Food and Hospitality World February 16-28, 2014 by Indian Express

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EDITOR’S NOTE

Business buzz and beyond

ction packed, artistic, aromatic, articulate is how I would like to describe the recently concluded Food Hospitality World (FHW) 2014 exhibition, which was held from January 23-25, 2014 in Mumbai. Action packed since there were more than 50 international exhibitors from ten countries along with quality Indian exhibitors, who interacted with delegates and attendees over three days with a single minded aim of strengthening their business network and identifying the right partners. Insightful, an eye opener and a perfect place to find new, quality offerings in the industry is what our buyers have described as the ‘take home’ from the show. From F&B, interiors, kitchen equipment, housekeeping, bakery, the show meant business from every segment in the hospitality sector. The action did not cease at the exhibition area itself; it was buzzing in other active zones especially at the eighth edition of The Great Indian Culinary Challenge (GICC). Artistic is how I would like to describe this zone as the kind of cuisine and creation that

HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Manish S. Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in manish.shringarpure@fhwexpo.in Branch Offices : NEW DELHI: Pranshu Puri, The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 E-mail: pranshu.puri@fhwexpo.in Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com

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February 16-28, 2014

“Insightful,an eye opener and a perfect place to find new,quality offerings in the industry is what our buyers have described as the ‘take home’from the show”

one witnessed at the show was truly artistic and stunning. Another interesting session that unfolded at the FHW 2014 was the Tea Appreciation session conducted by the Tea Board of India where delegates got the aromatic opportunity to sample tea from across regions of India. Finally, it was the zone where articulate, thought provoking and forward thinking discussions and deliberations took place. In Hospitality Think Tank: The GM's Conclave, general managers speaking on the topic 'F&B: The Game Changer' felt that F&B in the future is all about experiential F&B. The Hospitality Knowledge Exchange: Rooms of the Future' effortlessly put across what the future holds in the in-room technology space. The Power of Purchase also witnessed purchase managers and decision makers of leading companies expressing their opinions on the topic – 'Role of Information Technology (IT) in the Modern Supply Chain'. In few months all the action moves down south to experience yet another action packed FHW in Bengaluru in June 2014. REEMA LOKESH Editor

Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

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CONTENTS Vol 2 No.11 FEBRUARY 16-28-2014

CHEF’S PLATTER

Chairman of the Board

Viveck Goenka Editor

Reema Lokesh* Assistant Editor

Steena Joy Associate Editor

Sudipta Dev CONTENT TEAM

Mumbai

Kahini Chakraborty Rituparna Chatterjee Kolkata

Joy Roy Choudhury DESIGN National Art Director

Bivash Barua Deputy Art Director

VANCOUVER ON A PLATE FOOD TOURS IS A NICHE SEGMENT THAT IS INCREASINGLY INTERESTING THE NEW GENERATION OF GLOBAL TRAVELLERS

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

SHOWOFSUCCESS The FHWexhibition this year presented an interesting platform where buyers and sellers were exposed to lucrative business opportunities, chefs from leading hotels showcased their culinaryskills,and food and hospitalityleaders shared their industryinsights

P16: PRODUCT TRACKER Akaar

P17: NEW KIDS ON THE BLOCK DoubleTree Suites by Hilton Bangalore

MARKETS

KERALA TO OPEN MID-SCALE INDUSTRY PARKS IN MORE DISTRICTS

MAHARASHTRA TO RELISH CHIKOO WINE SOON

FAMEBOX LAUNCHES INDIA'S FIRST ONLINE COOKING TALENT HUNT

INTERNATIONAL FOOD & HOSPITALITY SALES

Soumodip Ghosh Rahul Bisht

P72: LIFE Rewarding loyalty

Marketing Coordination

Darshana Chauhan PRODUCTION

P74: MOVEMENTS The Aloft Bengaluru Cessna Business Park

General Manager

B R Tipnis Manager

Bhadresh Valia

(22)

NATIONAL FOOD & BEVERAGE SALES

Chandra Shekhar Sasi Kumar G Keshav Barnwal

HIGH SPIRITS

P87: WEEKEND Scene and heard by Marcellus Baptista

WINNING WINES THE INDIAN WINE CONSUMER’S CHOICE AWARDS THIS YEAR WITNESSED AN INTERESTING DISPLAY OF SOME OF THE FINEST WINES FROM ALL OVER INDIA

EDGE

GEEK AND LATIN MOST HOTELS SELECT THEIR TECHNOLOGY LEADERS BASED ON THEIR TECHNICAL SKILLS, AND NOT THEIR SOFT SKILLS OR BUSINESS ACUMEN

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

Kerala to open mid-scale industry parks in more districts Spice park in Wayanad to open in mid 2014 Rituparna Chatterjee Mumbai THE KERALA government through Kerala Industrial Infrastructure Development Corporation (Kinfra) will be opening mid-scale industry parks for different sectors including food processing across all districts of Kerala. Speaking exclusively to Food & Hospitality World, Suraj S Nair, manager and nodal officer, NCHC, Kerala Bureau of Industrial Promotion stated, “In most of the districts the land acquisition and development have been completed. We have started allotting spaces to the entrepreneurs, and around 60-70 per cent of the allotment has already been made.” Presently, Kerala has three food parks in the districts of Malappuram, Pathanamthitta and Ernakulam and one spice park in Idukki district. A second spice park which is coming

up in Wayanad district of Kerala is expected to open by mid 2014. The entrepreneurs in the food parks are mainly into processing of spice powders, ethnic food, pickles, coconut products, frozen foods. “We have completed the land acquisition of the spice park and land development is in process. The spice park will be operational within six months time and the space will be allocated to interested entrepreneurs,” revealed Nair. As for the facilities being provided in the parks, he opined, “There is uninterrupted power supply, water

Suraj S Nair

Presently, Kerala has three food parks in the districts of Malappuram, Pathanamthitta and Ernakulam and one spice park in Idukki district

supply, and waste water treatment plant will also be made available.” Elaborating on the demand for food and spice parks in India, Nair went on to state that the demand is continuously growing. “Food processing in one of the emerging sectors in Kerala. We have a huge demand for food and spice parks not only from the Kerala entrepreneurs but also from entrepreneurs from

other states in India because there is no trade union problems in these parks,” he stated adding that, “Kerala Bureau of Industrial Promotion as part of the industrial promotional activity, has been participating in a lot of national and international events. We are putting up the state pavilion at these events and giving the space free of cost to the small-scale entrepreneurs to have their stalls.”

Everest Spices to set up manufacturing unit in Zanzibar Akshay Kumar Mumbai MUMBAI-BASED Everest Spices, manufacturer, distributor and exporter of ground spices, has signed a memorandum of understanding (MoU) with the Zanzibar government to set up a spice manufacturing unit there. Dr Ali Mohammed Shein, president of Zanzibar and chairman of Revolutionary Council, Vadilal Shah, chairman,

Everest Spices and Sanjeev Shah, executive director, Everest Spices were present during the occasion on February 8, 2014 at the Everest manufacturing unit in Mumbai. Shein said, “India and Zanzibar enjoy historically close relationship for centuries. We are signing this MoU with Everest so that they can come to Zanzibar and setup a plant.” The manufacturing unit is expected to be fully operational

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The manufacturing unit is expected to be fully operational by 2016. Everest Spices exports its products but this is the first time that they have planned to open a manufacturing unit outside India

by 2016. Everest Spices exports its products to the US, Middle East, Singapore, Australia, New Zealand and East Africa. But this is the first time that they have planned to open a manufacturing unit outside India. Sanjeev Shah added, “India is a leading trade partner of Tanzania whose many top business establishments are owned by members of Indian origin. This MoU will help to increase our global presence.”

MARKETS

Maharashtra to relish chikoo wine soon Akshay Kumar Dahanu HILL ZILL WINES, a local winery in Dahanu, is set to launch its unique chikoo wine. Dahanu is a small coastal town which is located around 141 kilometers from Mumbai and has abundant production of chikoo. The wine will be produced from two of the finest variety of chikoo

After a year we will plan to export the wine. We want to promote chikoo globally namely kalipati and peelipati which are very popular in this region. This unique wine will be launched in the local state markets within the next six months. Speaking exclusively with Food & Hospitality World, Priyanka Save, partner, Hill Zill Wines said, "We are planning to launch the chikoo wine in the market within the next six months. The best variants of chikoo are grown in our region, but due to lack of promotion people are unaware of it. We want to promote chikoo and our region globally. After the launch of our wine we would first see the do-

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mestic response and after a year we will plan to export it to other countries.â&#x20AC;? Recently, MTDC in associa-

tion with Global Konkan Pratisthan had organised the second edition of the annual Chikoo Festival in Dahanu. This

festival attracts number of tourists from close-by major cities like Mumbai and Pune. from Ahmedabad. Apart from

promoting the varieties of chikoo and its byproducts, this festival also promotes the local culture, tradition and cuisine.

MARKETS

Global Kitchens looks at expanding Serafina brand Sudipta Dev Mumbai COMING from the same group that launched well known hospitality ventures like Blue Foods and Copper Chimney, Global Kitchens is focused on bringing premium experiences, that have been traditionally expensive, within the reach of the growing segment of the aspirational Indian consumer. Talking about what differentiates Global Kitchens' brand strategy Varun Kapur, director, Global Kitchens said, “We are into specialty restaurants that improve the current scenario of that particular cuisine/area of restaurants. Example, we noticed a market gap when it comes to the pub culture Mumbai being a cosmopolitan city was ready for such a concept. That led to The Irish House. There was no good player doing super premium ice creams in South Mumbai, hence we partnered with Haa-

Varun Kapur

gen Dazs.” He added that looking at the increase in demand for authentic experiences, the company made the decision to open a Serafina, which is an authentic Italian player with highly specialised recipes. “In New York City it is the number one brand for Italian food and the mecca of pizzas. Our new oriental project Chao Ban, makes a trendy food item like dimsums very affordable,” pointed out Kapur. The near-term plans for the company includes expansion of Serafina brand. Kapur

10 FOOD & HOSPITALITY WORLD February 16-28, 2014

informed that Global Kitchens has been approached by international brands who are keen to launch in India. “We have the credibility and experience of opening international brands,” he stated. Pointing out that people have a wider palate now, Kapur added that unlike few years back when only Indian and Chinese cuisines were popular, Indians now understand the difference between various international cuisines, in fact even global regional cuisines. Apart from the quality of food Global Kitchens distinguishes itself by promoting the community concept. “Our brands make for a great meeting place, where people can connect with like-minded individuals. Hence we have things like community tables, interactive events like Beer Pong and regular sports match screenings. For example, the Irish House is a natural community hangout due to its inherent pub ethos,” remarked Kapur.

FameBox launches India's first online cooking talent hunt Kahini Chakraborty Mumbai FAMEBOX, a multi-channel talent platform for digital media, has launched India's first web-based talent hunt for the best amateur chef in the country. It has received entries from students, famous food bloggers, YouTube channel owners, home-makers and business professionals from all over India. Out of the 300 entries received, five contestants have been selected for the finale, which will be held soon at the ITC Grand Chola in Chennai. The entries can be viewed on the FameBox WebChef YouTube channel (www.youtube.com/user/FameboxWebchef). Speaking to Food & Hospitality World on the aim behind this concept, Dhruvank Vaidya, business head, FameBox said, “Food, we realised, is a category that is immensely popular with Indian audiences and was amongst the most searched categories for online videos. This insight led to the birth of WebChef, India’s first online cooking talent hunt. With WebChef, our aim is to help individuals with the right mix of culinary talent, screen presence and a passion for food to showcase their skills and earn the recognition they deserve.” “We received over 300 entries on WebChef, out of which, we picked 75 that made it to the next round. Vir Sanghvi is the host and judge for this online reality show. He will be judging the entries on the basis of the participants' screen presence

and creativity of the dish as well as presentation of the video,” informed Vaidya. The five finalists selected for the finale include - amateur food bloggers, Samina Patel, Sandeep Shreedharan and Yuvraj Jadhav, as well as Madhushree Rao and Sneha Dutta, both students. They will be judged by a panel of esteemed experts and industry veterans, to emerge as the country’s best WebChef. The winner could emerge as the next Webstar by setting-up a YouTube channel to showcase their talent and will be awarded a grand prize of `one lakh. Additionally, FameBox will also award the winner an opportunity to set-up, manage and monetise their independent YouTube channel. On the evolution of the culinary and F&B scenario in the Indian market, he opined, “There has not only been a change in the food preferences of people but also there is now a growing interest in the F&B business. The F&B industry revenues have been on a rise with 10 per cent growth and there has been an increasing demand for chefs as well. Much of a hotel's income consists of revenue from F&B sales alone and hotels are keen to recruit because of the increasing sales. Concepts like live cooking counters, fusion cooking and the entry of multinational corporations are increasing the popularity and demand in this industry.”

MARKETS

WBTDC to hand-over three lodges to private partners Joy Roy Choudhury Kolkata IN A MOVE to offer enhanced facilities to tourists and promote public-private-partnership (PPP) in the tourism sector, Government of West Bengal has decided to hand-over the management and operation of three lodges owned by the West Bengal Tourism Development Corporation (WBTDC), the state government undertaking, on contractual basis to private partners. Confirming the development to Food and Hospitality World, Bhishmadeb Dasgupta, managing director, WBTDC said, â&#x20AC;&#x153;We have issued an expression of interest (EoI) inviting proposals from private partners to take-over the management

The 3 lodges are located in Durgapur and Gangasagar in South Bengal and Raiganj Tourist Lodge in North Bengal control and operate three lodges owned by WBTDC on contractual basis. We will take a final decision on the partner after carefully examining the offer documents.â&#x20AC;? The detailed modalities of the takeover are enumerated in the EoI. The interested agencies are required to submit the technical and financial bids along with requisite earnest money. The three lodges are located in Durgapur and Gangasagar in South Bengal and Raiganj Tourist Lodge in North Bengal. Besides, having suites these lodges have double-bedded rooms, F&B outlets, swimming pool and conferencing facilities. The interested agencies are required to submit the technical and financial bid along with the

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required earnest money. According to the terms of the EoI, the management and operation of the property will be

handed over to the agency on 'as is, where is basis'. The period of contract shall be for five years, which may be extended at mutu-

ally agreed terms. However, booking of rooms, suits should be provided with the centralised online system of WBTDC. The

agency shall not be authorised to undertake any modification or extension of permanent nature in the building and its campus.

MARKETS

Rara Avis to open authentic French bistros across India Sudipta Dev Mumbai RARA AVIS positions itself as the first authentic French bistro in Delhi, Konkan and Goa. Following the encouraging response to the Delhi outlet in 2012, the second outlet was opened in Goa in November 2013 . “Our Goa outlet got great reviews from our guests and also the media. We now have plans to open in other cities so that the French cuisine can be enjoyed pan India,” said Rajiv Aneja, partner, Rara Avis. Providing authentic French food being the USP of the French restaurant chain is focused on serving traditional French cuisine and not tweak any recipe to suit the Indian palate. “The food served at our bistros are flavour-some and can be enjoyed by the majority of

guests. Today guests are well heeled and have been travelling abroad where they have been exposed to these food and as such tinkering with the cuisine just to suit our taste buds will be a recipe for disaster,” stated Aneja. The pertinent question is whether the mid market segment of customers in the country are aware of world cuisines, and in particular French cuisine. Aneja answered with optimism, “Customers in India are now evolving and this is reflected in their changing taste and the changing lifestyle. This also includes the mid market segment too. Consumers now are more aware of such unique international cuisine due to their rising curiosity level of experimenting with food. They are now looking for different cuisines apart from the staple Indian, Chinese and Italian. These foods have been in

Rajiv Aneja

our country for a long time so now they would like to have a taste of various international cuisines in particular French. We can personally say so because of the amazing response we have received from our customers and repeat guests.” He points out that even that segment of guests who are not exposed to foreign cuisines are willing to give a shot at the adventure and try out French cuisine.

Greendot Health Foods to introduce healthysnacking products Sudipta Dev Mumbai WITH AN AIM to create high benchmarks in the snack food market in India and overseas, Greendot Health Foods is focused on bringing new innovative products to the consumer. The company plans to increase the current capacities to new product lines in healthy snacking category. Part of the Globe Capacitors Group of Companies, the company's flagship brand Cornitos has a pan-India presence with a strong focus on the hospitality sector. “The hospitality industry is very important for us as this is a major service sector which includes food service,

tourism and hotels. Most of the chefs in the hospitality industry use Cornitos nachos and dips as an indulgent snack. Chefs also use it as an ingredient for innovative snack recipes and to dress up ready dish to make it visually appealing,” said Vikram Agarwal, founder and director, Greendot Health Foods. Some of clients in HORECA sector include Café Coffee Day, Aubon Pain Café, Marriott Hotels, Sofitel, The Taj Group, Olive Kitchen, Mocha, etc. “As of now we offer standard products to the hospitality sector which we supply in retail and the same goes to HORECA but in institution bulk packs. Our future strategy is that we continue to ex-

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Vikram Agarwal

pand our product portfolio to offer more choice to address the ever changing demands of the HORECA industry. We ensure to deliver high quality product,

by providing international quality and food safety standards to meet the demands of the hospitality sector,” stated Agarwal. The products are also exported to countries including USA (a special ‘No Onion No Garlic’ range), China, Nepal, Singapore, Nigeria, Ghana and Sri Lanka. “We will soon be launching our products in Thailand, Korea and Bangladesh. We are one of the few companies in India to export FMCG products to China,” mentioned Agarwal, with evident pride. The company has a manufacturing facility at Roorkee, Haridwar district, Uttarakhand with a capacity to manufacture 250 kg per hour of corn tortilla chips.

“Our manufacturing unit also boasts of an R & D Lab exclusively for its products,” informed Agarwal. He pointed out that India has immense growth potential for the food processing sector, “What is needed is identification of the right technology and product suitable for our market. The food processing industry provides vital linkages and synergies between industry and agriculture. When it comes to the food processing sector, India ranks fifth in terms of producing, growing, consuming and exporting. According to Indian Council Agricultural Research, this sector is forecasted to reach US$ 194 billion at the end of 2015.”

MARKETS

AOMP plans to open 10 outlets in 2014 Rituparna Chatterjee Mumbai ASIA ON My Plate (AOMP), a quick service restaurant offering pan Asian cuisine, is planning to open 10 outlets pan India by 2014 along with an additional 10 outlets for a later period. The 20 outlets will be in standalone and express formats. Outlets in the express format will be located in multiplexes and mall, while the outlets in standalone format will be located at high traffic zones. The 20 outlets will be located in

Pallav Ojha

Mumbai, Bengaluru, Pune and Delhi. Apart from investing into the outlets, the company is also looking at the franchisee model and are currently in talks with two franchisee companies in Mumbai and Delhi for opening two outlets each in both the cities in either of the two formats. Furthermore, the company is also in talks with multiplexes for opening five outlets in express formats. Currently, AOMP has two outlets in Mumbai without a centralised kitchen but will soon a opting for a centralised kitchen to support its expansion plan. “We will have one centralised kitchen in each of the cities where we will be opening our outlets,” stated Pallav Ojha, partner, AOMP. Speaking about the decision to serve pan Asian cuisine in QSR format, Ojha explained, “Asian concepts have long been full-service restaurants and therefore it was important that the concept of QSR for pan Asian cuisine be introduced in India at an affordable price without compromising on health and

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taste. Inspired by the aromas and tastes of Asia, the idea is to build on our chef’s cooking quality with a takeaway or casual

dine-in convenience. Our goal is to develop a strong brand awareness with our customers and ensure that AOMP is the first

choice when opting for Asian cuisine.” AOMP caters to both vegetarian and non-vegetarian

clients and includes a range of combos, starters, main courses and deserts along with Asian- inspired fast food salads.

CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

Cockroach management in food handling areas Cockroach baiting has become a preferred tool for pest management in processing plants, says Ravi Chandra

hough food handling areas do encounter various pest problems, by far the most challenging pest to control has been cockroaches. German cockroach (blatella germanica) is one of the common cockroach species which is known to have a very close affinity to the food areas for its survival and breeding. Traditionally, cockroach control has been done with so called ‘powerful chemicals’ which give out high odour and cause irritation post or during spray treatment which was perceived to be very effective for cockroach control. Also was the conception that the chemical mixed with oil base would be more effective in killing cockroaches. Days have now moved on from the compounds of more smelly, more itching to odourless or non objectionable odour compounds which have not only killing effect but also residual effect after the spraying if it is not washed off. These chemicals also have a ‘Flushing Action’ where cockroaches will come out of hiding areas due to the effect of these chemicals and get killed. Care should be taken in choosing the chemicals wherein the case should not be that the cockroaches are driven from the kitchen areas to all other areas due to the activity of the chemical so that the problem confined to one area is now spread across to many areas. Hence choice of the right chemical for spraying in the food handling areas which is recommended by Central Insecticide Board for

Ravi Chandra

Household insecticide purposes is a better choice. One most important and common feature in any food handling area is the cleaning of the areas treated. No doubt that the areas treated for pest control have to be cleaned before use but the efficacy is also dependent on the duration obtained for the chemicals to act before being washed off. Not all the cockroaches come in the contact of chemicals during the spraying as they escape by hiding in the areas where the spray does not reach. Later on once the smell/threat is not observed by them they tend to come out and if the spray residue is still available in the area they get killed. So one needs to have an appropriate balance of time left after spraying of the chemical and the area to be cleaned. One of the best ways to beat any opponent is to understand his tactics and set up your defense accordingly. To this

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end, cockroach baiting has become a preferred tool for pest management in processing plants - because it plays on the cockroaches’ natural behaviour ‘tactics’ to provide an effective method of elimination when used as part of a complete integrated pest management programme. In comparison with spray treatments, baits are designed

share or exchange the bait with others in the population extends the toxic impact of the bait. Not only do the cockroaches carry the bait to an area which may be difficult to reach, they also can expose other members of their population to the toxicant through their behaviours. These can include direct contact, in which residue passes from the skin of the

residual life. Applications can be less frequent than sprays, meaning less pesticide is used in the plant. And although label directions must always be consulted and followed, crack and crevice bait treatments and bait stations can be used just about anywhere that cockroaches are a problem, because, when properly placed, the toxicant is inaccessible.

Integrated cockroach management approach

to be very attractive to the cockroach and take advantage of their innate feeding behaviour. In addition, the baits are not immediate kill, so the cockroach’s natural tendency to scurry back to harborage and

feeder, and secondary feeding, as it is not uncommon for cockroaches to feed on one another’s faeces or vomit. In addition, baits are wellsuited for food processing plants because of their long

Hence it is always recommended to have an integrated cockroach management approach by having a clear inspection of all the areas of food handling to eliminate the potential and present harborage areas. A expert inspection can identify all such harborage areas and the same needs to be taken on top priority as a saying goes ‘Masonry is Primary and Pest Control is Secondary’. No matter how effective chemical spray or bait methods are prac-

ticed, the elimination of the harborage areas is very important for cockroach management. Make no mistake by having only one system of whichever is working better for you either spraying method or the gel baiting method. Cockroaches tend to develop resistance to the same methods used over a long period of time. Cockroach fossil has been traced to date back to 300 million years ago without much change in their morphology or biology and we are still fighting to gain control over them. So it is always recommended to alter/rotate the practices to keep the effectiveness high. Sanitation, is a very critical part of the cockroach control programme efficacy. Cockroaches are opportunistic. They’ll take advantage of what’s close, meaning that not only must baits be placed in the vicinity of cockroaches, but high sanitation levels must be maintained to reduce or eliminate competitive food sources. Sanitation is important to any integrated pest management programme, particularly in a food processing plant because of the potential amount of alternative food which a bait would have to outperform to be effective. While an important aspect of bait treatment is its inaccessibility, and thus its invisibility, the bait which is placed into cracks, crevices and equipment voids, if exposed to heavy cleaning solutions, can become less attractive to cockroaches. Periodic clean-up and replacement of baits is also recommended. Although baits have a long residual life, they will eventually lose their efficacy. Baits subject to a great deal of moisture can also become moldy, while others can dry out and become useless. Although baits can be very effective tools in pest management programmes, they should be considered only one tool in a complete arsenal. Many control solutions are available for roaches and it’s always good to use a variety of tools. Using multiple tools is more effective and helps prevent resistance problems from developing in the first place.

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Regular communication of pest problems or conducive conditions both among the plant personnel and with the pest control provider is also critical to effective cockroach management. It is recommended that a communication plan and record-keeping be made a part of any pest control con-

tract. This would include regular discussion with the quality assurance manager, to set and review the programme, and with floor personnel who work with the equipment and conduct sanitation. They can give the PMP the most insight as to where cockroaches are. The key for any food han-

dling area is to look at cockroach plans and make sure they fall along the same lines as their HACCP plan. Pest management should, in effect, be a subset of HACCP, with an analysis conducted to determine critical control points for baiting. One really needs to look at not just equipment and areas you can

see, but be able to look into the equipment. Thus, support and guidance is to ask yourself, "If I were a cockroach, where would I hide?" It would provide you leading answers to support the programme designed for cockroach management. ( The author is Sr Sector Manager – Integrated Pest Management)

PRODUCT TRACKER

Akaar

AKAAR has introduced a range of exquisite and imaginative wall arts based on interesting themes and the idea and concept is based on illusion. The walls,can be given a stylish look in colour or black and white.

Radico Khaitan RADICO KHAITAN has launched Verve Magic Moments Green Apple and Verve Magic Moments Orange, two premium flavoured vodka. An extension of Verve Magic Moments Vodka, the Verve flavours are superior quality premium category products with a modern appeal. Both the flavours possess a blend of purity and smoothness with a five stage slow filtration process using silver and platinum filters.

Electrolux

Obsessions Xclusif

ELECTROLUX has launched steel gas hob, a 60cm wide stainless steel gas hob with cast iron pan supports. The rotary control knobs arranged along the front of the hob are easy to grip and twist. The gas hob has quality cast-iron supports that give a strong base to cook on. Automatic hob ignition allows you to get started without delay. The control knobs on this hob control the temperature and ignition. For safety, this gas hob has been fitted with thermocouples, which monitor the flame. The product is available at `28,600.

OBSESSIONS Xclusif has launched the Cabana Collection of carpets, which is made of wool and acrylic.Cabana Collection comes with large abstract patterns in striking color palettes. The collection is priced between `8,000 and `24,000.

Paramount Surgimed

Portico New York PORTICO New York's Pixella Collection comes with beautifully crafted pillow covers, digitally printed and coordinated with vibrant plain cotton satin sheets. The fabric is 210tc cotton satin, and is reactive. A bedsheet with two pillow covers are priced at `1999.

FOOD & HOSPITALITY WORLD

February 16-28, 2014

PARAMOUNT Surgimed has introduced OrthoSleep, a range of lifestyle pillows and cushions. OrthoSleep is made of an open cell viscous-elastic, temperature sensitive material that conforms to the exact contours of the body, providing optimum support and comfort. The soft cover is naturally hypo-allergenic and washable. OrthoSleep is available in cream and blue colour and in all sizes. It is priced between `1,900 and `5,900.

NEW KIDS ON THE BLOCK

DoubleTree Suites by Hilton Bangalore HILTON WORLDWIDE and DoubleTree by Hilton have launched the DoubleTree Suites by Hilton Bangalore. The hotel boasts of 172 stylishly-decorated rooms, including studios and one, two and three bedroom suites. The guest accommodation is complemented by a range of facilities and services that include a 24-hour business centre, 3,000 square feet of conference and event space, temperature-controlled outdoor swimming pool, steam and sauna rooms and a 24-hour fitness centre. The hotel also offers a range of dining options including - Asia Alive, an allday restaurant serving Pan-Asian fare; Equinox, a lounge bar; and Grab and Go, an all-day cafĂŠ.

High Ultra Lounge, Bengaluru SPREAD LAVISHLY across 10,000 sq ft, High Ultra Lounge is a modern Asian bar and restaurant based on the theme of timelessness. The lounge offers pan Asian food with a modern twist; beverages that use contemporary mixology to create concoctions flavoured with natural spices and herbs. The venue sits atop the World Trade Centre in Bengaluru at a height of 420 ft, making it the tallest point in South India.

Eastin Hotel Ahmedabad EASTIN HOTEL AHMEDABAD will be officially opening on March 15, 2014. The 156-room Eastin Hotel Ahmedabad will comprise of 94 superior rooms, 56 deluxe rooms and six luxury suites. Other leisure facilities include infinity swimming pool with a juice bar on terrace, spa, gym and a dedicated family floor with a play room along with a 24 hour baby-sitting service. The hotel will also offer a range of dining options including The Silk Road, a signature restaurant serving pan-asian cuisine and The Glass House serving large buffet spreads for breakfast, lunch and dinner. Eastin Hotel Ahmedabad will offer well designed facilities for large conferences and banquet facilities connecting to a spacious lawn. A fully equipped business center with PC stations and internet access will also be available for the guests.

FOOD & HOSPITALITY WORLD

February 16-28, 2014

CHEF’S PLATTER

Vancouver on a plate Food tours is a niche segment that is increasingly interesting the new generation of global travellers. Vancouver Foodie Tours is a great way to experience the vibrant, cosmopolitan culture of one of North America's greatest cities. By Sudipta Dev

HE CULINARY traditions of a destination is perhaps the best reflection of its culture. Food tours are fast emerging as an integral inclusion in the travel itinerary of the intrepid traveller. In Vancouver, one of the best options to have an eclectic experience of the city's cosmopolitan culture is to go on a Vancouver Foodie Tour. “Vancouver is a truly multicultural city where a myriad of cultures are not only tolerated, but embraced and celebrated. Vancouver Foodie Tours offers Vancouver's one and only multicultural culinary walking tour. Cuisines such as Pacific Northwest, Chinese, Indian, Italian and Salvadoran cuisines are featured on our tours,” says Michelle Ng, founder, Vancouver Foodie Tours. She acknowledges having hosted clients India from time to time,

FOOD & HOSPITALITY WORLD

February 16-28, 2014

albeit the numbers are few. These tours cater to different segments of travellers – from the mid and high-end markets. “The World's Best Food Truck Tour caters primarily to the mid market, while the Guilty Pleasures Gourmet Tour caters mostly to the high-end market,” informs Ng. Vancouver has the third largest number of food trucks in North America, the World's Best Food Truck Tour offers a slice of the interesting street food culture in the city – from Berkshire pork hot dog to Indian naan and butter chicken. The two-hour tour comprises four courses and five tastings. The three-hour Guilty Pleasures Gourmet Tour includes five courses and 14 tastings. It includes gourmet food tastings with three wines and beer pairings. Food lovers opting for this tour also get to meet award winning

chefs and food artisans, besides being introduced to more than 20 best places to eat, drink and shop. An integral part of the food tours are the interesting stories that are told by the guide and add so much to the whole experience. When asked what had inspired her to start Vancouver Foodie Tours, Ng answers, “I am a passionate food lover. Food rules my world. I love that food brings out the best in people. I love sharing my foodie adventures to anyone who will lend an ear.” She points out that the process of selecting individual restaurants / street food trucks for the tours comes down to the quality of ingredients, execution and representation of Vancouver's culinary scene. “We also look for unique stories behind the establishments, because stories really do make the food come alive,”

local ingredients, and first class restaurants. “However, when it comes to food tours, 98 per cent of people you ask will have never heard of a food tour, and will not been experienced one before. The oldest

mentions Ng. The time and duration of the tours can be customised for private groups. “However we stick with the roster of restaurants we have great working relationships with,” avers Ng. To keep innovating in the tour offerings the company is always on the hunt for great additions to its tours. “Part of our job as culinary ambassadors is to test out new restaurants on a continuous basis to find those gems that will knock your socks off. It's hard work, but someone's got to do it,” she adds. Food tourism is still in its infancy in Vancouver and Canada. Giving her perspective on the evolution of food tourism in Vancouver / Canada, Ng states that there is a lot of hype and buzz about the foodie culture, especially in a city like Vancouver which is known for its great culinary scene, talented chefs, organic

Food lovers opting for this tour also get to meet award winning chefs and food artisans, besides being introduced to more than 20 best places to eat, drink and shop FOOD & HOSPITALITY WORLD

February 16-28, 2014

food tour company in North America is only 15 years old. There is still so much potential for culinary tourism, especially food tours. We've just scratched the surface,” she concludes.

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HIGH SPIRITS

WINNING WINES The Indian Wine Consumer’s Choice Awards held this year witnessed an interesting display of some of the finest wines from all over India

HE SECOND edition of the Indian Wine Consumer’s Choice Awards 2014 (IWCCA), organised by All Things Nice, which began with a blind tasting session on January 18, 2014 at the Taj Lands End, Mumbai turned out be a success. About 119 wines participated in the competition which were tasted by 100 consumers

Winners list Gold medal Sula Late Harvest Chenin Blanc 2013 Fratelli Gran Cuvée Brut NV Zampa Soirée Brut Rosé 2011 Four Seasons Blush (Rosé) 2013 Sula Satori NV Chateau d’Ori Cabernet Merlot 2012 Zampa Chêne 2010 Charosa Reserve Tempranillo 2012 Fratelli SETTE 2010 Reveilo Nero D’Avola 2012 KRSMA Sangiovese 2012 Sula Dindori Reserve Viognier 2013 Fratelli Chardonnay 2013 Sula Riesling 2013 Vallonné Reserve Merlot 2012 Reveilo Merlot 2012 Alpine Vindiva Reserve Shiraz 2012 Reveilo Cabernet Sauvignon Reserve 2012 Mokssh Cabernet Sauvignon 2012 SDU Deva Syrah 2013 Sula Sauvignon Blanc 2013 Grover Art Collection Sauvignon Blanc 2013 York Winery Chenin Blanc 2013 Turning Point Chenin Blanc 2013 Silver medal Vallonné Vin de Passerillage Chenin Blanc 2013 Sula Brut NV

20 FOOD & HOSPITALITY WORLD February 16-28, 2014

who were part of the judging panel. The tasting event went on for 3.5 hours and scores were given on the basis of appearance, fragrance and palate of the wines. Apart from the consumers, the blind session was also attended by winery representatives to ensure authenticity of the session. In addition to the wine tasting session, All Things Nice, will also

Sula Brut Rosé NV Vallonné Rosé 2013 Charosa Pleasures Cabernet Shiraz NV York Winery Cabernet Merlot 2012 Sula Red Zinfandel 2013 Reveilo Sangiovese 2013 Reveilo Grillo 2012 Charosa Selections Viognier 2013 York Winery Sauvignon Blanc 2012 Mokssh Chardonnay 2012 Big Banyan Merlot - Goa Zampa Syrah 2011 KRSMA Cabernet Sauvignon 2012 Sula Chenin Blanc 2013 Charosa Selections Shiraz 2012 Reveilo Cabernet Sauvignon 2013 Bronze medal Sula Zinfandel Rose 2013 Vallonne Crimson Glory 2012 Reveilo Chardonnay 2013 Grover Art Collection Viognier 2013 Chateau d’Ori Cabernet Syrah 2012 Sula Rasa Shiraz 2012 Reveilo Syrah Reserve 2012 Charosa Reserve Cabernet Sauvignon 2012 Big Banyan Cabernet Sauvignon Myra Vineyards Sauvignon Blanc 2012 Alpine Classic Shiraz 2012 Vallonne Chenin Blanc 2013 Nine Hills Chenin Blanc 2013

All Things Nice aims at introducing the Indian wine consumer to the entire spectrum of domestic wines be organising another event called 'Celebrating Indiaâ&#x20AC;&#x2122;s Finest' to get wine consumers to taste all the winning wines. The aim of IWCCA is to give Indian consumers an opportunity to judge and rank for themselves and on behalf of other consumers as to which are the best Indian wines available in the country. Through this competition, All

Things Nice aims at introducing the Indian wine consumer to the entire spectrum of domestic wines available. The consumer gets to taste the wines, unaware of the brand name, thereby allowing them to judge the wines based on their quality. All Things Nice is a platform to introduce and educate the Indian consumer on all

things ranging from wines, cognacs, single malts and beer to cheese, charcuterie and gourmet food. They offer consultancy to restaurants, hotels, retail chains and airlines and Indian and international brands in the luxury food and drink sector. They also work with corporates in the financial and luxury sector in their client engagement and client acquisi-

tion activities through innovative events and offerings. The company's aim is to bring together the consumer and brands that deserve recognition through tastings and educational events. The All Things Nice Shine Nights, are a celebration of all things epicurean at the cityâ&#x20AC;&#x2122;s best restaurants, hotels and art galleries. Presently, All Things Nice has

8,500 members and has more than 2,42,000 subscribers. All Things Nice has been conceptualised by Nikhil Agarwal, a trained sommelier who has worked at Sula Vineyards, LVMH and Diageo. Agarwal launched the first Indian Wine Consumer's Choice Awards in 2012 and The All Things Nice Wine Week 2013 in Mumbai.

cover )

SHOW OF SUCCESS The FHW exhibition this year presented an interesting platform where buyers and sellers were exposed to lucrative business opportunities, chefs from leading hotels showcased their culinary skills, and food and hospitality leaders shared their industry insights BY RITUPARNA CHATTERJEE

22 FOOD & HOSPITALITY WORLD February 16-28, 2014

(

bition since different people have come in. Good product lines have been showcased in the exhibition like the wines in the Italian pavilion. The exhibition has been organised well.” Talking

he 21st edition of Food Hospitality World (FHW) exhibition held from January 2325, 2014 proved to be a successful platform for myriad business opportunities. Held at the MMRDA grounds in Bandra Kurla Complex, Mumbai, the exhibition was inaugurated by Anil Deshmukh, minister of food and civil supplies works, Government of Maharashtra. “I am thankful to The Indian Express Group for organising this excellent FHW exhibition in Mumbai. FHW is a platform for building brand awareness, launching new products and networking with leading purchase managers. There are three major industries in India - agriculture, industrial and service sector. The service sector is growing at a fast pace and from 46 per cent it has increased to 60 per cent in 2013. The service sector is the most important sector in Maharashtra and across the country. Since many international exhibitors are participating in the exhibition, it will be a good exposure for hoteliers,” stated Deshmukh while inaugurating the exhibition. Deshmukh was accompanied by other dignitaries like Bharat Malkani, senior vice president, Hotel and Restaurant Association - Western India (HRAWI); George Verghese, CEO, The Indian Express Group; Mehul Shah, managing director, Hannover Milano Fairs India; Dr Ugo Cialatani, consul general Italy in Mumbai; Gianni Fava, minister of agriculture, region Lombardia and Michele Trematerra, minister of agriculture, region Calabria. Speaking about the participation in the exhibition, Shah said, “This edition of FHW is special as this is the first global exhibition where more than 50 per cent exhibitors are international and more than 50 per cent have representation in the market.” Adding to this, Malkani stated, “I am impressed with the product bandwidth of the exhi-

FOOD & HOSPITALITY WORLD

February 16-28, 2014

about Italy's plan for the India market, Cialatani opined, “In Italy, food is one of the main businesses. We would like to be present in the Indian market. For the same, we need the support of the

THE MAIN FOCUS

government.” The exhibition organised by Global Fairs & Media, a joint venture between Hannover Milano Fairs India and The Indian Express, was held across three

days. The exhibition witnessed approximately 300 national and international participants and the international exhibitors consisted of companies from 10 countries - Italy, France, Spain,

cover ) FHW SOUTH AFRICATO BE HELD IN MAY

ood Hospitality World South Africa, organised by Fiera Milano and Fiera Milano Exhibitions Africa, will be held at Cape Town International Convention Centre from May 26-28, 2014. Around 45 key buyers throughout Africa will be attending the exhibition this year. Elaborating on the exhibition, Christine Cashmore, CEO, Fiera Milano Exhibitions Africa stated, “In the exhibition there will be workshops on various regions within Africa on how their distribution channel's work, what products they have, the packaging involved, etc,” adding that, “Africa for the first time is experiencing growth and last year we had a growth of five per cent, making it the fastest growing region in the world. Africa has a nine million tourism market. Tourism industry account for 9.8 per cent of the country's GDP and employs 9.6 per cent of the workforce. Tourism has shown a 10.2 per cent growth. South Africa is a middle income emerging market. It has good communication, transport systems, energy. It also has a potential workforce and new infrastructure like national and international chain of hotels, restaurants, retailers, etc, are being included. It also has the highest density of F&B outlets per sq km.” FHW South Africa is taking place prior to Good Food and Wine Show, a prestigious culinary exhibition being organised by Fiera Milano and Fiera Milano Exhibitions Africa for the past 15 years. Speaking about Good Food and Wine Show and the reason for choosing Cape Town for FHW South Africa, Cashmore revealed, “There are over 60,000 visitors to the Good Food and Wine Show. This show will be a launch pad for FHW South Africa, which will provide an essential platform for the HORECA sector. Cape Town is the main economic centre in Africa and is also the largest importer of food and hospitality products.”

Austria, US, Iran, Malaysia, Tunisia, China and Turkey. Aura Essentials was among the national exhibitors participating in the exhibition. “The exhibition is a good platform to showcase your products. The business has been good and I found new clients. My first preference would be this exhibition,” stated Geeta Wadhwa, proprietor, Aura Essentials. Pravin Jaiswal, director, Stallion Hotel Supplies opined, “The FHW exhibition is a marketing platform for our company. We will be participating in the FHW exhibition in Bengaluru as well.”

Featured events Apart from the buyer-seller interactions, FHW 2014 hosted the eighth edition of The Great Indian Culinary Challenge (GICC) supported by the West-

ern India Culinary Association (WICA). The competition witnessed participation from more than 100 chefs working with various leading hotels and hotel management institutes. Other featured events included three panel discussion held across the first two days of the exhibition. The first panel discussions - Hospitality Think Tank: The GM's Conclave, witnessed general managers from leading hotel groups sharing

The exhibition witnessed approximately 300 national and international participants from 10 countries

24 FOOD & HOSPITALITY WORLD February 16-28, 2014

their insights on the topic -'F&B: The Game Changer'. The second day hosted two panel discussions - 'Hospitality Knowledge Exchange: Rooms of the Future' which focused on state-of-theart technologies and emerging trends in room design and interiors across all segments of the hospitality sector; and The Power of Purchase where purchase managers of leading hotel companies expressed their views on the topic – 'Role of In-

formation Technology (IT) in the Modern Supply Chain'. Apart from the panel discussions, FHW 2014 hosted Tea Appreciation, a tea tasting and sampling event presented by the Tea Board of India. Alongside, was another event - Bar World, which showcased wine on all the three days. A pavilion was exclusively dedicated for international wineries to showcase their products. Four international companies participated. Malika Lulla, chief representative, India, Gruppo Cevico (the second largest wine producer in Italy) said, “The Indian wine consumer has matured and has evolved a lot, there is a huge demand for more varieties of wine. We are looking for importers in India to get our products here. We can cater to any segment as we have a wide portfolio. We

have over 400 variety of wines under 34 brands and over 18 wineries back in Italy. ” Michael Höffken, assistant winemaker and sommelier, Leo Hillinger stated, “This is my first visit to India, and I am looking for an importer here as the Indian market has a lot of potential. We are targeting five star hotels as we have all premium products. We have presented some local and rare wines like Neuburger, Zierfandler and Roter Veltliner, which are niche products.” The associations supporting the FHW 2014 exhibition were Agricultural and Processed Food Products Export Development Authority (APEDA), All India Wine Producers Association (AIWPA), Hospitality Purchasing Managers Forum (HPMF) and Food Bloggers Association India (FBAI).

GM'S CONCLAVE

The dynamics of F&B F&B as a segment has seen a dynamic evolution in the Indian hospitality industry. The GM's Conclave held during Food Hospitality World 2014 Mumbai focused on many emerging trends and the need for constant reinvention being driven by changing consumer profile and preferences By Sudipta Dev

GM'S CONCLAVE

he highlight of the inaugural day of Food Hospitality World in Mumbai was the GM's Conclave that saw a congregation of general managers from various hotel segments take part in the Hospitality Think Tank discussion on 'F&B: The Game Changer'. The panel members included Anuraag Bhatnagar, area general manager Westin Hotels, Mumbai and Pune; Ashish Kumar Rai, GM, The Leela Mumbai; Suraj Kumar Jha, GM, Holiday Inn Mumbai International Airport; Hitesh Varma, CEO for business hotels, Sayaji Hotels Pune; Jagar Thakur, GM, Fariyas Resort Lonavala; and Saket More, hotel manager, Hotel Keys Nestor, Mumbai. In India, F&B has evolved in the last decade with both classes and to some extent the masses are ready to experiment. With outbound travellers experiencing the world they want to try out cuisines ranging from Japanese to South America, from Spanish to Korean. And, when a new cuisine is introduced they are ready to be educated. The Leela Hotel Group has set many benchmarks in pioneering F&B concepts, and keeps reinventing its offerings at its various restaurants that can be counted among the best in the country. Rai acknowledged that F&B is the key differentiator for the hotel group within the market place. “Be it The Great Wall or Jamavar or Le Cirque, F&B is the theatre where lot of action happens and creates top mind recall among guests. F&B influences the buying decision. Our strategy is very F&B focused, we build best hotels and F&B and take it forward,” added Rai. He remarked that rebranding is a part of the evolutionary strategy. Throwing light on how the trend of eating out has changed even in Tier II and Tier IiI locations in the country, Varma stated, “There is a lot of untapped potential in smaller towns. When we had introduced a bowling alley at our Indore property, people from nearby towns would

come and stay with us for a couple of days.” Bhatnagar averred that while there are certain commonalities among the branded restaurants in his Pune and Mumbai properties, there is a difference in terms of demographics and location in both cities. “The F&B properties have to strike a chord with every age group,” he stated. Bhatnagar averred that it is reflective of consumer behaviour and benchmark among the aware young generation who want to enjoy the best of everything. “We still get requests for Jain counters, the young generation that has travelled overseas are willing to experiment more though they might remain vegetarian.” Speaking about Sayaji Hotels' much successful Barbeque Nation restaurant chain Varma mentioned, “We at Barbeque Nation have realised with F&B one can create three things – brand recall, bring emotional and sentimental connect and revenue. The new thing we see is that global travellers are very aware of food and it really strikes a chord with the local populace.” Sayaji Hotels takes pride in its 'no tip' policy which is also applicable at its Barbeque Nation outlets. Varma pointed out that one of the reasons for the success of Barbeque Nation is the interaction with guests. The 'no tip' policy was implemented after a long thought process – to ensure that there is no differentiation between the guests. The whole process took a long time for implementation, it was replaced with service charge which is distributed to the staff. “The 'no tip' policy has taken our brand a couple of notches higher,” stated Varma. Then there is the question of standalone restaurants vs hotel restaurants. Do standalone restaurants really do a better job in attracting customers and ensuring better bottomline. Varma believes that it takes a standalone establishment a longer time to create a connect with the target clientele, while hotels are able to do this more easily.

26 FOOD & HOSPITALITY WORLD February 16-28, 2014

Jha averred that in business hotels it is primarily the adaptability to make it guest friendly F&B should be in an atmosphere which is casual and friendly. “Guests today want to interact with the employees. Chefs also talk to the guests to make the atmosphere more informal,” mentioned Jha.

The theatre of food Ashish Kumar Rai

Jagar Thakur

Anuraag Bhatnagar

Suraj Kumar Jha

Saket More

Hitesh Varma

With F&B one can create three things – brand recall, bring emotional and sentimental connect and revenue. The new thing we see is that global travellers are very aware of food and it really strikes a chord with the local populace

The pertinent question is – do celebrity chefs bring in the crowd ? Jha reminded that today food has moved to the centre stage – the kitchen is no longer relegated to the corner. “Engagement in our hotel's F&B has become larger. For instance, pan-Asian food which involves tossing food from the pan and serving to the guests is an interactive experience. There is a flair to it,” said Jha, adding that for some hotels their celebrity chefs have become the face of the hotel in a city. The hotel organises food demonstrations for families, there are also activities for children and ladies club. Bhatnagar mentioned, “The audience that comes to your restaurant wants to be aware of the kitchens. They should be able to walk into the kitchen, Chefs today are celebrities. We are moving into the experiential stage. It is about fun dining, not fine dining.” According to Rai there has been a shift where guests are looking for a relaxed atmosphere for dining, but there is also a market for formal celebratory dining. “We have introduced Le Cirque Signature in Mumbai. Le Cirque is formal fine dining in Delhi, but in Mumbai we have introduced the Signature brand as Mumbai as a city is not too formal, and it is doing exceedingly well here,” stated Rai. He pointed out that now guests are genuinely interested in all aspects of food and seek instant connect with the server.

Divergent preferences Keys Hotels has different category of properties – the Keys hotel brand that is a budget segment and the resorts that are more upscale.

GM'S CONCLAVE

Fully Automatic Conveyor Ovens

Mumbaikars are not only open to commute all the way from South Mumbai to Goregaon for Westin's Sunday brunch, but are equally enthusiastic about driving all the way to Lonavala for an outing and interesting food Then there is the recently launched Keys Club brand. Talking about the Mahabaleshwar resort, More stated that people want to dine in an informal atmosphere particularly when they are at a property for a holiday. “But that does not mean that we have to deal with people informally, we are very focused on F&B service,” asserted More. When it comes to vacation time, the F&B preferences do vary. Thakur informed that guests who stay at his Lonavala resort for leisure expect best food which should be rich, but light on health. The dining atmosphere is also casual and informal. “They do not mind if the offerings are not elaborate as long as they eat and enjoy the food and do not have to go outside the resort,” added Thakur. Location is a key determining factor for the success of a restaurant. In a place like Mumbai, where most people spend hours travelling to

their place of work, how much effort and time would they put into going to a far flung dining outlet, even if they like the food immensely. The answer interestingly would surprise many. Mumbaikars are not only open to commute all the way from South Mumbai to Goregaon for Westin's Sunday brunch, but are equally enthusiastic about driving all the way to Lonavala for an outing and interesting food. “We have seen people come all the way from South Mumbai and Bandra for Sunday brunch. They would commute if they get something new. We have a lot of greenery so they drive down, spend a day,” stated Bhatnagar. Thakur added that on Sundays many people drive down from Mumbai and Pune for lunch at Fariyas Resort Lonavala. “They enjoy the drive and we offer food that is likable. We have to cater to our own guests (around 300 people), along with the additional 100-

150 on weekends,” said Thakur. F&B has also emerged as a key revenue earner for hotels of different categories. Weddings and MICE are key segments that hotel groups are focused on. Outdoor catering also has tremendous opportunity. More informed that while F&B contributes 35 per cent of the room revenue, they are looking to increase it to 50 per cent with the introduction of poolside lawn in the Mumbai property. In Fariyas Resort F&B contributes 50 per cent of the room revenue. At The Leela Mumbai which has a large inventory of rooms (almost 400) the contribution from F&B is 35 per cent, while at Holiday Inn Mumbai International Airport it is from 45 to 50 per cent (majorly from banquets) and at Westin Goregaon it adds up to almost 50 per cent. At Sayaji Hotels, 65 per cent of Gross Operating Profit (GOP) comes from F&B.

FOOD & HOSPITALITY WORLD

February 16-28, 2014

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IN-ROOM TECHNOLOGY

Seamless stay experience As technology is set to continue advancing to greater heights in the future, hotels will be seen innovating on their services and investing in technology for a seamless guests stay experience. However, the conventional method of greeting a guests is also here to stay and will always be followed amidst the change in guests aspirations By Kahini Chakraborty

ocusing on the stateof-the-art technologies and emerging trends in room designs and interiors across all segments in the hospitality industry, the second day of the 21st edition of Food Hospitality World 2014 witnessed prominent dignitaries sharing their views on the subject. The panelist included Sunil Kumar, director of rooms, The Westin Mumbai Garden City; Victor Chen, director rooms, Grand Hyatt Mumbai; Akhil Arora, director of rooms, Renaissance Mumbai Convention Centre Hotel Lakeside Chalet-

Mumbai, Marriott Executive Apartments; Vijay Sethi, COO, Berggruen Hotels; Ritu Anand, vice president-corporate, Amson Interconnect. The general consensus of the round table discussion was that a combination of hi-tech and hi-touch is what is important for smooth functioning of a hotel. Technology needs to be simple, logical and convenient as guests today would still prefer the traditional touch to their hospitality experience. Kickstarting the discussion, on the evolving trends in terms of guests expectation and technology advancement

undertaken by hotels today, Sethi said that guests have evolved in their stay preferences and the convenience that they seek while booking their stay. “The first thing that a guest looks at is whether the daily governance of the hotel meets his expectation or not. It is not just a matter of being hi-tech but also hi-touch according to me, which is important for providing a seamless and memorable experience for the guests,” said Sethi As technology is expected to reach greater heights in future, Arora added, “If you look at the spectrum which is

Technology needs to be simple, logical and convenient as guests today would still prefer the traditional touch to their hospitality experience. A combination of hi-tech and hi-touch is what is important for smooth functioning of a hotel

28 FOOD & HOSPITALITY WORLD February 16-28, 2014

IN-ROOM TECHNOLOGY needed, technology should be simple, logical and convenient. These three parameters are of prime importance and is worth the investment that a hotel should look at while looking at technologically advancing its services.” As huge emphasis is given on the hours spent by a guests in the room, Arora also mentioned, “The physical time spent by a guest in the hotel room is mostly near the writing desk or in the washroom. And looking into this need, a lot of hotels today are laying emphasis on having large space area near the washroom rather than the bed area.” Adding to this point, Chen opined that rooms need to be functional. “My mission for the future room would rest on four main pillars: comfort, technology, environment friendly and a healthy lifestyle. We would look at focusing on the rooms- like the mattress and pillow preferences of guests. We could try and use solar energy during the day as well as provide organic food in the minibar, etc,” Chen added. Speaking from a supplier's perspective, Anand made a point by stating, “Along with making the guests experience better, technology also excites. We have some products which have apps and can be downloaded and synced in the rooms. Having said that there are still some category of guests who are not comfortable with using technology.” As it is imperative that a hotel provides its amenities for both the leisure and business travellers, talking about the percentage of guests, Chen replied that they have more business travellers in the hotel. These travellers who are in the age bracket of 50 years and are CEOs in companies hardly use apps on their blackberry phones. “Apart from providing seamless technology, there should be traditional methods too as guests like personalised service. Having said that, even though it is true that the generation next would prefer a web check-in, other guests in general still prefer the human

touch when it comes to servicing them,” he added. Kumar pointed out that not more than 30 per cent of guests are tech savvy. “After studying the market demands, we have hotels which are tech savvy and personalised,” said Kumar. Notwithstanding that the future is in technology, Sethi too explained that while 90 per cent of guests are tech savvy travellers in Bengaluru, Chennai market, a good breakfast, clean rooms and fast checkout are the prime criteria which a business traveller needs. “And we focus on these aspects-good breakfast, clean rooms, speedy check-out and WIFI across the hotel,” he mentioned.

Vijay Sethi

Victor Chen

Cost conscience While it is important to spend money wisely on technology, how logical will its functioning be is the question that needs to be reviewed. “Investment should be seen as to whether it adds value to your product or not,” opined Arora. According to Chen, “When the topline is fine the bottomline will be fine, as any addition is an investment where there is return on invesment (ROI). Even though we will still be making profits, gross operating profit (GOP) will have to be looked into before considering any technology advancement in the hotel.” Emphasising on that point that cost management is critical today for business, Sethi highlighted that most hotels today are not making money as there is an oversupply of rooms. Even though there is no doubt that the hotel industry is getting more structured today, change is required from an operator's point of view. As every investor needs the ROI, change is a good factor. Adding to this point, Anand said, “When we add cost we need that ROI. Even tier one and tier tier two cities people's aspirational needs have increased. Hence we are offering solutions to all the segments. We are trying to keep up with the challenging times.” Shifting the focus on how hotels are designing the room

Sunil Kumar

Ritu Anand

Akhil Arora

Luxury hotels can afford to spend on technology but most standalone hotels are still learning from global brands to keep up with the trends. The market competition is getting intense by the day. India is an active participant to global trends. Customers have become more smarter interiors for differently abled travellers, Arora mentioned that a lot of technology suppliers tweak their product designs for customers. “You will find different aesthetic appeal. Hence generally architect and interior designers should plan together the layout,”he added. Sethi viewed this aspect as a good food for thought for hoteliers, and highlighted on some of the interesting global trends stating that, “India is an active participant to global trends. Customers have become more smarter. In such a

scenario, how can a hotel create value for repeat travellers, for example, cuisine, technology. Luxury hotels can afford to spend on technology but most standalone hotels are still learning from global brands to keep up with the trends. The market competition is getting intense by the day.” When asked whether their hotels have any global strategy for room technology implementation in their different hotel brands, Arora said, “Global strategies are flexible

in each market where we have our presence. While we have certain set benchmarks and standards of operations in place, we would consider implementing technology which would suit a particular brand of ours depending on the location.” Even though at the end of the discussion the overall consensus was that technology is the need of the hour. Even today it is the personal touch which customers look forward to while staying in a property.

FOOD & HOSPITALITY WORLD

February 16-28, 2014

POWER OF PURCHASE

Playing a fundamental role The undeniable importance of the role of IT in modern supply chain management, due to changing business scenario, increasing competition and customer expectation, was unanimously expressed by the panelists during The Power of Purchase panel discussion held at the FHW 2014 exhibition in Mumbai By Rituparna Chatterjee

his year's Food Hospitality World (FHW) 2014 was an interesting platform wherein heads of the purchase departments of some of the leading hotels of India got together to share their insights on their field of work through a panel discussion titled – The Power of Purchase. Organised in association with Hospitality Purchasing Managers' Forum (HPMF), the panel discussion witnessed the panelists expressing their opinions on the topic – Role of Information Technology (IT) in the Modern Supply Chain. Moderated by Nitin Shankar Nagrale, founder and general secretary, HPMF, the panel discussion witnessed participation from prominent figures in the hotel industry like – Mohan Deshpande, chairman, HPMF; Bharanidharan Ramaswamy, director of procurement – India, Marriott Hotels India; Ravish Jhala, corporate head – IT, The Leela Palaces, Hotels and Resorts; and Vishal Mehta, materials manager, Grand Hyatt Mumbai. Nagrale kickstarted the discussion by asking a pivotal question to the panelists on the role of IT in supply chain, the day-day-day functioning of the hotel and in the hospitality industry. Responding to the question, Jhala stated that IT is an integral part of the hospitality business. “Our business and guests are changing and our guests are forcing us to adopt a new way of doing business, and approaching and connecting with them. IT is at the heart of

the hospitality business and in today's scenario, where businesses are fighting for revenues, cost savings, looking at enhancing employee efficiency, saving manpower, two major departments that play a major role are the purchase and revenue departments. The IT and procurement departments of The Leela have worked together and saved `six crore for the all its hotels across India as compared to last year,” revealed Jhala. Reinforcing the same, Nagrale stated that the purchase and IT departments need to work for themselves to be recognised in the hospitality industry.

A significant role Speaking on the role of supply chain in the hospitality industry, Ramaswamy mentioned, “Supply chain is an activity that starts from sourcing or manufacturing of the goods and ends with its delivery to the customer. The supply chain is evolving with time and has bifurcated into various segments like the front end and back end. However, it is difficult to ascertain which activity is more important than the other.” Adding to this, Mehta stated, “Supply chain is the fundamental of purchase since it becomes the vital part where the entire selling of the product is concerned. Without the supply chain the purchase department cannot function, so both need to go hand-in-hand.” In the last 35 years, IT has made significant progression that has led to overcoming procurement challenges. Express-

30 FOOD & HOSPITALITY WORLD February 16-28, 2014

POWER OF PURCHASE

NITIN SHANKAR NAGRALE, FOUNDER AND GENERAL SECRETARY, HPMF How can exhibitions like FHW benefit the industry ? FHW has been organising specialist hospitality trade exhibitions for the last several years. An exhibition is a powerful, cost-effective component of a well planned marketing strategy. In a commercial world increasingly dominated by e-marketing they provide essential face to face contact with existing clients as well as new. I also feel that trade fairs are one of the most important instruments which assist the purchasing professionals during the purchasing and procurement process. No other form of marketing can get the suppliers with so many potential customers under one roof actively looking for suppliers and give them the chance to have quality face-toface meetings in such a short time while also benefiting from brand exposure and thought leadership. Furthermore, it also assists the buyers in: increasing productivity or boosting efficiency; finding solutions; reducing costs; seeking inspiration or new ideas; developing international contacts; improving industry knowledge and discovering the latest innovations; meeting experts or improving carbon footprint. What is the way forward for HPMF ? We started the forum on November 26, 2010 with three founding members and today we have 470 members all across India and Middle East which includes eight members from Dubai, Abu Dhabi and Doha. We will start conducting special courses for the HPMF members on hospitality procurement. This is at the moment on the drawing table and will be finalised soon. We are also rebuilding our website which will be more interactive and will allow the members to chat with each other. The website will also provide opportunities for members to publish their requirements and requests for suppliers. We

ing this view, Deshpande stated, “Many years ago, a lot of things were done manually like manual purchase, which often led to mistakes being committed and adjustments being made that no one came to know about. Previously, developing new products was a challenge and relations between hotels weren't good as they were reluctant to pass on information. But today, it has become necessary to get all information since they have to compete.” Adding to this thought, Ramaswamy stated, “Communication was a challenge between supplier and office before but now with tech-

will post articles, white papers, case studies from across the world and will have formal teams which will assist us to attain the desired objectives. We will soon open our membership to more suppliers so that they have direct access to the members and their needs. We also aim to mandate CSR and green initiatives in our day-to-day purchasing activities. What recent trends are you witnessing in the purchase industry ? Here are five significant trends in procurement: 1) Online purchasing continues to rise. Companies are increasingly relying on the internet to buy direct goods, indirect goods and services and in doing so, they’re realising cost savings. 2) Green procurement takes root. A growing number of procurement officials are seeking ecofriendly products from more environmentally aware

companies. Many hospitality purchasers are also taking the green route to address environmental and health concerns, to slash long-term costs or to simply do their part for the environment. Moreover, two recent developments are making it easier to source minimally polluting products. First, more companies are taking advantage of environmental purchasing criteria established by trustworthy standard-setting organisations, and second, purchasers and environmental experts are increasingly collaborating to set consistent and clear purchasing criteria. 3) Procurement becomes strategic. Procurement has outgrown its tactical roots and has become a true strategic function. Moreover, the concepts of lean thinking have taken root in purchasing. 4) Indirect spend garners increased attention. Managing indirect spend is getting more imperative, as growing number of companies outsource non-core competencies, service sector continues to expand and cost pressures mount. As a result, large companies are focusing on indirect spend and are attempting to reduce or eliminate it in order to improve their firms’ cost structure. Generally, the methods they use to better manage indirect spend include enhancing data collection, relying on electronic catalogues and purchasing automation systems, becoming more centralised, and improving processes and systems. 5) Procurement outsourcing is set to double in the near future. In the US and Europe most of the companies have outsourced the procurement functions. However, the principal challenge will be to derive more than just cost-savings. Procurement outsourcing is a powerful weapon that companies can use to build new strategic and competitive advantages. It can impart two key benefits—cost reduction and value creation.

nology it has become easy. For instance, with the present tracking system we can track the consignment minute by minute. These advantages wouldn't have been there without the help of IT.” Taking the discussion further, Jhala spoke on how IT has helped in improving performance and knowledge. “With the help of the commercial department of the company that I now work for, we realised that there is an organisational developmental that needs to be done for the HR department. The HR department used to spend `12 lakh for pen and paper sur-

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February 16-28, 2014

POWER OF PURCHASE Managing indirect spend is getting more imperative, as growing number of companies outsource non-core competencies, service sector continues to expand and cost pressures mount vey for its employees for the last 25 years. We came up with a computerised system to do the survey for which we spent `50,000, which was a one time investment. So it is important to have a relation with the IT head. This is called value engineering,” opined Jhala who also went on to speak about the need for introducing bar coding in hotels to enhance its operations. When asked about whether IT can help improve procurement since there is a set pattern for procurement, Ramaswamy stated that there are many software available in the market which helps in identifying the suppliers, reducing the time taken to negotiate with the suppliers, finalising contracts and simplifying all other operations in less than 50 per cent of the time giving better outcome. All we need to do is take advantage of these IT software.

Setting defined rules Though the discussion focused on the benefits of IT in supply chain management, the panel also touched upon the

negative impact of IT with increasing cases of cyber crimes. “We have to apply strict control at the end of the day. However, the laws are getting stringent and as long as there is no revenue leakage, IT is good for the business,” assured Jhala. Adding to this, Ramaswamy stated, “Every system will have its advantages and loopholes, and it is up to you how you improvise and correct it. For instance, there are organisations having policies wherein backdated entries are not allowed so it depends on what the management wants. It can be controlled under defined rules.” Despite the risks involved, IT has helped in making the system robust is what the panelists unanimously agreed upon. Concluding the discussion, Jhala shared a report on the future of the hotel business in the next few years. “We need to survive in 2014 and 2015 as purchase and IT are going to play a major role and will set the benchmark for the industry for which we need to become innovative,” concluded Jhala.

Bharanidharan Ramaswamy

Ravish Jhala

MOHAN DESHPANDE, CHAIRMAN, HPMF What are the challenges being faced by the purchase department ? Here are a few challenges being faced by the purchase department: 1. Products are not specified by the user department, we are required to procure the material as per the sample. 2. The supplier quotes different prices to different hotels. Most of the time these prices are quoted by the supplier based on the payment terms of respective hotels and the quality accepted by the hotels. 3. The procurement department is always on its toes. Most of the time the material required in the hotel industry is of yesterday, this happens because of lack of planning or last moment function in the hotel. Therefore, the Function Prospectus (FP) is received at the last moment. Many times the outstation suppliers are not giving the right information on the dispatches of the material. Hence, the purchase department is not able to give proper feedback to the management or to the respective departments. 4. Due to uncertain market conditions it is very difficult to manage perishable goods. Also there are lots of difficulties in importing perishables since a lot of laws and regulations have been introduced by FSSAI. Suggestions to overcome these challenges. As purchase managers, we can overcome these issues by procuring the right material from the right sources. Also it is beneficial to share a good rapport with the suppliers so as to supply the material as per the requirement and to get the supplies even at the last moment. Purchase departments need to follow up with outstation suppliers and give feedback to the concerned department within the ex-

32 FOOD & HOSPITALITY WORLD February 16-28, 2014

Vishal Mehta

pected delivery time. To overcome these problems we are also planning to have a joint meeting with FSSAI. How is the supply chain evolving ? In the olden times suppliers used to supply perishable materials on bicycles whereas today we are getting the supplies in refrigerated vans, also the suppliers are more equipped with facilities than in the olden times. Because of IT it has become easy to keep a track on the dispatch of the material from the vendor’s side. It is also possible to source a new vendor and substitute items. This is possible because of resources being available. We agree that we should also import perishable goods, for which the FFCAI body should take few purchase managers on their panel.

GICC

Gastronomical delight Providing an excellent platform for chefs to showcase their talent and out-of-the-box ideas in various culinary challenges, GICC 2014 witnessed another successful power packed edition. The event not only showcased budding talents in the industry, but also helped the chefs network and learn from each other By Kahini Chakraborty

he 21st edition of Food Hospitality World (FHW) exhibition hosted the eighth edition of The Great Indian Culinary Challenge (GICC). The competition, held across the three-day exhibition, witnessed participation from more than 100 chefs working with various leading hotels and hotel management institutes. GICC is supported by the Western India Culinary Association (WICA). This year the competition was judged under various categories- bread and chocolate display; plated deserts; plated appetizers; hot cooking.

The judges included: Chef Vikas Bagul; Chef Vivek Kadam; Chef Kainaz Messman; Chef Nowzer Iranpour; Chef Vasant Khot; Chef Lawrence Fernandes; Chef Vicky Ratnani; Chef Paul Kinny; Chef Sudhir Pai; Chef Ajay Chopra; Chef Kedar Bobde; Chef Sudhish Pandey; Chef Vikas Seth; Chef Bhaskar Sankhari; Chef Vijay Malhotra; Chef Gev Desai; and Chef Salil Fadnis. GICC is a food preparation competition involving senior and apprentice chefs from 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. Giving his opinion on the competition this year, Chef Vernon Coelho, president, WICA and head of department food production, Institute of Hotel Management, Catering Technology & Applied Nutrition said, â&#x20AC;&#x153;It was a great experience to see young talents performing to showcase their culinary skills as well as observe and learn from each other. The chefs displayed lot of innovative concepts and I saw a lot of influence of Indian ele-

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February 16-28, 2014

GICC

WINNERS LIST A THEMED CHOCOLATE SHOWPIECE THEME 'SPEED' Bronze

Santosh Mohite

Silver

Rahul Shetty

Grand Hyatt Mumbai Trident Bandra Kurla

Silver

Akshay Sunil Dhumal

Oberoi Hotels & Resorts

Gold

Omkar Kulkarni

Renaissance Mumbai Convention Centre Hotel

Bronze

Sarvottam Mhaddalkar

Hotel Sahara Star

Bronze

Abhishek Yeram

Hotel Sahara Star

Bronze

Alifiya Galabhai

The Westin Mumbai Garden City

Silver

Balvant Vallabha Ajagaonkar Oberoi Hotels & Resorts

PLATED APPETIZERS

Silver

Anil Anand Raut

Palladium Hotel

Silver

Pravin Manval

Grand Hyatt Mumbai

Gold

Sushil Multani

Trident Bandra Kurla

Gold-Milan/Trophy

Prashant Penkar

Oberoi Hotels & Resorts

BREADS DISPLAY Bronze

Pranay Singh Thakur

Theo Broma Foods

Bronze

Ralph Kenny

Palladium Hotel

Silver

Sebastian Fernandes

Grand Hyatt Mumbai

Gold-Milan

Armin Wadia

The Leela Mumbai

Aabhas Mehrotra

Oberoi Hotels & Resorts

PLATED DESSERTS Bronze

Silver/ Trophy for Desserts Mahesh Kalsekar

Renaissance Mumbai Convention Centre Hotel

Gold-Milan

Akhil Reddy

Hotel Sahara Star

Bronze

Jeewan Singh

Trident Bandra Kurla

Bronze

Rahul Kulkarni

Oberoi Hotels & Resorts

Bronze

Tushar Kale

Hotel Sahara Star

Bronze

Aman Chanchu

Hotel Sahara Star

Bronze

Muthu Krishnan Nadar

Hotel Sahara Star

Silver

Chetan Chippa

Trident Bandra Kurla

Silver

Hussain Shahzad

Oberoi Hotels & Resorts

Silver

Pankaj Gupta

Meluha The Fern,An Ecotel Hotel

Silver

Ujjwal Das

Hotel Sahara Star

Silver

Dayaraj P Suvarna

Hotel Sahara Star

Silver

Sanjeev Poshirkar

Grand Hyatt Mumbai

Silver

Vignesh Ramchandran

The Westin Chennai

Gold

Dilip Kumar Mandal

Hotel Sahara Star

Gold

Laleet Hadkar

Grand Hyatt Mumbai

Gold

Benhur Gaikwad

The Westin Chennai

Gold-Milan

Ameya Thakur

Oberoi Hotels & Resorts

HOT COOKING

(INTER COLLEGE TEAM COMPETITION) INDIAN MEAL Bronze

Siddhesh A Mestry

St.Andrew's College

Bronze

Bhavesh B Devadiga

St Andrew's College

Silver

Priti Punjabi

Rizvi College of Hotel Management

Silver

Umang Asher

Rizvi College of Hotel Management

Gold

Pradeep Rubinath

Culinary Academy of India

Gold

M Kalyan Kumar

Culinary Academy of India

34 FOOD & HOSPITALITY WORLD February 16-28, 2014

GICC

CHEFVERNON COELHO, PRESIDENT,WICA

What is the future vision plan of WICA for 2014 ? How are you looking at increasing the membership base of WICA ? WICA hopes to grow from strength to strength this year. Our social commitment remains steadfast and we plan to get involved with more contests and competitions so that members, especially the younger ones get a platform to showcase their talent and interact with each other. Also, this year, we plan to reach out to more of the student community and encourage more of them to choose culinary and patisserie arts as a career option. Besides continuing our membership drive, we are hoping to put together two more categories of membership - the Associate membership and the Corporate membership. We hope this will provide more interaction for both members as well as associate groups such as vendors, food writers, HR personnel. How do you view events like GICC aiding in encouraging aspiring chefs ? This contest was not just about winning medals but its about learning and growing in your chosen field and also observing how others perform and most importantly what are the latest and future trends. How are you looking at growing GICC in the near future? By increasing the participation. At the event, i had told the participants to bring along their colleagues not only to cheer the participants but also to encourage participation. Students of culinary institutes are also being encouraged to participate and attend the show. The awards and prizes this year such as the trips overseas for international events will also be a boon for future participation.

ments even in western style presentations.” There were more than 40 medals given out to chefs across gold, silver, bronze categories. The event also witnessed four winners in various categories winning a trip to Milan in 2015 to attend Tuttofood 2015 and HOST 2015. “This year the participant numbers have increased and what is important to note is that the quality has been growing significantly over the years. The chocolate display competition which had 'speed' as the theme this year also showcased the creative side of the chefs and it is encouraging to see that chefs are thinking out of the box and are creating unique creations,” opined Chef Salil Fadnis, secretary, WICA and executive chef, Aamby Valley and Sahara Hospitality, Hotel Sahara Star. While Chef Sudhir Pai, treasurer, WICA and executive chef, Holiday Inn Mumbai International Airport added, “The event started of well and we have seen a lot of molecular gastronomy being exhibited among the chefs. There has been a lot of improvement

and new styles of presentation were showcased among the chefs at the event. There is a mentor behind each chef and the quality has been improving in terms of creativity.” With a mission to promote cuisines and offer professional educational opportunities for its member chefs, WICA was founded in 2003. The association aims to foster educational programmes, with lectures and demonstrations by culinarians and catering experts, thus keeping abreast of any new developments in food and service. WICA was launched by late Thangam Phillip (founder principal of IHM

Mumbai) in Mumbai. Around 100 chefs from the industry attended the competition. Today it has more than 300 registered members. WICA is encouraging catering college students to become its members. It is the third such regional culinary association formed in India after the Indian Culinary Forum, Delhi (ICF) and South India Culinary Association (SICA). The core idea behind WICA is to set and maintain the highest level of culinary excellence, food standards and professionalism throughout the kitchens and to accomplish these goals through the transfer of skills.

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EXHIBITOR QUOTES

“We have been coming to the FHW exhibition for the past two to three years. On the second day, we got the expected response that we needed in just three hours post the lunch break.” Yesha Patel, Business development manager,Abhijit BrewTech “We got good responses from customers and also made good business. ” Nandkishor Sham Dalvi, Anoushka Gourmet

“The exhibition was better than previous year.The footfall was fine.We got some clients and overall the response was good.” Partha Bhattacharyya, Business head, Bestek Loza India

“We are participating for the first time and got many enquiries.” Abhishek Patel, Win-door Marketing

Owner, Global Access Hospitality

“The exhibition was amazing. We got a lot of enquiries and got new clients as well.” Varun Parwani, Partner, Damati Plastics

“The facilities and arrangements at the exhibition was good. Many of our old clients visited us.” Tushar Patel, CEO, Fatak Retail 36 FOOD & HOSPITALITY WORLD February 16-28, 2014

“Footfall was fine. We got many enquiries by individuals. People were aware that I had a stall. Overall, the exhibition was satisfactory.” Sandeep Adap,

“The response on the second day was 20 per cent better than the first.We got many potential customers.Overall, the exhibition was good.” Sunil VG, Business head, GTES

EXHIBITOR QUOTES

“The footfall was fine. We got enquiries from The Leela and some Dubai exporters. Chefs also visited our stall.” Pankaj Garg , Samarth Cookware “The exhibition and footfall were good. Though we did not get new customers, we did meet our old clients and the exhibiton turned out satisfactory.” Chetan Kantharia, Assistant marketing manager, King Metal Works

“The first day was average, but the second and third day were good in terms of response. I got many enquiries.” Kumail Bhavnagari, Manekia Enterprise

“The crowd visiting the exhibition was good. We got a very good responses and many enquiries. Overall the exhibition was satisfactory.” Pritul Thakkar, Sales manager, Grandmaster

“The footfall and the response was satisfactory at the exhibition. We got some potential buyers.” Shahed Khan, Nipun

“We got many potential buyers and got positive enquiries.” Sujay H Shirke, Wang Professionals

“The footfall was good. We got a great response. Facility wise the FHW exhibition in Mumbai is great.” Sunil Nair, Director, Hoffmann Bewirtung India

“This year the footfall was more compared to previous year.We got enquiries from many,some of whom can turn into potential buyers.” Amitabh Shukla, Trinity Kitchenware

FOOD & HOSPITALITY WORLD

February 16-28, 2014

TEA APPRECIATION

THE PRIDE OFINDIA Indian tea has a very special place in the national pride. A Tea Appreciation Session presented by Tea Board of India at FHW 2014 showcased the very best of Indian teas that are loved by both laymen and connoisseurs alike, within the country and across the world. By Sudipta Dev

ABOUTTEA BOARD OF INDIA

he history of Indian tea is marked by many key milestones. Darjeeling, Assam and Nilgiri are the most famous Indian teas across the world, followed by Kangra and Munnar. Tea Board of India is taking many initiatives for developing the tea industry in India and promoting it in the global arena. “We do a lot of promotional activities in India and overseas for the promotion of Indian origin teas, which are superlative. Indian tea has many competitors in the global tea market. China, Kenya and Sri Lanka are our three main competitors. We are countering them and promoting our teas across the globe,” said Joydip Biswas, director in charge, Tea Board of India. Tea plantation is a vibrant industry and many families are dependant on the sector. “In the world after water, tea is the largest consumed beverage,” he added. The Tea Board of India is a regulator for the industry in the country. India is the second

largest producer and consumer of tea globally, after China and is also the fourth largest exporter. Eighty per cent of the tea which India produces is consumed domestically while 20 per cent is exported around the globe. “Out of this 20 per cent, 10 countries including Russia, UAE, Egypt, Japan, Germany and UK account for three - fourth of the exports,” stated Biswas. He mentioned that till the 1950s and 1960s, tea export used to be the biggest foreign exchange earner for India. The industry is currently earning around `4000 4500 crore from foreign exchange. It is a labour intensive industry engaging more than 12 lakh farmers. “We are supporting a social revolution and agricultural crop,” he asserted. The four tea types at the tea appreciation were - Darjeeling tea, Assam team, Nigiri tea and Kangra tea. Each having its own distinctive attribute, aroma and flavour. The Tea Board of India is focusing on revamping the tea centre in Churchgate, Mumbai.

38 FOOD & HOSPITALITY WORLD February 16-28, 2014

Informing that tea tasting sessions will also be also held there, Biswas pointed out that the tea centre will become an iconic one in the days to come. An audio visual highlighted the various tea growing regions in the country and the speciality of each, namely Assam tea, Nilgiri tea, Darjeeling tea. Darjeeling produces India's most celebrated tea. The world famous English Breakfast is blended from Assam tea. Tea in Assam is grown at almost sea level and is one of the finest black teas in the world. Nilgiri tea is aromatic and grows in the Blue Mountains of South India. It is also called the blender's tea. Kangra tea is grown in the foothills of the Himalayas. Tea is also grown in the tropical rainforests of Annamalai. In Wayanad, tea shares its habitat with wildlife. Munnar is home to the highest growing tea in the world. Biswas did not forget to add that the beauty of the Munnar tea plantations were aptly captured in the movie 'Chennai Express'.

he Tea Board of India has wide functions and responsibilities under the direction of the central government. Briefly the primary functions of the Tea Board of India are: a) Rendering financial and technical assistance for cultivation, manufacturing and marketing of tea. b) Export promotion c) Aiding research and development activities for augmentation of tea production and improvement of tea quality d) Extend financial assistance in a limited way to the plantation workers and their wards through labour welfare schemes e) To encourage and assist both financially and technically the unorganised small growers sector f) Collection and maintenance of statistical data and publication g) Such other activities as are assigned from time to time by the Central Government. (Source: Tea Board of India)

FHW 2014 MUMBAI - A REVIEW

KERALA PAVILION

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COMMERCIAL KITCHEN EQUIPMENT

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COMMERCIAL KITCHEN EQUIPMENT

FHW 2014 MUMBAI - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

FOOD & HOSPITALITY WORLD

February 16-28, 2014

FHW 2014 MUMBAI - A REVIEW

54 FOOD & HOSPITALITY WORLD February 16-28, 2014

ENGINEERING & TECHNOLOGY

FHW 2014 MUMBAI - A REVIEW

ENGINEERING & TECHNOLOGY

FOOD & HOSPITALITY WORLD

February 16-28, 2014

FHW 2014 MUMBAI - A REVIEW

56 FOOD & HOSPITALITY WORLD February 16-28, 2014

FOOD & BERVERAGES

FHW 2014 MUMBAI - A REVIEW

FOOD & BERVERAGES

FOOD & HOSPITALITY WORLD

February 16-28, 2014

FHW 2014 MUMBAI - A REVIEW

58 FOOD & HOSPITALITY WORLD February 16-28, 2014

FOOD & BERVERAGES