Express Hospitality 1-15, July 2013 by Indian Express

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Contents July 1-15, 2013

Vol 8 No.18 JULY 1-15, 2013

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev

MARKET

CONTENT TEAM

Relais & Chateaux looks at bringing Indian

Mumbai

restaurants in their fold ................................................08

Sayoni Bhaduri, Kahini Chakraborty Kolkata

Tux Hospitality aims for market leadership with smaller

Joy Roy Choudhury

hotels in tier II/III cities ..............................................08

MANAGEMENT

Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly,

For the quintessential English experience......................09 HRAWI to hold 17th regional convention in August 2013 ............................................................10 FHRAI calls for relief package for hospitality and tourism industry in Uttarakhand ..............................................10 Six Italian restaurants in India conferred the 'OspitalitĂ Italiana' seal ................................................11

Inside FHW, in Bengaluru ........................................20

Rite Equipment and Vianen form alliance to

Technology with a human interface ..........................22

introduce SSS Kitchen Equipment................................12

A slice of the southern pie ........................................24

Prakash Mankar,

Jaypee Hotels focuses on promoting Jaypee Greens Golf

Intelligent strategies..................................................26

M Narayanan

& Spa Resort, Greater Noida ........................................13

Hyatt launches global literacy and career development programme ..........................................31

K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal, Muralidharan Menon, Narendra Verma,

MARKETING General Manager

SPA & WELLNESS

EDGE

Sachin Shenoy Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis Manager

A defining moment for wellness travel ........................16

Bhadresh Valia

Wellness, chemical-free ................................................17

Layout Ratilal Ladani, Kiran Parker Asst. Art Director

INTERIOR & DESIGN

Tarun Joukani, marketing manager, STAAH (System for Travel, Activities and Hotels) ................64 Co-creating the future of travel ..............................65

Surajit Patro Chief Designer

LIFE

Pravin Temble Senior Graphic Designer Rushikesh Konka Photo Editor Sandeep Patil

Express Hospitality Reg.No.MH/MR/SOUTH-44/2013-15 RNI Regn. No.MAHENG/2005/21391. Published by Vaidehi Thakar on behalf of the Proprietor The Indian Express Limited from Express Towers, 2nd floor, Nariman Point, Mumbai 400 021 and Printed by her at the Indian Express Press, at Plot No.EL-208,TTC Industrial Area, Mahape, Navi Mumbai 400 710 (Editorial & Administrative :The Indian Express Ltd, 1st floor, Express Towers, Nariman Point, Mumbai-400021). Editor Reema Lokesh* (* Responsible for selection of matter under PRB Act) Copyright @ 2011

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Interview with Khozema Chitalwala, principal architect, Designers Group Architects & Interior Designers .....................................................18 Ssshh...it's Paris ............................................................19

Empowering rural youth ............................................66

REGULARS

Editorâ&#x20AC;&#x2122;s Note ..............................................................................................................................................................04 New Kids on The Block..............................................................................................................................................14 Product Tracker..........................................................................................................................................................15 Movements ................................................................................................................................................................67 Weekend....................................................................................................................................................................85

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July 1-15, 2013

EDITOR’S NOTE

Winning at Whitefield his was the 21st edition of Food Hospitality World 2013 (formerly HospitalityWorld) which recently concluded successfully in Bengaluru. It is interesting to note that despite hosting the event in a new venue at Whitefield, the response, contrary to general belief was truly overwhelming and positive.

“For international participants as well as our very own domestic, home grown vendors, it was an action packed three-day event”

Going by sheer numbers, 5000 visitors over three days, the recently concluded event in Bengaluru was declared a success by most vendors in terms of visitor profile, business networking and the opportunity to be part of a quality-focused hospitality trade show. For international participants as well as our very own domestic, home grown vendors, it was an action packed three-day event. The B2B business sessions under the banner, Hospitality Knowledge Exchange: Intelligent Rooms - Plugging In and Hospitality Think Tank: Changing Dynamics of the Southern Market received an encouraging response. It was inspiring to see industry stalwarts share their views and experiences across these varied subjects. South India's hotel business has changed – a realistic, calculated and well drafted plan has been drawn out which is in contrast to what happened couple of years ago. There was a time when market forces resulted in volatile and uncontrolled rates and myopic visions. From then to now the industry has definitely matured, with players identifying their niche and being competitive but comfortable and careful at the same time. Bengaluru as a city is slowly progressing the way Mumbai has, with pockets in the city developing as a self sustaining unit. As one of the hoteliers rightly said, development has to be in sync with responsible development. This statement holds immense weight and places things in perspective especially if one correlates to the unfortunate natural disaster that has hit Uttarakhand. Haphazard and mindless construction, without a strong disaster management plan in place and short-sighted approach can only worsen the situation further. We are nature's biggest enemies but she always has a way to bring balance, even if it is via devastation.

Reema Lokesh Editor editorial.eh@expressindia.com

Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com

CHENNAI: FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

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July 1-15, 2013

Market LEAD STORY

Relais & Chateaux looks at bringing Indian restaurants in their fold SAYONI BHADURI - Mumbai

urope-based Relais & Chateaux is looking to bring Indian cuisine restaurants in India under their banner. “Indian food culture is an independent culture which cannot be compared to any other. We are looking at bringing under the Relais & Chateaux banner Indian restaurants serving unique Indian culinary experiences,” said Jaume Tapies, chairman, Relais & Chateaux. Currently, there are four hotels affiliated to Relais & Chateaux in India. “We hope to have five projects in India by 2014. And in another five

years we hope to have 20 hotels in India,” said Tapies. The company is looking at setting up circuits in the four regions of the country. Of these north and south circuits are already underway with the existing hotels. “We are looking at projects in Kolkata, Darjeeling, Assam, Nepal amongst other places to develop the east circuit which is expected to be active in another two-three years. We are now looking at building itineraries to understand the region better,” he added. The company started in 1954 as a unit made by independent hotels and is present in 60 countries today. “We started in Asia five-

seven years ago. And the region contributes seven per cent to the total business for Relais & Chateaux with an average increase of 37 per cent,” Tapies informed. The total business growth is about 6.9 per cent. Australia and US are growing source markets while southern Europe is the worst. The hotels have an independent personality starting from the local inn-keeper with a passion. “Relais & Chateaux becomes the best way to discover and taste the world for the discerning traveller. Cuisine and food most are the most important part of the Relais & Chateaux experience,” explained Tapies. The five core elements

which make a Relais & Chateaux property unique are character, charm, courtesy, calm and cuisine. He further added that the ownership and project details of each resort is independent. The common thread which ties these hotels together are the values of 'internally personal generosity'. People at the hotels are willing to share more than just the regular with a guest. “The concept of luxury today is about discovering a sense of wellness and enriching one's spirit. People at a Relais & Chateaux resort are devoted to the guest and offer a personal touch,” said Tapies. Relais & Chateaux has

Jaume Tapies 22,500 employees globally. Of which 10,000 go for trainings every year to the RC Academy. There is also a model of personalised training which is conducted for each hotel. “We are also introducing an e-learning model for our team,” he added.

Tux Hospitality aims for market leadership with smaller hotels in tier II/III cities SUDIPTA DEV - Mumbai

ux Hospitality has a target of 20 to 25 operational hotels in the next five years with its brands – Mosaic, Hive and Seed. The company is currently looking at tier II and tier III cities to be able to have market leadership with small properties and will then foray into the large cities with suitable products. “Tux targets growing cities in both business and leisure destinations and is looking to mix affordability with international standards and deluxe feel. Tux aspires to come up with a

chain of hotels which would be domestic by nature but international by standards at affordable prices with its three brands,” said Sunil Pathania, vice president, Tux Hospitality. Apart from managing its own properties, Tux Hospitality has adopted the strategy of forming alliances through acquisitions, leases and joint ventures with hotel owners and developers across India, along with conventional management and marketing model. Tux Hospitality has catalogued three main brands to accommodate different cate-

Sunil Pathania gorisations of properties. Mosaic is the flagship brand of the company. “Mosaic hotels are upscale boutique properties with strong focus on design elements and deluxe feel. These provide all five-star facilities and amenities at a relatively lower cost, thereby providing great value,” he added. Mosaic Noida and Mosaic Mussorie are the existing properties along with other upcoming hotels at business and leisure locations.

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Hive is the mid segment brand. A full service hotel essentially intended for volume business. “After the success of Hive Alwar, Hive Panipat has been opened to define such standards with projects expected at Nainital, Jageshwar and Corbett,” stated Pathania. Seed is the aspirational brand of Tux. A Seed property will consist of limited number of rooms and possibly hold a historical significance, a theme or a story behind it. Pathania pointed out that the concept of Tux hotels is designed keeping in mind the young traveller, either business or leisure, who seeks value for money. “Tux hotels are based on the concept of affordable lifestyle, a new category we aim to create in the Indian hospitality segment. Despite being value priced, we are a design led hotel, where we design our product and services around the need and aspiration of the guest,” he added. Modern, stylish and sleek interiors, multiple F&B choices, comfort and warm service, are the key factors in every property. July 1-15, 2013

For the quintessential English experience SUDIPTA DEV - Mumbai

n English Collection comprises a select ‘must see’ places to visit and stay in England that offer the quintessential English experience - from the world of Beatrix Potter to William Wordsworth's Lake Districts to the fascinating Alnwick Castle that was the location for Hogwarts in two Harry Potter films. Included in this bouquet of experiences are two properties – the five-star Cedar Court Grand Hotel & Spa in York and the four-star Lindeth House Country House Hotel located near Lake Windermere. “Indian visitors do stay at both hotels. These properties are being promoted internationally, including India - particularly with the travel trade and VisitBritain,” said Sue Lovel of An English Collection. The décor at the Cedar Court Grand Hotel & Spa reflects English opulence. The hotel is famous for it's variety of English luxury afternoon teas, for instance the Mad Hatter’s Afternoon Tea Party. The property also has a number of English seasonal

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experiences including a Race Day Brunch to enjoy prior to attending York Races (horse racing), which is very popular and held from May to October. According to Lovel, besides the luxurious accommodation what would interest the Indian traveller at Cedar Court Grand Hotel & Spa is the 2 Rosette awarded restaurant, The Grill Room, and the spa (winner of a World Luxury Spa Award). The hotel is located just a short walk to all the tourist attractions, tea rooms, quaint and designer shops, railway station, etc. There are over 30 attractions in the city of York to be explored including the world famous cathedral - York Minster, York’s Chocolate Story, Jorvik Viking Centre, famous tearooms and evening ghost walks. Lindeth Howe Country House Hotel is close to Lake Windermere at Bowness-on-Windermere in the Lake District National Park. This property was once owned by the famous children’s author and illustrator, Beatrix Potter. “In fact she illustrated two of her books at the property - Timmy Tiptoes and Pigling Bland. Many of the

bedrooms have spectacular views of either, Lake Windermere (England’s longest lake), the hotel’s beautiful gardens or woodland,” said Lovel. The décor is typically English with cosy lounges with log fires in the colder months. The hotel offers visitors a tranquil place to be based during sightseeing tour of the Lake District. Guests can explore the 16 beautiful lakes and

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stunning mountains, little villages, quaint shops, galleries and many attractions including Rydal Mount once the home of William Wordsworth. “Both hotels offer perfect bases for leisure and incentive travellers and both are easily reached via Manchester Airport (less than two hours to each location),” added Lovel.

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‘Continued business relations are about passing on values of sustainability’ In a tete-a-tete Shriji Arvind Singh Mewar of Udaipur, chairman and MD of HRH Group of Hotels speaks about long lasting business relationships and future for heritage hotels in India. By Sayoni Bhaduri How has business for HRH Group of Hotels shaped up in the last couple of years?

Gujarat have great potential for heritage hotels. After all they do fall in the same belt with a similar essence.

Two things have affected business, the downturn and consolidation. Now we are looking at newer ways of attracting business. We are also looking at adding more rooms through our hotels in smaller destinations. How has the misinterpretation of heritage hotels negatively affected business? There is sanctity of a brand, a palace or a fort which people don't understand. It is important to know that every palace cannot become a hotel. The government should intervene and see that the customer is not misguided. They are the only ones with the ability to enforce rules.

Arvind Singh Mewar

What potential do you see in other states for heritage hotels? The states of Rajasthan, Madhya Pradesh and

HRAWI to hold 17th regional convention in August 2013 EH STAFF - Mumbai

otel & Restaurant Association Western India (HRAWI) will hold its 17th regional convention on August 23-24, 2013 at the cultural capital on Maharashtra, Pune. The theme of the convention is 'Tourism: Awakening the Sleeping Giant'. The convention is being organised under the chairmanship of Dilip Datwani and Sunit Kothari, co-chairman, Convention Organising Committee. The convention will be inaugurated by Dr K Chiranjeevi, tourism minister of India and the chief guests address will be presented by Chhagan Bhujbal, tourism minister, Maharashtra. Experts and experienced

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professionals on related topics, will share their experience through panel discussions in a series of business sessions. The topics of the business session include: Return on Dreams v/s Return on Investments: Are Hoteliers making money; Response of Industry's Expectation from Central and State governments; People Management: Enable, Empower & Engage; Reaping Windfall Gains from your website; Culinary Innovation: Recipe for Success; GM's in Hot Seat: Pressures of making money in a challenging market. The valedictory address will be given by Pervez Diwan, secretary tourism, Government of India. www.expresshospitality.com

Your association with the Taj is four decades long. What is the secret behind the success? We have been with the Taj group for 42 years since 1971. It has been a pioneering example which has run through three generations. One of the biggest things we have realised is that for such a relationship there has to be sustainability. Continued business relations are about passing on values of sustainability. Its very similar to a husband and wife; the relationship is all about give and take. How does a hotel and destination have a symbiotic relationship? We couldn't promote

Udaipur as a destination earlier. When Taj came in they promoted the Lake Palace bringing in the tourists. Unfortunately, people recognised Lake Palace much more than the city of Udaipur itself. Then we invited The Oberoi and The Leela group and in effect Udaipur took precedence as a destination. What has made Udaipur a successful destination? We are trying to promote Udaipur as a 'living heritage'. If you take away heritage from a place the destination dies with it. In Udaipur each and every resident is a stakeholder. My family may have been the pivot but as a leader we need to be able to be relate to that heritage and the stakeholders too need to do so.

FHRAI calls for relief package for hospitality and tourism industry in Uttarakhand EH STAFF - New Delhi

HRAI has made an urgent appeal to the union government and financial institutions to formulate a comprehensive relief package for the state’s hospitality and tourism industry, in the form of loan waivers, tax exemptions and subsidies, etc. “This will be vital to allow this key industry to cope with the adverse impact of this colossal tragedy and stand on its feet again. We will be seeking a meeting with Prime Minister, Dr Manmohan Singh, to personally apprise him of the immediate concerns of the tourism industry in Uttarakhand and make an earnest request for the central government’s support to help overcome this unprecedented challenge,” said Vijai Pande,

secretary, FHRAI. The economy of Uttarakhand is heavily dependant on tourism as its mainstay. This recent disaster and its continuing aftermath has dealt a severe blow to the state’s hospitality and tourism industry, which comprises mostly of small and mid-sized establishments. On account of these incalculable losses, the sector faces a perilous future, which also threatens the livelihoods of lakhs of people. “The natural calamity which has befallen parts of the state in the form of torrential rains and flash floods, has caused widespread devastation. We are grateful for the heroic efforts of all agencies and security forces who have been tirelessly engaged in the large-scale relief and rescue mission,” he added. July 1-15, 2013

Six Italian restaurants in India conferred the 'Ospitalità Italiana' seal EH STAFF - Mumbai

he second edition of the 'Ospitalità Italiana – Italian Restaurants in the world' Awards Ceremony took place recently at Four Seasons Hotel in Mumbai. Organised by the Italian Chamber of Commerce and Industry (IICCI) and Unioncamere - Confederation of Italian Chambers, the awards celebrated the authenticity and growing popularity of Italian cuisine in India. Over 100 leading Italian and Indian institutions, food importers, restaurateurs, chefs and F&B managers were present from across the country. The awards marked the

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culmination of the 100% Italian contest between 13 Ospitalità-Italiana certified Italian restaurants across the country. Coordinated and organised by the IICCI in May 2013, the contest identified the most authentic Italian restaurants in India. Food critics, importers and connoisseurs of Italian food and wine, embarked on a roadshow and travelled to Goa, Bengaluru, Kolkata, New Delhi, Mumbai and Pune, where they assessed the restaurants through a series of tasting sessions. The ‘100% Italian Award’ went to the participating restaurant Da Luigi at Park Hyatt Goa Resort & Spa and its Chef Saulo Bacchilega. The event also conferred

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six new Italian restaurants with the Ospitalità Italiana seal of quality, a certificate that recognises the authenticity of their cuisine, products used and the maintenance of high standards of Italian hospitality. The certified restaurants were: from Kolkata Valentino at Hotel Hindustan International, from New Delhi Le Cirque at The Leela Palace and Tonino Ristorante Italiano, from Mumbai Stella at The Leela, from Goa Da Luigi at the Park Hyatt Goa, Resort & Spa and from Bengaluru Bene at Sheraton Bangalore. Both the ‘100% Italian’ award’ and the Ospitalità Italiana certificates were conferred by Giampaolo Cutillo,

Consul General of Italy in Mumbai and Narinder K Nayar, president IICCI. The popularity of Italian cuisine is on the rise. A recent article reported the results of a survey by the National Restaurants Association of India, positioning Italian cuisine as the second most preferred by Indian diners. The 'Ospitalità Italiana – Italian Restaurants in the world' project has been implemented by Unioncamere, and by the Italian Institute for Tourism Research (ISNART) to certify those Italian restaurants present not only in India but also worldwide and to ensure diners that they are being served authentic Italian cuisine.

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Rational India sees 100 per cent growth YOY market share of 54 per cent in this segment,” he said. Rational India's current plan is to create more awareness about their products. Rational Cooking Live is the marketing tool that has been introduced for the purpose. “One area of awareness that we want to focus is to develop the use of Rational products in Indian cooking, our R&D team is also focusing on this,” said Banerjee. He described Rational's CombiSteamer saves energy and is efficient, it is an ideal product for turnover and standardisation. “Our

SAYONI BHADURI - Bengaluru

ational India is seeing 100 per cent growth year-onyear. Pinaki Banerjee, MD, Rational India said that they sell 1000 units per annum. The potential is to sell 10,000 units per annum. “There is a huge potential in India which is yet to be explored,” he added. Rational's decision to start a subsidiary in India is a sign of commitment to the market; of all the 91 countries that they are present in, India and China are a priority. “We have a global

Pinaki Banerjee

Rite Equipment and Vianen form alliance to introduce SSS Kitchen Equipment SAYONI BHADURI - Bengaluru

engaluru based Rite Equipment and Dutch company Vianen have formed an alliance and introduced a new kitchen equipment company Southern Stainless Steel Fabrication India. They will be promoting products under the SSS Kitchen Equipment brand. V Shekhar, director, SSS Kitchen Equipment informed that the segment is witnessing rapid growth and there is a lot of demand in the country which this new alliance aims to address. The company was formed in 2011. SSS Kitchen Equipment will specialise in kitchen ventilation units, trolleys and front cooking equipment which have been manufactured in India according to international standards. “We have our own manufacturing unit in Whitefield, Bengaluru,” said Shekhar. These products are designed specifically for the Indian

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conditions. He added that they will also specialise in customised products based on client requirements. Hans Tervoort, project manager, SSS Kitchen Equipment and Vianen said, “We believe there is a great demand in India as a market. Ten years from now no one can compete with India, not even China,” explaining the need to set up in India. Rite Equipments is a leading supplier of imported commercial foodservice, refrigeration, bakery and custom fabricated equipment in the Indian sub-continent for over a decade. Vianen was founded in 1979 in Woerden, Holland to design and manufacture kitchen ventilation systems for institutional and commercial kitchens. The company was relocated to a newly built factory of 600 sq metres which has now expanded to 5000 sq metres. The company focuses on quality with a wide range of standard canopies and ceiling ventilation systems.

products work well for any set up which makes minimum of 30 meals per day at a time,” he continued. The company is also looking at the public sector, they are already working with Indian Army and Navy as well as Rashtrapati Bhawan. The company invests Euros 4050 million in R&D and product improvement. “We will be introducing a new product innovation next year,” said Banerjee. He added that their strongest point is the after sales services, in a metro city they can service a product in four hours.

Chennai-based Leo Coffee group plans foray into Kerala STEENA JOY – Bengaluru

eo Coffee, with a strong presence in Tamil Nadu and Karnataka, now plans to expand its southern presence. “We are looking at expanding into Kerala which has quite a huge coffee demand. Delhi is another big market for coffee,“ said V R V Raamnath, marketing consultant, Leo Retail Concepts, a sister concern of the Leo Coffee Group founded by P R K Nadar in 1910. The group owns two estates in Palani hills in Tamil Nadu. “The Little Flower estates and the Santa Maria estates together form around 700 acres. Most of the coffee produced in these estates is sold for export although some are used by Leo stores in Chennai,” informed Raamnath. The coffee beans are mostly sourced from Chikmagalur and the roasting is done at a controlled factory at Perungudi, Chennai with a capacity to roast 500 kgs per hour. At present Leo Coffee has 40 sales outlets in strategic locations in Chennai, Trichy and four in Bengaluru. The roasted coffee is brought to these outlets where it is ground

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into a rich and aromatic coffee powder. Very soon Leo Coffee will be launching its new polypack to be distributed throughout Tamil Nadu and other neighbouring states. The company is also looking at setting up of an instant (soluble) coffee manufacturing plant. July 1-15, 2013

Jaypee Hotels focuses on promoting Jaypee Greens Golf & Spa Resort, Greater Noida Adds 41 rooms at Jaypee Residency Manor, Mussoorie SAYONI BHADURI - Mumbai

aypee Hotels has introduced a combo package promoting their two hotels – Jaypee Palace Hotel & Convention Centre Agra and Jaypee Greens Golf & Spa Resort, Greater Noida. “We have floated a combo offer for our Noida and Agra property especially focusing on the inbound and domestic market,” said SM Azmat, senior joint president – sales and marketing, Jaypee Hotels. This has been devised with the aim of extracting maximum benefit of the Yamuna Expressway (also built by Jaypee Group) connecting Noida and Agra. In addition, to promote Jaypee Greens the company has tied up with cinema theatres for marketing campaign. The Agra property traditionally has attracted inbound and domestic travellers. “With 341 rooms and extensive conference facilities, Jaypee has been responsible for bringing Agra as a major MICE destination. The benefits also spill over to other hotels in the city,” Azmat said. The hotel can accommodate up to 5000 pax in its conference facilities. “We are gearing up for two major medical conferences in 2014,” he added. The hotel's business is 50 per cent by MICE and the hotel sees an average 75 per cent annual occupancy. The Greater Noida hotel is part of a gated community with a golf course and the first Six Senses spa in the country. “The hotel is also in close proximity to the Buddh International Circuit; we have been the partner hotel for two years and will remain so for the foreseeable future,” he said. This is because the circuit has also been developed by the parent company – Jaypee Group. Jaypee Residency Manor, Mussoorie caters primarily to domestic and MICE business. “We recently have added 41 keys earlier this year to the hotel taking the total inventory up to 135 rooms,” Azmat informed.

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M|A|R|K|E|T QUICK BYTES

New kids on the block RK Sarovar Portico, Srinagar Sarovar Hotels has announced the opening of RK Sarovar Portico in Srinagar. This 55 key property is the first hotel of the group in Jammu and Kashmir and is owned by Royal Khazir Hotels &

equipped with deluxe facilities of international standards.

Deli by CPK, Mumbai

Resorts. The 55 room inventory hotel is located in the prime and upscale area of Sonwar/Gupkar Road standing adjacent to the Shankaracharya Forest Reserve. In addition hotel, will shortly be commissioning meeting and banquet facilities for up to 150 guests.

California Pizza Kitchen (CPK) has launched a new line of gourmet products called ‘Deli by CPK’. This new subbrand will offer a range of indigenous products from the house of CPK that will be available for the first time in India at High Street Phoenix Mills, Mumbai. The Deli offers over 100 products in 13 different categories that range from sauces, flavoured butters to cheeses, dressings and preservatives that are exclusive to the house of California Pizza Kitchen.

Eastin Easy Citizen Ahmedabad

Le Cafe, R City Mall, Ghatkopar

Eastin Easy Citizen Ahmedabad has announced the opening of the hotel. The hotel is located in Ahmedabad’s downtown shopping and commercial area of CG Road in Navrangpura. Eastin Easy Citizen Ahmedabad offers 52 rooms designed exclusively for a contemporary living experience for all business and leisure purposes. All rooms are spacious and furnished and are

Owners of Opa and Trifecta, have launched Le Cafe at R City Mall, Ghatkopar. The outlet has a warm bistro-like ambience, relaxed décor and a brand new repertoire of European specialties such as wood fired pizzas, pasta, breads and cakes that are baked in-house and will soon start a range of alcohol and non-alcoholic beverages. The menu also boasts of a fresh breakfast selec-

tion, hot soups and salads and gluten free, vegetarian desserts.

The Continental-Pax Hotels, Lucknow Pax Hotels has introduced its first hotel The Continental – PAX Hotels in Lucknow. The boutique hotel has 42 fully appointed spacious rooms as well as has Premium rooms, Executive and Suites, Banquet halls, Board Rooms, multi – cuisine restaurant and a roof top restaurant.

INTERNATIONAL Atlantis, The Palm Atlantis, The Palm is set to revolutionise the waterpark landscape with the new expansion of Aquaventure Waterpark. The development will feature a 40 metre tower – The Tower of Poseidon - which will be unveiled in August 2013. This development will feature a number of world firsts, including the world’s largest diameter slide, the world’s first vertical banking family ride with a double hump at the end, and first double slide within a slide experience, allowing tube riders in one ride to watch the other ride sliders dramatically in action, suspended above them. Aquaventure will also soon be home to the longest zipline circuit in The Middle East - the world’s first known zipline circuit to be integrated into a waterpark tower.

Mandarin Oriental, Prague Mandarin Oriental, Prague will introduce its new deluxe terrace rooms and Moser Crystal Suites. The luxuriously appointed deluxe terrace rooms pro-

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vide access to a private terrace overlooking the Monastery Garden. The Moser Crystal Suites are dedicated to showcasing the finest in Bohemian crystal manufactured by Moser, the Czech Republic’s premier luxury crystal maker.

The Oberoi, Dubai The Oberoi Group has announced the opening of The Oberoi, Dubai. The Oberoi, Dubai will be the Group’s first property in the United Arab Emirates. The hotel overlooks the iconic Burj Khalifa and each of the 252 rooms and suites have floor to ceiling windows which provide views of the city’s skyline. Culinary highlights at The Oberoi, Dubai include an array of sensory experiences. UMAI, a contemporary Pan Asian restaurant, NINE7ONE, an all day dining restaurant and ANANTA, an Indian specialty restaurant.

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July 1-15, 2013

gourmet popcorn from 4700 BC

Sealy has introduced its new Ruby mattress collection. The mattress can be rotated over for best comfort. The design of the mattress provides superior body conformance, while preventing roll out. The improved coil to coil hinging action enhances the inner springâ&#x20AC;&#x2122;s ability to intelligently adjust to the hips and shoulders.This collection has 'Sense and Respond' coil feature which helps the mattress take the shape of the body. The product has been priced at `two lakh onwards.

uSoffa Petit from OSIM OSIM India has introduced uSoffa Petit. OSIM uSoffa Petit comes with three lifestyle features-retractable leg massage unit, Life-like massage, Convenient OneTouch Massage programmes. The product is available in five colours- cocoa, cherry, plum, olive and tangerine. It is priced at `65, 000.

4700BC, gourmet popcorn brand, has launched more than 18 flavours in cheese, caramel, chocolate and candy categories. One can also choose from Italian Herbed Golden Cheese, Tex-Mex Salsa Golden Cheese, Magical Rainbow Potpourri to Nutty Tuxedo Choco-All-Ate. Currently the product is available in Delhi NCR

MO Fruit Soursop juice from SVA

Soursop juice, a product line by SVA India under the MO Fruit banner, has been introduced for the first time in India. The juice made from the Soursop fruit, has natural qualities for thwarting all prevailing lifestyle diseases and preventing illness. Soursop juice contains a 30 per cent concentration of Soursop fruit and two per cent concentration of Soursop leaves for additional nutrition, flavour and benefits. Soursop Juice is priced at `70 for a 200ml bottle.

Ruby mattress from Sealy

July 1-15, 2013

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SPECIAL FEATURE IN FOCUS

A defining moment for wellness travel The first-ever global conference on wellness tourism is designed to be a 'defining moment' for this growing travel category, showcasing its economic potential for key ministries, public and private stakeholders worldwide he Global Wellness Tourism Congress (GWTC) has announced a heavyhitter lineup of speakers for its first-ever conference, which will be held in New Delhi, India, on October 5, 2013. The Congress will feature tourism experts like Jean-Claude Baumgarten, former president and CEO of the World Travel & Tourism Council (WTTC), and ministers of tourism from around the world, who will be welcomed by Dr K Chiranjeevi, minister of state for tourism, India. More attention has been paid to medical tourism (defined as travel for medical/cosmetic/dental surgical procedures or enhancements) than wellness tourism (travel to pursue activities that maintain or enhance health and wellbeing). But the most recent research shows that wellness tourism is already twice as big a market (US$ 106 billion vs US$ 50 billion). At the GWTC, for the first time, the conference agenda will be solely focused on global wellness tourism: from defining and sizing the segment, to identifying the best strategies that can help stakeholders further grow this packed-with-potential travel category. The Congress will also represent the first time that ministries of tourism from 30 different nations are invited to share their current strategies and future plans to attract more business and leisure wellness travellers. In addition, SRI International will present the first

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Jean Claude Baumgarten

Amitabh Kant

Costas Christ

research report that benchmarks global and regional markets, and also gauges the powerful economic impact wellness tourism has on a nation’s revenue, job creation and healthcare costs. “Wellness tourism is poised to reshape tourism as we know it. So many 21stcentury forces are coming together to fuel it: On one hand, we have the rise of chronic diseases, and on the other, the stress brought by modern life. Diverse forms of niche travel are gaining on the old, mass-market model, and what people want to achieve during their ever-diminished time off is changing. Millions more every year are demanding destinations that deliver physical, emotional, spiritual and environmental health, along with enjoyment,” says Jean-Claude Baumgarten. He adds, “On this, consumers are out in front of most governments. It’s becoming urgent for all stakeholders to now clearly define, and communicate the diversity in, wellness tourism and fully under-

stand the social and economic opportunity that it represents.”

Spas. He is one of the world’s top sustainable tourism experts. Amitabh Kant: A wellness tourism visionary, Kant is the author of Branding India – An Incredible Story and was the force behind the award-winning 'Incredible India' and 'God’s Own Country' campaigns. He is currently CEO and managing director of the Delhi Mumbai Industrial Corridor Development Corporation. Ophelia Yeung: Codirector of the Center for Science, Technology and Economic Development at global research firm SRI International, Yeung will present The Wellness Tourism Economic Impact Study, the most comprehensive research on wellness tourism ever undertaken.

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Elite line-up The Congress co-chairs are Andrew Gibson, group director of spas, Mandarin Oriental Hotel Group, and Susie Ellis, president and CEO of the Global Spa & Wellness Summit. Case studies illustrating unique, successful national wellness campaigns will also be presented throughout the day. Morning Session J e a n - C l a u d e Baumgarten: One of the world’s leading tourism experts, Baumgarten is the recent past president and CEO of the WTTC, the global authority on the economic and social impact of tourism and travel. He is currently chairman and CEO of CREWE Associates, a management consultancy. Costas Christ: Costas Christ is an editor-at-large at National Geographic Traveler magazine and sustainability ambassador, Six Senses Hotels, Resorts and

Afternoon Session Curtis Schroeder: As the former CEO of Thailand’s Bumrungrad Hospital, Schroeder led the transformation of a modest private hospital into a medical tourism star, expanding it to become the largest private July 1-15, 2013

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Curtis Schroeder

medical center in Asia, with over 100 facilities in eight countries. He appears regularly as a medical travel expert at major outlets like CBS’ 60 Minutes, ABC World Report and Newsweek and Time magazines. He is currently the CEO of Intermedika. Dr Mariela de Oliveira Silveira: Dr Silveira is on the board of directors for the Kurotel Medical Center for Longevity and Spa, named the 'Best of Brazil'. She holds advanced degrees in medicine, medical acupuncture, cognitive behavioural therapy and nutrology, and is an expert on the latest innovations in medical and wellness care. Josef Woodman: Founder and CEO of Patients Beyond Borders (and author of the popular book series by the same name), Woodman is an outspoken champion of affordable, high-quality choices for health consumers worldwide. He often appears

Josef Woodman

Laszlo Puczko

as an expert at outlets like CNN, ABC News, the New York Times and The Wall Street Journal.

Collaborative Forum The Congress will conclude with a facilitated think-tank session where all participants will collaboratively synthesise a more cohesive, global plan for the future wellness tourism industry. The experts above will join others, including: Dr Franz Linser: Former member of the European Parliament, Dr Linser is the founder and managing partner of Linser & Partner Consulting, a renowned Austrianbased consultancy realizing wellness tourism projects worldwide. Anne-Marie Moebes: Moebes is executive vice president of WellBeing Travel, a resource for medical and wellness tourism, and an international organisation for 3,000-plus

Mariela

travel agents specialising in medical and wellness travel. Dr Kenneth Pelletier: Clinical professor of medicine at the University of California, San Francisco and the University of Arizona, Dr Pelletier is an expert on integrative medicine and the corporate wellness industry. He is chairman of the American Health Association and has authored 10 major books. László Puczkó: Managing director of Xellum Management Consulting and president of the Association of Tourism Consultants, Puczkó is an expert on health and wellness tourism and has authored numerous books on the subject, including the co-authored Health, Tourism and Hospitality to be released at the Congress. Professor Terry Stevens: Founder and CEO of the international, award-

Ophelia Yeung

winning leisure and tourism consultancy Stevens & Associates, Stevens is a recognised journalist, broadcaster and trendsetter and is an authority on wellness tourism. The Congress will hold a press conference for invited media, and the event will conclude with a gala dinner at The Oberoi, Gurgaon, the award-winning hotel that plays host to the conference. “I expect this conference will finally and firmly put wellness tourism on the map, and further galvanise an emerging travel movement that can embrace the opportunity to uniquely change people’s lives,” says Gibson. “The Congress will give the ministers of tourism and private sector stakeholders that attend a fresh perspective and create ideas they need to get way out in front of this wellness tourism curve, to take an early, profitable lead,” he adds.

Wellness, chemical-free The Landmark Mandarin Oriental, Hong Kong has introduced a 100 per cent chemical-free spa and skincare range - Sodashi - exclusively in Hong Kong. Sodashi proves that 100 per cent chemical-free skincare and therapies can be luxurious and do achieve exceptional results he Oriental Spa at The Landmark Mandarin Oriental, recently awarded Asia & Australasia’s ‘Hotel Spa of the Year’ at The World Spa & Wellness Awards, will offer an authentic chemical-free range of high performance products and exquisite signature treatments, delivered by a master team of therapists to ensure skin is dramatically regenerated and a deep sense of wellbeing is imparted to spirit and mind. Guests will also enjoy the luxurious, unadulterated amenities of Sodashi in-room, and can indulge in an AllNatural Afternoon Tea at MO Bar. Crafted with 26 hand-selected ingredients to heal one’s body from within, the hotel’s new afternoon tea completes a truly holistic and authentic well-being journey. Greg Liddell, general manager of The Landmark Mandarin Oriental, Hong Kong says, “We are thrilled to partner with Sodashi to bring the world’s finest chemical-free spa range to Hong Kong. The products are effective and pleasurable to use, and will no doubt delight and satisfy our guests.”

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Megan Larsen, Sodashi founder explains, “Globally there is a growing demand for effective chemical-free skincare that delivers real anti-ageing results. At Sodashi we blend therapeutic-grade natural ingredients to formulate high performance skin care. If we can’t make it naturally, naturally we don’t make it. The results are extraordinary.” “We are delighted to be working with the award-winning The Landmark Mandarin Oriental and are excited about creating an all-natural experience for the hotel’s discerning guests,” she added. Ayurvedic inspired, Sodashi is a Sanskrit word that translates to wholeness, purity and radiance. Its products are formulated using only therapeutic-grade natural ingredients and contain no synthetic ingredients or preservatives. Applying a holistic approach to health and wellness, and offering Sodashi’s most powerful deageing formula, Samadara, The Landmark Mandarin Oriental will create personalised and unique experiences including four major highlights. www.expresshospitality.com

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HAUTE TALK

â&#x20AC;&#x2DC;Hotels have started looking for Indian designersâ&#x20AC;&#x2122; Khozema Chitalwala, principal architect, Designers Group Architects & Interior Designers speaks about being an Indian design firm and working in Indian conditions. By Sayoni Bhaduri what are the differences between a resort and city hotel? Most of the city hotels are designed for business travellers and resorts are designed for leisure. Although today there is a growing demand for conference facilities in a leisure location hence there is a need for business environment like Wi-Fi with AV equipped conference. A decent writing desk has become an essential in most of the leisure destination.

How important is it for a hotel to focus on the design of a hotel? Designing interior of a hotel has become a key distinguisher in order to make a statement about the property. But all said and done, repeat usage of the property highly depends on the overall experience a guest has on his first stay. How important is it to have a regional/local influence in a hotel's design? There is a need to adhere to the standard of design specification in order to create uniform experience globally but at the same time it is important to leave a mark of regional flavour on the guest. Hence the regional influence is very Platinum Hotel, Rajkot

Khozema Chitalwala important in the standard of design. From a design perspective,

Most hotel chains opt for international design firm for the initial design, which is then taken over by a local firm. What are the challenges in such a situation? The trend of getting design concepts or complete design from international firm prevails in premium segments. But most clients have realised that there is potential in Indian designers as well and have started looking for Indian designers for all three- and four-star properties. Why are Indian design firms still a second choice for hoteliers? How can this be changed? It is a matter of time, the Indian design fraternity will prove their efficiency and creativity and they would be commissioned to design premium and five-star luxury properties. When a design concept is received from an international consultant there are always challenges to adopt the design in Indian condition without compromising the design. In this situation, the most important challenge is the budget and accommodating the design in the budget along with maintaining the

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Royal Orchid Central, Pune

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Fariyas Resort, Lonavla flavour as per the concept which is the problem that local designers face. How open are developers/hoteliers to innovations? There are very few brands that are open to innovation but at the same time, individual property owners are much more open to innovation in order to distinguish their property from others.

How important is it to work with a project management team? In our experience, it is easier to design than execute. We find that there are many challenges faced during execution due to limited availability of competent agencies. Hence it is very essential that public projects like hotels should be executed and managed by a project management team. July 1-15, 2013

D|E|S|I|G|N DESIGN CORNER

Ssshh...it's Paris Tucked away in the Trinité quartier, in the heart of Paris and just a stroll from the Grands Magasins, the Hôtel Design Secret de Paris bathes you in the atmosphere of the City of Light

ith wit and designer dash, Hôtel Design Secret de Paris offers all the creature comforts a guest could wish for in a luxury boutique hotel. And by night, it's the perfect place to prolong the magic of Paris. Artful yet understated, every bedroom has been designer dressed to conjure up some of Paris' finest monuments - floating on the first floor of the Eiffel Tower? Snoozing under the great clock of the Musée d’Orsay? Will it be oh là là at the Moulin Rouge - or awe-struck at the Opéra Garnier? The hotel has twenty-nine

rooms conceived and dressed on six themes: Musée d’Orsay, Moulin Rouge, Eiffel Tower, Opera Garnier, Trocadero and the Artist's Studio. Imaginatively designed, delightfully intimate, every one of this design hotel's rooms is an invitation to experience another Paris. Behind each door a celebrated Parisian sight awaits. Each has been delicately suggested by the 'atmospherist', Sandrine Alouf, drawing on a highly evocative detail, an architectural flourish or an iconic motif. A back-to-front timepiece. An oeuil-de-boeuf window. A high-stepping cancan

dancer. A sweep over the rooftops of Paris. A pair of silken ballet shoes. Trompe l'œil statues. Telltale splashes of 'paint' underfoot. Head downstairs to a jardin à la française – the Tuileries, say, or a quiet corner of the jardin du Luxembourg where every detail is devoted to helping a guest unwind and feel great.

Eiffel Tower bedrooms From the marl-grey carpet and headboard of silvered wood struts, to the midnight blue of the bathroom, every detail has been chosen to suggest the fin-de-siècle elegance of Eiffel's Iron Lady. You'll

appreciate the harmonious lines - as well as the spectacular illusion of being high above the city.

Musée d'Orsay bedrooms Under the gaze of the monumental station clock, a few, artfully-chosen photographs are a reminder of the Orsay's splendid statuary. A guest can soak in the artistic atmosphere, in soothing hues of grey and beige of the famous museum, a temple to the glory of 19th century art.

Moulin Rouge bedrooms A large-as-life poster from the famous cabaret, the flamered drapes, and the tip of a

windmill's sail - together, they conjure up the Paris of oh-làlà. This is a room that oozes romance - and makes one feel as though the Cancan girls might come dancing through the door at any moment.

Opera Garnier rooms Welcome backstage... to the inner sanctum, where the corps de ballet goes through its paces. Over the bed is the Opera Garnier's trademark oeil-de-boeuf window; underfoot, solid oak parquet. The room is delightfully dressed: mirrors, a ballet barre and satin pumps all add to the ambience.

Trocadero rooms In a celebration of the Palais de Chaillot, this room echoes the high chic of the 1930s, featuring stained glass detailing above the bed, an elegant palette of black and gold and an art deco-inspired carpet. Close your eyes, and you can picture the play of the fountains in the Jardins du Trocadéro.

Atelier d'Artiste bedrooms What could be more Parisian than sleeping under the eaves of an famous artist's attic studio? With blank canvases propping up your pillow, and a carpet splashed with vibrant (and make-believe) gouache in the hotel's most spacious bedroom, it's a playful nod at the artistic spark that has always burned brightly in the City of Light. July 1-15, 2013

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Management EVENT ROUNDUP

Inside FHW, in Bengaluru The 21st edition of Food Hospitality World in Bengaluru was officially a success with almost 5000 visitors and more than 300 national and international exhibitors. A report by Express Hospitality

naugurated by Dinesh Gundu Rao, minister for state, food, civil supplies and consumer affairs, government of Karnataka, the 21st Edition of Food Hospitality World opened doors at KTPO

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Whitefield, Bengaluru. The three day event witnessed some serious and focused business networking in the hospitality space as suppliers both from the national as well as international markets converged to interact with potential buyers. Speaking at the event, Rao highlighted the importance of the hospitality sector as a major revenue generator and the growth of the food processing industry and mentioned the governmentâ&#x20AC;&#x2122;s keen interest to act as a facilitator to attract investments in this industry. â&#x20AC;&#x153;Bengaluru needs a world class convention centre and the hospitality industry should be offered investment friendly policies and single window clearance systems to attract serious and continued investment.â&#x20AC;? He added that shows like FHW allow the city to showcase its international aesthetics. The hospitality and its allied industries is a huge employment generator as the service sector is the

fastest growing sector in the country. The event was organised by Global Fairs & Media (GFML), a company formed by Hannover Milan Fairs India and The Express Group. The show is spread across 3600 sq metres with as many as 300 national and international exhibitors, all under one roof. Three days of the trade fair witnessed participation of almost 5000 visitors and guests across categories, from importers, distributors, F&B managers, hotel and restaurant purchase managers, food service professionals, chefs and sommeliers, trade bodies, hoteliers, restaurateurs, caterers, food service professionals, hospitality interiors specifiers, importers, distributors, wholesalers, and more. International participation came from Italy, Indonesia, Malaysia and Australia. The exclusive Italian pavilion conducted live cooking sessions with an opportunity to interact with July 1-15, 2013

specialists in the field ranging from pastas, pizzas, bakery products and ice-creams. Kerala Bureau of Industrial Promotion organised a state pavilion with regional players offering packaged and processed food offerings. â&#x20AC;&#x153;As leading players in the industry it is our responsibility to spread awareness about new product categories and we need shows like FHW to do so,â&#x20AC;? said Neeraj Seth, managing director, Celfrost, also a participant in the trade fair. Many of the exhibitors introduced new product range at the exhibition. Hospitality Think Tank saw general managers from the city of Bengaluru come together to deliberate on 'Changing Dynamics of the Southern market'. They discussed the evolution of the city and hotel business as well as what the future holds. 'Intelligent Rooms: Plugging in', the subject for Hospitality Knowledge Exchange, saw specialists in in-rooms technology and hoteliers come together to see how use of technology has changed in hotel rooms over a period of time and as to whether tech-friendly systems help a hotel. Purchase managers of Bengaluru, under the banner of Power of Purchase, also looked at the use of technology in easing the business of buying. Apart from this small scale and home bakers tested their mettle at the FHW Bakery Contest. July 1-15, 2013

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Technology with a human interface As more and more hotels take the help of technology to offer guests ‘intelligent’ rooms, it is important to remember that the personal touch is what makes the guest experience memorable. This was the focus of the Hospitality Knowledge Exchange session titled ‘Intelligent Rooms: Plugging In’ held during Food Hospitality World in Bengaluru recently. By Steena Joy

ided by new generation mobile devices like smartphones and tablets, technology is making room in today's hotels catering to the well-heeled business traveller who needs his comforts at the flick of a switch. Lighting, airconditioning and even window shades can now be controlled to suit a guest's comfort level. But at the end of the day, turning down the sheets on his bed or placing a box of chocolates on it will still require the housekeeper's personal touch. Moderating a panel discussion on Intelligent Rooms: Plugging In, Keshav Baljee, managing director, Spree Hotels, said, “Today we have a modern traveller who carries the pinnacle of technology in his pocket. To cater to him, hotels too have upgraded to new technologies. There are occupancy sensors that can sense if the room is occupied or empty and switch off all devices to save power. There are also technologies that help save manpower. Like automatic mini bar billing systems and automatic check outs.” He opined that there

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Keshav Baljee

Vikram Jaswal

Anand Ramachandran

are two things to keep in mind when adopting technology: cost benefit analysis and the perceived value or the 'faddish' nature of the technology - is it just a momentary fad or a lasting trend. Vikram Jaswal, GM, Fortune Select Trinity, Bengaluru agreed. “It is the day of the intelligent traveller who has multiple devices. Our biggest showcase of technology in India is the ITC Grand Chola Chennai where we have introduced iPads in every room. Smart alarm

clocks and RFID biometric access are also become increasingly used globally. Software has a shelf life of four to five years. So it is cost saving,” he stated. Jayadas H, assistant sales manager, south India and Orion KAC manager, Assa Abloy, said, “As a vendor, we cannot compromise on the comfort of guests. Vinguard's Orion technology has been well accepted.” Anand Ramachandran, GM, Keys Hotel Whitefield said, “We at Keys live by technology. We have

automatic billing for vending machines. Our guests can place orders through their TVs for in room service. But at the same time, I don’t want everything to be ‘smart’. Customers have to have personal attention. This may explain why our check in kiosks in the lobby are not exactly popular.” Jaswal pointed out that in ITC there is 3D Mapping on the guestroom walls – where scenes change on the walls like a beach or a hill station according to a guest's mood. He reiterated, “Whether

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July 1-15, 2013

foreign guests or Indian, everybody needs a human interface. But we cannot say that a technology is bad. We have to add our perspective to it.” Commodore Suresh Sawhney, president and CEO, Dolphin RFID observed, “These are days of automation. With RFID, I can control the temperature and lighting in my room from my bed. Very soon guests will be able to open their hotel rooms with their loyalty cards and one loyalty card will give them access to the room anywhere across the chain.” While discussing their favourite technology, Jaswal admitted that it is WiFi – unlimited and unrestricted, though he insisted that the human interface is still important. As for Baljee, his vote went for CRM. “A CRM system helps the hotel service its guest. So here technology is behind the service. Technology allows the hotelier to deliver that wow experience. No guest is tech savvy to know everything. And if the guest is not able to use the technology, then the technology is wasted.” Jaswal pointed out that ITC

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Jayadas H

Commodore S Sawhney

has three guest relations managers in every property for helping guests familiarise themselves with the technology features in their rooms. Jayadas agreed, “A training operations team is crucial for better usage. Hotels can use small signages to help guests get familiar with the technology in the room. Technology should be subtle and not in your face.” Talking about apps, Baljee felt that it all depends on the scale of operations. He felt that it is still a new market. He said, “Apps can be useful for large

conferences and especially hotels that focus more on MICE. Dubai Mall has an app that guides a customer to the shop they want to go to by using GPS. Costs are going to matter here as apps are expensive.” Ramachandran agreed. “Cost is going to be a deciding factor. Despite apps, human touch is crucial for India. Apps is all about the need.” Technology also plays a crucial role in making hotels safe havens. In fact, Baljee felt that technology is the only thing that can be used to make hotels safer. “There are many technologies available. Underbody scanners for cars, CCTVs with sensors that sense foreign objects left unattended in hotel public areas, etc. It is all about using the right technology for the right venue,” he said. Jaswal summed it up, “Every technology has its Achilles heel. No technology is tamper proof.” To which Ramachandran added, “Hotels are always a soft target. Technology can only do so much.” www.expresshospitality.com

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A slice of the southern pie Bengaluru has been the trend setter for the hotel industry in south India. Discovering what is in store for the future of the region and the city were the general managers of hotels during the Hospitality Think Tank on Changing Dynamics of the Southern Market. By Sayoni Bhaduri

he demand and supply mismatch in the city of Bengaluru made the hotel room rates soar sky high and making most of this boom time were most hotels. As recession set in and with more supply flooding the market, strategies had to be altered and the need for a long term view was seen. Discussing these challenging scenarios and the evolution of the business not just in Bengaluru but the region were J P Menon, GM and VP, St Mark's Hotel; Puneet Dhawan, GM delegate, Novotel-ibis Bengaluru Techpark; Vikram Cotah, senior vice president, Radisson Blu Hotel GRT Chennai; Andrew Hendrian, GM, The Leela Bangalore and Nitin Pathak, GM, Citrus Hotel Bengaluru. The session was moderated by Reema Lokesh, editor, Express Hospitality at the recently held Food Hospitality World 2013 Bengaluru. Two hotels who have been part of Bengaluru's modern hotel history have been St Mark's Hotel and Leela

T Andrew Hendrian, GM, The Leela Bangalore Nitin Pathak, GM, Citrus Hotel Bengaluru

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Bangalore and both had different strategies during the hay days. Leela, as Hendrian puts it, wanted to make the most of when the going was good. In comparison St Mark's strategy was to maintain an even keel. Things have changed dramatically since then, “the demand was high but supply was limited that situation has now been rectified,” said Menon. As competition grew everyone had to become more alert. The consensus was that competition is nothing to be afraid of; it is a push in the right direction when it comes to services and consistency. The recent entry of the combo hotel project Novotel-ibis Bengaluru Techpark is a perfect example of the evolution in the market. Dhawan believes there is enough inventory in the city and the situation is not going to signify with 5000-6000 rooms becoming active in another 10 years time. “Currently it is still a buyer’s market in the short term but in the long term there will be a strong growth in the

market,” he adds. Chennai hotels have been more conservative observed Cotah, “We have also been lucky to have a wider feeder market with automobile, manufacturing, IT and ITes.” The city has also seen inventory doubling, the occupancy to around 60-65 per cent. A hotel which builds a relationship with the guest is the one who will manage to stay ahead confirmed all hoteliers. At the mid-scale side Pathak was clear as to his strategy. “We provide an alternative option to luxury accommodation. It is a well defined market which offers services which is as good as five-star hotel but at midmarket prices,” he said. Citrus' customer base is 80-85 per cent Indians who want to experience luxury but not the price. This was further corroborated by Dhawan – ibis often sees 100 per cent occupancy and Novotel has 60 per cent occupancy. In fact, when it comes to Indian outbound travel ibis is the brand of choice based purely on better value for money. July 1-15, 2013

Puneet Dhawan, GM delegate, Novotel-ibis Bengaluru Techpark

Vikram Cotah, senior VP, Radisson Blu Hotel GRT Chennai

J P Menon, GM and VP, St Mark's Hotel, Bengaluru

July 1-15, 2013

South Indian cities are seeing an evolution similar to that in Mumbai and Delhi. Bengaluru as a city is slowly progressing the way Mumbai has, with pockets in the city developing as a self sustaining unit. “Going forward the good news is that business has grown 20 per cent but at the same time supply has also seen an increase of 30 per cent.There are more people looking to share a piece of the pie. The opportunity for micro markets in such an evolving city is huge,” said Hendrian. With the micro markets – Whitefield, Yeshwanthpur, Outer Ring Road – coming into the picture the hotels business in Bengaluru diversified even more. Providing a perspective for Hyderabad Dhawan added, “Hyderabad has gone through a similar situation as Bengaluru. The situation stabilising there with demand and supply matching up. The biggest draw there is the convention centre, which is something Bengaluru doesn't have yet.” But despite the growth of micro markets, all hotels have a set of loyalists and these hoteliers are adamant to hold on to them. Menon said, “There was a point of time when all business used to come to the city centre. It is time saving for guests who have business in these areas. But loyalists do come back to their hotel of favour.” At the www.expresshospitality.com

same time there has been an evolution is the guest who walks in; at St Mark's 70 per cent of business used to come from US and UK, it has changed to Japanese and South East Asian guests. “We have been doing Japanese and Korean business thanks to the city's auto industry. This also brings in a socio-cultural element in the business. Japanese cuisine is becoming popular and my staff is also learning the language,” said Cotah. He added that hotels can't depend on just one segment anymore. With the advent of booking channels one has to look for new types of business. “It is no longer about revenue per room but revenue per guest. The bottomline GOP has to be met in a different way,” he explained. The Leela Bangalore brought in innovative F&B options more for the city and local guests, “In a hotel where 85 per cent guests are expats they don’t' venture out and they bring in the revenue for the hotel restaurant,” Hendrian said. The success of a hotel is in its staff and the volatile HR situation is something these hoteliers are trying to figure a way out for. Cotah said that it is no more human 'resources' but human 'assets'. It seems that it is easier to get business for a hotel than to get right manpower. “I am now taking people who have completed 10+2 with not that great

English speaking skills. It is more important to communicate with service and hospitable attitude, we try and work on the other skills with them,” elaborated Menon. We have also hired house maids in association with a NGO. Some of it is perhaps the industry's fault as well, as Hendrian put it, “we do not present the right picture to the youth and our pay scale could also do with overhauling. Facilities management for a MNC pays better than hotels. These youngsters do not see the dream and hence they don't pursue it.” While the trouble with Generation Y is that they are always looking for instant gratification and no one wants to wait. “We hire as many as 600 people in a year and that is only because we lose as many a year as well. The situation is such that we are also hiring trainees from Dubai and Europe,” he added. Pathak with the Citrus model has been luckier to limit their attrition to four-five per cent. “We do not have very large number of people. We also make an effort to invest in staff engagement activities. Almost 30 per cent of the total cost is dedicated to HRD. While attracting the right talent is difficult we do manage to retain them. Multiskilling is crucial for us. As long as expectation management is proper there is no issue,” he added. EXPRESS HOSPITALITY

Intelligent strategies Value for money and quality are the keywords that purchase managers swear by. Together with the right data and intelligence these behind the scene men are ready to save the day for a hotel. Express Hospitality and Hospitality Purchasing Managers Forum (HPMF) together present Power of Purchase at FHW 2013 Bengaluru. An insight. By Sayoni Bhaduri

hese behind the scene men have one mantra - best value for money. The purchase department not only has to liaison with vendors but also satisfy hotel's brand standards and quality specifications. Robert William, purchase manager, Park Plaza; Anthony Monteiro, materials manager, The Oberoi; Vinod Gopalakrishnan, purchase manager, The Chancery Pavilion; Natarajan Subramanyam, materials

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manager, Crowne Plaza Bengaluru Electronics City and Bhargav Raju, purchase manager, Hilton Bangalore Residences together with moderator Anup Poddar, MD, Beepee Enterprise came together to deliberate on 'Procurement Intelligence: Formulating Better Strategies'. The concept of procurement intelligence is primarily a tool for purchase managers to evaluate and improve procurement. “It is not meant to be just for today,

it is a continuous process. Together with a proper back up, it is a win-win for management, property and vendor,” said Subramanyam. For good procurement intelligence there also has to be an effort and research put in to building a good database and to create a good database a purchase manager has to be able to sieve through from the multitude of information which is around, added Monteiro. The purchase process then

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Anthony Monteiro

Bhargav Raju

moves onto final procurement, the decisions are made jointly by the team that requires a product and the purchase team. “Every product category has a different strategy. The base is the principle of value together with competitive, fair, legal and long term approach,” said Raju. It is not about negotiation but more about the product specification and whether it is value for money. A lot of it depends on guests expectations. Raju believes that guests expect new trends to be incorporated. “That means often for new products we need to connect

with new vendors. We are responsible for bringing new vendors into the business. Even if there are existing products, new alternatives are always welcome,” he adds. This brought up the subject of imports. Poddar observed that hotels often tend to make expensive imported purchases that can be easily replaced by home grown products. The response was unanimous from the purchase managers that quality is the deciding factor. Quality is also something that vendors need to focus on. There is a difference in quality in the products vendors export and July 1-15, 2013

effective now will eventually become part of operations. It is better to be prepared and take the shock now than later.” Going green is definitely expensive and it is difficult to incorporate it 100 per cent. As brand standards are changing and evolving, it is

important that the purchase team stays on track with it and innovation is key to this. But as Williams puts it – “The first one to bring in innovation is the success model that everyone else follows. At the same time, it is not a sure shot theory as certain things work and some don't.”

Transparency in such a case is the best way to grow, even if the information isn't shared by the purchase professionals it is done so by vendors. And the question of competition doesn't arise since the end goal is fulfilling the company's requirements. Subramanyam was

candid enough to say that being in the purchase department is a thankless job and the only way to survive is to work with passion to achieve a goal. Success is easy to achieve if the right knowledge is available, this allows them to make right recommendations.

Natarajan Subramanyam

Vinod Gopalakrishnan

Robert William those for domestic consumption. “If they give us the same quality as they export we will happily buy local produce,” said Subramanyam. “If we get right quality it is easy to convince the management to get an alternative. It is not as difficult as it used to be,” added Gopalakrishnan. The environmental consciousness is something that purchase managers are also involved in. Monteiro said, “Going green is a social responsibility and there is no way out of it. What is not cost July 1-15, 2013

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“We have had a good experience at FHW 2013 Bengaluru. There has been an interest in our product range resulting in good leads.”

Ritu Anand, VP corporate, Amson Interconnect

“FHW 2013 Bengaluru has been a great platform for us to showcase our wines to the right people in the industry. We have also built a good network here.”

Vikas Arora, head sales and marketing, Karnataka, Myra Vineyards

“We are at FHW for the first time. We launched our professional tableware here like the buffet line and cooking stations. We are pleased to be associated with Express Hospitality and look forward to building a long-term professional relationship.”

“We are glad to note that the change in venue did not affect the show and it was definitely positive. We are happy we participated in FHW 2013 Bengaluru.”

Salim Siddiqui, director, AWK Steelware

“We are exhibiting at FHW for the second time. It was a good exhibition. We got a lot of enquiries.”

V R V Raamnath, marketing consultant, Leo Coffee group

Raghav Khosla, Skyra Professional Equipment “This is the first time we have participated at FHW Bengaluru show and it has been a good experience. We saw good footfall and it has been a fruitful show.”

“We need shows like FHW to spread product awareness. But the show also needs upgradation to the next level.”

Neeraj Seth, MD, Celfrost India

Sameer Sobti, CEO, Apex India

“We entered the hospitality space with spare parts for heavy equipments use. FHW 2013 Bengaluru has been a good way to let people know of our services. We are glad we participated.”

Suraj Shah, Premier Mondial Food Equipment & Parts

“India is a vibrant market for our line of business. We have received excellent response for our products from potential buyers at FHW 2013 Bengaluru.” Emmanuel, company representative, Hiro Food Packages Manufacturing –Malaysia

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“We launched our product food grade HDPE food containers at FHW. We have got very good response. We have been busy the last two days with enquiries.”

V G Sugathan, Hoffman Bewirtung India

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“We got quite a lot of bulk orders from institutional caterers. We are planning to launch combo meals targetting the IT companies based here.”

Gopakumar R, director, Nikasu Foods

“We got good response at FHW. This is the third time we are participating. We will soon be launching our hospitality solutions division, Gusto Hospitality Solutions.” Rafeek Abdulla, director, Wilmax India July 1-15, 2013

Glimpses of Bakery Competition at FHW

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Best Stall Design Winners

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Hyatt launches global literacy and career development programme Philanthropy programme strategically addresses global talent shortages through increased access to education and expands hospitality career opportunities in communities around the world yatt Hotels Corporation has announced its longterm commitment to education and workforce readiness with Ready to Thrive, a new global philanthropy programme focused on literacy and career development. Ready to Thrive will lend critical support to the company’s corporate responsibility platform, Hyatt Thrive, which strives to make local communities places where Hyatt associates are proud to work, where guests want to visit, where neighbors want to live and where hotel owners want to invest. Through Ready to Thrive, Hyatt will invest its corporate dollars in education, a key issue that not only impacts many local communities around the world but is also critical to Hyatt’s long term business goals and global expansion efforts. Hyatt will make a commitment to serving its local communities, many with youth and schools in need of educational resources, by helping to provide rich and meaningful career paths to community members with diverse background and skillsets. This commitment and philanthropy strategy is designed to increase the quality of life in communities around the world, and in turn, build a strong foundation for Hyatt’s future associates. First year investments will include support for global literacy initiatives, as well as training programs in Brazil, a strategic location for Hyatt with the anticipated opening of Grand Hyatt Rio de Janeiro in 2015. “Our focus on literacy and career development goes beyond charitable giving – it is a strategic investment of our resources to create a lasting impact for local communities and for our company,” said Mark Hoplamazian, president and chief executive officer for Hyatt Hotels Corporation.

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INTERNATIONAL PAVILION

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STATE PAVILIONS

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BAKERY EQUIPMENT

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ENGINEERING & TECHNOLOGY

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F&B SERVICE

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FOOD & BEVERAGE

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HOUSEKEEPING

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INTERIOR & DESIGN

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Edge

T E C H N O L O G Y F O R H O S P I TA L I T Y

TECHTALK

‘As internet sales channels increase, more effort is required to manage rates and inventory’ Online presence has become imperative for a hotel's success especially with the perishable commodity of rooms. Tarun Joukani, marketing manager, STAAH (System for Travel, Activities and Hotels) India discusses the need to have the right channel manager and how STAAH is taking the step in that direction. By Sayoni Bhaduri Why is it important for a hotel to have a systematic channel management set-up? Channel management is A vital requirement for every hotelier as it will help maximise their distribution and online visibility, improve revenue returns and benefit from operational efficiencies. Hotels do not need to think twice before signing up with an OTA because with a channel manager a hotel can now make their last room available across all websites around the world with a very low chance of over booking. It is so important that a Channel Manager has the functionality to allow all PMSs to push inventory and/or rates to the Channel Managers that updates all OTAs and when bookings

season.

Tarun Joukani are made to be able to post the same to a PMS. STAAH offers the opportunity to dynamically change rates based on availability and

How does working with STAAH help hotel companies? STAAH is a New Zealand based company, committed to increasing online presence and performance for our clients. As the internet sales channel continues to increase in popularity, more effort, knowledge, skill and time is required to manage rates and inventory over multiple websites. STAAH was born purely out of customer need and a desire to provide effective solutions specifically designed for and driven by the needs of our clients. We have and continue to work alongside our customers to develop and grow. STAAH offers services from hosting, website designs, email hosting, in addition to channel management and online booking engines that are interfaced directly to the hoteliers bank. In short we are a one stop solution for hotels in the online space. What is STAAH's USP as compared to the competitive set in the market? STAAH is one of the only Channel Managers that offer an instant update. So when you push an update in STAAH it instantly updates the OTAs including GDSs. We are known globally to be the most user friendly and service friendly Channel Manager offering two-way API connections to the OTAs from one central cloud based system as well as twoway integration to PMS and CRS. STAAH integrates with most payment gateway companies and major banks in India. STAAH also allows maintaining rate parity through all sites. We offer a

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pooled based inventory system that pushes all your availability to all channels instead of splitting up the inventory and automatically reduces inventory across all other OTAs when a booking is made by any one of the OTAs. STAAH doesn’t charge commissions. We charge a small fixed fee which makes it very cost effective for the hotel How much of the current market size in India is serviced by STAAH? We have been in India just for 1.5 years and we are not far from 200 hotels. How do you intend to grow this share? In the last few months most of our new hotels have come to us by word-ofmouth. Our approach is very straight forward, No Lock in Contracts, Keep It Sweet and Simple; make it affordable to the smallest as well as the biggest hotel. This approach has helped us in a big way. Recently, several PMS companies in India have written interfaces to STAAH and wish to offer this as value proposition to existing clients. Having said that, STAAH is on the Preferred Channel Manager list of several OTAs. With all this behind us we are confident to grow very rapidly. What services does STAAH offer for rates management on GDS? STAAH interfaces to Reconline, Lido and Synxis which gives the flexibility to hotel to decide on one or the other. On the rate management side STAAH supports all rate type/codes and as many as required. July 1-15, 2013

E|D|G|E TECH BYTES

Co-creating the future of travel Marriott launches 'Travel Brilliantly' campaign, engaging next generation guests eflecting the transformative change happening at its properties, the Marriott Hotels, the signature brand of Marriott International, Inc has launched a new multi-year global marketing campaign. Called 'Travel Brilliantly', it is a bold move amplifying the brand’s dedication to leading the future of travel. The dynamic campaign reflects the lifestyle of the next generation of travellers, who seamlessly blend work and play in a mobile and global world. The campaign includes TV, digital and mobile advertising, a new brand look and logo, and enhanced social media platforms. In addition, Marriott is launching a new website – www.travelbrilliantly.com – revealing innovations under development, as well as a co-creation platform to solicit usergenerated ideas. At its core, the campaign disrupts the traditional industry idea that a hotel is bound by its four walls. Rather, the campaign shifts the focus, celebrating how the global travel experience opens minds and is inspirational. As the advertising proclaims, “This is not a hotel. It’s an idea that travel should be brilliant. It’s not only about where you’re staying. It’s about where you’re going.” From culinary to design to technology, the new campaign draws on the personal passion points and values of the next generation guest, to create a visual that is emblematic of the new Marriott experience. “The iconic Marriott Hotels brand is transforming itself and reasserting its position as an innovation leader,” said Mara Hannula, vice president of global marketing, Marriott Hotels. “Therefore, the campaign had to be bold in not only staking our claim, but also engaging the next generation of travellers to join us in co-creating the future of travel.“ To signal change, Marriott created a new brand logo, keeping its iconic 'M' while modernising its overall appeal. Grey NY, one of the world’s leading advertising and communications agencies developed the integrated campaign and the new brand voice.

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“The ‘Travel Brilliantly’ campaign re-establishes Marriott’s role as a pioneer in the travel industry,” says Jan Egan, executive creative director, Grey New York. “Beyond creating new industry advancements, Marriott is shifting the process of how these innovations are ideated. By fostering dialogue with guests and engaging the modern traveller to co-create the travel experience through TravelBrilliantly.com, Marriott will define the future of travel.” The new website, www.travelbrilliantly.com will be a platform for portraying Marriott’s past and future innovations and soliciting similar, future-forward ideas from influencers, experts and travelling consumer enthusiasts. Visitors to the website are invited to share their groundbreaking ideas to improve the modern travel experience across design, culinary, wellness and technology. Ideas submitted through the end of September will be entered into a Co-Creation contest, where three judges, Shira Lazar, host of “What’s Trending,” Marc Kushner, co-founder of Architizer and Matthew Von Ertfelda, VP of Innovation at Marriott will identify top ideas that could truly change the future of travel. Fifteen first prize winners will be chosen and the judges will choose the creator of the best overall idea, who

will have the opportunity to travel with and design future innovations alongside Marriott experts, impacting travel for the next generation. Marriott’s new campaign will run online in prominent news and lifestyle outlets, such as Fast Company, Mashable and Wired, and in key mobile placements beginning in June. Television spots featuring ads from the campaign will begin in September. On property elements representing 30 touch points, including key cards, flags, 'do not – disturb' hangers, inroom directories will embrace the brand’s new visual look. These will feature a series of topographical maps and travel-inspired patterns, inviting travelers begin their journeys with and then beyond the hotel. As a part of Marriott Hotel’s transformation, the brand has been innovating throughout its hotels globally. Redesigned lobbies and public spaces known as Greatrooms are being rapidly deployed for the next generation of travellers who blend work and play, demand style and substance, and require technology. As the industry leader in hosting meetings, Marriott is introducing new concepts designed for the new mobile worker including Workspring at Marriott, Red Coat Direct and Workspace on Demand.

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Hospitality

Life

TRAINING AND DEVELOPMENT

Empowering rural youth The Taj Group's new Centre of Excellence for hospitality skills at the ITI Lonavala will provide short-term vocational training to thousands of young people from neighbouring rural and marginalised areas. Those trained will also include the dependents of victims of 26/11 terror attacks. By Sudipta Dev he Indian Hotels Company's skill training academy at ITI Lonavala is an institution that has been born to heal in some ways a tragic incident in Mumbai's history - the 26/11 terror attacks that resulted in many victims and their dependents requiring support to get their lives back on track. The company through the newly set up the ‘Taj Public Service Welfare Trust’ had been looking for ways to provide long-term and sustainable rehabilitation to the dependents of the victims and provide them with a vocation, informs HN Shrinivas, senior vice president and head – Human Resources for Taj Group of Hotels. “This would help them live a life of dignity rather than be dependent on grants given by the government or local NGO/ benevolent organisations,” he adds. So in early 2009, The Indian Hotels Company entered into a Private Public Partnership (PPP) with the Directorate of Vocational Education and

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Training (DVET) to set up a Centre of Excellence (CoE) for hospitality skills at the ITI Lonavala. The initiative is a part of Taj Group’s corporate social responsibility endeavour of ‘Building Sustainable Livelihoods’. The CoE offers Hunar Se Rozgar programme as well as short-term intensive vocational courses. “These courses are aimed at providing the rural youth with high quality learning in spacious classrooms, hone their communication and IT skills,” states Shrinivas, adding that, they will also be provided cross learning from IHM Aurangabad via e-classroom. The students will also be able to develop their practical skills by using high-end equipment. “They will gain knowledge in areas of accommodation, operations, front office management, housekeeping and technical skills required in the maintenance of hotels,” he adds.

Employable skills ITI Lonavala was set up by

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H N Shrinivas the Maharashtra government in 1978 as a resource institute for training rural youth. The focus is on developing a technically skilled workforce for the nearby industries. Shrinivas points out that Taj Hotels in partnership with various stakeholders trains and certifies youth from underprivileged and remote areas and offers various three-six months courses aimed at immediate employability. “The Taj has over 36 skill training centres in India in partnership with governments, foundations, national NGOs and has trained over 8500 youth since 2008. We facilitate skill development for less-privileged youth by partnering with like-minded organisations to bridge the gap between organised job market and rural/less-educated/less-exposed youth seeking long-term livelihood options,” he mentions. The academy will train over 1000 youth from the neighbouring rural and mar-

ginalised areas for various vocational programmes in the first year of its operation. There are plans to train 5000 young people by 2015. The Hospitality Skill Training programme includes cookery, bakery, steward skills, technical skills, retail assistant, etc. “The target candidates are boys and girls with 10th pass and above qualification from project displaced and affected families as well as those from surrounding villages/tourismlinked areas,” says Shrinivas. He remembers to add that the high-school/secondary dropouts can be from any disciple, while those with work experience are also considered. Exceptions are of course made for lesser-educated candidates (having basic literacy and IQ levels) in case of exemplary enthusiasm/interest shown by them. Hands-on training and onthe-job exposure makes these youth employment-ready in the hospitality industry. These students get an opportunity to learn at the Taj, during their on-the-job-exposure/training stint – inbuilt into the course curriculum. “Post completion of their course, assessment and joint certification, deserving and interested students are absorbed at various Taj hotels across the country, based on vacancies and candidature of the students,” says Shrinivas. At ITI Lonavala, apart from hospitality, various Tata companies have have also set up their own skill training centres. Students also benefit from other industry relevant trades. These companies are Voltas, Infiniti Retail (Croma), Inditravel, Tata Motors, Tata Housing Development, Tata Realty and Infrastructure and Taj Salon. July 1-15, 2013

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Movements Holiday Inn Mumbai International Airport Suraj Kumar Jha has joined IHG at their Holiday Inn Mumbai International Airport as the new general manager. Most recently he was the general manager with Radisson Blu Hotel Greater Noida. Earlier he worked with Zuri Hotels & Resorts. He brings over two decades of experience in operations, development and business development

Sterling Holidays Sterling Holiday Resorts (India) has announced the appointment of Kripesh Hariharan as its chief human resources officer. Hariharan comes with over 21 years of experience in the field of human resources in leading companies such as RPG Retail, Carborandum Universal and Apple Credit Corporation.

Renaissance Mumbai Convention Centre Hotel Husnavaz F Dastur has been appointed as the spa manager of Renaissance Mumbai Convention Centre Hotel. In her role, she organises and directs the spa team effectively to ensure their efficiency and attentiveness for achieving optimum level of guest satisfaction. Prior to joining Renaissance Mumbai Convention Centre Hotel, she was associated with hospitality majors in Mumbai like the Oberoi, Taj, Hyatt and Westin Starwood.

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Kunal Shanker has joined as executive assistant manager at Holiday Inn Mumbai International Airport and is responsible for hotel operations and sales/marketing. He has been associated with the InterContinental Hotels Group for the last 14 years. Before joining the Holiday Inn Mumbai International Airport, he was working at Holiday Inn Cochin and Crowne Plaza Hotel Kathmandu as executive assistant manager responsible for hotel operations and sales/marketing.

The Westin Mumbai Garden City Gurpreet Sethi has been appointed as food and beverage manager at The Westin Mumbai Garden City. He has completed his hospitality management from Indian Institute of Hotel Management, Aurangabad. He has over 10 years of experience in the hospitality industry. Prior to this, he was the banquet manager at Trident Nariman Point. His previous assignments include assistant food and beverage manager at Oberoi Hotels & Resorts and Trident Gurgaon.

DoubleTree by Hilton Gurgaon - New Delhi NCR DoubleTree by Hilton Gurgaon New Delhi NCR has announced the promotion of executive chef Rajat Tuli as director- food and beverages. In the new role, he will oversee the complete management and operations of food and beverage at the hotel. Prior to this, he was executive chef of DoubleTree by Hilton Gurgaon Delhi NCR and has completed five years with Hilton Worldwide India and during his tenure he has played key role in setting up the F&B process in other Hilton Hotels in India.

Nishant Agarwal has been appointed as EAM at The Westin Mumbai Garden City. With over 14 years of experience, his prior assignment was with Trident Nariman Point- Oberoi Hotels & Resorts, Mumbai as food and beverage manager. His previous work experience includes restaurant manager at Renaissance Mumbai Hotel and Convention Centre, Mumbai.

Courtyard by Marriott Pune Chakan Marriott International has announced the appointment of Ritu Chawla as general manager. She will be responsible for designing, developing and implementing service architecture; brand management and positioning strategies; strategy development and deployment using the balanced score card, delivering the revenues and costs to meet ownership expectations and ensure rewarding relationships with the associates to deliver the brand promise.

Lemon Tree Hotels Lemon Tree Hotels has appointed Maahesh S Aiyer as vice president â&#x20AC;&#x201C; operations of Lemon Tree Premier. In his new role, Aiyer will play a key role in enhancing and implementing the operations strategy of Lemon Tree Premier and help the group realise its vision of being the leading midmarket hotel chain in India by 2016. He has over 18 years of experience across sales and marketing and operations with The Taj Group of Hotels, in India and abroad.

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Movements Fortune Park Vallabha, Hyderabad

The Imperial New Delhi

Hyatt Pune

The former pre-opening general manager of Fortune JP Palace Mysore, Rahul Nama has now taken over the reins at Fortune Park Vallabha, Hyderabad. He has over 15 years of experience in hospitality industry including stints in Indonesia,Israel and Philippines with renowned Indian and international chains like Crowne Plaza, InterContinental Hotels, Sarovar and Thunderbird Resorts.

Chef Prem Kumar Pogakula has joined The Imperial New Delhi as executive sous chef. His specialisation in Western(Italian and French), Indian and Oriental cuisines and his interest in Fusion food, rest on his stringent Thai and Japanese Specialty training in Bangkok,Thailand and his culinary odysseys with Michelin Star French and Italian Chefs.

Vishal Singh has been appointed as general manager at Hyatt Pune. His last assignment was with Hilton where he worked for three and a half years as director of operations and opened DoubleTree by Hilton, Gurgaon and Hilton Chennai. Prior to this, he has worked with the Hyatt for seven years, and held positions as director food and beverage at Park Hyatt Goa Resort & Spa; assistant director food and beverage at Grand Hyatt Mumbai.

Absolute Hotel Services India

Taj Mahal Palace Hotel Mumbai

Absolute Hotel Services India has announced the appointment of Rakesh Kunwar as the new general manager of U Tropicana Alibaug. His last position prior to joining U Tropicana Alibaug was with The Pride Hotel Ahmedabad as rooms division manager.

Anthony D’Souza, has been transferred to The Taj Mahal Palace Hotel at Mumbai as materials manager. He has an experience of over 22 years in the hospitality industry out of which he has been in the Taj for 18 years. He will now be heading the materials function of this 582 rooms property of the Tata group. Prior to this he has worked as materials manager with Taj in their Indore and Jaipur properties.

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rate office relations. Priti Sharma has been appointed as the corporate training and development manager at Tux Hospitality. In her new role, she will be involved in holding corporate training and playing a key force behind development management of the hotels under Tux hospitality. She will be involved in the training, planning and execution process, setting up training departments, developing departmental trainers, creating and developing SOP’s and so on.

The Leela Palaces, Hotels and Resorts has announced the appointment of Michel Koopman as general manager of The Leela Kempinski Gurgaon. Prior to joining The Leela, Koopman was the director of Middle East Operations Anantara Hotels, Resorts and Spas, United Arab Emirates and general manager Eastern Mangroves Hotel and Spa.

InterContinental Hotels Group InterContinental Hotels Group has announced changes to the senior management team in the India corporate office, as part of the overall country strategy. The India operation will now report directly into Douglas Martell, vice president-operations South West Asia, IHG, rather than to the wider regional office based in Dubai. The senior leadership team for South West Asia reporting into Martell includes IHG veterans Gopal Rao, regional vice president, sales and marketing; Shankar Sreekumar, director hotel openings and Kadambini Mittal, head of corporate affairs and strategic partnership. They will be joined by newly

appointed Kaval Verma, regional vice president of human resources and regional VP finance and Venkatesh Gomatam, regional vice president finance and business support. Two new roles have been created – director corporate communications and operations director, F&B performance and support – and are currently being finalised along with the director operations support position.

Foodpanda

The Sanchaya

Foodpanda has appointed Rohit Chadda as its product head in Asia. Chadda will also be serving as the managing director for the company’s India division. He will be responsible for conducting idea generation, gap identification, feature prioritisation, and feature definition for the product for all Asian countries. He will also be lending crucial support to the overall strategic roadmap to build innovative solutions and solidify business objectives.

Murlidhar Rao has been appointed as estate manager for The Sanchaya, slated to open in the second half of this year. In the new role, Rao will oversee the 19 individually designed villas and nine suites on the island of Bintan. His key responsibility, besides overseeing the pre-opening will be to establish the blueprint for delivering unobtrusive and perceptive service to provide a truly one-of-a-kind luxury experience for its guests, tailored to their preference. He will also be championing artisanship, sourcing hand-selected furnishings and bespoke amenities, further enhancing the holistic craftsmanship of The Sanchaya.

Tux Hospitality Sunil Pathania has been appointed as vice-president at Tux Hospitality. He has worked as the vice president, operations and development of Peppermint Hotels. He played an instrumental role in opening and operations of five Peppermint Hotels under his administrative purview. In addition to planning, organising, developing, coordinating and over-seeing all operational activities, he has also been involved in the brand positioning, revenue growth, general administration, leadership and corpo-

The Leela Palaces, Hotels and Resorts

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Washmatic offers complete range of world class warewashing machines ...

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From the popular Marcato Pasta and Noodle Machines Introducing the Biscuit Maker

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If youIf are you are building building aahotel hotel in India in India you must you must have haveChina China onon Menu. Menu. Sinogate Sourcing Ltd. is a company dedicated to helping the Hospitality Industry to reduce new project or renovation costs by sourcing directly from experienced and high quality vendors in China. Anything you need from China, we can get for you.. And at rates that will not inflate costs in your core project. After all, the experts can always do it better and at lower costs. Next time you have a new construction or renovation project to plans, allow us to help you starting in the design phase. We think you will be surprised & amazed at how much you can save & how further your money will go.

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New Showroom

Shop

Godown No. 17, T J Road, Near Sunder Tower, Sewree (W), Mumbai - 400 015 E-mail: jantasteel2008@gmail.com, info@janatasteel.com, www.jantasteel.com Ph.: +91-022-2411 1987/8/9, Sunday Closed.

69,1st Galli Kirtikar Market Dr D Silva Rd., Dadar (W), Mumbai - 400 020 Ph.: +91-022-2436 0311/ 21/ 41 E-mail: jantasteel2008@gmail.com, info@janatasteel.com, www.jantasteel.com

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39 & 40, Municipal Industrial Estate, Gandhi Nagar, Opp. Nehru Science Centre, Worli, Mumbai - 400 018 TF: +91-22-2496 8482, +91-22-2492 1998 Email: uniforms@uuindia.com www.uniformsunltd.co.in July 1-15, 2013

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MAXELL-PLAST (INDIA)

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Blend with the best

WEEKEND SCENE AND HEARD

Marcellus Baptista

fter French Tuesdays it’s time for Tag Thursday. Yes, Martin Peter who established the popular French Tuesdays that took networking to a new party level, has now founded Tag Thursday, an exclusive social networking platform, where invitees meet a unique blend of people who are fascinating, beautiful and share their passion for life, style and sheer enjoyment once a month. The last one was the gold-themed party, held at Escobar, the Mediterranean restaurant and tapas bar. And everyone was looking forward to the next edition of Tag Thursday at Wink.

Uday Benegal, Kubra Sait, Tanvi Singla, Lucky Morani and Martin Peter at Tag Thursday's Gold Party at Escobar

WHAT'S HAPPENING IN MUMBAI’S HOTELS? A PEEK INTO THE PARTY CIRCUIT AND EVENTS IN THE CITY...

Green sheen

Salsa swing alsa nights have really taken off at Tote on the Turf. And you felt this dance fever as Jean-Claude Biguine joined hands with salsa promoter Chaiti Narula to host the first anniversary of the popular salsa nights. While makeup experts styled the many performing participants, guests were busy imbibing Turning Point wines, dancing and listening to celebrity DJs Ashwin Mushran and Rocky Poonawalla. Spotted in the packed place were the likes of Rahul Bose, Anu Ansari, Vandana and Atul Kasbekar, Anil Singh and Dharmendra Manwani. And the talk was on these Latin American/salsa nights that attract a diverse bunch of globetrotters who have learned salsa and enjoy the culture of social dancing.

Chaiti Narula, Rahul Bose and Anu Ansari at the salsa nights first anniversary at Tote

Look book uests had a glimpse of the spa lounge at Shangri-La Hotel as the hotel along with Westland hosted the launch of noted cosmetologist Dr Dinyar Workingboxwalla’s book ‘Beauty Unleashed: A Comprehensive Guide to Getting Perfect Skin.’ Jacqueline Fernandez officially launched the book that was followed by tips on the perfect skin and hair by the author. The guests learnt how to come up with a holistic skincare plan based on their special needs. Chemical treatments, sun protection, diet and hair were discussed. Leafing through the book one knew it was a simple, practical guide to self-care. And everyone enjoyed the high tea from Shangri-La Hotel.

Param Kannampilly at the Green Hotel Conference at Meluha The Fern educe, reuse and recycle to influence real change – that was the mantra at Asia’s first-ever Green Hotel Conference at Meluha The Fern that attracted a healthy mix of travel, hotel and industry stalwarts. The title of ‘Green Champion’ was conferred on Viren Merchant and Shrikrishna Bhagwat who found the Advanced Locality Management (ALM) in Mumbai in the ‘90s, while noted painter, cartoonist and National Awardwinning author Aabid Surti earned this title for his simple and outstanding innovative work for water conservation through his NGO Drop Dead. And making his presence felt was Param Kannampilly, chairman and MD, Concept Hospitality.

July 1-15, 2013

Gayatri Ruia, Dinyar Workingboxwalla and Jacqueline Fernandez at the book launch at Shangri-La Hotel

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WEEKEND E V E N T S

Better relations

Earth check

Eric Pickles MP, British Secretary of State (Cabinet Minister) for Communities and Local Government visited the Kolkata campus of International Institute of Hotel Management (IIHM)

About 85 employees of Radisson Blu Resorts & Spa Alibaug participated in the ‘Clean Alibaug’ community-driven initiative at Hirakot Lake/Garden in Alibaug collecting around 35 to 40 kg of non-biodegradable items

Great service

Baking creatively Tennis ace Leander Paes with his daughter Aiyana and Marzban Avari, pastry chef, Sofitel Mumbai BKC preparing a birthday cake for her father on the sidelines of the Father's Day celebrations

InterContinental Hotels Group celebrated its ‘Celebrating Service’ initiative with over 345,000 employees, in more than 4,000 hotels and offices globally. In India, colleagues from the IHG regional office and 13 hotels got together to thank more than 3000 colleagues in India

Better place to live

The Westin Mumbai Garden City team along with children from BalVikas, a local orphanage, planted trees on the occasion of World Environment Day

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The Green team members of the Orchid Hotel, Mumbai celebrated World Environment Day at Phoenix Market City Mall, Kurla, Mumbai

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July 1-15, 2013

REGD.WITH RNI NO.MAHENG/2005/21391, REGD.NO.MH/MR/SOUTH-44/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 3,4,5 & 18,19,20 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.