Hilton Colombo Residence opens $3 m new ballroom

By Cheranka Mendis

 Hilton Colombo Residence has embarked on a major renovation plan for the hotel to reap post war benefits starting with the expansion and refurbishment of its Union Ballroom.

Completed in seven months at a cost of US$ 3 million, the Union Ballroom has increased guest capacity from 280-300 to 850-900 and is now equipped with cutting edge technology with green solution.

Hotel’s General Manager Manesh Fernando speaking to the Daily FT stated that the initial project for ballroom expansion started during the height of war, with a budget of US$1.5 million which was soon broadened after the end of war. Taking the public are which was not suitably utilised to bring in the right kind of money, the ballroom now consists of a large area which can be used as a whole or even partitioned into two or four to have simultaneous events at one given time.

“Union Ballroom has a common foyer and can be partitioned. It is a big advantage for us, as on a Nekath day, when there is a severe shortage of venues for weddings we can cater to two, or if they are of a smaller scale even four at the same time,” Fernando said.

Stating that they have created something beautiful from a very ordinary space, Conferences and Events Manager Nirekshe Perera, added that the ballroom is also sound proof and has a revolutionary VRV technology air conditioning system where purifies the air while cooling the system making it energy efficient.

“It is a very green ballroom in that sense,” Perera said. “We use LED lighting to conserve electricity. A lot of effort and planning has gone in to make this a unique venue. We have not cut short in investing in the right areas as our target is to capture the high end market.”

The hotel has also built a dedicated kitchen for the ballroom equipped with some of the latest technology in terms of cooking efficiently. The kitchen is pork free, which they believe will put the hotel at an advantage with the Muslim community. All pork items are cooked in a separate kitchen on the third floor.

Fernando stated that the biggest market as at now is the wedding market. “With that in mind we have done a lot that would enhance the ambiance of the place in terms of the colours used, the handpicked cutlery etc. We have also invested in aesthetics outside the ballroom such as a stunning water feature we have in place. We will also have garden walls coming up to add to the whole effect.”

While the ballroom is open for operation and has hosted a number of events up to now; it is just phase one of their renovation plans. Hilton Colombo Residence is now in the process of upgrading its suites while working on designing new restaurants for the hotel. Plans are also underway to bring down the walls outside the hotel to make it a part of the street. “Staple Street is, I believe one of the most beautiful streets in the city with one side open to Prime Minister’s Acland House and the main Staple Street Cargills closeby. There is a lot of style,” Fernando said. “Our aim is to bring down the walls and take the restaurants out in line with what the government is doing to beautify the city.” They are currently awaiting UDA approval.

The hotel is also big on sustainability. Committed to cut consumption of energy, the hotel is in the process of changing all air conditioning systems phase by phase by putting in place latest technology so as to reduce demand on the national grid. Fernando added that a Graduate from the first batch of Facilities Management Graduates from Moratuwa University has been hired to concentrate purely on green energy aspects. “As at now almost 60% of the hotel is covered with digital meters running directly into my laptop where I can assess the real time consumption of energy in parts of the hotel. We analyse this on a daily basis to make the system more energy efficient.”

On a general note, he commented that results have been booming since the end of war. Growing on a 30-35% annually, the hotel is steadfast in their principals to nurture the growth in a sustainable manner. “We do not want to kill the goose that lays the golden egg and overcharge and try to rip people off. It is very important that we nurture this tourism goose in a sustainable way.” He noted that those who are lining up to take their place in the industry driven by the good results seen in the recent past must be aware of keeping up the standards of both the hotel product and its services. “Building hotels is just a part of the industry. We must be smart to understand which market we are targeting two or three star, and spend for that market and not go on an ego trip and do a six star property and then target the three star customers thereby destroying the whole market. Investments must be done according to what the target market is.”

When questioned on the minimum rate imposed on hotels Fernando commented that the rates bring stability to the market. “I believe in free markets,” he said, “Free markets are good where people are thinking rationally; however there are some who are thinking irrationally. That is the reason why we had to come up with minimum rates. I’m afraid, because of our irrational thinking, if we remove the minimum rate we will go back to killing each other.”

“The industry is a profitable one given that people target right and deliver on standards. The hotels must concentrate on giving the tourists an experience they would never forget. After all, this industry is about experience.”