CONTENTS Vol 2 No.2 OCTOBER 1-15 2013
SPA & WELLNESS
Chairman of the Board
Viveck Goenka Editor
Reema Lokesh* Assistant Editor
Steena Joy Associate Editor
Sudipta Dev
16
CONTENT TEAM Mumbai
Kahini Chakraborty Rituparna Chatterjee Niharika Shukla
HARMONIOUS JOURNEY LE SAINT GÉRAN HAS ANNOUNCED THE LAUNCH OF ‘HARMONIA’
Kolkata
INTERIORS & DESIGN
Joy Roy Choudhury DESIGN National Art Director
Bivash Barua Deputy Art Director
Surajit Patro Chief Designer
Pravin Temble Graphic Designer
Rushikesh Konka Layout
Ratilal Ladani Kiran Parker Photo Editor
Sandeep Patil MARKETING General Manager
Sachin Shenoy Marketing Team
Dattaram Kandalkar Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta
THE SPICE OF
SUCCESS It is the wealth of ingredients and diversityof cuisine that spoils us for choice when we thinkof Indian cuisine.With its popularityreaching across the globe,this cuisine requires a thorough knowledge of the characteristic of each spice and the flavour it lends to each dish
(20) P12: NEW KIDS ON THE BLOCK Hyatt Regency Delhi Residence
P14: PRODUCT TRACKER
NATIONAL FOOD & BEVERAGE SALES
ACE Technologies
Chandra Shekhar Sasi Kumar G Keshav Barnwal
P34: MOVEMENTS Meluha The Fern and Rodas
Marketing Coordination
MARKETS
06 07
Manager
Bhadresh Valia
CAFE COFFEE DAY TO OPEN 2,000 OUTLETS BY EOY 2015
13 Scene and heard by Marcellus Baptista
SHOWCASING WESTERN INDIA THE 17TH REGIONAL CONVENTION OF HRAWI IN PUNE FOCUSED ON KEY ISSUES AFFECTING THE HOSPITALITY SECTOR
EDGE
Procurement manager: Backbone of hospitality
P49: WEEKEND
25
PRIDE HOTELS TO MANAGE SUN VILLAGE RESORT & SPA IN GOA
P33: LIFE
Darshana Chauhan
INSPIRED COLOUR CHOICES FOR HOSPITALITY THE WALLS OF A HOTEL ROOM ARE A COCOON OF COMFORT, CREATING A HOME AWAY FROM HOME
MANAGEMENT
INTERNATIONAL FOOD & HOSPITALITY SALES
Soumodip Ghosh Rahul Bisht
18
INTERESTING TRENDS IN DEMAND FOR QUALITY CHEESE
31
PERSONALISING THE GUEST'S DIGITAL EXPERIENCE
Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.
EDITOR’S NOTE
Progressive Partnerships
F
or the past almost two decades , Express Hospitality has always given the Indian hospitality industry meaningful and insightful food for thought and as market leaders in our space, our eminence rests on our committed and non complacent attitude to provide our esteemed readers, engaging and well researched editorial content and market insights. Having said that we strongly believe in the power of change that brings with it renewed freshness. Hence we are pleased to announce the rebranding of Express Hospitality to Food & Hospitality World (FHW). The masthead change is the result of a joint venture between The Indian Express Limited and leading global trade fair organiser Hannover Milano Fairs India Pvt Ltd, which has resulted in the formation of Global Fairs & Media Ltd. We at The Indian Express firmly believe that content cannot be compromised and editorial integrity is sacrosanct. With this underlining principle, we only aim to grow from strength to strength with a partnership, which we believe will be both progressive and productive. With this new joint venture we only aim to bring to our readers enhanced global trends and views, keeping our core strength of providing national news undiluted. This issue celebrates the importance of transformation and alongside valuing tradition, which is paramount for change. Traditions, specially in the cuisine space are truly rich, wherein a cuisine gives a place its unique
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar The Indian Express Ltd, 1st Floor, Express Towers, Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Pranshu Puri, The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 E-mail: pranshu.puri@fhwexpo.in Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwinkumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/
“ With this new joint venture we only aim to bring to our readers enhanced global trends and views,keeping our core strength of providing national news undiluted”
character. The Indian food story and culture has been demonstrated and delved into since time immemorial and the riot of spices, flavours and blends gives the Indian cuisine a commanding position as one of the most diverse and deeply-rooted food traditions of the world. Our cover story this issue articulates and celebrates this unique wealth, which India needs to be proud of. The word 'authentic' as we call it, is loaded with responsibility and India's traditional recipes need to be carefully preserved and more so passed on to the next generation without dilution. Food craft is both an art and a science and this special blend needs exceptional expertise to maintain our rich cuisine culture. India's emerging Tier II cities too have their unique cultures and lifestyles, from Ludhiana to Lucknow, from Patna to Pune, the Indian hospitality story is developing in these towns and cities. Pune recently played host to the hospitality industry's western regional convention. The convention saw focused discussions on wide ranging issues afflicting the industry, ranging from irrational taxes to challenges of financing hospitality projects. The small and traditional hoteliers of the region will have to innovate and transform to meet the demands of today. Product enhancement is inevitable to stay ahead of the curve. REEMA LOKESH Editor
23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwinkumar.shukla@fhwexpo.in KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), Mouza-Prasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd, Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Tel: (0484) 2343152, 2343328 Fax: 2343153 E-mail: sreejith.radhakrishnan@fhwexpo.in
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Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.
5 FOOD & HOSPITALITY WORLD October 1-15, 2013
MARKETS
Cafe Coffee Day to open 2,000 outlets by EOY 2015 Expansion across all formats, pan India Sudipta Dev – Mumbai CAFE COFFEE DAY (CCD) that presently has 1,497 outlets across the country is looking at reaching a figure of 2,000 before end 2015. Currently, CCD has three formats - Cafe, Lounge and Square. There are three Squares, 48 Lounges and the
rest are all Cafes. The expansion will be across all formats. “We are extremely happy with the way we have performed across markets. We certainly believe that there is an opportunity in India, whether large or smaller cities, to create more and more hubs of conversation which is what CCD stands for, and then monetise that process through beverages and food. Irrespective whether a small or big city, our responses have been uniform,” said K Ramakrishnan, president-marketing, CCD. CCD currently has 16 Cafes in Europe, largely in Vienna and
the Czech Republic. “We have been exporting to these countries for a long time and we felt the need to have a brand presence there so we established the outlets. We are happy with the way the outlets are doing. The Czech Republic was an acquisition, there was a cafe chain that we acquired there. We are in Vienna because one of the highest per capita consumption of coffee happens in Austria,” said Ramakrishnan, adding however that as a company CCD believes much more in the India story in terms of expansion. The company has been ex-
panding pan India, including in five of the north eastern states, with outlets in Guwahati, Itanagar, Gangtok, etc. “Our expansion story continues despite what is happening in the market. We believe in the India story in the long term,” asserted Ramakrishnan. Interestingly, CCD does not follow the franchise model of expansion. All the outlets are self run. “We lease premises and run it on our own,” stated Ramakrishnan. The company employs more than 11,500 personnel, of which the cafe business employs about 8,000 odd people.
K Ramakrishnan
FHRAI Convention highlights the need to push inclusive tourism and sustainable practices Steena Joy – Kochi THE 48TH CONVENTION of the Federation of Hotel & Restaurant Associations of India (FHRAI) held in Kochi recently focused on tourism for inclusive growth and urged the hotel and restaurant sector to adopt sustainable practices to ensure long term growth. Speaking at the inauguration, Dr K Chiranjeevi, Union tourism minister announced that 29 mega tourism projects have been identified for implementation under the PublicPrivate Participation model in Kerala. One of them, the mega Alapuzha Backwater Development Project, was launched by the tourism minister the same day. A provision of `47.62 crore has been made by the tourism ministry towards this project. Guest of honour Sitaram Yechury, MP, chairman, Parliamentary Committee on Trans-
6 FOOD & HOSPITALITY WORLD October 1-15, 2013
port, Tourism and Culture spoke about the manpower shortage of around two lakh people. He said that there was an acute shortage of qualified guides and urged the industry to “create curiosity about our civilisation and then create infrastructure to host the
visitors who give in to that curiosity.” Explaining how Kerala is a model for Sustainable and Responsible Tourism, which was the theme of the convention, K P Anil Kumar, minister of tourism, Kerala, in his keynote address
said that despite economic crisis, the state has gained `500 crore from tourism in the last two years. Suman Billa, secretary, Kerala Tourism made a presentation on Kerala's responsible tourism model and how it has
put India on the global map. He informed that Kumarakom has been shortlisted as one of the two sites for a Global Observatory on Responsible Tourism. Vivek Nair, president, FHRAI, said that the convention was an opportune forum for wide-ranging discussions and sharing of best practices on the industry’s strategic and competitive response to today’s challenging environment. Commenting on hosting the convention for the first time in Kerala, Jose Dominic, joint honorary secretary, FHRAI applauded the success story of Kerala in terms of tourism and hospitality, focused on three key principles - sustainable, inclusive and local. The inaugural session also saw the release of a coffee table book 'Responsible and Sustainable Tourism: The Kerala Model' brought out by Express Hospitality from the Indian Express Ltd.
MARKETS
Pride Hotels to manage Sun Village Resort & Spa in Goa FHW Staff Mumbai THE PRIDE HOTELS has taken over the management of the Sun Village Resort in Goa near Baga, Arpora a favoured tourist destination in north Goa. The 136 room property has entered into an agreement which was signed by Arun Nayar, executive director, Pride Hotels and Ralph Desouza, managing director, The Sun Village Resort. The resort will now be known as Pride Sun Village Resort & Spa with effect from September 2013. Speaking on the occasion Satyen Jain, CEO, Pride Hotels said, “We are proud to have been appointed to manage and operate, the Sun Village Resort. This modern and uniquely designed hotel will provide deluxe amenities and genuine
local hospitality to ensure its guests a truly remarkable experience.” Designed to accommodate the needs of both business
and leisure travellers to Goa, the resort highlights a combination of contemporary and local traditional style. The resort has multi cuisine restau-
rants - Sunflower, Hibiscus, Tomatium. For seminars, business meets and workshops there are fully equipped conference rooms with state-
of-the-art communications systems and presentation facilities to ensure smooth running of business events. The half acre village lawns are ideal for banqueting and theme nights. The spa offers a choice of therapies and massages by trained therapists and masseuse. There is also a well equipped gym with state-ofthe-art equipments. Guests can also experience the convenience of shopping at nearby shopping arcade offering exclusive brands. There is also a beauty parlour with separate men’s barber shop. The Pride Hotels currently has a pan India presence - in Pune, Bengaluru, Chennai, Nagpur, Kolkata, Ahmedabad, Cochin, Chandigarh (Panchkula), Sriperumbudur, Jaipur & Kanha, Delhi (Aerocity – opening end 2013).
MARKETS
Smart Edusol focused on developing skilled manpower for hospitality sector To impart training to 1.80 lakh young Indians in ten years Joy Roy Choudhury KOLKATA OVER THE LAST TWO decades, the Indian hospitality industry has matured and grown manifold in size and stature. Today, most of the leading global hospitality giants have their presence in the country. The domestic players too have expanded their footprints across regions. The Indian hospitality industry plans to add at least 50,000 rooms, in the top six cities of India by 2016-17, but there are serious doubts over whether there will be enough skilled personnel to meet the demand in this labour-intensive sector, which is already faced with a shortage of trained skilled manpower. To reduce the widening gap between demand and supply of skilled manpower in the hospitality sector and to provide quality manpower to the industry, Kolkata based Smart Edusol Services (Smart Edusol) partnered with the National Skill Development Corporation (NSDC) last year with a mission to impart skills in hospitality management to around 1.80 lakh young people over the next ten years. NSDC, a Public-PrivatePartnership under the ministry of finance aims to promote skill development by catalyzing creation of large, quality vocational institutions. It provides viability gap funding to build scalable, for-profit vocational training initiatives. It was set up with the object of providing vocational training to the unskilled and semi-skilled personnel. NSDC has a mandate to skill 150 million people by 2022 across different sectors. Smart Edusol, is a part of the Indismart Group, which owns hotels and is an established player in hospitality education and training in the
8 FOOD & HOSPITALITY WORLD October 1-15, 2013
Dr Suborno Bose
country and manages two leading hospitality management institutes with campuses strewn across the country. Sudipto Saha, senior manager – Operations, Smart Edusol said, “Our objective is to impart employer centric quality vocational training. The training curriculum is based on the feedback we received from the industry, that there is a widening gap in hands-on manpower at the bottom of the pyramid, we are taking this initiative to train that sector of hospitality staff to meet the ever-growing demand. We are working closely in partnership with the industry to match skills and personnel shortages.” Saha added, “In the last few months of our operations we have already imparted
training to more than 2000 odd students in different categories.” Smart Edusol is offering eight-weeks short-term certificate courses in Accommodation Services, Hospitality Operation Level I & II, Food & Beverage Services, Food Production & Cooking Level I & II and Bakery & Patisserie. The students are also given lessons on soft skills, grooming, etiquette, etc. The focus is largely on training students who are school or college drop-outs and also who belong to the lower strata of the society. Students have to shell out very nominal fees for undergoing these short-term hospitality skill management. “The main objective behind this is to create employment opportunities for
these students in the tourism, hospitality and travel sectors,” added Sanjeeb Bose, manager – Operations, Smart Edusol. The programmes have been developed by the faculty in collaboration with academic partners in the UK and based on the National Vocational Qualification, the UK's industry standard. The final two weeks of training will be an industry placement which will provide the students an opportunity to gain valuable real life experience. Smart Edusol is operating from the campuses of its sister concern, IIHM in places like Kolkata, New Delhi, Bengaluru and from IAM campuses in Goa, Guwahati and Hyderabad. All these centres are equipped with amenities such as computers, LCDs, projectors, printers, furniture and fixtures, generators, etc. Placement support is extended to the candidates at both national as well as regional level to ensure maximum placements for all trained candidates. Smart
Our objective is to impart employer centric quality vocational training. The training curriculum is based on the feedback we received from the industry
Edusol is also working in closely with some leading hospitality brands, restaurant chains, facility management companies, service apartments, schools, NGOs and even hotels and restaurants in the unorganised sector, travel companies, car rentals etc who need skilling or up-skilling for their existing workforce. Speaking to Food & Hospitality World, Dr Suborno Bose, chairman and chief mentor, Indismart Group Worldwide said, “Smart Edusol being the only exclusive hospitality training partner of NSDC in the country is fully committed to enhance the skills of the human resources of the hospitality industry in our country and to develop over 180,000 skilled manpower for the industry through low-cost high-value vocational training and skill development courses. We are delighted by the overwhelming response and enthusiasm of the industry captains who are supporting our initiative in a huge way. We are also getting enthusiastic support from the NGOs and schools who have come forward and are holding hands with us to promote skill development in hospitality sector. Even healthcare, aviation and tourism sector like cab driver training and tour guides are getting the benefits of our programmes.” Some of the leading names in the hospitality sector like Barbeque Nation (Kolkata), De Sovrani Hotel (Kolkata), Red Hot Chilli Pepper chain of restaurant, The Crown (Bhubaneswar), Swissotel (Kolkata), Cafe Coffee Day, Opium and others have already tied up or are in the process of associating with Smart Edusol for either skilling or up-skilling of their existing workforce.
MARKETS
Vivanta byTaj Surajkund to feed on region's cultural ethos Niharika Shukla – New Delhi TAJ HOTELS Resorts and Palaces has now opened Vivanta by Taj in Surajkund, another addition to the Vivanta portfolio in Faridabad, Delhi NCR and plans to focus on the cultural dynamics of the region to draw in tourists. Speaking at the launch, Raymond N Bickson, MD & CEO, Indian Hotels Company said, “We plan to begin with a Folk Studio and artisan programmes very soon which will add to the exciting features of this property. We have redefined the cool quotient of hospitality with Vivanta by Taj. Each hotel is unique in its offering and we have ten more hotels in the pipeline as of now.”
We soon plan to open Taj properties in Guwahati, Amritsar, Puducherry, Lakshwadeep and Rishikesh Veer Vijay Singh, COO, Vivanta by Taj Hotels & Resorts added, “Vivanta by Taj , Surajkund will not only be a destination for guests seeking high standards of hospitality and service but will also give a chance to the artisans coming to the Surajkund Mela to showcase their skills to a wider audience. We aim at focusing on the domestic market especially the MICE segment. Also, we soon plan to open Taj properties in Guwahati, Amritsar, Puducherry, Lakshwadeep islands and Rishikesh.” Jiva Grande Spa which covers an area of 16,000 sq. ft. is one of the main highlights of
9 October 1-15, 2013
the property. Spread across two floors, the spa comprises of nine treatment rooms, beauty stations, spa suite, relaxation
area, wet area facilities, yoga studio and an outdoor pool. The Art Lounge at the ground floor showcases cre-
atively done glass artwork Being 45 minutes away from the international airport and central Delhi, the hotel offers 287
rooms and suites and also provides adventure activities such as trekking, rock climbing, rappeling and cycling.
MARKETS
'People visit our resorts for the experience and not the place' Mahindra Holidays is currently ranked among top eight in the world and is aiming at the fifth position by increasing its market share in India. Rajiv Sawhney, MD and CEO, Mahindra Holidays talks about the expansion plans within India and neighbouring countries. By Rituparna Chatterjee
What are the new destinations you are looking at in India and South Asia? We are in an expansion mode and we are looking to grow within India. We are currently looking at eastern India, Uttarakhand, Himachal Pradesh,and Kerala. Although we have six locations in Kerala, we could do with more. We will also expand equally in Goa. Currently we have 350 rooms in Goa across two properties and we are going to expand it further. We are currently building a resort in Kanha, Madhya Pradesh, and Virajpet in Coorg where we have opened 78 rooms out of 150 rooms. We have a project underway in Naldehra in Shimla and are also increasing the rooms of our resort 'The Destination at Kandaghat', from 85 to around 200. Last year we expanded to Bangkok and Dubai because of low cost carriers covering neighbouring countries and making them economically closer. Since Sir Lanka is equally close and is easy for families to visit, we are looking at expanding there also. Based on the experiences with Bangkok, we will look at something else in Thailand. However, it is not on our active radar for now. What makes the Mahindra
10 FOOD & HOSPITALITY WORLD October 1-15, 2013
Rajiv Sawhney
Holidays experience so unique for your customers? Our business is essentially different from the hotel business because we cater to members who sigh up for a lifetime of holidays. The experience that we deliver is unique. We have a holiday activity area relevant for both children and young parents. People prefer to go to tourist places like hill stations and beaches and that is why for us Goa and Kerala are big. We have also been able to put places on the tourist map like Kumbhalgarh in Rajasthan, Munnar in Kerala, Coorg in Karnataka, which did not exist as tourist destinations before Club Mahindra went there. So we have been uniquely responsible for creating the place and the experience we offer. People are going to our resorts for the experience that Club Mahindra is offering and not the place.
Which segment of consumer do you focus on – the mid-segment or the luxury segment? Our product caters to the middle class and is distinctly targeted towards families. If you are earning `20 lakh a year then you are our target audience. For instance, if you are to sign up today you would pay ` four lakh that would be a week's holiday every year for the next 25 years. Since it is an investment, we also offer the consumer the choice of paying in installments, and if you break it down that would be ` 20,000 per month. We also offer a range of membership so that you can either buy the ` 15 lakh product or the ` 18 lakh product with the price changing with the size of the apartment - a studio, one bedrooom or a two bedroom apartment. What is the potential of timeshare market in India? The potential for timeshare is huge. The number of people who can afford this category as per our estimate is 10 million and in this country there are 300,000 timeshare members. Timeshare is still at a nascent stage in the country and is slowly developing. There was a time and stage when holidays were restricted to visiting friends and relatives, they still are for
a particular economic category but a significant number has been released from that now and is coming to commercial spaces. People with predictable income or young honeymooning couples are willing to invest because they know five years down the line they will be economically better. What evolution have you witnessed in the Indian vacationing scenario? People are evolving and looking for new experiences. We have seen changes in food habits and expectations. People are exposed to different things through television, internet, travel, friends, etc. So there is multiplication of stimulus and hence people are open to experiment newer things – which is at one level. On another level, they are graduating from a product expenditure to a service experience expenditure where they are happy to pay for an experience. An experience is one time but the memory lingers and that is the kind of evolution we are seeing. When it comes to spas, the number of people today who are willing to spend on an hour treatment is increasing. Most airports today provide massages and typically charge about ` 1000 for half an hour treatment. People feel that they
have earned it and deserve it. What is your focus for staff training and development? The hospitality business is a blend of science and art. We have to keep reminding ourselves and our staff that we may be scientifically correct but without soul we can't give the ideal experience to the customer. In order to surprise people, we have to do what is unexpected and that is a constant challenge because whatever we do today is expected tomorrow, so we have to keep raising the bar. We need to keep reminding ourselves that the experience we deliver must be continuously refreshed to make it exciting and relevant. The science part is the preparation, presentation and serving of the food and on top of it there is an invisible layer, which is the art of offering a new experience every time. What is your vision for the company? Today we are the eighth largest timeshare company in the world and we would like to be amongst top five in the next three to four years by expanding the market in India. Although we have a significant presence in India, we are also looking at expanding outside India, which is just a beginning.
MARKETS
Indigo,Mumbai expands its flagship brand to New Delhi FHW Staff Mumbai INDIGO, ONE of Mumbai’s best known standalone fine dine restaurants, will make its first ever expansion outside the city (since it opened in 1999, 15 years ago) with the opening of its newest property at Chanakyapuri, New Delhi in October 2013. Indigo, which is the flagship brand of deGustibus Hospitality has expanded across Mumbai to include a bouquet of brands like Indigo Delicatessen (all day casual dining format), Neel (traditional Nawabi cuisine in a contemporary setting), Tote Banquets, The Tote Bar and a premier catering division called Moveable Feast.
In House of Sunrydge, we found the perfect partners to team up with in terms of a shared vision “Just as in Mumbai, Indigo in New Delhi will be a 'back-tobasics' address that will serve up eclectic modern European fare, coupled with an expansive bar and a private dining section”, said Rahul Akerkar, managing director, deGustibus Hospitality. Indigo has joined hands with House of Sunrydge for the debut of its flagship brand 'Indigo' in New Delhi. “In House of Sunrydge, we found the perfect partners to team up with in terms of a shared vision. The space was simply right for our foray in New Delhi. We are excited about this key expansion and look forward to receiving an encouraging response from the discern-
11 October 1-15, 2013
ing foodies of New Delhi,” stated Anurag Katriar, director, deGustibus Hospitality. Samegh Batra, MD, House
of Sunrydge added, “It is indeed a pleasure to have Indigo come to New Delhi with us. We are working with them to en-
sure Indigo is soon on New Delhi’s food connoisseurs map.” The focus at Indigo will always be the food. The menu
evolves every year and the creative fare is balanced and augmented by one of the best wine lists in India.
NEW KIDS ON THE BLOCK
Hyatt Regency Delhi Residence HYATT REGENCY DELHI has announced the launch of Hyatt Regency Delhi Residence adjacent to the hotel premises. The 12 storey tower houses 29 well-appointed one (600 sq ft), two (1,848 and 2,063 sq ft) and three (2,906 sq ft) bedroom residences. The residences include bedrooms with private bathrooms, a spacious living and dining area, and an open kitchen equipped with cupboards, dishwasher and bar stools. In addition, a range of leisure, entertainment and business facilities are available which includes an 18 metre swimming pool, a health club, a spa and a well-equipped business centre.
The Prince Sakura Tower Tokyo
United 21, Hyderabad PANORAMIC GROUP has launched its latest property in Hyderabad with the United 21, Hyderabad, which is centrally located in Secunderabad opposite the passport office. This property forms a part of the group’s timeshare arm Magic Holidays. There are 58 rooms that are currently functional; this includes 17 suite rooms, 23 super deluxe rooms and 28 deluxe rooms. There is a multi-cuisine restaurant ‘Spices & Sauces’, a lounge bar called ‘Waves’ and a 24-hour coffee shop ‘Anytime’.
Vivanta by Taj - Surajkund VIVANTA BY TAJ HOTELS & Resorts has announced the latest addition to the Vivanta portfolio with Vivanta by Taj Surajkund. The hotel boasts of 287 plush rooms and suites, conferencing spaces and banqueting facilities, a 16000 sq ft indulgent and Jiva Grande Spa with a baoli entrance, courtyards, aqua bodies and provincial cuisine. The hotel is a ‘green and intelligent’ building that combines minimalistic décor, meticulous refinements, technology and installation spaces. The hotel has an all day dining 'Oasis', a lounge bar 'Easy', a specialty Indian restaurant 'Paranda' and 'The Art Lounge'.
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FOOD & HOSPITALITY WORLD
October 1-15, 2013
MARRIOTT INTERNATIONAL and Prince Hotels of Japan have announced the reopening of the newly renovated The Prince Sakura Tower Tokyo that is to be part of the Autograph Collection hotel. Originally opened in 1998, the 288-room The Prince Sakura Tower Tokyo has gone through an extensive refurbishment and renovation under the direction of interior designer Ryu Kosaka of Aoyama Nomura Design. The Prince Sakura Tower Tokyo boasts of a spacious Japanese garden of approximately two hectares with more than 200 cherry blossom trees.
BERGGRUEN HOTELS has announced the name of its first Keys Klub property – Keys Klub Hotel Parc Estique, Pune. Under the brand Keys Klub, this 115 rooms property is the first franchised hotel of Berggruen Hotels. The hotel boasts of a full service spectrum along with 350400 sq ft rooms. It has 115 ambient, boutique, classique and designer rooms, suites and service apartments with ensuite bathrooms, a business floor with a dedicated lounge, a business center, multiple and flexible banquet options for weddings, conferences and meetings, three restaurants, a rooftop swimming pool, gymnasium and a full service spa.
Keys Klub Hotel Parc Estique, Pune
MARKETS
Interesting trends in demand for quality cheese RRO Cheese Bar goes to Tier II cities like Chandigarh, Surat and Pune Sudipta Dev Mumbai WITH A FOCUS on manufacturing, distribution and marketing of quality food products, the main business thrust of RR Oomerbhoy (RRO) is its RRO Cheese Bar Counters where the company features premium selection of gourmet cheese from all over the world. The hospitality segment constitutes only 10 per cent of the company's overall cheese business. Roohi Jaikishan, executive director, RRO explains why, “The main reason being we fly in our cheese and manage the entire cold chain to ensure freshness and quality of the cheese. This often results in higher cost which most restaurants are unwilling to bear. Nevertheless we do supply our cheese to a few renowned restaurants like Serafina, Sassy Spoon, The Table, Little Italy
Roohi Jaikishan
who revere quality and understand the importance of using fresh natural cheese. Similarly for pasta we have collaborated with Pizza Hut where all pasta dishes are made of Barilla Pastas only. Even our premium RRO edible oils are supplied to Copper Chimney restaurants.” Speaking about the growth expectation, Jaikishan said, “There has been a spurt in the sector with niche standalone restaurants cropping up everyday. In
fact we have our RRO Cheese Bar in cities like Chennai, Hyderabad, Chandigarh and will be starting new counters in Surat and Pune as well.” Recent times have witnessed interesting trends in terms of demand for different varieties of cheese . “Customers now appreciate quality cheeses and are not interested in the sub-standard cheese usually featured at the buffet table. They want to understand the nuances and experience the cheese as a complete meal rather than a side dish. Also the blue veined cheese like Gorgonzola, Blue Stilton earlier despised for the pungent taste and ammonic aroma are now gaining popularity.” According to Jaikishan the retail customer is willing to pay for premium quality and service whereas the hospitality sector due to the budgetary constraints often prefer quantity over quality. “Secondly, retail customers are more experimential, love to taste and learn about different types of cheese. Also the packaging plays a crucial role hence we offer the option of assorted cheese platters, vouchers and gift boxes to our customers,” she mentioned. France, Italy, UK and Holland continue to be the most popular markets for cheese and the popular cheese varieties are Cheddar, Cream Cheese, Parmigiano-Reggiano, Mascarpone, Gorgonzola, Edam, Gouda and Brie. “Of these, Cream Cheese is the most sought-after ; we supply Quescrem Cream Cheese to restaurants whose quality and taste is at par with leading cream cheese brands and at the same time is economical,” stated Jaikishan.
Fazlani Foods targets more than 30 per cent growth in business Kahini Chakraborty Mumbai FAZLANI FOODS, part of the Sopariwala Group, is planning to launch five variants of simmer sauces in 2013 such as butter chicken, chicken tikka, vindaloo, rogan josh and thai green curry. The company also plans to launch more sauces in Indo Iqbal Fazlani Chinese cuisine. Iqbal Fazlani, managing director, Fazlani Exports said, “The company aims to achieve more than 30 per cent growth on a year on year basis for at least the next five years. At the moment our sale ratio is 80:20 with more focus on the retail market. We have a few products for the institutional market but once we plan to introduce more products this will change.” “The market potential for ready-to-eat products in the Indian market is relatively small compared to developed nations however there is gradual growth being witnessed in cosmopolitan cities in India,” he mentioned. Currently the products are available at outlets such as Godrej Nature’s Basket, Food Hall, in Mumbai, Pune, Delhi and Bengaluru. “We are looking to get a pan-India presence in the near future starting with Chennai and Kolkata,” he informed. A new manufacturing unit is being set up at Navi Mumbai. “Plant and machinery in excess of US$ one million has been purchased and positively our production will commence from December 2013. We are also hopeful of starting our own greenfield project; spread over an area of 20 acres which should commence production from 2015,” added Fazlani.
13 FOOD & HOSPITALITY WORLD October 1-15, 2013
PRODUCT TRACKER
ACE Technologies ACE TECHNOLOGIES has introduced Ice Cube Machines from Scotsman group – Simag. The ice machines are created to meet customer requirements from quality and space saving to footprint needs and design; and from durable operations to strong dependable construction for trouble free performance.
SULAVINEYARDS SULA VINEYARDS together with Direct Wines and Laithwaite’s Wine, has launched Nasika Sauvignon Blanc 2013 and Nasika Zinfandel 2012 in the UK and will be available to Direct Wines and Laithwaite’s Wine’s customers. Nasika will be the first Indian wine available via mail order in the UK.
The Great Eastern Home THE GREAT EASTERN HOME has introduced a new range of chandeliers which come in various designs – Crystal, Moreno glass, Mission, Antler, Beaded, Iron, Victorian and Antique. Many chandeliers, including brass, wrought iron and crystal comes with glass shades. The opal or frosted glass shades give the room a uniform illumination. The chandeliers are crafted in brass with gold wash and coloured glass. It has classical décor styles reworked by contemporary designers. The Chandeliers are available in different styles and sizes.
King Koil KING KOIL has launched Posture Sense Mattress, a balanced coiled support system mattress with a dual comfort feature. The mattresses are made from an appropriate mix of materials to provide comfort and support to the body. With the high coil count of pocketed spring core, Posture Sense comes with a softer support layer on one side and a
GAIA GAIA has launched Crunchy Diet Muesli which is a mix of rolled oats, wheat flakes and bran with no added sugar. Mixed with milk, curd or orange juice, it makes for a well-balanced meal rich in fibre, vi-
14 FOOD & HOSPITALITY WORLD October 1-15, 2013
tamins, minerals and protein. The product is available in three package sizes – 30 gms, 425 gms and one kg. It is priced at `15, `170 and `360 respectively.
comparatively firmer layer on the other side. The firm side is created by using heavy density REBOND foam; where as the soft side comes with two luxury layer options - Ultra PLUSH Foam and CELLULAR MEMORY Foam. Available across all leading stores in India; the price range from `15000 to `46000.
SPA & WELLNESS
Harmonious journey One&Only Le Saint Géran has announced the launch of ‘Harmonia’, its new holistic Wellbeing Journey, a complete wellbeing experience rooted in Eastern traditions and designed to help guests re-balance inside and out, by nourishing both body and mind
U
NIQUE ON the island of Mauritius, One&Only Le Saint Géran's Harmonia wellness programme offers guests the opportunity to balance, detox and re-balance. Based upon the principles of Chinese medicine and devel-
16 FOOD & HOSPITALITY WORLD October 1-15, 2013
oped by Francesc Miralles, a highly respected Chinese medicine authority and practitioner, the seven day program combines the perfect balance of eastern and western modalities with each journey created according to the individual.
Under the direction of Miralles, the One&Only wellness team has established eight components as the fundamentals to 'Harmonia' programme: Personalisation: Depending on personal objectives and each physical constitution,
the three phase system can be implemented: Balance - Detox - Rebalance Daily assessment: Daily
personal follow-up, adjusting the herbal blends to ensure the successful progression of the programme followed by daily diet suggestions Diet: ‘Harmonia’ diet designed according to personal preference, time of day and physical constitution Energy harmonising techniques: Including acupuncture, the best technique for immediate energy balancing, or cranio-sacral therapy to restore the harmonic flow of body fluids Body harmonising techniques: Physiotherapy, osteopathy and passive stretching to help the body and regain flexibility and coordination Herbal blends: A core of
Traditional Chinese medicine, they are highly adaptable to every pattern of disharmony or physical constitution Massage and spa treatments: Chinese Tui-Na massage, reflexology, oil massage or unwind massage are used to release toxins and restore energy balance TaijiQuan and meditation: These centuries-old exercise techniques include the art of harmonious movement and careful breathing in order to restore balance and Qi. In addition to the support of Eastern healing modalities and herbs, guests will enjoy a personalised diet based on the Chinese Medicine basic classifications of deficiency or excess. The programme menu is low in fat, sugar and wheat, dairy-free and includes no ingredients
that promote acidity. Developed in collaboration with One&Only Le Saint Géran’s well-known chefs Karim Hasene and Vikash Coonjan, nutritionally balanced meals retain culinary sophistication of the resort’s regular menu whilst remaining nourishing and balancing for the body. Having completed an initial assessment with Francesc, guests receive a personalised plan which is reviewed daily by the team’s lead practitioner to ensure it is of maximum benefit. A typical day includes a session of TaijiQuan and meditation before a healthy breakfast to kickstart the body’s own Qi. Following breakfast guests can attend their daily assessment to tweak any dietary changes needed to ensure maximum
success from the programme. Prior to the daily body harmonising and energising session
and massage, guests can spend the afternoon relaxing on the pristine white sands of
the private beach or enjoy an energising swim in the Indian Ocean.
12 years of SPAA The Spa Association (SPAA) celebrates its 12th anniversary
F
OUNDED BY Melinda Minton in 2001, SPAA is the international spa industry choice of day spas, hotel spas, resorts, wellness centres, medical spas, hospital spas, yoga and movement modality studios and retreats and salon/spas. “After owning spas and serving on the boards of industry of organisations worldwide I knew there was a need among spa directors, corporate leaders, manufacturers and wellness centre practitioners to access real world resources,” says Minton. Operations, management, professional training and business acumen were all areas of interest in the beginning years of SPAA. “After owning spas it was clear to me that those at the front-
lines of operations and management in our industry needed tools, education and resources to enhance their team’s performance and ensure high standards for their patients, clients and guests,” shares Minton. SPAA offers member benefits like HR manuals and retail selling guides. Minton says, “Revenue is a bi-product of excellent service and results oriented experiential treatment protocols. It is an art to run a lean organisation while ensuring consistent outcomes throughout your facility.” “Webinars, podcasts, documentation, networking, an industry directory and other benefits of membership grow as our industry expands and refines standards of care,” comments Minton. The spa
industry is a US$ 14 billion dollar industry in the United States and globally is a US$ 62 billion dollar industry according to a variety of recent studies and reports. Minton notes, “With the global economy becoming more and more connected the ability of international professionals to network and learn from both experience and change is greatly enhanced. The result is a better product and increased care for the consumer.” SPAA assists with consumer and professional standards, while helping vendors, spa owners and technicians run a more profitable business and enjoy robust career options. SPAA is taking the professional beauty industry to the next level with innovative strategies.
17 FOOD & HOSPITALITY WORLD October 1-15, 2013
INTERIORS & DESIGN
INSPIRED COLOUR CHOICES FOR HOSPITALITY The walls of a hotel room are a cocoon of comfort, creating for us, a home away from home. It is essential then, that we take utmost care of these walls – right down to how we paint them explains Sukhpreet Singh
A
HOTEL IS a place where clients touch base after a hard day's work or a long, arduous journey. Therefore one of the principal ingredients in the success of a hotel is the perfect ambiance. Discerning travellers today have become more demanding and want numerous amenities, such as a good swimming pool, a state-of-the-art gymnasium, a relaxing spa, and of course, aesthetic and creative interiors. Gone are the days of very formal, classical and stiff hotel designs. Today clients want to be surprised every time they enter a hotel. Designers have become a lot more adventurous in their designs, in keeping with the trend of having signa-
18 FOOD & HOSPITALITY WORLD October 1-15, 2013
ture hotels, signature restaurants and signature menus.
Speaking through colours Although it is difficult to classify hotel decors into a particular generation, some idea about the users would definitely come in handy in determining the look and ambience of a hotel. Frequent travellers, especially business travellers, can do with a casual ambience to expe-
rience a home away from home. The cultural traveller, who is keen to have a taste of the land, will appreciate an ethnic decor. Colours can be related to local ambience and climate. A boutique hotel with international design would go down well with a savvy traveller looking for something different. If colour is language, then different wall colours have something different to say
about the hotel. For instance, the colour green is recommended for closer-to-nature resorts and spas for it gives a refreshing and soothing feel. Monochromatic colours are suitable for suites, bars, pubs and guest rooms along with warm monochromatic hues like ochre and gold for they can be earthy and opulent. Blue goes well with bedrooms, conference rooms and corridors for it has a
calming effect and is restful to the mind. Red can be used in bars and restaurants and also as an accent colour as it reflects the spirit of adventure and stimulates the appetite. Browns in combination with other colours are ideal for guest rooms for it creates an atmosphere that is calm, homely and warm. Orange is recommended for restaurants and lighter orange shades can be used in bed-
INTERIORS & DESIGN
rooms for a stimulating and energizing ambiance, inspiring a spirit of adventure and stimulating the appetite. Yellow is suited in the reception area to balance the neutral colour.
Bedroom opulence However stunning the interiors of a hotel may be, the most important aspect of course is the bedroom. The whole purpose of a hotel is to provide a comfortable room and bed for the night and this needs a good bedroom ambience. Physically soothing colours, such as pinks, peaches and pale blues, can be used in bedrooms. Orange is a colour that symbolises energy, fun, extroverts, adventure, confidence and sociability. Having a very sensual quality about it, orange, used as highlights, would be ideal for a bedroom. Terracotta, coral, salmon and other versions of orange can work well for a bedroom, as well as for restaurants. These can be used in combination with other neutral colours. Combined with its complementary colour - blue, orange can create a classy combination. Shades, tints or tones of pink or peach are physically soothing. The more orange they are, the more sensual they can seem and this could be quite an attractive quality to have in a bedroom. For the business traveller, a room with warm greys in various shades, coupled with wooden furniture gives a formal but homely feel. Metallic paints and textures, used selectively in spaces, can add a rich quality to a room.
Defining the theme The reception area is the face of the hotel. It is the first encounter of the guest with the hotel. This space should be warm, friendly and welcoming. Depending upon the look of the hotel, colours can be chosen. Rooms could be formal and traditional, or techno modern and youthful, beach or hillside, urban or rural. Apart
from the reception, there are many other spaces in a hotel that need attention according to their functions; some of these are the restaurants, swimming pool area, gymnasium, public lounge areas, and
spa. Each area should be designed with its functionality in mind and in a way that it does not interfere with the working of other areas. Other important areas in a hotel are the corridors. Guests walk long
distances down corridors to get to their rooms. This walk should not only be enjoyable in terms of aesthetics, but should also be easy in terms of finding their rooms or various facilities. Determine the end user of your hotel and based on that, decide upon the theme – casual, classical, international, or boutique
Avoiding VOCs VOCs are harmful chemical substances emitted from freshly painted walls which pollute the air. They have a toxic impact on the health and environment. Although VOC levels are highest during and soon after painting, they continue seeping out for several years in smaller quantities. VOCs are harmful for if they enter the guest rooms they can cause headaches, throat irritation, sneezing, eye irritation and red eyes. Exposure to VOCs over a long period of time can cause serious ailments such as loss of coordination, nausea, damage to kidneys, liver and central nervous system. Moreover, the levels and duration of exposure to VOCs will determine the extent and nature of health effects. By opting for low VOC or zero VOC paints, guests and staff are not exposed to the harmful effects of these chemicals, thus making the space healthy and safe.
Suggested emulsion ● An odourless ultra luxury emulsion with almost zero VOC, that lends a flawless finish and high sheen to the walls. Its superior stain resistance, anti-bacterial and antifungal properties ensure a beautiful and healthy atmosphere. ● An ultra tough, all in one super premium emulsion with almost zero VOC, that guarantees superior outdoor protection with high water resistance, dust resistance, anti-algal properties and a seven year warranty. It should also have HeatGuard technology to keep homes up to five degrees cooler. ● A premium interior wall finish with almost zero VOC that provides a rich and superior finish to the walls with attractive sheen. Its excellent stain resistance and crack hiding property ensure that the walls look perfect for years. ● An extra tough, premium exterior emulsion with HeatGuard technology and almost zero VOC, that promises superior outdoor durability with an ‘Anti-Peel Formula', which ensures excellent adhesion to the surface, thereby, preventing peeling and cracking.
The writer is vice president, marketing and sales (decorative), Kansai Nerolac
19 FOOD & HOSPITALITY WORLD October 1-15, 2013
cover )
The
sp ce of success It is the wealth of ingredients and diversity of cuisine that spoils us for choice when we think of Indian cuisine. With its popularity reaching across the globe, this cuisine requires a thorough knowledge of the characteristic of each spice and the flavour it lends to each dish.
Y
ou'll never know everything about anything, especially something you love.” This famous quote of Julia Child holds true to our questions on the reason our grandmother's recipe has that unique element and touch that makes it so special and our favourite cuisine/dish which no one in the family can get it right to satiate our needs. What is it that makes Indian cuisine one of the favourites among all? When and where did these elaborate cuisines develop? Does cultural understanding really play an important
20 FOOD & HOSPITALITY WORLD October 1-15, 2013
BY KAHINI CHAKRABORTY role in deciphering the uniqueness of Indian cuisines? While the answer to the last question is yes, cuisines across India have been influenced by the Mughals, Persians and European colonists, and what distinguishes them is the varied use of spices which play the defining role in the way the cuisines have evolved. “India is one of the oldest civilisations in the world. Ayurvedic literature which is more than 5,000 years old gives us enough indication that food was thoroughly evolved in India. Even in those days spices were treated as
medicines, timings for meals were fixed, seasonal regional produce was given prime importance, and discipline in eating was enforced as cultivated through religion/festivals. It was all about healthy eating then. The evolution of Indian cuisine has been slow and localised, although it was preserved and traditionally followed,” highlights Sanjeev Kapoor, celebrity chef, author, TV host and owner of FoodFood Channel. For Naren Thimmaiah, executive chef, Taj Gateway Bangalore it is the curry
(
“Ayurvedic literature which is more than 5,000 years old gives us enough indication that food was thoroughly evolved in India” Sanjeev Kapoor Celebrity chef, author, TV host and owner of FoodFood Channel
that is the differentiator when it comes to the uniqueness of Indian cuisine. “In India the distinctive flavour and aroma of a curry is achieved by a blend and combination of spices, including tamarind, coriander, chillis, peppers, cinnamon, cloves, cardamom, cummin, fennel or aniseeds, fenugreek seeds, nutmeg, coconut, ginger, garlic, curry leaves, turmeric powder and poppy seeds,” he says. According to Dr Chef K Damodaran, chef, educationist, Guinness World record holder, “Traditional spices have medicinal values. Hence medicine is food and food is medicine.” The southern regions of Madurai, Karaikudi, and Chettinad are places which are famous for their spicy non-vegetarian dishes. But even though Indian cuisine can be split into five categories - northern, southern, eastern, western and north-eastern, there are still some unifying threads that emerge and blend
in. Sudhir Pai, executive chef, Holiday Inn Mumbai International Airport opines that historically Indian spices and herbs were one of the most sought after trade commodities. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish and other meats.
THE MAIN FOCUS
As is the case world over, locally grown ingredients play a major role in giving the cuisine its identity. It is the local influence that distinguishes curries from one region to another. “Cuisine flavours and eating habits are known to change in India within the radius of 150 to 200 km. Formerly it was only cuisine from the land of Punjabi or Chet-
tinad which found the place of prominence in international domain however we now have interesting cuisines like Mangalorean, Bengali, Gujarati, Lucknowi, Kashmiri and Malabar weaving their magic. We are also talking about certain unique cuisines like Coorg, Bundelkand, Konganad, Malwan, Malabar Muslim or Rampuri cuisine,” observes Thimmaiah. “Every cuisine has developed from culture, religious beliefs and geographical areas. It is important to understand cultural beliefs and how the society was divided into the rich class food and low class food. Indian cuisine has been explored only 15 per cent and due to this lack of knowledge I think it is necessary that we have brand ambassadors to promote local cuisines as people are ready to explore and it is the right time to do so,” asserts Gautam Mehrishi, corporate executive chef, Sun-n-Sand Hotels.
cover ) “Chefs, entrepreneurs and hotel chains have created great restaurants where the best of regional dishes of India are served in an authentic manner” Sudhir Pai Executive chef, Holiday Inn Mumbai International Airport
“Our aim remains at presenting the cuisine at its simplistic best, preparing them using authentic ingredients, but adding an avant-garde element to the whole menu and experience” Zorawar Kalra Founder & managing director, Massive Restaurants
22 FOOD & HOSPITALITY WORLD October 1-15, 2013
One of the other important reasons for its popularity would be the ease of adaptability of most dishes. “One can say that the characteristic of each curry relies entirely on the balance of herbs and spices that go into its creations. Talking about kebabs, breads (rotis) etc, its all there in different forms all over the world. But curry would be our real contribution to the world,” adds Chef Thimanniah. Zorawar Kalra, founder and managing director, Massive Restaurants and son of Jiggs Kalra agrees, “Balti restaurants have become the national ‘go-to’ place in the UK with Chicken Tikka Masala referred to as the national dish of the country and Dal Makhani our 'unofficial' national dish ever since I can remember. In fact, Indian cuisine is one of the top rated and widely recognised cuisines in the world along with Chinese and Italian,” he says.
Maintaining authenticity Having said that, there is so much more to Indian cuisine than meets the eye and a number of restaurants are making the effort towards positioning our cuisine right, but there is still a long way to go especially in the regional cuisine space. A good example is the success of the 'home maker chef' concept launched by Gateway Hotels. “With increased awareness about authentic Indian cuisine there will always be a demand among guests to experience authentic Indian cuisine. This is amply demonstrated with the success of Karavalli, our South west coastal restaurant. The other case in point is the overwhelming response to the home maker chef concept launched at all Gateway Hotels across India where the hotel chooses the cuisine of the geographical area that they operate out of and promote that cuisine through a home maker chef who is not influenced by commercial cooking. “She cooks food the way it is made at home, smaller portions using the basic and authentic home appliances of the region giving it a homely touch. Who doesn’t like the comfort food
which reminds you of your mother’s cooking? We at Gateway Bangalore promote Mysore Seeme cuisine,” adds Chef Thimmaiah. But to Kalra, there is a fine line between authentic and traditional, as according to him, every other dining establishment uses the term 'authentic'. “I feel that ‘authentic’ as a term has been abused to a very large extent because it has long standing implications on the perception about the cuisine among the consumers. Sadly, over the decades, Indian cuisine has been innovated upon based on personal choices and needs and unlike European cuisines we haven’t really put in the effort of recording and indexing the cuisine, which has led to the dilution of the cuisine,” he says. Voicing the same opinion, Chef Kapoor says, “The evolution of Indian cuisine has been slow and localised, although it was preserved and traditionally followed. It is rich and scientific. The only fault I can see in this evolution is that it wasn't well documented.” Indian cuisine is one of the largest consumed cuisines in the world, only preceded by Chinese and Italian. Jiggs Kalra has spent over 40 years in studying, recording and indexing the cuisine, which he is taking forward through his vari-
“Thanks to the increasing awareness of guests about regional cuisines there is demand for newer cuisines from around the country” Naren Thimmaiah Executive chef, Taj Gateway Bangalore
ous restaurant ventures like Masala Library by Jiggs Kalra and Made in Punjab. But according to his son, even with global recognition and some of the top restaurants around the world specialising in Indian cuisine, nothing has really changed in the taste or the way these iconic dishes are prepared or presented in most homes and restaurants. “However, with ad-
vances in technology and new cooking techniques, we feel there is huge opportunity and with Masala Library by Jiggs Kalra, our endeavour is to introduce and take Indian cuisine to the next level – Indian Cuisine – Version 2.0 and to put Indian food on the global palate, permanently,” he shares, highlighting that, “40 years of research has gone into finding out the exact way these dishes were created. For example, the popular belief is that the kebab spread through Asia along with the campaigns of Chengis Khan whereas in our search for the roots of the kebab, we have come across conclusive evidence that kebab was born and flourished in India much before the birth of Christ.” “Chefs, entrepreneurs and hotel chains have done a thorough research in regional Indian cuisines from South of India, Kashmir, Bengal, Rajasthan, Gujarat, Maharashtra, Goa, Hyderabad, Lucknowi and created great restaurants where the best of regional dishes of India are cooked and served in an authentic manner,” says Chef Pai. But then given the diversity of the country, why is it that most of the food menus earlier only restricted themselves to north western food like Punjabi/Mughlai?, Kalra answers, “Most restaurants today like to
cover ) bank on popular dishes and play it safe. Since Punjabi and Mughlai food are the most famous and most widely accepted subcuisines, majority of restaurateurs don’t want to take a risk experimenting with food from other parts of the country. Moreover, earlier food in a restaurant mainly used to cater to address the hunger quotient. Now a meal in the restaurant has become experiential and that calls for variety to begin with.” This is happening mainly due to two reasons, mentions Chef Thimmaiah, “Firstly the awareness about the regional cuisine is improving which makes it a better option for entrepreneurs to try out different regional cuisines to have the first mover advantage. Secondly, thanks to the increasing level of awareness of guests about the regional cuisines there is demand for newer cuisines from around the country. Now is the time to gather momentum and then consolidate it.”
New ventures Even in smaller cities Indian restaurants are coming up in a big way, and especially the stand alone chain of restaurants are pumping in a lot of money for expanding and having a pan India presence. Regional Indian cuisine continues to evolve. But is it really the right time to venture into opening specialty restaurants to fill in the gap present in the market? Kalra strongly states that setting up a fine dining luxury F&B brand in India is not a simple task because the kind of investments required in developing a high end brand is very steep as compared to the returns. Another factor that must be kept in mind is the time it takes for breaking even. It is ultimately the demand and supply that need to be balanced out, believes Chef Kapoor, who points out that people will open new kind of places if there is a demand for it. “Food should be your passion, but bad business and passion cannot go hand in hand. People are ready to ex-
24 FOOD & HOSPITALITY WORLD October 1-15, 2013
periment and take risks, but they need our support. These challenges are bigger in smaller cities, where visiting a restaurant is always a calculated and calendar activity,” adds Chef Kapoor. There are of course some hurdles that are slowing the growth rate. Kalra states, “Some of the key issues which continue to challenge the growth of the sector, especially the fine dining and casual dining verticals are high real estate costs, rising food costs – more so with the declining rupee, lack of integrated cold chain system, effective warehousing, fragmented supply chain systems, dearth in quality manpower and licensing issues to name a few. Bottlenecks in basic amenities such as free flowing electricity and water supply add to the costs, along with continued hike in prices of commodities hit margins hard. It is not practical to continuously keep raising menu prices and thus we end up taking a hit in our bottomline.” Chef Thimmaiah feels the challenges would be mainly in terms of sourcing quality ingredients from the regions on a continuous basis and retaining skilled manpower. For Chef Kapoor, it is beyond the world 'authentic' which he feels is a misnomer. “The food has to be tasty and appeal to the palate of the patrons of that place. Current challenges for opening a restaurant are mostly related to real estate prices, availability of skilled labour, the licenses, various permissions or the taxes,” he points out. But on the other hand, Chef Thimmaiah also states that the trend for Indian specialty restaurants has caught on, courtesy urbanisation and the world becoming a global village. “With exposure to varied cuisines, everyone wants to try the different regional cuisines the country has to offer, few just to try new cuisines but many for the comfort factor. This will see the explosion of Indian specialty restaurants in the metros as well as smaller cities. These specialty Indian restaurants will become the main source in the future for
add a touch of nimboo foam in your tequila shot,” mentions Kalra. “Our aim remains at presenting the cuisine at its simplistic best, preparing them using authentic ingredients, as they were prepared many years in the past, however, adding an avant-garde element to the whole menu and experience,” he adds. Chef Vikas Khanna, restaurateur, food writer, filmmaker and a host of TV show MasterChef India says, “A dish needs to have the rhythm of history, culture, flavours, presentation and most importantly, the integrity of being simple. I have always told my team that a new dish would be accepted if it has harmony. I have a kitchen mantra 'You are as good as your last dish'.”
I have always told my team that a new dish would be accepted if it has harmony. I have a kitchen mantra 'You are as good as your last dish' Vikas Khanna Restaurateur, food writer, filmmaker and a host of TV show MasterChef India
Future ahead
families to have an authentic Indian meal experience,” he says.
Modern twist There are a small, growing breed of enterprising chefs and restaurants who are weaning the Indian palate away from fusion food to the delights of modern Indian cuisine. Innovative Indian cuisine is evolving in taste, texture and presentation. Supporting the thought, Chef Kapoor says, “Modern or any presentation is a state of mind which you need to convert into action with confidence. If you like how your dish is, so will your patrons. Besides not compromising on taste you have to also provide value for money.” “At Masala Library by Jiggs Kalra, we don’t just mix drinks; we deconstruct your all time favourites. We serve your Mojito in a large bubble to explode in your mouth; bite into layered aampapad in your Martini or
Increased exposure to different countries and cultures has resulted in adaptations and amalgamations. “Adaptations from European and western cuisines have turned our roadside samosa into an exotic snack with salami or mushroom or Italian cheese stuffing. We have the Indianised Jain ‘pijja’ and the Chinese dosa to prove this. The use of spices like star anise and galangal in continental cooking are examples of great culinary miscegenation,” says Kalra opines. The regional cuisine and restaurants with rare cooking techniques will survive; those will be the only places you would get authentic cuisines as families increasingly find it difficult to cook up an elaborate traditional meal due to time constraints. But Chef Damodaran worries that future houses may probably have no kitchens. “Families are sadly becoming increasingly dependent on hotels and dining out. We should ensure that the young generation will not forget our food traditions. It is sad to note that very few homes now have the traditional grinders – soon they will become a thing of the past and we may be able to see them only in museums.” He emphatically prophesises, “In five years time, we will see people switching to traditional Indian cuisine.”
“We should ensure that the young generation will not forget our food traditions” Chef K Damodaran Chef, educationist, Guinness World record holder
“I think it is necessary that we have brand ambassadors to promote local cuisines as people are ready to explore and it is the right time to do so” Gautam Mehrishi Corporate executive chef, Sun-n-Sand Hotels
EVENT ROUNDUP
SHOWCASING WESTERN INDIA
The 17th regional convention of the Hotel & Restaurant Association Western India (HRAWI) in Pune recently focused on many key issues affecting the hospitality sector in the five states and Union Territories in the region and focused initiatives for the growth of the industry BY SUDIPTA DEV
T
he 17th regional convention of the Hotel & Restaurant Association Western India (HRAWI) that was held in Pune recently witnessed an impressive gathering of hospitality industry delegates from western India. One of the highlights of the convention was the launch of the book 'Cuisine Cultures of Western India' by Chhagan Bhujbal, minister for tourism,
Maharashtra. The book was brought out by Express Hospitality on the special occasion, and as the name suggests, focuses on the culinary highlights of all the five western India states – Maharashtra, Gujarat, Madhya Pradesh, Goa and Chhattisgarh, and Union Territories of Daman, Diu, and Dadra and Nagar Haveli. Speaking on the occasion, Bhujbal focused on many signifi-
cant issues that have an impact on the hospitality industry. The theme chosen for this year’s regional convention being 'Tourism : Awakening the Sleeping Giant', Dinesh Advani, president, HRAWI said, "In a vast country like ours, with its multi-dimensional tourist attractions, substantial efforts must be made by the central and state governments to fur-
ther attract tourists to India and showcase the canvas of our diversity. Given the potential of the tourism industry in generating employment and earning valuable foreign exchange for the country, its importance cannot be undermined.” He mentioned that HRAWI has presented to the government of Maharashtra the need to implement tourism zones in the city of Mumbai (four zones have
been earmarked), which will increase the number of tourists without compromising on the law and order situation. “We are hopeful that once this is implemented as a pilot project in Mumbai, we can replicate this in other cities of western India,” stated Advani.
A matter of profit The convention this year saw many interesting discus-
25 FOOD & HOSPITALITY WORLD October 1-15, 2013
EVENT ROUNDUP
Borrowing should be done only in limited amount, not more than 40 per cent of the project cost, then only the project will be viable sions on wide ranging topics that significantly impact the industry. Voicing his thoughts in the panel discussion on 'Return on dreams vs return on investments: Are hoteliers making money ?' Atul Chordia, chairman and MD, Panchshil Realty and the owner of JW Marriott Hotel, Pune said, “We built our property when the dollar was equivalent to rupees 40/45, the next lot of assets will take more time. I am optimistic about the next decade. We do not think in terms of whether a hotel will pay off the debt, we think that it will be for earning.” Ruing the fact that hotels are classified as real estate and not funded as other industries, Chander Baljee, CMD, Royal Orchid Hotels pointed out, “We have to manage the situation. Only financial discipline and tightening the
26
FOOD & HOSPITALITY WORLD
October 1-15, 2013
belt will enable us to manage the business. When you reach a critical mass of 10-20 hotels then you start making money as a management company. Today pure management companies are breaking even.” Neerav Panchamia, CEO, E-Square felt that fortunately they all had businesses that helps them battle turbulent times. “Ours is a mixed use project, 70 per cent of the revenue comes from entertainment. For expansion in other parts of Maharashtra we are looking at management model.” Ashish Jakhanwala, MD and CEO, Samhi Hotels averred that while classical forms of capital are slowing down, good projects are however not denied the right financing. He albeit felt that someone acquiring finance for a greenfield project in India as
a lifelong liability. Giving his views on how much to borrow for a hospitality project, SP Jain, chairman, Pride Group of Hotels remarked that borrowing should be done only in limited amount, not more than 40 per cent of the project cost - then only the project will be viable. He pointed out that supply is increasing in certain pockets – hotels that are well located will still see demand. Chordia mentioned that in Pune market itself his company has 1200 rooms, the new suppliers will not only negatively impact the market but they will also hurt themselves. “Today occupancy is going up but room prices are going down,” he said. According to Jakhanwala demand is growing at double digits and occupancy will increase in two years, further if the economy improves then there will be a peak. “Those who have been in the industry for 14 years know that there are cycles,” he said, adding that, however the sector in India does not know how to sell to retail customers. “I think the industry will change as there is pressure to fill in the weekends and holidays. That is what Indonesia is doing, so why not India,” he stated. The relationship between the owner and operator is key to a successful hospitality venture. Overspending is common among first time hotel owners who do not understand the business and that is where the problem starts. Chordia remarked that the brand makes more money in the first few years and once the ARRs go up, then owners start make money. Pointing out that operators put a lot of investment in the management system, processes and people, Jakhanwala felt that there was no need to suspect the relationship between the operator and the owner. “Owners are our customers, we look at how they can make money in the long term,” said Baljee, adding that, his company saved 30 per cent cost on interiors of each room for a hotel project by making the owner understand that the market did not deserve the same.
EVENT ROUNDUP
A large percentage of the problem lies in the term 'people management' – you cannot really manage people. It is about leadership from below People management People resources are the key asset in a service based industry like the hospitality sector. It is however not only a challenge to find the right talent but also retain and motivate them to excel in their job. “The real asset to really focus on in business is the people,” asserted Rustom Vesavevala, VP, Learning & Development, The Taj Group of Hotels. He mentioned about the Ratan Tata Award for Bravery – for those who lost their life in 2008 Mumbai terror attacks and spoke about the Harvard University case study on 'The Ordinary Heroes of the Taj'. “A large percentage of the problem lies in the term 'people management' – you cannot really manage people. It is about leadership from below – the biggest challenge is to get people to lead. To be able to understand leadership from below you have to understand the asset class. We are dealing with a sophisticated asset in an unsophisticated manner,” said Vesavevala. Leadership from below focuses on three drivers – how to execute leadership in an organisation; measure and define service; relevance of people in every organisation. Vesavevala stated that leadership is the function of internal reflection. He mentioned that the Taj Public Service Welfare Trust is set up to take care of people who lost their life or livelihood in the 2008 terror attacks, including taxi drivers, those in CST station and another hotel. For any hospitality company to ensure that its employees believe in the importance of the customer it is essential to make them understand what the customer wants and demands. “One dimension of this is how you define and measure service experience – this keeps the customer alive in the minds of the people working in the hotel,” stated Vesavevala. It is also
important to have a good reward and recognition programme on how employees deal with guests. “We need to figure out the ways to renovate the human mind, and not just the property,” asserted Vesavevala.
On the hotseat The GM's Hotseat saw participation from David Mansfield, GM, Grand Hyatt, Mumbai; Jatin Khanna, GM, J W Marriott, Pune; Nikhil Sharma, AVP, Red Fox by Lemon Tree Hotels and Vinay Chotaliya, GM, Royal Orchid Hotels, Pune. The session was moderated by Sanjay Sethi, managing director, Berggruen Hotels. Highlighting about the Pune market Sethi emphasised that it had a lot of hidden potential. Sharma said that Red Fox has witnessed 70 per cent increase in demand in the last five years. “On RevPar front we are down but the cycle will pass and we will see better time from 2015-2016 onwards,” added Sharma with optimism. Pointing out that Red Fox focused on the SME sector, retail and the domestic market, Sharma said that 90 per cent of his customers are Indians. His hotels in Goa and Kerala witness 90 per cent occupancy. Red Fox also has a call centre that targets SMEs. Giving his views on the ways to improve revenues Mansfield spoke about initiatives to reduce energy consumption. Khanna pointed out that Pune is the costliest city in India in terms of energy, with 26 per cent increase in the last five years, so controlling the energy cost is an important focus area for his property too. Irrespective of the current situation, Khanna was hopeful that in the next 24 months the market will settle down in Pune. He also felt that MICE is a sector that is underdeveloped in the country and this is where the growth will be in the next 24-36 months.
27 FOOD & HOSPITALITY WORLD October 1-15, 2013
STRATEGY
Close to nature With an aim to tap offbeat destinations, V Resorts's has been opening cottages in hilly and forested areas to introduce travellers to unexplored places and enable them to relax, unwind, and experience the splendid views of such destinations BY NIHARIKA SHUKLA
28 FOOD & HOSPITALITY WORLD October 1-15, 2013
W
ith an intention to provide a unique getaway to people and give an absolutely close to nature experience, V Resorts has added another property to its cottages in May 2013 in Narkanda, Himachal Pradesh. Being a skier's destination, Narkanda is located at an altitude of 2,708 metres and is surrounded by Shivalik Ranges. The resort is nestled in the small town of Matiana, off the main highway i.e. NH – 22 amd receives most of its customers from Delhi (80 per cent), Chandigarh, Ludhiana and Ja-
landhar. Delhi-NCR accounts to overall 65-70 per cent of tourist visits. With the focus mainly on domestic touirsts, Vaibhav Dayal, co-founder and managing director, V Resorts says, “This resort is our first project in the apple valley and is located in an entirely unexposed environment. The resort is unique in its positioning because of being a suitable point for skiing during winters. Kolkata is emerging as a good market and there are plans to open up more such cottages in future.” Dayal has followed a simple strategy
and plan since the inception of V Resorts. Aiming to open the resorts at unexplored destinations, he and his co-founder, Aditi Balbir have focused on limited service but beautiful surroundings. All of their resorts provide limited number of rooms in the form of a cottage. The major reason behind this has been to not let the resort get crowded so that guests can experience the valley in its natural form. The resort witnesses a lot of tourists mainly during weekends. The resort focuses on catering to upper-middle class customers looking for a getaway from the busy life schedule. Focusing on having a pan India presence in the next three years and expanding itself in northern India, V Resorts has been known for continuing its trends of delivering adventure, nature, relaxation and peace of mind to its guests. The company will be working more towards sales, marketing and technology. The property at Narkanda was taken over by V Resorts in May. Offering some of the most stunning views in India, V Resorts cottages are located in Sattal, Pauri, Ramgarh, Kyari-Corbett, Almora with Narkanda being the latest addition and another one opening up at Auwa, Jodhpur in November. The V Resorts business model is different than others in the sense that the founders take up properties that are already constructed. In doing so they get time to start the operations of the resorts sooner and enables them to look into the working of the resorts. Speaking about the challenges faced during the initial phase of the business, Aditi Balbir, co-founder, V Resorts, said. “Being an offbeat destination resort our main focus was to make people aware of it through word of mouth and to spread awareness. Also, finding closest markets, procurement, vendors and best and unique activities were some of the key challenges faced by us. We have served more than 300 guests be-
tween May-July, 2013 and look forward towards serving many more in future.”
Spreading the word Further talking about the strategies to market the destination Dayal adds, “We do not plan to market ourselves in the overseas market. As stated earlier, our main focus is on domestic tourists. Our main source of marketing within India is also through our official website and social media portals such as Facebook. Online promotion has been our primary source of marketing V Resorts. Other than that trade shows, exhibitions and fairs have seen active participation from us. Recently, we were a part of Travel Trade Fair which pro-
Vaibhav Dayal
Aditi balbir
vided us with immense opportunities to meet up the travel agents, tour operators and people from the tourism sector, enabling us to make them aware about our cottage as a
tourism destination.” “The segment of tourists whom we cater to are people looking for trips which are not expensive and are short considering the busy lifestyle. It
We do not plan to market ourselves in the overseas market. As stated earlier, our main focus is on domestic tourists. Our main source of marketing within India also is through our official website and social media such as Facebook
is mostly during winters and monsoons that we see a lot of tourist inflow because of the scenic views during these seasons. Also our resorts are located at such locations which fall on the way of some other famous tourist destinations. This fact makes it comfortable and much more easier for guests to spend a day or two at V Resorts and then continue with the trip,” he mentions. With more and more people looking for vacation options online, providing information through internet seems like a viable option which is also comfortable for the customer. The bookings can be easily done online. Also word of mouth has played a major role in the promotion of their resorts. It gets a little tough to build oneself with competition around but what draws a customer to these cottages are the locations in which it is situated. Considering the demand and supply factor, V Resorts has been able to establish more than just one resort because of these market strategies which has allowed it to develop itself.
29 FOOD & HOSPITALITY WORLD October 1-15, 2013
EVENT TRACKER DATE
EVENT
VENUE
October 04 - 13, 2013
Foire De Fribourg
Fribourg (Switzerland)
October 06 - 09, 2013
Food Technology Show
Noida
October 08 - 10, 2013
Cruise Shipping Asia-Pacific
Singapore
Oct 10 - Nov 3, 2013
Salon du Chocolat
Paris
October 11 - 13, 2013
The Good Food and Wine Show
Adelaide
October 18 - 22, 2013
HOST 2013
Milan
October 30 - Nov 03, 2013
Expo Drink and Wine
Bucharest (Romania)
November 08 - 11, 2013
Salon du Chocolat
Vannes (France)
November 10 - 12, 2013
WWM Asia
Macau
November 11 - 14, 2013
International Golf Travel Market
Costa Daurada, Spain
November 13 - 15, 2013
FHC China
Shanghai
November 21 - 24, 2013
Seoul International Cafe Show
Seoul
November 21 - 24, 2013
Coffee Expo Guangzhou
Guangzhou
November 21 - 25, 2013
Tea Expo Macau
Macau
November 23 - 27, 2013
IGEHO 2013
Basel
Nov 29 - Dec 01, 2013
Natura Bio
Lille (France)
December 03 - 05, 2013
Menope- Middle East Natural and Organic Products Expo
Dubai
December 09 - 13, 2013
Healthy Lifestyle
Moscow
December 14 - 16, 2013
International Travel & Hospitality Show 2013
Muscat
January 14 - 15, 2014
HIFI
Gurgaon
January 22 - 23, 2014
BIOVAK
Zwolle (Netherland)
January 23 - 25, 2014
Food Hospitality World
Mumbai
February 06 - 09, 2014
Bioenergy Expo
Verona
February 06 - 08, 2014
World Tea and Coffee Expo
Mumbai
February 11 - 13, 2014
Tea & Coffee World Cup - Europe
Warsaw (Poland)
February 12 - 15, 2014
BioFach 2014
Nuremberg (Germany)
February 13 - 15, 2014
African Fine Coffee Conference and Exhibition
Bujumbura (Burundi)
February 23 - 27, 2014
GulfFood
Dubai
February 25 - 27, 2014
Meetings Africa
Johannesburg (South Africa)
March 06 - 09, 2014
Natural Products Expo West
Anaheim, CA
March 08 - 12, 2014
INTERSUC
Paris
March 16 - 18, 2014
International Boston Seafood Show
Boston
April 08 - 11, 2014
FHA Singapore
Singapore
May 03 - 06, 2015
TuttoFood
Milan
30 FOOD & HOSPITALITY WORLD October 1-15, 2013
TECH TALK
Personalising the guest's digital experience First-ever app for iPad and new design for iOS 7 further mobilises the Starwood Preferred Guest experience delivering rich personalisation based on guest insights and localised content
S
TARWOOD Preferred Guest (SPG), the loyalty programme from Starwood Hotels & Resorts Worldwide, recently introduced an innovative and inspiring new app for iPad as well as a new design to support iOS 7. The SPG App for iPad joins the SPG App for iPhone, extending SPG’s digital suite of products and gives today’s connected traveller a visually rich, personalised experi-
ence on every step of their journey from imaginative destination exploration to the details of their trip before, during and after a visit. Each new, native iOS 7 app builds on the operating system’s latest features and designs and provides guests with an immersive travel experience. “Travel is inherently mobile and the rapid advancements in technology enable us to extend the personalised experience guests receive in our hotels to their most personal devices. Following our success with the SPG App for iPhone, we built the SPG
App for iPad using insights we have gained from our members. The relationships we’ve built with our guests puts us in a unique position to lead and win with digital by delivering the experiences they seek,” says Chris Holdren, senior vice president, Starwood Preferred Guest & Digital. Today’s travellers are increasingly using mobile devices to search for and explore destinations, as well as book rooms and other travel services. Industrywide, 40 per cent of travel searches occur on mobile devices up from 25 per cent in 2012.
App Highlights EXPLORE: The ‘explore’ section inspires travellers to dream of more vacation time with a rich mix of curated content including the more than 100 Member Favorite Resorts awarded by fellow SPG members and dynamic content generated through social interactions Using our guest interactions through social media, the SPG app highlights the hottest venues, as reviewed by previous guests, around the hotel right on the map embedded in the app. So when you are far from home, you can eat, drink, and travel like a local. SPG LIFE: This section of the app is a hub for learning about Starwood Preferred Guest’s many benefits. Here, members can access up-to-date account information including point balance, upcoming stay information and elite benefits. Members can also take a peek at all the exclusive benefits SPG offers its members like a virtual backstage tour at one of SPG’s Hear the Music, See the World performances, soar with trapeze lessons with Cirque du Soleil or take a seat in the SPG Luxury Suite at the US Open. Users can bid on SPG Moments like these and see Instagram photos from events and live the #spglife within the app. FAST AND EASY PERSONALISED BOOKING: A secure area stores credit card information streamlining booking to just three taps. All of Starwood’s more than 1100 properties in 100 countries are represented with full detail with ratings and reviews from verified members who have stayed at the hotel. Perfect for researching your next escape. BRAND SECTIONS: Each of SPG’s nine brands have stunning visual content, designed to highlight each lifestyle brand’s unique attributes and social activities as well as give travellers a realistic representation of what each destination provides.
Starwood’s mobile bookings are growing at an annual rate of 1000 per cent –five times greater than the annual growth rate of the web channel 10 years ago. The new Starwood apps deliver both the convenience and speed mobile travellers desire while highlighting the SPG lifestyle.
SPG App for iPad The new SPG App for iPad app pushes the boundaries of current hospitality apps by uniting Starwood’s unique focus on design and photography, as well as both curated and real-time social content into one mobile experience. Alongside SPG’s iPhone and Android apps, the new SPPG App for iPad provides a seamless guest experience, simplifying and enriching both business and leisure travel. Starwood’s digital design team leveraged iPad’s capacity for high resolution, immersive photography to create an editorial-like experience akin to content one might expect from highend travel or shelter magazines. “When we developed our iPhone App, we were focused on ease and speed, envisioning travellers engaging with the app with ‘one eye and one thumb’ in transit,” says Clay Cowan, vice president, Global Digital for Starwood Hotels & Resorts. “We created our iPad App with a deeper, more leisurely experience in mind. We’re literally inviting people to ‘lean back’ and get lost in our destinations and hotels through photography showcasing great design, amaz-
The relationship with our guests put us in a unique position to lead and win with digital ing locations and the unique experiences one can expect across our portfolio of nine lifestyle brands and 1,100 hotels in 100 countries.” “We strive to offer our guests a great experience that is unique to them both inside our hotels and at every touch point,” says Holdren. “The experience we created with our iPad and iPhone apps combine the insights of our guests with the magic of our design-led brands. We build our apps on the newest tech in order to exceed the needs of our digitally connected guests.” Starwood’s mobile team partnered with Bottle Rocket to design and develop the SPG apps - resulting in smart, intuitive navigation that seamlessly integrates SPG and hotel-specific branding into the iPad’s famously userfriendly interface. The SPG App for iPad will launch in both English and Chinese and will later be updated .
31 FOOD & HOSPITALITY WORLD October 1-15, 2013
TECH BYTES
Connecting with guests H
A small revolution in the field of hotel information technology makes a luxury hotel a leader in connecting with its visitors
otel Arts Barcelona has launched a unique Guest Information System available to all guests through the hotel's WiFi network. The new digital information system provides guests with a panel of information ranging from menus, opening hours and reservation contacts for the hotel's five restaurants and Six Senses Spa, to a cultural agenda with suggested events in Barcelona, or other exclusive services available to guests of the luxury hotel. The feature also includes a complete directory with direct phone extensions to reach the hotel's outlets and staff directly. Some of the possible usages include guidance for how to use in-room devices, enquire about laundry services or concierge services, consult inroom dining menus or even request a personalised flower arrangement from the hotel's floral designer. The feature is available at no cost throughout the entire
32 FOOD & HOSPITALITY WORLD October 1-15, 2013
hotel and outdoor spaces, whether using a mobile device, a laptop or one of the hotel's computers. All guests connecting to the hotel's WiFi network or in-room high-speed internet will be redirected to the Guest Information System with a direct link. The newly-introduced solution responds to technologysavvy travellers who expect to find state-of-the-art tools, room amenities and business services when travelling, and allows them to select their preferred mode of communication within the hotel. Providing this new service is another step forward in the luxury hotel's ongoing goal to deliver outstanding services and create truly memorable experiences. Hotel Arts Barcelona boasts panoramic views from its unique location on the waterfront, in the heart of the city's Olympic Village area. Designed by renowned architect Bruce Graham, Hotel Arts features 44 floors of exposed glass and steel, making it a promi-
The new solution responds to technology-savvy travellers who expect to find state-of-theart tools and room amenities
nent feature of Barcelona's skyline. The luxury waterfront hotel's 455 rooms and 28 exclusive duplex Apartments feature sleek, modern design complemented by an impressive 20th century collection of works by contemporary Catalan and Spanish artists. The only luxury hotel in Spain featuring two Michelin-starred chefs, Hotel Arts is one of the premier culinary destinations in Barcelona with Enoteca and Arola restaurants. Guests seeking a serene escape may enjoy signature treatments in the 43rd floor Spa by Six Senses Spas. Recognised as one of the top business hotels in Spain, Hotel Arts provides over 3,000 square-feet of function space overlooking the Mediterranean in Arts 41, for board meetings and conferences as well as social events, weddings and celebrations. The luxury hotel offers an additional 24,000 square-feet of function space, with the main meeting space located on the lower ground and second floors.
CAMPUS CALLING
PROCUREMENT MANAGER: BACKBONE OF HOSPITALITYINDUSTRY Known as the key to successful business development, procurement managers need to be well-acquainted with a range of supply management software. Hemant Kumar Kochar informs about the career opportunities, the skills needed and remuneration
T
HE MOVEMENTS towards environmentally friendly solutions present a distinctive challenge to hospitality procurement. Procurement managers are increasingly known as the key to successful business development and functioning of companies across a wide range of industries and organisations. Today’s procurement manager needs to be well-versed with a range of supply management software, including database management, financial analysis, enterprise resource planning (ERP), inventory, management, point of sale, procurement and project management programmes, as well as common office software.
agers may also shift to a department that deals with a larger volume of goods, products or services. Job entitles at a higher level include purchasing director, senior buyer and group procurement director. It is also possible to specialise in a particular area such as IT, facilities management, hospitality procurement or travel. You may have to travel overseas to evaluate the suitableness of goods or products, and there you may also get the opportunities to work abroad with big multinational organisations.
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Work activities The working action of a procurement manager reckons largely on the business functions, size and place of the employing organisations. The level of accountability held by the purchasing manager will also influence duties. Responsibilities of procurement manager are as follows: ● Conducting research to find out the best products and suppliers in terms of best value deliver schedules and excellence ● Intermediating between suppliers, manufacturers, applicable internal departments and customers ● Identifying prospective suppliers, visiting existing suppli-
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ers and building and holding good kinship with them Figuring price trends and their impact on future activities Giving demonstrations about market analysis and potential growth. Evolving organisation’s buying strategy
Career scope Career development for purchasing manager alters depending on the company. In bigger organisations all the buying and procurement activities are carried out by a multiple number of people working in teams, maybe at diverse locations and so you may grow by managing one of the teams or a group of teams across the locations. In a smaller company, however, one person may be accountable for all the work, so career progression may require a change of location. Experienced project man-
Skill requisites Procurement managers should be able to use internet effectively as well as supply databases and word processing software. Apart from computer and technology skills, certified purchasing manager’s needs to have good planning and mathematical abilities, also be familiar with supply chain management, know how to execute financial examination and also be able to study technical data. Foreign language skills are practicable for those who want to work for
international businesses.
companies, the armed forces, the national health service etc.
Diversified opportunities With the constant growth in India’s GDP, growth in the per capita income, and increased determined spending, the Indian hospitality sector is likely to grow more rapidly than most countries around the world. The natural strength of the Indian economy has lead to enlarged international visits to India. India, known the world over as the land of hospitality- is today in the central stages of the business of hospitality and with boundless tourism and untouched business prospects. In the coming years Indian hospitality will only see green pastures of growth. So the need for a large number of qualified purchasing professionals to maintain the logistics protein of the industry or to keep up-to-date with the recent trends in the hospitality industry is on a high. Apart from the hospitality industry an experienced procurement manager can get engaged in various others fields also say for, manufacturing and service companies, information and communication technology
The need for a large number of qualified purchasing professionals to maintain the logistics protein of the industry is on a high
Education requirements Most employers prefer to employ purchasing managers with a four-year college degree. A business degree, especially with a specialisation in purchasing or supply management, is principally useful. Another good permutation is an undergraduate degree in a technical field and a master's degree in business administration. Useful areas of study to get ready for a career in purchasing or supply management include business law, finance, negotiation tactics and business ethics. Employers favour hiring applicants who are wellknown with their company's products or services, so some industry-specific knowledge may be helpful as well.
Remuneration structure The salary structure in this industry is profitable and sky is the limit for the hard workers. The salary depends on the level of experience. Starters can expect a base pay of about `8,000 to `15,000. With an experience of around four to five years procurement management professionals can earn anything between `30,000 to `50,000. The author is director of Madhuban Academy of Hospitality Administration and Research (MAHAR)
33 FOOD & HOSPITALITY WORLD October 1-15, 2013
MOVEMENTS Radisson Blu Radisson Blu Plaza Delhi has appointed VISHVAPREET CHEEMA as general manager. He joins the hotel after a successful six-year stint with Ista Bangalore (now Hyatt Banga-
Elsafe operations in Latin America and the Caribbean. Reporting to him are Oscar Granados, general manager for Mexico; Renato Matsuda, regional director for Latin America and the Caribbean; and Alexandre Giovannetti, regional sales manager for Brazil. Aznar joins VingCard Elsafe following 13 years with MICROS Systems, most recently holding the title of managing director LA South for MICROSRetail Division.
experience and has earlier worked in Country Inn & Suites by Carlson, Jaypee Hotels and Radisson Edwardian Hampshire. HEM CHANDER has been appointed as executive suos chef, ibis Jaipur. Chander comes
ibis Jaipur Vishvapreet Singh Cheema
MANISH KAKKAR has been appointed as hotel manager of ibis Jaipur. Kakkar has been Hem Chander
lore MG Road). He started his career at Oberoi Towers (now The Trident) Mumbai. Radisson Blu Resort & Spa Alibaug has announced the appointment of CHEF BRIJESH SINGH as the executive chef. He has a culinary experience of
Manish Kakkar
Chef Brijesh Singh
12 years and has worked in premium hospitality brands across the world including Park Hyatt, Goa, Inter Continental Grand, Mumbai, Club Mahindra Holiday Resorts, Coorg, Hotel Ista, Bengaluru, Laurier Lounge Canada, Lamana in Australia, and Royal Orchid Central, Pune.
associated with Accor India for the last six years. Prior to his new role, he was operations manager at ibis Gurgaon and revenue manager in Novotel Hyderabad and Hyderabad International Convention Centre. Kakkar comes with over 14 years of experience in front office operation, sales, revenue management and reservation.
34 FOOD & HOSPITALITY WORLD October 1-15, 2013
OCS Group OCS Group has announced the appointment of SRIKANTH KUMAR SWAMI as CEO in India with effect from September 1, 2013.
RezNext MIKE KISTNER has been appointed as CEO of RezNext. Kistner is a hospitality industry veteran and was recently chairman and CEO of Pegasus Solutions. Kistner is the recipient of the International Stevie Award, Executive of the Year Hospitality and Leisure for 2011 and has served on HITEC Advisory Council, and Hospitality Technology and Finance Professionals Hall of Fame Selection Committee. He was the founding member and chairman of Open Travel Alliance for five years and was vice chairman of American Hotel and Lodging Association eCommerce Committee.
BALAGURUNATHAN VENKATESAN has been promoted as area director of food and beverage. He will be responsible for the F&B operations of the hotels under the In his new role, he will oversee operations of the group’s service providers in India including Absotherm Facilities Management, Radiant Hospitality Services, Cannon Hygiene India and Central Investigation & Security Services. Swami has previously worked with Nestle (India), The Cleveland Clinic (USA) and the L’Aiglon Group (Switzerland).
Jitin Neol
CHEF PARIMAL SAWANT has been appointed as executive chef of hotels Meluha The Fern and Rodas, Mumbai. Before his current appointment, Chef Sawant was the chefde-partis at Taj Mahal Palace and Tower, junior sous chef at The Orchid, chef-de-cuisine at The Renaissance Hotel and then executive sous chef at Courtyard by Marriott, Ahmedabad.
Asiana brand. He brings with him over 30 years of experience in the hotel industry out of which the past six years were with Asiana. Prior to Asiana he has worked with Taj, Oberoi, Inter Continental, Rotana, Shangri La. The countries he has worked in include Iraq, Saudi Arabia, Egypt, Abu Dhabi, Singapore, United Kingdom and Burmuda. With a career spanning over 10 years in the field of hospitality industry, ARUN RAJ D
Kohinoor Asiana Hotel
JITIN NEOL has been appointed as head of sales. His first association with Accor India began in 2008 supporting the launch of ibis in India. Noel comes with over eight years of
VingCard Elsafe VingCard Elsafe has appointed NICOLAS AZNAR as president of Latin America and the Caribbean. Aznar will be based out of the company's regional offices in São Paulo and will report directly to company president, Tim Shea. Aznar is responsible for all VingCard
with almost a decade of experience in food and beverage operations and team management in the hospitality industry. Chander has earlier worked with Atlantis The Palm, Dubai; Wildflower Hall, Shimla in the Himalayas; The Piccadily, Chandigarh; and Comfort Inn and Suites by Choice Hospitality International.
Meluha The Fern and Rodas
Balagurunathan Venkatesan
Arun Raj D
has been promoted as general manager of Asiana Hotel, OMR. In addition to planning, organising, developing, coordinating and over-seeing all operational activities, he has also been involved in general administration and corporate office relations. Prior to joining Asiana he has worked with Beach House at Manafaru (Maldives), Aadaran Resorts (Maldives) and Taj Coromandel (Chennai).
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BUSINESS AVENUES IRENES Coffee is a fast growing brand in the Coffee Supplier Industry and is backed by a business group with substantial investments in the Hospitality sector.The Group has a strategic alliance with SAECO Group of Italy.IRENES caters to a wide spectrum of customers with a full range of Coffee Machines from small users to large Hotels to large corporate & call centres. In India IRENES Coffee have introduces few top of line Home as well as other commercial coffee vending machines which are suitable for Hotels,Restaurants,Cafes as well as corporate offices.These machines come with unique features to suit specific requirements of most demanding professionals from coffee service industry.
Aulika Cappuccino
Idea Cappuccino
Phedra Cappuccino
Royal Cappuccino
IRENES COFFEE COMPANY PVT. LTD Head Office: J-82,Paryavaran Complex,Neb Sarai,New Delhi-110068 T: +91 11 29536220/29536221, F: +91 11 29356022, M: +91 8826300223,E: service@irenes.co.in Corporate Office: 321,3rd Floor,Parvati Industrial Estate, Sun Mill Compound, Lower Parel(W) Mumbai-400013, T: +91 22 43687100,F: +91 22 40965601 Pune Office: Office No. 405-409,Times Square Building,Pune Satara Road,Pune-411037
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BUSINESS AVENUES
1) Moisturising Soap 2) Radiance Freshness Bating Bar 3) Transparent Gel Bathing Bar (Glycerine Soaps) : i) Facial Care ii) Neem Tulsi iii) Aloevera
Hair Care & Conditioning Products : a) Herbal Shampoo b) Arnica Montana Shampoo c) Arnica Hair Oil p a s s io n f o r e x c e ll e n c e
Camp Road, Amravati
Body Care Soothing & Freshning Products : a) Herbal Moisturiser b) Herbal Bath Gel c) Herbal Talcum Powder
Customized & Personalized Kits : 1) Shaving Kit 2) Dental Kit 3) Medi Kit 4) Sewing Kit 5) Comb 6) Shower Cap 7) Shoe Shine 8) Slippers
TURAB H V HERBALS (P) LTD. Manufacturers of Herbal Cosmetics
We Specialize in supplying the above products in personalized packaging with single or multicolor printing of logo of Hotels / Institutions as per customers budget and liking.
Plot No. A 1 & 2, Opp. Shanti Nagar Garden, Mahesh Nagar, Nagpur-440 002 INDIA Ph.: + 91-712-2730858/3296769 E-mail : info@turabherbals.com Website : www.turabherbals.com
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BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
FOOD & HOSPITALITY WORLD
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BUSINESS AVENUES Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated
SIENA
SOKDA
1000, 1500, 2000, 2500ML
1000, 1500, 2000ML
WIDE MOUTH HOT POT 2.5, 5.0, 7.5, 10 15, 20, 25, 30 LTRS.
SONATA LAUNCH CARRIER 3 / 4 / 5 BOXWS
CASSEROLE GIFT SET
HOT POT
2.5Ltrs. capacity (13sizes) 3Pcs / 4Pcs
(Wood Finish Handle &Knob) 3 Pcs / 4 Pcs Git Set
CATERER’S HOT POT 2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)
DUM
QUALIS
TRENDY
BALENO
PENGUIN
250 ml. 350 ml. 450 ml.
500 ml. 750 ml. 1000 ml.
250. 350. 550ML.
350. 550. 750ML.
350. 550. 750ML.
For Online Purchase log on to: www.maxellplast. tradeindia.com COROLLA 250. 350. 550. 750 1000. 1500. 2000ML
OPEL 1000. 1500. 2000ML
KINGFISHER BAR SET
OPEL GIFT SET
SANTRO LUNCH CARRIER
MAXELL-PLAST(INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com, Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com
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BUSINESS AVENUES
JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP
Manufacturer & Supplier of:
GUEST CARE AMENITIES
& many more
GUEST CARE PRODUCTS
HOTEL iT e MS
HYGiENE CAR E PRODUCTS
Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com
Website : www.jaivanti.com
To Advertise in
Business Avenues Please Contact: ■
Mumbai: Rajan Nair - 09821076065 ■
■
■
Delhi Associate : Dinesh - 09810264368
Chennai & Hyderabad : Shukla : 09849297724 ■
Bangalore: Sreejit : 08867574257 ■
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Delhi: Pranshu - 09810841431
Kolkata: Ajanta - 09831182580
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
FOOD & HOSPITALITY WORLD
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weekend
Scene and heard
With Marcellus Baptista
Rock and roll MUSIC LOVERS were in for a treat at the opening of Mumbai’s second Hard Rock Café, located in the suburb of Andheri. The launch party, co-hosted by Jay Singh, Sanjay Mahtani and Subhash Ghai, attracted the likes of Rishi Kapoor, Ronit Roy, Rohan Sippy, Gul Panag, Bhushan Kumar, Hard Kaur, Luke Kenny and Brinda Parikh. There was live music with performances by Parvaaz, Sheldon and The Silent Riot, and One Night Stand. In keeping with the Hard Rock Café opening night practice the world over, there was the traditional guitar smash. Kritika Nagpal and Ira Dubey at the launch of Auriga Mariketty Grana and A D Singh at the Thalassa pop-up opening at Olive
High on food THE EAT treat was on at the launch of Auriga – Restaurant and Lounge. Auriga which has both Greek and Chinese references is the mythological Latin word for ‘charioteer'. The opening party hosted by Ira Dubey and Kritika Nagpal, the lady behind this place with its futuristic design and pan-Asian food plus drinks on offer, were there to welcome the many guests including Atulya Mafatlal, Dolly Thakore, Nisha Jamvwal, Lillette Dubey, Aarti and Kailash Surendranath, Gayatri Khanna, Farhad Taraporevala, Parveen Dusanj and Mansi Joshi Roy. Everyone admired the dramatic architecture and scintillating menu bridging the gap between Asia and the West. The party did seem to be riding high on launch night.
Pop-up panache Gul Panag at the launch of Hard Rock Café
THE RACECOURSE Olive took on a new avatar as it transformed itself into Thalassa, the popular Greek restaurant at Vagator in Goa. It was time for the pop-up restaurant launch party with Thalassa’s owner-chef Mariketty Grana and Olive’s A D Singh. Guests were seen thoroughly enjoying the drinks and fabulous food fare amidst a great ambience that included a night market corner. Sabina and Anil Chopra, Aditya Hitkari and Divya Palat, Parvin Dabbas, Mukul Deora, Shenaz Treasurywala, Suresh and Deveika Bhojwani were all there.
An eye on the Thai THE CULTURE of Thailand was shining in the Four Seasons at the Thai night presented by the Royal Thai Consulate in collaboration with Prima Gold. Guests feasted their eyes on Thai and Indian models walking on the ramp in luxurious silk creations by Nathaphant Laksanawong, a famed Thai designer, complemented by some stunning jewellery by Prima Gold. The fashion show was followed by traditional Thai dance performances. Guests had another treat in store for them – a feast of select Thai delicacies for dinner. In attendance was Nat Pinyowattanacheep, Thai consul general and Naraen Tejwani, MD, Pranda India, the mother company of Prima Gold. Models at the Thai night at Four Seasons Hotel
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E VE EV NE TN ST S
GLIMPSES OF FHRAI 48TH CONVENTION IN KOCHI
STRATEGIC PARTNERSHIP L–R: Rahul Rana, COO, PAYBACK India and Philip Logan, VP, Formule1 Hotels India join hands to enable Hotel Formule1 guests to avail membership with PAYBACK Programme and earn points
SUPPORTING THE RACQUET L-R: Rahul; Prashanth Reddy; N.V.S. Vijetha; P Arjun Reddy, director R.A.M. Gourmet; Hylton Lipkin, head of operations, The Life Center - Apollo Health City; and Arjun M at the collaboration event of Testa Rossa Cafe with badminton players to promote the sport in India held in Hyderabad
BEAUTIFYING HOMES L-R: Rajiv Rajgopal, director of sales and marketing GOURMET DELIGHT L-R: Chef Bill Marchetti of Spaghetti Kitchen and Abhay Kewadkar, chief wine maker and director of Four Seasons Wines at the ‘Gourmet Indulgence’ event of Spaghetti Kitchen held in Mumbai
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Decorative Paints, Akzo Nobel India; Farhan Akhtar, brand ambassador, Dulux Velvet Touch; Manish Bhatia, general manager of marketing - Decorative Paints, Akzo Nobel India; and, Manish Malhotra, creative partner, Dulux Velvet Touch at the unveiling ceremony of Dulux Velvet Touch’s new brand campaign - ‘Fashion trends for walls'
REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH- /2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.