Express Hospitality 16-31, 2013

VOL .8 NO.21 PAGES 100

MARKET HRAWI REGIONAL CONVENTION SPECIAL The Pune Picture: Hospitality and Beyond

16-31 AUGUST 2013, ` 40

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EDITOR’S NOTE

August musings

T

he hospitality and tourism industry is known to be fragile in its nature as any catastrophe, whether natural or manmade, works as a temporary dampener to the business. The immediate case is the unfortunate Uttarakhand June calamity that put the state out of gear. Paradoxically, there were places and hotels within the region that were completely unaffected but faced major challenges in terms of occupancy. These hotels could function normally rather effortlessly, but suffered as there was no mechanism to highlight the fact that the entire state is not crippled in totality. This brings to the fore an important aspect that needs to be implemented instantly- that of having a strong disaster management cell that can work as a single point contact for both information dissemination and rehabilitation. It is time we learn from our mistakes and take quick and corrective actions for the future.

While one region suffers from a natural incident, the hospitality industry in Pune region has its own issues of occupancy challenges due to a situation of oversupply. Though in both cases whether natural or manmade the situation is rather temporary, but there has to be a plan in place to meet the immediate challenges.

Within this issue, the city of Pune is placed in the limelight, which will also play host to hospitality industry’s

HEAD OFFICE Express Hospitality Rajan Nair, Dattaram Kandalkar Business Publications Division, The Indian Express Ltd, 1st Floor, Express Towers, Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in

CHENNAI: Vijay Kulkarni, The Indian Express Ltd, Business Publications Division, New No.37/C (Old No.16/C) 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Marketing: 52285534 Ext :234 Email:Vijay.Kulkarni@expressindia.com

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E-mail: sreejith.radhakrishnan@fhwexpo.in

6 EXPRESS HOSPITALITY August 16-31, 2013

HYDERABAD: A K Shukla,The Indian Express Ltd,

“ The small and traditional hoteliers of the region will have to innovate and transform to meet the demands of today.

Product enhancement is inevitable to stay ahead of the curve”

Business Publications Division, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwinkumar.shukla@fhwexpo.in KOLKATA: Prasenjit Basu, The Indian Express Ltd, Business Publications Division, National Highway 6 (NH 6), Mouza-Prasastha & Ankurhati, P.H. Domjur Dist Howrah Kolkata - 711409 Mobile: 09830130965 Email: prasenjit.basu@expressindia.com KOCHI: Sreejith Radhakrishnan Business Publications Division, The Indian Express Ltd, Sankoorikal Building, 36/2248, Kaloor,Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017

western region convention. The place seems to be the apt choice for the same as the city faces the issue of oversupply of inventory and a tourism product with immense attractions that is undersold and promoted.

Further, it is also about the big fish versus the small fish. The small and traditional hoteliers of the region will have to innovate and transform to meet the demands of today. Product enhancement is inevitable to stay ahead of the curve. There are India’s top notch chefs who have also stayed ahead of the curve by adding a new hat to their existing one. Our cover story this issue narrates interesting real-life stories of India’s versatile chefs who have gone beyond their traditional skills to be entrepreneurs in their own right.

They were dedicated, determined and disciplined to draft their destiny, meeting challenges both expected and surprising. Once again the common binding factor is the passion to move on to the next well, as the competition is with oneself.

Further, do not forget to check on the section called Tech Trends. One can find some interesting insights on RFID and its use in the hospitality space especially in the housekeeping department to avoid pilferage. It is always better to be safe than sorry.

REEMA LOKESH Editor editorial.eh@expressindia.com

Tel: (0484) 2343152, 2343328 Fax: 2343153 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: The Indian Express Ltd, C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Tel: 0141-370002/371272 Telefax: 91-141-376606 BHOPAL: The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Tel: 0755-2661988 AHMEDABAD: Sachin Shenoy The Indian Express Ltd, 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

Tel: (91-79) 26872481 / 82 / 83 Fax: (91-79) 26873950 Mobile : 09821502287 Email: sachin.shenoy@fhwexpo.in

Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

CONTENTS CHEF’S PLATTER

Vol 8 No.21 AUGUST 16-31, 2013 Chairman of the Board

Viveck Goenka Editor

Reema Lokesh* Assistant Editor

Steena Joy Associate Editor

Sudipta Dev CONTENT TEAM Mumbai

Kahini Chakraborty, Rituparna Chatterjee

24

Kolkata

Joy Roy Choudhury DESIGN National Art Director

Bivash Barua

HISTORY OF A MENU THE CULINARY INSTITUTE OF AMERICA'S HISTORICAL MENU ARCHIVE GOES DIGITAL

Deputy Art Director

Surajit Patro Chief Designer

Pravin Temble Graphic Designer

Rushikesh Konka Layout

Ratilal Ladani, Kiran Parker Photo Editor

Sandeep Patil Advisory Board

Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal, Muralidharan Menon, Narendra Verma, Prakash Mankar, M Narayanan MARKETING Deputy General Manager

Sachin Shenoy Marketing Team

CHANGING HATS

HIGH SPIRITS

From opening restaurants and hosting television shows to writing specialitycookbooks and pioneering Cover culinaryconcepts .Express Hospitalitysalutes AAHAR these chefs who have worn different hats and BENGALURU 2013 have redefined their art (28)

P18: NEW KIDS ON THE BLOCK

MARKETS

DoubleTree by Hilton Pune – Chinchwad

08

HOSPITALITY SECTOR IN UNAFFECTED AREAS OF UTTARAKHAND SEVERELY HIT

10

RATIONAL INTRODUCES KITCHEN MANAGEMENT SYSTEM

P20: PRODUCT TRACKER OSIM

26

Dattaram Kandalkar, Rajan Nair Marketing Coordination

Darshana Chauhan

P53: MOVEMENTS Ayana Hospitality

Asst.Manager - Scheduling & Coordination

Arvind Mane

P52: LIFE

CIRCULATION

Charting the roadmap

Mohan Varadakar PRODUCTION

General Manager

B R Tipnis

P95: WEEKEND Scene and heard by Marcellus Baptista

14

THE PUNE PICTURE: HOSPITALITY AND BEYOND

THE WORLD OF SCOTCH WHISKY THE SCOTCH WHISKY HERITAGE CENTRE IN EDINBURGH TELLS THE STORY OF SCOTCH WHISKY TO VISITORS FROM AROUND THE WORLD

EDGE

48

SMBS: RISING ABOVE THE CHALLENGES

49

SEAMLESS SHARING

Manager

Bhadresh Valia 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 The Indian Express Ltd. All rights reserved throughout the world. Reproduction in any manner, electronic or otherwise, in whole or in part, without prior written permission is prohibited.

MARKETS

Hospitality sector in unaffected areas of Uttarakhand severely hit Hotels in destinations like Dehradun, Mussoorie, Nainital and Corbett have nil occupancy Sudipta DevMumbai WHILE THE UTTARAKHAND floods have devastated the hospitality sector in the affected areas, the hotels in unaffected regions of the state are continuing to suffer as a result of travel advisory for the state and cancellation of bookings.

Hotels in Dehradun, Mussoorie, Nainital and Corbett are running empty despite the fact that these destinations have not

been physically damaged in any way. “We have all lost reservations for June, July and August,” said SP Kochhar, president, Doon Valley Hotel & Restaurant Association and Hotels & Restaurants Association of Uttarakhand. He pointed out that his own property, Hotel Madhuban Highlands, Mussoorie had 100 per cent occupancy on June 15 and two days later, on June 17, it was zero because of the fear factor.

Reminding that tourism is

the main activity in these areas, Manu Kochhar, vice chairman, CII Uttarakhand State Council and joint managing director, Madhuban Hotel said, “The scare factor is so strong that people who have their own properties here are also not coming. Tourism is a very delicate business, tourists always have many options – if they don't come to Mussoorie, they will go to Kashmir. Unfortunately we do not see any major change in the situation.” And it

SP Kochhar

Manu Kochhar

is not just the hotels – from restaurants to roadside eateries everybody's business has taken a hit. “The fallout is that a lot of people will lose their job if these conditions continue,” he rued.

The hospitality sector has approached the government to give positive ads in newspapers to create awareness about the fact that whole of Uttarakhand

has not been devastated. There is a lot of misconception regarding the situation in the state. “We are talking to the travel trade but they are also in a mixed state of mind,” added Manu Kochhar. He avers that the only way forward is to create awareness. The rebuilding process in affected areas will of course take a minimum of three years.

HRAWI's 17th regional convention to promote Pune as a MICE destination Rituparna Chatterjee Mumbai HOTEL & RESTAURANT ASSOCIATION Western India (HRAWI) will hold its 17th regional convention from August 24 -24, 2013 at Pune with the theme 'Tourism: Awakening the Sleeping Giant'. The convention is aimed at promoting Pune as a perfect MICE destination through its unknown, lesser known and the best known places, along with discussing and resolving with the government taxation, classification and other issues affecting the tourism and hotel sector. Elaborating on the reason for choosing Pune, Sunit Kothari, co-chairman, Convention Organising Committee stated, “Pune has seen a huge

8 EXPRESS HOSPITALITY August 16-31, 2013

Sunit Kothari

Dilip Datwani

boom in the hospitality sector in the last few years and we want to showcase the MICE segment of the city. With plenty

of hotels in Pune, it is the perfect MICE location.”

Speaking toExpress Hospitality about the different aspects

of this convention in comparison to the previous ones, Dilip Datwani, chairman, Convention Organising Committee, said, “It is going to be different from the others as after many long years the present chief minister of Maharashtra has taken the initiative to look into the problems faced by our industry in the state. He has constituted a high power committee, which had meaningful meetings and appointed an agency like Accenture to list out the bottlenecks in the development of tourism, identity them and provide solutions for the same.”

Adding to this, Kamlesh Barot, immediate past president of The Federation of Hotel and Restaurant Associations of India (FHRAI) and HRAWI

stated, “Through this convention there is going to be a larger awareness of the potential of tourism in our country. We are covering a wide range of topics, be it on ROI or industry expectations from the government to HR matters.”

The convention will witness a welcome address by Datwani, a presidential address by Dinesh Advani, president, HRAWI, and an inaugural address by Dr K Chiranjeevi, union minister for tourism and Chhagan Bhujbal, tourism minister of Maharashtra. The convention is expected to attract 250 delegates from all the five western India states – Maharashtra, Gujarat, Madhya Pradesh, Goa and Chhattisgarh, and Union Territories of Daman, Diu, and Dadra and Nagar Haveli.

MARKETS

Avari Hotels to expand in GCC market; no immediate plans for India Rituparna Chatterjee - Mumbai AVARI HOTELS, a Pakistani chain of hotels incorporated in 1968, and founded by Dinshaw B Avari and run by his sons, is looking at strengthening its base further in Saudi Arabia market. Ramzi Assily, cluster general manager of Avari Dubai Hotel & Apartments told Express Hospitality, “We are already well known in the Gulf Corporation Council (GCC) market, as our number one pro-

Ramzi Assily

ducing segment by nationality is Saudi Arabia. This year we have made two sales trips to Kingdom of Saudi Arabia to meet the corporate, government and travel agents. We are open to any opportunity to expand further given the right location and ownership.” When asked about his current expansion plans in India, Assily added that there is a possibility of expanding in the Indian market but not in the immediate future. “However, having said that, there is a continuous growth from the Indian market and we are keen to develop this source further,” he opined.

Avari Hotels does not own any properties and follows a revenue sharing business model.

9 EXPRESS HOSPITALITY August 16-31, 2013

MARKETS

Nepal Tourism to offer homestays in Kathmandu Kahini Chakraborty Mumbai NEPAL TOURISM BOARD (NTB) will be promoting homestay facilities around Kathmandu valley and other parts of the state, with an aim to provide travellers the chance to experience the cultural essence of Nepal. The tourism board is looking at targeting pilgrimage, leisure, MICE and soft adventure seeking traveller segments from the Indian market, while promoting destinations such as Kathmandu, Pokhara, Chitwan, Lumbini, Manakamana and Muktinath. Apart from this, it will also highlight hill stations including Nagarkot, Dhulikhel, Daman, Bandipur and Tansen.

Speaking to Express Hospitality on the sidelines of the NATTA (Nepal Association of Tour & Travel Agents) Promotional Tour-2013 held in Mumbai, Udaya Bhattarai, assistant managertourism products and resources development, NTB, said, “India has been a large market for us consisting of about 30 per cent arrivals. With the

expansion of tier two and tier three cities in India and the increasing amount of disposable income that travellers have, through our limited resources our marketing strategy will focus on B2B and B2C promotion programmes on pan India basis. Last year Nepal received around 160,000 travellers from the Indian market by air which is a 13.3 per cent increase as compared to 2011. And through our Vision 2020 programme we are looking at attracting two lakh travellers.”

The NATTA Promotional Tour-2013 was jointly organised by NTB and NATTA Regional Association, Pokhara to educate western Indian travellers about Nepal's tourism products. About 35 hoteliers and tour operators from Pokhara were brought in for the event. On the growth of the state, Bhattarai added, “Private sector investments have been increasing in the state which has resulted in the development of a number of good hotel brands being set up. In order to facilitate tourists, we are also looking at setting up tourist information centre along the Indian borders soon.”

Rational introduces KitchenManagement System FHW Staff Mumbai RATIONAL has launched a new software in the market that allows chefs to monitor and control their cooking appliances from their desk – the Rational KitchenManagement System. With the software, cooking processes can be generated in seconds on a PC and automatically transferred to all connected units simultaneously. Chefs can even initiate, monitor and control cooking processes from their computers which is Windows XP-compatible with USB port and a network system connecting the units to the computer.

“With our KitchenManagement System, cooking processes can be modified quickly and easily from a com-

10 EXPRESS HOSPITALITY August 16-31, 2013

puter for different branches with up to 30 different units.

This means that our customers can now organise weekly promotions, speciality days and all the occasions that require new processes centrally with minimum effort,” said Jessica

Braun, product manager, Rational.

In addition, HACCP data can be automatically transferred and displayed as tables or graphics on the computer at any time. “Using our intelligent cooking processes, our customers can view the current status of all units and know immediately what is being and has been produced,” added Braun. The KitchenManagement System does not require an IT expert to install and operate it. The software is installed on the computer with a USB stick. In addition to the self-explanatory folder structure and detailed online help, an integrated virtual control panel allows chefs to view exactly the same display on their computer monitor as on the unit.

MARKETS

Berggruen Hotels to launch first Keys Klub in Pune Aggressive plans for overseas expansion for whole brand portfolio Sudipta Dev Mumbai BERGGRUEN HOTELS has entered the upscale hotels segment with its new brand, Keys Klub. While the brand personality of Keys Klub will be the same as the existing Keys Hotels, the brand territory will however change with Keys Klub coming up only in primary cities like Delhi, Mumbai, Hyderabad, Bengaluru and Pune. The first Keys Klub will be developed in Pune. “We've had the Keys Hotels and Resorts and Keys Apartments in the brand portfolio till now. In

the business traveller segment we have the Keys Hotels which is in the midscale three-star positioning. But having done that for three-four years now we felt the need to fill the next level up, below luxury but above mid segment to fulfill the growing demand from our current client base who have travellers in various categories,” said Sanjay Sethi, managing director and CEO, Berggruen Hotel.

“For junior to mid management level we have Keys Hotels across the country, but what we don't have is for their seniors to stay in Key Hotels. This is the gap we are trying to bridge

with Keys Klub. From hotel owners perspective also many of them have been approaching us to build a hotel in upscale level,” mentioned Sethi.

It gives the company a wider brand portfolio in its growth plans beyond Indian shores. “We are currently looking aggressively at opportunities in the immediate neighbourhood - Sri Lanka, Maldives, Nepal, Bangladesh.

We've also got queries from Africa and the Middle East. We will consider those,” said Sethi.

Berggruen Hotels has its own upscale resorts. According to Sethi, the Keys Klub also com-

plements the clients who come and stay at Keys Resorts, as they can stay at Keys Klub during their business travel.

“We have kept the luxury space vacant for now,” he pointed out. Keys Klub will be 100 room upwards, while the cut off for Keys Hotels is 75 rooms. The room size will be bigger by almost 30 per cent. There will be multiple dining options and personalised service. Both brands can coexist in a city.

There are plans for 75 hotels across all the brands by 2016. “Six additional hotels are coming up this FY, which

Sanjay Sethi

means the opening of one hotel every five weeks,” stated Sethi.

The company has currently 21 hotels under development.

11 EXPRESS HOSPITALITY August 16-31, 2013

MARKETS

'THE COUNTRY IS WITNESSING Magic Holidays AN UNPRECEDENTED GROWTH plans to launch 100 IN HOTEL CONSTRUCTIONS' Keen on tapping the smaller and tertiary markets in India, Ajay K Bakaya, executive director, Sarovar Hotels talks about the company's expansion plans and the growth of the sector. By Abhishek Chakraborty

Kahini Chakraborty Mumbai

What are the company's expansion plans in India?

We have already opened Residency Sarovar Portico in Mumbai and RK Sarovar Portico in Srinagar this year and in the next six months we will be opening five more hotels which will include: 140 room property in Solapur- Sarovar Premium which will be four-five category; a three-four star property Sarovar Portico in Jaisalmer which will be of 61 room inventory; a 50 room property-Sarovar Portico, a three-four star in Thekkady; another 134 rooms property in Bhiwandi called Hometel; and Sarovar Portico, a three-four star property in Kilpauk, Chennai which will be a 94 room property. We are looking at focusing on tier two and tier three cities from the Indian market. The company has also announced the signing of The Premiere, Nairobi, in Kenya, thus strengthening its foothold in Africa.

The Indian rupee is touching new lows every day. Is it affecting your market?

Depreciated rupee means inbound traffic will

increase as dollar/Euro /pound buying power increases and domestic traveller will look inwards within India.

What is the company's expansion plans in the international market?

The Premiere will be our third hotel in Africa and second in Nairobi, which is an established hub for business and culture. India is increasingly showing interest in Africa as a market and we too believe that Africa has a huge potential in the hospitality segment. As of now Sarovar is looking forward to strengthening its foothold in Africa.

How do you think India is doing in terms of hospitality? Is it enough?

The Indian hospitality industry has emerged as one of the key industries driving the growth of the service sector in India. India currently has over 2,00,000 hotel rooms spread across hotel categories and guest-houses and is still facing a shortfall of over 1,00,000 rooms (source: FHRAI).The country is witnessing an unprecedented growth in hotel constructions and will be adding almost 1,14,000 hotel guest rooms to its inventory over the next five years (source: HVS).

12 EXPRESS HOSPITALITY August 16-31, 2013

properties in next five years MAGIC HOLIDAYS, a timeshare product of Panoramic Group, plans to open 100 properties in the next five years. All the properties will be of 25-30 room inventory. Currently the company has 34 operational hotels in India and abroad and is looking at taking this number to 50 properties by next year.

The company already has eight hotels and resorts under various stages of development in Hyderabad, Durgapur, Kumarakom, Munnar, Pune and Karnal, and has also acquired a property in Sasan Gir, Gujarat and Lonavala.

Speaking to Express Hospitality, Hitesh Kshatriya, chief operating officer, Panoramic Group said, “Presently we have our presence in 17 cities in India and we are also seeing tier two and tier three cities as emerging destinations. The company plans to focus on the lesserknown holiday destinations that will give our members a chance to explore the locations. The investment for developing the properties will be done by raising funds through internal accruals. Depending on the location, the investment per room will be approximately around `one crore per room.”

The company presently

Hitesh Kshatriya

has 65,000 members since the last one and a half years and is looking at adding 15,000 members this year. Kshatriya stated, “The unique selling point of Magic Holidays is its network spread, flexibility, price competitiveness, target segment-youth with high disposable income.”

The company is focusing on more customer engagement programmes and is planning to launch its second phase of marketing campaign by the middle of this month. The company has adopted direct associate selling/franchisees model for business expansion. Currently it has over 600 franchisees and is looking at expanding this base too.

MARKETS

Pristine Valley,Ootyto offer holidayhomes,premium resorts EH Staff - Mumbai PRISTINE VALLEY in Ooty which is promoted by Golden Properties is set to redefine the perception of living with nature. This 105-acre valley is set to become a favoured destination for holiday homes, cluster homes, a premium resort, centre for excellence and for a wilder side into nature adventure sport.

With the highest regard and sensibilities to nature, one of Pristine Valley’s undeterred visions is to ensure the valley remains unspoiled. Every concept has been researched, planned and promises to blend seamlessly into nature. The Pristine Valley claims to be a dwelling where four different climates can be experienced in a single day. Driving down the Niligiri Mountains the celluloid depictions of the most ro-

Every concept has been researched and planned mantic scenes in film history amidst the lush green meadows and tea gardens are soothing and imbibe a sense of tranquility from within.

A one-hour drive from Lovedale close to Bengalmattam is where nature unfolds into a spectacle called Pristine Valley.

Pristine Valley also offers an economical and graded solution in the form of Fractional Ownership, a model similar to TimeShare. In deference it is an investment sharing option with transferable ownership of a luxury holiday home in the hills.

Pristine Valley is currently offering 15 two-story villas overlooking the Valley with residential unit in varying sizes from 400 to 600 sq. ft.

13 EXPRESS HOSPITALITY August 16-31, 2013

HRAWI REGIONAL CONVENTION SPECIAL

THE PUNE PICTURE HOSPITALITY AND BEYOND

If one makes a keen observation, Pune city has witnessed a metamorphosis from a town of the retired, it is today a true satellite city of Mumbai. This new age transformation has received considerable impetus from the hospitality sector.

We look at the development of Pune as a hospitality hub

BY REEMA LOKESH

14 EXPRESS HOSPITALITY August 16-31, 2013

HRAWI REGIONAL CONVENTION SPECIAL THE STORY of Pune’s hospitality growth story is worth penning down. From a sleepy town to a bustling city, Pune has seen a sudden burst in hotel development over the past five years, and there is more to come. Today, the geographical spread of Pune city has expanded taking its wings to the surrounding townships, namely Pimpri-Chinchwad belt, Hadapsar, Baner, Hinjewadi Nagar area and more.

Almost all the major domestic chains are present there and so are most of the international hotel companies as more rooms are being added to Pune’s inventory. According to both Kamesh Barot, immediate past president HRAWI and FHRAI, Pune's supply of rooms was under 1000 about seven years ago, today the supply is in excess of 5000 guest rooms. There are also more than 3500 rooms expected. The country saw a growth in rooms, with a CAGR of 5 per cent, hence Pune was no exception. Moreover, being close to Mumbai (where real estate prices are anyways sky high), investors found Pune a more affordable destination.

The IT and automobile sector pushed to a large extent the growth of the hospitality sector and like in most cases speculation and market projections of future return over investment brings in further growth. Companies are setting up their offices, manufacturing units, etc, in the city, which also brings with it a reasonable expatriate population, which in terms gives rise to long staying guests. Opinions are rather mixed when one aims to check about what this development means and how it will pan out in the future. But most industry experts feel that the growth is rather unplanned and the recent issue of oversupply of rooms has resulted in tough times for the hospitality sector in the city. However, they feel that the growth is also realistic and though the industry is going through difficult times now, it may shape up well in the future. Neerav Pan-

chaamiya, chief operating executive, E-SQUARE Leisure, said, “The growth is un-

planned, but it is probably due to the surge that Pune has seen in terms of the IT sector

and automobile industry putting up their operations such as production and hubs/of-

fices in Pune. The real estate sector has also witnessed a great rise in the sale of

15 EXPRESS HOSPITALITY August 16-31, 2013

HRAWI REGIONAL CONVENTION SPECIAL

UPCOMING HOTELS ■ Courtyard by

Marriott - Chakan ■ Novotel - Nagar Road ■ Premier Inn - Kharadi ■ Conrad (Raheja’s) -

Mangaldas Road ■ Hyatt - Hinjewadi

(Source: Poona Hoteliers Association) Kamlesh Barot

Vineet Mishra

Neerav Panchaamiya

Vinay Chotalia

apartments and flats, thereby making Pune a destination to shift. The proximity from Mumbai has also played a major role in this.”

According to the optimists, the growth is realistic and demand will catch up to the supply. The recent transformation of the Pune Marriott into the JW Marriott, did make heads turn, but if one goes by

real estate developer Atul Chordia of the Panchshil Group, who are also the developers of JW Marriott Pune, he feels that the city will see robust growth in the future, especially in the MICE space.

Vineet Mishra, GM, Courtyard by Marriott Pune City Centre, says, “Pune has proven to be a very competitive market for the hospitality

industry. In the past five years, the city has seen a staggering growth of over 320 per cent in room supply resulting in a decline in occupancy each year [Source: HVS report 2011-2012]. However, hotels are focusing on improving occupancy rates and the forecast for 2013-14 looks positive.

Growth in supply of rooms is being witnessed in the indus-

trial belts of the city, namely Chakan, Pimpri and Talegaon that are located along the periphery of Pune. I also think that there is a big gap to fill when it comes to having attractive and quality F&B options in the city. Pune is also emerging as a big MICE destination, especially with its accessibility and connectivity to other cities increasing.”

Untapped tourism potential IN AN EFFORT to analyse the travel and tourism potential in Pune, we had organised last year a Knowledge Exchange initiative– Positioning Pune: Waiting in the Wings.

The aim of organising the event was to highlight the issue of why Pune, despite having the potential has not been able to promote itself as a destination to be reckoned with. The nine panelists deliberating on the issue included Shubhada Joshi, director, Girikand Travels; Ajit Luthra, VP, Asset Management and Finance for The Westin Pune Koregaon Park, Sun-n-Sand Hotels and Shangri La Mumbai; SK Jain, VP and chairman, Civil Aviation Committee of Maharatta Chamber of Commerce, Industries and Agriculture (MCCIA); Punit Sheth, EAM, The Westin Pune Koregaon Park; Rajendra Kelshikar, director, Inn-Venue Hospitality Management; Nikhil Thakurdas, CEO, Uniglobe Odyssey Travel; Yogesh Dossa, CMD, Galaxy Travels; Sudhir Patil, president, Maharashtra Tour Operators Association and Nowshir Irani, head of Pune chapter, TAAI. Keeping the oversupply in mind, Luthra was clear that at this point of time he would not invest in Pune. The discussion continued

16 EXPRESS HOSPITALITY August 16-31, 2013

around the fact that Pune is not equipped to cater to leisure travellers. Sharing her thoughts on the subject was Joshi who said that the biggest challenge is that while Pune has abundance of things to do for a leisure traveller, there is no effort made to maintain them. To address this challenge, Patil had added that local tourism service providers need to come together for a long term and sustainable promotion and awareness plan for the city. “The biggest opportunity lies in the nearby regions especially in difficult economic scenario. Mumbai by itself is such a huge market,” he felt. Throwing light on the aviation scenario of Pune, Jain said, “There is only one flight between Mumbai and Pune simply because there is no independent airport and the Indian Air Force operated current airport has limitations.” It took four-five years of effort to get a sanction for the airport for this city. “We are losing out on as many as 3.5 million passengers coming into the city because of this,” he added. Dossa, also a GSA for Silk Air, said that while Singapore Airlines has agreed in principle to start flights to Pune the plans are stuck in the bilateral norms between the two nations.

Challenging times Oversupply of rooms is the biggest challenge in Pune hospitality market and the pressure is being felt by smaller players. The big hotel chains have slashed their prices offering a branded product for an affordable price. Panchaamiya says, “Oversupply and competitive pricing does affect the mid market players, as the rates offered by bigger players is almost at par, giving the corporate or business traveller, for a difference in select cases for as low as ` 500, to enjoy staying at a branded property. The smaller players would have definitely recovered their costs of construction, etc, during the past years, hence, operationally they would see margins and business coming down, but it would not be killing them.

However, with the big names being so price competitive, the small players do have to innovate and offer something unique to compete.”

Analysing the RevPAR and ARR scene, Panchaamiya re-

marks that both are sliding down ward as chains and independent players battle it out amongst themselves for business. He mentions that currently both would be within a band of `3500 to ` 4800. Barot predicts the RevPAR to be around ` 2200. Adds Mishra, “While Pune has seen over 320 per cent of overall supply growth in the past five years [Source: HVS report 20112012], demand has also grown significantly. While RevPAR was on the decline in 2011-12, Pune’s RevPAR has seen a YTD growth as of July 2013.

As far as ARR goes, that continues to be a challenge in a market where there is an oversupply.” He further says, “Owing to the increasing demand for rooms that was witnessed in the past five years, hotels stepped up their occupancy capacity manifold. These efforts then led to an over-supply of rooms vis-à-vis the demand, which has proven to be our industry’s biggest challenge. Due to this, there has undeniably been a downward trend observed in pricing. As the growth in supply plateaus, we look at occupancy rates to continue to improve. However, hotels located in the Nagar Road belt will continue to face pressure from over-supply of rooms.”

Today most hotels are using attractive promotional offers, out-of-the-box ideas and packages to lure the customer.

Barot is also of the opinion

HRAWI REGIONAL CONVENTION SPECIAL that over supply and competitive pricing by bigger players will affect the smaller mid market, traditional players to some extent. He however adds, “Besides bigger players the generic properties which do not require any debt servicing also create a downward pressure on the room tariffs.

Today, with the increasing number of rooms being added, the growth seems to be a bit unrealistic. Having said that, we can be hopeful that the demand in this city will increase and eventually investors will get a reasonable ROI.”

mand can only be influenced and not created.” He adds on a rather cautious note, “I wish

the government of Maharashtra would take tourism more seriously than complacently

due to the transit gateway advantage. Pune actually has a lot to offer especially for the do-

mestic market. There are a number of temples and religious places.”

Future positive Though the present times may be tough, the situation will find balance in the future is what the investors feel.

Paanchamiya avers that the future looks good, with further development taking place. “We look at another 2000 rooms to open up in Pune and all the big brand names making a presence in the city. The way out for the next two-three years, would be to try and sustain in this competitive market by trimming expenses and overheads, yet not compromising on service and quality standards. I expect the scenario to improvise in the future, especially if the current airport can add some more international flights and in the future with the proposed Chakan Airport.”

Vinay Chotalia, president, Poona Hoteliers Association and GM, Royal Orchid Golden Suites, acknowledges that the future looks good only if there is inclusive growth, “The big players who have initiated cannibalisation in the mid-market segment need to reconsider and formulate a rate integrity strategy to reduce the commotion of selling rooms at any rates without considering the impact it creates on the market. The state in which the Pune hotel industry stands at this moment would not have surfaced if the rate integrity part had been considered by all players. The market now is already disturbed. Ultimately, we need to remember that de-

17 EXPRESS HOSPITALITY August 16-31, 2013

NEW KID ON THE BLOCK

RK Sarovar Portico, Srinagar SAROVAR HOTELS has announced the opening of RK Sarovar Portico in Srinagar.

The 55 key property is the first hotel of the group in Jammu and Kashmir and is owned by Royal Khazir Hotels & Resorts. The hotel is located in the prime and upscale area of Sonwar / Gupkar Road standing adjacent to the Shankaracharya Forest Reserve. The hotel also offers business centre, currency exchange and concierge services. The all day dining restaurant, the Takht-ESuliaman, offers guests authentic cuisines from across the world though the specialty is true Kashmiri food. Sheesha – The Al Fresco lounge for snacking will be opening soon.

In addition the hotel, will shortly be commissioning meeting and banquet facilities for up to 150 guests.

DoubleTree by Hilton Pune – Chinchwad HILTON WORLDWIDE has announced the launch of DoubleTree

by Hilton Pune-Chinchwad.

The 115-room property boasts upscale accommodations and amenities, including four food and beverage venues, an executive lounge, 24-hour business centre, versatile meeting and event spaces, pool, fitness centre and spa. Suited for intimate meetings and social gatherings, DoubleTree by Hilton Pune - Chinchwad offers seven flexible meeting rooms, totalling more than 2,600 square feet.

18 EXPRESS HOSPITALITY August 16-31, 2013

SinQ Beach Club SinQ Hospitality Group, the hospitality arm of a Goa-based real estate company, Adwalpalkar Constructions, has opened SinQ Beach Club (Day and Night club), Tavern - A Goan style restaurant and SinQair - a Private area for private parties. The Club’s 600 square metres of covered space and outdoor expanse can host 30004000 guests at a single party across its varied areas.

Shangri-La Hotels and Resorts, China SHANGRI-LA HOTELS AND RESORTS has opened one hotel in China and will open another in a couple of weeks, increasing the group’s greater China portfolio to 43 hotels.

The Shangri-La Hotel, Qufu has opened in the historical hometown of Confucius, while Shangri-La Hotel, Shenyang will debut on August 15, 2013 in Shenyang, the largest city in Northeast China and an important industrial base.

Among the opened 211 guestrooms at the ShangriLa Hotel, Qufu, the rooms and suites facing the Yi River are designed with balconies offering views of the old city wall, palaces of the Temple of Confucius and the hotel's traditional Chinese landscaped garden dotted with pavilions.

Other venues include a 1,600 square metre pillar-free grand ballroom with an outdoor terrace connected to the 680 square metre ballroom foyer and seven additional function rooms.

Drawing inspiration from Shenyang's Imperial Palace, Shangri-La Hotel, Shenyang features 424 guestrooms offering panoramic city views.

The hotel is designed to cater to all types of meetings and events with 4,115 square metres of meeting space spread over two floors.

The main 1,900-squaremetre pillarless ballroom boasts of a nine-metre-high ceiling and 600 square metre pre-function area with floorto-ceiling-windows offering views of the lush Qing Nian Park and the hotel’s landscaped garden.

It is the largest hotel ballroom in Northeast China.

The grand ballroom is complemented by a 566 square metre ballroom and seven function rooms.

19 EXPRESS HOSPITALITY August 16-31, 2013

PRODUCT TRACKER

OSIM OSIM has launched the uDivine App Massage Chair with mobile application technology. The uDivine App Massage chair comes with an uDivine Application supporting all Apple gadgets. The uDivine App can be paired via bluetooth with Apple iPod touch, iPhone and iPad.

Electrolux ELECTROLUX has launched a compact combi steam oven to simplify cooking requirements. The built-in compact Combi Steam oven can be aligned to a range of other appliances. The compact combi steam oven offers a combination of steam and hot air along with sufficient insulation for energy-efficient utilisation. It also comes with Ultrafan cooking, fan controlled defrosting, turbo grilling, smooth enamel interior, child lock and other innovative features. The product is priced at `121,600.

ASPRI SPIRITS

Descaler PREMIER MONDIAL has launched Descaler, a costeffective solution to remove scales from coffee machines, dish washing machines and other equipments.

20 EXPRESS HOSPITALITY August 16-31, 2013

ASPRI SPIRITS has launched Italian wine making company ‘Gruppo Cevico’ to India with four kinds of wines - E’got Trebbiano Chardonnay Rubicone, E’got Merlot Sangiovese, Golden Sparrow Sangiovese Rubicone IGT and Golden Sparrow Chardonnay Rubicone IGT.

Pergo PERGO has developed Total Design Fingerprints Laminate floor. All laminate floors come in big slab format (1236 x 400 mm) with Pergo’s patented Perfect Fold technology for easy installation as well as Pergo’s most durable surface, TitanX. The Pergo Total Design (AC4) Fingerprints Bronze and Fingerprints Silver is priced at `250/sq ft.

Square Foot SQUARE FOOT has launched its latest range of Parquet Wooden Flooring.

Composed of wooden blocks, this flooring is a good thermal and sound insulator, regulator of air humidity, and is nonallergic and durable. Parquet flooring can be arranged in different directions either parallel to the wall or

diagonally resulting in overall cross-grain expansion, making it ideal for installation over concrete subfloor. Parquet flooring also comes in rectangular or parallelogram block with length ratio being 2:1 or 3:1 making it easy for installing this type of flooring in two directions at once thus creating a centered and a wellestablished geometric pattern.

21 EXPRESS HOSPITALITY August 16-31, 2013

CLEANING & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

Principles of ironing and flat ironing Ironing plays a very important role in the final finishing of any fabric. Whether it’s a bedsheet or a tablecloth or a uniform, crisp ironing gives an elite look to them. , says Navin Sethi

A

NY PROPERTY’S image is enhanced by wrinkle-free uniforms and upholstery. There are a few principles of ironing.

Principles of ironing 1. Heat from the chest drives the moisture from the cloth into the padded rolls to the atmosphere, through fan and over exposed areas so the moisture can be disposed off.

2. Gloss of sheen supplied by the polish of clean smooth chest or cylinder surface.

3. The resilience of the padding enables to absorb irregularities in cloth like seams, embroidery, etc and irons smoothly and uniformly throughout the cloth.

4. Each succeeding roll works with less pressure than the preceding one. This action helps to pull the cloth tightly and smoothly through the ironer imparting the crisp wrinkle free ironing of quality work.

5. Proper size of the resilient padded roll is of extreme importance. Both over and undersized rolls reduce the amount of contact with the heated chests or cylinders.

This in turn does not permit proper heating of rolls for efficient moisture elimination or drying.

● ●

Drive Motor (HP) 15 Vacuum device motor (HP) 2

Chest High strength cast iron construction. ● Concave-convex ironing surface of chest are highly polished. ● Chest mounting to allow free chest expansion during heating and cooling. ● Two steam connections, one at each end of the chest. ● One drain connection at the center of the chest. ● Designed for 150 PSI steam.

Hydrostatically tested at 300PSI. ●

Rolls Constructed of 24” O.D. pipe with two steel discs at each end to support the mounting shafts. ● Two oversized Timken Roller Bearings are mounted on each end of the roll. ● The roll is adequately perforated for efficient Vacuum Device Operation. ● The roll is covered with

Heavy Gauge Wire Mesh. ● The roll is to be padded with Padding and cover Cloth Approximately 25-1/8OD. ● Roll ironing pressure is indicated by pressure gauge. ● Ironing pressure for each roll is independently adjustable. ● Rolls are raised and lowered

by Air Operating Cylinders.

Feed ribbons Missing ribbons will cause uneven feeding, wrinkles and rolling of cloth.

Ironer tapes Ironer tapes are cotton tapes that guide the work through the ironer. Missing tapes will lead to uneven edges, wrinkled work, and rolling cloth. When tapes break they should be

●

The important parts of the Flat Ironer are: ● Rollers width 183-1/2” ● Roller length 163-3/8” ● Roller height 58-3/4” ● Chest length 126” ● Max. Steam Consumption ( lbs/hr.) 800 ● Max .Steam Pressure 150 psi. ● Air line pressure 80 psi.

22 EXPRESS HOSPITALITY August 16-31, 2013

●

Rolls are accurately balanced for Smooth Vibration free Operation.

Vacuum Fan Creates vacuum to pull moisture through rolls into the exhaust manifold.

replaced immediately.

Steam supply This ironer is designed for use with dry saturated steam at pressure of 150 p.s.i.g while the ironer will operate and give reasonably satisfactory results at slower ironing speeds, when

supplied with steam at lower pressures. For best results maximum pressure and steam of high quality must be supplied. A bypass arrangement must be installed with the supply inlet value. This serves as a safety device, which prevents steam from entering the chest under full pressure when the machine is started cold.

Allowing full pressure steam to enter a cold ironer can cause warpage of the chests and consequently machine damage.

Steam trap The function of this equipment is to drain condensate, air, and gases automatically from the piping and equipment as fast as it accumulates without waste if steam. Proper trapping contributes to the performance of the ironer by keeping the chests full of steam at all times and providing maximum heat transfer by eliminating entrapped operating efficiently and the labour savings realised by increased produc-

tion will more than offset the additional cost of trap.

Padding the rolls It is very important that the roll padding be properly applied and maintained for quality finishing and high production. Do not underpad the rolls. Do not excessively over pad the roll. The finished padded roll must be round with the padding free of any overlaps or gaps.

tant then, that the padding and the cover remain porous and free of residue that will inhibit

the flow of the water vapour.

Padding and covers that are badly scorched or dirty will not

absorb vapour efficiently and will thus result in poor quality finishing and

slowed production.

The writer is Senior Application Specialist - Marketing, Diversey India Pvt. Ltd.

Setting the roll pressure Pressure on each roll can be individually adjusted and controlled. This has the advantage of being able to control the quality of finish on different weight of material being ironed, extended padding life, control of roll diameter during ironing, and high life of the rolls for ease of padding.

Pressure is applied to each roll individually in a way that the pressure on any roll cannot exceed the pressure on the succeeding roll.

Feeding The moisture content in the material and the quality of finish that is required governs the production capacity of the ironer. The material must be properly extracted and conditioned to not more than 45-50 per cent moisture before being fed into the ironer. The work is to be fed into the ironer by placing the leading (selvage) edge of the sheet or similar article on the feed ribbons.

This edge should be straight and square with the ironer.

Whenever possible, the material should be fed into ironer on alternate sides to utilise the full width of the ironer. Continuous feeding in one area results in uneven padding wear which lead to poor quality finishing.

Care of padding Since the ironer padding is an expensive item involved in routine maintenance. It should receive careful attention. The padding and cover must be able to absorb the moisture from the material being ironed and release it through the vacuum system and to the air above the ironer. It is impor-

23 EXPRESS HOSPITALITY August 16-31, 2013

CHEF’S PLATTER

History of a menu The Culinary Institute of America's historical menu archive goes digital

H

AVE YOU ever wondered what dishes were on the menu of the first public restaurant at The Culinary Institute of America (CIA) in the early 1970s? Or what was served in its American Bounty Restaurant in the 1980s when the CIA was changing the definition of American cuisine? If so, you can now take a gastronomic tour of the dining history of the college -and beyond - from anywhere in the world, thanks to a new online archive of restaurant menus.

The Conrad N.Hilton Library at the CIA is sharing selections from its menu collection through Hudson River Valley Heritage - a collaborative project providing online access to materials from digital collections of colleges, libraries, archives, historical societies, museums, and cultural organisations in the Hudson Valley.

Hundreds of early menus from CIA restaurants and events are now searchable by keyword. More are continuously being added, including historical menus from around the world dating as far back as

24 EXPRESS HOSPITALITY August 16-31, 2013

Chef Alain Dubernard

1855. Menus can be browsed or searched online at www.hrvh.org/cdm/landingpage/collection/cia.

"The CIA is an important part of the history of the Hudson River Valley," says Eric Hinsdale, director of library and information services. "I'm happy to have our materials included in the project along with those of so many of the region's other cultural organisations," he adds.

Housed in the Hilton library, this special collection of more than 25,000 menus includes menus from CIA restau-

rants, along with gifts from major menu collectors, including George Lang, Chapman S Root, Vinnie Oakes, and Roy Andries de Groot. Assembled over decades, the collection illustrates the history of dining in America and abroad. Menus come from all 50 states and more than 80 countries, as well as from ships, railroads and airlines.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and

pastry arts, and culinary science, as well as certificate programmes in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health and wellness, sustainability, and world cuisines and cultures through research and conferences. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry.

The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX and Singapore.

New programme The CIA, San Antonio is about to unveil its second major. Twenty students begin their studies toward an Associate in Applied Science (AAS) degree in baking and pastry arts on August 19. The baking

opment, Introduction to Customer Service, and Controlling Costs and Purchasing Food.

Near the end of the sophomore year, students gain real-world experience in the CIA Bakery Café and Nao, two restaurants

open to the public on the CIA campus at Pearl.

The expansion of CIA's baking and pastry programme to San Antonio is under the direction of Alain Dubernard, department chair for baking

and pastry arts at the CIA San Antonio. Chef Dubernard joined the college's faculty in 2004 after a celebrated career as a pastry chef and entrepreneur in London, Paris, and Mexico City. He taught at the

Hyde Park campus and served as associate dean for baking and pastry arts there before moving to the San Antonio campus to oversee the creation of this new baking and pastry programme.

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The programme is based on the proven curriculum offered at the CIA's campuses in Hyde Park, NY and St. Helena, CA. Classes emphasise extensive hands-on experience in baking and pastry techniques, as students learn the production of all manner of breads, cakes, pastries, desserts, and confections. Additional studies cover topics such as Principles of Design, Baking Ingredients and Equipment Technology, and Nutrition, as well as leadership courses such as Introduction to Management, Menu Devel-

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25 EXPRESS HOSPITALITY August 16-31, 2013

HIGH SPIRITS

S

SCOTLAND IS synonymous with its most iconic brand – the Scotch whisky. Apart from tasting the best in the land of whiskies, most visitors to Scotland are keen to know about the history of Scotch whisky, how it is made, which are the most famous distilleries, and other interesting information. For the last two and a half decades the Scotch Whisky Heritage Centre (SWHC) has been offering the inimitable whisky experience to visitors from around the world. SWHC was launched in July 1987, in Edinburgh, the capital of Scotland. It is located on the Royal Mile near Edinburgh Castle – a popular destination for tourists.

SWHC was set up when 19 individual Scotch whisky companies jointly invested GBP two million in the venture. “In 2006 the SWHC re-branded the customer facing business to 'The Scotch Whisky Experience' (SWE) in response to two years of research and to improve communication of the product offering,” says Julie Trevisan Hunter, head of marketing, The Scotch Whisky Experience at The Scotch Whisky Heritage Centre. The purpose of the venture was to create a permanent exhibition featuring the history and development of Scotch whisky. “We are a showcase for the Scotch whisky industry generally and, in particular, for those brands represented. Although we do not produce whisky, a visit works well to complement the experience of visiting a distillery. It is our mission to inspire, enthuse, educate and impassion our visitors about Scotch whisky in everything we do and thus create new international advocates of Scotch whisky,” mentions Hunter.

The heritage centre has seen a substantial increase in number of arrivals from India in recent years. “Last year we welcomed 3,250 visitors from India and this year to date the market has increased by 56 per

26 EXPRESS HOSPITALITY August 16-31, 2013

cent,” reveals Hunter.

The Scotch Whisky Experience is the only whisky attraction to tell the story of the whole Scotch whisky industry covering all types of whisky and everything from production and tasting to the history, mystery and romance. “We are also home to the world’s largest collection of Scotch whisky and a visit to this is included in every tour experience,” adds Hunter.

SWE represents almost all of the Scotch whisky distillers companies with over 365 whiskies.

Whisky tours The Scotch Whisky Experience includes the Silver and Gold Whisky tours covering all aspects of Scotch whisky. According to Hunter this ranges from production on barrel ride as the visitor becomes part of the whisky-making process to the geography and history, and a final tasting amidst the glow of the world’s largest collection of Scotch whisky.

“We also run a number of other tour experiences aimed at the luxury traveller and whisky enthusiast such as the Platinum Tour and Morning Masterclass,” she states, adding that guests can dine in Amber Restaurant with its astounding whisky bar with over 350 different whiskies and whisky liqueurs to taste. The Morning Masterclass is held for whisky enthusiasts every day. This includes private viewing of the Diageo Claive Vidiz Scotch Whisky Collection; sensory perception test; comparative tastings of one blended, one single grain and two single malt whiskies, etc.

The whole tour is very interactive - from the unique “barrel ride” to nosing and tasting, points out Hunter. Interactive maps, touch screens and distillery information are all available in 20 languages, including Hindi. The centre also has a uniquely interactive Whisky Shop with a bespoke flavour map, luxury VIP area and infor-

THE WORLD OF

SCOTCH WHISKY Scotch Whisky Experience at The Scotch Whisky Heritage Centre in Edinburgh tells the story of Scotch whisky to visitors from around the world – from history to production to tasting. It has also been attracting an increasing number of visitors from India in recent years

BY SUDIPTA DEV

mation about Scotland’s whisky distilleries.

Food pairing

the past five years and are constantly changing and updating our interpretation, increasing language provision and interac-

tivity and introducing new tour, tasting and food experiences.

There is always something new,” says Hunter, adding that, how-

ever their main target market is holiday makers to the city so repeat business is limited. “We hope that great experiences en-

courage word of mouth recommendation and we achieve repeat business in this way,” she concludes.

Guests can dine in Amber Restaurant with its Whisky bar where many whisky and food matching packages are offered.

These range from informal tapas and whisky matches for a light snack up to the Taste of Scotland evening dining which includes a tasting menu for many of Scotland’s finest dishes.

The restaurant offers the best regional cuisine with a wide selection of malt whiskies. “In addition, we are active in the Corporate Hospitality field, offering on and off-site tutored whisky tastings. There are three private event rooms, which can be hired for conferences, dinners and parties, and used independently of the Whisky tour and other facilities. The jewel in our crown is our private dining experience for up to 10 guests in the Diageo Claive Vidiz Scotch Whisky Collection; an Aladdin’s cave for all Whisky enthusiasts,” mentions Hunter.

Reinventing the whole experience is essential for attracting repeat visitors. “We invest in the attraction every year having spent over GBP five million in

SWHC was set up when 19 individual Scotch whisky companies jointly invested GBP two million in the venture

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CHANGING

HATS A

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From opening restaurants and hosting television shows to writing speciality cook books and pioneering unique culinary concepts – there are quite a few names in the country who have reinvented the role of a chef. EXPRESS HOSPITALITY salutes these chefs who have worn different hats and have redefined their art

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2

0

1

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THE MAIN FOCUS

CHEF

RAHUL AKERKAR MD & director cuisine at deGustibus Hospitality

I believe when I found deGustibus Hospitality, my aim was always to create food- centric restaurants that served good clean food with solid flavours Career highlights hef Rahul Akerkar's culinary journey began as a dishwasher in a small French bistro, while he was pursuing his Master’s in biochemical engineering at Columbia University. “I did realise at some point that my passion lay in cooking and this took me out of the lab and into many of New York’s finest kitchens,” he says. He then spent the next decade in the 1980s expanding his culinary repertoire under the tutelage of several celebrated chefs, before moving back to India in 1989. Key highlights would include opening Under the Over in 1990, Indigo in 1999, the first Indigo Deli in Colaba in 2005 and being featured in A Survey of Kitchen Gods in 2001.

“There have been many after, but these stand out in my memory,” says Chef Akerkar.

C

On being a game changer Chef Akerkar avers that at some point he lost interest in academics while pursuing research in engineering and he was fortunate to have supportive parents who encouraged him to follow his passion.

FIVE FUN FACTS

MY FAVOURITE CUISINE Chaats and homemade simple fare MY FAVOURITE RESTAURANT According to my mood MY GREATEST INSPIRATION From my grandmother to Michael Romano MY BEST DESTINATION FOR FOOD New Delhi, New York and Singapore MY FAVOURITE TIME-OUT Spending time underwater

Focus on innovation Always being the one to not go by any textbooks and form his own rules, Chef Akerkar believes that this principle seems to have worked well for him. “I believe when I found deGustibus Hospitality, my aim was always to create food-

centric restaurants that served good clean food with solid flavours and great service. In retrospect I believe I’ve been successful in doing that.

We were pioneers in the industry: we opened the first delicatessen in the city, the first European standalone restaurant and were the first ones to start a design-oriented restaurant,” he states.

Future vision His aim is to keep doing what he does best, i.e., create top quality restaurants that are food centric. “And eventually to open a small 20-seater restaurant, more like a mom and pop kind of space – which I could close down on a Thursday afternoon if I wish to catch a film. I am a very carpe diem kind of person and believe in living life to the fullest pursuing dreams and working hard,” he adds.

As told to Reema Lokesh

29 EXPRESS HOSPITALITY August 16-31, 2013

cover ) CHEF

SANJEEV KAPOOR Celebrity chef,author,TVhost,owner of FoodFood Channel

I am living my dream of making Indian cuisine number one in the world. Indian food is the most balanced and deep-rooted in traditions with scientific backing

Career highlights orn on April 10, 1964 in Ambala (then Punjab), Chef Sanjeev Kapoor joined the Institute of Hotel Management in PUSA, New Delhi in 1981. After the course, he began working a kitchen management trainee in 1984 at ITDC. After two years he achieved a good position as a chef in the same group in Varanasi. He developed a fine sense of entrepreneurship during his stint at Shamiana, the first upscale Indian restaurant in Wellington, New Zealand. In 1992, when he returned to India from New Zealand he worked in Centaur Juhu, Mumbai as an executive chef. After which Khana Khazana was launched and there was no looking back since then.

Books, restaurants, food products, kitchen gadgets, endorsements and now a TV channel of his own, FoodFood, happened on the way.

B

On being a game changer Since childhood Chef Kapoor had the urge of doing something different and going the opposite direction as compared to others. Taking up cooking as a career was not his childhood ambition. In those days, the trend was to study engineering or medicine, but since he wanted to do something different he

30 EXPRESS HOSPITALITY August 16-31, 2013

FIVE FUN FACTS MY FAVOURITE CUISINE Home cooked food MY FAVOURITE RESTAURANT Signature, Dubai MY GREATEST INSPIRATION Late father MY BEST DESTINATION FOR FOOD Spain and Thailand MY FAVOURITE TIME-OUT Playing the drums

chose hotel management. He says that he came to this profession accidentally; became a famous chef accidentally. He believes that it was all about doing the right things at the right time.

Focus on innovation Innovation is the key to success. Once Chef Kapoor began doing TV show, he started innovating in food preparation as it was more out of compulsion as he had nothing on Indian TV to follow. These innovations gave him immense popularity and thus, he got motivated to innovate in each business vertical that he started.

Future vision According to Chef Kapoor, he is living his dream of making Indian cuisine number one in the world. He believes, Indian food is the most balanced and deep-rooted in traditions with scientific backing. He has been studying the Ayurveda way of Indian food and looks forward to showcase the same through all platforms available to him.

As told to Kahini Chakraborty

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VIKAS KHANNA

Restaurateur,food writer,filmmaker and a host of TVshow MasterChef India

I have always told my team that a new dish would be accepted if it has harmony. I have a kitchen Mantra ‘You are as good as your last dish’ Career highlights aised in Amritsar, Chef Vikas Khanna started his own banquet and catering business, Lawrence Gardens, at the age of 17. He is a graduate of the Welcomgroup Graduate School of Hotel Administration and has also studied at the Culinary Institute of America, Cornell University, New York University and Le Cordon Bleu, Paris.

He has authored several books, including The Spice Story of India, Modern Indian Cooking and Flavors First. He started the documentary series Holy Kitchens in 2010 based on his journey to discover the spiritual foods that give us shared identity. The first part of the series was based on Sikhism.

Chef Khanna was awarded a Michelin Star for his restaurant Junoon in New York.

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FIVE FUN FACTS MY FAVOURITE CUISINE Indian, French, Italian, Bhutanese and soooo many more.

MY FAVOURITE RESTAURANT Love Kesar Da Dhaba, in my hometown Amritsar MY GREATEST INSPIRATION My late grandmother Biji, she taught me the purpose of cooking.

MY BEST DESTINATION FOR FOOD Paris MY FAVOURITE TIME-OUT Swimming, reading, writing

On being a game changer When he started out in the kitchen there was not much focus on Indian cuisine in the college courses. Much attention and focus was given to Continental cuisines. He kept his focus on India from the very beginning, and that became the key highlight of his career.

Working with Chef Gordon Ramsay, Alain Duccasse and some other international chefs helped him to look much further in his career. Chef Khanna says, “I grew up in a small town

of Amritsar with very little exposure to world cuisines. I used to stay focused on what I knew.

It was much later in life that God gave me the opportunity to focus and work on the world stage to represent cuisines. For me it was all about working on my strengths.”

Focus on innovation Chef Khanna believes that a dish needs to have the rhythm of history, culture, flavours, presentation and most importantly, the integrity of being simple. “I have always told my team that a new dish would be accepted if it has harmony. I have a kitchen Mantra 'You are as good as your last dish'. He has been a part of the TV show MasterChef India for the last two seasons. “It’s very important to be visible as it helps business, but eventually the food and service at Junoon give the verdict of truth. The new role of a chef is also that of a promoter. In a competitive market, you need to keep your brand awake and fresh, media helps us to get those initial awareness of existence,” he opines. He has authored many cookbooks. He thinks literature is a great way to share your journey and that writing books gives an insight to new cuisines and thoughts while preserving the old.

Future vision The chef feels that the industry is changing at the speed

Photo: Francisco Aguila

of light. “Indian cuisine has already been accepted as a global cuisine with major growth rates. In the last decades we have seen such a major shift in India and Indian cuisine. Today the wine programmes and the tasting menus at Junoon can reach around US$ 300 per person. I think that the market is changing and so is the consumer,” he reiterates. Speaking about opening more restaurants like Junoon, chef Khanna

says, “I believe in cosmic schedule. If God wishes us to expand, we would. But honestly speaking, I love being a one place destination.” He also believes that the market of chefs is becoming more competitive and everyone can find a place for themselves, but the most important question is who comes up with the most innovative ways to combine culture and cuisine.

As told to Steena Joy

Photo: Sunanda Satish Karode

31 EXPRESS HOSPITALITY August 16-31, 2013

cover ) CHEF

ATUL KOCHHAR Chef,restauranteur,consultant and author

It's sometimes easy to forget to push yourself, but then I travel, or talk to my suppliers and I'm fired up again and ready for the next challenge

Career highlights s the very first Indian chef to receive a Michelin star, accomplished as head chef at Tamarind in 2001, Chef Atul Kochhar went on to open the highly acclaimed Benares Restaurant & Bar for which he was awarded his second Michelin star in 2007. He then opened Ananda in Dublin (2008), as well as become a regular guest chef on P&O Cruises and a consulting chef for many restaurants and hotel worldwide. He has written three cookbooks, Indian Essence, Fish, Indian Style and Curries of the World.

Looking back Chef Kochhar says, “Winning the Michelin star was a real high-

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FIVE FUN FACTS MY FAVOURITE CUISINE Indian of course! And I have a real soft spot for a cheese sandwich!

MY FAVOURITE RESTAURANT D.O.M in Sao Paolo- utterly inspirational food and ethos MY GREATEST INSPIRATION My father MY BEST DESTINATION FOR FOOD The UK has some of the greatest suppliers I've ever worked with and I'm very proud to say I love the UK food scene MY FAVOURITE TIME-OUT I love spending time with my family at home, in the garden with a simple supper and a glass of wine

light - not least because I was the first Indian chef to be recognised with the honour.

Opening Benares was another milestone moment and one that still thrills me to this day walking through the doors of my own restaurant is something I've dreamed of since a child.”

On being a gamechanger The chef reminisces, “I never wanted the path that my family had chosen for me, which was law. Instead I really connected with my family's love of food and cooking (my father had a catering business) and was so determined to spend my life immersed in food that I enrolled at a hospitality college as soon as I could. It wasn't a popular decision at first, but everyone who knows me realises I'm a much better chef than a lawyer!”

Focus on innovation Chef Kochhar advises today's aspiring chefs, “Always listen, always travel. Absorb everything from street food to fine dinning, restaurants to home baking - it's all there in front of you to try, smell, taste and then explore your own take on it. It's sometimes easy to forget to push yourself, but then I travel, or talk to my sup-

32 EXPRESS HOSPITALITY August 16-31, 2013

pliers and I'm fired up again and ready for the next challenge. In business it's the same - you can't relax for a second.

I always have my eye on improvements and the next big thing.”

He also has a restaurant on board a cruise ship, Sindhu.

Commenting on how different it is working on cuisines for cruise liners, he says, “People are demanding on the ship, and quite rightly so! We provide a service which goes beyond a normal restaurant here as people are on a cruise, with less choice than they would have in a town or city, say. We have to deliver a memorable experience which elevates their whole hol-

iday experience. It's a great honour to have contributed to so many people's happy memories and travels.” And does he think that being a celebrity chef glamourises the profession? He laughs, “I'm certainly not glamourous so I can't answer that one!”

Future vision Chef Kochhar wants to see more chefs with their eye on innovation, sustainability and a passion for progression. “I really want to push the boundaries and make sure we're preparing for the future in a considerate way.”

As told to Steena Joy

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NATARAJAN KULANDAI Corporate chef,Gateway Hotels & Resorts

We constantly innovate to create food for new lifestyle. We focus on ingredients that give you benefit

Career highlights fter completing his BSc in Chemistry from Chennai, Chef Natarajan Kulandai was almost in the process of doing MSc Bio Chemistry when he got admission in a catering college. He joined the Taj Group in 1981 and thus began his three decades long association with the group. Chef Kulandai opened the Southern Spice restaurant at Taj Coromandel and worked as the executive chef in Chennai for almost 11 years before moving to Taj Samudra Hotel in Colombo, where he relaunched all the restaurants.

“When the Gateway brand was launched in 2008, I was asked to come out with a signature concept for Gateway Hotels. One of the brand philosophy of Gateway Hotels being flexibility, freedom and fit-

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FIVE FUN FACTS MY FAVOURITE CUISINE Coastal MY FAVOURITE RESTAURANT Karavalli MY GREATEST INSPIRATION My mother MY BEST DESTINATION FOR FOOD London MY FAVOURITE TIME-OUT Movies

ness, so when I was asked to come up with something very different for the brand I already had the concept - low glycemic,” he says. From 2003-2004 the chef had been experimenting with health

food, and in particular on low glycemic (glycemic index measures how carbohydrate in a food raises a person's blood glucose level after consumption).

On being a game changer Apart from low glycemic, the other inclusion is antioxidant rich food called the 'super food' - blueberry, black berry, goose berry. “Even though blue berry is not available in India - from Chikmanglur to Varanasi in all Gateway hotels it is used - as pancakes or smoothie, etc,” says the chef. He mentions that when one eats whole grain, multi grains, unpolished grains the absorption by the body is slow and sustainable. “We introduced in all Gateway hotels multigrain roti, multigrain dosa, multigrain khichdi. This has been introduced in all Gateway properties, including the one hotel in Sri Lanka. The other important factor is the introduction of homestyle food provided by a local homemaker in the restaurants,” adds Chef Kulandai.

Focus on innovation “We constantly innovate to create food for new lifestyle.

We focus on ingredients that give you benefit,” states the chef. From breakfast to dinner - each dish in the menu is identified as an 'Active' dish.

Every year a chef's workshop

is organised and one day is dedicated to 'Active Food' creating a new dish. Chefs do come up with different 'Active' dishes which is then included in the menu. This is important to ensure that innovation and creativity continues. “We make dishes like barley risotto and khichdi. A lot of effort goes in identifying the right ingredients and sourcing the same and ensuring that all Gateway properties use these. In the next step we will mention in the menu

how much antioxidant is there in broccoli, walnut, rajma. It is called ORAC (Oxidants Radicals Absorbant Capacity),” he explains.

Future vision Chef Kulandai points out that the Gateway brand gives a lot of importance to food.

“So there is a great responsibility for us in the kitchen. We have to keen learning and keep introducing something new,” he asserts.

As told to Sudipta Dev

33 EXPRESS HOSPITALITY August 16-31, 2013

cover ) CHEF

VIKRAM UDAYGIRI Chef and founder director,Excuisine Food & Beverages

Indian food is the future and also a healthy substitute to American junk food. My vision is to offer Indian consumers fresh, healthy, and affordable Indian cuisine

Career highlights hef Vikram Udaygiri runs an Indian quick service restaurant (QSR) chain called Biryani Bistro and a casual dining alfresco restaurant Guitar Grill in Bengaluru. He also represents the ministry of external affairs, Government of India in promoting Indian cuisine across South Africa, Israel, Egypt and other countries.

From July 2008, as the founder director he took over and started managing kitchen operations of Excuisine Food and Beverages across six cities and 15 properties in Bengaluru, Pune, Gurgaon, Mumbai, Noida and Hyderabad catering to over 525 rooms of Humming Bird Suites.

He worked with Chef Desnave Barnard at the gastronomic restaurant Le Petit Bruxelles near Lille, a city in Northern France. This is where he developed his skill for French cuisine and culture. He also enjoyed a stint with Chef Matt Woolston at the Supper Club, Sacramento, USA.

him-the shareholders in the organisation, business partners, mentors and family.

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On being a game changer It was the spirit of entrepreneurship and the idea of doing something different.

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Focus on innovation It has always been a combination as he believes that his company is probably the only brand in the country/ world that focuses on packaging its QSR Biryani. He tries to keep innovating and experimenting with new things in the kitchen, however every SKU ( Stock Keeping Unit) roll out goes through a lot of research. Unlike in a restaurant, as per him, they have to be sure of what they are developing / market acceptability / affordability and various other factors. In terms of business ideas, he feels that Indian food is the future and also a healthy substitute to American junk food.

FIVE FUN FACTS MY FAVOURITE CUISINE French MY FAVOURITE RESTAURANT Le Petit Bruxelles – Sainte Marie Cappel, Nord France MY GREATEST INSPIRATION Chef Desnave Bernard, owner and chef of Le Petit Bruxelles MY BEST DESTINATION FOR FOOD Jaffa City – Israel MY FAVOURITE TIME-OUT Wilderness and birding with family, scuba diving

About seven years ago, he joined a leading group of hotel as a management trainee but figured out that the corporate hotel structures with intense bureaucracy was not cut out

for him. Building an organisation as a first time entrepreneur with the wit and determination to succeed have been his driving factors. People have been a motivation for

Future vision His vision is to offer Indian consumers fresh, healthy, and affordable Indian cuisine as a superior alternative to western fast food. He aims to build 'Biryani Bistro' as a leading Indian QSR format chain with over 200 outlets across five cities in the next couple of years.

As told to Kahini Chakraborty

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CHEF K DAMODARAN Chef,educationist,Guinness World record holder

Families are sadly becoming increasingly dependent on hotels and dining out. We should ensure that the young generation will not forget our food traditions Career highlights r Chef K Damodaran (Chef Damu to everyone) is India's first chef to receive a PhD in Hotel Management and Catering Technology. He is also the holder of the Guinness World Record for longest cooking marathon in December 2011- a whopping 617 dishes, 190 kg of food in 24 hours, 30 minutes and 12 seconds. After completing his Diploma in Hotel management and Catering Technology from Institute of Hotel Management - Taramani, Chennai, he started his career in the Tamil Nadu Tourism Development Corportion as management trainee. He has written nearly 26 books and four books especially for catering college students. Chef Damu says, “ It took me five years to finish my course. It was very difficult to find a guide for my doctorate. Finally I finished my PhD under four different guides who were from three countries.”

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On being a game changer Chef Damu is the brand ambassador for the Chennaibased MTR Foods and advisor to Sodexho. He also is a guest lecturer at various catering colleges in Tamil Nadu. “I have always wanted to be a teacher from a young age. Teaching has been a passion for me.

Twenty years in education has helped me grow my knowl-

edge and I want to give it back to the industry by helping young aspirants who wish to make a career in hospitality,” he reveals. The chef is also a part of food festivals in many five-star hotels in India and abroad. He has just returned after being a judge at the Singapore International Chef Competition where 16 executive and corporate chefs participated.

future houses may probably have no kitchens. “Families are sadly becoming increasingly dependent on hotels and dining out. We should ensure that the young generation will not forget our food traditions.

It is sad to note that very few homes now have the traditional grinders – soon they will become a thing of the past and we may be able to see them

only in museums.” But he is very hopeful that the fast food trend will not be able to survive for long and that traditional foods will make a strong comeback.. He emphatically prophesises, “In five years time, we will see people switching to traditional Indian cuisine.”

FIVE FUN FACTS MY FAVOURITE CUISINE Chettinad cuisine MY FAVOURITE RESTAURANT Copper Point at GRT Grand Hotel, Chennai MY GREATEST INSPIRATION Myself MY BEST DESTINATION FOR FOOD Tamil Nadu and Malaysia MY FAVOURITE TIME-OUT Cooking, researching on food, music (old songs)

As told to Steena Joy

Focus on innovation Chef Damu is part of the state government's midday meal for school children initiative under which nearly 55 lakh children have been fed so far. “The TN government invited me to change the ongoing menu of sambhar and boiled egg. So I reinvented the menu and came up with ten varieties of rice dishes and eight varieties of egg dishes.

The new menu is being implemented in phases in certain district schools in the state. To cook the menu, I have already trained nearly one and a half lakh state government employees. I have prepared educational CDs for them.” He says that it has been a good learning experience for him.

He believes that the media can be used to spread awareness about healthy good and simple foods that are easy to prepare with the available ingredients.

Future vision Chef Damu worries that

35 EXPRESS HOSPITALITY August 16-31, 2013

cover ) CHEF

SUDHIR PAI

Executive chef,Holiday Inn Mumbai International Airport

The business of food is challenging as people are travelling extensively and expect the best in terms of food presentation, quality and authenticity Career highlights ith more than 27 years of experience in the hospitality industry, Chef Sudhir Pai’s constant goal is to cultivate and maintain the finest of culinary operations. Excelling in competitive and challenging environment, he has conceptualised and designed menus for several restaurants, worked in many cities from Puducherry to Ludhiana. He has also developed tandoori marinades and mother Indian gravies, onion, tomato and Makhani for Unilever Food Solutions.

Chef Pai’s heart lies in Indian cuisines and this is an area where he has done maximum work. From Vindhyas which serves coastal cuisines from peninsular India to roof top kebabs and grill restaurant at Sarovar Portico, Indore, he has created many signature dishes and earned respect from his contemporaries as well as guests. To en-

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sure authenticity of the dishes, he visits some of the most interiors of places and met old women to get the original recipes.

On being a game changer Chef Pai undertook a three year stint with Unilever Food Solutions as there was a desire to do something different, enrich his experience and give him a better understanding about food business as a whole. It helped him to enhance his knowledge in other areas of food business like understanding the HORECA segments, market research of popular foods, importance of marketing, sales, training the sales team, hosting trade shows and exhibitions, creating sales tools, research and development in packed food.

Focus on innovation Chef Pai’s focus has been to merge the old with modernity.

He uses the age old traditions of Indian cooking and blends them creatively with modern culinary trends of presenta-

tion. The idea is to give the local dish an international touch without sacrificing on the originality and taste. He also takes a lot of interest in innovating processes for setting up standards to streamline the breakfast buffet at Holiday Inn Mumbai as it has a diverse clientele.

Future vision The chef’s goal is to continue working as a chef either for renowned hospitality organisations in food and beverage or consulting new food businesses. Chef Pai’s endeavour will be to further establish and enhance standards and increase quality. His vision is to

FIVE FUN FACTS MY FAVOURITE CUISINE Indian regional cuisine MY FAVOURITE RESTAURANT Yawacha Bandra Kurla complex for the fantastic dim sum variety and tea variety they serve there MY GREATEST INSPIRATION My father MY BEST DESTINATION FOR FOOD Singapore MY FAVOURITE TIME-OUT Nature tour

provide culinary leadership to an organisation with a strong focus on training and developing people, hygiene and sanitation. The aim is towards achieving the highest quality, by being creative and by trying to follow the latest trends in food and presentations. According to him, the industry is changing at a fast pace and in the global world one has to keep oneself updated about the latest trends in hospitality. The business of food is very challenging. People travel the world these days and expect the best in terms of food presentations, quality and authenticity.

As told to Kahini Chakraborty

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RANVEER BRAR

Chef and host of shows,Breakfast Express and Snack Attack on Zee Khana Khazana

Indians are open today to diversifying their palate, this trend will only gain strength in times to come. I am looking forward to some great cooking here in India Career highlights urrently the chef and host of shows, Breakfast Express and Snack Attack on Zee Khana Khazana, Chef Ranveer Brar was born in Lucknow, where he was always fascinated with the street kebab vendors and chose cooking as his calling for life. After completing his education at the Institute of Hotel Management (IHM) Lucknow Brar worked with the Taj Group of Hotels where he opened many restaurants and discovered himself as a chef, allowing time and effort to develop a style distinctively his own. At Fort Aguada Beach Resort in Goa he opened Morisco - a seafood restaurant; il Camino - an Italian restaurant and Fishtail an open air barbeque eatery.

Later he worked with Calridges Hotel, New Delhi as their executive chef, where he opened an award winning restaurant Sevilla. The next highpoint of his career was the opening of BanQ in Boston, US where he created a menu which fused flavours from South Asia and France. Wanting to get into a bigger scale of restaurants Chef Brar joined the One World Cuisine restaurant group as a corporate chef, strengthening their existing 10 restaurants and adding two more to the portfolio. After five years in the US, he returned to India and joined

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FIVE FUN FACTS MY FAVOURITE CUISINE Japanese MY FAVOURITE RESTAURANT Nobu MY GREATEST INSPIRATION Art MY BEST DESTINATION FOR FOOD New York MY FAVOURITE TIME-OUT Painting

Novotel Mumbai Juhu Beach.

He has upgraded the cuisine of all restaurants in the property, especially Bageecha, the outdoor Indian eatery and Olio, the Italian restaurant. .

On being a game changer The ability to express and passion involved in the culinary art inspired him to start cooking. He believes that tele-

vision has become a great medium for chefs to express their passion and their culinary personality onto their food and communicate it to a vast majority of people and this is what inspired him to cook on TV. Focus on innovation Chef Brar believes that his culinary style could be best described as 'thoughtful simplistic creativity' on a plate.

Future vision According to Chef Brar there is a lot of interesting times ahead for food trends in India, Japanese and Latin American food are going to be big in times to come. “Indians are open today to diversifying their palate, this trend will only gain strength in times to come. I am looking forward to some great cooking and staying here in India,� he adds.

As told to Sudipta Dev

37 EXPRESS HOSPITALITY August 16-31, 2013

cover ) CHEF

KAINAZ MESSMAN Head of production,Theobroma Foods

There is a need to improve the quality of pastry education in our country. I would like to start a pastry school, write a book, make a television show

Career highlights hef Kainaz Messman obtained a diploma from the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHM Mumbai). She graduated from the Oberoi Centre of Learning and Development (OCLD Delhi) in 2003. She also studied advance pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP Yssingeaux, France).

The menu at Theobroma has been greatly influenced by Chef Messman’s training and travels in Europe. Besides, she has also been selected as the 'Young Entrepreneur’ by FLO Mumbai, received the Times Good Food Awards, and has also been selected twice to represent India and be a jury member at the World Pastry Cup.

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On being a game changer Chef Messman has been influenced by her family, mentors, Chef Vernon Coelho and Chef Barani, her travels and time spent in France, her love for bakery and pastry.

Focus on innovation Evolution has been constant.

At the start of her career she tried making pastry mainstream by bringing it out of

38 EXPRESS HOSPITALITY August 16-31, 2013

FIVE FUN FACTS MY FAVOURITE INGREDIENT Chocolate MY FAVOURITE RESTAURANT/CAFE Princi, London MY GREATEST INSPIRATION Travel MY BEST DESTINATION FOR FOOD le Puy en Valleé in France MY FAVOURITE TIME-OUT Running

five-star hotels. She then tried to introduce customers to new products, encourage them to be more adventurous as she wants them to be able to differentiate between real chocolate and chocolate compound (which she proudly does not use). Her focus now during the expansion is to ensure consistency of product and delivery across all outlets.

Future vision Chef Messman would like to start a pastry school, write a book, make a television show.

As told to Kahini Chakraborty

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HARI NAYAK Chef,restaurateur,author

In 10 years I do not doubt that Indian cuisine will stand right next to French and Japanese cuisine in terms of international popularity Career highlights ari Nayak started testing his hand in his home kitchen when he was around 14, without thinking that he would ever become a chef. It was later when he joined the Hotel Management Institute (WGSHA) in Manipal, that he started thinking that he wanted to become a professional chef. “During my hotel management education,, I started putting in extra hours in the hotel kitchen that was part of our school. I had to educate myself at the best cooking school of the world. I choose the CIA – Culinary Institute of America in Hyde Park NY. It was probably the best decision of my career,” says Chef Nayak.

He has worked alongside the best of chefs and mentors like Daniel Bolud, Albert Adria, and Marcus Samuelsson. His first book 'Modern Indian Cooking' was named as one of the top 10 books of the year. He shares his enthusiam, “I enjoy writing books as much as I enjoy cooking. It drives me to learn and research more about our cuisine.There is so much to learn.

It is best to share the knowledge that I have learnt through my experiences and creating a unique style of cooking. It is a very humbling experience to see my books being used as guides in many hotel management and culi-

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FIVE FUN FACTS MY FAVOURITE CUISINE Mangalorian coastal & Mexican street food MY FAVOURITE RESTAURANT The French Laundry, Napa Valley MY GREATEST INSPIRATION Seasonal ingredients and cuisines from other parts of the world MY BEST DESTINATION FOR FOOD Kerala & Singapore MY FAVOURITE TIME-OUT Photography and food travel to a culinary destination

nary schools.” He is also credited with creating the first mainstream Indian national QSR in the USA in partnership with Wholefoods Market.

On being a gamechanger “I always knew that I wanted to do something different. As a sibling where my sister is a doctor and my brother is an engineer, I wanted to go into nontraditional field. When I came to the US in 1995, Indian food was not well represented. The

local Americans knew very little of Indian food. It was the basic creamy curries and naan bread. The few restaurants that were considered the best were serving very average food. Today there are so many restaurants and chefs who are doing such an amazing job to represent our cuisine and culture,” says Chef Nayak. He feels that it is a good time for Indian cuisine as it is being widely accepted and loved. “I use my Western training and incorporate into the traditional flavours of Indian cooking. That makes it modern and unique. The locals and Indians who want something new and exciting enjoy it. It is a unique niche market,” he adds.

Focus on innovation Chef Nayak's culinary style is a cuisine that is a blend of traditional Indian dishes with a modern twist and classic Western dishes flavoured by Indian spices and seasonings. He says, “For my seasonings, the focus was American and Western with a flavour

punch from ingredients and spices from India and around the world. The spices were inspired by American BBQ rubs created with an Indian twist.”

He feels that being a celebrity chef does glamourise the profession. “This is a good time for chefs. The profession needs to be glamorised and celebrated. This reminds me of the days when I used to work in the hotels back in India. I think gone are the days where the general manager of the hotel wanted only the people who wore suit and tie to be out in the lobby and restaurants interacting with the customers. Now they are proud to showcase the white uniform

and the chef. Customers want to know and be one with the person who is responsible for the meal that they enjoyed,” he observes. He adds, “Chefs are more educated these days. It is a global phenomenon and it is here to stay. Hence the open kitchen trend that is very common now around the world.”

Future vision The presence of many top Indian chefs internationally who are doing extremely well is increasing, especially in London and New York. “They are influencing our cuisine to put it on the global culinary map. It helps our cuisine and country very much and makes a significant impact. I feel we are all working towards one common goal - to showcase India, and Indian chefs are not far behind; we stand equalwith the world’s top chefs,” he proudly claims. He believes that more chefs are going to join the movement. “In 10 years I do not doubt that Indian cuisine will stand right next to French and Japanese cuisine in terms of international popularity, “ he sums up.

As told to Steena Joy

39 EXPRESS HOSPITALITY August 16-31, 2013

cover ) ELTON HURTIS

General manager,Courtyard by Marriott,Bhopal

As a chef, you end up doing so many creative tasks and forward thinking, that it led me to realise that food only impacts” one aspect of this industry KCareer highlights lton Hurt recently took over the reins of Courtyard by Marriott, Bhopal as the GM. Hurtis brings with him over 15 years of experience in the hospitality industry and has expertise in revenue, costing, management control and hotel operations. He was earlier director of operations at Courtyard by Marriott, Mumbai International Airport. His foray into the industry began with the Oberoi Centre for Learning and Development in 1997. Later, he moved to the Oberoi Hotels Mumbai where he spent five years. In 2002, he joined the JW Marriott, Mumbai as chef de cuisine. He then became their executive sous chef and eventually, F&B manager of the property. Widening his skills, in 2008 Hurtis took on his next role as the director of F&B at Goa Marriott Resort and Spa, where he was also involved in the renovation of the property.

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FIVE FUN FACTS MY FAVOURITE CUISINE Middle Eastern MY FAVOURITE RESTAURANT Felix at The Peninsula, Hong Kong MY GREATEST INSPIRATION Chanakya MY BEST DESTINATION FOR FOOD Shanghai On The Bund MY FAVOURITE TIME-OUT Art on canvas and still photography

On being a game changer “ Since I am a very creative person, being a chef provided me with a great avenue to express my creativity. As a chef, you end up doing so many creative tasks that it led me to realise that food only impacts one aspect of this industry. As I moved up positions, I realised that I wanted to be a

part of the bigger picture, which is the overall success story,” he says. He started to attend and understand revenue and sales strategy meetings, giving him an understanding of what it might be to be a part of the bigger picture.

So he moved on to F&B, and then to operations. “In these departments, I applied all that I had learned, right from the basics,” he mentions.

Focus on innovation For Hurtis, innovation is not only about keeping up with the constantly changing market trends but also coming up with new ideas which could become trend-setters.

“Innovation for the F&B department is about thinking out of the box, experimenting and creating new creations with the constantly evolving consumer needs. F&B here keeps up with the Gen X, Y and Z by understanding their dietary demands. Be it a business traveller or leisure traveller, you have to recognise their needs to innovate appropriately,” points out Hurtis.

Future vision The Marriott Vision is 'To be the number 1 hospitality company in the world'. For Hurtis, the vision for the future is an offshoot of the company’s vision – “To be the best hotel in Bhopal, and then moving forward to becoming the best hotel in Madhya Pradesh and eventually Central India.”

As told to Sudipta Dev

40 EXPRESS HOSPITALITY August 16-31, 2013

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Secured by Dolphin Dolphin Group of Companies (Dolphin EM Technologies, NU Special Solutions, Dolphin RFID ) are one of India’s leading service providers in the field of safety, security and surveillance solutions offering wide ranging products and services for the hospitality industry

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olphin Group of Companies is a leader in providing latest technologies for security in the hospitality sector. These include hotel electronic locks – magnetic stripe, smart technology and contact-less RFID. Dolphin also provides both analogue and IP based CCTV systems and integrated high level, security including X-Ray machines, crash rated barriers and metal detectors. For hotel locks Dolphin has been partnering with Kaba for last 18 years and provides most cost effective E760 at the low end to the Marlok System at the highest end. “Dolphin has full technical capabilities of supplying, installing and maintaining all technological products through the lifecycle on a pan India basis. Dolphin Group of Companies have also taken the lead in providing the Indian hospitality industry with productivity improvement products in using the cutting edge UHF C1G2 products in the field of guest recognition, asset management, vehicle management and laundry management,” says Commodore S K Sawhney, president and CEO, Dolphin Group of Companies.

Dolphin RFID has come up with a lot of new products for improving the productivity and guest satisfaction for the hospitality industry. “One of the major products – a game changer - is an Android based planned Preventive Maintenance System which ensures adequate and timely maintenance of the hotel machinery in a paper less environment. The system also provides complete machinery maintenance history at fingertips leading to elimination of breakdowns,” mentions Com-

“RFID is an enabling technology and increasingly being explored for efficient running of hotels” Commodore SK Sawhney President and CEO, Dolphin Group of Companies

modore Sawhney.

RFID is an enabling technology and increasingly being explored for efficient running of hotels. “Guest Recognition from automated loyalty card reading, use of RFID in laundry for efficient management of uniforms and linen – specially in large hotels - and use of RFID Zigbee technology for a low cost energy management system are some of the technologies finding more acceptance by hotels in India and abroad,” he says.

The new trends in usage of RFID technology in the hospitality industry worldwide includes: RFID hotel locks, room energy management using Zigbee mesh networks, asset management and loss prevention, laundry management, vehicle management, RFID lockers,

guest recognition system. “All of the technologies are being implemented in India and Dolphin Group of Companies prides itself in being able to provide all these solutions for the hospitality industry in India. Most of these technologies have been implemented in the hospitality sector whilst discussions are on at a very advanced stage for the remaining solutions. Dolphin Group of Companies has their own patented/copyright solutions for these areas,” says Commodore Sawhney.

Post the terrorist attack in Mumbai on November 26, 2008, security has become a priority for the hotel industry.

Commodore Sawhney points out that international chains like Marriott Hotels are insisting on stringent security sys-

tem like crash rated barriers at the outer periphery, X-Ray screening for all baggage and metal detectors for personal screening. “All this leads to some degree of inconvenience to the guest which has to be accepted. Loss of aesthetic entrances due to door frame metal detectors is another area which has lead to more aesthetic single pole metal detectors coming up in the market,” he informs.

The hospitality clients of the company include The Taj Group of Hotels, The Marriott Group, The Oberoi Group of Hotels, Starwood properties, Accor Hotels, Intercontinental Group, The Hilton Group, Ginger Hotels, Premier Inn and others.

Commodore Sawhney avers that the Indian hospitality sector is awakening to the advantages of

using RFID in their properties.

“Whilst all the major chains have already taken the decision to use only RFID for future projects, the small chains and individual hotels, given their compulsions to keep the cost per room as low as possible, are still a long way away from using RFID for the locks. However, even these hotels are finding advantages in energy management and, eventually for outsource laundry for use of RFID,” he states. Dolphin Group is taking part in special seminars and conferences and educating the industry through intensive interactions. On the anvil are plans to conduct road shows to bring in more awareness on how RFID can automate the processes, reduce losses in pilferage and save costs on energy management whilst enhancing the guest experience.

43 EXPRESS HOSPITALITY August 16-31, 2013

SPECIAL FEATURE

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Cut your IT costs with RMS Cloud solution There are several factors why cloud solutions work best for a hotel company - irrespective of the size or category of properties. The advantages range from greater security and reliability to significant savings

F

IVE YEARS ago the term cloud computing was only used by tech savvy computer geeks.

Even though we have all been using consumer facing cloud based products such as Gmail and Hotmail for almost two decades, the concept of moving our mission critical applications into the cloud seemed almost unthinkable. Hotels and other commercial accommodation providers use property management systems to collect and store sensitive and valuable information relating to guests, billing and reservations. So why would a rational hotel owner consider entrusting someone else with this task.

In fact there are several reasons why. Let’s look at some of them.

Security Cloud solutions are generally located in premises boasting physical and human security characteristics. Firewall, virus protection and unauthorised access is protected by constant monitoring and the latest updated methods and technology. Most hotels do not have access to the resources necessary to provide comparable security to the actual locally hosted servers or the data. An IT department capable of providing the same level of security of a commercial data centre would be unviable for any independent hotel.

Reliability Commercial data centres generally advertise up times in

44 EXPRESS HOSPITALITY August 16-31, 2013

the 99 percentiles. In order to achieve the highest certifications data centres must provide provisions for redundancy such as battery and generator backup, mirrored servers and raid arrays. Most hotels rely on third party IT companies to maintain their server and computer systems. In the event of a catastrophic failure it would not be unusual for the hotel to be without service until the IT support to be notified and then attend the site at the first opportunity. This is vastly different to the always present nature of data centre support staff.

Connectively What happens in the case of an interruption to power of internet connectively? Clearly an uninterrupted internet connection is vital to a cloud based computing experience. However, there is more than one way to stay connected. Normally it could be expected that the main internet connection in most locations would be robust enough to promise continuous connection. However, in the case of unexpected disconnections a 3G, or now 4G connection can offer a parallel access option. This can even be made seamless with the availability of modems capable of housing a wireless SIM card.

At the slightest indication of an interruption to service the wireless service will take over.

When it comes to an interruption to electricity this is where the cloud becomes extremely reassuring. Whereas the

server and the network of locally maintained infrastructure will require a constant power supply or at worst case a UPS capable of sustaining a prolonged outage, a cloud service keeps going. Even low spec laptops and tablets have the ability to operate for hours at a time offering cheap and reliable provision for power outage redundancy.

Capital expenditure The total cost of ownership of a cloud based solution is typically less expensive than that of a locally hosted network. In most cases locally in-

stalled software requires license fees, periodic upgrade costs, the establishment and maintenance of servers, workstations and operating software. Most cloud solutions will run on any hardware connected to the internet. The lifespan of hardware becomes extended as the specifications don’t change from year to year. With the processing power on the server side rather than the client side even hardware well past its prime will continue to serve the enterprise. The most significant saving however comes from the removal of the

cost of local hardware and network support. The business operator is now reduced to taking responsibility to maintaining computers and an internet connection. This is substantially less burdensome than maintaining a network.

This can soon be verified by looking back over the last few invoices from the hotel’s network support company.

RMS has recently introduced “pay per user” offer for cloud solution. Be it a 10 room bed and breakfast budget hotel or 100 room business hotel, RMS cloud is bound to reduce your IT cost.

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VingCard Elsafe introduces 'Allure by VingCard' Unique RFID locking system provides an integrated inroom solution with sleek 'no hardware' design and customisable functionality

V

INGCARD Elsafe has announced the introduction of 'Allure by VingCard' an innovative RFID locking solution with a unique, interactive design and more features than ever before available in an electronic locking system. VingCard Elsafe initiated a growing trend toward minimising lock hardware on the guestroom door with the introduction of its Essence by VingCard locking system last year.

Created with the hotel designer in mind, Allure by VingCard is a flexible, design-centric hardware and software solution that takes the minimalistic 'invisible lock' concept one step further.

All external hardware on the door has now been completely eliminated through the use of a futuristic signage panel that adds a host of benefits and functionality to the locking system.

These include a higher degree of flexibility in design, as well as the ability to add guest-facing inroom features such as 'Do Not Disturb' (DND) and 'Make Up Room' (MUR) notifications to hotel staff. This is accomplished through an interactive touch panel located inside the room, an LED light on the door lock alerts staff of the request, so that guests are not disturbed unnecessarily. The flexible design allows it to be used either as a component of a VingCard RFID locking system or as a DND/MUR panel-only configuration, which can be installed in properties that already have a locking system in place.

45 EXPRESS HOSPITALITY August 16-31, 2013

SPECIAL FEATURE

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Advent of RMS9

RMS9 DASHBOARD PREVIEW

RMS Hospitality Solutions has launched RMS9 in India – a web based version that has many interesting features that could significantly benefit client organisations

T

HE EPITOME of opulence for your hotel,RMS9, or version 9 as it is sometimes referred to, is available in a web browser or web app environment. In addition to the web based version, the company has also made available features and functions specifically designed for portable devices. These features include housekeeping and maintenance management modules as well as live performance monitoring for owners and managers away from the property.

RMS9 has received significant praise from hotels that have embraced it in Australia, the UK and North America.

Owners and managers are enjoying the mobility of the product, the reduction in infrastructure costs and the

ease of implementation and upgrading.

Apart from the major benefit of being web based, RMS9 also boasts many new and exciting features made more readily available due to being in the cloud. The most significant enhancement is the inbuilt channel management module.

RMS channel management now removes the need to have a third party integrated product. This removes a duplication

of cost, a layer of complexity and adds functionality and efficiency.

Other features include maintenance management, inbuilt yield management and a comprehensive rate and availability feature not normally available in a product at this value.

Presently RMS has 150 clients all over India and is expanding with its offices in New Delhi, Kolkata and Pune,

and a sales and support partner in Coimbatore for south India. With unmatched product, RMS is committed to provide an unparalleled after sales support to its clients.

Weekly email pushouts of YouTube videos about upgrades, interactive webinars, online access to RMS knowledge base and regular interaction with customers is part of stringent support process at RMS.

RMS9 has received significant praise from hotels. Owners and managers are enjoying the mobility of the product, the reduction in infrastructure costs and the ease of implementation and upgrading

‘RFID offers advantages over bar codes’ RFID linen management applications help in automating hotel linens as well as staff uniforms and tablecloths enabling hotels to have accuracy, track inventory, save on manpower and time. Sunil V G, business head – hospitality, GTES speaks to Steena Joy about how RFID is making linens live longer How is RFID changing hotel laundry operations?

RFID (Radio Frequency Identification) is among the latest innovative addition to the hotel operations concept.

RFID would help update the laundry inventory without manual intervention which in turn would help increase life of the laundry, tag linen for

46 EXPRESS HOSPITALITY August 16-31, 2013

health status and audit purpose. The concept would provide an accurate count of linen being moved to laundry and even reducing the dependency on dedicated resources for laundry operations. Every linen can be tagged with flexible UHF (Ultra High Frequency) silicon RFID tags, which are

reusable, water resistant and heat resistant.

tory of laundry ●Audit report in multiple

formats What benefits accrue to the hotel when it uses RFID on its linens?

The following benefits accrue. ●Reduced hotel staff intervention in laundry operations ●Updated and accurate inven-

●Helps to determine

health status of linen ●Individual linen tracking with each linen unique

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identification code ●RFID offers advantages

over manual systems or use of bar codes. The tag can be read if passed near a reader, even if it is covered by the object or not visible.

The tag can be read inside a case, carton, box or other container, and unlike barcodes, RFID tags can be read hundreds at a time.

Bar codes can only be read one at a time using current devices. ●On placing RF Readers at various locations of the hotels such as bell desk area will alert front office staffs on any hotel linens in guest baggage.

How does it work?

Each and every linen in the

hotel would be tagged with silicon UHF RFID tags an wireless non-contact use of radiofrequency electromagnetic fields to transfer data that are flexible, heat and water resistant; enabling hotels to track the movement of linen and control lost and theft by guests. This solution helps properties in cost cutting and accurate tracking. Two-way radio transmitter-receivers called interrogators or readers send a signal to the tag and read its response.

The application consists of mainly three components ●LiSys Software ●Li RFID Reader Unit ●Li RFID Tags.

This solution will help hotel in reducing manpower by manually segregating, tagging,

counting, preparing checklist and updating to the software or computer. Li RFID can be placed at the bell desk in the hotel lobby which will have five metre reading range and will alert the front desk on any hotel linen in a guest's baggage. Could be placed at the time office as well. The enhanced version of this application is Asset Management wherein each and every item in the hotel or specifically guestroom could be tagged to keep track and avoid pilferage by a guest or staff. At an average each tag can last for upto 600 to 800 washes and average ROI is 18 to 24 months.

There is also a growing demand for this technology from the healthcare seg-

ment in medical laundries.

Adoption of RFID in the medical industry has been widespread and very effective, Medical laundry requires extra degree of inspection and linen management. The linen life being shorter then in hospitality, it is vital to clearly define life of each linen to meet the healthcare standard requirements.

Our solution not only helps reduce dependency on housekeeping staff but helps overcome the linen health issue as well.

What kind of growth do you see in the RFID systems in India and worldwide?

Focusing on cost cutting and adding operation ease is the concern of any market.

Embedded applications for

hospitality sector have been emerging. Lodging industry mostly known for personalised services mainly depended on huge manpower resources. Recently hoteliers have started realising the need for such solutions. RFID is mainly developed on Mifare technology which allows to key in any data and communicate with other applications.

Today electronic locks are widely used in guestrooms.

So, there is great opportunity to integrate and automate other operational applications.

Your major markets?

We are currently catering to India market but soon plan to expand to Middle East and east Asia.

47 EXPRESS HOSPITALITY August 16-31, 2013

TECH TALK

SMBs:RISING ABOVE THE CHALLENGES Organised by Microsoft Office 365, The Completely Boss Challenge was India's first platform to reward and celebrate outstanding business leaders from India’s thriving small and mid-market sector

BY KTP RADHIKA

A

ROUND 2500 CEOs from across seven cities (Delhi NCR, Bangalore, Ahmedabad, Pune, Hyderabad, Chennai and Mumbai) contested in first three rounds of The Completely Boss Challenge organised by Microsoft Office 365. Finally, three all-India winners were selected.

While most SMB leaders find themselves entangled in the routine operational activities, the three winners of Microsoft's Completely Boss Challenge presented a different story. The winners belonged to Sort India Enviro Solutions (a recycling and waste management company based out of Vadodara), Hyderabad-based Rohini Minerals (a manufacturer of cost-effective poultry and cattle feed) and Mumbai-based Neptunus Power Plant Services (a solution provider for engine-based industrial and marine power plants). And as a reward, they are all going to get support from Microsoft (on technology), LinkedIn (on talent), Moneycontrol.com (on media), WebChutney (on marketing), DOOR (on business consulting) and CRISIL SME Ratings (on knowledge) to develop a fiveyear robust business growth

48 EXPRESS HOSPITALITY August 16-31, 2013

plan. Prashant Gubba, owner of Gubba Cold Storage based out of Hyderabad and one of the finalists of the competition, said that it was exciting to participate in the event and it gave his company a platform to present its business. Another participant, Vishwas Kulkarni, director at Computer Home based out of Pune, felt that The Completely Boss Challenge is a perfect platform for his company to showcase its products and services and will help SMBs to attain greater heights.

The main criteria for choosing the winners were their business strength, competitive advantage, how better they

manage it and the financial growth of the company. Paresh Tulsidas Parekh, founder of Sort India Enviro, said, “This has been a great experience for me and I'm glad to be amongst the top three winners. This unique platform will help us to scale our business and we are looking forward to working with the jury to prepare our five-year business growth plan.”

Uday Purohit, managing director of Neptunus, opined that the Challenge, targeted at the mid-market segment, is a great platform for SMBs to showcase their unique business models.

“The competition opens up a whole new dimension for our business,” he said.

Ramkumar Pichai, GM - Microsoft Office Division, Microsoft Corporation India, said

, “The Indian market has tremendous potential and it is further validated by the capability of the entrepreneurs who have come for The Completely Boss Challenge. Unique business models, especially that of the winners, showcase immense potential to innovate and grow using technology to achieve competitive strength and business growth.”

Unique business models, especially that of the winners, showcase immense potential to innovate and grow using technology

Seamless sharing In a world first, Swisscom Hospitality Services and LG Electronics are proud to unveil their jointly developed, completely seamless 'Bring Your Own Content' application

B

uilt over a new HTML5 interface, the world's first embedded hotel TV content sharing application allows guests to mirror and share their own content, apps, streaming and social media directly from their own devices to the TV screen without the need for cables or other connectors.

Swisscom Hospitality worked with LG Electronics to co-develop an intuitive interface that allows guests to access a range of applications directly from the onscreen menu. First and foremost is screen mirroring and streaming. Simply called 'Share', the technology offers seamless display of text, images, audio, video, games, office apps and any other content between the guest's own devices and the TV screen in the hotel room, without the need for additional Wi-Fi or other networks.

'Share' by Swisscom enables the guest to mirror his devices on the TV, and push content to truly bring that home-from-home experience to his room, in HD video quality including sound.

Furthermore, the system

enables guests to choose from the widest range of content sources to accentuate their viewing pleasure content streamed directly to the TV over the internet (popular apps such as Netflix, Facebook and Twitter are already available on

This new development is the latest in a strong cooperation through continuous joint product development that positions both LG and Swisscom to deliver the finest guest experience in the market

Swisscom's ConnectedHotel TV, a previous co-development with LG Electronics), or content streamed from a laptop, tablet or smartphone in the room.

"This technology is a game changer," states Thomas Di Giacomo, chief technology officer at Swisscom Hospitality. "The TV has fast become the interactive hub for the hotel room.

Giving guests the ability to securely pair their devices with the TV in a couple of clicks - it is literally that simple with the new LG Pro:Centric TVs - to bring their own content, apps, mobile habits to the room, regardless of where they are in the world, creates a unique selling proposition for hotel

chains in an increasingly competitive market place."

"Once again we are proud to deliver something unique with Swisscom Hospitality," says Shawn Kim, head of B2B operation for LG Electronics Europe. "In 2010 we launched the first generation of set top box-less hotel TV with Swisscom, a solution that delivered interactive high definition TV, video on demand, wired and wireless internet access all in one based on our Pro:Centric platform. This new development is the latest in a strong cooperation through continuous joint product development that positions both LG and Swisscom to deliver the finest guest experience in the market."

49 EXPRESS HOSPITALITY August 16-31, 2013

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I04 Food Waste Treatement System I05 Non-Chemical Water Treatment I06 Reverse Osmosis Plants I07 Sewage Treatment Plants I08 Solid Waste Management (Wet/Dry) / Garbage Disposal Systems I09 Water Chlorinator I10 Water Disinfectant I11 Water Filtration Plant I12 Water Purifiers I13 Water Related Technologies I14 Water Tanks I15 Water Treatment Chemicals I16 Water Treatment Plants Consultants J01 Acoustic Consultants J02 Architect J03 Bar Consultants J04 Civil Consultants J05 Environment Consultants J06 F& B Consultants J07 General Insurance for Hotels J08 Hotel Consultants J09 Interior Consultants J10 Kitchen Consultants J11 Landscape Consultants J12 Laundry Consultants J13 Leisure & Amusement Park Consultants J14 Project Consultants J15 Real Estate Consultants J16 Recruitment Consultants J17 Spa Consultants J18 Technical Consultants J19 Turnkey Project Consultancy Spa & Wellness K01 Aromatherapy Diffusers K02 Beauty Care Products K03 Chill Shower Equipment K04 Cosmetology Equipments K05 Essential Oils K06 Hair Styling Equipments K07 Hot Water Generators K08 Hydrotherapy Equipment K09 Indoor Air Quality Equipment K10 Jacuzzi Equipment K11 Massage Chairs K12 Massage Tables K13 Nail Stations K14 Nutrition Supplements K15 Sauna Equipment K16 Spa / Salon Toiletries K17 Steam Equipment

I01 Drain Cleanng Equipment I02 Drinking Water Plants I03 Effluent Treatment Plants

Listing facility also available online at www.expresshospitality.com/hpf Company Name: ____________________________________________________________________________________ Contact Person: ______________________________________ Designation: _____________________________________ Address: __________________________________________________________________________________________ City: __________________________ Pin code: ______________________________ State: __________________________ Tel.: _________________________________ Fax: ________________________ Mobile: ___________________________ Email: ______________________________________________ Website: _______________________________________ Product Codes: _____________________________________________________________________________________ *Please attach extra sheet if contact details do not fit in the area provided.

Yes I am intersested in paid advertising in HPF 2013 ONLY TEN FREE LISTINGS PER COMPANY WILL BE PERMITTED ENTRIES SHOULD REACH BEFORE 30TH AUGUST, 2013 Mail all forms to: Darshana Chauhan, Express Hospitality, Global Fairs & Media Pvt. Ltd., 2nd Floor, Express Towers, Nariman Point, Mumbai - 400 021.

For any other queries, Contact - Darshana Chauhan on Tel.: +91 22 67440499 • E-mail: express.hpf@gmail.com

CAMPUS CALLING

Charting the roadmap Pursuing a career in the hospitality industry has its own rewards with numerous other businesses and industries looking out for people who have hospitality expertise. Aslam Shaikh highlightsthe various education options for people who are deciding to make a career in hospitality or tourism industry

T

HE INDIAN hospitality sector is certainly the most apt replication of the belief 'Atithi devo bhava'- touch of tenderness, a helping hand and a welcoming visage. According to the Tourism Satellite Accounting (TSA) research, released

by WTTC and its strategic partner Oxford Economics, India's travel and tourism sector is expected to be the second largest employer in the world, employing 40,037,000 persons by 2019.

The advantages and programme highlights across the globe Country: UK Highlights

Full Course fee

Country -Swiss Highlights

Full Course fee

Affordable fee, guaranteed paid hotel internship, easy admission & visa process, good scholarship

` 5 lakh onwards

Highly respected study destination for hospitality courses – guaranteed paid hotel internship, fee includes on campus food and accommodation

` 10 lakh onwards

Country: Singapore Highlights

Full Course fee

Country -New Zealand Highlights

Full course fee

Affordable fee, job placement opportunities

` 4.5 lakh onwards

Tourism is the largest employment sector - Open Work Permit and Permanent Residency (PR) Option

` 8 lakh onwards

Country - Canada Highlights

Full Course fee

Country -Australia Highlights

Full Course fee

Open Work Permit options, PR and immigration opportunities

` 6.5 lakh onwards

High quality institutes -Open Work Permit options

` 10 lakh onwards

Global hospitality sector Travel and tourism is one of the world’s largest industries accounting for nine per cent of global GDP. This is more than the automotive industry which accounts for 8.5 per cent, and only slightly less than the banking sector which accounts for 11 per cent. The economic reach of the hospitality sector is uncommonly broad. Its supply chain generates business activity for many other parts of the economy and, in particular, for the retail, recreation, transport and restaurant sectors. Hotels also provide a forum for business meetings, trade shows and conventions that are an important catalyst of economic growth. Hospitality is a major global growth industry. There are now some 12.7 million hotel rooms around the world, including 4.9 million in the USA and 3.9 million in Europe. Jobs in the hospitality sector are occasionally considered to be inferior or ‘non-career’ posts. In reality, to keep any large hotel operating round the clock takes not only receptionists and room attendants, but also a diverse team of highly skilled

52 EXPRESS HOSPITALITY August 16-31, 2013

specialists with backgrounds ranging from accountancy to information technology. At the same time, hospitality is an important employer as it offers a wide range of full- and parttime jobs for young people, first-time job seekers, minority groups, retired people, and working mothers. Research has shown that, in times of economic recession, hospitality can also take up unemployment faster than almost any other sector.

Career in hospitality Today, pursuing a career in hospitality has its own rewards.

There are numerous other businesses and industries that are on the look out for people who have hospitality expertise.

Besides giving your career the much needed boost over a short span of time, a hospitality career also brings good opportunities of interacting with new people and exploring their culture. The field of hospitality

also demands a lot of creative and innovative skills. If you are hardworking and committed towards your work, a career in hospitality will soon take you to new heights..

Tourism and hotel management education have become prime concerns in the world as the number of travellers grow and markets become more sophisticated in most countries.

Hospitality education in India: ● There is a strong need to develop all hospitality programmes collaboratively with the sectoral industry, catering to all segments, sub segments as well as allied areas of hospitality services. ● There is a need for diversity of programmes with curriculum focus in areas consisting of - hospitality skills, hospitality operations and hospitality business. ● Industry should make itself an employer of choice through contemporary and compatible HR policies and practices. ● Promote and foster global/ international collaborative and joint programmes with global exposures.

Hospitality education abroad: One of the most appealing aspects of studying hotel management is the opportunity to travel to study and ultimately

work abroad. Many students take the opportunity to obtain their diploma or degree in a foreign country. This provides not only a memorable experience but also knowledge of another culture and often a foreign language. Choosing a hotel management education abroad also provides an extra competitive advantage that will accelerate the professional progress of any student who takes advantage of study abroad programmes. The quality of education is equally good in all countries. The only important task is to find the right course, college and country.

The hospitality management courses are available at all educational level i.e.

Diploma, Bachelor, Master, PG Diploma and MBA in various fields like hotel, travel and tourism, spa and resort, hotel interior design, culinary, etc.

The writer is director of Aliff Overseas Consultants

MOVEMENTS Ayana Hospitality Ayana Hospitality has appointed DEEPTI BEESANI as head of sales and market-

ing. Beesani has a decade of experience in the five-star luxury segment and will play a pivotal role in driving Ayana’s sales and marketing initiatives. Her earlier work experience includes senior sales and marketing positions with The Leela Palace & Resorts, The Oberoi Hilton Towers, The Marriott Renaissance in Mumbai and preopening of The Taj Exotica, Maldives.

Beesani has earned her MBA from The University of Newcastle, UK, and is an alumni of IHM Aurangabad.

Accor RAGHAV GUPTA has been appointed as group director of revenue for Mercure & ibis Erawan Thailand. Born in India, Gupta formerly held the position as revenue manager at Grand Mercure Roxy Singapore. He has extensive work experience in the hotel industry having worked as revenue manager as well as in sales and marketing, pricing & distribution management and F&B departments with many Accor hotels.

JW Marriott Bengaluru PARUL THAKUR has been appointed as the GM, The JW Marriott, Bengaluru.

Thakur has spent over a decade at Marriott Hotels and brings with her an extensive experience in various positions across different Marriott brands. In her current role, she is responsible for the imminent opening of the hotel and will oversee and drive operations for this latest landmark in Bengaluru.

in the group while studying MBA in Hospitality Management from Les Roches International School of Hotel Management, Switzerland. Singh has successfully launched the brand Singhotel by revamping the group website and social media network, beefing up the marketing team in Port Blair, streamlining national presence in marketing and tying up with agencies on a pan India basis.

IDS NEXT Business Solutions BINU MATHEWS has been promoted to the post of CEO, IDS NEXT Business Solutions. His major achieve-

software provider for the hospitality industry - Maxim, online reputation Management Company - TrustYou, the single largest processor of electronic hotel transactions - Pegasus Solutions, and leader in innovative Business Intelligence solutions - arcplan.

VingCard Elsafe VingCard Elsafe has appointed NICOLAS AZNAR as president of Latin America and the Caribbean. Aznar will be based out of the company's regional office in SĂŁo Paulo and will report directly to the company president, Tim Shea.

Aznar is responsible for all VingCard Elsafe operations in Latin American and the Caribbean. Aznar joins VingCard Elsafe following 13 years with MICROS Systems,, most recently holding the title of MD, LA South for MICROS-Retail Division.

Singhotel

Six Senses

TANVEER SINGH has been appointed as director of sales and marketing, Singhotel Group. He has been trained

Six Senses Hotels Resorts Spas has appointed AMBER MARIE BEARD to the newly created position of vice president sustainability. Beard has nearly 10 years experience in the sustainability field, including positions with Lend Lease property developers, China Resources - one of China's government owned organisations, and Sustainability, an investment financecompany.

ments leading up to his promotion have been his active role and leadership in helping launch start-ups RezNext and RoomsTonite.

Additionally, Mathews was also instrumental behind materialising several major partnerships with international players including global cloud computing company- Salesforce, revenue management

53 EXPRESS HOSPITALITY August 16-31, 2013

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■ ■

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Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■

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To Advertise in

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50 g Glass Bottles

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Table Mats for Restaurants TO GET THEM CUSTOMIZED with Name, Logo, Address and Messages of Your Restaurant.

Exclusive Designs can also be created using Photographs or artwork from your side to suit the Interiors and Theme of Your Restaurant. You can have look at our latest designs by visiting:

Taurus Table Mats are specially made for use in Restaurants. They withstand the heavy usage as well as rough handling encountered in a typical restaurant, retaining the shape and vibrant colors through their long life!

ASK FOR A

FREE SAMPLE Taurus Table Mats 4 Mallikarjuna Temple Street, Basavanagudi Bangalore 560 004

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MANUFACTURERS OF COMMERCIAL KITCHEN EQUIPMENTS Add: Door No. 1/1017, Sathy Main Road, Lakshmipuram, Ganapathy, Coimbatore - 641006.

Email : classic.ams15@gmail.com. www.classickitchens.co.in

SPECIALISTS IN STAINLESS STEEL REFRIGERATORS & DEEP FREEZERS

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JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP

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RESIN MOULDED GARDEN LIGHTS FROM ITALY WITH 10 YEARS WARRANTY AGAINST CORROSION IP 66

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■ ■

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■

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Visit us at India Hospitality Expo, Goa

Booth A-52

ChocoMan Two Cute

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Styling the Hospitality industry

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 EXPRESS HOSPITALITY

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BUSINESS AVENUES Small and Compact Linen Trolley Suitable for Guest House,Boutique Hotels.

Hotels with small corridors.

With Lockable door, and small turning radius.

Urinal Screen (Biological) Biodegradable. Removes the cause of odor.

G Suitable for all types of urinals and troughs, Stainless steel, porcelain and ceramic.

G Prevents blocked traps and pipes.

Saves on water bills. Cleans and Freshens.

G Contains odor neutralizing perfume

108, A , Sona udyog, Parsi Panchayat Road, Andheri(E), Mumbai 400069 Maharashtra, India Tel no :- 91 22 2837 2922/ 6699 0706, Fax :- 91 22 2837 2922/ 6699 0706, Mobile :- 91 98204 00067, Email :- sunil@galileo.net.in, Website :- www.galileo.net.in

1) Moisturising Soap 2) Radiance Freshness Bating Bar 3) Transparent Gel Bathing Bar (Glycerine Soaps) : i) Facial Care ii) Neem Tulsi iii) Aloevera

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Camp Road, Amravati

Body Care Soothing & Freshning Products : a) Herbal Moisturiser b) Herbal Bath Gel c) Herbal Talcum Powder

Customized & Personalized Kits : 1) Shaving Kit 2) Dental Kit 3) Medi Kit 4) Sewing Kit 5) Comb 6) Shower Cap 7) Shoe Shine 8) Slippers

TURAB H V HERBALS (P) LTD. Manufacturers of Herbal Cosmetics

We Specialize in supplying the above products in personalized packaging with single or multicolor printing of logo of Hotels / Institutions as per customers budget and liking.

Plot No. A 1 & 2, Opp. Shanti Nagar Garden, Mahesh Nagar, Nagpur-440 002 INDIA Ph.: + 91-712-2730858/3296769 E-mail : info@turabherbals.com Website : www.turabherbals.com

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Partner of choice for hotels, bars, caterers and restaurant tableware

Chennai : A1- 38/2, Quanta Zen building, Thomas Road, II Street, T.Nagar, Chennai -600 017 Bangalore : Oceana Chambers, 757/11, K.R.Raod, 13th Cross, Jayanagar 7th block (west) Bangalore-560082 Ahmedabad : G/6, Ground Floor, Silver Spring Complex, Behind St.Xavier Ladies Hostel, Navrangpura, Ahmedabad-380009, Gujarat Kochi :1st Floor,33/1854 B,Sobha Road, Near - Ernakulam Medical Center Hospital(EMC) N. H Bypass,Vennala P.O, Kochi - 682028

Customer Service : +91-8754478659 Email : info@eagmindia.com

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To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 ■

■ ■

Delhi Associate : Manoj - 09818073441

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■

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Delhi: Pranshu - 09810841431

Kolkata: Ajanta - 09831182580

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To Advertise in

Business Avenues Please Contact:

■ Mumbai: Rajan Nair - 09821076065 ■ Delhi: Pranshu - 09810841431 ■ Delhi Associate : Manoj - 09818073441 ■ Chennai & Hyderabad : Shukla : 09849297724 ■ Bangalore: Sreejit : 08867574257 ■ Kolkata: Ajanta - 09831182580

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in

bes g oval tu

Introduc

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weekend

Scene and heard

With Marcellus Baptista

A date with the Swiss

Narendra Kumar, Sonal Chauhan and models at the Swiss calendar launch at Shangri-La Hotel

Saurabh Shroff and Sonal Bhandarkar at the first anniversary of Poco Loco

First burst THE QUAINT and homely Spanish restaurant Poco Loco located in Bandra lived it up as it turned one year old. Host couple, Saurabh Shroff and Sonal Bhandarkar Shroff, was there to celebrate the first anniversary with friends and guests. It was time for wines and sangria and a sampling of the brand new menu with

far more options in the Spanish tapas and main course items. Enjoying the experience were the likes of South African Consul General Pule Malefane and wife Lerato, Rahul Mahajan, Mukesh Rishi, Merlin D’Souza, Rhys Sebastian and many more. Of course, everyone promised to come back for more.

THE BALLROOM of ShangriLa Hotel took on an appearance of an elegant European café for the launch of the fifth edition of the iconic Swiss calendar with brand ambassador Narendra Kumar and ace photographer Prasad Naik. Actor Sonal Chauhan and models showed off the

couture collections, pictured in the calendar against the spectacular setting of the city of Lugano and Villa Principe Leopoldo Hotel & Spa. The calendar draws its inspiration from ‘La Dolce Vita’ – the good life as lived by the Swiss in Lugao and Ticino, the Italianspeaking part of Switzerland

and the calendar starts from August 1, 2013 (marking the Switzerland National Day) and runs till July 2014. And making their presence felt was Arved Vonzurmuelen and Markus Altenbach of Swiss International Airlines.

Five and kicking THE FIFTH anniversary of the Alcohol Beverage Tobacco Trade (ABTT), founded by Savio D’Sa and Rajesh Israni, was celebrated in grand style at Shockk. The bar was buzzing with wines, spirits and beers from various brands and suppliers, tasty hors d’oeuvres did the rounds and a scrumptious dinner was in store for the many guests.

Besides networking among

Savio D'Sa and Rajesh Israni at the ABTT anniversary party at Shockk

the beverage industry, guests thoroughly enjoyed the music with pulsating percussion by Joshua Vaz and mind-blowing music spun by DJ Amith Naik.

Then it was time to cut the cake and pop the bubbly.

There were as many as five magnum bottles opened with special guests Shatbhi Basu, Rojita Tiwari, Nilesh Roy, Vijay Kamath and Naveen Prem.

Sunny side up

Sanjay Vazirani, Leonys and Anselm Pereira at the launch of Café B9 at Bungalow 9

IT WAS a sunny Sunday as Bungalow 9, down a leafy road in Bandra, launched its Café B9.

Hosts Sanjay Vazirani, Anselm Pereira and wife Leonys warmly welcomed the many guests to this space within the rambling restaurant. Beer, wine, premium spirits and the

finest cocktails were in full flow along with a selection of the café menu. The menu, has been created by meticulously selecting recipes from around the world and tweaking them according to modern tastes and presenting them in a charming style. Fresh ingredients, robust

flavours and unusual ingredients make this menu enticing. Brunching along were Roshni and Parvez Damania, Kavitta Verma, Prashant Sharma, Amy Billimoria and Viren Shah among others.

95 EXPRESS HOSPITALITY August 16-31, 2013

weekend

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WINE & MORE: All Things Nice organised an Australian Wine Programme which included wine flights, set course wine dinners, a masterclass session and a chef and sommelier wine dinner at Taj Mahal Palace Hotel, Mumbai

AT YOUR SERVICE: Concierge Association Western Region

HOLISTIC HEALING: L-R: Yoga expert Eefa Shrof; Pavithram Nambiar, general manager, JW Marriott Mumbai; actors Abhay Deol and Shruti Seth at the Health + Fitness + Lifestyle driven session held at JW Marriott Mumbai

GREEN FERN: L-R: Kevin Martis, sales and marketing manager, Meluha The Fern; Dr Adil, group president HR, Essar Group; Arun Arora, chairman, Edvance Pre-Schools and Garfield Soares, head sales and marketing, Meluha The Fern received the 'Best Learning Program – Environmental’ award by World HRD Congress recently at Hotel Taj Lands End, Mumbai

FIRST MILESTONE: Australian pizza chain Eagle Boys Pizza celebrated its first anniversary at the Greater Kailash, Part II in New Delhi

CHAMPAGNE CHEER: Relais & Chateaux organised a Champagne Breakfast in association with its GSA- Travel & Hospitality Representation Services (THRS) at Neel, Tote on Turf, Mumbai

96 EXPRESS HOSPITALITY August 16-31, 2013

conducted a concierge workshop at Sophia Polytechnic Hotel Administration & Food Technology in Mumbai

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