Food & Hospitality World November 16-30, 2013

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EDITOR’S NOTE

Quick, Smart, Reinvent

W

e are all living in an era when time is precious and on-themove meals, especially breakfast and lunches, are a part of our lifestyle. The fast pace of life gives rise to services that are the need of the hour. The Quick Service Restaurants popularly known as QSRs are today an indispensable part of this very system. The traditional South Indian Udipi joints did cater to the Indian palate in the similar space without the fanfare, dishing out the steaming idli, vada and upma in a jiffy. However as society evolves it bring with it more options and choices, which are both homegrown and imported with an international menu offering. The world being a global village is strongly reflected in this space, and the exploring minds having experienced the power of QSRs in other parts of the world, felt the need to establish its offerings on home ground as well. Entrepreneurs and investors are quick to study the pulse of the society and hence struck at the most opportune time.

But along with change and the adaption of a rather western cuisine palate brought in opposition and protest. QSRs like McDonald’s and KFC were perceived as threats to the local cuisine culture and religious sentiments. However,

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

4 FOOD & HOSPITALITY WORLD November 16-30, 2013

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.

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“ The QSRs smartly worked out a formula to suit the Indian palate and dish out offerings that are in sync with the cuisine sensitivity of the place”

change eventually also brings in acceptance and modification of existing norms and formulas.

Interestingly, the QSRs smartly worked out a formula to suit the Indian palate and dish out offerings that are in sync with the cuisine sensitivity of the place. Hence we have a very interesting vegetarian offering at none other than KFC and of course McDonald’s doing their very best to reinvent the wheel to satisfy its Indian customer. The QSRs did not stop there. They went ahead and tweaked the pricing as well to make it affordable in other tier II and tier III cites of India. Our cover story this issue aims at giving our readers a comprehensive look into what’s in store for the QSRs in the food service space.

This issue also carries an interesting insight into another vital segment of the industry, the Housekeeping department. Like the food segment, this department has undergone tremendous transformation and its role has changed considerably from traditional to contemporary.

The focus is now on going green and being environmentally friendly. Another example of businesses evolving with time.

REEMA LOKESH Editor

23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.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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CONTENTS Vol 2 No.5 NOVEMBER 16-30 2013

CHEF’S PLATTER

Chairman of the Board

Viveck Goenka Editor

Reema Lokesh* Assistant Editor

Steena Joy Associate Editor

Sudipta Dev CONTENT TEAM

16

Mumbai

Kahini Chakraborty Rituparna Chatterjee Niharika Shukla Kolkata

Joy Roy Choudhury DESIGN National Art Director

Bivash Barua Deputy Art Director

Surajit Patro Chief Designer

Pravin Temble Senior Graphic Designer

Rushikesh Konka Layout

Ratilal Ladani Kiran Parker Scheduling & Coordination

Rohan Thakkar Photo Editor

Sandeep Patil MARKETING General Manager

IN THE FASTLANE

HIGH SPIRITS

The fastest growing segment in the Indian hospitalityindustry,the QSR sector is being driven byits rapid expansion strategyin tier II and tier III locations.From the taste of Italian pizzas and pastas to the Indian chaats and bhels,it has a vast appeal amongst a large segment of India's young populace

18

Sachin Shenoy Marketing Team

Dattaram Kandalkar Rajan Nair Manish Shringarpure Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES

MANAGEMENT P12: NEW KIDS ON THE BLOCK Element One, Gurgaon

P14: PRODUCT TRACKER

INTERNATIONAL FOOD &

P38: LIFE

Soumodip Ghosh Rahul Bisht Marketing Coordination

Darshana Chauhan

MARKETS

06

MTDC TO BECOME SINGLE WINDOW FOR HOTEL AND RESTAURANT LICENSING

10

GREEN ZONE AIMS TO ESTABLISH 20 OUTLETS BY 2014

Tata Starbucks

Driving towards the pinnacle

P39: MOVEMENTS Le Meridien, Bangalore

PRODUCTION

13

General Manager

B R Tipnis Manager

Bhadresh Valia

CLASSY AFFAIR A VINTAGE SINGLE MALT SCOTCH WHISKY INSPIRED BY THE ART, ARCHITECTURE AND FABRICS OF INDIA

(20)

Chandra Shekhar Sasi Kumar G Keshav Barnwal

HOSPITALITY SALES

CONNECTING THROUGH CUISINE INDIAN AND KOREAN CUISINES HAVE A SIMILAR FOOD CULTURE, SAYS CHEF ALAN CHA

P53: WEEKEND Scene and heard by Marcellus Baptista

NOW MUMBAI TO GULP DESI-FLAVOURED BEERS

24

SPIRIT OF ROYAL MARATHA FORT JADHAVGADH IS THE FIRST OF ITS KIND FORT HERITAGE HOTEL IN MAHARASHTRA

EDGE

36

PROCURE-TO-PAY A CASINO IN LAS VEGAS WILL USE A NEW PROCURE-TOPAY CLOUD-BASED SOFTWARE SOLUTION TO STREAMLINE PURCHASING

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.

MARKETS

MTDC to become single window for hotels and restaurants licensing Akshay kumar Mumbai THE MAHARASHTRA government has taken a decision on decreasing the licenses and permits for restaurants from 38 to 19. This decision will be beneficial for restaurant's and nightclubs, as many of the not so important licenses and permits would be discontinued or combined with other licenses.

The proposal also includes appraisals for tourist stretches that would remain open round the clock and abolishment of drinking permits. With the implementation of the proposal, Maharashtra Tourism Development Corporation (MTDC) will become the nodal agency to which restaurants and hotels will apply for new licenses and renewals. It will act as a single window that will in turn fetch all licenses from relevant departments on the board and have

investors pick them from the same window. It will also ensure that the permits are granted within a set time frame.

Speaking exclusively to Food and Hospitality World, Kamlesh Barot, immediate past president, Federation of Hotel and Restaurant Associations (Western India), “ The single window licensing will make the procedures quick and easy. This decision will have a good economic impact.

More players will invest in the market. The next generation which is not so pro- active due to the lengthy procedures, will also show some interest. Also this decision would would make the procedure userfriendly.”

Out of the 38 licences, eight licences will be discontinued and 11 will be combined taking the final SWC to 19 for a new investor under three main heads – 17 licences will

Our request is to create these tourism places, as in such small areas local policing can take place and the law and order would be completely under control be dropped to nine, 11 registrations to six and 10 certificates and NOCs dropped to four. Licenses to be discontinued are: rolling shutter by Municipal Corporation of Greater Mumbai (MCGM), medical certificates for employees by MCGM, Madira/Permit Room License

by MCGM, Pollution NOC from BMC Environment, permit for chimney, police registration certificate, PPEL, Live

Orchestra/Performance License. Licenses combined will be: Signages, neon, stall board; Eating, CFO, grade; ESIC, PF; TIN, Professional certificate by employer, by employee, luxury tax, registration Maharashtra tax on entry; load, lift; copyright, live music.

Dinesh Advani, president, Hotel and Restaurant Association (Western India) said, “Definitely there will be a pos-

itive impact on both the industry and the government. Today, looking at the economy it might take some time, but if the government makes the procedures a lot simpler, then there will be a lot of new players entering the industry.”

HRAWI has also proposed five tourist zones to be created in Mumbai. These zones will be open 24x7. The proposed areas for the tourist zones include:- Kalaghoda, Bandra, BKC, international airport and domestic airport.

Advani commented, “We would prefer tourism zones as a test case, as opening up the city completely will be a policing issue. Our request is to create these tourism places as in such small area local policing can take place and the law and order will be completely under control. It is upon the government to decide whether it would be open 24x7 or not.”

Uttarakhand hoteliers seek exemption on VATand LT Sudipta Dev – Mumbai STILL REELING from the onslaughts on their business as a result of the catastropic floods, hoteliers in Uttarakhand are seeking exemption on VAT and Local Tax, and are hopeful that this would come through.

“Government support was extremely important and the need of the hour is to regain the confidence and promote tourism with a holistic approach. The exemption on VAT and LT on the hotels would be a welcoming gesture for all hoteliers and the people of Uttarakhand who make their living through tourism all year round. With these exemp-

6 FOOD & HOSPITALITY WORLD November 16-30, 2013

tions, hoteliers can further offer attractive packages, schemes etc, as to increase the tourist inflow drastically in the coming months. Ultimately, that will help them to retain their prime livelihood and recover the severe damages occurred during the calamity,” said SP Kochhar, president, Uttarakhand Hotel & Restaurant Association and CMD, Madhuban Group of Hotels. He pointed out that most of the hotels in this area are small and the owner lives in the property itself. The big hotels can still afford the loss, but it is the small properties that have had the most severe blow.

While the government has taken up the reconstruction

work in the affected areas in state, tourists continue to elude the non-affected areas. “Hotels are running in huge losses throughout the tourists destina-

tions of the state,” reiterates Kochhar.

Hospitality and tourism together account for one-fourth of the state’s revenue apart from

being one of the key sources of employment in Uttarakhand. “It would be great, if Uttarakhand government with support from central government and other major financial institutions can manage to provide sufficient loans at subsidised interest rates to all concerned for the rehabilitation programmes in various projects to bring back the pace of growth in Uttarakhand, and relax taxes for at least one year,” he mentioned.

The backbone of the tourism industry in the state are four sacred religious places popularly known as 'Chardham'. The damaged caused by the flood has pushed the development and growth by at least two-three years.

MARKETS

Losing a culinary genius Though India has lost one of its cooking geniuses, Tarla Dalal, the Indian celebrity cook still continues to motivate aspiring talents through her numerous recipes and cookery shows FHW Staff Mumbai TARLA DALA, the Indian celebrity cook who made herself a household name through her cooking shows and numerous cookbooks passed away on October 6, 2013. At the age of 77, she had more than 17,000 recipes, 70 cookbook titles and two cooking shows, ‘Tarla Dalal Show’ and ‘Cook It Up With Tarla Dalal’, to her credit. She received the Padma Shri in 2007 and Women of the Year award by Indian Merchants' Chamber in 2005.

A woman from a conservative Pune family, Dalal came to

Tarla Dalal

Mumbai after her marriage and started taking cooking classes sometime in the year 1966. She attained fame with her book 'The Pleasures of Vegetarian Cooking' in 1974 that became a bestseller and was translated into many languages. Later, she launched her line of ready to cook mixes under the brand name Tarla Dalal Foods, which was later acquired by Corn Products India.

She also ran the largest Indian food website, and published a bi-monthly magazine called Cooking & More. Her cooking show 'Cook It Up With Tarla Dalal' was broadcasted all over South East Asia, India, the Gulf, the UK and the US.

7 FOOD & HOSPITALITY WORLD November 16-30, 2013

MARKETS

Accor to introduce a new hotel brand in India next year Novotel and Mercure to come up in Mulund, Mumbai Rituparna Chatterjee Jaipur ACCOR, a French hotel management chain, is planning to introduce a new hotel brand in India by next year. This new brand is a part of their existing portfolio of brands and will be customised to suit the Indian requirement. The brand would be given an Indian name and would focus on mid and upper segment hotels. Speaking about the brand, Jean Michel Casse, senior VP – operations India,

Jean Michel Casse

We are creating a brand that exists in Accor, which we would be adopting and customising to suit the Indian taste. It is going to be labeled by an Indian name

8 FOOD & HOSPITALITY WORLD November 16-30, 2013

Accor stated, “We are creating a brand that exists in Accor, which we would be adopting and customising to suit the Indian taste. It is going to be labeled by an Indian name.

The brand is expected to be offered to existing five star and four star hotels, luxury hotels aiming to be rebranded, and will be customised for management contract. The brand would be dedicated to serve the Indian customers better and to give access to something Indian to foreign customers in the hotel. The brand can be for both leisure and corporate travellers.”

When asked about the name and the possible date of launching the brand, Casse declined to comment.

Accor’s current portfolio of brands includes – Novotel, Suite Novotel, Sofitel Luxury Hotels, Pullman, ibis, M Gallery, Mercure, Grand Mercure, The Sebel, Adagio, Thalassa Sea & Spa and Hotel Formule 1. Accor is on an aggressive expansion plan in India. Apart from the two Sofitel properties – Sofitel Luxury Hotel and Sofitel So - coming up at Mulund in Mumbai, Accor is looking at adding two more properties to the region with Novotel and Mercure. As for ibis Styles and ibis budget hotels, Accor doesn’t have any plans of introducing them in India in the near future because of the existence of many budget hotels, “We have to see what is existing today and what is in the pipeline. Today there are 94,000 hotel rooms in India and this will increase to 143,000 rooms in the coming four to five years. Majority of these hotels are in the economy budget segment. It is just about being clear in every segment positioning,” he concluded.

ACCOR TO LAUNCH GRAND MERCURE GOA IN 2014

Akshay Kumar Goa

A

ccor Group is planning to launch Grand Mercure Goa Shrem Resort in 2014. The new property is scheduled to be launched by March 2014. Situated in the city of Candolim, this would be the Accor Group's second property in Goa. The hospitality major recently launched its first Novotel brand property in Goa, Novotel Goa Shrem Resort. Located on the main Candolim road, this property is in close proximity to the prime beaches in North Goa. This 85 room property is Novotel's sixth hotel in India.

Nitan Chhatwal, chairman and chief executive officer, Shrem Construction, said, “Novotel Goa Shrem Resort is our first venture with Accor. Very soon we are launching Grand Mercure which would be located at Candolim. This new property would be fully functional by March 2014. In the near future we would have around 300 rooms in Goa.” The Grand Mecure Goa Shrem Resort is expected to be a 122- room property.

Speaking about the key features of his property, Manish Dayya, general manager, Novotel Goa Shrem Resort, said, “The brand mission is to create new and valuable mid-scale

hospitality experience by providing emotionally involving and economically efficient concept. While we speak about the USP, Goa as a destination itself is a unique sales proposition, while getting an opportunity to setup a resort in North Goa which is a destination preferred by the young generation. Novotel is all about being young, well designed, sufficient well spaced hotel and all these fits with the Novotel Goa Shrem Resort.”

The Novotel Resorts on an average accommodates 61 per cent of business travellers and 39 per cent of leisure travellers. But Goa is a popular leisure destination which is a contrast to their usual customers. Dayya commented, “Goa is one of the most sought leisure destinations, be it during the season time or off season. We are a brand which is suitable for leisure as well as business travellers. But as compared to the other cities, the business travel which happens to Goa is purely from the MICE segment, which contributes almost 10 per cent to all the hotels, while the 90 per cent comprise different forms of leisure travellers. For MICE segment we have space to cater from two people for an one to one meet till 250 people for an event or social gathering.” The property has three F&B outlets: The Square; Deli and the Bar, and the Swim Up Bar.

MARKETS

The Sonnet,Kolkata ties up with 'Preferred Hotel Group',to set up more hotels in East Joy Roy Choudhury Kolkata KOLKATA-BASED The Sonnet Hotel has tied up with Preferred Hotel Group (PHG). It will now become a member of 'Sterling Hotels', a brand of PHG. As a member of Sterling Hotels, The Sonnet Hotel will receive support through a portfolio of business solutions, which include innovative distribution services worldwide, resourceful technology solutions, a dedicated international sales team and strategic communications and marketing support. Additionally, all guests are eligible to enroll in the 'I Prefer' -Guest Benefit Programme, with benefits including complimentary internet access, priority early check-in/late

Ravi B Parikh

check-out, space-available upgrades, and additional rewards for members making their bookings online.

“We see this as a milestone in our journey to achieve excellence in hospitality. We have now embarked on a journey to accomplish our goals and reach newer heights in times to come,”

said Ravi B Parikh, director, The Sonnet Hotel. He also informed that the group plans to set up standalone properties in other tier two and tier three cities in the eastern region to consolidate its position further. “We are toying with the idea of setting up few more properties in the East but we are yet to zero in on the locations at this stage. But these will be four-star category hotels targeting the business class with around 100 rooms. We would prefer the brownfield route to expand our footprints, as the time involved in the projects is far less compared to greenfield projects,” he added. The Sonnet Hotel also has a property in Jamshedpur, which is under renovation and will be unveiled shortly.

MARKETS

‘There is a shift to living in cluster homes and gated communities’ A S Christo, director, Golden Grand Group talks about his new property Pristine Valley in Ooty What inspired you to set up your dream project Pristine Valley?

When I look at the lifestyles of urban society, I find that they are lost in their professional lives. They may have everything they need and can even afford a holiday overseas but it is all about time and place.

Keeping this in mind and with a vision to offer the urbane populace a second home which would be a holiday home, I planned a concept that is one of a kind and in fact, it is a major success in the corporate world.

Exclusively for the urban working community, we acquired this 150 acre valley - Pristine Valley -which is tucked away in the Nilgiri mountains - a 25 minute drive from Lovedale close to the hamlet of Bengalmattam.

Tell us about the USP of the project.

Our USP is fairly simple - we look forward to giving customers a second home - a holi-

day home. Along with that the other benefits include the scenic mountains of Ooty and the serenity of an unexploited virgin environment. We have planned out a lot of facilities within Pristine Valley like a Centre of Excellence, a Premium Resort and an Adventure Sports Club. Another aspect is that customers need not be worried about building their homes. We will undertake the construction as well and essentially have about four to five sets of blueprints which the customer can choose from.

What future projects are planned?

While there appears to be a strong strategy in place, the underlying driving force is for people to enjoy the peaceful ambience. Our extended product offerings are the exclusive concepts of cluster homes and time-share. In fact we have initiated work on Centre of Excellence which we will complete soon. This would be an ideal

getaway where corporate events can be hosted. In fact we are in talks with premier hospitality specialists to set up a Premium Resort which we will be launching soon. While the blueprint is in place and construction is already underway, we will soon be fully operational and ready to occupy. Setting up the Adventure Sports Club has been an impulsive move only because the terrain is ideally suited for adventure sports. We have already had a soft launch of the Adventure Sports Club and we are looking to enhance the facilities and also gather people to exploit the landscape that we have at Pristine Valley.

Your comments on the timeshare market in India?

India in the time-share market has definitely caught on very well. If you notice all the big players have entered into the time-share market and are doing well. One of the main attractions is to use time-share and also promote tourism. But

most often the disappointing aspect is that customers invest in time-share but actually do not own the property themselves. As a matter of fact there are very few companies offering a home where customers can actually buy off the property or rather invest in the property. This in turn takes us to the next level where most often it is just a piece of land that customers invest in. The company does not help customer to build their home. The other scenario is even if they do promote a built-up home, it remains unoccupied throughout the year as it is primarily a holiday home and occupancy is probably on the high side for a month during the year. On that front, we are different. We help customers to build their homes, maintain it and also help them get some benefits out of it by ensuring occupancy.

What is the hospitality scenario in Ooty?

The hospitality industry has

been one of the main causes for the commercialisation of Ooty where they have extensively built up hotels and resorts and wedged into the existing landscape. There are zones that still remain pristine and untouched and if these zones are intelligently managed with a conscious effort to protect the environment and yet offer lifetime experiences to customers, it would bring back the old charm of Ooty.

Is the India market mature enough for the concept of cluster homes or gated communities like Aamby Valley and Lavasa (near Mumbai)?

There appears to be a sea change in the preferences of customers these days. There is definitely a paradigm shift from the traditional homes to living in cluster homes and gated communities. It is quite evident that there are definitive advantages - the elements of security, proximity and a sense of community dwelling has taken over.

Green Zone aims to establish 20 outlets by 2014 Kahini Chakraborty Mumbai WITH AN AIM to become India's only vegetarian quick service restaurant serving daily food the healthy way, Green Zone plans to roll out 20 outlets by 2014. Presently it has one outlet in Mumbai. The places where the company plans to establish its presence include Mumbai, Pune, Hyderabad, New Delhi, Ahmedabad, Surat, Bengaluru, Chennai and Chandigarh.

10 FOOD & HOSPITALITY WORLD November 16-30, 2013

Speaking to Food and Hospitality World, Vishesh Shah, CEO and founder, Green Zone said, “We see a huge growth potential and have the first mover advantage in this space.

In the first phase we have a roll out plan for 50 plus stores within Mumbai itself which will in turn make us the only vegetarian quick service restaurant chain with a widespread footprint. We have created a new segment which was non-existent hence we are

In the first phase we have a roll out plan for 50 plus stores within Mumbai itself

planning to have pan -India presence and have a roll-out plan of 200 plus stores by 2016.” The company will be investing `15-20 crore for its expansion plans.

Their menu features a wide variety which includes Indian, Chinese, snacks, sandwiches and meals. “Our menu features a wide variety of fresh and healthy everyday food items.

These delectable offerings combined with our 45 years of experience makes our food excep-

tional,” he added.

In order to enable strong basis for sustainable farming, the company has adopted the 'Farm to Fork' approach. “It provides a guarantee of a higher price directly to the farmer. Majority of the produce and raw materials we use are sourced directly from farmers, this ensures ethical practices and access to the best possible quality which eventually reflects in the taste,” informed Shah.

MARKETS

Kolkata girl bags IIHM Young Chef crown Joy Roy Choudhury Kolkata SIMRAN KAPUR, a 17-year old Class-XII student of Modern High School for Girls, Kolkata won the third edition of 'IIHM Young Chef India Schools Competition' after a nail-biting finish, held at the campus of University of West London, UK recently.

She outclassed five other competitors who made it to the 'Super Six' finals and walked away with a prize money of `5 lakh.

The six finalists were put through the paces under the watchful eyes of a panel of celebrity judges, Atul Kochar, the first Indian chef to get a Michelin star; Chef Cyrus Todiwala, chef and television food

presenter; Andy Vama, the owner of London's Chakra restaurant and in-house chefs Shaun Kenworthy and Sanjay Kak. Nearly 4,000 students participated in the Young Chef competition, organised by the Kolkata based International Institute of Hotel Management (IIHM), part of the IndiSmart Group which was held over a period of over six months. Finally, after sweating it out in the kitchen in the regional finals, the six best from Kolkata, New Delhi, Ahmedabad, Jaipur, Pune and Bangaluru were selected to travel to London for the big finals at the cost of the group.

In the finals, Simran pre-

pared 'Prawn Amuse-Bouche', a starter of coriander and sesamecoated fish, served with a portion of coriander and mint chutney, roti and pepper chicken for the main course and phirni for dessert within a stipulated time at the kitchens of University of West London. For the first time, the union tourism ministry had given its consent to use the 'Incredible India' logo on all the promotional articles of the competition.

Dr Suborno Bose, chief mentor and chairman, IndiSmart Group, said, “This year the event was held on a much bigger scale and saw increased participation from the schools. We are grateful to all the schools for extending support and encouragement

to this initiative of ours, as this will encourage more youngsters to participate in this competition and will create a huge awareness among the young population of our country to choose tourism and hospitality as their career options.”

Conceived by Dr Bose, the nationwide culinary competition is aimed at spotting budding talent at school and undergraduate level. Besides Kapur, the other finalists of the 'Super Six' included Krisha Sanghavi from Mahaveer Jain PU – Bengaluru; Vineet Chandwani from Jaipur's Tagore International School; Ashutosh Verma from New

Delhi's KR Mangalam World School; Krishna Sharma from Urmi School, Ahmedabad and Honeyshaa Vanvari from St Mira's, Pune.

Several important personalities like Sangeeta Bahadur, director of the Nehru Centre and Minister - Culture in the High Commission of India in the UK and Lord Karan Bilimoria, a member of the House of Lords of the British Parliament and founder and chairman of Cobra Beer, Prof Peter John, the VC of University of West London and Prof David Foskett, the famous author and head of the school, University of West London.

NEW KIDS ON THE BLOCK

Element One, Gurgaon SATYA GROUP and Maple Group have launched fully furnished serviced apartments, Element One in Sector 47 and 49, Gurgaon. These contemporary designed high end serviced apartments are amongst the latest in the commercial projects trend and development, which can serve as private suites or can be utilised for office purposes. It has retail shops at the ground and first level with different design options for retail brands, entertainment, shopping and furnished business suites all in one place. The project comprises of one BHK furnished apartments (second floor onwards) with size 670 sq ft. These serviced apartments are fitted with kitchenette, retiring rooms, bathrooms, living/dining area and an extended balcony for maximum flexibility.

JW Marriott Hotel New Delhi Aerocity

Four Points by Sheraton Penang

DELHI IS now home to the luxurious 523-room JW Marriott Hotel New Delhi Aerocity. Apart from serving the luxury business traveller, the hotel is well placed to secure a large slice of the increasingly important meetings, incentives, conferences and exhibitions (MICE) market.

The hotel has one of the largest indoor banquet facilities in the city measuring nearly 25,000 square feet including a pillar-less ballroom measuring 12,000 square feet with built-in state-of-the-art technology.

Anantara Chiang Mai Resort & Spa

12 FOOD & HOSPITALITY WORLD November 16-30, 2013

MINOR HOTEL GROUP (MHG) has announced the rebranding of The Chedi Chiang Mai to Anantara Chiang Mai Resort & Spa. The iconic addition to the MHG portfolio is the 100th property in operation and is a strategic location for the luxury discovery brand Anantara Hotels, Resorts & Spas, which was born in Thailand in 2001. Anantara Chiang Mai is a boutique retreat of contemporary style, accented by traditional Thai and colonial elements, nestled along the Mae Ping River. The property has 84 designed guest rooms and suites range in size from 50m to 100m.

Business facilities comprise The Meeting Room and The Boardroom complete with state-of-the-art audio-visual facilities and support business services. The property can accommodate up to 200 guests for wedding and events.

STARWOOD RESORTS & RESORTS Worldwide and Plenitude Berhad have announced the opening of Four Points by Sheraton Penang. The opening follows the completion of extensive renovations and rebranding of the 220-room property located along the Tanjung Bungah beachfront. Ideal for beach weddings to meetings and events, the resort features more than 1,100 square meters of flexible space across four venues including two ballrooms and a pre-function area. Pearl, the largest ballroom offers more than 500 square meters with floor-to-ceiling windows overlooking the Straits of Malacca.

All venues are equipped with the latest audiovisual technology and are fully supported by a professional events team to cater to a range of functions.

MARKETS

Now Mumbai to gulp desi-flavoured beers Mumbai welcomes its first ever Microbrewery @ The Barking Deer Akshay Kumar Mumbai THE BARKING Deer Brew Pub, the first ever pub to own a Microbrewery in Mumbai is experimenting with blending beers with local flavours. This is an effort to give something new to the Indian taste buds. Greg Kroitzsh, owner, The Barking Deer Brew pub along with Benjamin Johnson, trained chef and brewmaster are planning to brew beer using kokam and mangoes, which are the local delicacies. Speaking exclusively with Food and Hospitality World, Johnson said, “Beer is a kind of drink which every taste bud relishes a different style. If I made a Schwarzbier style, which is a classic German beer by adding kokum in it, then that would be a very interesting blend, so we are trying that. India being a huge craft beer market, there are a lot of permutation and improvisations which we can do. We have to learn what people like, take their feedback.

We are also planning to make a beer with mangoes during the season. Everyday I am down at Crawford market to find some new ingredient for my beer.�

The Barking Deer Brew Pub and Restaurant has also brewed three variants of beer which are difficult to find in Mumbai pubs, for instance Bombay Blonde Ale, which has a perfect balance of bitterness and aroma; Barking Deer India Pale Ale, with a bitter punch and a pleasant citrusy aroma and Flying Pig Belgian Wit, which has an unusual spicy edge with the likes of coriander seeds and cumin seeds and a citrusy twist by the orange peels.

13 FOOD & HOSPITALITY WORLD November 16-30, 2013

PRODUCT TRACKER

Tata Starbucks

Gilson Spring Mattress

TATA STARBUCKS has introduced India Estates Blend, a India sourced coffee and the global favourite Salted Caramel Mocha to customers in India as part of its anniversary celebration.

India Estates Blend has been created from coffee beans in Tata Coffee’s estates spread across Coorg and Chickmagalur. The blend has been named to represent the origin of the coffee and the packaging has been carefully created to reflect the nuances of traditional Indian designs.

GILSON SPRING Mattress offers Doctor Mattrezz that is made of Visco Elastic Memory Foam. The Memory Foam comes with an open cell structure that reacts and responds to body heat and weight by moulding to the contours of the body, therefore optimising the support by almost eliminating all pressure points. It is an effective material for relieving pressure points and preventing pressure sores. The Memory Foam reduces the need to toss and turn during the night by up to 80 per cent and offers relief to people suffering from arthritic or rheumatic conditions, joint inflammation, skeletal diseases or disorders, neck and back problems, etc.

Portico New York PORTICO NEW YORK has brought in its latest collection Shubha Mangalam for this festive season. The latest collection ranges from bed sheets, bed covers, duvets, duvet covers, towels, towel gift sets, shower curtains, soyabean duvets, anti-mite and anti bacterial pillows, bath mats, blankets and more. This latest collection is inspired by Indian cultural heritage, architecture and jewellery.

Apart from the latest collection, Portico's designer collections from Neeta Lula, Manish Arora and Nishka Lulla and Nautical and Pixella collections are also in this season. The products are priced `1399 onwards .

Kamani Oil KAMANI OIL has launched the Lite range – Foodlite, Pufflite and K-Lite. Foodlite is a frying and cooking oil. It is low absorbent, reusable, non greasy, healthy and has high smoke point and long shelf life. Pufflite is a transfree bakery shortening that can withstand high ambient temperature and has excellent plasticity. It contributes to better taste and volume of the products and adds nutritional value due to zero trans and zero cholesterol. The K-Lite is a premium transfree aerated multipurpose shortening. It can be used for baking items from cupcakes and cakes to biscuits, brownies and icing.

It adds taste and visual appeal, it has multi-purpose usage, is transfree and can be used in place of margarine.

14 FOOD & HOSPITALITY WORLD November 16-30, 2013

Paramount Surgimed PARAMOUNT SURGIMED has introduced AroCare, an anti decubitus mattress. The mattress helps prevent and cure decubitus of short-term bed ridden patients and helps diffuse body pressure to prevent skin swelling and sore. The mattress is composed of an air pump and airbed. The air pump has the function of changing air and square inflated bags will undulate after fresh air is pumped, which can cut back the time that patients touch with mattress in the same interface and obtain a massage effect as well. The air pressure amount can be controlled by using the pressure controller. The size of the mattress is 1900mm×900mm and its endurable weight is 100 kgs. The mattress is priced at `8000.

Indel B INDEL B HAS launched KD50, a built-in compressor drawer minibar. KD50 is a combination of design and efficiency and helps customer to easily access it from above. The KD50 complies

with European energy efficiency regulation 643/2009. The new drawer minibar is available with Indel B standard door or customisable wooden door panel.

ARC International ARC INTERNATIONAL has introduced its latest Luminarc range for the upcoming festive season. The brand offers a wide range of tableware including dinnerware, glassware and other accessories in a wide range of shapes, styles and patterns which are easy to use and store. Luminarc products are designed using non-toxic (lead free) enamels and are 100 per cent food safe. The range has been tempered making it three times stronger and heat resistant.

MARKETS

Hilton Worldwide and Christ University to groom India’s hospitality talent FHW Staff Mumbai HILTON WORLDWIDE and Christ University’s department of hotel management, have signed an agreement to cultivate talent for the country’s rapidly growing hospitality industry. Under the Hilton Class programme, Hilton Worldwide will offer students from Christ University rigorous on-the-job practical training and a theoretical curriculum designed to equip them for successful careers in hospitality.

Martin Rinck, president, Hilton Worldwide, Asia Pacific,said, "The introduction of the Hilton Class programme reiterates our commitment to developing our portfolio in India, one of the key strategic markets for Hilton Worldwide. Besides providing Hilton worldwide with access to best-in-class talent to support our expansion, we believe this initiative will also benefit the industry as more trained students enter the workplace.”

Every year, 15 first-year students will be selected for the Hilton Class programme by Hilton Worldwide and Christ University. Each student will be offered a 24-week internship at Hilton hotels and resorts through the four-year Bachelor in Hotel Management (BHM) course at Christ University. In addition, Hilton Worldwide will organise guest lectures, on-site visits and e-learning programmes specially designed to prepare students for the workplace. Outstanding students would also be able to secure job offers from Hilton Worldwide.

Sushil Dwarkanath, head of department, hotel management, Christ University, said, “The Hilton Class offers our students an exciting opportunity to be trained by one of the biggest and highly-recognised names in the industry.

15 FOOD & HOSPITALITY WORLD November 16-30, 2013

CHEF’S PLATTER

Connecting through cuisine Indian and Korean cuisines have a similar food culture, says Chef Alan Cha, chef de cuisine - Smoki Moto, Renaissance Shanghai Caohejing Hotel, which he believes will help Indians to develop a taste towards authentic Korean dishes in the times to come

BY RITUPARNA CHATTERJEE

I

T WAS HIS love for making food and serving them to his guests that drove Chef Alan Cha, chef de cuisine of Smoki Moto restaurant in Renaissance Shanghai Caohejing Hotel to become what he is today. His culinary journey began when he was in school. “I started cooking at the age of 10, I always wanted to be a chef and have received the support of my family for the same. I started my journey as a chef professionally when I was 17 years old,” reminisces Chef Cha adding that the feeling to cook authentic cuisine and getting compliments for the dishes he made was the driving force behind moulding his ambition.

Smoki Moto is a Korean barbeque restaurant specialising in Korean and Japanese food and Teppanyaki and serves authentic Korean cuisine with a Japanese twist. Chef Cha started his journey studying tourism and culinary arts in his homeland of South Korea. He has spent the last 15 years working at various fine-dining restaurants, resorts and hotels including the Sheraton Grande Walkerhill in Seoul, Ramada Songdo Hotel in South Korea, Hyatt Regency Incheon and Traders Hotels, Yangon by Shangri-La. Prior to joining Renaissance Shanghai Caohejing Hotel, he was working with the

16 FOOD & HOSPITALITY WORLD November 16-30, 2013

Ritz-Carlton, Naples where he specialised in barbeque, sushi and western cuisine.

Apart from maintaining the authenticity of a cuisine, Chef Cha believes in bringing variety to the cuisine through experimentation. “Chefs should focus on creating variety in their cuisine and they should be open to experimentation.” For him innovation is about creating variety for the guest. “My restaurant in Shanghai has a dish of the day wherein I prepare something new which is not a part of the regular menu just to give guests that opportunity to try something new every time they visit the restaurant.” Chef Cha advo-

cates creative menu planning and has served many celebrities and dignitaries including Wen Jiabao, former premier of the State Council of the People's Republic of China and Lee MyungBak, former president of South Korea. Cha has also participated in cooking competitions including several Black Box competitions in Seoul, the FHA Culinary Challenge in Singapore, and is a gold winner (Korean team) of the Culinary Olympics in Berlin.

Chef Cha credits his success to the four principles he learnt on the job - customer first, challenging spirit, initiative and professionalism.

Bringing Korean flavours

Chef Alan Cha

Chef Cha recently came to Mumbai to promote Korean cuisine in the city and to introduce its flavours to the Mumbai palate. Since the city has not hosted a Korean food festival in the recent past, this event was expected to offer something different to the customer. The event was held at the Spice restaurant in JW Marriott Mumbai where Chef Cha presented his signature dishes like Sea Food Pancake, Whelk Salad, Whelk and Kimchi Pancake, Korean Ginseng Chicken Soup and Stone Pot Rice-Bibimbap to name a few. “The executive chef

of JW Marriott Mumbai got in touch with my hotel’s executive chef in Shanghai and requested for me to come host this festival.

The idea of getting a guest chef is nothing but to retain the authenticity of the cuisine,” he opines.

The similarities Though Korean cuisine is still at a nascent stage in India, the taste for the cuisine will develop slowly with time. “As Indian are travelling more and more, with time they will definitely develop a taste for authentic Korean cuisine which is currently difficult to find in India.

Authentic food is always the best and the Indian palette can adopt to the same,” he admits.

Apart from growing exposure of Indian travellers to Korean cuisine during travelling, the similarities between Indian and Korean cuisines will also play a significant role in helping Indians to adopt to the distinctive taste of Korean dishes. “Indian and Korean cuisines have a similar food culture, both the cuisines includes a lot of rice and pickles. The difference would be that Indian cuisine is course driven (starters, main course, dessert) while Korean cuisine has no such thing,” he explains.

However the only challenge is to create variety. Chef Cha feels that Bibimbab (stone pot on rice), Chicken Galbi (marinated chicken), Kimchi Pancake and Ginseng Chicken soup would be some of the dishes that would suit the Indian palate.

However, the chef believes that one doesn’t need to go to a restaurant to taste authentic Korean dishes and develop taste for it as one can prepare the dishes in one’s kitchen using locally grown ingredients. “Peampaste sauce and Korean chilly paste sauce are two important ingredients that go into making most Korean dishes. Given the right expertise, one can even make them at home. SamgeTang (Ginseng chicken soup) is one dish which can be cooked using local ingredients, retaining the authenticity of the dish,” he concludes.

17 FOOD & HOSPITALITY WORLD November 16-30, 2013

HIGH SPIRITS

CLASSYAFFAIR

Inspired by the art, architecture and fabrics of India, Seven Islands Vintage Single Malt Scotch Whisky has been passionately created for connoisseurs in response to the growing luxury class segment, says Sukhbir Puri, MD, Ryan50 Scotland

BY NIHARIKA SHUKLA

D

ERIVING ITS name from the seven islands that form the city of Mumbai, Seven Islands Vintage Single Malt Scotch Whisky is positioned as an iconic brand bringing together Indian design and scottish art of whisky making. It has been passionately created and crafted for connoisseurs in response to the growing luxury segment in India. On its association with Tilaknagar Industries, Sukhbir Puri, MD, Ryan50 Scotland says, “Seven Islands is a brand owned by Ryan50 Scotland and has been created for Tilaknagar Industries in a strategic association with The BenRiach Distillery in Scotland. Seven Islands is the premier business vertical of Tilaknagar Industries. Apart from UK and India, our other target markets for Seven Islands are the US, Europe, Middle East and the Far East.”

This golden colour Seven Island Vintage Single Malt Whisky has flavours of butterscotch, honey and vanilla mixed with a hint of spices that lingers on along with a faint taste of apples and pears. “This is for the first

18 FOOD & HOSPITALITY WORLD November16-30, 2013

vert into a liquid called mash.

This is then followed by the process of fermentation wherein the mash is added to a fermentation tank along with yeast converting the sugar into alcohol. The liquid which then forms after a period of three-four days is 10 per cent alcoholic and is known as distiller's beer, or wash.”

He continues, “Further the wash is then heated to a point where the alcohol turns into vapour after which it is then collected in a separate second container.

This process of distilling is repeated to produce new whisky. Water is then added to the new whisky which is aged in wooden barrels. The final resulting product i.e. Whisky is then stored inn glass bottles.”

Getting it right

time that any whisky has flavours which are so diverse and electric. The brand stands apart because of the unique 'signature blend' making it a complementing mixture of east and west targeting the global traveller in the

luxury segment worldwide,” Puri highlights.

Elaborating on the process through which the whiskies are produced, Puri states, “Firstly to prepare the drink, various grains are grounded and cooked. The

barley is then malted which involves soaking, followed by spreading it for about three weeks, sprouting, letting it dry and then finally heating it.

The cooked grain and malted barley are then added to warm water, which lets it con-

Scotch manufacturing process is all through natural ingredients and one of the biggest challenges for the company has been the need to maintain consistency and quality. “Seven Islands Vintage Single Malt is 'the signature blend' which is far different than normal single malts.

In order to get to this signature blend lot of research into

the ingredients selection and treatment has been done. Others do have these flavours albeit at a lower profile level.

The biggest challenge in creating this signature blend was how to get the right tastes of east and west complimenting each other,” mentions Puri.

The company is looking at coming up with a special select – Seven Islands Rare Scotch Whisky which will be a limited edition of 50 years old malt. Other than this the company has plans to come with champagne, cognac, vodka, all under Seven Islands banner.

“We will also be introducing different brands which in-

Sukhbir Puri

clude Royalty which is again a

blended malt scotch and Senate 5 – blended scotch whisky,” he informs.

Speaking about promoting the brand in India, he says, “The brand was launched in Delhi during the month of May in 2013 during the polo tournament as historically polo attracts luxury consumers. Apart from polo, the brand would be promoted at multiple levels which are master classes for bartenders as they are the first touch point between brand and the consumer, consumer tasting sessions at hotels, duty free lounges, etc, food pairing by leading chefs at the respective

hotels, Seven Islands International Film Festival is the brand property, therefore bringing quality and rare films to engage the consumer and bringing all the international experience of the brand to India such as international cocktail exclusively created for the Wimbledon brunch for the discerning Indian consumer.”

On being asked about how the Tilaknagar Industries will benefit from the association with BenRiach Distillery in Scotland, Puri replies, “Since the liquid and bottling is from BenRiach and the brand Seven Islands belongs to

Tilaknagar Industries, and Ryan 50 just being the developer of the brand, it is natural that all the benefits of Seven Islands development will accrue to TiIaknagar Industries.

BenRiach is one of the most sought after distillery for its quality and we are happy that we are associated with it.” He concludes by saying, “Today, the world is a global village and consumers are global and they demand global brands at their doorstep. There is no difference between European and Indian luxury consumers.

The brand is here to grow due to discerning luxury consumers in India.”

The importance of terroir

R

ENOWNED INTERNATIONAL Champagne and sparkling wine expert Tom Stevenson will chair what promises to be a lively debate at this year’s International Sparkling Wine Symposium on the importance of terroir in the production of quality sparkling wine. The debate will be the final session on Day One of the Symposium on December 3, 2013 at Denbies Wine Estate, Surrey, UK. Speaking on the importance of terroir will be Pepe Raventós of Raventós I Blanc and Alexandre Penet of La Maison Penet Champagnes.

Last year Raventós announced that his company was withdrawing from the Cava DO and filing for a new DO Conca del Riu Anoia “to create the Conca del Riu Anoia, the name of a small geographical area, to help us to better understand and convey our viticultural traditions, the strength of our land and the characteristics of our soils.”

When asked why he was keen to be involved in this

ISWS terroir debate, Raventós said, “I believe there is an opportunity for honest terroir driven sparkling wines resulting from a single estate, a specific climate, native grape varieties and rigorous, well-defined and respectful forms of viticulture. I believe in a new authentic sparkling wine category.”

Alexandre Penet is also a great believer in terroirdriven Champagnes and sparkling wines. He comments, “We recently launched a unique, single-vineyard Champagne coming from a Grand cru plot planted to both Pinot Noir and Chardonnay.

Because more and more discerning consumers are de-

manding comprehensive and transparent information, our labels mention detailed, technical information on the type of soil, the vinification method and the main milestone dates of the wine throughout its production process.”

Speaking against the importance of terroir will be wine business consultant and MD of

Litmus Wines, John Worontschak, and global drinks commentator, consultant and speaker Robert Joseph.

Worontschak explains, “Winemakers from around the world strive for the perfect balance of structure and acidity for harmonious base wines. The regular use of both oak and reserve wine to achieve this harmony, followed by lees ageing, clever liquoring and cork ageing, mean that terroir is relatively unimportant in sparkling wine production compared with other wine styles.”

Debate chairman Tom Stevenson mentions, “This is a complex and interesting topic and I look forward to hearing a diverse range of comments and views from delegates as well as our speakers. ” The third biennial Symposium takes place from December 3-4, 2013 at Denbies Wine Estate in the UK and is set to be a dynamic and exciting forum yet. It is aimed at all those involved in the global business of sparkling wine, whether on the production, commercial, promotion or retail side of the industry.

19 FOOD & HOSPITALITY WORLD November 16-30, 2013

cover )

INDIAN FOOD SERVICE INDUSTRY

` 4,08,040 Cr Projected growth by 2018

` 2,47,680 cr Current size of the Indian food service industry

In the fast lane The fastest growing segment in the Indian hospitality industry, the QSR sector is being driven by its rapid expansion strategy in tier II and tier III locations. From the taste of Italian pizzas and pastas to the Indian chaats and bhels, it has a vast appeal amongst a large segment of India's young populace

BY NIHARIKA SHUKLA

20 FOOD & HOSPITALITY WORLD November 16-30, 2013

QSR MARKET

` 70 BILLION QSR market to double by 2015-16

`34 billion Current size of QSR market

(

THE MAIN FOCUS

H

the offerings at QSR outlets as a snack to fill the stomach and not to satisfy the taste. McDonald’s, Pizza Hut, Domino’s, Subway, KFC are household names in India. Many of the food chains also cater to the foreign travellers' needs. The increasing disaving shown the fastest growth posable income of the middle class households has rate in the Indian hospitality industry, the Quick contributed to a large extent in the growth of the Service Restaurant (QSR) sector is in news again fast food restaurants in India. The educated and with Mukesh Ambani-led Reliance Industries en- professionally employed, between the age group of tering the segment with its 'Chicken came First', 18 to 35, have contribute majorly towards the which will take on direct competion with KFC . The changed eating patterns in the country ultimately Indian food service industry caters to 1.2 million leading to the growth of QSRs. people . The 'India Food Service Report 2013', preAnother major factor contributing to the pared by National Restaurant Association of In- growth of QSR is the competitive landscape. Todia (NRAI), estimates the current size of the In- day there are several fast food chains offering pizza dian food service industry to be Rs with Slice of Italy, Papa John's, Pizza 2,47,680 crore. It is projected to grow Hut, Domino’s and Debonairs being to Rs 4,08,040 crore by 2018. CRISIL some of them. With similar kind of Research estimates that the QSR growth rate for other food products market will double to around `70 bileach brand is looking toward opening up lion in 2015-16 from `34 billion in 2012of additional outlets to increase busi13, driven largely by new store ness, in turn giving people more options. additions.

This factor applies to most food prodIn the last five years, many new ucts which are popular today such as foreign brands have invested in the Samir Kuckreja noodles, burgers, sandwiches, momos, QSR sector in India. Even though the president, National rolls, cup pies and panini. country has faced economic slow- Restaurant Anuradha Makhija, CEO, Yo Yo down, the QSR industry has managed Association of India Noodle Group, said, “This is an internato grow at a rapid rate. The most intertional brand but we opened up in India esting evolution in the sector is the three months back and have observed growth potential in tier II and tier III locations profitable and tremendous growth since then. The across the country. The increasing number of out- interest and response of the public has been overlets in these cities offer cheap, affordable, quick and whelming. People are moving more and more todelectable choice for consumers. Looking at the wards quick service restaurants as compared to trends it is mostly the pizzas, burgers, sandwiches fine dining restaurants because they do not have and rolls which constitute around 83 per cent of time and fine dining also costs higher than fast the QSR industry. Interestingly, it is not just the food. The QSR industry offers food which is fast, foreign and already established Indian brands quick, healthy, easily accessed, ready-to-eat and afwhich are expanding in India but also the country fordable. With the kind of response we have got we has witnessed a sudden growth of start-ups which definitely plan to hit 60 per cent growth soon. The have been doing exceedingly well, encouraging tier II cities is a big market and we also plan to focus many more to open up. on that.”

QSRs have been very careful while planning Why QSR? their menus. While Subway and Refuel are providLooking at the kind of growth the QSRs have ing healthy food to customers, Jumbo King, been showing, it is quite evident as to why people Haldiram's, Nirulas, Starbucks and Barista have would choose QSR over any fine dining restaurant. come up with healthy snacking options, making the With a fast paced lifestyle and a busy schedule toquick food service a healthier choice. However, day it is easier to grab a quick bite at a fast food this has not changed the choices of people and or QSR. The offerings at QSRs have a great mostly youngsters would still prefer the origappeal for young people and children and inial options over the healthier ones. Dheeraj therefore the menu is setup accordingly. InGupta, MD, Jumbo King, says, “We did dia's young populace (students and workcome up with an option of Brown Bread ing professionals) is the major target Jumbo King burgers but what we obsegment of the QSR industry, and served was that youngsters would when this shift of interest in food still prefer the original burgers over choices was observed by the food the brown bread ones. The change chains they started evolving their in the menu brought no differmenus making it more exciting ence in the choice of the people according to preferences of majorly because most of the young people.

QSR industry consumers Most youngsters look at include the youth today.”

21 FOOD & HOSPITALITY WORLD November 16-30, 2013

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Aster Technologies Pvt. Ltd. sales@asterindia.com Phone: 011 43157300 www.asterindia.com Delhi • Mumbai • Bengaluru • Chennai Pune • Kolkata • Kottayam

cover ) Talking about healthier food options Makhija said, “Yo Yo Group has come up with noodles made up of wheat, rice and egg making it a very healthy snack. It's been just three months and even though the response has been great we are yet to witness how people accept these options in the long run.” On the other hand to make sweets a nutritious option Debonairs Pizza plans to launch a high fibre dessert soon to cater to the healthier needs of the consumers. Burgs does whole wheat buns, brown bread and are now contemplating of even doing a salad burger and introduction of a range of salads.

Gupta believes that the QSR is one segment which will continue to grow even when there is recession. He adds, “We aim to grow at the rate of 50 per cent to 60 per cent each year for the next five years. We came up with the idea of starting Jumbo King as vada pav is something which people grab when they are in a hurry and need something to snack on. This fit our criteria.

We plan to open up in 20 cities in a year's time. Currently we are operating in nine cities and plan to reach out to top 50 cities in the next three years. What Indian QSR brands need to work upon to continue growing is proper marketing which is what they miss out on.”

22 FOOD & HOSPITALITY WORLD November 16-30, 2013

Growth potential The next big boom in the QSR industry will come from tier II and tier III cities. According to CRISIL Research, currently tier II and tier III cities account for just about 25 per cent of total stores; in the next three years, however, nearly 40-45 per cent of store additions will take place in these cities.

Domino’s is the largest organised pizza chain in the country. KFC and Pizza Hut are two of the most known brands from Yum's Group. Many of the leading brands such as McDonald's, Pizza Hut, Domino’s, KFC, Subway and Cafe Coffee Day have expanded across many tier II and tier III cities. One of the major factors leading to their growth has been the placement and the location which they have focused on. Each of these brands have opened up their outlets in malls, cinema theatres, drive in's in highways and cities and food courts, and in doing so have given great attention to the location.

Domino’s operates in 28 states and union territories covering 137 cities with 650 restaurants in the country. "We have been growing at the rate of 45 per cent CAGR at the system level. With new products being launched regularly we offer a good variety of options to our customers. We have been launching new products which has enabled us to reach this level,” says Harneet Singh Rajpal, VP – marketing, Domino’s.

Having 1,481 outlets across 28 states in India, Cafe Coffee Day has managed to open outlets even in temple towns, hospitals, educational institutions, airports and railway stations.

The cafe has outlets in religious towns like Ajmer, Haridwar, Rishikesh, Puri, Tirupati and Katra in Vaishno Devi. This trend will soon be followed by McDonald's and Domino’s .

Haldiram's and Nirulas are the two major Indian brands which are appealing to Indian taste buds. Though both have presence in limited number

Harneet Singh Rajpal VP – marketing, Domino’s

Ritu Rakheja director, La Crepe Rit

Dheeraj Gupta MD, Jumbo King

Yogesh Parekh director-owner, Master Franchise, Debonairs Pizza

Subroto Mukherjee

Tarak Bhattacharya

CEO, Burgs

COO, Mad Over Donuts

The next big boom in the QSR industry will come from tier II and tier III cities. According to CRISIL Research, currently tier II and tier III cities account for just about 25 per cent of total stores; in the next three years, however, nearly 40-45 per cent of store additions will take place in these cities of cities, it is not only their service but also the huge variety and taste which worked for them.

Other such restaurants include Bikanerwala and Sagar Ratna.

Talking about the growth of Indian QSR industry, Yogesh Parekh, director-owner, Master Franchise of Debonairs Pizza, says, "The QSR industry in India has evolved from trying to force 'international success formulas' on the Indian consumer. It is now working on driving the 'emotional' connect with the Indian consumer. The growth therefore has been at an approximate eight per cent, this is huge considering the organised F&B QSR market share of revenues.

Factors such as increased purchasing power amongst consumers: Indian consumers are eating out seven-eight times a

month on an average as compared to say, a nine-ten years ago when the average meals outside the home was three times a month. Rapid urbanisation in major cities with malls and shopping areas in small to medium towns has lead to a change in the way the consumers eat. The younger generations need to experiment and break away from traditional home style meal experiences." He avers that as with all F&B industries the sector faces problems due to lack of human resources. “We at Debonairs Pizza spend huge amount of time to train and nurture our employees, we have also associated ourselves with agencies to hire persons with disabilities in order to empower and motivate our team members,” he adds.

There is no shortage of challenges being faced by the QSR industry. Samir Kuckreja, president, National Restaurant Association of India; founder and CEO, Tasanaya Hospitality mentioned, “QSR industry today is facing the challenge of increasing costs due to inflation which cannot be transferred over to the consumer. The labour, rental, electricity and managerial costs are other issues. Also, with increasing growth and demand in the business more and more trained manpower is required which is posing a major challenge now as these demands need to be met by similar level of standards. Moreover, licensing is one issue which cannot be ignored and has been our key player in terms of challenges.

These challenges demand immediate lookout with the industry's current standing.”

QSR vs fine dining restaurants The increasing appeal of QSRs amongst the consumer is affecting the fine dining segment, but at a small rate. This is so because people falling under the age group from 40 to 65 still prefer to go to a fine dining restaurant where they enjoy not just the ambiance but also a greater variety and choice of dishes. It also becomes the first choice to eat out when it comes to celebrating any occasion. One of the major reason as to why people visit a fine dining restaurant is when they would want to sit, relax and enjoy while delectable food is being served to them. It is usually weekends when such options can be availed by people and hence this also limits the growth of fine dining segment to some extent as compared to QSRs. According to Parekh, the fine dining restaurants need a longer time to become iconic - it is the mantra for long term survival which is difficult to achieve because it requires heavy investments over a greater time. The QSRs are process driven and are a no-fuss option for the consumer, yet they provide the consumer with an

( year. "Of course this is coupled by rapid inorganic growth achieved through rapid expansion," states Mukherjee.

Both QSR and fine dining restaurants have a distinct place and market share, “Audiences today are evolved and make

Anuradha Makhija

choices based on the surrounding situations. A family may want to have a pizza on one day and on a more formal occasion would like to go to a Chinese restaurant, the two will never overlap each other, but are complementing in their own way.

THE MAIN FOCUS

With MOD, the decision to change gears and expedite the growth in itself was a major turning point in the brand’s evolution and has shaped into what Mad Over Donuts is today,” says Tarak Bhattacharya, COO, Mad Over Donuts. Fine dining restau-

rants struggle to stay in competition today as most fine dining restaurants provide home deliveries to their customers which was earlier done by QSRs. This was started due to the customers' need to have food in their comfort zones.

CEO, Yo Yo Noodle Group

experience that is 'urban and chic'. The growth rate of QSRs at 18 per cent is much higher than the expected 12 per cent for fine dining restaurants. The street food/ unorganised sector still accounts for 55 per cent of the net eating out share.

Ritu Rakheja, director, La Crepe Rit, says, “Today the fast food industry is doing much better than the fine dining service because of better deals, being economical and providing cheaper options to the public.

They have better advertising schemes and offers and have priced their menu in a way which appeals to the consumer.

Although the QSR industry will not outgrow the fine dining experinece, it has certainly affected people in a way that it allows them to just order and take away. Also fine dining is usually an option over weekends when parents plan to take their children out or if there is some occasion. It cannot be denied that QSRs are doing a much better business today.”

Subroto Mukherjee, CEO, Burgs acknowledges that QSRs will easily outgrow the fine dining industry. "Fine dining are destination concepts and people only plan to eat here once in a while. However the QSR industry is more driven by the need as well as impulse that are available at every corner which the indulgent/working class visit. Also the speed of service as well as consistent food and beverage offerings make this very lucrative to every strata of society," points out Mukherjee. A young brand Burgs has shown CAGR figures of more than 40 per cent year on

Mattresses | Bases | Duvets | Pillows | Toppers | Protectors | Roll away beds

RAHA POLY PRODUCTS LIMITED

23 FOOD & HOSPITALITY WORLD November 16-30, 2013

Plot No 26, Phase III, IDA Jeedimetla Hyderabad, India, Pin Code: 500055 Tel: 0091 40 23190084, 23090293 Fax: 0091 40 23195725 E-mail: projects@rahaindia.com, info@rahaindia.com Website: www.rahaindia.com

GM SPEAK

Spirit of royal Maratha Located 2511 feet above sea level with an area spread across 25 acres, Fort JadhavGADH is the first of its kind fort heritage hotel in Maharashtra that celebrates the true spirit of the land through its architecture, culinary delights and showcase of local performing arts

BY SUDIPTA DEV

W

hat makes the Fort JadhavGADH a unique property in Maharashtra is the fact that it is a fort heritage hotel that offers the quintessential experience of royal Maratha legacy. Guests can experience the three centuries old lifestyle with the comfort of modern amenities in luxurious surroundings. Focusing on what distinguishes the property from other heritage hotels in western India, Biswajit Biswas, Killedar (general manager), Fort JadhavGADH says, “This unique project, a brainchild of Dr Vithal Kamat, focuses on a Gadh heritage experience in the Maratha culture. Unlike other heritage hotels which are more stereotyped by Rajasthani themes, Fort JadhavGADH has its roots firmly in its Maratha heritage.

From the moment you enter the fort's impressive gate to the

24 FOOD & HOSPITALITY WORLD November 16-30, 2013

sounds of beating drums and the Marathi Tutari, one immediately gets the feeling of having entered the pages of history.”

The first of its kind heritage hotel in the state, following the acquisition of the property it was decided to not damage the original look of the fort. “Wherever possible, we have definitely managed to retain the look and ambiance,” mentions Biswas. The vicinity which was once a barren area has been converted into a green zone by conserving water in the 300 year old rain water harvesting system. “We also use waste water which is treated and used for gardening there by reducing the need for fresh water for landscaping. We have encouraged the population of birds and have more than 40 different varieties of birds that come year round. We have also encouraged conservation of animals that are natural to the area like deer,

hares, foxes, mud crabs, and other native species,” he states.

In an effort to increase the avian populace and protect the birds, mobile towers have not been put up in the area and according to Biswas, the guests though inconvenienced, appreciate these efforts.

The target clientele include families, day picnickers, MICE and the wedding segment. “We believe in 100 per cent guest satisfaction and from that come word of mouth praise. We have also taken the help of social networks like Facebook, Twitter, Trip Advisor to get connected to our present and future guests,” mentions Biswas.

Property highlights At Fort JadhavGADH, the rooms are called ‘Kholis’, which is a Marathi term. “These have been crafted in a manner as original as possible. All the fort

walls have been incorporated in our design,” says Biswas. The accommodation options are quite interesting in terms of design and room categories.

There are Deluxe Rooms, Premium Rooms with hill view, Premium Rooms with rain shower, Maharaja and Maharani Suite. “The Museum Suite has a spacious balcony with a vantage view of the ‘Aai’ Museum and Payatha Restaurant,” states Biswas. The royal tents are yet another luxurious accommodation option.

It is not just the architecture and the ambience, the culinary highlights also provide the same experience. The Payatha Restaurant, at the foothill of the fort has a unique Maharashtrian menu complete with freshly made ‘Bhakaris’ by ‘Maushi’ (the village lady who is employed to make traditional ‘Bhakri’) along will other vegetarian and non-vegetarian delicacies. “Fort JadhavGADH has an array of choices for every

Biswajit Biswas

mood and occasion, taking you on a culinary trip. At Chhajja, our all day dining restaurant on the upper-level of the fort, one can sit on the ‘jharokha’ over looking the fields. Payatha, the ethnic foothill restaurant, offers a great dining experience with live entertainments, traditional arts and a huge open air display kitchen serving food fresh off the tawa,” adds Biswas.

The property lends a perfect grandiose touch to special occasions, both weddings and corporate events. “We organise a

lot of weddings, conferences, get-togethers, and theme parties. Most heritage hotels do not have a large room inventory and therefore we cater to many weddings, big and small,” he adds.

The banquet facilities include Prangan - The Conference Room (90-110 seater). Then there is the Royal Lawns. “With the huge fort walls as magnificent backdrop and a capacity of 3000 to 5000 people, weddings, product launches and theme parties promise to be a grand affair leaving the host little doubt of the statement he has make to his guests,” mentions Biswas.

The swimming pool surrounds a Neem and a Bel tree that have been preserved with a lot of care. “These trees provide shade while you swim in the already cool and refreshing waters of the pool,” points out Biswas.

The hotel spa overlooks the swimming pool.

The range of activities at Fort JadhavGADH are diverse. The royal horse-stable turned museum ‘Aai’ is a repository of antiquities. “Every artefact adorning the museum is a page out of the four century old history. The tour of the museum is a highlight of people staying here and is a

Every artefact adorning the museum is a page out of the four century old history. The tour of the museum is a great source of amazement

great source of amazement for both children and adults. Fort tours are also conducted and the entire property is shown around.

This includes the ancient dungeons which housed traitors and prisoners. Now we just use it for non paying guests and non performing staff,” adds Biswas. Different types of farm activities are also organised as per the interest and requests of the guests, for instance bullock cart rides, hill treks that also enable one to do some deer spotting. Yet another popular activity is walk through the farms in the vicinity of the property with interesting insights into farm life. There is also an in-house movie library and collection of books for guests.

The cultural activities include live performance of Danpatta, a martial art form made famous by Shivaji. Lavani performances are popular amongst the guests. Pottery and mehendi art are also showcased by local craftspeople.

INTERVIEW

'India is IHG’s third largest pipeline globally by rooms' Recently featured on BBC show 'Escape From The Boardroom', Jan Smits, CEO, Asia, Middle East & Africa, IHG talks about the importance of India in his company's global expansion plans and factors defining the strategy in this market.

BY SUDIPTA DEV

How significant is the India market in your overall strategic plans for APAC countries ?

India is indeed a significant part of our Asia Pacific story, but also for us globally. India is IHG’s third largest pipeline globally by rooms, after the US and China. We have had a long history and experience operating in India and we are confident the market is going to continue growing for us in the long-term. Much of our focus will be on continuing to invest in education and talent, to support the growth that we anticipate in the next 10 to 15 years.

Your perception regarding the growth of the mid market hotel segment here. How is your strategy in India defined by this trend?

There is certainly great opportunity in the midscale segment – with the booming middle class, rising disposable incomes and increased urbanisation driving travel. Domestic travel is also huge. Our midmarket Holiday Inn brand first launched in 1974 and today research shows we are still no. 1 in brand awareness in India. Eighty-five per cent of our current pipeline is made up of Holiday Inn or Holiday Inn Express. So for sure, we are well placed to

26 FOOD & HOSPITALITY WORLD November 16-30, 2013

continue building on the strength of these brands and to win in the long-term in this market.

build on to this day. We can lean on our global scale, expertise and the trust consumers have in our international brands. However, we also customise our approach to try to understand the Indian consumer better – we have conducted an extensive amount of research to do this and as such, have tailored our brands to suit the market’s needs. This is something we continue to do, so that we can keep improving and making our offer a strong contender to that of local brands.

Are you also looking at tier II and tier III cities ? In any particular region ?

We currently operate in tier II cities like Pune, Kochi, Jaipur, Manali and Ahmedabad and we are most certainly looking to further expand across the country. We recently signed an agreement with Omaxe for a new-build Holiday Inn New Chandigarh Sector 4B, to answer to the rising demand for business and leisure travel in New Chandigarh.

Would you be getting into/ expanding in premium luxury segment in coming years? Which new brands would you consider bringing into India?

In India, it is our goal to have a significant presence across key business hubs, secondary cities or hubs which have an intrinsic need for quality hotels and the right demand drivers in place.

Macro trends like the booming middle class, rising disposable incomes and increased urbanisation will continue to drive travel and support our growth in the long-term. And with this, we

will continue to build on the strength of the Holiday Inn brand – about 85 per cent of our current pipeline in India is made up of Holiday Inn or Holiday Inn Express.

There is often a debate between Indian and international hotel brands about

who is able to understand the topicalities of Indian market the best. Your views on this.

There is no doubt that local Indian brands will know their home market intimately.

But we also have a legacy from the 1960s with the Oberoi which we continue to

Any other significant factor you would like to highlight on.

In 2011, we signed a 20year management contract with Duet India to develop 19 Holiday Inn Express hotels across the country. We co-invested through a 24 per cent equity stake in this joint venture and this was part of a multi-year investment of US$30 million to support the building of Holiday Inn Express hotels. Last year, we launched the first of these in Ahmedabad with the Holiday Inn Express Ahmedabad. We are actively developing strategic partnerships like this to expand in India and will invest in these partnerships to support our growth.

EVENT TRACKER DATE

EVENT

VENUE

November 15- 17, 2013

Vinovita

Zagreb (Croatia)

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 22- 25, 2013

Monte- Carlo Gastronomie

Monaco

November 23 - 27, 2013

IGEHO 2013

Basel

November 26- 28, 2013

SITEVI

Montpellier (France)

Nov 29 - Dec 01, 2013

Natura Bio

Lille (France)

November 30- Dec 1, 2013

Drink-Plus

Kielce (Poland)

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

May 6 - 8, 2014

Coffee fest- st.louis

St.Louis, Mo(USA)

May 30 – June 1, 2014

Seafood Processing Europe

Brussel

June 1 – 30, 2014

Semana Verde de Galicia

Silleda (Spain)

June 24 – 27, 2014

Fispal cafe

Sao Paulo

August 14 - 16, 2014

Hong Kong International Tea Fair

Hong Kong

September 4- 6, 2014

Expo Chocolate

Mexico City

September 24- 26, 2014

COTECA

Hamburg (Germany)

27 FOOD & HOSPITALITY WORLD November 16-30, 2013

HOSPITALITY INSIGHT Apart from the housekeeping staff of a hotel, cleaning equipment manufacturers and waste management solutions providers play an equally important role in ensuring a clean hotel environment.

By Rituparna Chatterjee

Cleanliness principle H

otel cleanliness is one of the most important factors in gaining customer loyalty. Depending on the hotel and the services offered, there may be unique features that require a specialty cleaning solution. As people tend to gravitate towards hotel options that are known to provide a clean environment, it is necessary to utilise a quality hotel cleaning service to achieve consistent customer satisfaction. It is here where the cleaning equipment manufacturers and waste management solutions providers play their part. “Practical and professional waste management in any setup will drastically help reduce and simplify housekeeping work,” opines Nishan Suvarna, head – marketing department, Blue

28 FOOD & HOSPITALITY WORLD November 16-30, 2013

Stream Environmental Technology. Blue Stream is a waste management solutions provider for industrial, commercial and residential setups. The company caters to high-end hotel brands like the Oberoi, Taj Group, Sheraton and Hilton. Apart from hotels

they offer their services to McDonald's, Reliance Industries, Phoenix Mills among some.

Apart from providing the usual waste management equipments like litter bins, SULO container systems, automated waste collection system,

etc, from their portfolio of products, Blue Stream has added new products to their offerings as well. “Our latest products include a variety of stainless steel indoor waste receptacles ideal for high end malls, hotels, airports, commercial centres, etc. The idea is

to offer waste management solutions from the developed world in India to help projects reach global standards of sustainability,” he explains.

Forbes Pro, a clean technology solution company of Eureka Forbes, has been catering to a wide range of customers in

of cleaning equipments. “The main issue is attrition of the manpower which sometimes dilutes the impact of the regular trainings that is delivered

by Forbes Pro. This in turn impacts the maintenance procedures or SOPs of the machine,” he asserts. Adding that opting for low grade products isn't a

Raja Mukherjee

the hotel industry. “We have provided cleaning solutions to two and three star hotels across India and to big hotel chains like Sarovar Portico, Raddison, ibis, Leela, Westin, Country Inn, The Claridges to name a few,” says Raja Mukherjee, head - marketing, Forbes Pro. The company offers a full range of cleaning and hygiene solutions with products ranging from vacuum cleaners (both commercial and industrial) to floor care products like single disk machines and auto scrubber dryers, mechanical and vacuum sweepers and high pressure jets, ecological chemicals and cleaning agents, professional cleaning tools such as mops trolleys and linen carts, disinfecting and sanitising solutions like steam cleaners and specialised carpet cleaning solutions. Like Blue Stream, they have also adopted latest technology to enhance the quality of their services. “We adopt an effective technology of 'Voice from the Field' where frequent audits are conducted by our specialised technical teams to understand the operational efficacies of the products and make relevant changes to suit the requirement of the customers. This keeps us connected to the field and give us an understanding of the demands of the market,” Mukherjee elaborates.

However, less manpower in hotels has often resulted in inadequate training which in turn impacts the maintenance

29 FOOD & HOSPITALITY WORLD November 16-30, 2013

solution for less availability of labour. “Maybe you could get two low grade products at the price of one higher quality product. But the downtime of the low grade product would be almost four times the latter. A higher quality product is always a better option in terms of reliability, productiv-

ity, ROI,” Mukherjee explains.

Speaking on the future of the cleaning equipment market in the hospitality sector in India, Mukherjee states, “The cleaning business in India would be about `20,000 crore out of which about 50 per cent could be from the hospitality segment.” The current house-

keeping trend is very promising for the industry and clients do not hesitate to explore possibilities of fine tuning their cleaning processes.

“And the continued innovations in the industry only adds to creating new benchmarks in the industry,” Mukherjee concludes.

HOSPITALITY INSIGHT

The linen experience From linen manufacturers to purchase managers and housekeeping staff, everyone plays a pivotal role in offering the perfect experience to the guest in a hotel. However, it involves a myriad of problems that need to be tackled to make the experience better. By Rituparna Chatterjee he housekeeping department plays a significant role in the hospitality services offered by a hotel as it deals directly with the guest’s need on a regular basis. In fact, the housekeeping department helps in building a relationship with the guests and ensuring a repeat visit as it is responsible for the guests’ comfortable stay in the property. Among the myriad services offered by the housekeeping staff, linen plays a major role in adding to the customer's experience in the room. “Guests can feel the linens, while they can only see the amenities,” states Sreenivaasan Rangasamy, general manager – marketing, Tex Trendz Hospitality. Though linens play an important role in enhancing the customer experience in the room, few hotels purchase good quality linens due to budget constraints. “The hotels have a

T

specific budget for different things which is also the same for linens. Because of the tight budget, most mid segment hotels go in for low quality linens but high-end hotels and international brands like Starwood have linen specifications within their budget and mainly use polyester which has a better shelf life than cotton and can be easily maintained,” opines Rangasamy.

Apart from polyester, organic and Eqyptian cotton are also high -quality fabrics but have a less demand among hotels in India because of the huge cost involved. “Few hotels are coming up with green projects and since budgets are tight they do not work on all eco-friendly aspects of the hotel,” reasons Kamal Bhardwaj, director, Swastik International, and country head of business, sourcing and operations – India, Richloom Fabrics Group.

Despite the different varieties of fabric, hotels need to

focus on certain details before purchasing the right quality linen. The purchasing manager should have the technical knowledge to know which linen he is buying. “The purchase manager should know the right quantity and the number of times the purchase is to be made. Since shrinkage is a common problem in fabrics, there should be adequate allowance in the size of the linens. For instance, if the requirement is 36 inches by 90 inches, then the supplier should give the purchase department 38 inches by 92 inches of linen. The linens also need to have zero zero finish where the shrinkage is controlled in the fabric. Also pilling in the fibre of the fabric shows that the material is not of good quality,” Rangasamy states. Pilling is the formation of small white balls on the fabric which makes the fabric look old and worn out. As an alternative, Rangasamy sug-

gests that hotels should opt for combed compact yarn.

Apart from selecting the right fabric, choosing the right supplier is also pivotal in ensuring a regular supply.

“Hotels should establish business relationship with the right supplier to have prompt supply of right products. They should also have good minimum stock management system and follow good house keeping practices,” explains S Karthikeyan, managing director, Sky Cotex India. Once the right linen is opted, effective housekeeping practices starts with the executive housekeeper's awareness of managing the inventory properly.

“To effectively manage linen inventories, the executive housekeeper needs to develop standard policies and procedures that govern how and where the linen will be stored, when and to whom they will it be issued, and how to monitor and control the movement of

Sreenivaasan Rangasamy

Kamal Bhardwaj

S Karthikeyan

Rahul Agrawal

30

FOOD & HOSPITALITY WORLD

November 16-30, 2013

linen through the laundry cycle,”informs Rahul Agrawal, director, South India Linen Manufacturers.

Linen can be stored in the department’s main linen room, in distribution rooms near the laundry or in floor linen closets for easy access by room attendants. “The occupancy reports generated by the front desk can be used to determine linen distribution requirements for each floor linen closets. Room attendants can record the number of soiled linen, by type, that are removed from guest rooms and delivered to the laundry. At the end of the day shift, the floor linen closets can be re-stocked. This brings each floor linen closet back up to full par in preparation for next day’s work. Damaged linen should be placed in a special discard container and hand delivered to the main linen room. A physical inventory of all linen items in use and in storage is the most important part of managing linen inventories. A complete count must be conducted at least once a month. It is necessary for all linen in all locations to be included in the count. Hence inventories must be taken at a time when the movement of linen between guest rooms and laundry can be halted. After the counting process is complete and totals are collected, they should be compared to the previous inventory count to determine actual usage and the need for replacement purchases,” concludes Agrawal.

HOSPITALITY INSIGHT

Creating the essence From a small hotel to a large one, fragrances play an important role in creating the perfect environment and the first good impression on the guest.

By Rituparna Chatterjee

A

mbient scenting is important in creating the perfect ambiance for the customer. A study made for IKEA by professor Anja Stöhr from Dresden Business School showed that people enjoy scented spaces. The study showed a 54 per cent increase in dwelling time and a 17 per cent growth in customer satisfactory when scents were added to the environment. “The major benefit of using ambient scenting, is that large areas can be covered and more importantly a uniform level of the fragrance is maintained at a low cost throughout the day,” states Vijay Maniar, cofounder and partner, Pure Ved. Pure Ved is a supplier of fragrances, spa oils, toilet amenities, hand made plush soaps, bath salts and upholstery to the hospitality industry. Their clients range from mid size to high-end hotel brands like Taj Group, Grand Hyatt, Sarovar,

Vijay Maniar

Royal Meridien (Starwood ), ibis (Accor), Radisson Blu to name a few.

Pure Ved is the sole distributor for Nat'arom Solutions Olfactives in France. They cover areas from 500 sq ft to 30,000 sq ft.

“We offer more than 250 different varieties of fragrances ranging from gourmet , woody, floral, citrus, grassy and custom made fragrances,” mentions Maniar.

Pure Ved also undertakes re-

search to offer client specipic needs with the latest technology.

“Lot of effort is put in for developing new fragrances catering to specific client needs based on ambience, lounge bars, restaurants etc. We are evolving ourselves not only by getting new products but also by specialising in the field of Neuro marketing where we involve the clients on first hand basis to understand the requirements and enhance the ambience of the hotels without adding much cost. We specialise in enhancing not only the brand image of our clients but also generating revenue in certain areas,” he opines. Pure Ved is using gas chromatography and mass spectrometry analysis to evaluate each specific plant compound to maintain the quality of their oils.

“Pure Ved is currently offering its clients top of the line technology for ambient scenting in large areas. Currently the trend

PURE ved

in hospitality industry is for big atriums in the lobby areas that cannot be achived by using ordinary electric or candle burners or dispensers, ” he asserts.

Though the fragrance market in India is still smaller as compared to the US, it is growing continuously as more hotel are comin up. “USA is a yearly 3.2 billion dollar market

G G G G G G

for fragrances. India at present is growing and the need to cater a 'feel good factor' for the guest is a key question in the current trend where competition is growing by the day.

The hospitality industry is on a growth track. More than 300 new hotels are in pipeline which are due to open by 201516,” he concludes.

Cold Air Diffusers Diffuser Oils Plush Hand Made Soaps Toilet Amenities Bath Salts Customised Upholstery

Address: Maker Bhavan-2 , Grnd, Flr, 18, New Marine Lines, Behind I.T.Office,Mumbai - 400 020. INDIA. Tel: +91-22-40026832 , Fax: +91-22-22084477 Email: info@pureved.in Website: www.pureved.in

31 FOOD & HOSPITALITY WORLD November 16-30, 2013

HOSPITALITY INSIGHT

New mobile housekeeping app Drives cost reductions and staff efficiency improvements of up to 50 per cent

Q

uadriga, a global provider of guest-facing technology solutions for the hospitality industry, has announced an innovative new mobile application for housekeeping services, designed to reduce costs and deliver improved efficiencies for hoteliers. Via an exclusive global agreement with partner Hibox Systems, Finland, the new 'Housekeeper' application is proven to deliver an average 50 per cent reduction in the time required to carry out housekeeping and hotel support tasks, enhanced staff communication, as well as powerful reporting capabilities.

Building on its growing range of mobile applications and cloud-based services, Housekeeper provides an alternative to Quadriga's established, fixed TV-based housekeeping solution, integrated into its Sensiq

guest communications and entertainment platform. The Hibox Housekeeper application is a web-based service which can be hosted in the cloud and provides hotel staff with easy and immediate reporting capabili-

ties via most web-enabled mobile devices.

Services include the reporting of room status to the hotel PMS, minibar usage and rooms fault reporting and management, as well as a staff messag-

ing tool.

Housekeeper is already deployed in hotels across the Nordic region and is now available worldwide. Juha Peltonen, hotel manager, Hotel Haikko Manor, Porvoo, Finland, says,

"The Housekeeper application gives us an easy-to-use tool to manage the housekeeping tasks.

With quicker response and improved communication with the housekeeping staff we are able to better serve our guests and get a real-time picture of the room status. Also we are able to reduce the housekeeping costs with improved monitoring and reporting."

Paul Wilson, Quadriga's partnership and product director, says, "The new Hibox Housekeeper application is designed to deliver valuable and tangible business benefits to our customers. Quadriga's flexible approach to integrating technologies and working with 'best of breed partners' means we are able to deliver customer solutions that are based on the latest technology, meet real business needs and make commercial sense."

Study finds stain removal is the top challenge in hotel laundry

I

n a recent study conducted

by Satisfaction Management Systems, a Minneapolisbased market research and consulting firm, 70 per cent of laundry professionals in the lodging industry said stain removal presents their biggest challenge. In response to research data and feedback from studies conducted with 300 cus-

32 FOOD & HOSPITALITY WORLD November 16-30, 2013

tomers, Ecolab has improved its StainBlaster product line to effectively tackle the toughest stains and help produce the best results – clean, white and soft laundry.

“With linen replacement accounting for up to 25 per cent of overall laundry costs, removing stains and extending linen life is essential in today’s lodging laun-

dry operations,” says Jim Tarara, vice president of R&D & engineering for Ecolab’s global institutional business. “The inability to remove stains effectively not only wastes money, it can also impact guest satisfaction ratings and harm a brand’s reputation,” he adds.

Tarara added that average life of a bath towel is 50 turns,

hand towels last about 25 turns and washcloths 10 turns with a 'turn' defined as once through the entire laundry process - sorting, pre-treating, washing, drying, folding and placing the clean linen in a guest room for use.

For a typical 150-room hotel, the average cost of doing laundry is more than US$ 200 per day. Over a year’s time, a

150-room hotel will spend approximately US$ 75,000 on its laundry operation, and of that total, about US$ 18,750 or 25 percent will be for linen replacement. By effectively removing stains, a hotel can help optimise its laundry operation and save money by reducing the need to purchase new linens.

BUSINESS AVENUES HOUSEKEEPING SPECIAL

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

November 16-30, 2013 33

BUSINESS AVENUES HOUSEKEEPING SPECIAL

FOOD & HOSPITALITY WORLD TM

Make flower beds

Soft as a flower, our bed linens are made out of 100% cotton and processed for extra softness that you can make flower beds out of it. They are available in custom colours based your choice and in various sizes. Apart from bed linen, we manufacture Bath linen and Table linen. Being a manufacturer and exporter, we can supply products with consistent quality combined with prompt delivery. For more details visit our website www.skyexports.com or write to us for a catalogue at the following address.

Bed sheets

Pillows Pillow covers Night spreads Duvets Duvet covers Mattress protectors Blankets Bath towels Pool towels Bath robes and Aprons

Sky Cotex India Private Limited, Arul Industrial Estate, Arulpuram, Tirupur - 641 605. Tamilnadu. Ph.: 0421-2219091 Fax: 0421-2216572, 2219090 email:tpd@skyexports.com www.skyexports.com

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 ■

■ ■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■

34 November 16-30, 2013

Delhi: Pranshu - 09810841431

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES HOUSEKEEPING SPECIAL

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

November 16-30, 2013 35

TECH TALK

Procure-to-Pay A casino in Las Vegas will use a new procure-to-pay cloud-based software solution to streamline purchasing

S

lated to open in November, the Downtown Grand Las Vegas will open its doors and show off its new sophisticated, stylish, industrial chic décor. The Downtown Grand strategically selected BirchStreet Systems for its full procure-to-pay (P2P) cloud technology platform, including eProcurement, Checkbook Drilldown, Advanced Approvals Workflow, Accounts Payable Automation, Inventory Control and Recipe Management modules. Downtown Grand Hotel will be BirchStreet's first casino client.

Casinos, especially in the large casino markets like Las Vegas, represent a strategic growth opportunity for BirchStreet. While casinos are inherently more complex than a noncasino hotel operation, BirchStreet has 100 per cent of the core P2P modules and services in place today to support this growth. The Downtown Grand is an Avendra client, one of BirchStreet’s strategic group purchasing organisation partners, which will further streamline Downtown Grand’s back-end processes.

Downtown Grand Las Vegas has performed a complete renovation and rebranding of the former Lady Luck. The new hotel offers 634 hotel rooms, nearly 600 slot machines and 30 table games, and 17 different restaurants and bars, including Picnic, an urban rooftop pool retreat. Charlie Goh, VP, finance, Downtown Grand, wanted to make sure the hotel and casino had a state-of-theart purchasing and tracking system in place to not only easily connect with over 200,000

36 FOOD & HOSPITALITY WORLD November 16-30, 2013

suppliers, but to streamline purchasing, create visibility, compliance and maximise efficiency while keeping costs down.

In addition, the BirchStreet platform will help Downtown Grand allow for different levels of routing and approval of pur-

chase orders with Advance Approvals Workflow and the Checkbook Drilldown to create line item details and instant business intelligence. Selecting the AP Automation module with three-way auto-matching will ensure compliance and proper approvals. The Inven-

tory Control module will also be implemented for automated, efficient and accurate supplies counts and purchasing. Finally, the Recipe Management module will connect all 17 restaurants and bars to have consistent recipes with complete nutritional data. It will also

make sure that food costs will be accurate with up-to-date pricing, which will help control margins with real time data.

Each component – separately and together – will ensure smooth operations, clarity and efficiency to benefit Downtown Grand and their guests.

BirchStreet Systems provides global enterprises a complete procure-to-pay business solution deploying a SaaS model using cloud-based technology. BirchStreet software focuses on improving business processes by integrating eProcurement, AP Automation, Inventory Control, Spend Analytics, Recipe Management and Capital Budget Management modules. Established in 2002, BirchStreet is privately held and is headquartered in Newport Beach, California with offices in China and India.

TECH BYTES

Door to sustainability Assa Abloy has received a number of sustainability certifications for its Trio-E energy-efficient, hollow metal door

T

he Trio-E door – for which Assa Abloy has been granted patents in both the US and Canada – is ideal for exterior commercial applications where factors such as sustainability, strength and aesthetics all play a role. Utilising thermal break or kerf frames and PEMKO thermal barrier saddles, the Trio-E door offers the lowest heat transference while maintaining the strength to withstand pressure of up to 100 pounds per square foot. The door is manufactured without any visible weld marks, thereby achieving an aesthetically pleasing and energy-efficient opening. The door is sold under the group’s Ceco Door, CURRIES, Fleming and Security Metal Products brands.

Details about the manufacture of the Trio-E door are declared voluntarily as part of both the Health Product Declaration Collaborative and Declare programmes. Additionally, Trio-E is Greenguard Gold certified – which means that it is suitable for use in environments such as schools and health-care facilities – and is referenced by The Collaborative for High Performance Schools (CHPS) and the Leadership in Energy and Environmental Design (LEED) Building Rating

System. An Environmental Product Declaration in accordance with ISO standards will be completed for Trio-E this year as part of a global ASSA ABLOY initiative to communicate the environmental performance of its products. All of these green credentials are achieved at no additional cost to the consumer.

To round out these initiatives, the Assa Abloy Door Group has also launched a Product End of Life Recycling Programme for steel doors and frames. This free programme provides for recycling and/or disposal of door and frame products that have reached the end of their life cycle and are out of warranty.

Sustainable product innovation Customer demand for sustainable products is increasing. It is in Assa Abloy's long- and short-term interest to ensure that the group runs a sustainable business and offer customers sustainable solutions.

With buildings generally accounting for around 40 per cent of energy consumption in society, the focus on sustainability in the construction industry has increased over the past couple of years.

This is expressed in an increased number of sustainability-certified buildings, sustainability-profiled architects, and so on.

At the same time, security-related regu-

lation is increasing and financial investments are increasingly being based on sustainability criteria – in companies as well as in building projects.

Assa Abloy has focused on improving its sustainability profile for several years.

The group monitors performance in the manufacturing plants and have implemented improvement targets in many important areas. The company's ambition is to develop new product concepts that are innovative in the way they solve customer problems or create customer value, while being based on more sustainable solutions and processes.

To maximise the sustainability of new products and solutions, Assa Abloy considers the whole life cycle of products and focus the engineering efforts on areas where the greatest impact can be achieved. The group place each product in a broader context than that of its own development and production processes as its environmental impact can increase significantly when it is part of a larger system, such as a hotel, hospital or university.

The company believes that by being sustainable it can create value for its customers cutting costs at the same time, as sustainable products and processes are inherently more efficient in their use of materials, energy, transport and other costs.

37 FOOD & HOSPITALITY WORLD November 16-30, 2013

CAMPUS CALLING

Driving towards the pinnacle Banarsidas Chandiwala Institute of Hotel Management and Catering Technology has been an institute challenging students to develop skills at every level. R K Bhandari, principal of the institute shares his views on the increasing demands for a skilled hotelier and steps taken by the institute to train their students. By Niharika Shukla

W

ith an objective to provide value education and hotel management skills to students, Banarsidas Chandiwala Institute of Hotel Management and Catering Technology (BCIHMCT) was established under the guidance of Shri Banarsidas Chandiwala Sewa Smarak Trust Society in 1999 in New Delhi. Following a process management approach the institute is engaged in efficient execution of every process and its supervision. The institute offers four year degree in hotel management and catering technology. It also plans to relaunch short duration certificate courses in hospitality operations in association with an industry partner shortly.

When asked on the changes in the performance of students academically over the years, R K Bhandari, principal, BCIHMCT said, “Students are more connected with the industry and focused in their approach. Regular support and co-operation from the industry has helped in providing better resources to the institution on a regular basis. Better awareness and exposure to the dedicated media programmes in the field has helped in generation of interest and skills among students. After implementing a revised curriculum for the session 2008-2009 we are upbeat that the new syllabus has helped in improving quality of placements. The only challenge is when academic input mismatch is viewed by students in

38 FOOD & HOSPITALITY WORLD November 16-31, 2013

R.K. Bhandari

industry operating practices.”

Motivation through competition Talking about the Hospitality Ensemble 2013 which took place from September 25 - 27, 2013 in New Delhi, Bhandari said that the major objective behind holding this competition has been to give an opportunity to students to showcase their tal-

ent, knowledge, skill and art at the national level in times of increasing demand and popularity of a professional chef. Participation in such competitions makes students competitive and motivates them to excel. These events provide a rare opportunity to engage in formal discussions with panel of judges, industry representative and colleagues focusing on exchange of skills and best practices. The event included competitions to examine culinary art, bartending, flower decoration, hospitality brain twister and hotel design specific facility planning.

The event was aimed at honing culinary and other operational skills and imparting knowledge of the hospitality business to students and holding culinary competitions. The event also offered an active interface between the industry

and institution and will work more effectively in future in other areas of concern like academic excellence, new innovations and improvement in quality, for which BCIHMCT has always been at the forefront.

“Quality of education can not be improved without focus on research. Introduction of research projects in the syllabus is one step towards bringing quality in the education. The college has been conducting various research programmes over the past years involving the hospitality industry - studying the needs of the guest, problems in performance and empowerment practices to improve quality of service. Papers are being presented in national and international conferences accordingly.

Our research programme is casting new light on the industry operating practices. Our previ-

ous conferences were well attended by national and international delegates. During the conference, proceedings were complied in a book which had presentations made by Indian and foreign scholars,” opined Bhandari.

“Renowned personalities from the tourism and hospitality sector who delivered the keynote address in the previous conferences were J S Perry Hobson, professor, Taylor’s University, Malayasia; Nigel Hemmington, professor, Auckland University of Technology, New Zealand; Yoel Mansfeld, professor, University of Haifa, Israel; Dr. Bruce Prideaux, James Cook University, Australia; and Dr. Asad Mohsin and Dr Tim Lockyer, University of Waikato Management School, Hamilton, New Zealand were among the few international speakers. Our next conference 'India International Hotel, Travel and Tourism Conference' will be held in February 2014. Selected papers will be published in 'Indian Journal of Applied Hospitality and Tourism Research', special issue - Hotel and Tourism Marketing. Contributions to this will be made by academician, hotel managers and practitioners and tourism and travel experts,” elaborated Bhandari

All-inclusive facilities The institute provides all facilities and opportunities to students to enable them to get practical training.

MOVEMENTS Le Meridien, Bangalore SURESH BADLANEY has joined again as vice president – operations in Le Meridien Ban-

galore. With over 40 years of experience in the hospitality industry, he started with East India Hotels in the year 1970.

Subsequently worked for ITC Hotels, starting with the preopening team of ITC Maurya, New Delhi. Also worked at ITC Sea Rock - Mumbai, ITC Mughal - Agra, ITC Windsor Manor - Bangalore and ITC Park Sheraton - Chennai. After which he moved on to Holiday Inn, Bangalore and successfully accomplished in transforming the brand to Le Meridien in the year 1996. His assignment as general manager of the property was for 14 years and later moved on to Le Royal Meridien, Chennai as general manager. He was given charge of opening aloft brand in India and successfully opened aloft, Chennai, Bengaluru and Coimbatore.

Novotel Pune BANDISH MEHTA has been appointed as general manager of Novotel Pune. In this new role, Mehta will oversee complete management of the hotel and play a key role in the training and development of the hotel’s team. Bandish started his professional journey with the Sydney convention and exhibition centre where he worked for nine years before moving to the Hyderabad international convention centre. He then moved to Novotel Hyderabad as the director of food and beverage

and later took on the role of the director of rooms. In October 2007, Mehta joined Novotel Hyderabad airport as resident manager, after which in June 2009, he moved to

tions, purchasing inventory, price structuring and food/labour costs. He will direct and oversee the hotel’s culinary experience across all its F&B outlets.

Mercure Lavasa and Lavasa international convention centre as general manager.

eRevMax

Novotel Pune has appointed ROHIT CHOPRA as director, sales and marketing. In this role, Chopra will take charge of maximising the hotel's revenues and will be responsible

for marketing the property's 223 rooms. He will work closely with corporates to promote the property as a MICE destination with it’s special offering Meeting @ Novotel.

AMIT CHAND has been appointed as executive chef of Novotel Pune. Having worked in different parts of the world with renowned hotel chains, Chef Chand is crafting distinctive menus for each of Novotel Pune’s restaurants. Chand comes highly experienced in menu planning and menu engineering, specialises in developing new restaurant concepts, managing banqueting opera-

eRevMax has appointed STEPHEN BURKE as vice president, connectivity and enterprise integration. Based in Prague, he will focus on strengthening and streamlining eRevMax’s established leadership position in hotel enterprise connectivity. He will be responsible for maintaining the company’s integration efforts to distribution channels, hotel companies, third party hotel management systems as well as distribution merchandising systems. Most recently, he served as the CTO of TAXEO SAS, a Paris-based company specialising in crossborder VAT recovery on business travel expenses. In earlier roles, Burke was the head of product development for Knowcross Solutions in New Delhi, India and director, systems integration for Hotel Booking Solutions, Atlanta, USA.

The Hongkong and Shanghai Hotels ALAN PHILIP CLARK has been appointed executive director and chief financial officer of The Hongkong and Shanghai Hotels. Clark temporarily left the hospitality industry in 1996 to look after his family business. In 2001, he moved to the United Kingdom and in 2003 became deputy vice president of finance for

One&Only Le Saint Géran One&Only Le Saint Géran has appointed EDOUARD PLAISANCE as director of sales and marketing. In this position, he will oversee all aspects of sales and marketing, as well as public relations for the resort. Previously at LUX Resorts, Plaisance was the director of sales and marketing for the two hotels on Reunion Island. He held the same position at the Mövenpick Hotels and Resorts in Crete, Greece and Djerba, Tunisia.

Europe with Le Meridien Hotels & Resorts. In 2005, Clark joined Malmaison, an upscale boutique hotel company, as financial controller and was promoted to group finance director in 2007. In 2010, he joined luxury hotel company Rocco Forte Hotels as group finance director.

Passa is a seasoned international hotelier whose passion for the industry has resulted in an impressive career in hospitality management spanning Europe, Africa, the Middle East and Asia, holding senior management positions at Hilton Worldwide, IHG and Starwood Hotels & Resorts.

Indigo Pearl, Phuket Dusit Fudu Hotels The Indigo Pearl hotel in and Resorts Phuket has appointed CHRISTOPHER (CHRIS) OAKES as general manager.

His last assignment was as managing director of Petchey Leisure where he was responsible for six resorts in Spain and Portugal as well as repositioning and growing the company.

Prior to that Chris worked with Six Senses Resorts and Spas from 2004 to 2012 in various capacities the last being as chief concept officer for all their resorts and spas in Thailand as well as the pre opening of Six Senses Laamu, Maldives. He has also worked with MyHotels in the UK.

Royal Cliff Hotels Group The Royal Cliff Hotels Group has appointed ANTONELLO PASSA as general manager, an Italian national with over 28 years of international experience in the hospitality industry,

Dusit Fudu Hotels and Resorts, the joint venture hotel management company established between Thailandbased Dusit International and China-based Changzhou Qiao Yu Group, has appointed CATHERINE LEE to the position of vice president, sales and marketing, China of Dusit Fudu Hotels and Resorts. Lee’s major responsibilities will focus on building and fostering relationships with key clients and partners and strengthening the Dusit brand in China. She will also play a pivotal role in driving performance and will work alongside the development team as Dusit Fudu continues to expand its portfolio in China. Previous positions included global director of sales and area director of sales and marketing for major hotel brands.

39 FOOD & HOSPITALITY WORLD November 16-30, 2013

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weekend

Scene and heard

With Marcellus Baptista

Choco cheer

Natasha Suri and Dilawar Nensey at the opening party of Salt Water Café

Pinch of salt MOVE OVER Mocha, here comes Salt Water Café – that was the case as the coffee and conversation spot at Churchgate was turned into another outlet of the popular one in Bandra.

Guests were in for an eat treat and a spirited session at the opening party hosted by Riyaaz Amlani. Enjoying the experience were the likes of Sonali Nagrani, Natasha Suri, Pia Trivedi, Ritwick Bhattacharya, Shazahn Padamsee, Rajeev Samant, Kanchal Kaur, Shabbir Ahluwalia, Pravina and Jamal Mecklai, Rahul da Cunha, Krsna Mehta and Kishore D F. The food fare included soy and mirin, grilled lamb, seared basa, twice-cooked snapper and hazelnut mousse. And the drinks selection comprised artisanal concoctions like fresh fruit bellini, pomegranate and thyme, melon sangria, whiskey sour, watermelon martini, sangria rosso and choco tangerine martini.

LAUGHTER RESOUNDED at Vinoteca as chocolate lady Zeba Kohli released her ‘Fantasie Chocolate Dictionary’ comprising a humorous take on words with a chocolate flavour.

Reading from the little brown book were Fahad Samar, Waluscha De Sousa, Anil Dharker, Ash Chandler, Prahlad Kakkar, Aarti Surendranath, Raageshwari Loomba and Anandita De. It was a sangria and light lunch affair with guests like Samantha Nayyar, Bina Aziz, Pankaj and Farida Udhas, Deepika Gehani, Vidya Malvade and Milind Soman.

And some of the chocolaty words: Arischocracy: a small, privileged class whose world revolves around chocolate, and Eclairification: making a situation less confusing.

Waluscha De Sousa and Zeba Kohli at the 'Fantasie Chocolate Dictionary' launch at Vinoteca

Kiran Juneja and Ramesh Sippy at the launch of The Spare Kitchen

Kitchen secrets FOODIES RELISHED the food fare at the opening of The Spare Kitchen at the party hosted by Raëll Padamsee along with her godson Ricky Marfatia, Gaurav Choksey and chef Rakesh Talwar.

Guests discovered the dining area, classy lounge and outdoor space as they sipped their drinks and had a bite of the mix of Indian and European cuisine. Those who came to dinner included Alyque Padamsee, Sharon Prabhakar, Dalip Tahil, Dolly Thakore, Priyanka Thakur, Kiran and Ramesh Sippy, Gaurav Chopra and Reshmi Ghosh. And everyone agreed that the multitude of TV screens would make The Spare Kitchen an ideal place to watch a game of cricket or football along with friends while indulging in the gourmet offerings.

Hot pot

The Oberoi Melting Pot 2013 at the Trident

THE OBEROI Melting Pot is a much-awaited event on the Mumbai social calendar. And so it was this time around with the event hosted by the consular corps, the Indian Merchants’ Chamber, United Way of Mumbai and The Oberoi, Mumbai. Coming together at the Regal Room of the Trident were Argentina, Australia, Brazil, Canada, China, Czech Republic, France, Germany, India, Indonesia, Ireland, Israel, Italy, Japan, Korea, Malaysia, Maldives, Poland, Russian Federation, Singapore, South Africa, Sri Lanka, Turkey, and The United Kingdom, all showcasing their culture and culinary traditions. Guests savoured the array of world cuisine as they listened to global beats by Flypsyde, watched cultural dance performances and treated themselves to luxury gifts by bidding at the silent auction. And it’s nice to note that the sum collected at The Oberoi Melting Pot would be donated to three charities: Habitat for Humanity, Apnalaya and Mumbai Mobile Crèches.

53 FOOD & HOSPITALITY WORLD November 16-30, 2013

weekend

E V E N T S

A MUSICAL SIESTA L-R: Rekha Surya, award winning Hindustani classical singer and Girish Sahgal, general manager, Taj Falaknuma Palace at the musical evening held to mark the reopening of Hookah Lounge at Taj Falaknuma Palace in Hyderabad

THE LAUNCH PAD Shandong Bittel Electronics in collaboration with Eagle Forgings launched the Bittel India office in New Delhi

CELEBRATING SUCCESS Red Bull's Sebastian Vettel celebrated the success of being awarded F1's youngest four-time world champion at the Indian Grand Pix with a cake cutting ceremony at Jaypee Greens Golf & Spa Resort Greater Noida

PARTNERING FOR THE BETTER L-R: Martin Rinck, president - Asia Pacific, Hilton Worldwide and Dr Anil Joseph Pinto, registrar, Christ University at the partnership agreement ceremony to offer students of Christ University on-thejob practical training and theoretical curriculum under the Hilton Class programme

CUISINE CONNECT L-R: Chef Vernon Coelho, president, Western India Culinary WELCOMING GRACE L-R: Sushil Kumar Shinde, Union home minister was welcomed by hotel promoters Rajeshwar Reddy and Ram Reddy of Balaji AMines and Berzin Master, general manager of Balaji Sarovar Premiere, Solapur during his visit to the property

54 FOOD & HOSPITALITY WORLD November 16-30, 2013

Association (WICA), Sunita Narain, director general, Centre for Science and Environment (CSE) ; Chef Sudhir Pai, treasurer, WICA and Chef Salil Fadnis, secretary, WICA at the lighting ceremony of the third culinary conference- Chef’s Connect 2013 organised by WICA at Holiday Inn Mumbai International Airport, Mumbai

REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.

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