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PANJIM

EDITOR’S NOTE

Responsible committment

f one has to analyse the deliberations that take place at most India specific hotel conferences, the picture seems to be similar both in content and context. The idea exchange on development and investment, the importance of mid scale, upscale and upper scale is still doing the rounds rather strongly. Whether these debates reach a logical conclusion or it adds to more areas for discussion the point remains that the industry is still looking for answers for these crucial subjects. There are investors who are looking to the government for business friendly policies as there seems to be many doors behind single window systems implemented by few state governments. India needs a well balanced investment and development plan with the government looking at the sector with increased commitment. The recently concluded adventure tourism conference also highlighted the need for the right hospitality investments in sensitive development zones in the state of Uttarakhand. Responsible investment and development is the need of the hour keeping in view the

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“India needs a well balanced investment and development plan with the government looking at the sector with increased commitment”

issue of carrying capacity. The Eco Tourism Society of India too held its maiden conclave in Manipur, which also highlighted the importance of hospitality investments in the state and it was encouraging to know that the state has finally woken up to the importance of attracting the right kind of hospitality investments to the state especially in the three-star category. At the conclave it was mentioned that the state is ready for development and is looking for investors on a PPP model. The state owned hospitality group has also outsourced their hospitality management to a local hotel chain. Our cover story this issue brings to light an interesting aspect on what happens with respect to the weekend business in the hospitality space. F&B and spas leads the way for the weekend business. When it comes to business over the weekend, the rules are being rewritten to attract the right clientele which is sustainable and definite. REEMA LOKESH Editor

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CONTENTS Vol 2 No.15 APRIL 16-30-2014

CHEFâ&#x20AC;&#x2122;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

A TASTE OF SRI LANKA A SRI LANKAN FOOD FESTIVAL ORGANISED BY THE CONSULATE GENERAL OF SRI LANKA IN MUMBAI, SHOWCASED THE GASTRONOMY OF THE ISLAND NATION

Surajit Patro Chief Designer

HIGH SPIRITS

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 Marketing Coordination

As the weekend market continues to grow,hotel brands are upping their offerings to provide experiences that will give them an extra edge over their competitors (24-27)

Chandra Shekhar Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES

Soumodip Ghosh Rahul Bisht PRODUCTION

Keys Hotel Templetree

P16: PRODUCT TRACKER Axis Communications

Soap stakes

INDIA NOW AN INTERNATIONAL PROCESSING HUB AND PREMIER SUPPLIER OF QUALITY SPICES

YOUNG CHEFS CHALLENGE 2014 HOSTS AWARDS

BRIGADE HOSPITALITY PLANS TO SETUP VOCATIONAL TRAINING CENTRE

P37: MOVEMENTS Hyatt Regency Gurgaon

B R Tipnis Bhadresh Valia

MARKETS

P36: LIFE

General Manager Manager

GIN FOR THE LADY, PLEASE! IN EARLY FILMS THE ACTOR USED TO ORDER SCOTCH FOR HIMSELF AND GIN FOR THE LADY. THIS FILMY FAME - NO DOUBT BOOSTED THE GIN MARKET, BUT ALSO CREATED A MISCONCEPTION

P14: NEW KIDS ON THE BLOCK

Darshana Chauhan NATIONAL FOOD & BEVERAGE SALES

P45: WEEKEND Scene and heard by Marcellus Baptista

EDGE

DELIVERING VALUE BETTING BIG ON THE INDIA MARKET'S HVACR INDUSTRY, LENNOX INTERNATIONAL HAS INVESTED OVER US$ 10 MLLN IN R&D IN INDIA

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

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India now an international processing hub and premier supplier of quality spices Rituparna Chatterjee Mumbai FOOD SAFETY, sustainability and traceability have evolved as the buzzwords in the world spice arena with major importing companies coming up with stringent quality and food safety standards for import of spices. To cater to this demanding market, the Spices Board India, ministry of commerce & industry, Government of India has taken various initiatives that has positioned the country as an international processing hub and premier supplier of quality spices and herbs. The initiative includes - setting up of spice parks at major spice production centres; establishing Quality Evaluation Labs (QEL) at major

ports for quality assessment of spices exported; promoting nonconventional application of spices like spice garments, cosmeceuticals, nutraceuticals, spice chocolates; promoting organic cultivation especially in north east region; promoting processed, value added, branded and innovative products through Brand India Campaign; setting up CODEX committee on Spices and Culinary Herbs (CCSCH) for formulation of international standards for spices and culinary herbs; carrying out capacity building exercise among various stakeholders under Collaborative Training Centre (CTC) jointly with CII- FACE, JIFSAN and USFDA; setting up of Spices India signature stalls in India and across.

Dr A Jayathilak

Speaking exclusively to Food & Hospitality World, Dr A Jayathilak, IAS, chairman, Spices Board stated, “As a result of the Spices Board India's focused initiatives for export promotion of

spices, in 2012-13, India exported 726,613 tonnes of spices and spice products valued at `12112 crore as against an export of 470,520 tonnes valued at `5300 crore in 2008-09.” The major importers of Indian spices are North, Central and South American countries, which consumes approximately 22 per cent of the total spice exports. EU comes second with an 18 per cent share. Among the various spices exported by India, the demand for chilli has been on a constant rise. “After the implementation of the mandatory sampling and testing for export, India became the only source of quality chilli in the world market and the export of chilli is on a constant rise. Currently, India is exporting more than three lakh tonnes of chilli,

which contributes 41 per cent in terms of total volume of spices exported from the country,” he added. Over the last five years, chilli remained as the most exported spice from India in terms of volume, while mint and mint products turned out to be the top exported spice in terms of value.

Premier Inn looks at acquisitions for growth Kahini Chakraborty Mumbai UK-BASED budget hotel chain Premier Inn is looking at two-three strategies of acquisitions as part of its growth plan in India. For the same, the

company could look at an outright purchase or joint venture and management contracts. Presently, the brand has three properties operational in Bengaluru, Pune and Delhi, and it has two properties in the pipeline- in Goa and

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Chennai which will open in December 2014 and mid next year. Speaking exclusively to Food & Hospitality World, VV Giri, regional director-operations, South Asia, Premier Inn said, "All these projects will be called Premier Inn and will be a 100 plus room inventory. The company is committed to the India market and as part of our growth plans we are looking at two-three strategies of acquisitions. For the same, we are looking at three-four projects which are in the focus currently and we are in various stages of discussions on the same." Giri added that the company is making sure that the India growth story continues, hence it is looking at establishing its presence in the metro/Tier I cities as part of phase one expansion and in the second

In the next two-three years India will be back on track and will become a more mature market as people are beginning to understand what services are all about phase it will focus on Tier II cities. "If there are opportunities for the brand in Tier III cities then we will consider those opportunities as well in the future," he informed. The brand has established its presence in Dubai, Southeast Asia and India. Talking about the growth of the Indian hospitality sector, he opined, "Premier Inn has seen a steady growth and the fact that we are invest-

ing in another two hotels tells about our commitment towards this market. However having said that, in general like any other business, there is a cyclical strategy for every region and country. I believe that in the next two-three years India will be back on track and will become a more mature market as people are beginning to understand what services are all about."

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Young Chefs Challenge 2014 hosts awards FHW Staff Mumbai

Chef Vinod Prasad from Hotel Crowne Plaza, Rohini; Indian Sweets - Chef Arjun Singh from

THE YOUNG CHEFS Challenge – 2014 which was organised by the Association of Hospitality Professionals at the Indian Hotel Academy, New Delhi, from January 20-21, 2014 held its award ceremony at Indian Habitat Centre on Feb 14, 2014. The award ceremony was inaugurated by Chef Rakesh Sethi, executive chef at Radisson Blu, Dwarka in the presence of Rajindera Kumar, president of the executive committee; G P Gautam, president, Indian Hotel Academy; Chef Sireesh Saxena, exvice president Hotels ITDC and the executive members of the as-

It was really enthusiastic to see the excellent preparations by chefs from various hotels sociation. Speaking on the occasion, Kumar said, “It was really enthusiastic to see the excellent preparations by chefs from various hotels and I suggest young chefs to focus on continuous leaning and development.” The culinary skills and creativity of 34 young chefs from 10 different hotels participating in the competition was judged by Chef Saxena, Chef Vivek Saggar, accredited judge of the World Association of Chefs Societies and Chef Prem Ram, member of World Association of Chefs Society. The results of the competition were announced at the award ceremony under five categories. The winners in each category were as follows: International Cuisine - Chef Raj Kumar from Country Inn & Suites by Carlson, Sahibabad; Kebabs -

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Hotel Crowne Plaza, Rohini; Confectionery - Chef Ajay Kumar Tiwari from Country Inn &

Suites by Carlson; and Kitchen Artist - Chef Jitender from The Ashok Hotel (ITDC).

Devipshita Gautam, general secretary, AHP congratulated the winners .

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Brigade Hospitality plans to setup vocational training centre Has rapid expansion plans for South India Rituparna Chatterjee Mumbai BRIGADE HOSPITALITY, one of South India's leading property developers, is planing to set up a vocational training centre in Bengaluru. The centre will offer training programmes with a duration of three months to train unskilled labour into semi-skilled staff for the hospitality segment. Training would be provided on various hospitality services like mechanical, electrical and plumbing (MEP), carpentry, housekeeping, to name a few. The company would be tying up with hospitality profession-

als to provide the required training. Students who have successfully completed the training programmes would be offered placements across the company's self-managed properties. However, this plan is currently at a discussion stage and is expected to be finalised by this financial year. Speaking exclusively to Food & Hospitality World, Nirupa Shankar, director, Brigade Hospitality, stated, “This vocational training centre would provide hands-on training and will help in transforming unskilled labour into semi-skilled staff. The Brigade Group has a Brigade Founda-

Nirupa Shankar

tion, a not-for-profit trust, which runs three schools. We want to use a similar infrastructure to carry out these vocational training programmes.

Since we self-manage lifestyle membership clubs, serviced apartments, convention centres, we can employ these people there.” Meanwhile, Brigade Hospitality is focusing on a rapid expansion plan down south. Presently, there are eight properties in the pipeline, two of which are expected to open by 2015 – a Holiday Inn in Chennai by mid 2015, and a Grand Mercure in Mysore by end of 2015, while among the remaining six properties, one will be in Mysore, two in Kochi and three in Bengaluru. However, the location and the brand hasn't been finalised for the remain-

ing six. Elaborating more on this plan, Shankar revealed, “Out of the eight properties, we have already signed for the Holiday Inn in Chennai and Grand Mercure in Mysore. Out of the eight, three will be a Holiday Inn Express, which is part of the MoU with IHG to open 10 Holiday Inn Express hotels.” Till now, the company has invested around `400 crore on their existing properties and will be investing another `600700 crore in the years ahead. “We are looking to build 10 hotels in the next few years since we have a revenue target of around `1000 crore by 2020,” she opined.

IHG and IL&FS Skills partner to develop vocational hospitality talent FHW Staff New Delhi INTERCONTINENTAL Hotels Group (IHG) and IL&FS Skills, one of India’s largest skills development organisations, have announced the launch of the 15th IHG Academy programme in India, joining over 300 IHG Academy programmes globally. The partnership will see IL&FS Institute of Skills (IIS) providing IHG approved vocational hospitality training across the country as part of the programme. Following the threemonth course, participants are able to apply for roles at IHG hotels in India and across the globe.

The programme aims to provide people with skills development and employment opportunities and create a sustainable talent pipeline for IHG. The partnership with IIS is IHG’s first vocational programme in the country. It was officially inaugurated by Richard Solomons, CEO, IHG, who joined Dilip Chenoy, MD & CEO, National Skill Development Corporation, and Arunkumar Pillai, COO, IL&FS Skills, to tour IIS, and addressed the first class of students in Delhi. On his visit to IL&FS Institute of Skills, Delhi, Solomons commented, “We pride ourselves on the great experience we offer guests in India and around the world. The only way

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The programme supplements IHG’s on-going support of the Hunar Se Rozgar initiative we can achieve this is to have well-qualified, passionate teams. In India, we have the task of recruiting 10,000 new employees over the next three to five years as we open the 45

hotels in our development pipeline. One of the most effective ways for us to achieve this is to train for the required skills through structured skill development programmes like this one. It is our privilege to work in conjunction with the Indian government to share our knowledge and enhance the skills of young people who want to build their career in hospitality. This partnership with IL&FS Skills will make a big difference to these students and enables us to actively contribute to our local communities in a meaningful and lasting way.” Pillai added, “We are pleased to partner with IHG to ensure a continuous stream of

skilled workers who will not only add value to IHG but also to the entire hospitality sector in India.” The programme supplements IHG’s on-going support of the Indian government’s Hunar Se Rozgar initiative, launched to create employable skills for young adults aged 18 to 28 years old who do not have access to specialised education. IL&FS Skills’ students will be trained to IHG’s rigorous and world-class standards whilst also gaining thorough knowledge and understanding of the Indian hospitality sector. The training programme is divided in two sessions of 45 days each, mixing theory and practical classes.

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Carlson shifts focus to Tier II,III cities in India Kahini Chakraborty Mumbai CARLSON REZIDOR Hotel Group is now looking at entering the secondary and tertiary markets in India. Presently the company has 66 operational hotels and 42 hotels in the pipeline in India. These 42 hotels will be in the mid-scale segment. The company's expansion gained traction in India with the signing of a strategic alliance with Bestech Hospitalities to develop a network of 49 Park Inn by Radisson hotels in north and central India by 2024. Under the agreement both parties will invest US$ 42 million in a joint venture to develop two hotels.

Park Inn by Radisson Gurgaon sector 88 and Park Inn by Radisson Chandigarh. Speaking to Food & Hospitality World, Raj Rana, CEO, South Asia, Carlson Rezidor Hotel Group informed, "We have 1300 hotels operational in 87 countries. Last year was a good year for us as we added 16 hotels to our portfolio by signing new deals and opened five hotels. " "The next wave of growth is going to be in the mid-scale segment to cater to the domestic travellers aspirations. With 400 million travellers travelling domestically we see a huge demand in the segment. For the same, we have our two important brands- Park Inn by Radis-

The next wave of growth is going to be in the mid-scale segment son and Country Inns & Suites which have been positioned to cater to this market," he added. Of the 42 hotels, 35 per cent will be in the mid-scale segment and remaining in Radisson Blu. "We first launched our presence in the state capitals and metros/ Tier I cities. Now we

are going into cities like Guwahati, Kochi, Ajmer, Vishakhapatnam, Mysore and many more. Our feasibility revolves around whether it is a religious destination or a city with good connectivity. But importantly, if there are any SEZ zones or multi-use development we will have to look into those aspects," he added. The Radisson Blu Guwahati is expected to open next month. The company is also adding Radisson Blu brand in Mysore where it currently has Country Inns & Suites. When asked about the total room inventory plan for next five years, he mentioned, "The 42 hotels will add to the total room inventory plan of

6000 rooms. Most of the properties will be of 125 room inventory. This is because we are entering the secondary and tertiary markets, and it makes financial sense to have those many rooms for ROI." â&#x20AC;&#x153;The company has also globally announced the introduction of its two brandsQuorvus Collection (luxury segment brand) and Radisson Red (upscale brand). With the demand for luxury segment increasing, the company is looking at launching 20 hotels by 2020 under the Quorvus Collection,â&#x20AC;? informed Thorsten Kirschke, president-Asia Pacific, Carlson Rezidor Hotel Group.

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High standards for food flavours FHW Staff Mumbai FOOD FLAVOURS are a growing market in the food additives sector. There is an increasing trend towards the consumption of processed food products in developing countries, which further signifies the increasing use of food flavours. A number of physical as well as chemical changes take place in a food product during processing, which deteriorates the original flavours. Hence, the use of flavours has increased in the market. In 2012, North America dominated the food flavours market, followed by Asia-Pacific. Increasing demand for natural foods and safety concerns with respect to processed products drives the market. The food flavors market is estimated to reach US$ 13.7 billion by 2018. The increase in population has a tremendous impact on the global food supply. The question of food quality has received widespread attention. Different governments and private industries have come a long way in achieving high standards for pure and unadulterated food that contains flavours. The consumer demands placed on technology have resulted in the development of different flavours that afford us flavoursome, appetising, and economical foods. The North American region constitutes the largest market, followed by Asia-Pacific, with the US dominating the North American food flavours market. Asia-Pacific is projected to witness the fastest growth in the market.

10 FOOD & HOSPITALITY WORLD April 16-30, 2014

Sterilgarda looks to foray into India FHW Staff Mumbai STERILGARDA, which is into the production of UHT milk and dairy products and UHT fruit juices, has developed different new products, in particular: UHT microfiltered milk and UHT mascarpone. Stefano Cirani, export manager, Sterilgarda Alimenti S.p.A. said, “Sterilgarda has become a leading company in Italian dairy industry. We have invested steadily into R&D, and our first one is considered a top quality UHT milk-treatment of microfiltration is implemented through a natural physical process, with

We have developed this new UHT mascarpone which is a long shelf life cheese, it can be shipped and stored at room temperature, but the quality remains the same of our standard fresh one

Stefano Cirani

modern facilities that allow to remove organic impurities from milk without reducing the nutritional value. Then the milk is treated in a gentle way to preserve the natural flavour and its nutritional value.” He added, “The UHT mascarpone is a world brand new product. Sterilgarda is one of the biggest producers of Mascarpone in Europe. We have developed this new UHT mascarpone which is a long shelf life cheese, it can be shipped and stored at room temperature, but the quality remains the same of our standard fresh one, thanks to the aseptic packaging. This product has been studied especially for overseas markets.” When asked about his expectation from Food Hospitality World India exhibition, he opined, “We know that India could be a very interesting and important market. Indian people are looking for Italian top quality products and we would like to open this new market by exporting our products. We are already exporting all our products worldwide, from UHT milk to UHT creams and fresh mascarpone, from UHT fruit juices to fresh UHT squeezed fruit juices and smoothies. Now we expect to enter in Indian market thanks to this event. It’s the first time Sterilgarda will participate in FHWI and we hope to gain great success during this experience.”

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Redefining Indian cuisine in South West England Sudipta Dev Mumbai THE MINT ROOM, one of the best known Indian restaurants in the historical city of Bath in England, is part of a chain of restaurants that have won awards and acclaim. “With The Mint Room, we have redefined Indian cuisine to its best in style, presentation, interior design and with outstanding signature dishes that can only be described as modern yet with just that right hint of the traditional,” said Moe Rahman, co-owner and general manager, The Mint Room, talking about what distinguishes his restaurants in the region. The company was started by his brother Luthfur Rahman. The Rahman brothers took a strategic decision to base themselves in South West England and expand their restaurant operations from there. Currently they own six restaurants in the region, and are about to open another branch of

Moe Rahman

The Mint Room in Bristol soon. Giving his views on new trends in terms of consumer preference, Rahman stated, “Compared to the mainstream, European restaurant sector, the modernisation of Indian restaurants and cuisine is still in its infancy. Yet, there have been great strides made in making the Indian restaurant scene as adventurous and exciting as possible – The Mint Room being part of

that.” Pointing out that consumer preference is also to some dictated by how much they can afford to spend, Rahman mentioned, “The harsh economic climate of recent years have meant that people want to dine out in more casual restaurants where the spend per head isn’t too much. At The Mint Room, whilst we are a fine dining restaurant, our price levels are very reasonable and we get customers from across a wide spectrum from students to families, groups, business people and even celebrities.” About the demand for Indian food in the UK, he remarked, “Indian food is here to stay and people’s knowledge and understanding of it will only get better as they travel more, read more about the sub-continent and even buy more spices and ingredients to experiment at home with Indian dishes. What may also happen is that while the modernisation process will continue, there will be a greater emphasis on regional dishes.”

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Shangri La Hotels and Resorts to offer PressReader service FHW Staff Mumbai SHANGRI-LA HOTELS and Resorts will replace approximately two million complimentary print newspapers distributed annually to guests with environmentally-friendly digital versions. The Hong Kong-based luxury hotel group has partnered with PressReader, a digital newspaper and magazine service, to make connecting to Shangri-La and Kerry hotels and resorts’ free Wi-Fi even more edifying. Guests and restaurant patrons will have unlimited, complimentary access to more than 2,000 local, regional and international publications from 100 countries in 60 languages. Greg Dogan, president and CEO, Shangri-La, said, “We know how important it is for our guests to stay connected, which is why Shangri-La was the first international luxury hotel group to offer complimentary internet access and the first to extend free Wi-Fi to hotel cars. With the introduction of PressReader, not only will we offer more value to our guests, but we will do so in a way that is environmentally-friendly and contributes to sustainable operations.” To use the service, guests connect to the hotel Wi-Fi using their laptops, tablets or smartphones and go to PressReader.com or download the free PressReader app for Apple, Android, BlackBerry and Windows. Guests can then choose the desired country, language and publication from PressReader. The service will be available in all Wi-Fi accessible areas in Shangri-La and Kerry hotels and resorts. Guests using the free Wi-Fi in hotel cars will also be able to access the service. Shangri-La will also offer print editions of select newspapers upon request.

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Marriott to introduce Edition brand in India Also looks at foraying into north east region Akshay Kumar Raipur MARRIOTT INTERNATIONAL is planning to introduce their brand- 'Edition' in India. The first hotel under this brand will be launched in Gurgaon. With this brand, Marriott will have eight operational brands under its portfolio in India. Presently, Marriott has seven brands in India namely; Courtyard by Marriott, Ritz Carlton, Fairfield by Marriott, JW Marriott, Marriott, Renaissance Hotels, Marriott Executive Apartments. Speaking exclusively to Food & Hospitality World, about the new brand, Rajeev Menon, area vice president, South Asia, Marriott International, said, “Last year we introduced Fairfield by Marriott into India, we did a Asia-Pacific launch, we also opened Ritz Carlton. In a couple of years we will bring our brand 'Edition' into India, with the first property which is being built in Gurgaon. I feel that with eight very strong brands in India we have a fairly robust portfolio to grow in this nation.” Marriott International is also venturing into North East India with hotels coming up in

I feel that with eight strong brands in India we have a fairly robust portfolio to grow in this nation three cities in the next couple of years. Marriott will launch a Courtyard by Marriott in Shillong, Courtyard by Marriott and JW Marriott in Siliguri and three properties in Guwahati. All the properties in North East will be developed within the next two years. Marriott International in association with Chhatisgarh based-City Mall 36 Group is planning to launch Renaissance by Marriott in Raipur by mid 2015. The property will be Marriott's entry into Raipur, the capital city of Chhattisgarh. Sanjay Gupta, managing director, City Mall 36 Group, said, "We are planning to launch Renaissance by Mar-

riott in Raipur which will be in close proximity to the Swami Vivekananda Airport, Raipur. The new property will be fully operational by mid 2015. The total investment for the property will be approximately `150 crore and will be a 180 room hotel.” This project is City Mall 36 Group's second venture with the Marriott International. Recently, the group launched Courtyard by Marriott, Bilaspur. This 106-room hotel has been built with a total investment of `106 crore. On the launch of the property, Dr Raman Singh, chief minister, Chhattisgarh said, "There was a need for a five-star hotel in Bilaspur. City Mall 36 Group and Marriott has been successful in bridging this gap. We are proud to have such a stateof-the-art hotel in Bilaspur. Surely, this is a milestone in the development of our state." Speaking about the property, Rajeev Menon, area vice president, South-Asia, Marriott International, said, "This property is the 956th Courtyard globally and 11th in India. We have done an extensive feasible study in this region and found that Bilaspur has huge potential, due to the industrial belts around."

MARKETS

Luxury Family Hotels looks at India market Sudipta Dev Mumbai LUXURY FAMILY Hotels is focused on providing affordable family-friendly vacations in some of the finest country houses in England – from Woolley Grange, a Jacobean manor house in Wiltshire to the Ickworth set in 1800 acres of Suffolk parkland, from Fowey Hall on the South Cornish Coast to Moonfleet in Dorset countryside and The Elms, a Queen Anne mansion in Worcestershire. The company attracts a lot of business from European countries, Germany in particular, and is now looking at the international market. “We would love to have more business from India, however with limited marketing budgets avail-

able we struggle to communicate our powerful and compelling family-friendly offerings to the international market,” said Laura Dudley, group sales manager, Luxury Family Hotels. She pointed out that for the company the concept of 'Luxury' is all about quality family time together. “Sometimes people’s expectations of luxury is about opulence such as marble, granite, bright lights and high gloss – we are far more countrified and rustic,” stated Dudley. Reservations are handled by well trained team many of whom understand first-hand the challenges families experience when planning a break away. “We take time to get to know the family – their likes and dislikes, ages of the chil-

dren, size of party, sleeping arrangements, dietary requirements plus we plant the seed of the delights in store once at the hotel – making sure families pre-plan their quality time together,” mentioned Dudley. The dining options range from 'Children’s High Tea' to 'Family Dining'. Special care is taken for families with small children – from offering diluted apple juice to providing warm milk at any time of the day and night. “We often deliver bottles of warm milk to guest bedrooms for any smaller children who’ve woken up during the night,” added Dudley. From children's books to well stocked toy boxes, all are available at the hotels. While parents enjoy their glass of wine with dinner, the

hotel staff provides a baby listening device or a baby sitter to keep watch on the sleeping children. There are also many activities for children and families, for instance treasure and

scavenger hunts, gardening club, group story time at bedtime with cookies and hot chocolate, cinema club, toasting marshmallows on real fires, etc.

NEW KIDS ON THE BLOCK

Keys Hotel Templetree KEYS HOTELS has launched Keys Hotel Templetree at Shirdi. Located in close proximity to the Sai Baba Temple complex, this 87-roomed property offers guests a wide range of business services including complimentary Wi-Fi. Apart from offering two kinds of suites, Keys Hotel Templetree offers rooms specially designed for differently-abled and single women travellers. The hotel facilities include Keys Café, a multi-cuisine restaurant that serves 100 per cent vegetarian multi-cuisine dishes. Other features include an open lawn to host functions for up to 120 people, entertainment zone offering mocktails and snacks, gaming facilities, children’s play area and swimming pool with a separate children pool.

Plaza Premium Lounge PLAZA PREMIUM LOUNGE has opened two pay-in-lounges at Bengaluru International Airport, one each at the international and domestic departure terminals. The dining area offers interactive food counters where guests can enjoy made-to-order dishes by experienced chefs. The dining area also offers Indian delicacies along with a wide variety of pastas, assortments of egg preparations, and a buffet with a selection of Indian, continental and oriental dishes. In addition, there is a soup, salad and refreshment counter and an exclusive bar area. Other facilities include sofas designed with built-in power sockets with USB chargers, workstations, business centre facilities like printing, scanning and concierge services, spa and massage services and shower rooms.

Courtyard by Marriott Tokyo Station

Mövenpick Hotels & Resorts MÖVENPICK HOTELS & RESORTS has announced the openings of new hotels in Turkey, Mongolia and Morocco, the takeover of a landmark property in Pakistan and the opening of a new ‘hotel within a hotel’ in Egypt. The company recently took over a fivestar landmark hotel in Karachi from Sheraton, now named Mövenpick Hotel Karachi. The company will also open three properties in Morocco. By summer, the company will take over the management of a hotel in Casablanca and will open its fourth hotel - Mövenpick Hotel IstanbulGolden Horn- in Turkey . The company will also be managing a new hotel in the capital of Mongolia from 2018. The company recently opened a contemporary ‘hotel within a hotel’, a 144-room, four-storey hotel extension at Mövenpick Hotel Cairo Pyramids.

FOOD & HOSPITALITY WORLD

April 16-30, 2014

MARRIOTT INTERNATIONAL has announced the opening of Courtyard by Marriott Tokyo Station, a 150-room hotel, which offers four design room types for business travellers ranging in size from 16 to 33 sq metres. Facilities at the hotel include - selfservice kiosks, keyless entry, women-only rooms, 24-hour gym access, complimentary Wi-Fi. F&B facilities consist of GG Co - a first-floor café and bakery with terrace seating, and the adjacent Lavarock restaurant which serves contemporary bistro fare and grilled specialties from breakfast through bar time. For registered guests, there is a library bar on the fourth floo. Private gatherings and conferences of up to 130 people can be accommodated in four separate and fully equipped meeting venues.

MARKETS

Choice Hotels to launch 6 properties FHW Staff Mumbai

development potential that it holds for our brands and our hotels,” said Pawar. Choice Hotels

CHOICE HOTELS INDIA is part of Choice Hotels International, has announced to sign six properties in India by 2015. Vilas Pawar, chief executive officer, Choice Hospitality India, said, “We plan to focus on extensive development resources on growing our presence in India. Last year we expanded our presence with the opening of five properties; Clarion Hotel Chennai, Clarion Hotel Coimbatore, Quality Inn Kumbakonam, Qual-

Vilas Pawar

India is an important market. In the near future we will look at Tier II to Tier IV cities ity Inn Bangalore and Comfort Inn in Ahmedabad. In addition, another three properties have been inked - Comfort Hotel in Khanvel Silvasa, Comfort Hotel, Abu Road in Rajasthan and Quality Hotel in Chennai. We are planning to add another three properties this year. By 2015, we will have about 32 properties.” “India is an extremely important market. In the near future we will look at Tier II to Tier IV cities for our growth and we’re looking forward to the

FOOD & HOSPITALITY WORLD

April 16-30, 2014

India are in various destinations including New Delhi, Mumbai, Chennai, Ahmedabad, Ben-

galuru, Gurgaon, Hyderabad, Coimbatore, Kumbakonam, Kodaikanal, Lucknow, Amritsar,

Shimla, Manali, Pune, Nashik, Vishakapatnam and Vijayawada.

PRODUCT TRACKER

Electrolux ELECTROLUX has launched frameless two burner gas hob â&#x20AC;&#x201C; a 36 cm Gemline frameless gas hob on glass, one high speed burner hotplate, one normal burner cooking zone. This Gemline model offers several cooking methods like gas, induction and radiant heat. Since the hob has two different sized burners, it provides more flexibility for the efficient use of pots and pans of different sizes. The high quality knobs provide intuitive control after many years of use and are made of highly heat-resistant and stable materials. The product is priced at `72,500.

Axis Communications AXIS COMMUNICATIONS has announced its first 4K resolution camera, AXIS P1428-E. The 4K standard offers a video resolution of 3840 x 2160 pixels at 30 frames per second and has been designed for outdoor and indoor environments. The AXIS P14 Series consist of seven network camera models ranging from HDTV 1080p to 4K. The new AXIS P1428-E offers a number of value added features such as remote zoom and focus, a built-in slot for micro SD/SDHC/SDXC memory cards and I/O connectors for interfacing with external devices. The AXIS P1428-E Network Camera with 4K resolution is planned to be available in the third quarter of 2014 at a suggested retail price of US$ 999.

Le Creuset LE CREUSET, a French cookware brand, has brought out an unique collection of stoneware soup bowls - Bowl Craft, the product is available in different colors with curvaceous design.

OSIM India OSIM India has unveiled uMist, an ultrasonic humidifier which uses ultrasonic technology to generate cool, fine mist to maintain a balanced hydrated indoor environment. OSIM uMist comes equipped with a LED indicator that prompts for a refill when the water level is low. When the water tank is lifted from the base, it automatically switchesoff preventing spillage or when the water runs low. The water tank is removable for easy cleaning and refilling. With a 3.5 litres water tank, OSIM uMist can be used continuously for approximately 14 hours and has a power consumption of 30W. The product is priced at `7,500.

Forzza FORZZA has introduced a new range of contemporary designs for seating that caters to residential as well as corporate spaces. The varied options range from sectional sofas, three and two seaters, single seaters, sofa cum beds and formal corporate seating. Manufactured from high quality durable wood and foam, this lifestyle brand also offers a wide range of fabrics. Prices start at `37,000 for two seaters, `47,000 for three seaters and `88,000 for sectionals.

FOOD & HOSPITALITY WORLD

April 16-30, 2014

MARKETS

Indians ranks 3rd in getting best value hotel rates domestically FHW Staff Mumbai AS PER the latest Hotel Price Index (HPI) report by Hotels.com, at ` 5,254 a night Indian travellers stood third in terms of getting the best value hotel room rates domestically in 2013. Travellers from Thailand took the first place at ` 5,160 a night followed by travellers from Malaysia in the second place at ` 5,198 a night. The Hotel Price Index is a report on hotel prices in major destinations across the world. The latest edition also reveals that Swiss travellers paid the most on hotel rooms at home averaging `

12,400 a night. Travellers from Norway came in second at ` 10,834 and Singapore third at ` 10,722 a night domestically. When it comes to spending on hotel rooms abroad, Indian travellers were listed in the middle of the most generous travellers with average payments of ` 8,751 a night. Travellers from Switzerland once again paid the most when travelling outside their borders with an average of ` 10,642 per night. The Argentineans came in second at ` 10,532 a night making them the highest paying Latin American nation. Travellers from the US stood third at ` 10,083 a night. Travellers from Malaysia

were the savviest nation with an average spend of ` 7,526, followed closely by the Taiwanese on ` 7,621 and the Dutch as the lowest paying Europeans ` 7,908.

Of the 32 countries analysed, 24 paid more abroad than at home with some having a significant gap between the two sums. The Argentineans spent ` 4,185 a night more on average when

travelling abroad, followed closely by the Thais on ` 3,575 and the Indians on ` 3,497 as well as the Chinese on ` 3,408. Only seven nations paid more at home than away.

CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

THE CHALLENGES OF CROSS-CONTAMINATION It is important to deal with the problem of cross contamination in the kitchen itself, says A Ganesh

A Ganesh

hat is crosscontamination? At its simplest, it is the transfer of bacteria or contaminants from a product containing these to one that does not. When we talk of cross-contamination in food, we generally mean the transfer of bacteria from raw foods, and the utensils and surfaces used

in handling them, to prepared and cooked foods. This is particularly dangerous for the consumer because these prepared and cooked foods are ready to eat. They will not undergo any further washing or cooking, and so they will pass on food-poisoning organisms such as salmonella, listeria, and the lethal E. coli O157 to those unfortunate enough to eat them.

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Cross-contamination is a worldwide problem. Even in countries with highly devel-

oped food industries, crosscontamination occurs. In the UK, for example, specialists

believe that 20 per cent of all food-poisoning outbreaks are caused by cross-contamination. Usually, bacteria come into a kitchen via raw foods such as meat, poultry, vegetables and even fruit. Food handlers can also bring bacteria to work on their hands and clothing. Illness among food handlers can play a part, too. An outbreak of Novovirus, which causes vomiting and diarrhoea, affecting half of the guests at a wedding reception was traced to cross-contamination of potatoes from a contaminated sink, into which the food handler had previously vomited. Bacteria can be persistent. They can live and multiply in very small cracks and crevices, and in the surface cuts of chopping boards. A particularly dangerous example of cross-contamination from poorly cleaned equipment was seen in the

UK in 2005. A butcher, John Tudor from Bridgend in Wales, used to sell vacuumpacked cooked meats to local caterers – schools in particular – as well as vacuumpacked raw meat. Unfortunately, despite warnings from food inspectors, he used the same vacuum-packing machine for both raw and cooked meat. Because he was careless and complacent, he spread E.coli O157 from raw meat into his vacuum-packed cooked meats. As a result, a little boy of five died, and more than 100 people were confirmed as having the exact strain of E. coli as that taken from Mr Tudor’s cooked meats. When Mr Tudor was sent for trial in September 2007, the court heard that the vacuumpacking machine had congealed debris and dirt on it and that his staff had been seen wiping blood off trays as they were packing cooked meats. Mr Tudor paid a high price for his complacency. He was jailed for a year, after he admitted to placing unsafe food on the market and failing to protect food against the risk of contamination. Not all cross-contamination involves bacteria. Recently, the UK’s Food Standards Agency had to recall quiches, savoury tarts and ready meals made for food retailers Marks & Spencer and Sainsbury’s because of fears that they had become contaminated with peanuts during an incident at the factory. This could have been serious for people with an allergy to peanuts. How can caterers and food businesses guard against cross-contamination? A clear set of rules is essential: ● Have separate refrigerators for raw and cooked foods. If this is not possible, make sure that all foods are covered and that raw foods are stored BELOW cooked foods. This prevents juices from raw foods dripping onto cooked or readyto-eat foods. ● Have separate cutting boards, knives and other equipment for preparing raw and cooked foods and make

FOOD & HOSPITALITY WORLD

April 16-30, 2014

sure that these are stored separately. Always clean equipment thoroughly, using detergents and sanitisers, after preparing foods, particularly raw food. ● Clean all food preparation surfaces thoroughly, before and after using them for food preparation. Clear up

any spillages and food debris immediately, and clean afterwards. ● Never defrost raw meat or poultry in a sink. If the poultry is carrying salmonella, the sink will soon become contaminated. If poultry has to be washed, disinfect the sink

immediately afterwards. ● Wash hands regularly and thoroughly, especially after handling raw foods, and always after visiting the lavatory. Dry thoroughly using a hot-air dryer or throwaway paper towels. ● Keep clothing clean and change soiled aprons and

coats immediately. ● Do not allow food handlers to work when they are ill but make sure that they have reasonable pay for time off sick. Otherwise, they may be tempted to conceal illness from an employer. (The author is Director Marketing, Diversey India Pvt. Ltd)

Innovative modular design l Six basic configurations - meet all your requirements l Increased productivity l High end user acceptance l Supports infection control l

Diversey provides a complete range of cleaning solutions for: • Fabric Care • Kitchen Hygiene • Rest Room Care • Facility Hygiene • Carpet & Floor Care • Infection Control • Personal Care • Pest Management • Tissue Papers & Dispensers and a variety of Cleaning Machines.

Diversey India Pvt. Ltd.

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CHEF’S PLATTER

A taste of Sri Lanka A Sri Lankan Food Festival organised by the Consulate General of Sri Lanka in Mumbai, showcased the gastronomic culture of the island nation and how it has retained its uniqueness through the centuries By Sudipta Dev

HE CONSULATE General of Sri Lanka in Mumbai had recently organised a Sri Lankan Food Festival at the Frangipani restaurant in Trident Hotel, Mumbai. The eight-day long food festival was a celebration of the multi-farious culinary highlights of the island nation. The team of chefs was supervised by the legendary Sri Lankan chef Dr T Publis De Silva, director culinary affairs and promotions, Mount Lavinia Hotel, near Colombo. He is an authority on Sri Lankan cuisine and has dedicated his whole like in preserving the traditional cuisine culture of the country. The cuisine of Sri Lanka is known for its aromatic flavours. It has been influenced by the many cultures in the region, but still retains its own distinctive uniqueness. Most of these influences came with the foreign traders, including those from Kerala, who visited Sri Lanka in the 15th and 16th century, primarily to trade in spices. “Our food shows how we accommodate other cultures – whether India, Pakistan or Bangladesh. Sri Lanka has been inspired by India a lot - from philosophy to Buddhism to culture, however we still have some uniqueness in our culture. Food is a part of

20 FOOD & HOSPITALITY WORLD April 16-30, 2014

tries. Too many ingredients also spoil the natural taste of food,” he says. The chef is also introducing the recipes of the last kings, which are almost 200 years old. “The function of cooking is like meditation. The relationship between mind and body should be there,” he asserts. Espousing the traditional

culture and we want to showcase our food culture. For a long time we have not had a Sri Lankan Food Festival in Mumbai, and we wanted to give a flavour of Sri Lanka to people here. The festival got an excellent response. Many authentic Sri Lankan dishes have been prepared. The food has been cooked in traditional style using 42 ingredients. Items such as egg hoppers are iconic of Sri Lanka and is probably the only place it is available in the world,” says Senarath Dissanayake, deputy consul general, Consulate General of the Democratic Republic of Sri Lanka, Mumbai. Though it seems that there is similarity with Kerala cuisine, there are few distinct differentiation, “Our appam is more crispy, you can have vegetarian appam or non-veg appam. It is very iconic and is our identity in a way,” mentions Dissanayake. He points out that Sri Lankan food is environment friendly and health friendly, “We do not use any animal oil or animal product as ingredient.”

style of cooking, he rues that people are just adding some new ingredients and giving these dishes another name. “They are trying to make other things, but the original cuisine culture of Sri Lanka lies in the traditional food style. The issue is now how can people understand what is authentic and what is not the real

Sri Lankan food,” he says. In most countries Sri Lankan restaurants are a rarity and are often clubbed with Indian food outlets, the only exception being the UK, in particular London which has Sri Lankan restaurants. Names of some Srilankan dishes - beef thel dala, chicken chutti roast, chicken cuttlefish

REE FAT F S N

TRA

head, egg and plain hoppers, ruhunu achcharu, watalappan, lamb black pepper curry, young jack fruit salad, and many more. The Consulate General of Sri Lanka in Mumbai had organised a similar Sri Lankan Food Festival a few years back, and will continue with such initiatives in the future.

Bakery Products

Art of healthy cooking Chef Dr De Silva has been working at Mount Lavinia Hotel for the last 57 years, and has risen through the ranks to be much acclaimed as a chef of national stature. He believes in the concept of healthy cooking . "Everywhere you see there is usage of artificial colour, artificial essence, animal fat, animal milk. We do not use any of these. There are 42 ingredients with herbal quality that are used in our cooking like cardamom, cinnamon, coriander. Everyday a different menu was introduced at the food festival. India has many similar ingredients, which are almost 60-62 items. There is a lot of difference in cooking method between the two coun-

FOOD & HOSPITALITY WORLD

KAMANI OIL INDUSTRIES PVT. LTD. Chandivali Estate, Saki Vihar Rd., Mumbai - 400 072. Tel. : 022 - 39970155 / 167, Fax : 022 - 28478805, E-mail : sales@kamani.com, Website : www.kamani.com

April 16-30, 2014

HIGH SPIRITS

GIN FOR THE LADY,PLEASE! In the 1900s, gin had become a very popular drink thanks to Hollywood wherein almost every bar sequence the actor used to order Scotch for himself and gin for the lady. This filmy fame - no doubt boosted the gin market, but also created a misconception that gin is a lady's drink By Akshay Kumar

N THE SPIRIT WORLD, every beverage has created a place for itself, gin is no exception. Gin, a spirit which derives its predominant flavour from juniper berries is a popular drink since the middle ages. According to the standard definition, gin is a juniper flavoured

spirit, not made via the redistillation of botanicals, but by simply adding natural flavouring substances to a neutral spirit. The most dominant flavour must be juniper. Every gin maker has his own style and secret botanicals which gives their gin a distinct flavour. Tim Stones, interna-

22 FOOD & HOSPITALITY WORLD April 16-30, 2014

tional brand ambassador, Beefeater Gin, states, â&#x20AC;&#x153;Every gin maker follows the same distillation process, but the botanicals which goes in are kept secret. The process is quite simple, all the natural ingredients are distilled at one process and only water can be added

later to dilute the gin's concentration level. Beefeater has a different ratio of botanicals which gives it a citrus-like notes and a earthy finish. New gin brands are now starting to source unusual botanicals from various parts of the world. But Beefeater still follows its tradi-

tional set of botanicals.â&#x20AC;? Beefeater is an international premium gin still distilled in the UK's capital. The traditional Beefeater recipe has remained unchanged since the 19th century, creating a full-bodied premium gin with balanced flavour. Today, Beefeater has created a huge market for itself globally. Over 30 million bottles of Beefeater Gin are sold every year and the numbers are increasing. Beefeater steeps its botanicals in neutral grain spirit for 24 hours to maximise flavour extraction. It is produced from grain spirit with a blend of nine natural botanicals namely; juniper which is predominant, angelica root, angelica seed, coriander, liquorice, almonds, orris root, lemons and Seville orange peel.

Growth deterrent

People around the globe think that gin is not a man's game, which is untrue. Due to this misconception gin has not been able to capture the market like the other clear coloured drinks

In the middle ages gin was quite popular, and with the emergence of Hollywood and other film industries it had become a style statement in that era to order a gin for the lady. Every film which had a disco or a bar scene – which was quite frequent during that period – used to depict gin as a lady's drink. “This has played a major impact over the market, people around the globe think that gin is not a man's game, which is untrue. Due to this misconception gin has not been able to capture the market like the other clear coloured drinks,” states Stones. The main challenge for gin globally is that there is still a perception that gin is a lady's drink. The early movies has played a big role in creating this image. “According to me there is a gin based drink for everyone. One can make very light gin drinks to a heavy gin drink as well, so there is something for everyone out there. Slowly this misconception will fade and the gin

market will see much more growth,” he opines.

Indian insight The Indian market is heavily dominated by Whiskey drinkers, but due to globalisation and an extensive exposure to the West, even Indians have started to explore and experiment. India has been included in the core business plans of every international brands. Stones, says, “I think traditionally India has been a big whiskey market, but here the people's palate demand for something new, quite often. I think gin blends itself very well with the Indian climate, as lot of gin drinks are quite refreshing. Although gin is not a big market in India but definitely it has potential to grow in the coming years.” Recently, Beefeater conducted a training programme in India, which was held in four cities and the main motto of this tour was to educate people about gin. Stones along with his team went to these cities and conducted training sessions for the bartenders and explained

the history of gin, the journey behind making the Beefeater Gin and its future potential. Stones explained, “I am hoping that this four city trip will be helpful in making the consumers aware that gin is exceptionally a first choice spirit and it definitely has a place in the Indian market. Gin is a very complex drink just like the Indian food which has a strong flavour and aroma and I think this complexity will appeal more to the Indian palate once they know more about it. This is just the beginning for a huge gin consumer base in India.” Explaining about the USP of Beefeater Gin, Stones concluded, “The two main gins we produce are Beefeater London dry and Beefeater 24, both are extremely aromatic and have their own distinct tastes. One thing we are proud of is that Beefeater is the only London dry gin which is still produced in London. Majority of London dry gins are produced outside London. So we are definitely proud that we are London's very own gin.”

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cover )

As the weekend market continues to grow, hotel brands are upping their offerings to provide experiences that will give them an extra edge over their competitiors BY RITUPARNA CHATTERJEE

The Ffort Raichak

24 FOOD & HOSPITALITY WORLD April 16-30, 2014

(

THE MAIN FOCUS

ONE are the days when travel meant wellplanned, long vacations in far flung destinations in India or abroad. Hectic work schedules and time pressures have given rise to short, frequent and impulsive breaks that are increasingly appealing to Indian travellers. People with less scope for well-planned vacations are opting for weekend getaways which give them the scope to rejuvenate the body and mind, reunite with friends and bond with the family. Whether it is a spa break or an adventurous outing, Indian travellers are tapping every avenue to make the most out of their weekends. A report released in December 2013 by Incredible India, KPMG and Confederation of Indian Industry (CII) states that while religious and social travel have and are expected to remain the biggest contributors, increased travel has been witnessed in the form of weekend getaways and family visits to foreign destinations. Better accessibility, affordable air travel, tailor-made mini vacations offered by travel agents and lucrative special offers from hotels are making this weekend segment more alluring. Inexpensive destinations like Manesar, Jaipur, Shimla, Nainital, Corbett, Sundarbans, Shantiniketan, Lavasa, Hampi, etc have become popular as weekend getaways. Destinations of the northeast have also come into the limelight. In this issue we will be focussing on a few well-known resorts/hotels across popular and not-so-sought-after weekend destinations of the country to analyse this growing market. As Indians have slowly warmed up to the idea of weekend getaways, more and more hotels/resorts are opening up at well-known and lesser-known weekend destinations offering unique experiences to travellers. “The weekend market has grown over the last decade and

Niraamaya Retreats Surya Samudra, Kovalam

As Indians have slowly warmed up to the idea of weekend getaways, more and more hotels are opening up at weekend destinations has become more family-centric, comprising of scenic views, activities for children, diverse F&B offerings to name a few,” points out Harshavardhan Neotia, chairman, Ambuja Neotia Group. Not only that, hotels have also experienced an increase in the number of weekend visitors to their properties over the years. “We have seen a significant increase in domestic travel at our 28 properties across 11

states over the last two years,” mentions Aman Nath, chairman of Neemrana Hotels, whose two properties - The Verandah in the Forest in Matheran and Neemrana Fort-Palace on the Delhi-Jaipur highway have been getting an increasing number of guests during long weekends. This rise has also been contributed by increased and improved connectivity to these weekend destinations. “Now weekend travellers drive out effortlessly for two to four hours since both the roads and the cars are better,” adds Nath. However, when it comes to the guest's requirements - world class service, excellent location, great food and spa are what they expect during their short stay. “These are what a weekender wants in a small crisp capsule holiday, besides that Indians are obsessed with the prestige quotient of a destination,” states Manu Rishi Guptha, CEO, Niraamaya Retreats.

Engaging guests From international hotel chains to homegrown brands, all players are offering something unqiue and interesting that will

engage and interest the weekend guest and will also add to the prestige quotient. From special spa packages to an experiential and diverse F&B experience, hotels are offering a gamut of 'things to do and eat' over the weekend. “Over the years, the concept of weekend getaways has developed considerably as people do not really have the time to engage in elaborate vacations which is why we have designed interesting two and three night packages for families looking for a shorter holiday,” states Samir Khanna, general manager, Vivanta by Taj - Bekal, Kerala. For the weekend guests the hotel has specially designed spa packages like the Jiva Signature Detox, Ayurveda De–Stress and Panchkarma–Ayurveda Detox. Likewise, properties under Niraamaya Retreats are offering elaborate spa treatments to weekend guests that not only offer a rejuvenating experience but also provide a healthy dietary routine that guests can follow even when they return to their homes. “Our therapists are trained in yoga, meditation, authentic Thai and Western relaxation techniques and traditional

“Indians are obsessed with the prestige quotient of a destination” Manu Rishi Guptha CEO, Niraamaya Retreats

“We have seen a significant increase in domestic travel at our 28 properties ” Aman Nath Chairman, Neemrana Hotels

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cover )

Neemrana Hotels - Tijara Fort-Palace, Alwar

“Over the years, the concept of weekend getaways has developed considerably” Samir Khanna GM, Vivanta by Taj - Bekal, Kerala

“We have come up with a concept of affordable dining with a difference” Jimmy Shaw Managing director, The Waterfront Shaw Lavasa

Hotels are offering a plethora of interesting and engaging activities for guests looking for an energetic pursuit over the weekend. These activities not only offer a refreshing break but also educates the guests about the destination Asian therapies like reflexology. Working along with our therapists, our chefs tailor meals around the guests' dietary requirements and those suggested by the spa's doctor,” states Guptha. F&B has always been a significant part of a hotel's offering and also the guest's requirement. Therefore, hotels are not only offering multiple F&B outlets, diverse cuisines, but also a culinary platform for active engagement with the chef to make the experience exclusive. For instance, Vivanta by Taj – Beka, Kerala offers an interesting activity - the fish trail wherein the hotel chef along with the guests can set off on a drive to the local fish market at Uduma and shop for fishes that the chef will prepare for dinner according to their preference. Likewise, The Waterfront Shaw Lavasa offers a diverse range of cuisines through its 18 F&B outlets and a

26 FOOD & HOSPITALITY WORLD April 16-30, 2014

special offer wherein guests can choose to dine at any six of their F&B outlets at an affordable price. “We have come up with a concept of affordable dining with a difference wherein we are offering set menus of seven course meals across any six of our outlets,” states Jimmy Shaw, managing director, The Waterfront Shaw Lavasa. Not only this, hotels are becoming more innovative in their F&B offerings to give themselves an extra edge above the competition. “We provide special preference on F&B experiences and provide options like destination dining, conduct excursions and picnics. To stay viable in the marketplace, you have got to make yourself known,” opines Guptha. Besides these, hotels are offering a plethora of interesting and engaging activities for guests looking for an energetic pursuit over the weekend. These activities not only offer a refresh-

ing break but also educates the guests about the destination. “We also have guests who come in to spend an active weekend and for them we organise trips to the Bekal Fort where guests can experience the history of Bekal. Guests can also avail the Kettuvallam Cruise on a traditional houseboat with a thatched roof over a wooden hull. Families can also visit a banana and rubber plantation or a traditional house or chat with the residents to experience the life in a village,” mentions Khanna. Since most weekend travellers tend to be families, hotels are also designing packages that will keep all the members of the family engaged. “It becomes very important for us to plan and keep our guests engaged in activity or else it is no fun and it becomes all the more important as there are kids who do not want to sit idle; so keeping all that in mind we have come up with a few activi-

ties and engagement programmes,” states Sumit Kumar, general manager, Hyatt Place Hampi. For instance, the hotel offers complimentary bicycles so that guests can use them whenever they require and explore around the JSW Township. In addition, guests can also explore Kaladhaam which has been set up on a 10 acre plot within the JSW Township. Kaladhaam is an art and culture precinct that includes major buildings, dance and performance pavilions, and artists’ studios. Kaladhaam also exhibits the Place-Hampi museum, a unique interactive exhibition of 3D panoramas, initially conceived by Museum Victoria, Australia. It has now been permanently installed at Kaladhaam to promote the art and culture of Hampi and the surrounding areas. “Weekends attract more of the leisure guests who travel from Bengaluru, Hyderabad, Goa, Pune or Mumbai. We have created a special package for the leisure travellers, Explore Hampi which has lucrative inclusions like a trip to the Hampi ruins, breakfast, internet, dinner and trip toKaladhaam. The package has really worked well for us and is still continuing.” adds Kumar. Apart from these, movies are played at the nearby J-Max which enable guests to watch their favourite

(

THE MAIN FOCUS

movie which they were planning to watch over the weekend. A manmade artificial lake at the Township and The Sunday Brunch with kids helps give that special touch to the experiences. Apart from the myriad of experiences offered, hotels are also adding that added human touch by paying attention to details while catering to weekend guests. For instance, a complimentary bottle of water while the guest is on his way back home has an extra appeal. “Complimentary Wi-fi, bicycles and X-box for kids, free car wash to every car leaving the hotel, freshly baked bread in the morning are small touches that we provide our guests,” boasts Shaw.

Strategies to sell With a continuous influx of different hotel brands at various weekend destinations, the question that arises is - how does a hotel survive in a highly competitive environment? A simple answer is to think out of the box. “To increase revenue for the hotel which is set up in an emerging but overlooked market segment, we have contacted the vendors who deal with JSW Steel and who travel throughout the year for business purposes. The negotiated or the corporate rate business assists us to sustain the business,” mentions Kumar. Few hotels are also charging less over the weekend instead of the usual higher rate to attract the booming weekend market. “We have a strategic long weekends DPS assignment wherein while all other hotels increase their pricing for weekends, we anchor to a strategy to lower rates to attract leisure guests from surrounding cities,” adds Kumar. Hotels and resorts are also upping their marketing strategies and are aggressively promoting themselves online to attract the weekend clientele. “A major reason that marketing techniques are changing so fast is due to the fact that internet and technology are constantly improving. With the majority of our potential clients having ac-

Vivanta by Taj - Bekal, Kerala

One such marketing platform that is gaining prominence is social media. Hotels are constantly active on social media sites like Facebook and Twitter to connect with their target audience and keep those relationships going cess to high speed internet, search engines and online video sites; they can quickly learn about the product from the comfort of their homes or offices,” states Guptha. One such marketing platform that is gaining prominence is social media. Hotels are constantly active on social media sites like Facebook and Twitter to connect with their target audience and keep those relationships going. “Blogging is also a great way to express ideas or products and to keep the brand in the minds of the customers. People have more disposable income. Companies give more paid holidays than they used to. Travel has become cheaper (particularly air travel). Holiday providers now use the internet to sell their

products to people directly which also makes them cheaper,” adds Guptha.

Upward growth As the weekend market is growing streadily and continuously, an increasing number of international and national hotel chains are expanding their base across small cities and towns. For instance, Hyatt has been aggressively expanding, targeting all districts, cities and towns. “We have recently opened a Hyatt in Raipur and Hyatt Regency in Ludhiana. Hyatt Place in Pune and Gurgaon are under construction, and Hyatt Places are going to come up in Goa and Hyderabad respectively. Hyatt Regency in Ahmedabad and Chandigarh are also under con-

struction which are most likely to open in the coming year. Hyatt as a company is growing big and expanding its roots to capture the Indian market in various cities and towns,” mentions Kumar. Likewise, Neemrana Hotels is coming up with their latest property - Tijara Fort-Palace in Alwar district. “What is unique about Neemrana’s latest project – Tijara Fort-Palace in Alwar district is that it is situated in 360 degree wilderness atop a plateau and sprawls across eight acres. This summer, a large section of Tijara will open with its recently-terraced gardens and some of its tall ramparts raised. 21 suites and rooms named after India's leading women painters will honour them by evoking their work,” claims Nath.

“The negotiated or the corporate rate business assists us to sustain the business”” Sumit Kumar GM, Hyatt Place Hampi

“The weekend market has grown over the last decade & become more family-centric ” Harshavardhan Neotia Chairman, Ambuja Neotia

FOOD & HOSPITALITY WORLD

April 16-30, 2014

EXPRESS EXCLUSIVE

The female globetrotter 'Women on the Go', an exclusive round table discussion held on the occasion of International Women's Day witnessed interesting insights being shared by six women experts of the Indian travel industry on issues concerning the women travellers of today, the latest trends in this segment and many more By Rituparna Chatterjee

N THE OCCASION of International Women's Day this year, Express TravelWorld organised an exclusive round table discussion titled 'Women on the Go' at Express Towers in Mumbai. The discussion focused on the increasing number of women travellers travelling both for leisure and business and the way the travel industry is responding to this growing trend. The hour long discussion went on to highlight and address issues that concerned women travellers of today including safety and security of women on the go, the growing demand for adventure tourism among women, emergence of new travelling segments, need for medical and travel insurance, and so on. Moderated by Reema Lokesh, editor, Express TravelWorld, the round table discussion witnessed participation from six industry women experts from the travel fraternity in India - Veena Patil, founder and managing director, Veena World; Stuti Das, head – central procurement, Kuoni Travel India; Sheetal Wadhwa Munshaw of Avant Garde; Namrata Dal-

wani, director, Krisia Holidays; Parul Mehta of Destination Globe; and Anaita Elavia, associate vice president – product development, Vacations Exotica. The discussion started with Patil sharing the reasons that led to her conceptualising the 'My Fair Lady' tours exclusively for women travellers in India. “Ladies who were on tours with their families weren't able to enjoy since they would be busy managing the family and their requirements. I took the first tour to Kashmir but I was dissatisfied with it since the needs of the women were not coming through because of socio-cultural pressures. Hence, I thought of taking the women abroad so that their needs could be fulfilled,” she highlighted adding that, this thought led her to take a group of women to Thailand where the women were engaged in various fun activities like dancing and singing, which helped them shape their personality and eventually change the family's outlook towards them. “Now the family understands the importance of the woman going out. The family

has seen changes in her thinking level, her overall grooming. Through tourism, somehow we have been able to solve some of these socio-cultural problems,” she quipped. As to the challenges faced while taking a diverse group of women on a tour, Patil added,

We can either have an all women's tour for all the female members in the family or have a woman with her daughter holiday - since these segments can be touched upon and have growth potential

28 FOOD & HOSPITALITY WORLD April 16-30, 2014

EXPRESS EXCLUSIVE “The women travellers are ready to accept the group disciplines. Through our videos and columns we are trying to educate the women before their holidays. We prepare ourselves, anticipate the inhibitions, make sure they do not feel awkward. Hence everyone in these tours are on the same level.”

Emerging trends The discussion highlighted interesting trends in the market like the emergence of a niche segment among women travellers. “The mother and child is a growing sector abroad since they want to spend more time together. Hence we can either have an all women's tour for all the female members in the family or have a woman with her daughter holiday - since these segments can be touched upon and have the potential to grow,” stated Elavia. Another striking trend that has been gaining a strong foothold in the India market is the growing demand for adventure tourism among women travellers. “One of our clients - a group of 20 women whom we have been serving for the past 12 years – are very adventurous,” revealed Das. Adding to the same was Patil who also spoke on this emerging trend wherein more and more women in India are opting for adventure tourism. “Women have become more adventurous now. Our advertising is also focused on adventure activities – like showing a lady wearing skiing clothes. This is the transformation that is happening and we need to change accordingly. The lady is out of the house and now we need to take the next step. Adventure tourism is the next big thing,” reasoned Patil. However there is a challenge that needs to be overcome. “Ladies want to opt for adventure activities but do not know how to do them. Hence, the next step is to find out new destinations, the changing trends, what to do next and so on,” suggested Patil.

Selling effectively Though the segment of women travellers is comparatively smaller in India, they are

well travelled, urbanised and demanding. Hence the challenge is to have adequate knowledge about the products in order to sell them better. “Our client base is very niche. They are well travelled, urbanised and demanding, and hence we have to do a lot of research of the product,” opined Mehta. Adding to this thought was Dalwani who stated, “Changing the women's mindset is very difficult. They are systematic in handling, educated, far more aggressive when it comes to the price, wellresearched, tech savvy, and talk amongst themselves and figure out what they want.” However, one of the ways to overcome these challenges would be to focus on more activities that might interest the women travellers. “There is a change in the mindset of women and therefore they are able to pitch their holidays. We have started to think of women as a separate segment and hence we focus on women-centric activities like spa treatments, wine tasting excursions, bachelorette parties,” opined Munshaw.

Veena Patil

Stuti Das

Sheetal Wadhwa Munshaw

Namrata Dalwani

Future growth

Safety first Though times have changed and an increasing number of women are seen travelling either for leisure or on business, the concern that dominates the mind of today's women travellers is the safety and security issue. Giving an insight into this, Das spoke on the various points that needs to be considered while designing a travel itinerary for a woman. “We need to do adequate research, and do airline bookings based on whether a male is sitting on the adjacent seat of the lady traveller or not and give her a seat accordingly. While for hotel bookings, thought should be given on to the location of the hotel, the room where the lady travellers will be staying, etc. The woman needs to be a smart traveller and that is how we need to design our product, ” mentioned Das. The same was reiterated by Munshaw who spoke on the need for travel agents to take precautions. “As

long as you take basic precautions, then it is safe. The staff in hotels and airlines are attuned to the safety and security of women.” Also travel agents need to educate the women travellers especially foreigners visiting India on the safety norms. “This is the only way to travel alone within India. India has great tourism potential but it is being destroyed since the country is not safe for solo women travellers,” added Patil. Despite the precautions being taken by the travel agent, at the end of the day the woman traveller needs to be prudent and alert when it comes to her safety and security, which was reiterated by all the speakers. Also the need for medical and travel insurance was highlighted by all which is part of the travel package. “Medical and travel insurance are important for everybody. Women are taking these insurances and we also insist on the same,” stressed Elavia.

Parul Mehta

Anaita Elavia

The Gen X is the next big niche market. They are tech savvy but still would want a travel agent for support

The discussion concluded with a rapid fire round wherein all the speakers shared their views on the future of all women tours in India. “It is a growing market and will stay for a long time. As far as the product is concerned, women tours are highly emotional. However, the all women segment hasn't been tapped oversees,” pointed out Patil. Stating the same was Munshaw who opined, “Since this segment is going to grow, everyone should tap this segment. Product knowledge needs to be more on the travel agents part to give the woman traveller niche things. We also need to have all women FAMs to show how safe these destinations are for them.” Giving another perspective was Dalwani who spoke on the emerging Gen X market segment who are settled oversees, well-travelled independent travellers and well-educated. “The Gen X is the next big niche market. They are tech savvy but still would want a travel agent for support since Indians by nature are always looking for security,” she added.

FOOD & HOSPITALITY WORLD

April 16-30, 2014

CONSERVATION

A shark's tale Soneva Fushi in Maldives is now the regional headquarters for FINished with Fins, as Sonu and Eva Shivdasani of the Soneva Group join as ambassadors for the shark conservation campaign in the luxury travel and tourism industry

HE LARGEST worldwide campaign with the sole purpose of shark conservation, FINished with Fins can boast the support of over 100 of Hong Kong’s taste makers and opinion leaders, 150 celebrities from Singapore, Malaysia, Taiwan and China and now the owners of the world’s leading luxury resort operators, Sonu and Eva Shivdasani of the Soneva Group. Jonn Lu, regional director, Asia Pacific for Shark Savers, who was instrumental in founding the FINished with Fins movement, flew to the Maldives to sign up husband and wife, Sonu and Eva Shivdasani and Soneva Fushi to the cause. More than just pledging their support and saying “I’m FINished” with shark fin soup, Sonu and Eva have offered their award-winning resort in the Maldives, Soneva Fushi as regional headquarters for the shark conservation campaign to help lobby against illegal shark fishing in their local area as well as offer their support on a global stage to help recruit other corporations to support shark conservation. Together with Sonu and Eva Shivdasani; Soneva Fushi recruits the help of its inhouse marine biologist, Frederica Siena as well as its Free Diving expert Ken Kiriyama to help assist in plans to help thwart il-

legal catchment of sharks by poachers in Maldivian waters. Sonu Shivdasani says, “Back in 2000, our waters were teeming with sharks, however as the years have gone by the shark population has depleted significantly. This led to the Maldivian government commendably introducing a ban on shark fishing in all its waters in 2010. The ban was a great step forward for shark conservation however it only prevented fishermen from hunting sharks in up to 12 nautical miles (22 km) off the atoll coasts. This has led to poachers shark fishing and trading outside of the perimeter. We would like to see the perimeter extended further to make it a lot more difficult for shark fishing and trading to take place and try and put a stop to it once and for all.” He adds, “Another area where I believe we can help is by partnering with other resorts in the Maldives to work together to say the Maldives travel industry is FINished with Fins. The Maldives epitomises the ultimate in holiday destinations and therefore we have access to a number of influential corporations and holidaymakers who I am sure would be keen to get on board and help protect sharks, an animal that is so intrinsic to our ecosystem that their continuing decline in population will have a

30 FOOD & HOSPITALITY WORLD April 16-30, 2014

Sonu & Eva Shivdasani

Sharks play a key role in our ocean’s food chains. As apex predators, sharks help keep the world’s marine ecosystems balanced.Yet sharks are being depleted worldwide dramatic on life to us all.” Lu from FINished with Fins explains, “Sharks play a key role in our ocean’s food chains. As apex predators, sharks help keep the world’s marine ecosystems balanced. If shark populations are depleted, a critical link in the maintenance of global marine ecosystems will be disrupted, not only directly affecting the viability of commercial fisheries around the world but also life on earth. Our oceans cover over 70 per cent of the earth’s surface and houses 80

per cent of life on earth, maintaining this ecosystem is crucial. The oceans help absorb excess carbon dioxide and heat energy from the atmosphere, controlling our climate and keeping our air safe to breathe. Yet sharks are being depleted worldwide, just to feed the unsustainable demand for shark fin soup. The exponential growth in consumption of shark fin soup is responsible for alarming shark population declines. Expressing his delight in signing up Sonu and Eva Shiv-

dasani as ambassadors for the campaign, he states, “We not only look to work with celebrities but opinion leaders who can help us reverse the shark fin consumption trend in Asia and the rest of the world. By securing ambassadors, such as Sonu and Eva we can garner support from the luxury travel and tourism industry to help us turn people’s view on wanting to consume shark fin soup and help protect an animal that is so intrinsic to our way of life.”

CSR

Soap stakes Hilton has extended its global soap recycling initiative to all ten of its hotels in Japan

HE PROGRAMME supports the company’s commitment to diverting waste from landfills through reuse, recycling and donations via its global RePurpose program, and enables Hilton Worldwide to make a significant contribution toward combating hygiene-related diseases in underprivileged communities in Asia. The Japan initiative sees Hilton Worldwide partner with Hong Kong-based Soap Cycling, a soap recycling non-profit organisation, and JTB Trading, which sponsors the collection and shipping of the recovered soap to Hong Kong. Timothy Soper, vice president, operations, Japan, Korea and Micronesia, Hilton Worldwide, says, “We are pleased to extend soap recycling to our hotels in Japan, and to be Soap Cycling’s very first hospitality partner outside of Hong Kong. Our collaboration with JTB Trading also demonstrates how impact can be amplified with likeminded partners. This initiative reinforces our efforts to reduce waste output and strengthen communities – two core pillars of our global corporate responsibility strategy, Travel with Purpose. Through this commitment, we aim to increase environmental awareness and personal ownership among our stakeholders, and enable our guests to make sustainable choices when they travel.” Soap Cycling thoroughly sanitises, processes and molds the soap into new bars, and then works with a network of nongovernmental organisations (NGOs) to distribute the soap to underprivileged populations in Asia. Hilton Worldwide’s 1,000-

Soap Cycling sanitises, processes and molds the soap into new bars, and then works with NGOs to distribute to underprivileged populations strong housekeeping team in Japan has already collected 2.3 tons of soap from its more than 5,300 hotel rooms across the country since starting the initiative in October 2013. This contributed 20,000 new bars of soap, some of which were directed towards disaster-stricken communities affected by Typhoon Haiyan in the Philippines. David Bishop, founder and chairman of Soap Cycling, adds, “Soap is a truly life-saving item. Research shows that simple hand washing in homes, hospitals, schools and elsewhere can save 900,000 lives annually by

preventing hygiene-related diseases. Soap Cycling truly values the generous support from both Hilton Worldwide and JTB Trading.” The hotels in Japan participating in the soap recycling programme are: ● Conrad Tokyo ● DoubleTree by Hilton Naha ● Hilton Fukuoka Sea Hawk ● Hilton Nagoya ● Hilton Niseko Village ● Hilton Odawara ● Hilton Osaka ● Hilton Tokyo ● Hilton Tokyo Bay ● Hilton Tokyo Narita Airport

Globally, Hilton Worldwide partnered with the US-based Global Soap Project (GSP) in 2011. Since then, well over 120 tons of soap have been recovered from some 700 Hilton Worldwide hotels and donated to GSP and other recycling organisations, creating more than one million new bars of soap for underprivileged communities. Hilton Worldwide is one of the first major multi-brand hospitality companies to make

sustainability measurement a brand standard and to require performance against sustainability goals. Through its proprietary LightStay system, the company registered cumulative utility cost savings of US$ 253 million from 2009-2012, through a 12.8 per cent reduction of carbon output, a 12.2 per cent reduction in energy use, a 24.9 per cent reduction of waste input and a 10.2 per cent reduction in water use.

FOOD & HOSPITALITY WORLD

April 16-30, 2014

EVENT TRACKER DATE

EVENT

VENUE

April 22 - 24, 2014

The Hotel Show Saudi Arabia 2014

Jeddah

April 22 – 24, 2014

Expovinis Brasil

Sao Paulo

April 22 – 24, 2014

Pivovar (Brewer)

Moscow

April 24 – 27, 2014

Bonsai Slovakia

Nitra (Slovakia)

May 6 - 8, 2014

Coffee Fest- St Louis

St Louis, Mo (USA)

May 22 - 24, 2014

BIOFACH China

Shanghai (China)

May 26 - 28, 2014

Food Hospitality World Africa

Cape Town (S.A.)

May 30 – June 1, 2014

Seafood Processing Europe

Brussel

June 1 – 30, 2014

Semana Verde de Galicia

Silleda (Spain)

June 12 - 14, 2014

Food Hospitality World

Bengaluru

June 18- 21, 2014

TCFB - Taichung International Tea & Coffee Show

Taichung (Taiwan)

June 24 – 27, 2014

Fispal cafe

Sao Paulo

June 26 - 30, 2014

Dalian Tea Fair

Dalian (China)

June 26-30, 2014

Dalian Tea Fair

Dalian (China)

August 14 - 16, 2014

Hong Kong International Tea Fair

Hong Kong

September 4 - 6, 2014

Expo Chocolate

Mexico City

September 7 - 9, 2014

Speciality Chocolate Fair

London

September 15- 18,2014

Espaço Café Brasil

Belo Horizonte (Brazil)

September 15- 16, 2014

United Coffee and Tea Industry Event (UCTIE)

Moscow (Russia)

September 24 - 26, 2014

COTECA

Hamburg (Germany)

September 25 - 27 2014

Food Hospitality World China

Guangzhou/Canton (China)

Sept 28- Oct 26, 2014

BIBAC Expo

Antwerp (Belgium)

September28-30, 2014

The Hotel Show Dubai 2014

Dubai

October 9 - 11, 2014

Food Hospitality World

Goa

October 17- 19, 2014

Coffee Fest - Portland

Portland, OR (USA)

October 23- 26, 2014

Candy

Tabriz (Iran)

October 23 - 25, 2014

Triestespresso Expo

Trieste (Italy)

November 1, 2014

Seoul International Cafe Show

Seoul

November 14 - 17, 2014

Gluten Free Expo

Brescia (Italy)

January 8 - 11, 2015

Expo Natura

Istanbul (Turkey)

January 22 - 24, 2015

Food Hospitality World Mumbai

BKC, Mumbai

May 3 - 6, 2015

TuttoFood

Milan

October 2015

Organic Trade Forum

Cologne (Germany)

October 23 - 27, 2015

Host Milan

Italy

32 FOOD & HOSPITALITY WORLD April 16-30, 2014

TECH TALK

Delivering value Betting big on the India market's HVACR industry, Lennox International has invested over US$ 10 million in R&D operations in India. Prakash Bedapudi, chief technology officer, Lennox International talks about the company operations and market opportunities By Kahini Chakraborty

OUNDED IN 1895 and headquartered in Richardson, Texas, Lennox International (LII) has been built on a legacy of innovation firsts and has a rich heritage of leading product offerings. The company's three core values include integrity, respect and excellence. “Our strategy for growth has been through leadership products and solutions in the global markets that we serve,” highlights Prakash Bedapudi, chief technology officer, Lennox International, adding, “Lennox through its subsidiaries, engages in the design, manufacture, and marketing of a range of products for heating, ventilation, air conditioning and refrigeration markets in the United States, Canada, etc.” The company operates in four segments: residential heating and cooling, commercial heating and cooling, service experts and refrigeration. And with the organised retail segment evolving in the India market, Bedapudi feels that there is a good scope for commercial refrigeration. Elaborating the numbers, he points out that the refrigeration equipment market in India is pegged at US$ one billion (around `6,200 crore) and is growing at around 20 per cent annually. The India market is a strategic market for the company. Having said

Prakash Bedapudi

34 FOOD & HOSPITALITY WORLD April 16-30, 2014

that, the company already has an Indian footprint with the new Lennox India Technology Centre (LITC) in Chennai. “LITC will handle all the global R&D and IT operations for Lennox. Technical talent at LITC has made outstanding contributions to LII’s new product and controls development and information technology platform implementations. We have invested over US$10 million in R&D operations in India. Our head count will move up to 300. Additionally,

the company is also looking at setting up a facility for commercial refrigeration in Chennai,” he informed. Some of the new products/technologies from the company include the world’s first solar integrated heat pump called 'Sun Source', ultimate home comfort system with most efficient air-conditioner and gas furnace in the residential (heating, ventilation,air-conditioning, refrigeration) HVACR industry, best in class control systems, highest effi-

ciency commercial roof top HVAC systems, and industry’s first commercial refrigeration condenser with micro-channel heat exchanger. “Lennox was also recognised by a number of independent third party awards for design excellence and innovation in 2013. In addition to cutting-edge new products Lennox is proud of its reputation as a quality leader in the industry,” he asserts.

Market opportunities As some of the global

TECH TALK

Technical talent at LITC has made outstanding contributions to the company's new product and controls and information technology platform implementations customers, particularly in the food service and retail sectors look towards entering and expanding their business in India, Bedapudi informs that Lennox's growth opportunities have significantly increased already. “ India is a strategic market for us and one of the fastest growing markets globally for the HVACR industry. We are currently exploring various business models to strengthen our business presence in India. We have a long-term view for India,” he points out. Elaborating on the growth opportunities in the market, he continues stating, “Policies are falling into place for better cold storage facilities for preservation of food and grocery. We expect the market to grow faster in future.” As

per a ministry of food processing industries (MOFPI) report, the Indian government expects a US$ 21.9 billion investment in the food-processing infrastructure by 2015. Besides, government initiatives such as the creation of mega food parks, subsidies/ duty waivers for development of cold storage chains augurs well for the industry making India’s long-term growth story attractive. And hence he is confident that the company's wide range of refrigeration and HVAC products are well suited for the India market presenting a unique opportunity for growth. When asked about how the company is innovating on its products, he informs that LITC in Chennai will work towards developing globally innovative prod-

ucts for the company. It will primarily focus on controls engineering, analysis centre of excellence and information technology applications. It is expected to play a key role in the development and exchange of knowledge, expertise and best practices within the broader LII technology organisation. LITC primarily focuses on controls engineering, mechanical design and analysis, and information technology applications. LITC will grow by 50 per cent and employ 300 engineering and information technology professionals by the end of 2014. Technical talent at LITC has made outstanding contributions to the company's new product and controls development and information technology platform implementations.

So what is the biggest challenge for the company, to which he replies, “The biggest challenge is to create products which will consume minimal energy, is eco-friendly and non-pollutant. Besides, the global recession which has a huge bearing on all segments of the economy has hit the industry hard.” Addressing this issue, Lennox has been developing environmentally friendly products since inception and is committed to developing energy-efficient heating, cooling and indoor air quality products that helps customers save money, enhance air quality and improve their health. “Lennox already has in its portfolio a number of ecofriendly products. To begin with, we have a highly efficient solar powered air conditioner which is one of the quietest in the market. We also manufacture cooling systems that use the EPArecognised chlorine-free R410A refrigerant which is ozone-friendly. Lennox’ R410A systems are also known for improved reliability, quieter operation, improved dehumidification and enhanced heat pump performance.

FOOD & HOSPITALITY WORLD

April 16-30, 2014

CAMPUS NOTES

'The pineapple has been recognised as princess of fruits and universal symbol of hospitality' Devendra Shah, vice principal, Lords Institute of Management charts the history and importance of the 'pineapple' in hospitality as well as talks about the latest trends in hospitality education

Why is pineapple called the symbol of global hospitality? The first account of pineapple was given by Christopher Columbus and his men, who landed on the island now known as Guadeloupe on their second voyage of discovery. Columbus brought the succulent fruit back to Europe in 1493. To the Caribbeans, the pineapple symbolised hospitality, and the Spaniards soon learned they were welcome if a pineapple was placed at the entrance to a village. This symbolism spread to Europe, then to colonial North America, where it became the custom to carve the shape of a pineapple into the columns at the entrance to a plantation. During early colonial days in the United States, families would set a fresh pineapple in the centre of the table as a colourful centerpiece of the festive meal, especially when visitors joined them in celebration. This symbolised the utmost in welcome and hospitality to the visitor, and the fruit would be served as a special dessert after the meal. Often when the visitor spent the night, he was given the bedroom which had pineapples carved on the bedposts or head-

board. Signs of this universal symbol of hospitality are seen painted on the front doors of homes and town welcome signs, carved in fanciful finials and Christmas decorations, atop gate-posts and roof-tops, carved into bedposts and headboards, and found in a variety of table centerpieces. Other carved items found around southern homes include serving trays and wooden bowls. The pineapple has been recognised as the princess of fruits and universal symbol of hospitality and welcome for many centuries all over the world. In keeping with the symbolism, at Lords Institute of Management, we greet every visitor with a pineapple flavoured welcome drink. What are the latest trends seen in hospitality education at Lords Institute of Management? With Lords Hotels & Resorts foray into hospitality education, the institute is offering 100 per cent job guarantee and career opportunities to candidates at 21 operational and 11 forthcoming hotels and resorts in India and abroad. With numerous properties in the

36 FOOD & HOSPITALITY WORLD April 16-30, 2014

It is vital to pursue an international education as the curriculum is updated at regular intervals or to follow a manuscript by international authors, which provides the learner with the latest developments in the industry pipeline, young candidates are fortunate to become part of the pre-opening team, learning to set up the sections and departments for smooth operations of the unit. For the second year in succession, Lords Hotels & Resorts has been awarded as the new fastest growing chain.

Devendra Shah

What are the latest developments at the Institute? Carrying the first yearâ&#x20AC;&#x2122;s success forward, the institute will offer BBA in Hotel & Tourism Management affiliated to Dr Babasaheb Ambedkar Open University, Ahmedabad. Academic year 2013-14 students are successfully undergoing train-

ing at various properties of Lords Hotels & Resorts. Is it important to have an international education in hospitality management? It is vital to pursue an international education as the curriculum is updated at regular intervals or to follow a manuscript by international authors, which provides the learner with the latest development in the industry. The syllabus of the courses offered by Indian universities, are usually updated once or twice in a decade, and hence hospitality graduates lack theoretical assistance in their chosen career.

MOVEMENTS Hyatt Regency Gurgaon

Howard Johnson Bengaluru Hebbal

ADAM SZCZECHURA has been appointed as executive chef at Hyatt Regency Gurgaon. In his new role, Szczechura will be in charge of overseeing all the culinary aspects of the kitchens, menus, training modules and securing the standards of excellence expected by both domestic and international patrons. Szczechura has worked extensively with Hyatt Hotels Corporation. He played a pivotal role in the pre-opening teams of Hyatt Capital Gate, Park Hyatt Abu Dhabi, Hyatt Regency Dusseldorf, Park Hyatt Zurich and Park Hyatt Hadahaa, Republic of Maldives. He has also worked Hyatt Regency Warsaw and Hyatt Regency Kieve in Ukrain.

SAIBAL SEN has been appointed as general manager at Howard Johnson Bengaluru Hebbal. Sen comes with an experience of 19 years, where he has worked with various organisa-

Unique Global Hotels Alliance JAGMOHAN MISRA has been appointed as country head at Unique Global Hotels Alliance. Misra started his career with the Oberoi Hotels in 1978 and achieved the distinction of being the youngest general manager in the group. During his stint with Radisson Hotels in Malaysia he was responsible for the opening and setting-up of operations of the four prime properties owned by the brand. Misra was also

Crowne Plaza Kochi DILEEP KUMAR PI has been appointed as director of sales and marketing at Crowne Plaza Kochi. He has 23 years of experience in the hospitality industry primarily in sales and marketing of five-star deluxe hotels. He

Saibal Sen

Dileep Kumar P I

tions. Previously, Sen was associated with groups like The Taj, Four Point Sheraton and The LaLiT and the Sarovar Group Hotels & Resorts.

joins the IHG family from The Oberoi Group where he was heading the sales and marketing department of Trident Cochin and The Oberoi Motor Vessel Vrinda, Backwater Cruiser for the past seven years.

Premier Inn VV GIRI has been appointed as regional director, operations, South Asia at Premier Inn. In his new role, Giri will be responsible for providing direction to further enhance Premier Inn’s presence in the country. His primary role will be to develop and execute a strategic plan to ensure that the operations of the hotels under the Premier Inn brand are as per the brand standards and guests’

Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad REJIN THOMAS has been appointed as director sales and marketing at Hyderabad Mar-

Hilton Chennai PARAG SAWHNEY has been appointed as general manager at Hilton Chennai. In his previous role, Sawhney was the director of operations at the same property where he spearheaded the hotel’s focus on consistent quality assurance, implemented customer focused initiatives and rationalised cost through streamlining of operations. Prior to that, Sawhney has worked at Grand Maratha Sheraton in Mumbai and Renaissance Hotel in Dubai, after which he joined Hilton Worldwide in 2006 on being appointed front office leader at Hilton St Anne’s Manor, United

business for rooms, banquets and reservations through his initiatives. Thomas has an experience of over eight years in the industry and has worked under dynamic market conditions in different cities. Previously, he was the director of sales at Courtyard by Marriott, Chennai.

Taj Group DR PV RAMANA MURTHY has been appointed as senior vice president, global head human resources at Taj Group. Murthy will be based at Taj Hotels Resorts &

Jagmohan Misra

VV Giri

Rejin Thomas

Dr PV Ramana Murthy

one of the key members in the Hotel Leela venture and played a crucial role in the signing-up of a MoU with Four Seasons.

expectations. Previously, Giri held the role of president at Appu Hotels, the owning company of Le Meridien Hotels in Chennai and Coimbatore.

riott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. In his new role, Thomas will be instrumental for generating avenues for further

Palaces’ company headquarters in Mumbai. Previously, Murthy has worked for six years as head of human resources for Bellary Steels and

Kingdom. Sawhney relocated to India in May 2013 and has been with Hilton Chennai.

Alloys, Karnataka where he was responsible for strategic HR management and employee relations for four business units. He had a stint of 15-years with The Coca-Cola Company, where most recently he served as executive director – human resources, Hindustan Coca-Cola Beverages (HCCB), India and Bangladesh, the wholly owned subsidiary of the Bottling Investments Group of The Coca-Cola Company, Atlanta, USA.

Mandarin Oriental Singapore Mandarin Oriental Singapore has appointed TONI ROBERTSON as executive chef. She joins the hotel from her previous role as executive chef of Mandarin Oriental, New York, a post she has held for the past eight years. At Mandarin Oriental, Singapore, she will be responsible for overseeing all of the hotel’s kitchen operations as well as devising a range of innovative culinary concepts. She is certified as a sommelier from the Court of Master Sommeliers and was inducted into Order Mondial under the direction of Master Sommelier George Milliotes.

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April 16-30, 2014

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44 April 16-30, 2014

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weekend

Scene and heard

With Marcellus Baptista

Cause and effect

Neeta Lulla, Shital Nahar Agarwal and Kalki Koechlin at the brunch at Inch by Inch

Brunch with the best WELLNESS WAS IN THE AIR at the bountiful brunch at Inch by Inch – The Body Temple in Versova, Andheri. It was the perfect opportunity for Barrio to showcase its food fare and also Sula to provide a bubbly time with its sparkling wine cocktails. Shital Nahar Agarwal and husband Sunil Agarwal of the spa along with the mother-daughter designer duo of Neeta and Nishka Lulla were the happy hosts of this Sunday brunch. Exploring the facilities and services offered by Inch by Inch with the talk on good health, weight management, beauty and wellness were guests like Kalki Koechlin, Manisha Koirala, Lucky Morani, Shaheen Abbas, Maria Goretti, Pooja Bedi, Kunika Singh, Kashmira Shah, Payal Rohatgi, Hirshitaa Bhatt and Gulshan Grover. And everyone promised to return for a healthy time.

THE CRYSTAL Room of the Taj was the happy venue for a charity event for a good cause. It was the annual fundraiser of the Cuddles Foundation in association with Gallery 7. Guests learnt that Cuddles Foundation works in the area of pediatric oncology with a mission to impact the lives of children from low-income families who have been afflicted by cancer by granting them access to nutrition and hygiene products to enable them to deal with chemotherapy. Spotted in the crowd were Kavita Sachdev, Nikholai Sachdev, Chandra Sachdev, Vikram Raizada and Shilpa Bhagat among many more. And the evening was enlivened by soulful music by The Sufi Gospel Project with Sonam Kalra on vocals.

Kavita Sachdev at the Cuddles Foundation fundraiser at the Taj

Spring fashion fiesta at Villa 69

Spring thing THE COURTYARD of the restaurant and bar and hangout place Villa 69 came alive with a spring fashion fiesta. It was the fashionable flea market with various stalls offering some stylish clothes and accessories. Standing out was Bungalow 8, Vanity Store, Cheesecake Republic, Radical, Feisty Fox and YouWeCan, Yuvraj Singh’s cancer foundation NGO. The night included a fashion show with Nitya Bajaj showcasing her latest spring/summer collection along with fancy footwear by shoe sculptor Payal Kothari of the label Veruschka. Feasting on the fashion along with drinks from the bar and food including piping hot pizzas were the likes of Navneet Kaur Dhillon, Marc Robinson, Rashmi Nigam, Pratiek Babbar, Julia Bliss, Meghna Naidu, Karishma Tanna, Shilpa Agnihotri, Shubha Sethi and Vindu Singh.

For the girl child HEARTFELT STORIES of the plight of the girl child touched you at the rooftop of the Trident. It was the meet to announce the launch of Project Blossoming from Gemfields with a creative and philanthropic partnership with 10 of India’s leading jewellers in support of Project Nanhi Kali and the cause of educating the girl child. Bollywood actor Chitrangada Singh was the brand ambassador of the project and she was seen with models that showed off one-of-a-kind pieces set with Gemfields’ Zambian emeralds and Mozambican rubies and inspired by the notion of blossoming. You heard that The Project Blossoming collection would tour India, visiting each of the jewellery boutiques, before returning to Mumbai on June 6 where the collection would be auctioned by Christie’s and that this project aimed to raise enough money to support a minimum of 2,000 girls. Chitrangada Singh and models at the Project Blossoming meet at Trident

FOOD & HOSPITALITY WORLD

April 16-30, 2014

weekend

E V E N T S

GASTRONOMIC DELIGHT JW Marriott Pune launched a special culinary book

CONSERVATION CONCERN Indian film actor Arjun Kapoor, Ritika Bhalla and

titled 'Secret Recipes' penned by Chef Ajmal Salim, executive chef and cluster executive pastry chef of the hotel

Rituparna Sengupta of WWF and Elsie Gabriel, founder of Young Environmentalists programme trust at the Earth Hour campaign at Grand Hyatt Mumbai

HOLY EXPERIENCE Taj Mahal New Delhi for the third consecutive year hosted the ‘Teachings by His Holiness The Dalai Lama’, which was spread over three days comprising of three sessions along with an exclusive session on Ethics and Compassion for Young Minds held at Diwan-I-Ams

VISUAL OFFERING L-R: Laura Olivari Guarda, owner, MGM Marbles and Stones; Ugo Ciarlatani, consul general of Italy and Umberto Guarda, owner, MGM Marbles and Stones at the launch of the MGM Marbles and Stones showroom in Mumbai

AROMATIC AFFAIR

Dr Arvind B Telang Institute of Hotel Management organised an annual event – the South Indian Food Festival titled 'Vannakam - Southern Aroma' at the campus in Pune

46 FOOD & HOSPITALITY WORLD April 16-30, 2014

PANJIM

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

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