Editorial Board   

Mr. Modak

Ashish Modak

General Manager, LUX* Belle Mare

Ashish Modak is the General Manager of LUX* Belle Mare, the flagship resort of LUX* Resorts & Hotels and is based in Mauritius. The group operates contemporary luxury resorts in the Indian Ocean where it has 8 properties and 2 resorts in China. The group is also launching its first resort in the UAE and is on a steady expansion plan in several new destinations.

Mr. Modak's profile includes operational excellence of over 20 years in Food & Beverage, Rooms Division and allied areas in some of the finest hotels in Asia, Europe, Middle East and Africa including experience in pre-openings and complete refurbishments of hotels with reputed hotel chains like Taj Hotels, Resorts & Palaces and Six Senses Resorts & Spas prior to joining LUX* Resorts & Hotels.

In his current assignment, Mr. Modak has been instrumental in converting a 186 suite beach front resort in to a leading trendy offering boasting of some of the finest restaurants, a luxurious spa and one of the best service experiences in this part of the world. The resort has shown a steady upward trend on Trip Advisor from being on the 35th position in 2011 to being ranked 1st amongst 181 resorts in Mauritius in 2017.

Having successfully launched Cafe LUX*, the Indian Ocean's first home roasted coffee experience at LUX* Belle Mare in 2011, Mr. Modak was also involved in the opening of LUX* Resorts & Hotels 2 franchise cafes.

Please visit http://www.luxresorts.com/en/hotel-mauritius/luxbellemare for more information.

Mr. Modak can be contacted at +230 4022000 or ashish.modak@luxbellemare.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.