Page 59 - e-magazine-masala-vol9-issue-1-august-september-2017

Unfortunately, on the hotel side of things, we are somewhat
slow to adapt and tend to dwell on our experiences. The old
way was to provide great service, regardless of how cheap or
pricey the hotel was. However, service is just not a question
the current generation asks anymore. In today’s world, we
always have to be on top of our game.
Personally, I think you should only have a business model you
can scale. You can’t build an ultra-high-end hotel every two
years, as there is simply no such demand. Hoteliers should
focus on a US$30 hotel business model. If you can achieve
that price point, you can scale and grow.
On AVANI Atrium Bangkok and the challenges of running it…

AVANI Atrium Bangkok is quite a large hotel with 577 rooms.
The average size of a hotel in Bangkok is under 300 rooms,
AVANI Atrium Bangkok

so our USP is in the sheer numbers. We are very proud that it is
a well-run hotel. The owners are very careful in their handling,
maintenance and running of their asset.
With regards to F&B, there is so much variety available in
Bangkok’s culinary scene, so it’s important to look through the
clutter and find a profitable niche. We chose Benihana, because
when I first dined at one of their branches, not a single person
was glued to their smartphone. Instead, everyone was watching
the chefs cook. This establishment is known as a place for
celebration, and they have a very loyal customer base. It’s
important for us to remain consistent with the standards of the
franchise.
Additionally, TripAdvisor and Facebook have user-generated
reviews that can have a huge impact on our industry. Hoteliers
need to bring their A game to avoid losing customers. We have to
look at touch points differently and try to grow by doing things
better.
On Bangkok life and alternate careers…

I was very fortunate to find my life partner here. She is also a
hotelier, and has had a huge influence in my life, especially
in making sure that I stay settled in Bangkok. I have so much
admiration for the city. It has given me a good career, mentors
and exposure to the world of hospitality. Every big chain is
represented here and my network has allowed me to meet the
trendsetters of the industry.

However, I must be honest: my first career choice was to
become a commercial pilot! I even went as far as to look at
getting my pilot license in India. But it would’ve taken seven
years because of the long queue to get in, and that really put
me off. Having said that, if you ask me if I would have rather
followed a different profession, I don’t think so. To progress in

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