyderabadJuly 22, 2022No Comments6 Mins Read
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    The Mercure Hyderabad KCP, which is conveniently situated in the posh locality of Banjara Hills in Hyderabad, is known for its top-notch service and lip-smacking food. In recent times, the hotel has been seeing much better growth, even better than the 2019 pre-covid period. The hotel is also planning to reduce its carbon footprint by eliminating single-use plastic and to make it a reality the hotel is soon going to introduce its very own bottling plant. Asmita Mukherjee met with Soumitra Pahari, General Manager, Mercure Hyderabad KCP to know his future plans for the property.

    Highlighting the USP of Mercure Hyderabad KCP, Hyderabad which makes the hotel stand out from the crowded market, Pahari said, “There are three points which make us different from others. First is that we always depict and promote local culture and art through Mercure which is the motto of Accor. Each and every room of Mercure Hyderabad KCP promotes local art and craft. You will see abundant use of Cheriyal scroll painting in the rooms. In the public areas, one can witness the use of Kalamkari paintings.Second is that we always boast about our service. Our guest satisfaction score is paramount for us and it is always above 90%. Be it a domestic or international guest, we give them all equal priority.And the third point is food. In my opinion, what makes a hotel stand out in the crowded space is not its rooms but food and top-notch service. Good food can build up a hotel’s USP. That’s the reason we put a lot of emphasis on food. Mercure Hyderabad KCP consist of one all-day-dining – Cayenne, one coffee shop, IQ – The Lounge Bar and the newly introduced Terrace Lounge. All of them are known for great food. We bring to the table local fare and international cuisine. We try to bring in different experiences together by organising food festivals every quarter. And we bring different chefs from different states, and even from different countries for the food festivals.”

    The differentiating factors adopted by Mercure Hyderabad KCP have paid off and combined with the post-Covid return-to-travel phenomenon being observed all around, have resulted in tremendous business growth. Pahari shared his joy by saying, “Since April 2022, we have been doing better, even better than 2019. Our ADR is just above INR 4,000. We are driving occupancy at 80-85% month on month. On the other hand, F&B revenue and room revenue both are at 40-45%. Our room and F&B business contribute to most of the revenue.” Commenting on the guest mix, Pahari stated, “We receive 20% airline crew, 20% MICE, 20% corporate travellers and the rest of the 40% consists of medical tourist and retail customers which we get through OTAs and ACCOR website bookings. We see that leisure travellers numbers are very less. We also receive a lot of medical tourists who are long-haul travellers. Their minimum stay is 7 days. We get 30% of our bookings from our own website while from OTA we receive 20%. We also host a lot of weddings and our venues can accommodate up to 300 people.”

    To further fuel this blazing growth rate, the hotel has launched new products recently, aligned with Pahari’s belief in the motto – ‘the only constant in life is change’. Elaborating on the new products Pahari said, “In the last six months we had introduced a Spa which is a B2B tie-up with Somara Wellness and launched a rooftop lounge called Terrace. The lounge is very thoughtfully designed keeping the millennials in mind. The Terrace overlooking Hussain Sagar Lake, Birla Mandir, and Necklace Road is the perfect spot for a weekend hangout.”

    In the middle of all this, Pahari is also mindful of reducing the environmental footprint of Mercure Hyderabad KCP. Pahari is trying to bring about radical changes to the way the property does business through various sustainability initiatives. Pahari shared a few of those initiatives by saying, “We have introduced electric vehicle chargers to our property. The transport service which we use for the hotel has electric vehicles. Through this, we plan to reduce our carbon footprint. We are also planning to eliminate all single-use plastic, such as toiletries – shampoo, conditioner, cream bottles, shaving kits, earbuds, toothbrushes, and toothpaste. We have tied up with a local Hyderabad-based start-up called Nevo for supplying sustainable products. We will be replacing plastic combs with wooden combs, and plastic toothbrushes with wooden toothbrushes. Not only this, we are replacing toothpaste with chemical-free tablets made of mint and charcoal, which is a substitute for toothpaste. Every product will have a unique QR code, and by scanning that code, guests will know more about the ingredients used in the products. Through this, we are also making the guests aware of the products that they are consuming. We are also starting our own in-house water bottling plant from July 22, which can produce around 700 to 1000 bottles per day.”

    While discussing the various challenges that Pahari has been facing, he commented that the pricing of the hospitality industry in Hyderabad is a dampener, and the pricing is not growing at the rate that it should be. “The room cost and the food pricing, both are not at par with Bengaluru, Delhi, or Mumbai. We still have a lot to catch up on. That is something that probably the hospitality industry of the city should work together for a solution,” he added. A key challenge being faced by the industry in current times is that of staff crunch. Sharing his thoughts, Pahari said, “We see the hospitality industry booming after the 3rd wave. The industry is overwhelmed with guests but due to the high demand, there is a severe staff crunch that is being observed all over the industry. As some talents were laid off during covid, now young talents are hesitating to join the industry. Also, the staff who came from other states have moved back to their hometowns which has created a void in the industry.” But Mercure Hyderabad KCP under the aegis of Pahari has adopted several key steps to counter this crunch and has been successful in mitigating this issue to a great extent. “We are pretty content. We are recruiting local talents. We had increased our associate’s salary twice in FY 21-22, and now wage-wise, we are at par with other industries, so our associates are happy to work with us,” he concluded.

    asmita.mukherjee@saffronsynergies.in

    asmitamukherjeehbiz@gmail.com

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    • Asmita Mukherjee | Hyderabad
      Asmita Mukherjee | Hyderabad

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