It is time to expand the Ovolo Hotels after 20 years of building the brand.

Girish Jhunjhnuwala, Ovolo Hotels Founder and Executive Chairman shares that after 20 years of building the Ovolo brand, he wants to share their expertise and build long-term partnerships that can unlock an asset’s full potential and drive higher returns. Now is the perfect time to expand the independent lifestyle hotel brand to capitalise on the long-term growth of the travel sector.

Ovolo has tripled its room count in the last five years while adding two assets during the Covid-19 pandemic. It hopes to more than double its network by ramping up growth efforts via acquisitions, Hotel Management Agreements, joint ventures and partnerships.

Ovolo is looking to expand further in Australia, New Zealand, and selected APAC target markets where it can leverage its strong brand value. Ovolo opened its first hotel in Indonesia late last year. It is keen to grow in major urban and leisure destinations in Asia including Tokyo, Singapore, Bangkok, and Phuket. In addition, the group is eyeing key source markets in Europe and beyond.

Ovolo hotels have built a reputation for disrupting and shaking up the boutique lifestyle hotel scene, with a proven track record of adding value and delivering superior results, with end-to-end experience in identifying opportunities, transforming hotels, and driving operational excellence. From heritage hotels like Ovolo Woolloomooloo, to greenfield developments like Ovolo South Yarra, and new urban resorts like Mamaka, Bali, Ovolo avoids the cookie-cutter approach to ensure every hotel is different and can change with the times.

The group’s culture is centred around providing great experiences for guests and staff, while making meaningful contributions to people and society. It was the first hotel group globally to develop its Plant’d ‘Veg Pledge’, going fully vegetarian across its hotels to reduce its carbon footprint significantly and promote wellness through conscious cuisine. Ovolo also has in place eco-conscious minibars that feature organic and fair-trade produce; ORCA food waste recycling; electric vehicle charging stations; energy efficiency programs; and Cloud-based reporting to reduce paper waste.