Food & Beverage Business Review (Oct-Nov 20)

82

Hammer Food & Beverage Business Review

Oct-Nov ’19

Oct-Nov ’20

Hammer Food & Beverage Business Review

1

EDIT ORIA L

Publisher cum Editor Rajneesh Sharma rajneeshhammer@gmail.com

T

he outbreak of Corona has definite impact on the food service business. All verticals of food service industry have been impacted in varying degrees. Banquets are the worst-hit

segment, largely due to the general avoidance of people in getting into larger gathering. Against this grim backdrop, most of the caterers have to suspended operations as government put condition on number of people allowed for social functions. Food Courts located within mall premises recording a sharper drop. In-restaurant dining is also seeing a big impact. The shutting down of restaurants and fine-dines led to many of the players wrapping up. But the delivery segment so far has seen the least impact. One of the integral facets of online food delivery market is cloud kitchen. As a result, restaurateurs and entrepreneurs shifted to cloud kitchens or ghost kitchens, focusing on home-delivery of freshly cooked food. The concept gained momentum in the covid era, saw an immense rise in demand during the lockdown period. Even after the end of lockdown, there is bound to be a negative impact on the dine-in crowd at restaurants. It is believed that it may result in an increase in home delivery orders. However there are misgivings in the minds of people who order for food to be delivered at home about the level of hygiene maintained by the aggregators as well the restaurants during this scare of the pandemic. But they need not worry as the food regulator, FSSAI, has issued guidelines related to hygiene and safety that the food business operators must follow during the corona virus outbreak. But the long-term changes will have to be made as to how the world will socialise over food and drink and the restaurants will need to contend with newer needs and create different business models. The guests in future will be much more conscious of where they are eating, under what conditions. Good news of vaccine coming soon has surely created a strong sense of hope in near future.

2

Resident Editor Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design Hari Kumar V Advertising Sales Delhi: Debabrata Nath, Sumesh Sharma Director Sales Sanjay Anand Mobile: +91 9811136837 Director Operations Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi: Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 Mumbai: Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400093 Ph.: 022-28395833

Website: www.fbrmag.com E-mail: info@hammer.co.in © 2020 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.

Hammer Food & Beverage Business Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 302, Himgiri Apartments, J-Block, Vikaspuri, New Delhi. Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi.

Editorial Policy: Editorial emphasis in Hammer Food & Beverage Business Review magazine is on educational & informational material specifically designed to assist those responsible for managing institutional food & beverage business. Articles are welcome and will be published on the sole discretion of the editor.

Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing.

Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.

Annual subscription rate within India is Rs. 600 and for overseas it is US $180, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

Hammer Food & Beverage Business Review

Oct-Nov ’20

Contents O CTO B E R - N O V E M B E R 2 0 2 0

COVER STORY

14

Love for Seafood Nothing Fishy

BUSINESS

22

Dine-out or Dine-in?

OPERATIONS

30

Restaurants’ Buddy in the Cloud

AGRI

Event 04

32

Apple a Day

Facilitating a Hygienic Kitchen

Cover Pic: Unsplash

Oct-Nov ’20

Reading Books Keeps the Mind Ticking

Hammer Food & Beverage Business Review

News 08 Report 12

HYGIENE 34

TECH NOTE

DEPARTMENTS

Chef Voice

28

Profile 37 36

Product Preview

38

Interview 40

3

EVENT

HRAWI Denounces WTA’s Embargo on Liquor Distribution to Hotels & Restaurants

T

he Hotel and Restaurant Association of Western India (HRAWI) has written to the Wine Traders Association denouncing the embargo imposed by the Association on hotels and restaurants. It has termed the act as deplorable and shocking. Copies of the letter have been sent to Maharashtra Chief Minister, Udhav Thackeray, Maharshtra’s Tourism, Environment & Protocol Minister, Aditya Thackeray and Maharashtra’s Principal Secretary, GAD SEO-1, Civil Aviation & State Excise, Ms. Valsa Nair Singh. The Association plans to take up the issue with the Govt. and Excise department.

The HRAWI has stated that an embargo of such nature by means of collective anti-competitive action or cartelization against hotels and restaurants is insensitive, illegal and against the spirit of camaraderie that the wine Industry shares with the hotel and restaurant industry. Members of the HRAWI have reported that WTA and its member distributors are insisting on a NOC from the WTA for resuming supply of the liquor stock to hotels and restaurants.

“We are extremely shocked that despite knowing that the Hotel and Restaurant Industry is affected the worst due to the lockdown, the Wine Traders Association has acted in such a deplorable manner. Hotels and restaurants were simply following orders imposed by the Union and the State Governments because of which we were unable to generate any business over the last seven months. Restaurants have opened just on 05th October that too with only 33 per cent capacity and several restrictions. Under these circumstances, imposition of embargo of such nature is not only insensitive but is also illegal,” says Sherry Bhatia, President, HRAWI. Many hotels and restaurants have also pointed out that the distributors whose bills have been duly paid up to date are still insisting on clearing payments of all the other member distributors of the WTA for uninterrupted deliver of any liquor stocks.

“The Association of liquor distributors is adopting extremely illegal and coercive methods by imposing embargo on the supply of liquor stock as a means to an end. It is insisting on dues being cleared by establishments for all its distributors, for lifting the embargo. Under the guise of this illegal embargo and outstanding payments, WTA is recovering some disputed and very old payments from hotels and restaurants. The WTA is being completely insensitive towards the hotels and restaurants especially knowing well that the restaurants have only just opened. As a result of this arbitrary embargo, roughly 100 odd restaurants haven’t been able to re-open for business. In many other hotels and restaurants, only certain liquors stocks are available and so, are unable to serve customers their choice of liquor,” says Pradeep Shetty, Sr. Vice President, HRAWI.

4

India International Hospitality Expo (IHE 2020) A Complete Virtual Show India International Hospitality Expo (IHE2020), India’s largest hospitality sector B2B show, is now in its third year. As organizers of the show, India Expo Mart and Centre (IEML) have decided that IHE2020 which was scheduled during the period 2 -5 December, 2020, will now be a 100 per cent virtual show.

The event will have participation from the food production, kitchen and bar equipment, laundry, furniture and furnishings, tableware and wellness industries and various allied hospitality industries. The online delegates/visitors are expected to come not only from all over India, but also from different countries around the world.

Explaining how the virtual showcase will work, IEML Chairman Rakesh Kumar had earlier mentioned that anyone anywhere in the world interested in accessing the show would have to log in and click on the appropriate button to go to the exhibition zone, or to the masterclasses, or attend the virtual food and hospitality conclave, or even watch the IHE Excellence Awards live from the convenience of their homes or offices.

The online platform for the show is supported by a user-friendly navigation system, visitors to the virtual IHE2020 can access the product catalogues of exhibitors, watch their corporate films, exchange virtual calling cards and even conduct follow-up conversations on WhatsApp – all without stepping out of their workplaces, or flying out of their cities.

To engage the industry, IHE conducted a series of IHE knowledge sessions in the form of webinars on multiple topics with prominent industry speakers discussing the effects and opportunities in these hard times.

With the complete support from the industry for the main event, which is just a few days away, IHE is confident to work towards the revival of the hospitality sector.

Additionally, as last year, this year Peru is on board as country partner along with international participation from Spain, Germany and Belgium. IHE is also organising culinary and cocktail masterclasses, curate a conference dedicated to the rejuvenation of the hospitality sector and give away allIndia hospitality awards to recognise the best and the brightest of the industry.

IHE promises to be a four-day knowledge intensive and elevating experience, and a great opportunity network with people you know, make new friends, and discover new products, virtually.

For updated information on IHE2020, log on to https://www.ihexpo.com

Hammer Food & Beverage Business Review

Oct-Nov ’20

Oct-Nov ’20

Hammer Food & Beverage Business Review

5

EVENT

Annual Chef Awards & Summit

by Indian Culinary Forum

T

he raging Covid- 19 pandemic has not deterred the community of chefs from the Indian Culinary Forum to celebrate their annual flagship event of Chef Awards and Knowledge Summit.

Hoping to share a message of strength and positivity to the gastronomic world and to recognise and honour the chefs and their exceptional contribution towards the hospitality industry, the Indian Culinary Forum

Times”. The summit witnessed participation of aspiring chefs, hotel-management students and hospitality professionals from all over India, who discussed, debated and deliberated upon a lot of burning issues relating to the hospitality industry in the Covid times.

The summit was phased over four sessions.

The inaugural session was done virtually

by Anil Bhandari, a hospitality industry

S. Dutta, Rajan Bahadur, Sanjeev K Nayar, Mohammad Shoeb, and moderated by Rajiv Gulshan.

The last session was on Future of Food through Sociological Lens by Vir Sanghvi. Mr. Sanghvi was interviewed by Dilip Puri, Founder & CEO at Indian School of Hospitality. The summit was curated by Indian School of Hospitality and co-ordinated

by Dr. Chef Prem Ram, Joint secretary Indian

(ICF) successfully organized The Annual Chef Awards and Summit. By observing the government’s orders and guidelines, it was carefully planned and curated to ensure a coronavirus-safe event. Over 60 young chefs competed in eight different categories for the coveted titles In these unprecedented times.

Hosted to commemorate the International Chefs Day, the 17th Annual Chef Awards saw the presence of renowned master chefs and veterans of the hospitality industry at Pride Plaza Hotel, Aerocity, New Delhi. Chef Awards have been conceptualised to bring an international acclaim to Indian cuisine and honour the chefs and their contribution to the hospitality industry and society at large.

ICF also organised the 8th edition of Knowledge Summit which witnessed the participation of the stalwarts of the Indian hospitality sector resulting in knowledge building and thought leadership. The theme of this year’s summit was “Exploring New Horizons and Challenges: Experts Perspectives on Opportunities during These

veteran and Chairman of the Organising Committee on the topic, Exploring New Horizons and Challenges: Experts Perspectives on Opportunities During These Times”.

The second session was on Entrepreneurship and Chefs in the Post Covid Times by Celebrity Chef Sanjeev Kapoor, interviewed by Smitha Menon. He advises the aspiring entrepreneurs, “Don’t keep waiting for very big opportunities. Start small and build on it. Most chefs think that perfection is a virtue, but I think it can be a big impediment. Because when you say something is perfect, there is a lot of pressure from yourself, friends, family etc.

Gone are the days for launching anything big and with perfection. So, test and learn.

And that’s the way to scale up. It gives you an opportunity to correct your course quickly.

Don’t wait for perfection, because it may be too late.”

The third session of the day was a panel discussion on Skills Required by the Chefs - An Industry Perspective with Varendra

Culinary Forum. Those who could not attend the event, also joined the Summit virtually on Zoom App. Speaking on the occasion, Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Committee ICF, said, “Despite the pandemic, the determination and enthusiasm of the chefs of ICF, is evident from the fact that they have gone ahead full steam to celebrate the 17th Chef Awards and the 8th Knowledge Summit. I am thrilled to see that the chefs who were working behind the scenes are in the forefront. They are setting new standards of excellence in the hospitality industry and inspiring more people to choose this as a career.”

Ad d ress i n g t h e i ss u e, h e f u rt h e r said, “Currently, the National Tourism Awards are given in the three categories. We suggest it should be increased to six categories.

We have been requesting the Ministry of Tourism for the last 15 years to honour the distinguished chefs with Padma Shree Award.

So far, 2 eminent chefs have been given

6

Hammer Food & Beverage Business Review

Oct-Nov ’20

EVENT Padma award but again it has stopped. I would request the Ministry of Tourism to take up this matter again to ensure competent chefs are given Padma award every year.

It’s high time we must bestow our chefs with Padma Shree Awards just like filmstars, sportspersons, economists and various other fields are honoured, so why not the chefs every year.”

Chef Davinder Kumar, President Indian Culinary Forum also shared his views, “In these testing times of Covid-19, it was an overwhelming experience for ICF to have successfully organized the 17th Chef Awards and 8th Chef Summit. The challenge of organizing this event under constraints by circumstances has truly infused more enthusiasm and excitement in us. Digital p l at fo r m a n d te c h n o l o g y h ave b e e n harnessed to bridge social distancing.

Alongside the Annual Chef Awards, monthlong activities have been executed this year, like ICF’S first cook-off series where Senior Masterchefs conducted amazing culinary demonstrations of immunity building recipes which were witnessed by thousands of people. The Chef Awards was instituted way back in 2004 and has evolved over the years, but certainly, the focus remains to not only honour and promote the fraternity of chefs but also encourage young talent to take up this profession, and at the same time raise the overall standards of culinary art in India by bringing it at par with international standards.”

The Winners of the 17th Annual Chef Awards: Lifetime Achievement Award: Chef Arun Agarwal Golden Hat: Chef Arvind Rai of The Ashok, Delhi Silver Hat: Chef Vinod Bhatti of IKEA Pastry Chef of the Year: Chef Tarun Kumar of Sunrise Victuals, Sonipat.

Lady Chef of the Year: Chef Nandita Karan The Lalit Chandigarh Master Chef of the Year: Chef Setu Gupta of Le Meridien Master Chef Kebabs: Chef Surender Singh of Le Meridien Master Chef International Confectionary Award: Chef Manish Kanojia of Radisson, Gurugram Master Chef Indian Sweets Award: Chef Dalbir Singh of Ashok Hotel Master Chef International Cuisine Award: Chef Rajnish Rawat of Radisson, Paschim Vihar Master Chef North Indian Cuisine Award: Chef Mehboob Alam of Ashok Hotel Master Chef Oriental Cuisine Award: Chef Nima Tshering Lepcha of Radisson Blu, Delhi Airport Master Chef Baker Award: Chef Narendra Singh of IHM, Gwalior

Chef Vivek Saggar, General Secretary Indian Culinary Forum, opined “You can have a great career only if it's built on a solid foundation. The right training can take you places and therefore, the Chef Awards is not just a competition, it is an opportunity for chefs to learn about the modern techniques and mechanisms that are used in kitchens across the world. They understand the value of getting basics right even while innovating. The association has been giving due recognition to the unknown faces, who bring smiles on the faces of diners for 17 years now. By imparting improved education and organising grand industry-specific events, we keep moving one step ahead and set new

benchmarks in the hospitality industry.”

As a build-up to the awards, four days’ culinary competitions, i.e. Trade Tests were held at IBCA Vikaspuri, New Delhi amongst the budding and promising chefs in 8 different categories. Over 60 of culinary artistes showcased their creativity and skills during these competitions. Notable and renowned chefs were the jury members in this year’s competitions, while Chef Sireesh Saxena was the organizing secretary under whom the competitions were also be supervised. The Chef Awards also honoured the industry veterans in six other sought-after categories.

The winners were selected by a panel of an esteemed jury.

L-R. Chef Sireesh Saxena, Avinash Jha, Balendra Singh, Kishan Anand

Oct-Nov ’20

Hammer Food & Beverage Business Review

7

N EWS SCAN

FHRAI Welcomes FSSAI’s Stricter Enforcement for Mandatory Registration of Dark Kitchens The Federation of Hotel & Restaurant Associations of India (FHRAI) has welcomed Food Safety and Standards Authority of India (FSSAI)’s enforcement rules making registration mandatory for home-cooked food sellers. The apex Hospitality Association has stated that food operators, whether operating from home or from dark kitchens, should be regulated for cleanliness and hygiene. If a law is applicable for hotels and restaurants, then it should be applicable to any such businesses that serve food.

It has also pointed out that unregistered, unregulated Food Business Operators (FBOs) may not be maintaining hygiene standards, which is detrimental to the interest of consumers and poses health risks. The FHRAI has thanked the FSSAI for taking action on the pleas made by it and for clamping down on such fly by night food operators.

“FSSAI has responded to our plea and is taking to task any such unregulated and illegal dark kitchens. Quite a few of these are actually funded and run by the Food Service Aggregators (FSAs) to escape responsibilities attached to operating restaurants legally and of course, also taxes. This causes a huge loss to the State and the exchequer. Not to mention the questionable hygiene standards, because there is no one to monitor and they are not registered under FSSAI,” says Gurbaxish Singh Kohli, Vice President, FHRAI.

Mumbai Restaurants to Remain Open Until 11:30 pm In less than 48 hours of the Hotel and Restaurant Association of Western India’s (HRAWI) meeting with the Mumbai Municipal Commissioner, the BMC has granted restaurants in the city the permission to remain open until 11:30 pm. Post the lift on lockdown, restaurants were allowed to operate only up till 10 pm. However, in their recent meeting, among other concerns, delegates of the HRAWI impressed upon the Commissioner the reasons for permitting restaurants to operate for extended timings. The restaurant industry has welcomed the decision and the HRAWI has thanked the Chief Minister – Uddhav Thackeray, the State Minister of Tourism and Environment – Aaditya Thackeray, and especially, the Municipal Commissioner – Iqbal Singh Chahal.

“We thank the Government and especially, the Municipal Commissioner for sympathizing with us. We are also thankful to him for expeditiously granting restaurants the permission to operate for an extended time. This extension will definitely encourage Mumbaikars to dine-out and give restaurants a chance to recover and serve its customers better,” says Sherry Bhatia, President, HRAWI.

ITC Launches ‘SunfeastCaker’ ITC’s Sunfeast, one of the most preferred consumer biscuits brand, is now expanding its footprint in the cakes category with the launch of a new sub -brand, SunfeastCaker. The brand will have a portfolio of innovative products that will provide premium experiences to consumers at affordable prices, expected to help scale up the category and make snacking a delightful experience, addressing the needs of convenience and indulgence across a wider consumer base. SunfeastCaker will launch with three formats including the signature and first in the category, ‘Trinity’, a differentiated product innovation, delivering a refined sensorial experience like-never-before. This triple layered cake has a choco enrobed bottom, choco crème as the middle filling and is topped with a choco drizzle. The second format will be a reimagined chocoSwiss Roll, adorned with a choco drizzle, evoking visuals quintessential to a fresh bakery product and the third will be an exciting presentation of Layer Cakes in two variants including Choco & Butterscotch.

8

Hammer Food & Beverage Business Review

Oct-Nov ’20

N EWS SCAN

Ghosht Stories Launched in Mumbai C h ef M r i g a n k S i n g h h as launched “Ghosht Stories” M u m b a i ’ s f i rs t m u tto n focused cloud kitchen. The aim of this cloud kitchen is to serve mutton dishes that will invoke a sense of homeliness-no flairs, no fancy, no modern twists.

Chef Mrigank Singh, Chef and Co-Founder of Ghosht Stories says, “Like history, recipes have been written and rewritten over the ages, but some are best left untouched. With this in mind, my journey to the hinterland of our country yielded a recipe bank of traditional ghosht dishes that felt most authentic and comfortable.

Very often, homely can be misconstrued as easy, these recipes are anything but. Traveling from region to region, perfecting the desired flavour profile along the way, Ghosht Stories is a culmination of my culinary adventure, accompanied by interesting stories to tell.”

He adds, “With the pandemic still at large and questioning our plans to dine out, at least for the foreseeable future, home gatherings are going to be the way forward for most. Recognising this, and the need for authentic, traditional, comforting meals to be served at such dos or just to take away for weekend getaways or of course the longing for a dish that tastes and smells like home, the idea for the cloud kitchen was born. Owing to the high quality of ingredients and the process that goes into making our dishes, our foods have a much longer shelf life than other restaurants, perfect for taking along on a weekend away.”

Feastly to Convert Unorganised Food Service Sector into an Organised One Feastly - India’s first and fastest-growing B2B foodservice startup -is actively driving the transition of the country’s unorganised foodservice sector into an organised one. Established in 2017, the vision of Feastly is to help companies build a better workplace through food. Providing healthy meal solutions for employees of several Fortune 500 companies on a daily basis, it has served more than 3 million meals so far.

Brainchild of Sarthak Gahlaut, Feastly, in the last fiscal year clocked in a whopping 7X revenue growth. It is currently serving in the states of Uttar Pradesh, Haryana, Gujarat and Rajasthan along with metropolitan city of Delhi-NCR. The B2B foodservice start-up has further on-boarded 05 new clients this year, amidst the ongoing COVID-19 pandemic.

Speaking on the development, Sarthak Gahlaut, Founder & CEO of Feastly said, “India’s foodservice industry is rapidly growing and will touch the Rs. 6 trillion mark by 2023. However, the sector comprises 86% of unorganized players that cater without adequate food safety standards. Our aim at Feastly is to streamline this section with world-class food services.”

Oct-Nov ’20

Living Liquidz Launches a First-of-its-Kind Mobile App Living Liquidz, the premium retail brand that has over 50 liquor stores across Mumbai, Vashi and Thane, has just launched its firstever mobile app. It is offering customers a seamless way to shop for their favourite alcohol brands, all via the click of a button, the Living Liquidz app is available for download on Google Play and the Apple App Store.

Through the lockdown, Living Liquidz was a forerunner in home deliveries of alcohol from its wide network of stores, safely to people’s homes. Now, with the launch of this new mobile app, the brand is offering a one-stop, mobile shop for ordering international and local liquors via same-day delivery. What’s more, the app also offers a wealth of knowledge, like a Whiskeypedia, and Wine FAQ’s, as well as services like booking a bartender or sommelier, and shopping for home bar accessories.

“With the festive season in full swing, and celebrations happening as smaller gatherings at home this year, we decided it was the perfect time to launch the Living Liquidz app,” says Moksh Sani, Managing Director, Living Liquidz Pvt. Ltd. “The trend of entertaining at home is only picking up in popularity and we wanted to ensure that consumers have an easy and safe way to stock up on their favourite alcohol brands, without having to worry about stepping out to a shop.”

Bacardi Battles Against Plastic Pollution Bacardi, the world’s largest familyowned spirits company, has made a giant leap forward in the fight against climate change and plastic pollution, as it unveiled plans to put the world’s most sustainable spirits bottle on shelf by 2023.

The new 100% biodegradable bottle will replace 80 Million plastic bottles – 3,000 tons of plastic – currently produced by Bacardi across its portfolio of brands every year.

This revolutionary move by Bacardi is possible thanks to its close collaboration with Danimer Scientific, a leading developer and manufacturer of biodegradable products.

Petroleum-based plastics used by Bacardi today will be replaced

by Danimer Scientific’s Nodax™ PHA, a biopolymer which derives from the natural oils of plant seeds such as palm, canola and soy.

While a regular plastic bottle takes over 400 years to decompose, the new spirits bottle made from Nodax™ PHA will biodegrade in a wide range of environments, including compost, soil, freshwater and sea water, and after 18 months disappear without leaving behind harmful microplastics.

Bacardí® rum will be the first spirit to appear in the new bottle, before the plant-based material is rolled out to replace single-use plastic across the entire Bacardi supply chain and the company’s 200 brands and labels.

Hammer Food & Beverage Business Review

9

N EWS SCAN APPOINTMENTS

Nitish Kumar Renaissance Bengaluru Ra ce Co u rs e H ote l has elevated C h ef N i t i s h K u m a r Singh to the position of Executive Chef. With his 10 years’ experience around the world, Chef Nitish has developed his repertoire to provide an outstanding food experience.

Prior to joining Renaissance Bengaluru Race Course Hotel in 2018, he has worked with some of the finest brands across the globe.

Dev Thakur Sayaji Hotel Indore has appointed Dev Thakur as the Director of Food & Beverages. He is a passionate hospitality professional with 15+ years of experience in the world’s finest hospitality brands. Well versed with the food & beverage operations of Luxury hotels, Destination resorts, Upscale & Midscale hotels.

Prior to this, he was associated with m u l t i n at i o n a l c h a i n s , s u c h as M a r r i ott International, The Leela Palaces, Hotels & Resorts Hyatt International, Hilton Hotels and Accor Hotels in India.

Altamsh Patel Yo u n g C h ef of Th e Year 2018 and Star Chef of India 2019 by I FCA , C h ef A l ta m s h Patel joins Oakwood P re m i e r P res t i g e B a n g a l o re as t h e Executive Chef. Chef Altamsh brings with him close to a decade of culinary experience specializing in Progressive Asian cuisine. Prior to joining the team at Oakwood, Altamsh served as Executive Chef at The Park Hotel Mumbai. An alumnus of Rizvi College of Hotel Management, Mumbai, Chef Altamsh started his career as a Management Trainee with the TajSATS under the brand Taj Group of Hotels in 2011. Oakwood family.

10

Grover Zampa Vineyards Launches La Réserve Fumé Blanc Grover Zampa Vineyards have launched another luscious addition to the La Réserve range to meet festive needs. The first vintage of La Réserve, Red released in 1998, was a brainchild of Grover Zampa Vineyards and world’s renowned wine expert, Michel Rolland.

Additionally, the brand also launched La Reserve, Blanc. The delectable Indian wine La Réserve is widely regarded as the best Réserve in India.

Continuing with the legacy of this range, Grover Zampa Vineyards has introduced the delightful La Réserve Fumé Blanc. Made with the Sauvignon Blanc grape variety, the La Réserve Fumé Blanc, is fermented, and aged in French oak barrels for 6 months. These oak barrels give the wine a rich and creamy texture along with the citrusy, hereby, minerally aromas and high acidity typical of the grape variety. Fume Blanc boasts of rich history! It was curated by an expert American winemaker, Robert Mondavi in 1960's when Sauvignon Blanc was losing its sheen in US. To revive and use Sauvignon Blanc grape, he aged the Sauvignon Blanc in oak barrels and invented the name, Fume Blanc.

Speaking on the new addition, Vivek Chandramohan, Chief Executive Officer says, “Each grape variety is different, so it is interesting to see how the grape blends with the addition of a catalyst. Maturing this variety of grape in the French oak barrels, gives us not only a rich and creamy wine but also citrus and herb aromas. This unique and first of its kind blend in India will be the new favourite for your loyal wine aficionados.”

The La Réserve Fumé Blanc delightfully releases hints of mango and citrus with notes of dry herbs, lime leaf and gooseberry complemented by complex aromas of vanilla.

Non-alcoholic Ready to Drink Beverages Svami has introduced a range of non-alcoholic ready to drink products. After disrupting the mixer category, it's the next evolution and step in Svami's journey to launch a new product category. The first three products in this line are: Non-alcoholic rum & cola, non-alcoholic gin & tonic and non-alcoholic pink gin & tonic Created with impeccable flavours and botanicals, these products offer complexity and great taste but are entirely alcohol-free. In true Svami fashion, complete R&D was done in house, and it took months to arrive at these products.

Svami Non-Alcoholic Gin & Tonic is crafted with classic botanicals like juniper and different citruses and berries. Svami Non-Alcoholic Pink Gin & Tonic is made with strawberries along with botanicals like juniper and different citruses. Tastes like a gin & tonic but is completely alcohol free and just 82 calories per bottle.

Perfect for drinking anytime and for people who prioritise taste but do not want to consume alcohol. A low calorie cola flavoured with vanilla, caramel and cinnamon, Svami Non-Alcoholic Rum & Cola tastes like a rum & cola with lime but is 100% alcohol free. Only 56 calories per bottle.

On the launch, Aneesh Bhasin, Co-founder of Svami says, “From day one, Svami has been about great tasting drinks. We have always believed that you do not necessarily need to have alcohol in a drink to make it complex and enjoyable and that’s what we have created with our new range. These are also great options to consume anytime so you are not just limited to sugary colas and packaged juices. There are a lot of people who do not consume alcohol, there are people who just want to take a break from alcohol and some who might want to stop after their first drink. We are offering a new alternative to all such people.”

Hammer Food & Beverage Business Review

Oct-Nov ’20

Oct-Nov ’20

Hammer Food & Beverage Business Review

11

R EPORT

"Silbuttah Story" a New Brand from the House of Berco's

B

erco's has started a new venture “Silbuttah Story”, a Modern Indian Kitchen and Bar. The restaurant based in Faridabad, brings out delicious Regional Indian cuisine with a modern touch. Berco's, established in 1982, now add to its potfolio this newly launched ‘Silbuttah Story’, an Indian family restaurant that is especially known for North Indian and Modern Indian Cuisine. The name of the restaurant is inspired by the humble mortar pestle, household equipment that has been used by all regions in India. With the help of this equipment, the spices are blended to give you an authentic regional cuisine experience. Silbuttah has fine indoor and outdoor dining with the most soothing live music and great ambiance.

The Head Chef, an ex-Bukhara is now working with Silbuttah Story and has curated a delicious menu taking the taste buds on a trip from Kashmir, Bengal, Maharastra to Kanyakumari. Some of the recommended dishes are Mutton Seekh Mozarella Pops, Chennai Chilli Prawn Fry, Kosha Mangsho with Lucchi & their Parsi Dairy Kulfi and some North Indian dishes like Chicken Tikka Lal Masala are great as starters and for the main course. They also have Silbuttah Dal Makhani, Handi Ghost and Silbuttah Mutton Biryani. The aroma of the sterling spices and ingredients are the indicators of the legitimacy of this North Indian Cuisine Restaurant. The food is prepared with the utmost care and hygiene and has a touch of creativity and artistry in the presentation and interior.

Silbuttah Story also serves the most

12

exotic cocktail and mocktail drinks like Blended scotch whiskey, American and Irish whiskey, Beer and margarita and some refreshing mocktails are Mojito and Watermelon punch which is the most heated thing about the restaurant. Modern Indian Cocktails & Mocktails, their Scottish Biryani - Desi Version of penicillin is a sure winner.

The Beverage menu was very closely curated

by Shome Advani & Shravan Advani, The next generation from the House of Berco's.

It's a most convenient restaurant as it gives the facility for table booking and available on home delivery apps like Zomato, Eazy Diner and Dine-out. The restaurant in Faridabad also provides free Wi-Fi to all its customers and is available for small parties and events like birthday, anniversary and kitty parties.

Considering the time of the pandemic, S i l b u tta h S to ry i s m u c h fo rwa rd i n maintaining the important norms like

Kabir Advani

Hammer Food & Beverage Business Review

fully sanitized kitchens, dining halls and doing regular temperature checks in small intervals. Presently at front of the house, we are adhering to the 4 feet distance rule between tables in our restaurant and also staggered entry and exit. The same is the case at the back of the house where everyone is keeping a safe distance. Online ordering and online payment will be the key for more sales contactless and focus on delivery and take-away.

Kabir Advani, Managing Director of Berco's and Silbuttah Story says, “We are more than happy and excited to launch our new restaurant ‘Silbuttah Story’ in Faridabad. This restaurant has a special and exclusive North Indian and Modern Indian menu which is designed keeping in mind the Indian taste buds. The food is fresh and prepared with the most authentic ingredients. The restaurant's interior with good live music gives a friendly vibe to the ambiance which is most likable by the customer. The bar menu is a special add-on in our restaurant which has some most amazing and exclusive cocktails and mocktails. It's very important to create an overall experience for a person walking inside a restaurant, the right kind of Cocktail with the right appetizer. This is what sets a good fine dine restaurant apart from the others. The Restaurant is open for all small occasions and events for the customers and also has very warm and professional staff to be served. We are following all the important guidelines of Covid-19 which are guided by the food ministry and have fully sanitized stuff and kitchens.”

Oct-Nov ’20

R EPORT

COLOCAL - The Cacao Artisans, Launches Flagship in the Capital COLOCAL, an artisanal chocolate brand, launches its flagship in Delhi at Dhan Mill, Chhattarpur. COLOCAL is a beanto-bar concept and features a chocolate factory along with casual café dining.

Conceptualized by Sheetal Saxena and Nishant Kumar Sinha, COLOCAL is a result of their love and passion for chocolate and coffee. COLOCAL aims to redefine the chocolate indulgence experience in the capital.

The location, Dhan Mill at Chhatarpur, serves as the perfect backdrop with its charming, luxurious and niche vibe, dotted with couture fashion houses, cafes, highend brands, creative studios and a lot more intriguing outlets to explore. Commenting on the launch, Sheetal Saxena, Co-Founder, COLOCAL, says, “The launch of COLOCAL is a dream come true for us. When we started working on this project, everyone said it requires a skill set and formal knowledge

to be able to understand it. However, we broke this barrier and learned that all we need is sheer passion and dedication to succeed at anything. All our team members are from a village, adopted and trained by us, they were unschooled before about the nitty-gritty and details. They make the most amazing chocolate with all the love, care and precision. Brand COLOCAL is artisanal, sustainable, zero waste, passion-driven and approachable. Our objective is to educate people about chocolate and create a “bean to bar” market for them to explore the

Oct-Nov ’20

whole process and technique of making chocolates. Our ideal audience is inquisitive, experimental, chocolate lover, coffee lover and a foodie.”

The brand sources the Cacao from Tamil Nadu and Kerala, the two regions where the best quality cacao is grown in India. Once the beans are plucked from the Cacao tree, they are then taken for fermentation at a high temperature to get the right profile. After fermentation, the beans are left for 3-4 days to dry completely before the process of roasting starts. Roasting is the most important yet momentous part of the entire process. It brings out the desired notes, taste, colour and texture of the cacao beans. Once the beans cool down, they are cracked open and separated. Then the Cacao nibs are crushed and sugar is added to make the final chocolate bars. After the Cacao nibs are crushed and made into chocolate liquor, they are further conched to remove the acidic acids from the bar for a better after-taste. Tempering is the final step and this is what decides the final finish look and taste of the chocolate. All chocolates are

Hammer Food & Beverage Business Review

tempered at different temperatures and are packaged and distributed around the world.

The entire process of making a bar out of roasted cacao beans takes up to 72 hours.

The menu at COLOCAL is handpicked and assorted with a mix of Italian and Continental fare such as Sourdough Pizzas, handmade Pastas, scrumptious burgers and sandwiches, not to forget the most popular and celebrated Roastery Coffee House coffee beverage menu. It also incorporates delectable drinks and food menu made using the in-house chocolates like hot chocolate, cold chocolate, cacao cold brew, to name a few. COLOCAL also offers baked goods and bakery items overwhelmingly revolving around chocolates. The appetizing desserts include Chocolate Soufflé, Chocolate Tart, Cakes, Chocolate Babka, Sourdough, Croissant, Pain au chocolat, amongst many more intriguing treats.

The vibe of the place is unadorned, casual, chic and homely, where guests can feel completely at ease. The exquisite interiors are primarily in white and yellow, which create a warm and welcoming ambience for the visitors.

13

C OV E R S TO R Y

Love for Seafood

Nothing Fishy Seafood has been consumed by humans for centuries. They have loved it and have mastered in making various dishes from the sea animals and plants. The consumption of seafood has increased and many restaurants globally cater to this need of giving best-in-class seafood to customers. India’s coastal areas are known for their beaches and seafood. With a wide coastline, India has emerged as one of the major seafood exporting countries in the world. However, there has been an impact on the consumption of seafood due to the belief that corona virus originated from wet market in China and its consumption could cause COVID 19. Ashok Malkani takes a look at the consumers’ love for seafood and gauges whether the pandemic has affected their yearning for this food.

14

Hammer Food & Beverage Business Review

Oct-Nov ’20

C OV E R S TO R Y

I

ndia is a land of exotic fishes and seafood, which comprises of several sea animals as well as plants. This delicious gastronomical fare is the coveted cuisine all over the globe. But the recent corona virus pandemic has made people wary of consuming this fare because Covid 19 is believed to have emerged from the wet market in Wuhan.

This concept is contradicted by Kamlesh Salve, Executive Chef, The Mirador hotel, Mumbai. He explains that wet market is one which merely sells fish and other seafood.

He continues, “Wet markets are typically large collections of open-air stalls selling fresh seafood, meat, fruits, and vegetables.

Some wet markets sell and slaughter live animals on site, including chickens, fish, and shellfish. Buying, selling, and slaughtering wild animals for food is one way an animal-borne disease may infect people.

Viruses can spread more easily if animals in markets are sick or kept in dirty, cramped conditions, such as in stacked cages. When animals are under duress, viral pathogens can intermingle, swap bits of their genetic code, and perhaps mutate in ways that make them more transmissible between species.

In the case of respiratory diseases, such as COVID-19, the virus can jump to food handlers or customers through exposure to an animal’s bodily fluids.”

So from the above statement it is clear that COVID 19 has not emerged from seafood. It would seem that seafood is safe for consumption.

But how does one convince the customers about the safety that the hotels take to ensure that seafood – as well as all other food is prepared in a hygienic manner?

Kamlesh has an answer for that too.

He states “A critical part of healthy eating is keeping foods safe. One can reduce contaminants and keep food safe to eat by following safe food handling practices. Four basic food safety principles that reduce the risk of foodborne illness are: Clean, Separate, Cook, and Chill.

“Wash hands with soap and warm water, if available, for at least 20 seconds. You should also Sanitize surfaces with hot, soapy water.

“Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat, and poultry. Never place cooked food back on the same plate or cutting board that previously held raw food.

“As far as storing of seafood is concerned it should be done at below freezing temperature.

“One effective way to prevent illness

Oct-Nov ’20

is to check the internal temperature of seafood, meat, poultry, and egg dishes.

For safety and quality, allow meat to rest for at least 3 minutes before carving or eating. Keep foods at safe temperatures by hot holding method above the danger zone.”

S i n ce h ote l s ta ke s u c h e l a b o rate precautions for preparation of the food prepared and served by them, seafood continues to be the favoured fare all over the globe. But Indians are more inclined to believe rumours and are more credulous. So, is seafood popular in India and what is the age group which finds it delectable?

Rohit Pushpavanam, Executive Chef, Alila Diwa Goa, declares, “Seafood is very popular among Indians all over the country.

Hammer Food & Beverage Business Review

It is difficult to categorize the preference for this food age-wise. It is one of the healthiest non-vegetarian dishes to consume, hence a lot of parents introduce it to their children at a young age.“ Ankon Mukherjee, Executive Chef, The Suryaa New Delhi, declares, “India, which is surrounded by oceans and water bodies all around, gets fresh seafood. Bengal, Orissa, North East, Goa, Maharashtra and Kerala are most famous for their seafood repertoire and it’s a staple to them. There is demand for fresh seafood even in noncoastal areas. Indians’ love for seafood can be gauged from the immense popularity of dishes like Doi Maach, Sorshe Maach, Golda Chigri Malai Curry (Loster), Crab Xacuti, Meen curry, Malabar prawns, Fish Amritsari, Bangda fry, etc “As far as age is concerned, seafood is popular among young, middle aged and old as well, because of its unique taste and health benefits.”

Neeraj Rawoot, Executive Chef, Sofitel Mumbai BKC, however, is of the view that for an Indian non-vegetarian the first preference is chicken, followed by Mutton.

Fish would be the third preference. He adds, “Seafood tastes best when it is fresh. It’s smell and texture deteriorates with time and that’s the reason why, seafood consumption is comparatively lower than the other white and red meats.”

He continues, “I don't think age matters in consumption of seafood. It's your upbringing

15

C OV E R S TO R Y by which you develop your food habits.

If your parents prefer seafood, you get exposed to it and if they don't, you will probably never end up trying it at home. One major factor for fish lovers is to be able to handle its bones making it less preferred by the younger age group.”

Asif Iqbal, Executive Chef, Holiday Inn Chennai OMR IT Expressway, avers, “Seafood forms a part of every state’s cuisine. In coastal states it becomes a staple food for every meal. There are number of seafood dishes – from starter to main course – in the cuisine of all the states of India.

“Majorly age group is from 10 to 65 years.”

Kamlesh Salve, Executive Chef, The Mirador hotel, Mumbai, states, “India is a maritime nation surrounded by the ocean from 3 sides. One finds records of the fact that fish is being consumed from 4,000 to 5,000 years ago. An average Indian fish eater consumes about 50 kg per year!”

He adds that seafood is preferred by all age groups – from a 2 year old kid to a senior citizen.

Something Fishy?

Asif Iqbal

Ankon Mukherjee

Neeraj Rawoot

16

When one mentions seafood, the general concept is fish. But seafood is not just fish.

It comprises of several other things like oysters, shrimps, crabs, etc. Even aquatic plants are considered as seafood. These plants are often referred to as hydrophytes or macrophytes. Lotus, wild rice, water caltrop are some of the plants which are consumed by humans.

The difference between fish and other sea animals, consumed by humans, is that fish is a vertebrate animal which can survive only in water and (typically) has gills.

But when one broaches the subject of seafood, people generally believe that one is speaking of fish. Sounds fishy? But it is true. What is the explanation behind this?

Ankon smiles and says, “Fish, being in abundance supply across the country, makes it economical. Its easy availability is one of the major reasons why it is more popular.

However preparations out of prawns, lobster, crabs and shrimps are also in high demand in seafood restaurants. Lobster thermidor, Grilled lobster Asian style, Pla Kung (thai shrimp Salad), Goan Prawn curry, Masala Tandoori Prawns, Dab Chingri Curry and Kerala crab curry are a few examples of shellfish which are popular in India. Dry Seafood is another popular choice of many, apart from frozen option, as it makes it available throughout the year.”

Hammer Food & Beverage Business Review

Kamlesh discloses that seafood is not merely fish – or even sea animals! Seafood also includes various plants, he avers. As far as sea animals are concerned it comprises of two kinds: Fish and Shell fish. He explains, “The visual difference between the two is that in the fish the bone is inside the body and the outer surface is covered by skin or scales. In shell fish the outer membrane is made of hard shell of calcium. They are as called as Crustaceans. They have soft meat inside. Shellfish include various species of mollusks. Prawns, lobsters , crabs and shrimps are the most popular crustaceans. They are valued for their delicate meats which tend to add subtle flavour of their own. The meat delicacy has to be accompanied with light ingredients to gain maximum flavours. Lobster recipes include Lobster Newburg and Lobster Thermidor. Lobster is used in soup, bisque, grills, lobster rolls. Lobster meat may be dipped in clarified butter, resulting in a heightened flavour. Cooks boil or steam live lobsters. When a lobster is cooked, its shell's color changes from blue to orange because the heat from cooking breaks down a protein called crustacyanin.”

Rohit believes that fish is not the only popular seafood. He avers, “Prawns, lobsters and crabs are quite popular. However they are consumed mainly during special occasions, luxury meal settings etc. because they are more expensive than fish. Fish is cheaper and easier to buy hence it is a choice for regular meals whereas prawns, crabs and lobsters are popular as celebration and indulgence dishes.”

Asif avers, “All types of seafood is as popular as fish, depending on their availability, freshness and liking of the taste.”

Neeraj declares, “Seafood is popular along the coastline. But as you travel further into hinterland its popularity decreases.

Compared to other fishes, shellfish like prawns, lobsters have shorter shelf life and hence they don’t make their way to far off regions. Also, due to allergens, shell fishes might trigger allergy in some diners. Fishes, which are readily available everywhere, find their way on everyone's plate.

Oh, the Odour!

Though fish may be a popular item on the restaurants’ menus, many people are reluctant to cook it at home due to the smells emanating from it.

However this malaise, according to Ankon can be overcome if you ensure you have the freshest fish which is stored well.

Oct-Nov ’20

Your One Stop Solution

MOD

Planning, Procurement, Erection & Commissioning Of Complete Commercial Kitchen & Catering Equipment

Complete Range of Kitchen & Catering Equipment Custom Built in India

Tilting Bulk Cooker

Tilting Brat Pan

Tilting Steam Kettle Potato Peeler

Water/Milk Boiler

Four Burner Range

Sandwich Griller

Idly Steamer Refrigerated Display Cabinet

Certified Dealer

Breakfast Trolley

Hot Plate

MOD KITCHEN EQUIPMENT PVT. LTD.

3A, Street No.4, Block No. RZ, Anand Parbat Industrial Area, New Delhi-110005 Tel.: 91-11-28763958, 28762343 Mobile.: +91 9811085683 Fax: 91-11- 28762342 Email: modequipment@yahoo.co.uk Website: www.modequipment.com

Imported Equipment Marketed in India INTERNATIONAL

Italy

Hong Kong

Chinese Wok Range

Cutlery Dryer

Hong Kong C.E.C. Catering Equipment Co., Ltd.

Induction Hobs & Woks

France

Food & Service Equipment

Stainless Steelware

Malaysia

Hi-Light Infrared Cooker

Taiwan

Bakery Oven

Italy

Taiwan

Electric Dough Sheeters

Refrigeration Equipment

Spar Mixer

Turkey

Salamander

Italy

Meat Mincer

Germany

Plate Warmer

Italy

Glass & Dishwashers

Hong Kong

Display Sushi Case

Other Overseas Partners Oct-Nov ’20

Hammer Food &VBeverage Review IA NEBusiness N WE CLEAR THE AIR

17

C OV E R S TO R Y

He advises: “Wash it with cold water not hot water, rinse, pat dry with paper towel and neutralize the odor with lemon and salt water by soaking.”

Kamlesh too is of a similar opinion as far as freshness is concerned. He adds, “Once the fish is brought home, after cleaning its intestines and gills with water, you should marinate it with salt, turmeric, ginger garlic paste and dash of lemon juice. The main chemical in the fish, Trimethylamine, which causes the smell, can be neutralized when you cook it with lemon juice or vinegar.”

He revealed, “In the Konkan area they have a total separate kitchen outside the house with separate range and separate utensils to cook only non-veg., especially seafood.”

Rohit and Asif too feel that freshness of the fish and proper marination are essential to avoid smell.

Neeraj adds, “Some fishes smell less like seabass, sole, pomfret, berti. Also, shorter cooking process will reduce the smell. Pan searing a marinated fish will produce less smell than cooking a fish curry.”

Omega-3 and protein. Eating seafood can help prevent heart attacks and strokes, can lower blood pressure and may even help ward off depression. Regular fish consumption reduces the risk of heart attack by as much as 40 per cent. Seafood’s magic ingredient is: omega-3 fatty acids” Rohit avers, “Fish is considered as the primary source of protein. Besides this there are several other health benefits as well. It

Rohit Pushpavanam

Hale & Hearty Whether seafood has an exotic smell or otherwise, people still want to consume it.

One of the reasons is the scrumptious and delicious taste and the other is the health aspect. It is believed to be beneficial for human health Neeraj claims, “Seafood is rich in protein and has low cholesterol as compared to other meats. It also has essential omega fatty acids and various kinds of vitamins and minerals.”

Asif adds, “Seafood is a rich source of

18

contains less fat than other animal protein sources. It is low in cholesterol and is rich in vitamins and minerals, including iodine, zinc, potassium and Vitamin B. One of the biggest known benefits is the abundance of Omega-3 fatty acids in fish that have anti-inflammatory properties.”

Ka m l es h d e c l a res , “ S e afo o d i s a powerhouse of nutrients! Eating seafood can help prevent heart attacks and can lower blood pressure and may even help ward off depression. Regular fish consumption reduces the risk of heart attack by as much as 40 percent. Seafoods like salmon, tuna, herring, trout, mackerel and sardines, are loaded with the beneficial effects of omega-3 fatty acids. However, pan-frying and deep-frying at high temperatures can destroy omega-3 fats. All fish supply high amounts of protein, have low levels of saturated fat and contain vitamin E, an important antioxidant. It is also low in calories, depending on how it is prepared.

“Some people prefer less of shellfish because it can be high in cholesterol, but cholesterol in food does not directly transfer to cholesterol in blood. There is no doubt that it is important to limit the amount of cholesterol you eat, especially if you have diabetes or heart disease. Saturated and trans fats are more detrimental to serum (blood) cholesterol than the cholesterol in shellfish.”

Ankon adds, “All fish supply high amounts of protein, have low levels of saturated fat and contain vitamin E, an important antioxidant. Seafood benefits people with diabetes, can contribute calcium (from the small, soft bones in some fish) to one's diet, and may reduce the risk of asthma in children.

“Including seafood in your diet in a balanced way could be healthy as it provides essential nutrients to the body.

These includes vitamins A, B and D as well as Omega-3 fatty acids. Fish is also rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine and magnesium. Eating seafood can decrease the risk of heart attack, stroke, obesity and hypertension.

Global Popularity

Kamlesh Salve

Hammer Food & Beverage Business Review

India is a land of not only exotic fishes but also other sea food. Marine creatures are not only an interesting exciting fare for Indians but seafood is avidly consumed all over the world. So how does the popularity of Indians for seafood compare with other nations?

Oct-Nov ’20

Oct-Nov ’20

Hammer Food & Beverage Business Review

19

C OV E R S TO R Y Asif asserts, “Seafood is popular not only in India but internationally. Seafood is very popular among people as it has more health benefits compared to poultry and meat. It is a staple diet of people in the coastal areas.”

Neeraj is of the view that geographical location is the reason for any food to become popular. “What is available locally becomes more popular than others. India being a predominant vegetarian country cannot be compared with other meat loving countries.”

Rohit declares, “Seafood is very popular throughout the world. Every country has got its own take on consuming seafood and their recipes. There are more exotic and unbelievable seafood products abroad. They are costly but people are willing to bear the high costs because tthey love these exotic sea animals.”

Kamlesh avers, “The consumption of seafood, globally, is more than in India.

Global seafood consumption has more than doubled in the past 50 years, from about

10 kg in 1960 to over 20 kg in 2014. As demand for seafood rises, the sustainability of fish stock becomes an ever more pressing issue. Compared to other commodities, the share of globally produced seafood products that are traded internationally is very high and growing, mostly due to globalisation and the geographical discrepancy between aquaculture production, mostly in Asia, and seafood demand, mostly in Europe, North America and Asia.

“Given that many nations rely on imports to meet national demands, assessments

of the sustainability of seafood need to consider both domestic production and net imports. China has by far the largest seafood consumption footprint, followed by the European Union, Japan, Indonesia and the United States.”

Ankon affirms, “Asia consumes the most seafood. Most of the countries in this region eat seafood more than twice a week. Asia consumes about 50% more seafood meals per capita per year than their counter parts in Europe and America. China has by far the highest seafood consumption followed by European Union, Japan, Indonesia and US. “India, however, though it is a leading exporter of seafood, has a very low level of seafood consumption, due to various socioeconomic-cultural reasons. The annual per capita consumption of fish in India is at 5-6 kg, which is a poor 50% of the global rates.”

The desire for sea food has thus not receded, in spite of pandemic and its demand continues. n

RECIPES FOR SEAFOOD MALWANI POMFRET CURRY Ingredients: Pomfretdarne or fillet 500 g Cooking oil 4 tbsp Curry leaves Few leaves Turmeric powder 1 tsp For Masala Paste Coriander seeds 2 tbsp Cumin seeds 1 tsp Cinnamon 1 cm stick Cloves 4 nos Ginger 1 inch Garlic 8 cloves Reshampatti dry red Chilli, deseeded 8 nos Coconut fresh ½ cup Pathar ka phool 1 to 2 pieces Salt To taste Kokam 3 to 4 berries Coriander leaves Few leaves Method: • Dry roast the masala and grind to a fine paste • Heat oil and temper with curry leaves • Add the paste, turmeric and cook for five minutes • Add water, kokam and the fish, and simmer till it’s cooked • Serve hot garnished with fresh chopped coriander Neeraj Rawoot, Executive Chef, Sofitel Mumbai BKC

20

LEMON GARLIC BUTTER PRAWN Ingredients Butter 50gms Cloves 4 Minced garlic As per taste Prawns 240gms Kosher salt As per taste Black pepper As per taste Juice of ½ lemon Water 2 Tablespoons Fresh chopped parsley Method • Melt 2 tablespoon meted butter in a sauce pan • Over medium heat add the garlic and cook until fragrant 1 min • Add the prawn and kosher salt and black pepper/to your taste • Cook 2 mins on one side, while on the other side until just beginning to turn pink • Add the remaining butter, and lemon juice and water stirring all the while until butter melts and the prawns have cooked.

• Take off heat • Garnish with fresh chopped Parsley Ankon Mukherjee, Executive Chef, The Suryaa New Delhi PISTACHIO CRUSTED RED SNAPPER • Marinate the fish with olive oil, garlic, mustard and lime juice, lightly coat with crushed pistachio

Hammer Food & Beverage Business Review

• In a pan heat the unsalted butter saute slivers of Chinese garlic till brown off the flame and saute the blanched white Asparagus.

• Make a tartare sauce with home made mayo fine chopped carrots,capers,gherkins and drop of lime juice.

• Grill the fish cook till doneness.

• Plate accordingly POMFRET AMBOTIK • Make a masala with Kashmiri red chillies, whole coriander seeds, cumincinnamon, bayleaf peppercorn and cloves .

• Make darne of pomfret marinate with salt and turmeric.

• Make the masala into fine paste.

• Heat pan add coconut oil add some mustard seeds, sliced onion, add the paste of masala with coconut milk and Goan vinegar cook till done.

• Now carefully add the pomfret to the curry, ensure you do not overcook the fish.

Kamlesh Salve, Executive Chef, The Miraddor Hotel, Mumbai

Oct-Nov ’20

Oct-Nov ’20

Hammer Food & Beverage Business Review

21

BUSINESS

Dine-out or Dine-in?

C The fear of COVID-19 and the subsequent lockdown has resulted in a conundrum for the restaurateurs who have to make arrangements to keep the home fires of their employees burning. Though the lockdown has tapered off and restaurants have opened with SOPs in place, a certain hesitancy has been observed in people who would order food at home rather than visit the restaurants which reduced the seating capacity considerably, in order to maintain social distancing. Though several connoisseurs of food who love to dine out have stepped out to visit their favourite eating out places, there has thus been a noticeable increase in home delivery orders, compared to the dine out crowd.

However, there are misgivings in the minds of the people ordering food at home about the level of hygiene maintained by the aggregators as well the restaurants during this scare of the pandemic. But they need not worry as the food regulator, FSSAI, has issued guidelines related to hygiene and safety that the food business operators (FBOs) must follow. Ashok Malkani views how the pandemic has affected the F&B sector and the future of home delivery of food.

22

Hammer Food & Beverage Business Review

ovid-19 pandemic has completely changed the culture of eating out. One of the worst affected sectors is that of food services.

According to the National Restaurant Association of India (NRAI), F&B is worth Rs 4,23,865 crore in India. The Association is expecting its 500,000 members to lose up to Rs 80,000 crore in 2020. Besides the commercial aspect there is also the human suffering. According to NRAI President, Anurag Katriar, with limited cash inflow, it would not be possible for the industry to enable all its employees to keep the kitchen fires burning in their homes!

According to data from NRAI, the Indian restaurant industry directly employs close to 7.3 million people. Besides, the restaurants direct employment potential, it also aids several small scale industries and businesses across the country who depend on this industry to keep their cash registers ringing. From farmers to cheese manufacturers, delivery agents to craft breweries and realty firms, the network that supports this industry is as vast as it is intricate.Â

Oct-Nov ’20

BUSINESS Due to the pandemic and the lockdown, several restaurants have had to shut down.

Even Though they are being allowed to open up with, certain SOPs in place, the number of diners are few due to the social distancing norm.

The restaurants have adopted several changes. These not only comprise of reducing the number of guest but also accommodating them in open spaces. The menus too have changed. Many restaurants who believed that fine dining was as much about ambience as about the food have had to go back to the drawing board to chalk out a special delivery menu. Hakassan at Bandra, Mumbai, had to create packaging for delivery. When customers decided to ride out the pandemic in their holiday homes Kayna Bajaj of KA Hospitality, which owns the brand, started delivering to places like Alibag.

Pramod Kumar, Head of Operations and Marketing, Loft Café states, “People, today, are opting for food delivery. This is mainly due to limited dining space in restaurants.

While we feel people are shifting to delivery, this wouldn’t be entirely right as delivery traffic on aggregators such as Zomato and Swiggy is down by 70% + when compared to pre-lockdown period. It is more about opting for services that are available, as not more than 15-20% restaurants are live on these platforms for delivery.”

Hitesh Sangwan, Director of Food and Beverage, JW Marriott Hotel Bengaluru, declares, “Due to the lockdown, people have been staying at home and like to order food from restaurants which are open for takeaway/delivery. The five star hotels have considered the delivery model as their F&B, is their mainstay. I may mention that after first few weeks of starting the delivery service, there has been a surge in number of orders every day.”

Ms. Marissa D’Rozario, FnB Manager, Aloft Bengaluru Cessna Business Park, avers, “In the current situation, people are leaning towards food deliveries due to the government regulations on eating out and social distancing. Also due the prolonged lockdown, people are running out of options to cook and eat, and so home deliveries are a convenient option for them.”

Abhishek Mishra, Director of Food and Beverage, Sheraton Grand Bangalore Hotel at Brigade Gateway, adds, “More people will prefer food being delivered at their doorsteps because of the fear of not going out due to Covid 19 and to maintain social distancing. Work from home concept will

Oct-Nov ’20

be followed by most of the people till the end of this year which will entice people to order food at home rather than going out to eat.”

Online Food Delivery Market Many of these restaurants have tied up with food aggregators. Swiggy, one of the aggregators, has disclosed that it has started delivering food from 5 star hotels.

Swigggy claims that the diners can now order a luxurious meal, prepared by a Michelin star chef, in the comfort of their home.

Hilton, a leading global hospitality company, has partnered with top food aggregators Zomato and Swiggy for home delivery of its signature dishes to customers, following a safe and contactless delivery.

Even before the breakout of COVID 19

Source: RedSeer

Hammer Food & Beverage Business Review

and the subsequent lockout, the tendency of ordering from home was increasing and several people preferred to order at home rather than visit a restaurant. A report of UberEats states that 48% of the people preferred ordering in while only 34% preferred to dine out and 18% preferred take-away.

India’s online ordering market has grown, as people have become tired of the home cooked meals which were the only option during the lockdown period. With several restrictions imposed by fine-dine restaurants, to adhere to the SOPs set up by the authorities it is believed that food ordering from homes may increase.

Business consultancy firm, Market Research Future, in its report titled ‘Digital Platforms Reign in the Food Ordering Market’, states that India’s online food delivery market is expected to be a $ 17.02 billion (Rs 1,17,000 crore) opportunity by 2023, registering an annual growth rate of 16 per cent.

TMR Research, states that online food delivery market in India is expected to expand at compound annual growth rates of 30.55% (based on revenue) and 10.19% (based on the number of users) during the 2020-2024 period, to generate a revenue of Rs. 1,334.99 Bn and develop a user base of 300.57 Mn by 2024.

Food Aggregators or Delivery Boys The demand for home delivery is increasing.

But most of the F&B outlets are of the opinion that third party delivery is not a bright idea. They feel that third party delivery services are unreliable as there is no ownership and they do not care for customer delight or experience.

A major bane faced by many restaurants from third party delivery is the nonaccountability of the order journey. There is no way of tracking when and in what state the delivery was made. These two major issues often affect the reputation of the outlet.

But there are pros and cons to having your own delivery boys. The benefits of inhouse delivery are: Complete staff control, better service for customers, reduced time of delivery. Among the cons would be: requirement for extensive training of the staff, providing them with a valid driving license.

Since increased home delivery orders is expected to be the norm would the F&B outlets rely on their own delivery boys or on food aggregators?

23

BUSINESS

Abhishek Mishra

Pramod Kumar declares, “I think, except for Dominos, none of the F&B outlets have their own delivery force. Similar to the pre-lockdown phase, majority of the F&B players are highly dependent on the online partners for the fulfillment of food delivery orders. In the current situation, online aggregators are facing a big challenge in keeping a steady number on work force active due to risk of exposure to the virus.”

Hitesh disclosed, “JW Marriott Hotel Bengaluru has opted for both the options.

The restaurants have been able to use some of their manpower for the direct delivery process.”

Abhishek declared, “Generally hotels have their resources for deliveries in a small radius and they also tie up with online food aggregators to cover a large area. In the case of standalone restaurants, they mostly go with food aggregators as it helps them in rationalizing manpower cost and online aggregators have an expertise in delivery.”

Marissa maintains, ““A few outlets and restaurants are employing their own delivery boys, however in this current scenario where outlets are trying to curb costs, employing additional manpower and providing transportation is quite difficult in these unprecedented times. So outlets are moving towards food delivery aggregators as they provide convenience and an important service within a reasonable cost framework.”

Who Prefers Deliver at Home?

Pramod Kumar

Hitesh Sangwan

24

Since youngsters are believed to be keen on experiencing the ambience of fine dine, what age group believes in ordering from home?

Pramod states, “If we go by the numbers suggested by the aggregators such as Zomato and Swiggy, majority of the orders are flowing in from the age group of 1824, students, young working professionals.

Individual living alone, who have no other option but to order food from outside, followed by smaller contribution from the elderly segment due to similar reasons.”

Abhishek declared, “As far as age group is concerned, people between the age group of 18-40 years will prefer home delivery as an option. Young people who are working will prefer home delivery as most of the time both partners are working which increases the disposable income.”

H i tes h d i s c l o s e d , “ Th e a g e g ro u p preferring delivery at home is between 30-50 years.”

Marissa maintains, “The age group

Hammer Food & Beverage Business Review

that mostly orders for home delivery are millennials as they are mostly working from home and don’t have much time to cook themselves. They also like to experience variety, in terms of food options and get bored easily with the same monotonous options that one can prepare at home.

“Elderly prefer to cook at home as they find it more convenient, cost effective and they prefer home cooked comfort meals.”

Growth of Online Delivery Even before the Corona virus fear gripped the world the home delivery of meals was increasing in popularity and many outlets were coming up with the delivery only model. Today, the industry is a behemoth of food aggregators like Zomato, Swiggy, and Uber Eats, besides the in-house delivery guys, ferries 80 million orders each month in over 500 cities.

It is believed that the food delivery system will grow at a rapid rate.

Marissa states, “With the current pandemic regulatory measures, food deliveries will definitely grow as people avoid crowded places like restaurants and eateries. Also with WFH (work from home) options being offered by more and more companies, people will look for convenient options to add variety and convenience in their lives. More and more restaurants will also move to online food delivery as a means to keep their businesses alive and make ends meet. So food delivery aggregators definitely have a bright future if they play their cards right.”

She adds, “Food delivery has been around in India in some form from the 1 9 9 0 s m a i n l y i n t h e m et ro s , w h e re restaurants offered home delivery options to their patrons with convenience of picking up the phone and placing your order. As we moved from landline to mobile phone technology, the home delivery business became more and more popular. With young people moving away from their families for jobs and education, nuclear families grew with both parents working and looking for convenient food options.

Post the advent of the internet and the development of smart phone technology, home delivery moved into the online ordering channel. This was first embraced by the pizza giants in India, who offered online delivery options. But a well known brand was truly a game-changer to the Indian food scene, when they offered India the option to review and connect with restaurants on one online platform. They

Oct-Nov ’20

Oct-Nov ’20

Hammer Food & Beverage Business Review

25

BUSINESS

then evolved to facilitate booking.”

Hitesh avers, “I feel that it is certainly an incremental business opportunity in the current circumstances as even if the restaurant business reopens anytime soon, some people may reduce their frequency of going out to crowded places. The new normal will have social distancing norms in place which may force some people to order food with the comfort of their homes as they may not be able to sit together and have a merry time like the pre-covid times.

It may not be right to decide currently if the delivery business is going to grow at rapid pace in future as a lot of factors may come in play e.g. announcement of a vaccine for corona, relaxations in lockdown terms by the govt. to mention a couple of them. “ Pramod revealed, “There has been a revolution in the way people eat. Overall universe of online consumers has been growing in India, a shift witnessed across categories. In India online food industry is poised to grow at a CAGR of 20-25%.

We will see a faster recovery in the online orders in comparison to Dine-in customer

26

base. This growth can be attributed to increase in smart phone user base, cheaper data plans, peer advocacy, better discounts online funded by restaurants and aggregators together, a spike in the cloud kitchen space.”

He added, “India is the biggest consumer market today, a market which is only going to expand in the near future, and for many years to come. We are a young nation with

Marissa D’Rozario

Hammer Food & Beverage Business Review

an average age of 27yrs, adding millions of new entrants to this work force yoy. This is the fuel to all the growth we are going to witness in the coming years, this very reason has contributed majorly to the Food delivery market as well. In 2019 a share of 38% of users came from 25-34yrs age group. With the expected growth rate of 25% yoy, Online food delivery market in India is poised to reach US$ 12 billion by 2025 from US$ 2.9 billion in 2019.”

Abhishek asserts, “Online delivery model will definitely show a twofold increase in the present scenario and we are expecting it to touch almost $4 billion by the end of 2020. The primary reason for it would be the current lockdown situation and the fear of going to social places like restaurants or eateries for a few months. Second reason would be the increase in per capita income as generally both partners are working which increases the disposable income and most importantly most of the IT and service sector units are going to work from home for a longer duration now which will also show an increase of demand in the food

Oct-Nov ’20

BUSINESS

delivery sector. As almost every restaurant has started delivery, this will not encourage the guests to go out to the restaurants.”

He added, “Growth of food delivery model in India is definitely going to rise by approximately 30% as far as the revenue is concerned and at least 15% by the number of users by end of 2020. India is undeniably one of the biggest consumer markets in the world today. Moreover, 50% of this population falls under the age of 25 and the rest under the age of 35 years; making India among the youngest population in the world too. Most of the online food delivery demand comes from the age group of 1840 years and close to 0.7 billion people come under this category.

“The current pandemic situation, fear of dining out and increase in number of restaurants in the food delivery market plays a pivotal role for the growth of same. Most of the specialty standalone restaurants and even hotel restaurants who earlier refused to deliver are hopping in the market. Concepts like Sunday brunch and readymade cake, waffle batter to your home is going to be the new trend. Guests will not have to go out for any special occasion and their favorite food or preferred hotel will deliver the food at their doorstep. “

Reluctance to Order Outside Food The corona virus pandemic has, however, made people extra cautious about personal hygiene. Since ordering food would involve several strangers – from preparation of food to its delivery at home – they are reluctant to order from outside.

Abhishek concedes that fear of COVID 19 will definitely affect the F&B business in both the dine in and home delivery segment. “However,” he avers, “as far as

Oct-Nov ’20

the growth is concerned, home delivery model will definitely see a positive growth, as Dine in restaurants will see a drastic drop of approximately 50% till end of 2020.”

Hitesh states, “While people are cautious about the current circumstances, however, they do order from restaurants once in a while. The frequency has definitely come down, and will continue affecting the F&B business. I feel many F&B businesses will be severely impacted by the ongoing situation.

The current business is a far cry to precovid business scenario. The dining rituals may change to a large extent to match up to the customer expectations of clean and hygienic restaurants.”

Marissa states, “The pandemic has definitely negatively impacted the F&B business with many outlets and restaurants having to close shop, because they didn’t have the resources to keep their businesses afloat. F&B is a high cost industry, with small margins. Contrary to popular belief, it is not an easy money alternative to start up and sustain. This pandemic has not only been brutal to the smaller players, but has also broken the back of many of the big players. People are definitely scared to eat out, but slowly and gradually, people are coming back to ordering from online aggregators, as they learn how to cope and manage the hygiene and interaction levels. Also, outlets and online aggregators have stepped up their game to improve hygiene and keep their patrons informed of the steps they are taking to ensure the highest hygiene and sanitation levels they are maintaining at this given time. Patrons have also started to look for restaurants that have a good hygiene rating and who indicate that they are taking many precautions which are highlighted on the

Hammer Food & Beverage Business Review

delivery aggregators’ portals.”

Future of Home Delivery A decade ago there was no option available of ordering food at home. This has changed and, today, with the corona virus scare, there is a tendency to order from home. But will this continue in the future? According to report and data by food delivery apps like Zomato and GrubHub there will be no limitations to the online food delivery service.

Abhishek avers, “Future of home delivery is definitely bright in India. Globally, food delivery business is witnessing a spurt in online food & restaurant service companies, which is expected to reach $4 billion by end of 2020. As far as India is concerned, with a population of over 1.2 billion, India is undeniably one of the biggest consumer markets in the world today.”

Marissa too is of a similar view. She says, “Home delivery segment has a promising future, especially in the coming months as governments open up the economy and people look for food options and variety.

But hygiene levels of restaurants and delivery channels will be crucial in deciding the future of home deliveries.”

Pramodh declares, “Both, Eating-out and Ordering food at home is a fairly new phenomenon in the Indian market.

Consumers have just started exploring these options. If we compare the numbers with the mature markets in the west, we will be witnessing tremendous growth in this category in the years to come.”

Hitesh is of the opinion that even after the Corona virus scare is over, dine-in service may take time to normalize. He adds, “I feel delivery business will have a lesser adverse impact.” n

27

C H EF VO I CE

Passion Unlimited!

Shourrya Sachdeva, Entrepreneur Chef

Shourrya Sachdeva nurtured a deep sense of excitement for food since childhood and that led him to pursue culinary studies at Les Roches, Switzerland. Living his childhood dream, Sachdeva then delved into the Indian culinary space with a dream of providing an authentic flavour of worldwide desserts to the doorstep of every Indian who wishes to savour it.

Shourrya launched his primary venture Crepe-fe, striving to change two critical perceptions in the market- the delivery of western delights at consumers’ doorsteps and to address the primary concern of lack of hygiene and transparency behind food operation in India. He has added another brand in his kitty, ‘Mughal-fe’ that brings forth healthy Mughlai cuisine devoid of excessive fat. The brand stresses upon healthy eating, curating dishes with intricate measurements. Located at Gurgaon Central Sohna Road - Golf Course Road, the brand houses a unique open kitchen, letting patrons see every aspect behind their meal’s preparation.

In an exclusive interview with Sharmila Chand, he talks about his philosophy of cooking and more…

How do you define yourself?

A team member and a leader with a structured approach to managing the mammoth task of balancing the micro and macro challenges of solving any problem.

What is your philosophy of cooking?

Co o k w i t h t h e i n s t i n ct t o e n j oy, integrate and initiate science behind the cooking if you want to be able to commercialise something sustainably.

Co o k i n g fo r m e i s t h e g at ew ay t o i n n o v a t i o n f o r t h e F & B i n d u s t r y.

Had you not been doing this then what?

Drone startup which was a one-man team show called @ aeiral Indians. Or maybe a stint in cinematography or creating informative docs on a you tube channel as these are things I still do in my free time.

What is your source of inspiration?

I learn lessons from the success of big brands who have carved spaces for their products. For example, Haldiram is one brand which teaches you how they have penetrated all segments of the market. On the international front, biggest inspiration sources have been brand like Starbucks.

How difficult it is to be a Chef as well as an Entrepreneur/Founder of

28

a Brand?

It's not that difficult as it's the same feeling of being an entrepreneur in a tech company and knowing computer science, or any other company and being a bit more specialised in understanding your products and obsessively constantly improving every aspect and taking all feedback and incorporating conclusions.

What prepared you the most for your career?

When I was in my corporate job for 3 years in a FMCG brand I learned that business is all about humans and if you master the human handling side that's a start to having a one key skill set to manage a business.

Your Strength?

What has been the most rewarding moment in your career?

Crepe-fe as mughal-fe is only 3 months old but my team and customers show immense satisfaction and that’s the best reward.

Ability to explain what is to be done through the use of technology and visuals.

Keeping track of verbal discussion in a task diary always hence I never ever miss out any idea.

Your Weakness?

How has the journey been so far?

Any major challenges you faced?

I have not been able to take a salary since 1000 days I've been working out every penny back to survive and strive.

What skills are necessary to be a good chef?

• Hygiene Basics • Instinct to cook and to taste whatever you may cook till it turns into what you desired to serve in the form of taste.

• Th e o ry B as i cs of w h at k i tc h e n equipment exists and what where how to use when to use • Management of inventory • Team management and training.

Hammer Food & Beverage Business Review

I need to have better Time management skills.

I need to create new products faster in terms of launching.

I need to learn not to take a bad sales day to heart.

How do you de-stress yourself?

I like to go for Drone Shoots, Video Editing, make short films.

If you had to describe yourself in one word?

Humility

How do you rate yourself as a chef?

Oct-Nov ’20

7 on 10, ... I have a long way to go

Favorite cuisine?

Indian

Favorite spice?

Kashmiri Chilli

Favorite Dish?

Butter Chicken

Favorite equipment?

Tandoor

Favorite restaurant?

Comorin

Your Hot selling items?

Butter chicken Butter chicken kathi Halka Malabar

The Best Compliment You Have Received?

The customer said your chicken kathis give me foodgasms and that’s a customer that sometimes orders the same thing twice in one day.

Your philosophy of work?

Sabke Saath Sabka Vikas Sabke Vishwaas ke Saath .

Lessons learnt in the kitchen?

Keep as many idiot-proof techniques of creating dishes and creating as many convenient guidelines of assembling the products.

Keep retention high to manage a sustainable approach.

Last meal on earth: What would you choose?

A Mughal-fe Chicken Kathi and Butter Chicken gravy.

10 years from now?

Mughal-fe & Crepe-fe in London.

What are your future plans?

To take my brands in overseas markets. Also expanding the ‘fe’ franchise to multiple extensions, even a Vegan-fe someday!

What is the best career advice you have received?

Don’t get too excited when you are at peak of success and don’t get too low when you are not achieving your desired results.

What would you recommend to someone interested in working in your field?

Make sure you enjoy what you are doing and need to know how to delegate and monitor.

Don’t just get into F&B because you think its an easy business model.

Lastly, a lesson you have learnt in Pandemic Challenges time and how best you cope with it?

Adapt, Innovate, Retain. After the pandemic have been more sincere with Adapting to circumstances.

Oct-Nov ’20

Hammer Food & Beverage Business Review

29

OPERATIONS

Restaurants’ Buddy in the Cloud

By Jhuma Biswas

S

everal industries in India have been adversely hit by the pandemic, and among them hospitality industry is one of the industries which have been hit really hard. The restaurant business in the country has also been very badly hit by the pandemic. Post lockdown we are seeing a scenario where some restaurants in India’s food service industry have been closed permanently and many are finding hard to run the show amidst the daily costs. However, amidst this depressing scenario, online food delivery market has huge potential to grow in India.

According to a market research study, the online food delivery market in India is expected to expand at compound annual growth rates of ~30.55 percent (based on revenue) and ~10.19 percent (based on the number of users) during the 2020-2024 period.

30

And one of the integral facets of online food delivery market is cloud kitchen.

By sensing the huge potential for

Loveneet Singh

Hammer Food & Beverage Business Review

home delivered meals market in urban India in present and also in the near future, two enterprising friends, Inderdeep Singh & Loveneet Singh, thought about entering the cloud kitchen segment and they translated their thought into action through Outlet Buddy.

Outlet Buddy is just like your regular restaurant kitchen; the only essential difference is that it operates online. With Outlet Buddy, restaurants don’t need to shop from multiple vendors for raw materials and can simply order all their dishes from the single window of Outlet Buddy. Restaurants can order from Outlet Buddy for serving their customers their (end consumers of the restaurants concerned) much loved meals. Outlet Buddy directly serves the consumers home delivered meals at their doorstep.

Outlet Buddy can also reduce the

Oct-Nov ’20

OPERATIONS

restaurants’ rental, real estate, HR, and capital cost by offering its innovative cloud kitchen solution. This initiative can be greatly helpful for restaurants who couldn’t bear their rent, HR and other costs during these hard Covid inflicted times.

“We help restaurants by becoming their back-end partner; from us they can order all their dishes. Hence, after getting associated with us our merchant (restaurant owner) does not need expensive equipment at his/ her end. Neither does our client restaurants need expensive human resources and elaborate storage infrastructure,” explained Loveneet Singh, the Co-Founder of Outlet Buddy. Loveneet informed that they were engaged in 24 hour delivery and do come up with bespoke dishes.

“Moreover, our models help restaurants m a i nta i n t h e i r cas h f l ows b ette r by ordering the required amount of inventory

Oct-Nov ’20

only according to their sales analytics/ forecast,” he added further.

According to Loveneet, besides providing reduction in costs, such as food cost, real estate cost, human resource cost, equipment cost and holding cost through shared cloud kitchen offering, “Outlet Buddy saves time of the restaurateurs through one stop ordering of all inventory, and by helping merchants achieve shorter BEP (break-even point) cycle.”

“We also have a tempting opportunity for entrepreneurs and restaurateurs to earn lucrative profits by getting a franchise,” asserted Loveneet. Anybody wanting to have a franchise of the restaurants which are associated with Outlet Buddy can approach the management of Outlet Buddy for details. “We offer multiple brands at very economical prices,” Loveneet informed.

O u t l et B u d d y u s e s s o p h i s t i cate d

Hammer Food & Beverage Business Review

technology which seamlessly integrates its commissaries to its partners, and furthermore enables its partners to have an additional point of sales, where Outlet Buddy connects them to the end-consumer.

“We have embraced AI Technology with food ordering and IOT for data analytics and forecasting,” he disclosed.

Some of the food service players that Outlet Buddy is presently working with include Super Naan, Pay Per Bowl, Khalnayak Biryani, Adda126, Bohemia, S p o o n & C h o p s t i c ks , etc. “A l l b ra n d owners/merchants associated with us pay a monthly fee to us and also an economical percentage on all sales,” expressed the entrepreneur.

As expected, Loveneet is very much optimistic about the future of cloud kitchens. “With cloud kitchens coming to the forefront, the next 2-3 years would see a massive inflow of new and innovative technologies that would define new ways of customer acquisition,” he maintained.

“Outlet Buddy aims to be an online kitchen to both small and big restaurants, hence we plan to invest in two pronged strategy that would include investing more in best practices equipment in both commissaries and cloud kitchen and also investing in AI for ordering and in IOT for logistics & inventory management,” he elaborated further while discussing his future plans. According to him, the most important aspect of Outlet Buddy’s business is consistent good quality food.

This proves that new-age IT technology needs the support of age-old food service industry values of good quality food to make this wonderful industry thrive in the long-run. n

31

AGRI

Apple a Day

By Jhuma Biswas

A

pple is a widely consumed edible fruit, which is borne by the apple tree (Malus domestica). Apple tree was originated in Central Asia. It is believed that apple was domesticated between 4000-10000 years ago in the Tian Shan mountains, a large system of mountain ranges in Central Asia.

Apples rolled into continental Europe through the famed Silk Route. In the UK, the fruit arrived in the late 11th century.

Apples have been grown in Asia and Europe through millennia. European colonists could be credited for introducing apples to North America.

China is the largest producer of apples across the world, followed by European Union. According to statista, during the 2019/2020 crop year, China was the highest producer of apples worldwide, followed by European Union.

Global and Indian Production A c c o rd i n g t o d a t a f ro m Fo o d a n d Ag r i c u l t u re O rg a n i z at i o n Co r p o rate S tat i s t i ca l D ata b as e ( FAOSTAT ) t h at disseminates statistical data collected and maintained by the Food and Agriculture Organization (FAO), during 2016 and 2017 China was the highest producer of apples in the world, followed by the European Union.

According to FAOSTAT, in 2018, the global production of apples was 86 million tonnes, and China accounted 46 percent of it.

India is also one of the major global producers of apples. As per Statista, India ranked fifth in the list of apple producing countries during 2019-20 crop year. The US, Turkey, Iran, Italy and Poland are among other major producer of apples in the world.

In India, Jammu & Kashmir, Himachal Pradesh, Uttrakhand and Arunachal Pradesh are the major apple producing states.

Jammu & Kashmir accounts for more than 75 percent of India’s apple production.

In fact, Jammu & Kashmir and Himachal Pradesh together account for more than 95 percent of India’s total apple production.

Cultivation Concerns According to National Horticulture Board, apples grow best on well-drained, loam soils having a depth of 45 cm and a pH range

32

of pH 5.5-6.5. The soil should be free from hard substrata and water-logged conditions.

Soils with heavy clay or compact subsoil are to be avoided for the production of apples.

The average summer temperature should be around 21-24 degree C during active growth period of apples. “Apple succeeds best in regions where the trees experience uninterrupted rest in winter and abundant sunshine for good colour development. Apples can be grown at an altitude of 1500- 2700 m above the sea level. Well-distributed rainfall of 10001250mm throughout the growing season is most favourable for optimum growth and fruitfulness of apple trees,” maintained the website of the National Horticulture Board.

Culinary Applications Apple has several culinary applications. The entire apple, except for its seeds, is suitable for human consumption. Apple juice is of course a healthy and refreshing drink for all seasons. Especially a glass of cool apple juice can alleviate the impact of heat of scorching Indian summers.

Apple can be eaten raw but could also be used in pies, and cooked into sauces.

In fact, in bakery production, the use of apple is quite extensive. Some popular dishes from apple are apple crumble, apple crisp and apple cake among others. Apple is also used as a spread like apple butter. Apple jelly can be a delightful option on breakfast tables of many a household. Apples are partaken with honey during the Jewish New Year of Rosh Hashanah for symbolising a sweet new year.

There is more. Toffee apple is a popular

Hammer Food & Beverage Business Review

confectionery item in the UK, which is made by coating apple in hot toffee and allowing it to cool. In India, apple kheer is a wonderful delicacy. If prepared with dexterity and with the right ingredients like raisin, cashew, almond, pistachios, green cardamom in right proportions, apple kheer can give a blissful experience. More restaurants in India can come up with this delicacy to attract the consumers.

Apple juice can be fermented to make cider and vinegar. Apple also has applications for the alcoholic beverages industry. Through distillation, various alcoholic beverages like applejack, Calvados, and apfelwein can be produced from apples.

Enriched with Health The health benefits of apple are many.

Though having an apple a day is not sufficient to keep the doctor away from home but regular intake of apples definitely facilitates your journey to good health.

Apples have good quantity of fiber and water, and their intake facilitates weight loss. Fiber takes long to digest, which keeps people full and prevents them from binging on fattening food products. This in the longrun facilitates in losing weight. Moreover, some natural compounds in apples also contribute to weight loss. Apples also lower the risk of developing type 2 diabetes as a result of the presence of a class of antioxidants named Anthocyanin. Several studies have associated eating apples to a lower risk of developing type 2 diabetes.

Apples are also helpful towards digestion and can strengthen bones.

Apples also contribute to lowering the risk of heart disease. Apples are high in soluble fiber, which facilitates in lowering cholesterol. Apples are also spruced with polyphenols, which are associated with lower blood pressure and stroke risk.

One can say that with the health consciousness gaining momentum in India’s food service industry, especially after the affect of the Covid-19 pandemic, it is about time that the restaurants in India introduce more and more creative preparations of apples in their dishes in a big way.

Especially, the bakeries need to be more proactive in this regard. n

Oct-Nov ’20

Oct-Nov ’20

Hammer Food & Beverage Business Review

33

H YGI E N E

Facilitating a Hygienic Kitchen H ygiene doesn’t come on a platter, e s p e c i a l l y i n t h e c o m m e rc i a l kitchens. A number of elements must interact with each other seamlessly to produce the perfect recipe for a hygienic kitchen, which is a must for ensuring food safety in restaurants as well as guest satisfaction. Out of these multiple factors, two players in this process stand out – the importance of clean utensils and pest control. While cross-contamination through utensils is often neglected, pest infestation is a widely acknowledged and yet a difficult-to-control problem.

Clean Utensils to Reduce Contamination I f yo u w a n t t o re d u c e t h e r i s k of contamination in kitchens, keeping the knives or graters clean is absolutely essential as these cutting equipments can act as transmitters of harmful bacteria from one food item to another.

Produce that contain bacteria would contaminate other items through the continued use of knives or graters because the bacteria would latch on to the utensils and spread to the next item, according to a new study.

Unfortunately, many people are unaware that utensils and other surfaces can contribute to the spread of bacteria, said the study’s lead author Marilyn Erickson,

34

an Associate Professor of Food Science and Technology at the University of Georgia in the US. “Just knowing that utensils may lead to cross-contamination is important,” Erickson said. “With that knowledge, consumers are then more likely to make sure they wash them in between uses,” she observed.

Erickson has been researching produce for the past 10 years. Her past work has mainly focused on the fate of bacteria on produce when they are introduced to plants in the field during farming.

In 2013, she was the co-author on a study looking at the transfer of norovirus and hepatitis A between produce and common kitchen utensils. In that study, she found that cutting and grating increased the number of contaminated produce items when that utensil had first been used to process a contaminated item.

This study, published in the journal Food Microbiology, is similar in that it considers the influence that knives and graters have on the transfer of pathogenic bacteria to and from produce items. It is important to realise that these germs can spread in your kitchens as well.

While it is known that poor hygiene and improper food preparation practices can lead to food-borne illnesses, but considering what practices in the kitchen are more likely to lead to contamination

Hammer Food & Beverage Business Review

has not been examined extensively. The study also found that certain fruits and vegetables spread pathogens to knives to different degrees.

“For items like tomatoes, we tended to have a higher contamination of the knives than when we cut strawberries,” Erickson said. “We don’t have a specific answer as to why there are differences between the different produce groups. But we do know that once a pathogen gets on the food, it’s difficult to remove,” she pointed out.

However, knives and graters are not the only utensils the commercial kitchen guests should be worried about. Brushes and peelers can also play a very important role on the transfer of dangerous kitchen bacteria, the experts said.

Countering Pest Menace: No Single Strategy Once you know how utensils can help spread bacteria to the food in your plate, it may not be very difficult to get rid of the problem. But a greater challenge to keeping the kitchen hygienic comes in the form of pests that can infiltrate almost at their will and have the potential to contaminate the edibles; resulting in food-borne illnesses.

So ubiquitous are the pests that it is practically impossible to keep the kitchens completely free of some or the other types of pests. Therefore a single strategy to

Oct-Nov ’20

H YGI E N E

beat the pest menace may often fail. But a combination of different strategies may at least help control them, if not eliminating them altogether.

And an effective application of multiple pest management strategies requires an understanding of different types of pests on the part of those in charge of the commercial kitchens, be it of bakery, a food processing unit or that of a restaurant. They should also evaluate the economic and safe ways to controlling pests. In fact, controlling pests in commercial kitchens requires the cooperation of all the employees involved as each employee can advance the cause of pest control in kitchens and the associated areas.

Therefore, the new employees should also be adequately educated about the pest management programme in place at the food service outlets or units and it should be ascertained that how they could contribute to that programme. The importance of pest control must also be underlined as food can act as a carrier of diseases caused by pests; who have the unique ability to fit in compact spaces and survive in adverse conditions.

The ‘many roads’ method is necessary in pest control because the pests vary in their shapes, sizes as well as in their ability to contaminate surroundings. This journey in the kitchen starts with adopting the best hygiene practices and other prevention techniques. But it is not always a straight road and one may have to change course frequently, and eventually opt for mechanical and chemical pest control methods whenever required.

Pests and Their Control One of the ways that the pests use to enter the kitchen is through the supplies. So it is important to use only reputable suppliers for all deliveries and check them before they enter the kitchen. If you notice signs of pest infestation in the shipments, such as gnaw marks on cardboard containers, it is better to refuse them. To avoid infestation on stored food, it is better to place the supplies after delivery as quickly as possible into storage. Moreover, do not forget to keep powdered milk, sweetened beverages and nuts, etc. in refrigerators immediately after opening the packets or use, as these food items easily attract pests.

Another important way to prevent pest infestation is to refuse pests food, water and a hiding place. For this, quick

Oct-Nov ’20

repairing of any leakage in water taps, cleaning up spilled food and disposing of garbage quickly and correctly is important.

Besides, keeping garbage containers tightly covered, maintaining a regular sanitisation schedule is very important. As for the recyclables, they should be kept in pestproof containers, away from the building.

To control pests in kitchens, one must first be able to identify them. Pests found in kitchens can be broadly classified under rodents, cockroaches, flies, microorganisms like bacteria in food stuffs, and spiders. All these pests are different from each other in terms of their habits and therefore one single control treatment for them can hardly be effective.

Rodents or simply the house mouse, are perhaps amongst the deadliest of pests.

They not only contaminate food but also disrupt the basic hygiene of a kitchen.

Rats very easily reappear once the use of rodenticides is stopped. Therefore complacency must not seep in while checking them.

Rats are not difficult to find because of their restless nature and the damage they cause to stored goods. They are fast and agile with a strong olfactory system and tremendous acrobatic skills. All these factors make it difficult for people to catch them. Moreover, they are generally very suspicious by nature and new rodenticides fail against them after use for few times, as rats do not come near them.

However, by applying a good combination of m e c h a n i ca l a n d c h e m i ca l co nt ro l methods, their population in kitchens can be brought under complete control.

Flies or houseflies develop in warm moist environment. Their growth is faster near fermenting materials. Garbage, rotting vegetables, moistened dust flour or any place where water accumulates provides a good breeding condition for flies.

A kitchen can have all the abovementioned conditions. Therefore there are many kitchens, which are always under the threat of infiltrating flies. Their rapid rate of reproduction is also a big problem towards their control.

Flies affecting kitchens are of more than one variety. For example, fruit flies are associated with materials that are acidic or sour in taste, whereas the metallic coloured bottle flies are found on meat scraps.

In a bakery, flies can be abundantly found in mixing room, ingredient scaling area, and dishwashing area. Areas where

Hammer Food & Beverage Business Review

sugar, eggs, lard, grease, milk, etc. are handled should receive particular scrutiny.

In cake and pie bakeries (where fruits are used) the fruit line and peeling rooms tend to offer conditions for flies’ breeding.

Electric fly screen (Electrocutor) is one of the easiest ways to keep them away while mechanical measures are also effective.

Cockroaches are perhaps the most resilient of kitchen pests. Their capacity to survive all kinds of chemical and mechanical control is stronger than any other pest. Cockroaches have survived the ice age and they can keep themselves alive in extremely inhospitable environments.

The peculiarity about cockroaches is that unlike any other pest they are shy of light and humans. They rarely come out of their shelter during daytime. They strike after the shutters are down. Cockroaches never make shelters. They easily fit themselves in cracks and crevices in walls and floors.

Chemicals have proven their potential against them but not completely. They maintain their effectiveness only when they are used regularly and are changed before the cockroaches develop resistance against a particular composition or type.

Cockroaches have unmatched resistance power and scientists believe they will be the potential survivors of post nuclear war era.

Therefore, when it comes to cockroaches, prevention is possibly the best cure.

Succinctly, for preventing cockroach infestation, it is important to make sure that all food items are sealed along with the cracks, crevices and empty and unused idle gaps in the kitchens.

Spiders are a different kind of pest. They do not infiltrate the kitchen until and unless other pests like flies, cockroaches, etc. are present in the kitchen area. Nevertheless, they create situations, which can make a place suitable for their presence, as they have specialisation in capturing other pests.

Spider’s cobwebs can be vacuumcleaned easily. Spiders such as the Brown Recluse, Black Widow and the Hobo Spider require immediate control efforts. These spiders should be controlled with urgency because their bites could have serious repercussions on us.

Thus it is clear that while a pest infestation can cast a death blow on the hygiene of kitchen, a well sanitised premise can facilitate in keeping the pests away and help prevent food contamination. n

35

T E C H N OT E

Need for a Vegetable Washer A s the growing trend or consciousness of h av i n g r i c h n u t r i e nt b as e d wholesome food is increasing, we sometime apply that technically and loose on the front that is so obvious. True, we tend to divert from the fact that the very vital procedure towards ensuring food safety is proper cleaning of vegetables before it goes to the chopping board.

The procedure of cleaning vegetables is mostly considered of minute importance and guidelines are restricted to manuals that give information on step-by-step system to be followed. It is also practically impossible to follow each and every step of manuals in the kitchen, which remain busy throughout.

The only concern on which nothing should be compromised is the food hygiene, the reason for good food of any F&B service establishment.

Washing up eatables Washing vegetables sounds so simple yet has to be minutely monitored. Raw vegetables in any restaurant or hotel, etc, come in bulk and thus before storage enough precautionary measure has to be taken for storing vegetables in acceptable conditions.

Fo r a l m o s t 1 0 0 ye a rs , ve g eta b l es contamination has been the prime reason behind human infection and illness. Many of the viruses, bacteria and protozoan on vegetables, which causes food poisoning, are derived from human faeces. Contamination from animal faeces is also well known and there are always other microorganisms, which occur naturally in soil or are airborne. However, microorganisms get added up after harvesting of vegetables, and the condition of storage, transport and display are responsible for how pathogens grow or not grow.

Eliminating the risks is difficult. Managing them should be based on identifying and controlling factors that are important in preventing contamination or limiting growth of pathogenic microorganisms between the time food travels from farm and plate.

A number of guidance documents has been developed. The International Fresh-cut Produce Association’s guidelines for fresh fruit and vegetables, is based on principles of HACCP, Good Agricultural Practices,

36

preparations. Also, many cuisines try to retain the natural flavors of vegetables by not cooking dishes for long duration. Thus it is vital that consumption of raw fruits and vegetables is complemented by fresh and hygienic food.

Washing and sanitizing

Good Handling Practices and Good Hygienic Practices.

Need for vegetable washer Since a lot of fertilizers and chemicals are used during the farming fruits and vegetables, it is necessary to ensure that those chemicals do not find entry into our system, and thus the need of vegetable washer.

Research is on to understand better the mechanisms through which pathogens contaminate raw fruits and vegetables and procedures for killing and/or removing pathogens.

There is always a cloud of doubt about the efficacy of disinfectants in killing parasites and viruses on fruits and vegetables.

Washing fruits and vegetables in potable water is believed to remove a portion of microbial cells. In some instances, vigorous washing could give us result that a treatment with water containing 200mg/l chlorine would achieve.

Few considerations need to be taken into account when using a vegetable washer machine like controlling pH of the solution when using chlorine as a sanitizer; the temperature of wash water should be higher than that of the fruits and vegetables to minimize uptake of microorganisms by tissues. Although, disinfectants have variable effects on pathogen control on fresh fruits and vegetables, they are certainly useful for sanitizing wash water to prevent contamination of produce that would result from using waters that are not safe.

Cooking is itself a process through which many pathogens die. But we eat many vegetables in raw form such as the salad

Hammer Food & Beverage Business Review

Washing is aimed at sanitizing but we hardly achieve that condition. Pressure cleaning has become vital and with equipment like vegetable washer it is now convenient for us to achieve that result with least effort. The concept vegetable washer came about with the need to wash raw vegetables effectively without going through the tedious process that actually does not impart the result we would like to have.

Most fruit and vegetable washing systems are designed to remove gross contamination and their effectiveness remain a doubtful matter with microbial contaminants taking the driver’s seat. The sanitizing of vegetables and fruits has gained a lot of importance of late, primarily because of rise in ready-to-eat segment where food is sold with longer shelf life.

There have been reports that commercial practices of sanitizing are sometime severe and have undesirable effect on food materials.

Some fruits and vegetables, nowadays, are coated with a food safe wax to preserve their shelf life. It becomes easy for dirt and residues to get settle on this wax coating.

Since many consider water alone do not do the needful to get rid of all those organisms resulting in diseases, foreign manufacturers have introduced products that help in good wash of vegetables or fruits. It is believed that the standard of cleaning of vegetables should be high in food-based industries since large quantities of food is purchased and stored as per their convenience. But, it should not have negative impact on consumers.

Even though vegetable cleaning is important, sanitizing the other equipment used for preparing vegetables for cooking like cutting machine, mixers, grinders, etc., should also be taken care of to ensure that false steps do not mar the work done by the vegetable washer at the first place. n

Oct-Nov ’20

PROFILE

Truly Versatile !

Aprajita Gupta, Founder ‘Feed Well Foods’ And ‘Sloppy Sticks’ From being an artist to a fashion enthusiast, Aprajita Gupta’s entrepreneurial bent of mind led her to co- launch a Food Company, called ‘Feed Well Foods’. Her passion for food did not let her sit easy and sure enough she floated her first solo venture, ‘Sloppy Sticks’ in the Indian cloud kitchen industry.

‘Feed Well Foods’ is an F&B registration company under which the founders plan to launch more brands/ cloud kitchens to expand in the future. It is considered a parent company name for the brand ‘Sloppy Sticks’. Aprajita loves travelling the world to explore different cuisines. ‘Sloppy Sticks’ is the result of this exploration, with a lot of fun and twists to the traditional recipes.

She has been into theatre since her childhood and is an accomplished Artist from the prestigious National School Of Drama. Besides this, she is armed with graduation degree from Delhi University. She loves to cook in her spare time, which she finds truly relaxing. Aprajita has already started working on her second project, which she defines would be “another obsessive addiction” for the foodies of Delhi.

In an exclusive interview with Sharmila Chand, she highlights key issues related to her venture: When did you get the idea to start Sloppy Sticks?

Being a Brand consultant for over 8 years to the Indian FnB industry- Five-star luxury brands to High street restaurants, lounges and bars, our own brand was always on the cards.

Finally, I have managed to float Sloppy Sticks, meant to satiate the cravings of Gen Z. Inspired by peculiar Pan Asian flavours dominating the food trend in the market and a shift in staples of the millennials, ‘Sloppy Sticks’ was birthed by the desire to explore and innovate the pop dining culture in the city.

We have integrated sensational flavours trailing from Japan, Thailand, Vietnam, China and Korea, and our menu showcases signature dishes such as unique poke bowls, innovative sushi, fun Dimsums, crazy hot curries and fluffy Baos amongst various other exciting dishes!

When did you launch Sloppy Sticks?

The brand was launched on 7th October, 2020 in Delhi/ NCR.

Why did you name it Sloppy Sticks?

A real food lover is one that leaves the meal with a messy shirt and a full belly’.

There isn’t a more satisfying eat than a messy sloppy one! Combining the authentic sticks used to devour Pan Asian cuisine and a true-blue food lover enjoying a meal like nobody’s watching led to the birth of the brand name ‘Sloppy Sticks’.

What are some of the flavours one can expect at Sloppy Sticks?

Sweet, tingly, spicy and umami. Our

Oct-Nov ’20

Japanese menu is a fun twist on the classics and we love experimenting daily.

Curated around a passion to showcase and elevate the freshest ingredients through simple yet beautiful dishes, Sloppy Stick’s signature dishes on the menu include starters like lip smacking Hot ’n Sour Soup with Truffle Oil, a punchy Pomelo and Mandarin salad, spicy Larb Gai and fresh Crabstick and Avocado Kimchi.

Small plates of Basil Thai Chilli Chicken, Malay Butter Spiced Chicken, Asparagus Cheese Rolls, or Singaporean Chilli Prawns are sure to leave diners craving for more. A befitting choice for fitness enthusiasts would be a melt in the mouth Vietnamese Grilled Fish, while an array of fluffy yellow curry Dim sums and innovative Baos like ‘Truffled Mushroom and Pepper Clay pot Rice Bowl are pure indulgences.

Taking into priority Sloppy Sticks’ consumers utmost safety, Sloppy undergoes weekly sanitization of its kitchen and ensures every chef wears a hair-cap, gloves, mask and a face-shield. Temperature checks are taken every four hours, while none of the delivery riders are allowed entry in the kitchen. Kitchen surfaces are sanitized every morning and cleaned every 4 hours while regular 20-second hand washes are mandatory. Groceries and ingredients are ordered daily. Using only RO water, Sloppy Sticks has tied up with the best delivery aggregators, ensuring the food reaches you safe and on time.

With all food safely packed and kept in a separate dedicated area meant for deliveries, each ingredient is treated with the utmost love.

What are your future plans?

What are the lessons you learnt in establishing your brand?

Patience is something we are learning.

This was never on the papers. Apart from this, daily experimentation with food to come out with more twisted recipes is something that adds to the cost, which we are OK with. This unaccounted expense was never planned, but we just can’t ignore it.

How have you coped up with the present pandemic challenges?

With generic consumer fear and low order volumes, we are still upbeat and confident of delivering the best in terms of quality and safety. All safety measures are in place and followed diligently. No compromise on the menu, pricing, and the resource team.

Hammer Food & Beverage Business Review

We are planning to expand in the coming six months with new kitchen locations. We are also working on a new brand which shall be out in the next couple of days.

Our menu keeps changing as we keep experimenting in the kitchen. This reflects in our extensive menu as well.

What is the USP of your brand?

Innovative Recipes, Vibrant Twists In Traditional Japanese Preparation Techniques, a Bit Of Fun Element induced, our take on Japanese and Pan-Asian food is pretty interesting. We don’t follow rules, yet we offer fun and memorable dining experiences through our delicious cloud set menus, an amalgamation of irresistible flavors to your homes!

37

PRO D U CT PR E V I E W

Oral Hygiene Drinking Shield

Preferred PMS Provider

Warrier Safe Shields introduced Sippline™, a one of its kind World’ revolutionary oral hygiene tool, that redefines hygienic drinking experience out of a glass.

Sippline™, a drinking shield is a medical standard sterilized attachment designed to sit on the rim of a glass mug or a cup while drinking to avoid its direct contact with the mouth. It has been designed with care with a lot of detailing put in. Material and finish have been chosen to closely resemble the feel and texture of an glass/ cup. Designed for multiple uses, it is made of food-grade material, is heat resistant and dishwasher friendly. The finish was carefully arrived at to replicate the feel of a glass or a cup and fits perfectly on most glasses and cups but has been tested for perfection on Water Goblet, Tom Collins, Old Fashioned, VIVA 48, Pilsner, White Wine, Centro High Ball, Beer Mug. Sippline™ come in multiple colours, allowing distinct differentiation for each family member. Packaged in medical-grade-no-touch after sterilization “until you open”- sealed pouches are bacteria free. One of the objectives of offering Sippline™ is to help the users improve their hygiene and avoid cross-contamination from using glassware in a public place. Sippline™ is now available for purchase online on Amazon. At retail Sippline™ comes in a pocket-friendly dimension of 8 x 4 cm semi-circle weighing less than 5 grams at a pocket-friendly price.

Chef’s Choice Knife is said to be ‘life’ of a chef. In fact, holding on to a good quality of knife is as important as for any user in the kitchen.

In this very segment the most exclusive branded knife of India, which has been closely associated with star hotels and catering units is Remington Steel. Over the years the company has won an essential place in the commercial kitchens of India. The knives are made from tough, carbon stainless steel that ensures greater edge retention. These knives are heat treated and tempered in an inert atmosphere.

Remington knives are appreciated due to its sharp, long lasting edges, user-friendly shapes and sizes and wide range that it offers. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more. Remington Knives are fully forged to shape from high tough, Carbon Stainless Steel that ensures greater edge retention. Remington Knives are heat treated and tempered in an inert atmosphere. Edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their full-length tang for perfect balance and for easier and less tiring cutting.

Quality of Remington Knives is at par or above as compared to imported knives. They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience.

Remington Steel Arts remingtonsteelarts@yahoo.com

Giffard Syrups Originated in France, Giffard is one of the leading names in fruits and plants syrups. Émile Giffard was a dispensing chemist living in Angers. Blessed with an inquisitive mind and a gourmet taste, he invented Menthe-Pastille, followed by lemonade & orangeade. Five generations later, the family business still bears the GIFFARD name and is providing the best of the products worldwide. A favourite amongst Chefs, culinary experts, mixologists, professional bartenders and pastry chefs, Giffard is known to provide an astonishing variety of flavours to choose from.

They offer a very large range of pure sugar, highly flavoured and

38

Acumen Software Consultancy (ASC) is leading Provider of Property Management IT Solutions. Founded in 1997, ASC has successfully implemented HotSoft Suite of Products at numerous Hotels, Restaurants, Banquets and Clubs. With their mission to be the most preferred PMS provider, ASC is now moving towards future technologies in Hospitality industry.

Core team at ASC carries expertise of Hospitality industry and Information Technology. The company started with a goal of most versatile and parameterized IT solution to meet IT requirements of different kind of properties, operational processes and all level of users. During its journey of last 23 years, ASC customized it’s solution to various client-requirements and delivered regulatory compliances in time.

HotSoft has been rigorously tested in live environments and beta-test sites, and hence has attained full stability. Designed with Strong software architectural p r i n c i p l e s a n d s ta n d a rd i n d u s t ry processes, Hotsoft easily become a lifeline of day-to-day operations.

With their product development team, ASC constantly evolve to meet newer technology and business requirements.

With regular Customer Feedback and continuous efforts ASC ensures their philosophy of Living Software. Customer Service is first priority at ASC and 24X7 support aims issue-resolution and zero loss of business. Parametric adoption of client-side operations helps ASC to achieve quicker time-to-market.

Acumen Software Consultancy sales@aschotsoft.com

colourful syrups which have been pasteurized to ensure perfect preservation. They use the sugar which comes from French sugar beets which are transformed into naturally white sugar.

Made from 25% of concentrated fruits juices and selected plants extracts or spices, these syrups have a three-year shelf life. The versatility of their innovative flavours is their speciality. They can be used to make simple drinks topped with water or flavoured hot beverages, cocktails etc. A trusted name in the industry, Euro Foods is proud to introduce them to the Indian culinary scene.

Euro Foods sales@eurofoods.co.in

Hammer Food & Beverage Business Review

Oct-Nov ’20

A DV ERTI S ER ' S I N D E X

CRM

Cloud Kitchen

Order Taking

3rd Party Dispatch Feedback Orders Tracking

Call Centre

MIS

Your Partner of Choice

Mob: 9811780539 / 9711794194 Email: sales@rezol.in Web: www.rezol.in

ADVERTISER’S INDE X COMPANY

CREMICA FOOD INDUSTRIES LTD.

PAGE NO.

FIC

COMPANY

PAGE NO.

MOD KITCHEN EQUIPMENTS PVT. LTD.

17

D K G SALES PVT. LTD.

19

OLIVES FROM SPAIN

05

EURO FOODS PVT. LTD.

29

RANS TECHNOCRATS INDIA PVT. LTD.

01

REMINGTON STEEL ARTS

39

GPA CAPITAL FOODS PVT. LTD.

BIC

HAKS 11

REZOL 39

IFB INDUSTRIES LTD.

25

STERLING SOLUTIONS

08

LOOMCRAFTS FURNITURE INDIA PVT. LTD.

21

VEEBA FOOD SERVICES PVT. LTD.

BC

Oct-Nov ’20

Hammer Food & Beverage Business Review

39

INTERVIEW

Hardworking and Methodical!

Prasanna Kumar, Assistant Food and Beverage Manager, Oakwood Premier Prestige, Bangalore

Prasanna Kumar has over a decade of experience in the hospitality industry, working with leading brands like The Oberoi, The Taj and The Park group of hotels.

He’s risen through the ranks and his passion for F&B has led him to work with diverse teams in various cities. During the journey, he has worked with excellent team members and resources. He works hard and enjoys learning new skill and techniques. He loves to create happy teams as he likes the camaraderie in the dynamic space with new trends coming up all the time. “I think it’s so important to have a happy atmosphere where team members enjoy being there, learning and don’t feel under pressure 24 hours of the day. That’s how you get the best out of people,” he says. An exclusive conversation with Sharmila Chand.

What do you enjoy most about being a Food & Beverage Manager?

What I enjoy the most is the opportunity to meet new people. This combined with figuring out new ways of generating revenue gives me the ultimate challenge helping me thrive and keeps me on my toes.

Is your job challenging?

The Food & Beverage department is always challenging. That’s another reason why I love my profession. No two days are ever the same. Let me point out some of the key challenges: • Figuring out people dynamics.

• Having to work with a constant change of trends, palates, expectations.

• Ensuring the menu always features exciting elements, seasonal ingredients and items that can be available at a short notice.

• Knowing the pulse of the city, what people of various age groups are looking for during ordinary times and during festivals.

• Managing inventory especially during tough times like what we have been going through the pandemic period.

If you could change one thing about your job, what would it be?

I am very happy with the profession I

40

have chosen. I like the constant buzz the role provides, there are no dull moments and that keeps me happily occupied.

What kind of pressures have you encountered at work?

The last few months have been tough for everybody who is part of this industry or associated with it. The uncertainty of the whole situation had created a pressure but I am lucky to be surrounded by a good and supportive team and that helped us tide over the really rough months.

Can you suggest any tips or insights you exercise to strengthen your team?

Talk to your team. It’s the simplest thing to do and can iron out so many creases instantly. Knowing each one of them, their issues, challenges, will help you do your job better. It not only strengthens the bond but creates a happy healthy team dynamics and relationship in the long run. I have learnt this mantra from my mentors and believe this is one of the most precious pieces of advice one can give.

Finally, how is your experience at the present job?

As m e nt i o n e d e a r l i e r t h e Fo o d & Beverage industry is full of opportunities and challenges. And for me this is a new

Hammer Food & Beverage Business Review

kind of challenge as I’ve never been a part of a serviced apartment hotel’s team. I am getting to learn a lot of new aspects. I am grateful to all those who help me learn.

What is the USP of your F&B outlets / brand?

O u r o u t l e t s a r e v e r y p o p u l a r, each serving a different cuisine from Mediterranean to Asian to Continental.

Rooftop Poolside Bar with a breath-taking view of the city, is a favourite corner of our patrons, especially in the evenings.

Our well spaced out restaurant inside the hotel with floor to ceiling picture windows caters to guests’ individual needs and customising the food to ensure we take care of the smallest little detail that goes a long way to build relationships. Many of our guests stay here for months away from their families, so our aim is always to make them feel at home.

What is your take on how best to cope with challenges of the present pandemic times?

Patience is the best way forward with challenges of the present pandemic times.

I am a strong believer of the phrase ‘THIS TOO SHALL PASS’. We have started taking baby steps and had our first mini Diwali party with just 10 guests mixing Laddu and spreading some festive cheer.

Oct-Nov ’20

102

Ph.: 011-47820000 (10 Line) | Email: agropure@agropure.net Website: www.agropure.net Hammer Food & Beverage Business Review Dec-Jan ’20

DELENG/2005/14944

Oct-Nov ’20

Hammer Food & Beverage Business Review

41