Post liberalisation, Indians were able to visit Goa without any formalities and take their experiences and stories back home. This ongoing process of tales of Goa’s scenic splendour, Goans’ warm hospitality and flavoursome cuisine resulted in Goa becoming a tourist destination. Adaptation is the way to evolution; Goa has evolved by adapting to market needs and wants in terms of better infrastructure, road and air connectivity, licensing and permissions, etc, while being true to the Goan essence of life. Looking at the past growth and future growth projections in the Goan tourism industry, the future is bright and will continue to grow.
Our USP is our staff. Marriott as a company believes in providing the best of service to our guest. And we strive to do just that. We have a lot of MICE travellers who convert to being our leisure guests only because they have had a memorable experience and want to share that experience with their loved ones or relive those experiences again.
Destination wedding and Goa are synonyms and the trend has caught up in India. Being a bay-front property is another USP. We have the privilege of one of the best sunsets and scenic views, lawns and a small beach, experienced team and central location to capitalise on.
We have four restaurants: Water Front Terrace and Bar, our all day dining restaurant offering one of Goa’s largest buffet spread and an a la carte menu; Wan Hao – our Pan Asian restaurant; A.Z.U.R, our transitional lounge offering a variety of ‘on-the-go’ eatables and beverages; Simply Grills – speciality fine dining restaurant on the banks of the River Mandovi, that puts the guest on a pedestal and offering guests selections from locally sourced veggies, sea food and imported meats from around the world keeping it as farm to fork as possible. Apart from these we have at least one food festival every month to showcase our diversity in food. We want to be the favourite destination where locals go to meet, eat and drink.
(As told to Sudipta Dev)