Mr. Brojo Dutta Unveils Davanam Sarovar's Unique Edge in Bangalore's Hotel Scene and Insights on Smart Hotels and Sustainability

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Published on December 8, 2023

Mr. Brojo Dutta's career in the hospitality industry is a testament to growth and expertise. Since graduating from hotel management school in 2002, he has honed his skills in Operations Management, Customer Relationship Management (CRM), and Employee Training through various roles, leading to his current position as General Manager. His journey started at ITC Welcome Hotel Vadodara, progressing through prestigious hotels including Radisson and the HHI group in Kolkata. A significant period at Sarovar Hotels saw him advance from Front Office Manager to Resident Manager. His journey reached a milestone in March 2022, when he became the General Manager at Davanam Sarovar Portico Suites, Bangalore. Mr. Dutta's career, marked by unwavering dedication and leadership, exemplifies the path to success in hospitality, emphasizing the value of hands-on experience and continuous professional growth.

In an exclusive interview with Hospitality News, Mr. Brojo Dutta, shared his insights on various aspects of hotel management and emerging industry trends. When queried about what sets his hotel apart from others in Bangalore, Mr. Dutta revealed:

"Well, to begin with, the room sizes in our hotel are extraordinary. Our rooms range from about 60 square metres to 140 square metres. Having such large rooms is really exceptional in Bangalore today. Our hotel is an all-suite hotel, meaning all 132 rooms are suites. Each suite includes a living room and a sleeping room. In every room, we have installed a 190-liter refrigerator and equipped them with a microwave oven, induction stove, and basic kitchen utensils. Each room also features a small kitchenette. I believe this is one of our unique selling points, which is quite rare in Bangalore. This setup is advantageous for our business because such large rooms offer great value for money. It makes our hotel a preferred choice for people coming here for business, family occasions, or even extended stays."

When asked about the emerging trends in the hotel industry that he finds particularly interesting or impactful, Mr. Dutta elaborated:

"In today's date, there are many new trends evolving in the hotel industry. One notable trend is the emergence of smart hotels, where technology is used extensively to enhance guest experiences. Hotels are implementing voice assistants to control room temperatures, and some have even started using robots for food delivery and room cleaning. Sustainability has also become a vital part of the hotel industry, particularly after COVID. Hotels in the Indian market are focusing on sustainable practices, ensuring a minimal carbon footprint and avoiding plastic waste. Another emerging trend is 'bleisure,' a mix of business and leisure. Guests are looking not only for business facilities but also for leisure experiences in hotels. For instance, in my hotel, we have an excellent spa setup, a fully-equipped health club, and a swimming pool, which provide a great experience for extended stay guests. Experiential travel is also gaining popularity. Guests seek local experiences, such as cookery shows and sightseeing, which add significant value to their stay. Furthermore, the concept of the sharing economy is emerging, where guests are interested in shared accommodations at more affordable prices. Micro hotels and markets are evolving, with major hotel chains and management companies expanding into tier two and tier three cities. The demand in these cities is growing, perhaps even more than in metropolitan areas. Post-COVID, the hotel industry is witnessing a great period of growth and evolution."

It was indeed a captivating conversation we had with Mr. Dutta, filled with insightful perspectives and innovative practices in the hotel industry. For those interested in exploring this engaging discussion in-depth, the complete video is available on the Hospitality News YouTube channel. Additionally,

The full interview can be read in the Hospitality News December magazine, available on our website.


People, Purpose, and Culinary Leadership

People, Purpose, and Culinary Leadership

Chef V. Bharathan

Published on February 1, 2026

In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership.

Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity.

The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality.

This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today.

Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.


Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Surendra Kumar Jaiswal

Published on February 1, 2026

At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention.

A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape.

In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities.

Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence.

What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike.

The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.


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.