Express Hospitality October 1-15, 2012

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N October 1-15, 2012 `. 40

www.expresshospitality.com

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 7 | NO. 24 | PAGES 58

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N

VOL 7 | NO. 24 | PAGES 58

October 1-15, 2012 ` 40

www.expresshospitality.com

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

IH&RA pushes for sustainable development in India The International Hotel & Restaurant Association made a major progress in India recently following the signing of an MoU with the Federation of Hotel & Restaurant Associations of India

Page 9

A global synergy The 47th Annual Convention of FHRAI saw unprecedented participation from international associations with a strong focus on knowledge exchange and greater synergy in the hospitality sector

Page 25

Meetings on the move Four Seasons keeps business travellers connected with new mobile technology innovations. The hotel introduces Meetings on Wheels and complimentary in-car Wi-Fi among many new services offered around the world including cars equipped with iPads offering hotel information such as dining and spa menus, and multi-adapter device chargers

Page 28

Grooming leaders for tomorrow The Future Leaders Forum is a programme to encourage the best and brightest young talent from different countries to join the MICE industry.

The global initiative was organised for the very first time in India recently

Page 31

Contents October 1-15, 2012

Vol 7 No.24 October1-15, 2012

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty New Delhi Heena Mahajan Kolkata Joy Roy Choudhury Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, 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 Chief Manager Pankaj Shende Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane

MARKET

MANAGEMENT

IH&RA pushes for sustainable development in Indian hospitality ......................................................................9 Interview with Harshavardhan Neotia, chairman, Ambuja Realty .............................................................10 Chevron Hotels & Resorts plans to open new property next year .....................................................................11 Mars Enterprises focused on Waterstones mixed used project ........................ ................................................12 Marriott Hotels India to organise M-Cube annually.......13 Interview with Nikhil Ganju, country manager, TripAdvisor India ..........................................................15 Rajasthan hoteliers gear up for difficult times................17

A global synergy: FHRAI Annual Convention Roundup 25 Driving service excellence ..........................................27 EDGE

INTERIORS & DESIGNS

CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis Production Manager Bhadresh Valia Layout Ratilal Ladani, Kiran Parker Asst. Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Photo Editor Sandeep Patil

Express Hospitality Reg.No.MH/MR/SOUTH-44/2010-12 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.

October 1-15, 2012

Meetings on the move ..............................................28 The Bentley benchmark ................................................18

Landmark moments ................................................30

SPA & WELLNESS

LIFE

Spa & Wellness by ILTM debuts in Austria......................20

JGrooming leaders for tomorrow..................................31

Wellness industry seen at `one trillion mark by ..............21

Plugging manpower gap ............................................32

REGULARS

Editor’s Note ..................................................................................................................................................................8 New Kids......................................................................................................................................................................14 Products ......................................................................................................................................................................16 Movements ..................................................................................................................................................................33 Weekend ......................................................................................................................................................................54

www.expresshospitality.com

EXPRESS HOSPITALITY

7

EDITOR’S NOTE

A green change oing green is more fashionable than factual as there are very few who walk the talk when it comes to real green initiatives. Setting up a green philosophy and practice needs to be at the very core of the vision of any organisation and it needs to be ingrained seamlessly in every day functioning. Superficial, camera friendly initiatives are shortlived - green initiatives do not end by just placing a card in the bathroom saying reuse towels but it’s about going behind the scenes and setting up technology and mechanisms to ensure optimum utilisation of essential resources namely water, electricity, fuel, etc.

G

“Setting up a green philosophy and practice needs to be at the very core of the vision of any organisation Superficial, camera friendly initiatives are short lived green initiatives do not end by just placing a card in the bathroom saying reuse towels but it’s about going behind the scenes”

The hospitality industry in India has definitely woken up to green thinking and living but there are few players who are working hard to set up systems that are inherently green with a long term plan towards environment protection and conservation. These have set the standards which others can follow. Of all the different departments in a hotel, the housekeeping department is the property keeper in every sense and is probably a major contributor towards bringing in the best practices of green initiatives in the hotel system. From cleaning solutions, energy saving housekeeping equipment to organic guest room amenities, the housekeeping department's role in maintaining an environment friendly system is crucial.

Hotels today are doing their bit, but this is just the tip of the iceberg. From bacteria free cleaning solutions, to setting up well-structured awareness programmes for the staff, they are all being practised in certain setups. Staff environment engagement workshops are also held from time to time. Protecting our environment is an obligation and not an option. Investing in environment friendly initiatives could sound expensive but the ones who have genuinely understood environment conservation know that investing today will only reap rewards tomorrow.

Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

CHENNAI: Vijay Kulkarni, FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

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: pankaj.shende@fhwexpo.in

Branch Offices : NEW DELHI: Pranshu Puri The Indian Express Ltd,

Business Publications Division, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 E-mail: pranshu.puri@fhwexpo.in

Our Associate: Dinesh Sharma Mobile: 09810264368

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 E-mail:Vijay.Kulkarni@expressindia.com

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

BENGALURU:

Mobile: 09830130965

Sreejith Radhakrishnan Business Publications Division, The Indian Express Ltd. 502 Devatha Plaza, 5th Floor 131 Residency Road Bangalore - 560025 Ph 080-22231923/24 Fax: 22231925.

E-mail: sreejith.radhakrishnan@fhwexpo.in

Email: prasenjit.basu@expressindia.com

HYDERABAD: A K Shukla, The Indian Express Ltd, Business Publications Division, 6-3-885/7/B, Ground floor

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 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: Pankaj Shinde 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 :pankaj.shende@fhwexpo.in

For all subscription-related queries:

bpd.subscription@expressindia.com

IMPORTANT: Whilst care is taken prior to acceptance of advertising copy, it is not possible to verify its contents. The Indian Express Limited 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.

For Advertising enquiries, please E-mail marketing.eh@expressindia.com

8

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

Market

T H E B U S I N E S S O F H O S P I TA L I T Y

LEAD STORY

IH&RA pushes for sustainable development in Indian hospitality SUDIPTA DEV – Panjim

he International Hotel & Restaurant Association (IH&RA) which has been strongly focused on promoting and developing sustainability initiatives in the hospitality sector around the world made a major progress in India recently following the signing of an MoU with the Federation of Hotel & Restaurant Associations of India (FHRAI). The FHRAI has adopted the ‘Evolution’ programme for its members to control and monitor fuel and electricity in their properties. “Evolution is a software programme on a website which can help the hotel control waste, in particular electricity and water. This is of much importance in a country like India where electricity is a major problem,” said Dr Ghassan Aidi, president, IH&RA, in an exclusive interaction with Express Hospitality. The programme not only reduces waste but also helps in decreasing operating costs.

IH&RA also had a seminar with FHRAI on sustainable development and is keen to develop the Emeraude certification in India. All hotels can get the Emeraude certification.

There are 100 criteria and three categories. Those

T

October 1-15, 2012

Dr Ghassan Aidi hotels that satisfy 50 per cent of criteria get one Emeraude.

From 50 per cent to 75 per cent two Emeraude and more than that will get three Emeraude. “This is very important as the consumer is getting educated and before going to a hotel he wants to see that the hotel participates in any programme for sustainable development.

Members of our association can get certified for peanuts.

The certification is for two years after which we check on the hotel and if the hotelier has done more and deserves another Emeraude or he has not fulfilled his promises so the certification is cancelled,” said Dr Aidi, pointing out that IH&RA does

www.expresshospitality.com

constant monitoring, unlike many other agencies that give green certifications for a high amount. “First we do training before the hotel can get certified. We send someone to the hotel who teaches the personnel on how the property can fulfil the 100 criteria. Following which the hotelier can contact us. We visit the hotel and give the Emeraude as per the criteria matched. Before the end of the second year we will go again and either withdraw the qualification or maintain it or add one more Emeraude,“ he stated.

The other issues discussed included reduction of commission for agents who

Express Exclusive do not always think about a hotel’s business. “We also talked about hotel classification and hotel standardisation. IH&RA has worked several times with UNWTO on the issue of hotel standardisation and classification,” mentioned Aidi. He also stressed on need to disengage the private sector from the public sector. “The government should take care of the infrastructure and leave the sector to develop freely, the hospitality industry will

anchor tourists and help tourism, encourage hard currency to enter the country.

The sector should be left alone to promote it's hotels, when a resort is promoted it also promotes the country,” he said.

IH&RA had a board of directors meeting in Goa. Aidi acknowledged that it was not easy to convince all the directors to meet in Goa at the same time FHRAI convention was being organised. “Our board meeting was a success, we discussed several issues and after that we participated in the FHRAI convention,” stated Aidi. The board of directors came from every part of the world including from Germany, Argentina, Switzerland, US, Bulgaria, Kuwait, Sweden and other places.

“We have two members in India - FHRAI and HAI (Hotel Association of India).

R K Puri, secretary general, HAI, is a member of our board of directors. We have an election next year, in April, at the time of our 50th congress. It will either be held in Turkey or Croatia. We had a president of IH&RA coming from FHRAI some 1520 years ago and we held a congress here twice - in 1955 and 1988,” said Aidi, hoping that there would be a IH&RA president from India soon.

EXPRESS HOSPITALITY

9

M|A|R|K|E|T NEWSTRACK

‘Sensitising ourselves to respect our heritage and maintain it is critical’ Apart from elucidating his passion for the hospitality sector, Harshavardhan Neotia, chairman, Ambuja Realty, agrees that quality human resource and infrastructure is crucial for tourism and hospitality growth. By Reema Lokesh As a businessman what prompted you to invest in the tourism and hospitality sector and and what are your immediate investment plans in the sector?

Many years ago, 25 to be precise, I started The Conclave, Kolkata’s first business club. The Conclave was inspired by my many visits to the UK, where they had these business clubs that were private, exuded class and had a distinct charm of their own. The idea of a business club however, met with initial skepticism, as Kolkata was not really the sort after address for business. The Conclave was my first brush with a hospitality project in a commercial way. The Conclave was not an instant hit. Bit by bit, it started gaining acceptance for three particular attributes: continental fare, service and charm. The Conclave brand has come a long way since then. We now have four more complete family, leisure clubs that retain The Conclave brand: Ecohub by Conclave, Verde Vista by Conclave, Montana Vista by Conclave and Rio Vista by Conclave.

Ours was a large family with the gates always open for an absolutely eclectic lot of guests who would continuously stream in. I think somewhere, the idea of being a gracious host but not going over the top, of making the guest feel wanted and comfortable got deeply etched. A lesson I try and share with my colleagues across our properties.

What are the hospitality developments that are taking place under your brand?

We have three-four boutique hotels coming up in North Bengal and Sikkim.

These would all be under the ‘Kutir’ brand. Our flagship resort ‘Raichak on Ganges’ is now a 100 acre property with a theme hotel, a boutique resort, a first class luxury spa and a range of country homes. We will continue to add chapters at Raichak on Ganges as we go along. We are also starting a

10

EXPRESS HOSPITALITY

Harshavardhan Neotia specialty Bengali restaurant at Ganga Kutir called Sonar Tori and another restaurant in Kolkata which will also serve authentic Bengal fare.

Our retail brand, City Centre gave Eastern India its first mall with a five-star hotel adjacent to it in Swissotel Kolkata Neotia Vista. We will carry this model to Patna and Raipur where we will have hotels next to our City Centre there.

Do you aim to position the Kutir brand as a distinct and well defined brand both in the national and international market? Is there is specific brand strategy in place ?

We are quite clear of the experience we want our guests to have out of a ‘Kutir’. All our Kutirs will first have a fantastic natural backdrop to it, be it the mighty Ganges as is there in Ganga Kutir or going forward, be backdropped by dense forests, the mighty Himalayas or ensconced in one of the finest tea estates.

We hope that the sheer natural beauty of the place will capture the imagination of the guest and immediately relax him. We will also be very careful and sensitive to the architecture of every Kutir for we want the local ideology and ethos to converge in the property; we would not want to make it incongruous in any way. All Kutirs will essentially be quiet retreats where you connect with yourself and your loved ones. They will www.expresshospitality.com

not really have too much to offer in terms of activity.

Sure, there will be great cuisine and a rejuvenating spa and arrangements to discover the surrounding areas such as go for treks and walks and hikes. And finally all Kutirs would generally be boutique in nature with about 28-30 rooms. The idea is, that if we consistently offer this across our all Kutirs: Vanya, Himal, Chia (all work in progress) and continue to offer it at Ganga Kutir then tourists and travellers will know what they are getting into when they book themselves into a Kutir.

Is the government proactive in providing assistance to the private sector to get its act going?

I will answer this only for my state or for my region at best because most of our work is concentrated in the East. I think the government has clearly spelt out its focus towards giving tourism a greater push, given the enormous tourism potential that our state offers: from Sunderbans to the Himalayas. Infact, very recently, there was a two day long conference and seminar held in Siliguri, the gateway to north Bengal where a lot of brain storming on the same issue was done. So, yes I think the government clearly under-

I think the state government has clearly spelt out its focus towards giving tourism a greater push, given the enormous tourism potential

stands the potential that tourism offers and concerted steps have been taken in the recent past to bring normalcy and law and order in the hilly region of north Bengal.

What is your take on the current hospitality scenario in India?

I think the world is looking at India like never before. With states like Rajasthan and Kerala leading the pack, travellers world over have India on their travel list. We certainly offer fantastic history, diversity and vibrancy. Also, since we have travellers of all categories and budgets, we will need hospitality initiatives of a varied range.

Talent is an issue as is infrastructure. Another issue is that of sensitising ourselves to respect our heritage and help maintain it.

This industry is known to have its share of HR issues. Is there a solution you would like to put forth to attract good talent in the hospitality sector.

Yes, I agree that HR and talent have a crucial perhaps even the key role to play when it comes to tourism and hospitality. I would like to think that we should go back to our roots and revise our inherent understanding of hospitality. Atiti Devo Bhava really sums it up. Having said that, I would not shy away from learning and adapting the wonderful systems that some of the western brands have built into their hospitality sectors. A lot is clock work! But we can’t blindly copy it. We will need to sieve through it, and adapt very judiciously.

Are there vital challenges and issue the sector faces in the East?

Any solutions suggested?

The East, particularly the North East offers a spectacular range of sights and sounds. Infact a lot is still unexplored than the rest of the country. Infrastructure is one of the keys challenges.

Also, in some cases accessibility poses an issue.

October 1-15, 2012

M|A|R|K|E|T NEWSTRACK

Chevron Hotels & Resorts plans to open new property next year HEENA MAHAJAN - New Delhi

hevron Hotels & Resorts plans to launch an organic village in Mukteshwar, Uttarakhand by early 2013.

Speaking exclusively to Express Hospitality, Parveen Sharma, chairman and managing director, Chevron Hotels & Resorts informed that the property has been set up in a 20 acre orchard. “The property will have five rooms and ten cottages with modern facilities like gymnasium, internet facilities, personalised services and F&B options.

This village will also be equipped with Ayurveda,

C

naturopathy and modern spa facilities. It is a sustainable product. Sustainability starts from creating a product which can provide employment to the locals. So far, this project has employed 100 people.” he added.

Speaking on the investment and marketing strategies of this organic village, Sharma said, “The project cost is around `8-10 crore and we are expecting good returns. As far as marketing is concerned, we have long been in this indus-

try for people to know about our products and quality standards. We are currently targeting high-end customers from the market.”

Established in the 1995, the Chevron Hotels & Resorts specialises in restoring her-

itage buildings and running them as hotels. The group is spread over southern to eastern part of the Kumaon region with hotels in Nainital, Ranikhet, Kausani, Mukteshwar, Corbett and Rishikesh and Haridwar.

Official Agent of ITW FEG India

SAFHPL to launch Muffin Break in Delhi/NCR

Preventive Maintenance as Per Factory Guidelines Pan India Service Network Readily Available Inventory of Critical Spare Parts Team of Factory Trained Engineers

HEENA MAHAJAN - New Delhi

ith the opening of the first Muffin Break cafe at Greater Kailash in New Delhi, along with South Asian Food & Hospitality Services (SAFHPL) who will operate this Australian brand in India, the company is already looking forward to opening fourfive outlets in Delhi/NCR within next eight months. “ According to our market research, these areas are the prime locations to actually see the response,” said Parvin Juneja, chief executive, SAFHPL. “We will be expanding to Noida, Chandigarh, Mumbai and South India with approximately 60 outlets withing next four years,” he added.

Robert Fitzgerland, executive director, Foodco Group said, “Indian customers are well educated on food and have travelled extensively.

They know the difference. At our first outlet, we will have 200 varieties of muffins with a lot of local flavour and our signature coffee available for our guests.”

The first outlet can seat 40 and has an in-house kitchen where all the products will be freshly baked and prepared on site everyday. Apart from the extensive range of muffins, the cafe will also have a gourmet espresso coffee menu and extended beverage range.

W

October 1-15, 2012

R-65,LG Floor, Greater Kailash Part One, New Delhi-110048 Customer Care Helpline: 011 26282814, +91-98106 11000 Email: support@itwpartsandservice.in Mumbai + New Delhi + Bangalore + Chennai + Kolkata

www.expresshospitality.com

EXPRESS HOSPITALITY

11

M|A|R|K|E|T NEWSTRACK

Mars Enterprises focused on Waterstones mixed used project No immediate expansion plans in other areas of business SUDIPTA DEV - Mumbai

umbai-headquartered Mars Enterprises is aiming to create a unique and sought-after complex that will lift the standard of mixed-use developments to a new level. “We have a strong focus on our new project -Waterstones Residence and Waterstones Tower- our serviced apartment and office tower project at Mumbai International Airport next to Waterstones Hotel and Waterstones Club,” said Bruno Loosli, CEO, Mars Enterprises. The company recently rebranded hotel Gordon House Suites to Waterstones Hotel.

Elaborating on the uniqueness of the mixed used project, Loosli said, “At Waterstones, the comforts of a five-star hotel meet the creativity and attention to detail of a boutique hotel, paired with the facilities and lush green surroundings of one of

M

Bruno Loosli Mumbai’s most exclusive private clubs. It is a unique hotel built for the discerning, creative traveller making it a benchmark brand for similar projects – e g luxury boutique hotel segment, club, serviced apartments and offices by delighting our customers with world class, innovative products and services.”

Right from the time of inception, Mars Enterprises has had a strong focus on the food business. “After the stake out, a number of our brands were sold off, however a good amount have been retained and the most famous of the lot Pizza By The Bay (erstwhile Not Just Jazz By The Bay) and Eat Around The Corner (erstwhile Just Around The Corner) are now open in an absolutely brand new look and are definitely regaining their positions as Mumbai’s trendsetting venues,” stated Loosli.

According to Loosli, the company is constantly striving to create something unique with star potential in both its food service business and hotels division. “Waterstones Hotel and Club, minutes away from the international airport, is an example of our endeavour to explore opportunities in both segments,” he pointed out.

There is currently no concrete plans to expand the

Waterstones brand to other cities, and according to Loosli, there is no immediate plans to expand their restaurant business as well. “Success of a restaurant depends on many factors and hence we pursue only opportunities that promise high success potential.

Currently we are not chasing any new locations nevertheless we are always open for new exciting and stimulating opportunities,” he mentioned.

On being asked about the expansion of the company’s institutional catering business, Loosli acknowledged that while Mars Enterprises has the knowledge and competence, there is nothing in the pipeline in the near future.

On the subject of expansion, he explained, “We are open for new opportunities that make business sense, however if it does not make business sense - within our benchmarks - we rather forgo a project. We will not engage in chasing locations and pay any price.”

Starwood opens its largest property worldwide with Sheraton Macao Hotel SUDIPTA DEV - Macao

he year 2012 is a landmark of many sorts – the fifth anniversary of the Cotai Strip in Macao coincides with the 75th anniversary of Sheraton Hotels & Resorts and the opening of the

T

12

EXPRESS HOSPITALITY

largest Starwood property globally – the Sheraton Macao Hotel, Cotai Central. A glittering ceremony and spectacular fireworks recently marked the inauguration of the biggest hotel to open worldwide this year. The property comprises of two towers – the Sky Tower

www.expresshospitality.com

and the Earth Tower, in the first phase the Sky Tower has been opened with 1,829 rooms. The Earth Tower opens early next year with 2,067 rooms.

“This is Starwood’s largest hotel in a 100 countries. There are 425 Sheraton properties in

the world while a 100 are under construction,” said Frits van Paasschen, president and chief executive officer, Starwood Hotels & Resorts Worldwide. He also reminded that Sheraton is a pioneering brand that was the first to enter markets like the Middle East, India and China. China in fact currently represents 10 per cent of Starwood’s global portfolio.

With a strong focus on the MICE market, in the first four months, the management is looking at 80 per cent occupancy despite the large rooms inventory. In fact, according to, Stephen Ho, president, Asia Pacific, Starwood, two days following the opening, the hotel boasted 100 per cent occupancy. As many as 1600 associates are currently working with the property from 20 nationalities. Also, present on the occasion was Sheldon G Adelson, chairman of Las Vegas Sands Corporation and Sands China.

October 1-15, 2012

M|A|R|K|E|T NEWSTRACK

Marriott Hotels India to organise M-Cube annually KAHINI CHAKRABORTY - Panjim

ith an aim to leverage India's MICE potential, Marriott Hotels India plans to organise its 'Marriott Meetings Matter' (M-Cube) every year to educate the Indian travel trade about its MICE offerings. The company recently organised M-Cube 2012 at Goa Marriott Resort & Spa wherein teams from Jaipur Marriott Hotel; Goa Marriott Resort & Spa Renaissance Mumbai Convention Centre Hotel; Hyderabad Marriott Hotel & Convention Centre; Pune Marriott Hotel & Convention Centre; JW Aerocity New Delhi made presentations on the properties and their MICE offerings.

Talking exclusively to Express Hospitality on the sidelines of the M-Cube, Rajeev Menon, area vice president- India, Malaysia, Maldives and Australia, Marriott Hotels India informed that the company aims to have over 100 MICE

W

hotels by 2015. Elaborating on the expansion plans Menon said, “We have 15 hotels currently operational in the Indian market and have another six hotels opening in the next sixseven months. We have also another 40 odd hotels under construction. The company will establish its brands in Chandigarh, Gurgaon, Jaipur, Ahmedabad, Mumbai, Pune, Goa, Hyderabad, Bengaluru, Bhopal. Some of these places will see additional brands opening up in the near future. Fairfield Inn will open in the second quarter of next year. In the luxury space, we will open the Ritz-Carlton in Bengaluru next year; The Edition will be launched in Gurgaon in three years.

These will increase our brand offerings from five brands to eight brands in the Indian market.”

He gave two reasons as to why Indian hotels suffer.

“Firstly the gestation period for any new hotel in India is typically a year or two

Rajeev Menon which is longer than across the world. This issue is mainly due to the challenges with levels of corruption, bureaucracy, red tapeism which slows down the process with delays in hotel projects. The second issue is the cost of land, cost of borrowings as interest rates are 13-14 per cent, depreciating rupee. All these factors make a heavy cocktail for any company

who wants to invest in the market to develop any kind of hotel. However, having said that, we as a company have seen a decade long growth story in the Indian market,” said Menon.

The focus of the company is to expand rapidly across the country and with the smaller cities growing at a rapid pace, it represents a potential opportunity for the company's brands to establish its presence in the market. “The eastern region of India is a definite emerging market. Although this market has been traditionally slow but the growth perspective is huge. As we see potential opportunity we are looking at opening a Renaissance hotel in Raipur; Courtyard by Marriott in Bilaspur; JW Marriott in Kolkata; Renaissance and Marriott hotels in Guwahati; Courtyard by Marriott in Shillong. Our focus is about being a strategic player and position each of our brand as the best product in the market.”

Sands China develops more projects on Cotai Strip, Macao SAYONI BHADURI - Mumbai

ands China, the developer of Venetian Macao and the recently launched Sands Cotai Central, has declared their third project on Macao's Cotai Strip.

Brendon Elliott, vice president Sales and Resort Marketing, Sands China informed, “We are preparing land parcel three for development. This project will be ready by 2016.”

Maintaining the suspense about the details of the project he said that the project will be another themed hotel which will compliment the Venetian Macao. “This will be a mid scale project and at the completion of which Cotai Strip will have 15000 rooms,” he added.

Sands China earlier this year opened Sands Cotai Central on the Cotai Strip with Holiday Inn and

S

October 1-15, 2012

Conrad and recently the Sheraton. There is also a third phase of development planned which will see the construction of the fourth tower but that has been put on the back burner with the development of land parcel three coming up. He added, “The construction of the fourth tower hotel of Sands Cotai Central will begin in the first quarter of 2013; we have zeroed in on St Regis brand for that.” This new tower will house 2000 additional rooms.

Discussing growth and development of Sands Cotai Central Elliott said, “We have exceeded all our expectations. Occupancies at the Conrad are in the high 80s and at the Holiday Inn at high 90s.

Not many hotels open to such a fanfare so it is great.” They introduced the second phase which

Brendon Elliott includes the launch of Sheraton, 100 retail units and the Pacifica casino.

The business from India however still is for Ventian Macao. “We see as many as 450 Indians every day at Venetian Macao,” Elliott said. He www.expresshospitality.com

added that Venetian Macao is not an entry market product, currently they receive mid and high end guests from India together with large corporations and incentive groups. “The growth of Sands Cotai Cental is not India centric. The market has not grasped the potential of Sands Cotai Central yet, Venetian Macao still is the dominant force.”

The new strategy of growth for Sands China is to promote Macao as an extension to Bangkok.

“Thai Airways has direct flight to Macao from Bangkok. People flying from Bangkok can directly land into Macao and not transit via Hong Kong, which gives us a great opportunity,” explained Elliott. China is the biggest market, India is number fourth and Indonesia is sixth.

EXPRESS HOSPITALITY

13

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

New kids on the block Manchester United Cafe Bar, Mumbai

Manchester United Cafe Bar has launched its fourth outlet in Mumbai at R City, Ghatkopar. Spread over 2300 sq ft area, the Cafe's interiors are done up in red and black and can accommodate more than 120 people. It also has its outlets at Palladium, Lower Parel, Malad and Mulund. The menu has its variety from appetizers and salads to pizzas, subs, steaks and desserts with English, American and Asian influences. The newly introduced menu featuring Tandoor, Indian specialities and a special offering for the little ones will take the dining experience to another level.

Sheraton Udaipur Palace Resort and Spa Sheraton Udaipur Palace Resort and Spa has launched 'Wok by the Lake' which will serve authentic oriental food using specifically selected and import-

ed ingredients crafted under workmanship of the finest quality. The menu features pan Asian delicacies from Chinese, Thai, Burmese and Indonesian cuisine. A live counter serving a variety of dim sums will be one of the differentiators of this unique restaurant.

Quiznos, Mumbai USA’s popular sub chain Quiznos has entered the Indian market by opening their flagship franchisee outlet in Bandra in Mumbai. Quiznos is a popular food chain with more than 4000 outlets on franchisee basis across the world with distinctive presence in USA, Canada and the Middle East. It is positioning itself to be the sought after fast food chain for college students as well as young adults, promising to deliver good food at great prices. Their food options include both vegetarian and non-vegetarian food.

INTERNATIONAL Swissôtel Jadaf, Dubai

the amenities of the hotel.

Swissôtel Hotels & Resorts is adding a deluxe hotel: Swissôtel Jadaf Dubai in the

The Royal Begonia, Sanya

United Arab Emirates. The hotel is expected to open by early 2016. The new build Swissôtel located in the Al Jadaf area, is set to become an anchor deluxe hotel within a mixed use development comprising three hotels, residences, serviced apartments, retail and entertainment facilities.

The hotel will be developed in keeping with the Emirati architectural characteristics, comprising over 280 rooms and suites, an all-day dining restaurant, three speciality restaurants with outdoor areas, as well as a Pürovel Spa. Meeting, conference and ballroom facilities– all with a total area of 1600 m2 – will round out

14

EXPRESS HOSPITALITY

The Luxury Collection, part of Starwood Hotels & Resorts Worldwide has unveiled The Royal Begonia, A Luxury Collection Resort, in Sanya. Located on the southern tropical island of Hainan,The Royal Begonia joins Astor Hotel in Tianjin and The Hongta Hotel in Shanghai as the first Luxury Collection resort in China.

Occupying 370-metre beachfront location on Haitang Bay, The Royal Begonia features 142 luxuriously appointed guest rooms and 18 private villas nestled on the beaches of the south eastern coast of Hainan Island.

W Singapore - Sentosa Cove W Hotels Worldwide has announced the opening of the first W Hotel in Singapore with the debut of W Singapore - Sentosa Cove and The Residences

www.expresshospitality.com

at W Singapore – Sentosa Cove. Owned and developed by an affiliate of City Developments, W Singapore is an urban oasis located on Sentosa, minutes away from downtown Singapore. Adjacent to the 228 W-branded residences, the hotel offers a fully integrated lifestyle experience, featuring 240 guest rooms and suites, two signature restaurants, a destination bar, the W Lounge experience, WET pool deck and bar, Away Spa, and more than 1,500 meters of modern meeting and event space.

Caffè Greco, Hong Kong Aqua Restaurant Group’s new Italian Coffee House, Caffè Greco has opened in Hong Kong. From espressos to cappuccinos through to iced lattes, all coffees are expertly made from premium Italian Lavazza beans. The cafe is located inside the Marco Polo Hong Kong Hotel Arcade, adjacent to Lane Crawford’s menswear department in Harbour City.

Caffè Greco’s menu also extends to pastas, salads, paninis and sandwiches.

October 1-15, 2012

M|A|R|K|E|T NEWSTRACK

'Economic slowdown does not mean that people stop holidaying' TripAdvisor recently conducted a survey - TripAdvisor Industry Index - amongst hoteliers with surprisingly optimistic results for India. Nikhil Ganju, country manager, TripAdvisor India speaks about what he thinks were the reasons. By Sayoni Bhaduri Tell us about the TripAdvisor Industry Index.

TripAdvisor has the largest database of hotels so we have a good barometer of how the business for the industry is turning out.

TripAdvisor Industry Index is the first for India, while it is the second global edition. We intend to make this an annual affair. The response to our survey was one of a kind with almost 25,000 respondents.

What were the key highlights of the survey, especially pertaining to India market?

We were pleasantly surprised by the results of the survey. Some of the highlights included that hoteliers have seen decent business in the last six months. As much as 50 per cent of hoteliers saw an increase in occupancies. These are healthy indicators that hotel accommodations are maintaining good business despite the difficult economic situation. Especially in popular destinations the business for travel agents and hoteliers has been good. Staff hiring has also shown an increase over the last few years. This is because there have been additional rooms coming into the market, and there are new announcement being made regularly.

What according to you is the reason for the Indian hotel industry

they are still positive for the future.

pecialising in corporate and franchise stores, Global Franchise Architects (GFA) Global is looking at growing 30 per cent per annum. Discussing the plans of the company Joseph Cherian, CEO, GFA Global said, “Currently we have 94 stores and we are currently having an annual growth rate of 30 per cent.” In 1996, the company introduced Pizza Corner in Chennai as their first brand.

They have launched four international brands in India namely Pizza Corner, Cream & Fudge Factory, Donut Baker and Coffee World. “We want to continue to expand these brands and create a definite foothold

S

October 1-15, 2012

The standard for Indian and Western cuisine

Has the industry become technology savvy?

OTAs are still the primary source for people to book holiday, however mobile apps are fast catching up. It is an encouraging sign to see online booking grow, hotel websites will start to lag behind if they don’t work on their platforms.

Nikhil Ganju to be so optimistic?

Travel has become a fixed part of consumers, they do not want to compromise on it despite the economy and inflation. They do not want to cut down on holidays; economic slowdown does not mean that people stop holidaying.

The future is hopeful and the business outlook scores in the survey which proves that.

The season has been a good one. Hoteliers do not intend to change their room rates strategy.

Which regions have performed better than others?

Asia Pacific has performed better than other regions.

Middle East and Africa has shown signs of difficulties, but

What is the future for mobile technology in India?

It is still early days for the mobile, but the boom will happen soon. It will take another two-three years to reach a strong inflection point for most players to take it seriously.

Even here, OTAs have better apps available, and are likely to benefit the most. With 3G speed, smart phones and content available the audience to be captured is huge. But to be able to reap rewards one has to sow the seeds now.

How important is social media for hotels?

Social media is primarily used for marketing and consumer interactions. Here hotels have no choice to stay connected and interact with consumer, it is an important tool to build reputations. At TripAdvisor, hotels pay a lot of time and resources to the reviews they receive.

GFA India to grow at 30 per cent per annum SAYONI BHADURI - Mumbai

The new SelfCookingCenter® whitefficiency®

before bringing in new brands,” he informed.

GFA is a privately held company with 100 per cent equity from the promoters and expansion is funded through their own investments and franchising. Investment per store depends the brand and the format said Cherian. “We have a range from `10 lakh for a Donut Baker Kiosk to ` 70 lakh investment in a dine-in Pizza Corner.

The advantages with multiple brands, formats and varied investment options makes our brands attractive for franchising,” he adds.

GFA Global is a Switzerland-based group that builds, operates and franchises a select portfolio of specialty food service brands. The par-

ent company supports GFA India with investments in new stores, R&D, marketing, infrastructure support in designing and graphics, academy, etc.

“We have a Global Support Centre in Bangkok and we also have support centres in both India and Dubai for the regional requirements,” he explained.

Apart from India, the company has five food service brands in its portfolio with over 200 stores represented in seven countries: Thailand, India, China, Bangladesh, Malaysia, Indonesia and UAE. In India, they have 58 Pizza Corner stores, 13 The Donut Baker stores, 13 Cream & Fudge stores and seven Coffee World stores spread across 18 Cities in India. www.expresshospitality.com

The patented HiDensityControl® – the reinvention of cooking quality up to

up to up to

360 30 % 70 %

Samosas in less than 20 minutes. more capacity* less energy consumption*

* compared to traditional kitchen without Combi-Steamer.

You can grill, bake, roast, steam and much more in just one single unit. The operation is child’s play. You get generations of cooking experience at your fingertips.

You select food, define result. That’s it!

Visit our RATIONAL CookingLive event.

Reservations under www.rational-online.in or call our office in Gurgaon +91 124 4635865.

EXPRESS HOSPITALITY

15

M|A|R|K|E|T

Fotosfera by Interface

simultaneously. Available in see through plastic and colourful lids the product range is priced starting from `130 to `1,600. The products are available at all stores across North India.

Global carpet tile manufacturer Interface unveiled its first ever commercial carpet tile made from plant (or bio) based nylon called Fotosfera. The product consists of yarn exclusive to Interface that is made from castor plant oil produced in rural communities. The product supports Interface’s strategy to reduce its reliance on virgin petrochemical raw materials and delivers strong environmental and socio-economic benefits.

Duoform XS Firm Mattress Magniflex’ has launched its latest product -Duoform XS Firm Mattress. The core of mattress consists of an inner layer of Memoform Magnifoam and Eliosoft. While

‘Venanzio’ luxury sofa collection

Kelvin Giormani’s Venanzio Luxury sofa collection is available at Living in style, Mumbai. Venanzio luxury leather sofa collection is made of the finest Italian leather and has been worked upon with world class craftsmanship using innovative technology. The transparent construction from the sofas arms to the back is supported by a V Shaped patterns. There are structural as well as decorative sofa collection and can be customised in various sizes and colours to suit the customer's requirement.

Vikan Table & Floor Scrapper Vikan, one of the manufacturers of hygiene cleaning implements, has launched Vikan Table & Floor Scrapper.

The features for the product are as follows: ● Suitable for removing dough and caramel on floors as well as other remains that stick to the floor. ● FDA approved raw materials ● Material description: PP, Stainless Steel ● Min. temp: -20 C ● Max. wash temp: 121 C

BIOKIPS from Usha Ushers Usha Shriram Enterprises unveiled its latest offering of air-tight- containers ,‘BIOKIPS’.

The new range provides both style and convenience

16

EXPRESS HOSPITALITY

www.expresshospitality.com

Memoform aids in the comfort, contouring and cushioning of the natural curvature of the back that relaxes the body and improves blood circulation, Eliosft has breathability and gives density to improve the mattress’ rigidity and deformability. The mattress comes at a height of 15cm/six inch.

Teacher’s Origin Te a c h e r ’ s Origin is offering exclusive Value Added Pack (VAP).

The limited edition offer will be available at the imported outlets of the country starting August until stocks last. The value added pack comes in a black box containing a traditional imported malt glass and is priced at `1,810 for a 750 ml bottle in Delhi; `2,400 in Mumbai; `1,927 in Bengaluru; `2,250 in Kolkata.

October 1-15, 2012

M|A|R|K|E|T NEWSTRACK

Rajasthan hoteliers gear up for difficult times HEENA MAHAJAN - Ranthambore

fter the Supreme Court's verdict on banning tiger tourism in the core areas, the heritage hotels near Sawai Madhopur in Rajasthan have faced number of cancellations. Central and the state government have been working together to come up with workable guidelines so that the USP of the areas along with hospitality is not hindered.

Balendu Singh of Dev Vilas, Ranthambore said, “We are the largest foreign exchange earners and our main business depends on tiger tourism. Along with the government of Rajasthan, we took the lead and approached the court to come up with guidelines.

Ranthambore Management Plan was brought in 2002 where the number of tourists vehicles going into the park was limited to 40.”

Speaking on the major

A

clientele in the area, Balendu Singh said, “About ten years ago, 70 per cent of our clientele was inbound and 30 per cent domestic but now this has changed.

Over the years, people have been choosing Ranthambore

as a wildlife destination, and now our major markets comprise of the younger generation from Gujarat and West Bengal. There is still a need to come up with budget hotels and we are working on it.”

Randhir Vikram Singh, joint secretary, Indian Heritage Hotel Association's (IHHA) added, “We are working together to help heritage tourism and solve each other's problems. Most of the hotels are owner

managed/owner driven.

Central government can only act as a catalyst. The IHHA convention is expected to bring a lot of new members from other states and help us gain visibility across the nation.”

SIHRA appoints new office bearers EH STAFF - Mumbai

outh India Hotels & Restaurants Association (SIHRA) has recently selected its new office bearers Syama Raju (president); T Nataraajan (honorary secretary); Chakravarty (honorary treasurer); G V Krishnaiah, VP, Andhra Pradesh; K L Ramnatha Bhat, VP, Karnataka; K Murali Rao, VP, TN and Puducherry; and Jose Dominic, VP, Kerala.

SIHRA has over 1100 hotel and restaurant members – from small standalone restaruants to the large five-star deluxe hotels, in the states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and the Union Territory of Puducherry.

The year 2012-2013 will have the mantle of presidency of FHRAI moving to SIHRA. The coming year will be important for SIHRA as the next annual convention of FHRAI will also be held in September next year in the South.

S

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

17

HAUTE TALK

The Bentley benchmark Bentley Motors and St Regis have collaborated to create the one-of-a-kind Bentley suite at the iconic Manhattan landmark

n the heels of a global partnership between Starwood’s Luxury Brands and Bentley Motors, The Bentley Suite at the St Regis Hotel New York is designed to be a benchmark, providing guests with the luxury, craftsmanship and style associated with both renowned international brands. The Bentley Suite joins The Dior Suite and The Tiffany Suite as part of the exclusive collection of Designer Suites at the hotel, built by John Jacob Astor IV in 1904, and follows on the heels of a global partnership between Starwood’s Luxury Brands and Bentley Motors.

The Bentley Suite fea-

O

18

EXPRESS HOSPITALITY

tures an entryway foyer, one bedroom, one and a half baths, an expansive dining room and living room complete with floor-to-ceiling windows on the 15th floor.

The suite, debuting in September, is available starting at US$ 9,500 plus tax per night and includes complimentary access to the 2013 St Regis Bentley Mulsanne within a 10-block radius of the hotel. Guests will be treated to the St Regis hallmark services including signature St Regis Butler Service and in-suite champagne bar.

Kevin Rose, member of the Bentley board, sales, marketing and aftersales, says, “Everybody at Bentley www.expresshospitality.com

has been looking forward to the culmination of this collaboration with the St.Regis Hotel New York. We believe the two brands are perfectly matched, both bringing a clear understanding of what is important for a genuine luxury experience - attention to detail, quality, a sense of heritage balanced with contemporary style and an instinctive knowledge of what is right for our customers. The Bentley Suite at the St Regis New York will become a benchmark for taste and quality and a destination in its own right in one of the world’s most wonderful cities.”

“As guests enter the

suite, they will be greeted by a room which bears all the hallmarks of Bentley design values – many of the fittings reflect jewellery features in our cars, and the use of leather and colours convey the special cocooning that drivers and passengers feel when they experience the interior of a Bentley,” says senior Bentley designer, Daniele Ceccomori. “There is a sense of layering of the materials which creates organic shapes. The suite is not just a graphical execution, it is more of a threedimensional expression of interacting materials to give a language of its own to space and form,” he says.

October 1-15, 2012

D|E|S|I|G|N

Luxury unparalleled On entering the expansive 1,700 square foot suite through a set of double doors, guests are greeted by the defining characteristics of the luxury automobile brand: a blend of cream and neutral tones, set against the rich wood finishes of the handcrafted furnishings found throughout the space.

The suite’s design boasts a unique juxtaposition of classic elegance and modern sleekness that reflects the bespoke elements of both brands.

The black leather tile floor pairs perfectly with a linen coloured, diamondquilted Bentley leather wall.

A metallic silver mirror, inspired by one of Bentley’s wheel designs, sits above an accent table evocative of the

dashboard of a Bentley and reflects a sculpture of the renowned Mulsanne Bonnet mascot, the Flying B. Guests immediately feel that the suite is both elegant and daring, combining the modern and glamorous qualities of the brand with the timeless and impeccable style of The St. Regis New York.

The dining room features an expansive media wall including a large TV as well as four Breitling clocks, Bentley’s long-term partner, marking the time in New York, Riyadh, London and Moscow. The dining table uses Bentley’s smoked fiddle-back eucalyptus veneer offset with metal engine-spin place settings. Bold, black trim is set against cream walls with artwork that displays the heritage of the

Bentley brand: images taken from historic moments from the brand’s founding to the present day. A crystal chandelier adorns the ceiling, echoing Bentley’s headlight styling, while a sumptuous leather rug and dark stained white oak floors bring to life the understated elegance of the brand.

In the living room, ivory walls accented with crisp black crown molding lines the ceiling, ultra-luxe tufted Bentley leather sofa and wing chairs provide ultimate comfort and relaxation, and a crystal chandelier decorates the centre of the room.

Luxurious menswearinspired herringbone drapery with seatbelt detailing runs from floor to ceiling, framing windows that provide breathtaking views overlooking Fifth Avenue and Central Park.

The bedroom features a custom sleigh bed with one of the classic Bentley burled wood veneers, complemented by the warm colour palette of aubergine, warm grays and ivory. The ‘root burrow’ wood throughout the room is one of the signature Mulsanne model’s exotic natural wood veneers.

The Mulsanne Joining the house fleet at the St Regis Hotel New York is a bespoke 2013 Bentley Mulsanne.

Designed and engineered at Crewe, England from the ground-up, October 1-15, 2012

www.expresshospitality.com

the pinnacle Bentley model offers class-leading performance, unparalleled levels of interior luxury and unsurpassable coach-building skills. The luxury flagship sedan has been customised exclusively for the hotel, with a bottle cooler and crystal champagne flutes, St Regis crests on the headrests and personalised tread plates.

Paul H F Nash, general manager of The St Regis, comments, “The St Regis New York has a long and storied history of partnering with brands who offer our guests unparalleled access and experiences. Bentley has long stood alone as the world’s premier maker of hand-crafted automobiles. Its impeccable attention to detail and dedication to artisanship makes it the ideal collaborator for this beloved hotel.”

This year, St Regis announced a global partnership with Bentley, offering guests, residents and customers exclusive experiences such as driving programmes, special events and brand initiatives around the world.

Additionally, the St Regis brand has selected Bentley as the house fleet for its hotels and resorts because of Bentley’s shared values of craftsmanship, style and sophistication, allowing guests to explore must-see destinations in unparalleled style.

EXPRESS HOSPITALITY

19

SPECIAL FEATURE IN FOCUS

Spa & Wellness by ILTM debuts in Austria The first ‘Spa & Wellness by ILTM’ took place at Interalpen-Hotel Tyrol in Seefeld, Austria, September 11-12, and proved a great success for the elite spas and selective luxury agents and buyers invited to attend

ollowing the recognised ‘by-invitationonly’ structure of International Luxury Travel Market (ILTM), the first ‘Spa & Wellness by ILTM’ rolled out at Interalpen-Hotel Tyrol in Seefeld, Austria in September. The event facilitated pre-scheduled appointments between dedicated spa suppliers and specialised VIP buyers, establishing important partnerships and creating valuable new business.

The event also sought to inspire attendees with a ded-

F

20

EXPRESS HOSPITALITY

icated conference programme that included multi-generational and emotional marketing, as well as optimising brand potential and maximising brand differentiation.

Expert speakers included Dr Paul Redmond, an expert in generational theory from the University of Liverpool and Stephen Cheliotis, chief executive of The Centre for Brand Analysis (TCBA).

Dr Imke Koenig of leading luxury Bavarian spa Schloss Elmau commented, “Dr Paul Redmond’s speech offering advice on ‘The www.expresshospitality.com

Generation Game’ for spas was brilliant and very helpful for our marketing strategy.”

Denise Martenet Perone of The Grand Resort Bad Ragaz, Switzerland added, “Spa and Wellness by ILTM has been fantastic – well-organised, inspirational and most importantly we have met with important new high end buyers.”

Levente Gyorgy-Mozes of Fairmont Le Montreux Palace said, “A really efficient event – we are particularly delighted with the European buyers we have met.” Val Eglinton

of The Gleneagles Hotel, UK concluded, “We are delighted to be able to attend this specific Spa event to solely drive our Spa traffic. The quality of buyers is excellent - all engaged, interested and clearly well trusted by their clients. The important length of our appointments ensured we could really establish what each buyer was seeking.”

The VIP buyers too were delighted with their new contacts and relationships.

Gabriel D D Donida, executive director, sales & marketing, October 1-15, 2012

S|P|A | S|P|E|C|I|A|L

Atelier Voyage, Germany said, “A brilliant new endeavour on the part of ILTM to enable VIP buyers and suppliers to enter directly into the heart of the matter: Spa & Wellness and all of their intricate facets. An exploration into innovative health programmes - a ‘must’ for anyone keen to gather a wealth of information on the long term benefits found in selected hotels and resorts worldwide.”

Monique Sajet, Director, de reisarchitecten, Netherlands added, “I was looking for properties that combine spas and families and I particularly loved the

privately owned hotels and the fact that the event was so personal. I felt I really got to know well those whom I needed to.”

Helen Duncan, essential escapes, UK commented, “It was great to see so many Swiss spas as we are not very familiar with Switzerland in the UK and weekend getaways are increasingly important.”

Anita Bhasin, managing director, Sanctuary Spa Holidays, UK was delighted with the new discoveries she had made. “We have five years experience in the health and wellbeing market

and are seeing a growing demand, especially from younger people. Spa & Wellness by ILTM has been great for us to discover more properties in Europe – it’s been a great event for us.”

And the event’s bespoke approach was also met with universal approval. Eva Klejmova, director, J&T Concierge in the Czech Republic commented, “I met new suppliers and properties but because of the nature of this event, I was able to focus on the spas of each property – now I can sell the properties through their spas. The networking oppor-

tunities and conference programme were also been incredibly useful and the r e l a x e d atmosphere was much more conducive to business.”

Alison Gilmore, exhibition director, ILTM concluded, “The first ‘Spa & Wellness by ILTM’ has been a great success, reflecting the importance of this increasingly competitive leisure travel sector. We are delighted that we have created not only a business platform but also a forum to drive crucial debates. We see a great potential for this as an annual event.”

Wellness industry seen at `one trillion mark by 2014 Riding on the boom in Indian wellness industry, India is set to become a major wellness hub in the coming years, says a PwC - FICCI report he domestic wellness industry that includes spas, and grooming and fitness products among others, is set to touch `95,000 crore in the next two years, according to a report. Currently the market is estimated at `59,000 crore and cosmetic products contribute to nearly 60 per cent of the segment, a PwC report, which was unveiled at a FICCI event on the industry recently, said.

The report says companies are looking at expanding their presence to tier II and III cities as real estate prices work in their favour.

The wellness industry, growing at a compounded annual growth rate of 18-20 per cent, accounts for nearly 4 per cent of the overall consumer expenditure in the country, the report claims.

"The scope in the wellness market is immense.

Even a 1 percent increase in consumer expenditure can potentially generate an additional opportunity of `600 crore for wellness players," VLCC managing director Sandeep Ahuja said. In the words of Health Sanctuary’s director R H Choudhary, "There is ample room for growth in the wellness sector with companies getting organized and more professional by the day. With our PM Manmohan Singh’s daring

T

October 1-15, 2012

and much appreciated steps to further open up the FDI, time is not far when India will emerge as a major wellness hub in the whole of Asia."

The Indian wellness sector is largely unorganised, to the tune of 70 per cent.

The beauty segment, largely dominated by the hair and skincare products, currently stands at `23,000 `24,500 crore is set to touch `40,000 - `41,000 crore by 2014, according to the PwC report.

The report also notes www.expresshospitality.com

that of the `5,000-crore fitness and slimming market, 90 per cent is dominated by slimming and fitness services and equipments and the rest by slimming products.

The segment is expected to double in two years, it says.

With continued focus on health foods and fortified products, the report says the estimated health and wellness food and beverages segment that is growing at 12 percent annually will be `21,000 crore by 2014.

On the distribution

model for this segment, the report notes that with limited reach across the country, e-commerce will become the most preferred method to interact with the customers.

About the growth drivers of the sector, the report says the 40-plus age group will be the largest potential customer base for the wellness industry. The 40-plus age group constitutes nearly 29 per cent of the population and it is expected to touch 500 million by 2025, it adds.

EXPRESS HOSPITALITY

21

Management

INSIGHT INTO HOSPITALITY OPERATIONS

COVER STORY

Green 'house' effect As financial savings are one of the most significant factors that influence the implementation of environmental initiatives in a hotel, 'Green practices' particularly in the housekeeping department of the hospitality industry is becoming the baseline requirement. By Kahini Chakraborty

s the cost of nonrenewable energy continues to rise, regulatory pressure increases and travellers become more demanding, 'Green practices' particularly in the housekeeping department of the hospitality industry is becoming the baseline requirement. And as a bonus, hotels that revolve around these green practices have the strongest opportunity to achieve a competitive advantage by being ahead of the emerging 'sustainability' curve.

“Financial savings are one of the most significant factors

A

22

EXPRESS HOSPITALITY

that influence the implementation of environmental initiatives in a hotel. This is especially evident for hotel businesses that operate in a highly competitive market and where the cost of energy, water and waste disposal are high,” says Rajesh Mani, executive housekeeper, Taj KrishnaHyderabad.

Notwithstanding, the benefits of adopting green practices stretch beyond environmental concerns. One crucial measure on why most hotels are adopting 'go green' concept these days is with regards to energy efficiency www.expresshospitality.com

through the utilisation of energy management systems, motion sensors for public areas, incorporation of LED lighting and so on which significantly reduce the hotel’s spend on energy.

Similar measures have also been taken by many towards recycling and reuse of waste water to economise on water bills. The overall impact on the bottom line of the establishment is hence significant.

Waste management is another critical element that not only reduces the environment footprint of the hotel establishment but also ensures a clean and safe environment for staff and guests.

Hotel industry is not a producer of goods but a big consumer of resources and products ranging from land, building material, furnishings, gadgets, energy and water to foods. In such a case travellers looking for environmentally sensitive hotels is an interesting facet.

“The implication is that guests require the industry to influence both the making of these products and their consumption in an environmentally safe manner.

At the same time, it becomes imperative for the industry to reduce its air, water and solid waste pollution, degradation of natural resources and loss to biodiversity,” mentions Rachita Sood, director of Services, JW Marriott Chandigarh.

And going by statistics, the percentage of Indian business travellers committed to environmental issues outnumbers travellers from Asia Pacific. While 66 per cent Indian travellers prefer environmentally more conscious hotels against 61 per cent Asia Pacific travellers, 62 per cent Indian travellers are even prepared to pay additional 10 per cent for hotels with a better environmental commitment

than a comparable hotel against 59 per cent Asia Pacific travellers. Besides, more Indian business travellers (37 per cent against 26 per cent from Asia Pacific) are looking forward to carbon-neutral hotel rooms, latest by 2014, according to the Accor Asia Pacific Business Traveller Survey 2011, which mapped business travel habits in the region.

The survey covered 10,000 business travellers from Australia, China, Hong Kong, India, Indonesia, Singapore, New Zealand and Thailand.

There are a large number of travellers who have become conscious of their carbon footprint and prefer to stay in green hotels. Vasant Ayyappan, director – corporate sustainability, Taj Hotels Palaces and Resorts opines, “In our country it is not mandated by the government. But soon it will like in many other countries.

Stakeholders too will insist (many already have) on conducting business with a company that participates in such environmental programmes and reports its consumption data publicly. So as hotel companies see that there is a business imperative to ‘going green’ they will realise the larger benefits of going green.”

Employee engagement A lot of hotels have started conducting environmental programme activities for employees that go a long way in motivating them.

Mani says, “Environmental programmes have proved to be an effective means of generating enthusiasm and motivating staff to work as a team to achieve a common purpose.

Many hotel companies use environmental programmes as a staff incentive – the financial savings earned are translated into cash or other rewards employee turnover rate in the hotel sector is October 1-15, 2012

M|A|N|A|G|E|M|E|N|T current thinking in society and are far more likely to identify with an employer whose principles and practices are aligned with their values.

Environmental programmes have proved to be an effective means of generating enthusiasm and motivating staff to work as a team to achieve a common purpose.

Employee turnover rate in the hotel sector is relatively high therefore increasing the retention rate will also save the business money in

training of new staff.”

Adding to this, Harsha Devraj, general manager, The Orchid, Mumbai says, “Global consumers are now moving towards products and brands that support sustainability.

Protecting the environment, combating climate change are causes that individuals care about. We are committed to conserving natural resources; educating, enlightening and motivating our staff; and cultivating community relationships, thus setting a

new standard of environmental responsibility.

In this manner we have differentiated ourselves and in the process built brand equity.”

Green tech With the kind of emphasis laid on adopting green measures in housekeeping increasing, in the future hotel companies will only look at advancing these offerings with the help of technology.

“We have not yet started but

are planning to implement the use of ultraviolet wands and black lights from next financial year. Also ultraviolet sterilisation wands will be used to sterilise commonly used surfaces such as telephones, light switches and bathroom fixtures; ultraviolet inspection black lights will be used to detect biological matter and invisible dirt; and remote-controlled cleaning devices will be used to help clean and disinfect. Single-use wraps for pillows and

Vasant Ayyappan

Param Kannampilly

Kuldeep Bhartee relatively high therefore increasing the retention rate will also save the business money in training of new staff. The cleaning staff of green-cleaned hotel have less absenteeism and improved productivity.”

Hotel Marine Plaza, Mumbai conducts regular training sessions underlining the importance of water and energy conservation special initiatives.

Kaushi Leelananda, executive housekeeper, Ista Hotels says, “Employees are identified as one of the greatest benefits of going green. Employees, like hotel guests, are increasingly sophisticated and tuned into October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

23

M|A|N|A|G|E|M|E|N|T

Sanjeev Shekhar

Anil Barthwal

Rajesh Mani

Harsha Devraj

blankets,” informs Mani.

“Effect is more intangible than measurable. Good brand equity contributes as much to the business as much as good profitable operations. We have a lot of domestic and international clientele come back to us year after year,” adds Sanjeev Shekhar, general manager, Hotel Marine Plaza.

Mahanteshwar Salimani, director- Engineering, Pune Marriott Hotel and Convention Centre asserts that increased automation in hotel operations is another major trend which for the future as this will be an invaluable method of saving energy.

With all the things that the industry is trying to do to ‘go green’, one of the key issues hotels today are challenged with optimum utilisation of garbage. Efforts are being made towards finding effective ways in which garbage can be used for generation of usable energy.

Floor care chemicals such as cleaners, strippers, restorers and finishes are of particular concern to environmental advocates and hotel properties are eager to transfer from conventional cleaning systems to those that are green. One of the key problems with many traditional chemicals is that they can release large amounts of volatile organic compounds (VOCs), which can impair indoor air quality

and trigger headaches, respiratory problems and other ailments among staff and guests. “The VOC level of a traditional floor-finish stripper typically is about 15 to 30 percent. On the other hand, a green-certified floorfinish remover may have a VOC content of less than 6 percent,” adds Leelananda.

housekeeping policy, Anil Barthwal,executive housekeeper, Radisson Blu Hotel New Delhi Paschim Vihar, informs, “Apart from usual measures in guest rooms we segregate our garbage into degradable and biodegradable, as well as plastic garbage bag usage is being monitored closely.”

As interest in sustainability grows, the number of opportunities for hoteliers to 'green' their operations and bottomlines has also increased. Speaking of the benefits, Barthwal informs, “The hotel makes an estimated savings of approximately ` 20,300 per month taking into consideration the dusters (`14,000); wiping sheets (` 5,000); soaps (` 1,000); paper rim (` 300). Also by adopting the 'Do Not Change' process for the guestrooms we would be saving approximately ` 7600 per month on our linen processing costs.”

“All facilities come attached with a financial cost.

An eco friendly cleaning product will cost more than a non eco friendly one. More R&D needs to go into developing products which are on par with the products used presently. They will be then used quietly as people will realise that they are helping the environment without affecting their bottom line. We have a plan in place since it involves capital investment we are doing it in a phased manner. We are in the process of replacing old and outdated equipment with new capacity enhancing equipment. This will ensure that we substantially cut down on consumption of natural resources,” Shekhar gives a pragmatic look into the situation.

Kuldeep Bhartee, general manager, ITC Grand Central, Mumbai (which was certified as LEED Platinum in 2011) says, “At ITC Grand Central conservation of resources and the protection of environment have always been an ongoing commitment. It has been an endeavour at the hotel to constantly introduce strategies that offer innovative solutions to work towards a greener tomorrow.

A prestigious accolade like the LEED certification indeed inspired ITC Grand Central to initiate greater sustainable practices. With recognition comes more responsibility and there was an even bigger responsibility in spreading the message of energy conservation.”

Given the fact that most guests today are environmentally conscious, hotels are aiming at acquiring reputable green certification hotel programmes such as LEED Building, Green Globe and Green Eco-Rating. “Under the aegis of such programmes, hotels have to comply with certain sustainability practices such as the conservation of energy, use of alternative sources of energy, employment of guest towel re-use programmes, gray water recycling employment of non smoking policies and so on,”says Salimani.

Param Kannampilly, chairman and managing director, Concept Hospitality mentions that the reason behind choosing an Ecotel certification for Meluha-The Fern in Mumbai is because before an Ecotel certification is given, the hotel is given recommendations on how to reduce wasteful use of resources, even involving the hotel's staff in the process.

The certification is awarded only after these recommendations are followed.”

Green housekeeping today ● ● ● ● ● ● ● ● ● ●

24

Use of eco friendly chemicals Energy conservation Green meetings Garbage segregation and recycling Water recycling Use of herbal products in guest amenities Use of motion sensors Disposal of green waste to local wards converted into fertilizers Recycling newspapers, magazines, plastic and glass bottles Printing on recycled papers

EXPRESS HOSPITALITY

Going green Pune Marriott Hotel and Convention Centre has adopted a number of practices towards sustainability of resources. The hotel has installed motion sensors to control consumption in the back of the house areas.

During times when occupancy is low in the hotel, the electricity is switched off on floors that are not in use.

The hotel also utilises treated sewage water for all HVAC applications, guest room cisterns and horticultural activities.

The use of chemicals in the hotel has been minimised and only 'Green Seal' certified chemicals are used. For the cooling tower water treatment, the BAC- Comber system is used instead of chemicals.

This water treatment system uses electromagnetism and ionisation processes to treat water minus the use of any chemicals. While at Taj Krishna, Hyderabad, the emphasis is on usage of biodegradable products. “It helps to build the brand image as the company that cares and it would similarly care for its guests as well. Cost savings would happen by using energy efficient equipments, saving of electricity, water, detergents and chemicals.

Recycling of different products will help to control cost as well as unnecessary wastage,” adds Mani.

Elaborating on the various products and processes that the hotel uses as its green www.expresshospitality.com

Value of certification Eight of ITC Hotels have already been LEED certified.

October 1-15, 2012

M|A|N|A|G|E|M|E|N|T EVENT ROUNDUP

A global synergy The 47th Annual Convention of FHRAI saw unprecedented participation from international associations with a strong focus on knowledge exchange and greater synergy among the Indian hospitality sector and its international counterparts. By Sudipta Dev

he highlight of the 47th annual convention of the Federation of Hotel & Restaurant Associations of India (FHRAI) was the presence of delegates from leading international associations that culminated

T

October 1-15, 2012

in the signing of MoUs with four of them the International Hotel & Restaurant Association (IH&RA), Hospitality Financial and Technology Professionals (HFTP), the Asian American Hotel Owners Association

(AAHOA), and American Hotel & Lodging Educational Institute (AHLEI).

Joseph A Mcinerney, president and CEO, American Hotel & Lodging Association said, “We are not doing any development in the US at all, we see more opportunities in Asia and CIS Europe. This is truly the APAC century, the last decade has has seen the region get the highest tourism growth. Right now tourism is the third largest foreign exchange earner and has great opportunity. Let us work together as one – as stronger associations and a stronger industry.” Dr Ghassan Aidi, president, IH&RA spoke about the solutions for the hospitality industry to counter climate change – create public awareness; join efforts to make a difference through IHRA worldwide; reduce energy consumption and recycle waste; adopt a new technology in energy; etc. “We have laid down a 100 criteria for hotels, including 50 on which they would not have to spend any money,” he said.

The convention was attended by 17 presidents of different associations across the globe. Kamlesh Barot, president, FHRAI stressed on the need to create synergy with international associations who agreed that instead of opening new chapters it was better to work with existing associations in the country. “The theme of the convention is employment generaton – engine of inclusive growth that leads to job opportunities and poverty alleviation.

These opportunities create policies to www.expresshospitality.com

jumpstart growth. Tourism attributes in nine per cent employment however welfare targets that most states get into do not amount to inclusive growth,” said Barot.

He pointed out that for the industry the debilitating factors ranged from the Eating House License that is an 1876 Act to the fact that a hotel requires so many permissions and licenses to start. “India is no more shining; we are no longer looking at the growth we looked at two years ago,” he rued. India's share in world tourism is 0.58 per cent which the ministry of tourism aims to take to one per cent. It is a known fact that the next fiveeight years will see 65,000 to a lakh rooms coming up in India. The demand being evidently the highest in NCR, Mumbai, Bengaluru, Hyderabad and Chennai.

There is also a need to give the sector an industry status like Goa and Orissa has done.

Focused development has also happened in Gujarat that has seen a marked growth in the number of hotel rooms in the last two and a half-three years. Vipul Mittra, principal secretary tourism, Government of Gujarat said, “While we represent the government here, within the government we represent you all. Gujarat has the largest budget in the country for promotion – over a `100 crore.

Our campaign is specific and direct on the spot. The industry has to be proactively promoted in a big way. We did a survey and found that 80 per cent of tourists come in 10-12 places, we need to create infrastructure for that and

attract investors.”

Emphasising on the need to rationalise taxes across the board, Samuel Mathew, principal secretary tourism, Government of Goa stated, “Double taxation should be avoided. The fact is that states are under pressure and they need a lot of money, but it is also true that most governments are sensitive to such issues and do not want to go beyond a certain point.

Basically what is required is a certain will.” Goa has witnessed 40 years of mass tourism there is now a focus on making Goa a destination of international class. The state government is looking for international agencies which can provide consultancy services.

Maharashtra has the highest number of foreign tourist arrivals (FTAs) but they do not stay even for one night in the state. Chhagan Bhujbal, minister of tourism, Government of Maharashtra reminded that the state government has taken many tourism friendly initiatives for hotels. “We are actively reconsidering the issue of luxury tax, increasing license period from one year to five years, reducing the number of licenses required to start restaurants with one window clearance, water tax as per industrial rate and others,” stated Bhujbal. On behalf of FHRAI, Barot made an appeal for a Mumbai tourist zone.

Countering skills shortage Considering the fact that the sector engages a workforce from semi skilled EXPRESS HOSPITALITY

25

M|A|N|A|G|E|M|E|N|T

and unskilled category and comprises 70 per cent of women employees, Barot asserted that this is the solution to employment generation and that is what the industry is trying to convince the PMO. P Rajavelu, minister for tourism, Government of Puducherry informed that to overcome the shortage of skilled manpower in the hotel industry, the government of Puducherry is keen to provide catering related education – the Institute of Catering

26

EXPRESS HOSPITALITY

www.expresshospitality.com

Technology in Puducherry has been educating the youth and providing placements to them in India and overseas.

Besides there are other hotel management institutes in the UT for skill development in the hospitality sector. “With the financial assistance of ministry of tourism under 'Hunar Se Rozgar', the school dropout youths are trained for getting employment opportunities in the hospitality field,” he said.

At the bottom of the pyramid there is a huge shortage of skilled workforce.

“We need employment generation at the bottom of the pyramid so that it is more inclusive employment generation than exclusive employment that happens at the top,” asserted Dr Suborno Bose, chief mentor, Indismart Group Worldwide. One of the major problems facing the hospitality industry is shortage of workforce to do jobs like housekeeping, serving food, bell boys, help in the kitchen, etc.

“The supply for this workforce is limited, and they have not been trained.

This is one area where our industry needs a lot of skilled manpower, National Skill Development Corporation under the ministry of finance, Government of India has started this skill development programme,” said Dr Bose. Smart Edusol, which is a part of International Institute of Hospitality Management (IIHM), has the responsibility of new skilling, upskilling and reskilling 1.80 lakh youth over the next eight years. The target number, he believes, is achievable as they will be operating from eight IIHM campuses.

October 1-15, 2012

M|A|N|A|G|E|M|E|N|T IN FOCUS

Driving service excellence Guest satisfaction is the singular objective of the management and staff of Holiday Inn Resort Goa that has consistently given the resort a top rating among all Holiday Inn properties in the APAC region. By Sudipta Dev prawled across 25 acres with an exclusive 300 metres stretch of beach for its guests, Holiday Inn Resort Goa is one of leading properties in South Goa. The resort is popular not only among the Indian clientele who come from across the country but also plays host to a large percentage of guests, from overseas. In fact, during the high season months almost 50-60 per cent of guests are from overseas, in particular Europe.

R K S Kunde, vice president, Holiday Inn Resort Goa believes that the popularity of the resort is a result of the service excellence that the hotel management and staff have always strived to achieve.

"We get very good response in terms of guest satisfaction figuring among the first three of the Holiday Inn brand in APAC countries.

Consistently

S

R K S Kunde

October 1-15, 2012

among almost 75 hotels we have a high rating. Before checkout we always try to ensure that the guest relationship executive meets the guest and the problems are sorted out. We see that whatever service the guest is expecting is given to the best of our ability. When he goes back his own experience is conveyed to other people, and that is how our clientele comes in.

Social media is also contributing in this,” says Kunde. To maintain a high standard of excellence the feedback received from guests is translated into improved service. The staff are mostly Goans and also from other parts of country, including those from the North East.

Established in 1990, the resort has undergone major

www.expresshospitality.com

renovation twice in the last twenty-two years. The last renovation happened in 2010. The 203 rooms property is known to host large events – from MICE to weddings. The in-house team takes the responsibility of seamlessly organising the special functions.

The ballroom can accommodate 800 people in theatre style seating. It can also be divided into three smaller units where concurrent sessions can be organised.

“We promote this property as a leisure hotel and also for MICE. While earlier MICE business was limited to only the off-season but now the response is good even during high season,” states Kunde.

Holiday Inn Resort Goa has four restaurants and the Sun Downer Bar that is

a wide and open area. The 24-hour outlet is called Cafe Mardi Gras; Whispers of the Orient is a Chinese restaurant; Fig & Olive is a Mediterranean restaurant and a seasonal F&B outlet, Fish Grill, is opened on the beach. The Chinese and Mediterranean restaurant is popular with the locals and guests staying in neighbouring hotels. “Our food is liked by everyone and we get a very good response,” asserts Kunde.

To make sure that families have a pleasant and memorable stay, the hotel staff organises many activities for children. “We ensure that children have a good time at the resort and have many activities lined up for them. Fun games for families are also organised.

Consequently, not only do the children enjoy their stay here but also the parents,” says Kunde. There is a separate department that conducts activities like face painting and other games for children from the age of five to 14. There is also an open play ground for children.

The resort has a sprawling green lawn that not only adds to the beauty of the property but is also available for events and functions. According to Kunde, there are plans for expansion as the resort covers a large area of land.

EXPRESS HOSPITALITY

27

Edge

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

TECHTALK

Meetings on the move Four Seasons keeps business travellers connected with new mobile technology innovations. The hotel introduces Meetings on Wheels and complimentary in-car Wi-Fi among many new services offered around the world Hunsberger, executive vice president, product and innovation at Four Seasons Hotels and Resorts. “Just as our hotels have always been like a home away from home, for business travellers, it’s an office away from the office. As we continue to introduce new innovations, we’re taking that service approach beyond the hotel itself and into our house cars and limos, helping our guests maximise their productivity from the moment they leave the airport – and even while they move around town.”

Ultimate mobility: Meetings on Wheels

rom the moment the plane’s seat belt sign finally turns off at the gate, it’s a race to reconnect and catch up for today’s business travellers, often with the added stress of establishing a local internet connection and getting all the needed devices online. At times like this, even a short ride to one’s hotel can seem an eternity when there’s work to be done.

Four Seasons to the rescue: complimentary Wi-Fi connections in all house cars and contracted limo services, at all Four Seasons locations, all around the world. Already in place in many destinations including the new Four Seasons Hotel Pudong, Shanghai, the service will be implemented company-wide by October 1. Cars may also be equipped with iPads offering hotel information such as dining and spa menus, and multi-adapter device chargers.

"Four Seasons has always anticipated the needs of business travellers,” says Chris

F

28

EXPRESS HOSPITALITY

www.expresshospitality.com

In a revolutionary new pilot programme, Four Seasons Hotel Los Angeles at Beverly Hills now offers a luxury eight-passenger Mercedes van equipped with two plasma screens, electrical outlets and unlimited Wi-Fi, allowing groups to conduct meetings on the go. Initially developed for groups conducting road shows around the city, the van is proving popular with other business travellers as well.

“Whether briefing the team before a big meeting, making last minute changes to a presentation or squeezing in some business on the way to a client dinner, this programme allows business travellers to use their time in a way not possible until now.

The van even has swivel chairs, so no one has to look over their shoulder,” notes Hunsberger.

More innovations for business travellers on the go Complimentary in-room basic internet service - Once settled at their hotel, all Four Seasons guests will find that basic Wi-Fi service is complimentary in their guest room in nearly all locations.

“For those requiring enhanced bandwidth, we’ve been investing company-wide to ensure that our guests have access to what they need,” October 1-15, 2012

E|D|G|E

says Hunsberger.

Skype check-in from the car – Guests en route to Four Seasons Resort Costa Rica at Peninsula Papagayo, among others, can now connect live with Four Seasons staff to check in, book restaurant and spa reservations and order room service, eliminating one, sometimes cumbersome, step when they arrive at their destination. Beverly Wilshire, A Four Seasons Hotel, is also piloting the programme.

“When the guest arrives, the same staff member they spoke to on Skype simply hands them their room key and off they go,” says Hunsberger. iPad access to hotel services in cars and guest rooms: Combining information and access into one easy step, guests can now review dining options, room service menus, spa

October 1-15, 2012

treatments and other services – and book them instantly with just the touch of a keypad. “Being able to make arrangements while transferring from the airport is multi-tasking at its best, leaving more time to focus on what really matters,” notes Hunsberger.

At Four Seasons Hotel Doha, a unique iPad application connects guests to a live concierge via Bluetooth speakerphone technology with the touch of a button. At Four Seasons Resort Jackson Hole, wildlife tour guides use an iPad to show maps and migration pictures, plus take pictures guests can take home as souvenirs.

At Four Seasons Hotel Los Angeles and the new Four Seasons Hotel Toronto opening in October, iPads are also available in every room,

offering a streamlined approach to accessing hotel services. Guests can also use a provided login on their own devices to access hotel services.

In room connectivity: In addition to complimentary Wi-Fi, Four Seasons is in the process of ensuring that every room and suite in every hotel and resort has at least two electrical outlets by the desk and another two by the bedside, with universal adapters to accommodate the multiple devices that people travel with today.

A history of innovation A well-established culture of innovation fuels Four Seasons to be the best, offering discerning guests the most customised and relevant experiences in luxury hospitality today. In its more than 50 year history, the company has pioneered numerous industry-firsts including 24/7 in-room dining, express laundry and one hour pressing, and now-standard items such as mini shampoos and lotions, bathrobes, and hair dryers in guest rooms.

Other recent initiatives include 15 Minute Room Service; spas that stay open after hours for late-night treatments, drinks, and serene pool time; green meetings; a dining approach centred around farm-to-table and farm-to-bar, where specialty dishes and drinks take on a local flavour; and much more. In the future, Four Seasons guests can anticipate transformation of the traditional banquet into a transcendental dining experience; and reimagining the hotel lobby and arrival experience with the needs of today’s mobile and tech-savvy travellers in mind.

www.expresshospitality.com

EXPRESS HOSPITALITY

29

E|D|G|E TECH STRATEGY

Landmark moments The Peninsula Hotels, Asia's oldest hotel brand, recently ushered in a new era with three landmark debuts

he Peninsula Hong Kong unveiled three new innovative strategies which will showcase the group in a glamorous new light.

T

Peninsula Moments Conceived and developed inhouse, Peninsula Moments, a new multi-million-dollar global brand campaign showcases the magic that The Peninsula brings to its guests using photography, video and behind-the-scenes footage, with each image and scene telling a story. Moments and memories to remember, each reflecting an authentic sense of destination, are brought to life with images of stunning architecture, thoughtful service and the genuine desire of Peninsula staff to showcase the very best of their cities.

"As one of the world's oldest hotel groups, Peninsula icons throughout our hotels showcase the brand's heritage, personal service and continued commitment to inspire, surprise and delight, and these new images and videos capture this spirit perfectly," said Peter C Borer, chief operating officer.

30

EXPRESS HOSPITALITY

Audiences can see Peninsula Moments in print, online and tablet versions of top luxury, lifestyle, travel and business magazines worldwide beginning in September.

The first in a series of 10 90second films was unveiled on YouTube showcasing the flagship Peninsula Hong Kong.

Subsequent films to be released from September 2012 through March 2013 will transport viewers to each of the nine cities where Peninsula has hotels.

To capture 'Peninsula Moments', Peninsula tapped Russel Wong, a Singaporebased photographer known for his celebrity portraits and his photography for major motion pictures such as Underworld, Crouching Tiger, Hidden Dragon, Hero and The House of Flying Daggers.

"I wanted it to appear very narrative, almost like scenes from a movie," says Wong. "I tried to inject a romantic notion into the overall campaign, and hopefully it's all uniquely Peninsula."

Complementing the still photography are the films produced by Ridley Scott Associates and directed by

Jean-Claude Thibaut and Antony Crook, whose previous work has included videos for Louis Vuitton, Hermes and Boss. Each film evokes a sense of destination and luxury, inspiring the viewer to see Peninsula destinations as never before through scenery and music.

"My main objective was to amaze the audience with real stories and authentic moments to capture the overall magic of The Peninsula Hotels, fueled by the staff's genuine desire to inspire, with their unique approach to their work giving an original view on each city," said Thibaut.

PenCities Travellers planning a visit to any Peninsula destination can access insider travel and lifestyle information in the new PenCities, a new online luxury lifestyle journal at w w w. p e n i n s u l a . c o m .

Developed exclusively for The Peninsula Hotels by LUXE City Guides, PenCities presents a selection of insider recommendations covering the latest openings, restaurants, galleries, bars, classic favourites, special events, seasonal cele-

www.expresshospitality.com

brations and smart things to do in each of The Peninsula Hotels' cities worldwide, plus emerging new luxury lifestyle and travel trends.

Landmark renovation Peninsula's legendary flagship hotel, The Peninsula Hong Kong, unveiled the first phase of its landmark HK$ 450 million room enhancement programme, featuring a stunning new interior design and pioneering guest technology.

"Today, we're celebrating both the re-launch of an icon, as well as cementing this hotel's place firmly in the future," says Borer.

"Innovation is part of The Peninsula's DNA, and the guest-focused technology we are unveiling will elevate guest stays to a whole new echelon of experiential luxury."

Conceived by the in-house design team of The Peninsula Hotels, assisted by Gettys interior design, the new rooms and suites feature a bespoke luxury aesthetic that references the glamour of private yachts, motorcars and jets.

Simple details and custommade Cassina furnishings work in elegant synchronisation - from streamlined entertainment centres to the beige leather-finish and glossy patina of walnut writing desks and vanity tables with retractable illuminated mirrors - discerning guests have everything they need at their fingertips.

Complementing the glamorous bespoke furnishings of its rooms is the next generation of in-room technology, enabling new standards of guest personalisation.

Renowned for its pioneering

technology, Peninsula introduces its next generation of intuitive in-room enhancements, which include: ● Interactive digital touchscreen tablets pre-set in one of five languages: English, French, traditional and simplified Chinese and Japanese, allowing guests to personalise all room controls, signage and information to their preferred language. ● Full control of all in-room functions via bedside and desk tablets and wall panels, enabling access to the guest compendium of in-room dining menus, hotel services, streaming television, internet TV and radio, mood lighting, curtains, temperature and more. ● Complimentary long-distance VOIP phone calls from guest rooms and from the hotel's Rolls-Royce fleet. ● Advanced audio-visual centre in each guest room featuring a 46-inch flat-screen, Blu-ray LED television - with a 55-inch model in all suites, internet TV, iPod/iPad docking station, memory-card reader and soundbar speaker system delivering surround-sound experience. ● Wireless connection to personal electronic devices and to the all-in-one printer/photocopier/scanner/ fax, enables the seamless functionality of a home office. ● Signature marble bathrooms with LED touch-screen panels located on the wall and bathside, enable viewing of terrestrial and internet TV and radio and spa button delivering a luxurious, integrated light and sound experience for indulgent relaxation.

October 1-15, 2012

Hospitality

Life

TRAINING & DEVELOPMENT

Grooming leaders for tomorrow The Future Leaders Forum is a programme to encourage the best and brightest young talent from different countries to join the MICE industry. The global initiative was organised for the very first time in India recently. By Sudipta Dev

he Future Leaders Forum is an initiative of IMEX, MPI ( M e e t i n g Professionals International) and MCI to motivate bright young students from across the world to enter the meetings and incentive travel industry. The first forum was organised in 2003, in the last 11 years it has been held in 29 countries and attended by 5,600 students. India is the latest addition to this list. The Future Leaders Forum was held for the very first time in New Delhi recently. “We seek to bring together students for an informative, interactive and enjoyable day, to meet and talk with industry leaders from around the world and to be motivated and stimulated to join the industry. We

T

Miguel Neves

October 1-15, 2012

always look for key locations to hold the forum where the industry is developing and where the potential for inspiring the future leaders is high,” says Miguel Neves, Knowledge and Social Media manager, IMEX Group. The forums are open to university level students who are about to take the step into professional life. “We work along with our partners with local institutions who we offer places to be distributed to their top students,” mentions Neves.

While each forum is customised according to the destination, there is a core structure for all forums. “We focus on providing the students with opportunities that are not available in regular academic education, especially www.expresshospitality.com

current industry perspectives from active meeting professionals. The forums also provide the students with knowledge and tools that will help them in their transition from academic education to professional life,” explains Neves.

Some of the key topics that are included in the forums are: Global and multi-sector meetings industry overview; local or regional future outlook for the meetings industry; advice and training on networking, personal branding and business etiquette; guidance on opportunities for continuous education; inspirational career stories that students can easily relate to; opportunities for students to interact informally with industry professionals and students from different

regions and academic institutions; opportunities for students to showcase their skills and talent, etc.

There are plans to organise 18 forums next year.

According to Neves, the strategy for motivating the participating students is giving them an insider’s look into a potentially great career. “We ask expert professionals to share their experience and we actively encourage the students to network and find their dream job or niche role in the industry. Many of the professionals have inspirational stories that have a profound effect on the students.

There are also great stories, such as my personal one, about forum attendees that are today taking on key roles in the industry,” he says.

Neves believes that the Future Leaders Forum presented by ICPB and IT&CM India laid the groundwork for more and more generations of Indian leaders to take advantage of what the forum can offer. “The local MCI team did a fantastic job and the quality of the students was outstanding. We were very impressed and we hope to achieve even more next year as we establish the forum as a yearly activity. We aim to establish the forum as a regular event. Our new partnership, since January 2012, is enabling us to be more professional and take advantage of their great teams spread out globally to create better and better forums,” he states with optimism. He acknowledges that the IMEX-MPI-MCI Future Leaders Forum is an event that not only develops young talent, but also enables learning from the new generation.

EXPRESS HOSPITALITY

31

H|O|S|P|I|T|A|L|I|T|Y

L|I|F|E

SPOTLIGHT

Plugging manpower gap Through collaboration between government agencies and industry players, Singapore looks at training its manpower in F&B and retail sectors

ingapore and the W o r k f o r c e Development Agency (WDA) recently announced that they are developing a structured programme to train Singaporeans for part-time jobs in the retail and F&B sectors.

Analysis by Singapore Company Registration specialist Rikvin reveals that this news comes on the back of a recent announcement that Singapore’s services industries, excluding wholesale and retail trade and accommodation and food services, have demonstrated an overall improvement of six per cent

S

32

EXPRESS HOSPITALITY

year-on-year as of quarter two of 2012.

Launched as a pilot last year, the programme attracted 90 companies, and as many as 2,500 part-timers were trained between September 2011 and June 2012. The latest programme, when formalised, will identify niche areas in retail and F&B industries that could benefit from a ready pool of manpower. The government agencies also want to explore the hotel industry to see if the pool of trained parttime workers can be extended to it as well.

The training curriculum will be developed collectively

by WDA, SPRING, Singapore

www.expresshospitality.com

Retailers Association (SRA) and the Restaurant Association of Singapore (RAS). SPRING will also fund up to 70 per cent of the curriculum development and take on 90 per cent of the training fees. The programme is aimed at training an additional 5,000 part-time workers over the next two years.

“This collaboration between government agencies and industry players is essential to ensure that parttime workers are ready for the rigors of the shop-floor,” says Satish Bakhda, head of Operations, Rikvin.

Meanwhile, official data from Singapore’s ministry of

Manpower indicates that there were about 194,700 part-time workers in 2011, up from 176,700 in 2010. Some F&B chains that are set to benefit from this latest initiative include The Soup Spoon, whose total staff strength of 300 comprises of approximately 90 part-timers.

“By generating a larger pool of trained part-time Singaporeans, the government is also trying to offset the increased costs in the services sector because of the recent changes in dependency ratio ceilings and foreign workers levy. The RAS has already reported a labour shortage of 10 per cent – 13 per cent as a result of these measures. However, our view is that retailers and F&B industry players should view the usage of this part-timers pool as a short-term measure. Their overall long-term strategy must be focused on brand-building and employee development,” notes Bakhda.

“On another level, the current situation faced by retailers and F&B managers carves new opportunities for entrepreneurs who are considering Singapore company formation to change the game and innovate the retail and dining experience here both for consumers and enterprises,” affirms Bakhda.

October 1-15, 2012

H|O|S|P|I|T|A|L|I|T|Y

L|I|F|E

Movements Mövenpick Hotel & Spa Bangalore Mövenpick Hotel & Spa, Bangalore has appointedThomas Joseph as executive chef. His key responsibilities will include overseeing the hotel’s multiple restaurants, designing signature breakfast and lunch menus, devising global cuisines, and bringing world class gourmet experiences.

Prior to this, Joseph was the executive chef at The InterContinental Lalit Golf & Spa Resort in Goa.

Biswajit Chakraborty has been appointed as general manager of Mövenpick Hotel & Spa Bangalore. It was under his able leadership that The Leela Kempinski Kovalam was launched in 2005. After his tenure at the Leela Kempinski Kovalam, he moved on to become the general manager at the Leela Mumbai in January 2010.

The Westin Pune Koregaon Park The Westin Pune Koregaon Park has announced the appointment of Pravin Lembe as the new director of finance. A chartered accountant by profession, he joins The Westin Pune Koregaon Park from Oakwood Premier where he was the director of finance. He has been previously associated with Grand Hyatt Mumbai, Orchid, Le Royal Meriden, Oakwood Residences.

She has led a number of departments in five-star properties in Mumbai.

Associated with The Westin Pune Koregaon Park team for the past two years, Megha Ajgaonkar has been promoted to the designation of director of Sales and Marketing.

She has an experience of almost 10 years in the hospitality industry.

Hyatt Regency Chennai

ITC Windsor, Bengaluru

Hyatt Regency Chennai has appointed Shubham Chandra as director sales and marketing. In his new role, Chandra will be managing the sales and marketing team at Hyatt Regency Chennai. With many years of experience in the hospitality industry, he was most recently employed as the director sales and marketing with Hyatt Regency Mumbai. He has been with the various Hyatt properties in Mumbai and Delhi since the year 2001.

Virender Razdan returns to ITC Windsor-A Luxury Collection Hotel, Bengaluru as general manager.

After pursuing a hotel management degree from IHM- Srinagar, he commenced his career at Hyatt Regency Delhi. He then moved to renowned hospitality chains like Hilton and Oberoi’s where he spent successful tenures.

October 1-15, 2012

Sheraton Udaipur

Hyatt Regency Chennai

Sheraton Udaipur Palace Resort and Spa has announced the appointment of Ashwani Nayar as general manager. Nayar comes an expertise of over 20 years in the hospitality industry and over seven years with the Starwood family. Most recently he was the general manager for Le Meridien, Jaipur. His past experiences include EAM of Le Meridien Cochin Resort and Convention Center.

Hyatt Regency Chennai has appointed Kumar Shobhan as director food and beverage. In his new role he will oversee all the five restaurants, bar, huge event space and full operational room service at the property. He will also be responsible for budgeting and managing food and beverage costs, control profit and loss variances, and deal with suppliers and contractors for the hotel. Prior to Hyatt Regency Chennai, Shobhan was the director food and beverage at Hyatt Regency Delhi.

Formule 1, Ahmedabad

The Leela Mumbai

Ketan Parmar has been appointed as general manager at the Formule 1 Hotel, Ahmedabad.

Parmar is responsible for overseeing the pre-opening hotel operations of the first Accor property in Gujarat. In his role he is managing the project responsibilities, along with supervising the hotel construction support management.

Prior to his current role, he was the rooms division manager, The Pride Hotel Ahmedabad.

Chef Suen from Hong Kong has been appointed as the new Chinese chef at The Great Wall restaurant at The Leela Mumbai.

Since his arrival two months back, he has been working closely with the chefs and has introduced a new menu with his specialities.

Twelve at Hengshan in Shanghai

Mandarin Oriental Hotel Group

David Katemopoulos has been appointed by Starwood Hotels & Resorts Worldwide as the general manager of the Twelve at Hengshan in Shanghai, China. His appointment follows pre-opening responsibility for the 171-room villa-style retreat which opens in November 2012.

He started his hospitality career in 1984 in Hong Kong with the Shangri La Group as director of Sales.

Mandarin Oriental Hotel Group has appointed Cliff Atkinson as general manager of Mandarin Oriental, Las Vegas and Adriaan Radder as general manager of Mandarin Oriental, Washington DC. A veteran hotelier with 20 years of experience, Atkinson first joined Mandarin Oriental in 1998 as director of revenue management at Mandarin Oriental, San Francisco and was later promoted to corporate director of revenue management. In 2003, he joined the opening team at Mandarin Oriental, New York as executive assistant manager.

Radder joins Mandarin Oriental, Washington DC from The Ballantyne Hotel in North Carolina, where he served as general manager.

www.expresshospitality.com

EXPRESS HOSPITALITY

33

ExpressHospitality Business Avenues

34

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

35

ExpressHospitality Business Avenues

36

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

37

ExpressHospitality Business Avenues

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

38

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

39

ExpressHospitality Business Avenues

40

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

41

ExpressHospitality Business Avenues

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

Manufacturer & Supplier of:

GUEST CARE AMENITIES

& many more

GUEST CARE PRODUCTS

HOTEL iT e MS

HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com

42

EXPRESS HOSPITALITY

www.expresshospitality.com

Website : www.jaivanti.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

43

ExpressHospitality Business Avenues

#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079 Ph:+91-9840 393466, Telefax:(044) 2539 0673.

Mobile: 0988414562, Delhi 09650606424. Email: maxellplastindia@hotmail.com Website: www.maxellplast.tradeindia.com Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole, Mumbai – 400004. Ph #+91-22-2242 7778. Telefax:+91-22-22422442. Mobile : + 91-9892721331. Email : maxellplastmum@rediffmail.com, Website : www.maxellplast.tradeindia.com Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Tel : +91-11-2352 4455. +91-9650606424 Email : maxellplastindiadel@hotmail.com

44

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

Bouillon Strainer

Wire Skimmers

Spoon Rest

Tongs

Tea Pots Food Covers

Cutlery Chaf fing Dish Spoons

Salad Tong & Fork

Cake Server

Sword & Stand

Whisks

Chopping Board Rack

MANUFACTURERS & EXPORTERS OF STAINLESS STEEL

Napkin Holder

KITCHEN WARE

TABLE WARE

Trays 1/1 - 2/1 - 60/40

BAR WARE

Prerana Metals, 111/C, Govt. Industrial Estate, Charkop, Kandivali (W), Mumbai - 400 067.

Office: +91-22-2867 4915 / 17 | Fax: 91-22-2867 4945 | E-mail: preranametals@gmail.com | Website: www.preranametals.com

Tel : +91-11-2352 4455, +91-9650606424. Email : maxellplastindiadel@hotmail.com

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

45

ExpressHospitality Business Avenues

46

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

47

ExpressHospitality Business Avenues To Advertise in

Business Avenues Please Contact: Mumbai: Rajan Nair - 09821076065

■

■

Delhi: Pranshu - 09810841431

■ ■

ChocoMan Two Cute

Chennai: Vijay Kulkarni - 09940047667 ■ ■

Bangalore: Sreejit : 08867574257

Hyderabad: Shukla : 09849297724 ■

48

Delhi: Manoj - 09818073441

Kolkata: P Basu - 09830130965

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

49

ExpressHospitality Business Avenues

THE DEFINITIVE HOTEL SUPPLIERS’ DIRECTORY • India’s most Comprehensive & Referred Hospitality Suppliers’ Directory

• Eleven categories, 170 sections, over 15,000 entries

• Now in its ten year, the complete hospitality industry update

• Published by Express Hospitality,

India’s Leading Hospitality Fortnightly

BOOK YOUR COPY NOW To Free List Your Company details in HPF 2012, please visit www.expresshospitality.com/hpf.

For more information, Contact +91 22 67440499 or write to, darshana.chauhan@fhwexpo.in, express.hpf@gmail.com 50

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

51

ExpressHospitality Business Avenues

52

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

ExpressHospitality Business Avenues

October 1-15, 2012

www.expresshospitality.com

EXPRESS HOSPITALITY

53

The fifth taste oodies relished the launch of Farrokh Khambata’s Pan Asian restaurant Umame which means the fifth taste. Guests had a tasteful time at this restaurant at the landmark Eros cinema building and discovered the restaurant and bar area, lounge space and the alfresco section overlooking the Oval. Randhir Kapoor, Shazahn Padamsee, Rina Shah, Laila and Ricky Lamba, Vidya Malvade, Sheena Sippy, Manasi Scott, Colleen Khan, Masaba and Neena Gupta, Kunika Singh, Ranjit and Indu Shahani, the list of guests went on and on. Word has it that at Umame, while they have retained some classics and old favourites, the menu is greatly enhanced with the very best of Pan Asia culled from Farrokh’s signature menus, world travels and his favourites, too. A variety of dim sums with unusual fillings, high quality sushi and sashimi, Vietnamese delicacies, Singaporean street food and Cantonese specialities were a treat to the many guests.

F

WEEKEND SCENE AND HEARD

Marcellus Baptista

Dilshad and Farrokh Khambata and Vivek Jain at the launch of Umame

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

Starry, starry night

Come together reative forces blended at Chivas Spotlight’s Art and Music Unplugged night at JW Marriott’s Mezzo Mezzo. The event put together by Shwetambari Soni and Reshma Jani of Gallerie Angel Arts and Shruti Seth of My Company saw guests viewing the artworks by Arzan Khambatta, Ravi Mandlik, Ajay Dhandre, Nishant Dange, Anjlie Vellody, Akash Choyal and others. And they listened to Anushka Manchanda as she sang her heart out.

Avantika and Imran Khan, Kunal Kapoor, Salim Merchant, Juhi Pande, Laila Khan, Gul Panag, Sandhya Mridul, Shveta Salve, Shonali Nagrani, Schauna and Bikram Saluja were all there.

Trendy tour t was a virtual fashion feast out there at Mehboob Studio at the preview of the six-city Blenders Pride Fashion Tour 2012. Present were 13 of the country’s top designers who revealed one creation each that they showcased on their muses: Sameera Reddy, Perizaad Zorabian, Neha Dhupia, Kalki Koechlin, Amrita Rao, Shazahn Padamsee, Evelyn Sharma, Gauhar Khan, Sarah Jane Dias, Lisa Haydon, Shaun Tait, Rana Daggubati and Prateik.

The talk was on this eighth edition of the trendy tour that exudes style, skill and allure. And announced was the face of the Blenders Pride Fashion Tour – Bollywood actor Priyanka Chopra.

C

I

Terence Lewis, Bernd Schneider and Megha Kawale at the Sofitel launch party iamonds and stars – that was the inspiration of the grand launch of Sofitel Mumbai BKC. Yann Caillere, president and COO, Accor; Jayesh Shah, chairman, Shree Naman Group and Bernd Schneider, area GM, Sofitel India and GM, Sofitel Mumbai BKC were present to warmly welcome the merry mix of guests like Abhinav Kashyap, Nathalia Kaur, Manasi Scott, Aamir Ali, Sanjeeda Sheikh, Bhavana Balsaver, Suchitra Pillai, Aki Narula, Narendra Kumar and Marc Robinson. Dance by Terence Lewis and his troupe and music spun by Megha Kawale formed part of the entertainment. And, yes, premium drinks at the bar and a delightful food spread awaited the guests.

D

Reshma Jani, Shruti Seth and Shwetambari Soni at the Chivas Spotlight at Mezzo Mezzo

54

EXPRESS HOSPITALITY

www.expresshospitality.com

Lisa Haydon and Gaviin Miguel at the Blenders Pride Fashion Tour preview at Mehboob Studio October 1-15, 2012

WEEKEND E V E N T S

Art of decorating

Different experience

The sales team at Courtyard Marriott Mumbai hosted a Bollywood themed event for which 20 guests with their families were invited for a weekend experiential at the hotel

Senior pastry chef Vasant Khot of Holiday Inn Mumbai International Airport along with his team of young chefs demonstrate techniques of decorating a cake to students of Ryan International School, Malad

Winning performance

Next big thing

Students of Ecole Hoteliere Lavasa attend seminar on Nano Technology and its application in hospitality industry

Davander Tomar, executive VP affairs, Lemon Tree Hotels felicitated with 'HR Leadership Award' for the year 2012 by the Asia Pacific HRM Congress in Bengaluru

Generous offering

Savour culinary delights

(L-R): Chef Tom Aikens; Chef Vineet Bhatia; Akbar Al Baker, CEO, Qatar Airways; Chef Nobu Matsuhisa and Chef Ramzi Choueiri announcing Qatar Airways’ new line-up of culinary ambassadors in Doha October 1-15, 2012

Radisson Blu Hotel New Delhi, Paschim Vihar distributed food amongst the destitute at 'Anusaran', a non profit organisation that focuses on deprived women and children

www.expresshospitality.com

EXPRESS HOSPITALITY

55

WEEKEND E V E N T S

Glimpses of IATO Convention 2012

Synergising strengths Boosting fitness The Westin Mumbai Garden City team as they prepare to participate in Stepathlon 2012, a corporate fitness challenge

Enterprising Travel Agents Association (ETAA) and IATA Agents Association of India (IAAI) recently signed an MoU in Mumbai to formally establish their partnership resulting in becoming affiliate members of each other

56

EXPRESS HOSPITALITY

www.expresshospitality.com

October 1-15, 2012

REGD.WITH RNI NO.MAHENG/2005/21391, REGD.NO.MH/MR/SOUTH-44/2010-12,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 3,4,5 & 18,19,20 OF EVERY FORTNIGHT POSTED AT IND.EXP.PSO.