GM Speak

Batti bandh!

'Switch off' is the new maxim and eco-friendly hotels, the new hospitality. Carmo Barretto, general manager of The Lagoona Resort, Lonavala, the latest from Concept Hospitality, speaks about the property's contribution to the environment. By Beryl Menezes

Being an ecotel not only makes one stand out from other commercial resorts, but also contributes towards the preservation of the environment. This is perhaps why Concept Hospitality has opened its eighth ecotel - The Lagoona Resort, Lonavala.

"Being situated in an eco-friendly location that is surrounded by hills, trees, fresh air and rare birds makes the setting perfect for an ecotel. It's not only about making money but doing our bit for the environment," says its general manager Carmo Barretto. The resort follows energy and water-saving measures by recycling water and an eco-switch fitted in every room that keeps the room at a standard temperature. To involve the guest as well, it has signs all over the place asking them to switch off whenever possible.

Lagoona's laundry bags are made of jute instead of plastic. "We also practice segregation of wet and dry waste in our kitchens and leftover food is decomposed into manure in our gardens." The artificially-created lagoon too, which is the star attraction of the resort, is filled with rain water. Adds Barretto, "We are also planning to rope in kids from neighbouring schools and introduce them to these concepts by educating them about the importance of planting trees and not leaving garbage unattended. We will soon be going from a 'developing' Ecotel to a certified Ecotel."

So what are some of the attractions that Lagoona offers? "The artificially-created lagoon with an elevated platform in the centre, which is to be used for stage performances and movie shoots, is the main attraction. We are also planning to start boating and fishing around the lagoon in the coming months. There will also be a natural waterfall and pond and we are planning to convert our extended property into a water park," says Barretto.

Speaking about on customer satisfaction, the GM for the last five months, says, "Alert and efficient service is the key to having satisfied employees, who work collectively towards constantly improving quality. Besides the initial two-day briefing and tour of the resort that is a must for all new employees, we have frequent cross-training programmes, where staff from housekeeping move to front office for some months and vice-versa, besides being rotated in their areas of specialisation between other hotels in the group. We also try to source local talent as far as possible, but ensure that the staff is well-trained and educated, with a minimum qualification for any post in the resort."

And what are some of the hospitality industry concepts that Lagoona has adopted with regard to F&B segment and what new trends is it looking at in the near future? Guest preferences are addressed by the head chef and customised barbeque menus are designed. Here, food is prepared in front of guests, much like live pasta and fast food stations. Because good food is as essential as being eco-sensitive!