Exclusive Interview with Suresh Menon: Hospitality Trends and More

Exclusive Interview with Suresh Menon: Hospitality Trends and More

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Published on October 4, 2023

Introduction

Born into an Armed Forces family, Menon spent the first 15 years of his life in an army unit. After graduating from St. Joseph's Bangalore in Industrial Relations (Personnel Management), he began his career in the hotel industry in 1992. "You don't choose a profession; the profession chooses you," he says, explaining how he ended up in Sales and Marketing. He went for an interview for Personnel Management, but the interviewer asked him if he would like to consider Sales and Marketing. Menon was open to anything and wanted a job, so he accepted. Menon has worked in Sales and Marketing for 31 years now, with some of the top international hotel chains, including Mahindra Hospitality and ITC Hotels. This is his second stint with Le Méridien; he previously worked at the Le Méridien in Bangalore in the mid-1990s. Menon is proud of his foundation in the Armed Forces. He believes that his 31-year career has benefited greatly from his military background. The hotel industry is very regimented, and one must always be prepared to do any task. Chaos is bound to happen, and the Armed Forces taught him how to handle it.

How was the business before COVID and after COVID?

The current scenario can be likened to a system reset affecting various industries. Before the pandemic, businesses were operating as usual, but a profound transformation has since unfolded. The domestic market has taken center stage, spurred by India's 'Atmanirbhar Bharat' initiative, resulting in a surge in domestic activities and remarkable progress. Hotels are no longer solely focused on attracting foreign business; the domestic market plays a pivotal role in achieving our targets. Numerous industries benefiting from 'Atmanirbhar Bharat' have had a positive ripple effect, and as they thrive, so do we. In this symbiotic relationship, hotels stand as a driving force for various industries' growth, particularly the travel industry, which demonstrates its resilience in challenging times.

How is the Chennai inventory placed and how about the demand and supply?

The hotel inventory in Chennai has remained largely unchanged, with no new additions both pre and during the COVID era. However, there are a few notable projects by renowned brands underway along Nelson Manickam Road. Additionally, smaller hotels have sprung up in areas like the IT corridor and elsewhere, responding to rising demand. Occupancy rates are consistently high across all hotels, reflecting the strong demand despite the relatively stable supply. This surge in demand can be attributed to India's growth on the global stage, bolstered by diplomatic relations, the emergence of new startups, and international networks, all of which have contributed significantly to the hotel industry's upward trajectory.

What are the new challenges you face on a daily basis in sales?

Currently, we are not encountering any significant sales challenges, although this situation is likely transient, akin to a passing cloud. If we were to recall today's challenges, the foremost issue would be acquiring the right manpower. In sales, the task of identifying the most suitable resources and nurturing a capable team is paramount, particularly in an emerging market. Moreover, navigating the traffic outside Chennai's metro area and coordinating work that extends beyond the city pose additional hurdles in meeting customer expectations. Effective preplanning becomes crucial in addressing these challenges, and these are the key considerations I can outline for a comprehensive overview.

What is your opinion on brand loyalty?

Brand loyalty plays a pivotal role in any business, particularly in the hotel industry where adhering to brand standards and procedures is of paramount importance. For us, as part of Marriott International with eight hotels in Chennai, customer loyalty holds immense significance. Collaboration within our Marriott fraternity has been instrumental in ensuring our guests' comfort, leading to high customer satisfaction levels. We leverage each other's strengths and selling points, forming a symbiotic relationship. Consequently, we have cultivated a strong and loyal clientele, establishing brand loyalty as one of our core strengths within the Marriott International network.

How about the business forecast for the next 5 years?

We are currently witnessing a substantial surge in domestic business, and the growth of the domestic market appears to be closely intertwined with the foreign market's expansion. Looking ahead, the next five years hold significant promise. Anticipated demand is expected to rise, with minimal changes in the supply landscape – perhaps just one or two new hotels on the horizon. Initiatives like "Make in India" and foreign diplomatic tie-ups are poised to make a substantial impact on the Chennai market. With an international port, a strong defense presence, an international airport, and a thriving industrial ecosystem in every direction, the outlook for the next five years is exceptionally promising in terms of growth and opportunities.

How do you sell this hotel?

Our location is strategically advantageous, situated in proximity to both the airport and the central business district, and we're also conveniently positioned in the emerging business district. This strategic location is of utmost importance to us. Our clientele primarily consists of frequent business travelers who appreciate the brand loyalty of Marriott International. We take pride in providing a personalized and comfortable experience for our guests, catering to their unique needs and preferences.

What types of clientele have you got for this hotel?

As I previously mentioned, our hotel's unique selling points lie in our exceptional location and our valued clientele. We prioritize the retail market, working closely with direct reservations and online travel agents to enhance our retail segment. Additionally, we have established a strong foundation of contracted business. Our attention is particularly devoted to our top 20% of clients, which contributes significantly to our revenue. Furthermore, we have a thriving MICE (Meetings, Incentives, Conferences, and Exhibitions) market, consistently hosting bulk and group business events. These specific clientele segments are our primary focus, and we ensure their needs are exceptionally well taken care of.

This interview is exclusively published on Hospitalitynews.in.


The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

Nishang Narayan

Published on June 2, 2025

The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).

Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.

Inside the Article: The SAI Vision That’s Changing the Game

  • Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI.
  • How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence.
  • The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI.

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  • Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony.
  • How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India.
  • What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map.

The full article on SAI is out now in our June 2025 edition of Hospitality News!
Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.


Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Nishang Narayan

Published on June 2, 2025

As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.

Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.

Inside the Interview: How They’re Reimagining Mithai for Today’s India

In this heartwarming and forward-looking interview, Shivam and Riddhi share:

  • How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty.
  • Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce.
  • The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale.
  • How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust.
  • The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking.

The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!

Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.

Read the full feature now at: https://hospitalitynews.in/e-magzines  


Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Chef Te Yuan Peter Tseng

Published on June 2, 2025

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.

In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.

Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.

The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.

What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.

This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.

To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.