Express Hospitality November 16-30, 2012 by Indian Express

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N November 16-30, 2012 `. 40

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FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 8 | NO. 3 | PAGES 70

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N November 16-30, 2012 ` 40

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FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

VOL 8 | NO. 3 | PAGES 70

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

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

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

• Published by Express Hospitality,

India’s Leading Hospitality Fortnightly

BOOK YOUR COPY NOW To Free List Your Company details in HPF 2012, please visit www.expresshospitality.com/hpf. For more information, Contact +91 22 67440499 or write to, darshana.chauhan@fhwexpo.in, express.hpf@gmail.com

Contents November 16-30, 2012

Vol 8 No.3 November 16-30, 2012

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Associate Editor Sudipta Dev CONTENT TEAM Mumbai Sayoni Bhaduri, Kahini Chakraborty New Delhi Heena Mahajan Kolkata Joy Roy Choudhury Editorial Associates Marcellus Baptista, H A Mishra, Harpal Singh Sokhi, P S Sundar, M S Ram Advisory Board Anil Madhok, Rajeev Chopra, Santosh Shidhaye, Homi Aibara, Param Kannampilly, K V Simon, Jiggs Kalra, Jose Dominic, Raju Shahani, N S Bhuie, Nirmal Khandelwal, Muralidharan Menon, Narendra Verma, Prakash Mankar, M Narayanan MARKETING Deputy General Manager Sachin Shenoy Chief Manager Pankaj Shende Marketing Team Dattaram Kandalkar, Rajan Nair Marketing Coordination Darshana Chauhan Asst.Manager - Scheduling & Coordination Arvind Mane

Corporate guest houses, serviced apartments important segments in Spree Hotels' expansion plans ....07 MP’s GIS 2012 sees signing of nine MoUs worth `1172.06 crore...........................................08 MTR Foods targets to achieve `1000 crore business in 3 years ...............................................09 Interview with Vella Ramasawmy, general manager, Kempinski Ambience Delhi .................................. .......10 Gourmetitup.com to expand in Delhi, Bengaluru ...........11 Indian metros are preferred destinations for overseas travellers: HPI report .......................................13 Ista hotels to be rebranded as Hyatt ..............................15

CHEF’S PLATTER

Jiva Spa, Taj Lake Palace Udaipur ..........................28 Kaya Kalp – The Royal Spa, ITC Mughal Agra ..........29 Ananda in the Himalayas, Rishikesh ........................30 Divya Spa, The Leela Kovalam ................................31 Amatrra Spa, Delhi ................................................32 Mandara Spa, Radisson Blu Alibaug ........................33 The Oberoi Spa, Wildflower Hall, Shimla in the Himalayas ........................................34

EDGE

HIGH SPIRITS

Going hi-tech with sports simulators ........................38

Express Hospitality Reg.No.MH/MR/SOUTH-44/2010-12 RNI Regn. No.MAHENG/2005/21391.

November 16-30, 2012

L’Occitane Spa , Devi Garh Palace in Udaipur ..........27

Chef Ferran Adrià inspires future chefs at Westminster Kingsway College .....................................21

PRODUCTION

Sereno Spa, Park Hyatt Goa Resort & Spa ................26

15 new Michelin stars born in Japan! ..................................20

Mohan Varadakar

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

Maya Spa, The Zuri Kumarakom, Kerala Resort & Spa ................................................25

A culture for CARE ................................................36

CIRCULATION

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

MANAGEMENT

MARKET

LIFE

The world of Guinness....................... ... ......... ............22

Global knowledge repository ......................................41

REGULARS

Editor’s Note ..................................................................................................................................................................6 New Kids......................................................................................................................................................................12 Products ......................................................................................................................................................................16 Movements ..................................................................................................................................................................41 Weekend ......................................................................................................................................................................66

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EDITOR’S NOTE

Cautious celebrations very passing year leaves behind a mixed bag of thoughts and reflections on the year that went by and the one which is at the threshold waiting to be embraced. It is a perfect time for introspection and to see how one can improve the course of work in the coming year. We at Express Hospitality are celebrating our anniversary and this issue is dedicated to this momentous phase. Express Hospitality has proudly stood the test of time by offering its readers the best in news, views and analysis and it is our sincere effort to continue our work that provides a window into the world of hospitality. Having said that we are always welcome to suggestions and feedback and we look forward to our industry partners and readers to provide us with valuable responses. Your comments are crucial as it will only help us improve further.

“Like an F&B outlet, spas are here to stay and they are only getting bigger, sophisticated and international with every passing year. But is this industry prepared to meet the standard of quality and performance in the true sense?”

Our anniversary issue focuses on a segment of the hospitality industry that is probably one of the latest entrants but has etched itself firmly as a ‘must have’ amongst a bouquet of offers that any hotel, brand or property offers –the spas. Like an F&B outlet, it is here to stay and it is only getting bigger, sophisticated and international with every passing year. But on a serious note, is this industry prepared to meet the standard of quality and performance in the true sense? Are the human resource talent and expertise sound enough to match the demand? These are questions that need to be asked. Though the spa segment touches the intangible, is indulgent and pampers the senses, the truth remains that it is a serious business that involves people with a significant emphasis on wellness and soft medical treatments. The industry is in serious need of strict guidelines and rules for staff training and performance. A wrong treatment can prove to be detrimental to the health of the client and pleasure can turn into pain instantly. The spa industry has the potential to be a multi-million dollar industry and it is just waiting to be explored. But a note of caution is also given by experts especially to those in the mid market hotel segment and local and domestic quality brands to definitely check on the credentials of the spa brand and consultants they hope to partner with. There are fly by night operators who promise but do not deliver. So 'look before you leap' seems to be a mantra to follow. Reema Lokesh Editor editorial.eh@expressindia.com

E-mail: 4pdesigno@gmail.com

CHENNAI: Vijay Kulkarni, FORTNIGHTLY INSIGHT FOR THE HOSPITALITY TRADE

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November 16-30, 2012

Market

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

LEAD STORY

Corporate guest houses, serviced apartments important segments in Spree Hotels' expansion plans Targets for 50 operational properties in the next five years SUDIPTA DEV - Mumbai

pree Hotels has within a year of launch achieved 10 operational properties, including corporate guest houses and serviced apartments. Keshav Baljee, managing director, Spree Hotels hopes to achieve 50 operational properties in the next five years across all brands. “We believe we can achieve this target in time,” he stated. Some of the the upcoming projects include corporate guest houses in

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

Keshav Baljee Chennai, Hyderabad, Pune, Mumbai, Kolkata; besides serviced apartments in Bengaluru, and a number of hotel projects in Bengaluru, Pune, New Delhi, Jog Falls, Hyderabad and Raipur. The brand hierarchy of Spree Hotels has been designed to span not only hotels but also resorts, clubs, serviced apartments and guest houses. The current operational properties include Spree Longer in Pune, Spree hotels in Pune and Bengaluru, ZiP by Spree (New Delhi and Bengaluru), Azzure by Spree (Goa), two corporate guest houses in Bengaluru (Sarjapur Road and Electronic City) and Club Spree - Augusta Club, Bengaluru. Talking about the brand strategy Baljee said, November 16-30, 2012

Trusted by leading five star hotels.

“We have dealt with Hush over the last four years and have sourced most of our pillows, mattresses and duvets from them for our hotel. Appreciating the urgency of our order and the need for delivery, they ran the extra mile to delivery the consignment not just on time but ahead of it! Our experience of them has been very satisfying in terms of product quality, cost and service. They are truly professional and their products are of international standards.” ~ J. D. Potdar, VP, Juniper Hotels Pvt. Ltd. (Owner of Grand Hyatt, Mumbai)

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

“Spree is a brand for the young at heart. We believe strongly in providing extra service, along with some unique experiences for the modern traveller. This is what keeps customers coming back. Features are easily copied by your competitors, but the total experience is difficult to mimic.” He

explained that the word 'Spree' literally means to indulge, “We are in the fourstar and three-star space with the Spree Brand and our hotels cosset the modern traveller with superfast and free wi-fi, large flat screen televisions, multi-cuisine and 24x7 dining options, spas, and thoughtfully designed

touches in the guest room.” Spree - the flagship brand, is equivalent to a four-star product; ZiP by Spree is the moderately priced brand that has four promises of five-star quality; Spree Longer are apartment hotels (serviced apartments) with a difference while Club Spree is club management services. “We have

brand standards associated with each of our brands. As long as the hotel meets our brand standards we are open to brownfield projects or conversions. Greenfield projects are also quite exciting, although the gestation period for those is quite long in our country. As I have been involved in many greenfield projects I can add substantial value in the design and development stage as well. We primarily work on the management contract model and perform a multitude of services for the owner including endto-end management and asset management services,” said Baljee. With a vision to be the preferred hotel chain for the modern traveller, worldwide, Baljee is looking at opportunities all over the country. “We evaluate each opportunity with respect to the value it can add to our existing portfolio, and our future growth plans. As long as the opportunity is with a like minded partner, in a location that has active demand drivers, we would be keen to take on the project,” he stated.

MP’s GIS 2012 sees signing of nine MoUs worth `1172.06 crore REEMA LOKESH - Indore

he recently concluded Madhya Pradesh Global Investors Summit (GIS) 2012 held in Indore witnessed high level investments and MoUs being signed across sectors including the tourism and hospitality industry. Receiving special focus at the GIS 2012, the

tourism industry saw around nine MoUs to worth approximately `1172.06 crore being signed. Apart from the MoUs, a series of EoIs (Expression of Interests) were also put forth. These developments also highlighted the importance of employment generation in the state through tourism. Most of the MoUs were signed

Investment opportunities Hospitality Hotels: Star category, budget and business; resorts, amusement parks, etc Aqua tourism Various water bodies such as Tawa Reservoir, Halali dam and Gandhi Sagar Rural Tourism Arts & craft villages and handloom villages such as Chanderi, Maheshwar, etc. Film Tourism Mega Film City: increasing popularity of MP as a film shooting destination Religious Tourism Budhism - Sanchi, Hinduism: Mahakaleshwar - Ujjain, Jainism - Sonagiri and Muktagiri, Islamic: Taj-Ul-Maszid – Bhopal Eco Tourism and cultural festivals Jungle lodges and resorts, jungle safari tours, Khajuraho Dance Festival and Tansen Music Festival, etc Wellness Tourism Ayurvedic treatment centre and Naturopathy centres: Medicinal & Aromatic Plants (over 2200 species)

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with hospitality investors from resorts, five-star projects to nature cure and wellness resorts to amusement park projects. Companies namely Total Diagnostics Solutions, Bhopal; Sukh Sagar Group, Jabalpur and Bhagwati B&H Ahmedabad are scheduled to undertake five-star hotel development projects in Bhopal, Jabalpur and Indore respectively. AG8 Ventures, are scheduled to start work in the resort, nature cure and wellness space in Hoshangabad and Bhopal. Alfavision Overseas India, Vision Colonizer, Pachar Group, Rajasthan, and Immortal Theme Resort have also signed MoUs for hospitality development. The panel discussion on tourism, highlighted interesting challenges and suggestions for the betterment of tourism in the state and also the country. From rationalisation of taxation to that of better connectivity and also the importance of technology and marketing in tourism were well defined by the panelists. The panel included Amitabh Kant, chief executive officer & managing director, Delhi Mumbai Industrial Corridor Development Corporation (DMICDC); Ashish Kumar Singh, secretary to chief minister,

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Government of Maharashtra; Sunit Kothari, chairman, Madhya Pradesh Committee, Hotel & Restaurant Association (Western India); Subhash Verma, president, Travel Plus and president, Associations of Domestic Tour Operators of India (ADTOI); Subhash Goyal, chairman, STIC Travel Group of Companies and Raghavendra Kumar Singh, managing director, Tourism Corporation, Government of Madhya Pradesh. SPS Parihar, principal secretary, Urban Development & Tourism, Government of Madhya Pradesh, highlighted the opportunities that the state has to offer and kicked started the event with a Madhya Pradesh tourism overview, Tukojirao Puar, minister of tourism, Government of Madhya Pradesh, welcomed investors in the state and promised them a business friendly work environment. He added that Madhya Pradesh should not be known only as the heartland of India and for tiger reserves, but also for its hill stations, archaeological wealth, forests and water bodies and famous places of religious importance. Raghavendra Singh said that efforts are being made to link districts with aerial route to promote tourism and facilitate tourists in the state. November 16-30, 2012

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

Banyan Tree Hotels and Resorts reveals its expansion plans HEENA MAHAJAN - New Delhi

oon after the Banyan Tree Hotels and Resorts announced the launch of Banyan Tree Kerala in quarter one of 2013, the company is already looking at Goa as the next destination. Abid Butt, CEO, Banyan Tree Hotels & Resorts said, “We are already in talks with some Indian investors to set up another property in Aksana, Goa.” Speaking on the brand's expansion plans in India, he said, “Since, we follow stringent criteria

while choosing the location of a Banyan Tree resort, we are currently focusing on the upcoming property in Kerala, but Delhi and Mumbai are also on the charts. We are definitely going to set a new market in Southern India.” The Banyan Tree Kerala's debut marks the first property in India for the Banyan Tree Group. Each of the resort’s 59 villas features a private pool and expansive views of the surrounding waterways and canals. Talking about Kerala as a destination, he said, “Kerala

is a complete package as a destination; we have a legacy of delivering our customers a sense of space, and we think that it was the best location we could have opted for. We are looking forward to a mix of clientele — both domestic and international, with honeymooners forming the large part of it and small groups of corporates,” he added. He also revealed that the brand opened four properties this year, and will open another four by next year and seven year after. The

brand is also coming up with the largest integrated resort in Central Vietnam, several hotels in China, India, and few in Western Europe. “We have a huge following in the Asian market, and we have a huge share of Indian clientele in markets like Shanghai, Phuket and Bangkok. We are expecting a good response from the debut property,” he added. It was also revealed that India is soon going to have Angsana Hotels & Resorts.

MTR Foods targets to achieve `1000 crore business in 3 years KAHINI CHAKRABORTY - Mumbai

TR Foods has set a target of achieving `1000 crore business expansion plan in the next three years. Being a regional player with regards to masalas and spices in Karnataka and Andhra Pradesh, the company is looking at strengthening its leadership position along with adding new markets like Tamil Nadu. Speaking to Express Hospitality, Sanjay Sharma, CEO, MTR Foods said, “All our growth strategies revolve around this objective. We believe that we will build our business based on key categories like masalas and spices, ready mixes

November 16-30, 2012

Sanjay Sharma and new businesses like snacks. We are leaders in the mixes business and

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plan to extend our leadership through aggressively building the breakfast mixes category and investing behind a strong innovation programme. Snacks is a new business for us and our ambition is to be leaders in South Indian snacks in the long run.” On the investment aspect for the company's expansion, Sharma added, “We are aggressively investing both in company infrastructure as well in advertising and promotion where we have taken the sales to advertising ratio which was traditionally below five per cent to 15 per cent. This has helped us increase our rate of growth. As a consumer

products company our main focus is on consumer sales through retails (both modern and general trade).” When asked on his views on the growth of ready to eat meals business in the Indian market, he opined, “Ready to Eat (RTE) business in India is in its infancy. Currently consumers are not looking to outsource their food hence we are seeing very little growth in this category. The current use of this product is mainly for travellers or for some emergency use. While at some point in the future RTE may become a large category, however at this point of time we don’t expect this to grow quickly.”

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M|A|R|K|E|T INTERVIEW

‘There is still a huge unfulfilled demand for luxury segment in hospitality’ Kempinski Ambience Delhi in Shahdara, which is expected to open later this year would offer north India’s largest banqueting area of 70,000 sq ft, including a large pre-function area spread over 19,000 sq ft. Vella Ramasawmy, general manager, Kempinski Ambience Delhi talks about the hotel and how is it different from other well known properties. By Heena Mahajan There are many new five-star luxury hotels coming up in Delhi, what makes your property so unique? Kempinski associates itself with luxury. Ambience Hotel Delhi is among the first fully managed Kempinski hotel in India offering services with European flair and Indian flavour. To be launched in late 2012, Kempinski Ambience Delhi offers 480 guest rooms and suites encased within two towers the Club and the Hotel Tower. The rooms in the hotel are divided into categories like deluxe rooms, grand deluxe rooms and suites. The hotel will offer various facilities and services such as triple play technology on fibre throughout the hotel, conference and meeting areas, two business centres and a lot more. Each guestroom has premium bathroom amenities, a bath tub and a rain shower cubicle. And, last but not the least, it will be north India's biggest banqueting space spread over 70,000 sq ft including the region’s largest pillar-less ballroom which is 25,000 sq ft that can accommodate up to 6000 guests. With a choice

Indian speciality restaurant also serves Awadhi and Luckhnowi cuisine. Casaluna is an Italian specialty restaurant constructed in Tratorria style and Mei Kun is an Asian specialty restaurant offering South East Asian cuisine. We also have a glass enclosed Cherry Bar, offering cocktails, malts and finger food.

Vella Ramasawmy of 23 indoor and outdoor venues, we also have four specialty restaurants, a bar, a large spa with unique recreational facilities like oriental hammam and ice fountain experience, two outdoor heated swimming pools, and two fitness centres. What are your F&B offerings? Café Knosh, an all-day dining restaurant is a multicuisine restaurant with a lobby overlooking the pool, perfect for light snacks as well as a relaxed dining experience; Dilli 32, an

What is your understanding of the east Delhi market? The hotel is a 45 minute drive from the Indira Gandhi International Airport and is well connected to city, metro stations and prominent entertainment destination and business districts in Delhi and Noida. We expect the next wave of development to come from east Delhi, which is about to get a facelift with major arterial roads likely to get a modern look with much better public amenities and enhanced aesthetics. We believe that our property will add a symbol of prestige to this region and we take pride in becoming the iconic building of east Delhi. Who would be your target clients? In the past, Kempinski has witnessed historic meetings between world leaders, special and royal weddings, worldwide conferences, launch events and celebrities enjoying their stay. The upcoming Kempinski Ambience Hotel Delhi is a ‘lifestyle destination’ that will cater to social and MICE events. For rooms, we are targeting corporate (40 per cent), MICE (54 per cent), leisure (six per cent) and social (three per cent). For banquets, we will be focusing on corporate (60 – 65 per cent) and the social segment (30 – 35 per cent). Tell us about the MICE options in your hotel. Apart from the above mentioned, a key highlight from a MICE perspective is that the hotel features north India’s biggest ballroom of 25,000 sq ft which can accommodate up to 6000

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guests at a time, which means that it can be the ideal venue to host large conferences and events. At a ceiling height of 18ft, this pillar-less ballroom has no chandeliers or other objects to obstruct the view even of the guests seated at the back. Fitted with the latest AV equipment that technology has to offer, and with a double ceiling for special lighting effects, organisers will have ample room to play around with the options to create an unforgettable experience for delegates. With a parking space of over 1500 cars we will make sure that guests experience the most comfortable time at the hotel. How big is the MICE business in the market right now and how are the next few months lined up? Despite some volatility due to the economic slowdown, business across industries seems to be more upbeat than ever, and we see a positive outlook. MICE, naturally, is quick to bounce back as it offers a platform for networking opportunities that lead to further growth and innovation. Kempinski Ambience coming up in east Delhi will yield far-reaching benefits to the entire north Indian region, and will help develop the entire ecosystem for much stronger MICE business in the coming years. We have already started booking for events with a terrific response from organisers and are hosting one of the first large-scale summits at our hotel in early November. We are in no hurry to open up more properties or grabbing the most market share. Despite the burgeoning rate at which India is developing and becoming a global power, there is still a huge unfulfilled demand for the luxury segment in hospitality that continues to grow increasingly. We are currently looking at launching fiveseven Kempinski hotels in the top luxury segment in India by 2015. November 16-30, 2012

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

Gourmetitup.com to expand in Delhi, Bengaluru SAYONI BHADURI - Mumbai

et another example of online boom in food experiences is Mumbai based Gourmetitup.com. Started by Kunal and Deepa Jain, the website is preparing to enter Delhi and Bengaluru early next year. Kunal Jain said, “We currently have 30 restaurant partners and are aiming to workwith over 120 restaurants by March 2013. Currently, we have over 5000 members and aim to grow this aggressively to 10 times by March 2013.” He further added that they are launching the next phase of opera-

tions in November which will allow them to scale quickly. Deepa Jain explained the concept of Gourmetitup.com, “GourmetItUp.com was born from the constant frustration. We were bored of eating at the same restaurants, ordering the same dishes from the same menus and didn't really find value in going out just

for something to eat. This feeling was shared by a majority of consumers we surveyed. Thus we decided to create a resource that would enable consumers to have new experiences to discover in the city. We are doing this by partnering with the top restaurants to design exclusive experiences like chef's tables, off menu set

meals, mixology classes, kitchen tours, etc.” She further added that these experiences are designed to be attractive from a dining and price perspective for consumers while still providing a good average billing to restaurants benefiting both sides. This model encourages diners to try out our partner restaurants and

restaurants have reason to treat them well and convert them to regular patrons. “Our revenues are built into the restaurants bill and there is no additional cost to the customer,” she said. The venture is currently self funded but the couple are in talks with investors for around of funding for the next phase of growth.

The Leela and Supertech join hands for hotel in Noida EH STAFF – New Delhi

eal estate developer, Supertech and The Leela Palaces, Hotels and Resorts have signed a Memorandum of Understanding (MoU) for the luxury hotel – The Leela Palace Noida, at Supernova, Noida. Supertech will construct and develop the property which will be operated and managed by The Leela. Supertech is investing `450 crore in this venture which will be completed within a period of 48 months from its commencement. Vivek Nair, vice chairman and managing director, The Leela Group said, “We are confident that with the unparalleled location, and an excellent development partner we would be able to offer what discerning guests travelling on business or leisure desire and have come to expect from the Leela Group. This will further open up opportunities for continued growth and contribute to Noida’s status as a major destination.” The Leela Palace Noida will be situated in one of the five towers of Supernova, located in Sector 94, Noida. The property will comprise of approximately 250 guest rooms and suites, restaurants, lounges, banquet facilities, spa and fitness centre.

November 16-30, 2012

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

New kids on the block Bong Bong, Bandra, Mumbai The Destination, Shimla Mahindra Holidays & Resorts India (MHRIL) has announced the acquisition of ‘The Destination’ a 77 room resort, located near Shimla. With this acquisition MHRIL takes its resort count to 43. Acquired by purchasing 100 per cent equity share capital of Holiday on Hills Resorts. A majority of the rooms have a private balcony, which affords a magnificent view of the surrounding mountains.

Vivanta by Taj – Madikeri, Coorg

Restaurant owners, former ad professional Surjapriya Ghosh and a Bollywood consultant Kanika Mohan Saxena have launched Bengali restaurant called Bong Bong in Bandra. The 500 square feet restaurant is kitted out in all things local kolkatt-ian vintage such as kerosene lanterns, an old radio, and framed Boroline and Murphy Radio advertisement. The sepia-toned walls feature hand-painted murals of hand-pulled rickshaws, the place is tucked in between the hustling city lights and the chirpy street. The menu at Bong Bong is contemporary; the food is a fusion of Bengali and European cooking.

ITC Grand Chola, Chennai ITC Hotels announced the opening of ITC Grand Chola in Chennai which is a 600 rooms integrated luxury hotel complex. It has been accredited as the world’s largest LEED Platinum Green hotel in the new construction category. Slated to change the tourism landscape in the region with its 600 key capacity, 1,00,000 sq ft of banqueting and convention space with 30,000 sq ft of pillar less ballroom amongst the largest in the country, 10 food and beverage outlets and a 23,000 sq ft internationally acclaimed spa brand, Kaya Kalp, the hotel is all set to make Tamil Nadu as the destination for experiencing luxury and the State's rich heritage.

Vivanta by Taj - Madikeri is set to reveal the forests of Coorg and green Western Ghats of Karnataka to its guests. Adding to the rapidly expanding Vivanta portfolio, this hotel will be the 25th hotel to open since the brand was introduced in 2010. Situated at an altitude of 3,800 ft. within 180 acres of subtropical rainforests, the hotel is the ultimate retreat for nature lovers and sybarites. Housing a Jiva Grande Spa spread across 30,000 sq ft, the property will provide an exotic experience of natural therapies and signature treatments. Vivanta by Taj - Madikeri will offer a special palate of flavours and experiences to its guests. From Coorgi specialities at the Nellaki Restaurant to the all-day Fern Tree Cafe, breath-taking vistas and Dew, an innovative ‘Wellness Kitchen’.

INTERNATIONAL Mac Boutique Suites, Bangkok Mahindra Holidays & Resorts India has announced the addition of a resort in Bangkok, Thailand. The new property called ‘Mac Boutique Suites’ is a 77-room resort located centrally in the Bangkok business district. Mac Boutique Suites is a full service resort in Sukhumvit, Bangkok’s business district. The addition has been made by acquiring 49 per cent equity share capital of Infinity Hospitalities Group Company and is available to members of Club Mahindra through a special arrangement and a nominal access fee. The resort will also cater to other travellers.

AVANI Kalutara Resort & Spa, Sri Lanka Minor Hotel Group, in partnership with Serendib Leisure, has announced the opening of the second AVANI resort – AVANI Kalutara Resort & Spa, on Sri Lanka’s south west coast. Formerly known as Kani Lanka, the resort has reopened after a significant renovation and refurbishment representing a USD five million investment. The 105-room

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resort has four room types – Standard, Superior Lagoon View, Superior Sea View and Suites – each with a private balcony or patio overlooking either the ocean, river or tropical gardens. The resort’s two restaurants and two bars each offer picturesque views over the ocean or lagoon. For business guests, the flexible meeting space provides accommodation for up to 100 people for a conference, event or social gathering.

Hyatt Regency Colombo Hyatt Hotels Corporation announced that a Hyatt affiliate has entered into a management agreement with Sinolanka Hotels and Spa for a Hyatt Regency hotel in Colombo, Sri Lanka. Hyatt Regency Colombo will be the first Hyatt-branded hotel in Sri Lanka. Expected to open in 2014, Hyatt Regency Colombo will be a 42-floor hotel on Galle Road, which is one of the arterial roads in the central business district (CBD) area. The hotel will feature 475 guestrooms and 84 serviced apartments, as well as a lobby lounge, an all-day dining, multi-cuisine restaurant, three specialty restaurants, a bar, eight spa treatment rooms, a fitness center, a swimming pool, and a Regency Club lounge. Additionally, the hotel will offer more than 17,000 sq ft of enclosed meeting space, including a 7,500 sq ft ballroom.

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November 16-30, 2012

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

‘Our studies have revealed that the spend of business travellers from India is much higher than others’ Jeannie Lim, executive director, Conventions & Meetings and Exhibitions & Conferences Division, Singapore Tourism Board talks about the factors that contribute in making Singapore the leading MICE destination of Asia and the importance of India as a source market for this segment. By Sudipta Dev What are the greatest strengths of Singapore as the MICE hub of Asia. Which are the factors that have contributed in making this the biggest MICE market ? We have been known as a business city and business hub here in Singapore for a long time now, because I suppose of our origins as a trading home. Some of the attributes that make us successful as a business city is our location that gives us proximity to several markets in Asia. 200 different airlines fly into our airport. The accessibility and catchment to major cities in the world makes it very easy for business travellers to travel to Singapore. And once they come here, there is the experience of excellent infrastructure for the MICE industry and convention facilities. Marina Bay Sands has come up, Suntec is now undergoing renovations and they would be reopening in second quarter of next year and then we have Singapore Expo as well which has just opened this year a new convention facility called Max Atria, apart from other venues. Also, being a knowledge hub, the city attracts business travellers to network and gain new knowledge. To get that kind of content we work very closely with event organisers and relevant associations to ensure that the content for the

which about 24 per cent or 3.2 million visitors came here for business travel and MICE. They accounted for 30 per cent of our total tourism receipts that is about SGD 5.6 billion. This is about two to four per cent increase from the previous year. In terms of the number of events this time we were for the first time the top international country, which was a rating given by the Union for International Association. We clocked in about 925 international meetings that matched their criteria.

Jeannie Lim events that are held here are of high quality. We have over 7000 MNCs who have offices in Singapore and close to 150 international organisations that help in bringing different business events to Singapore. Can you reveal the statistics related to the number of visitors coming here for business events or the number of MICE events being organised here annually ? In terms of the numbers we have seen good growth. Last year we had 13.2 million visitors coming to Singapore overall, out of

How do you see India as a source market for this segment ? India remains a strong market for us both for leisure and MICE. In terms of BT MICE it is within our top five source markets. Our studies have revealed that the spend of business travellers from India is much higher than that of other markets. Their average per capita spend was SGD 2,000 for the duration of their stay in Singapore. Do you have a specific strategy for the India market ? It is a very important market for us which is why we have recently posted a very senior management staff to head our South Asia office in Mumbai.

Indian metros are preferred destinations for overseas travellers: HPI report EH STAFF - Mumbai

ccording to the latest Hotel Price Index (HPI) report by Hotels.com, Indian metros dominate the top 10 favourite Indian destinations list amongst international travellers. The capital city of New Delhi bags the number one spot as the most popular Indian destination for overseas travellers, followed by Mumbai in second place and Bengaluru comes in third on the list. Other popular metros include Chennai, Hyderabad and Kolkata on the 4th, 8th and 9th positions respectively. Goa, the popular beach and party destination of India is the 5th most favourite destination for foreigners followed by Jaipur at the 6th spot. Kochi, the city located in ‘God’s

November 16-30, 2012

own Country’ Kerala is also a favourite amongst international travellers, taking the 10th position on the list. The HPI report also reveals that South East Asian destinations are popular with Indian travellers while travelling abroad. According to the report, the great value rates available in Bangkok make it the most preferred international destination amongst Indians, followed by Singapore. Other popular South East Asian destinations in the top 10 list include Pattaya, Hong Kong, Kuala Lumpur and Phuket on the 6th, 7th, 9th and 10th positions respectively. Other destinations in the top 10 list include Dubai on the 3rd spot, New York on the 4th, London on the 5th and Las Vegas on the 8th.

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Event Tracker Hospitality Trade Shows in 2012-13

Date

Event

Venue

November 21 – 24, 2012

Bakery Indonesia

Jakarta

November 21 – 24, 2012

Food Ingredients Indonesia

Jakarta

November 22 – 25, 2012

Hotelia

Thessaloniki (Greece)

November 22–25, 2012

Gourmets & Vins – Bruxelles

Brussels (Belgium)

November 23–26, 2012

Taipei International Tea & Coffee Expo

Taipei

November 23 – 26, 2012

Taiwan International Best Food Products & Equipment Fair

Taipei

November 23 – 26, 2012

Taipei International Wine Expo

Taipei

November 27–29, 2012

Vinitech

Bordeaux

November 27 – 29, 2012

Menope

Dubai

November 2012

Tea Expo Guangzhou

Guangzhou (China)

November 2012

Enovit

Lisbon

Nov 29 – Dece 2, 2012

Agritech Davao

Davao, Philippines

December 3 – 5, 2012

Food & Hotel Oman

Muscat

December 4 – 6, 2012

DDTE - Dubai Drink Technology Expo

Dubai

December 23 – 26, 2012

HONG KONG FOOD FESTIVAL

Hong Kong

December 14 – 17, 2012

Gluten Free Expo

Brescia (Italy)

January 1, 2013

MONDIAL DU PAIN

Lyon (France)

January 10 -12, 2013

Food Hospitality World

Mumbai

January 14 - 15, 2013

HIFI

Delhi NCR

January 2013

Viticulture & Viniculture

Budapest

January 15–17, 2013

Sival

Angers (France)

April 3 - 4, 2013

HICSA

Mumbai

June 6 - 15, 2013

Sweet Eurasia

Istanbul

April 7 – 9, 2013

China International Green Food & Organic Food Exhibition

Beijing

June 25 – 28, 2013

Fispal Cafe

São Paulo (Brazil)

August 15 – 17, 2013

Hong Kong International Tea Fair

Hong Kong

September 8 – 10, 2013

Speciality Chocolate Fair

London

September 11-13, 2013

Food Ingredients Asia

Bangkok

September 17-20, 2013

Food & Hotel Malaysia 2013

Kuala Lumpur

September 20-23, 2012

Caribbean Meeting & Incentive Travel Exchange

Jamaica

September 23-24, 2013

South American Hotel & Tourism Investment Conference

Bogota (Columbia)

Sept 29 - Oct 1, 2013

The Hotel Show

Dubai

October 18-22, 2013

HOST 2013

Milan

November 23-27, 2013

IGEHO 2013

Basel (Switzerland)

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November 16-30, 2012

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

Ista hotels to be rebranded as Hyatt EH STAFF – Mumbai

yatt Hotels Corporation has announced that they have signed a management agreement with IHHR Hospitality for five Ista hotels in India to be rebranded by Hyatt. Under the agreement, the fully operational Ista hotels will be known as Hyatt Bangalore, Hyatt Pune, Hyatt Hyderabad, Hyatt Ahmedabad and Hyatt Amritsar. The branding effort is expected to be completed by March 2013. Ratnesh Verma, senior vice president, real estate and development, Hyatt Hotels & Resorts in AsiaPacific said, “This opportunity allows Hyatt to further consolidate its distribution in India and offer its customers a choice in new markets such as Bengaluru, Amritsar and Ahmedabad.” The re-branding of the five Ista hotels as Hyatt Hotels, will mark the entry of

the fourth brand from the company’s portfolio into India. Currently, India has five Hyatt Regency hotels in Mumbai, Pune, Delhi, Chennai and Kolkata, two Grand Hyatt hotels in Mumbai and Goa, and three

Park Hyatt hotels in Goa, Chennai and Hyderabad. There are currently more than 50 Hyatt-branded hotels under development in India, which are expected to add more than 12,000 rooms. The Hyatt Place brand will be the next to enter India, with

Hyatt Place Hampi opening later this year, followed by Hyatt Place Pune, Hinjewadi. The next six months will also mark the opening of three other Hyatt hotels in India – Hyatt Regency Gurgaon, Hyatt Regency Ludhiana and Hyatt Raipur.

PURA Discover the New Ease in Coffee Making. Providing the functionality, the Flexibility and the Ease of cleaning. The low maintenance requirements, along with touch panel technology, all within an appealing design which allows personalized illumination.

DISCOVER THE POWER OF SIMPLICITY

www.franke.com

November 16-30, 2012

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K-Lite from Kamani Oil Industries Kamani Oil Industries has introduced K-Lite. The product is a 3-in-1 transfree aerated shortening with enhanced shelf life, derived from special fractions of refined palm oil. K-Lite can blend with any flavour and colour, giving richness to both taste and texture of the product. It contains permitted anti-oxidants and the nitrogen used for aeration with nitrogen, results in a longer shelf-life to the end products. In addition the emulsifiers used make the texture smooth.

Tulsi Tulsi has introduced a new range of celebrations gift packs that comprise roasted and salted C a l i f o r n i a Almonds, pistachios and prunes along with Indian cashews and raisins. The company has also introduced Elite Nuts under its premium range of dried fruits and nuts. The products have been priced at `251- World of Nuts, `425 and `560 - Healthy Celebrations (with complimentary bowl) and `490 and `975- Elite Nuts.

Hush Hush, has introduced Sleep Studio concept in the cities of Mumbai, New Delhi, Chandigarh and Coimbatore. The store is elegantly designed and almost resembles a high-end spa. There are several discreetly designed mock-bedrooms; each is complete with a bed, mattress, pillows, duvets, toppers, protectors, sheets and covers designed to drift you into blissful sleep.

Milagrow’s RedHawk Milagrow Humantech has introduced the M i l a g r o w Redhawk Vacuum Cleaner which is classified as a robotic vacuum cleaner that can deal with both dry and wet surfaces. The Redhawk is a bag-less model that has a one litre dust bin to store the dirt it collects. The average power consumption for this robot is about 45 to 60 W. The suction power ranges from 10 to 15 W depending on the intensity of cleaning required. This battery operated Redhawk uses six different modes to clean effectively with minimal noise. Key features ● Robotic Charging ● Robotic Scheduling ● Robotic Obstacle Detection ● Robotic Stair Detection ● Automatic Dirt Detection ● 1L Bag-free Vacuum Cleaning ● Wet Cleaning.

CavinKare’s Garden CavinKare’s Garden has introduced ready-to-eat Rasgulla and Gulab Jamun. The soft dumplings of Gulab Jamuns are prepared especially in desi ghee to add on to the rich taste and suit the Indian palate. The Gulab Jamun tin is available at `170 per kg and that of Rasgulla is available at `150 per kg.

TruLife Tiles from NITCO

Crystal Charm Collection from Lucaris Lucaris has forayed in India with the launch of the limited edition Lucaris Crystal Charm Collection, Crystal Wine Glasses and Crystal Charms made with Swarovski elements. The glass boasts of exceptional clarity and brilliance along with new leadfree and barium-free crystal glass composition. Lucaris, limited edition Crystal Charm Collection will be exclusively available on shopping.indiatimes.com for a limited period.

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NITCO has introduced new nature inspired themes tiles 'TruLife'. To ensure this refinement in our designs, a highly advanced ‘6 color prism technology’ has been installed. This technique gives you the freedom to print on a plethora of surfaces and sizes, be it flinty, flat, glossy or matt. This technology ensures high impeccable uniformity and even tonality thus the shapes, patterns, textures and colours are more advanced and appear highly realistic. NITCO's Mayan Moss TruLife Tiles for a size of 600 mm x 600 mm is priced at `111 per sq ft.

November 16-30, 2012

Cleaning & Hygiene Solutions Factors affecting cleaning and sanitation programme Navin Sethi lists the factors that should be considered while preparing cleaning and sanitation programmes ince cleaning and sanitation is the most important aspect of a hygiene programme, sufficient time should be given to outline proper procedures and parameters. Detailed procedures must be developed for all foodproduct contact surfaces (equipment, utensils etc.) as well as for non food-product surfaces such as nonproduct portions of equipment, overhead structures, covers, walls, ceilings, lighting devices, refrigeration units, heating, ventilation and air conditioning systems, and anything else which could impact food safety. The objective of cleaning and sanitation of food contact surfaces is to remove leftover food, which is a nutrient for bacteria to grow and to kill existing bacteria. It is important keep cleaned and sanitised equipment and surface dry to prevent bacteria growth. Cleaning/sanitising procedures must be evaluated for adequacy through evaluation and inspection procedures. Adherence to prescribed written procedures (inspection, swab testing, visual observation of personnel) should be continuously monitored, and records should be maintained to evaluate longterm compliance.

Water chemistry and its effect on cleaning Water comprises approximately 95-99 per cent of cleaning and sanitising solutions. Water functions to: ● carry the detergent or the sanitiser to the surface ● carry soils or contamination from the surface. The impurities in water can drastically alter the effectiveness of a detergent or a sanitiser. Water hardness is the most important chemical property with a direct effect on

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cleaning and sanitising efficiency. Water can also contain significant numbers of microorganisms. In such cases, treatment and sanitisation of water may be required prior to use in cleaning regimes. Water used for cleaning, sanitising and importantly for rinsing must be potable and pathogen-free.

Properties of food soils Food soil is generally defined as unwanted matter on food-contact surfaces. The primary source of soil is from the food product being handled. However, minerals from water residue and chemical residues are also soils. Microbiological biofilms also contribute to the soil buildup on surfaces. As soils vary widely in composition, only one common kind of detergent is not capable of removing them. Many complex films contain combinations of food components, surface oil or dust, solvent insoluble components, and insoluble hard-water salts. These films vary in their solubility properties depending on factors like heat, soil age, soil condition-wet/dry etc. It is essential that personnel involved in cleaning and sanitisation process have an understanding of the nature of the soil to be removed before selecting the detergent. Improper use of detergents can react with soils, making them more difficult to remove (e.g., acid cleaners can precipitate protein). Many films and biofilms require more sophisticated cleaning, which are amended with oxidising agents (such as chlorinated detergents) for removal. Soils may be classified as: ● Soluble in water (sugars, some starches, most salts); ● Soluble in acid

(limestone and most mineral deposits); ● Soluble in alkali (protein, fat emulsions); ● Soluble in solvents.

an emulsion and can be rinsed away with hot water above the melting point of the fat. More difficult fat and oil residues can be removed

The physical condition of soil deposits also affect its solubility.

with alkaline detergents, which have good emulsifying or saponifying ingredients.

Fat-based soils Fat usually is present as www.expresshospitality.com

Protein-based soils

In the food industry, proteins are the most difficult soils to remove. Food proteins range from simple proteins, which are easy to remove, to complex proteins, which are very difficult to remove. Heatdenatured proteins can be extremely difficult to remove. Generally, a highly alkaline detergent with high dissolution property is required to remove protein soils. Wetting agents can also be used to increase the wettability and suspendability of proteins. Protein films may require chlorinated alkaline cleaners in addition to wetting agents. November 16-30, 2012

M|A|R|K|E|T Carbohydrate-based soils Simple sugars are readily soluble in warm water and can be easily removed. Starch residues, individually, can also be easily removed with mild detergents. Starch with proteins or fats, can be easily removed by high alkaline detergents.

Mineral salt-based soils Mineral salts can be either relatively easy to remove, or be highly cumbersome deposits or films. Calcium and magnesium are involved in some of the most difficult mineral films. Under conditions involving heat and alkaline pH, calcium and magnesium can combine with bicarbonates to form highly insoluble complexes. Other difficult deposits contain iron. Salt layers can also cause corrosion of some surfaces. Difficult salt films require an acid cleaner for removal. Sequestering agents such as phosphates or chelating agents are often used in detergents for salt film removal.

Other grades of stainless steel may be appropriate for other applications. For example, 400 series stainless steel is used for handling high fat products, meats, etc. For highly acidic, high salt, or other highly corrosive products, corrosion resistant material like titanium is recommended. Other â&#x20AC;&#x2DC;softâ&#x20AC;&#x2122; metals like aluminum, brass, copper, or mild steel or nonmetallic surfaces like plastic, or

rubber are also used on food contact surfaces. Surfaces of soft metals and nonmetallic materials are generally less corrosion- resistant and care should be taken in their cleaning. Aluminum is readily attacked by acids as well as highly alkaline cleaners, which can render the surface non-cleanable. Plastics are subject to stress cracking from prolonged exposure to corrosive agents.

Environmental considerations Detergents can be significant contributors to the waste discharge (effluent). Primary concern being pH, many publicly owned treatment works limit effluent pH to the range of 5 to 8.5. So, it is recommended that in applications where highly alkaline cleaners are used, that the effluent be mixed with rinse water (or some other method be used) to

reduce the pH. Recycling/ reclaiming of CIP cleaners is also becoming a common practice in larger operations. Other concerns are phosphates, which are not tolerated in some regions of the world, and the overall soil load in the waste stream which contributes to the chemical oxygen demand (COD) and biological oxygen demand (BOD). (The author is senior application specialist â&#x20AC;&#x201C; Laundry & Kitchen, Diversey India Pvt. Ltd)

Microbiological films Under certain conditions, microorganisms (bacteria, yeasts, and molds) can form invisible films (biofilms) on surfaces. Biofilms are difficult to remove and usually require cleaners as well as sanitisers with strong oxidising properties to remove them.

Lubricating greases and oils These deposits (insoluble in water, alkali, or acid) can often be melted with hot water or steam, but often leave a residue. Surfactants can be used to emulsify the residue to make it suspendable in water and flushable.

Other insoluble soils Charred or carbonised soil may require organic solvents.

The surface characteristics Cleaning ability of a surface is the primary consideration in evaluating cleaning effectiveness. Surface composition: Stainless steel like 300 series stainless steel or equivalent is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards. November 16-30, 2012

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SPECIAL FEATURE

HAUTE CUISINE

15 new Michelin stars born in Japan! Michelin has announced the publication of the Michelin Guide Kyoto Osaka Kobe Nara 2013, which offers a selection of the best restaurants, ryokans and hotels in these four cities. The Guide includes a total of 362 establishments of which 273 are restaurants, 46 hotels and 43 ryokans.

he Michelin Guide Kyoto Osaka Kobe Nara 2013 (Japanese version) is already out in Japan and the English version will launched in January 2013 in the UK. In the new Guide there are: ● 12 restaurants with three stars: 5 in Kyoto, 4 in Osaka, 2 in Kobe and 1 in Nara. ● 51 restaurants with two stars: 24 in Kyoto, 14 in Osaka, 10 in Kobe and 3 in Nara and 1 ryokan (in Kyoto). ● 210 restaurants with one star: 72 in Kyoto, 81 in Osaka, 39 in Kobe and 18 in Nara and 3 ryokans (in Kyoto). ● 14 restaurants join the selection with one star (6 in Kyoto, 6 in Osaka, 2 in Kobe). ● A contemporary French restaurant joins the selection in Kyoto for the first time. ● 1 ryokan has been awarded 1 star (Kyoto).

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Kikunoi Honten in Kyoto retained its three stars and its status as one of Japan’s best restaurants. Yoshihiro Murata, owner and head chef of Kikunoi, opened his first restaurant outside Japan, Chrysan, in London just last month. Kikunoi Honten offers a menu for 5,000 yen, so visitors to the city can sample one of the best restaurants in Japan for under £40. Hoshinoya ryokan was awarded one Michelin star. Hoshinoya Kyoto’s executive chef, Ichiro Kubota was born into a Kyoto-Gion restaurant family, which is how he first studied the basics of Kyoto kaiseki cuisine. After the apprenticeship at a famous restaurant in France, Kubota served as head chef at Umu, a Japanese restaurant in www.expresshospitality.com

London, which was awarded one Michelin star. His style of cooking at Hoshinoya Kyoto is seasonal kaiseki cuisine that captures the essence of Kyoto culinary tradition, yet is influenced by sophisticated cooking techniques and products from abroad. “Kyoto, Osaka, Kobe and Nara are all amazing culinary destination within one hour of each other. Each city offers unique foodie experiences, from Michelin-starred restaurants to cheap and delicious street food. Many Japanese see Osaka as the food capital of Japan. The locals are so passionate about food that

they have an expression called kuidaore, literally meaning 'to eat till you drop'. Gourmet travellers should not miss this part of Japan,” says Kylie Clark, head of PR and marketing at Japan National Tourism Organisation’s (JNTO) London office. Michelin Guide Kyoto Osaka Kobe Nara 2013 includes a wide variety of Japanese cuisine. Along with traditional and contemporary Japanese cuisine you can find soba, kushiage, teppanyaki, sushi, yakitori, izakaya, unagi, tempura, fugu, sukiyaki, oden, obanzai, shojin, yuba, beef specialities and chicken specialities. This year, nine traditional Japanese, one contemporary Japanese (ryokan), one izakaya, two fugu, one contemporary French and one Chinese restaurant join the selection with one star. Bernard Delmas, president of Nihon Michelin Tire says, “The Michelin Guide has been enjoyed by its readers for over a century and in 2007 it embarked on new adventures in Asia. The Michelin Guide Tokyo was published in 2008 and two years later The Michelin Guide Kyoto Osaka was born. Now we are proud to present the fourth edition of this guide to the Kansai region and are delighted to present this new selection once again in autumn, when Japan is full of such wonderful produce. Our inspectors have been busy finding restaurants to recommend to you, our readers, and we hope that you will enjoy the stars which shine so brightly in Kansai.” November 16-30, 2012

C | H | E | F’ | S | P | L | A | T | T | E | R TOP TOQUE

Chef Ferran Adrià inspires London’s future chefs at Westminster Kingsway College Five times winner of the world’s best restaurant, Ferran Adrià recently shared his inspiration with student chefs at Westminster Kingsway College in London ulinary legend Ferran Adrià – five times winner of ‘the world’s best restaurant’ – recently addressed aspiring chefs at Westminster Kingsway College in Central London as part of his campaign with Telefónica to challenge, promote and encourage creativity and innovative thinking. Adrià also visited Westminster Kingsway College’s newly-opened Culinary Science & Molecular Gastronomy Laboratory – the only facility of its kind in the UK - where the master of food science attended a demonstration by students of the very latest in cookery technology. Since closing the doors of his much acclaimed restaurant - El Bulli – Ferran Adriá has dedicated his talents to bringing innovation to everyone.In partnership with Telefónica, Adriá has created elBulli

medium of bread and baking. Adriá says, “Westminster Kingsway College has impressed me with the high level of learning and the industry standard equipment in the kitchens. I want to

encourage the students to keep working hard to achieve their dreams in the industry. It is always a great pleasure to meet and speak with young people who dare to dream big. I hope to provide the catalyst

that will inspire these future chefs to become future visionaries not only about food but in any and every branch of learning.The purpose of elBulli Foundation is to use cuisine as a discourse in order

to create a dialogue with other disciplines. I want this to be a centre of innovation allied with digital technology that will offer other creative endeavours a roadmap for innovation.”

Ferran Adria Foundation – a centre of innovation and digital technology that aims to inspire entrepreneurial spirit and new ways of thinking way beyond the food industry. The work of the elBulli Foundation shares a common goal with Telefónica Think Big by exploring creativity and helping convert new ideas to real actions that benefit young people in the community. Telefónica Think Big was launched in March 2012 to act as an agent of change in Europe by nurturing entrepreneurial spirit and empowering young people to reach their full potential in the digital world. One young recipient of a Think Big grant present at Ferran Adrià’s lecture now runs a community engagement project called ‘Eventful Bread’ which aims to create social change through the November 16-30, 2012

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SPECIAL FEATURE WHAT’S BREWING

The world of Guinness Thanks to the genius and foresight of one man, a beer born in Ireland is toasted around the world. And a building that is a storehouse of 250 years of the brand's history is charming visitors to come discover what goes into every pint. By Steena Joy

ithout Arthur there would be no Guinness. So says one of the signboards in the Guinness Storehouse at the St James's Gate Brewery in Dublin and

Making records In 1951, Sir Hugh Beaver, then the managing director of the Guinness Breweries, went on a shooting party and became involved in an argument over which was the fastest game bird in Europe, the koshin golden plover or the grouse. He realised that it was impossible to confirm in reference books whether or not the golden plover was Europe's fastest game bird. Beaver knew that there must be many such questions debated every night in pubs across Ireland, and felt that a book supplying the answers to this sort of question might prove popular. Student twins Norris and Ross McWhirter, were commissioned to compile what became The Guinness Book of Records in August 1954. One thousand copies were printed and given away. After founding the Guinness Book of Records at 107 Fleet Street, London, the first 197-page edition was bound on August 27, 1955 and went to the top of the British bestseller lists by Christmas.

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that’s the first introduction to the master brewer whose name is associated with Ireland’s most famous brew. Arthur Guinness was born in Celbridge Co Kildare in 1725. His father Richard was land steward to Arthur Price, Church of Ireland Archbishop of Cashel and brewed beer for workers on the estate. When the Archbishop died, he left 100 pounds to Arthur Guinness his godson who used the money to lease a brewery in Leixlip. Three years later, the lad went to seek his fortune in Dublin, leaving his younger brother in charge of the brewery. In 1759 he signed a 9,000 year lease on the present site and the rest as they say is history. Today after more than 250 years, the brewery rolls out approximately 10 million glasses of the iconic dark beer enjoyed across the world every day in 150 countries. In February 1929, the first official Guinness advert appeared in the national British press with the slogan ‘Guinness is good for you’, a slogan that

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has been marked in advertising history as one of the greatest campaigns of all time.

The legacy lives on The legacy of Arthur Guinness is well preserved in the Guinness Storehouse which was a fermentation plant from 1904 to 1988 and is now a seven storey visitor experience centre dedicated to the history and making of this world famous beer. An average of just over one million visitors every year come to discover what goes into the making of each and every pint, and learn about the incredible brand history stretching over 250 years. The building is designed in the shape of a giant pint of Guinness, that, if full, would hold 14.3 million pints. Visitors to the storehouse get to experience the beer like a true connoisseur in the Tasting Experience, enjoy spectacular views across Dublin in The Gravity Bar on the seventh floor and learn to pour their own perfect pint of Guinness at The Guinness November 16-30, 2012

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interactive Drink IQ quiz where one can learn the facts and see how his body responds to alcohol. And last but not the least, discover the history of the Guinness Book of Records, developed by the Guinness Company as a book of facts to solve any disputes that in the past may have occurred in pubs across the UK and Ireland. Given pride of place in the middle of the atrium is a copy of the famous lease that Arthur Guinness signed on December 31, 1759, and marks the starting point of any visit. The lease is surrounded by the world's largest pint glass of Guinness. Recently, the company unveiled the first phase of a 10 million euro investment in the Storehouse with the launch of the ‘Guinness Global’ fourth floor. Visitors to the new ‘Guinness Global’ floor can take part in a variety of interactive and engaging experiences including the Guinness Academy, the Guinness Community Map, the Guinness Variants Exhibition, the Guinness Connoisseur Bar, the Arthur Guinness Fund Exhibition and a Guinness Infographic Wall. A total of 2.5 million was invested in the fourth floor developments. Paul Carty, managing director of the Guinness Storehouse comments, “The innovative new fourth floor has created a new benchmark for digital experiences at the Guinness Storehouse. The developments over the next three years will allow us ‘future proof’ the building to accommodate our growing visitor numbers while also enhancing the overall experience.” The Guinness Connoisseur Bar, a secret, hidden bar will offer Guinness fans and beer aficionados a truly special, premium snug experience to appreciate and enjoy Guinness’s four main variants: Guinness Draft, Guinness Original, Foreign Extra Stout and Guinness Black Lager which was launched earlier this year. Led by Guinness experts, visitors will enjoy guided tasting sessions in the truly luxurious leather clad hide-away.

A 250-year old secret Academy. They can visit the Corporate exhibit and discover the ancient craft of cask making or explore the various transport methods used by Guinness for centuries. Or take in the new Guinness monument, which tells the story of how Guinness has grown to become a truly global iconic drink. There is even an November 16-30, 2012

The craft of making Guinness is unique and highly specialised and has been handed down from one generation of brewers to the next. Guinness brewers are continuously looking at ways to improve the performance of the brewery and ensure that the quality of Guinness is always perfect. However although brewery techniques have kept pace with technological advances, the basic process laid

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down by Arthur Guinness remains unchanged. Guinness did not invent stout but many would say he perfected it. All stouts are brewed from the same basic ingredients of barley, water, hops and yeast. But the essence of Guinness beer is in the brewing. Stout is a ‘Stouter’ or more fill bodied version of porter. Porter a darker version of beer was invented in London in the 18th century. Not long afterwards, Guinness was brewing it in Dublin. Hops only grow in two regions of the world. This temperamental plant requires a specific amount of sunlight, only available between 35 and 55 north and south of the equator. The hops that go into Guinness are of the highest quality sourced from Australia, the Czech Republic, Germany, the United Kingdom, the United States and New Zealand. Hop plants can grow to an astonishing 15 feet in height. In the past, the hops were grown on stilts attached with strings from pegs in the ground to overhead wires so that the plants can grow to such heights. Picking was traditionally done by hand but today, machinery is used in hop harvesting. The first step in the brewing Guinness is to prepare the barley. Barley is malted, roasted, milled, mixed with hot water and mashed. The liquid is then filtered off and boiled with hops. Then yeast is added, fermentation begins. The beer is then clarified, matured and prepared for packaging. About 15,000 tonnes of barley are roasted every year at St James Gate. Roasted barley gives Guinness its distinctive ruby red colour and contributes to its characteristic flavour and aroma.

Cheers to the beer According to Carty, visitor numbers to Guinness Storehouse from Asia have grown in 2012. “From January to October 2012, we have experienced a 23 per cent increase in visitor numbers from Asia compared to the same time period in 2011. We see Asia, in particular India and China as growth markets for tourism into Ireland, especially since it is now easier to obtain tourist visas for Indian and Chinese visitors,” he believes. Investment in the Guinness Storehouse continues this year with plans to develop a new and dramatic Guinness Taste experience, a new look Guinness Retail Store and a ground breaking digital installation which will tell the Arthur Guinness story. These new advances will be unveiled in the summer of 2013. EXPRESS HOSPITALITY

INDIA’S 10 HOT SPA STORIES

MAYA SPA The Zuri Kumarakom, Kerala Resort & Spa

llusions are games of mind, but at Maya Spa at The Zuri Kumarakom, Kerala Resort & Spa they believe in transforming the illusion into reality by revitalising the body and mind with the aid of a variety of time-tested therapies. Describing his spa further Dr Sunil Kumar, the spa manager says, “With a spread of over 15000 sq ft and 14 treatment rooms, the Maya Spa at The Zuri Kumarakom, Kerala Resort & Spa is a complete wellness and health destination. The Maya Spa makes the most of the tranquil setting of the

Since Kerala is the hub for Ayurveda the Panchakarama treatment is popular. Western treatments like the Cloud 9 massage are also much sought after Kumarakom Backwaters to ensure that guests can unwind and de-stress like never before.” The therapies on offer go across ayurveda, hydro therapy, solar therapies, Swedish and Thai massages, Sabai stone therapy amongst others. “The experience is conceptualised to calm the senses, refresh the balance and renew vitality. Guests can choose from a range of personalised natural therapies specially designed to help relax and return refreshed,” says Dr Kumar. The spa also provides a choice of multi gymnasium and Jacuzzi, sauna, steam and plunge pool to enjoy the experience of divine healing November 16-30, 2012

and beauty massages. What makes the spa unique are the three special Hydro rooms with Hydro aromatic bath tub, Vichy shower and Nuvola Bed; a specially designed relaxation lounge that gives an impression of facing the open night sky. The popular treatments at The Maya Spa are the Panchakarama treatment and the Cloud 9 massage. “Since Kerala is the hub for Ayurveda the Panchakarama treatment is popular. Having said that, western treatments like the Cloud 9 massage are also much sought after since very few spas in India offer a Nuvola bed,” he explains. To keep systems and processes in place Maya Spa places a lot of importance on the training and development. “As a routine we have a standard three hours of weekly training for every employee. To make this effective, the weekly training of staff is linked to the appraisal of the HOD making it mandatory to ensure that every staff undergoes training. Apart from this we conduct training sessions every year with qualified external trainers who www.expresshospitality.com

specialise in specific treatments,” describes a proud Dr Kumar. Continuing to maintain quality and consistency he adds that they employ only high quality and trusted classical products for all Ayurveda treatments. “For western treatments we use only Pevonia products who offer a complete line of spa care products containing the finest natural marine and botanical ingredients, combined with technologically advanced formulas and treatments to deliver outstanding results,” he says. In a spa, the yardstick for quality offered lies in the experience that a customer receives. This experience can be controlled only with a strict focus on quality of products, service and facility, which is of utmost importance in ensuring an overall experience which exceeds the expectations of discerning customers. Such a focus also helps in making our guests aware of what to expect when it comes to a facility like ours,” he is clear. Based on the affirmation that quality begets revenues Dr Kumar is proud that

Maya Spa contributes almost 10 per cent of the total hotel revenue. “This is a significant contribution to the hotels GOP as the spa GOP is more than 50 per cent,” he says. He further adds that besides the direct revenues from the spa, its importance to the property is even more invaluable when it comes to wooing health conscious customers who are keen to keep their body and mind in top shape. This brings in guests who would also book rooms and contribute to additional revenue. On the cards for Maya Spa, at the moment, is a focus on expanding reach to deliver the experience to newer markets. “On this front we have been successful in collaborating with international units to offer guests long stay packages for specialised treatments like the classical Panchkarma treatments that extend to 14 nights,” he says. This is apart from delivering an unmatched experience to guests with the best of facilities and service. ■ By Sayoni Bhaduri EXPRESS HOSPITALITY

INDIA’S 10 HOT SPA STORIES

SERENO SPA Park Hyatt Goa Resort & Spa

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pread over 3,350 sq m, Sereno Spa offers holistic treatments with a blend of unique therapies inspired by ayurvedic and yogic traditions. Dr Ratheesh Kumar, spa manager, Sereno Spa Park Hyatt Goa Resort & Spa says,“These profound and holistic sciences of life redefine the spa approach, creating an all-encompassing and rewarding experience. A truly serene sanctuary for the senses, Sereno Spa offers treatments and programmes that promote wellness, fitness and relaxation.” The comprehensive menu of spa therapies has a complete range of ayurvedic treatments – from Pitta Abhyanga, a deep tissue technique for muscle relaxation to Kapha Abhyanga, a massage that stimulates the cells, removes dullness and helps tone the body. “The signature treatments at Sereno Spa include the Synchronised Abhyanga Massage, performed by two therapists with synchronised and rhythmic movements that

invigorate the body; Njavara Rice Massage, where pure Njavara rice and crushed herbs are warmed and applied as a herbal concoction; Shirodhara, one of the most relaxing therapies; and the cooling aloe and lavender Masque,” adds Kumar. Sereno Spa offers other treatments as well, including touch therapies like yoga massage, blissful aroma massage, Marma Energy Zone massage, skin refining treatments, replenishing body wraps, holistic facial therapies and marine facial therapies. The elegantly designed nine indoor treatment suites, along with outdoor therapy spaces, are arranged around the Courtyard of Tranquility. Some of the signature spa packages at the Sereno Spa include the ayurvedic rejuvenation programme, that focuses on lifestyle balance, and the beauty and indulgence programme, that brings a unique and fresh perspective to health and beauty care. The stress management programme focuses primarily on implementing various mind and body balance techniques, while the integrated wellness programme combines lifestyle assistance with advice on www.expresshospitality.com

natural self-care techniques, organic nutrition concepts and fitness options. Kumar strongly feels that the key success of a spa is based on factors such as staff selection, marketing plan development, retail product merchandising and display plan, facility protocols and a viable operating budget, but the most important is continuous staff training and evaluation of standard operating procedures (SOPs). “At Sereno Spa we invest a

lot of time in educating and training our staff through our inhouse School of Hospitality Training Modules and Spa Skills Therapy Training. The training enables them to sharpen their sales skills, product knowledge, customer interaction, thereby increasing the overall guest experience in the spa. Also, a lot of emphasis is given on cleanliness at the Spa, the staff are specially trained to keep the spa clean at all times.” The development of SOPs for each treatment helps to offer the same service levels to guests across the world. “Brands with established SOPs are often better equipped to handle problems and create standards for customer service that contribute to the overall success of the spa business,” concludes Kumar. ■ By Kahini Chakraborty

These profound and holistic sciences of life redefine the spa approach, creating an all-encompassing and rewarding experience November 16-30, 2012

INDIA’S 10 HOT SPA STORIES

L’OCCITANE SPA Devi Garh Palace in Udaipur

'Occitane Spa brings a unique IndianMediterranean fusion wellness combining authentic products from the south of France with local ingredients to enhance the effectiveness and experience of spa treatments. L'Occitane en Provence is represented in India by Sanghvi Brands that operates and manages the spa facilities at Devi Garh Palace in Udaipur. “With its roots in Provence, L'Occitane shares the colours, scents and traditions of the south of France with the world. L'Occitane is a brand that offers high quality and

The main factors which we have to consider for any spa product is its eco friendliness, effectiveness and authenticity. L’Occitane products are purely herbal, natural and dermatologically tested sensorial beauty products and fragrances. It uses natural active ingredients with proven traceability,” says Dr Rejith Daniel, spa director, L’Occitane Spa in Devi Garh. The most popular treatments are the signature sweet lime massage. “This is done with our signature blend of basil grown in our own gardens, freshly plucked sweet limes and our Aromachologie Oil,” says Dr Daniel. Yet another well known treatment is Immortelle Secret to Brightness Facial - a highprecision treatment to combat the effects of time and sun exposure, and reveal a bright, November 16-30, 2012

luminous complexion are the most popular treatments in the spa. Giving information about the products, he says, “The main factors which we have to consider for any spa product is its eco friendliness, effectiveness and authenticity. Our spa uses L’Occitane products which are purely herbal, natural, non comedogenic, dermatologically tested and contain soothing aromas. We do get the supply from Camargue land with wood paled by water and salt, pebbles, a true palette of colours. Also we blend these with Rajasthan’s local ingredients to enhance the guest experience,” he explains, pointing out that textures and fragrances are inspired by Mediterranean art de vivre. L'Occitane has hectares of land in the south of France where they cultivate the natural flowers, herbs, nuts etc. “They are purely natural and each category undergoes a series of testing and products are all dermatologically tested,” adds Dr Daniel. Plant based active ingredients which are natural and of controlled origin, from the lands of Provence or the Mediterranean are used. An appellation of controlled origin (AOC) is a label which www.expresshospitality.com

indicates that an agricultural product is from a specific region. The products are authentic and the formulations are guided by the principles of Phytotherapy, the handing down of cultures and local expertise, with respect for both man and the environment. Not surprisingly, there is a strong focus on quality control. “Our Quality Excellence team focus on all quality control aspect of the spas, right from the products to the guest amenities used. As all natural products need an optimum temperature to be stored, we make sure that the products are well stored at all times as per the specifications. We make sure that our inventory and storage process are closely monitored to avoid any kind of issues related to the spoilage of products. We do have weekly and monthly facility audits for all operational and backend aspect of the spa where there is no compromise on quality,” informs Dr Daniel. Training and development is an important part of the operations. International spa trainers from L’Occitane train new team members who join the Indian operations and also a refresher training in every six months for all

treatment protocols. “We consider and respect our team as our greatest asset to our spas so training and development has been taken as our primary way for continuous improvement where we take care of team members personal as well as professional growth and recognition,” says Dr Daniel. According to Dr Daniel, all unit spa operation managers act as department trainers where they take care of monthly training on all micro and macro standard operating procedures as per international luxury standards. Devi Spa by L’Occitane has a 40-45 per cent conversion rate and has an average treatment rate of approximately `4,000. While the spa in Devi Garh resort has been operating for the past two years, Sanghvi Brands has opened the first L’Occitane day-spa, an 8000 sq ft Mediterranean wellness sanctuary in a standalone building in Lower Parel, Mumbai. “Our ongoing projects are in the prime locations in Delhi and Gurgaon which is scheduled to open in November 2012,” informs Dr Daniel. ■ By Sudipta Dev EXPRESS HOSPITALITY

INDIA’S 10 HOT SPA STORIES

JIVA SPA Taj Lake Palace Udaipur

iva Spas are rooted in the philosophy that Jiva or `life force’ is the bedrock of wellness. Inspired by ancient Indian healing wisdom, Jiva believes that a spa unfolds a holistic path of life that opens out channels to nurture one’s life force. Yoga and meditation, as mastered and disseminated by accomplished

The boat fuses historical and regal references with contemporary design, featuring a spacious, air conditioned double spa suite, a relaxation lounge, steam bath and shower practitioners, as well as Ayurveda, aromatherapy and other indigenous Indian therapies as offered by traditional physicians, using exotic Indian ingredients, are the pillars of signature treatments and experiences at Jiva spas. Inspired by the style of the old palaces of Udaipur, the Jiva Spa Boat evokes the stately air of past royal cruises aboard the House of Mewar’s ceremonial Gangaur barge. The design of the boat fuses historical and regal references with contemporary design, featuring a spacious, air conditioned double spa suite, a relaxation lounge, steam bath and shower. The suite opens out onto a large sky deck, which offers a soak bath, traditional lounging bed and dining area with views out to the Aravallis. Jiva Spas offer a new lifestyle awareness that is both internal and external. All products used at Jiva Spas are

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natural and uniquely developed from Indian herbs, essential oils and special ingredients. The treatments are divided into Indian aromatherapy treatments and Ayurvedic treatments. Offering luxurious Indian wellness signature treatments, their ethos draws on the rich and ancient wellness heritage of India; the fabled lifestyle and culture of Indian royalty through the centuries; and the healing therapies that embrace Indian spirituality. Each treatment and experience has been carefully selected to initiate physical, mental and spiritual equilibrium. www.expresshospitality.com

Though the design of Jiva Spas varies across Taj Hotels, the common underlying thread is of creating a sophisticated luxurious and harmonious space by incorporating natural elements, a minimalist yet exotic décor, and elements of Vastushastra. Jiva Spas draw inspiration from nature and organic finishes. Jiva Spas are equipped with single and double treatment suites, beauty treatment rooms, meditation and yoga pavilions, relaxation pools and lounges, and a fully-equipped gym. All the ayurveda and aromatherapy oils are exclusively hand-

blended for Jiva Spas, and each oil has distinct attributes. The 100 per cent natural range of Jiva Beauty products are made with a deep understanding of the therapeutic benefits of Indian herbs, essential oils, and pharmacopoeia. An innate dedication to their role as healers, in addition to their formal training, ensures that Jiva Spa therapists offer personalised care to guests, guide guests through the experience and graciously answer all questions related to the spa experience. ■ By Kahini Chakraborty November 16-30, 2012

INDIA’S 10 HOT SPA STORIES

KAYA KALP – THE ROYAL SPA ITC Mughal Agra

ocated at Agra, in the city of the Taj Mahal, ITC Mughal, unveiled India’s largest spa, Kaya Kalp The Royal Spa in May 2008. With the spa experience spread over 99,000 sq feet, it is also the largest spa in the country and combines Mughal architectural features and design as well as indigenous traditional treatments. The theme of the pomegranate - a fruit, said to have been brought into India by the first Mughal Emperor, Babar, pervades the interiors in the form of a liet motif - running dramatically across the white

This is where Mughal opulence comes together with meaningful experiences for the soul. The architecture and décor recreates royal Mughal era grandeur floor as an inlay in red engineered stone. Kaya Kalp - The Royal Spa was the first spa of ITC and this has grown to ten spas operating in all ITC Luxury Hotels in India. The spas offer guests traditional therapies based on ancient customs in regal surroundings. This is where Mughal opulence comes together with meaningful experiences for the soul. The architecture and décor recreates royal Mughal era grandeur. Kaya Kalp - the Royal Spa at ITC Mughal Agra is also the first spa in India to have the Royal Mughal Hamam November 16-30, 2012

inspired by the traditional Turkish Bath. The spa is the only winner of the Agra Khan Award for Excellence in Architecture in Asia. It has won many other accolades including the Best Luxury Hotel Spa Award by World Luxury Hotel Awards 2011. Kaya Kalp offers traditional and modern therapies including India’s very own ayurvedic rituals and therapies. A visit to the spa may be considered a journey through a world of luxury and pampering. In a regal ambience, Kaya Kalp – The Royal Spa captures the spiritual and medicinal legacies of the Mughal Dynasty. For instance, Babar’s legacy of fruit is highlighted through a luxurious ‘exotic Pomegranate Journey’, which serves to detoxify, revitalise and elevate the senses. The ‘Pomegranate Ritual Scrub’, followed by Kaya Kalp Massage and then Indian foot massage’, www.expresshospitality.com

may be considered the ultimate in relaxation therapies. Therapists at the spa are trained to reach out through their expert hands, to provide guests the healing qualities of some of the world’s most precious stones and metals. These include the exotic Kaya Kalp massage - the signature relaxing massage using the wonderful aromas of lime and ginger ‘Kaya Kalp Facial’, ‘Deep Tissue Massage’ and the ‘Gem Stone Massage’, Passage To India Journey comprising of Shirodhara, Abhyanga and Mung Bean Scrub. Eight exquisitely designed luxury treatment suites, offer wellknown therapies from across the world. ‘The Royal Mughal Hamam’, is the first luxury hamam in India and recreates the mood of the royal hamams of the Mughal Dynasty. There is also a special suite set aside for ayurvedic therapies, which include

guidance in yoga, Shirodhara, Abhyanga and the hot Herbal Poultice Massage. The company has designed the spa menu, procedures and protocols that will benchmark the standards across ITC properties. The company has also invested time and money in training its spa associates by introducing the Kaya Kalp Spa Training Academy. The company has formed its own spa training programmes which conducts regular training for all its spa associates, executives and managers on pan India basis. This programme is conducted by the corporate spa trainer who is a qualified professional from UK. The next Kaya Kalp Spa is due to open at Manesar Gurgaon. ■ By Heena Mahajan

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INDIA’S 10 HOT SPA STORIES

ANANDA IN THE HIMALAYAS Rishikesh

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he Palace Estate of the Maharaja of Tehri Garhwal at Narendra Nagar near Rishikesh is home to what is undoubtedly India's foremost destination spa. What makes Ananda unique is its holistic and integrated offering that has brought in a lot of international acclaim in the last decade. “It is a one of its kind destination spa, where ayurveda, yoga and international therapies are integrated together seamlessly, often within the same wellness programme. It takes considerable research to be able to perfect this kind of integration. At the same time, Ananda’s ayurvedic and yoga offerings are pure and authentic,” states Mahesh Natarajan, vice president - sales and marketing, IHHR Hospitality. He points out that Ananda’s approach is consultative and not regimented with expert therapists guiding guests to achieve their health goals, and this approach is unique when compared to other health retreats in India and across the world. This apart,

Ananda’s facilities, offerings and service are five-star luxury. Within ayurveda, the most popular therapies in Ananda are Abhyanga and Shirodhara. “Overall, Ananda is best known for its signature wellness programmes, the most popular of which is the detox programme. The Ananda Detox programme has been carefully designed not only to detox the body but also the mind,” adds Natarajan. All products used in the spa are custom developed by Ananda based on the requirements. Some of the spa products, such as oils, wraps and scrubs are also available for sale through the Ananda boutique onsite and through the online shop on Ananda’s website. Ananda’s uniqueness, asserts Natarajan, comes from its focus on quality in every aspect, whether in operations, spa treatments, quality of food and overall service. “We track guest comments on our quality and take prompt action to improve. We have monthly quality forums to generate new ideas and rectify identified issues,” he says. As a concerted effort to train and develop talent for the www.expresshospitality.com

industry the Ananda Spa Institute was established in 2009. In India, this is the only institute of its kind which offers world class, state-of-the art training and certification on ayurveda and international therapies under one roof. Graduates from this institute are recruited by Ananda and other spas in India and abroad. “Within Ananda, we have a rigorous on the job training programme which is an ongoing process for new recruits as well as for all

levels of therapists, consultants and supervisors within the spa team. Established training programmes are also in place for other departments like front office and F&B at Ananda. Most importantly, there is a lot of emphasis on intuitive service to our guests so that all needs can be anticipated in advance and responded to,” states Natarajan. Spa forms a significant part of the overall revenue, and according to Natarajan, it is in fact upto a third of the total revenue. IHHR is now looking to expand Ananda, both in India as well as suitable international locations. “Several destinations are being considered actively. Important factors are the exotic and pristine nature of the location, accessibility, year round good weather, etc,” says Natarajan. ■ By Sudipta Dev

Ananda’s approach is consultative and not regimented with expert therapists guiding guests to achieve their health goals, a unique approach vis-avis other health retreats November 16-30, 2012

INDIA’S 10 HOT SPA STORIES

DIVYA SPA The Leela Kovalam

ased on the age old practices of ayurveda, Divya Spa with its eight treatment rooms believes in perfection. Providing treatments to a host of ailments, both for the mind and the body, the more than 8000 sq ft spa and the treatment rooms marry stateof-the-art amenities with centuries-old wisdom and learning. Mahesh Lal, spa manager, The Leela Kovalam further describes Divya Spa's USPs, “The authentic Ayurveda we offer with various packages in multiples of seven days is a big USP. The focus is on offering a

It is imperative that strict quality control is enforced. Following international quality standards can only be beneficial to the industry as a whole centuries old traditional wellness science in a contemporary setting, with the highest service and hygiene standards possible.” Divya Spa has eight treatment rooms - one couple room with steam bath, one traditional Kalari massage and six traditional ayurvedic massage rooms with shower facilities. There is also a Yoga Studio which can accommodate 25 guests at a time for group yoga sessions. The ayurvedic programmes offered at Divya Spa range from one to 28 days. Depending on the requirements of the guest special packages are November 16-30, 2012

available like the one day ayurvedic de-stress programme, the two day ayurvedic detox and destress programme and three day ayurveda refreshment programme. Alternatively, for more severe ailments there are five to 28 day programmes which are split in two categories. One category focuses on wellness and preventative treatments and the second category focuses on therapeutic and curative programmes. Each of these programmes are available for five, seven, 14, 21 and 28 days. Lal adds that these treatments are personalised and are under in-depth consultation with the Divya Spa’s resident doctor. In addition, special dietary options to contribute to the success of the programmes are also available. The most popular therapies of the spa are Abhyanga and Shirodhara says Lal. Abhyanga is a general head to toe body massage, a feel good treatment, done with warm medicated oil and can be used for all age groups and www.expresshospitality.com

sexes. Shirodhara involves dripping warm medicated oil on the forehead and promotes general well-being while curing insomnia. With strong faith in internal growth the staff at Divya Spa undergo constant training. Lal adds, “The therapists receive every chance to upgrade their skills and it is first on our agenda as well. We provide employees an opportunity of being rotated in various units and spas to improve their knowledge and skill levels.” Ayurveda is a codified and systematic alternative medical science, but operators practicing this might have varying standards of service, cleanliness and technical know how. “It is imperative that strict quality control, whether it be in the manufacture of medicines or treatments offered, or in the training of doctors and therapists, is enforced. For example, ayurvedic oils and medicines are mostly manufactured these days in WHO certified ‘GMP’ graded factories. Following

international quality standards can only be beneficial to the industry as a whole,” Lal is vehement. Following these beliefs Lal informs that Divya Spa uses products from Softouch HCPL for ayurveda treatments which is a multinational brand having branches in Middle East, South Africa and Europe. “As ayurvedic system of medicine is strictly personalised, it is important to choose oils and medicines according to skin type and bodily ailments. After a basic consultation with the doctor, the doctor decides which oil is suitable for guests. All products used at the spa are genuine and natural and are specially prepared for our spa,” Lal explains. The spa also has a retail collection from Kama Ayurveda and Forest Essentials. ■ By Sayoni Bhaduri

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INDIAâ&#x20AC;&#x2122;S 10 HOT SPA STORIES

AMATRRA SPA Delhi

efining itself as the silence occuring during meditation between recurrent chants of Om, in the context of the spa, Amatrra stands for the opportunity to physically unlock and balance positive and negative, internal and external energies naturally in a step towards selfrealisation. The spa offers a synergic blend of therapeutic and rejuvenation treatments based on traditional Indian ayurveda and Oriental spa rituals complimenting the best in the industry. The various herbal products have

Amatrra stands for the opportunity to physically unlock and balance positive and negative, internal and external energies

been sourced from traditional sources and processed at in-house production unit to give an authentic yet unique touch. Amatrra Spa at Ashoka with 20 000 sq ft of floor space features eleven spacious self â&#x20AC;&#x201C;contained treatment suites with shower facility for individuals, including Kerala Ayurvedic treatment rooms, Oriental treatment rooms, facial rooms, vichy shower, mediation room, couple suite along with relaxing lounges and the privilege of steam, sauna, jacuzzi and dressing arena. The spa provides a personalised experience by identifying beneficial therapies, oils,

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mantras and dietary prescriptions. Suitable aromas, colours and precious therapeutic gems are also suggested for individuals based on their planetary diagnosis. The focus is on holistic treatment. This apart, the different varieties of herbal products used in the spa have been extracted from traditional sources and processed in-house. The interiors of the spa are ultra luxurious with a hint of modernity and are inspired by the five elements. The mantras and use of natural elements like flowers infuse positive energy in the environment. Taking inspiration from the www.expresshospitality.com

philosophy of balancing the energy, the atmosphere is serene and relaxing. Amatrra provides both traditional Indian and the international treatments. Indian Ayurveda treatments include Abhyanga, synchronised Abhyanga, herbal bath, etc, while the international massages are Stockholm- classical Swedish massage, globe trotter-travel recovery massage, etc. For men wishing to go for rejuvenation therapies, Amatrra offers treatments to cater to their needs as this segment constitutes a large part of the clientele. The service menu is enriched with offerings from the most

essential to the most exotic. The menu offers ayurveda, international and aroma therapies. There are over 50 therapies to choose from some are rejuvenating others are for relaxation then there are some based on a specific season. To name a few of the treatments - Chakra therapy, Hot Stone Massage that uses basalt stones soaked in essential oils placed carefully along the back, Shiatsu - a Japanese massage that combines pressure and assisted stretching techniques, Thai Massage that combines Hatha Yoga, acupressure and reflexology. The spa also features special treatment rooms for Shirodhara. â&#x2013; November 16-30, 2012

INDIAâ&#x20AC;&#x2122;S 10 HOT SPA STORIES

MANDARA SPA Radisson Blu Alibaug

November 16-30, 2012

he name Mandara originates from an ancient Sanskrit legend about the gods' quest to find the elixir of immortality and eternal youth which tells of the ten stages of destruction and the means by which these are overcome. Legend has it that from Mandara Giri, a sacred mountain, flows the water of life - a magical elixir with the power to keep one young forever. The unique and exotic spa treatments at Mandara spas across the world reflect the spirit and beauty of this ancient legend. There are nearly 70 landbased Mandara spas in 12 countries apart from three spas on cruise liners. The 20,000 square feet Mandara Spa at the Radisson Alibaug, is ensconced within beautifully landscaped gardens and water bodies making it a perfect weekend getaway. Spaciously designed spa rooms with tasteful teakwood, silk and silver artwork and floral wall designs blend with the classic elegance of the Balinese lines of the hotel. The spa looks

surreal at night with the white enclave of 16 Spa Pavilions or Villas contrasting with the lights of the reflection pool in the centre of the resort.

Tailor-made menus While Mandara Spa offers 300 different treatments throughout the world, the menu at each spa is tailored to that resort's theme, design and clientele. The company's philosophy is to have a threepart menu, incorporating onethird Balinese treatments in keeping with the roots in which Mandara was found, one-third traditional and classic techniques stemming from Europe or Asia, and one-third indigenous or native to the land in which the spas are located. While the menus may differ from location to location, the spas all have in common an emphasis on beauty, rejuvenation and a uniquely indulgent and exotic experience with an East-West flavour. In every case, the spa utilises oil and other ingredients specially selected and imported from Thailand to elevate the experience from merely special to, truly unique. The Mandara treatments at the Radisson Alibaug take place in the spa suites, which are complete with private www.expresshospitality.com

showers and changing rooms with spacious designated vanity areas. The spa also offers a stay at the specially designed Spa Villas where guests can experience the Mandara Spa in their own space. With exquisitely designed treatments including full body massages, facials and baths, guests can tailor make a package to suit their needs. This could range from a half day package to two day packages, depending on the guest. Treatments include a variety of massage styles, seaweed, mud or herbal body

wraps, facials, salt scrubs, aromatherapy, reflexology and a selection of freshwater baths. The spa also offers a full service beauty salon, and other luxuries including relaxing baths and natural beauty therapies, ranging from international classics to exotic Thai traditions. The Mandara Spa also has a specially created yoga room wherein one can enjoy the true benefits of yoga with the help of a trained yoga instructor. The spa attracts guests mainly from Mumbai and Pune. The treatments are by appointment only. The most popular treatment among guests is the Mandara Signature Massage, an exotic four-hand synchronised massage by two skilled therapists who combine five different massage styles of Japanese Shiatsu, Thai Massage, Hawaiian Lomi Lomi, Swedish and Balinese. â&#x2013;

The spa also offers a stay at the specially designed Spa Villas where guests can experience the Mandara Spa in their own space EXPRESS HOSPITALITY

INDIA’S 10 HOT SPA STORIES

THE OBEROI SPA Wildflower Hall, Shimla in the Himalayas

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ith many prestigious accolades under its belt, Wildflower Hall, Shimla in the Himalayas by The Oberoi Group is a hidden jewel. At 8,250 feet above sea level, the resort is ensconced in 22 acres of dense woods. The Spa Pavilions and Spa Suites are havens and ideal for those who wish to experience a holistic wellness programme. The former residence of Lord Kitchener, rebuilt and restored, Wildflower Hall recreates the grand style of the colonial era. Wood panelling and original artwork, Teak wood floors, hand knotted rugs and rich furnishings complemented by spectacular views make the rooms very special retreats. The Oberoi spa at the resort offers holistic

treatments based on ayurveda, oriental and western traditions in private spa suites or pavilions that are ensconced in a dense cedar forest and offer spectacular vistas of the majestic snow peaks. There is also an outdoor Jacuzzi and heated swimming pool. The spa promises to offer an energised rejuvenation inspired by mountain air and the spirit of the Himalayas. The therapists will pamper guests with an array of treatments and rituals that are inspired by Indian traditions of health that have evolved over 5000 years and incorporating international influences. There are special menu for gentlemen as well. The Oberoi spa offers special baths – neem purifying bath is a mixture of boiled neem leaves and milk powder providing a mild natural scrub and relaxing therapeutic bath; milk and rose bath, Himalyan Cedar bath is a special bath www.expresshospitality.com

prepared from the fresh Himalayan Cedar needles, which have astringent properties and detox herbal bath relieves the skin of excess subcutaneous toxins. A warm soak accompanied by a gentle scrub with a herbal powder bag exfoliates

dead skin cells. The spa has range of treatments which have been inspired by the surroundings like Spirit of ayurveda uses consultation for an experience customised to body type. Journey to Tibet is a warm herbal poultice massage combined with energy balancing and healing sound through the therapeutic sound and vibrations of Tibetan singing bowls. Himalayan romance is a couple therapy. The Classic Hungarian body wrap is a 90 minute therapy which begins with a vigorous yet gentle detoxifying exfoliation using sea salt and mineral-rich Hungarian thermal mud. ■

The former residence of Lord Kitchener, rebuilt and restored, Wildflower Hall recreates the grand style of the colonial era November 16-30, 2012

INDIAâ&#x20AC;&#x2122;S 10 HOT SPA STORIES

Modern spa industry and its origins he modern spa industry that we know today only took off at the end of the 20th century in the UK, USA and many other countries, and by the year 2000 the demise of the traditional health farm was replaced by the destination spa. What has brought about this sudden urge for people to take in a spa? The reasons behind this include a greater awareness and responsibility for personal health and wellbeing, enhanced knowledge of health and facilities available through information technology, plus more leisure time which individuals wish to use in a constructive way. More importantly spas are no longer perceived as retreats for the wealthy or the elite. There is probably a day spa in almost every town and city across the UK, and it is absolutely true that people under a lot of pressure and stress can benefit by choosing natural treatments at one of these outlets, to heal both body and mind.London is a city that never sleeps and the busy life that either residents or commuters experience every single day needs to bring some calm and relaxation into their lives. That is probably why when business executives and tourists come to the city of London they seek out some leisure time in addition to the main purpose of their visit. Spas in London offer many benefits through natural treatments to counteract against stress. A session at a spa is the natural way to sort out insomnia and the reason for this is it improves the blood circulation throughout the whole body, as the steam dilutes the blood in the vessels in the brain, thus the body has easier access to oxygen which brings on sleep. A spa day is becoming very popular not only for wedding 'hens' looking for something different before the big day, but also 'stags' wanting to look their best for their forthcoming nuptials. Spa breaks London are high on the list of destinations for a weekend break, and this can be a more

November 16-30, 2012

preferable choice to an alcohol infused weekend somewhere abroad and also be kinder on the pocket. A visit to a spa has for centuries

been a way for people to improve their health and sense of well-being. In fact evidence has been found that as early as the bronze age

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humans sought out hot mineral springs and history tells us that bathing was a key component of life in both ancient Greece and Rome.

Not much in this respect has changed and London spas offer the same feeling albeit with a more modern approach.

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

A culture of CARE The Cookie, the CARE Culture, the Contemporary feel, the Cocktails served, the Chair in your room are the 5 Cs that works as roots giving DoubleTree its foundation in India. By Reema Lokesh f you plan to check into the DoubleTree by Hilton, irrespective of the continent and culture, then keep your guilt aside for a bit, as you cannot escape the warm, fully-loaded signature chocolate-chip cookie that is served the moment you get under the shade of the DoubleTree a contemporary upscale hotel with full-service facilities including restaurants and lounges, room service, health clubs, business centres, meeting and banquet space.

Under the Gurgaon DoubleTree Hilton Hotels along with its investors, the JMD Group, have got the formula right at DoubleTree by Hilton Gurgaon, NCR, New Delhi. From the signature Sweet Dreams by DoubleTree Sleep Experience, to the Serta mattress and Herman Miller chairs, to signature toiletries, it works well for the business traveller. The abstract element of hospitality gets further enhanced through the CARE –(Creates A Rewarding Experience) Culture, which is a worldwide programme

that defines the essence of hospitality amidst the staff and their expression of hospitality shown to the guests. The core mission is to find ways to make each day more rewarding for every person who encounters and experiences a DoubleTree by Hilton hotel. For the foodie, the

DoubleTree by Hilton experience offers a decent spread of culinary experience. The Food Store, which is a 24-hour coffee shop and a retail store for food, is a perfect place to unwind after a hard day’s work. For those who savour Asian and Pan Asian cuisine, the Asia Live exclusive area, which is

more of a theatrical kitchen style of a restaurant offers a plethora of the Asian palate - from Sattes to dimsims to Indonesian curries, the interesting teppanyaki desert (highly recommended) to the Peking Duck. For those who wish to unwind over some fine wine and spirit, the Spiritual Bar is an

Trivia and brand highlights ●

●

More than 300 locations in 24 countries over five continents,

1986. More than 230 million of these sweet treats have been

with more than 75,000 rooms worldwide and a network that

shared with guests, customers and the community during the

has grown more than 40 per cent since 2000

past 25 years. Every Doubletree by Hilton chocolate chip cookie

As per information, people who have stayed at a DoubleTree by

is baked fresh daily at each hotel. Each cookie weighs more

Hilton in recent years also have seen a positive transformation

than two ounces and has an average of 20 chocolate chips.

of the brand's hotel experience through a reinvestment of more

Nashville-based Christie Cookie Company currently holds the

than US$ 3 billion by hotel owners in amenities, services and

brand’s secret recipe, which ensures that the same cookie is

style. DoubleTree by Hilton rebranding effort was an important

delivered consistently at every Doubletree by Hilton hotel and

step in preparing for expansion in international markets, including the Netherlands, UK, China, India, Turkey, Jordan, ●

The DoubleTree by Hilton Teaching Kids to CARE programme

Luxembourg, Mexico, Romania and Panama.

has taught more than five million school children the

DoubleTree by Hilton opened its 300th property earlier this

importance of caring about their community.

year in Naha, Japan, which marked the debut of the brand in the

●

resort. ●

●

The DoubleTree by Hilton Brand Promise Scorecard provides

country. Other notable global properties that opened this year

hotel teams and CARE Committees with a set of metrics that

were Westminster (London); Tower of London (London);

measure and evaluate the delivery of their brand promise at

Gurgaon, New Delhi, NCR, India; Goa, India; Seychelles.

essential moments of interaction during a guest's stay. Each

Bengaluru, India is scheduled to open in shortly.

moment of truth is tied to objective measurements of guest

The DoubleTree by Hilton chocolate chip cookie is a unique

satisfaction and loyalty, for full accountability at every hotel.

symbol that celebrates the brand's culture of CARE and has been synonymous with DoubleTree by Hilton hospitality since

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November 16-30, 2012

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

Doubletree by Hilton footprints in India ●

DoubleTree by Hilton New Delhi-Noida-Mayur Vihar (196 keys, opened in June 2011)

●

DoubleTree by Hilton Gurgaon-New Delhi-NCR (184 keys, opened in April 2012)

●

DoubleTree by Hilton Goa-Arpora-Baga Goa (104 keys, opened in August 2012)

●

DoubleTree Suites by Hilton Bangalore (172 keys, scheduled to open first quarter of 2013)

experience in itself. The woodfire pizza, the fire place outdoor setup, (ideal for close-knit get-togethers), with DJ live music are a few interesting highlights at the Spiritual Bar. But do not leave the place without trying out the very special Grilled Cocktail by bar incharge Rajeev Singh. It serves a storm in the form of a grilled cocktail. He works his magic with lemon, mint, brown sugar, fruit of choice like of pineapple/orange, grilled to perfection, he muddles it with flaming rum and a flavour worth a try is prepared and served right in front of your eyes. The property is also waiting to

open doors to its signature Moroccan restaurant called Casablanca in the near future. The 184 room property has seven executive junior suites and two terrace suites. The property also offers convenient MICE facilities, which caters to the surrounding business hub of the region. The meeting venues include two banquet halls, a conference room and two meeting rooms. Since corporate, MICE and groups comprise 90 per cent of the clientele, the hotel has been designed keeping their needs in mind. Further, Hilton Worldwide has an extensive reach with

its loyalty programme. The biggest source of business is repeat clientele. International guests comprise 50 per cent of business. Vinay Gupta, GM, DoubleTree by Hilton Gurgaon is convinced that the property is at the right place at the right time. Expressing his views on why guests can expect what he calls 'unscripted' hospitality, he highlights the very essence of the CARE culture. Speaking about the property’s branding, marketing and promotional plans and the location advantage he states, “Gurgaon has become a good transit city for passengers and Terminal 3 has the ability to handle more aircraft. It has good infrastructure and if you compare the NCR region to Dubai or Singapore, we have one tenth of the hotels that they do, so there is a lot of scope to grow. There isn't a large inventory of rooms in Gurgaon, but the market environment is still competitive and we have positive expectations. Also, our location on Golf Course Road is an added advantage.” He points out most hotels have a fixed format of hospitality, whereas here they follow an unscripted style. “We don't want guests to have a prescribed answer to their problem, we want to deliver innovative results,” adds Gupta.

The new SelfCookingCenter® whitefficiency®

The standard for Indian and Western cuisine

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

up to up to

360 30 % 70 %

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

* compared to traditional kitchen without Combi-Steamer.

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

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

November 16-30, 2012

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Edge

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

TECH TALK

Going hi-tech with sports simulators The hospitality industry is embracing virtual sports technology to attract and retain guests

here is a new trend gaining momentum in guest satisfaction many hotels are now choosing more sophisticated technology to entertain their guests. “In the past six months we have seen a major uptick in the number of hotel owners adding a sports simulator to their hotel,” says Jason Trupp, sales manager at Sports Entertainment Specialists, Inc (SES). “The simulators are a great way for guests to get their entertainment while staying on the hotel's property. It’s been a real hit with the business travellers,” Trupp adds. Traditionally, hotels have offered breakfast, basic cable, maybe a workout room and not much more. Top hotels have stepped it up with a pool and even a bar with some semblance of a night life but overall, most hotels have lacked any substantive entertainment. For

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the benefit of travellers everywhere, there is strong evidence that this is taking a turn for the better as hotel owners are opening their minds to the world of virtual sport simulators. Many sport simulators are built for commercial use and can run unattended with revenue generating options. One of the main things making them more appealing in the last six months is the faster return on investment due to dropping prices. For a fraction of the cost of adding a workout room, hotel owners can now offer a great amenity that provides active entertainment and a reason for their guests to come back. Sports simulators offer hours of entertainment for people of all ages. Using real equipment, the player experiences a realistic, interactive virtual arena that draws in people to watch and creates a lot of buzz. Guests can blow off some steam while blastwww.expresshospitality.com

ing pucks past a life size goalie, or grab their buddies and play a few holes of golf after dinner. In addition, many sports simulators can double as a giant home theatere, so hotels can put on the big game when it is not in use. While many hotel owners have struggled to differentiate themselves from their competition, there is a growing number that are embracing technology to get an edge. In the sports-crazy and tech-savvy culture that is part of modern day life, it was only a matter of time before these were brought together in the form of virtual sports entertainment. SES was founded after an exhaustive analysis of the sports simulator market. The company is a provider of virtual golf, hockey, baseball, soccer, football, racing, cycling and hunting simulators for home and business use.

Five ways to increase revenue with a multi-sport simulator Increasing revenue is always an important goal for business owners and staying ahead of your competition is vital: a sports simulator may be the trick to accomplish this. J Todd Mallon, president, SES lists five ways sports simulators can generate revenue. #1 Appeal to the masses Sports are loved by young and old, male and female, rich and poor; a multi-sport simulator is a way to open your business up to a larger demographic. By the definition of a multi-sport simulator, you are offering your customer the ability to try their hand in different sports. Most multi-sport simulator models come standard with at least five great sports. #2 Get the most out of your simulator In addition to the great November 16-30, 2012

E|D|G|E NEW TECHNOLOGY

software packages which are available for the multi-sport simulator, there are also several benefits which are a little harder to see. SES' MultiSport 5 Pack and Multi-Sport 6 Pack software packages offer great commercial benefits for branding and in-game advertising. With your software license you have the capability to place (into the actual games) your slogan, logo, or corporate message. Now patrons can compete for the highest score all while taking in your message, placed in the background of live game play. You also have the ability to sell this space as advertising opportunities to another company to increase your revenue from the simulator. SES' Arena ProXT and all of the VS Series simulators have an optional bill/coin collection interface for ease of use and faster turnover of

customers. With this affordable add-on you can safely and securely take in money on the simulator without having an attendant always present. The interface software is very customisable to allow for different rates to be charged at various times of the day. Systems can automatically increase or decrease the cost to play at your bidding. Great for happy hours, lunch specials and any other occasion you want to adjust the price-toplay. With a multi-sport simulator youâ&#x20AC;&#x2122;re not only getting a great simulator, you are also getting the skeleton of an impressive commercial grade home theater. Using the projection based technology it is easy to add more simulator experiences to your structure. Add a shooting simulator, gaming console, 3D pro-

jector, Blu-ray player, racing simulator, cycling simulator and more. Put together a package of entertaining simulators which your competition will be envious of and your customers will be lining up for. #3 Customer satisfaction Given the fact you can offer your customers more choices and more entertainment with a multi-sport simulator, keeping your customer happy is easy. Piggyback off the popularity of the major sporting events that are happening all the time. Run contests, promotions, give-a-ways, while these events occur. All of the sports offered on one of these simulators have playoffs, champions or medal ceremonies, take advantage of the hysteria. In the seldom times of the year when there are no major sporting events to take advantage of, consider using your simulator as a giant big screen TV or create your own buzz with a tournament of your own creation. Be creative and use the simulator to its full potential. #4 Advertising and branding In the right setting a sports simulator can provide nearly endless opportunities for cross selling and promotion. If youâ&#x20AC;&#x2122;re a sports bar offer your patrons a 'halftime challenge' for who

November 16-30, 2012

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can kick the longest field goal. Team up with other local businesses to create a buzz about your promotions. Sell your ingame advertising space to other business or vendors. Again in the sports bar setting, while you are offering your 'halftime challenge'; imagine your patrons learning about your weekly specials in the background of live game play. Or picture a crowd gathering around the simulator to watch the action and be exposed to images of your logo placed in the stadium scoreboard. Itâ&#x20AC;&#x2122;s simple to do and best of all it comes standard with a multisport simulator. #5 Entertainment should be fun Use a sports simulator as a way to have fun in a social environment. Whether you are running a family entertainment centre, bar, recreation centre, church (the list goes on and on) you have people gathering together for fun with their friends and family. Using a sports simulator is an easy ways to have these people get involved and active. Have fun with your promotions; create an environment of fun and excitement. The more fun your customers have the more likely they are to come back to your facility down the road. A sports simulator can be a great tool to create revenue for a new or existing business. By using the simulator to its full potential and a little creativity, it can have a positive effect on your customers and your bottomline. Source: SES EXPRESS HOSPITALITY

Hospitality

Life

TRAINING & DEVELOPMENT

Global knowledge repository Hospitality Financial and Technology Professionals that had opened a chapter in India earlier this year, brings a wealth of learning and networking opportunities to professionals working in finance and technology departments in the hospitality industry. By Sudipta Dev o s p i t a l i t y Financial and Te c h n o l o g y Professionals (HFTP) is a non-profit association of members who are in the hospitality field and working in the departments of finance and technology. Recently the global board of directors of HFTP voted to open an office in India in response to the growing base of members in Asia. There is an existing chapter in the country located in Mumbai that was opened earlier this year. HFTP has been in existence for 60 years. The association creates a network, a knowledge base across boundaries. “We are a global professional association based in the US. We have 70-80 different chapters throughout the world, the most recent one being in Mumbai. We focus on training in the finance professional and the technology professional area. One of the projects that we are involved in is the Global Hospitality Accounting Project,” says Frank Wolfe, CEO, HFTP.

India focus Talking about their India initiative Raman P Rama, president, HFTP says, “Our executive committee and board of directors had a strategic planning meeting where we had identified four markets that were expanding in the hospitality industry - Russia, Brazil, China and India. We thought that we need to be in India so that when all the important brands are coming to India and the hospitality industry is growing in itself, we want

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Raman P Rama

Frank Wolfe

to be the source and resource of information and education for the people who are looking for this kind of information. We created the HFTP chapter for India at the HITEC show when HITEC was celebrating 40 years.” HFTP is the producer of the world's biggest hospitality technology show – HITEC, that brings technology from front of the house to back of the house under one roof. In June 2012, HITEC in Baltimore saw representatives from 48 countries. For HFTP the biggest challenge in India is branding. “We are known for our hospitality technology show and certifications around the world, but not yet so much in India. But I think that India market is so phenomenal and such an opportunity for any company and an association like ours, I just think that it is an untapped wealth of opportunity,” says Wolfe. While the regular mem-

bership of HFTP is US$ 325 for the India market this has been reduced to only US$ 100. “We are a nonprofit organisation making money on membership dues is not the aim. We structured our fee based on World Bank status on countries,” points out Rama.

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HFTP certifications HFTP offers two certifications Certified Hospitality Technology Professional (CHTP) and Certified Hospitality Accountant Executive (CHAE). For someone who has these two certifications, it is a strong proof for recruiters that they know about the hospitality industry technology and the accounting side of it. Once a certification is achieved, the professional has to do continuing education courses and based on that they get points. Every 50 hours is one point and they have to get 60 points. If they are in the industry, they get 10/5 points as credit for

that. “The length of being in the industry, when they attend conventions/seminars and submit credit for hours and that certification does not expire so long as they get 60 points,” explained Rama. He mentioned that some of the hotels do not have staff members to handle IT, many finance professionals handle this function, so HFTP bridges the gap through its certifications. “Our goal is to educate anybody who is aspiring to learn, is craving for knowledge or is craving to network,” asserts Rama. The education is both online as well as face-toface. HFTP also partners for certain sessions at conferences. “We try to address different areas. One of the things about certifications, particularly in technology is that it is a level playing field. We are a global university, our faculty is from all over the world and our classroom is the internet. One of the advantages of membership in our association is that our seminars are localised,” adds Wolfe. HFTP also has student chapters at different hotel schools that provide young talent with an opportunity to network with the industry, they can also get internships within the industry and learn real-life examples of how business is conducted. The association has a 100 per cent funded research centre at the University of Houston and if any of the members have any question or need surveys done, they submit that request to the research centre. November 16-30, 2012

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

L|I|F|E

Movements Absolute Hotel Services India

Le Meridien Kochi

Renaissance Mumbai Convention Centre Hotel

Reliance Broadcast Network

Absolute Hotel Services India has announced the appointments of Mandar Vasant Kumta as the general manager of Eastin Easy Citizen Ahmedabad and Hrishikesh Madhukar Joshi as the general manager of U Tropicana Alibaug. Kumta has over 16 years of experience in the hospitality industry with hotels in the Middle East and India including Astoria and Ambassador Group of Hotels, Hotel Marine Plaza and Jebel Ali Hotel & Golf Resort. While Joshi has over 14 years of experience with many well known international hotel chains in India including Le Royal Meridien, Taj, Holiday Inn and Ramada.

Le Meridien Kochi has announced the appointment of Saji Joseph as general manager. Joseph joins Le Méridien Kochi with over 16 years of experience in the hotel industry, working with renowned hotel chains like The Leela, Radisson, Alila and Taj Hotels and Resorts. In his new role he will directly report to Dilip Puri, managing director, India and regional vice president, South Asia, Starwood Asia Pacific Hotels & Resorts.

Dr Girish Baria has been appointed spa manager of Club Renaissance at Renaissance Mumbai Convention Centre Hotel. He has over 16 years of experience in the healthcare industry, having proficiency in healthcare, spa, and sports and fitness management. Dr Baria holds immense knowledge of the Ayurveda and spa therapies. Prior to joining Renaissance Mumbai Convention Centre Hotel he was with The Westin, Pune as a spa and sports manager.

Reliance Broadcast Network has announced the appointment of chef Rakesh Sethi as the network culinary head. He is set to take audiences of the Reliance Broadcast Network - across radio and television, on a culinary journey that will include sharing recipes, updates on food, chats with prominent personalities, advice on diet and nutrition, and more. Chef Sethi joined the hospitality industry in 1982 after graduating from The Institute of Hotel Management in New Delhi.

Holiday Inn Express Ahmedabad

The Westin Chennai Velachery Srijan Vadhera has joined in the capacity of executive assistant Manager at The Westin Chennai Velachery. He assists the general manager of the hotel on sales and marketing along with revenue management cognitive decision making and operations at The Westin Chennai Velachery.

IHG (InterContinental Hotels Group) has announced the appointment of Ranganath Budumooru as general manager, Holiday Inn Express Ahmedabad. Scheduled to open in November 2012, the 173room property will be India’s first Holiday Inn Express and only the second to open in the region after the launch of the brand in Bangkok in June 2012. In his new role, Budumooru will lead pre-opening efforts and launch of Holiday Inn Express Ahmedabad

The new upcoming wellness brand of the Starwood Hotels & Resorts - The Westin Chennai Velachery has announced the appointment of Shrikant Wakharkar as general manager. His key responsibility with The Westin Chennai Velachery entails overseeing hotel operations, strategising and driving the sales and revenue for the hotel from key source markets and local markets, ensuring brand adherence and compliances, grooming his senior management for career growth opportunities.

Chef Pravin Bagali has been appointed as executive chef at The Westin Chennai Velachery. He started his career as Commis chef at The Oberoi Bangalore and his career spans across India, UAE and the Maldives working with industry stalwarts with the likes of The Oberoi, The Taj, Marriott, Villa Hotels, Movenpick and Starwood Hotels & Resorts.

The Westin Pune Koregaon Park

Accor Hotels, Andhra Pradesh

The Westin Mumbai Garden City

onefinestay

The Westin Pune Koregaon Park has announced the appointment of Sujeet Kumar as general manager. In his new role he will be working with Anuraag Bhatnagar, general manager, Westin Mumbai and area general manager for Westin Hotels, Mumbai and Pune and lead the Westin Pune team in creating synergies and business opportunities between the Mumbai and Pune. In his last assignment he served as general manager, JW Marriott Medan, Indonesia.

Accor Group has announced the appointment of Peter Frawley as general manager delegate for Accor Hotels, Andhra Pradesh. In his new role, he will be responsible for the overall vision and future direction of all the properties of Accor in Andhra Pradesh including Novotel Hyderabad Convention Centre and HICC, Novotel Hyderabad Airport, Mercure - Abids and Novotel Vishakapatnam Varun Beach.

Priyanka Jena joined The Westin Mumbai Garden City as manager marketing and communication. She completed her masters in luxury brand management from Istituto Marangoni, London and Bachelors in Mass Media from Bhavans College, Mumbai. She has over five years of experience in marketing and public relations. Her last assignment was as corporate communication manager, Scomi Group.

onefinestay has announced the appointment of John Clarke as its first head of worldwide sales. In this new role, he will be responsible for the building the company’s relationships with the travel industry and charged with executing the roll-out of a worldwide sales organisation. He will be responsible for defining a global sales strategy and building a sales team across key international markets. His previous experience also includes director of sales and marketing at Millennium Hotel in Mayfair and several years at Starwood Hotels & Resorts, including a year at The Westin in Sydney.

November 16-30, 2012

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Fine Bone China

“...my choice only Bharat Bone China Crockery.”

Bharat Potteries Limited An ISO 9001 : 2008 Certified Company Ceramic Tableware Pvt. Ltd. Road No. 6, V.K.I. Area, Jaipur 302 013 India W: www.bharatin.com | E: sales@bharatin.com T: +91 141 2330624, 2330416 | F: +91 141 2331306

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Gurgaon Sales Office K-2/2, DLF Phase II, Opp. Sahara Mall, Gurgaon T: +91 9910991217, 9899133373 E: deloff@bharatin.com

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ExpressHospitality Business Avenues To Advertise in

Business Avenues Please Contact: Mumbai: Rajan Nair - 09821076065

■

■ ■

Delhi Associate : Manoj - 09818073441

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Chennai: Vijay Kulkarni - 09940047667 ■ ■

Bangalore: Sreejit : 08867574257

Hyderabad: Shukla : 09849297724 ■

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Delhi: Pranshu - 09810841431

Kolkata: P Basu - 09830130965

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

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GUEST CARE AMENITIES

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ExpressHospitality Business Avenues Ideal for Hotels, Restaurants, Bakeries and Fast Food Restaurant

From the popular Marcato Pasta and Noodle Machines Introducing the Biscuit Maker

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ExpressHospitality Business Avenues If youIf are you are building building aahotel hotel in India in India you must you must have haveChina China onon Menu. Menu.

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Sinogate Sourcing Ltd. is a company dedicated to helping the Hospitality Industry to reduce new project or renovation costs by sourcing directly from experienced and high quality vendors in China. Anything you need from China, we can get for you.. And at rates that will not inflate costs in your core project. After all, the experts can always do it better and at lower costs.

Please Contact: Mumbai: Rajan Nair - 09821076065

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Next time you have a new construction or renovation project to plans, allow us to help you starting in the design phase. We think you will be surprised & amazed at how much you can save & how further your money will go.

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SINOGATE SOURCING LTD 8-J, Dongfang Square, Above Suning Electronics, 417, Huan Shi Dong Road, Yuexiu Area, Guangzhou, China Ph: 86 20 87686972, Mobile: +91-9820019990 / + 86 15818100766 E-mail: info@sinogate.hk Website: www.hospitalitysourcing.com

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#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079 Ph:+91-9840 393466, Telefax:(044) 2539 0673. Mobile: 0988414562, Delhi 09650606424. Email: maxellplastindia@hotmail.com Website: www.maxellplast.tradeindia.com Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole, Mumbai â&#x20AC;&#x201C; 400004. Ph #+91-22-2242 7778. Telefax:+91-22-22422442. Mobile : + 91-9892721331. Email : maxellplastmum@rediffmail.com, Website : www.maxellplast.tradeindia.com Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi â&#x20AC;&#x201C; 110006. Tel : +91-11-2352 4455. +91-9650606424 Email : maxellplastindiadel@hotmail.com

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Spain

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Stackable Chairs

Stack upto 12 Chairs

BC-31

BC-32

Nova

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

Toughened Glass Top Buffet Table Set

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

Enzo

Baby Chair

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

Foldaway Moulton Top Banquet Table available in various sizes

House Keeping Cart

Dance Floor

PO - 2(Table & Chair)

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

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

PO - 27

CONTRACT

FURNITURE

SOLUTIONS

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

E-mail : metalavenues@gmail.com

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

World class lobal camaraderie was in the air at The Oberoi Melting Pot 2012 at the Regal Room, hosted by the Consular Corps in Mumbai, Rotary Club of Bombay and The Oberoi, Mumbai. Coming together were Argentina, Australia, Belgium, Canada, China, Ethiopia, France, Germany, India, Indonesia, Ireland, Israel, Japan, Netherlands, Korea, Malaysia, Russian Federation, Singapore, South Africa, Sri Lanka, Thailand, Turkey, United Kingdom and United States of America along with first-time participants Czech Republic, Maldives and Poland, all showcasing their culture and culinary traditions. A dance presented by the Turkish consulate and music by Schubert and his band with a mix of contemporary and classic melodies added to the action.

WEEKEND SCENE AND HEARD

Marcellus Baptista

Consular Corps members at The Oberoi Melting Pot at Regal Room

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

Music medley

Night fever fter saying goodbye to Privé it was time to welcome Ghost. Yes, that’s the name of this new nightclub in Colaba. Host Vikrant Chougule and partners Ankit Rawat and Chetas Shah along with Aneesa Dhoby who orchestrated the party were there to say hello to guests like Raima Sen, Shazahn Padamsee, Lisa Haydon, Sonali Bendre, Gayatri Oberoi, Anchal Kumar, Candice Pinto, Haseena Jethmalani, Raja Dhody, Evelyn Sharma and Nayanika Chatterjee. Guests were seen admiring the touches of gold in the edgy black space with special private niches and tables and the gold balls and chainmail curtains that added an understated bling factor to the delightful décor.

Bite choice oodies rejoiced at the launch of Serafina, New York City’s iconic northern Italian cuisine restaurant, at the plush Palladium. Brought to you by Vittorio Assaf, Fabio Granato, Sant Singh Chatwal and Vikram Chatwal in association with Indian partner Sunil Kapur, the launch party resounded with the sound of cocktail chatter and live music. Enjoying the experience and the taste of the superb Italian food were Italian Consul General Giampaolo Cutillo, Yuvraj Singh, Zaheer Khan, Nethra Raghuraman, Fleur Xavier, Deepti Gujral, Pria Kataria Puri, Suchitra Krishnamoorthi, Sheetal Mafatlal, Sharmilla Khanna, Gayatri and Atul Ruia, Malaika Arora Khan and Samantha Nayar among many more. And everyone promised to come back for seconds.

Ceylan Ozen and Ender Erisen at the Turkish National Day party at NCPA nstead of a five-star hotel venue, the Turkish National Day was celebrated differently. This time, Tata Theatre at the NCPA was the venue for a musical treat of Turkish traditional music, folk, classical, gypsy and jazz with percussionist Burhan Ocal and the Istanbul Oriental Ensemble in concert. The celebration hosted by Ceylan Ozen Erisen, Consul General of Turkey started off with snacks and mocktails at the foyer. Spotted in the packed place were Raageshwari Loomba, Seema and Jaideep Mehrotra, Manju Bhende, Louis Banks and Astad Deboo among others. Needless to say, the Consular Corps was in full attendance.

Vikrant and Kavita Chougule at the launch of Ghost

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Nethra Raghuraman, Vittorio Assaf and Fleur Xavier at the launch of Serafina November 16-30, 2012

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

WEEKEND E V E N T S

Bon Appetit

Goodwill visit

L-R China’s fifth highest-ranked leader, Li Changchun lights the kuttuvilakku with N Prakash, general manager, Taj Coromandel during one of his goodwill visits to the hotel

L-R Manoharan Periasamy, director, Tourism Malaysia; H E Mohamed Hatimi Abas, consul general of Malaysia; Vinesh Gupta, general manager, Four Points by Sheraton Pune; Nur Shaffik Haris, general manager – Western India, Malaysia Airlines at the Malaysian Food Festival

Rapid growth

Cooking up

L-R Sandra Ngan, area director of human resources, Marriott International, North China; Franco Io, market vice president, Marriott International, North China; Henry Lee, senior vice president, Marriott International, Greater China; Simon Cooper, president and managing director, Marriott International, Asia; Colin Lin, senior vice president, Hotel Development China, Marriott International; Lawrence Ng, vice president, Sales and Marketing, Marriott International, Greater China at the announcement function of doubling their portfolio in Asia Pacific held in Beijing

Chef Vernon Coelho, Chef Salil Phadnis, Chef Miller and Abhay Kewadkar - chief wine maker, UB Wines at the 'Cheers to Chefs!’ event on fine food and fine wines organised by Four Seasons in conjunction with The Lalit and the Indian Culinary Forum in Mumbai

French extravaganza

Accor and Air France, presented the Moulin Rouge from Paris, to New Delhi NCR as a part of the 'World of Accor' celebrations

November 16-30, 2012

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WEEKEND

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

E V E N T S

Rhythmic beats

Making a difference

Bollywood celebrities Payal Rohatgi and Tanushree Dutta performed at Country Clubâ&#x20AC;&#x2122;s 'The Great Indian Navratri Utsav 2012' at Kandivali and Andheri in Mumbai

Royal experience Chef Surjan Singh Jolly at Little Sisters of the Poor as part of the 'Joy of Giving Week' of the Renaissance Mumbai Convention Centre Hotel

Mixes of the season

Sucheta Goenka, Rashmi Uday Singh and Aji Nair, VP, F&B division, Mirah Hospitality at the launch of its first luxury dining restaurant â&#x20AC;&#x201C; Rasovara at Palladium in Mumbai

Australian creativity The Lalit Mumbai hosted the traditional Christmas Cake Mixing event

Launch pad

L-R Kapil Bhatia, executive chairman, Interglobe Enterprises; Uttam Dave, president & CEO, Interglobe Hotels; Jean-Michele Casse, senior vice president, Accor India and Maverik Mukerji, general manager, Ibis hotels, Navi Mumbai at the launch of Ibis Hotel Navi Mumbai

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Minister Louise Asher, Victorian minister for Tourism and Major Events and minister for Innovation, Services and Small Business (centre) flanked by Australian Masterchefs, George Calombaris (left) and Gary Mehigan (right) at the Australian High Commission in New Delhi

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November 16-30, 2012

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