In today’s hospitality landscape, guest experience goes far beyond comfort, it directly impacts reviews, repeat stays, and overall revenue. Addressing this shift, Palaniappa Electronics has introduced Hepi TV, a smart in-room hospitality solution that transforms the traditional guest room television into a powerful, revenue-generating platform designed exclusively for hotels.

Powered by the Palaniappa’s Hepi TV Box, the system replaces passive television viewing with an intuitive home screen built around four smart components that focus on convenience, upselling, and operational efficiency.

One of the standout features is interactive restaurant ordering directly from the TV. Hotels can upload their restaurant menus with visually rich video backdrops for each dish, along with pricing. Guests can browse, select items, choose quantities, and confirm orders using the remote. Once placed, the order is instantly shared via WhatsApp with the kitchen team, room service staff, and management, allowing faster processing and billing without any phone calls. This seamless experience encourages impulse ordering and helps increase F&B revenue.

Hepi TV also simplifies room service requests through one-click options available on the screen. Services such as requesting towels, toiletries, laundry pickup, or spa bookings can be placed instantly. Each request is sent via WhatsApp to the relevant department with the room number, enabling quicker response times. The system also generates service usage reports, helping hotel teams understand guest demand patterns and improve planning.

Another key feature is cab and tour booking through the TV interface. Guests can request transport or tours directly from their rooms, triggering alerts to both the hotel and partnered operators. This adds convenience for guests while opening up commission-based revenue opportunities for hotels.

On the entertainment front, the Hepi TV Premium Package offers access to all paid HD channels across languages, removing the limitation of single regional DTH packs. Popular OTT platforms are available on the same interface, with complete privacy protection as guest login details are automatically erased at checkout. Adding a personal touch, the guest’s name is displayed on the TV screen from check-in to checkout, creating a warm and premium welcome.

Hotels can further use the platform as a marketing tool by uploading up to six branded 4K videos to promote services, offers, or facilities, turning every TV into an in-room communication channel.

All these features are available at ₹400 plus GST per TV per month, with no capital investment required, as the Hepi TV box is provided free of cost. For hotel owners and general managers, Hepi TV positions itself not as an expense, but as a smart investment that enhances guest experience, improves operational control, and generates additional revenue.

Palaniappa Electronics continues to strengthen its standing as a trusted partner for hospitality electronics, known for reliable quality, timely delivery, and dedicated support. Trusted by multiple hotel brands, the company remains a preferred name in the hospitality industry for innovative products and dependable service.

For more details, contact Palaniappa Electronics | Mr. Muthu at 9003045685 or muthu@palaniappagroup.com.

The Piano Man is setting the tone for 2026 with a thoughtfully curated January calendar that celebrates musical diversity, collaboration and live performance at its finest. From orchestral pop reinterpretations to genre-blending jazz and high-octane fusion rock, the line-up reflects the venue’s continued focus on quality-driven, immersive music experiences for Indian audiences.

The month opens on January 24 with The Copycats Philharmonic Orchestra, a special symphonic edition of the band’s popular pop-rock repertoire. Known for their energetic sets, The Copycats will perform alongside a full philharmonic orchestra, reworking classics from Motown, disco, pop and rock with sweeping string and horn arrangements. The evening promises a powerful blend of orchestral depth and familiar melodies, reimagined for a grand concert setting.

On January 25, the spotlight shifts to cross-cultural experimentation with the Vishnu • Davis • Haleigh Trio. As part of GOM 26, the project brings together Bengaluru-based Carnatic innovator Vishnu R with American duo Davis & Haleigh. Blending Indian ragas, folk, jazz and blues, the trio offers a soundscape that bridges Eastern traditions and Western harmonies, marking their India and Southeast Asia debut after successful US tours.

January 30 features A Soulful Evening with Lucia, marking the vocalist’s return after a two-year break. The performance unfolds across two contrasting sets, beginning with an intimate jazz-focused collaboration with pianist Aman Mahajan, followed by a fuller R&B-driven sound with backing vocalists, horns and a complete band. The evening builds toward a moving tribute to D’Angelo, celebrating the roots of neo-soul and funk.

Closing the month on January 31 is Freak Audio Lab, led by Swedish guitarist Mattias Eklundh and featuring legendary Indian percussionist B.C. Manjunath. Joined by an international rhythm section, the performance fuses progressive rock with Indian classical rhythms, delivering a technically rich and high-energy finale to the month.

With this January programme, The Piano Man reinforces its position as a key platform for global and Indian artists alike, offering audiences carefully curated performances that balance experimentation, nostalgia and musical excellence.

At Novotel Vijayawada Varun, sustainability has become an integral part of the guest experience, beginning with one of the most everyday rituals in hospitality, the breakfast buffet. By focusing on thoughtful planning, responsible disposal, and clear communication, the hotel is showing how impactful change can take shape through daily dining practices rather than large-scale interventions.

The breakfast buffet is carefully designed to reduce excess while remaining indulgent and guest-centric. As travellers increasingly value responsible choices during their stays, the hotel has taken deliberate steps to align its operations with these expectations. Manish Pathak, Hotel Manager, Novotel Vijayawada Varun, shares, “As travellers increasingly seek stays that align with their values, sustainability has become integral to how we operate. Transforming our breakfast buffet into a sustainability-led experience is just one of the many initiatives through which we embed responsible practices into everyday guest touchpoints. For us, hospitality goes beyond choice and comfort. It is about awareness, accountability and thoughtful decision-making.”

Food waste that cannot be avoided is managed through an in-house composting machine, where fruit and vegetable peels along with plate waste are converted into compost. This compost is used to nourish the hotel’s herb garden and is also shared with other Varun Group offices, extending sustainable landscaping efforts beyond the property.

Portion control plays a key role in reducing waste across the buffet. Probiotic options such as flavoured yoghurts, Bircher muesli, and baked yoghurt are offered in smaller containers to discourage overconsumption. As breakfast hours progress and guest flow reduces, buffet items are replenished in smaller pans, limiting exposure and cutting down on surplus at the end of service.

Juices are served in smaller glasses, subtly encouraging guests to pour only what they intend to consume. Live counters operate on a cook-to-order basis, with items such as pancakes, waffles, omelettes, and parathas prepared fresh on request. This approach helps minimise waste while allowing guests to choose portions that suit their appetite. Baked items including muffins, croissants, and doughnuts are also prepared in smaller sizes, offering variety without unnecessary excess.

Mindful messaging across the buffet further supports this initiative. Signage with messages like “Help Us Reduce Food Waste” gently nudges guests towards conscious consumption. Adding to this transparency, a daily foam board displays data on the previous day’s food wastage, measured in kilograms or portions. This not only raises guest awareness but also reinforces staff accountability and encourages shared responsibility.

By addressing one of the hospitality industry’s most persistent challenges, food wastage, Novotel Vijayawada Varun has reimagined its breakfast buffet as a sustainability-led experience that balances abundance with accountability, proving that meaningful change can begin at the breakfast table.