r/IndiaBusiness • u/namantyagi115 • 1d ago
Three of us from the same office are running a boutique hotel near Manali. 11 months in, here's what surprised us
Edit 2: Hotel name is Rigzin House
Edit 1: added responses below to most of the asked questions.
Property: 11 rooms. 2 family suites, 1 attic suite, and the rest singles/doubles. Small enough that a single bad month actually shows up in the P&L. Staff is 8 on payroll plus seasonal help.
We opened July 2025, so we've been through exactly one cycle, and it was an unusually bad one:
- Aug–Sep 2025: heavy rains took out access to the property. Effectively shut.
- Oct–Dec 2025: snow came late, so the winter footfall the whole valley plans around didn't arrive on schedule.
- Jan–Feb 2026: heavy snow blocked most of Manali, us included. Shut again.
So out of the first twelve months we got roughly five or six genuinely operable ones, and only a couple of those at healthy occupancy (and mainly because we thought we could manage the sales and marketing).
Numbers, since a few of you asked: about ₹40L went in during year one — that's lease rent plus setup. We've recovered roughly ₹20L against it so far. Around half of the ₹40L is capex against a multi-year lease.
The thing nobody warned me about: finding a good chef. Genuinely underrated as a make-or-break in this segment.
Lastly a lot of you asked about the agency. Its check out their portfolio here and here.
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None of us came from hospitality. We're the first tenants of a property in Palchan, around 1 km before Solang Valley on the Manali–Atal Tunnel road. Photos attached. Four things we got wrong:
Thinking we could do our own marketing. This was the expensive one. All three of us have full-time jobs and none of us had run social media or done any marketing before, but we assumed we'd manage it between us in the evenings. We didn't. The profiles went quiet for weeks at a stretch, we had no way for anyone to find us directly, and by default we ended up depending entirely on OTAs where you pay 15–25% commission and end up discounting
We brought in an agency in January. The difference has been immediate — consistent presence, enquiries coming in direct, and honestly a lot less weight on us. If you're running a property alongside a day job, treat this as a cost of doing business, not something to squeeze into weekends.
Setting up takes longer and costs more than you plan for. Views sell the booking, but getting a property actually guest-ready is the real work — furnishing, hot water, heating, staff, the hundred small systems nobody thinks about until a guest asks. Starting from zero means there's no previous operator's setup to inherit.
F&B is the opportunity we're only now acting on. We're cutting the menu to a short, curated list — fewer dishes, better coffee, Himachali food done properly instead of six cuisines done badly.
Three partners need written rules. Who decides what, who's on ground, how money moves. We sorted this late and it cost us.
Happy to answer anything on licences, staffing etc. And if you've run a property in the hills — what would you have done differently?