Food & Hospitality World January 16-31, 2014

"call +91 9480025000�

www.amodaindia.com

Bed Linen Bath Linen F & B Linen Uniform

Corporate Office:

Amoda Comfort Linen

(A Division of South India Linen Manufacturers (P) Ltd.) #8, First Floor, John Avenue off Manipal County Road, Singasandra, Bangalore - 560 068 (Karnakaka) INDIA Tel: +91 80 25 744 766, Cell: +91 94800 25000 / 9364117273 Web: www.amodaindia.com Email: info@amodaindia.com

EDITOR’S NOTE

What’s on the platter?

W

elcome aboard, as India seems to be riding on a brand new wave of change which is moving away cautiously from cynicism to hope. This whiff of freshness in the political arena does have its definite impact on the private sector. From leading corporate head honchos, to the opinion leaders to the ‘aam admi’ everyone takes pride in mentioning the interesting tagline made popular

by Shah Rukh Khan ‘Never underestimate the power of a common man’. 2014 is being looked at closely with hope especially with the elections being a major event.Being an optimist, I think the beginning has been made and we can all hope for a healthier, happier and prosperous 2014.

January 2014 also brings to our readers India's leading hospitality trade exhibition, Food Hospitality World (FHW), and as always we promise to offer our delegates a very fruitful buyer-seller meet. The 21st edition of Food Hospitality World 2014 will offer our partners products and portfolios that are futuristic along with interesting sessions and events be-

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

6

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

FOOD & HOSPITALITY WORLD

January 16-31, 2014

“With a growing middle class,having stronger purchasing power and the indulgence to experiment with world cuisines, this segment is poised for some very exciting times ”

ing held at the sidelines. 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 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 state-of-the-art technologies and emerging trends in room design.

The Power of Purchase (organised in association with Hospitality Purchasing Managers' Forum (HPMF)) also promises to be thought provoking..

The show will 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.

Our cover story this issue focuses on F&B, which is the essence of hospitality. With a growing middle class, having stronger purchasing power and the indulgence to experiment with world cuisines, this segment is poised for some very exciting times.

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

KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Tel: (0484) 2343152, 2343328 Fax: 2343153 E-mail: sreejith.radhakrishnan@fhwexpo.in

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.9 JANUARY 16-31-2014

CHEF’S PLATTER

Chairman of the Board

Viveck Goenka Editor

Reema Lokesh* Assistant Editor

Steena Joy Associate Editor

Sudipta Dev CONTENT TEAM Mumbai

20

Kahini Chakraborty Rituparna Chatterjee Niharika Shukla Kolkata

Joy Roy Choudhury DESIGN National Art Director

Bivash Barua Deputy Art Director

Surajit Patro Chief Designer

Pravin Temble Senior Graphic Designer

Rushikesh Konka Layout

Ratilal Ladani Kiran Parker Scheduling & Coordination

Rohan Thakkar Photo Editor

Sandeep Patil MARKETING General Manager

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

F&B: THE ESSENCE OF HOSPITALITY

Holiday Inn Express Chennai

INTERNATIONAL FOOD &

P66: LIFE

Marketing Coordination

Darshana Chauhan

Creambell

International knowledge gives professional edge

MARKETS

08

LEADING HOTEL BRANDS TO PARTICIPATE IN FHW 2014 PANEL DISCUSSIONS

12

ARVIND SHETTY RE-ELECTED AS PRESIDENT OF AHAR

14

MAYFAIR TO OPEN SECOND LUXURY PROPERTY IN PURI

P67: MOVEMENTS Lemon Tree Hotels

PRODUCTION General Manager

B R Tipnis Manager

Bhadresh Valia

24

EVOLVING TASTES EVEN THOUGH INDIA'S WINE CONSUMPTION GROWTH RATE IS LOWER, INDIANS ARE ON THEIR WAY TO WINE DISCOVERY AND THE PACE WILL KEEP INCREASING

P16: NEW KIDS ON THE BLOCK

P18: PRODUCT TRACKER

Soumodip Ghosh Rahul Bisht

MANAGEMENT

From a five -star hotel group to a QSR chain,Food & Beverage is the backbone of everyhospitality establishment,irrespective of its size or category.

With the evolving tastes of the newage Indian consumer who is nowexposed to more world cuisines,this segment is poised for exponential growth (38)

Chandra Shekhar Sasi Kumar G Keshav Barnwal

HOSPITALITY SALES

THE MUSHROOM KING VIDA RICA RESTAURANT HOSTS THREEMICHELIN-STAR CHEFS RÉGIS AND JACQUES MARCON

P111: WEEKEND Scene and heard by Marcellus Baptista

EDGE

64

THE DEATH OF THE IN-ROOM TV A TOP-RANKED HOSPITALITY SCHOOL PREDICTS INTERNATIONAL KNOWLEDGE AND DIGITAL BRANDING WILL DRIVE GLOBAL OPPORTUNITIES

Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Leading hotel brands to participate in FHW 2014 panel discussions Panel discussions - GM's Conclave and Rooms of the Future to be highlights of the trade show FHW Staff Mumbai THE 21ST EDITION of Food Hospitality World (FHW) trade show will be held at MMRDA grounds, Bandra Kurla Complex, Mumbai from January 2325, 2014 will witness participation from leading hotel brands in its panel discussions. Hospitality Think Tank: The GM's Conclave, will host general managers of leading hotels across Mumbai, like JW Marriott Mumbai, Holiday Inn Mumbai International Airport, ITC Grand Central Mumbai, The Leela Mumbai to name a few, who will share their insights on the topic - 'F&B: The Game Changer'. This panel discussion will be held on January 23, from 3 pm to 4 pm.

The second panel discussion 'Hospitality Knowledge Exchange: Rooms of the Future' will also welcome top hotel brands like The Westin Mumbai Garden City, Grand Hyatt Mumbai, Renaissance Mumbai Convention Centre Hotel, Keys Hotel, Mumbai to name a few.

'Rooms of the Future' panel discussion will focus on state-ofthe-art technologies and emerging trends in room design and interiors across all segments of the hospitality sector. This panel discussion will be held on January 24 from 12 pm to 1 pm. The final panel discussion, 'The Power of Purchase' will witness purchase managers and decision makers of leading companies expressing their opinions on the topic - 'The Timeless Procurement Challenge of Supplier Price versus Cost - Can we nail it?'. This panel discussion has been organised in association with Hospitality Purchasing Managers' Forum (HPMF) and will be held on January 24 from 3 pm to 5 pm.

During the three-day trade

8

show, FHW 2014 will also host various special events including the eight edition of The Great Indian Culinary Challenge (GICC).

GICC 2014 will be held from 10 am to 7pm spanning across all three days. The competition is set to witness participation from more than 100 chefs working

FOOD & HOSPITALITY WORLD

January 16-31, 2014

with various leading hotels and hotel management institutes.

GICC is supported by the Western India Culinary Association (WICA). GICC 2014 will be judged by Chef Vernon Coelho, president, WICA; Chef Salil Fadnis, executive chef, Sahara Star, Mumbai and general secretary,

WICA; and Chef Sabyasachi Gorai, executive chef, Ai, New Delhi. GICC is a food preparation competition involving senior and apprentice chefs across India. The competition provides a professional platform for culinary professionals from India to showcase their individual and

collective skills, learn, share experiences, partner and network in a competitive environment.

Besides these, other events such as Bar World, where wine and alcohol will be showcased, and Live Tea and Coffee Tasting and Sampling event will be held throughout all the three days of the trade show.

The FHW trade show, organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, will witness exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few.

Spread across 10,000 sq mtrs of the MMRDA grounds, the trade show is expected to host approximately 300 national and international participants this time.

The international exhibitors will consist of companies from eight countries.

MARKETS

Stuttgart toasts wine tourism Akshay Kumar Mumbai STUTTGART, state capital of Baden-Württemberg has now opened up as a wine tourism destination for Indians. Famous for its automobile industry like Porsche and Mercedes, this destination also has numerous vineyards. Along with famous wineries, Stuttgart also has wine museums, wine institutes which not only provide knowledge, but also organise wine tastings.

Speaking exclusively with Food & Hospitality World, Hans-Jörg Hadbawnik, regional director for India and Russia, Stuttgart Marketing and the State Tourist Board said, “Stuttgart is a very popular destination with Indian tourists; in 2013 we have seen a 6.5 per cent increase. On an average, the overnight stay by an Indian is 6.5 days and they spend €175 per day. There are many family wineries in BadenWürttemberg, where the tourists can learn how to smell, taste and also the styles of drinking these wines. Indians have also developed a taste for good wine and we have some unique wines which are only available in our region.”

Hector D'Souza, director India, Southwest German Tourist Board said, “Last year we introduced south west Germany as a winter destination, we promoted the Blackforest as a film tourism destination. This year we have a new product for the Indians, 'Wine tourism'. With a lot of unique wineries in and around Baden-Württemberg, wine tourism would be widely appreciated by the Indian tourists.”

Stuttgart has a large number of family wineries which still produce wine by the traditional methods. These wineries grow many different varietals of grapes which are bound to this region such as Blaufränkisch, Trollinger, Schwarzriesing and the famous Riesling every year, Indian tourists flock these family wineries to learn about the local blends.

FOOD & HOSPITALITY WORLD

9

January 16-31, 2014

Andreas Unser, winemaker, Weingut Unser said, “We own a family vineyard, where grapes are hand-plucked, fermentation

and distillation process is still carried out in a traditional manner. We produce a variety of grapes right from Riesling,

which is well known globally to Trollinger which is famous locally. Many tourists visit our wineries throughout the year,

Indians also visit in large numbers and learn about the process and taste our unique wines.”

MARKETS

'Indians take their vacation time seriously' RCI celebrates its 40th anniversary globally in 2014.

RCI India has a portfolio of 110 resorts in India and continuously adding new ones. Pali Badwal, managing director, RCI India believes that the evolving holidaying habits of Indians is a welcome trend for the vacation ownership sector.

By Sudipta Dev Your perception of the current status of vacation ownership industry in India.

The vacation ownership (VO) industry here is still nascent with a huge potential waiting to be tapped. Worldwide, 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. In fact 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. India has large population of the aspiring upper middle class who can afford to invest in a timeshare. Also, as Indians, our holiday habits are evolving. Indians are seeking more experiential holidays and exploring offbeat destinations.

I expect this to drive further growth. I would estimate the current vacation ownership penetration to be very low in the 100mn upper middle of India who can actually afford a timeshare. This provides a large opportunity for growth.

In fact, this is one of the reasons why we are seeing more and more resort owners and developers actively looking at entering the vacation ownership business model and wanting to partner with RCI. As far as RCI India goes, we are continuously adding new destinations and new resorts to our portfolio with currently 110 resorts in India.

What kind of growth have you planned for in the next five years?

We plan for a steady growth but this really depends on how as an industry we are able to penetrate the uptake of timeshare in India and the choices that consumers now have in terms of spending their money.

What, according to you, are the key challenges of the industry in India?

The timeshare industry in India is a developing industry; there are really no inhibitions for growth and development.

There are only opportunities for growing the industry exponentially. We, at RCI have been shaping the worldwide timeshare industry for almost 40 years now (we celebrate our 40th anniversary globally in 2014) and as the leaders in the category, we need to take on the category growth onus.

Having said that, there are a couple of areas that require additional focus, typically around overall VO governance, regulation and also the way VO is perceived by customers and sold in the market.

We are taking a few tangible steps in these areas: We

Do you foresee any significant trend emerging in the near future?

The changing and evolving holidaying habits of people is a welcome trend for the tourism industry in general and for the VO industry in particular. Indians have graduated from just going back to their hometowns to exploring the unknown and the unseen. They

We have the experience of growing the category in countries with similar characteristics to India like Latin America, South East Asia, among others

10 FOOD & HOSPITALITY WORLD January 16-31, 2014

are working closely with All India Resort Development Association (AIRDA) and many of our other partners in maintaining a regulatory body for better governance and management in the VO industry.

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 the 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. In a growth market, every challenge is an opportunity.

seek adventure and new experiences. They are more experimental with food and drink and are keen to learn about new cultures. In fact as per 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. However, 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 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 great news to the vacation ownership industry. The top five reasons Indians take a holiday are - rest and relaxation, peace, connect with nature, adventure and excitement, stress release. We also know that Indian holidaymakers don’t necessarily like to overspend when planning a holiday. These shifts in expectation are again a welcome trend. Vacation ownership is well poised to cater to the evolving needs of the new Indian traveller.

Your focus on training / developing skilled manpower for this sector.

Skilled manpower is an area of concern in every growth category. And being a global leader, it becomes imperative that we lead the way.

Fortunately for us, India has a great service orientation culture, and a fantastic pool of eager and willing to learn man-

power. This is a big advantage for us at RCI, India. We have in place a robust training module for customer service staff and managerial executives at different levels to hone their skills. Our international teams work with us closely to help us tailor-make global programmes, share best practices and create a great learning culture. Within our company we also encourage cross-functional working, regional and global learning opportunities.

We also work very closely with our resort partners and developers to train and familiarise them with global best practices and case studies. Working with our partner resorts, many of them new to the vacation ownership industry, we believe would help the industry drive better business as well as superior customer experience. At RCI we really invest in our people and are constantly focused on improving our customer service efficiency. After all we are part of the service and hospitality business and people therefore are our biggest assets.

Any other significant factor you would like to focus on?

Many of the best memories in our lives are associated with being on a vacation. When a certain destination is mentioned or comes to mind, such memories come flooding back.

It really is an emotional moment. The vacation ownership concept gives every owner a reason and a responsibility to put their family vacation first.

Relaxation, rejuvenation and spending time with family become a priority. Owning a timeshare removes the human tendency to procrastinate on taking a vacation and provides every owner with a reason and opportunity to plan for their next adventure. Just knowing you have an upcoming vacation can brighten your overall outlook and give you a reason to smile at life and those around you. It can be an uplifting feeling.

MARKETS

Mihir Garh to target discerning Indian clientele Sudipta Dev Mumbai RECENTLY AWARDED the ’Best Boutique Hotel In The World – 2013’ award by the World Boutique Hotel Awards Association in London, Mihir Garh is located 55 km south west of Jodhpur. Targeted at discerning travellers, the classic boutique hotel has a small inventory - only nine suites, specifically to maintain the peace and serenity of the place. “With the advent of digital media, our reach is now gradually expanding. Most of the clients are from the European countries, while tourists

from America, Australia and other parts of the world chalk out frequent trips to our properties. We are gradually trying to reach out to the discerning Indian traveller also,” said Sidharth Singh, owner Mihir Garh. He has plans to develop the social media outreach and strengthen the property's digital presence.

Pointing out that the boutique hotel industry in India is at its nascent stage, Singh reminded that such properties have a great potential for attracting the matured, evolved traveller. “Today people want their own private time which they can spend with their fam-

ily and friends. They are looking at properties like Mihir Garh, where they can enjoy a vacation in a tranquil and relaxing environment,” added Singh.

The Indian market in fact is a new segment for the family-run establishment, which also manages the 32-room Rohet Garh, a heritage property near Jodhpur. Rohet Garh has been the ancestral home of Singh's family since 1622 AD, which they have been running as a classified hotel since 1990.

Six years back Singh came up with the Wilderness Camp in Rohet near Jodhpur - six lux-

ury tents that sit comfortably on a small dune in the lap of nature and total wilderness. Open to visitors between the months of October to March, this project has been well received by international visitors. “These tents are set up in a way to give

visitors a complete yet, luxurious experience of the wilderness.

International star Madonna chose to spend her first two nights of her visit to India at the Wilderness Camp,” mentioned Singh with evident pride.

MARKETS

Arvind Shetty re-elected as president of AHAR FHW Staff Mumbai ARVIND SHETTY has been reelected as president of the Indian Hotel & Restaurant Association (AHAR) for the year 2013-2014.

The election of the new office bearers took place during the recently held first joint meeting of the outgoing and incoming managing committee members, at Hotel Krishna Palace, Mumbai.

Chandrahas K Shetty, advisor, AHAR was unanimously elected as the returning officer, who conducted the meeting.

The new office bearers for the year 2013-2014 include: vice president for various zones which are Zone-I: Shailendra Shetty, Canara Lunch Home, Colaba; Zone-II: Gangadhar Shetty, Hotel Udupi Niketan, Nagpada; Zone-III: Suresh Shetty, Durga Parmeshwari Bar & Rest, Lalbagh; Zone-IV: Prithviraj Shetty, Hotel Sundar Vihar, Pratiksha Nagar; Zone-V: Ravindra Nire, Classic Bar & Rest, Chembur; Zone-VI: Sunil Patil, Hotel Satkar, Ghatkopar; Zone-VII: Vilas Jhaveri,

FHW Staff Mumbai

Shreeji Veg, Oshiwara; Zone-VIII: Shivaji Shetty, Hotel Sansar Bar & Rest, Kurla; Zone-IX: Sudhakar T Shetty, Gopalkrishna Veg, Andheri; Zone-X: Anil Salian, Hotel Delicacy, Kandivili.

Shashidhar Shetty, Govindas Durga Bhavan, has been appointed as the joint treasurer, Nitin R Shetty Pratiksha Bar & Rest,Mumbai Central as the treasurer, Satish Shetty Ambience Bar & Rest, Kandivili as the joint secretary, Sukesh

Shetty Hotel Hindmata, Tardeo as the general secretary. Arvind Shetty Hotel Utsav, Juhu Vile Parle holds the position of president again for 2013-2014.

The new entrants to the office bearers are Shashidhar Shetty elected as joint treasurer, Ravindra Nire as vice president, Zone-V and Sukesh Shetty, who earlier served as the general secretary has been elected for the same post again.

Registration and submission of C-Form goes online FHW Staff Mumbai IN WHAT can be described as a landmark step, the Mumbai Police has made the C-Form registration process for foreign guests fully online. The hotel industry for long has been demanding the easing of procedures, reduction of paperwork and making submission of forms online. The move to make the procedure online in Mumbai is expected to go live in other cities of Maharashtra too.

Gurbaxish Singh Kohli, vice president, Hotel & Restaurant As-

12

FOOD & HOSPITALITY WORLD

January 16-31, 2014

Pride Hotel aims to emerge as national hotel chain

sociation Western India (HRAWI) said, “Hotels providing accommodation to foreigners had to submit C-Form to the registration authorities within 24 hours. This entailed a lot of paper work and submission of hard copies. The new order eliminates not only the paperwork and procedures but also reduces wastage of man-hours.

More importantly, it marks a change in attitude and adoption of modern practices. In the era of emails and digitisation, hard copies were out of place.”

The office of Deputy Commissioner of Police (DCP), Special

Branch 2, CID, FRRO, vide a note, declared that, “Hotelkeepers need not submit manual C-Form to FRRO, Mumbai office provided CForm are sent online and the hotelkeepers submit undertaking to this office in enclosed format.”

Dinesh Advani, president, HRAWI, said, “The new order is a great relief to all hoteliers. We are thankful to Aswati G Dorje, DCP HQ2, Special Branch for acceding to this request. Together with the Mumbai Police we will be holding seminars for hoteliers to ensure adherence to guidelines and compliance.”

THE PRIDE GROUP currently has panIndia presence in Pune, Bengaluru, Chennai, Nagpur, Kolkata, Delhi – Aerocity (2014), Ahmedabad, Kochi, Sriperumbudur, Jaipur and Kanha. The Pride KC Hotel and SPA – Chandigarh (Panchkula) and Pride Sun Village Resort and Spa, Goa are the latest addition to the list of hotels across India. The group is currently undertaking a massive expansion plan with an objective to emerge as a national hotel chain, with a presence in al most all regions of the country offering world class hospitality standards, combined with excellent ambience and quality service.

Pride Hotels also offers contemporary banquet and conference facilities. For a lavish wedding the company's hotels in Kolkata, Nagpur, Ahmedabad, Chandigarh (Panchkula), Goa, Jaipur and Kerala (Kochi and Alleppey) can accommodate 500-1000 persons, while for a simple gatherings, their Pune, Bengaluru, Chennai properties can cater to 50-250 persons. The hotel offers an exclusive wedding package which comprise of essentials like venue decoration, welcoming guest, entertainment (DJ with live music), sitting arrangement with floral touch, pooja vidhi, photography, gourmet wedding cake, first night suite, home coming ceremony, etc. at select Pride locations.

Pride Hotels also has an option suited for conferences and meetings in these locations with a host of meeting hall, conference venue, lawn, business centre, etc.

All the venues have been upgraded to state-of-the-art technology like audio visual equipments, onsite IT support, high speed internet access, etc.

MARKETS

Starwood Hotels opens 74 hotels in 2013 FHW Staff Mumbai STARWOOD HOTELS & RESORTS Worldwide has opened 74 hotels in 2013, representing approximately 16,200 rooms in 22 countries, strengthening its global lead and expanding its footprint particularly in developing markets. The company signed 152 new hotel agreements in 2013, marking the fourth consecutive year of increased signings and the highest number of new hotel deals signed since 2007. Starwood expects another strong year of global growth in 2014, with hotel openings and deal signings across all nine brands in more countries than ever before through organic growth. “There is a global travel revolution underway, and the secular trends of rising wealth, rapid urbanisation and increasing digital inter connectivity make us as confident as ever about demand for high-end travel,” said Frits van Paasschen, president and CEO, Starwood Hotels & Resorts Worldwide.

Starwood signed more new hotel deals in 2013 since before the global economic crisis. In 2013, Starwood signed a total of 152 new hotel management and franchise agreements, which represents an increase of 16 per cent over 2012 signings levels.

The company also signed 75 contract renewals, up nearly 34 per cent from the previous year.

“Consistent, sustainable highquality portfolio growth in both mature and emerging markets led to another strong year of openings, incremental hotel agreements and the highest number of contract renewals in our company’s history,” said Simon Turner, president of Global Development for Starwood Hotels & Resorts Worldwide.

Starwood has the largest high-end hotel portfolio of any of its competitors outside the United States, with nearly twice as many rooms as Marriott or Hilton, and nearly four times as many rooms as Hyatt in emerging markets. In line with macroeconomic trends, nearly 75

FOOD & HOSPITALITY WORLD

13

January 16-31, 2014

percent of the company’s development pipeline and 60 per cent of the 2013 signings were in fastgrowing markets, including

Bangladesh, Malaysia, Indonesia, Colombia and Saudi Arabia.

Approximately 40 per cent of Starwood’s 2013 signings were

in developed markets, with 13 conversions that signed and opened within the year. Conversions will continue to fuel growth

in North America with increased momentum in Asia Pacific, the Middle East and Europe.

MARKETS

Mayfair to open second luxury property in Puri

Intermas Marketing Company focuses on Kerala market FHW Staff Mumbai

FHW Staff Kolkata MAYFAIR GROUP is all set to open its second five-star luxury property in Puri. 'Mayfair – Waves, Puri', is located on the sea beaches of Puri close to its existing property, Mayfair – Puri amidst serene and peaceful natural surroundings.

The five-star deluxe property will have 34 room keys including four suites with balconies, multi-cuisine restaurant-cum-bar, conference hall measuring 3000 sq ft, board room, pool deck, swimming pool, kids room and library. There will be an exclusive spa comprising of health club, therapy rooms and

Mayfair Waves will be a flagship property of the group in the five star segment in Eastern India. We are very optimistic about the growth prospects as Puri as a pilgrimage/tourist destination has immense potential

14

FOOD & HOSPITALITY WORLD

January 16-31, 2014

beauty salon which will be managed by Pevonia.

Mayfair Hotels & Resorts is a leading hotels and resorts groups in Eastern India having properties in Bhubaneswar and Gangtok (Sikkim). It also has a MICE property in Bhubaneswar and hotels across locations like Puri, Rourkela, Gopalpur-on-Sea, Darjeeling and in Goa. Speaking on the upcoming launch of the new property, a senior official of the group said, “It is a proud momentfor us to have Mayfair Waves Puri as the second luxurious property in the holy land of Puri.

Mayfair Waves will be a flagship property of the group in the five star segment in Eastern India.”

“We are very optimistic about the growth prospects of the new hotel as Puri as a pilgrimage and tourist destination has immense potential for growth,” he added.

KERALA-BASED INTERMAS Marketing Company is a major sourcing partner and supplier of a wide range of hospitality products to hotels, restaurants, kitchens, hospitals, and other hospitality related industries in India and abroad. Presently, the company is focusing on the South India market. Their hospitality products include cosmetics, ultra modern amenities, paper products, tools and equipments. Apart from being national distributors, the company is also an exporter of linen and cutlery products to international markets.

Speaking about their distribution market, Hishaam Latheef, director, INTERMAS Marketing Company stated, “We offer a complete solution for the housekeeping and F&B requirement in the hospitality segment in Kerala and we are the only company in that state where hoteliers and restauranteurs can come to do their selection. We are Kerala distributors for FNS cutlery, holloware, Arcoroc tableware, Haylide chemicals, Amasht Paper Hygiene Products, Farshu hotel room equipments to name a few.”

INTERMAS Marketing Company was incorporated by INTERMAS to diversify its operations in 2002 and provide services and products to the hospitality industry. INTERMAS was founded in 1976 by A S Latheef Sait and is engaged in the import and export of premium quality frozen seafood products.

The company is now one of the fastest growing major traders and has turned into a leading supplier of a variety of frozen seafood products to many companies across the world. INTERMAS has also been involved in innovating and introducing its own range of product and equipments. Now INTERMAS has also extended its business to the Middle East by supplying them the entire range of hospitality products.

MARKETS

Westcoast Group partners with Belgium firm FHW Staff Mumbai AGRISTO, manufacturer of potato products, has partnered with West Coast, frozen products distribution company based in Mumbai, to bring their products into India and promote the good quality of Belgian potatoes.

The MoU was signed in a ceremony in Mumbai, in the presence of HRH Princess Astrid of Belgium, Didier Reynders, deputy prime minister of Belgium and Kris Peeters, minister-president of the Government of Flanders.

We aspire to be the brand of choice for the Indian consumers who seek frozen food products of the highest quality, offered and delivered in the most convenient way Speaking on the occasion, Antoon Wallays, promoter, Agristo, said, "We are happy to partner with West Coast in bringing our authentic Belgian potato products to India.

We see an exponential growth potential in India and are confident of delighting the Indian consumers with our worldclass products”.

Commenting at the event, Kamlesh Gupta, CMD, West Coast, said, "We are extremely delighted to enter into a strong association with Agristo and look forward to promoting authentic Belgian potato products in the Indian market, with a wide range of

FOOD & HOSPITALITY WORLD

15

January 16-31, 2014

exciting products. These quality and innovative products will surely be admired by the discerning end-consumers”.

Rahul Kulkarni, director

and business head, West Coast group, India, said,“We aspire to be the brand of choice for the Indian consumers who seek frozen food

products of the highest quality, offered and delivered in the most convenient way conceivable. The products from Agristo add a new strategic

dimension to our product basket besides complementing our existing offerings across leading retail stores in the country.”

NEW KIDS ON THE BLOCK

The Chedi Club Jimbaran and The Chedi Andermatt, Switzerland GENERAL HOTEL MANAGEMENT (GHM) will be opening The Chedi Club Jimbaran in the second quarter of 2014 in Bali.

The Chedi Club Jimbaran will feature 34 butler-serviced pool villas spread across a 22,000 square metre estate. Each pool villa will feature roundthe-clock butler and inroom dining services, a full kitchen and a Balinese pavilion for al fresco meals and barbecues. The villas will also come with GHM’s signature five-star facilities, including a 25 metre U-shaped swimming pool, a restaurant specialising in contemporary Asian and Indonesian cuisine, a cigar lounge and library, spa and health club.

GHM has opened The Chedi Andermatt in

Hilton Garden Inn Trivandrum

Switzerland. The hotel is accessible via three Alpine passes - the Oberalp Pass to the east, St. Gotthard Pass in the south and Furka Pass in the west. The Chedi Andermatt’s culinary options include western and Asian cuisine in The Restaurant and The Japanese Restaurant, along with other dining options.

Holiday Inn Express Chennai

HILTON WORLDWIDE HAS announced the opening of Hilton Garden Inn Trivandrum. The hotel features 134 guest rooms and suites, Garden Grille, an all-day dining restaurant, a bar, outdoor swimming pool, Precor certified 24-hour fitness centre and 2,600 square feet of conference and events space that can accommodate up to 450 people. Guests at the hotel can avail the Hilton Garden Inn brand’s signature offerings that include complimentary internet access throughout the hotel, 24hour business centre services, remote printing facility and 24-hour Pavilion Pantry convenience mart.

InterContinental Hotels Group

INTERCONTINENTAL HOTELS Group has announced the opening of Holiday Inn Express Chennai. The hotel boasts of 140 well-appointed rooms equipped with electronic safe, ergonomic desk chair and efficient working station, ensuite bathroom, a 32-inch LED television with satellite channels, iPod docking station, tea/coffee maker and mini fridge. Other guest facilities include a fitness room, two meeting rooms, a Free Express Start breakfast or a Grab & Go option, self-service business centre, laundry room and Five Spices, a multi-cuisine restaurant serving Asian and Continental cuisine.

INTERCONTINENTAL HOTELS GROUP will be managing two of Eros Resorts and Hotels' properties in Delhi’s business district of Mayur Vihar. The hotels will be rebranded to IHG’s Crowne Plaza and Holiday Inn brands respectively. Crowne Plaza New Delhi Mayur Vihar Noida offers 160 rooms, Infiniti, an all-day dining restaurant serving Italian, continental and Indian cuisine, a lobby lounge and bar, a fully-equipped health club, spa and an outdoor pool. While the other property, Holiday Inn New Delhi Mayur Vihar Noida offers 193 guest rooms including suites; Café On 3, an all-day dining restaurant and Roadhouse Bar and Grill, an American food speciality restaurant; a business centre and 7500 square feet of event space accommodating up to 650 guests; a fullyequipped health club and an outdoor pool.

16

FOOD & HOSPITALITY WORLD

January 16-31, 2014

MARKETS

Accor launches website for Middle East FHW Staff Mumbai ACCORHOTELS.COM, the multi-brand reservation website for Accor hotels, has launched an Arabic website for the Middle-East customers. With this new development the website offers a choice of 31 geo-localised versions and 16 languages namely; English, French, German, Dutch, Spanish, Japanese, Italian, Portuguese, BrazilianPortuguese, Korean, Chinese, Turkish, Indonesian, Russian, Polish, and now Arabic.

Jean-Luc Chrétien, executive vice president, sales and distribution, Accor, said, “Accor is firmly strengthening and investing in its digital strategy to create a permanent, direct and interactive guest relationship.

Accorhotels.com is the spearhead of our digital ecosystem. By launching the Arabic version, Accor reiterates its position as a leader in terms of innovation” Middle East and Kingdom of Saudi Arabia are important outbound market for Accor which is leader in the region and has a strong expansion plan in the pipeline. This underlined the need to develop an Arabic website in order to be closer to its Arabic speaking guests and strengthen intra-regional ties in this region.

According to the World Tourism Organisation, outbound travel from the Middle-East has more than quadrupled in the last twenty years. By creating an Arabic version of Accorhotels.com, Accor reaches this major market with numerous business opportunities for the domestic and the outbound market.

Christophe Landais, managing director, Middle-East, Accor, explains, “Adapting Accorhotels.com in Arabic is in the line with the dynamic development of Accor and its distribution channels. Thanks to the new version of the reservation website, Accor increases its penetration and reinforces its presence in the Middle-East zone as well as in the other Arabic-speaking

FOOD & HOSPITALITY WORLD

17

January 16-31, 2014

countries; in order to locally sale its hotels.”

Romain Roulleau, senior vice president, e-Commerce, Accor, said, “Launching the Arabic

version of Accorhotels.com was a technological challenge. We needed to keep a simple and efficient reservation tool, despite a change of display and er-

gonomics, adapted to the Arabic language. Already accessible worldwide, Accorhotels.com had to suit this market. Therefore, the goal was to propose a client

experience in concordance with the local cultural identities. This should allow us to develop the Accorhotels.com local sales by over 50 per cent in 2014.”

PRODUCT TRACKER

Creambell CREAMBELL HAS introduced Irish cream, a new flavour of ice cream blended with the flavour of Irish coffee and raisins. Creambell Irish cream is 100 per cent vegetarian and comes in a unique easy-to-grip triangular tub. A 400 ml tub of Irish Cream is priced at `100.

Electrolux ELECTROLUX HAS launched 90cm chimney hood equipped with quiet, automatic sensors and individually controlled LED lighting. The chimney hood comes with perimetral aspiration for easy cleaning, inverter technology motor for less energy consumption and low noise production, electronic touch controls to select appropriate extraction rate, sensor technology to detect vapours, and time-to-change indicator. The product is priced at `1,16,200.

Axis Communications Obsessions Xclusif OBSESSIONS XCLUSIF has launched the Paloma collection of carpets. The Paloma collection is available in subtle tones in different patterns. The carpets are made of twist yarns for durability and softness and are polypropylene machine made. Carpet sizes available are 80 x 150 cm at `2500, 120 x 170 cm at `4500 and 160 x 230 cm at `8000. Price range is from `2,500 to `8,000.

AXIS COMMUNICATIONS has launched AXIS Q6042/-E/-C with Extended D1 resolution and 36x optical zoom, AXIS Q6044/-E/-C with HDTV 720p and 30x optical zoom, and AXIS Q6045/-E/-C with HDTV 1080p and 20x optical zoom. The new AXIS Q60 cameras enable better image quality, provide improved support for simultaneous streaming of multiple, individually optimised video streams, and provide video management systems with increased flexibility and manageable network and storage use. Further features of AXIS Q60 Series cameras include - shock detection, 360째 continuous pan for wide area surveillance, support for video motion detection, autotracking, Active Gatekeeper and AXIS Camera Application Platform that enables the installation of additional intelligent video applications.

Mad Over Donuts MAD OVER DONUTS has introduced cakelings, a range of premium cupcakes designed in eight different flavours chocolicious, rich crumble, Nutella frost with Snickers, coffee cream, strawberry and chocolate, berry bliss, lemon swirl and caramel banana. Available in boxes of one, three or six, the cakelings are priced `65 per cakeling.

18

FOOD & HOSPITALITY WORLD

January 16-31, 2014

NEW KIDS ON THE BLOCK

Lemon Tree Hotels

La Folie

LA FOLIE, a luxury French pâtisserie boutique has opened in Mumbai and can house up to 10 guests. La Folie offer desserts in different flavours like lemongrass, basil, pistachio and paan with rose gulkand. Supported by a team of French consultants, La Folie also serves enrobed pralines, single origin truffles, macarons, entremets (textural layered desserts), confitures, cookies, croissants, and customised cakes for events.

LEMON TREE HOTELS has launched its twin properties - Lemon Tree Premier and Red Fox Hotel at Delhi Aerocity. Lemon Tree Premier has 287 rooms and suites that comes with hi-speed WiFi connectivity, a media hub, a digital safe, an orthopaedic mattress and premium bath amenities. The hotel offers a variety of dining options - Citrus Café, a 24x7 coffee shop; Slounge, a recreation bar and Republic of Noodles, a pan–Asian restaurant. Other facilities include – the spa Fresco, a green outdoor area with swimming pool, a vertical garden, loungers and cabanas. The other property, Red Fox Hotel has 207 smart rooms with hi speed WiFi connectivity and essential amenities. Other facilities include Clever Fox Café, a 24x7 casual restaurant and a well equipped fitness centre.

Best Western Grand Palace Kemayoran,Jakarta BEST WESTERN has expanded its portfolio of hotels in Indonesia with the opening of the Best Western Grand Palace Kemayoran. Set in a fourstorey building in the heart of Central Jakarta’s fast-emerging Kelapa Gading area, the hotel’s 156 rooms, including 13 suites, all offer private balconies with views across the city, and come equipped with amenities such as large work desks, LED TVs with multiple international channels, minibars and spacious bathrooms with rain showers. Guests can also relax in the outdoor lagoon-style swimming pool, enjoy a massage at the spa, or sample local and international cuisine at the Onyx Restaurant. For the corporate and events markets, the hotel also offers a ballroom capable of hosting up to 300 delegates, plus five meeting rooms and outdoor function space. The hotel is also located one km away from JIExpo one of Indonesia’s biggest conference and exhibition venues.

FOOD & HOSPITALITY WORLD

19

January 16-31, 2014

CHEF’S PLATTER

The mushroom king

Vida Rica Restaurant hosts three-Michelin-star chefs Régis and Jacques Marcon

I

N JANUARY 2014, Vida Rica Restaurant at Mandarin Oriental, Macau presented the acclaimed French guest chefs, Régis and Jacques Marcon, to introduce guests to their trademark dishes. The fatherand-son chefs are from the three-Michelin-star restaurant Régis et Jacques Marcon in Saint-Bonnet-le-Froid, Auvergne, in south central France.

Widely known as the 'mushroom king' or 'mushroom magician', Chef Régis is famed for his mushroom creations using fungi from his hometown. During the promotional period, food connoisseurs were able to savour his legendary dishes featured in a seven-course degustation dinner including a glass of champagne.

Keeping the tradition Born in 1956, Chef Régis grew up in a family where his mother ran a café in the village of Saint-Bonnet-le-Froid that was later expanded into a guesthouse. Inspired by his mother’s passion for hospitality, he was keen to keep the tradition after taking over the family hotel in 1979.

With stringent training in culinary skills and steadfast

commitment to hospitality, Chef Régis was awarded his first Michelin star in 1990. Prior to the receipt of the second one in 1997, he represented France and won the Bocuse d’Or in 1995, which is deemed as the culinary equivalent to the World Cup. His relentless efforts finally made him win the most coveted third Michelin star in 2005. That was also when he opened the restaurant, Régis et Jacques Marcon, to continue his dedication to better service.

Matching his father’s talents, Chef Jacques is also a dining enthusiast. He studied hotel management in the college of St Chely d’Apcher, and before joining his father’s new venture in 2005, he had worked with a number of illustrious chefs such as Ecole Tsuji, Bernard Pacaud, Eric Biffard, Gilles Goujon, Philippe Rochat and Ecole Lenôtre.

In Régis et Jacques Marcon, meals are genuine celebrations.

With a focus on using high-quality, local produce or natural products from organic farms, chefs Régis and Jacques strive to create dishes reflecting their personalities and tradition of respecting nature.

20 FOOD & HOSPITALITY WORLD January 16-31, 2014

Designed with a tasteful blend of East and West, Vida Rica Restaurant is an all-day dining destination that highlights exquisite French cuisine created by Dominique Bugnand, director of culinary operations and F&B.

Chef Régis reminisces, “In 1956, in that famously cold winter, my parents had to leave their farm, and as they had to make a living my mother started working in the café in the village. My father was a wine merchant at the time. A few years later, my

mother started serving snacks and offering a few rooms. That's the atmosphere I grew up in. My mother knew all her guests really well and saw them as friends.”

He took over the family hotel in 1979 and was keen to keep

the tradition of hospitality going.

As the restaurant grew it needed more staff, particularly in the kitchen. “That’s what prompted us to build a new restaurant up on the hillside.

And how could we resist the desire to offer our guests such a view?,” he says.

He explains that they want meals to be a real celebration, with recipes that reflect the surrounding countryside, our personalities and our traditions.

Generously flavoured, wonderful ingredients. Spring herbs, poultry, livestock reared on the plateau, green lentils from Le Puy, cheeses from the Ardèche and Auvergne, and above all mushrooms, which have come to symbolise the restaurant over the years.

His son Jacques adds, “I

We want meals to be a real celebration, with recipes that reflect the surrounding countryside have always been passionate about cooking and have qualifications in hotel management and catering from the St Chély d'Apcher school in Lozère. After a number of internships, I arrived in Saint Bonnet le Froid to work alongside my father in 2005, with some solid experience gained by working with a number of chefs behind me, including the Tsuki school, Bernard Pacaud at the Ambroisie in Paris, Eric Biffard at the Elysées du Vernet, Gilles Goujon at the Vieux Puits in Fontjoncousse, Philippe Rochat in Crissier near Lausanne in Switzerland, and finally the Lenôtre school for cakes and pastries.”

Chef Regis then goes on to talk about his most moving culinary experience. “It dates back to 1995, in northern Japan. I had

FOOD & HOSPITALITY WORLD

21

January 16-31, 2014

the pleasure of tasting a stock made from a tricholoma, one of the rarest mushrooms in the matsutake family, for the first time. The flavour was intense and lingered in my mind for a very long time.”

And the most amusing kitchen incident he ever witnessed? Régis says, “It was an evening wedding reception, and three colleagues and I were carrying a cake made of several tiers that we had worked really

hard on. It started to slip to one side and despite our best efforts, landed on the floor. I was transfixed: some of my colleagues slipped away but I just stood there, unable to move. Against all expectations, the guests ap-

plauded me. I can smile about it now, but it’s still a bad memory.”

His best piece of advice for amateur chefs is 'Enjoy yourself and your guests will enjoy themselves too. And never do things by halves.”

CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

Microfibre: The Superior Mopping System Abhay Desai gives a low down of the advantages of using this innovative cleaning material that is also easy on the environment

Abhay Desai

M

icrofibre was invented in the early 1980’s in northern Europe and introduced to the world in 1986.

This innovation was launched largely on account of environmental concerns as this technology reduces the usage of clean water and less soiled water is put into the waste stream. Also the longer durability of the microfibre mop means that there will be a decrease in the solid waste from worn out cotton mops.

What is microfibre?

It is a manmade fibre, not natural as cotton. It is a combination of two fibres polyester and polyamide which is a nylon by–product. The best of microfibre has 80 per cent of polyester and 20 per cent of polyamide. The polyester is the scrubbing and cleaning fibre

and the polyamide is the absorbing and quick drying fibre. The thickness of the fibre is 0.13 deniers which is 1/100 th of a human hair.

Normally a cross section of the microfibre would reveal triangular cross sections. These triangular cross sections result in a clean dry surface when compared to an ordinary cotton mop.

For cleaning purposes the microfibre carries and an electrical static positive charge that draws dirt (negatively charged)

22 FOOD & HOSPITALITY WORLD January 16-31, 2014

into the centre where cotton carries the dirt on the outside surface. The density of this material enables it to hold six times its weight in water.

Why consider alternative mopping techniques?

Using conventional cotton loop or Kentucky mops for wet mopping of areas has long

been the standard in floor cleaning for janitorial operations. However the industry has taken a recent interest in evaluating hard floor maintenance techniques in terms of employee, occupants and environmental health.

To reduce the risk of cross contamination conventional mopping techniques requires janitors to change the cleaning solution after mopping every two or three rooms meaning that cleaning solutions (including chemicals and sev-

eral gallons of water) are constantly being disposed off and replenished.

How does microfibre help?

How much more sanitary is it to use a fresh mop for each room? Reducing the risk of nosocomial infections in hospitals is of utmost importance. According to the CDC there are an estimated two million incidences related to nosocomial infections annually. There are 80,000 deaths from nosocomial infections annually; 20,000 occur in the US alone. The costs per year for nosocomial infections since 1992 are in excess of US$ 4.5 billion.

Literature currently documents that reducing the nosocomial infection rate is supported with the utilisation of a new mop in each patient room.

From a cleaning perspective something as simple as always having clean water in the bucket is also more appealing to the staff, patients and visitors.

Microfiber v/s cotton top down approach to mopping The actual process of using the microfiber mops is a huge improvement in and by itself over the conventional cotton mop process The top down system actually consists of one 20 ltr Red and Blue bucket, a set of 24 microfibre mops, a velcro frame and a suitable handle and a trolley to carry the buckets.

The Blue bucket is filled with approximate four litre of water and a suitable germicidal cleaning solution is added to the same. The 20 mops are placed in the bucket and it is covered with a hermetic cover and turned upside down. After a couple of hours the mops would have evenly absorbed the cleaning/disinfectant solution by osmosis.

When mopping, a clean mop is taken out of the blue bucket, hand wrung out and dropped on the floor. Place the velcro end of the mop head on the cloth and then mop the

FOOD & HOSPITALITY WORLD

23

January 16-31, 2014

entire floor of the room with the same.

To change the cloth stand on the ends of mop, pull the mop head and place it diagonally opposite on the cloth, pick it up and drop it in the red bucket.

Move on to the new room and then use another fresh mop for the same. There is no refilling or changing of the cleaning solution and the soiled microfibre cloth does not go back in the clean bucket. At the end the soiled mops

are send to the laundry for washing. Simply put the basic advantages of the top down methods over the traditional way of mopping are: ● no wringers required ● no preparation of cleaning solution in the ward

● no handling of dirty solution ● weight reduction and less stress on the labour.

(The author is – regional sector Sales Director -BSC, AMAT, Diversey India)

Evolving tastes Even though India's wine consumption growth rate is lower in comparison to global consumption, Indians are on their way to wine discovery and the pace will keep increasing, says Nikhil Agarwal

I

’ve been watching the changes in consumption patterns of Indian wine consumers for the last 15 odd years. The change that has taken place and that continues to take place is phenomenal.

Wine culture in India has never been hotter. Curiosity about wine and consumption are at an all time high. Look around you, the retail experience for buying wine has improved, we have more international and Indian wine brands available and Indian wine is getting very

good. Higher disposable incomes and more international travel have made a large number of us more aware of global food and drink cultures and our taste for food and drink is not what it once was. But remember when I say this I’m not referring to the entire country.

Lets be honest, 75 per cent of the population will not be drinking wine for a very long time to come. From the remaining, a few percentage of people drink wine and more are on their way to do so. It’s

24 FOOD & HOSPITALITY WORLD January 16-31, 2014

this category of people that I refer to and that I am excited about.

We have an influx of professionals from all over the globe who bring with them their already established culture for wine. There is one big factor that is creating change - food and gastronomy have never been taken more seriously.

Restaurants serving different cuisines are opening up at a frenzied pace. Wine as a natural extension to food is going to piggyback on this revolution in

the food scene-taking place in India. And there’s further help – television shows beam into our homes on a daily basis with visuals showing food cultures from across the globe and there is almost always a bottle or a glass of wine to go along with it.

You don't have to move out of your bed to now be exposed to wine.

More hotels and restaurants are laying an emphasis on the wines they are serving and the manner in which it is served. Restaurants that serve only wine are mushrooming everywhere. Wine educators, tasters, makers and even fakers are brimming over. You have more avenues to learn about wine, to actually make a career of it. You can be entertained at soiree after soiree at wine festivals, wine dinners, wine exhibitions, wine tastings and wine clubs. We started 'Wine Week' that sees a great response.

Also interesting is the change in smaller cities which are picking up the trend and once conservative societies accepting this phenomena as part of their lives. With all this it’s only natural that we as a popu-

Nikhil Agarwal

lation would be curious and experimental about wine. Our attitude towards drinking in general has also evolved. In the big cities I often find people drinking a glass of wine or even Sangria with lunch, you wouldn’t see this a few years ago. When I got into the wine industry fifteen years ago, bottles of red and white had just made an in road into parties held at home.

Now we see sparkling wine in the mix as well.

A barrier that we must overcome is the notion in people’s mind that Indian food and wine cannot be had together.

We have done so many dinners here in India to prove the point and in fact even did one internationally with Indian wine and Indian food. This incorrect notion on a large scale still holds and I blame some writers on this. They need to encourage

the Indian wine consumer to experiment rather than restricting them by saying it can’t be done.

Have you tried it?

While I’m venting, if you’re responsible for a hotel or a restaurant and disagree with my thoughts on the consumption of wine and its future in India I have a couple of bones to pick with you too. Why not pass on the benefit of that duty free license to your guests or even without the license do we really need to have these astonishing mark ups? If you make it accessible, the chap drinking wine will have more and it will impact your revenues positively.

So what is this group of wine consumers drinking?

Well for one, Indian wine.

Competition between Indian producers has gotten strong in the last five years, which is good for consumers because wineries with serious intentions are putting their best quality foot forward. This is important because if India is going to be drinking wine we need to have good quality wine that Indians in general can afford.

As of now with the high import duties good affordable Indian wine is the answer. With a couple of wineries launched this year alone and the launch of a mega international brand that is producing sparkling wine, domestically we’re going to see a surge in consumption. These brands are going to market themselves aggressively, which will do good not only to sell the brands in question but to create a market for wine as well.

The imported wine segment is growing too with a growth in consumption at all price levels.

For the major sales the value for money/entry level wines is king but even with all the taxes and duties, wines at higher price levels seem to find a customer.

Perhaps it’s too soon to say this but I also think there is a level of Indian wine consumers who are now moving away from the sweetness in

FOOD & HOSPITALITY WORLD

25

January 16-31, 2014

wine that they once liked so much. I think there are demanding consumers out there who won’t tolerate rubbish anymore. If it’s not good they’re not going to drink it

and they are confident in voicing their likes and dislikes unlike before. I believe Indian consumers are on their way to wine discovery at a pace that I suspect will only get faster

as we move ahead. What’s amazing to see is the number of people that have gotten into wine in the last few decades.

When you look at the growth rate in comparison to global

consumption we’re babies but keep in mind that everything has a beginning.

The writer is a sommelier and director of All Things Nice

F&B: THE ESSENCE OF HOSPITALITY

CONTEMPORISATION OFBRANDY With changing demographics and rapid premiumisation, brandy has evolved from being a drink with functional benefits to a premium spirit continuously growing in demand in the global market.

Riding high on this wave, we have come with a premium offering providing wider choice to the consumers, says Rohan Carvalho

A

s the air turns brisk and darkness falls early, the desire to enjoy the quiet dreaminess and warmth of an after-dinner drink grows. Brandy — and especially its ultra-refined cousin, cognac — remains a sublime luxury of the discriminating diner. Perhaps it is the resurgence of indulgences such as cigars, an air of exclusivity and snob value in being different from the rest or maybe just the pure sensual pleasure of the sparkling, jeweled drink providing warmth from within — brandy's appeal is growing in markets across the world.

A rich history Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin, primarily made from grapes. Origins of brandy can be traced back to the Mediterranean states in the seventh and eighth century where Arab alchemists experimented with distilling grapes and other fruits in order to make medicinal spirits. Their knowledge and techniques soon spread beyond the borders of their region, with grape Brandy production appearing in Spain and probably Ireland (via missionary monks) by the end of the eighth century. The word brandy comes from the Dutch word brandewijn, meaning 'burnt

26 FOOD & HOSPITALITY WORLD January 16-31, 2014

wine'. Introduced by the Dutch traders in the 16th century to Northern Europe from Southern France and Spain, they described it as wine that had been burnt or boiled in order to distill it.

Global growth Globally brandy is the fourth largest category (160 million cases) with vodka being number one. Interestingly, India is the world’s largest single brandy consumption country that accounts for 27 per cent of the world’s consumption and has been growing at a healthy 17 per cent CAGR. However, the low per capita consumption which remains one amongst the lowest, in itself offers a huge opportunity for this category to grow in India. Despite innovations and premiumisation, it has been an arduous task to alter the perception of brandy as a 'socially acceptable' drink, probably due to the strong association of brandy as a medicinal drink that has graced the shelves of our grandparents, who vouched for its functional benefits.

Over the years, brandy has evolved and has made its way as a preferred choice among the young and old alike. Youngsters on the lookout for interesting flavour experience are willing to experiment and are driving growth and placing new

emphasis on a greater choice of spirits. It is now considered as a status symbol, which in turn drives demand to the point that the brandy segment has been growing at nine per cent each year since 2010 - 11 and constitutes 26 per cent of the spirits market (as on FY13). Evolving category coupled with changing demographics and rapid premiumisation has given brandy manufacturers lots to cheer about.

However, consumers shift to rival categories like whisky/vodka due to lack of choice was one of the prime reasons for manufacturers to drive towards premiumisation, thereby offering wider

choice of premium brandy variants.

Rohan Carvalho

Interestingly, India is the world’s largest single brandy consumption country that accounts for 27 per cent.

Brandy cocktails could provide much required impetus to the category in India

A premium product Riding high on this wave, United Spirits, who has been in the forefront of innovation and providing wider choice to the consumers, introduced their premium offering, Louis Vernant XO in this category. Furthermore, to bring desire and relevance around the category, United Spirits and I conceptualised a range of exotic brandy cocktails with Louis Vernant XO as its base. The rich fruity flavour and aroma of Louis Vernant XO Brandy completes the harmony necessary to make the perfect cocktail. Brandy cocktails though familiar across the world through cognacs, could provide much required impetus to the category in India thereby giving brandy connoisseurs and cocktail lovers the much required choice. Louis Vernant XO Brandy certainly raises the mark of India’s share of the pie in the growing brandy market.

The writer is the Indian ambassador for World Flair Association

FOOD & HOSPITALITY WORLD

27

January 16-31, 2014

F&B: THE ESSENCE OF HOSPITALITY

Breaking myths about wine Finding the right wine is all about breaking the stereotypical beliefs and embracing facts that we had not known says Adrian Pinto

I

f you drink wine on a regular basis, you probably already have your likes, dislikes and have seen many movies on wine, have a preference over the varietals, brands you like, have price points that you are comfortable with. But still every now and then, you wonder or perhaps have a debate over 'what you think is the best'. While Sideways cultivated your love for Pinot Noir, you have only just

come around re-appreciating Merlot. Instead of letting misinformation about wine confuse you about which is the 'best wine', here is a series of facts to help you choose the right one.

90 point wines versus 89 point wines Myth: Friends, family, wine websites, wine critics, wine enthusiasts, wine advocates, beverage tasting institutes, connois-

seurs guides to wines and various blogs all have wine ratings in order to sell bottles or recommend wines you should buy.

Truth: It would surprise you to know that there have been studies that prove wine scorers don’t have 100 point depth accuracy. For example, one day the wine is 90 and the next day it might be 89 or 88. So don’t let this knowledge decide your choice of wine.

FACTS ABOUTWINE Temperature It is often said that red wine should be served at room temperature, but this is the case only if this temperature is not above 18ºC (64ºF). Also keep in mind that some lighter reds, like Pinot Noir, can be drunk at slightly cooler temperatures so if the day is hot or you prefer such wines a little cooler you can chill the bottle in the fridge for a few minutes before serving. White wines need to be mildly chilled. Sparkling serving temperature should be 8°C to 10°C (46°F to 50°F), white serving temperature should be 8°C to 12°C (46°F to 54°F) and red serving temperature should be 15°C to 20°C (59°F to 68°F).

Glasses The shape of the glass does affect the taste of the wine. Find one that is narrow at the top and fill it halfway up. By releasing the aromas, then trapping them in the narrower open-

28 FOOD & HOSPITALITY WORLD January 16-31, 2014

ing they will become more concentrated. Sparkling wines deserve a similar glass to still wine. Having a slightly tapered top to the glass will help to maximise the bubbles and aromas. It is also recommended to only wash your wine glasses in warm water, to prevent detergent residue affecting the flavour or impacting bubbles in sparkling. If possible, allow to drip-dry or use a good quality cloth to avoid getting lint on the glass. If using a dishwasher, do not wash with food utensils or soiled plates. Remove glassware after the rinse cycle to ensure that residue in the steam does not redeposit.

65 per cent to 75 per cent. Temperatures above 18°C accelerate the development of your wines. A wine fridge or efficient cellar is a great way to ensure you can keep the temperature and conditions as consistent as possible. For screw-cap wines, this optimal seal means there is no requirement to store bottles on their side and they can be kept upright or on their side. For cork, however, bottles should only be stored on their side, with the neck sloping slightly upwards so that the cork remains wet otherwise it increases the chance for oxidisation and damage.

Storing Wine is best stored under cool, dark, airy conditions, free from vibration, odours and dampness. The most important factor is temperature stability. Keep the temperature constant between 12°C to 15°C (54°F to 59°F) with a relative humidity of

Cellaring time The optimum drinking time is different for every wine and is impacted by a number of factors including grape type, wine style, wine quality and vintage, packaging, cellaring conditions and winemaking techniques. Regardless, there is no exact

way to determine when the true ideal time will be because every wine is unique. However the characteristics of the wine interpreted by winemakers, combined with their experience, can give some good indications, so it is best to refer to the back label or tasting notes as a guide. For those serious about cellaring wine, the best thing is to do research on the variety and wine to understand the predicted window for optimal drinking, get a few of the same wine and try it throughout its lifespan to make your own decision on when you think it is best.

Evaluation Always remember, your palate is like your fingerprint, everyone is different. As such, be comfortable in what you smell and taste.

Above all, wine should never be confusing and intimidating. It should be enjoyed. After all, the most important wine critic is you.

came from around Armenia into Western Europe, it is now cultivated everywhere. Traditionally wine is split up between New World and Old World.

Truth: In the last 60 years or so, so much has changed with

Old wine versus new wine There is nothing more depressing than storing a wine in a cellar so long that it dies before you get to kill it.

Myth: A professional wine curator for private cellars once exclaimed that he was depressed with the amount of overthe-hill whites he kept seeing in his client’s cellars.

Truth: Today, more wines are being crafted to be drunk when new (especially in the New World style, which includes India).The market now is developing the two distinct styles of ageworthy and drink-worthy wine.

Here is a hint - the age-worthy stuff usually has high tannin and acidity and doesn’t taste great until fully aged. For the new world wines it’s generally ideal to be drunk from the time its bottled up-to three years when stored in ideal conditions unless mentioned on the bottle.

Price versus quality Myth: The higher the price the better the wine.

Truth: The price of wine is a matter of perception. Very often people say how can you not like this wine as its expensive or in the reverse how can you like this wine it is inexpensive. But when you do a blind tasting its your palate that decides the wine you like.

Indian versus imported Myth: Imported is better that Indian.

Truth: You have got to compare like to like especially in the same price range. If you compare a wine that costs twice as much then I don’t think it is a fair comparison.

Old world versus new world Myth: Since vitis vinifera

FOOD & HOSPITALITY WORLD

29

January 16-31, 2014

the wine industry that the US, New Zealand and Australia are no longer the new kids on the block. China, England, Canada, Thailand, Russia and India are all producing wine. The lines are getting more blurry stylistically

as winemakers continue to push the boundaries of what is possible. This is an exciting time to drink wine. My recommendation is that wine is all about experience and there is no better way to experience wine but by

tasting. So taste and I am sure you will be surprised at what you like!

The writer is senior manager wines, PRI of Jacob Creek

F&B: THE ESSENCE OF HOSPITALITY

A perfect pair Striking harmony and balance is the key to pairing wine with food. However, because of the complexity of flavours in Indian cuisine, pairing goes beyond the usual saying ‘white with fish, red with meat’ says Rajesh Rasal

POINTS TO CONSIDER WHILE PAIRING INDIAN FOOD WITH WINE ■ Similar food and wine flavours complement each other ■ Weighted food and wines complement each other. Food and wine can be light, medium or heavy-bodied ■ Wines should be equal to or higher in sugar than the dish ■ Crisp wines balance salty flavours ■ Sweeter wines offer relief from spicy foods

W

hether you're browsing a wine list or planning an evening of BYO (Bring Your Own) wine, choosing the right wine that goes well with Indian food is quite a pairing dilemma.

When pairing wine with Indian food, the main principle is to achieve synergy and balance; the food shouldn’t overpower the wine and vice versa. However, pairing food and wine need not be a complex process. The best wines for Indian foods are with moderate alcohol levels, softer tannin, fruity aromas, crisp

acidity, off dry. It is a match of harmony and balance within the context of hot, sour, salty and sweet food sensations.

Wine and food pairing is a highly subjective process. As it is said ‘white with fish, red with meat’ isn’t limited and helpful when you are considering the more complex flavours of Indian cuisine.

Pairing lighter-bodied wines with lighter foods and fullbodied wines with richer, heartier dishes, is generally the best combination. Delicate foods – poached, steamed, or boiled – pair best with delicate wines. Grilled, roasted, or

30 FOOD & HOSPITALITY WORLD January 16-31, 2014

heavily spiced foods call for more robust wines.

It isn’t advisable to pair wine with food that is sweeter than the wine, since this leads to the wine tasting overly acidic and thin. Pairing opposites is the best combination – a sweet dessert wine with hot Indian curry is something I would recommend. Whenever a red wine suits your mood, always go for fruit driven, soft tannins, lighter-bodied wines, a well match for medium spicy Indian food. The aim of pairing food with wine is to help both the food and wine, so a little experimentation and ad-

justment is necessary to create the best effect. It is close to impossible to have every dish with a perfect wine that matches and soothes the palate – some ingredients are just going to be powering to allow that, but because Indian cuisine usually involves a real synergy of ingredients, it may be possible to create a more suitable synergy. Interestingly, there is some experimentation involved, and that’s fun part – trying these out for oneself, certain dishes and certain wines and adjusting your choices as your experience grows. Wine is ulti-

Rajesh Rasal

spicy, smooth tannin, light to medium bodied goes well with grilled meat, sea food, kebabs, dal makhani and paneer.

Cabernet Sauvignon: Medium bodied, fruit driven,

mately a subjective decision.

It is all about what you enjoy yourself, and that’s what makes the world of wine so infinitely involving.

Listed below are the perfect matches – pairing of Indian wine and food with few popular wine varietals grown in India.

Chenin Blanc: Light to medium bodied, good acid content, balance sweetness, exhibits aroma of melon, honeydew, round on palate, pairs well with casual meals, salads, sandwiches, etc, and also with food that has a hint of sugar and spice.

Sauvignon Blanc: Light to medium bodied, hints of citrus and honey, round taste, off-dry on palate, pairs well with medium spicy food, especially coastal dishes as well as lightly flavoured Indian cuisine.

Chardonnay: Light to medium bodied, fresh, fruit flavours of apple, pear, citrus and melon, leaving a lasting palate impression. As the warm-climate approaches, Chardonnay becomes more flavourful and lasting.

Chardonnay will pair well with poultry dishes, seafood or recipes that have a heavy cream base.

Zinfandel Blush: It is a pale-rose light and sweet wine. It tends to have citrus and light flavours like orange, strawberry, raspberry, cherry.

It is perfect on a hot summer day with a crisp fruit salad, also pairs well with medium spicy poultry dishes.

Shiraz: The well balanced,

FOOD & HOSPITALITY WORLD

31

January 16-31, 2014

rich currant flavour, round tannins pairs best with lamb and tandoori.

Zinfandel Red: Light to medium bodied, zesty warm, berry like, jammy intense,

spicy characteristics, pairs well with pizza and grilled meats.

Merlot: Light to medium bodied, softer and fruitier, with cherry like flavours and

hints of mint. It is easy to drink and goes well with medium spicy food.

The writer is a winemaker at Myra Vineyards

F&B: THE ESSENCE OF HOSPITALITY

Anewchapter Consumer is the king, believes every industry, Glenlivet is no exception. Direct connectivity with the buyers is the new mantra to tap the nascent Indian market.

Despite many challenges, Glenlivet is trying to carve a niche for itself, says Ian Logan, international brand ambassador, Chivas Brothers. By Akshay Kumar

T

he Indian market has a consumer base for every product, it is regarded as a mixed market with consumers from every segment. Known to be a whisky market, India has consumers right from the entry level whisky to the reserved premium scotch buyers. Still the market for the single malt whisky is at a nascent stage.

'And though the Asian market has a long way to go, it is still unestablished and unorganised when it comes to single malts, India is no exception, says Ian Logan, international brand ambassador, Chivas Brothers.

Hence to break the ice with the Indian market, Glenlivet has started an initiative called The Guardians of The Glenlivet.

Though India has a very large

buds. “It is an event where 100 Indian scotch aficionados are called together for a tasting and voting session. These chosen Guardians then vote for their favourite out of three blends – Classic, Exotic and Revival – created by master distiller Alan Winchester,” he informs.

Ian Logan

consumer base for whisky, single malts has a long way to go, therefore the The Guardians of The Glenlivet is a part of their worldwide initiative, to understand the consumers taste

32 FOOD & HOSPITALITY WORLD January 16-31, 2014

The connection Elaborating on the blends, Logan states, “The Guardians Chapter gives us a chance to get to know our customers a little better and give them something in return. It has been a great experience to see their acceptance towards these variants. The Classic, Revival and Exotic are variations of the original style of Glenlivet and we have tried to

pretty high in India which is a major issue.”

Global trend Trend is a major component which has to be closely match them to the personalities of the key members of the Smith family. The Classic is obviously based on George Smith, the founder of the distillery. Revival has been inspired by the efforts of his son John Gordon Smith to save the brand and Exotic is for George Smith’s great grandson, Captain Bill Smith Grant, who introduced The Glenlivet to America. This is another opportunity for us to say thank you to our guests and customers.”

The Votes of the Indian Guardians were combined with the votes of their counterparts across 19 different Glenlivet markets and the winning master blend will be declared as the Glenlivet Guardians Chapter with only 2000 cases of it being manufactured as a limited edition in the first quarter of 2014.

Classic is inspired by The Glenlivet's timeless sweet style which is fruity with a soft sweet caramel and coffee notes and has a long and tangy finish. The Glenlivet Exotic has rich and warm spicy notes with a long and slightly dry finish. While Revival is fruity with a creamy sweetness and has a long and succulent finish.

Regime challenges The Indian market being a potential market for any business, is very difficult to be captured. The first and foremost challenge is heavy taxation levied by the government.

Today, high import taxes is a major issue for the Indian Made Foreign Liquor (IMFL) manufacturers. The pricing of the products inflates to such an extent, that it becomes very difficult to capture the mass. Logan exclaims, “First of all, India is a risky market, it is a backbreaking task to capture the market. Moreover, the import taxes are

FOOD & HOSPITALITY WORLD

33

January 16-31, 2014

studied by an industry to survive. Improvisation is the key to success in today's world.

Speaking about the global trends, Logan highlights, “A trend for whisky has been ob-

served globally since ages, but cocktails are now getting more popular with the youth. There was a huge market for cocktails during the 20's and the 30's which is again rising.”

F&B: THE ESSENCE OF HOSPITALITY

Brewing differently Bottled beer has become a passé, the Indian market needed an innovation in the beer industry. Benjamin Johnson, trained chef and brewmaster, The Barking Deer, who came all the way from Alaska has been successful in bringing this much needed change. Freshly Brewed beer is the new strategy to quench the thirst of the beer lovers. By Akshay Kumar

Greg Kroitzsh

B

eer has been a worldwide appreciated beverage for a very long time. There was a time when bottled beer captured a large share of the market, but slowly there has been a wave of change in the way this beverage is consumed among beer aficionados in India.

Defining this trend is the launch of The Barking Deer Brew Pub and Restaurant, the first ever pub to own a microbrewery in Mumbai. “Innovation is the key, we need to get new products in the market,” opines Benjamin Johnson, trained chef and brewmaster,

34 FOOD & HOSPITALITY WORLD January 16-31, 2014

Benjamin Johnson

The Barking Deer, adding that, “The Indian market needs a change to satiate their taste buds. We are the first ones in Mumbai to get a microbrewery license, and we will try and give the consumers the popular styles of freshly brewed beer.”

The Barking Deer Brew Pub and Restaurant has brewed three variants of beer which are difficult to find in Mumbai pubs, for instance Bombay Blonde Ale, which has a perfect balance of bitterness and aroma; Barking Deer India Pale Ale, with a bitter punch and a pleasant citrus-like aroma and Flying Pig Belgian

Wit, which has an unusual spicy edge with the likes of coriander seeds and cumin seeds and a citrus-like twist by the orange peels. These handcrafted beers are authentic, all-timefavourites globally and also unheard of.

Elaborating further Johnson mentions that The Bombay Blonde Ale is a light beer brewed with two row Pilsner malt and malted wheat. The addition of German and Czech noble hops adds to its perfect balance and aroma. Barking Deer India Pale Ale was a style which was a trend 400 years back, this ancient beer is made

market, Kroitzsh also spoke about their contribution for a social cause, wherein the launch of the first keg of beer was auctioned to the highest bidder and the proceeds were with two row pale malt, wheat and special caramel malt and made to English style. Hops imported from USA and New Zealand provides this beer the bitterness and a citrus-like aroma. The Flying Pig Belgian Wit is an authentic Belgian style beer which is brewed with two rows of Pilsner malt and a large portion of malted wheat, to give it a spicy edge ingredient's like fresh orange peel, coriander seeds and cumin seeds are being used.

Local aesthetics The Barking Deer Brew Pub and Restaurant is also experimenting with blending beers with local flavours. This is an effort to give something new to the Indian market. A former banker Greg Kroitzsh, owner of The Barking Deer Brew pub along with Johnson, is planning to brew beer using kokam and mangoes, which are the local delicacies. This is a strategy to connect with the domestic market and brew beer with raw materials which are only available in India.

Johnson states, “Beer is a kind of drink which every taste bud relishes a different style. If we make a Schwarzbier style beer, which is a classic German beer by adding kokum in it, then that would be an interesting blend, which we are working on currently. There is a huge demand for craft beer in the India market, but a lot permutations and improvisations need to be done. We have to learn what people like, take their feedback and honest opinions and understand what changes are needed in our recipes. We are also planning to make a beer with mangoes during the season.�

Brewing for a cause Apart from working towards introducing new flavours of beer in the Indian

FOOD & HOSPITALITY WORLD

35

January 16-31, 2014

donated to Jai Vakeel School, run by The Research Society for the Care, Treatment and Training of Children in need of Special Care for the mentally challenged children with

'associated disabilities' like epilepsy, autism, cerebral palsy,etc. Half of the proceeds of the sale price per mug of beer will go towards charity.

F&B: THE ESSENCE OF HOSPITALITY

'We aim to be the Starbucks of beer' Pradeep Gidwani, former Carlsberg MD and also the man behind the launch of three most successful beer brands in India -Tuborg, Carlsberg and Foster's, started The Pint Room, in Delhi with the aim of changing the beer culture in the country. He hopes the changing social values and increasing exposure to the West will give the brew the push it deserves. By Steena Joy What was the vision behind The Pint Room?

The vision is very clear.

We aim to be 'The Starbucks of beer'. Simply put a neighbourhood meeting place over fine beers. We are a cafe (not a bar, pub), we are brightly lit and open (unlike dark, dingy bars), we are warm, friendly, down to earth place, conversation is key for us.

Tell us about the beer market in India. Is it an organised market? Who are the

big players?

The beer market in India is about 2.3 million hector litres and the per capita consumption is rather small i.e. about two litres per capita per annum. The Czech Republic has a per capita consumption of over 150 litres, most developed economies over 100 litres and even China above 25 litres.

The key players in India’s beer market are: ● UB Group with shares just above 50 per cent

36 FOOD & HOSPITALITY WORLD January 16-31, 2014

● SAB Miller with a share of just under 30 per cent ● Carlsberg with a share of just above five per cent ● The balance is split amongst AB Inbev and regional brewers.

Do you think India is a beer friendly market?

The market for beer is evolving with key drivers in place: An evolving economy, changing social values, particularly beer being seen more positively, growing on

premise, a hot climate, hot food, a young population which is pre disposed to beer and increasing exposure to the Western economy where beer accounts for over 75 per cent of alcohol consumption.

However extremely high taxation and a rather complex operating environment including distribution makes beer rather high priced and availability a challenge. India is probably one of the highest priced markets in the world for beer. For a country with

Pradeep Gidwani

low per capita income this is rather unfortunate. Secondly availability - a city like Delhi has only about 1,000 outlets which stock beer, while Shanghai would have over 80,000 outlets for a similar

size population.

Which are your next outlets scheduled to open?

We opened our first outlet in Vasant Kunj in end Dec 2010 about three years ago and tested the concept before we opened up our Bandra outlet in Mumbai in July 2012. From Feb 2013 we have been in an aggressive growth mode and have opened six outlets across the country.

We have Mumbai – three outlets in Bandra, Malad and Ghatkopar; Delhi NCR – two outlets in Vasant Kunj and Gurgaon; Panchkula ( Chandigarh ) – one outlet; Bengaluru – Bannerghatta – one outlet and Pune – Viman Nagar – one outlet. Our target is to reach 20 outlets by end of 2014. We are looking at expanding in Mumbai. Currently we are looking at various opportunities in Mumbai.

Are you looking to tap Tier III markets like Puducherry/Nagpur etc?

Yes, we have already tested the waters with an outlet in Panchkula a suburb near Chandigarh. Clearly The Pint Room can expand across India into Tier II/III markets.

Do you think India has potential for a beer fest like Oktoberfest in Germany?

Do you think it can be used as a tourism product?

Yes, Oktoberfest is a great draw and attracts over 15 million visitors from across the world. If Germany can do it, so can India. India has to realise the importance of fairs and festivals and promote them – clearly an opportunity to be used as a tourism product.

Does The Pint Room organise beer tasting sessions?

Yes The Pint Room organises guided beer tasting sessions. We have done this for various groups and this has worked well.

What incentives do you ex-

FOOD & HOSPITALITY WORLD

37

January 16-31, 2014

pect from the government?

Are government policies in favour of the growth of the beer industry in India?

I wish we would get incentives for changing the atti-

tude towards beer – we are working hard to reposition beer from being perceived as an alcoholic beverage to being seen as a mild social beverage as it is

around the world.

Your views on the future growth trajectory of the beer industry in India?

The base for beer in India

is small and as mentioned the drivers for growth are there.

If the government does not increase taxes further of beer, this industry can easily grow 10 -15 per cent YoY.

F&B: THE ESSENCE OF HOSPITALITY

Akshay Tripathi Food & Beverage Manager, Taj Coromandel

'We have a strong process of innovation management' T

AJ COROMANDEL offers three distinctive specialty restaurants - Prego, the Italian fine dining restaurant; Southern Spice, the traditional South Indian cuisine restaurant serving the cuisines of the four southern states of India; Golden Dragon, the Signature Chinese restaurant of the Taj. There is also the multi-cuisine all day diner Anise and Chipstead, the bar.

Competitive edge Taj Coromandel in Chennai has been the flagship hotel for Taj for the last 40 years, and though last year or so we have seen the entry of other major players in the hospital-

ity sector, we continue to be as the most preferred venue for the discerning travellers and people of the city, this all is possible because of our most important assets ‘Our People’ which is also ours biggest competitive advantage. We are in the business of creating happiness and though the product plays a very important role but the most crucial role is played by our people, who on daily basis wake up each morning and come to the hotel to create experiences for our guests. Since we have been in the business for last 40 years in the city, most of our people know who’s who of the city including their preferences. Another very important advantage is that being part of Taj Group of Hotels,

38 FOOD & HOSPITALITY WORLD January 16-31, 2014

we practice stringent level of training which is imparted.

Innovation in F&B We at the Taj Group always aspire to be market leaders and in the words of Steve Jobs ‘Innovation is the only thing which distinguishes between a leader and follower’ and also believe that ‘You are as good as your last innings’ this is extremely true when it comes to innovation in our line of work, we have so many areas which requires constant innovation - right from people practices, product upgradation to process improvements.

The way we do business is constantly evolving; the market dynamics are very different than what they were couple of years back. Competition

is not only restaurants in other top hotels, but also a small place in some market or a mall which serves equally good food.

To be the market leader at

Taj, we have a very strong process of innovation management through various channels, and are not restricted by a city, brand, unit or country.

We share our best practices

also studied how our competition performs, by adhering to this we remain ahead of the competition in providing best luxury experiences to the guest. Also few years back our restaurants used to be fixated on standards and principles of service taught in hotel

across hotels, so we could learn from each other, we have a practice where in everybody is rewarded if he/she comes up with an innovative practice of doing things thereby creating a positive culture of constantly evolving our offerings to our customers.

At Taj Coromandel, we have an innovation cell in our department where in the contribution comes from the line staff to the managerial staff, so all the ideas whether they involve daily chores or bigger strategic issues are probed and implemented.

Global standards We abide by stringent luxury standards prescribed by leading agencies in the world, which has studied some of the best practices of hotels around the world, and has

FOOD & HOSPITALITY WORLD

39

January 16-31, 2014

schools, but today’s guest needs are different, we engage with them and create custom made experiences by studying various cues.

We are living in E-Age, our associates shouldn’t only know about their own city but of the practices which are

happening around the world, and influx of technology has made it very easy. My managers once every week study and discuss global trend setting restaurant anywhere in the world, and we discuss things like table appointments, napkin folds, flowers,

menu styles, service techniques to the way servers describe the dishes, any restaurant that we operate or open is with the intention to be the best not in the city but in the country.

(As told to Sudipta Dev)

F&B: THE ESSENCE OF HOSPITALITY

'Aguest’s dining experience is alleviated by the style of service' A S PART OF its F&B options, Goa Marriott Resort & Spa offers AZ.U.R which is a breakfast cafe in the morning, an elegant lounge during the day, a trendy bar as the night sets in; Waterfront Terrace & Bar, 24-hour poolside and indoor restaurant offering Indian, Asian and

Mediterranean cuisine; Wan Hao which is open for dinner and offers pan Asian cuisine in the elegant setting of a traditional Oriental courtyard; Simply Grills; Lobby Lounge; Coffee House.

Competitive edge Apart from the fact that our hotel has been around for

40 FOOD & HOSPITALITY WORLD January 16-31, 2014

some time now (almost a decade and half old) and has hence been able to establish a good reputation, the fact that we are centrally located makes it easy for guests to visit our restaurants. We do not have to depend only on resident guests. We also have a strong dining loyalty programme which ensures we

have a loyal customer base that keeps coming back to us.

But the main thing that gives us advantage is the quality of our food, and the variety available to our guests in terms of cuisines and type of food in the hotel. A guest in our hotel can choose from a quick bite and a coffee, to an elaborate buffet reflecting

Rahul Korgaokar Director of Food & BeverageGoa Marriott Resort & Spa

world cuisine, to an intimate fine Chinese meal, as well as an exclusive river side open air dining experience with fresh catch of the day. We also offer guests unique dining experiences for special occasions such as intimate cabana dinners for a couple or a family by the sea side, giving them privacy and exclusivity. All

F&B: THE ESSENCE OF HOSPITALITY

this coupled with sensible pricing and of course, control on the quality of our food, ensures that guests keep coming back.

table side. And if you are in the mood for red wine, it will be served in an elegant wine decanter on your table. And when asked ‘what can I get you for dessert,’ if you say

‘nothing,’ you will get a plate of a small pastry with the word ‘nothing’ inked in chocolate on the plate.

Global standards

Marriott is an international brand, and working with Marriott gives us a lot of exposure to the way things are done internationally.

Hence many of the things

mentioned here are already practices that are in vogue internationally.

(As told to Kahini Chakraborty)

Innovation in F&B A guest’s dining experience in the hotel is also alleviated by the style of service that guests receive. A simple cup of cappuccino is made with the finest Lavazza beans, and is served with a sinful soft centered chocolate cookie, and a shot of chilled lime flavoured water – all smartly assembled in an individual tray per person – classic bistro style service. A humble glass of juice or soft drink is decanted on the table in front of the guest from carafe to the glass (rather than being served prepoured in the glass). At our

As we are centrally located makes it easy for guests to visit our restaurants.

We also have a strong dining loyalty programme seafood grill restaurant, our servers toss your choice of salad by your table side in wooden salad bowls, so you can tell them how much dressing, salt and pepper, lemon zest or cheese shavings you want on your salad. An everyday drink such as a gin and tonic or a vodka tonic is enhanced by offering a selection of bitters for the guest to choose from, all done at the

FOOD & HOSPITALITY WORLD

41

January 16-31, 2014

A one-stop shop for hospitality range of products

t us a Visit o. A 59 N Stall

Range of Products G Barware G Glassware G Crockery (Ceramics) G Cutlery & Kitchen Tools G Professional Knives G St. Steel, Almn, Brass &

Copper Kitchenware G Kitchen & Bar Equipments G Chafing Dishes & Buffetware G GN Pans (SS & PC)

Fortune Houseware Pvt Ltd Address : 10, Shah & Nahar Estate, Dr. E Moses Road, Near Four Seasons Hotel, Worli, Mumbai 400018 Tel :- +912224901701/02 Website – www.godskitchen.co.in | www.fortunehouseware.com Email – sales@fortunehouseware.com

F&B: THE ESSENCE OF HOSPITALITY

'The way food reaches a guest table is of utmost importance, as a feel good factor is related to it'

Surajit Chatterjee Director of Food & Beverages Novotel Ahmedabad

F

ROM BREAKFAST to lunch and dinner, Novotel Ahmedabad provides balanced choices and a la carte service 24/7 in its restaurant - The Square which offers a delectable choice of Asian and international specialities.

Competitive edge In a city like Ahmedabad, Novotel is a brand that people will relate to as it has already established itself as one of the

major hotel chains by Accor.

With seven Novotel across major cities of India, the expansion will help us to increase footfalls in the hotel and our restaurant. Also Novotel caters to all kinds of travellers from business to leisure and provides special offers to families through its Family @ Novotel offering.

Our early bird and late risers breakfast is very much appreciated and is an advantage for guests who have had a long

42 FOOD & HOSPITALITY WORLD January 16-31, 2014

flight and reach late or need to leave early because of an early flight. Drawing on its experience, Novotel has acquired genuine expertise in the organisation of all types of meetings. The meeting room breaks the usual codes of meetings and offers a unique experience, combining two often contradictory notions: efficiency and comfort. This new concept offers modularity with various room setups, ergonomic furniture, contempo-

rary design, relaxation spaces and a unique catering solution. Lastly, our location is an added advantage to handle business travellers for conferences along with individual business travellers as well as leisure travellers.

Innovation in F&B trends keeps on changing and being a dry state where no alcohol is offered, we have to be very innovative and creative with the food and also the way we offer non-alcoholic beverages. A

menu of specialty tea and coffee is what we are looking at with a variety to choose from.

And as far as food is concerned our menu is well balanced with a mix of Indian and international cuisines keeping in mind the current trend and what guests are looking for. To give our guests an experience of French hospitality, our chefs take their orders, suggest menus as per their taste buds, pass rounds of snacks in the restaurant.

F&B: THE ESSENCE OF HOSPITALITY

Creativity with food and its presentation or the way it reaches a guest table is of utmost importance, as a feel good factor is related to it. Another important aspect of F&B is that we should maintain a balance between tradition and modernity, diversity with standard being maintained at all times. Last but not the least, we also have appropriate pricing committed to developing market appropriate strategies that complements the experience of a guest in terms of our offerings and maximise the price value relationship.

Global standards To ensure that the standards laid by Accor for Novotel are followed so that a guest who visits a Novotel in any country experiences the same at Novotel Ahmedabad as well, standard operating pro-

cedures (SOPs) and policies and procedures (P&Ps) are being inculcated into each associate to maintain quality and high standard at all times.

Training of our associates has an important role to play and we ensure that each associate goes through it extensively.

From time to time training

updates are also given, wherein we also ensure that they understand the concept and their roles, since they represent a global brand. Check-

lists for every shift operation are being followed to ensure smooth operation at all times.

(As told to Rituparna Chatterjee)

F&B: THE ESSENCE OF HOSPITALITY

Prashant Issar VP Operations KA Hospitality

'We followall the best practices of Michelin starred restaurants' K

A HOSPITALITY aims at bringing to India world class restaurants, serving authentic cuisine. The group has focussed on identifying brands committed to serving only the finest cuisine and delivering inimitable experiences. Having successfully brought renowned Michelin Star restaurants Hakkasan and Yauatcha into India, Otto Infinito is the newest addition to Bandra’s vibrant restaurant scene. KA Hospitality has also taken these restaurants beyond Mumbai and launched Yauatcha in Bengaluru and Delhi. Kolkata is next in the offing.

Competitive edge

Innovation in F&B

We at Yauatcha do not compromise our quality of product, the ingredients and have an eye for detail. We have chefs who have a vast experience in their field internationally and with a strong supply management to support their requirements of ingredients which are not available in India.

Modern authenticity is what would best describe our competitive advantage. The flavours of our cuisine and the chatter house experience of the traditional dim sum tea houses in China is now in India for you to experience.

We have developed a pipeline for continuous innovation and evolution of the cuisine. Innovative flow of ideas, keep pouring in and we only go ahead with the best for our guests, to understand and enjoy the cuisine we are serving.

We would like people in India to explore the dim sum tea house which started off as a tradition in China and has now become a fine culinary art. We use traditional methods of cooking and present modern Cantonese cuisine for you to savour and enjoy.

Indians are well travelled now but at the same time each

44 FOOD & HOSPITALITY WORLD January 16-31, 2014

one has diverse dietary preferences. To satisfy this need we constantly innovate while keeping the essence of the cuisine

and flavours intact. Different set menus such as 'Taste of Yauatcha' and our 'Dim sum Basket and Tea' menu have

F&B: THE ESSENCE OF HOSPITALITY

been introduced to entice new diners to explore this cuisine.

Our cocktails are unique in their own sense. We infuse oriental teas with exotic fruits to create cocktails which pair well with the cuisine. Innovative

cocktails from our expert mixologists in London create such concoctions for us.

Global standards We at Yauatcha follow all the best practices of Michelin

starred restaurants to ensure that our service and food standards exceed guest expectations consistently. To consistently produce such a cuisine with high standards we are guided by our principals. Qual-

ity ingredients play a very crucial role in maintaining the high standards that you get from us. Our ingredients with standard specification are sourced from across the globe and a sound supply chain man-

agement ensures that the products are available to us. The design of our restaurant and equipment that we use are as per standard specification from London.

Yauatcha London is a contemporary Dim Sum tea house which opened in London in 2004. The restaurant is a modern interpretation of the traditional Chinese teahouse. Designed by Christian Liaigre, the restaurant’s open plan layout and visible kitchen energises the entire space, engaging both the outside street scene and Yauatcha’s customers. Yauatcha received a Michelin star within one year of its opening.

Yauatcha is part of the Hakkasan Group which includes Hakkasan, Sake No Hana and The Bar at Ni Ju San. (As told to Sudipta Dev)

F&B: THE ESSENCE OF HOSPITALITY

'Our mission is to create an entity that spans all segments of the F&B industry'

D

ISH HOSPITALITY is a young, energetic and promising team of hospitality professionals with vast experience in the Indian and international hospitality. Our mission is to create an entity that spans all segments of the F&B industry providing the customer with great choices, and backing it up with superlative quality and value.

Competitive edge In the F&B industry you

are as good as your product is.

Having brands like Sancho's restaurante and cantina, Aurus – Home by the Sea, Nido, Singkong – contemporary Asian cuisine and Dish Central Kitchen & Bakery gives us lot of diversity in products we offer in the market with competitive advantage. In brief, a bit about each brand which adds to our advantage: Sancho's Restaurante & Cantina, which offers you the best authentic Mexican and

46 FOOD & HOSPITALITY WORLD January 16-31, 2014

Aurus hoists its trademark culinary excellence to an altogether different level with a new menu every season using organic produce

Tex Mex food in India boasts of mouth watering delights prepared by our chefs with our core exotic ingredients being imported directly from Mexico.

In November 2013 we opened our second outlet in Colaba.

Nido, the restaurant is chic and progressive, which we opened last year. The décor is set to be for a fine dining restaurant. Chef Vicky Ratnani sets up a grand menu bringing out flavours from all around

F&B: THE ESSENCE OF HOSPITALITY

Vikas Seth Corporate Executive Chef Dish Hospitality

Europe, to serve the best produce with the best ingredients in the market.

Singkong – contemporary Asian dining is a contemporary pan - Asian restaurant with a semi-open kitchen. A fusion between modern illustrations with traditional cues.

Special sushi counter which serves up favourites and specials such as Hamachi Uramaki and Crispy Smoked Salmon Philadelphia Uramaki.

Variety of sumptuous fresh dim sum to offer.

Aurus, a world class fine dining restaurant on the beach front in Mumbai hoists its trademark culinary excellence to an altogether different level with a new menu every season using organic produce. Inven-

tive and clever, the food embraces remarkable culinary innovation as well as the chef ’s dynamic aesthetic. Inspired by the principles of molecular gastronomy, sous vide cooking and food techniques currently rage the world over, Aurus brings to India a new science of fine dining deliciousness.

Dish Central Kitchen & Bakery, the centrally located mega – kitchen and bakery, is spread over 18,000 sq feet, serves delectable meals and bakery products.

We pride ourselves for using state-of-the-art technology and the latest high-end equipments. The kitchen & Bakery is devoted to maintaining stringent quality standards.

regular feature.

Innovation in F&B

Global standards

Management constantly works on development of new ideas to give better experience to the guests at all our brands.

For example, we offer a fun and interactive kids menu with trivia, games and a contest for the kids to enjoy their time at Sancho's. This truly makes Sancho's a family oriented restaurant. To give more of a Mexican twist, on Wednesday nights at Khar and Thursday nights at Colaba we have a live mariachi band which serenades the diners through their meal. We play some old favourite hits and special requests. Running special food and beverage menus at all our outlets as per the season is a

To maintain our standards we undertake stringent checks at different levels such as following of HACCP system in the kitchen, ingredient quality checks on receiving, recipes follow checks, hygiene audits, hygiene trainings, job related training, HR related issues is addressed within stipulated time, internal promotions, employee of the month programmes to motivate staff members, disciplined work pattern, timely recruitment of staff members before opening of a new restaurant and guest comment card check.

(As told Kahini Chakraborty)

FOOD & HOSPITALITY WORLD

47

January 16-31, 2014

F&B: THE ESSENCE OF HOSPITALITY

'We flyin chefs from around the world to train our team' A

LEADING catering service provider, Foodlink Services India has introduced two fine dining brands - Bungalow 9 and China Bistro. Bungalow 9, the flagship project of Foodlink, was opened in Mumbai in 2011.

There are plans to launch 50 new outlets of China Bistro across India over the next five years.

Competitive edge I believe that there are three ingredients to making a successful catering company. The key competitive advantage we have is the impeccable quality and taste of our food. We offer the best food prepared by the most

renowned chefs using the finest of ingredients. What makes us different is the detailing that goes into each of the dishes, the sourcing of the ingredients, the techniques of preparation leading into a great presentation. If we are serving regional cuisine, we bring the authentic flavours of the food starting from sourc-

What makes us different is the detailing that goes into each of the dishes, the sourcing of the ingredients, the techniques of preparation

48 FOOD & HOSPITALITY WORLD January 16-31, 2014

ing of ingredients from the local region and also bring in the best chefs of the region to prepare those dishes. This goes for national as well as international cuisines. The styles of presentation are also detailed out to bring in the authenticity of the cuisine.

These finer details add to the flavour of the food which the

guests appreciate.

Customisation is one of the other aspects we focus on. We work closely with the client and event manager to make sure the event is a success. Nothing is too small or too big for us. For example, recently for a snow themed wedding, we personalised our serveware and display to go along with the theme. So in effect, it’s not just the food we focus on, we offer a lot of inputs in terms of personalised offerings, which enhances the overall experience.

Guest relation management is the third important aspect.

Our guest relationship managers try and ensure that every client request is followed to the

‘T’. What gives our guest relations additional points though is the fulfillment of unmentioned requests by the clients. Working closely with the clients, our relationship managers understand the finer nuances of service which would enhance the guest experience at an event. An example is our 'butler service', we have a butler who accompanies the clients when greeting every guest and is on hand to offer refreshments immediately which gives that extra touch of personalisation from the client side.

These aspects have been honed and instilled into our entire way of thinking and has helped Foodlink establish its standards in the industry.

F&B: THE ESSENCE OF HOSPITALITY

pany in the outdoor catering industry that has a complete inhouse logistical division which handles the entire operations for all events. From procuring of material, to transport of food and delivery everything is han-

Sanjay Vazirani Managing Director Foodlink Services India

Innovation in F&B At Foodlink, we have an inhouse central kitchen where food trials and R&D are done throughout the year. We have internationally trained chefs who are constantly innovating to improve the taste and quality of food. The latest of gadgets, ingredients, training, etc, are made available to the chefs so they are abreast with all the innovations happening around the world when it comes to F&B. Recipes are tested and re-tested and many tasting sessions are conducted to ensure correct flavour and texture.

There is a separate team for food styling and presentation and innovative techniques for display are tried out before each event. Our presentation styles are tailored to suit the guest needs and it varies from event to event. Each of our counters is detailed to ensure the best visual appeal which we believe enhances the taste and appreciation towards the food.

We fly in chefs from around the world to train our team and also send our team to international training centres where they learn new and innovative techniques and trends. Foodlink is well known in the industry for the detail and precision that goes into each event and we work round the clock to ensure the best.

Global standards Foodlink is the only com-

FOOD & HOSPITALITY WORLD

49

January 16-31, 2014

dled by our in-house team. This ensures that there are no glitches which cannot be controlled anywhere down the line.

We have a HACCAP compliant bakery which handles all the bakery, patisserie and viennois-

erie requirements for events.

Our chefs are internationally trained at the best institutes and adhere to international standards of production and presentation.

The service staff undergo

continuous training and upgradation and are capable of handling domestic and international events with global standards of service.

(As told to Sudipta Dev)

F&B: THE ESSENCE OF HOSPITALITY

'The service industry will be governed by the basic principle of quick, efficient, wholesome, non intrusive service'

O

Over the years, ITC Hotels has earned a reputation for excellence, for its iconic cuisine brands which showcases the best of Indian and international culinary traditions, distin-

guishable by their authentic flavours and quality ingredients.

Rated among Jaipur’s best restaurants, ITC Rajputana’s offerings include samplings of a delightful range of cuisines.

50 FOOD & HOSPITALITY WORLD January 16-31, 2014

Competitive edge Hospitality brands will need to move away from laid down standards and rather constantly redefine them in a much quicker time frame. The same would also need to be customised from

guest to guest and not considering the entire clientele in general. With rising attrition rates in the ever expanding service industry, training at all levels will be the need of the hour and will come under severe focus.

There is a need for staying relevant in the customers' mindset by keeping pace with the changing technology and worldwide trends. The service industry will be governed by the basic principle of quick, efficient,

F&B: THE ESSENCE OF HOSPITALITY

Innovation in F&B

Global standards

The focus on F&B would be to create a WOW factor at every moment of truth. Innovation would imbibe core values of indigenous, sustainable, efficient and renewable.

Reducing our carbon footprint; promoting locavore - 40 per cent of the food requirement to be harvested and processed within a 160 km radius of the hotel; engaging and promoting lo-

cal artists thus showcasing the culture of the region to our guests; promoting the local quantifying of service deliverable along with tie-ups for constant reviewing of our service design through audits, feedback,

etc has aided in streamlining our processes to match global standards and to become pioneers in the field.

(As told to Rituparna Chatterjee)

Keenan Mckenzie Food & Beverage Manager ITC Rajputana, Jaipur

wholesome, non intrusive service. Strategic positioning in social media will play a pivotal role in creating brand image and thus defining guest perception.

ITC Rajputana, Jaipur offers a wide variety of dining options - Peshawri, a restaurant serving specialty cuisine from the North West frontier; Sheesh Mahal Bar, christened as the 'Palace of Mirrors', is the finest bar in Jaipur, off the lobby and overlooking the Jai Singh Bagh courtyard; Jharokha Poolside Lounge, a poolside bar facing the swimming pool; Chandravanshi Pavilion, a 24/7 multi-cuisine restaurant with a comprehensive range of Indian and international delights; and Jal Mahal, a venue for Indian, international, oriental and Rajasthani delicacies in a delectable buffet spread.

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

RAHA POLY PRODUCTS LIMITED

FOOD & HOSPITALITY WORLD

51

January 16-31, 2014

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

F&B: THE ESSENCE OF HOSPITALITY

'We have incorporated the format of participative cooking'

Gaurav Wattal Director of Food & Beverage JW Marriott Bengaluru

T

he unique dining experiences offered by our five restaurants coupled with our contemporary, authentic and innovative approach to F&B places us at a better position and helps us meet and exceed the expectations of our guests.

Competitive edge Our competitive advantage lies in the fresh and wholesome dining experience we offer to our guests. I believe we are far ahead in terms of the quality and variety we present to our guests with our curated dining options.

People in Bengaluru have had great exposure to international cuisines and culinary standards and they look for the same while dining here. I believe we have successfully leveraged this trend and offer the best dining experience to our guests.

JW Marriott Bengaluru offers an array of diverse F&B op-

tions. ALBA brings together a fine selection of signature dishes from Italy's Chef Bruno Ferrari.

Boasting of the freshest produce, thin crust pizzas and a curated section of prosecco for elegant pairings, the restaurant offers delectable Italian food.

Spice Terrace presents to guests the best of Indian cuisine. Featuring authentic Indian cuisine served in a poolside setting, Spice Terrace treats the ap-

52 FOOD & HOSPITALITY WORLD January 16-31, 2014

petite with flavourful fare and ignites the senses with stunning evening views from the pool deck. Signature gourmet pastries, made-to-order sandwiches and beverages top the menu offering of the Bengaluru Baking Company (BBC), an innovative hotel pastry shop featuring an interactive open baking area and The Cake and Chocolate Studio with novel grab-n-go delights.

Open interactive cooking

F&B: THE ESSENCE OF HOSPITALITY

stations bring dining experiences to life for guests of the JW Kitchen, where a delectable, world-class buffet featuring international cuisine is served three times a day and an a la carte menu is available 24/7. The BBC and JW Kitchen have been designed to give guests an interactive experience of food, while enjoying the best of culinary creations by our chefs. With its trendy ambience, free standing bar, tapas-style menu and a sommelier selection of sparkling and still wines, Bar UNO with its contemporary design and sophistication, offers a premium experience of the world’s best wines and prohibition cocktails.

Innovation in F&B The F&B industry thrives on innovation and I believe that at JW Marriott we have succeeded in introducing a completely new and modern approach to fine dining. Every

innovation begins with understanding your audience. With the advantage of having opened recently, we have ensured that our entire focus is in line with the current trends as well as with the taste and preferences of our guests. We strive to deliver the best; this helps us stay ahead of our competition at all times. At JW Marriott Bengaluru, we have consciously introduced the concept of residential dining so as to ensure that our guests feel comfortable and at home. We have also incorporated the format of participative cooking. You will find live stations in each of our F&B outlets and guests can engage directly with our chefs to express their preferences and share their dining experience. An interactive format helps us achieve high level of engagement with our guests and also gives us the opportunity to reinvent ourselves by understanding what exactly

they expect. Another focus has been towards going back to the basics-we believe in offering our guests food in its most authentic form.

Global standards We ensure that our services and offerings are in full compliance with global standards. As far as F&B is concerned, a lot of time and effort is dedicated towards constantly reinventing ourselves as well as innovating and adapting to changing global trends. With the world becoming smaller, people are exposed to not just a wide array of international cuisine, but more importantly, to very high standards in terms of food, quality and service. Our focus, therefore, is set towards being on top of our game and offering services which are authentic, crafted and intuitive.

(As told to Rituparna Chatterjee)

REPORT

monday

tuesday

thursday

wednesday

friday

saturday

am

sunday

Office board room

Meeting rooms in the office

54%

Pyjamas are a top clothing choice for conference calls outside of the office... and some people even take conference calls on the beach!

39%

69%

SUCCESSFUL

News and current affairs

53%

Use social media platforms to research a business associate before a meeting

Weather

Facebook 48%

Social media

24%

Leave the smartphone behind – fiddling with smartphones voted one of the top meeting nuisances

MEETING

43%

Global research report finds that companies could increase revenue by investing in more face-to-face meetings

January 16-31, 2014

6%

of a

LinkedIn 42%

Industry news

WeChat 40%

45%

Face facts 54 FOOD & HOSPITALITY WORLD

Natural daylight

Meetings facilitator

Use small talk to build trust. Popular topics are:

for Meet in a professional environment ity uctiv prod and ency maximum effici 1 – hotel conference rooms are the no. e offic the de outsi ing meet if e choic

53%

59%

39%

12%

48%

Comfortable chairs

Comfortable temperature

Eye contact is the top non-verbal indicator of a positive meeting

SECRETS

Hotel conference rooms

68%

74%

Pm

Meet in the morning at the start of the week for a successful meeting

Ensure your meeting venue has the following:

H

CROWNE PLAZA Hotels & Resorts, part of the InterContinental Hotels Group (IHG), has released its first-ever 'Business Meetings in a Modern World' global research report, revealing that businesses around the world could be missing out on nearly a quarter (24 per cent) of additional revenue because they are not investing enough time in face-to-face contact.

The report surveyed more than 2,000 business men and women across five major markets – the UK, US, United Arab Emirates (UAE), China and India – to better understand how business professionals are us-

ing both virtual and face-to-face meetings and the possible economic impact.

The survey found that: Nearly half (47 per cent) of business men and woman surveyed believe they had lost a contract or client simply because they didn’t have enough face-to-face meetings, which resulted in the estimated yearly revenue loss of 24 per cent - a significant loss for any business In fact, 81 per cent of business men and women state that face-to-face meetings are better for building long-term trust and ensuring strong client relationships However, nearly two thirds (63 per cent) reported that the

The new SelfCookingCenter® whitefficiency®

The standard for Indian and Western cuisine

Secrets of a successful meeting Hazel Carter-Showell gives her top ten tips for successful meetings 1. Invest time at the start of a business relationship Put greater importance on face-to-face meetings at the start of a business relationship – the more time you spend in a colleagues company, the quicker you can build a strong and confident relationship based on trust.

2. Be cost & time efficient with virtual connections Just under two-thirds (64 per cent) of professionals find virtual meetings to be more time-efficient. Use them for less complex conversations such as short briefings and updates. However, for more complex discussion, such as negotiations or performance reviews, face-to-face meetings tend to be more productive as they present us with the opportunity to benefit from reading non-verbal cues.

possible. Also, a meeting will be most productive if there is time afterwards to act on the actions agreed.

6. Be smart with your smartphone Smartphones and laptops are common accessories at meetings, but be careful of how and when they’re used – Just over two thirds (69 per cent) of people said colleagues checking their phones were a big nuisance in meetings.

7. Don’t be afraid to stand out in a meeting … But for the right reasons! Contribute to the conversation in a way that takes the meeting forward; leaning in, showing focused attention by asking insightful questions, demonstrating nuanced understanding of the problem and empathy for the people involved will make you stand out and be noticed.

The patented HiDensityControl® – the reinvention of cooking quality

3. Connect before you meet Nearly half (47 per cent) of business people build trust before meeting via social channels. Use social media to research a business partner before meeting – you may have a mutual connection or share a business relationship with another colleague, which will help you establish a rapport when you meet.

4. Small talk, big reward Don’t underestimate the importance of small talk – on average, across all countries, we spend seven and a half minutes on small talk. Social elements such as discussing topical issues around current affairs or even the weather are important opportunities to build trust through sharing commonalities.

5. Meet in the morning All countries agreed the morning was the optimum time to meet in order to have a successful meeting, ideally either on a Monday or Tuesday. People usually have more energy in the late morning as body temperature starts to rise just before we wake and continues to rise through the morning as concentration and alertness gradually improve. So aim to meet late morning if

8. Location, location Choose meeting locations wisely. Meeting facilities are very important, as these are the venues in which complex social interactions take place. Two of the most frequently given factors for success in a business meeting were comfortable chairs (53 per cent) and temperature (59 per cent). To be comfortable is to be free from distractions - and then we are able to focus on the task at hand and engage properly with the people around us.

up to

up to up to

400 30 % 70 %

portions Yellow Daal in 35 minutes. more capacity* less energy consumption*

* compared to traditional kitchen without Combi-Steamer.

9. The golden handshake When meeting in a culture where handshakes are the norm, make sure yours is strong. No one will tell you if your hand shake is weak but it could leave a really bad first impression. If in doubt, ask for feedback from someone you trust.

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

10. Know the signs

You select food, define result. That’s it!

Look out for signals of discomfort with what’s been said. These tend to be ‘freeze, flight or fight’ response – such as reduction in movements, leaning away or jaw-clenching. To calm ourselves, we need to generate serotonin through biting lips, clasping, fingers, rubbing head or neck, etc.

FOOD & HOSPITALITY WORLD

Visit our RATIONAL CookingLive event.

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

55

January 16-31, 2014

number of virtual meetings they attended has increased in the past five - 10 years further demonstrating that the value of face-to-face meetings is being overlooked in favour of cost and time-saving technologies, such as video conferencing.

Hazel Carter-Showell, business psychologist and body language expert, says, “Although developments in technology allow business men and women to make achievements in meetings that would have been impossible a few years back, meeting face-to-face continues to bring significant benefits that are much harder to obtain through virtual channels. One of these benefits is building trust, which research has shown is behind many profitable companies. Trusted companies have higher morale, productivity, lower employee turnover and create deeper relationships with their customers.”

According to the findings in the report, not only how a business meeting is conducted, but also when, could change the outcome. Tuesday morning is identified as the optimum time for a successful face-toface meeting in the UK and US, while Monday mornings are considered the best time of the week for productive meetings in China, India and UAE. Janis Cannon, global VP, Crowne Plaza Hotels & Resorts, IHG adds, “The scale and diversity of our family of brands means that our hotels can meet our guests’ needs whatever the occasion. We listen to our guests closely to ensure we continue to do this and

this research has helped us to further understand the needs of business travellers. The findings are clear. Virtual meetings can save time and money, but there are times when sealing a deal requires a handshake and 'seeing the whites of the eyes' of a business associate. At Crowne Plaza Hotels & Resorts, we empower our guests to do both. Our highly trained Crowne Plaza meetings directors tailor meetings to individual needs, whether physical or virtual, to ensure they are set up for success."

Additional findings from the global survey reveal that business men and women worldwide attend more face-toface and virtual meetings than they did 10 years ago – the biggest increase seen for virtual meetings. Starting a new business relationship (57 per cent), finalising a deal (54 per

Small talk is a good business meeting tool, with the average meeting starting with about 7.5 minutes of light-hearted conversation

cent) and contract negotiation (53 per cent) are the top subjects respondents prefer to discuss face-to-face. 53 per cent of respondents believe that connecting with a business associate on social media can help them develop a stronger and more trusted relationship.

Facebook came out more popular than the business networking website LinkedIn, with 48 per cent saying they had used Facebook and 42 per cent had looked at an associate’s LinkedIn page. Small talk is recognised as a good business meeting tool, with the average meeting starting with about 7.5 minutes of light-hearted conversation.

The UK and the US spend the first few minutes of a meeting discussing the weather, as opposed to news and current affairs, which is the main topic of conversation in China (64 per cent), India (59 per cent) and the UAE (49 per cent).

The report includes detailed findings from the global research study and was created in association with business psychologist and meetings expert, Hazel Carter-Showell.

She is a founding director of CarterCorson, a UK-based firm of business psychologists providing leadership development, assessment and coaching in the public and private sectors.

With 18 years’ experience of executive recruitment, development and management consultancy, she is a graduate in business and psychology, Fellow of the CIPD with postgraduate qualifications in management learning and an expert in human behaviour at work.

FOOD & HOSPITALITY WORLD

57

January 16-31, 2014

TRENDS

What's hot in 2014 US National Restaurant Association survey of professional chefs shows environmental sustainability and healthful kids’ menu as top trends

T

he National Restaurant Association (NRA) each year prepares its What’s Hot culinary forecast of menu trends for the coming year.

The NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which food and beverage items will be hot trends on restaurant menus in 2014. The Top 10 food trends for 2014 are as follows: ● Locally sourced meats and seafood ● Locally grown produce ● Environmental sustainability ● Healthful kids' meals ● Gluten-free cuisine ● Hyper-local sourcing (e.g. restaurant gardens) ● Children's nutrition ● Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat) ● Sustainable seafood ● Farm/estate branded items.

“Today’s consumers are more interested than ever in what they eat and where their

food comes from, and that is reflected in our menu trends research,” says Hudson Riehle, senior vice president of the NRA’s research and knowledge group. “True trends – as opposed to temporary fads – show the evolution of the wider shifts of our modern society over time, and focus on the provenance of various food and

58 FOOD & HOSPITALITY WORLD January 16-31, 2014

beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals,” he adds.

“The American Culinary Federation chefs who took part in the survey understand that sourcing locally and environmental sustainability tie in with ongoing efforts to provide

more-healthful foods for everyone, especially children. Chefs recognise that nutrition is a vital component of the foodservice industry, and constantly revise and update recipes to reflect the concerns and desires of a diverse group of consumers who are looking for good food choices to best meet their nutrition and other

needs,” says Thomas Macrina, CEC, CCA, HGT, AAC, ACF national president.

The What’s Hot in 2014 survey also found that the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savoury, fresh ingre-

dients), and regional signature cocktails.

When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, followed by local sourcing, health-nutrition, children’s nutrition and gluten-free cuisine.

The five items with the highest ranking as a waning trend in 2014 were foam/froth/air, baconflavoured chocolate, fish offal, gazpacho, and fun-shaped children’s items. The five items with the highest points as perennial trends next year were fried chicken, Italian cuisine, frying, barbeque, and Eggs Benedict.

The five items that gained most in trendiness since last year in the annual survey were nose-to-tail/root-to-stalk cooking, pickling, ramen, dark greens, and Southeast Asian cuisine. The five items with the largest drop in 'hot trend' rating were Greek yogurt, sweet potato fries, new cuts of meat, grass-fed beef, and organic coffee.

Compared to five years ago, items that have remained top 20 food trends include locally grown produce, healthful kids’ meals, gluten-free cuisine, sustainable seafood, and health/nutrition. Items that have dropped substantially down the list from the top 20 food trends in 2009 include

When it comes to technology trends, the chefs ranked menus on tablet computers as the top trend

gelato, micro-greens, flatbreads, tapas/meze/dim sum, and dessert flights.

Also included in the What’s Hot in 2014 survey were questions about other trends. Nearly six out of 10 (59 per cent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful, while one-third (33 per cent) said they cook with nutrition in mind, but that not all recipes are easily adjusted.

When it comes to technology trends, the chefs ranked menus on tablet computers as the top trend, followed by smartphone apps for consumers (ordering, reservations, daily deals, etc.), smartphone apps for chefs (recipes, table management, POS tracking, etc.), mobile payment and social media marketing.

The NRA surveyed 1,283 American Culinary Federation members October-November 2013, asking them to rate 258 items as a 'hot trend', 'yesterday’s news' or 'perennial favourite' on menus in 2014.

FOOD & HOSPITALITY WORLD

59

January 16-31, 2014

SPOTLIGHT

A good night's sleep A new sleep hygiene research redefines hotel sleep quality factors

N

EW SLEEP research shows that temperature affects hotel guest sleep quality more than noise or light, whilst sleeping with a partner could reduce sleep quality by 50 per cent. A recent study released by Central Queensland University Lecturer and Healthy Hotels Programme advisory board member Darryl O’Brien, has combined local and international research to dispel numerous myths in relation to the primary factors which determine sleep quality.

Darryl O’Brien lectures in building surveying and built environment engineering at central Queensland University in Rockhampton. The Healthy Hotels Programme operates the Healthy Hotels Certification and provides guidelines on indoor environment manage-

ment to the tourism industry.

Sleep quality is not only a critical component of the guest experience, it is a major economic factor in Australia. According to a collaborative study produced by Sir Charles Gairdner Hospital in Perth, Access Economics in Canberra and the Department of Thoracic Medicine at the Royal Adelaide Hospital, sleep disorders cost Australia $7.49 billion every year. This includes categories of direct health costs, work related injuries and lost productivity.

It has long been assumed that noise above a certain level or excessive light, are the main factors for sleep disturbance, however according to the latest research, this is not necessarily true.

“In our most recent analysis, we have found that microclimatic factors such as the in-

60 FOOD & HOSPITALITY WORLD January 16-31, 2014

The bed climate should be between 32-34 degrees, comparable to a room temperature of between 15-22 degrees

dividual’s thermal comfort (temperature) are the main precursors to the potential for sleep disturbance,” says O’Brien.

The research explains that after falling asleep, body temperature decreases and core temperature stabilisation must occur to ensure slow wave

Fully Automatic Conveyor Ovens

sleep (the deepest stage of the sleep cycles) can occur as each sleep cycle takes place. In the latest research, people exposed to higher temperatures or temperature increases were most likely to experience reduced sleep quality with 25 per cent of people from one study reporting direct disturbance of sleep due to high indoor temperature.

In order to maintain the optimum sleep and remain the most resistant to disturbance from noise or light, the bed climate (temperature in the bed) should be between 32-34 degrees, which is comparable to a room temperature of between 15-22 degrees.

Another often misunderstood component in sleep quality and overall health is light.

The latest research has confirmed that exposure to daylight or excessive artificial night light may trigger an involuntary reduction in melatonin secretions (the hormone which helps to regulate sleep and wake cycles) which can cause sleeplessness and premature awakening, thus affirming that the darker the environment for sleep the better. This discovery also supports the theory that

avoiding artificial light from televisions and devices such as tablets and mobile phones an hour before bed is supportive of better sleep. Conversely, morning sunlight has been found to increase brain serotonin levels (the hormone which assists in mood regulation) elevating mood, vitality and core body temperature.

The research revealed air quality as being a factor in sleep quality. Separate to guests opening guestroom windows where possible to al-

Avoiding artificial light from televisions and devices an hour before bed is supportive of better sleep

low fresh air exchange, it is largely within the control of the property operator to ensure HVAC (heating ventilation and air conditioning) systems are providing sufficient air exchange.

In other research conducted by the University of Surrey in the United Kingdom, one study showed that couples who shared a bed experienced 50 per cent more sleep disturbances than couples who slept separately. Dr Stanley who oversaw the research advises couples to consider sleeping separately adding that prior to the industrial revolution, this was common practise among married partners.

Contrary to popular belief that daytime naps can interfere with sleep, the Sleep Health Foundation of Australia confirms that whilst naps should be no longer than 30 minutes and ideally no later than mid afternoon, a 15-30 minute nap has been proven to improve concentration, mood and energy levels for several hours afterwards and is therefore highly recommended, particularly in place of a common stimulant such as caffeine or an ‘energy’ drink.

FOOD & HOSPITALITY WORLD

61

January 16-31, 2014

PIZZA EXPRESS Completely hands free operation for producing large volumes, Robust stainless steel construction and digital controls, 18" wide reversible conveyor belt, Hot air jet technology for faster and even cooking.

Aster Technologies Pvt. Ltd. sales@asterindia.com Phone: +91 9910026758 www.asterindia.com Delhi • Mumbai • Bengaluru • Chennai Pune • Kolkata • Kottayam

IN FOCUS

Chain success While India is the second largest producer of fruits and vegetables in the world, the lack of cool rooms & refrigerated transport is causing more than 40 per cent losses in annual produce

W

HILE INDIA is the second largest producer of fruits and vegetables in the world, the lack of cool rooms & refrigerated transport is causing more than 40 per cent losses in annual produce. India's integrated cold chain industry, currently valued at `245 billion, is expected to reach `520 billion by 2017, growing at a CAGR of 20 per cent.With initiatives by the Indian government and a steep growth in the consumption of processed foods, cold chain logistics will witness huge growth in the coming years.

While India is the second largest producer of fruits and vegetables in the world, the country's integrated cold chain industry is nascent and is witnessing a wide demand-supply gap. Cold storages at production zones are archaic in nature. The lack of cool rooms and refrigerated transport is causing more than 40 per cent losses in annual produce.

India's integrated cold chain industry - a combination of surface storage and refrigerated transport - has been growing at 18 per cent for the last three

years. The industry, currently valued at `245 billion (FY 2013), is expected to reach `520 billion by 2017, growing at a CAGR of 20 per cent.

62 FOOD & HOSPITALITY WORLD January 16-31, 2014

India has around 5,400 cold storage units, but can only store less than 11 per cent of the country's total produce.

While 105 mn metric tonnes of perishable produce is transported across India annually, only four mn metric tonnes is

transported via reefers. To address the gap in demand and supply, the Indian government has introduced multiple initiatives modernisation of existing facilities, new ventures via private and government partnerships, etc.

The private sector accounts for 90 per cent of cold storages in India. In 2017 too, private players will dominate the surface storage segment, which is estimated to reach 95

mn metric tonnes. Players such as Snowman Logistics and Gubba Cold Storage have announced plans to increase their capacity.

Cold chain service providers across the globe and in India have been researching new technologies that will not only decrease their operational costs, but will also give them a competitive advantage over their peers in the industry. One of the focus areas is currently to make reefer trucks more energy efficient to withstand the variations in the ambient temperatures at drop-off points.

"Cold chain storages in India are still archaic in nature and are only suitable for single commodities like potatoes and apples in comparison to the global industry. But with new initiatives by the Indian government and a steep growth in the consumption of processed foods, cold chain logistics will witness huge growth in the coming years," says Shilpa Eguvanti, team lead (consulting) at ValueNotes.

The ValueNotes report, titled Integrated cold chain industry in India, 2013-2017, discusses the current scenario and future prospects of the integrated cold chain framework across multiple industry verticals, along with various government initiatives that are boosting the market in India.

EVENT TRACKER DATE

EVENT

VENUE

February 3 - 5, 2014

Salon Des Vins De Loire

Angers (France)

February 6 - 9, 2014

Bioenergy Expo

Verona (Italy)

February 6 - 8, 2014

World Tea and Coffee Expo

Mumbai

February 7 – 10, 2014

Natura

Nantes (France)

February 8 - 11, 2014

Food and Beverage Live

Dublin (Ireland)

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 15 - 16, 2014

Boston Wine Expo

Boston, MA

February 21 - 23, 2014

Fruchtwelt Bodensee

Friedrichshafen (Germany)

February 23 - 27, 2014

GulfFood

Dubai

February 25 - 27, 2014

Meetings Africa

Johannesburg (South Africa)

March 5, 2014

Essential Cafe Live

Esher (UK)

March 6 - 8, 2014

Cafe Asia – ICT Expo

Singapore

March 6 - 9, 2014

Natural Products Expo West

Anaheim, CA

March 7 – 9, 2014

Coffee Fest- New York

New York

March 8 - 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 8 - 11, 2014

FHA Singapore

Singapore

April 13 – 14, 2014

Natural Products Europe

London

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)

November 1, 2014

Seoul International Cafe Show

Seoul

November 14 -17, 2014

Gluten Free Expo

Brescia (Italy)

May 3 - 6, 2015

TuttoFood

Milan

FOOD & HOSPITALITY WORLD

63

January 16-31, 2014

TECH TALK

The death of the in-room TV Tim Butterworth writes about how inroom TVs need to switch channels if they want to remain in the business

A

s a road warrior accustomed to going from hotel to hotel you’d probably think I could list TV channels everywhere from Botswana to Belarus. The fact is, having spent more time on the road these past couple of years than I have in my entire life, I honestly can’t think of the last time I turned on a hotel TV. Despite being so ubiqui-

tous, in-room TVs are the last bastion of hotel technology that has failed to keep pace with the rest of the wider guest experience and one area where hotels can be accused of failing to invest.

As a result, guests ignore the in-room TV in favour of downloaded content on their own devices.

This wasn’t always the case. Hotel guests used to revel in the fact that they could view more channels than they could at home. But consumer device technolo-

64 FOOD & HOSPITALITY WORLD January 16-31, 2014

gies and television viewing habits have changed immeasurably since the days of ‘I Love Lucy’ and the hotel TV

market now needs to keep up.

With the exception of sport, breaking news or the odd awards ceremony, nowa-

days the viewing of live TV is a dwindling activity. Staying at a hotel, guests lack the freedom to time shift and

With housekeeping staff finding themselves spending increasing amounts of time feather dusting TV’s, savvy hoteliers ought to take action before this guest experience feature fades into obscurity

MGM Resorts and Virgin Hotels executives to present keynote speeches at HTE TWO SENIOR figures from the international hospitality industry are taking centrestage at this year’s Hospitality Technology Europe (HTE). Randy Dearborn, vice president multimedia and guest technology, MGM Resorts International and Allie Hope, Virgin Hotels’ head of development, will each deliver a keynote speech to unofficially open and close the event.

Responsible for implementing Virgin Hotels’ global growth strategy, Hope will present her keynote address at 12:30pm on the opening day of the event with an address entitled: “Hotel Development - Building/Growing a new hotel brand”. MGM Resorts International’s Dearborn will deliver the event’s second and final keynote a with an address entitled “Understanding the Future of Digital Signage”.

With 10 properties across the Las Vegas strip boasting upwards of 50,000 digital signs and everything from seven-inch screens on the casino floor, to 260-feet-high video walls there is no better person

watch what they want, when they want. Instead guests are commonly relegated to whatever channels the hotel provides and the on demand pay per view movies.

With housekeeping staff finding themselves spending increasing amounts of time feather dusting TV’s, savvy hoteliers ought to take action before this guest experience feature fades into obscurity.

The opportunity lies with integration; successfully connecting individual devices to in-room TV’s, thereby allowing guests to watch whatever they want on a flat screen as opposed to an iPad. Technology integrators are working hard to make this ‘switch’ as easy as

possible and convince GM’s of its benefits, both from a guest and hotelier point of view. For the guest, it couldn’t be more clear cut. With seamless integration between their own individual device and a hotel’s inroom TV, they can watch downloaded content, stream movies, surf online or even Skype with friends and family back home.

For the hoteliers, the advantages are less tangible. Let’s face it – this costs money and facilitating connection has no direct revenue benefit. While less a game-changing technology than free WiFi – now de rigueur for the industry – the fact is, hoteliers need to look to the long term and ensure their services match

to speak on the subject of getting strong ROI from a digital portfolio. Featuring a career portfolio that includes stints at Disney, Four Seasons and Marriott Hotels, Dearborn has helped to set up a wide range of digital signage at MGM Resorts over the past two decades. At Hospitality Technology Europe, he will use his wide range of experience to help delegates achieve their objectives and ensure they stay on the cutting edge of today’s technologies.

Hope’s primary responsibilities include sourcing and acquiring properties in key gateway cities, and structuring transactions that work for Virgin Hotels and their development partners. She is a frequent guest lecturer at Cornell Hotel School Pillsbury Institute for Hospitality Entrepreneurship, Columbia University and NYU. Hope will address building a new lifestyle brand in the global competitive marketplace and differentiating hotels through design, technology, distribution and tone of voice. She will also share how the brand continues to expand over the next five years.

modern lifestyles.

One of the hotels leading by example in this arena is the recently opened Palais Hansen Kempinski in Vienna who has installed ‘personal media network solutions’ in each of their rooms. Guests can control their in-room TV from their iPad and enjoy a seamless, unified technology experience from arrival to departure.

Next month's Hospitality Technology Europe, where Europe’s leading hospitality technology professionals come to update their knowledge, network with peers and most importantly, source new technologies, provides the perfect place for general managers looking to keep pace with what

hotels like Kempinski are doing. Being held from February 4-5, 2014 at Earl’s Court in London, the event is focused on providing the industry with a forum in which to share best practice, enhance guest experiences and improve business efficiency and revenues. For anyone working in the hospitality industry and wanting to revolutionise their inroom entertainment it is an unmissable event and one which industry professionals should make an absolute priority to attend.

The writer is an independent hotel technology professional and advisory board member, Hospitality Technology Europe

FOOD & HOSPITALITY WORLD

65

January 16-31, 2014

TRAINING & DEVELOPMENT

International knowledge gives professional edge Chicago's top-ranked hospitality school predicts international knowledge and digital branding will drive global opportunities

T

he Chicago-based Kendall College School of Hospitality Management has released its first-ever trends outlook for the hospitality industry in 2014.

Global going strong: International knowledge in demand According to the World Travel & Tourism Council, the travel and tourism industry is currently among the largest and fastest-growing industries worldwide, forecasted to support 328 million jobs, or 10 per cent of the workforce, by 2022. A top 10 industry in the US, travel and tourism provides one out of eight jobs, with that number increasing at an exponential rate, adding approximately 55,000 jobs per month in 2013.

Specifically, with the US, a global travel hub, forecasting nearly a 30 per cent increase in international arrivals through 2018, and Chicago already reaching 65 per cent of its mayor's goal of 50 million visitors by 2020 in just two years, Kendall suggests the number one trend is 'international knowledge in demand.'

"It's an exciting time to be part of a fast-paced and evolving industry, and it's our goal as thought leaders to provide an unparalleled, well-rounded education that positions students ready for opportunities in the US and beyond," says Emily Williams Knight, Kendall College president. "Chicago is one of the most vibrant hospitality and business centers in the country, so students have a unique opportunity to literally be in the centre of such a dynamic and important global industry, which ultimately

gives them a professional edge."

Not only is a global, realworld perspective incorporated into the Kendall curriculum, but as part of their training, Kendall students can earn a Glion Advanced Certificate in International Hospitality Management, giving them a unique multi-cultural perspective as well as a highly-respected international credential to help compete in an increasingly global marketplace.

Chicago will offer more than 165,000 hospitality careers by 2020, with Kendall students well poised for top positions. According to Knight, 96 per cent of December 2012 hospitality programme graduates reported finding a job in their field within six months of graduating, in positions ranging from catering manager to event coordinator to guest services agent.

Rankings mean business Never has a user-generated online rating meant as much as it does now. The 21st century is the age of digital referrals, and the power of what's posted on the

The 21st century is the age of digital referrals, and the power of what's posted on the web

66 FOOD & HOSPITALITY WORLD January 16-31, 2014

web via user-generated review sites – digital word of mouth – can drastically impact a business' revenue. There are 3.3 billion brand mentions in 2.4 billion brand-related conversations within the US every day, and the typical American mentions brand names 60 times per week in online and offline conversations.

Back at the bar – Traditional gets a twist What's currently on tap?

Classic is the new contemporary, with bars serving up a renaissance of classic and pre-prohibition cocktails; Vermouth is a big hit. And one of the most classic beverages, tea, is giving cocktails a makeover. With its broad range of appealing flavour profiles and vibrant spectrum of visual characteristics, tea is being elevated to a contemporary status as mixologists and spirit bars across the country are using it to enhance their gins, rums and vodka-based cocktails. Whether it is incorporating a floral hibiscus tea to gin or a smoky lapsang souchong tea to vodka, they can add interesting subtle or assertive dimension as a complimentary ingredient. Tea offers adaptability to cold or hot and savoury or sweet cocktails making it more user-friendly and appealing to a wider audience in the market place. A traditional method of beer making from Belgium and Germany is making a comeback. The 'sour' element comes from the wild yeasts and natural bacterias that caused beers to taste funky prior to the advent of refrigeration. Modern brewers have learned to control this process better and the resulting beers provide intriguing

flavours for the adventuresome beer drinker. These high-acid beers are great for pairing with food but less desirable for quenching your thirst alone on a hot day. Many restaurants have added sour beers to their beer lists and, with their high acidity content, chefs are happily pairing them with food like Carolina BBQ, vinaigrette dressings, deep-fried cheese curds, TexMex chili or New Orleans gumbo, to name a few. Kendall recently launched in partnership with the Siebel Institute of Technology, in response to demand for beverage education and specific opportunities within the industry. The food and beverages sector is among the fastest-growing, with 75,000 new jobs created in June 2013 alone.

Sustainability is the new standard In the US alone, hotels represent more than five billion square feet of space, nearly five million guest rooms and close to US$ four billion in annual energy use, according to the US.Green Building Council. That's a big impact the industry can make and has made on the environment, in an effort to make sustainability the 'new standard' and better appeal to environmentally conscious business and leisure travellers. In fact, 2013 marks the 'tipping point' for sustainable hospitality, with eco-friendly practices becoming the norm, rather than the exception, so expect 2014 to see standard 'green' practices, products, programmes and packages. The message that sustainable practices can save money for a hotel operation has come through loud and clear. According to research

released earlier this year by Travel Advisor10, 58 per cent of travellers said that they would either not pay more or expect to pay less, nearly two-thirds (62 per cent) of travellers expect hotels to have some type of environmental programme in place and the majority (84 per cent) do not see these practices as having a negative impact on comfort or luxury. The survey found that only 17 per cent of travellers would be willing to pay more for eco-features.

Room service reinvented With room service revenue drastically decreasing – and some hotels like The New York Hilton who are forgoing the amenity later this year – the majority of hotels are dedicated to reinventing the concept, contributing to an eight per cent increase in the number of hotels offering room service from 2011-2012. Well known chef names, concept-driven restaurants and artfully crafted menu items to digital in-room dining menus and online ordering to brown-bag meal deliveries. Hotel Belmont in Dallas enlisted Chef Tim Byres, voted best southwestern chef by Food & Wine to head up Smoke, a barbecue restaurant with an emphasis on smoked and cured items. And, Omni Chicago Hotel in Chicago offers a digital in-room dining menu, which includes pictures and descriptions of each meal.

The term 'at your service' will continue to evolve to support consumer needs for simple, fast and quality service – room service isn't going away anytime soon. *(ORC International– 2013 Survey)

MOVEMENTS Lemon Tree Hotels LEMON TREE Hotels has announced the appointment of Rattan Keswani as deputy managing director of the Group. He joined the group in May 2012 as chairman of Carnation Hotels.

While he will continue to play this role, he also assumes the role of deputy managing director at Lemon Tree Hotels effective January 1, 2014. A hotelier for over 31 years, he has worked across various hotels in India

manager she is also handing PR and marketing of the hotel.

Malviya comes with an experience of seven years in the finest hospitality brands in the industry like Le Meridien and Sheraton.

ITC Maratha, Mumbai PHILIPPE H CHARRAUDEAU has been appointed as vice-president (Western re-

Rattan Keswani

Philippe H Charraudeau

and overseas, including in Saudi Arabia, Colombo, Shimla, Bengaluru, New Delhi and Mumbai.

Prior to joining the Lemon Tree Group, he was president of Trident Hotels from April 2008 till April 2012.

gion) and general manager for ITC Maratha, Mumbai. Previously, Charraudeau headed ITC Hotel’s premier property, ITC Grand Chola as vice president and general manager. He has spearheaded the operational and organisational structuring of many developing hotels. He was also awarded the Chevalier de l’ Ordre National du Merite by the President of the French Republic in the year 2006.

The Suryaa, New Delhi KUNTAL MALVIYA has been appointed as the quality assurance manager at The Suryaa, a five star luxury property associated with CHL. In her new role, Malviya will be responsible for handling quality aspects, TCEM (energy consumption) along with safety and security. With a vital role of quality assurance

Kuntal Malviya

ior management positions at several ITC Hotels in Bengaluru, Delhi and Mumbai. He played an integral part of the pre-opening team as the hotel manager of ITC Grand Chola, Chennai.

Tux Hospitality HARJEET WASAN has been appointed as vice president at Tux Hospitality. In his new role, Wasan will be responsible for enhancing the image of the organisation through directing

Harjeet Wasan

DoubleTree Suites by Hilton Bangalore RAGHU SAPRA has been appointed as general manager at DoubleTree Suites by Hilton Bangalore. In his new role, Sapra is responsible for successful launch of the first DoubleTree Suites by Hilton hotel in India. Prior to this current assignment, Sapra was the director of operations, a part of the core preopening team for Hilton Bangalore Residences. Sapra has held several positions with Marriott Hotels, Hyatt Hotels and Resorts and The Imperial, New Delhi, in India, before joining Hilton Worldwide in 2011.

the business and operations.

Wasan has worked with all the top notch establishments in the hospitality industry right

from Carlson, where he offered his services as F&B manager to Radisson White Sands Resort .

ITC Sonar, Kolkata ATUL BHALLA has been appointed as general manager of ITC Sonar, Kolkata. His journey with ITC Hotels began with ITC Kakatiya, Hyderabad in 1998 and since then he has also held sen-

Atul Bhalla

FOOD & HOSPITALITY WORLD

67

January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 71

FOOD & HOSPITALITY WORLD

72 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD Visit us at Stall no A 22 at FHW, Mum from 23rd to 25th Jan 2014

FOOD & HOSPITALITY WORLD

January 16-31, 2014 73

FOOD & HOSPITALITY WORLD

74 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 75

FOOD & HOSPITALITY WORLD

76 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 77

FOOD & HOSPITALITY WORLD

78 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 79

FOOD & HOSPITALITY WORLD

80 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 81

FOOD & HOSPITALITY WORLD

82 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 83

FOOD & HOSPITALITY WORLD

84 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 85

FOOD & HOSPITALITY WORLD

86 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 87

FOOD & HOSPITALITY WORLD

88 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 89

FOOD & HOSPITALITY WORLD

90 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 91

FOOD & HOSPITALITY WORLD

92 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 93

FOOD & HOSPITALITY WORLD

94 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 95

FOOD & HOSPITALITY WORLD

96 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 97

FOOD & HOSPITALITY WORLD

98 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 99

FOOD & HOSPITALITY WORLD

100 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 101

FOOD & HOSPITALITY WORLD

102 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 103

BUSINESS AVENUES

s at it u B-46 s i V . l No -14 l a t S HW at F mbai Mu

FOOD & HOSPITALITY WORLD

104 January 16-31, 2014

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 105

FOOD & HOSPITALITY WORLD

106 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 107

FOOD & HOSPITALITY WORLD

108 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

FOOD & HOSPITALITY WORLD

January 16-31, 2014 109

FOOD & HOSPITALITY WORLD

110 January 16-31, 2014

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Deli belly

Sudhanshu Pandey and Karan Oberoi at the launch of He Said She Said

GOING PLACES was Smoke House Deli that opened its seventh outlet at Bandra Kurla Complex. Housed in FIFC building, you could see that the restaurant used its trademark visual wit with hand drawn illustrations on its walls, parodying the city’s weirdly fascinating relationship with money. Riyaaz Amlani, CEO and MD of the Impresario parent company, welcomed guests like Rashmi Nigam, Chunkey Pandey, Candice Pinto, Ashmit Patel, Leena Mogre, Kishore DF, Asif Bhamla, Gaurav Goenka, Vikram Raizada and Rahul Aggarwal. On the charts on launch evening were various starters, an assortment of salads, curried lasagne, house spiced smoked chicken and delightful desserts.

Hot shots AFTER ITS success as India’s first shot bar and café in the capital, He Said She Said launched in Mumbai. Guests rambled across the sprawling space and enjoyed the shots and finger foods on offer. Hrishant Goswami, Pooja Gupta, Karishma Tanna, Hanif Hilal, Karan Grover, Sudhanshu Pandey, Ravi Behl, Shawar Ali, Karan Oberoi and Shama Sikander were all there, enjoying the shots prepared by ingredients ranging from exotic fresh fruits to spices like cinnamon, chillies and even masala chai. Guests also admired the interiors, modern and vibrant punctuated with cool artworks on the walls with the fountain in the outdoor section adding to a continuous flowing feel.

Nikhil Thampi, Rachel Goenka, Nishka Lulla and Irfan Pabaney at the first anniversary of The Sassy Spoon

First wave Riyaaz Amlani and Rashmi Nigam at the launch of Smoke House Deli at BKC

IT WAS celebration time as Rachel Goenka and Irfan Pabaney, chef and co-owners of The Sassy Spoon hosted a party to mark its first anniversary. Cocktails and appetizers awaited the many guests including fashion designers Nikhil Thampi and Nishka Lulla and others like Shaan and Sharmilla Khanna and Superna Motwane. Following the familiar hot pink bicycle, guests reached The Sassy Spoon with its green foliage filled outside section and the elegant interiors, both comfortable as well as chic.

A date with style BRAND KINGFISHER upped its style quotient once again with the launch of the Kingfisher Calendar 2014 at Dr Vijay Mallya’s sprawling villa in Mandwa. Shot at the pristine beaches of Boracay and Cebu in the Philippines, this 12th edition, photographed and conceptualised by Atul Kasbekar, was admired by all the guests who were whisked by speedboat from Gateway of India. While Sahar Biniaz was not there, present at the launch were the other calendar girls Nicole Faria, Rochelle Rao, Sobhita Dhulipala, Rikee Chatterjee and Katheleno Kenze. The talk was that the calendar goes to over 66 countries with no price tag on it and is seen as a coveted possession for connoisseurs of photography, beauty and style. Guests had a good time with premium drinks at the bar and an eat treat from Joss.

Dr Vijay Mallya, Atul Kasbekar and models at the Kingfisher Calendar 2014 launch at Mandwa

FOOD & HOSPITALITY WORLD

111

January 16-31, 2014

weekend

E V E N T S

FIREWORKS EXTRAVAGANZA Dubai ushered in the New Year through fire-

LOIRE LUXURY L-R: Kuldeep Bhartee, GM, ITC Grand Central, Mumbai; Chef

works display at Atlantis, The Palm

Marie Monmousseau; Abhay Kewadkar, chief winemaker and business head USL; and Juliette Monmousseau at the 'Loire Affair' event organised by premium french winery-Bouvet Ladubay at ITC Grand Central in Mumbai

UNIQUE PROPERTY L-R: Yadavendra Singh, owner, Samode Hotels along with Joerg Drechsel, chairman of the Asian chapter, Relais & Chateaux at an event to announce the alliance with Relais & Chateaux for Samode Safari Lodge Bandhavgarh

SOUNDS OF CHEER A special New Year 3-D light and sound show illuminated the façade of The Venetian Macao as part of the New Year’s countdown entertainment at Cotai Strip Resorts Macao

112 FOOD & HOSPITALITY WORLD January 16-31, 2014

SAFETY FIRST WelcomHotel Sheraton New Delhi organised a road safety week seminar which was addressed by Nikhil Saigal, director and co founder of Home Safe

ENRICHING EXPERIENCES Lifescapes, by Orange County Resorts recently was the recipient of the 'Most Original Marketing Campaign' award in the PURE AWARDS 2013

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

:KDIJ PDȒHV \ıXU NLIJFKHQ XŬLTXH" HV \ıXU N 7KH FXWWLQJ HGJH HTXLSPHQW" 7KH ZLGH UDQJH RI SURGXFWV" 2U LV LW WKH close attention to detail that we give to it’s design and execution? $OO RI WKH DERYH )URP KRXVLQJ JOREDO EUDQGV WR SURYLGLQJ LQWHJUDWHG VROXWLRQV IRU \RXU kitchen, we strive to deliver top-notch kitchen solutions.

For the gourmet in you.

#4057, 19th ‘A’ Main, HAL 2nd Stage, Indiranagar, Bangalore 560 008 | Call +91 80 4162 0752 / +91 99864 74412 | Website www.nipun.co.in