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people 2014-04-05

'Budget hotels are the way forward'

An interview with Harjeet Wasan, VP, Tux Hospitality.

By Deputy Features Editor
'Budget hotels are the way forward'

In an exclusive interaction with Restaurant India, Harjeet Wasan talks about his plan for the coming years, all the three brands of the hotel and how are they expanding.

What is your plan for Tux Hospitality for the coming years?

Tux is on the expansion spree and about to rope in new hotels to consolidate presence in the market. In the next three years, the company has a plan to add 12 properties under its name and few are already under process. Company believes in providing unparalleled hospitality, without cutting the corners.

Your company has alliances with US-based Preferred Hotels & Resorts. What is the kind of alliance and how influential it has been for Tux?

Tux has a marketing alliance with PHG. Mosaic Noida & Mussorie are the hotels which are empanelled with PHG. Our existence on global Request for Proposal (REP) consortia is driven by PHG. Currently we are getting around six rooms per day at Rs 5,500 plus taxes from PHG per month. There are many offers per packages which we have been accepted via PHG. Latest addition is PHG- Preferred Family Hotel.

You have brands like upscale Mosaic, mid market Hive and theme based Seed. Which brand has fared the best this year and which will be in your focus the year after?

Mosaic is our strength; it has given us ample business and is doing perfectly well. Hive our budget brand has done well too. As the idea is to cater the domestic tourist and corporate travelers, Hive in that sense has achieved its target. We are currently running two hotels under the brand name Hive (Alwar and Panipat) on management cost and signing up a few more. Even next year Hive will be our focus as budget hotels are the way forward.

We see lot of international brands already having massive expansion plans lined up in India? How are you planning to face the challenge from them?

Yes it is a fact that promoters prefer international brands over us but our USP is managing lesser inventories, managing units in Tier-III cities and also give better returns as a result of low expense operation and this is the reason we have come up with boutique hotels in these small cities so that the domestic tourism can flourish.

What all things a restaurateur needs to think upon in providing a good service to its customer and how does it contribute to brand development?

If a person wants to develop a brand, he should have an understanding of value for money. Unique proportion should always be a part of his venture because customer should have an urge to come to you and this only happens when you offer them something different from the rest and when your services are excellent with high consistency rate.

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