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EDITOR’S NOTE
Promising platform
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013 is coming to a close and as we look back and delve on the year we all are about to bid adieu to, there is a sense of positivity, though not necessarily buoyancy. It has been primarily a year that wasn't disturbing, however not quite dynamic. The dollar dance did bring with it the excepted reactions but resilience and response actions did work as shock absorbers. However 2014 is being looked at rather closely with hope especially with the elections being a major event. The recent results clearly demonstrated the country's mood towards embarrassing change and looking for a leadership that is refreshing and resourceful. Complacency is clearly being rejected with a definite demand to replace it with competency. We at FHW have always believed that there is no room for complacency and therefore with every passing year we bring to our partners a hospitality trade event that is only getting better with age. Mumbai will open doors to the 21st edition of Food Hospitality World 2014 and apart from offering our partners products and portfolios that are promising we also have a list of special events for the benefit of all. The eighth edition of The Great Indian Culinary Challenge will roll out at the event for all three days. Hospitality Think Thank: The GM's Conclave will see a gathering of general
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Manish S. Global Fairs & Media Pvt. Ltd 2nd 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 manish.shringarpure@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
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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: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
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December 16-31, 2013
“The very magnitude of the show and networking opportunities that it provides helps stakeholders learn and unlearn simultaneously”
managers from leading hotel groups giving their insights on 'F&B: The Game Changer'. Hospitality Knowledge Exchange: A panel discussion on 'Rooms of the Future' will focus on stateof-the-art technologies and emerging trends in room design and interiors across all segments of the hospitality sector. The Power of Purchase (organised in association with Hospitality Purchasing Managers' Forum (HPMF)) and events such as Bar World - Wine & Alcohol Showcase, Live Tea and Coffee Tasting and sampling events will be worth exploring. The show will also host international exhibitors from across eight countries. The very magnitude of the show and networking opportunities that it provides helps stakeholders learn and unlearn simultaneously. New businesses and ideas spring up while established formulas could be rewritten. Similarly our cover story this issue focuses on the still unexplored timeshare business. Our story articulately highlights the segment’s second coming. The future growth of the industry will be marked by setting up of resorts in undiscovered locations with great tourism potential that will create regional job opportunities and positively impact the local economy. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
JAIPUR: The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Tel: 0141-370002/371272 Telefax: 91-141-376606
KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com
BHOPAL: The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Tel: 0755-2661988
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AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Tel: (91-79) 26872481 / 82 / 83 Fax: (91-79) 26873950 Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in
Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.
CONTENTS Vol 2 No.7 DECEMBER 16-31 2013
HIGH SPIRITS
Chairman of the Board
Viveck Goenka Editor
Reema Lokesh* Assistant Editor
Steena Joy Associate Editor
Sudipta Dev CONTENT TEAM Mumbai
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Kahini Chakraborty Rituparna Chatterjee Niharika Shukla Kolkata
Joy Roy Choudhury DESIGN National Art Director
STIMULATING CONNOISSEUR'S PLATE FROM BEGINNERS TO CONNOISSEURS, FOUR SEASONS WINES OFFERS A WIDE RANGE OF WINES
Bivash Barua Deputy Art Director
MANAGEMENT
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
THE RIGHTTIME
Though still at a nascent stage,the vacation ownership segment in India is perceived to be a sunrise sector with high growth potential that is being driven bydomestic tourism
MARKETS
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HIMALAYAN HOMESTAYS SET FOR MAJOR GROWTH IN NEXT DECADE
10
MONIN TO LAUNCH LIQUEURS IN INDIA IN 2014
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FINE WINES STORAGE FACILITY AT LUXEMBOURG FREEPORT
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CULTURAL KALEIDOSCOPE URAMMA HERITAGE HOMES IN ANEGUNDI NEAR HAMPI IS AN INITIATIVE TO INVOLVE THE LOCAL COMMUNITY IN CONSERVATION
HOSPITALITY INSIGHT
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
(26)
HAOCHI, Sun-n-Sand, Mumbai
Chandra Shekhar Sasi Kumar G Keshav Barnwal
P20: PRODUCT TRACKER
INTERNATIONAL FOOD &
P46: LIFE
HOSPITALITY SALES
Soumodip Ghosh Rahul Bisht Marketing Coordination
Darshana Chauhan
P47: MOVEMENTS
General Manager
Bhadresh Valia
P63: WEEKEND Scene and heard by Marcellus Baptista
A ‘WINNING’ CONCEPT A HOTEL IN LUXEMBOURG BLENDS STYLISED BAROQUE ELEMENTS WITH CONTEMPORARY FEATURES
EDGE
A new chapter in research
Fairmont Jaipur
Manager
CHEF’S PLATTER
Puratos
PRODUCTION
B R Tipnis
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P19: NEW KIDS ON THE BLOCK
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FRESH INFUSION GANESH KUMAR MURTHY, CHEF IN CHARGE, VIVANTA BY TAJ FISHERMAN'S CLOVE, TALKS ABOUT HIS TRYST WITH HOSPITALITY
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CREATING AMBIENCE THROUGH TECHNOLOGY TOUCHMAGIX MEDIA HAS A RANGE OF UNIQUE PRODUCTS THAT OFFER GUESTS AN INTERACTIVE STAY
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.
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Himalayan Homestays set for major growth in next decade Sudipta Dev Mumbai HIMALAYAN HOMESTAYS was started in 2005 by Snow Leopard Conservancy India Trust (SLCI), today, these homestays and related activities are benefitting more than 200 households in 30 villages across Ladakh. “The primary reason for initiating the Himalayan Homestays was to reduce conflict between snow leopard and farmers. Income from the homestays helps offsetting livestock losses to snow leopards. In some villages, 10 per cent of the proceeds are used to run a community-controlled livestock insurance programme. As a
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result of this initiative, currently the retaliatory killing of snow leopards has gone down from two-three killings to none in some of the homestay villages,” said Dr Tsewang Namgail, director, Snow Leopard Conservancy India Trust. Pointing out that more and more visitors to Ladakh are coming forward asking for homestays, Dr Namgail foresees four-fold growth in the sector in the next decade. “Currently, we are expanding the homestays to Zanskar, a major tourist destination within Ladakh. We are also adding value to the existing homestays by creating profiles of all homestay villages,” he mentioned.
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21st edition of FHWexhibition to be held in January 2014 FHW Staff Mumbai
Dr Tsewang Namgail
Dr Namgail believes that SLCI's incentive-based conservation initiatives have become models and inspiration to others in the Himalayan region. Inspired by the Himalayan Homestays, organisations like WWF, the Department of Wildlife Protection, Ecosphere and Muse in Ladakh and Spiti have started homestays. “Thus, our model can easily be replicated in other tourist destinations of India. It is the best way for tourists to learn about local nature and culture with minimal carbon footprints,” he asserted. According to Dr Namgail, women in villages feel that the homestay initiative has made a significant change in their lives. “The income has given them greater decision making powers at home that they did not have earlier,” he mentioned. He informed that those households that cannot operate homestays due to shortage of rooms or personnel, SLCI gives other opportunities. For example, unemployed youths are trained to guide tourists around their villages. “We also assisted them in running eco-cafes and solar showers for tourists. Women groups are trained to make handicraft items. One homestay operator made `100,000 in one year by selling these products. People’s lives are also enriched by visitors sharing news and views from across the world,” he added.
THE 21ST EDITION of Food Hospitality World (FHW) exhibition will be held at Bandra Mumbai Metropolitan Region Development Authority (MMRDA) grounds from January 23 - 25, 2014. The FHW exhibition, organised by Global Fairs & Media, will have exhibitors from different segments of the hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. Spread across 10,000 sq mtrs of the MMRDA ground, the exhibition is expected to host approximately 300 national and international participants. The international exhibitors will consist of companies from eight countries. The exhibition aims at providing solutions to various industry-related problems being face by hoteliers, restaurateurs, facility managers, prospective students, tour operators and distributors. During the three-day event, FHW 2014 will host special events which will include – the eighth edition of The Great Indian Culinary Challenge spanning across all three days; Hospitality Think Tank: The GM's Conclave where general managers from leading hotel groups will give their insights on the topic - F&B: The Game Changer; and Hospitality Knowledge Exchange, a panel discussion will be held on the topic 'Rooms of the Future' to focus on state-of-the-art technologies and emerging trends in room design and interiors across all segments of the hospitality sector. The Power of Purchase, a panel discussion organised in association with Hospitality Purchasing Managers' Forum (HPMF) will see discussions on the topic - The Timeless Procurement Challenge of Supplier Price versus Cost - Can we nail it?. Other events will consist of Bar World, where wine and alcohol will be showcased on all three days along with a tea and coffee tasting and sampling event also spanning across all three days.
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India's first MGallery to come up in Chennai Akshay Kumar Ahmedabad ACCOR, the French hotel management chain is planning to introduce its upscale hotel brand, MGallery hotels in India. The first hotel under this brand would be launched in Chennai. MGallery hotels are upscale properties based on four experience profiles - vision, design, history and location. The brand was launched in 2008 with eight hotels in Europe. Currently there are 35 hotels in five continents and the plan is to have 100 hotels under the brand by 2015.
India, definitely is a potential market for MGallery hotels with at least three-four hotels Lokesh Sabharwal, vice president, development - India, Nepal, Bangladesh and Sri Lanka, Accor said, "MGallery hotels are under development in India, and would be coming up within a year. India, definitely is a potential market for MGallery hotels. There are plans to have at least three-four MGallery hotels in the country in the long run." Also, Accor has launched its mid-scale brand, Novotel Ahmedabad which is the seventh Novotel in the country. The 184 rooms property offers a contemporary 'home away from home' experience for business travellers and families alike. The key feature of the property is the interiors inspired by the concept of 'Uttarayan' - the colorful Kite festival. Speaking about the hotel’s opening, Jean-Michel Cassé, senior vice president, operations, Accor India, said, “We are delighted with the rapid growth of our Novotel network in India.
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December 16-31, 2013
The opening of Novotel Ahmedabad reinforces our focus on India as a key market for development. Our expansion plans for
Novotel in this region are ambitious and we are confident about developing new markets and new segments in India with our
network of hotels.” Soon, Gujarat will also witness the launch of brands like Pullman and Grand Mercure. Pullman is com-
ing up in Gandhinagar, the capital city of Gujarat, while the location of Grand Mercure is yet to be announced.
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Monin to launch liqueurs in India in 2014 Rituparna Chatterjee – Mumbai MONIN, A FRENCH manufacturer of flavoured syrups, liqueurs, aperitifs, non-alcoholic cocktails and ice tea concentrates, will be officially launching its liqueur products in India on April 1, 2014. Monin will be introducing around 24 flavoured liqueurs in India. The liqueurs which are mainly fruit flavoured, will be available at high-end fine dining restaurants and bars across eight cities in India – Delhi NCR, Mumbai, Chennai, Hyderabad, Bengaluru, Pune, Goa and Chandigarh. Speaking about the launch, Olivier Monin, president, Monin stated, “Around five to ten per cent of our products are liqueurs and the rest is
non-alcoholic products – sauces, fruit puree mix, syrups and frappes. We have been selling fruit syrups in India since the last ten years and now the Monin brand is known in India and therefore we are adding the liqueurs. The liqueurs will be restricted to bars and fine dining restaurants.” Talking about the USP of the liqueur products, Monin assured, “We are trying to launch the liqueurs with a much higher quality as compared to our competitors. Our liqueurs are more natural since they are made of fresh fruits. Though they are less innovative than the syrups, they will be of top quality.” The liqueurs will have around 16 to 20 per cent of alcohol content. “For fruit liqueurs like blackcurrent,
Olivier Monin
strawberry, raspberry, we crush the fruits and mix them with alcohol (which is around 50 per cent) and store it for a duration of two to three months depending on the product. Then we take out the juice after which the alcohol per cent reduces to around 16 to 20 per
cent.” Monin explained. Since 2003, Monin has been supplying its flavoured syrups, sauces and fruit purees in India along with frappes which was introduced this year. They have been supplying their products across 45 cities (tier one and satellite
cities) in the country. Monin currently has more than 140 flavours out of which around 24 flavours are that of liqueurs. They export their products to around 140 countries worldwidewhich includes 60 countries where liqueurs are exported.
Scottish Development International to increase export offerings to India Rituparna Chatterjee – Mumbai SCOTTISH DEVELOPMENT International is looking at increasing their export offerings to India by introducing some of their high-end Scottish produce. The products will mainly constitute of seafood including salmon, shellfish along with bakery items like short breads, oat cakes, potato crisps, biscuits, jams, cheeses and other highend grocery products. These products will be available to high-end hotels, restaurants and retailers in major cities across the country. Speaking about the deci-
Crawford Gillies and James Withers
sion to introduce these new products in India, James Withers, chief executive, Scotland Food & Drink stated, “India is a rapidly growing mar-
10 FOOD & HOSPITALITY WORLD December 16-31, 2013
ket for us. Our exports are about 63 million pounds a year here. Our food exports have nearly tripled over the last five years but from a small base.
The market is growing fast and that is the reason we are here to build and tap into the demand we think there is for quality.” As for their future plans, Scottish Development International is targeting to increase their exports to other emerging markets as well. “We have targeted our exports to slightly over five billion and we want them to grow to seven billion by 2017 and if we are able to do so then we will double the food and drink exports from Scotland in ten years. We think we can be increase our exports particularly in the Indian subcontinent, Far East, Asia, China,
Japan, Hong Kong since they are huge markets and will drive growth.” Talking about the difficulties while exporting to India, Crawford Gillies, chairman, Scottish Enterprise opined, “No doubt there is demand in India for Scottish produce but the challenge is to overcome some of the regular barriers and import difficulties. The issue is not so much of price. High-end people will pay the prices to bring in Scottish produce but the issue is more about import regulations, labeling regulations which makes it difficult to introduce a Scottish produce we see a demand for.”
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Moshe's to expand brand presence following New Silk Route investment Sudipta Dev Mumbai WITH THE RECENT investment by New Silk Route in Moshe's Fine Foods and acquirement of a majority stake, the company is all set to expand its presence in Mumbai and other cities. “We are looking at opening four-six cafes and restaurants in Mumbai. In addition, we are excited with our newest format, Sufra, Mediterranean takeaway in QSR format. We just opened one in Colaba, and it has in a short time become extremely popular. We plan to expand this into all major malls and high streets in the city,” said Moshe Shek, chef and owner, Moshe's Fine Foods. He added
that in the next five years the company plans to expand across the country and make Moshe's a neighbourhood brand. In Mumbai, along with new locations like Chembur, the company is looking at popular suburbs where it is already present. “For example, we would like to set up a café in Bandra or a restaurant in Andheri. A café in Malad is close to opening,” stated Chef Moshe. The other cities where the company is planning to enter are Pune, Bengaluru, Delhi, Chandigarh. “We have already signed one café outlet in Pune and will look to have around three in Pune soon, including a restaurant and Sufra. We are currently looking at many locations in
Chef Moshe Shek
Bengaluru as well. It is too early to say about Delhi but it looks like its potential is very similar to that of Mumbai,” mentioned Chef Moshe. He points out that the company is looking at only big cities that can sustain multiple outlets and the cost of large
We have already signed one café outlet in Pune and will look to have around three in Pune soon, including a restaurant and Sufra. We are looking at many locations in Bengaluru as well back-end operations, bakery and patisserie. A team will come into place that will help in expansion and operations, while Chef Moshe will focus on F&B. “The whole idea is for me to get back into the kitchen,” he said, adding that there will be a lot of innova-
tion and creativity in food and dessert offerings. There are no plans for expansion through franchisees. “A lot of deviation happens through franchise. A couple of franchisees can bring the brand down. There is too much risk,” Chef Moshe said.
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MBD Group plans for expansion in key business cities Sudipta Dev Mumbai
Fine wines storage facility at Luxembourg freeport Steena Joy Luxembourg LUXEMBOURG, part of the economic union called Benelux, will soon have its own freeport. The Luxembourg Freeport (LFP) coming up at the Findel airport will be a four storeyed building of approximately 22,000 sq m. The facility represents an investment of over €50 million and will be used to store valuable goods originating within or without the European Union such as works of art, fine wines, precious metals, jewels and diamonds, vintage cars, etc. Speaking exclusively with Food Hospitality World, David Arendt., director, LFP informed, “We will have four wine cellars with a capacity to store 750,000 bottles of fine
wines. As climate is so important for such quality wines, the temperature and humidity will be maintained at optimal conservation levels (13-16 degrees celsius). We will also have a quality assurance programme certified and verified by an independent audit firm. The facility is due to open in September next year. Wine will be accepted for storage as of that date.” He explained that as LFP is near the airport, the facility will also be equipped with vibration captors to minimise or eliminate vibration, which is a major enemy of wine. “We will also be organising wine tasting events at the facility,” he added. The LFP will be a logistics hub for managing and storing, with no time limit, valuable
As climate is so important for such quality wines, the temperature and humidity will be maintained at optimal conservation levels (13-16 degrees celsius)
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goods under a regime of suspension of VAT and customs duties. The compound and facility will be highly secure and will offer storage rooms, vaults and safes of various sizes which can all be customised and fitted for storage of valuable goods under appropriate temperature and humidity conditions. Works of art existing in electronic format (videos, photos, etc) can also be stored in dedicated data rooms. Specialised forwarders and professionals who will be the tenants of LFP will offer a whole range of storage amenities and related services such as customs handling, crating, shipping, framing, restoration, condition reports, photographic documentation, art advisory and maintenance, evaluations and private showrooms. Luxembourg Airport is one of the largest air cargo hubs in Europe. Major leading air cargo carriers operate in and out of Luxembourg airport, including Cargolux, the Luxembourg based all cargo airline. The proximity to the existing airport will significantly reduce transfer costs and time and the related risks of loss or damage.
THE MBD GROUP, one of India's leading publishing houses entered the hospitality sector a decade ago with its flagship property The Radisson Blu MBD Hotel, Noida (Delhi NCR). On a franchise agreement with Carlson, the co-branded property is fully owned and managed by MBD Group. It was followed by the opening of The Radisson Blu Hotel MBD Ludhiana. The next upcoming property is MBD Krishna resort near Jalandhar. Following the success of its hospitality ventures the group is now looking at expansion through management contracts and its own properties. “We will be acquiring properties as well. We prefer working in business destinations, that is our group's DNA and vision,” said Sonica Malhotra, director, MBD Group, adding that most of the owned properties will be predominantly greenfield projects. While the Bengaluru property is under construction, the group is also looking at Mumbai, Chennai and Goa, and also Greater Noida, in the next three to four years. According to Malhotra, the design concept is one of the factors that makes their properties
Sonica Malhotra
unique. She pointed out that The Radisson Blu Hotel MBD Ludhiana is a landmark design concept. The rooms are large (50 sq metres) with a walk-in closet, writing table, etc. “We concentrate a lot on product design and service delivery. We have been awarded the president's award by Carlson three times consecutively,” she mentioned. The group has a strong focus on HR and has ranked number one on Kenexa employee satisfaction survey. MBD Group also has a food court brand, Gigabite, in Ludhiana, which will soon be launched in Jalandhar followed by other cities. The MBD Neopolis and The MBD Zephyr are mixed used development brands that the group plans to focus on.
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HotelAsia2014 to be held in April FHW Staff Mumbai THE 19TH EDITION of HotelAsia2014, one of the six speciality shows of Food&HotelAsia2014 (FHA2014), will be held at the Singapore Expo from April 8 – 11, 2014. The exhibition in 2014 will focus on the growing interest of international hotel chains for their expansion in Asia. Buyers across Asia representing different market segments from food processing to cooking equipment will gather at the exhibition to source the latest food service products, network and establish business partnerships and gather latest knowledge from industry veterans. Some
prominent companies who will be exhibiting at next year’s event include Apexlink, Continental Equipment, Cretel Food Equipment, Fabristeel, K&Q Bros Electrical Engineering Company, Jackie’s Enterprises, Nayati, Simplex, Somerville and Steel Industries. The show will also see international participation in the form of group pavilions from countries and regions such as Austria, China, France, Germany, Italy, Portugal, Spain, Turkey and USA. Some of the international industry leaders include - Ali Spa, Alto-Shaam, Bravo Spa, Cambro Manufacturing Company, Eurochef, Greenfield World Trade, Henny Penny Corporation, Mastercool – Easybest, Middleby Xme SL, MSM Equipment Manufacturer, PreGel SpA and Rational International AG. Speaking about HotelAsia2014, Ting Siew Mui, project director - lifestyle events, Singapore Exhibition Services and organiser, HotelAsia2014 stated, “We continuously develop our portfolio of exhibits in order to
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deliver the most comprehensive trade show for all buyers. We are very glad to receive such overwhelming support from the in-
dustry edition after edition, and strive to enhance the show experience for all.” Other show highlights in-
clude - the National Team Challenge held once in every four years as part of the FHA Culinary Challenge (FCC) which also
features the Gourmet Team Challenge, Dream Team Challenge and over 15 classes of individual competitions.
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Rewarding contributions Aimed towards recognising the contributions made by hospitality professionals to the industry, IHA and AHP organised the fourth Hospitality Rendezvous 2013 which also witnessed discussions on topics concerning the industry. By Niharika Shukla
INDIAN HOTEL ACADEMY (IHA) and Association of Hospitality Professionals (AHP) recently organised the fourth Hospitality Rendezvous 2013 in New Delhi. As one of the most innovative and dynamic hotel management institutes, IHA is determined to create world class centre for hospitality aspirants. Experiential learning, technological orientation, social and environmental sensitivity are some of the special features of the hospitality programme offered by IHA. Having a strong background and expertise of a cluster of hospitality professionals, IHA believes that the essence of hospitality management lies in all round development of its management personnel. The award ceremony was held to bring together hospitality professionals from top organisations under one roof and to felicitate professionals for their contributions to the industry. The event was inaugurated by Padma Shri Inder Sharma ,chairman, Select Holiday Resorts whereas the guest of the evening was Nitesh Gandhi, general manager, Trident Gurgaon who spoke about the guidelines
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for the success of future hospitality professionals. The awardees included people from various sectors in the hospitality industry. Some of them were Anjum Sarwal, executive housekeeper, The Grand, New Delhi for Hospitality Achiever Award 2013(Housekeeping); Tarun Goyal, front office manager, Jaypee Siddhath, New Delhi for Hospitality Achiever Award 2013 (Front Office); Chef Shiv Anand Kain, senior executive chef, Jaypee Greens for Chef of the Year 2013; Body Spa International for Outstanding Spa 2013; Barbeque Nation for Outstanding Restaurant 2013; Le Cirque - The Leela
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Palace, New Delhi for Popular Choice Restaurant 2013; Namrata Marwaha, corporate housekeeper, The Leela Palaces & Resorts, for Outstanding Contribution to Hospitality Industry 2013; Sareena Kochar, assistant VP – housekeeping, Lemon Tree Hotels for Outstanding Contribution to Hospitality Industry 2013; Ravindra Kumar, GM - corporate F&B, The LaLiT New Delhi, for Outstanding Contribution to Hospitality Industry 2013; Kamal Manaktola, regional director north and east India, American Hotel & Lodging Educational Institute for Outstanding Contribution to Hospitality Industry
2013 and Padma Shri Inder Sharma chairman, Select Hospitality for Life Time Achievement Award 2013. A session on 'motivation to professionals and aspirants in the hospitality sector and hotel management syllabus provided by different institutes' was held after the award function. The discussion highlighted the importance of both practical and theoretical knowledge provided by different institutes and what changes can be brought to them. It was a common opinion that education in this sector should in both formats, practical as well as theoretical. Present amongst the guests
from the hospitality sector were: V P Bhatia, GM, Ashok Group of Hotels; Ramesh Takulia, director, Learning and Development, Taj Hotels Resorts and Palaces; Inder Pal Singh, GM, Jaypee Siddharth; Pratip Kr Mazumdat, GM, Country Inn, Saket; Ravindra Kumar, GM - corporate F& B, TheLalit; Salman Qureshi, regional director, HR, The Park, New Delhi; Chef Shivanand Kain, senior executive chef, Jaypee Greens; Chef Vivek Saggar, Indian Culinary Forum; Bahnu Verma, GM, learning & development, Old World Hospitality; Anjum Sarwal, executive housekeeper, The Grand, New Delhi; Nitin Raj, F&B manager, The Lodhi, New Delhi and Younis Khan, front office manager, Country Inn, Saket. T he evening also witnessed a cultural show presented by students of IHA, who showcased Korean fan dance and other dance performances. G P Gautam, president, IHA said, “With the kind of discussions held at the event, we also aim to focus on some key issues being faced by the industry which are answered by experts from this industry.”
MARKETS
The Pride Hotels introduces new loyalty programme FHW Staff Mumbai THE PRIDE HOTELS, a chain of luxury hotels in India, has introduced a loyalty program called Pride Privilege Program for its frequent guests to offer them an enhanced level of services. The Pride Privilege Program entitles a guest to win more points and upgrade their membership from silver to gold and then to platinum based on the frequency of his stay. From the first stay onwards 15 points can be earned for a spend of
`100 for a silver membership card. As a silver card holder the guest can enjoy benefits such as priority check-in, transfer of points, etc. When the guest reaches the targeted spend threshold he will automatically be upgraded from silver to gold and gold to platinum. As a gold card member, the guest will be eligible to earn 33 per cent extra points than the silver. Exclusive benefits such as early check- in, late check-out, upgrading to next best category room, etc can be enjoyed. As a platinum card holder the guest will be eligible
to earn 35 per cent extra points than the gold. Exclusive benefits such as 24 hours guaranteed room reservations, priority reservations, etc can be availed. The Pride Privilege Program adapts automatically to the frequency of guests stays, offering them more advantages such as free stays, meals vouchers, shopping vouchers, etc. These loyalty points can be earned at The Pride Hotels in Ahmedabad, Pune, Kolkata, Nagpur, Chennai, Bengaluru and can be redeemed across all The Pride Hotels, Pride Biznotels
Exclusive benefits such as early check- in, late check-out, upgrading to next best category room, etc can be enjoyed and Pride Resorts in India. The Pride Group currently has pan India presence in Pune, Bengaluru, Chennai, Nagpur, Kolkata, Delhi – Aerocity (2014), Ahmedabad, Cochin, Sriperum-
budur, Jaipur and Kanha. Pride KC Hotel and Spa in Panchkula, Chandigarh and Pride Sun Village Resort SPA in Goa are the latest additions to the list of hotels across India.
MARKETS
‘There is a paradigm shift from traditional homes to gated communities’ With a vision to offer the urbane populace a second home, A S Christo, director, Golden Grand Group has come up with a unique property set amidst the scenic mountains of Ooty called Pristine Valley where guests can build their own homes What was the reason behind coming up with this 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 had 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 which is tucked away in the Nilgiri mountains a 25 minute drive from Lovedale close to the hamlet of Bengalmattam is Pristine Valley. What is the unique aspect of the property ? Our USP is fairly simple we look forward to giving customers a second home - a holiday 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. This would
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create the interest about the place and will always have people engaged in some interesting activity. Another aspect which we would consider 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 blue prints which the customer can choose from. A S Christo
What other product offerings are in the pipeline? While there appears to be a strong strategy in place, the underlying driving force is for people to enjoy the peaceful ambiance. Our extended product offerings are the exclusive concepts of cluster homes and timeshare. 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 al-
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ready 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. How is the the timeshare market faring in India? India in the timeshare market has definitely caught on very well. If you notice all the big players have entered into the timeshare 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. Your view on the hospitality scenario in Ooty The problem is that Ooty has moved on from tourist attraction to a more commercial hotspot. Ooty will never be the same what it was three decades ago. This has actually ruined the whole scenario. 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. These zones have the old charm of Ooty with breathtaking views and are absolutely salubrious and unspoilt. If these zones are in-
telligently 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. How are Indians adopting to the concept of cluster homes or gated communities like Amby 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. Added to that, with many big names getting into setting up gated communities and cluster homes facilities like schools, entertainment, malls and other relevant facilities have also been provided by the investors. Overall, I would say that these concepts are definitely a major hit and here to stay among a certain urbane segment who are always on the search for security and tranquility. Besides that, if the location comes with extra and exotic frills attached like the hills and valleys it is definitely a winning concept.
MARKETS
Take away orders double over the weekend in India FHW Staff Mumbai FOODPANDA.IN, AN online food ordering platform recently conducted a survey on the online food ordering trends in India. The survey features facts like the most preferred cuisine and the sales percentage etc. It also identifies the days witnessing the maximum orders and the age group demanding food online or through mobile apps. The trends are based on the sales data from Foodpanda. While Fridays, Saturdays and Sundays lead with maximum sales over the other weekdays, Indian and Chinese cuisine are the most desired options for dinner.
Working professionals don’t have the time to go out for lunch, so they order food online Rohit Chadda, co-founder and managing director, Foodpanda.in, said, “With the increase in disposable income of the youth in India, an increasing number of people today like to explore the vast choice of cuisines available at the click of a button. Besides, working professionals don’t have the time to go out to a restaurant for lunch, so they choose to order their food sitting at their desk online. Over the weekends, we are seeing an increasing trend that professionals like to enjoy good food that gets delivered home and can be enjoyed in the comfort of their houses, especially in metropolitan cities.” Some of the key findings of the survey reports that almost 59 per cent of the people ordering online are between the age group of 25-34 years out of which 21 per cent are women. The or-
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ders through the website and app double over the weekend as compared to rest of the week. Almost 50-55 of orders are placed during the weekend.
These statistics also indicate that it is the young working generation who are driving the trend of ordering food online. The survey also reports that,
Indians love to relish pizzas during the weekends. The top cuisines are Italian, Chinese, North India/ Punjabi and Fastfood, in which Pizza, Dal
Makhani, Chicken Biryani are the weekend favourites. This also proves that Indians tend to avoid healthy dishes and stick to what is more satiating.
MARKETS
Chamonix Mont-Blanc has many offerings Sudipta Dev Mumbai AS A DESTINATION Chamonix Mont-Blanc has been focusing on the India market for the last seven years. It has evolved in these years from a destination which Indians would stay for a night or two to one where they are now spending six nights – to not just explore the many offerings of the destination itself but also as a base for exploring many places of interest that are just a few hours drive away. “This is the advantage of Chamonix which is at the cross roads of three countries, which is France, Italy and Switzerland,” stated Sheetal Munshaw, India representative, Chamonix Mont-Blanc Tourism Board in India. With the cancellation of biometric for France visa, Munshaw is hopeful that large MICE groups will now look at Chamonix as there has
Antoine Burnet
always been an interest in the destination. Chamonix Mont-Blanc is home to Aiguille du Midi - the highest peak in Europe accessible by cable car. "It is at the top of Europe as far as getting there by cable car is concerned where you get to an altitude of 3842 metres. While the summit is the
main attraction, Chamonix is also a gourmet destination, has high-end spas and one of the few wine spas that exists in France. It has the first spa that started wine therapy. Chamonix also has an exciting night life,” mentioned Munshaw. Yet another highlight is the Mer de Glace (Sea of Ice) glacier that is
among the largest glaciers in Europe. Chamonix is looking at new markets to promote its attractions during low season and to welcome clients - mid April to beginning of July and during Autumn. “We know that Indian travellers go to Swiss destinations. Chamonix is also located
in the French Alps so we have been trying for more than seven years to promote Chamonix as an interesting mountain destination for Indian travellers,” said Antoine Burnet, sales and marketing director, Compagnie du Mont Blanc. There are 80 restaurants including Indian and vegetarian options.
NEW KIDS ON THE BLOCK
HAOCHI, Sun-n-Sand, Mumbai SUN-N-SAND, Juhu has opened a new restaurantHAOCHI which has replaced The Sunset Room. HAOCHI offers contemporary Chinese cuisine, an elaborate dim sum menu and a full service bar. The menu has a blend of different regional cuisines of China such as Xiang (Hunan), Chuan (Sichuan) and Guangdong (Cantonese). Carpeted across an area of 1,800 sq ft, designer Sangeeta Mansharamani has kept the décor classy with the use of beige and red colours.
Anantara Bazaruto Island Resort & Spa,Africa Anantara Bazaruto Island Resort & Spa has become the brand’s first property in Africa, and Mozambique Anantara’s eighth country. The resort formerly operated as the Indigo Bay Resort & Spa, which Minor Hotel Group, Anantara’s owning company, took over management of earlier this year, with the intention to rebrand to Anantara. The resort offers a boutique collection of 44 villas, ranging in size from 90 to 330 sqm, with a choice of garden and shoreline panoramas. The villa features two generously sized en-suite bedrooms, spacious lounge and dining areas both inside and out, as well as a pool and jacuzzi.
JW Marriott Hotel Hanoi
MARRIOTT INTERNATIONAL has opened JW Marriott Hotel Hanoi. The 450-room, 75,000 square metre (800,000 square foot) JW Marriott Hotel Hanoi is a 'reverse skyscraper' designed by acclaimed architecture practice Carlos Zapata Studio. With over 3,600 sqm (38,750 sq ft) of flexible meeting space built for large corporate and association events, JW Marriott Hanoi is well placed to cater to the flourishing market for MICE (meetings, incentives, conferences and exhibitions) in Vietnam. The hotel has a total of 17 meeting rooms including two ballrooms of 1,000 sq mt (10,763 sq ft) and 480 sq mt (5,166 sq ft) with extensive public foyers. All meeting facilities are conveniently located on the ground floor with a dedicated entrance and parking.
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PRODUCT TRACKER
Puratos
Victoria Foods
PURATOS has launched Carat. Carat is a compound chocolate made to give an extra chocolaty touch to patisserie, bakery, biscuit, ice-cream and chocolates. Carat has a smooth texture, offers balance between snap and flexibility, is easy to use with no tempering needed and offers freeze stable solutions.
VICTORIA FOODS has marked its entry into the processed food segment with a new brand ‘Banchetto’. The first range of products launched under the brand is a variety of pastas’ namely Penne, Fusilli, Vermicelli and Macaroni made from wheat semolina. Penne and Fusilli have been priced at `45/200 gms and `90/500 gms. Macaroni pasta is priced at `26/200 gms, `57/500 gms and `90/one kg. Vermicelli is priced at `23/200 gms, `53/500 gms and `85/one kg.
Cookie Man
Cornitos
COOKIE MAN has launched a range of festive hampers for Christmas. The festive hampers are priced at `750 onwards which includes an assortment of cookies, brownies, muffins, plum cakes and chocolates. Alternately one can customise their own Christmas hamper by choosing from over 50 varieties of cookies, muffins, chocolates and brownies. The products contain no eggs and are 100 per cent vegetarian. The cookies are available in a range of international flavours.
CORNITOS, the flagship brand of GreenDot Health Foods, has introduced a new flavor 'Wasabi' as part of its exotic range of Nacho Crisps. The 100 per cent corn snack has Japanese flavours. Wasabi is derived from a Japanese plant which tastes like horseradish and is used in powder or paste form as an accompaniment to raw fish. Wasabi is priced at `85/150gm pack and is available across all retail outlets.
Obsessions Xclusif OBSESSIONS XCLUSIF has launched a range of carpets called 'The Natura Collection'. The carpets are inspired by nature and have designs of pebbles, clouds, stones, bricks leaves, flowers, etc crafted on them. They are available in shades of gray, brown, black and white. The carpets are acrylic machine made. The Natura carpets are available in the following sizes – 80 x 150 cms, 125 x 200 cms, 150 x 233 cms in a price range of `9,000 to `26,000.
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MARKETS
St Moritz warms up to Indian visitors Sudipta Dev Mumbai THREE YEARS ago St Moritz had started investing in the Indian market. While there has been some growth in tourist arrivals from India, according to Ariane Ehrat, CEO, Tourism Organisation Engadin St Moritz, the potential is much more. “Our focus is FIT and small groups. There are 162 hotels in Engadin Valley and as many as 15 of them are very interested in Indian clients. Badrutt's Palace during winter season has an Indian chef and the Indian guests appreciate this. There are also apartments and villas that are keen to attract
Ariane Ehrat
Indian guests. Intercultural workshops have been organised to help the local population learn
more about Indian culture,” said Ehrat. The products being showcased in the Indian market include an amalgamation of hotels across all categories, culinary highlights (local, international and Indian), and of course the natural beauty of the region. There are many soft adventure activities that would be of interest to Indian travellers - from electro-biking to walking around clear lakes and forests. “It is very unusual to have a valley which is dotted with lakes, and during summers there are various water sports available in St Moritz and Engadin Valley, from sailing to para gliding to kayaking, etc,”
she mentioned. The Glacier Express bridges St Moritz and Zermatt. All visitors in summer season are offered mountain railway rides for free when they stay minimum two nights in a hotel. As many as 111 hotels participate in the offer. There are more than 10 different mountain railways that take visitors to the peaks. “In winter season 2014-15 we will celebrate 150 years of
winter tourism. St Moritz is the birthplace of winter tourism and many programmes are being organised,” stated Ehrat. There will also be a Gourmet Festival, which, Ehrat feels, will be of special interest to Indian visitors. Then there is also Cricket on Ice and Polo on Ice (White Turf, a very popular event), Art Master an annual event, and many more.
CHEF’S PLATTER
Fresh infusion As more and more chefs are gaining popularity and respect, people have now come to realise the artistic nature of them, Ganesh Kumar Murthy, chef in charge, Vivanta by Taj Fisherman's Clove talks about his tryst into the hospitality industry and his experiences By Kahini Chakraborty
B
EING an above average student in academics, his ambition was to become a fighter pilot. But for some reason when his ambition could not be actualised and he could not get into a decent engineering college, the opportunity of pursuing hotel management came up. “I had never thought that I would end up wearing a white attire, carving out meats and dishing out sumptuous meals for the most discerned guests in a five star hotel. The reason I say that is because none of my family members had ever explored this profession and I personally had no idea about the industry or the profession itself,” says Chef Ganesh Kumar Murthy, chef in charge, Vivanta by Taj Fisherman's Clove. But once he joined the course, he never had two minds on which department should he choose for his career. “It was always kitchens that attracted me and with time the passion for kitchens only grew further. It was my industrial exposure training at Park Sheraton hotel, Chennai when this interest was transformed into undying passion and after being selected as a management trainee with the Taj Group of Hotels, the passion was shaped into profession,” he adds. A graduate from the Institute of Hotel Management and
Catering Technology, Chennai, he is currently pursuing his Masters in Business Administration from Glion Institute of Higher Education, Switzerland, while managing the dynamic responsibility of leading a team of chefs at Vivanta by Taj-Fisherman’s Cove. Cooking is a dynamic profession, he opines, adding that, “it challenges your sense of creativity, innovation and presence of mind at every crossroads. If being artistic and innovative is one part of being a chef, being agile and quick to respond is another. It’s a high adrenalin job and you meet various kinds of people on a day to day basis with varied kinds of needs and demands.” In the Indian hospitality industry, he mentions that one needs to be able to meet up with every request of the guest, no matter how weird or unreasonable it may sound. “But eventually when you satisfy a customer with your culinary skills, it makes him thank you, which is the ultimate joy and recognition any chef can get. The ability of a chef to make people genuinely happy is the best part of being a chef,” he states. Chef Murthy started his culinary career training with Taj Palace and Taj Mahal, New Delhi where he spent two years learn-
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right ingredients with right quality is the key,” he highlights.
Taste buds
Ganesh Kumar Murthy
ing varied nuances of the hospitality industry. Soon after, he moved to Vivanta by Taj-Connemara where he went on to become the executive sous chef. “It has been a joyous journey as a chef. Working with an organisation like Taj gives you lot of learning opportunities coupled with empowerment to carve your career in the right way. There is a lot of sharing and exchange that happens between all the hotels of Taj that allows you to be updated with the latest trends in the culinary world and implement it in your own area. I like to cook modern European cuisine playing around with Italian flavours and at times with Asian flavours. For me freshness of ingredients and availability of
A lover of contemporary European, Japanese and Indian cuisine, when asked about the increasing popularity of these cuisines by Indians, he replies, “Italian and Chinese cuisines have become popular among Indian customers. Asian cuisine like Japanese, Thai, Malaysian and Vietnamese cuisines are also gaining popularity. Indian regional cuisines too are a big time favourites with the Indian customers.” But he is quick to add that, “A chef needs to be extremely careful and cannot tamper too much with the authenticity of cuisines. Chefs can take inspiration from various cuisines and innovate, but too much tampering can back fire at times.” Acceptability is the single biggest challenge of innovation in cuisine as different people have different taste and preferences, he opines. People are also becoming well-travelled and are quite aware about various cuisines. When asked about the cur-
rent scenario in the hospitality front, he replies, “the hotel industry is expanding rapidly and is being bombarded by international and national chains with new hotels in every important city. Big names like Four Season and Ritz Carlton have made their entry into cities like Mumbai and Bengaluru. Apart from the city hotels, the resort properties are also mushrooming and finding its place in new locations like Coorg, Mangalore, Bekal, etc.” However, he highlights the biggest challenge that the industry faces now is the supply of quality manpower. “Most of the existing hotel schools are going down in their standards and the quality of students graduating from hotel schools too is not encouraging. People are not looking at the hotels as their first choice of profession due to its ordinary compensation structures to begin with and the demanding working hours involved. This crunch on manpower supply is definitely going to change the industry dynamics and soon the services at the hotels will be altered. There will be a lot of em-
phasis on self-service by guests themselves and technology that will make operations simpler and replace required manpower. Processed/semi processed and preserved food will find its way into the shelves of chefs who will be fighting this acute shortage of manpower to do skillful jobs. The payroll costs would soon be the single largest head on the P&L statements of every hotel,” he stressed.
profession,” he points out. Ask him on his message for aspiring chef, he says, “The world of gastronomy is rapidly changing at a very brisk pace. It is important to stay abreast of the latest developments to become success-
Change in perspective A chef’s job today is gaining a lot of respect and popularity across the world. People have now started to realise the artistic nature of a chef’s job and some of the chefs have gained the status of celebrities. Interestingly, this trend is picking up fast in India too which always had looked down upon a chef's job. “Unfortunately, I don’t come across any kid who says he wants to be a chef like they say they want to be a doctor or an engineer. Having said that, a lot of youngsters are increasingly opting for this job but they are also finding it difficult to cope up with the demands of this job. Hopefully, the scenario will change in the coming future and more youngsters would be willing to take up this
Acceptability is the single biggest challenge of innovation in cuisine as people have different tastes and preferences. They are also more aware about various cuisines FOOD & HOSPITALITY WORLD
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E
T FRE S FA
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ful. Change is everything and if you cannot change on time then you are at the risk of being redundant. A chef has to be strong in his basics for him to innovate and come up with new concepts.”
Rapid fire Favourite cuisine: Indian and Italian Hobbies: Riding bikes, adventure sports, listening to music Favourite restaurant: Orient Express at Taj Palace, New Delhi
and Sevilla at Claridges, New Delhi Favourite book: Mostly read culinary books Famous authors: Thomas Keller, Antony Bourdain, Heston Bluementhal .
HIGH SPIRITS
STIMULATING CONNOISSEUR'S PLATE From beginners to connoisseurs, Four Seasons Wines offers a wide range of wines to suit everyone’s palate. Abhay Kewadkar, chief wine maker and director, Four Seasons Wines talks about the offerings of Four Seasons Wines, its uniqueness, the evolving Indian palate and future growth of this market segment By Rituparna Chatterjee
F
OUR Seasons Wines, the flagship brand of the spirits conglomerate – UB Group, has been offering a wide choice of wines to suit every Indian consumer’s palate and to initiate awareness and interest among the existing consumer base. Started in June 2006, UB Group acquired a premium French winery BouvetLadubay to enter the wine business in India and since then has been offering wines that range across different origins, varietals, styles and price points which makes it its USP. “We craft wines with a portfo-
Abhay Kewadkar
24 FOOD & HOSPITALITY WORLD December 16-31, 2013
lio which is made to suit every palate. We have dry wines, offdry which is semi sweet, red wines which are fruity and red wines which have been aged in oak barrels. We have wines at entry and super premium levels. We keep the consumer in mind when we craft our wines and while doing so we do not lose focus that wine has to be paired with food,” states Abhay Kewadkar, chief wine maker and director, Four Seasons Wines. Four Seasons Wines produces and markets wines under two brand names - Zinzi and Four Seasons. Zinzi, which
is of two types - Zinzi Red and Zinzi White, is an easy drinking wine and is targeted at the youth aged between 21 to 30 in India and 25 to 30 in Maharashtra. While the other brand, Four Seasons, which represents colours and moods of the four seasons, consists of three red wines - Four Seasons Cabernet Sauvignon, Four Seasons Shiraz and Four Seasons Merlot; three white wines Four Seasons Sauvignon Blanc, Four Seasons Chenin Blanc and Four Seasons Viognier; and a Rosé (Blush). Apart from these seven wines, Four Seasons also has two premium wine offerings under its Barrique Reserve range - Barrique Reserve Cabernet Sauvignon and Barrique Reserve Shiraz. Unlike Zinzi, the wines under Four Seasons brand is mainly for connoisseurs. While Four Seasons and Zinzi are brands that cater to Indian consumers, its other brand Ritu is solely for exports. Speaking about the target group for the two brands, Kewadkar explains, “Zinzi is more suited for the younger palate who would prefer a fruit flavoured, off-dry style. The range under the Four Seasons category is for those consumers who are evolved and have graduated from white wines to red wines. Finally the Barrique Reserve is for connoisseurs who like oak and heavy bodied wines. However, a 30-35 year old person who has an evolved palate because of exposure during travelling may prefer the Barrique Reserve range as well.” The wines of Four Seasons Wines are produced from grapes grown around Sahyadri valley in Maharashtra and at its winery near Baramati, which is around 65 kms south of Pune. “Our vineyard is eight to ten years old since older the vineyard, better the quality of wine. To support that, we are the most modern winery and is one of the best in Asia in terms of quality of equipment and technology,” boasts Kewadkar.
12 or 15 years ago, people used to say, give me a glass of red or white wine but today they say give me a glass of Sauvignon Blanc or Shiraz Educating the consumer Four Seasons Wines are actively engaged in organising wine tasting events to create awareness and educate the Indian wine drinkers about the different varieties of wines and its appropriate pairing with food. Elaborating on this, Kewadkar states, “We organise events in association with restaurants and chefs across different cities in India. When we host these events, we always focus on wine tasting to create awareness and educate the Indian consumer. During these wine tasting events, we also give guests a menu which states which food and wine is being served so they know how to pair which wine with which food.” Apart from wine tasting events, other factors have also contributed to the evolution of the Indian palate states Kewadkar. “12 or 15 years ago, people used to say, give me a glass of red or white wine but today they say give me a glass of Sauvignon Blanc or Shiraz. Now you will not find a single banquet or party where wine is not served. Furthermore there are banquets and parties where only wine is served. So things have dramatically changed over these years as people have become more educated and aware. The young middle class with high disposable income, working women and people who come to India for work are creating awareness to pair food with wine. The international chefs com-
ing to India are also creating awareness about food and every week a new restaurant is opening. So this awareness of food and wine has grown together,” reveals Kewadkar. However this awareness is not restricted to tier one cities but has penetrated into Tier II
and Tier III cities. “The consumption of wine is definitely there in tier two cities and is also extending to tier three cities. We are now present in few tier two cities like Mysore which wasn’t the case five years back. The exposure to Masterchef television series
and various food channels are creating aspirations among Indian viewers to taste good food and wine. Therefore, this exposure is leading to increased wine consumption. I expect this segment to grow by 30 per cent year on year,” concludes Kewadkar.
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TIME
Though still at a nascent stage, the vacation ownership segment in India is perceived to be a sunrise sector with high growth potential that is being driven by domestic tourism. BY SUDIPTA DEV
26 FOOD & HOSPITALITY WORLD December 16-31, 2013
(
O
ne of the high growth segments in Indian travel and hospitality industry, the vacation ownership segment also happens to be a recession-proof sector. With the number of timeshare resorts in the country growing by over 50 per cent in the last six years, according to the All India Resort Development Association (AIRDA), it is a sunrise sector within the tourism industry and a great driver of domestic tourism. While 3,50,000 families subscribe to timeshare products in India, the estimated market size exceeds 3.5 million. Growing at a CAGR of 18 to 20 per cent in the last five years, this growth is expected to accelerate in the future. “We hope with the projected growth rates the timeshare industry will provide up to 20 per cent of the hospitality accommodation inventory in the country in next 20 years. This market will be further expanded by an increased range of vacation ownership products,” states B S Rathor, chairman, AIRDA. To accelerate growth in the industry, AIRDA looks at government support in terms of incentivising timeshare resort projects in the exotic regional destinations to promote economic activity, generate new jobs and create wealth in these areas – hitherto not explored. Other issues are development of tourism infrastructure, last mile connectivity, communication, security arrangements, trained and accredited tourist guides, taxi operators, etc, to attract tourists. A recent survey by AIRDA to study the impact of economic value addition of the vacation ownership industry in India presented many important findings – while the economic impact is `700,000 million, the industry has created 1.7 million jobs. “The overall economic impact works out to 0.9 per cent of the country’s GDP. The future contribu-
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tion of the timeshare is expected to be much higher, with more impetus to the timeshare industry by the government,” says Rathor, pointing out that the timeshare industry needs to be nurtured by proactive and enabling govern-
ment policies. For instance, the approved guidelines for classification of hotels state that hotels, in project or operational stage, will not be allowed timeshare inventory. “This has become an obstruction in the way of invest-
THE MAIN FOCUS
ments in hotel projects which envisage having timeshare inventory. AIRDA is working on the issue with the ministry of tourism and hotel associations and hope the matter will be resolved,” adds Rathor. A signifi-
cant development in recent years has been the notification by MoT of the approved guidelines for the classification of timeshare resorts in India. Only AIRDA affiliated resorts are eligible for the classification process.
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1.7
MILLION JOBS CREATED The large population of aspiring holiday-makers offers an untapped potential to the timeshare industry. The fact that the penetration of vacation ownership is very low among the 100 million upper middle class in India makes this segment a very attractive proposition for resort owners and developers. World leader in vacation ownership, RCI currently has a portfolio of 110 resorts in India. Pali Badwal, MD, RCI India says, “Vacation ownership is a mature business and in our global experience we have seen that there are two key factors that drive long-term growth. One, developer relationship and two, market development. The key is driving customer value.” He believes that in the current scenario, when the economy is going slow, vacation ownership can be an excellent business option for resort owners and a great investment from the customer’s perspective. Need for governance and regulation being critical factors for the industry, RCI is working closely with AIRDA and other partners in maintaining a regulatory body for better governance and management in the sector. “This along with self regulation, as many of our resort owners already practice, will help us shape the future of the industry as a whole. Everyone benefits as a consequence. We have experience of growing the category in countries with similar characteristics to India like Latin America, South East Asia, among others. This global experience and best practices we hope would help us and our partners overcome challenges as it may be," says Badwal. Evolving trends The last few years have seen
significant evolution in the timeshare sector in India – this ranges from enhanced experiences that new age global travellers seek to setting up of
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0.9%
OF COUNTRY’S GDP
timeshare resorts in undiscovered locations which have not been on popular tourist map. “Current and future growth will be in unchartered territo-
ries and undiscovered locations with great tourist potential where timeshare activity will contribute to local commerce, employment and economic ac-
As per American Resort Development Association (ARDA) statistics, the timeshare industry supported US$ 69 B of economic output to the US economy in 2009, 465,800 jobs, over US$ 22 in salaries, wages and a substantial amount of tax revenues.
tivity,” states Rathor, adding that there is visible changes in the delivery models of timeshare experiences – it is no longer just the location, but
( value adds around the holiday such as golf, trekking, river rafting, jungle safaris and newadventure sport. Another significant trend is the concept of mixed-use of timeshare resorts with hotels and vice-versa. Rathor feels that the timeshare landscape in India will see radical changes with the advent of the global brands who would like to participate in India’s growth in the coming decade. Almost all major global hotel chains - Marriott, Starwood, Hyatt, Holiday Inn, and others have timeshare in their inventory. The vacation ownership industry in India is in its second avatar and is delivering quality products at market-friendly pricing, avers Param Kannampilly, CMD, Concept Hospitality. “The emphasis is on delivering quality experiences rather than rapid expansion and fund raising,” says Kannampilly. He foresees an increasing number of independent resorts with inventory above 50 rooms allocating at least 25 per cent of their inventory to timeshare. “This approach essentially guarantees good yielding, year-round business. We have used this model with excellent results in our earlier projects and are considering it at our upcoming Jodhpur resort project,” he says, adding that the Indian timeshare industry will grow and reputed hotel industry players will enter it because it is an alternate means of financing of the industry. Concept Hospitality has built the Lotus Suites in Goa and the VITS hotel in Mumbai using the timeshare model. According to a recent research report, the most popular length of holiday stay amongst Indian travellers was seven days indicating that Indians do in fact take their vacation time seriously. Badwal points out that whilst long holidays seemed to win favour amongst the majority, even shorter breaks such as four and three days were equally popular amongst Indian travellers implying that people
FOOD & HOSPITALITY WORLD
29
December 16-31, 2013
were tending to break away from the ‘one annual break’ habit and would rather look forward to taking several breaks in a year of a shorter duration. This is a positive development for the vacation
ownership industry. Strategic expansion Taking into consideration the developing needs of the young urban traveller, timeshare companies formulated
THE MAIN FOCUS
their strategy for future growth / expansion. Club Mahindra that currently has 2500 rooms, plans to add a thousand more to the inventory by March 2014. “We are in an expansion mode and we are
looking to grow within India. We are currently looking at eastern India, Uttarakhand, Himachal Pradesh,and Kerala. Although we have six locations in Kerala, we could do with more,” says Rajiv Sawhney, MD
cover ) KEY STATISTICS INDIA
52 104 Total no. of companies operating
“Vacation ownership is a mature business”
Total no. of timeshare resorts
3,50,000
Pali Badwal MD, RCI India
Total owner households
` 7,000 M I L L I O N Annual turnover
“Our occupancy levels are not affected by economic cycles” Ramesh Ramanathan, MD, Sterling Holiday Resorts (India)
“We have been uniquely responsible for creating the place” Rajiv Sawhney MD and CEO, Mahindra Holidays
WORLDWIDE and CEO, Mahindra Holidays. The company is also looking at expanding in Goa where it already has 350 rooms across two properties. A resort is being built in Kanha, Madhya Pradesh and Virajpet in Coorg. There is also a project underway in Naldehra in Shimla. “Last year we expanded to Bangkok and Dubai because of low cost carriers covering neighbouring countries and making them economically closer. Since Sri Lanka is equally close and is easy for families to visit, we are looking at expanding there also. Based on the experiences with Bangkok, we will look at something else in Thailand. However, it is not on our active radar for now,” mentions Sawhney. He does not forget to add that it was Mahindra Holidays that put places on the tourist map like Kumbhalgarh in Rajasthan, Munnar in Kerala,
30 FOOD & HOSPITALITY WORLD December 16-31, 2013
Coorg in Karnataka, which did not exist as tourist destinations before Club Mahindra went there. “So we have been uniquely responsible for creating the place and the experience we offer,” he asserts. Sterling Holiday Resorts (India) the oldest timeshare operator in the country, currently has an inventory of 1512 rooms with plans to add another three-four resorts in the near future. “Since our core business is vacation ownership, our occupancy levels are not affected by economic cycles and we are actually seeing year-on-year growth,” states Ramesh Ramanathan, managing director, Sterling Holiday Resorts (India). He acknowledges that the evolution of the product is in line with changing consumer holidaying patterns and aspirations. “The Indian consumer of today is more discerning and seeks to explore a wider range of desti-
5,200 Total no. of resorts
9.3 200 MILLION Owner households
COUNTRIES Owner residences
120
COUNTRIES Resort locations Source: All India Resort Development Association
nations and new holiday experiences. There is also an apparent shift from annual vacations to multiple short breaks with family and friends. This implies that a vacation ownership company has to be in a position to deliver memorable holidays in full-service resorts located in a wide array of destinations. In this connection, it is important to note here that Sterling enjoys a huge competitive advantage in terms of its 19 resorts in India’s scenic holiday destinations, large inventory and 15 additional sites it already has, which will enable it to grow rapidly along with the industry,” adds Ramanathan. A recent entrant, Magic Holidays has a target of acquiring one property a month in India and one in every quarter internationally. The company has 38 properties worldwide including places like Kaziranga, Corbett, Chail, Bhimtal, Bageshwar and in international locations like
( Auckland, Thailand, New York and North Carolina. Apart from this there are eleven upcoming properties. “For us at Panoramic, the differential starts with our ownership of picturesque properties in India, and strategically, across the world. I’m also talking about aspirational markets such as the US, on the one hand, and locations such as New Zealand, known for its beauty and charm,” says Hitesh Kshatriya, COO, Magic Holidays. The company is looking at buying properties in Coorg, Durgapur, Goa, Jaipur, Kumarakom, Mangaon, Munnar, Neral, Panvel, Pune, Tadoba, and Tehri. Internationally they are looking at Phuket in Thailand for the coming quarter. Another young company, Citrus Check Inns, has adopted the strategy of building its inventory first and then enlarge its membership base. The company has eight existing hotels
“Ownership of the resort is very important for uniform experience”
“The emphasis is on delivering quality experiences”
THE MAIN FOCUS
“The differential starts with our ownership of picturesque properties”
“The industry will provide up to 20 per cent of hospitality accommodation” B S Rathor
Gaurav Pallial,
Param Kannampilly
CEO, Citrus Check Inns
Hitesh Kshatriya,
CMD, Concept Hospitality
COO, Magic Holidays
with another signed recently. “We have committed money upfront, ownership of the resort is very important for a uniform experience. The sales and membership has been up by 35 per cent over last year. Our target is the average 40-year-old who needs to go for a holiday every
year with his family,” says Gaurav Pallial, CEO, Citrus Check Inns. The current inventory of Citrus Check Inns is 500 plus keys that can sustain 150,000 members. “If you look at the biggest players like Club Mahindra they have 92 per cent occupancy, while hotels have 62 per
cent occupancy. There is a captive audience,” points out Pallial. One of the key challenges for the industry is developing the right manpower. With a focus on creating employable human resources for the timeshare sector Citrus Check Inns has tied up with a hospitality education in-
Chairman, AIRDA
stitution. AIRDA has also worked closely with IHMs to introduce a Timeshare module in the IHM syllabus so that more job opportunities would be available. (With inputs from Steena Joy and Rituparna Chatterjee)
SPOTLIGHT
Uramma Heritage Homes in Anegundi near Hampi is an initiative to involve the local community in conserving the architectural legacy of the region and showcasing its many unique attractions to a global clientele By Sudipta Dev
Cultural kaleidoscope T
wo decades ago as a young art student Shama Pawar first visited Hampi, and thus began her life-long commitment to the land, its culture, and its people. She founded the Kishkinda Trust at the historical village of Anegundi, with an aim to see the local community achieve social and economic empowerment through conservation of their natural, cultural and architectural heritage. Uramma Heritage Homes was set up in 2012 in Anegundi. “Our vision, as always, was to restore and create beautiful heritage properties that are rooted in the unique architectural traditions of the region and yet would provide a high standard of modern comfort for a global audience,” says Shama Pawar, founder and director, Uramma Heritage Homes. She informs that the brand Uramma, has been named in homage to the village goddess and guardian Uramma, “These properties provide a
Shama Pawar
unique combination of rural hospitality and modern amenities. Guests may enjoy and experience the local customs and way of life of the Anegundi settlement,” she adds. Focus on conservation The ministry of tourism, Government of India and also the Government of Karnataka have been supportive of the initiative, avers Pawar. The convener, Hampi-Anegundi
32 FOOD & HOSPITALITY WORLD December 16-31, 2013
Chapter, INTACH, Pawar's vision for Uramma Heritage Homes is to set a benchmark for hospitality and rural tourism in the Hampi World Heritage site through a scalable and replicable model with special emphasis on using local traditional building materials as well as local architectural typology. “Eco friendly systems such as making all our properties a zero plastic zone, putting in place solid waste management systems and planting and maintaining trees have been put into practice. The aim is to create a diverse range of hospitality options that cater to different traveller segments,” she adds. Community engagement is a key factor for the success of such initiatives. At Uramma Heritage Homes all the staff is sourced from the local community and they have been trained as per industry standards. “We also incubate and manage homestay properties owned by local stakeholders, by helping them to market
World Travel Brands Award for Best Upcoming Spa Resort in Kerala 2012
www.vasundhararesorts.in www.sarovarhotels.com
IIA Asian Paints Gold Leaf Award for Excellence in Architecture 2012
Trip Advisor Traveller’s Choice Top 25 Hotels in India 2013
and run their properties. We train local guides, and support local women’s self-help groups that are engaged in different activities such as catering, crafts, garments, etc,” informs Pawar. The target clientele for Uramma Heritage Homes ranges from domestic and international travellers to students, artists,corporates, etc. When queried about the marketing and promotional strategy, Pawar answers that most of their visitors come through word of mouth, as well as through the website and social media networks. “We plan to expand our marketing through online promotions. We plan to also hold events and provide facilities for corporate conferences, school and university outbound trips, and artist residencies. Our aim is to provide a holistic experience of the site,” she says, pointing out that, for example, last year a student group from Italy stayed with them who were interested in studying rural communities. Pawar and her team have also hosted residencies for music, conservation, crafts, architecture, photography, etc. Art Residences programme These heritage homes are a part of the Art Residences programme. “We have been inspired by the 64 pillared mantapa which represents the 64 arts that were taught in the classical era. This mantapa which is situated on the eastern bank of the river Tungabadra in Anegundi, was erected by Krisna Devaraya in the 14th century,” states Pawar. She explains the significance of Art Residences programme, “We believe that Hampi is an ideal platform for
both performance and learning and is very conducive to creative development in all forms of art.” In Uramma Cottages property, a natural stone stage has been created against the backdrop of ancient rock formations. It is used by local folk theatre and dance groups, as well as by performers who come from all over the world. “This way our residency programmes act as an interactive bridge between local and global artists and facilitates the exchange of ideas, thoughts, art forms and so on. The properties provide both the space and hospitality services for groups who wish to conduct workshops or performances,” she adds.
Pawar believes that rural tourism in the Hampi World Heritage Site needs to be a confluence of traditional aesthetics, local customs and modern practices. She says with deep conviction, “All our initiatives are bound together by a common thread of conservation that underpins all our activities. We believe that progress is not necessarily only a move towards urbanisation but a blend of the modern and traditional. Our vision is to restore, showcase and preserve the unique architectural, cultural and natural heritage of the site while providing a comfortable hospitality and inspiring tourism experience.”
We believe that progress is not necessarily only a move towards urbanisation but a blend of the modern and traditional. Our vision is to restore, showcase and preserve the unique architectural, cultural and natural heritage of the site while providing an inspiring tourism experience
34 FOOD & HOSPITALITY WORLD December 16-31, 2013
Asia-wide growth of hotel markets in 2014 The Asia Pacific region is on track for another record year of international tourist arrivals in 2013, according to a report released by Cushman & Wakefield
T
he Asia Hotels View 2014, an annual publication covering a clinical assessment and outlook of the hotel market performance in 23 cities across Asia, revealed that estimates showed an eight per cent growth year-on-year in the first half of 2013. Last year, 221.5 million international tourists visited Asia, which was 7.2 per cent higher than in 2011. Of all the sub-regions, Southeast Asia took the lead with a 9.9 per cent year-on-year increase in arrivals. Across Asia, authorities are expanding capacities of airports, rail, sea-ports while enhancing city connectivity and infrastructure as part of the efforts to boost their tourism sectors. Akshay Kulkarni, regional director - hospitality, Cushman & Wakefield, South Asia and Southeast Asia said, “The drop in NCR is due to three regions — Noida, Greater Noida and Faridabad, apart from Delhi and Gurgaon. We anticipate that by the end of 2013, performance may not show significant improvement but that has also to do with the fact that new inventory has come into the market, including the three large hotels at the airport. In Mumbai the growth in demand is slower than the
growth in supply and, hence, there will be a marginal drop in occupancy and ADR”. He further added, “There seems to be a comparatively higher growth in demand in the NCR region against Mumbai and while the inventory in NCR is higher than in Mumbai, occupancy shows growth because there is pent up demand being captured by the unorganised sector, which will move to the branded section in NCR. The delay in the inventory coming online in NCR is also going to support growth of ADR. In 2014, the second half should see improved business activity as well as inbound travel due to elections and stabilisation of global financial health. Improved perception of safety and security and stabilise political climate should also benefit in enhancing the business volumes.” In Mumbai as of 2012, the total organised inventory accounted for over 14,000 keys. The inventory is primarily dominated by the luxury segment with 33 per cent, followed by 26 per cent in the midscale segment, 21 per cent in the budget segment, 12 per cent in the upper upscale segment and eight per cent in the upscale segment. Five new hotels opened for busi-
In Mumbai as of 2012, the total organised inventory accounted for over 14,000 keys. The inventory is primarily dominated by the luxury segment with 33 per cent
ness in 2012, adding a total of 1,193 keys to the existing room supply, namely Sofitel Mumbai in BKC with 300 keys, ShangriLa (to be rebranded) in Lower Parel with 390 keys, Ginger in Andheri with 116 keys, Country Inns and Suites with 94 keys, and Ibis and Royal Tulip in Navi Mumbai with 196 and 97 keys, respectively. 2013 has seen the introduction of only Residency Sarovar Portico in Malad with a total of 71 keys. The majority of the demand is driven by the business and transient segment, with an almost 70 per cent share of total demand. NCR currently has over 23,500 units in the organised and unorganised segments, combined. Seventy-five per cent of total units are in the organised sector. Micro-market wise, NCR has 65 per cent of its total organised inventory in Delhi, 21 per cent in Gurgaon, five per cent in Noida and Greater Noida, three per cent each in Manesar and Ghaziabad, and two per cent in Faridabad. In 2012, the total inventory went up by nine per cent, that is, approximately 1,500 units entered the market last year. Prominent new entrants were Park Plaza by Sarovar Hotels and Kempinski Hotel in Delhi, Pullman Hotel and Double Tree by Hilton in Gurgaon, Radisson Hotel in Ghaziabad and Savoy Suites in Manesar. Of the total NCR hotel inventory, the luxury segment contributes the highest share of about 34 per cent, followed by midscale with 30 per cent, upscale with 16 per cent and upper upscale with 12 per cent. The budget segment has the least contribution, amounting to only eight per cent of the total inventory.
FOOD & HOSPITALITY WORLD
35
December 16-31, 2013
IN FOCUS
A global partnership Organised by India Center Foundation, IJGPS 2013 to be held in December in Greater Noida, with a focus on the tourism sector expects to draw around 5,000 delegates By Niharika Shukla
A
s part of an initiative of India Center Foundation (ICF) which aims to look at partnership and co-operation not just between India and Japan but also between different nations within Asia and the world, the India-Japan Global Partnership Summit (IJGPS) will be held from December 15 -18 2013, at Greater Noida. Formulating socio-economic framework based on energy efficiency, environmental responsibility and sustainability will be the objective of the summit this year. Apart from agriculture, education and infrastructure focus will be on the tourism sector as well. ICF plans to achieve a better growth in the tourism sector with efforts towards the development of infrastructure which forms the basic root of growth in this sector. IJGPS 2013 will act as a major tool of discussion on the partnership between the two nations to develop infrastructure, tourism facilities and well connected mass transportation system to all the Buddhist nodes in India and throughout Asia which will be called the Trans-Asian Buddhist Circuit initiative. The Summit will include a plenary discussion on this circuit; a breakout session on Infrastructure and Investment followed by two breakout sessions on Japan India- Million
Tourist Exchange and Golf – A Global Bond. Lastly, a roundtable session will be held on promotion of socio-economic tourism infrastructure. The summit will also provide a platform for discussion and execution of 'Tourism from now on' to seek cooperation and potential development in the tourism sector. Some of the expected speakers at the summit include Dr Manmohan Singh, prime minister, India; Shinzo Abe, prime minister, Japan; Ellen Johnson Sirleaf, president, Liberia; Akhilesh Yadav, chief minister, UP; Sheila Dixit, chief minister, Delhi; Kabil Sibal, minister of commerce and IT, India; Anil Ambani, group chairman & CEO, Reliance group; Toshihiro Nikai, former minister, economy, trade and industry; Lakshmi Mittal, chairman & CEO, ArcelorMittal; M D Nalapat, director, geopolitics and international relations, UNESCO Peace Chair and S Gopalakrishnan, president, Confederation of Indian Industry (CII). “India and Japan have been working continuosly as partners for the development at various sectors. Both these nations share democratic and socio-cultural values. The two nations have a strong potential to derive a unique socio-economic growth. We have been making every effort to make the Summit successful and
36 FOOD & HOSPITALITY WORLD December 16-31, 2013
work towards the development of infrastructure and tourism which forms an important part of the economy. India and Japan have set a great example for the entire world with their partnership. The PPP model in tourism infrastructure which we have adopted focusing on public and private sector strategy, points towards a new socio economic framework for both countries and rest of the world. Other than this we are have also initiated the development of Trans-Asian Buddhist Circuit nodes which needs to be evolved. The new development model of Delhi Mumbai Industrial Corridor will also be looked at focusing on its
economic opportunities and social challenges. We hope to witness a great attendance this year which will enable us to look at key focus areas more deeply” says Vaibhav Kant Upadhyay, chairman, ICF. Working under the guiding principle of R-M-E, the ICF advocates building up of a strong relationship followed by deliberations to devise a mechanism to bring about effective execution leading to social empowerment, holistic and robust economy. ICF aims to develop a global market of this framework for India, Japan and the other nations. The focus areas of discussions this year at IJGPS will be tourism; agro-economy; art,
media and culture; banking and finance; industrial co-operations; healthcare; energy security; information and communication technology; education and skill development and infrastructure and logistics. The areas within tourism which will be looked upon in the summit include pilgrimage tourism, eco tourism, medical tourism, film tourism, wellness tourism, MICE tourism, golf tourism and wildlife tourism. IJGPS 2011 which was held in Tokyo witnessed participation from India, Japan, Singapore, Vietnam, Indonesia, United States, United Kingdom, Switzerland, Canada and Nepal.
EVENT TRACKER DATE
EVENT
VENUE
Jan 9 – 12, 2014
Expo Natura
Istanbul
Jan 11- 14, 2014
FEDOBA
Brussels
January 14 - 15, 2014
HIFI
Gurgaon
Jan 16 – 19, 2014
Salon Du Chocolat- Seoul
Seoul
Jan 21 – 25, 2014
IICF
Bangalore
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
Feb 07 – 10, 2014
Natura
Nantes( France)
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)
05 March, 2014
Essential Cafe Live
Esher (UK)
March 06 - 09, 2014
Natural Products Expo West
Anaheim, CA
March 07 – 09, 2014
Coffee Fest- New York
New York
March 08 - 12, 2014
INTERSUC
Paris
March 16 - 18, 2014
International Boston Seafood Show
Boston
April 11 – 13, 2014
Tea and Coffee World Cup Europe
Warsaw (Poland)
April 08 - 11, 2014
FHA Singapore
Singapore
April 13 – 14, 2014
Natural Products Europe
London
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 7- 9, 2014
Speciality Chocolate Fair
London
September 24- 26, 2014
COTECA
Hamburg (Germany)
Sept 28- Oct 26, 2014
BIBAC Expo
Antwerp (Belgium)
October 23- 25, 2014
Triestespresso Expo
Trieste (Italy)
FOOD & HOSPITALITY WORLD
37
December 16-31, 2013
HOSPITALITY INSIGHT
Interior & design
A ‘WINNING’ CONCEPT A hotel in Luxembourg blends stylised baroque elements with contemporary features, spiced-up with wit and delightfully unexpected details
L
E CLERVAUX Boutique & Design Hotel has been transformed by JOI-Design from its former life as the Hotel Central into the most stylish destination in Clervaux, a picturesque medieval village in the mountains of northern Luxembourg. The designers have preserved the unique character of the private villa, whose original structure dates back to the early 1900s and to which a contemporary glazed extension was added in more recent times. Striking red, black and grey tones define the colour palette throughout and ornate baroque patterns in sleek finishes are juxtaposed with clean minimalist lines. An imaginative use of graphic motifs lends a humorously irreverent twist to the overall design narrative, bringing the designers an accolade for the Most Surprising Visual Element at the recent Boutique Design Awards in New York City as well as the First Place Popular Vote at the Heinze ArchitektenAWARD in Munich earlier this month.
modern baroque theme, and in one corner a ‘baby grand’ piano not only provides the opportunity to tinkle the ivories, it also bears refreshments. However it is the hotel suites which are the star attraction here, all envisioned as self-contained spas fitted with jacuzzis, deluxe showers and freestanding tubs that are open to the bedroom to surround guests in a completely pampering experience. JOI-Design conceived three distinct styles for the 22 suites – Classique, Château and Young Spirit – to appeal to guests’ varied tastes, whether on a relaxing gourmet weekend away or an energetic walking or cycling holiday. The Classique Suites combine the traditional detailing of the historical villa in which they are located with modern design elements. Individual details, such as the table-lamp silhouette wall pattern, give the suites a
Modern baroque The ‘modern baroque’ interior concept is introduced to guests from the moment they enter the building. A plush crimson carpet on a polished ebony floor leads guests towards the lobby through a hallway with silver and grey damask-patterned walls and a finely-cut metallic charcoal chandelier shimmering above. The reception area has a relaxed, residential ambience. A glossy black lacquer desk and stylised translucent wingback chairs further play upon the
38 FOOD & HOSPITALITY WORLD December 16-31, 2013
fashionably smart aesthetic. In the Duplex Suites, original timber ceiling beams emphasise the heritage and character of the rooms while the simple detailing of the solid timber staircase is suggestive of a chic urban loft. Warm sandy beige and chocolate hues are accented by classic houndstooth touches, rich leathers, and gold and silvertoned fittings. The more opulent Château Suites have been fitted-out with hues of deep red, graphite and black in a fresh interpretation of baroque style. Here the designers have woven a sumptuous palette of pattern and texture – damask, velvet, lacquer and leather evoke a playful sensuality. The TV, mirror and padded headboard lined with quilted leather are each surrounded by an ornately scrolled, black lacquer frame. Pendant lights, mirrored on the inside, disperse reflected sparkles of light across
the room. For the bedside stands, finely stitched leather drawers sit within a polished white cube that is perched atop curvy turned legs. A lighter feel has been given to the Young Spirit Suites; here smooth lines with soft curves offer a calm and understated alternative to the Classique and Château rooms. Raspberry tones add zest to the black, white and charcoal palette, and patterned surfaces are kept to a minimum. The sculptural forms and glossy finishes of the bedside and coffee tables, as well as the silver ball-shaped pendant lights, accentuate the light-
hearted ‘young spirit’ of these suites. The more relaxed, informal mood of this newer part of the hotel has been designed especially with outdoor enthusiasts in mind; its rooms have been planned to have extra storage space for guests’ sports equipment.
Contrasts in design The modern baroque theme is also played out in the guestroom corridors where motifs of varying scales have been overlaid and contrasted for the design of the walls, lighting and floor covering. The soft grey floral scroll in the carpet is punctuated by red room numbers within elaborate black insignias. These icons also appear on the corridor walls in the form of backlit, laser-cut steel. The interplay of colour and light continues with sculptural red chandeliers which cast oversized shadows on the walls to create an optical illusion. In the restaurant Da Lonati, old also greets new. The foyer of the street entrance is as one might imagine for a 19th century villa with its grand carved oak staircase, dark timber doors and mouldings, and original ceramic floor tiles imprinted with a woodcut pattern that were relocated here from elsewhere in the villa.
HOSPITALITY INSIGHT
Interior & design
'Designs like sand pictures which we offer are unique and new to the Indian market' With a several projects on the anvil, there are opportunities in store in the market. Unnikrishnan, Alpha Source Trading talks about the company's offerings and how companies with unique portfolio in the market should do well in future By Kahini Chakraborty
What are the new products/ materials that the company is offering in the market? Bedding products like duvets, mattress toppers and pillows, with natural feather filled and synthetic options. Rechargeable pinless LED candelas, colourful table decoration candle bases, creative sand pictures for wall decorations and designer installations. In the housekeeping segment we have weterra mats which help people to walk safely on slippery floors as in the pool area, bathrooms and kitchens. All the products are imported from Europe and other countries. What are the latest product trends? Designs like the sand pictures which we offer are unique and new to the Indian market. Products like this take time to establish awareness and recognition, because it is difficult to communicate the beauty of the product concept and execution. It is as difficult as explaining an abstract painting to someone not familiar with modern paintings. Indeed sand picture is an art which is slowly being recognised across the world in art circles. Products like this, which have both aesthetic appeal and commercial value as well as utilitarian application are what designers across the world are now looking for. The LZF lamps from Spain which we offer have similar attributes – unique and colourful designs, colours and excellent utility. Are there any eco-friendly solutions/products that the company is looking to offer or is offering currently? LED lamps save on energy and the rechargeable candles we offer is a small step in that direction. The LZF lamps are made from natural wood veneer . The company offers
40 FOOD & HOSPITALITY WORLD December 16-31, 2013
smoking room solutions from Japan which protects the environment and provides exclusive enclosures for smokers. We are in discussions with some European companies to find a solution to the vexing problem of F&B waste disposal faced by hotels and restaurants. What are the challenges that the interior design market faces today? Unique interior design products need physical exposure. Any amount of cyber communications or print media will not suffice. Trade shows offer opportunities, but in a country as vast as India to completely reach out to all the key players becomes an expensive proposition through that route. Transporting unique products across the country for demos is not easy. Besides, there are several layers between the vendor and the end user. Future time line? With several projects on the anvil, there are opportunities in the market. Companies having an exclusive and unique product portfolio with good reach in the market should be able to do well. It is felt that designers would start looking for installations across properties of a brand to project the commonality. It is this trend that would offer opportunities for the products such as sand - art and its creator Kalus Bosch.
HOSPITALITY INSIGHT
Interior & design
BULLISH ON INDIA Providing furnishing products to over 257 hotels worldwide till date for leading hotel operators, Zubair Furnishing feels that besides the fast growing four-five star hotels there is tremendous growth in India in the high-end residential and commercial sector
Z
UBAIR Furnishing, an interior contracting company with global presence provides turn key interior solutions to clients who comprise of the high end hospitality and residential/commercial sectors. Pradheep Ramanathan, vice president-marketing and sales, Zubair Furnishing said, “We are an integrated manufacturer of custom made con-
tract furniture and furnishings and our business areas include joinery, case goods, soft furnishings, upholstered furniture, Gypsum walls and ceilings, decorative painting, gold leafing, stone works, glass and metal works, Corian or solid surface works, timber flooring and ceilings, carpets and rugs, decorative lighting, and the whole gamut of related interior fit out works.” He added, “Besides the fast growing four-star and five-star category of hotels in the hospitality sector, there has been tremendous growth in India in the high-end residential/commercial sector, especially with the fast growing luxury and ultra luxury accommodations in mixed use developments.” Vivek Pai, executive vice president, Zubair Furnishing also opined, “Although India remains a traditional skill pool of highly capable craftsmen and there are hundreds
of small sized localised and regionalised sub contractors and fit out companies, there is still a dire shortage of professionally managed fit out companies who can undertake and execute large scale interior fit out projects and consistently deliver high quality finishes, compliant to international brand standards.” Zubair Furnishing LLC, established in Oman in 1971, and professionally managed by expatriate Indians with global expertise is one of the
Interlocking Waterra Mats
pioneers in this segment. The company has furnished over 257 hotels worldwide till date for leading hotel operators like Accor, Four Seasons, Intercontinental Hotels Group, Hilton, Kempinski, Marriott, Movenpick, Ritz Carlton, Shangri La, Starwood, etc across North America, Europe, UK, GCC/Middle East, Africa and the Indian sub continent. Although the company no longer caters to individual villas and homes, its vast and diverse experience also spans across palaces, malls, high end offices and retail, airport finishes etc.” He mentions, “Given the Indian government’s continued thrust on tourism and duty reliefs on imports made available by the government to hotels for enhancing forex generation, the company is bullish on India and expects a significant growth in the year to come.”
Rechargeable Led Candles
Alpha Source Trading Private Limited
Carus Candela Holder
119, 1 A Cross, 3rd Main, Domlur 2nd Stage, Bangalore-560 071 Email: alphasource@alphasourcetrading.com Tel: +91 80 41227046, Mob: +91 99001 03481
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HOSPITALITY INSIGHT
Interior & design
'The biggest challenge today is the conflict between cost and quality in the mind of developers' As energy conservation and sustainability are the current buzzwords, Sunil Surana, marketing head, Bhutoria Refrigeration talks about his company’s products and the current trends in the market
What are the new products/ materials that the company is offering in the market? Our company focuses on variants of Fan Coil Units and its accessories. In simplistic terms, Fan Coil Units (FCUs) are indoor units which connect with central air conditioning chillers. These FCUs allow for indoor air and heat exchange thereby cooling the area under its coverage. Historically FCUs were restricted to just a conventional horizontal type unit, however we have brought to the Indian market a wide range of FCUs with varying applications and types. We have re-energised our portfolio further by introducing enhancements in both en-
ergy saving aspects and in the fine tuning and improvement of performance levels of these units. Introduction of advanced controls and valves such as pressure independent control cum balancing valves and energy saving EC motors are part of this effort.
What are the latest trends in terms of interior design products which are available in the market? Energy conservation and sustainability are the current buzzwords. The trend is towards using modern materials and technologies to enhance user experience, while cutting down on energy consumption and hazardous elements in design. Long term sustainability is a deep rooted thought in all design and this has given rise to a new and healthy race to achieve top level certifications for Energy Conservation and Green Building norms. This is also exhibited in the choice of products and technologies within our air conditioning industry as well.
Energy conservation and sustainability are the current buzzwords. The trend is towards using modern materials and technologies to enhance user experience, while cutting down on energy consumption and hazardous elements in design. Long term sustainability is a deep rooted thought in all design and this has given rise to a new and healthy race to achieve top level certifications for Energy Conservation and Green Building norms
42 FOOD & HOSPITALITY WORLD December 16-31, 2013
A lot of focus and thought is being put to reassess the traditional designs and practices to evolve into a much more lean and efficient service provider. With eco-friendly products being in demand in the market, is the company looking to offer these products or is offering currently? We have introduced few products such as our EC Motor type FCUs from Sabiana Italy. EC Motors are based on permanent magnet based motors which is used an Inverter drive to regulate and optimise the motor’s energy consumption. With right design and implementation, a saving to the tune of 30-35 per cent in energy costs can be achieved using these EC motor type FCUs. This is a huge tool in the hands of star hotel developers and operators who are now, more than ever, looking at higher LEED certifications for their 'green' buildings and also looking to reduce the recurring energy costs to run their central air conditioning system. Energy worth millions of rupees can be saved annually and the payback time for excess initial investment is hardly 18 months. Another such product is the pressure independent modulating cum balancing valve (PICV). With optimal distribution of water in the system and its modulating action to regulate water flow within the rooms, it enables to fine tune both the comfort in the guest rooms, while also reducing the required water pump heads. This in turn saves on both capi-
tal as well as recurring running costs for a facility. What are the challenges that interior design products provider companies face in the market today? The biggest challenge today is the conflict between cost and quality in the mind of the developers. Modern completion does not allow for anyone to take a second step when it comes to luxury and opulence. This is even more true for the hospitality industry. However the exponential increase in the cost of projects is a dampener. It is this conflict that brings in a lot of pressure and stress on provider companies. This in turn creates a conflict in these provider’s business ideas as to whether to focus on economising the products or to introduce newer and advanced products. A lot of companies are standing at such crossroads and evaluating what their next move should be. How is the business market scenario in the interior and design product provider segment? What are the growth expectations in the coming months? This market is linked to overall growth in economy and more specifically to the real estate segment. The mood is not exactly bullish for sure. However, the worst is surely behind us and looking ahead, I do feel that things shall improve gradually. There shall be a more rationalised approach to projects and this is a good sign for long term and sustained growth of our industry.
TECH TALK
From gesture based walls to interactive applications on phones, TouchMagix Media offers a range of unique products that not only promises a unique experience to guests in hotels, restaurants, lounges and bars but also encourages interaction among them. By Rituparna Chatterjee
Creating ambience through technology T
OUCHMAGIX MEDIA, a next-gen digital technology company, has been manufacturing a variety of interactive display technologies to convert open spaces into engaging and interactive environments. The company since its incorporation in January 2009 has been catering to high-end hotels, restaurants, lounges, bars and IT companies to enable them to connect the offline – online realm and help them bring about personalised engagement with their guests and employees. TouchMagix Media offers a variety of products which include Interactive Wall, Interactive Floor, Interactive Bar, MagixFone, MagixTable and Multi-Touch MagixKiosk. Interactive Wall, Interactive Floor and Interactive Bar are three categories of gesture based technology under MotionMagix whereas MagixFone and MagixTable are interactive displays engag-
ing guests in a variety of games and other activities. “There are three main products that go mainly into the hospitality sector. MotionMagix is the core product under which we have Interactive Wall, Interactive Floor and Interactive Bar. Interactive Bar is a more restaurant focused product that uses gesture and motion. For instance, if somebody is sitting across the table and you send a text message, the message comes up as a bubble on the screen and you can pass on that bubble to that person. Likewise, Interactive Wall and Interactive Floor converts regular walls and floors into interactive surfaces. The second technology that goes into restaurants is MagixFone that is mobile based engagements on displays to create localised interactions in spaces. Third is MagixTable, a touch based coffee table. For instance, if you keep a cup of coffee on the table it will read the type of coffee you are having. It has a digitised menu called e-menu so that you
44 FOOD & HOSPITALITY WORLD December 16-31, 2013
Anup Tapadia
can order without walking through the counters,” explains Anup Tapadia, founder, TouchMagix Media. TouchMagix Media caters to a wide range of requirements that ranges from providing interactive and engaging applications to creating an unique ambiance during events. “In a lounge in Nagpur we have installed a 30 feet by eight or ten feet virtual aquarium with an underwater theme which has fishes moving on it and as you
display a gesture at the fishes they collect around that place. This is more of an ambient form of display. Apart from lounges, we have catered to individual owned clubs in Florida and Jordan. For InterContinental hotel, we had created a 150 feet interactive walkway as part of their 50 year celebration. We had created projections on the floor from top and there were close to around 20 systems that were installed,” opines Tapadia. TouchMagix Media offers interactive games to help restaurant and hotel owners keep their guests engaged. “We have also created some fun games for restaurants who want to engage people. There is a one minute simulated horse race in which everyone can bet on a horse in one minute and whoever wins gets a coupon on his phone. All of these applications helps create engagement in spaces and enables you to know about the people who are visiting the hotel or restaurant, ” he adds. The experiences these products offer can either be availed
on stadardised templates at a lower cost or can be customised according to requirement. TouchMagix Media also focuses on innovation to offer a new experience to their clients. “All our systems are centrally managed and can be upgraded online. Our R&D team constantly focuses on creating better ways to create these engagements. We have two R&D teams – one team focuses on the core product, better gesture packing, and other elements as part of gesture packing, and the other team which is the content R&D team looks into what new experiences can be created through the technology.” However, interactive display technology is still at a nascent stage in India with only high-end hotels, lounges, restaurants and bars adopting them. “This technology is there in India but the awareness is low. Once a higher level of awareness comes in then automatically people will start adopting this technology and this will trickle down to other restaurants and places,” assures Tapadia.
TECH BYTES
Choosing the right PMS Irrespective of size or business volumes, using an efficient Property Management System (PMS) is crucial for every hotel entity. However, the challenge is to choose the right PMS for the right hotel segment
T
HERE are numerous Property Management Systems (PMSs) designed to help automate the operation process at large hotels, but we can’t really use those PMSs to streamline daily operations at small and budget hotels as most of the features will be redundant and it also involves heavy pricing aspects. Small and budget hotels need a PMS. While a big hotel can go for a robust PMS to take care of operational aspects including guest bookings, online reservations, food and beverage costing, accounting, report generation, sales and marketing, HR and payroll, maintenance management and quality management, a small hotel needs to find out a PMS which would help automate some basic operations core to its day to day business. A small yet intuitive PMS is imperative to budget hotel business as such hotels are mainly unorganised in many ways. They do face a lot of operational bottlenecks as they have to tackle several issues including lack of skilled manpower, higher attrition rate, revenue leakage and pilferage due to the absence of proper accounting software, customer care and inventory management. Budget
hotels can now fare well if they can optimise resources available with them by reducing their dependency on manual effort, which is a time consuming affair and prone to several mistakes. Implementation of a compact yet powerful PMS can help them increase revenue by integrating departments including front office, telephone management, accounts receivable and point of sale in one single screen.
health of your business so that you can take appropriate steps. Some of the userfriendly features are: ● Convenient and easily installable PMS ● Simple interfaces – no expertise required ● Enables quick and smooth transactions ● Cost effective, as investment is quite minimal
Key to survival Selling more rooms is the key to survival for any hospitality entity. PAX Xotels assists budget hotels to sell more rooms and earn increased revenue in a big way by providing a real-time two-way connectivity with traditional Online Travel Agents (OTAs) and non-traditional channels. It also frees your staff from performing time consuming tasks and lets them spend more time with your guests. You can also witness enhanced guest satisfaction by ensuring easy and faster check-in and check-out process. Additionally, PAX Xotels helps to enhance operational efficiency, as you can control business from anywhere through internet enabled devices. This means, you can access all the information about your business including hotel position and cash position, etc on the move. The solution also provides your important MIS reports to access the
Generating growth PAX Xotels has been designed keeping the niche needs of a small hotel operation in mind. This user-friendly and scalable software is capable of streamlining and automating operations with the below mentioned modules and features: Front Office: It effectively maintains the hotel room inventory including room booking, check-in, check-out, hotel position. It can effectively track the guest visit records and also performs the night audit report Point of Sale: It provides online links with Front Office module to help eliminate errors of missing out the guest bill which happens in manual posting. It also generates reports by which sales and settlement summary of restaurant can be tracked. Thus, it puts a check on revenue pilferage and maximises revenue. Accounts Receivable: It helps hotel management to keep track of total outstanding which includes credits given to various companies, travel agents and staff Telephone Management: It is interfaced with hotel’s EPABX and can generate report for total calls made during the day by extension wise Online Connect: It can also help to increase occupancy at small or budget hotel by providing a real-time two-way connectivity with traditional OTAs and non-traditional channels.
While a big hotel can go for a robust PMS to take care of operational aspects, a small hotel needs to find out a PMS which would help automate some basic operations core to its day to day business
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December 16-31, 2013
TRAINING & DEVELOPMENT
A NEW CHAPTER IN RESEARCH Cornell and Hilton Worldwide renew alliance for hospitality research and innovation
H
ilton Worldwide and Cornell have renewed a three-year strategic corporate alliance to support education and research at the Cornell School of Hotel Administration (SHA). Under the renewed alliance, Hilton Worldwide will: ● Continue as a corporate partner of the Center for Hospitality Research and support the school's research projects; ● Continue as an industry fellow of the Center for Real Estate and Finance, which creates knowledge about real estate and the impact of capital markets on commercial real estate; ● Become a corporate member of the Cornell Institute for Hospitality Labor and Employment Relations, a platform for students, employers, employees, unions, and their advocates involved in the hospitality industry; and ● Sponsor the school's premier industry events, including the Cornell Hospitality Icon and Innovator Awards, Dean's Leadership Series, Cornell Hospitality Research Summit, and Hotel Ezra Cornell. “At Hilton Worldwide, each of us is dedicated to our founder's vision to fill the earth with the light and warmth of hospitality," says Kevin Jacobs, executive
Michael Sturman
vice president and CFO, Hilton Worldwide. "This strategic alliance with the Cornell School of Hotel Administration gives us an exciting opportunity to share this vision with the next generation of hospitality leaders and in-
46 FOOD & HOSPITALITY WORLD December 16-31, 2013
The CHR will continue to be the school's major driver of hospitality-related research. Together, we are building on the school's long-term commitment to the industry novators who will continue to define the future of our industry,” he adds. Meanwhile, Michael C Sturman has been named the new director of the Center for Hospitality Research (CHR) at the
Cornell School of Hotel Administration. Sturman will oversee a broader reorganisation of the school's centers and institutes to better serve both academics and industry practitioners. In addition to his new role as
CHR director, Sturman is associate dean for faculty development and is The Kenneth and Marjorie Blanchard Professor of Human Resources.Widely published in human resources journals, his research focuses on the prediction of individual job performance over time and the influence of compensation systems. "I want to express my appreciation to outgoing director Robert Kwortnik for beginning the strategic reorganization of our centers and institutes," says Sturman. "The CHR will continue to be the school's major driver of hospitality-related research, and we will work in conjunction with the new Cornell Institute for Hospitality Labor and Employment Relations and the ongoing Center for Real Estate and Finance, as well as the Pillsbury Institute for Hospitality Entrepreneurship. Together, our centers and institutes are building on the school's long-term commitment to the hospitality industry,” he explains. Founded in 1992, the CHR's operating model is unmatched by any other university centre, as it provides the industry, researchers, and students with a stream of research at no charge, thanks to the support of a group of forward thinking industry partners.
MOVEMENTS Fairmont Jaipur Fairmont Hotels and Resorts announced the appointment of RIZWAN SHAIKH, general manager, Fairmont Jaipur. In his new capacity, Shaikh will be responsible for overall management and strategic direction of
veloping the team, enhancing brand standards and exceeding guest expectations.
ibis Jaipur Ritesh Mudgal has been appointed as restaurant manager and bar operations, ibis Jaipur. Mudgal comes with a comprehensive experience of eight years in the hospitality industry. Before assuming the cur-
managing director of Asia Pacific, Roe is a key member of the regional leadership team of Marriott International and in charge of orchestrating its sales, marketing, revenue management, public relations and e-Commerce functions to drive business growth. Before being promoted to her new role, Roe was most recently vice president, global operations for Marriott International.
Pan Pacific Hotels Group
the hotel. He has over 17 years of luxury hospitality experience. He started his career in 1995 as a management trainee with Sterling Holiday Resorts, Ooty. Prior to joining Fairmont Jaipur, Shaikh was hotel manager of Four Seasons Hotel Singapore.
NHCC and HICC Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Cen-
rent responsibility, Mudgal worked as a restaurant manager in all day dining restaurant SEN5ES at Pullman Gurgaon Central Park. He has earlier worked with Taj Lake Palace, Udaipur, The Trident, Agra, The Oberoi Amar Vilas, Agra and Taj Rambagh Palace, Jaipur. His previous role required continuous customer interface and maintaining excellent service quality standards.
Marriott International Marriott International has announced the appointment of PEGGY FANG ROE as chief sales and marketing officer for Asia Pacific. Reporting to Simon Cooper, president and
tre (HICC) announced the appointment of JAI KISHAN as general manager operations for the entire complex. Prior to joining Accor Group, Kishan was at The Oberoi Grand, Kolkata as the executive assistant manager. In his current role, he will be responsible for managing all aspects of operations across the entire complex with focus on increasing revenues, optimising profits, de-
Pan Pacific Hotels Group has appointed BERNOLD OLAF SCHROEDER as its new chief executive officer effective January 2, 2014. In his role, he will be responsible for Pan Pacific Hotels Group’s overall performance, day-to-day business and operations management. He will also oversee the group’s business development and growth through management contract strategy and foster stronger partnerships with hotel owners. Prior to this, he spent 14 years with Banyan Tree Hotels & Resorts where he assumed leadership responsibilities in the areas of busi-
ness development and hotel operations.
Orchard Hotel Singapore RIAZ MAHMOOD has been appointed as general manager of Orchard Hotel Singapore. He will spearhead the development of the 656-room property, home to celebrated Chinese restaurant Hua Ting and Orchard Café, along with other established food and beverage dining options. He was recently general manager of the Sheraton Dammam Hotel and Towers, Saudi Arabia. He has also been associated with several internationally established hotel chains like Raffles, Swissotel and Starwood in various senior management positions over the past 20 years.
PATA PATA has appointed MARIO HARDY as chief operations officer, effective January 15, 2014. Based at PATA headquarters in Bangkok, Hardy will support CEO Martin Craigs. Hardy has been chairman of PATA Foundation since June 2012 and has been at the forefront of the foun-
Novotel Goa Shrem Resort MANISH DAYYA has joined as general manager of the newly launched Novotel Goa Shrem Resort. Dayya comes with 16 years of experience in the hospitality industry. In his new role, he will be responsible for accomplishing the corporate objectives, developing procedures, service standards, operational policies and overseeing the overall functioning of the property. Prior to joining Accor in February 2013, he was general manager at Raintree Hotel, Chennai. He was also the hotel manager at Lemon Tree Hotel, Chennai. During the initial stages of his career, Dayya worked with Goa Marriott Resort as a beverage clerk,
and as a restaurant manager at Taj Holiday Village, Goa, Renaissance Mumbai Convention Centre Hotel and Taj President, Mumbai. He also worked as the assistant food and beverage manager at Ramada Caravela Beach Resort, Goa and as the banquet manager at Taj Exotica, Goa.
dation’s response to tropical storm Haiyan in the Philippines since 8 November. As COO of PATA, Hardy will liaise closely with the CEO and take responsibility for delivering a wide range of internal enhancements to advance PATA’s Next Gen agenda on behalf of its member organisations.
Capella Singapore ALEJANDRO HELBLING has been appointed as general manager of Capella Singapore. Helbling joins Capella Singapore from Dorado Beach, a Ritz Carlton Reserve in Puerto Rico where he has served as preopening general manager through to the present. Helbling succeeds Robert Lagerwey who is assuming the role of regional vice president of operations for Capella Hotel Group, Asia. Originally from Argentina, Helbling has worked as general manager at some of the finest resorts in Asia and Europe, including Bvlgari Bali and Hotel Villa Padierna, a Ritz Carlton managed hotel in Marbella, Spain. His earlier career highlights include serving as executive assistant manager, food and beverage at the Grand Hyatt in Santiago.
Mövenpick Hotel White Sand Beach Pattaya Mövenpick Hotels & Resorts has made the following two key executive appointments at its upcoming beach resort in Pattaya, Thailand, scheduled to open during the third quarter of 2014. ALEXANDER HAEUSLER will head the property as general manager and TAKAKO TOMIZAWA will be responsible for commercial development in her position as director of sales and marketing. Tomizawa has held senior positions while employed with Regal Hotels International in Hong Kong as well as with Starwood Hotels & Resorts in Bangkok and Chiang Mai. Haeusler has also worked for other international hotel management companies in Cyprus, Shanghai, Jeddah and Vienna.
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December 16-31, 2013
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weekend
Scene and heard
With Marcellus Baptista
Spirited style GRAND HYATT in Mumbai was the happy venue for the last leg of the six-city ninth edition Blenders Pride Fashion Tour. It gave Seagram an opportunity to showcase their spirits in a fashionable environment. This two-day fashion feast started with a super show by Gaviin Miguel. Titled ‘Warriors of Heaven on Earth’ that focused on feminine force, it had Bollywood actor Kangna Ranaut as showstopper. Day two ended with a blend of Indian sensibilities and Spanish influences at JJ Valaya’s sensational show. It was the ‘Maharaja of Madrid’ collection with a merry medley of Spanish beauty and Indian charm. Elegant edginess and timelessness in a contemporary manner was what you witnessed with Bollywood actor Arjun Kapoor as showstopper. And the cheer continued at the after-party at China House.
Into Catalonia
Achla Sachdev and Om Takoo at the launch of Poush at Phoenix Marketcity
Kashmiri flavour FOODIES REJOICED as the famed Kashmiri cuisine restaurant Poush launched its latest outlet at Phoenix Marketcity in Kurla. Founder Om Takoo was there to warmly welcome guests like Achla Sachdev, Vishakha Singh, Ramona Arena, Amy Billimoria, Anisa, Salim Asgarally, Rebecca and Ashwin Mushram, Ken Ferns, Siddharth Aryan, Sahil Salathia and Maryam Zakaria Sabina. You learnt that the food and ambience was conceptualised with a vision to recreate the essence of Kashmir. Guests gushed at the authentic flavours of Kashmiri cuisine on offer, giving them a true culinary and cultural passage to the magic of the land.
Helena and Artur Mas, Aditi Rao Hydari and Felip Puig at the Catalonia gala at ITC Grand Central
Kangna Ranaut and Gaviin Miguel at the Blenders Pride Fashion Tour at Grand Hyatt
THE COLOUR and culture of Catalonia came alive at the gala hosted by Artur Mas, president of Catalonia and his wife Helena at the terrace garden of ITC Grand Central. The celebration, orchestrated by Aarti Surendranath, saw the presence of Felip Puig, minister of enterprise and Law and Pere Torres, secretary for business and competitiveness, Catalonia. Guests had a feast of fashion featuring designs by top Spanish designers and our Indian models like Rachel Bayros Tamara Moss, Kanishtha Dhankhar, Erika Pakard and Iris Maity with showstopper Aditi Rao Hydari. Ariadna Cabrol, famous for her role in Zindagi Na Milege Dobara and Gerard Estadella, internationally acclaimed DJ, flew down especially for the evening. Guests included Arzan Khambatta, Zeba Kohli, Malti Jain, Deepti Bhatnagar, Schauna and Bikram Saluja, Surendra Hiranandani and Anirudh Dhoot.
Silver streak
Suhas, Deepa, Ackash, Shilpa and Sudeep Awchat at the silver jubilee of Goa Portuguesa
THE LANDMARK culinary restaurant Goa Portuguesa celebrated its silver jubilee in grand style. Hosts Suhas Awchat and wife Deepa welcomed many guests, some of whom had been there on day one 25 years ago. Live music and cocktail chatter was in the air and you got a whiff and taste of the homely Goan cuisine. You heard that the restaurateur couple’s son Sudeep Awchat would be continuing the legacy of Goa Portuguesa. Partaking of the food and drink were the likes of Anu Malik, Milind Gunaji, Ananya Dutta, Bharat Dhabolkar, Shiamak Davar, Sanjeev Kapoor, Ramesh Sippy, Varsha Usgaonkar, Vikas Bhalla, Manali and Dilip Vengsarkar, Rohit Roy, Leena Mogre, Sonali Kulkarni, Nitin Sardesai and many more foodies and fans of Goa Portuguesa.
FOOD & HOSPITALITY WORLD
63
December 16-31, 2013
weekend
E V E N T S
CELEBRATIONS GALORE Burj Al Arab, Dubai celebrated the 42nd United Arab Emirates National Day and the country’s win of the Expo 2020 bid through a 15 minute visual performance
SUSTAINABLE APPROACH L-R: Lee Young Wee, regional manager, electrical engineering global support services – Asia, Air Products Asia and Alan D'Mello, brand director, Concept Hospitality at The Fern Hotels & Resorts' Green Cover reward programme held in Mumbai
CONGREGATION OF SORTS More than 500 owners, maîtres de maison, grands chefs from 60 countries participated in the 39th International Relais & Châteaux International Congress held in Berlin
REWARDING TALENT L-R: Patrick Oliver, senior vice president – human resource, Accor Asia Pacific; Chaitanya Adgaonkar, Sagar Neve, Dushyant Periwal, students of Ecole Hoteliere Lavasa and Michael Issenberg, chairman and COO, Accor Asia Pacific at the award ceremony of Accor Take off Challenge 2013 held in Singapore
TASTEFUL RENDEZVOUS Renowned artist Anjolie Ela Menon (left) and grandmaster chef Hemant Oberoi (centre) unveiled the new menu of Varq in Taj Mahal Hotel in New Delhi amidst the restaurant's fifth anniversary celebrations
64 FOOD & HOSPITALITY WORLD December 16-31, 2013
A ROYAL WELCOME Princess of Belgium (centre) at the welcoming ceremony in The Taj Mahal Palace in Mumbai during her visit to India
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