‘The Covanaro’ Naiwela Veyangoda owned and operated by Coco Agro Hotels Pvt Ltd, will be adding more luxury rooms, spa and many other amenities to meet the growing demand for the four star property.
The hotel currently offers, 60 rooms including 2 Suites, 16 Deluxe with Water Front Private balconies, 28 superior, 14 standard rooms.
The 4 Star Hotel has two banquet halls and a mini VIP meeting room to accommodate around 10 guests. “We are now going to actively promote MICE tourism in India and the hotel has invested heavily on modern conference facilities,” said Janaka Jayasekara, General Manager of the hotel who count over 20 years in the leisure industry.
“SILCHESTER GRAND is the largest banquet reception hall could accommodate up to 800 guests which is in operation now, few yards away from the Covanro. Most of the BOI companies from nearby FTZs also use our facilities.”
He said that due to its close proximity to the airport, the hotel is a preferred destination for most of the airline passengers and it is also the first stop for many travelers before embarking on the Round Trip.
In a bid to extend their foot print, the management has also invested on their second property, a 120 room hotel in Sigiriya to be completed in December 2019. Jayasekara who led the team to build up this property with his marketing skills is a product of Lanka Oberoi which was legend in City Hotel sectors in 1980’s. He has been in the property until 2007 and was a key member to assist the Company to Lounge Cinnamon Grand in 5th of November 2005.
He explained that success of the property is commitment of the staff and the executive team and timely renovation and upgrade of the property by the owning company. Chairman of the hotel is Kapila Nishantha Abeysekara who is also the Managing Director of Coco Agro, a leading company in to exports.
“The Covanro is mainly Catering for guest from Western Europe countries and Germany is the biggest market and we also have large groups from UK, Australia, France, Japan, China, India and Poland patronizing our hotel,” said F&B Manager, Sanjeeva Saparamadu. (SS)
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