Express Hospitality January 1-15, 2013 by Indian Express

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 January 1-15, 2013 ` 40

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FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 8 | NO. 6 | PAGES 108

Contents January 1-15, 2013

Vol 8 No.6 January 1-15, 2013

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty 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 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

Starwood aims to enter Bekal with Westin brand ..........07 New Delhi to witness first HIFI since inception ............08 Massive Restaurants to launch fine dining restaurants and luxury sweet shops ..............................09 First Plaboy Cafe to open in Q1 2013 ............................11 Celfrost introduces convection oven at FHW Mumbai 2013................................................................12 Kodaikanal to be the next stop for The Tamara ..............16 Chanya Enterprises appointed as distributor of OMNITEC products in India ....................................17 Oasis Ceramics undergoes rebranding............................18 Royal Palms invites bids for sale of four premium Hotels in Goregoan ........................................20 Government funds eco-tourism resort in Karnataka........21 IIHM Young Chef India Schools competition to be held in Sept 2013 ....................................................24 Thomson Trading Agencies plans aggressive expansion in India ......................................................25 Quilon Beach Hotel launches new website ....................26 Accor launches international women's network ............33 CHEF’S PLATTER

January 1-15, 2013

Douglas Martell, VP - Operations, South West Asia, InterContinental Hotel Group ..................................42 P K Mohankumar, COO, The Gateway Hotels & Resorts ......................................................44 Rajeev Menon, Area VP – India, Pakistan, Maldives and Malaysia, Marriott International ........46 Param Kannampilly, CMD, Concept Hospitality ......47 Rahul Pandit, President and Executive Director, Lemon Tree Hotels ..................................................50 Jose Dominic , Managing Director, CGH Earth ........52 Kapil Aggarwal, VP, Hotel Sales & Marketing, Hyatt Hotels & Resorts,............................................53 S P Jain, Managing Director, Pride Hotels ..............54 Chender Baljee, CMD, Royal Orchid Hotels ..............55 Nirupa Shankar, VP - Business Development and Strategy, Brigade Hospitality Services ......................55 Harshvardhan Neotia, Chairman, Ambuja Neotia Group..............................................58 Manju Sharma, Director, Jaypee Hotels ....................60

SpaFinder Wellness previews top 10 trends for 2013............37

EDGE

Interview with Jyoti Devjani, director, Hanita Coatings ..........................................61 LIFE

INTERIOR & DESIGN

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

MANAGEMENT

MARKET

Come into my Den ..............39

Redefining education ........63

REGULARS

Editor’s Note ..................................................................................................................................................................4 New Kids ....................................................................................................................................................................34 Products ......................................................................................................................................................................36 Movements ..................................................................................................................................................................64 Weekend ....................................................................................................................................................................104

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EDITOR’S NOTE

Setting the stage he New Year always brings in new expectations, goals and plans that we work towards converting into reality. Some look ahead with a calculated, guarded and realistic approach keeping in view the shocks and dips of 2012 while others look at it with inflated ambitions and dreams that could be idealistic. Whatever the approach, the fact remains that we always work towards making the coming year meaningful and memorable. We at Express Hospitality, are perennial optimists but at the same time choose to be in touch with reality and enter 2013 with a rational approach.

“The New Year always brings in new expectations, goals and plans that we work towards converting into reality. 2013 will witness interesting developments along the way that will be based on the experiences in 2012”

We kickstart 2013 with the Indian hospitality industry’s most well capsulated B2B trade show Food Hospitality World (FHW), in Mumbai from January 10-12, 2013 at the MMRDA Grounds, Bandra Kurla Complex. The event is a collaborative effort of two of the world’s leading exhibition organisers - Fiera Milano Group and The Indian Express FHW 2013 is organised by Global Fairs & Media which is a company formed by Hannover Milan Fairs India and The Indian Express. The exhibition will witness participation from importers, hospitality professionals and specialists, sommeliers, trade bodies, wholesalers, etc. With 200 national exhibitors and 50 international exhibitors and five country pavilions, the aim is to be the right channel, allowing both vendors/suppliers and hospitality professionals to come together to tap mutually beneficial business opportunities. Apart from providing a great platform for business meetings, the exhibition will also host special events like The Great Indian Culinary Challenge (GICC), as well as panel discussions - Hospitality Knowledge Exchange on bartending and mixology, Hospitality Think Tank a session on the nuances of hotel sales and marketing and Power of Purchase for the purchase managers’ fraternity. Whilst one ponders on the various elements of hospitality from F&B, purchase to marketing and branding it is interesting to note how brands national and international are finally realising the power of the domestic traveller and are focussing on this segment to get the business in. The mid market hotels are making their presence felt with greater force. Human resource which is another crucial aspect in the working and functioning of any industry is also being placed in the limelight. If the industry’s thought leaders are to be believed then companies are apparently investing heavily in their people. Though measuring performance can be subjective and intangible, one needs to investigate as to how much of this investment in people is resulting in real time benefits and whether there is a trickle down effect of the same. 2013 will witness interesting developments along the way that will be based on the experiences in 2012. We wish our readers a pleasant, prosperous and peaceful 2013. Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

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January 1-15, 2013

Market

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

Mumbai hosts 19th Food Hospitality World EH STAFF - Mumbai

ith more than 250 national and international exhibitors Food Hospitality World (FHW), India's leading hospitality trade show, is all set to open in Mumbai from January 10-12, 2013 at the MMRDA Grounds, Bandra Kurla Complex. In its 19th edition, FHW combines the strengths of two of the world’s leading exhibition organisers - Fiera Milano Group and The Indian Express. FHW 2013 is organised by Global Fairs & Media, a company formed by Hannover Milan Fairs India and The Indian Express. FHW 2013 Mumbai will witness participation from importers, distributors, F&B managers, hotel and restaurant purchase managers, food service professionals, chefs, sommeliers, purchasers, trade bodies, hoteliers, restaurateurs, caterers, hospitality interiors specifiers, wholesalers, etc. There will be five country pavilions. FHW aims at being the right channel allowing both vendors/suppliers and hospitality professionals to come together to tap mutually beneficial business opportunities. The main national exhibitors include RAK Ceramics; FNS International; Star White Laundry, Aura Essentials, Mittal International, Shanti Metals, Kitchen Solutions, Lavazza, Kamani Oils, Springfit, Oasis Ceramics, etc. Some of the international suppliers include Fungo e Tartufo, Elframo, Salumificio Gandolfi, Dr Schär, Schreyoegg, Kellerei St Pauls, Fuchs J, Frulana, Gruppo Izzo, Casa Vinicola Caldirola, Galantino, La delizia 2000, Divella, etc. The exhibition will also host special events like The Great Indian Culinary Challenge (GICC) - a contest of skill, finesse and presentation from the region's most talented chefs. As many as 300 chefs from various leading hotels and hotel management institutes are expected compete at GICC. Other events

include panel discussions like Hospitality Knowledge

Exchange on bartending and mixology; Hospitality Think

Tank on hotels sales and marketing and Power of Purchase

for the purchase managers’ fraternity.

January 1-15, 2013

Trusted. Respected. Recommended. Everybody wants comfort. At Hush, we're no different. We enjoy the comfort of knowing that our products live up to our promise of premium quality. The comfort of having customers who revisit after experiencing a Hush product. The comfort of loyal clientele who insist on the Hush experience wherever they travel or reside. Little wonder then, that leading hotels and resorts across the country trust only Hush to please their guests.

Trusted by leading five star hotels.

“Our experience with the products and services of Hush has been exceedingly satisfying. We believe that it is a rare privilege to derive such quality and value for money. The feedback from our guest related to Hush products has been exceedingly heartening and consequently we consider Hush as a preferred brand.” ~ Mrs. Rekha Mehta, Director (House Keeping), InterContinental, Mumbai

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Starwood aims to enter Bekal with Westin brand Talks on with Kerala-based ATE Group, developers of the project REEMA LOKESH - Mumbai

tarwood aims to strengthen its network further and plans to enter Bekal in Kerala with Westin Bekal Resort & Spa. Kerala-based ATE Group are the developers of the project and are scheduled to enter into a management contract with Starwood Asia Pacific Hotels and Resorts. The project is proposed to be a five-star deluxe beach resort with 165 keys. The plan is to design the resort as per traditional Kerala architectural style with a flavour of Malabar. It also aims to become an eco friendly property and achieve zero carbon footprint. Developed on 55 acres of leased land from Bekal Resorts Development

sites. The BRDC also aims to develop in future another 11 acres of land at the beach for constructing water park, theme park, etc. Besides

promoting the Bekal Project, BRDC acts as the premier resource and development agency for tourism in northern Kerala.

Express Exclusive Corporation (BRDC), Government of Kerala, it is one of the six projects being developed under Public Private Partnership at Bekal. The facilities at this project is proposed to have a convention centre, villas, ayurvedic health centre, F&B outlets, recreation facilities, swimming pool, etc. In 1995, Government of India set up BRDC to promote the region exclusively for tourism. Around 178 hectares are under BRDC, of which 24 hectares are set apart for resort centres and 75 hectares for housing

The project is proposed to be a five-star deluxe beach resort with 165 keys and designed in traditional Kerala architectural style January 1-15, 2013

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New Delhi to witness first HIFI since inception EH STAFF- Mumbai

he fifth edition of the Hotel Investment Forum India (HIFI) will be held on January 1415, 2013 at the Leela

Vijay Thacker

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Kempinski Gurgaon, Delhi (NCR). This is the first time the event is taking place in the capital, as all the previous forums were held in Mumbai. According to Vijay Thacker, director, Horwath HTL India, â&#x20AC;&#x153;New Delhi was always the original choice as the venue for HIFI, but due to lack of space, the event had to be shifted to Mumbai. The new venue for the 2013 event is perfect for the forum and we look forward to welcoming the delegates at the venue.â&#x20AC;? Apart from a new venue, the programme this year aims to focus on development and investment opportunities in India with two new session tracks. In the development track, experts will provide insight on how to build a successful hotel in India step by step from starting with choosing the

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right product, working through financing, construction, completion, and operating structures. The regional track will aim to examine the wide expanse of development and investment opportunities and challenges in India by region. Sessions will focus on all the four regions namely, north, south, east and west. The forum will highlight demand-supply issues faced by both mega as well as mid

bracket projects and aim to identify solutions to the same. Globally too the business environment was challenging and India was also affected by international market dynamics. Apart from the above mentioned focus, the forum will also witness a discussion on the Delhi-Mumbai Industrial corridor development work and how it will influence hospitality development.

January 1-15, 2013

Massive Restaurants to launch fine dining restaurants and luxury sweet shops To introduce Masala Library by Jiggs Kalra, Made in Punjab and Mithai by Jiggs Kalra SUDIPTA DEV- Mumbai

irah Hospitality and Zorawar Kalra have started a new venture called Massive Restaurants. The partnership will operate under three three formats – a fine dining premium restaurant named Masala Library by Jiggs Kalra; a casual dining restaurant Made in Punjab, and premium sweet shop called Mithai by Jiggs Kalra. “At Mirah we have been in the food space for long and we have quite a few brands, but we realised that the Indian segment is something that we were lacking, although we have Rajdhani that is

January 1-15, 2013

more into regional space and more thali oriented,” said Gaurav Goenka, director, Mirah Hospitality explaining the reason of going into a partnership with Jiggs Kalra and Zorawar who have been an authority on Indian cuisine. “Both our strengths are different - Jiggs and Zorawar Kalra bring in the name, the skill set of operating the restaurant, the menus, recipes and cuisines. What we bring on the table is our expertise of finding the right locations, bringing in the entire backend support. As a partnership we will never be overstepping each other's zone,” stated Goenka.

The initial investment would be made by Mirah Hospitality and going forward it will be in a particular ratio. “We want to open within this fiscal year at least two Masala Library by Jiggs Kalra - in Delhi and Mumbai in the first quarter of 201314. Three-four Made in Punjab will be opened in the second half of the fiscal year,” said Zorawar Kalra, founder and MD, Massive Restaurants. The Mithai Shop by Jiggs Kalra will be a luxury sweets concept. “This will take sweets to the next level - our Indian sweets is the greatest form of confectionery in the world. We

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have thousands of types of very deep and sophisticated flavours. Why should we not gift that to each other on our special occasions, why should we not export it to the rest of the world,” stated Kalra. The aim is to provide quality Indian sweets with quality packaging in state-ofthe art stores. All those cities that will have Mithai Shop by Jiggs Kalra will have a centralised kitchen. “Every city that we go into will first have a base kitchen and then the shops,” informed Kalra. Goenka added, “I think Jiggs Kalra at quality stores in quality locations, will be a winner.”

Masala Library will have authentic Indian cuisine from various parts of the country. The Mumbai restaurant is opening in Bandra Kurla Complex while the Delhi one will open in Gurgaon. “Both are opening in corporate hubs which will give us the immediate benefit of lunch sales,” pointed out Kalra. All the three types of outlets will first open in Delhi and Mumbai, and once that stabilises will be followed by Bengaluru, Hyderabad, Kolkata and Pune. "We want to first control the entire product range and then go ahead and expand," said Kalra.

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‘We plan to have 30 hotels in the next 10 years’ Graham Moon is the CEO of Mantis Developments South Africa. They have tied up with ICS Group in India to develop a portfolio of hotels. Moon discusses the need to enter the Indian sub-continent and plans for the brand. By Sayoni Bhaduri bio-diversity and the varied landscapes. The luxury nature tourism sector is currently untapped and we are keen to take advantage of this opportunity. Indians are also currently the highest spenders in travel sector, with a large domestic market that is willing to spend top dollar it was a logical decision for us to enter the Indian sub-continent. Hence we set up a joint venture in India with the ICS Group called Ayana Hospitality.

Graham Moon What drew Mantis to India? India ranks high among the nature tourism destinations in the world given the immense

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What is your vision for India and the subcontinent in the long term? Our vision is to become the number one player in the Indian luxury boutique segment. We plan to have 30 hotels in the next 10 years. We

would like to establish our presence in the following regions: Kerala, Rajasthan, Madhya Pradesh, Himachal, Uttarakhand, Lakshwadeep and Andaman. We are also exploring opportunities in Srilanka, Bhutan and the Maldives. How would you compare the hospitality industry in the African continent to that in India? I feel that the African hospitality is more developed and mature as compared to India in terms of leisure tourism. The luxury boutique concept is still not well understood amongst the typical Indian traveller. Please define Mantis' definition of hospitality which also reflects in the group's hotels.

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For us hospitality means having properties, which represent the finest example of it’s kind and celebrates the culture, gastronomy, architecture and nature of the locations in which they are found, to offer guests an authentic experience without compromising the luxury. Mantis is committed to the spirit of conservation and restoration, and each property is sensitive to it’s surroundings in respect of the building, environment and local community. The vision is to share untouched nature destinations with our clientele and provide a once in a lifetime experience. Whilst every property is unique, being part of the collection ensures that the quality of facilities, service and overall experience is

consistently five-star and guests can always expect personal, friendly service. How do Mantis Collection hotels stand apart from the rest? The entrepreneurial spirit of the family underpins that of the group allowing them to be dynamic in the growth of the portfolio, responding quickly to consumer demand. Mantis offers member properties the ideal sales, marketing and management solution for their boutique business to ensure successful growth and drive long term brand development. The company also offers consultancy services in other disciplines including conservation, education and hotel development.

January 1-15, 2013

First Plaboy Cafe to open in Q1 2013 To look at hotels in second phase of development SAYONI BHADURI - Mumbai

he opening of Playboy Beach Cafe at Goa was announced earlier in 2012 by Playboy Enterprises and PB Lifestyle India. It is slated to be operational in the first quarter of 2013, informed Sanjay Gupta of PB Lifestyle India. He also added, “The second outlet will open in Hyderabad.” PB Lifestyle India has entered into a licensing agreement with Playboy Enterprises to develop eight clubs, 65 cafes and 49 bars across India in a period of 10 years. These will be spread across Mumbai, New Delhi, Bengaluru, Kolkata, Hyderabad, Chandigarh, Pune, among other cities throughout India. Gupta added that they are in various stages of discussions

at the same time affordable. The absence of a similar brand in India offered us a great opportunity to capture the market here.” The brand is also

launching a strong campaign to uplift its image from the nefarious one Playboy is associated with. Gupta asserted, “Playboy Clubs, Cafes and Bars have

nothing to with vulgarity or nudity; it is a misconception. In the contrary, the brand is aspirational, glamorous and sexy.” The brand recently launched an India

centric uniform for the famed Playboy Bunnies – hostesses at these clubs – keeping in mind the Indian sensibilities.

We will be looking at hotels in a second phase of development. Our prime focus currently are the 120 odd set-ups with interested parties in these cities. “We are looking at all possible formats including sub-licensing, owned, leased and management set ups,” he said. Gupta also informed, “We will be looking at hotels in a second phase of development. Our prime focus currently are the 120 odd set-ups. At the same time if a viable project comes our way we are more than willing to look at it.” Apart from this PB Lifestyle India will also promote and market Playboy merchandises which will primarily be apparels and accessories, informed Matthew Nordby, executive vice president and chief revenue officer, Playboy Enterprises. He said, “As a lifestyle brand we wish to be aspirational January 1-15, 2013

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Celfrost introduces convection oven at FHW Mumbai 2013 Also introduces Pregel from Italy EH STAFF – Mumbai

elfrost offers an international range of refrigeration, freezing and food-service products and

solutions for hotels, restaurants, bars, frozen yogurt stores, coffee shops, bakeries, ice cream and beverage, food retail and the healthcare segments. This year Celfrost is introducing the Celfrost combi steamers in three models. “We will also introduce the Celfrost convection oven for baking along with the Celfrost proofer. All these models have been tried and tested in our brand centre (our test kitchen cum display centre in Vikhroli, Mumbai) before our formal unveiling in Food Hospitality World 2013. These ovens are also very versatile and competitively priced,” said Sudipta Sinha, head culinary, Celfrost. She pointed out,

“Since the beginning of the FHW show we have been participating in it and we expect a good turnout of clients, owners and decision makers of not just star hotels but also QSRs, restaurant chains, etc. Also we look forward to new clients coming in for the show.” Celfrost has also forayed into ingredients for soft serve, ice cream and gelato. Pregel is an Italian company which has presence world over and is renowned for its authenticity and range of flavours. These flavours come in the form of base, paste or toppings. “We at Celfrost conduct demos for clients who want to set up ice cream parlour or sell frozen yogurt in a

soft serve format. We have around 400 flavours including some very exotic ones,” mentioned Sinha. “In this year’s FHW we will showcase the entire range of Celfrost products right from winecoolers to minibars to equipments for setting up an entire restaurant’s kitchen. We have refrigeration items like gastronome compatible chillers and freezers as well as hot side equipments like induction cooking system/combi steamers, salamanders, fryers, equipments for chopping vegetables, meat mincers/slicers in short we provide the client with end-to-end solutions,” says Sinha.

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January 1-15, 2013

â&#x20AC;&#x2DC;We expect seven per cent increase in business in 2013â&#x20AC;&#x2122; With the Indian market expanding and holding immense potential, Kamal Shah, partner, King Metal Works talks about the company's plans and expectation from the market. By Kahini Chakraborty How important is the Indian hospitality industry as a segment for King Metal Works? For the last three decades, we have concentrated on exporting stainless steel and aluminium products for the hospitality industry to Europe and USA. But now looking at the potential of the growing Indian hospitality industry we have launched our products here as well.

electric soup warmer, different types of dispensers, risers. Many of our existing products will be upgraded. What is your total business share in India? What are your plans for the Indian hospitality market for 2013? In the last three years our

Indian market share has increased to four per cent but in 2013 we expect it will rise to seven per cent. For the same, we are going to create awareness about our product offering which will boost our sales in the Indian market. How do you plan to further establish the company in the Indian market? We intend to c r e a t e awareness in the mar-

What are the new product innovations planned for next year? In 2013 we will be introducing many new products for the hospitality industry like

ket by means of publicity and exhibiting products in different exhibitions in India. Besides this we also conduct technical presentations in catering colleges and culinary contest and select best grade of stainless steel keeping in mind of its end use. How did the year 2012 fare for King Metal Works and what is your outlook for the company for 2013? The business last year was much better than our sales expectation of our products in the Indian market and in 2013 we expect business to improve further.

With over 3,000 clients and nearly 30 years experience no one is better placed to provide time proven property management and online booking solutions

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January 1-15, 2013

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Nihal Enterprises introduces Grease Lock Filters, Demand Control Ventilation EH STAFF - Mumbai

ith a major focus on hospitality industry Nihal Enterprises has introduced two new product ranges this year. “We will be showcasing Grease Lock Filters for the first time in India which will help in grease management, the single most troublesome pollutant from kitchen exhaust,” said Harshad Patil of Nihal Enterprises. They will also be soft launching Demand Control Ventilation systems for kitchen ventilation. “These systems alternate the kitchen exhaust and fresh air intake, based on cooking load, reducing energy costs of kitchens,” he added. Their most popular products include Electrostatic Air Cleaners

five-star hotels, fine dining restaurants, to fast food chains and banquet halls, offering solutions for cleaning of air in kitchen exhaust, odour abatement for guest

rooms, restaurants, smoking lounges, dining areas, office pantries, etc. Our product is also relevant for canteens in factories and commercial establishments, food courts,

The hospitality sector is the single most important source of business to the company

malls, etc.” Also present at FHW Mumbai 2013, Patil expects visitors to share their expectations from the products and services being offered by

Nihal Enterprises. “We will also like to get their feedback on the new products and concepts being brought in the kitchen ventilation space,” he said.

Clients

(Dry Scrubbers) for kitchen exhaust and Odor Buster for odour abatement. The company specialises in the field of air cleaning and air purification, for diverse applications. “We help property owners in maintaining their properties, avoiding trouble to their neighbours and at the same time eliminating/reducing damage to fragile environment. Our products help reduce water and energy consumption, saving man hours, adhering to local pollution norms, reduce risk of fires in kitchen exhaust systems and adding positively to their businesses,” said Patil of his business. The hospitality sector is the single most important source of business to the company. He further added, “We cater to hospitality industry from January 1-15, 2013

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Kodaikanal to be the next stop for The Tamara SAYONI BHADURI - Mumbai

amara Real Estate Holding & Development (TREHD) which has set up their hotel brand, The Tamara, in Coorg and Madikeri is now considering a resort project in Kodaikanal. Senthil Kumar, director and CEO, The Tamara added, “For future business growth, we are open to other properties in India and abroad.” With a concentration towards developing sustainable and responsible projects, Kumar said, “The Tamara is keen on promoting sustainable living and responsible tourism in India. The Tamara is planning for long term business growth of the company while maintaining the key company principles on responsible tourism.” The Tamara Coorg is an eco-friendly plantation resort in the upmarket tourism and leisure segments. With reference to the investments Kumar did not share figures but said, “Our investments are based on a phase manner depicting milestones. Phase one saw 24 luxury and six suite cottages. It also has fine dining, conference and recreation facilities. This was soft launched in

Senthil Kumar

April 2012. Phase two which is presently under development will see 26 additional cottages, an Ayurvedic Spa, a swimming pool and a sports arena. These will be ready shortly.” Of the opportunities in the Indian hospitality market, Kumar observed that it is

continously evolving and catering to more and more segment-specific niches. “We envision The Tamara Coorg to be recognised as a premier up market responsible tourism operator by 2015 generating fair and reasonable value for all our stake-

holders enabling ourselves to grow into India’s finest niche hospitality management company by 2020,” he said. Apart from the Coorg property, the company recently softlaunched another resort in the Western Ghat hills of Madikeri.

BeePee Group showcases innovation in linens, to launch miracle towel EH STAFF – Mumbai

ith presence in six continents of the world and with an export market which covers more than 70 per cent all over the world, BeePee is launching heavy sponge spandex for chairs. “In the second half of 2013 we are planning to launch a major miracle towel which will be a boon to the hospitality industry. These towels will be ultra durable as a result of which the pile threads cannot be pulled out of the towels,” said Anup Poddar, director, BeePee Group. “Hospitality is a growing and an important segment to our business. We have a

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whole department catering to the segment in our organisation,” he added. They also cater to hospitals, airlines, cruise liners, etc. BeePee is an organisation offering linens and linen management of the hospitality industry. “We take pride in our decades long experience of quality management and high standards of service to the industry. Our customer base in India includes the who’s who of the industry including the Hyatt Group, Taj Group, Imperial, Starwood, Marriott, Oberoi and many more,” said Poddar. Beepee offers the entire linen solution which includes bed, bath linen and table linen. In bed linens, they offer a wide range of fabrics using 20’s to 80’s count

from 120 to 800 TC fabrics. They offer plain, twill, satin and jacquard weaves as per the needs of the customers. Towels for bath linen start from 550 GSM to 630 GSM in various standard sizes, shower curtains in water repellent finishes are also part of BeePee's range. “All our products are ecofriendly and we recently launched a new range in all our products which are microbe-free. The microorganisms like bacteria, fungus, algae and yeasts which grow in favourable condition like dirt, fiber, warm temperatures, humidity perspiration, spills, skin, etc can lead to odour and health hazards leading to several diseases and infections. These are www.expresshospitality.com

eliminated in our range of products. Thus we say, “we produce the products that protect you,” added Poddar. “In addition to the above

Hospitality is a growing and an important segment to our business. We have a whole department for the segment

we have services for stand alone properties and corporate guest houses. We provide complete solution for products from Rubbermaid-USA for F&B/kitchen/waste management/housekeeping and cleaning,” he mentioned. BeePee Group also has a food division which specialises in high end bread additives and dessert mixes from Zeelandia Netherlands, chocolates and high end butter substitutes from Italy. Customised mini bar options and signature bar snacks are a part of their range. “We also provide complete laundry chemicals to help maintain highest quality standards and give best returns on investment in quality linen,” Poddar informed. January 1-15, 2013

Chanya Enterprises appointed as distributor of OMNITEC products in India EH STAFF â&#x20AC;&#x201C; Mumbai

hanya Enterprises, a multipurpose hospitality solution, has been appointed as the distributor of OMNITEC products in India. OMNITEC is a Spanish company manufacturing absorption mini bars, electronic safes, door locks and energy saving system suit-

less and smoke free. The company's product list include: electric kettle;

hair dryer; guest room telephone; ironing board; magnifying mirror; electronic

weighing scale; guest room IPod; bathroom mat; guest room leather products;

amenity tray; internet cable holder I wooden hanger and house keeping products.

EXPERIENCE LUXURY AND COMFORT WITH OUR EXQUISITE RANGE OF BED LINEN & BATH LINEN

able for modern age hotels, resorts, motels, guest house. Besides this, Chanya Enterprises is also one of the leading outsourcing unit of hospitality products from China and Hong Kong. The company has an outsourcing office in Hong Kong. Chanya Enterprises recently launched its porcelain crockery by the brand name 'Finesse'. Finesse is as white as snow, heat resistant and microwave proof porcelain crockery. It also launched rechargeable candles which are flickering candles, harm-

The company is one of the leading outsourcing unit of hospitality products from China and Hong Kong January 1-15, 2013

1/F KAKAD HOUSE, "B" WING, 10 BARRACK ROAD, NEW MARINE LINES, MUMBAI - 400 020. INDIA TEL: 91-22-66333849/50. EMAIL: FLC@FLC.CO.IN

WWW.FLC.CO.IN

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Oasis Ceramics undergoes rebranding EH STAFF – Mumbai

asis Ceramics has undergone rebranding exercise as part of its measures to continue updating itself with the latest technological advances and dynamic market place. The rebranding is helping Oasis Ceramics to reflect on the current market dynamics and thereby gain competitive advantage, fast-track performance and become a leading voice of the industry. The successful implementation of rebranding is also assisting Oasis Ceramics to cater more efficiently to current customer demands. Vimal H Shah, director – Marketing, Oasis Ceramics said, “Since its inception Oasis Ceramics has always strived to provide the best aesthetic designs, eye catch-

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ing shapes and remarkable finesse to its domestic and international clientele and to bring products that satisfy and surpass customer expectations. The new technological innovations that the company has implemented through this rebranding is helping the company provide dynamic and trend setting products which are being appreciated by the market. These new technological advances are also playing a vital role in creating a niche for Oasis products among all the domestic and international players in the bone china industry.” The marketplace being dynamic is continuously evolving and it is imperative for businesses to find ways to keep track of the various technological developments and market trends. “These

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technological advancements and market trends have the ability to completely transform the way the industry is currently working and hence a time comes when every company has to take a decision of implementing changes which would trans-

form the way the company was working and would give the company a new image and a new direction. The best way to bring about these changes in the working of company is to rebrand the company,” added Shah.

January 1-15, 2013

Kanhaiyalal Tandoor looks at increasing business EH STAFF - Mumbai

anhaiyalal Tandoor is one of the leading manufacturers of clay tandoors, stainless steel square drum tandoor, stainless steel round drum tandoor, mild steel square drum tandoor, rope tandoor, stainless steel with wooden all side top granite, copper round drum tandoor, copper square drum tandoor, trollies, square shape trolley, octagon shape trolley, round shape trolley, accessories of tandoors, GI sheet mouth cover, iron mouth ring, stainless steel mouth cover, copper sheet mouth cover, mild sheet mouth cover, burner plate etc. For over 30 years, the company has

According to Avinder and Fakir Chand, the two brothers managing the company, the restaurant and

hotel business has a food as an essential component of its service. The right equipment in kitchens make the

vital difference between efficient and better cooking. Tandoors are one of the most important equipment

in a kitchen, specially serving Indian cuisine which is an integral part of all hotels.

been supplying high quality tandoors, ovens and commercial grills to the restaurant, hotel, kitchen and canteen, catering industry in India and worldwide. Some of the clients include India's reputed restaurants and five-star hotels like Asoka Hotel, ITC Hotels, Oberoi Group of Hotels, Taj Group of Hotels, Le-Meriden Group, The Leela Palaces & Resorts, Radisson Hotels & Resorts.

January 1-15, 2013

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Royal Palms invites bids for sale of four premium Hotels in Goregoan Three five-star ready-to-use hotels and one under construction four-star hotel EH STAFF – Mumbai

oyal Palms India is inviting bids for the sale of its four premium hotels located in Goregoan, Mumbai which include three five-star ready-to-use

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properties and an under construction four-star hotel. The properties are- Hotel Imperial Palace (luxury hotel), Palms Hotel Tower and Convention Centre (business hotel), Palms Villa (boutique hotel) and the

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under construction hotel cover a total inventory of 1,200 rooms. Real estate consultant, Knight Frank has been appointed as an advisor for the sale of the hotel properties. Speaking on the development, Dilawar Nensey, joint managing director, Royal Palms India, said, “The sale of four hotel properties is aligned to our business strategy, whereby we develop assets in the hospitality sector and later create value for them through strategic investors. With the sale of these hotels, we plan to invest 70 per cent of the funds in further development in real estate space, while 30 per cent of the funds will be invested in our new business venture related to agriculture.” “Our ready-to-use hotel properties will help the buyers save four to six years of construction time, as well as the efforts required for obtaining innumerable permissions, clearances and no objection certificates. One can target profit revenues from day one with its readymade functional benefits,” he added. Of the four hotels on the offer, three are ready and had been running with all requisite approvals and permissions in place. The hotels are a part of tourism development zone and comprise of various amenities such as restaurants offering various cuisines, beauty parlour, spa, gymnasium, swimming pool, business facilities and a lot more. Each hotel also caters to various segments of people with its wide range of rooms available in different categories, making it convenient to accommodate all at a centrally located place. The biggest infrastructure development that the hotels offer is the huge convention centre which can accommodate around 2,200 delegates in a single hall. Spread over 3577.62 sq. mtrs. of area, the plenary auditorium has been designed by MAA Architects Singapore and is developed incorporating all the modern amenities of audio visual systems alongside a secretariat and communications center, receptions, hall for banquets, sit-down dinners and cocktails. This makes it an appropriate venue as a wedding destination or to conduct various events/ exhibitions, boosting the MICE segment in the city. The hotels are a part of the lush locale of the 240-acre Royal Palms Estate, situated in the midst of Mumbai's thriving airport district. Royal Palms Estate is home to an 18-hole golf course, a health spas, recreation club, lakes, shopping mall, swimming pool, restaurants, a cafeteria, a shopping village, an entertainment centre, offices, IT parks, residential properties like studio apartments, villas, bungalow plots, row houses and much more. January 1-15, 2013

Government funds eco-tourism resort in Karnataka EH STAFF – New Delhi

Chiranjeevi, union minister for tourism has informed the Rajya Sabha that to promote the tourism potential of Belagavi (Belgaum) district of Karnataka, the ministry has sanctioned a project ‘Eco-Tourism Resort in Khanapur Forest area’ at a cost of `4.40 crore and released a sum of `3.52 crore as first installment during the year 2010-11 to the state government of Karnataka. Development and pro-

their participation completely in the year 1987 by selling their entire shares to the state government. JLR has

won many accolades and even offers consultancy to other states for promoting eco-tourism. Spread over

Karnataka, Jungle Lodges & Resorts, operates 15 resorts apart from four which are opearted on management

contracts. Accommodations here vary from tents to rooms to independent cottages.

Karnataka already owns and operates Jungle Lodges and Resorts, an eco-tourism and wildlife tourism initiative which was formed in the year 1980 between the state government and Tiger Tops motion of various tourism destinations and products, is primarily the responsibility of the respective state government/union territory (UT) administration. However, the Ministry of Tourism provides Central Financial Assistance (CFA) for tourism projects identified in consultation with them, subject to availability of funds, inter-se-priority and adherence to the scheme guidelines. Karnataka already owns and operates Jungle Lodges and Resorts, an eco-tourism and wildlife tourism initiative which was formed in the year 1980 as a joint venture between the state government and Tiger Tops. Later Tiger Tops withdrew January 1-15, 2013

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Shangri La Hotel, Mumbai opens its doors EH STAFF – Mumbai

he much anticipated Shangri-La Hotel, Mumbai has opened its doors to guests. Situated in the heart of the city, the hotel is located 15 kilometres from Mumbai's international airport, nestled between the city’s two main commercial areas — Nariman Point and Bandra Kurla Complex. “It is our pleasure to announce the official opening of the Shangri-La Hotel, Mumbai, which is the group’s second hotel in India. We look forward to welcoming guests and providing them with our hallmark hospitality from the

The Shangri-La Hotel, Mumbai is Shangri-La Hotels and Resorts’ second property in India. Its first,

Shangri-La Hotel, New Delhi, opened in 2005. A Shangri-La hotel is also slated to open in Bengaluru.

The Shangri-La Hotel, Mumbai is the hotel chain’s second property in India. Its first, Shangri-La Hotel, New Delhi, opened in 2005 heart,” said Shangri-La International Hotel Management president and CEO, Greg Dogan. The hotel resides above the luxury Palladium Mall and features 390 rooms, including 32 suites, with stunning views of the city, race course and the Arabian Sea. The newest luxury address in Mumbai offers guests seven restaurants and lounges, and its amenities include an outdoor swimming pool offering sweeping views of the city, a fully equipped health club, and CHI, The Spa at Shangri-La. For meetings, weddings and social events, the hotel’s stately ShangriLa Ballroom can accommodate up to 1,000 guests. January 1-15, 2013

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IIHM Young Chef India Schools competition to be held in Sept 2013 JOY ROY CHOUDHURY - Kolkata

olkata's International Institute of Hotel Management (IIHM) launched the IIHM Young Chef India Schools last year and has been well received in the industry. The aim behind launching the competition was to discover budding talent at school and undergraduate level. On a regular basis IIHM conducts Young Chefs in the Kitchen competitions in all its campuses pan India. Speaking to Express Hospitality, Dr Suborno Bose, chairman and chief mentor, Indismart Group Worldwide said, “In a country like India there is an urgent need to look beyond the conventional careers like doctors, engineers and lawyers.” He added that the third edition of 'IIHM Young Chef India Schools'

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competition will be organised on a much bigger scale and the finals will be held on September 24, 2013 at University of West London. The zonals for the event will be organised in the months of August and September, 2013 at the eight IIHM campuses. “We crystalised this concept as we felt that as an established hospitality education partner, it is our moral responsibility to make the schoolgoing youngsters and their parents aware about the excitement and importance of hospitality as an ideal and paying career option,” opined Dr Bose. “This exercise is aimed to bring out the best talent in the field of culinary art and promote the industry by encouraging the youngsters to join the force,” he added. Dr. Bose informed that after receiving an overwhelming

response for the inaugural edition last year, the institution planned to conduct the event on a much bigger scale. The competition running across 28 states is open to all young boys and girls of Standard-XII who have a passion for cooking. The zonal rounds of the competition were held at eight IIHM campuses spread across the country in Kolkata, Delhi, Bengaluru, Pune, Goa, Ahmedabad, Jaipur and Guwahati. Celebrity judges, hospitality industry veterans judged the participants on the basis of five criteria - taste, texture, appearance, composition and overall appeal. Nearly, 3,000 schools were roped in for this year's edition. All the eight winners of the regional rounds were flown by the Group to London to participate in the

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mega final held recently at the campus of University of West London. Aditi Chand, a ClassXII student from Ahmedabad was chosen as the winner. She was handed over the trophy and a cash prize of `five lakh and an opportunity to be trained at the institute's Kolkata campus under the supervision of renowned master chefs. Zainab, another school student from Kolkata walked away with the runners-up trophy and a cash prize of `one lakh.

Eric Pickles, secretary of State for Communities and Local Government, the UK Government graced the occasion. David Foskett, celebrity chef, Head - London School of Tourism & Hotel Management, author, consultant and senior hospitality; Atul Kochhar, celebrity chef, eminent restaurateur and first Indian chef to be conferred a Michelin Star and Chef Shaun Kenworthy, culinary director, IIHM were part of the jury committee.

January 1-15, 2013

Thomson Trading Agencies plans aggressive expansion in India EH STAFF - Mumbai

homson Trading Agencies, a professionally managed family concern with over 25 years of experience is one of the leading distribution house in Kerala. The company is a specialist in specialty food products for the hospitality industry for both regional and continental cuisines. To provide a better service to customers the company has opened branches in Thiruvanthuparam and Kottayam and a sister concern in Calicut by the name of Global Trades. The company is also expanding its presence into the retail sector with partnership in supermarkets in Ernakulam. The company deals with canned, processed, frozen and confectionary items, some of them ranging from Morton, Maharaja, Tasty, Mapro, Bambino, Elite, Fun Foods, Kellogg’s, Bagrry’s, Tata Tea, Baker’s, Fruitoman’s, Bush, Leechen , Golden Star, Kim’s, Ajanta, KDD, Onjus, etc. The import range include Druk, Callebaut Chocolate Slabs, De Cecco,

The company is a specialist in specialty food products for the hospitality industry Olitalia, Canz, Monte Regal, Sacla, Valdigrano, Pietro, Real Thai, Monin, Eurogold, Kara, Wohhup, American Garden, Nutro, Dilmah, Dry Herbs, Wai Wai, Yeo’s, Tropic, St. Dalfour, etc . Their products in frozen foods are Tannys, Venky’s, Farm Susan, Republic of Chicken, Lamb Weston, Western, Fruit fillings & Purees, etc . The company's hotel client list include Taj Group, Hotel Leela, Le Meridien, Zuri, Holiday Inn, Casino Group, Abad Goup, Tea

January 1-15, 2013

County, Trident, Radisson, Crown Plaza, Dreams, etc and in modern trade are Reliance Fresh, Spencers, Nilgiris, Big Bazar, More, Indian Naval

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Canteen Stores and Police Canteen Stores, etc. The company has specialised in providing its clients bended straws, sugar sachets,

wrapped toothpicks, napkins with their corresponding logos as per demand.

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Quilon Beach Hotel launches new website EH STAFF â&#x20AC;&#x201C; Mumbai

he Quilon Beach Hotel launched its new website www.qresorts.in which was inaugurated by Anil Kumar, minister of

Sreekumar

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tourism, Government of Kerala. The launch also witnessed participation of Suman Bhilla I.A.S, tourism secretary, Kerala; Rani George, tourism director, Kerala; Riaz Ahamed, president, KTM; EM Najeeb, CMD, Air Travel Enterprises; Johny Abraham, vice president, KTM; K Sreekumar, CMD, Quilon Beach Hotel; Kiran, general manager, Quilon Beach Hotel and Yakoob Khan, assistant general manager, Quilon Beach Hotel. The Quilon Beach Hotel has 95 sea facing guest rooms, multi-cuisine restaurant, executive lounge bar, coffee shop, an infinity swimming pool, Ayurvedic wellness centre, beauty salon, convention centre and conference halls. The hotel is well designed and managed to offer international standard amenities and services

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to both leisure and business travellers alike.Services of Q-Mice, QAyurveda, Q-Island, Q-Life

etc offered by The Quilon Beach Hotel will also be available on the website www.qresorts.in

January 1-15, 2013

Open a successful bar, control is key t is not surprising to find investors and entrepreneurs jumping into the bar business bandwagon considering liquor profits with their eyes closed. No wonder over 80 per cent of these businesses shut down within a year or eighteen months of startup. Why is the restaurant industry failure rate highest? What are the steps the bar owners are missing? And what is the strategy for success in opening and expanding a bar business? In short, how can the dream of big business

now. If you win, your bank balance will touch the skies with wealth of fortune and fame. Let me be precise straight from the gut that 50 per cent you will lose and 50 per cent you will win. Its not 40/60 or 80/20 win/lose, its 50/50. Yes, you have the chance but miss a beat and the the odds will press towards the darker side; keep it up and your chances increase towards the rosier one.While there are many reasons why bar business works (marketing, control, branding, good staff, better products, better pricing, better service, great

turn into reality and stay? The bar industry is a good way to own a spectacularly innovative and passionate business, especially if cocktails, drinking and meeting people is high on your cards. Like any other business, this one too is a business â&#x20AC;&#x201C; serious to a degree of absolute professionalism. It is not a house party because everyone else is paying for this one. First consider if your are up for it? This is a question one may ask for any business because you will most possibly be losing a lot of hard earned money to make it back. In case it does not work, you lose cash that flows out daily unrepentantly and clears out your bank, that you may be seriously out of your own game right

location), here's the biggest reason this business has a highest failure rate: No Liquor Control. It is simply impossible to create a perfect method of liquor 'Spell:Cash' control when its flowing in everyone's hand in operations and kept open. Imagine counting your money in notes of tens of a value of `50 lakh (US$ 100 thousand) and giving it open to all your employees to manage it, while you take a round everyday for few hours. You give out a balance forward, and business happens at floor in open cash and you get back the amount over your given count, maybe a lot more. You will make money, but everyone else will be con-

Vickram Medirata

January 1-15, 2013

trolling how you make money, which will be done at whose expense who knows. In most businesses even petty cash is handed carefully with audit, not in bar businesses. Itâ&#x20AC;&#x2122;s a cash cow for everyone. If you are a single owner or new in business, this is the biggest reason, so many go back with a big hole in their pockets with a cup of shattered dreams. Then you have to work harder than ever to make money to give back any credits and loans undertaken. My advice is: Do not even consider getting today into the business of bars running without effective and physical liquor control and audit system in p l a c e . Remember that anything or anyone that cannot be verified is as susceptible of being part of an overall racket. There are plenty of bars that open and close; many people will make money off them, but not yours. Where there is temptation, the fall cometh. With a liquor system in place, what you can't touch, won't matter. Most staff will not worry about the steal because its physically auditable and inaccessible. My advise is to give the staff a part of the sales proceed by company policy. They are truly the people giving great service to guests and if they know you willingly part with funds for their good work in a clean environment, it will create a positive energy. Now, you control the operations. (The writer is managing director of Benneta Barscope The views expressed by the author are entirely his own) www.expresshospitality.com

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Barrier-free tourism potential high growth segment: ITB World Travel Trends Report IPK International and commissioned by ITB Berlin. According to Lilian arrier-free tourism is a Müller, president of the vastly underrated marEuropean Network for ket whose economic Accessible Tourism (ENAT), importance will increase the most recent statistics drastically over the years reveal that in Europe alone and decades to come. there are 80 million people with disabilities, W W W . E L F R A M O . I T “Global estimates range from 600 million to 900 million.” That means that with world’s population now at seven billion, about 10 per cent require barrier-free and easily accessible facilities. Dr Martin Buck, director , Competence Center Travel & Logistics, Messe Berlin, said, “It is important for the global travel ELFRAMO S.P.A. is a historical indipendent brand known for the reliability, durability and simplicity of its industry to exploit this multipurpose dishwashers, gas & electric fryers and traditional Italian ice cream machines, manufacturing potential, as either standard and customised products with the same passion as at the beginnings. removing barriers enables not only the disabled to enjoy stress-free holidays. Other groups, for example families with young children, accident victims and the elderly, also benefit from barrier-free arrangements.” The economic importance of this market is huge. US adults with disabilities or reduced mobility spend around 13.6 billion dollars on travel every year. In G e r m a n y, turnover in this market is estimated at around 2.5 billion euros and in the UK at almost two billion pounds. “In the future these figEH STAFF – Mumbai

Around the world, despite having the time and money to travel, millions of people with disabilities or reduced mobility are unable to do so due to a lack of facilities. What is more, because of the demographic change in

many countries and the growing desire of the elderly to travel, potential demand in this market will rise significantly. These are the findings of the latest ITB World Travel Trends Report, compiled by

Fry

Wash

ures may well rise,” said Lilian Müller. “In recent years, around 37 per cent of disabled people in Germany have decided not to travel due to a lack of easily accessible facilities. However, 48 per cent would travel more if the necessary arrangements existed. 60 per cent would even be willing to pay higher travel costs for better accessibility.” According to Lilian Müller, barrier-free tourism should no longer be a niche market, “Accessibility arrangements must be part of every single travel package. There is also a demand for specialist operators to offer services for customers with greater mobility needs.” The internet represents an important platform for achieving a barrier-free future. That means tour operators and travel agencies making their internet information accessible to blind and deaf persons. According to a survey by ENAT, in 2011 only 10 out of 39 websites could be accessed by the disabled. The ITB World Travel Trends Report has more information on barrier-free tourism as well as details of every survey on global tourism trends. The report is based on the assessments of 50 tourism experts from 30 countries, on a special IPK International trend analysis undertaken in leading source markets, and on core data supplied by the World Travel Monitor, recognised as one of the largest continuous surveys of global travel trends in some 60 source countries. The findings reflect trends which emerged during the first eight months of 2012. At the ITB Berlin Convention Rolf Freitag, CEO of IPK International, will present the findings for the entire year, as well as the latest forecasts for 2013. On March 8, 2013 at the ITB Berlin Convention, a keynote panel will examine 'Barrier-free tourism for everyone: Quality and success criteria for ensuring the marketability of destinations.'

ELFRAMO S P A via Verga 24 Bergamo 24127 Italy

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January 1-15, 2013

World Travel Awards conclude in New Delhi EH STAFF – New Delhi

orld Travel Awards (WTA) after its year-long search for the most popular travel and tourism brands in the world awarded the best at its grand final gala ceremony in New Delhi, India. The important decision-makers in the industry attended the

January 1-15, 2013

ceremony, which was officially supported by Ministry of Tourism, Government of India, and hosted at The Oberoi, Gurgaon. Organisations including Jumeirah, Starwood Hotels, Lufthansa, Korean Air, Royal Caribbean International and Kuoni walked off with top honours for their roles in spearheading the global travel and tourism recovery. Hospitality categories included Dubai’s Burj al Arab (World’s Leading Hotel), Italy’s Forte Village Resort (World’s Leading Resort), InterContinental Hotels & Resorts (World’s Leading Hotel Brand), St Regis Doha (World’s Leading New Hotel), and Atlantis The Palm, Dubai (World’s Leading Landmark Resort). The pivotal role of the luxury hospitality sector in spearheading India’s tourism revolution was acknowledged with Oberoi Hotels & Resorts voted World’s Leading Luxury Hotel Brand and The Oberoi, Gurgaon consolidating its stature by being voted World’s Leading Luxury Hotel for the second consecutive year. It was also an evening of celebration in India, with the nation seeing off the likes of Dubai, London, Cape Town and Rio de Janeiro to win the blue riband World’s Leading Destination award. Incredible India was voted World’s Leading Tourist Board in recognition of its part in raising international tourist arrivals. Graham Cooke, president and founder, World Travel Awards, says, “The past year has continued to challenge every area of travel, tourism and hospitality. However our Grand Final winners have all demonstrated their world-class pedigree over this period, and are currently spearheading the global recovery of travel and tourism. In doing so they are also reinforcing our industry’s role as one of the mainstays of the global economy.” He further added, “India in particular is playing a decisive role in generating new opportunities in travel and tourism, hence the decision to host our grand finale in New Delhi. In less than a decade, the number of international tourists here has more than doubled, reflecting how travel and tourism is linked inextricably with the economic evolution of this new superpower.” Etihad Airways continued its meteoric rise by being voted World’s Leading Airline and World’s Leading Airline First Class, following a milestone year that saw the UAE flag-carrier continue its journey as the fastest growing airline in history. Singapore Airlines won World’s Leading Airline Business Class and Lufthansa was named World’s Leading Airline Economy Class. Destination winners included the Maldives (World’s Leading Island Destination), Mauritius (World’s Leading Honeymoon Destination) and Jamaica (World’s Leading Cruise Destination). www.expresshospitality.com

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UNWTO welcomes the world’s one-billionth tourist EH STAFF – Mumbai

British tourist visiting Madrid, Spain on December 13, 2012 has been revealed as the face of the one billion international tourists travelling in 2012. The tourist was welcomed by the Minister of Industry, Energy and Tourism of Spain, José Manuel Soria, UNWTO secretary-general, Taleb Rifai, and the Mayor of Madrid, Ana Botella, in Madrid’s Museo del Prado. The event, part of the UNWTO One Billion Tourists: One Billion Opportunities campaign, recalled how tourism can create billions of opportunities for growth and development around the world.

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Spain is one of the world’s leading tourism destinations, where the sector represents 11 per cent of the country’s economy “We welcome the symbolic arrival of the one-billionth tourist,” said Rifai,

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“The one-billionth tourist, Dale Sheppard-Floyd from the United Kingdom, is visiting Spain for three days. During that time she will experience a new culture, meet new people, support the local economy and help to sustain the jobs of waiters, tour guides and many more working in tourism, as well as of all those whose jobs are indirectly linked to tourism such as taxi drivers, food producers or shop attendees. If we multiply this impact by one billion, we begin to understand the enormous significance of reaching this milestone.” As it is impossible to know exactly where the one-billionth tourist arrived, many

countries celebrated the occasion by also welcoming tourists arriving that day. Soria thanked UNWTO for choosing Spain to celebrate the official celebrations of the international campaign and stressed, “Spain is one of the world’s leading tourism destinations, where the sector represents 11 per cent of the country’s economy.” The minister further highlighted the importance of tourism in economic development and job creation. He noted that Spain was expected to reach a record 58 million international tourist arrivals in 2012, alongside an increase in tourist receipts.

January 1-15, 2013

Mantra Group reveals rise in occupancies in Gold Coast region EH STAFF – Mumbai

ustralian hotel operator, Mantra, has revealed in its annual review of summer travel trends across the group's 110 Peppers, Mantra and BreakFree hotels and resorts across Australia that the Gold Coast was the most popular destination to holiday this summer with relaxation and family time being the top reasons of choice. The Gold Coast is up five per cent on occupancy across the group’s 20 properties compared to the same period last year and expected to reach 100 per cent occupancy with bookings from the drive market to be made in the countdown to Christmas. RevPar for the region also increased by 6.8 per cent. The upmarket Peppers Broadbeach lead the charge with a 52 per cent increase in occupancy year-on-year with holiday makers opting for quality accommodation whilst visiting the new attractions launched at Dreamworld and Movie World; and soaking up the relaxed beachside lifestyle. The review - drawn from Mantra Group bookings data over the last two summer

holiday periods - also revealed that the average length of stay had increased from three to four nights to five to six nights over the December to February period across the group’s resort properties in Queensland, northern New South Wales and Victoria's coastline in Lorne and the Mornington Peninsula. “Overall our resort network is performing well and given our strong presence in popular Queensland holiday hot spots we are able to really see where and how Australians are making their holiday choices,” said Mantra group CEO, Bob East. “The proof really is in the booking data which also indicates that interstate guests are booking further out from their dates of stay so the Gold Coast is becoming less of a ‘last minute’ destination.” The review also indicated that customers are opting to research and book holidays by tablet or mobile device with the number of bookings more than doubling via these methods. Tropical North Queensland (TNQ) also recorded a significant lift in occupancy of six per cent in an encouraging trend for the

region which is traditionally quieter over this period. Cairns properties, Mantra Trilogy and Mantra Esplanade are also recording a four per cent increase in RevPar and are amongst the region's top performers contributing to an overall 8.2 per cent increase in RevPar for the region. "TNQ has done well to increase occupancy over this period to take it into February when Chinese New Year celebrations are really becoming a highlight on the tourism calendar for this region,” said East. But it's not all about palm trees and pina coladas, with dedicated city holiday makers still flocking to Mantra's CBD apartment properties for their New Year's Eve celebrations, citing the space and convenience of the self-contained apartments as being the most conducive to holidaying with friends over the party season. Brisbane will host productions such as Agatha Christie’s The Mousetrap, South Pacific and Legally Blonde while Melbourne will host the Australian Open Tennis in January and the annual Sydney Festival remains a popular favourite.

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Element Hotel in Miami installs pedal power EH STAFF – Mumbai

he Element Miami International Airport has installed a stationary bike with a pedal-powered generator in each of its fitness centres so guests can now pedal their way to a fully charged tablet or smart phone. Brian McGuinness, senior vice president of Specialty Select Brands Starwood, said, “The Element brand was founded on an innovative, balanced-living approach to hospitality. Not only do our pedalpowered bikes add an element

January 1-15, 2013

of fun to a workout, but they also encourage our guests to think creatively about sourcing the energy we all depend on to fuel our daily lives.” The new power-generating bikes are just the latest in a series of design features and amenities that enhance the wellbeing of Element guests while offering them tools to be productive and active. Fitness centres are well equipped and open 24 hours. Saline pools and bikes to borrow are available to give travellers added incentive. Guestrooms and public spaces

are designed to be bathed in natural daylight, as guests' mood and productivity are improved in a well-lit environment. Complimentary RISE breakfast offers healthy options including egg white wraps and fruit smoothies. Seamless connectivity is offered via free Wi-Fi in public spaces and in guest rooms, which also include ergonomic chairs at workstations. Guests can work, relax and fuel up on their own schedules, with kitchens in every room and a fully stocked 24/7 grab and go gourmet pantry. www.expresshospitality.com

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Macau launches website to promote budget hotels booking service for direct transactions between consumers and operators, travel information, etc. While some budget hotels are not prepared yet to run their operation electronically, eight budget hotels have joined the online roombooking service at the first stage with the assistance of Macau Hoteliers and Innkeepers Association, with over 500 rooms available for booking, comprising one third of same-category rooms operated in Macau. Currently, there are 13 two-star hotels, four threestar guest houses and 29 two-star guest houses, providing close to 1,500 rooms in Macau.

EH STAFF - Mumbai

new website constructed and operated by the Macau Hoteliers and Innkeepers Association with the support from Macau Government Tourist Office has been launched to help boosting local budget hotels' competitiveness and capability of operation as well as fostering the diversified development of tourist markets. macau-budgethotels.org is a non-profit website available in three languages, namely traditional Chinese, simplified Chinese and English. The website content includes information of the budget hotels, online room-

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January 1-15, 2013

Accor launches international women's network EH STAFF– - New Delhi

ccor Group has announced the international launch of its women’s network - Women at Accor Generation. The network’s aim is to fight against stereotypes and help Accor reach its gender equality objectives. In the long term, the group aims for women to account for half of its hotel managers worldwide, with an intermediate target of 35 per cent by 2015. This is a network to facilitate the progress of female employees within the group and a forum for solidarity and mutual support, particularly between generations. It is a means for women employees for assistance, exchange and the sharing of ideas. Chaired by Sophie Stabile, Accor’s global chief financial officer, Women at Accor Generation’s activities are centred around mentoring, sharing of experiences and training, with the aim of providing greater access to women to managerial positions. “There are more female graduates than male graduates, and yet women are under-represented in corporate managerial positions,” explained Stabile. “We know that mixed teams are more innovative and more efficient. Women at Accor Generation aims to give women confidence in their potential, to embolden them, and to accompany them as they take this approach.” Commenting on the initiative, Ashwin Shirali, regional director, Human Resource Accor, India said, “In the current business and economic environment, diversity is a key driver of innovation and is becoming increasingly critical for creating competitive advantage. Given the scenario, more emphasis is being placed on attracting and retaining a strong and talented workforce. Factors like diversity and inclusion practices are increasingly becoming more important in differentiating one employer from another.” Meanwhile the Accor Group is commemorating its 30th anniversary in the APAC region. The milestone comes

January 1-15, 2013

as the French hotelier celebrates a year of record-breaking expansion, opening 110 new properties, ranging from luxury to budget, which will bring Accor’s network in the

region to 550 hotels by the end of the year. As part of the celebrations, Denis Hennequin, chairman and CEO, Accor SA and Michael Issenberg,

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chairman and COO, Accor Asia-Pacific, announced the group’s 100th new hotel contract – Novotel Goa Shrem Resort – signed in the region this year, boosting the

group’s ambition to operate 700 Asia-Pacific hotels by 2015. The announcement of the 150-room Novotel marks Accor’s first property in this key market in India.

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New kids on the block Amigos, Mumbai Sanjay Koitian and Ashok Datwani launched their new bar Hola Amigos in Versova, Mumbai. The Mexican Margarita Bar has a wide spread of lunch and dinner menus that includes soups, salads, appetisers and main course along with tex mex burritos, tacos, enchilads, quesadilla and fajitas. Amigos also has an extensive bar menu – Mexico’s fresh fruit drinks and Frescas are on the

menu too. The inside are lit up with red and blue blinking lights reminiscent of street side bars that dot Mexico City.

Hyatt Place Hampi Hyatt Hotels Corporation and Chartered Hampi Hotels announced the opening of Hyatt Place Hampi in Karnataka. Hyatt Place Hampi joins 10 hotels currently open under various Hyatt brands in the country, including Park Hyatt Hyderabad and Park Hyatt Chennai, which both opened earlier this year.

Noodle Bar, Bengaluru Noodle Bar, the Oriental restaurant by Pan India Food Solutions has been launched at Phoenix Market City in B e n g a l u r u . Complementing this Oriental menu is Noodle Bar’s rich décor which uses a contrasting palette of mahogany, cream and black hues. These colours further serve to accentuate the Asian theme with decorations and upholstery inspired by Chinese calligraphy. The restaurant adds a contemporary touch with frosted glass and stainless steel finishes. The menu comprises signature Noodle Bar dishes like Lime leaf Chicken, Burmese Kaukswe, Burnt Chilli Nooldes, Lime and Lemon Crème Brulee.

Sian and Swirl, The Gateway Hotel Marine Drive Ernakulam The Gateway Hotel Ernakulam Marine Drive unveiled its new restaurant ‘Sian’ and bar ‘Swirl’. The Pan Asian restaurant ‘Sian’ will cater to the connoisseurs of the Orient. It brings to its patrons the original flavours of Japanese, Thai and Chinese cuisines. The bar ‘Swirl’ is designed in shades of amber and lacquer to create a high-energy environment for its patrons. The colours and tones are derived from the amber and claret tones of the liquor. Metallic leatherette ceiling and lacquered columns add drama to the bar.

Sheesh Mahal, The Leela Palace Udaipur At Sheesh Mahal at The Leela Palace Udaipur, guests can enjoy Indian traditions in food and beverage created using recipes mastered by the palaces of royal kings with contemporary nuances at the two-level restaurant. Chef Anil Dutt Chamoli along with the team of chefs has created two new menus which are the ultimate in royal indulgence - 'Sheesh Mahal Signature Menu' and 'Royal Mewar Menu'.

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January 1-15, 2013

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INTERNATIONAL

Sheraton Shanghai Waigaoqiao Hotel Starwood Hotels & R e s o r t s Worldwide has announced the opening of S h e ra t o n Shanghai Wa i g a o q i a o Hotel. The hotel features 440 appointed guest rooms and suites with ample space and state-of-the-art t e c h n o l o g y. The heart of the lobby features the Link@Sheraton experienced with Microsoft. Additional amenities include the signature Shine Spa for Sheraton and fully equipped fitness facilities with the brand's revolutionary new health and fitness programme, Sheraton Fitness programmed by Core Performance.

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Shangri-La Hotel, Haikou Shangri-La Hotels and Resorts launched the 337room Shangri-La Hotel, Haikou on Hainan Island. One of the hotel’s standout venues is the Hall of Splendour, which is set in the hotel’s 30,000 square metre tropical garden and features dramatic floorto-ceiling windows overlooking the sea. The property’s 986 square metre Grand Ballroom is pillar free and is the largest among the city’s starred hotels. In total the hotel offers 2,400 square metres of meeting and conference space.

New Fantasyland Walt Disney World Resort, Florida

Washmatic improves hygiene in your restaurant by reducing bacteria count on your crockery, cutlery and glassware.

Walt Disney Resort in Florida now features New Fantasyland, the largest expansion in of the Magic Kingdom in Orlando, Florida. New Fantasyland features attractions, dining, shopping, character interactions, recreation and more – laid out fairy tale-style amid waterfalls, grottoes, arched bridges, forests and circus big tops. New Fantasyland consists of the Enchanted Forest and Storybook Circus areas.

Sheraton Bali Kuta Resort, Bali Sheraton Hotels & Resorts announced the opening of the Sheraton Bali Kuta Resort in Bali. The resort offers an exclusive retreat, amidst spacious open-air terrace, outdoor rooftop pool and unrivalled panoramic views of the ocean. The resort introduces 203 guest rooms and suites ranging from 46 to 265 square metres. Sheraton Bali Kuta Resort also features a signature two-storey Oceanic view Presidential Suite with contemporary approach of Balinese interior and private sundeck lounge.

January 1-15, 2013

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Rational Rational is offering a new catering kit for all SelfCookingCenter and CombiMaster units of the types 61/101 and 62/102 manufactured since 2004. This kit can be mounted underneath the unit instead of the feet. It comprises a sturdy supporting frame and stainless steel feet. Carrying handles on the sides are both for protection and to ensure the caterer can transport the unit even to places which are difficult to access, such as upper floors.

KS E Drink from KamaSutra KamaSutra (KS) has launched an energy drink - KS E Drink. It is available in two flavours X- Fruit, a mixed fruit flavour and X- Berry which is a mixed berry flavour. The KS Energy Drink in its X- Fruit and XBerry flavours will be available across retail outlets at the price of `95 (250 ml).

DIA Red from Sula DIA, a spumante style red wine, has been launched by Sula Wines which is a joint venture between Sula Vineyards and an Italian

company Bosca from the Piedmonte area, famous for Asti Spumante as well as Barolo. Infused with natural herbs, this Italian Spumante-style red wine is a perfect mix of sparkling and sweet, with eight per cent alcohol. DIA Red will be available in most retail outlets in Maharashtra and priced at `270.

Endless Plank from Pergo Pergo has launched laminate flooring called Endless Plank. It is a concept in laminate flooring where the joints at the end of each panel line up both in texture and grain. This product is available in four types namely, Oak decors named honey, taupe, barista and sand. All come in Big Slab format (1288 x 195 mm x 9mm), Class32 product with Pergo’s patented PerfectFold technology for easy installation as well as Pergo’s most durable surface, TitanX Advanced. The price range of Endless Plank is `220 per sq ft.

Cabana from Obsessions Xclusif Obsessions Xclusif has launched a distinctive range of carpets The Cabana Collection of carpets. The Cabana collection is made of wool and acrylic in colours -brown,cream grey and golden colours. The collection has been priced at `8000 to `24,000.

Enjoy with confidence naturally gluten-free The Dr. Schär Group is the leading producer of gluten free food worldwide and has its head office in Burgstall (Italy). The company has subsidiaries and production facilities in Germany, the USA, England and Spain and its own Research and Development department at the Area Science Park in Trieste. The Dr. Schär Group employs 514 staff worldwide and posted total turnover of EUR 175 million at the end of 2011.

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January 1-15, 2013

SPECIAL FEATURE IN FOCUS

SpaFinder Wellness previews top 10 trends for 2013 In-depth report on 10th annual forecast to be released on January 15

paFinder Wellness has revealed a preview of its 10th annual Trends Report, which forecasts top trends that will impact the spa and wellness industry and shape consumer experiences around the globe. The full 60+-page report, including an analysis of factors influencing each trend and examples of early trend adopters, will be released on January 15, 2013. Susie Ellis, president of SpaFinder Wellness and industry expert, noted that when the company’s first trend report was issued a decade ago, the industry was in a different era. "A lot has happened in the world of spa and wellness these past 10 years," said Ellis. "We think this forecast will make it startlingly obvious just how far the industry - and consumer expectations - have evolved from pampered indulgence to personalised, functional health and wellness." Each year the SpaFinder Wellness Trend Report is developed by company

January 1-15, 2013

research analysts, led by Ellis who is also the chairman and CEO of the Global Spa & Wellness Summit. The forecast is based on ongoing surveys with spa and wellness businesses and stakeholders around the globe, thousands of travel agents and hundreds of thousands of consumers.

Top 10 Spa and Wellness Trends Healthy hotels In 2013 and beyond, what constitutes a true 'vacation' will be redefined and 'hospitality' will be rewritten. We’ll see an explosion of new 'wellness everywhere' hotel chains and environments becoming more mainstream. In the past, gyms and spas have been positioned as mere amenities, but now these walls are being conceptually (and literally) broken down. Established hotel chains are re-branding around wellness and it’s not just about fitness. Customised food and beverage offerings www.expresshospitality.com

(gluten-free and vegan menus) are becoming standard fare, and hotels are jumping into the juice-themed vacation frenzy.

The mindfulness massage A creative blend of two effective approaches, mindfulness and bodywork, the 'Mindfulness Massage' is a more profound experience that can help people relax more deeply and quickly. Rather than lying on the massage table with a mind full of chatter from the stresses of the day, the Mindfulness Massage uses breath work and techniques such as 'body scans', where attention is brought to every part of the body and the action of the therapists’ hands. This two-way symphony directed by a therapist who understands mindfulness offers guidance on how to take the massage to a new 'mindful' level.

Earthing As modern-day humans

become more cut off from nature, 'earthing' specifically refers to the movement promoting direct contact with the earth’s electron-rich surface (walking barefoot, etc.). The premise is that 'grounding' the body to the earth’s surface stabilises natural electrical rhythms and reduces diseasecausing inflammation. While we expect to see more of this formal 'earthing' at spas, we expect to see far more 'nature grounding' in a wider sense. Think less background music with nature sounds and more real nature to help combat 'Nature Deficit Disorder'.

Spa-enomics...Telomeres and beyond Humans have 30,000 genes and a three billion-letter DNA code. The future of medicine is mining this information to identify breakthrough approaches to support a new age of predictive, personalised medicine grounded in each person’s unique genetic profile. The power of direct-toconsumer genomic testing lies in the potential to pinpoint which diseases/issues could be forestalled by specific lifestyle changes. It’s easy to see how the spa industry is a natural benefactor of this development, but perhaps no genomic breakthrough holds such profound implications for the spa industry than telomeres: the only malleable part of DNA, which some studies are showing can be repaired by stress-reduction, exercise, sleep, healthier food and meditation.

Authentic ayurveda and EXPRESS HOSPITALITY

HS | IP| |GA| H| |S S| P| P| E| I| C | R| I| I| A | T| |LS other ancient revivals Expect more aggressivelyauthentic and comprehensively-executed global wellness experiences at spas with a distinctly ancient look, feel and language - and a far more expansive, exotic menu of wellness traditions. Best known is the 3,500-year-old, Indian-born ayurveda, a complex medical system identifying imbalances in a person’s 'doshas', and prescribing a personalised, detoxifying regime of diet change, exercise, meditation, massage and herbal medicine. But, we’ll also see more accent on the traditional Turkish and Roman baths, more traditional Russian banyas (with their birch-twig-thwacking venik experiences) and novel healing traditions – some in spaces with unique 'ancienthip' designs, others built on ancient spa sites or within reclaimed historic buildings.

Colour self-expression In 2013 'self-expression' will be most intensely played out around COLOUR. Because colour is easily applied and relatively inexpensive, selftransformation will be painted

on. Expect more in-your-face shades on hair and face from reverse ombre to neon lashes; more body art hitting bodies of every gender and age, performed at new, haute 'tattoo spas'; and nail art will continue to ascend with less bling and more nuanced textures and designs from 3D art to freehand mini-paintings.

Inclusive wellness The future bodies welcomed at spas will look more like bodies in the real world. With more than one billion people who are formally 'disabled' and a massively graying global population, the industry will shift focus from luxe-pampering to delivering wellness to persons of all age and ability levels. More people will look to spas to heal and keep bodies functional, whether through pain-relieving and mobility enhancing therapies, nutrition advice, or the right forms of 'functional fitness' for those with physical limitations or special needs.

Label conscious fitness The 'name-brand' fitness wave has been around for decades. But today, as the fit-

ness market expands as quickly as the world’s waistlines, an explosion of 'fitness labels' distinguishes products and programs – and serves as a shortcut for instant recognition in an oversaturated market full of similar choices. From Yogalates and Piloxing to CrossFit and The Skinny Jeans Workout, health and wellness have become the new luxury. Millions chase the 'insider elite', giving the fitness world a distinct fashion world vibe where consumers shop for the latest fitness craze just as they search for the newest designer purse.

Men: From Barbers to 'Brotox' Dramatically more men from Beverly Hills, to Berlin, to Beijing - are having more serious 'work' done at medspas and plastic surgery offices, as injectables, love handle remedies and advanced new surgery technologies make for little downtime and telltale scars. Men have different needs than women when it comes to face/body enhancements, desiring subtle, not overdone results. So look for far more

spas to build out comprehensive, for-men 'beauty' menus male waxing and threading services and man-geared cosmetic procedures.

Where the Jobs Are 'High-tech' is a much-discussed job creation saviour, but there has been little talk about the growing talentneedy, job-rich spa and wellness industry. With the US$ 2 trillion-plus pan-wellness market (spanning fitness, alterna-

tive medicine, spa, etc) continuing to grow, spas simply cannot find enough people (with the right skills) to fill spa management/director or therapist jobs. This need promises to expand in years ahead as the world continues its shift from a manufacturing to a service economy – and people, health care institutions and governments recognise the effectiveness of spa/wellness programmes and experiences.

Torrefazione Caffè Schreyögg Coffee roasting company with long tradition, run by Peter Schreyögg in the 3rd generation. Coffee production is a very special craft and requires much practice. It takes years of experience to acquire the knowledge required and the ability to discover and understand the diversity found in coffee. The production of high-quality espresso is our specialty. Our broad range of coffees developed over the decades to accommodate the taste and requirements of customers. Soothing and balanced, our high-quality espresso has a captivating effect with its full-bodied taste and delicate and balanced acidity.

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January 1-15, 2013

HAUTE TALK

Come into my Den The search for the perfect family resort is all too familiar to parents seeking a little R&R. At Soneva Kiri in remote Koh Kood, the architects revisited childhood, dreams to construct the kind of facility that inspires children and brings a big smile to the faces of their parents

Inspiring-Fun-Experiences).

Designing and constructing The Den

he Den at Soneva Kiri is an extraordinary over-ground bambooframed structure exclusively for the use of

T January 1-15, 2013

younger guests. It's built in the shape of a gigantic manta ray hovering amongst the tree tops with a cavernous belly full of LIFE (Learningwww.expresshospitality.com

Architects 24H chose Dutch architect Olav Bruin to create this ray of hope for parents who realise their children will love them more when they're enthralled by their surroundings. Bruin had built a summerhouse in Sweden, which pressed all the right eco-buttons â&#x20AC;&#x201C; treading lightly on the Earth being a prime concern for all Soneva properties. At the time, Bruin was also working on a prestigious London conversion in which materials would age beautifully and textures take on new

character, and had recently completed an eco-resort in Suriname. The Den at Soneva Kiri was, however, a completely different kettle of fish.

Eco friendly construction techniques A nearby source of ideal bamboo had been found north of Trat. Although it grew to impressive lengths it was still not long enough for Bruinâ&#x20AC;&#x2122;s purposes so a system for joining 'poles' had to be devised using dowels lashed with ropes. It was to prove both durable and organic, fulfilling the brief on both counts. The next task was to figure out how to mould the bamboo EXPRESS HOSPITALITY

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lengths into precise shapes without putting too much stress on the framework. To do so, Bruin and his team built an on-site steam oven and consulted bamboo construction experts in the northern Thai city of Chiang Mai on the use of steel grids to aid the bending process. At one time there were 15 architects onsite simply bending bamboo! Next came the 'skin' of the structure. After testing many materials, bamboo shingles provided the ideal solution. It would weather beautifully and provide an organic feel to

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this vast creature gliding through the forest. The interior was another challenge. The central space needed to be broken into different functional areas. Together with founders Sonu and Eva Shivdasani, Bruin established four dedicated 'rooms' within the free-flowing auditorium. Each is distinct and features various natural finishes such as river red gum and rattan, cloth with resin-adhered soil, and texture derived from bamboo sawdust.

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A monumental manta ray The finished giant manta ray structure measures approximately 30 metres by 30 metres. Vast and beautiful, it has space inside for an Art Room, Music Room, Fashion Room and a library with a catamaran-style netting floor covered with overstuffed cushions. Windows in the flooring peek down to the forest floor below. Bruin's final flourish was the entrance, which features a drawbridge that leads up to a wave of stairs, creating a feeling of excitement and anticipation on

arrival. Soneva is a great believer in stimulating children through fun experiences that also have educational depth. At Soneva Fushi, for example, a visit to the resort's Eco Centro recycling hub is one of the most popular activities. At The Den children learn how to play music or design clothes but are gently reminded of their social and environmental responsibilities. An awareness of local culture and values is key so the Music Room is filled with traditional Thai instruments, mobiles and bracelets are made from recycled magazine paper.

January 1-15, 2013

IN PACE WITH TIME InterContinental Hotel Group has had a slow and steady growth in India. Now with Holiday Inn and Holiday Inn Express they are ready to make waves. Douglas Martell, vice president - operations, South West Asia, InterContinental Hotel Group (IHG) tells all

w ith nine hotel brands and over 4,500 hotels in nearly 100 countries, IHG is one of world's biggest hotel companies. The company's foray in India was with the InterContinental brand and now with the increasing demand in the mid-segment hotels category, IHG's focus is on building and strengthening the Holiday Inn and Holiday Inn Express brands, this is apart from the Crowne Plaza brand. The start has already been made and the future is hopeful.

according to the needs of the time. This has been key to their success – Crowne Plaza (1983), Holiday Inn Express (1991), Staybridge Suites (1997) and Hotel Indigo(2004). This year they launched Even Hotels in the US and Hualuxe Hotels and Resorts in China. “Hualuxe will fill the gap we’ve identified for an international quality five-

MY BRAND MY VISION

Brand philosophy Describing their focus Martell says, “Our goal is to make our brands the first choice for guests and hotel owners. We already have some of the world’s most well-known and loved hotel brands in our portfolio including Holiday Inn. As a brand manager and franchisor we pride ourselves on brand creation and management, using consumer insights that ensure we stay relevant to consumer needs.” IHG has continuously evolved and has introduced new brands

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star hotel tailored for the domestic Chinese customer and Even Hotels is the first wellness hotel brand positioned at a mainstream price,” explains Martell.

People are our biggest assets “Our people are our business, they are our biggest differentiator in a crowded market place because they are our brand ambassadors, bringing our brands to life by providing

guests with memorable experiences,” says Martell of IHG's HR philosophy. He adds that hiring passionate people, training them to deliver a great guest experience, engaging them in the business, and recognising everyone for their hard work and dedication is central to the employment promise. They invest in them and their skills and provide them with a range of training programmes designed to develop their potential. “We run extensive and multidisciplinary employee engagement programmes through the year and carry out bi-annual employee satisfaction surveys to assess key parameters such as employee motivation, job satisfaction and to gauge employee feedback,” adds Martell. On the basis of this feedback, employee concerns are addressed ensuring that they deliver and work on areas of improvement. “There is a strong coaching and mentoring culture here in IHG that goes beyond workshops or trainings – it’s about passing on experience and exposure to our next

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DOUGLAS MARTELL

VP - Operations, South West Asia, InterContinental Hotel Group

Our goal is to make our brands the first choice for guests and hotel owners. We already have some of the world’s most wellknown and loved hotel brands in our portfolio

generation,” he says. Every employee who joins IHG goes through a thorough on-boarding process as part of IHG's commitment 'Room To Have A Great Start'. This onboarding process ensures every employee is given the best start possible and understand the culture, including ‘Winning Ways’. It is all about 'Room to be Yourself' so that employees have ‘Room To Have A Great Start’, ‘Room to Grow’, ‘Room to Be Involved’ and ‘Room to be You’.

Going green Environmental sustainability has become a buzzword for the hotel industry. Martell says, “There’s no doubt that climate change is having a big impact on the travel and hospitality industry. And being the largest hotel company in the world means the potential costs to our business of this climate change are huge. So as well as the moral imperative we have the business imperative to reduce our energy, carbon and resource impacts. There’s no one solution to this.” They are using a variety of ways to reduce

January 1-15, 2013

and manage emissions across their hotels - as opposed to purchasing carbon offsets. This includes developing innovative technology and identifying and implementing practical, cost-efficient measures that are sustainable and responsible. “With 4,500 hotels and another 1,000 in the pipeline we’re in a great position to use our scale to help bring new 'green building' technologies and processes to the market. All of our efforts are part of our ambition to lead the industry, and even the marketplace in sustainability,” he adds. It’s an ever evolving area, so the vision of a green hotel also evolves Martell informs that they are always seeking the support and input of internal and external partners to identify new and

better ways to design, build and run hotels. Green Engage is IHG's online sustainability system. It tells hotels what they can do to be a 'green' hotel and gives them the means to conserve resources and save money – by measuring, managing and reporting on hotel energy, water and waste consumption, as well as benchmarking and the

MY BRAND MY VISION ability to create action plans to track progress.

Futurescope India is a key market for IHG and they are very optimistic about its

potential and growth here. “We support our business partners and owners by leveraging our scale, investing in our brands and growing market share,” he says. Overall, IHG is strongly positioned to build a significant India footprint with a growing presence in India's key business and leisure hubs. “This will help us meet our ambition to have 150 hotels in the country by 2020. We have 37 hotels in our development pipeline all due to open within the next three-five years. Our Joint Venture with the Duet India Hotels Group is a big part of this,” Martell adds. Of the Indian market he says that it is certainly becoming a lot more competitive, which is a sign of a growing, maturing market. The driver for growth is coming from the burgeoning domestic market

Our people are our business, they are our biggest differentiator in a crowded market place because they are our brand ambassadors

which is where the greatest demand for hotel rooms is coming from. With the continued growth in India's GDP, improvement in the per capita income, and increased consumer spending, the Indian hospitality sector is expected to grow faster than most countries around the world. “Given that business travellers in India spend on average 27 nights away per year, our Holiday Inn and Holiday Inn Express brand are well-positioned to address their need for great value, internationally branded, high-quality hotels. This is why we’re focused on growing our Holiday Inn and Holiday Inn Express brands here,” Martell explains. By Sayoni Bhaduri

Müesli, breakfast cereals and natural products For more than 85 years the family–owned Company Fuchs in Val Venosta (South Tyrol), in a valley in the Alps very rich in tradition, develops and produces natural and high quality products. Crunchy Cornflakes, breakfast cereals and various delicious müesli mixtures in different tastes: all the products are produced according to traditional recipes and only with accurately selected ingredients. Qualified personnel and modern production procedures guarantee high quality – quality you can taste!

Fuchs J. SNC Via delle Palude 11 I-39020 Castelbello South Tyrol - Italy Phone +39 0473 62 47 56 Fax +39 0473 62 47 59 info@fuchs-cereals.com www.fuchs-cereals.com

January 1-15, 2013

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DESIGNED FOR THE URBAN NOMAD

COO, The Gateway Hotels & Resorts

P K Mohankumar, COO, The Gateway Hotels & Resorts underlines the values that make the Gateway brand a true blend of Taj hospitality and contemporary experiences

P art of the Taj Group of Hotels, The Gateway Hotel was launched in 2008 as a pan-India network of upscale/midmarket full service hotels and resorts that offers business and leisure travellers smarter accommodation choices. Since then it has spread its footprint across India in both business districts and leisure locations and in the second phase of growth may even look at international shores.

Brand philosophy The Gateway Hotels & Resorts, are designed for the urban nomad and exemplify speed, efficiency and flexibility when one travels. Mohankumar says, “The modern nomad looks for features like efficiency and flexibility while planning their travel. Our 24/7 services such as the Active breakfast, 24/7 health club and 24/7 laundry are all designed to cater to guests. We deliver fitness through services like ‘Active Foods’ and home food by the home maker at Gateway. Like everything else at The

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Gateway Hotels & Resorts, ‘Active Food’ was designed keeping the modern nomad in mind we let guests enjoy their space. We take the unwanted surprises out of travel with a consistent, enjoyable stay experience with unobtrusive service and warm hospitality.” The Gateway team in its holistic approach to

MY BRAND MY VISION health has also targeted one of the key factors food. “With increasing travel and health consciousness, a lot of travellers want to strike a balance between healthy eating and indulgence. The brand and service philosophy are embodied in the food philosophy as well – ‘Active Food’ – superfoods and low glycemic index foods for the health conscious; ‘eatin’ - our refreshed in-room

PK MOHANKUMAR

dining menu; ‘breakfast gateway’ - the buffet ‘breakfast with a range of healthy and indulgent options and 'regional home-style cuisine',” he adds. “We at Gateway believe that comfort, familiarity and flexibility are the three things that guests today are looking for while travelling. The services are simple and no frill in line with the demands of the business traveller,” reiterates Mohankumar.

People are our biggest assets The brand has a huge focus on HR and has a clearly drawn out plan on training, development and growth of associates and executives at every level. Mohankumar says, “Inhouse e-learning and shop floor training imparts basics of hospitality, brand standards, grooming the ‘Gateway look' and customer sensitivity. The team at Gateway has imbibed in their DNA the persona of the brand ‘Think Young, Act Young’.” Supervisiory, midmanagement and leadership roles at every

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We at Gateway believe that comfort, familiarity and flexibility are the three things that guests today are looking for while travelling. The services are simple and no frill in line with the demands of the business traveller

level are filled in through internal growth from among the top performers based on the Performance Evaluation Matrix in the system which is well established He points out, “Our associates and executives are our internal customers and critical stakeholders in our mission to deliver the Gateway brand promise to all our guests. Once the carefully chosen potential talent joins, the professional environment facilitates continuous living, sense of belonging leading to ownership of the brand and eventually identifying oneself with the brand. In the business of hospitality service being a critical component trained and dedicated professionals are as much as an asset as the hotel as a product.”

Futurescope Revealing the future roadmap, Mohankumar says, “We have aggressive growth plans for the Gateway portfolio and have drawn up pan India presence. Currently we are located in 21 cities and have 40 operating and signed up hotels under this

January 1-15, 2013

as holiday travellers to opt for value driven brands, and brands like Gateway in the upscale segment would gain all-round acceptance.”

MY BRAND MY VISION

By Steena Joy brand. We plan to take this number to at least 50 operating and signed up hotels in the next three years. Our current focus is to grow this brand in India.” Investor and promoter confidence in the brand was reinforced with the brand equity survey placing Gateway as among the leading brands. He informs, “Over the last three years brand Gateway has attracted numerous investment queries and has tied up management contracts for as many as 27 more hotels and resorts.We are hopeful that the brand will in the near future become a 50 hotel portfolio.While we do believe this brand can go international, this will be covered in the second phase of growth.” As for the Indian hospiatlity market, the COO forecasts, “The Indian economy is expected to grow at seven to eight per cent year-onyear and we do see inbound tourism to India also sustaining. Therefore most of our hotels in India should see a mix of ARR and occupancy growth. The growth prospects for the hospitality sector are positive, especially for the upscale segment in which The Gateway Hotels brands sits.” He strongly feels that currently India is a very under-hoteled market. But in his opinion, “With the advent of pioneer hospitality brands coupled with world class service standards, there is a lot of growth opportunity for this sector. Brand Gateway largely serves the domestic market which has seen consistent buoyancy and fits perfectly into the value perception in terms of price point and product, service and experience. Globally there is a growing trend in the choice among business travellers as well

January 1-15, 2013

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LEADERSHIP FOCUS With an aim to have over 100 MICE hotels by 2015, Rajeev Menon, area vice president – India, Pakistan, Maldives and Malaysia, Marriott International, talks about what makes the brand work and what lies ahead

H eadquarted in Bethesda, Maryland, USA, Marriott International is a leading lodging company with more than 3,400 properties in 68 countries and territories. The company operates and franchises hotels under the Marriott, JW Marriott, The RitzCarlton, Renaissance, Residence Inn, Courtyard, TownePlace Suites, Fairfield Inn, SpringHill Suites and Bulgari brand names; develops and operates vacation ownership resorts under the Marriott Vacation Club, The Ritz-Carlton Destination Club, and Grand Residences by Marriott brands; licenses and manages wholeownership residential brands, including The Ritz-Carlton Residences, JW Marriott Residences and Marriott Residences; operates Marriott Executive Apartments; provides furnished corporate housing through its Marriott ExecuStay division; and operates conference centres. Currently with 15 hotels

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operational in the Indian market and another six hotels opening in the next six-seven months along while 40 more hotels are under construction, Marriott International will establish its brands in Chandigarh, Gurgaon, Jaipur, Ahmedabad, Mumbai, Pune, Goa, Hyderabad, Bengaluru, Bhopal.

MY BRAND MY VISION 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 and in the the luxury space, the company will open the Ritz-Carlton in Bengaluru this year; The Edition will be launched in Gurgaon in three years. These will increase the company's brand offerings from five brands to eight brands in the Indian market.

RAJEEV MENON

Area VP – India, Pakistan, Maldives and Malaysia, Marriott International

better work life balance. Secondly, invest a lot of capital on employee training as we believe in growing our talents. And thirdly provide a global growth platform and provide fair treatment to all our associates,” says Menon.

Brand philosophy “Every brand that we incorporate should be a leader in the market. We have about 15 hotels operational and have a few more properties due to open in the coming months. Our objective has always been to drive the premium market share and be positioned as a MICE leader. We continuously work towards developing our various brands to be the market leaders in their respective segments,” emphasises Menon.

People are our biggest assets Marriott Hotels has consistently been among the top 10 companies to work in for the past number of years in India. “We have 6,000 employees and our focus is to have a strong culture of people and they of customers who would become repeat clients. We initiate various activities among which the three most important would be firstly, giving our associates an enriching work life for many years and creating this environment for a

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Going green

Every brand that we incorporate should be a leader in the market. We have about 15 hotels operational and have a few more properties due to open in the coming months

As the going green concept is critically important to the company, it looks at reducing its carbon footprint by 25 per cent by 2020. “We work every year to reduce consumption of lead light power for our new hotels and are considering opting for LEED certification for the operational hotels as well as the upcoming ones. It's an ongoing process for us to constantly innovate and adapt policies which meet the strict benchmarks of Marriott's policies,” adds Menon.

Futurescope According to him, the Indian hospitality market has huge potential in the long term and he is upbeat on the outlook for the industry. The growth has been

January 1-15, 2013

positive for hotels in India and will remain positive for a while to come as well. With a long term perspective, there is immense potential for growth. In the last fiveeight years, there has been a good growth in the fourstar, moderately priced segments and the growth is continuing. With this, there has been the entry of real lodging segments in the country. Earlier, it was either luxury or the unbranded/unstructured hotels, the entry of of more structure is a sign of maturity. In the short term, there are definite pains with some markets showing definite signs of oversupply. The supply will be absorbed as the demand constantly shows growth. There are a number of factors which come into

January 1-15, 2013

looking at diversification plans in hospitality as a growth sector for their businesses. “Surely there will be hurdles in the way but those will be crossed until the economy returns to its normal pace. In the future India will need more number of rooms to accommodate the growing number of travellers and hence we are working on supplying rooms through our brands as per the market demands,” opines Menon.

play when discussing growth of hotels in India. Low Cost Carriers have made travelling within the nation more accessible. If one is to compare international and domestic travel – 5.2-5.4 million international travellers versus 730-740 billion domestic travellers – the numbers explain the scope for growth. India needs

MY BRAND MY VISION

By Kahini Chakraborty better lodging products to cater to these markets. Another interesting factor has been that developers are looking at hotels as more than just a real estate asset, they are

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SUSTAINABLE DEVELOPMENT As environmentally sensitive travellers have become a fast growing segment in the tourism industry, Param Kannampilly, chairman and managing director, Concept Hospitality talks about the company's commitment to develop strategies to help hoteliers/entrepreneurs increase the value of their investments

C oncept Hospitality, a management company, operates hotels, resorts and serviced apartments across India at 20 plus locations under The Fern and Beacon brands including a selection of independent hotels. With its baseline 'Leading environmentally sensitive hotels', The Fern Hotels & Resorts is amongst the fastest growing hotel brands in India.

Brand philosophy Concept Hospitality was set up in 1996 by Kannampilly and the team to manage and operate hotels and resorts. “In 2009 we launched our brand, The Fern Hotels & Resorts with the philosophy to be India’s leading environmentally sensitive hospitality brand. Our promise to owners, guests and team members is a premium standard of amenities and service with a true passion for the environment. We are proud to have made this USP our own,” says Kannampilly. The Fern is the luxury brand for hotels and resorts with a five-star and above classification. It is a full

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service product with premium accommodation and services. The Fern Residency is a mid-tiered brand for hotels and resorts in the threefour-star categories. It is a full service product with upmarket accommodation and services. “In a world where guests require proactive, individualised service, The

MY BRAND MY VISION Fern Hotels & Resorts delivers much more. Luxury with elegance and personalised service, and all the contemporary facilities are packaged together with minimal impact on the environment,” says Kannampilly. “Presently we manage 19 properties India-wide,” he adds.

People are our biggest assets

In addition to the essential HR policies, the

company strongly practices the principle of ‘One Minute Management’ and ensures that SOPs are set for all activities followed by audits on a regular basis. “We ensure that all our team members are adequately trained to perform their duties as we have a special emphasis on the environmental practices which form part of our brand philosophy,” informs Kannampilly.

Going green The ‘Green Team’ is unique to the brand, the driving force of the brand’s environment initiatives in each property. This is a special group of people, all volunteers from the staff body. A unique assembly of people, the team initiates and monitors all environment initiatives done in-house. Over time, members have evolved into ambassadors of the environment and the brand. The Fern often works with the community at each property, bringing the Green Team in to close contact with guests and neighbours, with positive results all around.

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PARAM KANNAMPILLY CMD, Concept Hospitality

Our promise to owners, guests and team members is a premium standard of amenities and service with a true passion for the environment. We are proud to have made this USP our own

The Green Team empowers the members far beyond the property’s set-up. Professional hierarchy is set aside and its success can be gauged from the guests and staff members who have taken The Fern’s green message in to their own lives and personal groups. The 'going green' concept is fundamental to their philosophy as an environmentally sensitive hotel and resort brand. The company has also joined hands with HVS India to develop ecotels in Asia. Ecotel is the hallmark of ‘Environmentally Sensitive Hotels'. Concept Hospitality operationalises the certification and markets the brand. . The Ecotel collection is an exclusive group of international inns, hotels and resorts that define the concept of environmental responsibility in the hospitality industry. All Ecotel certified hotels must pass a detailed inspection and satisfy stringent criteria set by environmental experts. Currently, there are only 34 Ecotel hotels in the world, out of which only three are five-star hotels with the fiveglobe certification.

January 1-15, 2013

‘environment’ a subject of study in schools and colleges,” mentions Kannampilly.

The Ecotel certified hotels under the CHPL umbrella include: The Fern Residency, an Ecotel Hotel, Gurgaon; Meluha The Fern, an Ecotel Hotel, Mumbai; The Fern, an Ecotel Hotel, Jaipur; Rodas, an Ecotel Hotel, Mumbai. “We feel that our message of green hospitality is best when shared with the industry. We are honoured

Futurescope Positive on the growth story, he informs, “Indian hospitality is continuing its rapid growth phase and will do so for many years to come. The Fern is proving to be a popular brand with owners and guests. We have 30 properties in our pipeline, 12 of which are at advanced stages. In 2013, a property will open every 45-60 days on an average. Concept Hospitality is on target to triple its inventory by 2015.”

MY BRAND MY VISION to have had a leading role in two important policies; assisting the union government to introduce environmental norms in the classification of hotels, and in making

By Kahini Chakraborty

www.frulana.com fruits + vegetables + exotics

January 1-15, 2013

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THE FRESH AND HAPPY EQUATION Rahul Pandit, president and executive director, Lemon Tree Hotels has been taking Patu Keswani's vision to new heights. He shares where he sees the company and industry heading

L emon Tree Hotels are one of the early birds in the Indian hotels sector to wake-up to the burgeoning need for mid-market hotels. The company's brands Lemon Tree and Lemon Tree Premier in the upscale and upper upscale categories respectively have seen a steady growth. They have been catering to the need of the upwardly mobile young Indians for a while.

Brand philosophy Discussing the company's philosophy, Pandit says, “Lemon Tree Hotels are business and leisure hotels that uplift your spirits at the end of a long day. Like the fruit they are named after, Lemon Tree Hotels are fresh, cool and sparkling with zest. Our brand's essence it to offer a fresh, fun and spirited experience to consumers at unbeatable value.” To maintain this fresh spirit the company is clear on its focus – employees, customers, shareowners, society and efficiency.

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People are our biggest assets “We do not believe that employees are 'our biggest asset' rather that they are 'out biggest customers', meaning the management's job it to take care of employees and they in turn will keep our customers happy,” Pandit describes the company's HR philosophy. The 'happiness equation' is

MY BRAND MY VISION simple Happy Employees = Happy Customers. Great work culture is the crux of the matter for Lemon Tree, explains Pandit. He says, “We are extremely focused on creating a great culture and on keeping people engaged. A healthy work environment, based on respect and concern for our colleagues, supported by appropriate learning and development and clearly defined career path is critical to our employee

engagement effort.” There is a clear focus on performance and career growth for performers. This is further fast tracked for those identified as 'high potential', to whom suitable training and guidance is provided for the next role. A differentiated rewards structure has been set up which acknowledges superior team performance and promotes multidiscipline collaboration at work. Additionally, seven per cent of the company's equity is kept aside for the Lemon Tree Stock Option Programme to attract, retain and reward talent. “Our people have reposed this belief by their consistently high level of service delivery,” he adds. One of Lemon Tree's biggest achievement has been employing people with disabilities. “We are an equal opportunity employer and actively invite job applications from people with disabilities,” he says. They have won the Government of India National Award 2012 and 2011, for the empowerment of people with disabilities. They have also been twice bestowed with the Shell

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RAHUL PANDIT

President and Executive Director, Lemon Tree Hotels

Helen Keller award (2012 and 2010), for exemplary beliefs and practices in employing differently enabled people.

Going green

We do not believe that employees are 'our biggest asset' rather that they are 'out biggest customers', meaning the management's job is to take care of employees and they will keep our customers happy

Consumers today are more aware of the environment impact of their choices and this fits in well with Lemon Tree’s strategy. “We are focused on delivering a healthy ‘triple bottom line’ ie People, Planet and Profit through our sustainability initiatives,” Pandit says. For People, Pandit adds, Lemon Tree Hotels wants to be an inclusive workplace. “We currently have over 100 EWDs in our team - which is five per cent of our current staffing - who are hearingand-speech impaired. Our goal is to increase this representation to 10 per cent over the next three years,” he says. For the Planet, efforts include energy and water efficiency and conservation, replacing LPG with CNG, use of green building materials, building hotels in accordance with Universal Design concepts for greater access for differently abled people and building our hotels to

January 1-15, 2013

Leadership in Energy and Design (LEED) Gold Standards. “And for Profit” he says, “We are focused on being best-in-class in our cost structure, both in CAPEX and OPEX.”

Futurescope Lemon Tree apart from its own namesake brands also has Red Fox Hotels in its kitty. Together with these three brands Pandit aims to take the company from being the third largest hotel company by owned rooms today to be the dominant player in the mid-market hospitality space in India. “We intend to take our inventory from the current 2500 owned rooms to 20000 owned rooms + 20000 managed rooms by 2020,” he adds. In his view, the medium to long term economic outlook for India remains positive. Domestic

January 1-15, 2013

consumption led demand will lead to increased spend, both for business and leisure travel. While the economic slowdown of the last few years is currently holding ground, value conscious consumers are looking for products/ brands that offer the best value-formoney. The demand for hotel rooms will grow over

MY BRAND MY VISION 12 per cent annually in the next five-seven years ie at 1.5X the expected GDP growth rate. “This growth will come from many segments of travel, especially

leisure. The numbers are compelling – the number of households in India are expected to grow to 300 million by 2020 with the consuming segment (earning `90,000 or more annually) increasing up to 200 million,” he explains. This increase in the educated middle class, with expanding disposable incomes and consequent discretionary spending, will lead to

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extraordinary opportunities in domestic tourism with consumers becoming more aware of what's available and consequently more discerning in their choices. Corporate travel too will see increased spend especially in the high growth sectors of banking, finance and insurance; retail and logistics; healthcare and pharmaceuticals; infrastructure (power, roads, railways,water supply, etc); education and training; media and entertainment; automobiles and auto components. Corporate/business hotel demand should grow at 10 per cent annually and significant latent demand will emerge due to the creation of low-priced rooms.

By Sayoni Bhaduri

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THE TRANSFORMATIVE EXPERIENCE CGH Earth has carved a niche for itself as an ecologically sensitive hotel brand and Jose Dominic, managing director, envisions that the brand is ready to spread its wings

C GH stands for clean, green and healthy.

Brand philosophy

“The name itself has been adopted to reflect our core values of environment sensitivity, inclusion of communities and adoption of local ethos. Our brand promotes experiential holidays. We believe your holiday or luxury should be experienced,” says Dominic. He believes that greater value will come from not just a memorable but a transformative experience. “We draw on the Indian consciousness,” he says adding that the traditional meaning of a holiday in India is 'pilgrimage of the self'. “It is reflecting on your self, exploration of the self. The destination is not important but the process of the pilgrimage is. Like going to Sabarimala – a devotee shaves his head, observes abstinence, wears black clothes – this is not part of his normal routine. But at the end of it is ecstasy – rejuvenation of the soul and recharge of the self,” Dominic explains. The person reconnects with

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everything - learning to respect nature and fellow devotees.

Going green When consumer interest is subjugated to the interest of the planet and the community, that is the highest level of luxury that can be possibly enjoyed by a modern traveller. Sustainability and luxury are complementary. They must

MY BRAND MY VISION co-exist. You learn not to exploit the ecology for your pleasure. “The food we serve in our hotels is locally grown. Our restaurant ‘50 Miles’ uses only produce grown locally within a 50mile radius. If it isn’t grown locally, we will not serve it. Yes, bottomlines count but so does community. We have experienced and proved that the more ecologically sustainable we are, the more community inclusive we are, the more profitable we are,” he says.

JOSE DOMINIC

Managing Director, CGH Earth

the sophistication of city architects but it is not important. What matters is that they should be genuine and authentic,” he asserts.

People are our biggest assets “Everything else, whether capital or infrastructure is secondary to people. What will create the transformative experience for your guests can come only from people. I have seen some beautiful international destinations with picturesque landscapes and entertainment, but no people with connect to their land,” Dominic says. Contrastingly, India has exotic locations but also traditions practised by people who are connected to their land. This vibrant culture and tradition creates the transformative experience the guest is looking for. A sustainable holiday is not just about enjoyment. It is about understanding the people of a land, their religion, food, rituals and culture. “We employ local labour as far as possible because they are the best interpreters – they are best equipped to translate the local elements and offer them to guests. Our properties are built using local or traditional architecture by craftsmen who are as localised as possible. They may not have

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Futurescope

When consumer interest is subjugated to the interest of the planet and the community, that is the highest level of luxury that can be possibly enjoyed by a modern traveller

“We plan to expand our presence across the Vindhyas but keeping our philosophy in mind we will be looking at ‘Timbucktoo’ – that is unlikely places, unseen India, unknown India. We want to create our own path,” Dominic says. “I don’t believe that today’s traveller visits a country only for sightseeing. I will instead call him the Alert Independent Traveller (AIT) who is more of an experiential traveller, not just interested in places but also in discovering the local cuisine and culture,” he says. “I believe that by following Western styles we are missing the buck. Why do we need international brands to tell us how to manage our hotels? It is time for us to grow up and take ownership of our abilities,” is Dominic's belief.

By Steena Joy

January 1-15, 2013

ON GROWTH TRACK

Futurescope

Hyatt's recent association with IHHR Hospitality just affirmed their seriousness for the India market. Kapil Aggarwal, vice president, Hotel Sales and Marketing, Hyatt Hotels & Resorts, Southwest Asia speaks about brand Hyatt.

Brand philosophy The company's policy has always been to be the best they can. Aggarwal says, â&#x20AC;&#x153;At Hyatt, we do not aspire to be the largest hotel company, but the most preferred brand in the markets that we serve, for our guests, employees, owners and other stakeholders.â&#x20AC;?

People are our biggest assets One of the goals for Hyatt is to aspire to be the preferred brand for employees. â&#x20AC;&#x153;We firmly believe that people are our single most important asset, and make the difference. At Hyatt it's all about people. We believe in hiring young

MY BRAND MY VISION

to focus on local projects that contribute to the communities. â&#x20AC;&#x153;Its design draws on the knowledge and insight from stakeholders throughout our organisation, community and guests,â&#x20AC;? he adds. Hyatt Thrive builds on the history of community engagement and environmental stewardship and is a global framework for teams of passionate people to bring to life local projects that benefit their communities. â&#x20AC;&#x153;The efforts of our hotel and corporate teams are a natural extension of our mission to provide authentic hospitality by making a difference in the lives of the people we touch every day,â&#x20AC;? says Aggarwal.

talent and evolving them into hoteliers of the future,â&#x20AC;? he says. Hyatt offers an open and inclusive workplace giving employees the opportunity to have a voice within the company, and foster a welcoming environment that enables them to perform to their fullest potential.

Going green Hyatt Thrive the corporate responsibility platform brings together teams of passionate people

KAPIL AGGARWAL

VP, Hotel Sales & Marketing, Hyatt Hotels & Resorts,

By Sayoni Bhaduri

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â&#x20AC;&#x153;We will be launching new properties in 2013. Additionally, we have also signed a management agreement with IHHR Hospitality recently to rebrand five Ista hotels as Hyatt by March 2013. More than 50 Hyatt hotels are in different stages of development and will become operational over the next five years,â&#x20AC;? explains Aggarwal. These include Park Hyatt in the luxury segment; Andaz, Grand Hyatt, Hyatt and Hyatt Regency in the upscale segment; and Hyatt Place and Hyatt House in the select service market. â&#x20AC;&#x153;The upcoming year is projected to be a better and brighter one for the hospitality industry. Social media will take center stage,â&#x20AC;? he believes.

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QUALITY CONSCIOUS Attributing success to a combination of multiple things, S P Jain, managing director, Pride Hotels talks about how the company has retained its position as a profitable player in the highly competitive hospitality market despite adverse market conditions at various times

n a short span of time the Pride Group has positioned itself as a successful chain with fullyowned five star luxury hotels making their mark in Nagpur, Ahmedabad, Chennai, Bengaluru and Kolkata. The company is currently undertaking a massive expansion plan with an objective to emerge as a national hotel chain, with a presence in almost all regions of the country, offering world class hospitality standards, combined with excellent ambience and quality service.

People are our biggest assets Pride Hotels follows a professional and detailed HR policy which is guided by a set of standard operating procedures which are strictly implemented at all hotels of the group. These standard operating procedures offer a detailed insight in the recruitment, induction, standing orders, service

MY BRAND MY VISION

Brand philosophy The company’s brand philosophy aims at retaining customers by taking up a continuous review and upgradation of facilities and services. The company also strives to maintain high quality standards by percolating all levels of staff. It looks at making its presence felt in upscale midmarket segment which is more suitable to upper scale, business and leisure travellers.

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rules, job roles and responsibilities. The company offers opportunities for career development growth in its various hotels both owned and those operated under management contract.“The employees are offered extensive opportunity to be rotated across a group of hotels under the Pride chain of hotels and provided skill upgradation in hotels through internal and external training sessions.

The employees benefit from the Pride Group Policy of being given priority selection for elevations to the higher level posts in the various hotel units. The HR budgetary allocation is between 18-20 per cent of the revenue,” says Jain. Cross exposure and multi disciplinary training is done on a continuous basis to provide additional exposures to the employees. A skilled pool of trained manpower is always kept in reserve due to the high attrition rate in the industry. The Group operates a training scheme under which graduates from hotel management institutes are appointed as trainees for a period upto 18 months and then absorbed at supervisory/executive levels. For employee retention the company allows inter hotel transfers and there are periodic reviews, appraisals and upgradation based on performance. There are ongoing training programmes where high performers are rewarded. Other incentives include providing nutritious needs and alternate accommodation facilities.

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SP JAIN

Managing Director, Pride Hotels

Going green

Existing gap in demand supply of hotel rooms likely to grow further with growth in economy. As Indian economy is likely to grow in the coming years we are expecting a good demand in mid-market segment

The company’s green initiatives include recycling of waste water for flushing and horticulture use, replacing halogen and incandescent bulbs with LED/CFL lights, installing Desuperheaters in airconditioning plants to generate hot water using the waste heat from chillers, double glazed glass windows for insulation and use of waste fly ash as a component of RCC during civil construction.

Futurescope According to Jain, “Existing gap in demand supply of hotel rooms likely to grow further with growth in economy. As Indian economy is likely to grow in the coming years we are expecting a good demand in mid-market segment. There are number of international brands entering the Indian market, but Indian brands are growing at a faster rate due to good hold in the domestic business segment which is growing at a rapid pace. Indian brands will continue to hold upper hand vis-a-vis foreign brands.” By Kahini Chakraborty

January 1-15, 2013

SERVICE ORIENTED CULTURE

CHENDER BALJEE

CMD, Royal Orchid Hotels

To address today’s market needs the company recently launched its upscale brand Regenta. Chender Baljee, chairman and managing director, Royal Orchid Hotels tells us what differentiates the brand

ith an aim to expand aggressively in the market, the company is looking at tier two cities. It will be opening business and leisure hotels targeting the discerning traveller, offering special service in each of the hotels.

Brand philosophy Royal Orchid Hotels believes in providing strong value to its guests. “We are service-oriented, and no request is too small or too big for us. Above all, we have a service-oriented culture. We therefore position ourselves as a brand that our guests can aspire for. We are aggressive in targeting our consumers, and use a variety of methods to effectively engage with consumers,” says Baljee. To address today’s young, tech-savvy well informed modern corporate traveller whose watchword is 'value and convenience', the company recently launched its upscale brand Regenta. “Our brand tag-line is 'Expect More'. We like to pamper our guests, and have them coming back for more,” adds Baljee.

January 1-15, 2013

People are our biggest assets The HR policies and strategies have been evolving with the growth of the organisation. The best industry practices are in place to inculcate continuous learning culture. “Being a leader in the hospitality and service industry, the company has framed the HR policies and

MY BRAND MY VISION strategies to attract and retain quality resources. For example, the quality sourcing strategies, taking care of employee’s benefits, welfare and their career progression has been evolving to be ahead of the competition,” informs Baljee. To retain human capital, employees engagement activities are carried out on an ongoing basis, regular training and development programmes are organised to enhance their skill sets; be it

for upgradation and for new installation,” he says.

behavioural, functional or technical. Automated HR processes have been put in place to strengthen the management information system.

Futurescope

Going green ‘Green’ is the future of today. The company trains staff regularly on energy and water saving efforts. Like keeping the curtains open while cleaning the room, making use of natural light; water conservation by using mugs while cleaning bath tubs; garbage segregation is also taken up during daily briefings. We place tent card in rooms to sensitise guests on washing of linen thus supporting water conservation. Apart from the above they also have a well trained engineering set-up across the group to look into the EMS (environment management system) for critical impact on the environment and actioned accordingly. “Energy conservation is part of the regular activity; it starts from recording, monitoring and analysing to keep the energy at the set baseline. We are always on a look out for energy efficient products

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Staying true to the brand is a constant challenge - not compromising your image, your product and your service. Most importantly finding the resources to continuously develop the brand

According to him, the future looks good as Indian chain of hotels are better attuned to the needs of the Indian traveller. “Our products are designed with the Indian guest in mind. This has allowed us to expand rapidly. Local knowledge is always good and this has created a niche for us, and hence brand value. Staying true to the brand is a constant challenge - not compromising your image, your product and your service. Most importantly finding the resources to continuously develop the brand and promote it, in the face of strong competition,” says Baljee. “Our brands are definitely growing, and possibly less recent than some of the international brands since we have found a niche for ourselves we have been able to grow rapidly,” he opines.

By Kahini Chakraborty

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DIVERSIFIED AVENUES Brigade Group, is today one of India's leading property developers, Nirupa Shankar, VP - business development and strategy, Brigade Hospitality Services talks about the brand and the way forward

H eadquartered in Bengaluru, with branch offices in several south Indian cities and Dubai, the company has a uniquely diverse multi-domain portfolio that covers property development, property management services, hospitality, education and retail. Brigade Group’s projects extend across several major cities in south India such as Chennai, Chikmagalur, Hyderabad, Kochi, Mangalore and Mysore.

Brand philosophy Talking about the brand Shankar emphasises, “We strive to create the right product in the right location with the right people to provide maximum return. We aim to create assets that are smart and we do it in an environment where there is dignity of labour and people can learn and grow both professionally and personally.”

People are our biggest assets The company tries to ensure that every employee understands his/her role in

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the organisation and what is expected out of them to achieve the organisation's goal. “This gives clarity and purpose to our employees. We have a Suggestions Scheme that provides a platform for employees to voice their opinions and let us know how we can keep improving our HR policies and the work environment. Implementing these

MY BRAND MY VISION suggestions give employees a sense empowerment and belonging to the company. We recently introduced 360 degree feedback more as a self development tool rather than an evaluation tool,” adds Shankar. They also participate in the 'Great Places to Work' annual survey, which gives them honest feedback on what are their employee satisfaction levels. “As top management we try to ensure our ranking

NIRUPA SHANKAR

VP - Business Development and Strategy, Brigade Hospitality Services

improves every year and try to be transparent in our decision making and fairness in our dealings with all employees,” she says.

to be eating out of the same pie and supply will far outweigh demand, “ assesses Shankar. “As a brand, we currently manage lifestyle membership clubs, convention centres and services residences. We currently have two operating hotels and look to develop a minimum of five more by 2015,” she informs.

Going green “Going green is being basically being socially responsible and environmentally conscious of our actions. We started an 'In Love with Nature” campaign on Valentine’s Day 2011 where we championed one initiative every month that involved either reducing our electricity consumption, paper consumption, plastic consumption or water consumption. After one year we had 12 such initiatives implemented across all our self managed property and now we work on sustaining them,” says Shankar.

Futurescope She strongly feels that there is huge potential for the Indian hospitality market and it is waiting to be tapped. But until and unless proper infrastructure is provided to encourage tourism and the MICE business, we are all going

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We aim to create assets that are smart and we do it in an environment where there is dignity of labour and people can learn and grow both professionally and personally

By Kahini Chakraborty

January 1-15, 2013

FULFILLING THE BRAND PROMISE Kolkata headquartered Ambuja Neotia Group is one of the largest real estate players in east India. The hospitality division of the company comprises F&B (including restaurants), hotels and resorts, clubs and banqueting. Harshvardhan Neotia, chairman, Ambuja Neotia Group talks about the focus on living upto the unique brand promise

T wo decades ago the company developed Ffort Raichak, followed by Ganga Kutir and a wing of 10 independent villas, called Sundarawasala. Swissotel in Kolkata is another landmark property of the company. Aesthetics and architecture play a significant role in the brand strategy of all the properties.

Brand philosophy The brand promise is 'Making a difference to the way people live'. This maxim cuts across each of the verticals: real estate, hospitality, healthcare and education. “In hospitality, this brand promise becomes all the more challenging as all our other products and verticals are need based. It is only hospitality that is desire based or aspiration based. So in every hospitality offering of ours, from a simple tea joint like Tea Junction to a premium resort like Ganga Kutir, our efforts are to live upto our brand promise,” says Neotia.

People are our biggest assets Neotia agrees that HR

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and talent have a crucial perhaps even the key role to play when it comes to tourism and hospitality. “Unless the waiter or the chef is not happy, he will not serve you with a smile, which is so crucial to your entire experience as a customer. Besides the obvious elements such as the opportunity to grow and be duly rewarded, I think

MY BRAND MY VISION our company gives a lot of importance to internal camaraderie and interpersonal relationships between colleagues. The senior management remains accessible which enhances dialogue. We have participated in the Happiness Survey formally and informally and have fared well. So whilst we continue to have challenges as any company would, we also have a lot of our colleagues who have stuck

HARSHVARDHAN NEOTIA Chairman, Ambuja Neotia Group

with us through thick and thin and have chosen to continue with us despite more lucrative offers. So, I think we look at an overall satisfaction and happiness quotient rather than just a one-dimensional career growth,” he says.

Going green The company enjoys a unique advantage in this sphere, because it builds its own projects and runs them. Neotia acknowledges that because of their experience in real estate, they now know which materials to use, how to construct with minimal wastage, how to implement several environment friendly measures at every stage. “We are also very conscious of saving energy, both light and water. We use a lot of LED lighting and also source as much material for our resorts and hotels as is locally available. Our corporate office, Ecospace Business Park is a certified Green Building,” he says.

Futurescope There are three-four boutique hotels coming up in North Bengal and Sikkim. These would all be under

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In every hospitality offering of ours, from a simple tea joint such as Tea Junction to a premium resort such as Ganga Kutir, our efforts are to live upto our brand promise

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 have just started a specialty Bengali restaurant at Ganga Kutir called Sonar Tori which offers a unique heritage dining experience. We also have an eco resort coming up in Rajarhat, Kolkata,” he states. Regarding the evolution of Indian hospitality Neotia feels that there is immense possibility. “The interest in India, the world over is huge. Even domestic travel is on the rise with the great Indian middle class wanting to explore and discover their own country in a whole new light. Technology is already playing a great role. And the customer will most definitely be spoilt for choice making competition more severe but in the bargain lifting the overall industry benchmark and standard,” he states.

By Sudipta Dev

January 1-15, 2013

LEVERAGING PEOPLE ASSET Jaypee Hotels believes that it is the workforce that is responsible for the success of the company. Manju Sharma, director – Jaypee Hotels highlights the importance of providing them new opportunities along with the growth of the organisation

A division of the conglomerate Jaiprakash Associates, Jaypee Hotels has five luxury properties Jaypee Siddharth and Jaypee Vasant Continental (in New Delhi), Jaypee Palace Hotel and Convention Centre at Agra, and Jaypee Residency Manor in Mussoorie. The newest addition is Jaypee Greens Golf and Spa Resort at Jaypee Greens, Greater Noida.

Brand philosophy At Jaypee Hotels, the mission is: To combine the warmth of traditional Indian hospitality, with modern systems and processes to create a truly contemporary, competitive and unique Indian hospitality brand; to create a responsive and market oriented organisation where everyone shares a common goal and values; an organisation where focus is on training, skill development and education thereby nurturing an enjoyable work environment which rewards achievements and creativity. “We remain

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committed to the growth and success of Jaypee Hotels,” says Sharma.

People are our biggest asset The organisation believes in making extra effort to maintain a smooth and congenial work environment for all employees. “We believe that happy employees are

MY BRAND MY VISION more creative and efficient. Being in the hospitality industry, it is our prime duty to be good employers. As far as possible, we try to keep transparency and be pleasant to our employees at all times. We also ensure that new opportunities be given to people at every level for their individual and personal growth. There have been extensive HR programmes to ensure employee satisfaction,” states Sharma. She adds,

“Our employees are the most important aspect of our company as they represent our company in different business areas. Whatever we are is because of the people who work with us. As employers, we feel it is our duty to empower them through incentives, authority and by trusting them. This helps not only the employees but the company to grow as a whole.”

Going green Sharma says, “We at Jaypee believe in creating an environment friendly architectural marvel across all our properties, along with the sustained green initiatives carried on a regular basis by our group.”

Futurescope Sharma informs, “As per plan, we will be launching a business hotel with 650 rooms in Noida region. We also have plans to expand the Jaypee Delcourt portfolio (service apartments) along the Expressway.” She avers that the Indian hospitality industry is the fastest growing sectors of the Indian

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MANJU SHARMA Director, Jaypee Hotels

We at Jaypee believe in creating an environment friendly architectural marvel across all our properties, along with the sustained green initiatives carried on a regular basis by our group

economy. She opines, “The year 2013 seems positive. We are expecting to have 1015 per cent business this year from the domestic business market with increase in MICE as well.” Moreover, the Indian government is proposing several measures that will increase investment into the hospitality sector and accelerate the process of growth. She believes, “With big funds pumping in money and global firms showing interest in the Indian hospitality sector, we see an immensely bright future for this industry in the year 2013.”

By Sudipta Dev

January 1-15, 2013

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

‘We plan to be a major player in the solar and safety solutions space in India’ Israel based Hanita Coatings has tied up with Auto Sonics India to offer window coatings and film solutions to India. Jyoti Devjani, director, Hanita Coatings discusses how these films help save energy and their plans for Indian hospitality industry. By Sayoni Bhaduri Please share the details of the partnership between Hanita Coatings and Auto Sonics India.

Jyoti Devjani

Hanita Coatings has entered into an exclusive partnership with Auto Sonics India to promote their energy efficiency and safety solutions in India. The agenda is to create awareness about their films, manufactured with superior technology that come with industry leading warranties, and how they contribute significantly to energy savings and enhanced safety and security in buildings. Auto Sonics provides the complete five-step Hanita solution for energy efficiency – building survey, energy modelling, incentive assessment, film installation, measurement and verification (post application, they measure and verify the results).

What are your long term plans for the Indian market? We plan to be a major player in the solar and safety solutions space in India by promoting significant reduction in operating costs in buildings, and how short the pay back periods are for such investments; how we can help earn LEEDS certification,

January 1-15, 2013

improve energy ratings and green buildings score. On the safety front, the focus is to create awareness on how our safety solutions can provide the desired level of safety (accidental breakage, break-ins, blasts and explosions, etc) while maintaining the exterior appearance and views from inside. With most new buildings having a large area of glass facades, there is an inherent risk and exposure to cause damage to life and property due to glass breakage/shattering and fragmentation. The intensity of fragmentation/glass shards flying off depends on the extent of damage and type of risk the building is associated with. For example, certain consulates and hotels may want to procure the highest levels of safety. While other hotels, schools and buildings may want to procure mid level safety (accidental breakage in pool/lobby areas/break – ins) with the widest variety of safety films (exterior and interior), there is a solution for every project.

How important is the hospitality sector to your business? It is a very important part of our business. And we believe we are an equally important partner

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for hotels with the enormous value we bring to the hospitality sector in terms of energy efficiency and safety. We offer complete energy efficiency solution with back up. We initially do a building survey and get preliminary data from the hotel. Based on this, we run an energy simulation. This simulation shows how the energy consumption would be affected using different kinds of films while highlighting the other key parameters that are of importance – visibility, aesthetics, reflectivity. It also shows the payback in case of each film recommended. We also do a mock up at the premises for the engineering, maintenance and housekeeping team to review and verify installation of our films. The hospitality sector is of special interest to us because the right film can contribute to up to 30 per cent cost reduction in energy bills of hotels – and typically energy bills make up about 50 - 60 per cent of hotels’ operating costs. Our films payback for themselves within 1.5-3 years typically. Films are an easy retrofit solution - we are able to install as per hotel’s schedule. We also have exterior films which give superior results on DGU glazing systems and are applied externally, thus the

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E|D|G|E and carbon credits, besides helping each property become a more socially responsible entity by doing its bit in conserving energy.

How do you intend to tap this sector? We have met select few hotels and done an initial building survey, the energy simulation exercise and then a mock up for inspection and verification. In most cases we have started work with solar or safety or solar safety films. We will continue approaching hotels to underline the significant reduction in costs and quick payback periods, with easy installation and industry leading warranties. We hope the savings and payback period will motivate the management.

Could you list some of the benefits of using of solar safety films.

installer does not have to enter the room. Using our products help earn green certification, LEEDS certification

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The installation of these films lower expenses for cooling and heating; lower carbon emissions; decrease peak demand required for summer cooling; prolong service life of HVAC equipment and reduce

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required capacity; preserve natural light and increase visual comfort by reducing glare; prevent exposure of people to harmful UV radiation; prevent exposure of furniture and fixtures to harmful UV radiation thus preserving their life and look. As far as safety goes, Hanita is vested in R&D and our films are manufactured and tested in Israel. Our films pass exacting international glass safety standards and accreditations include European glass impact test; US break-safe test; British glass impact test; German impact test using 9lb steel ball drop; GSA level C blast testing; standard for burglary resisting glazing material. With guest and employee safety being a key concern, accidental breakage of glass being inevitable by guests or employees; and incidences of terror and crime more common place; our safety solutions are a must for hotels especially in their public areas.

What products are you introducing catering

specially to the hospitality sector? We have a wide variety of films that meet the requirements of any project. Of particular significance are the following films engineered specifically to suit different requirements in hotels: Exterior films go on to the exterior of the glass in a DGU to provide better heat reduction and withstand the exterior climatic conditions. Thus it provides better efficiency and lasts longer than a film meant for interior application that is applied externally. SolarSafety films provide a combination of energy efficiency and security â&#x20AC;&#x201C; ideal for lobbies, open areas, large glasses letting in a lot of heat in public and vulnerable areas of the hotel. Spectrally Selective films efficiently reject heat by filtering out Infrared (IR) radiation, without any noticeable change to the appearance of the glass.

January 1-15, 2013

Hospitality EDUCATION

Life

Redefining education A dramatic decline in funding is forcing colleges and universities across the UK to seriously re-think and re-define the education and training they are able to offer the students that are the future of the foodservice and hospitality industry

unding for full-time culinary and hospitality education in the UK is now unacceptably 40 per cent less than three years ago. The PACE (Professional Association for Catering Education) Learning & Development Best Practice Forum – the biggest forum and exhibition dedicated to catering education in the UK – will be held on 12-13 March 2013 at the East Midlands Conference Centre, Nottingham, is therefore now more relevant and crucial than ever. PACE is more than aware of the difficulties and challenges such stark decreases in funding present to educators. The forum and exhibition enables catering and hospitality training professionals across the country to get together to hear the latest in training and educational thinking, exchange ideas and discover new products and services to ensure continued best practice and excellence. Geoff Booth, CEO, PACE, comments, “Cutting culinary and hospitality funding by 40 per cent is simply unworkable and incredibly short sighted. Putting it simply, a 40 per cent cut in funding is the equivalent of turning full-time hospitality courses into a part-time training programme. How can we expect students to graduate with a well-rounded set of skills and experience and meet the expectations of a demanding industry? It will have a long-term effect on the development of successful careers in hospitality and does not reflect the needs of our expanding hospitality industry.” He adds, “We know that we already see a number of potentially excellent yet disillusioned candidates leaving the industry every year. We must invest in training to ensure the future growth and success of UK hos-

January 1-15, 2013

pitality and those involved in building the sector.” Booth explains, “The PACE Learning & Development Best Practice Forum 2013 will unite catering and hospitality professionals and give them the tools and knowledge to best deal with this unacceptable situation and continue to deliver excellence in their field.”

A brand new format and location The year 2013 marks the 10th anniversary of this esteemed event, which has evolved into a must-attend for everyone responsible for and associated with hospitality and culinary education, and boasts a new improved format and central location. The 2013 programme offers a comprehensive yet targeted schedule of workshops, masterclasses, and topical addresses, delivered and presented by relevant and respected experts – including the renowned education and training guru, Ainsley Cheetham; Peter Roberts, principal, Leeds City College, Sarah Dawson, National Farmers Union and Rick Fink, The English Butler. Networking opportunities and supplier exhibition add further value to the forum experience. Time-pressured delegates will be able to maximise their learning, development and networking experience whilst minimising their time out of the office and classroom. With a focus on the latest topics, trends, teaching advances, government legislation and funding developments affecting the sector, and the opportunity to gain CPD points, the forum really is the best practice benchmark for all hospitality and culinary education professionals. Speaker, workshop and masterclass topics to be explored and debated include: ● Funding methodology ● Curriculum update ● Adopt a school ● A principal’s insight ● Farming for chefs ● Energy waste and sustainability in colleges

● ● ● ● ● ● ● ● ●

Ofsted update Food manufacture accreditation Enterprise in colleges Growing your salads Menu labelling and nutrition Butler service Science behind food Pastry & chocolate skills Futuristic food and cooking techniques ● Front-of-house service ● Exotic fruits & vegetables.

Pace Awards 2013 The annual event is also home to the PACE Awards

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Dinner, where excellence in the hospitality and culinary education is recognised and celebrated. Individuals, departments, schools, colleges and partnerships that have introduced outstanding learning initiatives and techniques will be honoured. Categories being contested include Partnership with Industry Award, Best Chef Lecturer, Best Hospitality Lecturer, Best Restaurant Service Lecturer, Award for Environmental Sustainability, and Life Achievement Award.

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

L|I|F|E

Movements

Courtyard by Marriott Pune City Centre

Hyatt Regency Delhi

Best Western India

Marriott Hotels India

Shubhendu Kadam has been appointed as the executive chef at Courtyard by Marriott Pune City Centre. He brings with him 16 years of experience in the hospitality domain and has a varied all round experience in Asian cuisine,Tapanayaki cuisine, Western banquets, fine dining and speciality seafood restaurants. He started his career Hyatt Regency, New Delhi in 1996. His career stints also include working at Park Hyatt Goa and Fort Aguada Beach Resort, Goa as and the InterContinental Goa

Hyatt Regency Delhi has announced the appointment of Somnath Dey as the director of Food and Beverage. In this capacity he will be responsible for leading the food and beverage operations and will also provide strategic guidance and leadership in areas of business profitability, marketing and owner relationship. Recently, Dey had held the position of assistant director food and beverage for Hyatt Regency Delhi.

Best Western India has announced the appointment of Sandeep Saxena as vice president sales and marketing. He will be heading the sales and marketing initiatives of Best Western India from the corporate office at Bengaluru. He has spent close to ten years in the Dubai and Middle-East market and has worked with the likes of Amadeus and Micros-Fidelio over the years.

Vishal Gupta recently moved from USA to India to spearhead the travel trade segment for the Marriott hotels in India. He has been with Marriott International for 12 years, and has extensive international work experience that covers countries such as Australia, St Kitts (Caribbean) and USA.

SH Group

Laucala Island

SH Group, the hotel brand management company of Starwood Capital Group, has named Francis Killory as vice president, development - Asia Pacific, for the company. In this role, Killory will lead and manage the acquisition and development of the company’s two new hotel and residence brands, Baccarat and 1 Hotels, throughout the Asia Pacific region and particularly in China. Killory will also establish and manage the company’s Asia regional office in Singapore.

Laucala Island, the private island resort located in the Fijian archipelago, has announced the appointment of Kurt Wachtveitl as its new global advisor. As the resort’s global advisor, Wachtveitl will spend annually four months on the island and work to increase Laucala’s visibility worldwide.

KOP Hospitality

Dusit International

Dalip Singh has been appointed as senior vice president and head of the hotels and resorts division at KOP Hospitality. As owners and operator of hotels, resorts and yachts under the Franklyn Hotels, Montigo Resorts, and Aqua Voyage brands, Singh will be responsible for operations and the division’s growth strategy. Based in Singapore, he will report to Cecilia Tan, managing director of KOP Properties.

Dusit International has appointed Simon Trengove-Jones as the group’s new regional director of sales, Europe, while Marie-Rose Vesterling has been appointed as senior sales manager, Europe. Prior to joining Dusit International, Trengove-Jones was director of sales – pre opening team for Café Royal Hotel – The Set Hotels.Vesterling's recent positions include group coordinator at the InterContinental/Crowne Plaza Dubai Festival City and sales manager at Traders Hotel Shenyang, China.

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Mandarin Oriental, San Francisco Donald Bowman has been appointed as general manager of the Mandarin Oriental, San Francisco. Bowman first joined Mandarin Oriental in 1997 and has held a variety of hotel management positions within the group, including at Elbow Beach, Bermuda; Mandarin Oriental, San Francisco; and the former Kahala Mandarin Oriental, Hawaii.

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Jumeirah Group Jumeirah Group has appointed Graham Kiy as general manager for Jumeirah Vittaveli resort in the Maldives. Kiy joined Jumeirah in August 2010 as the pre-opening hotel manager for Jumeirah Zabeel Saray in Dubai (UAE). A British national and fluent in six languages, Kiy has had extensive senior management experience in Asia with appointments in China, Singapore, Philippines, Bangkok, Indonesia, Thailand and Taiwan.

Emaar Hospitality Group Emaar Hospitality Group has appointed Riad Haidar as director of F&B and Spencer Lee Black as executive chef for Al Manzil and Qamardeen Hotels. In his new role, Haidar will be responsible for the F&B operation, administration and profitability of eight diverse culinary outlets within the two popular Downtown Dubai hotels.

Haidar brings more than a decade of experience much of which has been spent within Emaar Hospitality Group. Lee Black brings more than two decades of experience to his role, with half the years of his professional career being spent in Dubai, at properties such as Movenpick Jumeirah Beach, Grosvenor House West Marina Beach and Le Royal Beach Resort and Spa in Dubai.

January 1-15, 2013

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1. Please visit our stall at Khadya Khurak exhibition at Ahemedabad from Jan 7-10' 2013. 2. Please visit our stall no A61 at Food Hospitality World exhibition at Mumbai from Jan 10-12' 2013.

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ExpressHospitality Business Avenues

ur k it o ra ad vis Khuedab . e as dya hem 013 A61 o Ple ha 2 1. at K at A10' tall n orld m l s W ro l on sta biti an 7t our ality bai f hi J isi pit m 3. ex from se v Hos t Mu 201 a a ' Ple ood on 12 2. at F ibiti 10n h ex Ja

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

January 1-15, 2013

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ExpressHospitality Business Avenues Contact Person : Hospitality Division Mr. Sunil Jaiswal (Business Development Manager - India) Contact No.:+91 9375004254 email : sunil.jaiswal@adinathgroups.com Fabric Division Mr. Ajay Kumar Contact No. + 91 9328331489 email : ajay.tailor@adinathgroups.com

Manufacturing and supplying 50 lakh meters of Fabrics per Year; to HOSPITALITY SECTORS in ALL OVER INDIA. & ABROAD

Bath Towels/ Napkin and Bath Mat

Duvet

Duvet Cover

Protector (Matress /Pillow/Cushion)

Sur ti Rajai

Bed Sheet,Pillow & Cover

Bed Runner & Cushion Cover

Mattress Topper

Bed Cover

Chair Cover / Napkin / Table Runner

* * * * * * * *

OUR PRODUCT's FEATURES International Standard Quality Modern infrastructure facilities Competitive prices Prompt delivery schedules Better market understanding Large product line Higher customer satisfaction (Mercerised /Anti Pilling / Enzymes Process / Minimum Shrinkage)

For more details visit our web link www.adinathgroups.com We wish you to invite you at our Factory : 247/ 29-30, Pandesara GIDC, Pandesara, Surat . For more SALES ENQUIRY you may contact our sales coordinator at sales@adinathgroups.com

Office : + 91 261 3131053 / 2890593 *** Fax : + 91 261 2891080 ** email us at sales1@adinathgroups.coo m / sales2@adinathgroups.com North Region : Contact Mr. Kailash Jain, AREA SALES MANAGER (Contact no. +91 84475 16137/ 9328193329) Email to : kailash.jain@adinathgroups.com Rajasthan Division : Contact Person : Mr. Manish Jain, AREA SALES MANAGER (+91 93520 69745) Email to manish.jain@adinathgroups.com

We wish to appoint Area Sales Manager in ALL O VER INDIA for Hospitalities Product Marketing (Contact Person: Mr. Digesh Patel (HR Dept). Candidates may apply their CV's at email : digesh.hr@adinathgroups.com January 1-15, 2013

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G Restaurants & Coffee Shops G Franchisegroups G Schools & Colleges G Conference Centers G Banqueting

Facilities & Venues G Hotels G Resorts & Lodges G Canteens & Cafetaries

G Universities &

Educational Institutes G Technician G Offices & all other

small establishments

W-8, M.I.D.C.,Gokul-Shirgaon,Kolhapur- 416 234. Maharashtra, India. Telex:0231-2672594. Cell:9822066469 E-mail: brightproductsindia@gmail.com

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Web : www.brightproductsindia.com

January 1-15, 2013

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Stackable Chairs

Stack upto 12 Chairs

BC-31

BC-32

Nova

Ca r ts Our collection of 'Hotel Carts' includes an exclusive range of durable bellman carts, F&B Carts, House Keeping Carts, designed to meet hotel standards available in different quality, types, size, capacities.

Toughened Glass Top Buffet Table Set

From elegant stackable aluminum chairs to fold away banquet tables, our premium collection of banquet furniture offers an ideal balance of superiority, functionality, and value. They are available in a variety of configurations.

Enzo

Baby Chair

Atlantis Pure Stainless steel table base Room Service Cart and food warmer

Foldaway Moulton Top Banquet Table available in various sizes

House Keeping Cart

Dance Floor

PO - 2(Table & Chair)

Wide range of Locker Units for Hotels, Schools & other Institutions.

3'x3' Sizes • Paraquet Dance Floor made up of premium Quality teakwood

PO - 27

CONTRACT

FURNITURE

SOLUTIONS

SL-3 Sun Loungers WZ- 294, First Floor, Opp. I.B.P. Petrol Pump, Jail Road, Hari Nagar, New Delhi–58 (India) Te l : + 9 1 - 0 1 1 - 3 2 9 7 0 0 3 3 / 2 5 6 1 8 6 9 7 M o b i l e : + 9 1 - 9 8 1 0 1 0 2 8 5 3

E-mail : metalavenues@gmail.com

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

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The Taste of India

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New Showroom

Shop

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

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

s at Visit u 28 o. A Stall N -13 at FHW i a Mumb

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

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Website : www.jaivanti.com

January 1-15, 2013

ExpressHospitality Business Avenues Complete Solution for Hotels, Restaurant & Fast Food

Food Grade Stainless Steel Commercial Juicer

Coffee Machine Carrot-Juicer

Ice Crusher Machine

Head Office : F1, Jaipur Tower, M.I. Road, Jaipur-302001 (Raj.) INDIA Tel. : +91-141-6576607, Telefax : +91-141-2360607, E-mail : rama_udyog@hotmail.com www.ramaudyog.com Factory : 27-28, Gulab Bari, Jhotwara, Jaipur-302012, Tel. : +91-141-6576609

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Deals in:

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n Lemo er nd ve La

Clonge

ne Jasmi Rose CK Poison France

Green Apple

Internat atio ional

d uire Req alers De B-54, NARAINA INDL. AREA PH-II NEW DELHI-110028 INDIA TEL.: +91-11-45623650 M.:+91-9810086516, 9717294779 Email: siddharthimpex59@yahoo.in www.siddharthimpex.in

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W|E|E|K|E|N|D

Affair to remember

WEEKEND SCENE AND HEARD

Marcellus Baptista

good way to promote a place is to stage a classy event. This was the case at the Spanish restaurant and bar Arola at JW Marriott which was the happy venue for the elegant affair as Sangeeta Assomull and Chhaya Momaya, along with Thomas Guss, GM, JW Marriott introduced luxury fashion brand Judith Leiber’s first-ever contemporary handbag collection with a short fashion tableau cum dance performance. Enjoying the experience were the likes of Shilpa Shetty, Rouble Nagi, Zarine Khan, Ina Arora, Krishika Lulla, Kunika Singh, Gayatri Oberoi, Lucky Morani, Roopa Vohra, Varuna Jani and many more who feasted on the fashion, sangria, iced tea, tapas and desserts.

Sangeeta Assomull, Hema Hariramani, Shilpa Shetty and Chhaya Momaya atthe Judith Leiber event at Arola

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

Horse sense

Mex appeal he cheer was on at the launch of Amigos in Versova. This tequila bar and Mexican restaurant was abuzz with hosts Ashok Datwani and Sanjay Kotian warmly welcoming the multitude of guests on the opening night. Seen at the packed place were Sarah Jane Dias, Gul Panag, Karishma Tanna, Shruti Seth, Masaba Gupta, Babita Malkani, Niharika Khan, Siddharth Kannan and Umesh Pherwani. Everyone lived it up with margaritas and other drinks along with Mexican appetizers that did the rounds. And resounding into the night was the sound of the big bell at the bar.

Anniversary special ompleting a double dozen was Goa Portuguesa. You heard the sound of live music coupled with cocktail chatter as guests trooped into this eatery and bar to celebrate its 24th anniversary. Hosts Deepa and Suhas Awchat were there to greet the guests including Neeraj Bajaj, Dilip Piramal, Gulshan Grover, Sanjeev Kapoor, Aparna Tilak, Sonali and Roopkumar Rathod, Manali and Dilip Vengsarkar, Isha Koppikar, Jamuna Pai among others. The spirits were in full flow and as was the food fare like stuffed mussels, roast Turkey, prawn with mango curry, chicken xacuti, tender coconut cashew suke, green chutney prawn, bombil fry, mutton croquette, paneer resoise, bibinca and more.

Shashi Thadani, Ritik Bhasin and Sunny Sara at the launch of Cheval xciting on the food-and-beverage front was the launch of the bar and restaurant named Cheval which means ‘horse’ in French, very appropriate since it is located in the historic and artistic precincts of Kala Ghoda. Guests happily rambled across the 4,000 square foot place and enjoyed the premium drinks and fabulous food. Bare concrete walls replete with texture and finished to a subtle gleam formed part of the décor. Hosts Sunny Sara, Ritik Bhasin, Shashi Thadani along with Sudheer Bahl welcomed the many guests like Yash Birla, Manjari Phadnis, Ramona Narang, Vivan Bhatena, Divya Palat, Aditya Hitkari, Ashish Raheja, Natalia Kaur, Candice Pinto, Deepti Gujral, Nauheed Cyrusi, Timmy Narang, Riya Sen, Sagarika Ghatge, Amrita Puri, Jiah Khan and Natasha Poonawala.

Gul Panag at the launch of Amigos

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Dilip and Manali Vengsarkar at the 24th anniversary of Goa Portuguesa January 1-15, 2013

WEEKEND E V E N T S

High flying

Fellowships for the kitchen

Chef Kunal Kapur receiving the Sir Edmund Hillary Fellowship for 2012 from Jan Henderson, high commissioner to India, New Zealand L-R: Barbara Holzer, skydiving expert; Ritesh Sidhwani, film producer; Vivek Kumar, CEO, Aamby Valley City and Sahara Star; and Farhan Akhtar, actor at the launch of Aamby Valley City 's nine week sky diving event in Mumbai

Guests of honour

Fashion fervor

Fashion designer Roberto Cavalli being welcomed by Taljinder Singh, GM, Taj Palace New Delhi for the third anniversary celebrations of The Blue Bar

Aqil and Zainab Nedou, Chef Surjan Singh Jolly; Dilnavaz Nedou and Zahara Nedou at the Kashmir Food Festival at Renaissance Mumbai Convention Centre Hotel, Mumbai

Grand celebration

Art from the heart

Sheil Sadwelkar, film veteran, Emraan Hashmi, actor and Sandeep Banerjee, MD & CEO, Edenred India at the felicitation the winners of the second edition of ‘Art from the Heart’ – A CSR initiative by Edenred in association with SOS Children’s Villages of India January 1-15, 2013

L-R: Raymond Bickson, MD & CEO, IHCL welcoming actor Shahrukh Khan at Taj Palace Marrakech on the occasion of 12th Marrakech International Film Festival

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WEEKEND

Celebrate history

E V E N T S

Excellent practices Sunil Nayak, CEO, Sodexo India Onsite Services accepting the WILL Forum-Best Employers for Women Award and Distinction 2012 Gaurav Singh, resident manager, The Leela Mumbai along with Rajiv Singhal, the ambassador of Champagne to India hosted ‘The Perfect Twelve’ dinner at Stella, at The Leela Mumbai to mark the date 12/12/12

Beaujolais Nouveau

Pledging support

L-R: Jean Michel Casse, senior vice-president Operations, India, Accor; Jagan Lascher, GM, Pullman Gurgaon Central Park, Francois Richier, French Ambassador to India celebrated the traditional French wine festival – Beaujolais Nouveau 2012

Marriott Group of Hotels namely, JW Marriott Mumbai, Renaissance Mumbai Convention Center Hotel and Courtyard by Marriott, Mumbai extended their support to MBA Foundation on World Disability Day in Mumbai

Feverish speed

Sofitel Mumbai BKC celebrated the traditional French wine festival – Beaujolais Nouveau 2012 under the patronage of The Embassy of France

Entertaining evening L-R: Rohan Jetley, promoter of TGI Friday’s with Sameer Kuckreja, president, National Restaurant Association of India at the party hosted at his flagship restaurant at DLF Promenade, Delhi Marriott International participates in 'Twisted Performance' for the first Red Bull's Soap Box Race held in Mumbai

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