Editorial Board   Guest Author

Mr. Lamba, MRICS

Mandeep S. Lamba, MRICS

President - South Asia, HVS

Mandeep S. Lamba, HVS President of South Asia, oversees the practice in the region and is based in Gurgaon, India. Mr. Lamba is a hospitality professional with an established leadership track record of over 35 years in varied roles with international leading organizations, including 17 years in CEO positions.

Mr. Lamba has extensive experience in hotel operations, development, strategy, and hospitality advisory, having worked for companies such as Choice Hotels, IHG, and Radisson Hotels before becoming President of ITC Fortune Hotels in 2001.

After successfully building the Fortune Hotels midscale brand in India, Mr. Lamba ventured into an entrepreneurial stint for over eight years, setting up joint-venture companies with Dawnay Day Group UK and Onyx Hospitality Thailand before joining Jones Lang LaSalle in 2014 as Managing Director, Hotels & Hospitality Group - South Asia.

Mr. Lamba's current role at HVS involves advising investors on their hospitality-related growth and acquisition strategies; working with hotel owners and operators on asset management and raising debt and equity; consulting on feasibility, valuations and market studies, and participating in HVS's Executive Search for hospitality and real estate leadership positions.

An established industry leader, Mr. Lamba has won several awards and recognitions for his accomplishments and contribution to the hospitality industry. He is a member of the Tourism Council of CII (Northern India) and a member of the Royal Institute of Chartered Surveyors, UK (MRICS).

Recently, he was featured in the Hotelier India Power List of the most respected hoteliers in India for the second year in a row.

Please visit http://www.hvs.com for more information.

Linkedin Profile: https://www.linkedin.com/company/hvs

Mr. Lamba, MRICS can be contacted at +91 124-488-5552 or mlamba@hvs.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.