Contents MAY 1-15, 2013
Vol 8 No.14 MAY 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
MARKET
MANAGEMENT
42 highway properties drive Haryana's tourism strategy ..........................................05 Rann Riders promotes 'travel with purpose' in Gujarat ....................................................................06
Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra,
Interview with Simon M Turner, president global development, Starwood Hotels and Resorts...............................07 Wyndham to increase total inventory to 3,000 rooms in India ............................................................08 TripAdvisor for Business introduces
Santosh Shidhaye, Homi Aibara, Param Kannampilly,
Property Dashboard......................................................09 SVA India introduces cocktail teas – Vazar ....................10
K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal,
IHG chief urges hotels to look beyond brands ..............11 DTC bus depots to get budget hotels ............................12
Muralidharan Menon, Narendra Verma,
Royal inspiration ......................................................24 Owners delight ........................................................26 Catering conundrum ................................................31
Prakash Mankar, M Narayanan
SPA & WELLNESS
EDGE
MARKETING Deputy General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane CIRCULATION Mohan Varadakar PRODUCTION General Manager B R Tipnis Production Manager
Guiding Mantra ..........................................................16
Beyond the search ..................................................33
Bhadresh Valia Layout
Innovative wellness ....................................................17
Sweet dreams ........................................................34
Ratilal Ladani, Kiran Parker Asst. Art Director
INTERIOR & DESIGN
LIFE
A Lion roars again ........................................................18
Engaged learning ......................................................35
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
The Indian Express Ltd. All rights reserved throughout the world. Reproduction in any manner, electronic or otherwise, in whole or in part, without prior written permission is prohibited. May 1-15, 2013
REGULARS
Editor’s Note ..............................................................................................................................................................04 New Kids on The Block..............................................................................................................................................13 Product Tracker..........................................................................................................................................................14 Movements ................................................................................................................................................................36 Weekend....................................................................................................................................................................53 www.expresshospitality.com
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EDITOR’S NOTE
Prudent planners he movers and shakers in the hospitality industry in India are definitely sounding wiser, controlled and composed. This was reasonably evident at the recently concluded Hotel Investment Conference South Asia (HICSA) in Mumbai as the over the top projections, statements and pretentious buoyancy otherwise reflected was replaced with a mature outlook. HICSA this year was interesting, thought provoking and proved to be a worthy platform for knowledge sharing, wherein the discussions ranged from concern over cost of land, financial bottlenecks, lengthy processes and bureaucratic shortcomings, shortage of skilled manpower to innovation in business, and the sensitive owner-management relationship; the panelists had some interesting points of view to share. It was satisfying to hear most speakers being honest, admitting some errors and ultimately providing a realistic picture of what the future (could be) as we are aware how the service sector is vulnerable to all form of global disturbances either man-made or natural. However, I must add here that an 'uncensored' statement made at one of the sessions at HICSA that questioned the role of the media and its ethical values was uncalled for.
T “The owners/ developers are optimistic though cautious, while the hotel companies are far more prepared, doing their homework right to meet the Indian requirement and temperament and taste”
The banking sector too made some interesting points and seemed to be positively interested in partnering with the sector to strike a win-win deal. The hospitality sector in India with all its hurdles is definitely a force to be reckoned with. The owners/developers are optimistic though cautious, while the hotel companies are far more prepared, doing their homework right to meet the Indian requirement, temperament and taste. Our cover story this issue moves away from the usual rigamaroles of the hospitality industry and into the alcobev space. With a background of little over two decades, quality of wines have seen drastic improvement and with consumers becoming more discerning in their tastes it has been proved that quality does rule. They, still, can't be compared to the international counterparts but Indian wines do need to reach out to newer markets like the tier two and three towns and of course international markets. Being pitched against international favourites can only improve our wines, business and brand image. For that to happen it is time that we take pride in the quality wines of India.
Reema Lokesh Editor editorial.eh@expressindia.com
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May 1-15, 2013
Market
T H E B U S I N E S S O F H O S P I TA L I T Y
LEAD STORY
42 highway properties drive Haryana's tourism strategy Many highway resorts are popular MICE retreats, family getaways SUDIPTA DEV – Mumbai
ighway tourism is the mainstay of the tourism development strategy for Haryana government, which has set up as many as 42 motels and resorts along the highways that run through the state. Tourists going to Delhi, J&K, Himachal, Chandigarh and Punjab have to cross through Haryana. “We are the pioneers in highway tourism. Haryana Tourism provides the best services to all tourists crossing
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Sunil Bhatia Haryana on their way to Himachal, UP, Punjab. After every 30 to 40 km we have properties which are providing best facilities at lowest rates,” said Sunil Bhatia, head marketing, Haryana Tourism. The total number of rooms at these properties add up to 800 keys. Online booking facility is also available for these resorts many of which are along the national highways like NH 1, NH 2, NH 8, NH 10, NH 22. Most of these highway resorts have bar, restaurant, coffee shops, conference halls, petrol pumps, vehicle repair facility, shopping plaza and some activities for the whole family. “These are May 1-15, 2013
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Rann Riders promotes 'travel with purpose' in Gujarat SUDIPTA DEV - Gandhinagar
ann Riders is an eco resort in Dasada village, about 90 km from Ahmedabad near Little Rann of Kutch and the Wild Ass Sanctuary. Targeted at international and special interest market, among the unique initiatives started by Muzahid Malik, the owner of Rann Riders is the 'travel with purpose' programme. “We invite doctors who work on cataract surgery camps and distribute books to children, while travelling in the remotest part of the
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desert. This concept is working very well. There are at least two-three groups a year from the US and other places. It is a six day programme - one day we do safaris and excursions and the next day social work, third day again there are excursions and the following day day social work activities. This is how we plan the itinerary. We are the only ones in Gujarat doing this,” said Malik. The resort has 30 cottages that resemble the kooba houses of local Bajania people and the bhunga houses of the
Rabaris of Kutch. “We started Rann Riders ten years back. It is an eco friendly wildlife resort. We try to promote local craft, culture and sustainable tourism. Basically we are a purely organic and boutique hotel highlighting the Little Rann of Kutch, Dasada and the surrounding villages,” mentioned Malik. The target clientele is special interest people who are interested in wildlife, photography and cultural attractions. “We work a lot with photographers. We are happy with the clientele that we get right now. We work in that segment only. It is not an issue for us to market the property,” said Malik, pointing out that there is a huge market for such a product in India. Malik has no plans to expand in terms of accommodation (the number of cottages), his expansion plans are focused on extending the range of activities - for instance introduction of horse safaris for birding. The existing activities are jeep safaris, horse safaris, camel cart safaris, camping in the desert, interaction with the local communities, etc.
42 highway properties drive Haryana's... family resorts. While most of the motels are for night halt, some of them in picturesque locales are also popular destinations for weekend getaway,” stated Bhatia. For example, a highway property in Panchkula next to Chandigarh is a beautiful hill station resort near a lake where people stay for longer duration. There are two properties in the pilgrim destination of Kurukshetra. For MICE tourism, Faridabad near Delhi has a number of resorts along NH2, ranging from Lakeview Huts to Aravalli Golf Course, that can cater to a large number of delegates. Highway properties at Rohtak and Panchkula are other popular MICE retreats. “The MICE crowd is mostly from Delhi who prefer to have conferences at Faridabad and other locations in Haryana,” said Bhatia. The government is also focused on developing talent for the hospitality industry in the Haryana, in particular its own properties. Hospitality training institutes have been established in Faridabad, Rohtak and Panipat for the same.
Adamo Hospitality plans 10 properties in 5 years KAHINI CHAKRABORTY - Mumbai
damo Hospitality, the hospitality arm of the Ajmera Group of Companies, aims to expand its presence in phases. In the first phase it will cover the western part of India. The company presently has two properties in Matheran, one in Goa and one in Nathdwara, Rajasthan. The 13-year-old company has three properties under implementation - two in Mumbai and one in Panchgani. They are also looking at international exposure. “During the first phase we will be focusing on western India - states like Maharashtra, Goa, Gujarat
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Harsh Ajmera and Rajasthan. We would also be interested in tier-II www.expresshospitality.com
cities as well as beach destinations,” Harsh Ajmera, director, Adamo Hospitality told Express Hospitality. For its expansion the company is planning to invest ` 800 crore over a period of five years. “Adamo Hospitality is planning to have 10 wholly - owned properties in India in the next five years with about 650 rooms in four-star category,” he added. With the delays in the hospitality projects, when asked about the viability of investments, Ajmera opined, “Currently the situation is difficult as the time period required for the completion and implementation of the projects gets delayed
over and above the costs keep on rising due to inflation. But in the long run it should be a viable option as the industry has huge potential for growth. Recently central and state governments have started promoting tourism so this would also add up to ease a lot of things for the hoteliers.” Aiming to target the younger demographics, he said, “Our core concentration for market segmentation would be between the age groups of 22 and 38 years of age. Our promotional activities are also targeted to this age group thereby creating a niche for ourselves within this target market.” May 1-15, 2013
M|A|R|K|E|T INTERVIEW
'The mantra for development is right property, right places and right partners' Starwood is making its presence felt in India with its bouquet of brands. Simon M Turner, president global development, Starwood Hotels and Resorts discusses the company's relations and growth plans in India. By Sayoni Bhaduri Can you throw light on Starwood's position and relationship with India? India has an incredible potential despite being a challenging market. Our biggest advantage is the fact that we have been present in India since 1973 with our association with ITC for The Luxury Collection brand. We have been patient working with right partners and through the challenges. Of the various Starwood brands which do you see as fast evolving? According to us the Sheraton will have an enormous traction in India this is simply because of the amount of interest we get from owners and developers for the brand. W and St Regis are truly global
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brands which need to be located in global cities. In India they are great prospects for cities like Delhi and Mumbai and even Goa. The aloft brand is most ideal for India. It is for a young tech savvy traveller who is looking for something new and different which is away from the old. Globally luxury and upper upscale hotels dominate, it is no different in India. It is all about striking a balance. With the Starwood Preferred Guest loyalty programme we have the ability to keep a guest within the Starwood chain of hotels. What is Starwood's development plans in India and internationally? Starwood is planning 50
We have signed 131 new deals last year globally. The goal is to have one-third of hotels in the Americas, onethird in Europe, Middle East and Africa, and one-third in Asia Pacific.
Simon Turner hotels in India by 2015. India is currently fourth largest market in number of rooms and will quickly move to the third position.
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What according to you makes a perfect relationship between a developer and hotel brand? The mantra for development is right property, right places and right partners. There is also a need for a shared vision by both owners and brands to see what is important for a guest. An open dialogue is key to a shared interest. There has to be a healthy intellectual tension and objectives have to be clear for both parties involved. The challenges and difficulties only come in when there are hidden or
undisclosed agendas. We pride ourselves being the most developer/owner friendly hotel brand. With the Four Points by Sheraton Ahmedabad being a conversion project, what scope do you see in these format of hotels? In US, 40 per cent of the hotels we are signing up are conversion projects. India too will see similar interest. Over the last four-five years we have seen an increase in the requests and inquiries for conversions of existing hotels. The first six months of a switch over are very crucial. This is when the physical, plug-in system and guest experience of the new brand has to set in and make a mark on the guest.
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Wyndham to increase total inventory to 3,000 rooms in India KAHINI CHAKRABORTY - Chennai
yndham Hotel Group is looking at adding 26 new hotels through franchise model in India. Currently the company has 17 operational properties in India with a total room inventory of 1,800 under the Ramada, Wyndham Grand, Dream and Days Hotel brands. With the expansion plan, it plans to increase the inventory to 3,000 rooms. “The company is focusing on new builds for expansion. We are looking at bringing the right brand in the market and partner with the right company. We would be also focusing on tier two and tier three cities to establish pan India presence,” said Duane Elledge, executive vice president and managing director, Wyndham Hotel Group while officially launching the 115room capacity Ramada Chennai Egmore, a mid-scale hotel in Chennai built by Ansari Developers. The Ramada Chennai Egmore was earlier known as Marina Towers and has undergone refurbishment with an outlay of around `12 crore. The
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hotel's meeting/banquet area will also be increased by 5,000-20,000 square foot by the end of this year. The group has 15 hotel brands including Wyndham Hotels and Resorts, Ramada, Howard Johnson, Days Inn, Super 8, Wingate by Wyndham, Baymont Inn and Suits, Microtel Inn and Suites. “The group plans to add 92 hotels with a room inventory of 19,600 in the
Asia Pacific region,” added Elledge. Talking about the potential of Indian hospitality industry he informed, “We see a huge potential in the India market to expand our presence via franchise model. Taking into consideration the country's huge young generation ratio and high disposable income, we are looking at a long term player strategy. We are in search for the right partners
to collaborate with for a duration of 15-20 years for expansion.” Deepika Arora, regional vice president-Indian Ocean, Wyndham Hotel Group added, “Of the 26 new properties to come up in India, majority of them will be under the Ramada brand. The group will not change the brand equity but will customise it according to the Indian market.”
Making India a safer place for women travellers ABHISHEK CHAKRABORTY – New Delhi
ooking at the increasing number of attacks on women tourists in India, ASTA India Chapter held a seminar in The Park Hotel, New Delhi, on the topic 'Will India's tourism be tarnished by attacks on women travellers?' “We are a confused society and we don't know how to react. On one hand we treat women as 'Maa' and in the other we kill the female child before birth,” said Jyoti Mayal, chairperson, Travel Agents Association of India – NR. Safety and security have always been a major deterrent for travel and tourism market in India. Female tourists travelling to India have been on alert since a 23year-old woman was gangraped in a moving bus in New Delhi in December 2012. Security in the national
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capital has been ramped up since then. However, reports of attacks on Indian and foreign visitors alike are still coming in, raising the question of when, if ever, sex crimes against women will stop. The US state department travel advisory to India now includes a long warning to women that urges them to ‘observe stringent security precautions, including avoiding use of public transport after dark without the company of known and trustworthy companions, restricting evening entertainment to well-known venues, and avoiding isolated areas when alone at any time of day’. The seminar also held discussions with dignitaries on how to save the image of India's tourism market from being tarnished. Mayal said a website describing the dos and don'ts in India should be available www.expresshospitality.com
to every tourists once he/she has applied for visa so that the traveller knows which places to avoid. Speaking on the occasion, Benita Sharma, area manager, Golden Triangle, and general manager, Sheraton New Delhi Hotel, said safety and security of women tourists is of foremost importance in ITC hotels. “We have an Eva floor at ITC hotels which is totally dedicated to women. Starting from the house keeping to the lift manager, everyone is a female there.” Though it is not mandatory for every women visitor to take the Eva floor, anyone visiting the hotel can opt for the same. Nayantara Janardhan, CEO, Sakha Consulting Wings, a 24-hour cab service in the national capital, said, “We provide cab services in Delhi driven by women and only for women.” Talking
about the safety and security of Sakha's cab drivers, Janardhan said the women chauffeurs receive seven to eight months of training from the women's wing of the Delhi Police and also carry pepper spray for selfdefence. Though they have only eight cabs running now, they have plans to increase the numbers in the coming future. Also present on the dais was Sue Beeton, associate professor in tourism, La Trobe University, Australia. Beeton spoke about women travellers, and also tourism in general by looking at events in other parts of the world, including Australia. Over the past 20 years, Beeton has conducted tourism-based research into community development, tourism operations, the relationship between film and tourism as well as naturebased tourism. May 1-15, 2013
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TripAdvisor for Business introduces Property Dashboard SAYONI BHADURI - Mumbai
n an effort to create value for the hotels' business TripAdvisor for Business has introduced a Property Dashboard on their Management Centre. “We have created a Property Dashboard which is a free tool for registered owners. The Business Listing subscribers have access to an expanded analytics services
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months and took six months to reach the customer. In India, TripAdvisor for Business has seen a 56 per cent increment, Bruno is positive that based on the new development of the Property Dashboard more hotels will
want to enlist to the Business Listings. The company has also tied up with Samsung to have a preloaded App on their smart phone Samsung GALAXY S 4. “The App is integrated with the phone
and is not just a widget. This allows us to reach out to 45 million unique mobile App users,” says Bruno. TripAdvisor has added exclusive features to its application, including Single Sign-On with a Samsung ID,
the ability to load details of hotels and flights found on TripAdvisor into the phone’s native calendar app; and the ability to load contact information for a hotel or attraction to the GALAXY S 4’s contacts list.
Julio Bruno on the TripAdvisor Management Centre,” said Julio Bruno, global vice president of sales, TripAdvisor for Business. This allows them to have strategic data about their visitors, competitors and marketplace. The Dashboard provides in-depth visitor demographics; top countries sending traffic to the owner’s TripAdvisor property page; number of days travellers are entering during their search and number of days in advance travellers are searching; analytics spotlighting how hotels compare with other properties in the area; competitors’ popularity rankings; reviews competitors have received in the last 30 days; top three comments in competitors’ reviews; insight into key inmarket trends and number of travellers who researched the city last week on TripAdvisor, and the percentage increase from previous week. “We developed this Dashboard as combination of internal thinking and requests received from hotels,” explained Bruno as to evolution of the Dasboard. It has been under development for May 1-15, 2013
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SVA India introduces cocktail teas – Vazar To introduce MoFruit juices and health bars SAYONI BHADURI - Mumbai
VA India, master importer and distributor for Sri Lankan Basilur tea has introduced cocktail tea range named Vazar. “It is currently in the launch phase. We have flavours like Mojito, Irish Cream and Amaretto in the Vazar series,” said Raghav Gupta, director, SVA India. The company introduced Basilur tea in India one and a half years ago, Gupta added that they have managed a good market share in the premium tea category. Apart from Basilur and Vazar, SVA India also has Tipson from the same
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Raghav Gupta tea company. Tipson is a slightly lower category tea in comparison to Basilur. Gupta is closely working with restaurants in the city of Mumbai to promote the tea brand. “We have partnered with Dolce Vita in Mumbai to showcase our teas on their special tea menu,” he said. The company
is working with 12-15 distributors across India to reach out a wider audience. Apart from this the products can also be purchased from their website. “We have a good client base who are addicted to the quality of the tea,” said Gupta. They have also introduced new flavours for the summer season. With one shipment coming in every month, Gupta said that the sales has been increasing 15 per cent per month. “Had the economy not been difficult, I am sure we would have g r o w n faster,” he said adding that even hotels are not spending. To grow his market he is looking at different routes“We are look-
ing at unique suppliers like we have toed up with high end chocolatiers. We are also working with ongoing Indian Premier League to showcase our products in the VVIP stands.” He also conducted a Tea Fiesta with 24 tea varieties at Delhi and Mumbai airports. Apart from the tea Gupta is also looking at bringing in premium juices and fruit based health bars under MoFruit banner. In the juices category Gupta will introduce flavours like Starfruit, Wood A p p l e , Mangosteen, Dragonfruit, Saraswop, etc. The health bars are sugar free and have no a r t i f i c i a l flavours. Gupta added that in the future he will further grow SVA India's portfolio with the premium category products.
Spice Global partners with The Ault Group to roll out series of ultra-lounges in India EH STAFF - Mumbai
midst a strategic and rapid international and domestic expansion spree, Spice Global, a US$two billion diversified conglomerate, has announced its partnership with The Ault Group to launch the state-of-the-art ultra-lounge at Ashok Hotel in mid-June in Delhi. This latest venture for Spice Global comes on the heels of the runaway success of its co-produced Hindi film Oh My God. The partnership is in line with Spice Global’s philosophy of smart investment with Ozi Amanat, CIO of the Group, playing a key role in realising this partnership. The lounge and bar at Delhi and
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Mumbai will set a new benchmark with its signature décor displaying a series of music memorabilia, unmatched ambience, enviable list of world-class DJs. To complete the guest experience, a comprehensive cocktail and decadent food menu will be offered. Commenting on the collaboration, Dr BK Modi, chairman, Spice Global said, “We are thrilled to bring the Pangaea brand to India through this partnership. An incredible amount of thought and attention is being paid to each minute detail to ensure that the unique experience at Pangaea surpasses the standards currently available in contemporary lounge clubs here. We are confident that www.expresshospitality.com
Pangaea India will redefine high-end entertainment.” The Ault Group founder and principal, Michael Ault is responsible for putting Pangaea Singapore on the global map for operating the most expensive club in the world, attracting celebrities, billionaires and global leaders. Ault said, “The Ault Group is an association of the best talent in the entertainment industry. We have the world’s best talent specialising in key components of running a successful lounge and bar. India is a fascinating country and has been a leader in entertainment. When it comes to elaborate executions and orchestrating the best parties
at our lounge and bar in Delhi in June and later in Mumbai, we will be paying close attention to what will be compatible with our guests here. We have taken into account that the young, affluent, well-travelled Indians have a desire for the very best and we aim to deliver just that – an unrivalled world-class guest experience.” Pangaea has operated in leading cities around the world including London, Miami, Monte Carlo, New York and Singapore, to name a few. Pangaea has hosted Alisters including Madonna, Leonardo DiCaprio, Kate Moss, Will Smith, Jack Nicholson, powerful political figures and global billionaires. May 1-15, 2013
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IHG chief urges hotels to look beyond brands EH STAFF - Mumbai
nderstanding your customers goes far beyond having a strong brand; while safety, cleanliness and a good night’s sleep remain the top three priorities for hotel guests, according to Richard Solomons, chief executive, Intercontinental Hotel Group (IHG). “We need to understand the customer better and make sure our brands describe and deliver what they want. We announced two new brands last year and had huge interest around those, because it’s clear that it’s not more of the same – the brands are targeting well,” he said during a session entitled ‘Hotels: where next for the world’s biggest hotel brands?’ on the second and final day of the 13th Global
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Richard Solomons Summit, organised by the World Travel and Tourism Council (WTTC). “The top three requirements in hotels – forget about the brand and its message – are safety, cleanliness and good night’s
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sleep. But the question is how do we deliver a targeted, more personalised service?” Solomons asked. “I think what have to have is a clear corporate strategy, and determine where we’re going as a company; as well as decide how, where and why we deliver value. The brand is about definition; again as an industry we’re trying to appeal to everybody all the time. This creates commoditisation in the industry and brands aren’t clear. What a brand stands for, who your consumers are and how you relate to them are the most important factors in the industry today,” he continued. Solomons was later joined by Darren Huston, CEO, Booking.com; Arthur de Haast, chairman, Hotels and Hospitality Group, Jones Lang Lasalle; Adam Weissenberg, Global Travel,
The brand is about definition; again as an industry we’re trying to appeal to everybody all the time. This creates commoditisatio n in the industry Hospitality & Leisure Lead, Deloitte Touche Tohmatsu Ltd; and Tom Klein, president, Sabre Holdings.
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Premier Mondial DTC bus depots to get budget hotels launches interactive B features online EH STAFF – New Delhi
EH STAFF - Mumbai
remier Mondial, one stop solution for spare parts whose official distributor is LF Spa, launched various interactive features on www.premiermondial.com, few of them being, Internet Shop (place orders online), Track your Order (tracks your exact real time order status), catalogues (wide range of catalogues for all types of industry lines, be it cooking, refrigeration, laundry, table top or even coffee machines and barista tools). Along with these, Premier Mondial has also introduced 'video' section which not only educates various individuals in the market but also spreads product awareness. “We believe in being updated on advances in technology and provide our customers various solutions for their requirement. The internet shop is a bold move for us, even though we know our industry does not believe much in buying online. We are offering special discounts if our customers buy products online. Also, the Track your Order makes it easier for the customer to be updated with the real time status of the order,” said Pankaj Shah, managing director, Premier Mondial.
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udget hotels may soon come up in six existing Delhi Transport Corporation (DTC) bus depots in areas such as Sarojini Nagar, Vasant Vihar and Kalkaji. The Delhi Tourism and Transportation Development Corporation (DTTDC) is looking at hiring concessionaires for the project which will not only lead to budget hotels being constructed in DTC depots but will also create multi-storeyed depot space with a maximum of two floors. This project will be implemented on a 'design, build, finance, operate and transfer' basis, officials said. “We have already taken out an advertisement asking concessionaires to come forward with proposals. Initially, we will start with six existing depots in Delhi to see how successful the project is,” an official said. The city has over 40 DTC depots. If the project takes off, the government will look at extending it to the other DTC depots. DTTDC has already met with stakeholders related to budget hotels to discuss the idea with them. “There has been a very positive response to this concept. The only budget hotels existing in Delhi are in areas like Paharganj. This concept will not only help create more budget hotels in the city but will also help in optimum utilisation of space available in the heart of the city. Tourists visiting the city prefer to stay in budget hotels, which is why most of them stay in
Paharganj. This project will help in providing essential services,” the official said. The project will be developed on the public-privatepartnership model. "We are also looking at constructing multistoreyed depots in the city as it is getting increasingly difficult to identify land for depots,” the official added. According to officials, depots cannot be located outside the city as it will lead to dead miles — the bus will not ferry any passengers
during the trip from depot to bus stop. “We need depots within the city, which is becoming increasingly difficult. Which is why we have mooted the idea of multi-storeyed depots as we need six acres of land for parking 1,000 buses,” the official said. At present, around 500 buses are functional under the cluster scheme because of lack of depot space. The lack of available land in the city has led to delays in adding more buses to the present fleet.
Indian hospitality industry to increase online revenues by 40 per cent EH STAFF - Mumbai
ndian hospitality industry is all set to increase in online revenue by 40 per cent opined experts who were present at the recent conference held by IDeas &
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TravelClick. The conference covered topics including mobile distribution, social media, pricing strategies and GDS marketing, among others. The sessions were made up of a combination of panel discussions and
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keynotes including speakers from Google, Tnooz and TripAdvisor. There were almost 100 attendees who included sales and revenue professionals, along with managers from large chain hotels including Taj Hotels,
Oberoi, Leela, ITC, Marriott, Starwood, Sun n Sand, Lalit, Concept Hospitality. Sivaprasad Gangadharan, regional director - subcontinent sales, IDeas said, “Indian market is getting more mature with more foreign brands coming in and at the same time Indian brands are also becoming more global.” Joy Ghosh, regional director India & subcontinent, TravelClick said, “We have a large number of hotels in India and the subcontinent who consult us. The only gap which we foresee is one of knowledge in this fast increasing world of e-commerce. As a responsible partner, we will do our bit to bridge the knowledge gap in our way of giving back to the industry.” May 1-15, 2013
M|A|R|K|E|T QUICK BYTES
New kids on the block Khandani Rajdhani
INTERNATIONAL
K h a n d a n i Rajdhani has launched two outlets in Chennai and Chandigarh, through which it now has 37 restaurants in India. Rajdhani – Chennai, located at the Pheonix MarketCity Mall in Velachery, is spread across 2400 sq ft with a seating capacity of 72 guests, whereas Rajdhani – Chandigarh is located at Elante Mall and is spread across 2800 sq ft with a seating capacity of 92 guests. Rajdhani offers authentic Rajasthani and Gujarati meals. The ambience at both the newly launched restaurants is rich with vibrant colours.
DoubleTree by Hilton Pune-Chinchwad Hilton Worldwide has announced the signing of a franchise agreement with Panchshil Hotels for an upscale, full-service DoubleTree by Hilton hotel. DoubleTree by Hilton Pune-Chinchwad, scheduled to open in June 2013, will offer 115 guestrooms that feature all modern conveniences including internet access, LCD televisions, electronic safes, refrigerated private bars and tea and coffee making facilities. Other facilities at the hotel include three dining outlets, an executive lounge, 24-hour business and fitness centres, outdoor rooftop pool and 2,800 square feet of meetings and events space.
May 1-15, 2013
Arabian Dreams Hotel Apartments, Dubai
Mahindra Holidays & Resorts India has announced an addition to its network, Arabian Dreams Hotel Apartments in Dubai. This hotel has 75 rooms which are a combination of studios and apartments and is centrally located in Dubai. The Arabian Dreams Hotel Apartments is eight km from Dubai International Airport, less than two km from the Bur Dubai Shopping area and a 10-minute drive from the World Trade Centre and Bank Street. It has a rooftop pool with city views and the rooms are equipped with modern furnishings. MHRIL has subscribed to 49 per cent of the share capital of Arabian Dreams Hotel Apartments, which operates the Arabian Dreams Hotel Apartments.
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Aquapro Domotech
the new features include: easy to clean rounded interiors; wash and rinse temperature indicators; thermo stop control; door safety switch; insulated boiler dry run protection; automatic start/stop with fully automatic operation; conveyor limit switch; sensor operated prewash/wash/rinse/dryer zones; rack sensing conveyor; entry exit steam collection chimneys with suction control; power supply monitor; automatic conveyor idle shutoff; automatic detergent dosing pump; automatic rinse dosing pump.
Vintage Breeze of Anemos The exclusive range of dinning tables available at Living In Style creates an aura in the room with its design and finish.
GN Washmatic India GN Washmatic India has launched new 900 series conveyor dishwashers which can wash up to 2400 plates in one hour. Washmatic machines are assembled in its plant in NCR with state of the art facilities for manufacturing as well as R&D. Some of
Isenberg India has launched The Aquapro Domotech system that comes with a LED touch screen with touch controls for six independent water delivery functions together with a 16 color chromo therapy capability. The product can be pre-programmed for a shower. The Aquapro Domotech system is priced at `6.99 lakh.
Anemos has introduced a new collection of ceiling fans Vinatage Breeze. Adequate lighting now forms a part of the ceiling fan, thus eliminating the need for additional lighs. This collection consists from a single-blade fan to numerous blades, from direct lighting to subtle, diffused lighting, from traditional classic styles to unique contemporary designs. The following fans are part of the Nostalgic collection from Anemos – Palmletto; Caruso; Palisade; Punkah; Brewmaster.
CA Style of Living In Style CA Style at Living In Style has launched contemporary range of dinning sets. Each piece of furniture is hand crafted to suite the needs of the customer.
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May 1-15, 2013
SPECIAL FEATURE IN FOCUS
Guiding Mantra Working towards spreading the 'feel good' feeling among all generations in new possible ways, Poonam Sharma, founder and managing director, Vedic Spa Mantra shares her mantra to create a niche in a competitive market. By Kahini Chakraborty eing in the wellness business for over 100 years the Baiydanath group has now forayed into the wellness and beauty arena by introducing Vedic Spa Mantra. Married into the Baidyanath family, Poonam Sharma, the founder and managing director of Vedic Spa Mantra, prior to starting this venture in 2011, was busy with her career in participation, promotion, development and product identification of 'Mantra' products - a range of herbal cosmetic products. She also actively participated and set up the new cosmetic and R&D centre for 'Mantra'. To give an edge to her brainchild venture, Sharma learnt the basics of ayurveda under famous Baidyanath Ayurvedacharyas. She says, “India has a rich cultural history of many holistic forms of treatments like the 3,000- year old ayurveda, yoga, siddha, unani and other ancient treatment modules,” adding that, ayurveda and yoga have captured the imagination of Westerners like no other ancient healthcare philosophies. This will continue to grow because India has some special herbal and natural treatment in comparison to other country and all the treatments are of Indian origin. Hence everyone should come to India for such treatments. As increasing stress and disposable income fuel this segment, Vedic Spa Mantra has grown to become one of the preferred source for ayurvedic treatments luxurious wellness centre. With the philosophy, 'You are life. Life is in everything. Everything is
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Poonam Sharma in you', the company aims to continuously bring a century of rooted ayurvedic knowledge, learning and research. Choosing a black and white décor, the outlet in New Delhi is divided across three floors. “The effects of the therapies are enhanced by the dim lights reflected from the ceiling and floor and ikos paint on the walls making the treatments an enriching experience. The second floor follows the ambience in décor and structure with ayurveda ensuite, therapy rooms, Thai room and sauna, steam and jacuzzi. The menu bar also provides a detailed description of the intake of calories. We also have a Yoga Hall and Bridal Suite and Couple Suite,” mentions Sharma. As the health sector grows, she opines that health-conscious consumers are looking for products with additional benefits and nutrients such as proteins, vitamins and miner-
als and omega-3, which offer significant health benefits. “They are also opting for naturally healthy beverages such as green tea and 100 per cent juices instead of carbonates to keep slim and fit. Hence our vision is to take Mantra Vedic group to a higher level and cover the new generation people,” she opines. Noting that India has one of the most lucrative healthcare and spa markets in the world, she highlights that the Indian health and wellness market recorded remarkable growth during the review period (2007–2011), which was driven by factors such as the Indian government’s favourable policies and initiatives, and improvements in the country’s healthcare services, including reduced costs and waiting times along with improved healthcare infrawww.expresshospitality.com
structure. Despite being smaller in size than developed countries, India’s health and wellness tourism industry is developing rapidly on both the regional and national level. “South India especially Kerala is sprinkled with ayurvedic medical spa resorts and meditation centres where a host of Western medical tourists pay huge amount of money for health packages that include de-stressing, body toning, weight loss and healing of aches and pains like sinusitis, backaches and so on. We want to bring it to north India and abroad in an authentic way,” she points out. And she is confident that the customer demographic will grow more and more in the future because people are now moving to natural and herbal products. “Health and wellness sector is attracting an increas-
ing number of tourists to India every year. Tourists from the Middle East are largely driving the Indian medical and wellness tourism. In 2011, most international tourists came from Iran, Afghanistan, Turkey, Pakistan, Denmark, Oman, Qatar, Saudi Arabia and the US for medical treatment. The market has huge potential,” she highlights. Keeping this in mind, Mantra's training academy, will soon be the new addition to the Baidyanath group that has had strong interest in ayurveda. “The academy will bring in standards, wealth of skills and vast experience to deliver an international comprehensive and highly effective training programme focused on spa, holistic, wellness and aesthetic therapies, treatments and services,” she informs. May 1-15, 2013
S|P|A | S|P|E|C|I|A|L REFRESH
Innovative wellness At RiminiWellness, the international fitness and wellness expo that will be held at Rimini Fiera from May 9 - 12, numerous innovations will be presented from all over the world for the world of wellness he most eagerly awaited innovations will arrive at RiminiWellness from the traditions of the South Seas and the Pacific: in fact, for the first time in Italy, there will be presentations of Maori massages, Hawaiian Lomi Lomi massages, the Polynesian Hori Tahiti dance and the Hawaiian Hula dance. Maori massages, in particular, combine the relaxing properties of manual treatment with a relaxing capacity, with myofascial stretching that follows the designs of the traditional Maori tattoos, concentrating on all the main trigger points. Massages are done using wooden tools and essential oils from Polynesia. Lomi Lomi is a traditional Hawaiian massage that frees the energy block in our bodies, strengthens breathing, greatly reduces physical and emotional tension and is good for back and shoulder pain. Treatment carried out with precious oils and with
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gestures and movements that rhythmically alternate different intensities and speeds, to recover harmony between body, mind and spirit and increase energy. Also from the Pacific area, there will be the debut of the Polynesian Hori Tahiti dance and the Hawaiian Hula dance.
Harmony with Nature The Hula is the essence and spirit of the Hawaii islands, initially born as a sacred ritual the later became an entertaining dance. It is a dance full of meaning, sweet and expressive at the same time, which recovers profound contact with nature, and harmony between us and what surrounds us; in fact, every movement has a meaning and tells a story described in the songs and the dancers´ movements represent aspects of nature and life. The Ori Tahiti is a fascinating dance that is very well known for its style full of energy; the up-tempo rhythm of the percussion,
the fast movements of the hips and the energy of the movement are enchanting and recall the essence of nature and the earth. Wellbeing of the body and spirit, the balance and fusion of body and mind are also the basis of other two disciplines proposed to RiminiWellness visitors: Yoga Nidra and Rolfing. Yoga Nidra is a technique of profound but conscious relaxation, also called ´dynamic sleep´, during which people, although apparently asleep, remain conscious. It is a method used by yogis to isolate their senses from the outside world and address their interior world to find harmony of the body, mind and spirit and induce complete relaxation at physical, mental and emotional level. Rolfing is the method created by Dr Ida Rolf that enables to rapidly improve posture, recovers agility and elasticity and gives a sensation of lightness. This effective technique optimises the alignment of the human structure in relation to the force of gravity and refines the perception of the body in the space around it. There is a cycle of 10 sessions, which consist in manipulation of the connective tissue slower and deeper than a massage and in the recovery of smooth correct movement. Some of the wellness events during the expo will include:
The Well-being Oasis The Well-being Oasis is an exhibiting space dedicated exclusively to professionals coming from the trade sectors of the holistic disciplines and natural products: training schools, organic products, natural cosmetics, specialised press, wellness retreats and farm holidays.
Well being conferences A cycle of meetings centered on the Culture of Wellbeing. Open to the public, held by practitioners and holistic professionals. The conferences will be organised in collaboration with universities, training schools and leading companies in the bio-natural sector. May 1-15, 2013
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HAUTE TALK
A Lion roars again The superbly restored Four Seasons Hotel Lion Palace St Petersburg prepares for rebirth as Russia’s most exciting new hotel and meeting place
A corner mansion then ascended; And where its lofty perron ended Two sentry lions stood at guard like living things, And kept their ward with paw uplifted. mmortalised in Alexander Pushkin’s 1833 poem The Bronze Horseman, the legendary Lion Palace is coming to life once again as a stunning new gathering place for travellers and the city’s social and cultural trendsetters. Set to open in summer 2013, Four Seasons Hotel Lion Palace St Petersburg harkens back to Russia’s romantic past while setting a course for the future of hospitality in the city. “We are very proud to be part of the city, and it is a great privilege to open our Hotel in such a legendary building returning to the city in its full glory,” says Martin Rhomberg, general manager
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of the new hotel in this historic building. “We are looking forward to presenting to guests our sumptuous room appointments, exciting new restaurant concepts, the city’s most exclusive spa and its most impressive event space. After years of exhaustive preparation, we are ready to begin booking reservations in anticipation of our opening later this year.”
A labour of love and respect A meticulous restoration that respects architect Auguste de Montferrand’s original vision and the storied history of the 'House with Lions' is culminating in a traditional setting for a very modern way to travel, meet, dine and entertain. The unique triangularshaped building – guarded for nearly two centuries by the pair of stone lions in Pushkin’s poem – began life www.expresshospitality.com
like many other St Petersburg palaces, as an apartment house for the city’s elite. Owned by Princess Cleopatra LobanovaRostovskaya, wife of Tsar Alexander’s close associate Prince Alexey LobanovRostovsky, the Lion Palace was occupied for just seven years before it became a state ministry. For much of the 20th century, renovations by various occupants – including a hostel, school and state offices – caused significant damage to the once beautiful palace, until the administration of the President of the Russian Federation decided to revive this important architectural monument as a luxury hotel, the first Four Seasons in Russia. Now, just months from inviting guests to once again pass through its formidable entrance, the Lion Palace is returning to its former glory. The 177-room hotel will also house four restaurants and bars, an exclusive spa, and stunning meeting spaces with high tech amenities for business and glorious décor for weddings and other social functions.
At the heart of St Petersburg Positioned next to the iconic St Isaac’s Cathedral, also designed by de Montferrand, Four Seasons
Hotel Lion Palace St Petersburg is where Admiralteysky Prospekt and Voznesensky Prospekt cross, just a short stroll from the Palace Square. Inside, the feeling is immediately palatial, with a grand staircase reminiscent of the much-photographed staircase of the Hermitage and Winter Palace. “We want to become the meeting place of choice in St Petersburg, and with our beautiful main ballroom we will see many grand events, and we certainly look forward to congratulating many wedding couples who will begin their new lives together here,” says Rhomberg. Guests who stay in one the Hotel’s 151 rooms and 26 suites may awaken from their signature Four Seasons beds and momentarily imagine that they are tenants in Princess Lobanova-Rostovskaya’s 19th century apartment house. Timeless elegance in the setting of a palace fit for royalty, where each room - many with unique floorplans thanks to the building’s triangular design – features high ceilings, period details and fantastic views of St Petersburg. Also in every room: 21st century technologies and thoughtful comforts that travellers around the world have come to expect at Four Seasons. Mayl 1-15, 2013
D|E|S|I|G|N Finer indulgences Michelin-starred executive chef Andrea Accordi has been as dedicated in creating bold, innovative menus as the restorers have been in perfecting architectural details. Sintoho, a name derived from the first letters of Singapore, Tokyo and Hong Kong, is a new Japanese-style dining concept featuring northern Asian cuisine. A sushi counter, two dining areas and a semi-private teppanyaki dining room invite intimate dinners as well as larger parties. Sintoho boasts its own wine cellar and a selection of cocktails inspired by Oriental flavours, as well as a selection of Asian beers and fine teas. Fresh seafood is at the heart of the menu, with sharing encouraged. The Tea Lounge, located in The Lion Palace’s courtyard atrium, will welcome guests for breakfast, traditional afternoon tea including a signature house blend served from a samovar as well as hot chocolates and coffees, and Russian specialties served all day. Xander Bar – named for Tsar Alexander II, for whom Cristal Champagne was created - will take Russia’s love of the finer indulgences to a new level with a broad selection of top quality spirits including 40 different vodkas and a dozen Champagnes accompanied by caviar, smoked salmon and other zakuskis, or Russianstyle small bites. For cigar aficionados, the bar will offer a great selection of the finest cigars. Laid out in a series of rooms with parquet floors covered in Persian carpets and wood panelled walls and ceilings, Xander will be warmed by a double-sided fireplace. And later, another restaurant will surely be the talk of the town: Percorso, an Italian dining concept like no other in St. Petersburg. Designed as a culinary tour of Italy, updated classics and Chef Accordi’s own creations will be accompanied by homemade breads and an Italian-focused wine list, plus selected apéritifs and digestifs. Percorso will feature an open kitchen, and offer a private dining room. Also coming later in 2013 will be an intimate and exclusive full-service spa. Luxuriously spread over four floors within the building’s original courtyard, the spa will offer six treatment rooms, Russian-style saunas, a fitness centre and a relaxation pool under a sunlit dome. Open to hotel and day guests, the spa will offer traditional and cutting edge facials, May 1-15, 2013
massages, body treatments, and manicures and pedicures, all with the intuitive service of skilled Four Seasons therapists.
An impressive address While the photo opportunities associated with the grand staircase alone might be enough to tempt brides and event planners to book Four Seasons Hotel Lion Palace St Petersburg for their most important occasions, it might very well be the event spaces
themselves that capture the imagination. The exquisite Montferrand Grand Ballroom accommodates up to 350 for dinner and dancing, and seven additional rooms offer a variety of wellequipped meeting spaces in a total of 785 square metres (8,450 square feet) of event space. Known as Leningrad for much of the 20th century, St Petersburg was founded in 1703 by Peter the Great – the 'bronze horseman' of
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Pushkin’s poem. Often referred to as the Venice of the north due to its rivers and bridges, the city takes much of its flavour from a long association with the royal families of Europe, and its citizens’ enduring love of art and culture. In addition to its strategic location near to the city’s business community, Four Seasons is also close to important historic sites, extensive museum collections, performing arts including the worldrenowned orchestra, ballet
and opera of the Mariinsky Theatre, and annual events including the famous Beliye Nochi , or White Nights, each June/July. The city also boasts of a dynamic food scene, and the concierge team at Four Seasons is ready to suggest the best restaurants, score VIP access to the hottest clubs and last minute tickets to the theatre, plus arrange excursions to the beautifully preserved palaces that surround the city.
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Management COVER STORY
Vintage point It is a fact – India can produce wine and the improvement in quality and consistency is commendable. It is now time for Indian wines to uncork their potential and make a splash on the world map. By Sayoni Bhaduri
ines made in India are yet to reach a stage where they can be compared to the French Bordeaux or the Argentinian Malbec. But the growth story of these wines are similar to the vines on their trellis – growing fast and strong. The names of Grover Vineyards and Chateau Indage are integral to India's wine history, but it was Sula Vineyards who took India by storm. Seeing Sula's success many others tried their hands at vinification. “Most of them didn't know too much about wine but had land and the wine they produced was not very good. Only a few produced quality wine. The quality of wine from these few quality oriented
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Veral Pancholia
Sonal Holland
Cecilia Oldne
producers has been getting better on a yearly basis and it is this handful of producers that drive consumption in India. The number of people
consuming wine is on the increase but this increase is still on a tiny base. More consumer awareness and higher disposable income is
driving demand. On the whole there is a lot of work to be done to get the wine industry into the position it needs to be in,” summarises
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Nikhil Agarwal, sommelier and director, All Things Nice. The Indian wine industry is growing at 15 per cent annually. “Sula Vineyards grows at over 25 per cent and enjoys a 65 per cent market share,” says Cecilia Oldne, head-international business and global brand ambassador, Sula Vineyards with great pride. But a lot of these statistics are a little skewed as the base numbers still remain very small – India’s per capita consumption of wine is only 12 ml. That’s one tablespoon of wine per head per year over the entire population. China which also has a decade old domestic wine industry is at 800 ml. “Though these are still very nascent markets compared to May 1-15, 2013
M|A|N|A|G|E|M|E|N|T the west through media and their travels abroad. The wine themselves have improved dramatically. Ravi Jain, founder and CEO, Grover Zampa Vineyards describes, “They are now becoming as good as the entry level international wines that are available in India.” In another 5-10 years he sees them being comparable to some of the better international wines.
mainstay in India's urban centres, with access to wines at not just restaurants, pubs and bars but also in organised retail segment. The potential for growth undoubtedly is in the tier two and three cities. “Consumption of wine is no longer confined to the main metros. It has proliferated to the smaller towns and the second tier cities of Chandigarh, Amritsar, Kolhapur, and to the likes thereof,” says Kiran Patil,
Beyond urban centres Wines have become a
director sales and marketing, Vintage Wines who produce Reveilo wines. Rural India’s per capita income growth rate is the same as urban India’s but it is far more exciting as there are three times as many people and it represents a little over half of India’s GDP. Not only does it encompass 70 per cent of India’s population but it also has 56 per cent of India’s income, 64 per cent of its consumption and 33 per cent of India’s savings. This phenomenon
Nikhil Agarwal
Kiran Patil
Ravi Jain a traditional market like France with a per capita consumption of 30 litres. I don’t see any reason as to why India cannot reach 100 ml, nearly 10 times the market size in the coming decade. Besides urbanisation, the main driver for this the growth is the quantum shift of women seen enjoying alcohol in just one generation. They will be a huge demographic in the future,” she adds. Then there is the experimental and exploring Indian consumer who strives to meet experiences as witnessed in May 1-15, 2013
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has to be realised by domestic wine industry, believes Oldne. Indian wines as a global phenomenon is still a distant future. The current awareness is a novelty. The only way that can be achieved is with more availability. The need for concrete efforts is felt across the industry. Veral Pancholia, MD, Mercury Winery says, “India is not known as wine growing region on the world map . That ice needs to be broken and it can’t be possible without the support of government organisations that need to promote brand India wines at international arena. There is a great potential for Indian wines if targeted correctly. Like the coffee board who promotes the Indian coffee across trade fairs globally similarly Agricultural and Processed Food Products Export Development Authority (APEDA) or Indian Grape Processing Board (IGPB) needs to get organised for such promotional activities.” Popularity of Indian wines is on an upward growth curve, one of the factors that has contributed to this is the increasing popularity of Indian cuisine. The number of Indian restaurants globally is on the rise, and this, in turn, further fuels the need for Indian wines. Many Indian wines have also been recognised and awarded on international wine platforms like London International Wine Fair, HKTDC wine fair, ProWein, etc. Jain adds that there is a curiosity regarding Indian wines amongst international consumers. “When they come to India they are willing to experiment with Indian wines, they even take some bottles back with them,” he quips.
Growing reach S o n a l Holland, divisional head - wine & beverage (all India), ITC Hotels India provides an interesting p e rs p e c t i ve, “We as Indian’s need
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to start to speak well of our wines. Indians are currently the worst critics of their own wines. To some extent, it is not unusual for people in an emerging wine country in its early stages of wine consumption curve to show some level of uncertainty and dislike towards their own wines. I believe the pride for one’s indigenous product starts to develop once the wines start to command global recognition and acceptance.” She adds that there is a need to bring international wine bodies, associations and critics to Indian wineries and have them experience both Indian wines and culture. Taking cue from this thought is the fact that Indian high-ended finedining restaurants have a limited list of Indian wines on their menus. The tendency when observed shows that Indian wines are limited to the better known and popular brands; the smaller brands producing good wines find it difficult to make it to these lists. A typical wine list would enlist the region, the awards, the varietal, the house, etc, for an international wine whereas Indian wines often don't even get a mention of the brand names or the grape varietal. The ratio of i m p o r t e d www.expresshospitality.com
versus domestic wines have always been around 80:20. Internationally restaurants take great pride in putting the local wines first on their wine lists. Jain says that the discrimination is not because that they don't believe in the quality but because of cost. Hotels in India get international wines without duty which makes those wines far cheaper than Indian wines. It is a challenge that the producers need to work on. “A restaurant that doesn’t serve Indian wine is doing a great injustice. Restaurants and hotels of repute do have a few Indian wines on the list and I believe that number will increase with better wines being produced. Most of the time F&B managers or buyers look to tie up exclusively with a winery to get a better deal. While that may be good for the outlet and that particular winery, it isn't good for their guests who are restricted in terms of choice or the wine industry as a whole,” adds Agarwal. The fact that there are too many Sauvignon Blanc, Chenin Blanc and Shiraz coming out of India does not help
either. Consumption of wines remain miniscule as compared to our neighbour China. This is despite the fact that an estimated 50 per cent of wine is sold through restaurants, bars, hotels and pubs. The remaining sale is credited to the retailers. While organised retailers have made purchase of wines easy for the Indian consumer, the availability of these outlets are limited to bigger cities. In smaller cities it is the smaller 'wine shops' and state run outlets who are the medium of sales. Jain adds, “Indian wine producers are forced to give much more discount than costs permit. Even to reach the shelf it costs us money.” These retailers often do not have the knowledge or the inclination to sell better wines – it is the question of a better margin per bottle for them. Agarwal says, “Retailers often demand schemes that make it unfeasible to sell wine and make a small profit. There's always some new producer with deep pockets that offers schemes that spoil the market which is the real reason why retailers are able to make these demands. May 1-15, 2013
M|A|N|A|G|E|M|E|N|T On a training front they need to be churned inside out. They don’t have the right knowledge on the infrastructure to sell wine, it is imperative that we remedy this.” Storage conditions and familiarity with the basic distinguishing elements of a wine are key factors to traditional retailers becoming successful wine sellers.
Quality assurance One point that keeps back in all these arguments is the need to improve quality of wines. Even though the quality of wines has seen dramatic improvement it is not enough. Jain says that further improvement will only happen when there are enough players in the market making the competition tougher. With competition producing consistent quality wines there are more chances of India being recognised as a wine producing region on the world wine map. There are horror stories in wine-making industry of India currently like using table grapes, unethical blending, adding sugar, amongst others. Jain says, “Lot of the wine that is available in India is not even wine. They provide 'bang for the buck'; it is a competition between price and alcohol.” A lot of it has to do with the cost, the wine business is a high cost one and not many have the passion and commitment required to keep at it. The lack of uniform standards is deeply felt. Subhasis Ganguli, president, Calcutta Wine Club says, “There are no laws in place in India which regulate the growing of vines and the making of wines in terms of quality. There are no laws which govern the labeling of wine bottles, and as a result of which producers often put names of grapes which are not even grown. There are no laws which state the minimum quantity a grape must have, to be able to put on the label.” IGPB recently introduced the wine standards as Indian wines have become OVI member but it’s still to see regulations like the French Apellation d’Origine Controlle (AOC) for wine production. Holland also says, “Most often I hear these tales from wine producers themselves, when they speak of their competition. Adding sugar or even water to the wine is not uncommon in other markets particularly California and Australia, but the intent to not disclose it makes it unethical. A wineMay 1-15, 2013
maker may make certain adjustments to wine both physically or chemically, but the intent is always more important than the act. Having said that, it is time for India to regulate wine production. India at the least, requires to put in place, a quality programme that administers wine production and a label integrity programme that requires disclosure of sources of grape varieties, blend compositions and chemical manipulations
of wines.” Policies pertaining wines in India are still very prohibitive. Pancholia explains, “Currently 42 states of India have their own rules and label fees thus stopping the producers to market wines across pan India due to the heavily regulated and high fees.” Andhra Pradesh has increased on domestic wines 150 per cent. Rajasthan government has policy where domestic wines have to pay ` 75,000 per brand per
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varietal and imported wine has to pay ` 5000. These directly affect the much needed consumer consumption. For a wine producing company, Patil says that it will save a lot of administrative hassles involved in the registration and printing of state-specific labels, absurd excise structures in some states. To lobby for these issues there has to be a body with some power that includes not only producers but the entire
distribution channel and consumer representatives as well. There is also a demand from the industry to consider wines food product and should be governed by the laws/rules as applicable to the food processing industry. Consequently, one should be allowed to promote/advertise the category, as the case may be. This will go a long way in spreading the wine culture. A free trade zone for wines within India would help the industry to grow.
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M|A|N|A|G|E|M|E|N|T GM SPEAK
Royal inspiration Drawing inspiration from the architectural style of the royal Palace of Mysore, The Leela Palace Bangalore sits amidst seven acres of lush gardens and a sparkling lagoon in the heart of Bengaluru. Andrew Hendrian, GM of the hotel explains why the property leaves a luxurious impression on guests. By Steena Joy
he Leela Palace Bangalore, set among nine acres of ornate gardens and cascading waterfalls, is an oasis in the heart of the IT hub of India. Inspired by the architectural glory of Mysore and the art and
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Room file Total no of suites and rooms - 357 • 215 Deluxe rooms • 20 Conservatory rooms • 49 Royal Premier rooms • 44 Royal Club rooms • 8 Executive suites • 5 Royal Club suites • 5 Tower suites • 8 Turret suites • 2 Royal suites Andrew Hendrian
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• 1 Maharaja suite
embellishment by Madhu Nair, the hotel captures a feeling of grandeur and majesty that combines the riches of Indian history with contemporary opulence and comfort. Andrew Hendrian, GM of the hotel, reminisces, “Eleven years ago when we opened this property, it was and still is a very unique property. Our chairman’s philosophy was to create something special, something very Indian, something which would leave a lasting impression on the guests who come here. We had already visualised that Bengaluru being an IT hub, 95 per cent of our guests would be expats for whom India meant mythology, maharajas and palaces. We wanted them to go back and remember the hotel.” He adds, “Our chairman www.expresshospitality.com
We had already visualised that Bengaluru being an IT hub, 95 per cent of our guests would be expats for whom India meant mythology, maharajas and palaces
got an American architect to go to the Mysore Palace to take a look at it and replicate it in a hotel in the middle of the city. So the hotel was conceptualised with spacious rooms, all having their own balconies facing the garden or the pool. An oasis in the heart of the city with award winning landscaped gardens and a grand driveway giving it an unique identity. This is not the usual run of the mill hotel block. Anyone who enters the gates feels like a royal prince. There is a sense of arrival. It is truly a palace hotel with the generosity of space. It is unique to find a hotel like this which is run like a business hotel.” The hotel is home to the renowned Jamavar restaurant. Jamavar takes its name from fine art of May 1-15, 2013
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embroidery of Kashmir shawls. Their decorative patterns lend a traditional touch to the modern décor of the restaurant. Apart from this signature fine dining restaurant, the hotel has Citrus for all day dining, Library bar for international martinis and cigar lounge and Zen for Pan-Asian cuisine. With such a varied palate, naturally F&B is a major revenue generator. “F&B contributes 35 per cent of revenues while rooms bring in 55 per cent and others ten per cent (including spa operations). Only two to three per cent of the business is from the leisure segment, the main focus is business and events. The hotel is a venue for a lot of Indian and NRI weddings held on a huge scale accounting for 15 per cent of MICE. It is a segment in itself. We also hold a lot of trade conferences from the oil sector, BPOs, MNCs, Nasscom. In November 2012 we were the venue for the RIM Summit (countries on the rim of the Indian Ocean) which was attended by 18 foreign ministers. Then we have residential conferences where delegates stay at the hotel itself. Nearly 40 per cent are residential conferences,” says Hendrian. The Leela Palace May 1-15, 2013
F&B contributes 35 per cent of revenues while rooms bring in 55 per cent and others 10 per cent (including spa operations).Only two to three per cent is from the leisure segment Bangalore offers around 20,000 sq ft of banqueting space: Grand Ballroom, Royal Ballroom, Turret Boardroom, Sitara, Kamal, Nidhi, Yatra, Diya, Surya, Maya, and an extended terrace.
So spa is ESPA The hotel's in-house spa has 14 treatment rooms including nine western treatment rooms and a special isolated ayurvedic section with doctors from Kerala. The property also
claims to have the biggest Jacuzzi in the city and one of the biggest outdoor pools in the city. “As guests are becoming more health conscious, gyms and spas are necessary amenities which hotels have to offer. In the process, if they generate business then it is an added bonus,” believes Hendrian. Hendrian also informed that the hotel chain was re-branding all its in-house spas as ESPA at The Leela. The spas in Mumbai, New Delhi and Udaipur have already been re-branded and by next year the Leela Palace Bangalore will also be certified as an ESPA. The Leela group already has a tie-up with ESPA of London, one of the leading spa management companies in the world, to manage their spas across all their properties. ESPA's spa treatments are holistic, use only the purest natural ingredients and are ethically sourced. Commenting on the market dynamics, Hendrian feels that supply will outgrow the demand. “But given the weather and cosmopolitan feel of Bengaluru, it is definitely on its way to becoming another Mumbai. North of the city and the CBD offers huge potential for development,” says Hendrian. www.expresshospitality.com
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M|A|N|A|G|E|M|E|N|T EVENT ROUNDUP
Owners delight HICSA 2013 saw discussions on experiences of industry leaders and hospitality trends in the Indian market. The spotlight this year was on hotel owners who were urged to follow green practices to help reduce costs. By Kahini Chakraborty
ith a major focus on hotel owners, the ninth edition of Hotel Investment Conference South Asia (HICSA) highlighted the issues and viability of the India market for hotel projects. The event witnessed a huge presence of hoteliers, owners, investors, bankers, developers, architects and designers from across the world. Inaugurating the event, Manav Thadani, chairman-SA, HVS shared the results of their very first owner's survey. The responses for the same were taken from a sample set of owners collectively owning around 21,000 hotel rooms. In the next two years, the survey revealed that majority expected costs related to development and operations to rise and nearly half anticipated hotel values and operating revenues to remain stable. While there could be an increase in interest rates an equal number of participants were expecting it to decline or remain stable. Thadani said, “Mumbai and Delhi secured maximum owners' votes depicting their keenness to build hotel assets in these cities, while
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Goa emerged as their favourite destination to buy hotel assets. In Pune, Hyderabad and Jaipur, the owner community are keen to sell hotel assets and in Bengaluru, most owners wanted to adopt a wait-anwatch approach and hold on to their assets.” Besides, scarcity of quality manpower, high costs of capital, lengthy approval and licensing process, alignment of owner and operator expectations and rising development costs were some of the challenges that owners are facing, who are also requesting the Indian government for a single window clearance to develop and operate hotels, an investment friendly taxation policy and improved tourism infrastructure including roads, airports and utilities. Kaushik Vardharajan, managing director- SA, HVS Hospitality Services made a presentation on the state of the industry, wherein some of points mentioned highlighted that this year could see an increase of 66 per cent in occupancy rate. The perfect source of funding for hotel projects that owners were looking at consisted of 32 per cent debt, 19 per cent
private equity, 22 per cent personal fund and 27 per cent investment by brands. Reiterating the sentiments of owners from the owners survey done by HVS, Vardharajan informed that 46 per cent of owners preferred establishing a hotel in the mid market segment, while 32 per cent in upscale, 11 per cent in budget and 11 per cent in luxury.
Thought leaders Representing some of the world's leading hospitality brands, on the 'Global CEO Panel' moderated by Steve Rushmore, chairman and
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founder, HVS, the panelist were bullish on the growth potential of the India market but also agreed that it was a challenge to do business here. “The growth in the middle class section, infrastructure spending has increased and looking at the fundamentals of the market, there has seen a 60-70 per cent evolution. Unfortunately, the consensus going about is that the focus is more on the short term rather than long term,” said Christopher J Nassetta, president and CEO, Hilton Worldwide. Cost of land, finance, lengthy processes,
shortage of skilled manpower to keep up with the demand supply dynamics were other issues which saw the panelists, Arne M Sorenson, president and CEO, Marriott International; Frits van Paasschen, president and CEO, Starwood Hotels and Resorts and Mark S Hoplamazian, president and CEO, Hyatt Hotels Corporation voiced their opinion on the market. How should a hotel brand innovate, formulate its product is what matters, said Dipak Haksar, chief operating officer - hotel division, ITC. Patu Keswani, chairman and MD, Lemon Tree Hotel Company opined that if hotel brands offer the right prices for their products the demand will continue to remain. It is also important to have a loyalty programme. “This contributes to about 40 per cent of Taj's revenue hence we have had to bring in an international loyalty programme due to large brands having their loyalty programmes,” added Raymond Bickson, managing director and CEO, Taj Group. Brands are about emotional attachment, Adib Butt, chief executive offer, Banyan Tree May 1-15, 2013
M|A|N|A|G|E|M|E|N|T Hotels and Resorts said, “The point is how does the brand attract more customers (loyal). Making sure that small groups also recognise the brand and has become a follower is important. The domestic travel market is growing and real estate companies are realising this. India needs to develop additional cities. Cultural diversity is what our brands look for.” Gerald Lawless, president and CEO, Jumeriah Group stated, “Each hotel has its individual approach. It is important that hotels have their own identity and strategy to survive in the market.”
A different perspective Delivering the keynote address, Amitabh Kant, CEO and MD, Delhi Mumbai Industrial Corridor Development Corporation, said that travel will be driven by Asians as opposed to the western world. “Tourism has always bounced back from a lean period. It is important to understand the demographics and urbanisation as this will create more cities. The rise of the middle class is an important point and by 2020-21 the debate will shift to infrastructure. Rise of low cost carriers is also an important area and the role of technology will be the biggest facilitator, which is currently growing at twice the rate. Mobile telephony will be the trend where bookings will be made, which will serve as growth drivers. It is imperative to customise product offerings and develop skilled manpower. India needs to get its civil infrastructure, communication skills and the travel and tourism industry at par with other sectors to gain importance,” he stressed. In his keynote speech, Arvind Singh Mewar, chairman and MD, HRH Group of Hotels highlighted the need for the LGBT segment to be acknowledged and allow these individuals the freedom to express their desires. “In the light of global recession, higher taxation policies, drop in average room rates, the industry cannot afford to ignore this segment. It is important to understand the needs and nuances of the segment. This segment is here to stay and they are big spenders,” he stressed. Believing that men and women are equal and the excellence in work comes due to their contribution and not because of gender, the 'Women in Hospitality' session saw top women leaders-Camellia Panjabi, group director, Masala World (UK) Restaurants; Jennifer Fox, president, Fairmont Hotels and Resorts; Madhu Nair, director interior designer and operations, The Leela Palaces, Hotels and Resorts; Priya Paul, chairperson, Appejay Surrendra Park Hotels and Trudy Rautio, president and CEO, Carlson discuss how willpower to achieve big came from an environment in which one has been encouraged to excel in. “It is very important for women to be in the business as I believe that women are talented, focussed and qualified to be the growth of ones company. However, it is unfortunate that some women impose a glass ceiling on themselves and restrict their growth,” opined Nair. While Paul, also highlighted that a lot of times women in the hospitality industry are looked upon as eye candies. It is important that one respects a women and male managers need to understand the diversity of their teams.
Money matters “Making money can be defined under different circumstances. It is important to have a considerable amount of internal rate of return (IRR) for decision making. Cash surplus is imperative to generate wealth. Every site dictates what it requires and hence profitability May 1-15, 2013
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LIST YOUR COMPANY FOR FREE Amusement, Leisure & Health Club Equipment A01 Advertising Balloon A02 Air Hockey A03 Amusement Park / FEC Equipment A04 Beauty Salon Equipment A05 Boats A06 Bowling Alleys A07 Chemicals for Swimming Pool A08 Coin Operated Toys / Electric Cars A09 Electronic & Battery Filtration Plants A10 Fountains A11 Garden Furniture A12 Garden Umbrella A13 Golf Equipments A14 Guest Amenities (Refer F20-Guest Amenities) A15 Guest Transportation A16 Health & Fitness Equipment A17 Inflatables A18 Juke Box A19 Playground Equipment A20 Pool Table Manufacturers A21 Redemption Machine A22 Ride Stimulator A23 Swimming Pool Equipment & Supplies A24 Walkway Tents & Marquees Bakery B01 Automatic Pillow Pack / Biscuit Packaging Machines B02 Bakery Enzymes B03 Bakery Equipments B04 Bakery Fats B05 Baking Pans B06 Biscuits B07 Blenders B08 Bread B09 Bread Slicer B10 Cake Decoration B11 Cakes B12 Confectionery B13 Dough Kneader B14 Dough Sheeters B15 Ingredients & Additives B16 Moulds B17 Ovens B18 Planetary Mixers B19 Ready - Made Cake Mixes B20 Sugar & Sweetener B21 Wheat Flour & Rice B22 Yeast B23 Zero Calorie Sweetener (Refer C46 - Zero Calorie Sweetener) Food & Beverage C01 Beverages-Alcoholic C02 Beverages-Non Alcoholic C03 Canned Foods C04 Cashew C05 Cocoa & Chocolate Products C06 Coconut & Coconut Milk Powder C07 Coffee C08 Custard Powder C09 Dry Fruits C10 Dry Tea C11 Edible Oil C12 Flavour C13 Food Paste C14 Fresh Fruits & Vegetables C15 Fresh Meat, Poultry & Sea Food
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E47 Locks E48 Luminaries E49 Mobile Applications E50 Office Automation Products E51 Online Marketing E52 Peripherals E53 Point Of Sale {POS} E54 Process Control Instruments E55 Property Management E56 Pumps & Spare E57 RFID Solutions E58 Safes E59 Security Equipment & Supplies E60 Signages E61 Solar Energy Equipment E62 Sound System E63 Steel E64 Survillence Equipments E65 Switch Gear E66 Telecommunications E67 Television / Interactive TV E68 Temperature Control System E69 Thermal & Acoustic Insulation E70 Touch Monitors E71 Trackball E72 Tube & Pipe Fitting E73 UPS System E74 Valves E75 Video Conferencing Equipments / Softwares E76 Web Services E77 Wi-fi E78 Workforce Management Housekeeping F01 Air Curtains F02 Air Fresheners F03 Bed Spring / Rollaway F04 Bird Control Systems F05 Blanket / Duvets F06 Brooms F07 Brushes F08 Brushes / Mops / Scrubbers F09 Cleaning Products & Equipments F10 Contract Housekeeping Companies F11 Curtains F12 Cushion & Cushion Covers F13 Disinfectants F14 Disposal Hand Gloves & Aprons F15 Down & Feather Products F16 Dryers-Hair & Hand F17 Floor Cleaning Machine F18 Fly Traps / Killers F19 Garbage Bags F20 Guest Amenities F21 Hangers F22 Housekeeping Services F23 Irons / Ironing Boards F24 Kitchen Towels Rolls F25 Ladders F26 Laundry Equipment F27 Laundry / Newspaper Bags F28 Linen Bath (Refer G41 - Linen) F29 Linen Bed (Refer G41 - Linen) F30 Madeup F31 Mattress (Refer G46 - Mattress & Cushion) F32 Mini Bars F33 Mirrors F34 Napkins F35 Napthalene Balls F36 Odour Control Systems F37 Pest Control
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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 15TH JUNE, 2013 Mail all forms to: Darshana Chauhan, Express Hospitality, Global Fairs & Media Pvt. Ltd., 2nd Floor, Express Towers, Nariman Point, Mumbai - 400 021. For any other queries, Contact - Darshana Chauhan on Tel.: +91 22 67440499 • E-mail: express.hpf@gmail.com
M|A|N|A|G|E|M|E|N|T and is willing to pay for that. To cater to a guest like the hotel needs to profess a similar brand as well. This is then later aligned to the sales an marketing, revenue and operations. Speaking at 'Design and architecture:Looks or Books?', Sidhartha Sabihiki, partner/director international projects, RSA+R204 Design said that brands need consistency even in some of the design elements, “But there is no need for replication. In a country like India there has to be enough freedom for creativity.” Marco Nijhof, CEO, YOO Hotels said that bigger hotel chains get tied up in the same brand standards and often get stringent with them, in comparison smaller hotels can work easily around it. Brand standards are also a huge issue for the burgeoning budget hotels segment. PK Mohankumar, MD and CEO, Roots Corporation said that Ginger is design led but it does not provide extra frills, however over the years they have added value add-ons. Philip Logan, VP Formule 1 Hotels India – Accor remarked that their F1 rooms have been 'glocalised' so much so some of the offerings are better in India than abroad because it was more cost effective.
Passion or profitability of the project is a must,” stated Arun Saraf, managing director, Juniper Hotels during the session 'Are Owners making money?' moderated by Uttam Dave, president and CEO, InterGlobe Hotels. The other panel members were Ashish Jakhanwala, managing director and CEO, SAMHI; Atul Chorida, chairman and CEO, Panchshill Realty; Neel Raheja, group president, K Raheja Corp; and SP Jain, managing director, The Pride Hotel. Raheja opined, “We are in a cyclical business because of funding rules.” Chordia added, “In India the investment in projects is mostly 60 per cent debt and 40 per cent equity, which should be changed and brought to equal. Our experience has been that one needs to have the cash flow and appreciation will take place with the locations.”
Brand it right Trying to understand the direction hotel brands are heading in India, Jim Abrahamson, CEO, Interstate
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Hotels and Resorts said that there is an increase in the demand for brands. Interstate Hotels in such a case has the ability to pick and choose the best from the brands and at the same time also provide independent thinking to the owner. Meinhard Huck, president Swissotel Hotels and Resorts added, “India's future is a positive one; there is a huge market here. With the increase in travel occupancies will also increase,” further asserting that the need for branded hotels will always be there. The phase that Indian hotel industry is in today is that all mature markets have gone through. Taking the branding story a step forward was the session on 'Creating a new brand'. Anjali Mehra, regional senior manager, marketing and communications, South Asia, Starwood Asia Pacific Hotels and Resorts said, “Luxury today is not the same as it was 10 years ago.” The guest today prefers more casual and a relaxed atmosphere www.expresshospitality.com
Laying emphasis on giving an experience, a lifestyle boutique brand is well defined. Large hotels are trying to create their own boutique hotels taking into consideration the design and the need for it to be socially engaging. Marc Francois Dardenne, chief executive office, Patina Hotels and Resorts informed, “We have been in the business making profits. We don't offer a commodity but an experience. It has to be aspirational or trendy in its offerings, which is a philosophy of the brand.” A well conceptualised and marketed spa adds further value through attracting high spending guest profile to the property. Greater capture of leisure/FIT market increases the revenue and profit margin. With technology advancing rapidly it is imperative that the hospitality industry also evolves with time. “Customers need personalised service and are getting more dependent on technology. It is the ease of use, access to information
and delight that pushes us towards the decision to adapt to these changes,” highlighted Rahul Salgia, chief executive office, DigiValet. During the discussion on hotel versus other real estate, Farhat Jamal, area manager and GM, Shangri-La Hotel Mumbai opined, “You cannot have a hotel without real estate and vice versa. There are a lot of real estate companies who have ventured into mixed use development projects. As it is capital intensive one needs to understand the hotel business. The mixed use development is positive but building a communityleisure and entertainment options is also important today as through this you are giving the customers various choices, in turn increasing your return on investment.” As it is a challenge to get contracts in the Indian market, once a hotel is operational the company needs to provide competitive pricing to survive. The bigger the brand the more key money comes in with it to initiate deals in the market. To this Aman Sachdev, senior vice president-India, Rotana Hotel Management Company opined, “A lot of owners want to know what the company is bringing to the table. But we are getting the brand and that should matter.” Maintaining brand standards while setting up hotels in the Indian market, it is better if there is a clear understanding on the brand's vision discussed between the owner and the hotel company. Aly Shariff, senior vice president operations, SA and APAC, Premier Inn replied, “We need to make sense to the owners whether you want to set up a brand hotel in a particular location. You need to decide on what core would you want to show to the developers as it is imperative to give them specifications.” The hot seat- general managers: pressure of making money in challenging markets saw well known general managers discuss the market potential in India for hotel development and the challenges. They also agreed that a hotel's presence on an online travel portal was important and has a huge contribution to their revenue generation apart from the ground sales staff. (With inputs from Sayoni Bhaduri) May 1-15, 2013
M|A|N|A|G|E|M|E|N|T STRATEGY
Catering conundrum The Indian catering business in India is showing glimpses of organisation. New players and old are looking at more innovative ways to battle challenges and make the segment a lucrative business proposition. By Sayoni Bhaduri he food industry in India is gathering momentum with restaurants big and small sprouting all over the country. In such a case the catering scenario still
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more organised industry.”
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Challenges galore The challenge in getting the segment more organised is that a lot of players enter
this business thinking of it as an easy game. “For them, catering only means organising food for an event. They come and stay in for some period but once they start taking up orders in bulk,
they fail to deliver up-to-themark services and hence slowly get wiped out from the scene,” says Ishaan Sarkar, COO, Delhi-based Kwality Caterers. The lack of serious players in the field
apart, there are other issues as well. Like Manekia who specialises in European fare, there are other upcoming players who focus only on particular cuisine. For such catering services consistent
Ishaan Sarkar
Neha Manekia remains largely unorganised. Catering in India generally used to be traditional food cooked by old school cooks. While smaller towns in the country are ridden with local chefs and small operators, bigger cities and metropolitans have seen an increase in established names in the food and restaurant space getting into the business. Neha Manekia, director, Silverspoon Gourmet says, “In the west, a catered event is often more expensive than going to a restaurant because it offers a premium service. There are many caterers who have only started catering years after establishing their restaurants. This in itself speaks of how we are inching towards being May 1-15, 2013
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M|A|N|A|G|E|M|E|N|T
availability and affordable pricing of raw materials is a constant challenge. There is also the challenge of dealing with customer expectation – guests often offer lower minimum guarantee. A service provider's worst nightmare would be food falling short. Despite guests providing with a head count of attendees it is often not the number that turns up at an event. Weddings are a case in point; Sarkar says that the five decade old Kwality Caterers carry extra amount of food, cooked with the cook-chill method and transport it via refrigerated trucks. Majority of large scale events take place in an open air in India, and hygiene becomes another challenge. It goes down to the details from hiring the chefs, bringing in latest equipments in the kitchen, each and every aspect it has to pass the hygiene standards. Emphasis also has to be on choosing the safe ingredients and preparing the food within the hygiene regulations. Segregation of vegetarian and non
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vegetarian, cooked and raw food, dairy and bakery helps avoid cross contamination. The food also needs to travel to the venue in hygienic conditions and air conditioned mobile vans are fast becoming a norm. Sarkar adds, “Many a times we find that the venue is left in a mess because of a
Banks and joint venture partners are also recognising the potential of this business and are willing to give an extended hand for establishing the business expansion www.expresshospitality.com
previous function. The garbage and debris is left strewn here and there. For us, safety of guests hold prime importance so we make sure everything is cleaned up and the whole venue is prim and proper for our guests to enjoy without any second thoughts of hygiene in mind. Food handlers go through medical checks. Samples of all food cooked is kept for 72 hours under observation as a safety measures and an outside agency does the microbial tests – hygiene and safety above all else.” Tempting the weather gods can also wreak havoc with the food and prepared for unforeseen changes in advisable. On a bright side catering services start-up costs are considerably lower and real estate doesn’t have to be in a prime location. One can work out of location that is further away but yet service the entire city, says Manekia. A lot of caterers are empanelled with banqueting venues which would provide them commissions. Banks and joint venture partners are also recognising the
potential of this business and are willing to give an extended hand for establishing the business and also for its expansion. “One must be aware of the global food trends and keep upgrading the team’s skill set and it is a good idea to outsource specialty items to experts on your panel.” However as compared to a restaurant the initial few years ROI is tough and slower. Young players like Silverspoon Gourmet coming into the playing field are bringing better quality with hospitality professionals and trained chefs who are setting up industrial kitchens in order to service their clients in a hygienic, professional and systematic way. “People are more aware now of the many options they have to choose from,” says Manekia. Established players like Kwality Caterers will look at integration and consolidation. “We would focus to make this year round phenomenon by taking on events and parties for social guests as well as corporates,” says Sarkar. May 1-15, 2013
Edge
T E C H N O L O G Y F O R H O S P I TA L I T Y
TECHTALK
Beyond the search With the importance of internet for information gathering, improving sales and profit maximisation becoming wide spread, many hotel chains are turning focus on this medium. By RS Mani n India you are brought up to respect 'Mata, Pitha, Guru, Deivam – Mother, Father, Teacher and God - in that order. With the arrival of internet and explosion of social media networks and smart phones to access these networks on the go, the old paradigm has given way to, 'Mata, Pitha, Google and Deivam.' The guru has been effectively replaced by Google and is now held in great reverence. Lead by Google, search engines are not only a knowledge source but also an important tool for achieving improved sales and profit maximisation. Today no other media has the versatility that internet and web offer. Realising the importance of web and internet for driving the revenue, major international hotel chains are investing heavily in web content to attract travellers to visit the hotel site for the bookings to happen. With smartphone explosion particularly in India and China, international chains like Starwood, Hilton, Hyatt and others have introduced smartphone applications to enable guests to manage their booking, loyalty programmes locate nearest hotel etc. With 75 per cent of the business travellers owning smartphone, it makes business sense to develop special smartphone application that makes travel simple, interactive and instantaneous. Discerning hotel management companies are reaching the customer through multiple platforms – desktops, laptops, tablets and smartphones. The simplicity of booking a hotel room on the web within the budget without leaving the seat is the prime cause why tourism has seen such large boom in recent times. Considerable time and money has been spent in understanding the algorithms of the search engines
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R S Mani so that hotel websites content may be created to ensure maximum traffic happens for increased room and other businesses. It turns out that 50-70 per cent of the hotel visitors and booking originate as leads from search engines like Google, yahoo etc. Despite global economic slowdown, internet booking revenue has grown by more than 73 per cent in the past five years. Many leading brands are investing heavily in such tools as search engine optimisation (SEO) and other internet marketing initiatives to improve the traffic to their websites for sales to happen. A recent US based survey found that hotels in US are
spending nearly 49 per cent of their advertising money on digital marketing initiatives of which nearly 31 per cent is spent on SEO services, second only to amount spent on website designing, and the trend is on the rise. Market analysts are expecting a seven-nine per cent increase in investment in paid SEO services in the hospitality industry. Website redesigns, strategic linking, online advertising and public relations, organic search optimisations, search marketing, email marketing, strategic linking, and new media formats such as Web 2.0 that include social media, CGM and blogs have become specific line items in the hotel marketing budget. The total internet user base in India (inclusive of shared devices and mobile) is at 124 million users for the month of July 2012. One out of every ten Indians is online making it a 10 per cent online user penetration in India. Also 75 per cent of the online audience are in the age group of 15-34 years and in this the 15-24 years age-group is the fastest growing segment on line. The growth in sales has also been happening among categories focused on young audience. However, many of the hotels, particularly the smaller international and www.expresshospitality.com
Indian chains and standalone hotels are yet to capitalise on the direct web marketing tools and continue to spend on newspaper ads, hoardings and other traditional forms of marketing to improve the sales. These traditional off-line media are not only expensive but also lack the reach and interactiveness of the web. A cursory look at websites of some of the hotels in India indicate the lack of perspective on the potential that the internet offers, particularly in these hard times, for hotels to improve their revenue. Among the BRIC Nations – Brazil, Russia, India, China – India has been the fastest growing market adding over 18 million internet users and growing at an annual rate of 41 per cent. India is also among the top three fastest growing markets worldwide in the last 12 months. Hotels that have understood the power of the web will do quite well even in these days of economic slowdown globally and in India. Google is no more a mere search engine. It is the engine for economic growth and revenue maximisation. The writer is CEO at MSR Hotel (Bangalore), Bengaluru – the holding company for Moevenpick Hotel and Spa Bangalore. EXPRESS HOSPITALITY
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E|D|G|E TECH BUZZ
Sweet dreams Make your sleep a work of art thanks to the new ibis Sleep Art application
he ibis family is innovating with its new ibis Sleep Art application, which transforms sleep into a digital artwork. The application proposes an experience and is part of the modernisation of the ibis family brands, aimed at making the ibis family the 'digital benchmark' in the economy hotel sector. The ibis Sleep Art application, which can be downloaded free and was developed in collaboration with
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BETC Digital, promises a unique experience. It is inspired by the Sleep Art operation that took place from October to December 2012 in seven ibis, ibis Budget and ibis Styles hotels in Europe. A new Sweet Bed by ibis bed specially equipped with 80 sensors analysed the sleep of its occupants. Working in real time throughout these unique nights, a robot translated the data gathered into a work of art using an articulated arm, a brush
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and paint. ibis is keen to bring together the ideal conditions to make happy sleep an art, which is why wellbeing and comfort are the key components of the brand's promises. The Sleep Art project was in fact inspired by the new Sweet Bed by ibis bedding, currently being installed in all the ibis family hotels.
How it works: a night – a work of art Before retiring for the
night, the guest launches the application and programmes a wake-up call. After placing the telephone on the mattress, the user can nod off, letting the ibis Sleep Art application bring its artistic and technological senses into action and record the night's sleep. The iphone has an accelerometer that detects the sleeper's body movements and breathing patterns which are then recorded by the application. Every breathing sound corresponds to a colour, a curve, an arabesque. At the chosen time, the soft Sleep Art music wakes the sleeper, who will then discover the magnificent digital artwork tracing his or her sleep – whether sweet dreams or restless nights. The artwork produced from the user's sleep will be completely different every morning – users can compare the different digital creations and monitor trends in their sleep from one night to another. With its easy connection to Facebook and soon Twitter, the ibis Sleep Art application allows each user to share the digital artworks with friends and family on social networks, so that they can compare, admire or comment on the works created.
May 1-15, 2013
Hospitality CAMPUS NOTES
Life
Engaged learning SRM Institute of Hotel Management has adopted innovative methodologies to create an engaging learning environment for its students who are being groomed to be global hospitality professionals RM Institute of Hotel Management (IHM) is a leading hotel management institute established in the year 1993, as a part of the prestigious SRM University, Chennai. The institution grew substantially over the years, and has focused on creating an engaging learning environment for its students to mature and develop as global hospitality professionals. The institute has campuses in Chennai, Trichy and Delhi with state-ofthe art infrastructure and latest equipments, smart classrooms, advanced labs and well equipped library. There is also a fully operational star hotel attached to the campus to help the students acquire hands-on training in the realtime environment to hone their skills and competencies. The institute offers innovative teaching methods such as activity based learning (ABL), case studies, tasks and assignments, field trips, role plays, hotel management software, creative manager exercise, guest lectures, research methodology, etc, to enable interactive and collaborative learning best which helps in unlocking the potential of students.
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The focus of the curriculum is to instill in students operational efficiency along with management competency. Personality development is an important criteria. There is a lot of effort to develop in them entrepreneurial spirit and creative thinking. They are groomed to be socially responsible individuals who can be industry leaders in the future. Faculty exchange programme with foreign universities such as Lycee Hotel Management Institute in France and collaboration with leading hotels in Chennai for faculty development programme are the highlights of teaching enhancement process.
Global partnerships SRM IHM is known for its global connections and MOUs with leading universities around the world. Partnerships with leading global culinary schools has always been a part of its mission. The institute has signed an MOU with ALMA International School of Italian Cuisine, the world’s leading educational and training centre for Italian cuisine recently. To highlight the
growing popularity of Italian food in India and need for quality Italian chefs in the country, the institute has signed the MoU to create top quality chefs specialised in Italian cuisine. This initiative provides a platform for students to learn the cuisine from Italian culinary masters. Present on the occasion were Dr N Sethuraman, registrar, SRM University; Dr TV Gopal, dean-International Relations and Dr D Antony Ashok Kumar, director, SRM IHM. From Italy Ricardo Carelli, managing director ALMA International School of Italian Cuisine along with
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Chef Brunnei were present. Recently Indo French wine and culinary workshop was organised at the institute in joint collaboration with Jacques Coeur School, France. The aim was to enrich the culinary knowledge of SRM IHM students and provide a platform to gain hands-on experience in French cuisine and wine pairing. A team of six faculty members and 15 students participated from the Jacques Coeur School. The programme witnessed a culinary bonanza, bringing the exotic and diverse cuisine of the subcontinent and the skills of French gastronomy
on a single platter. The institute aims to be the most preferred hotel management institute in the country. Research, exchange programmes, foreign internships, innovative curriculum, pedagogy and student development initiatives are some of the high benchmarks. SRM IHM has also signed MOUs with leading universities around the world to offer Semester Abroad Programme. There is a strong focus on strengthening relationships with international hotel schools and link cultures through gastronomic exchange.
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H|O|S|P|I|T|A|L|I|T|Y
L|I|F|E
Movements Courtyard by Marriott Pune City Centre
The Ritz-Carlton Bangalore
Ayesha Barse has been appointed as the HR manager at Courtyard by Marriott Pune City Centre. Prior to this, Barse was the managerhuman resource & training at Royal Orchids Hotel in Pune. She has also worked as a human resource manager at Citrus Hotel and Resorts, Infotech Netalia; PlanMan Consulting and Mindspace Human Capital Services. She is a certified hospitality trainer and is currently pursuing a post graduate diploma in business administration from NIM College.
The Ritz-Carlton Hotel Company has appointed Elfa Cleofe as director of sales and marketing for The RitzCarlton Bangalore, India. In her new role, Cleofe will be heading the sales, catering, revenue, public relations and marketing divisions of the hotel. Prior to joining The RitzCarlton, Bangalore, she opened The St Regis Lhasa Resort. Prior that, she worked at the Four Seasons Hotels in Tokyo, New York and Philadelphia and the Ritz-Carlton Hotels in New York and Washington DC.
Radha Regent – A Sarovar Hotel, Chennai Radha Regent – A Sarovar Portico Hotel, Chennai has appointed Sanjoy Kumar Das as the general manager of the hotel. Prior to joining Radha Regent, Das led the team at The Raintree Hotel, Chennai and earlier worked at the Hilton Warwick, United Kingdom, Taj Hotels and Resorts, The Park Hotel Kolkata and Park Plaza Ludhiana.
Grand Copthorne Waterfront Hotel, Singapore Winston L Reinboth has been appointed general manager of the Grand Copthorne Waterfront in Singapore. Prior to his appointment, Reinboth held numerous senior positions including general manager and vice president of sales & marketing for luxury hotels and groups such as Le Meridien Hotels & Resorts, Hilton International, Sheraton Hotels & Resorts and Marriott International.
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ITC Hotels Sonal Holland has been appointed as divisional head - wine & beverages (hotels division) for ITC and will be based at ITC Grand Central, Mumbai. In her new role, she will be envisioning, crafting and implementing a wine and beverage programme befitting the reputation and stature of the group; with a view to augment its already strong presence in both Indian and Asian cuisine.
Marriott International Marriott International has appointed Stephanie Linnartz as its chief marketing and commercial officer. Linnartz, who previously headed global sales, revenue management and reservations sales for the company, reports to Arne Sorenson, president and chief executive officer, and Robert McCarthy, chief operations officer. Linnartz joined Marriott International in 1997. The span of her career with Marriott also includes global sales, marketing planning, revenue management, business development and finance.
Hyatt Regency Gurgaon
Sterling Holidays
Hyatt Regency Gurgaon has appointed Federico Mantoani as general manager. He will play a pivotal role in establishing the hotel as a MICE hotel. In his previous assignment, he has worked with Grand Hyatt Dubai, Grand Hyatt Amman, Grand Hyatt Muscat, Hyatt Regency Le Barsey, Brussels and Hyatt Capital Gate Abu Dhabi.
Sterling Holidays has appointed Rajiv Srivastava as its corporate chef. In his new role, he will manage the company’s culinary operations and aim to create an unmatched food and dining experience for guests. He has worked in various capacities with Lemon Tree Hotels, Intercontinental and Hyatt Regency, amongst other major hospitality players.
The Westin Mumbai Garden City
Shangri-La Hotel Tokyo
Anurag Mishra has been appointed as assistant financial controller at The Westin Mumbai Garden City. With over five years of experience in the industry Mishra joined Starwood Asia Pacific Hotels and Resorts as a management trainee in the finance department. He then was heading the finance department at Le Meridien Coimbatore, Tamil Nadu.
Fairmont Hotels & Resorts Fairmont Hotels & Resorts has appointed Carmen Lam as vice president, hotel sales and marketing, Asia Pacific. Lam, who will be based in Shanghai, joins Fairmont to provide sales and marketing direction to Fairmont’s hotels in the region. She will concentrate on maximising results and driving performance for a mix of resort and city center properties in Asia. She will also be responsible for executing Fairmont’s regional sales strategy, regional brand management, and awareness and marketing activity for new hotels including announced Fairmont projects in Jakarta, Bali and several cities in China.
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Stephane Puverel has been appointed executive chef of Shangri-La Hotel, Tokyo. Chef Puverel has over 20 years’ experience at a vast range of international destinations, from South Africa to Monaco and China. He joins Shangri-La Hotels and Resorts from his previous position as executive chef at The Ritz-Carlton, Dubai.
Six Senses Six Senses has appointed Meg Galletti as vice president- human resources and George Tanzman as chief financial officer. Both are based at the Six Senses office in Bangkok. Galletti has worked with Rosewood Hotels and Resorts, Four Seasons Hotels and Resorts, and Sea Island Company. While Tanzman served as director of finance at Four Seasons Nevis, Sydney, San Francisco, Aviara and most recently as resort manager at Four Seasons Manele Bay on the Island of Lana’i in Hawaii.
May 1-15, 2013
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Second helping
WEEKEND
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SCENE AND HEARD
Marcellus Baptista
oodies were happy when Asian cuisine restaurant Nom Nom launched its second outlet in Bandra after the highly popular one in Versova. However, this is not just another branch but rather an evolution and experience by itself, as guests discovered during the luncheon hosted by Neeti Goel with Nom Nom director Dharmesh Karmokar in attendance. The very best of cuisine from Malaysia, Indonesia, Thailand, Korea, Japan and other countries were relished by Rashmi Uday Singh, Mitali and Prahlad Kakkar, Sunanda Shetty, Manju Nath and Amla Ruia among others. And you learnt that the Bandra outlet’s menu additions include steamed soy crabs, black pepper crabs and tiger prawns.
Dharmesh Karmokar, Rashmi Uday Singh, Maya Shahani and Neeti Goel at the lunch at Nom Nom
WHAT'S HAPPENING IN MUMBAI’S HOTELS? A PEEK INTO THE PARTY CIRCUIT AND EVENTS IN THE CITY...
A walk in the park
Crowning glory legant and exquisite was the night when Zoya, the exquisite diamond boutique from the House of Tata, unveiled its stunning new collection ‘Jewels of the Crown’ at the Taj. Hosted by the brand’s luxury consultant Nisha Jamvwal, it turned out to be a night to remember with the presence of royalty, aristocracy, corporate head honchos, artists and many others. A fabulous fashion show, directed by Marc Robinson, featured some of the country’s top models showing off the ‘Jewels of the Crown’ collection. They were all dressed for the ball as were special guests like Sushmita Sen, Shekhar Suman, Nadir and Rati Godrej, Niraj Bajaj, Sabira Merchant and Penaz Masani among many more.
Chef’s special he lead female vocalist of the Groove Gully Band, Zian Alphonso, turned celebrity chef at Grub Shup, the new ‘slow fast food’ eatery located opposite Mahim railway station. She was there on Sunday morning, happily dishing out the rossa omelette that was thoroughly enjoyed by the many guests. Also on the charts were hot items like chorizo pao, Marinagar club sandwich, kheema pao and Malabar coffee. Owner Meldan D’Cunha of Soul Fry fame looked happy indeed at this breakfast soiree as he informed about the variety of burgers, wraps, sandwiches, pastas, coffees and milkshakes on offer at Grub Shup, open every day from 12 pm onwards and also on Sunday morning.
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Aarti, Manmohan & Pooja Shetty at the launch of Adlabs Imagica ntertainment theme park enthusiasts rejoiced at the launch of Adlabs Imagica with its merry mix of story-play and live experiences. Seen at this tourist destination which is part of a mega project that will include a water park, hotel and retail space was Manmohan Shetty, chairman, Adlabs Entertainment along with daughters Pooja and Aarti. Guests gushed at the many attractions in the sprawling space, like the stunning sights at ‘I for India,’ the ride at the Bollywood classic ‘Mr India,’ the 360 dome film ‘Prince of the Dark Waters’ and the adrenaline rush on the ‘Scream Machine.’ Later, it was time for cocktails and dinner at the Armada perched beside the lagoon.
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Sushmita Sen and Nisha Jamvwal at the Zoya night at the Taj May 1-15, 2013
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Zian Alphonso at the breakfast soiree at Grub Shup
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WEEKEND E V E N T S
New taste
Active life
L-R: Golfer Gaganjeet Bhullar and Brian Povinelli, SVP, global brand leader Westin & Le Meridien Hotels & Resorts at the announcement of sponsorship deal with the world’s top 100 golfer Gaganjeet Bhullar
L-R: Ajay Shetty, MD, Myra Vineyards and Nikhil Agarwal, chief advisor and wine consultant, Myra Vineyards with a guest at the launch of Myra Vineyards in Mumbai
Efficient option
Reason to celebrate
Actor Manoj Bajpai launched 'MILESTONE 100' whisky of SOM Distilleries & Breweries in Bhopal
Rational India organised two events in Delhi and Bengaluru which attracted 300 planners during which the company highlighted about the efficiency of using the SelfCookingCenter whitefficiency
Creativity captured
Partnership for growth
Arvind Singh Mewar of Udaipur, executive director of HRH Group of Hotels, and chairman and managing trustee of Maharana of Mewar Charitable Foundation (MMCF) launched artist Priya Pereira’s book in Mumbai
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EXPRESS HOSPITALITY
Taj Group partnered with government of Maharashtra to set up skills training academy at the ITI Campus in Lonavala
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May 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.