Vineet Mishra, Complex General Manager, Pullman & Novotel New Delhi Aerocity on how he witnesses bleisure tourism in the current scenario.

The Novotel New Delhi Aerocity exemplifies the best of what Novotel offers as the world’s most recognisable hotel brand: a classic blend of modernity, design and efficiency. It is the 100th one globally and a perfect mix of chic and stylish indulgence.

The hotel boasts of one of National Capital Region’s largest room inventories, 670, and one of the biggest convention spaces, spread over 40,000 sq ft with a pillarless ballroom measuring 12,719 sq ft. It offers an assortment of dining options – six restaurants and bars, each having a distinct identity. The complex has become a hotspot of new and innovative F&B offerings with personalisation and spectacular services.

On how he witnesses bleisure tourism in the current scenario, Vineet Mishra, Complex General Manager, Pullman & Novotel New Delhi Aerocity, says, “Bleisure travel is an emerging concept. Worldwide, more than one in three business travellers add a leisure component to at least one of their business trips. Based on recent reports, domestic trips turned out to be the most popular version of bleisure across multiple countries.” 

Mishra adds that Covid-19 has had a significant and unpredictable impact on the hospitality industry. Hence, bleisure travelling is undergoing a transformation and it will certainly continue evolving in the near future. “In order to attract travellers again, hotels need to adjust their offers to prioritise guests’ well-being by promoting special packages, rearranging their model and raised hygiene standards. At basic level, the combination of work and fun or personal activities helps to create a far better work-life balance,” he puts in. The concept of bleisure travel will be a growing need for flexible travel options, Mishra opines.

On segments that are going to drive the performance of the property ahead, Mishra shares, “Travel restrictions have facilitated the rise of staycations. Some choose to stay closer to home as we have witnessed a marked uptick in holidays spent more locally. Then comes the weddings and social events which remain the key focus along with business segments.” 

He adds that another important segment is F&B as guests are seeking new, relevant and trendy food and beverage dining experiences. Additionally, home delivery allows customers to enjoy something akin to the restaurant experience at home. Mishra feels meetings, as a segment, will return in different formats with the need of people wanting to interact in person. “We are offering flexibility on pricing, space and contract terms. We tailor it according to the requirements of the guests,” he puts in.

With 96 per cent Indian travellers identifying sustainable travel important and nearly 76 per cent stating that they were determined to make sustainable choices when looking to travel again, according to Sustainable Travel Report 2020 by Booking.com, Mishra shares, “At Pullman & Novotel New Delhi Aerocity, we generate hot water via solar energy for which 180 solar panels are installed on the terrace to aid hot water generation. Then we have an agreement with Kreate Energy Pvt Ltd through which we receive renewable energy from hydroelectric plant. We organically grow seasonal produce like fresh herbs and vegetables at our 5,000 sq ft kitchen garden.” 

The hotel has an automated condensate tank by which condensate steam is recovered and reused as feed water. This results in less fresh water consumption and reduced PNG consumption. “We treat grey water through an STP. Used water anywhere in the property goes to the STP for treatment. All food, wet waste and vegetable waste are recycled through in-house Organic Waste Converter (OWC) machine which converts it into useful fertiliser that is used around our complex,” he shares.

All guest public area lightings have been replaced with incandescent bulbs to LED while the plastic bottles replaced with the glass ones. The hotel has also switched to digitalised signage screens for communication and promotional purposes, informs Mishra.

Sharing his views on the future of sustainability in hospitality industry in the backdrop of the pandemic, Mishra says, “Hotels and resorts have been going green for some time now and the movement is unlikely to go away as more and more travellers look to contribute to the environment, reducing waste and water usage as well as sourcing local produce. People are becoming increasingly sensitive to environmental and social issues and for this reason, sustainability has been one of the most noticeable hospitality movements of recent times, with a growing number of businesses promoting their eco-friendliness. Sustainability in hospitality industry must be our top priority as it is essential to the whole business.”

On his future plans, Mishra says that standardisation can no longer be the norm as it is becoming critical to personalise and tailor the services to the needs and preferences of the travellers. “To create value and exploit technology as an accelerator for business, technology will be at the core of the hotel experience both in the rooms, before and after the trip. This will greatly contribute to an ever more individualised offer. Social responsibility is a moral and an economic obligation. Lastly, to manage talent actively by attracting, developing and keeping the right talent,” he puts in.

This article was published in BW hotelier issue dated '' with cover story titled 'RESPONSIBLE HOTELIERING ISSUE VOL 7, ISSUE 3'