Acquisitions & Hotel Openings

A.S.K. Brothers Ltd. in Partnership with Carlson Rezidor, Open the Radisson Blu Atria Bengaluru in India

BENGALURU, IN. March 16, 2017 – Radisson Blu Atria Bengaluru opens today, in the capital of India’s southern Karnataka state, Bengaluru, also known as, “The Garden City.” An epicenter of economic activity and high-technology industry, the city is also renowned for its beautiful parks and dynamic nightlife. The newly opened Radisson Blu Atria Bengaluru, is set to introduce the brand’s internationally renowned, Yes, I Can!SM service philosophy with sophisticated design and premier accommodation.

“Bengaluru is a progressive market and continues to thrive on high economic activity, an international focal point of India’s growth momentum. The opening of Radisson Blu Atria Bengaluru is a testament of our footprint in the region and a reflection of the unique brand identity that we bring to the city. We are proud to be in partnership with A.S.K. Brothers Ltd. to launch this upper-upscale hotel,” said Raj Rana, chief executive officer, South Asia, Carlson Rezidor Hotel Group.

Sunder Raju, executive director, A.S.K. Brothers Ltd said, “Radisson Blu, a new addition to Bengaluru’s hospitality landscape, brings fresh vibrancy to the marketplace. The brand stands out in creating experiences that constantly reflect the modern traveler’s needs, desires and aspirations. We are pleased to collaborate with Carlson Rezidor Hotel Group and look forward to a mutually beneficial relationship in delivering hospitality services and enhancing the brand in Bengaluru."

Radisson Blu Atria Bengaluru is a 45-minute drive from the Kempegowda International Airport (BLR) and a mere 10 minutes’ drive from the City Railway Station. Located within close proximity to iconic attractions including the Government Legislative Building, Vidhana Soudha, Bangalore Palace and Tipu Sultan’s Summer Palace, the hotel is also strategically positioned at the epicenter of the central business district and leisure hubs, making it an ideal destination for the discerning business and leisure traveler.

Designed with the modern traveler in mind, the hotel features 167 well-appointed guest rooms and suites with modern amenities. Bringing exciting flavors from around the globe, the hotel has four food and beverage outlets for guests to indulge in. Guests can enjoy international cuisine at One Atria Café or delight in authentic fine Indian cuisine at the hotel’s specialty restaurant, Tijouri. The Whiskey Bar and Tea and Wine Lounge provides upscale comfort and invigorating drinks, making it the perfect venue to unwind.

Standing out as one of Bengaluru’s premier event facilities, the hotel has over 1,250 square meters of flexible room configurations with its six meeting spaces and two boardrooms, capable of accommodating large wedding receptions or intimate team meetings complemented with state-of-the-art presentation and audiovisual tools. Other facilities available at the hotel include the Business Class Lounge, business center, swimming pool, spa and fully-equipped fitness center.

For more information visit https://www.radissonblu.com/en/hotel-bengaluru.

About Carlson Rezidor Hotel Group

Carlson Rezidor Hotel Group is one of the world’s largest and most dynamic hotel companies and includes 1,400 locations in operation and under development with more than 220,000 rooms and a footprint spanning 115 countries and territories. The Carlson Rezidor portfolio includes a powerful set of global brands: Quorvus Collection, Radisson Blu®, Radisson®, Radisson RED, Park Plaza®, Park Inn® by Radisson and Country Inns & Suites By CarlsonSM. Guests can benefit from Club CarlsonSM, a program that redefines hotel rewards with a collection of exceptional benefits, services, and privileges at more than 1,000 hotels worldwide. Carlson Rezidor Hotel Group and its brands employ 90,000 people system wide and is headquartered in Minneapolis, Singapore, and Brussels. For more information, visit www.carlsonrezidor.com

About Radisson Blu Atria Bengaluru

Radisson Blu Atria Bengaluru is strategically located at the economic epicenter, within easy access to the airport, railway station and popular attractions such as the Race Course, Golf Course, Cubbon Park and UB City, making it ideal for the discerning business and leisure traveler. With stylish and sophisticated décor, the modern and contemporary design hotel lends a welcoming sense of comfort to guests. The hotel features 167 well-appointed rooms and suites where guests can enjoy upper-upscale services and facilities including 24-hour In-Room Dining, a Business Class Lounge, business center, swimming pool, spa and fitness center. Bringing a fusion of global flavors, the hotel has four food and beverage outlets for guests to indulge in. The hotel also offers over 1,250 square meters of flexible room configurations complemented with state-of-the-art presentation and audiovisual tools.

Contact:
Camilla Chiam
Vice President, PR & Communications, Asia Pacific
cchiam@carlsonrezidor.com
+65 6511 9297

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.