Heartists, High-Tech and more: Exclusive Interview with Vaishakh Surendran, GM, Mercure Sriperumbudur

Admin

Published on February 6, 2024

Vaishakh Surendran, currently serving as the General Manager at Mercure Chennai Sriperumbudur, Tamil Nadu, has accumulated a wealth of experience in the hospitality industry. With over a year and five months in his current role, Vaishakh oversees the operational aspects of the hotel, ensuring a seamless and high-quality guest experience.

"Mercure, a product of Accor, has been actively involved in sustainable practices, notably in the elimination of single-use plastics throughout the hotel. With few exceptions, the hotel has successfully removed single-use plastics from various areas," Vaisakh said while talking about the initiatives taken by the establishment to enhance guest experiences. "Another distinctive feature is our commitment to electric vehicles (EV) for transportation services. Currently, we operate a fleet of 5 EVs, utilized for office transfers and airport transportation. This initiative sets us apart from other hotels in the vicinity, as we promote an eco-friendly and sustainable mode of transportation. Despite the higher cost, we have phased out all diesel and petrol vehicles in our fleet, emphasizing a commitment to sustainability," he added.

"Additionally, our diverse food offerings make us unique. Unlike many hotels, we serve a wide variety of meats, including chicken, mutton, pork, beef, and prawn. While we may not be the ideal choice for pure vegetarians, we strive to cater to non-vegetarian guests by offering an extensive range of options. We recognize the importance of providing familiar food options to guests from different regions, considering their tastes and preferences," he explained about their catering specialities.   

Furthermore, the establishment prioritizes organic cooking and has established an organic garden to grow vegetables used in its cuisines. This commitment extends to buffet offerings, where the active promotion of the use of organic vegetables supports local farmers within a 10 km radius. The dedication to organic produce not only contributes to healthier options but also empowers local entrepreneurs and farmers. Additionally, the establishment advocates for the use of organic eggs, including duck and quail eggs, in the buffet breakfast. This approach aligns with their goal of supporting local suppliers and promoting sustainability in its operations.

The hotel actively engages with its team, referred to as "Heartists," a blend of heart and artist. Unlike typical hotels, the employees are equipped with phones and have access to Wi-Fi, enabling them to create content and access training apps during work hours. The hotel embraces technology to cater to the preferences of millennials and Gen Z. Recognizing the importance of mobile devices to the team, the hotel encourages responsible use.

Vasiakh said, "To foster a positive work environment, we organize events such as parties to appreciate our hardworking staff during festive seasons. Our team enjoys outings, movie trips, and even restaurant visits. We provide accommodation, pick-up, and drop-off services, particularly for those working on rotational shifts. About 50% of our employees benefit from transportation services."

Accor conducts an annual employee survey, and they are proud to report that their score surpassed the brand average by 8 points, showcasing employee satisfaction. Additionally, Accor offers competitive salaries, exceeding minimum wage standards. The starting salary is uniform across all positions, promoting equality and growth. Accor avoids on-the-job favoritism, either hiring through industrial training or direct selection.

He also explained that their industrial trainees receive competitive compensation, far exceeding what was offered during management training. Accor maintains limited designations, ensuring swift career growth for employees. From a Guest Service Intern (GSI), one can directly progress to a Duty Manager, significantly increasing their salary. Accor emphasizes continuous engagement and encourages all team members, irrespective of their roles, to interact with guests, ensuring a spotlight on their contributions.

"Our ultimate goal is guest satisfaction, knowing that happy guests lead to sustained business success. By fostering a guest-centric approach across all departments, from kitchen to housekeeping, we aim to consistently exceed expectations and leave a positive impact on our guests," Vaisakh said. 

Watch the complete interview at HospitalityNews Official YouTube Channel.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.


Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Where Food Meets Fun: Jolly Indian’s Culinary Adventure

Manoj Padmanaban and Japtej Ahluwalia

Published on January 1, 2026

In an exclusive interview with Hospitality News, Manoj Padmanaban and Japtej Ahluwalia, the visionaries behind Jolly Indian, shared their insights on redefining Indian dining.

Manoj, renowned for his award-winning Pandan Club and pioneering zero-ABV beverage program, explains that Jolly Indian was designed as more than a restaurant. “Dining isn’t just hospitality, it’s food, entertainment, and memory-making,” he says. From a dhol-filled entrance to playful moments like a giant lassi machine and a potti-kadai-style paan counter, every detail is crafted to create joy and surprise.

Japtej, a prominent NRAI board member, adds that the concept celebrates India as a mood, not a map. Jolly Indian fills a gap between traditional eateries and ultra-premium dining in Chennai, offering playful, elevated comfort foods that resonate with today’s urban diner.

The founders emphasize the seamless blend of creativity and discipline, involving staff in storytelling and maintaining operational authenticity. Their approach ensures that the experience guests see online mirrors the vibrant atmosphere inside.

This exclusive conversation is a glimpse into the minds behind one of Chennai’s most exciting culinary ventures. It’s a fascinating discussion full of passion, innovation, and inspiration.

This was an engaging and insightful conversation, and readers can explore the complete article in the Hospitality NewsJanuary Edition, available on our website and in print.


PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

PGC Chennai: Where Lifestyle, Leisure and Family Experiences Come Together

Ms. Sonali Jain,

Published on December 1, 2025

Ponneri Gymkhana Club (PGC) has emerged as one of North Chennai’s most dynamic lifestyle and hospitality destinations. Spanning 60,000 sq. ft., it stands as the region’s largest and most integrated family club, offering a unique blend of recreation, sports, celebrations, wellness and stay experiences under one expansive space.

In an engaging conversation with Hospitality News, Ms. Sonali Jain, Managing Partner of PGC, shared the vision that guides the club’s growth. Her clarity, warmth and community-first approach define PGC’s identity. “Our goal at PGC is simple. We want every guest and every member to feel valued, cared for and connected. Hospitality should make people feel at home, and that is what we strive for,” she notes.

Her vision translates into a thoughtfully designed destination for every member of the family. The club features over 170 rooms and suites, a grand 800-seater banquet hall, a 5,000-capacity open lawn and facilities for 12 sports including badminton, squash, cricket, golf and table tennis. It also houses a pool party lawn, gym, spa, salon, private theatre, multi-cuisine restaurant, café and business lounge. Enhancing its culinary offerings, PGC now includes a dedicated Pure Vegetarian Kitchen, ensuring elevated hygiene, tradition and comfort.

PGC has become a preferred venue for weddings, corporate events, celebrations, vacations and fitness experiences. Its membership offers strong lifestyle value with complimentary stays, full facility access, priority bookings and a vibrant community environment.

Founder & Managing Director Mr. Rajeev Ajmera reinforces this purpose, “North Chennai deserved a world-class leisure and sports destination. Our objective was to build a space that families can truly call their own.” His vision continues to shape PGC as a benchmark for hospitality and community living.

Guests and prospective members are invited to explore a destination that truly feels like home, Read more details and the full article in our Hospitality News December edition, available on our website and in print.