Express Hospitality March 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 March 1-15, 2013 ` 40

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FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 8 | NO. 10 | PAGES 116

Contents March 1-15, 2013

Vol 8 No.10 MARCH 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 Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane

MARKET

MANAGEMENT

ICPB focused on paving the way for MICE policy soon..07 Sarovar Hotels expects to take total room inventory to 8000 by 2015 ............................................08 Wonderla Holidays receives five awards from Indian Association of Amusement Parks & Industries ..............11 Whitefield to serve as feeder market for Marriott’s first address in Bengaluru ....................................................12 Moët Hennessy to open its first winery in China in June 2013 ......................................................15 Global travellers want to keep connected: Hotels.com ..................................................16 Essence, VingCard Elsafe's invisible locking system debuts at Hotel Bristol Vienna ......................................17

Ranjeev Sinha, Executive director, Celfrost Innovation ....................................................29 Pankaj Chaturvedi, CEO and executive director, Rich Graviss Products ................................................30 Pinaki Banerjee, Rational India..................................31 Pankaj Chaturvedi, CEO and executive director, Rich Graviss Products ................................................32 Ravi Wazir, Hospitality business consultant and author, ‘Restaurant Startup: A Practical Guide’ ........34 Sanjay Jain, Executive vice president, ELANPRO ........35 Nirmal Khandewal, Director, FCML Projects ................37 Vijay Wangnoo, CEO, Wang Professionals ..................38 Procuring efficiency ..................................................39 The new wave in food tourism ..................................40 Authentic Indian cuisine comes to The Venetian Macao ........................................................42 Teaming up with an Iron Chef ..................................43

SPA & WELLNESS

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

Express Hospitality Reg.No.MH/MR/SOUTH-44/2013-15 RNI Regn. No.MAHENG/2005/21391.

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

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The hotel spa recovery begins..............................20

EDGE

A fountain of wellness...........................21 INTERIOR & DESIGN

A comfort zone ......................................................46 LIFE

From Design Hotel to Gallery Hotel..............................22 An interview with Ajay Aggarwal, director, Action Tesa.............................................................................23

Tending to dreams ..48

REGULARS

Editor’s Note................................................................................................................................................................7 New Kids on The Block ..............................................................................................................................................24 Product Tracker ..........................................................................................................................................................26 Movements ................................................................................................................................................................49 Weekend ..................................................................................................................................................................113

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March 1-15, 2013

EDITOR’S NOTE

Crafty kitchens here is a lot that is seen and heard about the design, style and finesse of the crust rather than the core, in this case it is the hotel’s exterior structure, architecture as compared to the back of the house, and especially the kitchen zone. But just like the way hotels of today are witnessing a visible metamorphosis in its public area look and feel, the same holds true also in the kitchen region.

T “New cooking techniques, introduction of exotic flavours and styles will surely make their presence felt. The food sector has a lot of excitement in store, both in terms of soft skills and hardware”

Innovation seems to be the buzzword in kitchen planning and kitchen design specialists have mentioned rather emphatically on the fast changing pace of the kitchen world and the use of technology and implementation of innovative ideas and equipments. Today the stake holders are looking for innovative equipments that save work space and are also multifunctional. Efficiency in the kitchen is of primary concern coupled with judicious use of power and time. Though the industry is witnessing a slow paced growth at present, industry experts are very positive about the future and feel there is a lot of action that is scheduled to unfold in the coming years and business is positively going to pick up fast in the coming years. New cooking techniques, introduction of exotic flavours and styles will surely make their presence felt. The food sector has a lot of excitement in store, both in terms of soft skills and hardware. Indians are ready to explore and experience with new styles and tastes, which is transcending in the way the kitchens are shaping up. It is a demand-supply principle in place which is only going to get sophisticated with time. Along with the kitchens, every department in the hospitality sector is bringing in technology and innovation in its functioning. Smart hotels are creating waves and hotels will only get smarter with time.

Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

CHENNAI: Vijay Kulkarni, FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

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Market LEAD STORY

ICPB focused on paving the way for MICE policy soon To organise roadshows in April, work with state governments SUDIPTA DEV - Mumbai

ndia Convention Promotion Bureau (ICPB) recently launched its Vision Document as a long-term strategy to position India as a preferred MICE destination in the world. The Vision Document takes into account the time span till 2015. “There is no MICE policy by the government of India. We are keeping this as a base document for the policy in the future,” said Chander Mansharamani, vice-chairman, ICPB. ICPB is celebrating 25 years of its existence on May 16, 2013. “We are hopeful that the government comes out with a MICE policy by then,” stated

Mansharamani. ICPB is in the process of creating awareness regarding the financial benefits a city can have when it holds conferences. Roadshows have been planned in a few states that have a lot potential – Mumbai (Maharashtra), Kochi (Kerala), Chennai (Tamil Nadu) and Delhi NCR. “We have chosen these states for roadshows. We will not only involve the professional conference organisers (PCOs) but the state governments also. We will make the state governments aware of the benefits for the city. All these cities will be covered in the first week of April. The idea is to complete these activities before May 16, 2013. We are making efforts for the MICE

Chander Mansharamani policy by then,” stated Mansharamani, remembering to add that a few state governments are well aware

of the financial advantages of MICE activities. The key features of the Vision Document include creating awareness among Indian conference organisers, PCOs to bid for international conferences and making the world aware that India can hold big international conferences. “We need to go to international roadshows to show the world what India is capable of,” stated Mansharamani. MICE training programme is an important part of the agenda. As hotel management institutes do not have focused training on MICE, ICPB is trying to work with them to add one/two modules on the subject.

Orange County gets go ahead for Hampi project STEENA JOY - Bengaluru

range County Hotels & Resorts’ much awaited much delayed project to come up near the UNESCO World Heritage Site of Hampi in Karnataka has finally been given the go ahead. Revealing this to Express Hospitality, Cherian Ramapuram, director - sales, Orange County Hotels & Resorts informed, “The Hampi Development Authority (HAD) has finally approved the project. Though our project is outside the buffer zone, there was a delay in getting the approval because all development has been blocked in the area. Our property lies between the Hampi ruins and Hospet, which is the closet city to the World Heritage Site.” Construction is expected to start by mid-March and the project is scheduled to be completed in two years. It will be a very exclusive high-end property with only 45 rooms. As

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reported by Express Hospitality earlier, Orange County is also planning another resort in Karwar to the south of Goa. The resort will be an all-suite resort of about 50 to 60 suites. The investment in the Hampi project is around ' 55 to 60 crore while the Karwar project is estimated at `50 crore. They will be funded by a mix of debt and equity. The Hampi property being situated close to the protected site of the ruins, will be designed on the Vijaynagar Empire Palace theme. “At Hampi, we plan to offer our guests experiential tourism of the kingdom. We will have trained tour guides to take our guests to the ruins and experience the grandeur of the Vijaynagar Empire. Everywhere we want our guests to experience the local flavours,” explained Ramapuram. The company plans to use the allsuites approach for all new resorts in the future, clearly indicating the com-

pany's plans to brand Orange County as a pure luxury product. In line with this strategy, the Coorg resort is being restructured (Kabini is already an allsuite property with 10 Pool Huts and 27 Jaccuzzi Huts). Coorg has 27 pri-

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vate Pool Villas (which will remain) and 27 County Cottages (which will be converted into 14 Lily Pool villas, a concept new to India). The first phase of this revamp is already nearing completion. March 1-15, 2013

Sarovar Hotels expects to take total room inventory to 8000 by 2015 KAHINI CHAKRABORTY - Mumbai

arovar Hotels is looking at expanding its presence in the Indian market on a priority basis. Currently the management company has 21 projects in the pipeline out of which it is hoping to open eight properties by this year, and the remaining in the subsequent years. The locations of the upcoming hotel developments include Srinagar, Jalandar, Rishikesh, Jaisalmer, Amritsar, ShantiNiketan, Jaipur, Bodh Gaya, Sholapur, Thekkady, Bhiwadi and three properties in Chennai. Speaking exclusively to Express Hospitality Anil Madhok, managing director, Sarovar Hotels said, “This is our current expansion plans in India but we are also in negotiations and signing of deals which is an ongoing process. We are expecting about 80 hotels to be operational by 2015 and take the total room inventory to up to 8000.” The company is also

industry, Madhok opined, “At the moment there is a mismatch. There has been a lot of supply coming into the market but unfortunately due to the

economic scenario there has been a decline in demand. However this condition will not last for long. But at least for the next two-three years

there could be a mismatch. However, because of the boom in the market there is 35000 room supply in the pipeline. Hence investors will enter the

market. On the tourism side, the growth has never been in an organised fashion hence basic balance demand is driven by market forces.”

We generally do not like to invest as we prefer to work on the principle of an asset light model looking at overseas expansion plans and is in negotiations but the priority is to expand in India and not overseas. “We still think there is huge scope for us to grow in India and we would like to focus on the same,”he added. On the investment viability in the current market scenario, he added, “We generally do not like to invest as we prefer to work on the principle of an asset light model company. But even though we have invested in two-three hotels and one in Chennai, in the long term we prefer to continue growing on that model.” Asked on how would huge funds from institutional investors change the current scenario of the hospitality March 1-15, 2013

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‘Our hotel ensures today’s busy travellers have everything they need’ Hilton Garden Inn Gurgaon Baani Square is Hilton Worldwide's seventh hotel in Delhi NCR. Rajat Sethi, general manager, Hilton Garden Inn Gurgaon Baani Square talks about the unique positioning of the upscale mid-priced brand in Gurgaon. By Sudipta Dev How would you differentiate your property from the other Hilton hotels in Delhi NCR?

Rajat Sethi

Being the only Hilton Garden Inn brand in Gurgaon, the convenient location of the property forms the prime differentiating factor. The hotel is centrally located within the quadrilateral of NH8, Sohna Road, Golf Course Road and Golf Course Extension Road and can be approached from either of the roads within four km radius. Secondly, come April and we would have a roof top bar named Hive, which is poised to be Gurgaon’s highest roof top bar. One can enjoy live grills, contemporary cocktails and exotic snacks with the panoramic backdrop of Gurgaon and not to forget the view of the Aravalis.

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sd/VAIDEHI THAKAR Publisher

What is the unique positioning of your property in Gurgaon? Strategically located near the major corporate, commercial and residential districts and within easy reach of shopping and entertainment, Hilton Garden Inn Gurgaon/Baani Square is an upscale business hotel providing all the amenities and services to ensure a guest’s stay is as pleasurable as it is productive. It not only caters to business travellers, but leisure travellers as well by offering various dining options and having an advantage of being conveniently accessible to shopping malls on MG Road and entertainment at the Kingdom of Dreams. What are your offerings for the business travel / MICE segment? The MICE market is a very important segment and can by no means be ignored as it contributes to the revenue generation by all areas of the hotel from rooms, food and beverages to conference areas. Being a business hotel, Hilton Garden Inn Gurgaon Baani Square strives to ensure today’s busy travellers have everything they need to be most productive on the road. The features at the hotel include the brand’s signature offerings - complimentary internet access, 24-hour complimentary business centre facilities and complimentary remote printing service from the guestroom to the business centre. The 24-hour Business Centre at

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the hotel is equipped with state-of-theart audio visual facilities. The four Meeting Rooms can accommodate from 20 to 150 people. The hotel offers 18,000 square feet conference and banqueting facilities. Please give some information about your facilities including F&B options Each of the 201 guestrooms, including six suites, at Hilton Garden Inn Gurgaon Baani Square features expansive city views, comfortable Serta beds, a spacious working desk with an ergonomic SAYL chair by Herman Miller, and other necessary facilities to serve a business or leisure traveller. Hilton Garden Inn Gurgaon Baani Square offers an array of choices to its guests to savour their taste-buds at the following outlets - Glasshouse (an allday dining world-cuisine restaurant, which serves an a la carte menu in addition to an extensive buffet of Indian, Italian, Continental and Pan Asian cuisines); Café O’ Lait (the patisserie, offers a choice of gourmet sandwiches, breads, pastries, healthy fruit juices and freshly brewed tea and coffee for dine in or take away); Pose (presents a wide selection of fine wines, contemporary cocktails and mocktails along with a range of innovative snacks); Hive (a rooftop bar where guests can enjoy live grills and exotic snacks, accompanied by a selection of premium alcoholic beverages, contemporary cocktails and mocktails). The hotel also boasts of My Korner, an Italian restaurant which is set amidst the majestic décor and chic environs symbolising a sense of tranquility and eclectic mood, My Korner is poised to be the authentic getaway to the best of epicurean’s delight. March 1-15, 2013

Wonderla Holidays receives five awards from Indian Association of Amusement Parks & Industries EH STAFF - Mumbai

onderla Holidays, one of India’s largest amusement parks has received five national awards for Excellence at the Indian Association of Amusement Parks & Industries (IAAPI) Expo, held recently in New Delhi. Wonderla was conferred awards in the category of ‘Most Innovative Ride & Attractions’, ‘Total Number & Variety of Rides’ ‘Electronic Media Promotion’ and a runner up award in the category of “Print Media Promotion”. Additionally a special award, in the category for “Energy saving by using solar photo voltaic cells” was also bestowed to Wonderla. The amusement parks of Wonderla in Bengaluru and Kochi are the only ones in India that leverage solar technology thereby making available eco friendly rides to its visitors. Both the parks have adopted several eco-friendly and save nature

ing prospects.” An ideal destination for a perfect family get away, the south India based Wonderla Holidays is significantly ramping up its operations and

entering in to new business areas. In recent times, Wonderla has announced its large scale expansion plans including the company’s plans to enter the hospitality and

expanding the amusement park business. Wonderla is planning a capex of more than `300 crore for the Hyderabad amusement park. The Indian Association of

Amusement Parks & Industries (IAAPI) is an apex body representing the interests of a diverse range of amusement and leisure business in India.

The Indian amusement park is still evolving and the future holds exciting prospects initiatives to ensure that it doesn't inflict any harm to nature either polluting the environment or exploiting natural resources. Speaking on the occasion, Arun K Chittilappilly, managing director, Wonderla, said, “We express our gratitude to IAAPI for honouring us with these awards. It is our constant endeavour to provide the best facilities, rides and attractions to all our visitors. We believe in bringing the best in entertainment industry as many of our rides are state-of-the-art and cannot be found anywhere in India. The Indian amusement park is still evolving and the future holds excitMarch 1-15, 2013

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Whitefield to serve as feeder market for Marriott’s first address in Bengaluru STEENA JOY – Bengaluru

ocated an hour’s drive from Bengaluru International airport, right in the middle of the city’s IT hub, Whitefield is Marriott Hotel & Resorts’ first property in the city and its 18th in India, the Bengaluru Marriott Hotel Whitefield. Speaking to Express Hospitality, Rajeev Menon, area vice president – Indian subcontinent, Maldives and Australia, Marriott Interntional Inc said, “ We have been pretty bullish on India. We call ourselves global citizens. We have learnt a lot from this market and we continue to learn from it. Bengaluru is one of the top five markets in India and Whitefield has got the highest number of Fortune 500 companies located here. So it made perfect sense to bring the Marriott brand here.” Commenting on the reasons for the delay in entering this crucial market, Menon explained, “For every project we take up, we work with our developer partners very closely. So getting the right partner is very important. It is only then that we work towards finalising the agreement.” He added, “We want to become the preferred hotel for the local community.

Rajeev Menon

Mathew Cooper

Nothing is more important for the brand than our culture. In the last five years we have figured in the list of ‘Top 10 companies to work for’. We employ a lot of local staff and local vendors and our menus use a lot of locally available food materials. We also roll out CSR initiatives that benefit the local community.” Training is also a core strength. Menon claimed, “We have a strong in house training programme where we hire local talent, train them and give them global opportunities. In fact, 99 per cent of our hotels are manned by Indian associates.” He agreed that a train-

ing academy in partnership with a reputed educational organisation may be a possibility in the future. The property with 324 keys (including 16 junior suites and one presidential suite) is part of a mixed use project developed by the Raheja family. The Bengaluru Marriott is expected to break even in five to seven years. Mathew Cooper, general manager of the hotel, pointed out, “The hotel’s 650 sq feet pillarless ballroom with a ceiling height of 7.8 m is the largest in Whitefield. The property has a mix of business and leisure amenities. Our USP is the local culture and the people.”

About future growth of the hotel chain, Menon projected, “We already have five of our brands in India – JW Marriott (2), Marriott Hotel & Resorts (5), Renaissance (1), Courtyard by Marriott (9) and Marriott Executive Apartments (1). This year we plan to bring our Fairfield brand to India. We expect the Courtyard by Marriott and Fairfield brands to grow at a faster pace as they can be placed in the secondary and tertiary markets. JW Marriott properties in Delhi and UB City are expected to open this year. Ritz Carlton also expected to open later this year will of course be positioned as the luxury brand.” While remarking that it is not uncommon to have more than one Marriott hotel in one city, Menon said, “Every hotel we will bring into the country will be positioned to suit that market logistics. A great product for the right price, this should drive growth in any time period.” Rubbishing the possibility of an oversupply of rooms, he reiterated, “The current situation is a short lived low. If the economy bounces back, India has enough pent up demand for more rooms/hotels. Remember, we build hotels for 30-40 year cycles and not five or 10 year periods.”

IHG signs new hotels in India, will create 2,600 more jobs EH STAFF – Mumbai

nterContinental Hotels Group has signed 13 new hotels in India, boosting its existing pipeline in the country to 47. The hotels six under the Holiday Inn brand, six under the Holiday Inn Express brand and one Crowne Plaza - will open in key cities across India including Delhi, Mumbai, Bengaluru, Chennai and Pune. Domestic demand in India is driving growth in IHG’s midscale brands

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Holiday Inn and Holiday Inn Express – over 850 million trips were taken by Indians last year. Over 85 per cent of the hotels the company will open in the next few years are focused on the mid market. Today, only 15 per cent of the 125,000 hotel rooms in India are in this segment. “When a hotel opens it spurs infrastructure development and creates job opportunities. We’ll hire more than 10,000 people over the next few years,” said Jan Smits, CEO, IHG in Asia, Middle www.expresshospitality.com

East and Africa (AMEA). “Recruitment is one of our biggest challenges in India. We’re bringing the experience in international hotel management the country needs as it becomes a prime tourist destination. But we need more local graduates with hotel and tourism management training for the jobs we’re creating. We’re keen to work with universities and colleges in India through our IHG Academy programme to get that pipeline of talented people underway.” The new hotels will create more than

2,600 new jobs for local people in addition to the 3,400 already working at hotels from the IHG family of brands and corporate offices in India The company is working with local educational institutions to deliver training in hospitality through its IHG Academy programme. There are currently nine Academy programmes with IHG hotels that have partnered with schools, universities or community organisations in Delhi, Bengaluru, Mumbai and Pune. March 1-15, 2013

Cornell launches new online courses for hospitality professionals EH STAFF â&#x20AC;&#x201C; Mumbai

oday's hospitality professionals are experiencing the challenge of effectively managing and marketing their brand across multiple distribution channels such as online travel agencies, social media, mobile devices and search engines. To help managers meet this challenge, the Cornell School of Hotel Administration is offering two new online courses focusing on new media marketing and revenue-generating skills for hospitality professionals. Social, Mobile and Search enables participants to build their own scalable marketing plan based on industry best practices and time-tested frameworks for profitability. Participants will engage with some of the heaviest hitters in new media for hospitality through interactive projects and compelling video exercises. Hospitality Customer Engagement Through New Media Marketing focuses on the emerging and evolving area of digital marketing and reputation management using established principles of brand management, marketing communications, and demand management. Participants will use a strategic framework for brand and demand-management decisions that includes innovative search, social and mobile media marketing to maximise revenue and increase customer engagement in the new media marketing landscape. The School of Hotel Administration has also created a new online certificate: New Media Marketing for Hospitality Professionals. This fivecourse certificate includes the new media courses as well as courses in marketing, pricing strategy, and search engines and online selling. Based on established principles of brand management, marketing communications, and demand management, participants will learn about

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the emerging and evolving area of digital marketing and reputation management. "Hospitality profession-

als will have an opportunity to learn from not only Cornell hospitality faculty but some of the industry's leaders in new media and

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emerge from their course or certificate ready to play a key role in their company's marketing and distribution management strategy," said

Tom Kline, executive director of Executive Education at the Cornell School of Hotel Administration.

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MIAL awards F&B contract for new T2 at Chhatrapati Shivaji International Airport EH STAFF - Mumbai

umbai International Airport Pvt Ltd (MIAL), managed by GVK-led consortium, that operates the Chhatrapati Shivaji International Airport (CSIA) in Mumbai announced the award of the food and beverage concessions to both Lite Bite Food and Devyani International Limited to operate at the all new Terminal 2 at CSIA. Package 1 comprising a total of 21 outlets which includes the International Security Hold Area (SHA) Food-court along with the domestic SHA departure non-food court outlets was awarded to Lite Bite

Foods. Package 2 comprising a total of 23 outlets which includes the Domestic SHA Food court along with the International SHA non-food court outlets was awarded to Devyani. Meanwhile, Package 3 comprising a total of nine outlets located pre– SHA and at arrivals (primarily catering to meeters and greeters) was awarded to Lite Bite. Each package has been awarded for a period of 11years. With a total area of around 4600 sq metres, the F&B brand mix at T2 is described as “a fusion of Indian and world cuisine in a wide range of food options to cater to every palate”. Moreover with the extensive planning and customer research carried out by

MIAL, the assortment promises to be exceptionally creative and engaging with national and international brands being introduced for the first time at any Indian airport. This will include a mix of both gourmet and fine dining options. Announcing the award of the contract, Rajeev Jain, CEO, MIAL said “Our primary consideration in awarding the contract has been to provide passengers with a food and beverage experience of a breadth and high quality standard that we believe will create a new benchmark for dining at any international airport in India. This is in line with our vision to provide best-inclass services and both Lite Bite and

Devyani have proposed strong marketing and innovative strategies in order to meet passengers’ expectations and deliver a unique and exciting offering to future passengers of the new T2.” MIAL is committed to providing the highest-quality commercial environment, offer and service at T2. The customer service offering at the new terminal is designed to give passengers a world-class experience. Accordingly aspects such as technology enabled applications, charging points, delivery to gates have been meticulously planned to ensure personalised service while tasting and promotional programmes promise to tickle passengers’ palates.

Business travellers are social on the road: Four Points by Sheraton survey EH STAFF – Mumbai

oday’s business travellers are surprisingly social on the road, according to a recent survey by Four Points by Sheraton. Aside from sleeping, for instance, survey respondents indicated that enjoying the hotel bar or restaurant with colleagues or business partners was their number one activity during free time, outpacing time spent in the gym, spa, shopping or catching up with local acquaintances. In addition, business travellers are good networkers, with nearly two-thirds of those surveyed reporting that that they have kept in contact with someone they met on the plane or at the hotel while travelling on the road. About that flight, though: business travellers draw the line with their own colleagues, as more than 60 per cent indicate that they would prefer to fly alone rather than with a business associate. These are among the results of a 2012 hotel business travel study commissioned by Four Points that polled a total of 6,000 business travellers globally – 1,000 each from the US, the UK, China, India, Germany and Brazil. The first phase of the survey, released in August, explored the use of mobile technology to stay in touch while travelling, while the second phase focused on leisure activities. “Business travellers have a real need to connect on the road – both virtually and in person,” said Brian McGuinness, Starwood’s sen-

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ior vice president, specialty select brands. “Our survey results reveal that road warriors are social, preferring to network or to relax in the company of colleagues rather than just enjoying solitary pursuits.”

Among key survey findings: • During their waking hours, business travellers frequent the hotel restaurant or bar with colleagues more than other activities. Aside from sleeping, which, not surprisingly, is the activity that occupies the largest share of travellers’ time at a hotel, hanging out at the hotel bar or restaurant with colleagues or business partners is the top ranked activity on the road. The largest share of respondents (42.88 per cent ) named this activity, outpacing other pursuits such as going to the gym (38.97 per cent) or spa (37.54 per cent) or shopping (34.16per cent ). • By a wide margin, business travellers confirm they stay in touch with contacts whom they’ve met on a flight or at a hotel. 64.42 per cent of respondents indicated that they had stayed in touch with someone they had met on a plane or at a hotel while travelling, vs. 35.58 per cent who said they had not. • Business travellers prefer separate flights. They may be happy to toss back a brew with a co-worker once they arrive at their hotel, but the majority of business travellers (61.13 per cent) report that they would rather not share their flight with a colleague.

Differences by nationality: • According to the survey, Americans are the most frequent business travellers. American business travellers hit the road more often than their international counterparts, with more than a third (36.36 per cent) reporting that they average more than 10 trips per year for business. Conversely, Chinese travellers were the least likely to average more than 10 annual trips with only 7.07 per cent of respondents at that level. • Chinese and Indian business travellers socialise more. Chinese business travellers are the most

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receptive to sharing a flight with a co-worker (49.5 per cent), and a full 70 per cent have stayed in touch with someone they met on the road. Indian road warriors are the most likely to hang out with colleagues at a bar or restaurant (61.05 per cent) and the most likely to catch up with friends who live in town (52.63 per cent). • Brazilians go it alone. At 31 per cent, Brazilians are the least open to travelling with a colleague, with 53.62 per cent reporting that they don’t want to have to worry about anyone else. They are also the least likely to hang out with colleagues at a bar or restaurant (30.93 per cent). March 1-15, 2013

Moët Hennessy to open its first winery in China in June 2013 EH STAFF – Mumbai

hen Moët Hennessy took the bold move of developing its first major winery in China, it was looking not only for the vast country’s finest terroir, but also to create an iconic winery in the world’s fastest growing market for fine wines.The Chandon Nangxia Winery is a one-year build project scheduled for completion in June 2013, with construction budgeted for US$5.5 million or US$880 per sqm. Once complete, the Chandon Nangxia Winery will be a 6,300 sqm complex featuring a fully operational winery, fermentation cellars, technical tasting rooms and a visitor centre. The harsh Ningxia winters and flood-

March 1-15, 2013

prone summers, have caused some design challenges however. Traditionally, wine is stored in underground cellars, but in Ningxia designers

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have taken tips from the local wine growers who, each winter, bury the vines completely to protect them from the cold. Using the same tech-

nique, hundreds of tonnes of local earth was moved to ‘bury’ the fermentation cellars above ground. In contrast to the modernist exterior, the interiors offer a warm, inviting and luxurious ambiance for guests to relax and enjoy the Chandon wines and vintages. The Technical Tasting Room is designed with good natural light, a view into the fermentation cellar, and is roomy enough to provide blind and communal tasting, as well as a comfortable casual discussion area. The first China-origin Méthode Champenoise wine from the winery is expected to be available in the market in 2014, using Chardonnay, Chennin Blanc and Pinot Noir grapes. Ningxia is in the central north of China, to the south of Inner Mongolia.

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Global travellers want to keep connected: Hotels.com

EH STAFF - Mumbai

lobal travellers are looking for a homefrom-home experience when they stay in a hotel, according to the latest research from Hotels.com. Topping the list of must-have hotel amenities are free Wi-Fi and free food and beverages, with caffeine being a must. Thirty-four per cent of global travellers said free Wi-Fi is the number one factor in choosing a hotel even on leisure stays. While 56 per cent of the global respondents said free Wi-Fi was their number one musthave when travelling for business. 66 per cent global travellers indicated free Wi-Fi is the amenity they most wish would become standard at all hotels in 2013. Free Wi-Fi trumps both free parking and complimentary breakfast when it comes to choosing a hotel for both leisure and business travel, showing that access to the online world is a necessity for modern-day travellers with over a third still looking to stay connected whilst on their

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holidays. In fact 11 per cent of global travellers said they would be willing to pay for Wi-Fi when staying in a hotel. Among Indian travellers, 26 per cent consider Wi-Fi as an important amenity while looking for hotel accommodation during leisure travel. The demand for free Wi-fi doubles to 55 per cent for business travellers. “With an increase in airlines and airports offering free Wi-Fi, tech-savvy travellers expect the experience to continue upon arrival at their hotel. They are using their tablets, smart phones and laptops to plan activities, stay connected to family and even order a delivery meal straight to their hotel room, so it’s no surprise they require free and fast Wi-Fi,” said Zoe Chan, senior PR manager APAC, Hotels.com. The survey further states that the technological comforts of home are also high on the priority list for travellers with 23 per cent of global respondents choosing highend coffee makers as their top modern in hotel room amenity. Totally wired rooms which www.expresshospitality.com

are completely controlled by one remote for any need took 20 per cent of the vote. Guests also indicated they would like to enjoy that much-wanted free Wi-Fi on hotel-provided tablets for guest information, room service and local guides (15 per cent). But for Indian travellers the preferred ‘modern’ in room amenity is massage chairs or foot massagers (36 per cent) and 25 per cent of them would like to have totally wired rooms which are completely controlled by one remote. Keeping hydrated when travelling is important to hotel guests globally with 43 per cent choosing complimentary bottled water as the most appreciated simple amenity. Sharing the same sentiment, 42 per cent of Indian travellers too appreciate complimentary bottled water. Only respondents from Taiwan, Hong Kong and Brazil rated free power adaptors above bottled water. Free breakfast ranked as the favourite (31 per cent) non-tech item global travellers want to see become standard at all hotels in 2013. Happy

hours, wine tastings or any other time with free food and drinks is 42 per cent of global travellers’ favourite newly offered hotel service amenity, with international breakfast options coming in second (19 per cent). Global travellers cite unlimited free food and beverages as their most (23 per cent) missed comfort from home when travelling. Another 14 per cent said they miss access to cooking in their kitchen the most. 48 per cent of Indian travellers would like to see complimentary breakfast to be standard offering at all hotels in 2013. While 19 per cent travellers would like to enjoy the items in their room refrigerator without being charged for it. Also 26 per cent of global respondents said that their favourite amenity while staying at a luxury hotel is the high end fitness centre and/or spa, while designer toiletries also rank highly (21 per cent). While travellers across the world enjoy their time living the highlife, the promotion of bath menus/bath butlers (26 per cent) and turn down service (24 per cent) as amenities simply aren’t of interest according to survey respondents. More than half of global respondents (54 per cent) chose the complimentary use of a Rolls Royce Phantom as the 'outrageous' luxury hotel amenity they’d most like to experience. The surreal car ride beat out access to a tea sommelier (nine per cent), inroom mixologist (nine per cent), and fragrance butler (five per cent) among other lesser desired extreme amenities. Designer toiletries ranked the highest among favourite amenities while staying at luxury hotels for Indian travellers (31 per cent) while High end fitness center and spa was the second choice (29 per cent) Thirty seven per cent Indian travellers voted Goa as the best destination for hotels with good facilities. Metropolitan business cityMumbai was the second choice among Indian travellers(18 per cent). Other destinations popular among Indian travellers for good hotels include Jaipur, Hyderabad, Shimla and Kochi. March 1-15, 2013

Essence, VingCard Elsafe's invisible locking system debuts at Hotel Bristol Vienna EH STAFF - Mumbai

ingCard Elsafe, the global leader in hospitality security and part of the ASSA ABLOY Group, has installed the invisible door lock at the five-star Hotel Bristol in Vienna. Essence by VingCard is a revolutionary concept in hospitality security, taking minimalist design to the extreme by eliminating all lock hardware on the door. Essence encases all electronic components inside the door itself to make the access devices practically invisible to hotel guests. Lock manufacturers have made strides in recent years by minimising the hardware and incorporating new technologies, but visible card readers had remained on the door exterior, giving hotels a distinctly commercial feel in the hallway. Essence by VingCard solves that dilemma, hiding the locking components from the user and allowing designers to align the guestroom doors with the current trend toward a more residential look in hotel design, without compromising security in any way. “The moment I was introduced to the Essence by VingCard lock, I was struck by the minimalistic design and I realised that it would help the hotel to become even more elegant and fit into our art deco design,” said Matthias Winkler, co-owner of the 150room Hotel Bristol. VingCard Elsafe’s suite of RFID locking systems feature contactless access control via RFID encoded communication and secure anti-cloning software. Additionally, VingCard Elsafe RFID solutions are designed to be easily adapted to NFC technology which will enable travellers to use mobile devices as room keys. Both communication protocols are compatible with Essence by VingCard locks. In addition to the obvious aesthetic benefits for hoteliers, Essence by VingCard also minimises several other operational challenges inherent to guestroom locking hardware, such as integration, installation and maintenance. Essence by VingCard is compatible with VingCard Elsafe's patented VISIONLINE system, a proprietary wireless net-

March 1-15, 2013

working platform that connects standalone electronic locks and other guestroom devices and systems, via a central property server. “We

are excited about the debut of our Essence lock at the Hotel Bristol Vienna, and would like to express our gratitude to Andreas Spitzer from Ameya

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GmbH, our business partner in Austria and everyone involved who made this possible,” said Tim Shea, global president, VingCard Elsafe.

“We look forward to implementing this unique design and security solution at additional properties around the globe,” he added.

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Event Tracker Hospitality Trade Shows in 2013-14

Date

Event

Venue

March 1- 3, 2013

New York Wine Expo

New York

March 4 - 6, 2013

Scothot

Glasgow

March 5 - 6, 2013

Food Technology & innovation Forum

Dublin

March 5 - 8, 2013

Foodex Japan

Chiba, Japan

March 14 - 18, 2013

AAHAR

Delhi

February 13 – 15, 2013

Hotel Gastrotech

Zagreb (Croatia)

April 1 - 3, 2013

Hotelex + Design & Deco

Shanghai

April 3 - 5, 2013

World Food Uzbekistan

Tashkent, Uzbekistan

April 3 - 5, 2013

Wine & Gourmet Japan

Tokyo

April 3 - 6, 2013

Vinaria

Plovdiv, Bulgaria

April 3 - 4, 2013

HICSA

Mumbai

April 7 – 9, 2013

China International Green Food & Organic Food Exhibition

Beijing

May 14 – 17, 2013

Seoul Food & Hotel

Seoul (Korea South)

May 16 - 19, 2013

Olivtech

Izmir, Turkey

May 20 -22, 2013

London International Wine Fair

London

June 1 - 2, 2013

Great Japan Beer Festival

Tokyo

June 4 - 6, 2013

Top Wine China

Beijing

June 5 - 7, 2013

Indo Diary

Bali

June 7 - 9, 2013

Winexpo Georgia

Tbilisi, Georgia

June 6 - 15, 2013

Sweet Eurasia

Istanbul

July 11 – 13, 2013

FI Philippines

Manila

June 12 - 14, 2013

Food Hospitality World

Bengaluru

June 12 - 15, 2013

Propak Asia

Bangkok

June 12 -16, 2013

BBC Good Food Show Birmingham

Birmingham

June 25 – 28, 2013

Fispal Cafe

São Paulo (Brazil)

August 15 – 17, 2013

Hong Kong International Tea Fair

Hong Kong

September 8 – 10, 2013

Speciality Chocolate Fair

London

September 11-13, 2013

Food Ingredients Asia

Bangkok

September 17-20, 2013

Food & Hotel Malaysia 2013

Kuala Lumpur

September 20-23, 2012

Caribbean Meeting & Incentive Travel Exchange

Jamaica

September 23-24, 2013

South American Hotel & Tourism Investment Conference

Bogota (Columbia)

Sept 29 - Oct 1, 2013

The Hotel Show

Dubai

October 18 - 22, 2013

HOST 2013

Milan

November 23 - 27, 2013

IGEHO 2013

Basel

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March 1-15, 2013

LF Spa, Italy appoints Premier Mondial as official distributor for India EH STAFF - Mumbai

remier Mondial, one stop solution for spare parts is the official distributor of LF Spa in India. LF Spa, being one of the worlds largest spare parts companies, based in Italy, is now taking a step ahead in the markets of India with Premier Mondial coming on board as the official distributor for India. Premier Mondial specialises in the supply of spare parts for coffee machines, coffee grinders, Barista tools, bar equipment, cooking equipment, ovens, food processing equipment, laundry equipment, Washing equipment, refrigeration, beverage equipment, vending equipment and others. All these spare parts are 100 per cent genuine, imported and stocked in Mumbai for earliest delivery to all parts of India and optimum pricing.

March 1-15, 2013

LF Spa, being one of the worlds largest spare parts companies, based in Italy, is now taking a step ahead in the markets of India with Premier Mondial coming on board as the official distributor for India

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Premier Mondial deals with brands such as Taylor, Ugolini, Scotsman, DIHR, Expobar, Vitamix, Rational, Bunn, Dean, Frymaster, Sirman, Hatco, Saeco, Hobart, Foster, Menumaster, Astoria, La Pavoni, La Cimbali, Electrolux / Zanussi, EGO, EPGC, Nuova Simonelli, Manitowoc, Robot Coupe, Iceomatic, Fagor, Convotherm and many others totaling up to more than 850 Brands. Premier Mondial is a premier group establishment which is since 1985 and is an ISO 9001:2008 Certified Organisation. â&#x20AC;&#x153;We want the hospitality industry to think of us the minute they require a part so that they can get it immediately and at a good pricing; both being our USPs - instead of them trying to locally arrange the same and compromise on the quality of the equipment,â&#x20AC;? says Pankaj Shah, managing director, Premier Mondial.

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SPECIAL FEATURE IN FOCUS

The hotel spa recovery begins After lagging behind other hotel revenue sources, hotel spas began to see their sales recover in 2011, and this trend is expected to continue for the foreseeable future, according to a recent study ccording to PKF Consulting USA, LLCâ&#x20AC;&#x2122;s (PKFC) recently released Trends in the Hotel Spa Industry report, hotel spas enjoyed an 8.3 per cent increase in department revenue in 2011, after suffering declines the three previous years. For comparison purposes, rooms and food and beverage revenue began to climb out of the industry recession and post revenue growth starting in 2010. â&#x20AC;&#x153;If we look at Maslow and his hierarchy of needs, we understand that basic needs include food and shelter, but do not include perceived â&#x20AC;&#x2DC;luxuriesâ&#x20AC;&#x2122; such as spa and wellness treatments,â&#x20AC;? says Andrea Foster, vice president and national director of spa and wellness consulting, PKFC. â&#x20AC;&#x153;In a recession and in the initial recovery that follows, consumers are hesitant to spend on products and services that are beyond basic necessities. We are pleased to begin seeing the loosening of purse strings for purchases that help support a healthier lifestyle.â&#x20AC;?

basis, the revenue increase was just 3.3 per cent. â&#x20AC;&#x153;This implies that spa managers benefited more from an increase in the capture of inhouse guests, as opposed to a higher spend per guest. The increased customer count also could have been influenced by a rise in the number of patrons from the local community,â&#x20AC;? Foster observes. Massage services continue to generate the most revenue for hotels spas. Sales from massages averaged 57.0 per cent of total department revenue and grew by 9.2 per cent from 2010 to 2011. Other significant spa services enjoying strong growth in revenue during 2011 were Skin Care and Body Work (8 per cent), Salon Services (8.1 per cent) and Retail (13.4 per cent). â&#x20AC;&#x153;The higher percentage increase in retail revenue might be the spa guest taking home products in an effort to extend the effects of the spa treatment before committing to more frequent spa visits,â&#x20AC;? notes Foster.

Expenses under control Both urban and resort spa

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Profits prevail Like revenues, all types of hotel spas enjoyed profit growth in 2011. On average, the hotel spas in the survey sample achieved an 18.5 per cent increase in departmental profits from 2010 to 2011. When segregating the

Revenues rise for all The beginning of the recovery in 2011 was enjoyed by all types of hotel spas regardless of location, volume of revenue, or size of the facilities. Analysing the data by hotel type, PKFC observed similar revenue increases for spas located in both resort (8.4 per cent) and urban (8.2 per cent) hotels. While total spa department revenue increased 8.3 per cent, when measured on a dollar per occupied room

managers were able to limit the growth in total departmental expenses to just 5.5 per cent during 2011. Like most operating departments within a hotel, labour costs are the single largest expense item for spas. In 2011, the combined costs of salaries, wages, bonuses and payroll-related expenses equaled 55.6 per cent of spa department revenue, or 72.9 per cent of total departmental expenses. â&#x20AC;&#x153;Managing labour costs in a spa is challenging. The inconsistent timing of appointments leads to erratic scheduling and elevated use of part-time and contract employees. We were impressed that labour costs rose by just 4.9 per cent from 2010 to 2011 despite the 8.3 per cent rise in department revenue,â&#x20AC;? says Foster.

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Source: PKF Hospitality Research, LLC - 2012 TrendsÂŽ In The Hotel Spa Industry ! " !! www.expresshospitality.com

sample by the total volume of spa revenue, PKFC did observe some distinctive differences in the per cent change in profits. Hotel spas with more than US$ three million in revenue saw their profits rise by 8.0 per cent. On the other hand, smaller spas with under US$ one million in revenue enjoyed a very strong 61.4 per cent rise in profits. Of course, it needs to be noted that the large volume spa operations average 13 times more dollars in profits than their smaller counterparts, which has a significant impact on the size of the percentage increases.

Growth by price Based on its December 2012 Hotel Horizons forecast report, PKF Hospitality Research, LLC estimates that RevPAR for US hotels grew by 6.8 per cent in 2012 and will continue to grow at an annual average rate of 6.4 per cent through 2016. Going forward, the majority of RevPAR growth will be achieved through increases in room rates, not gains in occupancy. This trend is particularly true for luxury and upper-upscale properties, the two lodging categories in which most hotel spas operate. March 1-15, 2013

S|P|A | S|P|E|C|I|A|L “The implication for hotel spa managers is clear. The pace of growth in hotel guest counts is going to diminish over the next few years. Therefore, in order to perpetuate the recovery that started in 2011, hotel spa managers will have to generate revenue growth by increasing the capture rate of in-house guests, sourcing additional local customers and/or raising the amount the spa customers spend per visit,” says Foster.

The impact on spas Hotel spas are impacted by the economy at large and by the performance and

trends of the lodging industry, in particular. Additionally, demographics, psychographics and behaviour trends also can play an important part in the performance of spas. The deterioration of the United States’ health and excessive rates of obesity, resulting in record high cost of health care (or more appropriately, sick care), have been discussed widely. Further, the nation has an ageing population that includes 76 million baby boomers, the oldest of which will turn 67 years old in 2013.

“At the core of spa is taking care of one’s self. As more attention is given – and action is taken – to improving poor health and proactively maintaining good health through better lifestyle choices, we can expect to see demand for spas increase as a result. Synergistically, spa marketing and messaging should play to these trends and offer additional support in shifting popular thinking toward a more wellness-based lifestyle approach. The potential result? Hotel spas sustainably doing well, by doing good,” Foster concludes.

A fountain of wellness Mumbai based The Four Fountains Spa is established on a different business model - offering therapies at an affordable price. By Kahini Chakraborty s spas in India is regarded a luxury which only the elite can afford, The Four Fountain Spa entry into the market solves this problem by offering therapies at a much less affordable price. With most therapies priced between `599 to `1599, The Four Fountains Spas was founded in 2007 by three management graduates from IIM Ahmedabad and SP Jain Institute of Management & Research. The company aims to bring health benefits of spa therapies within everyone’s reach by setting up 300 affordable spas in the top 20 cities of India by 2016. The spas are currently present in 19 locations across the following 10 cities in India - Mumbai (3), Delhi (1), Gurgaon (1), Bengaluru (3), Kolkata (2), Pune (5), Goa (1), Manali (1), Aurangabad (1) and Bhopal (1). The Four Fountains Spas offers a bouquet of around 40 international and Indian services which include therapies for de-stressing, de-toxification, enhancing immunity and for beauty purposes. Anurag Kedia, directornew projects, The Four Fountains Spa opines, “The spa category is relatively unorganised and there are few branded players in the market. The proposition we offer to our consumers is quality spa services at affordable prices. Most other known spas operate in the luxury segment and often charge a price which is difficult to justify. So to begin with, our business model is fundamentally different and well proven across several outlets in different cities. As a result many day spas have started in cities to cater to this new class of spa consumers.” The outlet is around 1200 sq feet carpet area

March 1-15, 2013

Anurag Kedia with six treatment rooms. “Our rooms are multifunctional and unisex. We have our exclusive range of products which are blended specifically for our spas and are not available elsewhere. All the aromatherapy oils are procured from Italy, Dead Sea salt from the Middle East and Ayurvedic oil from India,” he adds. With the outlet receiving equal number of men and women clients in the age group of 25 to 40 years, he mentions, “This is a fair mix of working professionals, businessmen and home makers. The penetration of spa services in the target market continues to be in single digits if we look at a quarterly usage. The growth in the sector will come as more and more consumers will accept spas as a part of their regular lifestyle and not as a luxury option.” As the usage of spa services is now on the uptrend, “In the past we saw the usage of once in three months for infre-

quent users and around once in a month for the regular users. The above usage has now increased significantly and leading to higher demand from the same set of customers,” he asserts. Seeing the market potential the company has plans to launch 300 spas by 2016 across the top 50 towns in the country. “We expect to be present in all the metros and semi metros by the end of 2013 and plan to have more than 100 outlets by 2014. A large majority of these spas will be franchisee-owned while a few might be companyowned. We will also be doing six to eight new service introductions every year at each of our spas. We are not actively looking for investors, however, are open to like minded individuals who are interested in the long term vision of the company to come and join hands with us,” he informs. So with spa therapies relying on techniques that are based on the power of the human touch, it becomes extremely important to impart the best of training to maintain the quality of spa services. “The Four Fountains Spa has a dedicated in house training academy in Pune where every therapist undergoes a 60 day training, nine hours every day. This is one of the most intensive spa therapy training programmes with 450 contact hours. The managers, front desk and doctors undergo a mix of classroom and on the job training. Even our franchisees undergo a business and spa training. The franchisee training programme is for around 15 days, about three days for classroom training and rest on-the-job,” he states. www.expresshospitality.com

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HAUTE TALK

From Design Hotel to Gallery Hotel An art gallery hotel in Shiodome, central Tokyo where the beauty of Japan is encapsulated

he Park Hotel Tokyo, which marked its 10th anniversary in January 2013, is proud to announce the birth of a whole new category of guest room. From December 2012, in the first phase of the Artist in Hotel

project, celebrated Japanese artist Hiroyuki Kimura began creating unique Japanese ink paintings directly on the walls of an Artist Room. Guests will be invited to feel the sacred world of sumo where they can share the space with lively images of sumo

wrestlers. The Artist in Hotel project is designed for guests to sense the artists' spirit and world views more personally. In creating the Artist Rooms, artists are invited to turn hotel rooms into art galleries to display their works during their actual

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stay at the hotel. Once completed, the entire room then becomes part of the hotel’s art collection which conveys the artist’s expression of Japanese beauty. During his stay, a guest will feel the artist’s passion in every corner of the room. Around one week dur-

ing the period from December 1, 2012 to December 22, was given over to creation of the original work. According to Kimura, “It is a room where you can feel the glow of sumo wrestlers. Sumo is a traditional Japanese art form, much more than just a sport. Moves and manners in sumo embody various meanings, such as appreciation of nature and a wish for prosperity of people. I make sketches of the wrestlers’ daily exercise, and I even participated in a sumo bout for a deeper understanding of the spirituality of sumo that was necessary for my paintings. In the Artist Room, I painted directly on the walls using black ink, and made terra cotta sculptures of sumo wrestlers to create a space that anybody can enjoy. I hope the guest will take this opportunity to experience the sumo room which is a crystallisation of Japanese culture.” Kimura was born in Tokyo in 1975. He won an award at the 12th Garyuzakura Japanese painting competition in 2001, and has exhibited his works at numerous exhibitions in Japan and abroad. He participated in the hotel’s spring project, Art Colours Vol.1 - Colours of Spring in Ink Exhibition, which earned praise from foreign guests. Since ancient times, Japanese people have had the wisdom to integrate various aspects of nature into daily life, and love the four seasons.The blessings of nature change with the seasons, and are accompanied by a change of colour. A sense of colour expressed by emotions together with March 1-15, 2013

D|E|S|I|G|N the five senses is a distinctive feature of the Japanese sense of beauty. Art Colours is an attempt to find that sense of beauty. Through Japanese art works, the hotel takes a fresh look at art, culture and life as it feels that if a guest really wants to touch the beauty of the soul, a hotel which refreshes mind and body, and where there’s more time for relaxation than in other places like museums, is an ideal venue for such an occasion. The Park Hotel Tokyo, which opened in September 2003, is the first hotel in Tokyo to become a member of the Design Hotels brand headquartered in Berlin. The hotel aims to offer unique and creative services. It supports the ''Creative Tokyo' initiative, part of the 'Cool Japan Strategy Programme' promoted by the ministry of economy, trade and industry to spread Japanese culture around the world, and provides venues for creative events to revitalise Tokyo.

‘Laminate flooring is the way forward in the hospitality industry’ Ajay Aggarwal, director, Action Tesa, an interior decoration paneling company, talks about the trends in the market and reasons on why laminate flooring is the future What are the new trends seen in the interior designing aspect in the Indian market? How widely is wooden laminated flooring and wooden decorative doors/laminates used in the market? There has been a major change in the concept of interiors with the current generation facing a time crunch and shift of preference to the living standards of the world. People want more functional interiors rather than an ornate presentation. The mantra is – 'Instant' yet cost effective as their preference for periodic changes. Modern interior concepts now demand sustainability and an eco-friendly approach with a view to conserve the fast depleting natural resources and fragile environment. Low VOC is the latest buzzword indoor application. Laminate flooring too is a concept born out of the above preference. Customers no longer favour the standard ceramic tiles and are moving away from it due to high cost of replacement. The Melamine HDF Door Skin too has its distinct advantages as people prefer to match the interiors with the door shutter – rather the door shutter has become an intrinsic part of the interior. With HDF melamine faced skin doors it is easier on the cost as it cuts out the extra layers of core and face as in the case of flush doors which are not used at all as some form of decorative surface be it a veneer or a HPL is pasted over it, and besides the cusMarch 1-15, 2013

els and furniture. The UV coated panels too have a shade palette of over 50 plus shades and such a shade range is not available in India in high gloss panels.

Ajay Aggarwal tomer has to pay for the core and face too. What is the kind of emphasis laid on the design element before launching new products? The concept of interior décor derives its essence from the design element inside four walls. Action TESA before launching a product first analyses the application of the product world over and its relevance in the Indian context. Apart from this, it also compares what is available in the Indian market from domestic manufacturers or from imports. The customer preference is assessed in terms of utility/functionality, preferences for décor and cost. Then using these inputs, a product is designed. Action TESA has today the largest shade array in pre-laminated boards coupled with an equally commendable range in laminate flooring too to match the pan-

Do you agree that new developments in wooden flooring space will see more and more hotels shifting to sustainable and green flooring options? Yes, laminate flooring is the way forward in the hospitality industry given the fact that the interiors are renovated every five-seven years and the fact that replacement of damaged tiles are a lot faster and economical. Laminate flooring is more in vogue and is economical in comparison to ceramic and other conventional flooring options. It is non-emitting and is also a healthy flooring solution vis a vis carpets and tiles. What’s more, cleaning and maintaining a laminate flooring is much easier and economical too. How expensive is wooden flooring and laminates compared to other design elements? Any new products in the pipeline? Action Group has been known for manufacturing products that are cost effective and for the masses. Stemming from this belief, the company launches products that meets the aspirations of the common man. The company will be launching a range of thick MDF and associated value added product ranges this year. www.expresshospitality.com

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

New kids on the block Hilton Garden Inn Gurgaon Baani Square

Hilton Worldwide has announced the opening of Hilton Garden Inn Gurgaon Baani Square. The 201-room hotel features the brand’s signature offerings that include complimentary internet access; 24-hour complimentary business centre facilities; complimentary remote printing service from the guestroom to the business centre and the 24-hour Pavilion Pantry convenience mart. The four meeting rooms can accommodate 20 to 150 people. The 18,000- square feet conference and banqueting facilities include lush green lawns and a courtyard, for al fresco business events, social gatherings, private receptions and weddings of up to 400 people.

The Khyber, Himalayan Resort & Spa Gulmarg The Khyber, Himalayan Resort & Spa, Gulmarg’s first luxury resort was

formally inaugurated by Omar Abdullah, chief minister, Jammu & Kashmir. Located at an elevation of 8,825 ft in the Pir Panjal range of the Himalayas, the 85-key resort, clad in timber and stone, offers views of snow capped Affarwat peaks. All 80 rooms, four luxury cottages and the Presidential Cottage interiors are designed with traditional materials and showcase fine Kashmiri crafts. Namdas of felted wool, silk carpets from local looms, furnishings embellished with crewel embroidery, carved walnut panelling, teakwood floors and papier-mâché accents draw upon Kashmir’s rich heritage of craftsmanship.

INTERNATIONAL

Al Ghurair Rayhaan & Al Ghurair Arjaan, Dubai

Amari Doha

Rotana has announced the official opening of Al Ghurair Rayhaan & Al Ghurair Arjaan by Rotana in the heart of Deira, one of Dubai’s busiest tourism and commercial districts, taking the company’s total number of properties in Dubai to 15 - the highest of any operator in the city. The two new hotels also represent Rotana’s largest ever room inventory in a single project and will add 620 rooms to Rotana’s Dubai portfolio – 428 rooms at Al Ghurair Rayhaan by Rotana and 192 apartments at Al Ghurair Arjaan by Rotana - bringing its total room inventory in the emirate to 3,795, its most significant in a single city within Rotana’s extensive portfolio.

Amari Doha became the first Amari hotel in the Middle East when it opened its doors to the public in the Qatari capital on January 1, 2013. The 13 storey property features 120 contemporary designed fully appointed rooms, including 78 superior rooms, 36 deluxe rooms and six suites. Facilities include the Breeze Spa, which also features a Jacuzzi and Vichy shower room, Turkish bath, Sauna and steam room, a selection of food and beverage outlets, adult and children’s swimming pools, fitness centre and for visiting executives, a business centre and conferencing and banqueting facilities.

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March 1-15, 2013

SK Manekia expands into sole distributorship Premium Stoneware; Diplomat – Melamine; Reshma Plastic – Acrylic Serving Trays and Hotelware; Ocean – Glassware; Anthem –

Chaffing Dishes; Pradeep Stainless – Professional Cookware; De’stellar – Stainless Steel Serviceware; La’Coppera – Copper

Serviceware; Maxell – Thermos Flasks; KMW – Hotel Accessories; Rena – Professional Knives; Sanaai – Hotel Accessories.

EH STAFF - Mumbai

umbai-based SK Manekia, started in 1923 by late Sherali Khanmohammed Manekia, has been feeding the distribution channels in the entire country. The company started its business by foraying into wholesale of crockery, glassware and cutlery products. It has now expanded into sole distributorship of various products for the western region and exports.

The business has been managed by three generations of the family with a sole objective of offering the best products to the hotel Reshma Plastic, a subsidiary of SK Manekia was established in the year 1975 and since then it has been in the production of acrylic serving trays and the entire hotelware range. The company is involved with specific needs of the clients hence the services offered include the entire spectrum of hotel requirements. The business has been managed by three generations of the family with a sole objective of offering the best products to the hotel, restaurant and catering industry at affordable prices. Spearheaded by Iqbal Manekia and Kumail Bhavnagari presently, SK Manekia is considered to be one of the fastest growing companies in the hospitality services sector. SK Manekia in its portfolio include brands like: Awkenox – World Class Cutlery; Oasis – Fine Bone China; Metro – March 1-15, 2013

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Kwality Foods

Kwality Foods Mumbai has launched a new product in premium quality 'Honey & Nuts' Roasted Almonds, Cashews, Pistachios, Walnuts dipped in Honey with Elachi & Kesar in blisters and bottles pack.

OMNITEC

Radikal Overseas has introduced ‘Radikally’ pure and ‘Radikally’ fit grains for people of all ages and tastes, across the world. Radikal Overseas new range comprises four varieties viz Aqua Mist Premium Basmati Rice; a premium naturally aged basmati rice, Pristine Traditional Basmati Rice; taste with exotic aroma, Apica Premium Rice; rich in natural nutrients that make it the ultimate food for a healthy lifestyle and Morvarid Premium Sella Basmati Rice, offers low-fat balanced diet, rich in vitamins, minerals, fibre, antioxidants and phytochemicals. The four variants of Radial Rice are priced between `111 to `170 per kg. audit trail function, no matter the kind of mortise installed (DIN, EURO, ANSI, TUBULAR) • Allows its proper installation in any kind of door (wood, aluminium, slidding) • For guestrooms privacy and in order to prevent undesired entries, locks are provided with the electronic privacy function, with LED and acoustic indicators to increase its use by blind and hearing impaired people.

Radikal

OMNITEC offers a unique security solution for updating and renewal of existing facilities by incorporating MiFare technology access control without the need to change the existing doors and locks installed. Omnitec in India is being launched by Chanya Enterprises, Delhi. Fit In additional features include :• Keeps the back up opening by mechanical key with

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uRelax from OSIM India OSIM India has launched uRelax, which helps transform the chair into a massage chair. The uRelax uses three massage modes, Shiatsu, Swing and Rolling to provide soothing relief for your back. The Shaitsu Massage rollers move in wide circles to simulate the kneading action of a masseuse's hands for deep tissue relief. The Swing Massage rollers move in a continuous swivel motion to ease away aches and stiffness. The Rolling Massage glides steadily along the curves of the back.

March 1-15, 2013

Matrix showcases security solutions at Secutech India, Mumbai EH STAFF - Mumbai

atrix Comsec, manufacturer of Enterprise Telecom and Security solutions, participated in Secutech-2013 held recently at MMRDA grounds, Mumbai. Matrix showcased its complete portfolio of security products encompassing range of access control and time-attendance solution, video surveillance solution and fire alarm panel. Matrix launched a range of new door controllers which include COSEC DOOR PVR and IP65 compliant COSEC PATH series. Talking

control needs of enterprises. Matrix also showcased its family of video surveillance solutions specifically engineered for organisations who

demand industry-grade sturdy solutions. Matrix SATATYA family consists of DVRs, NVRs, analog cameras, central management

software, mobile viewer, web client and accessories. “These high-performance products are rich in features, flexible, easy to use and reli-

able suited to fulfill the requirements of all corporates,” said Kaushal Kadakia, product owner video surveillance solution.

These highperformance products are rich in features, flexible, easy to use and reliable suited to fulfill the requirements of all corporates about the new products, Jatin Desai, product owner access control and timeattendance solution said, “These products have a cutting edge advantage over others.” COSEC DOOR PVR, a palm vein reader based door controller provides the highest security and eliminates hygiene concerns as it is a completely contactless device. This device is the most suited for hospitals, chemical organizations, mines, factories, corporate houses and many others. COSEC PATH is a range of IP65 compliant compact door controllers with inbuilt PoE. This range of standalone door controllers help provide a perfect solution for access March 1-15, 2013

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‘Owners are looking for innovative equipments’ Today's kitchen space The kitchen tends to reduce in sizes as owners want more covers for customers. This results in owners looking for innovative equipments that save space and are multi functional.

Importance of product efficiency In the past a product was fine as long as it did what it was meant for, but in the present condition the client looks at the efficiency at which the same products can perform in terms of less usage of power/less time in cooking etc.

Cutting edge technology Innovation is the mantra of the current scenario. Be it at the kitchen by restauranteurs/hoteliers or by companies who are selling them. In the past owners depended only on product leaflets to buy even the most expensive equipment of his kitchen but today with the innovation of 'Experience Centres' across India, Celfrost gives an opportunity to its clients to come to these centres and 'Experience The Difference' of modern cooking and then weigh his options.

Ranjeev Sinha Executive director, Celfrost Innovation

Industry by 2015 Though the hospitality industry may be growing at much lower percentage but with the innovative products and innovating selling methodology, we anticipate a year-on-year growth of 25 – 30 per cent for next three – four years. As told to Sayoni Bhaduri

March 1-15, 2013

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‘International traveller has contributed a lot to the development of new cooking techniques’ Today’s kitchen space

of technology, we now have much more automated systems. We are focusing on new product and category development and have made expansion plans. We are planning to grow by around 25 to 30 per cent year over year in the next three years. There is a huge opportunity for growth in tier-two and tierthree towns. Rich’s future expansion plans has mapped many towns. Going forward, the number will grow manifold as we see great potential in these towns. We will also be looking at better product offering for the rural market in the near future. Food service industry offers a lot of scope with our existing product, Hot Kitchens as well as opportunities to introduce new products. A range of new products are being lined up for next two years, both from our international portfolio as well as from the local research and development.

In the kitchen space there are many new trends sprouting up every year. Some are out of choice and some out of compulsion. The rising cost of land in urban centres is the main cause behind the shrinkage in the sizes of kitchen space. Less space means less cost. Dealing with smaller spaces, renovating a small kitchen can become manageable. The shortage of skilled manpower looms as a threat to companies hence automation is the future. Innovative packaging solutions and technologies are available thereby reducing the impact of packaging on our environment. The international traveller has contributed a lot to the development of new cooking techniques. Awareness and government regulations are contributing to the general hygiene in the kitchen space.

Importance of product efficiency The food operators are looking to optimise on space and time and reduce wastage in order to gain profits; hence the quality of products / ingredients becomes important. Even the level ingredient source is partially changing. QSR operator is looking to source partially finished products like pizza base, burger buns, patties, cut vegetables, ready made sauces etc. As a supplier if one can resolve the time issue for the customers while maintaining the quality of the product, it is

Pankaj Chaturvedi CEO and executive director, Rich Graviss Products always beneficial. More and more people are becoming health conscious. Ironically, bakery, sweet products and frozen desserts don’t go well with the thought of health and wellness. Understanding the changing trends which add to the worries of the bakers and confectioners, Rich Graviss launched Rich’s Sugar Free Whip Topping, a new product

that has no added sugar and is less sweet than regular whip topping. With the use of this topping, bakers can offer sugar free cakes and desserts or lesser sweet cakes to health conscious customers without having them to give up on desserts. For years, Rich’s has been bringing innovations that can be found in kitchens and bakeries around the world. Now the company has turned their attention to the chocolate spectrum by launching Rich’s Premium Choco, a range of premium chocolate compound available in dark, milk and white references to confectioners’ bakers and pastry chefs. Rich’s Premium Choco gives rich flavour, creamy smooth texture and glossy appearance. It melts fast and is easy to use.

Future business plans We have already set up and commissioned our second manufacturing plant at Kala Amb, Himachal Pradesh, seeing the growth in the country. In terms of capacity, we are through now. In terms

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Industry by 2015 Familiar restaurants and café brands are a growing presence in hotels around the world. Consumers have also become more sophisticated in their dining out habits, influenced by celebrity chef and cookery programmes on television screens. Restaurants have been forced to raise their game to meet consumer demands and brands across all parts of the eating out spectrum, from fine dining to fast food, have to be better than ever. The continued economic growth of emerging market economies, together with growing middle class that have sufficient disposable income to travel are driving an increase in both domestic and business leisure travel. India will continue to be the key emerging hospitality markets. Hospitality groups should review their global expansion plans and consider committing greater resources to the Indian markets. Developing stable, long term relationship with committed local partners and introducing tailored solutions to recruit, train and retain the necessary skilled workforce. As told to Kahini Chakraborty

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â&#x20AC;&#x2DC;There is a need to introduce concept sellingâ&#x20AC;&#x2122; Today's kitchens

concept of self cooking centre needs to be made known to the market. The highlights of this centre is its ability to prepare food items using less oil at a click of a button wherein you can bake, roast, steam, blanch, poach and much more, all in a single unit. This is a challenge in the Indian market and we are trying to break through in the bulk kitchen cooking requirements. We are coming up with tandoori grills.

Over a period of time there has been continuous growth in this sector. This has been mainly due to the increase in disposable income among families and the willingness to spend. Also during recession people did not curtail their food consumption whether it was in India or abroad. The quick service restaurant industry has been another important segment which has seen growth over the last few years with the establishment of many outlets coming up in micro cities and expanding its presence pan India. Furthermore, bulk cooking which is mostly related to the canteen segment wherein people are looking to cook food in large quantities keeping in mind the hygiene element of the kitchen and appliances used for the same, has also been growing in demand. There has been a tremendous growth in this segment in the Indian market and continuous investment in the same will lead to year-on-year growth of the sector.

Cutting edge technology The latest innovation has been the combisteamer technology which is a professional cooking appliance that combines the functionality of a convection oven and a steam cooker. In India as about 98 per cent of people still prefer cooking the traditional way, it is important to create awareness of this product highlighting its benefits and usage pattern. Rational will be announcing the launch of its private limited company in India which will be operational by this year. We will also have warehousing facilities for the combi-steamer services here. We give two years warranty on our products.

Importance of product efficiency It is extremely important to keep innovating products as per the needs of the market. Rational, the company, has a good market share in India and globally. However, there is a need to introduce concept selling which will create product efficiency knowledge among customers in the market. What is needed at the moment is education, for eg, the

March 1-15, 2013

The industry in 2015

Pinaki Banerjee Rational India

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This industry will have a good growth rate which will be in double digits, taking into consideration the market scenario. Being cautious and optimistic, we are looking at having triple digit growth in business. As told to Sayoni Bhaduri

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‘We are going to go back to the basics, providing simpler presentations yet tasty food’ Today's kitchen space

provide maximum ventilation coverage, pasta filler and the wall rail for gadgets and utensils. Laying them in the kitchen for maximum cooking efficiency along with new organisation strategies will give you a restaurant workspace. It is the dream kitchen for every chef, where all the high end product has been utilised.

Restaurant kitchens are more in the organisation of the equipments which has been placed systematically for better function. Placement of equipments matter a lot and has to be done in a way where it’s conducively functional and easy to use. Quality is everything today because if you don’t give the quality food, as per the merit requirement then why would the customer return to you again. Quality of the food produced in the kitchen also relies on the optimum use of the equipments used in the best possible time, other than chef’s culinary strength. If the product is efficient then more food will be dispensed within the time limit from the kitchen i.e. less waiting time for the guest and as a result provides a higher sale.

Importance of product efficiency The first thing people think of when it comes to state-of-the-art kitchens are latest technology in the equipments and appliances of the kitchen. There's

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Cutting edge technology

Pankaj Chaturvedi CEO and executive director, Rich Graviss Products nothing like a wall longer than the span of your arms full of the best cooking goodness: a multi-unit

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range with a combination of gas burners, a griddle, a fryer or steamer. Overhead there's a full-length hood to

It's not just about the work triangle anymore. State-of-the-art kitchens are designed to provide professional environment: from faucets to raised dishwashers complete with a clean up station, a prep station, a hot station and computer station. Also, countertop appliances are a great way to get the stateof-the-art function and style into your kitchen when you're not in the market for a remodel. Kitchens are getting fancier as companies are coming out with more fun appliances and gadgets to make cooking more enjoyable every day. From the large equipments like H 4086 BM speed and comby ovens to the small gadgets like thermo-mix, everything is going to be improvised. There are several forms of organisational gadgets, including magic corners, pull-out pantries, spice organisers, waste bins and recycling organisers, etc, that makes your kitchen so systematic and efficient to work in. Although, technology is always there to ease out the workload but sticking to the basic on some techniques is essential, for examplegrilling over charcoal gives off a smoky charcoal smell and flavour to the dish which can’t be achieved over electric grills. The kitchens of today are nothing like the ones from 10 years ago, when you would consider yourself lucky to find rollout shelves in the cabinet. India is growing very fast in technologies and very March 1-15, 2013

technology and science in the culinary world. People from various regions of India join to portray their improvement and inventions; whereas others to get the insight of culinary environment, thus discovering so much more. Itâ&#x20AC;&#x2122;s a platform where companies come and showcase their new and old products which creates

awareness amongst the hospitality sector. Companies demonstrate in the show kitchens where chefs are also invited to cook and experience it. Culinary competitions are also held on various levels in Aahar, where innovations are trend setters. As told to Sudipta Dev

competitive to international markets and so we have a vast range of equipments available. The competitive era is all about making it easy to use, saves time and yet delivers very efficient results.

Industry by 2015 In 2015, we are going to go back to the basics, providing simpler presentations yet tasty food. People will go into preferring organic and healthy food. More live cooking will become the trend in most of the restaurant which will increase competition in terms of cooking style, presentation and mobility. As I mentioned above, technology might advance so much that you might get charcoal effect in the electric ovens. We are still waiting for products like dehydrators in India which may be available within two years. Technology is advancing on high speed every day. Today we have brands like Electrolux and Porsche where the technology has already taken another step towards advancement. And I foresee these technologies to be taken up in every standard kitchen by 2015. These brands use all updated cutting-edge manufacturing techniques, state of the art kitchen design tools, the best materials and components available to ensure that kitchens are above in both aesthetics and build up quality. Culinary industry is the backbone of the hospitality world which is the fastest growing industry and is also accountable of earning incredible profits in the international market. Every year, there are various culinary based events like Aahar that gives an acute pace to this industry. Aahar has always been an eye opener on the basis of March 1-15, 2013

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‘By 2015 the industry will be bigger, better supported by technology’ Today's kitchens Today, knowledge sharing platforms from online forums to live events allow us to pick-up trends and best practices from across the world like never before. Both consumers and entrepreneurs are far better informed and far more willing to experiment than they ever were in the past. We now have a better quality and diversity of materials to work with – from food ingredients to equipment and from construction materials to service standards. Stronger business processes these days, both home-grown and international, also serve us well to support the industry’s progress into the next decade. We see more health food and breakfast items on menus these days. Small format QSR and kiosk brands are growing steadily. A good amount of private equity funding activity and the start of public listings is happening, particularly in the restaurant sector. Overall, the organised part of our sector is growing more rapidly than the unorganised part.

Importance of product efficiency With the need for businesses to achieve their goals more quickly and cheaply than ever before, the importance of delivering the

while getting their instantaneous feedback or file sharing software for example allows us to work together in real time regardless of our individual geographies thereby making our businesses more efficient.

include equipment like a humidifying oven delivering the exact juiciness of a particular dish to be served, a dining service style of ‘liquor-on-tap’ supported by plumbing and swipe card technology, food-cost control software that supports enterprises in its saving initiatives or a subscription model of branded food delivered to your doorstep. Many stakeholders are involved in bringing about a single innovation. Say on a particular assignment that I worked on long ago, one associate came up with an idea of a wire rack that carries six plates of preplated ready-to-serve food at one go. Internet usage wasn't as common back then; I designed the rack and directed a fabricator who worked on it a couple of times before we felt it would work. The entrepreneur then approved and funded it. So there were many people involved in that creation. To say that one person innovated it himself is inaccurate since none of the stake holders created it independently. Everyday, you and I contribute towards such innovations without necessarily patenting or copyrighting a product or process each time.

Cutting edge technology

The industry in 2015

Present innovations being utilised in the industry

Bigger of course, even better supported by technology and I hope more cohesive as a fraternity. Also, like all my colleagues, I wish for it to be cleaner in terms of –less bureaucratic licensing (which our various hotel and restaurant federations are working on closely with government agencies), better designated F&B zones for us to carry out our businesses with less social friction, a more congenial attitude in hotel schools towards newtalent development (particularly in those schools that are not run by hotel brands) and lastly as I’d wish for the start of the Hospitality Research Centre of India that will help us all take better informed decisions on the trade.

Ravi Wazir Hospitality business consultant and author, ‘Restaurant Startup: A Practical Guide’ best results with the least effort while saving both time and money becomes of growing value to everyone in the industry. Technology has been a great contributor to improved efficiencies. For instance, social media is a great tool which provides us with opportunities to make things more real with customers

As told to Sayoni Bhaduri

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March 1-15, 2013

â&#x20AC;&#x2DC;Restaurant business has evolved in Indiaâ&#x20AC;&#x2122; Today's kitchens Two major changes have taken place in the industry. Restaurant business has evolved from stand-alone outlets to chain of outlets in a city. The food retail industry in India has evolved and therefore more ingredients from across the world is available. Restaurant kitchens have changed to take advantage of a central/standardised recipe and central kitchen as far as possible. This makes kitchens

which is being done by combining speed with precision. Digital controls are being added for precision controls. However India continues to struggle with erratic electricity quality and quantity which makes working with these technologies difficult. In

refrigeration products which are our focus area, we have developed products which work well where electricity is erratic.

The industry in 2015 The industry is growing. The low GDP growth rate in Europe, US and recently even

India, has removed the feeling of euphoria. Company growth plans and investments have become more cautious and measured. Despite these difficulties, food and beverage retailing by hospitality industry has reached the next level of evolution â&#x20AC;&#x201C; restaurant chains are developing rapidly;

franchisees are becoming stronger and consumers are eating out more often, eating out has become a norm. These are good signs for our industry and it is only going to grow bigger. The only challenge is the erratic power. As told to Sayoni Bhaduri

Sanjay Jain Executive vice president, ELANPRO more efficient. With food safety and hygiene becoming major focus area both quality of equipment and precise temperature are thus highly appreciated.

Importance of product efficiency The importance of efficiency has to be understood from a point of view of pressures on businesses today. Time and energy inefficiency translate into major costs on one hand and add to the carbon footprints on the other. One is a short term survival issue and the other long-term survival of mankind. Use of efficient products will ease pressure on the business in both short term and long term. More and more international chains are coming in, which are also bringing in their expertise and experience, food menu are changing thus the offerings are also much wider.

Cutting edge technology

Worldwide the innovation is focusing on better control March 1-15, 2013

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‘Monitoring quality of the product line is a hardcore requirement’

Today’s requirements The requirement differs as per the operational requirement. For example, star hotels banquets and

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room service spaces require economical crockery in porcelain, etc. We provide Patra crockery from Thailand in this space and the price of the crockery varies from `130 - `160 for a dinner plate and varies as per the SKU. For dining s p a c e s / p r e m i u m lounges/bar, etc, more expensive crockery is preferred in Bone China and Perception China. We make available crockery from

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NIKKO, Japan in this space. Average cost of a dinner plate in this case ranges from `450 `1000 depending on its style and decoration. The priced varies as per the SKU.

Importance of product efficiency We are very careful about any feedback from F&B managers and chefs regarding style and size of the crockery. We share the

feedback on constant basis with our associate companies overseas who then implement the changes and develop crockery based on specific requirement. It is our associate company’s constant endeavour to design and develop products as per the changing concepts and requirement. The process of pitching the crockery to the customers is a very extensive and time consuming process and it’s done with the respective general managers, chefs, F&B managers and interior designers involved. We need to understand the concept from various department heads and synchronise it with interior designers to initially offer the suitable type of crockery as per size and usage. First step involves preparing artworks as per interiors of the restaurant, cuisine to be served as per the brief received from the various department heads using the existing collections with manufacturers, possible manufacturing potential for change of shape and size of March 1-15, 2013

during usage. The biggest service requirement is for immediate supply of small quantities which is a regular phenomenon as during operation chipping, breakage, damages and loss are inevitable and these quantities are required to complete the product range and ensure timely delivery of yearly replacement orders.

Cutting edge technology (innovations) in crockery The companies have their product strengths which we market ahead to hotels, restaurants, etc. There are some products which have a design specific requirement as per their usage and also owing to the usage in India and for Indian cuisines which have very specific requirement to

take care of the various ingredients served to guests. Also, some of the requirement are very India specific and are not used worldwide. Fresh developments and improvements is an ever growing process and companies nowadays are very sensitive to new requirements and concepts generated by the industry. The crockery we market is

100 per cent manufactured in Japan and Bangkok. None of it is manufactured in India. Moreover, today, as these companies have no plans of setting up manufacturing units in India or have any JV with Indian manufacturers for developing their products, there is no scope of any technology transfers taking place. As told to Sudipta Dev

Nirmal Khandewal Director, FCML Projects manufacturers, and new transfers (decals). After the first presentation, prototypes with paper decals are prepared without the firing process to give an idea of the look and presentation of the crockery to the customer. After feedback final samples are developed and given to the customer for final approval. Final pricing is discussed for every different outlet, style of crockery and transfers and ultimately after negotiations, orders are freezed. After sale service is our prime concern and we ensure best of service in terms of yearly replacement and immediate additional requirement. We ensure the manufacturers take up this on priority. Some cases where some hotel chain is using the typical crockery throughout their locations across the country, we keep inventories with us to service them immediately. Monitoring quality of the product line is a hardcore requirement and we visit hotels and restaurants to enquire about their feedback, on performance of the crockery, on regular basis. Any customer feedback and complaint are attended to immediately. In case of any escalations for replacement required owing to quality issues the manufacturers addresses the issue without any further cost. Crockery available with us is very high-end and normally the customers never point out any defects March 1-15, 2013

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‘Today units are easy to service as these come with built-in diagnostics’ explained through the example of induction plate vs hot plate. Induction plate, though a bit higher in cost, is an energy saver when it comes to cooking time, uniform heating of food and accurate temperature control. Hot plate still uses age old technology, though there has been progress in terms of material used for making heating elements, wherein the cooking time still remains on the higher side and there are heat loses. Thus in today’s environment all efforts are being directed to have product efficiency even though it means at marginal higher cost.

Cutting edge technology

Vijay Wangnoo CEO, Wang Professionals

Today's kitchen space Today’s kitchens depending on the menu, look for energy efficient equipment. Be it in terms of steam consumption, power ratings or conversion of steam/electricity into heat. Aesthetics/design plays a major role in front of the house or display kitchen area.

Importance of product efficiency Product efficiency can be best

When one talks about cutting edge technology in today’s kitchen thought goes to the design, energy efficiency, ease of operation and built-in diagnostics. Today units are easy to service as these come with built-in diagnostics. Engineers can be guided by the user to carry specific parts before approaching for servicing as there is a specific error code coming up on the display of the equipment. It seems the day is not far away when the equipment will start communicating with you. One will then come across statements like 1. Not properly being used. 2. No preventive maintenance has been done for last three months. 3. Will stop functioning as the operating condition are not met. We are in for equipment which will be interactive in nature. We are launching new generation of Hood Type Dishwasher and Under Counter Ice Machine in Aahar 2013. Both the products are value for money for a user incorporating key features of

high-end products. These are energy efficient units with higher production capacity.

Industry by 2015 Even though economic situation in the country is not that rosy, the hospitality sector is shaping up well with new hotel projects/restaurants/food courts coming up. Next two-three years or more will see this trend continuing. Apart from five-star hotel projects focus seems to be on budget/mid segment hotel projects. Tier II/III cities are being addressed with increasing interest for setting up projects there. International quick service chains, cafes are setting up shops and bringing in competition to existing chains and cafes. This trend will continue in the coming years. As told to Sudipta Dev

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March 1-15, 2013

Procuring efficiency One of the major players in organised procurement management, Benjamin West opened shop in India last year. Alan Benjamin, president, Benjamin West and Suprio Ghosh, MD, Benjamin West India speak what makes them special and their plans for India. By Sayoni Bhaduri n 2012, Benjamin West's footprint spread across 30 countries with almost 2600 hotel projects that they serviced. It was also the year they set up their India outpost with great aspirations. Suprio Ghosh, MD, Benjamin West India says, “It is a perception that India is a difficult market. One has to know the market well.” But at the same time he agrees that the sourcing and vendors segment for the hospitality is still backwards and it will take another three-four years for it to be at par with the western world. Throwing light on how the development business across the globe currently looks like Alan Benjamin, president, Benjamin West says, “India is a market of new buildings which take longer as compared to the US and Europe where 75-85 per cent of it is renovation.” Benjamin West works as a liaison for the developers. Benjamin explains that his company is in the position to ease a hotel development company's sourcing troubles. “Benjamin West offers systems and processes with proven benchmarks. We have a very high level of accountability and provide

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documentation for everything,” he adds. Working with more than 400 hotels in a year and 2000 vendors in FF&E segment he feels confident. Ghosh then adds that to meet scheduled timelines, there has to be a systems in place to ensure that, “Capital is expensive today and people want to ensure that they get the real worth of it.” Currently Benjamin West works with a lot of international vendors but they are willing to look at a mix of both local and international vendor base. There is no threat to the vendors or the developers with a third party procurement company. For the developer it just allows them to choose from a greater depth and breadth of resources and make a more informed decision. “There is a lot science involved,” says West, “Money that the company is investing needs to be accounted for and even time is getting dearer. We are vendor neutral, for us cost control and quality is paramount.” The aim is to provide right product for the right project and region; looking for the best fit without compromising on quality.

Alan Benjamin

Suprio Ghosh

With vendors the company undertakes due diligence and one of the biggest factor in that is the company's financial viability. West recalls as to the number of occasions that they did not choose to work with a vendor for that reason alone. “Always aim for the best interest of the owner – this has been the key to our success. If there is any issue or challenge or an input that we think will be beneficial to the developer it is important to speak up,” he adds. He also takes great pride in informing that the company has grown 60 folds since its beginning in 1998. The learning never stops and Benjamin West is looking at continual betterment. “Working with clients and the entire buying experience has been a learning curves; it is

not just a service,” says West. “We are bullish about India. That is exactly why we have set up an India entity with full staff strength in Delhi,” adds Ghosh. He adds that their biggest investment in India has been their focus on training. Benjamin West India, he says, will offer best of local and international expertise. “We have invested in a proprietary technology set up to ease the process,” he says. The software encompasses the entire life cycle of the procurement process. “The moment we receive a specification book we enter the details of each line item in our programme, this generates volley of questions that clears all the ambiguity in design and specification also we refer to

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the historical data to shortlist the best -fit team/vendors that would best suit the project,” explains Ghosh. Most importantly it is not only about purchase; it does the entire accounting and creation of asset-registry. This helps in improving efficiency, consistency and eradicating all possible human errors. The company intends to become an outsourced arm with the benefits of technical know-how, resources and vast database. They plan to increase their reach in two years time. They already have projects in Chennai, Bengaluru, Gurgaon and Sri Lanka. “The New Delhi office has begun with an initial assignment for SAMHI, an India-based firm that is developing five, new-build hotels under the Marriott and Hyatt brands. The hotels under agreement include the 178-room Hyatt Place, Gurgaon, the 171-room Courtyard Marriott, Bengaluru (ORR), the 161-room Fairfield by Marriott, Bengaluru (Outer Ring Road), the 153-room Fairfield by Marriott, Sriperumbudur, and the 148room Fairfield by Marriott, Bengaluru (City Centre). Also doing a high end resort at Cape Weligama in Sri Lanka with 37 villas for Dilmah Tea Srilanka,” informs Ghosh. Together with the India office, the Hong Kong office covers the entire Asia region for Benjamin West. EXPRESS HOSPITALITY

The new wave in food tourism The success of Sweden as the new culinary nation continues with the naming of Gothenburg as host city for the World Food Travel Summit in September 2013

i s i t Swe d e n , Göteborg & Co and the West Sweden Tourist Board, together with the World Food Travel Association, will organise this year's World Food Travel Summit. The event will take place in Gothenburg from September 21-24, 2013. “This is a big step for Culinary Sweden,” says Ami Hovstadius, director of the ”Sweden The New Culinary Nation” programme at VisitSweden. “Swedish food is hot right now and our food culture is spreading world-wide due to the media. The fact that Sweden will host an international congress on food tourism is a great

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honour and shows that Sweden has taken its rightful place on the world map of culinary destinations. This is an opportunity for us to showcase our unique culinary experiences and an impetus for us to develop more programmes of interest to hungry travellers,” says Hovstadius. The theme of this year’s Summit in Gothenburg is 'The New Wave in Food Tourism'. Consumers are more interested than ever in food and increasingly conscious about what they eat. The impact of food on the environment has also become an important topic. Camilla Nyman, acting CEO,

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Göteborg & Co, the city’s tourism marketing office, says, “Locally produced commodities such as fish and shellfish are the basic tenet that has underlied the work of Gothenburg and West Sweden for the past several years. Our recognition as the 2012 Food Capital of Sweden has acted as a rally cry to our city and region, and we have increased our focus on our culinary experiences. That Gothenburg has been selected to host the Summit means a lot to us.” Erik Wolf, executive director, World Food Travel Association (WFTA), and founder of the world’s food tourism industry, sees Gothenburg and Sweden as perfect partners to host the World Summit. “Sweden is an exciting new destination for foodie travellers, yet relatively unknown in the world, despite the quality and tastiness of its cuisine. I'm so glad we chose Gothenburg to host our next World Summit. It's a great city, with history, architecture, proximity to the sea and beautiful landscape, warm and friendly people and the world's most delicious shrimp sandwich. What more could we ask for?” says Wolf. The goal of the biennial Summit is to create a forum for dialogue and exchange of knowledge and learn about emerging trends in food tourism. “We want to help

our industry to innovate their business models and processes and connect with others with whom they can do business,” says Wolf. The conference is targeted to professionals in the food, beverage, travel and hospitality industries worldwide. Five hundred delegates are expected. The last Summit was held in Halifax, Nova Scotia, Canada in 2010. The WFTA is the world’s largest organisation of its kind and the leading authority about the food tourism industry. The WFTA makes food tourism 'EASI' with is programmes in Education, Assesment, Strategy and Implementation. The association’s mission is to help preserve and promote the world’s food cultures through travel.

Taste of Gothenburg 45 restaurants are working together to strengthen Gothenburg as a food destination, and they do it under the name Taste of Gothenburg. Here you'll find top restaurants and gourmet restaurants. But also the trendy newcomer, traditional restaurants and family dining areas. A strong tradition, award winning chefs and a geographic position close to the most fresh primarys there is. This is why Gothenburg is a top food destination, not only in Sweden, but in whole Europe. March 1-15, 2013

Authentic Indian cuisine comes to The Venetian Macao The Golden Peacock offers superb selection of delicious regional delights he Golden Peacock is the latest restaurant to be featured at the iconic and everpopular Venetian Macao, and brings the best in authentic Indian cuisine to visitors of Sands China’s Cotai Strip Resorts. For travellers headed to the fun-filled and familyfriendly destination in Macao, the new addition provides a genuine taste of home amongst the expansive selection of international cuisine at the integrated resort city. Walking into the soothingly lit space, the modern design is inviting, with an elegant mix of wood, metal, masonry and tile, complemented by u n m i s t a k a b l e embellishments of classic Indian design motifs. Featuring bronze and browns, plus subtle touches of colour in reds, yellows and blues, the decor is attractive yet unassuming, providing a relaxed and stylish atmosphere in which one can enjoy a respite after a round of shopping or sightseeing. From northern and southern to Jain, the choice of cuisine is comprehensive, prepared by a team of 17 chefs that includes 13 from all throughout India. At the helm is Chef Justin Paul, a native of Kerala. His fine skills in the kitchen were successfully put to the test in 2009, when he catered to 5,000 Indian guests attending the IIFA Awards, hosted by The Venetian Macao. He again helped provide authentic Indian fare in 2011

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when The Venetian Macao hosted the STAR Parivaar Awards.

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The authenticity of the Golden Peacock derives not only from the chefs, recipes and preparation techniques, but from the ingredients themselves. Spices, bright red pomegranates and even clay serving pots are imported direct from India, and nearly everything is prepared from scratch inhouse – from yogurt, paneer and ice cream to masalas, sauces, pickles and chutneys. All food is prepared according to halal standards. A glass-enclosed area gives diners a view of chefs working at twin 250-degreeCelsius tandoor ovens made from Indian clay, dishing out

succulent spears of roast chicken and lamb from one and delicious naan from the other. A bar area provides an informal venue for chitchatting, and doubles as an additional serving area during buffet hours. Two overhead television sets provide entertainment, while the restaurant’s upstairs mezzanine offers a more private dining experience. The Golden Peacock’s a la carte selections are presented with a gourmet flourish, and the buffet line is comprehensive, with a generous selection of appetizers, main courses and desserts. March 1-15, 2013

Teaming up with an Iron Chef Cat Cora, the first and only female Iron Chef from Iron Chef America is set to join Resorts World Sentosa’s outstanding Ocean Restaurant by Cat Cora

n the opening of her first restaurant in Asia and working with Resorts World Sentosa, Chef Cora said, “Resorts World Sentosa is an incredible world hotels, from entertainment to F&B, and I’m ecstatic to be able to call RWS my new home. The menu I have created for Ocean Restaurant by Cat Cora is characterised by light, simple and heal dishes, using the freshest produce from around the region. Studying the Asian

March 1-15, 2013

palate, I have incorporated some local elements and ingredients in one of my signature dishes, the Coq Au Vin Asia with Roasted Ginger accompanied with Thai opportunity to be involved with this restaurant with such a unique setting. I look forward to introducing myself to Singapore through my food.” At Ocean Restaurant by Cat Cora, guests can also look forward to sustainable caviar; prosecco pear crushed

almond, vine tomato jelly and garden cress the ‘After Eight’ Mint Variation with Chocolate Mandarin with habanero glaze accompanied with specially created by Chef Cat Cora for Ocean Restaurant. The restaurant uses sustainably sourced seafood which echoes the Marine Life Park’s mission of ensuring a healthy future for vibrant and sustainable marine, coastal and freshwater ecosystems. “Cat Cora’s simple, light and healthy cooking style fits

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perfectly with what we had in mind for the restaurant. We searched the world for the best dining concepts and chefs to bring to RWS, and Cat Cora is a great addition to our lineup of celebrity chefs. The restaurant will certainly add to the variety of F&B options that we currently offer,” said Greg Allan, Resorts World Sentosa’s vice president of Rooms and F&B. Located inside the S.E.A. Aquarium, alongside the Open Ocean habitat, guests get to enjoy a full view of the marine life whilst eating, creating a truly memorable dining experience. Designed by Sydney-based design firm Diana Simpsons Design, the colours and materials in the main dining room echo the deep sea palette. The underwater theme is reinforced through the midnight blues and design of the carpet which resembles deep sea jelly fish and anemones, the interior lighting domes that are inlaid in pearl shell, the columns in opalescent mosaic tiles, and fabrics that are in shimmery sea foam and deep aquamarine. Special consideration was taken to ensure all guests in the 63-seater restaurant will have a good view. For instance, the walls above the banquettes have angled mirrors reflecting the aquarium for guests seated

facing the opposite direction and dining chairs were custom made with concealed swivel mechanisms so that guests can spin around from all angles to marvel at the marine life. Resorts World Sentosa (RWS), Singapore’s first integrated resort is located on the resort island of Sentosa. Spanning 49 hectares, the resort opened in January 2010 and welcomed over 30 million visitors in its first two years of opening. RWS is home to the region’s first-and-only Universal Studios theme park, the world’s largest oceanarium – Marine Life Park, the Maritime Experiential Museum, a casino, luxurious accommodation in six unique hotels, the Resorts World Convention Centre, celebrity chef restaurants, a world-class spa as well as specialty retail outlets. The resort also offers entertainment including a resident magical spectacular – Incanto, and public attractions such as the Crane Dance and the Lake of Dreams. Chef Cat Cora is widely known as the first and only female Iron Chef America, accomplished author, restaurateur, television host, contributing editor, avid philanthropist, and proud mother of four. Cora is also the first female inducted into the American Academy of Chefs Culinary Hall of Fame. EXPRESS HOSPITALITY

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Listing facility also available online at www.expresshospitality.com/hpf Company Name: ____________________________________________________________________________________ Contact Person: ______________________________________ Designation: _____________________________________ Address: __________________________________________________________________________________________ City: __________________________ Pin code: ______________________________ State: __________________________ Tel.: _________________________________ Fax: ________________________ Mobile: ___________________________ Email: ______________________________________________ Website: _______________________________________ Product Codes: _____________________________________________________________________________________ *Please attach extra sheet if contact details do not fit in the area provided. Yes I am intersested in paid advertising in HPF 2013 ONLY TEN FREE LISTINGS PER COMPANY WILL BE PERMITTED ENTRIES SHOULD REACH BEFORE 30TH MARCH, 2013 Mail all forms to: Darshana Chauhan, Express Hospitality, Global Fairs & Media Pvt. Ltd., 2nd Floor, Express Towers, Nariman Point, Mumbai - 400 021. For any other queries, Contact - Darshana Chauhan on Tel.: +91 22 67440499 â&#x20AC;˘ E-mail: express.hpf@gmail.com

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A comfort zone A good mattress is a combination of quality components, correct balance of comfort and support, but ironically in the Indian market mattress is considered as just another piece of furniture. By S Sundar Rajan

e spend one third of our life in bed which is more than the time spent on any other furniture in the house. A good night's sleep is an essential part of a healthy lifestyle for rejuvenating the body, mind and soul. Hence it makes sense to invest in a good mattress and pillow that could improve the comfort and overall health. A good mattress is a combination of quality components, correct balance of comfort and support and a brand which is global and has an excellent track record of providing posture support and comfort. It is ironic to note that in India mattress is considered as just another piece of furniture in the house which ensures a high cosmetic decor but its importance is unknown to many. The mattress industry in India is dominated by small scale and unorganised

S Sundar Rajan

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sectors which specialise in coir, cotton or cheap foam mattresses which caters to more than 90 per cent of the mattress requirement in India. Currently there are no quality manufacturers in the spring mattress category due to which the growth in this segment is too slow. Hence in the mattress industry in India, particularly the spring mattress category is at a very nascent stage when compared to the rest of the world where in almost 90 per cent of the world's market is occupied by the spring mattress category. Mattress as a product is a high involvement purchase and the entire family is involved while choosing an appropriate mattress. It is astonishing to see the way the mattresses are purchased in India which is an absolute contrast to the way families go about purchasing it globally. Consumers globally, www.expresshospitality.com

spend at least an hour in the showroom, testing each mattress so as to find the right fit for their family and themselves. The entire family is involved in making the purchase decision unlike in India. Globally the mattress industry has advanced and there are many multinational brands and technologically superior products available in the market. But, the mattress industry in India is far behind. This is primarily because the importance of the mattress is unknown to the Indian consumers or they are ignorant about the fact that an investment in the mattress is an investment upon one's health. The customers and consumers have to be educated about the importance of sleep and how can a good mattress enhance a healthy sleep by maintain spinal alignment; reduce surface pressure, regulating the

body temperature and resist nasty allergens.

Myths vs facts Most of the Indian consumers believe that spring mattresses are not good and sleeping on a hard mattress is the best for a good night's sleep, but this is a wrong assumption. And that is why most of them suffer from back problems, neck problems, irregular sleep patterns and other syndromes. They are unaware that all these problems are actually because of the inappropriate mattress that they are sleeping on. Every individual's body requirement for a comfortable sleep is different and it depends upon many factors like the body weight, body type, sleeping habit, body posture, lifestyle etc. and therefore it's very important that one very carefully chooses the appropriate mattress. Spring mattress technology March 1-15, 2013

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takes into account all the factors and is proven to provide the right support, comfort and feel for delta level sleep or deep sleep. One of the brands which believe in staying ahead of times is Serta. It is the world's largest mattress manufacturer in the spring mattress category and has set up a manufacturing unit in India for marketing the entire range of hi-tech and high quality products which will provide the Indian consumers a unique sleep experience. Serta range of products provides the required comfort, feel, support and the luxury at competitive prices. Having over 80 years' experience in mattress manufacturing, Serta has patented its unique Continuous Spring Technology known as 'Posture Spiral Spring Technology' and 'Advanced Comfort Quilt Technology' (ACQ). Serta mattress also incorporates unique foam manufacturing German technology along with other technologically advanced products. The Posture Spiral Spring System is a revolution is spring mattress technology. It is a unique and patented technology for Serta mattress. It is made from continuous wire that runs from head to toe and provides as much as 80 per cent more support than single-coil designs. Since the entire assembly is heat treated it gives a stable, intrinsically bound spring unit for strength and durability. The head-to-toe alignment of coils provides independent support and transfers the change in March 1-15, 2013

weight distribution down the length of the bed to minimise the impact of disturbance caused by partner movements. The continuous spring provides a high surface coverage which prevents the padding layers drifting into the spring thereby conforming to your body shape thus, providing a superior sleeping comfort. The Advanced Comfort Quilt Technology blends in sophisticated convoluted layers of quilting to the mattress, creating specialised comfort zones. Each of these quilted types has a relatively denser zone in the centre one-third, providing additional comfort to the spine. Lush layers of polyester wadding passes through the Mega Foam convolutions to provide supreme comfort, the ACQ layers are unique for the plush, luxurious feeling and breathability. The benefits of ACQ technology is

its unique feel and comfort level. The ACQ technical research focuses on the quilting since the body comes into contact with the quilted panel, which is the surface of the mattress. The result of this has been the creation of a superior offering through an ultra-premium brand. One of the key ingredients in a spring mattress is the foam. The foam used in Serta grades is also unique. It is manufactured using advanced German technology which employs environment friendly manufacturing methods keeping in line with international environment friendliness standards and therefore it is known as 'Mega Foam' or 'Green Foam'. All Serta mattresses come with this revolutionary Mega Foam. This technology requires state-of-the-art infrastructure. Emirates Sleep Systems (ESPL), India is the

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only company in India to provide such revolutionary foam. Serta Mattress also incorporates three zoned convoluted mega foam which is manufactured by the Mega foam technology process. Convolutions on the foam provide additional cushioning and zoning further enhances the comfort level by providing additional support to differential zones of the body. Another unique product which is an outcome of a superior technology is our five zoned pin core natural latex mattress, which is also recommended by doctors. This is an ideal mattress for people suffering from any kind of back related problems etc. Our five zone latex is manufactured by Dunlop process. This mattress incorporates a five zone design where the latex block has differential hardness in the five zones. These different density zones are designed to conform to individual weight zones of the human body, thereby providing appropriate support. Natural latex has outstanding pressure reliving properties which helps reduce tossing and turning in bed, it is naturally warmer in winter and cooler in summer - it's an all season mattress. Natural breathing capability of the latex block with innumerable air vents, as well as the supple and soft touch of the Belgium damask fabric provides improved hygienic, maximum comfort and supreme luxury. The writer is executive director, Emirates Sleep Systems, India

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Life

Tending to dreams Cocktails & Dreams school of bar and beverage management was set up to cater to the increasing demand for trained bartenders in India. The institution that is a decade old has trained more than 1100 bartenders who are currently working in India and overseas. By Sudipta Dev s the name suggests, Cocktails & Dreams is an institution with a difference. The school of bar and beverage management was established in 2002 by one of the country's most well known mixologist and bartender, Yangdup Lama, along with a few passionate bartenders. “Sheer passion to teach beverages and bartend led me to start the bartending school. Also simply because India was changing around the late nineties and the early 2000 and emerging bars and restaurants were always hunting for trained professionals,” says Yangdup Lama, mixologist and owner, Cocktails & Dreams, Speakeasy/Thirsty Three Hospitality. Currently located in South Delhi, it houses a mock bar, classroom and a flair training room. All trainings are imparted through audio visual presentations, demonstrations and practical session. The institution offers a comprehensive three months course. Lama informs that it is a certificate course in bartending and comprises of beverage theory, mixology practicals and flair. The course also includes hands on experience at Lama's own bar, The Cocktails & Dreams, Speakeasy. He acknowledges that today the understanding of bartending is much better than in the past and it is growing with new bartenders emerging and trying their hand doing various things around beverages. “Youngsters have finally accepted the fact that bartending could be a promising career and have started to take this seriously. Also, the food

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and beverage industry has now started to give due recognition to the profession. It has certainly grown over the last ten years and we do see promising bartenders coming out of India in the years to come,” mentions Lama. While bartending is emerging as a career choice for youngsters, it is however not on the top of the list. “Hope in time it will be among the first choice careers for youngsters,” states Lama, pointing out that bartending can be a full-time profession. To become a professional bartender one needs many years of experience behind the bar serving customers from all walks of life with knowledge, creativity, passion and hard work at all times.

Yangdup Lama Most of the students who enrol in the institute are freshers who have just completed high school. There are also those who have either been doing their hotel management or have completed it and want to specialise in bartending. Lama believes that the attrib-

utes of a good bartender is very subjective - the essential factors are good knowledge combined with good skills/techniques of mixing drinks, communication and above all passion and hard work. “Over a period of time, it is all about being a people’s person. Maturity in the head combined with creative skills, a good salesmanship and great communication skills is a must to be a professional,” he avers. The institute, he believes, is nurturing global professionals by bringing in and delivering the best insights, facility and exposure to the students. Students are also helped with placements after completing the course. “Our placement cell is constantly updating the students about new openings and also helping past students to find newer and better opportunities as they move ahead with their career,” points out Lama. The career www.expresshospitality.com

options range from working as bartenders with independent bars and restaurants to hotels of all categories. “It also shapes up students to become specialised professionals in certain segments of the beverage industry paving the way to becoming beverage managers (these are specialised posts and very few hotels have beverage managers) or experts (eg whisky expert or wine expert, beverage trainers, etc). One can also work with the beverage industry (domestic and international brands of alcohol) and the basic qualification of bartending helps in better understanding of the product and could be an added advantage while working with these brands of beverages,” he mentions. Lama is also engaged with training managers of hotels and bars. “We also hold seminars at various hospitality shows; work closely with the

spirits industry to deliver the best insight in terms of usage and understanding of the product and also to ingrain in the minds of our participants the importance of responsible drinking,” he states. The bar and beverage industry in India being still at a very nascent stage, Lama hopes to see bartenders and mixologists being treated at par with excellent chefs in the future. “With travel being an integral part of every ones lives we see various trends coming in the food and beverage sector with concept bars and restaurants emerging, but the success of these places can only happen through the man behind the bar or by the person at the hot plate. I see a bright side of the bartenders and bar industry in India and with all that has been happening lately, the best is yet to come,” says Lama with conviction. March 1-15, 2013

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

L|I|F|E

Movements Mercure Hyderabad Abids

Accor Accor has appointed a new panel of general managers across its hotel brands in India. Ravi Khubchandani has taken on the role of general manager of ibis Gurgaon. Prior to this he was the hotel manager of ibis Pune. Matthieu Firmin has been appointed as general manager of ibis Delhi Airpor. Before this, Firmin was the general manager of Novotel Survilliers Saint Witz, France.

Rohan Sable has been appointed as general manager of ibis Mumbai Airport. He comes with over 13 years of hospitality experience which includes being general manager of hotels owned/operated by Ascott of Singapore, Royal Orchid and Sarovar.

Renaissance Mumbai Convention Centre Hotel

The Westin Pune Koregaon Park

Tan Aik Lang is the newly appointed Chinese specialty chef at Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet Marriott Executive Apartments. Prior to his current assignment, Chef Lang was with the Leela Kempinski Hotel, Gurgaon.

Federico Volpi joins the Westin Pune as the Italian chef of Prego. He will play a pivotal role in the culinary aspects of the signature Italian restaurant. His last assignment, was with the Da Bruno Sul Mare, Marbella-Spain as a head chef.

Mosaic Hotels, Noida

Hyderabad Marriott Hotel & Convention Centre & Courtyard

Mosaic Hotels, Noida, managed and marketed by Tux Hospitality, has appointed Raman Deep Singh as the new general manager. He will play an active role in the overall management of the property. He has worked with the leading brands such as The Imperial New Delhi, Marriott, ITC, Clarks, Speke Group of Hotels & Sodexho Food Solution India to name a few.

Sharad Datta has been appointed as general manager of Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. After graduating from IHM Mumbai, Dutta started his career with the Raheja Group of Hotels in Mumbai. Over the years he has worked with industry bigwigs such as The Regent, Renaissance, The Hyatt (all in Mumbai) and Oberoi Hotels.

March 1-15, 2013

Jean-Philippe Lagarde has been appointed as general manager of ibis Navi Mumbai. Before assuming responsibility of ibis Navi Mumbai, Lagarde was the general manager of Novotel Madrid Campo de las Naciones Spain for six years.

Pramod Dashora has been appointed as general manager for Mercure Hyderabad Abids, Accor’s mid-scale hotel. With more than 19 years of experience in the hospitality industry, Dashora brings to the table a strong operational and administrative background.

Pune Marriott Hotel and Convention Centre and Courtyard by Marriott Pune, Hinjewadi Abhijit Chitnis has been appointed as the multi property director of sales and marketing for the Pune Marriott Hotel and Convention Centre and Courtyard by Marriott Pune, Hinjewadi. His new role will require him to oversee, streamline and manage all aspects of sales, marketing, team set-up and compliance of the annual business plans of the two properties.

Manish Tolani has been appointed as director of operations at Pune Marriott Hotel and Convention Centre. In this capacity, he is the strategic business leader for rooms division and food and beverage operations. Prior to this, he was market director-sales and marketing for the three Marriott International properties in Pune- Courtyard by Marriott Pune Hinjewadi, Pune Marriott Hotel and Convention Centre and Courtyard by Marriott Pune City Centre.

Sun-N-Sand – Mumbai

The Oberoi Group

Sun-N-Sand, Juhu has a new executive assistant manager - food and beverage, Satish Fernandes. He brings with him over 16 years of experience in the food and beverage industry, working with Taj Mahal Palace, Mumbai, Le Meridien, Dubai and Chatwal’s Dream Hotel, Cochin.

Kapil Chopra has been appointed as president, The Oberoi Group. Chopra will be responsible for all The Oberoi and Trident Hotels in India. An alumni of The Oberoi Centre for Learning and Development (OCLD), Chopra’s experience as a hotelier spans over 19 years. Most recently, he was the executive vice president of the Group and was instrumental in opening the two flagship properties -The Oberoi and Trident in Gurgaon.

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

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GASTRONORM PAN

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Express Hospitality Business Avenues V E G E T A B L E

GTON 1210 REMIN LESS STAIN

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AAHAR '2013

ON REMINGT 1212 STAINLESS

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ON REMINGT S STAINLES

INGTON 217 REM LESS STAIN

TON ING SS 5 REM INLE STA

121

F R U I T

6 PCS KNIFE BAG

CHEESE KNIFE INGTON 145 REM INLESS STA

NGTON 208 REMI LESS STAIN

MARCH 14–18 HALL No. 11 STALL No. H BLOCK No. 76

SANTOKU KNIFE

INGTON 151 REM INLESS STA

TON ING ESS REM 1214 STAINL

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ON MINGT 169 RE INLESS STA

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BUTCHER'S KNIFE BROAD INGTON 223 REM INLESS STA

INGTON 793 REM NLESS STAI

9 SLOTS KNIFE ROLL FOR BAKERY

VEGETABLE KNIFE

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SERRATED SLICING KNIFE ON REMINGTSS STAINLE

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BUTCHER'S KNIFE NARROW GTON 1220 REMIN ESS STAINL

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CHEESE KNIFE DOUBLE HANDLE

NGTON 790 REMI LESS STAIN

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BUTCHERS KNIFE INGTON 595 REM INLESS STA

INGTON 241 REM INLESS STA

697 REMINGTON STAINLESS

694 REMINGTON STAINLESS

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ON 1221 REMINGT S STAINLES

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445

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I C E

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Ice Chipper 760 REMINGTON STAINLESS

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PARING KNIFE BOLSTER TON REMING 1114 STAINLESS

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GRAPE FRUIT KNIFE TON REMING 1027 STAINLESS

INGTON 1118 REM NLESS STAI

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CHINESE VEGETABLE KNIFE

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472

INGTON REM ESS STAINL

SCRAPER

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INGTON 1123 REM NLESS STAI

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M E A T T E N D E R IZ E R S Q U A R E 113

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Express Hospitality Business Avenues To Advertise in

Business Avenues Please Contact: ■

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■

Delhi: Pranshu - 09810841431

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Express Hospitality Business Avenues Contact Person : Hospitality Division Mr. Sunil Jaiswal (General Manager - Marketing & Sales - India) Contact No.:+91 9375004254 email : gm@adinathgroups.com Fabric Division Mr. Ajay Kumar Contact No. + 91 9328331489 email : ajay.tailor@adinathgroups.com

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Professional Equipment For Catering , Pastry , Ice Cream and Bakery Everything you need , we have it

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

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Mumbai: Rajan Nair - 09821076065 ■

■ ■

Delhi Associate : Manoj - 09818073441

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■

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

Trendy travel he old and new blended beautifully at the seaside lawns of Taj Lands End at the Cartier Travel with Style Concours d’Elégance was hosted by Louis Ferla. It was a spectacular vintage car exhibition and competition curated by Manvendra Singh of Barwani and orchestrated by Mark Shand. It was time to sip Moet & Chandon, Black Label, Grey Goose and other premium spirits at the many bars with a lavish lunch thrown in for good measure. Gautam Singhania, John Abraham, Narendra Kumar, Debbie and Arun Hitkari among many more were all there. The Best Car of the show went to Rolls Royce 1935 Model No: Phantom II owned by Maharaja Gaj Singhji of Jodhpur and the Best Motorcycle to Indian 1915 model owned by Subodh Nath. It was a sunny afternoon but the hotel kindly provided those big white umbrellas to take the heat off you while you roamed around and soaked in the vintage beauties.

WEEKEND SCENE AND HEARD

Marcellus Baptista

Natasha and Adar Poonawala at the Cartier Travel With Style Concours d'Elegance at Taj Lands End

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

In the picture

Palate pleasure ulinary expert and world cuisine chef Rakhee Vaswani unveiled the new Palate Culinary Studio, a state-of-the-art international cooking studio, in Santa Cruz. Bollywood actor Malaika Arora Khan was there to share a few of her culinary secrets. Others present included Maria Goretti, Shaan and Radhika Mukherjee. You heard that the concept of Palate Culinary Studio is to provide upcoming chefs and foodies a platform where they can learn the art of world cuisine from scratch. Quirky in its ambience, you could see that the studio is a seamless blend of the old meeting the new with beauty meeting functionality.

Stomp romp fter the merger between Grover Vineyards and Vale De Vin, it was time for Grover Sampa Vineyards to introduce The Great Grover Stomp Vineyards in Nashik. Ravi Jain and Kapil Grover were there to welcome the many guests at the vineyard who were there to experience the great range of wines. The experience began with a vineyard tour that gave the guests an opportunity to explore the vineyards after which they were escorted on a guided winery tour to highlight the wine-making procedure. The tour ended with wine-tasting in the barrel room followed by a scrumptious lunch at the venue. And artists painting with wine and a live jazz band added to the action at The Great Grover Stomp that is going to be an annual event.

Tara Sharma at the South African photography show at World Trade Centre he lawn of the World Trade Centre was the splendid setting for Sudharak Olwe’s ‘A World In One Country – South Africa’ photography exhibition. On view were the vibrant hues of the rainbow nation, the lovely landscapes plus the warmth and camaraderie of the people of South Africa. It was time to view the pictures that told their own story and to partake of the wines and beer on offer along with a buffet dinner spread. Hosted by South African Tourism, seen at the show were Tara Sharma, Roshni and Parvez Damania, consul general of South Africa, Pule Malefane and Hanneli Slabber, country head of South African Tourism.

Rakhee Vaswani and Malaika Arora Khan at the launch of Palate Culinary Studio March 1-15, 2013

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Amrita Raichand at The Great Grover Stomp in the Nashik vineyard

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WEEKEND

Trendy spirit

E V E N T S

Going green

Nakul Anand, executive director, ITC (second from right) receiving the GRIHA recognition, the highest national rating for green buildings, for ITC Grand Chola, Chennai from President of India Pranab Mukherjee

His Excellency Daniele Mancini, The Ambassador Designate of the Republic of Italy with Sanjay Sharma, complex general manager, The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa at the launch of first ever fashion brunch at Prego (The Italian restaurant at the hotel)

CSR initiative

Elegance personified

L-R: Bollywood actor Kareena Kapoor, Shobha De and Farhat Jamal, area general manager, Shangri-La Hotel Mumbai at the launch of 'The Style Diary of a Bollywood Diva' written by Rochelle Pinto at Shangri-La Hotel, Mumbai

Hotel Sahara Star supported the United Way Mumbai Helpline by extending a contribution to the Corporate Challenge Team for Standard Chartered Mumbai Marathon held at Azad Maidan

Buddhist trail in Odisha

Maheswar Mohanty, tourism & cultural minister, Government of Odisha inaugurating 'International Conference on Buddhist Heritage of Odisha' at Toshali Udayagiri Convention Centre

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Toshali Udayagiri Convention Centre, the venue of International Conference on Buddhist Heritage of Odisha

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March 1-15, 2013

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