‘Expecting international brand presence in next one-two years’

Manas V Krishnamoorthy, General Manager, ITC Gardenia Bengaluru, says he sees a lot of potential in the city’s hospitality market

Benglauru has always been known as India’s Garden City and ITC Gardenia may be considered as a timely reminder of the same – a hotel that beautifully defines its destination. The hotel is an inclusive blend of contemporary design and international green practices. Following its philosophy of “Forward to Green. Back to Nature”, ITC Gardenia exemplifies ITC’s vision and is perhaps the perfect example of finding the common rhythm between manmade and natural environment. 

“The LEED Zero carbon certification for the property is a matter of huge pride as our journey towards Responsible Luxury started with ITC Gardenia in 2009 when it was conferred the LEED Platinum certification. Guests staying here consume lesser carbon footprints as compared to any other hotel of this size. It is our humble attempt to educate them on not only being eco-friendly but also eco-responsible,” says Manas V Krishnamoorthy, General Manager, ITC Gardenia Bengaluru. 

The wind-cooled Atrium Lobby, with its vertical hanging gardens, leads out to the Central Courtyard Garden in the midst of which stands the multi-pillared Lotus Pavilion – its sloping roof covered with a lawn of fresh green grass aptly referred to as a ‘Living Room with a Living Roof’. “With facilities like iPad Interface for controlling various in-room features and smart TV with access to all primary OTT Platforms, the rooms and suites are artistically designed along the theme of the hotel. 

The property has 292 well-appointed rooms and suites. “There are three categories of rooms, some of which have a spacious balcony complementing the city’s weather. We also house 10 suites known as the Towers Suites which are each named and themed around local birds. Additionally, we have three long stay suites at the hotels – The Flamingo Suite, The Pelican Suite and the Peacock (Presidential) Suite,” informs ITC Gardenia Bengaluru General Manager, adding there are seven gourmet offerings that promise an inspiring culinary experience, matched by warm, personalised and efficient service. “Not to forget is the award-winning Kaya Kalp – the spa that offers a selection of unique, indigenous wellness therapies, inspired by the locale along with traditional Ayurvedic and international treatments,” he informs, adding about the round-the-clock fully equipped fitness centre and a salon with offerings suited to both adults and kids. “We cater to our discerning guests in all ways. Featuring a wide range of elegant and spacious banqueting venues, the hotel plays the perfect host for corporate meetings, elaborate social celebrations and stylish events,” says Krishnamoorthy, an alumnus of ITC Management Institute, Delhi-NCR and WGSHA, Manipal who started his career with ITC Hotels in 1999, followed by a stint as F&B Manager at The Oberoi Hotels. 

“Our mission at ITC Hotels is to guide guests on transformative journeys that touch their spirits and enrich their lives. Framing itself as the destination authority, ITC Gardenia visualises the brand’s mantra - Life is a Collection of Experiences. Let Us Be Your Guide. This is in line with our philosophy of WelcomArt under the aegis of Responsible Luxury of promoting local art, culture and heritage to our discerning clientele. We strive to give guests the most intrinsic experiences available. Being deeply rooted in the culture of our city, we are proud of the vast heritage of Bengaluru and love sharing it in ways which delight and excite, while creating memories that last a lifetime. We create several indigenous experiences for the guests staying with us – Nature Trails, Gourmet Trails and Shopping Trails, all in line with our philosophy of – No one gives you India like we do!” he shares.

Additionally, being registered as a Marriott hotel, the property also taps into the international traveller segment who are loyalists of the Marriott Bonvoy Programme. “The above coupled with our facilities and warm service makes it a hotel of immediate choice for our guests,” adds Krishnamoorthy who returned to the ITC Hotels in 2018 as General Manager, ITC Windsor Bengaluru and then was moved to ITC Gardenia in 2021. 

Present-day hospitality landscape 

As far as Bengaluru is concerned, Krishnamoorthy sees a huge positive shift in hospitality. “With the airport expansion in place, I see a lot of potential in the market in the next few months. Travel is bound to grow and the demand for rooms in the city will then further increase. I also believe we will get to see a lot of international brand presence in Bengaluru in the next one-two years,” he says.

The recent events made a huge impact in the hotel’s target audience as business hotels are no longer only catering to one segment. Every hotel now caters to both business and leisure, no matter the location. City staycations have now become a way of life. “I believe there is more opportunity in business than ever before as we have unlocked a new segment altogether – city residents. We have been able to unlock avenues that we never thought could be a driver of revenue for the hotel. In 2020, we introduced our Takeaway Vertical – making our branded cuisine available to our guests, from the comfort of their home. We also launched our signature laundry service – Lavanderia, making our superior service standards accessible to non-resident guests. People now prefer outdoor dining which also has worked in our favour given Lotus Pavilion, our landmark restaurant which caters to this,” avers the GM.

Future plans

Room occupancy, says Krishnamoorthy, is now reaching a buoyant level with ADR as high as in 2019. “We are working towards making the most of expanding markets with our revenue strategies. Given the advent of city staycations, we will continue to focus on curating experiences which will suit guest requirements. We are working towards a Kids Programme which will focus on younger audience, tapping into a new segment altogether,” he informs.

This article was published in BW hotelier issue dated '' with cover story titled 'BW HOTELIER - THE WEDDINGS & MICE SPECIAL'


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