BHARATI PAWASKAR
THE GOAN: Why did you zero down on Goa for opening this boutique luxury resort?
Arati Menon: Goa has always been our favourite holiday destination. I believe that if you are from India, the name Goa brings a sparkle in your eyes as it is by far the most fun, relaxing and tourist friendly destination in this country. The people and the culture of Goa are extremely warm and welcoming, making it a natural choice for a hospitality venture. We are actively looking for new opportunities in this sector and as we find them we will look to invest in new projects.
TG: Goa already has many hotels and resorts. Do you feel there’s still place to accommodate more of these?
Absolutely! Every resort is unique and gives a different experience to its clientele. Ever since our resort opened in January, we have been overwhelmed by the response and positive feedback which confirm our belief that there is plenty of opportunity for growth in this field in Goa.
TG: What about the off-season business?
Since the day we opened, we have been running full. On account of being a beach property, we are not open during the monsoon although we get several requests to keep it open. During the remaining eight months we expect to stay fully booked. There is a peak tourist season in Goa which is from November to end of February. To our pleasant surprise we have had the same occupancy even in March and April. Our online marketing is very strong and we are rated very highly on international booking websites like booking.com and Expedia.
TG: What type of clientele are you looking for?
Currently, we have clients from all over the globe and from all across the country. We are more family and couple friendly. Our clientele is generally people who want to relax and spend quality time with themselves or with their friends and family. We consider ourselves a ‘happiness resort’ which also focuses on aspects of wellness.
TG: What makes a guest feel privileged when he/she stays at the White Resort?
For one, we are a resort with a serene theme located on one of the most pristine beaches in south Goa. Our location is very unique and so is our ‘white’ theme. Our ambience is one that of a relaxing holiday place. From the time one enters our aesthetically designed lobby, one can have an unfettered view of the ocean. Each individual cottage is named after some herb/colour. The rest of it is white in colour. Few of the cottages also offer a private, open to sky, outdoor shower made out of white coloured bamboos and a small garden within. The overall feeling is one of peace and serenity. We are also the first resort in Agonda with a pool/jacuzzi right off the beach. Our restaurant and bar serve many local and international cuisines and signature cocktails all of which add to the happiness quotient our guests get to experience.
TG: What do you offer on the platter?
We are a multi-cuisine restaurant and bar and offer a variety of dishes under the supervision of our young and enthusiastic chef Santosh and his team. Or most popular dishes are our charcoal grills, fish steaks over mashed potato and mushrooms, Goan roasted prawns, Mexican chicken skewers and a range of pastas and biryanis. We also offer a few interesting soups and salads like our very own seafood soup, South Indian rasam and watermelon feta salad. Our deserts include our signature carrot cake, chocolate brownie and warm bibinca.
TG: What went into the birth of the ‘White Resort’?
I’m a people person at heart and that defines my personality. I was also fortunate to have the opportunity to work in this field early in my career and was exposed to several aspects of the industry. It seemed a natural fit for me as I enjoy talking to people and making them comfortable. After finishing my MBA my first job was in a company that owned and operated many hotels across the south east of the United States. So I had the chance to learn and hone my skills in the business. I learnt quickly that the hospitality business was all about service and customer interaction and, of course, the product also has to be top notch. While doing all of the above one had to have a strong grasp of the details of finance, operations, marketing and personnel management. My initial years in the hospitality business definitely built my skills and confidence to eventually do my own venture. When the opportunity arose I was able to capitalise on it and that’s how ‘The White Resort’ was born. Buoyed by our initial success, I hope to build the brand and expand to national and international level eventually.
TG: You have worked in India and abroad where cultures differ. Could you tell us the difference?
When we were living in Dubai, I got an opportunity to work in education. I wasn’t looking at hospitality at that time as my daughter was very young and I needed to do something that allowed me to work and be able to spend time with my daughter who was my priority number one. The hospitality industry demands a lot of your time and is tough on you while raising a family. The education sector was equally rewarding for me as I got an opportunity to work with young minds and I specifically worked with organising events, concerts and creative workshops in the schools run by our company. It required some of the same skills as I had to work with various vendors and suppliers and ensure satisfaction of my clients who were the parents of the children in our schools. It required a different type of PR skill but it was some great learning for me.
The work culture across countries vary significantly. In spite of being close to my heart, starting a venture in India was quite a challenge. In the US the general professionalism and quality control standards make it easier to build and manage a quality organisation. I am trying to bring a similar work culture to our venture. Dubai being an expat centre had its own challenges when it came to management. I had the opportunity to work with people from over a dozen nationalities which enriched my skills.
TG: Share your milestones in the hospitality sector. What was it that you enjoyed the most?
My big milestone in the hospitality space was when I was given the responsibility to turn around two loss-making hotels, one in Atlanta and the other in Cordele, Georgia. Both were very different hotels. The one in Atlanta was a business hotel in the downtown district and had a very different type of clientele. The Cordele property catered more to tourists frequenting the highway leading from Georgia to Florida. I managed to turn both hotels around to become profitable. It took a lot of work and strategy to turn them around and brought me a ton of confidence in my abilities. In Dubai my challenges included organising big events, interacting with many different vendors and clients and getting it done efficiently and within a time-frame. It brought me joy to be appreciated by the parents of the children who went to our schools and my management. All these experiences and skills converged while designing and building our dream project, ‘The White’. It was a massive effort which could not have been accomplished without the support of my family and my partners. My husband Dilip Menon has been a constant support and has helped us in different aspects especially with investments and online marketing which is his forte.
TG: Do you have any expansion plans in Goa or outside?
We will begin our expansion with additional resorts in Goa itself and then look outwards.
