I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •
CMYK
F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E
May 16-31, 2014 Vol 2 | No. 17 | Pages 48 | `50
EDITOR’S NOTE
Energising the future
T
he World Travel and Tourism Council (WTTC) recently concluded its annual international summit in Sanya, Hainan, China. Apart from addressing issues of human resource, investments and technology in the hospitality space, it was the destination where it was held that caught my attention. The region, Hainan island, is in the southernmost tip of China with robust hospitality investment and development taking place in the island. Most of the leading brands of the world have their presence marked in the region and there is so much more planned for the next five years. The government has also demarcated special economic zones for infrastructure development giving the hospitality sector a business environment that is easy to operate and deliver. The Chinese domestic traveller is surely a force to be reckoned with. They are ready to explore their own landmass across demography. From young children to senior citizens they are all ready to travel and provide the tourism and hospitality sector the necessary impetus for business. India too is slowly getting serious about building new tourism zones but it needs to get aggressive in its functioning. The government needs to take the sector seriously and give its investors a hasslefree business environment. The domestic traveller of India is as powerful as its Chinese counterpart
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Manish S. Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in manish.shringarpure@fhwexpo.in Branch Offices : NEW DELHI: Pranshu Puri, The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
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CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
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“ India is slowly getting serious about building new tourism zones but it needs to get aggressive in its functioning.The government needs to take the sector seriously and give its investors a hasslefree business environment”
and the future will have to cater to their increasing demand. The private sector is ready to invest and build. We at Food & Hospitality World also believe that there is tremendous growth potential in the sector and hence provide our readers with events and shows that keep them updated for the future. We are less than a month away from experiencing a show that provides Bangalore and the South India hospitality industry a perfect platform to meet quality vendors and suppliers both from the national and international arena in the hospitality space. The 23rd edition of Food Hospitality World (FHW) exhibition scheduled to be held at KTPO, Whitefield in Bangalore from June 12-14, 2014 will set new benchmarks in this space by providing its delegates insightful events like the Ospitalia Italiana Awards organised in association with the Indo-Italian Chamber of Commerce, panel discussions like 'The Power of Purchase' and an intensive session under the banner Hospitality Think Tank, which will address the business buzz in the catering space. Organised by Global Fairs & Media –a joint venture between Hannover Milano Fairs India and The Indian Express, this year's edition in Bangalore will showcase all of the above and more. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
JAIPUR: Pranshu Puri, The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in
KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com
BHOPAL: Pranshu Puri, The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in
KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in
AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in
Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.
CONTENTS Vol 2 No.17 MAY 16-31-2014
CHEF’S PLATTER
Chairman of the Board
Viveck Goenka Editor
Reema Lokesh* Assistant Editor
Steena Joy Associate Editor
Sudipta Dev CONTENT TEAM Mumbai
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Kahini Chakraborty Rituparna Chatterjee Kolkata
Joy Roy Choudhury DESIGN National Art Director
Bivash Barua Deputy Art Director
VERSATILE VEGETARIAN RACHEL DEMUTH IS ONE OF UK'S FOREMOST VEGETARIAN CHEFS WHO HAS POPULARISED VEGETARIAN COOKING IN THE LAST THREE DECADES
Surajit Patro Chief Designer
Pravin Temble
HIGH SPIRITS
Senior Graphic Designer
Rushikesh Konka Senior Artist
Ratilal Ladani Kiran Parker Scheduling & Coordination
Rohan Thakkar Photo Editor
ARE YOU ENERGYSMART?
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
Controlling the energycost is an important focus area for hotel companies.Smart design and technologycan ensure energyefficiencyand conservation in hotels, and significantlyimprove the bottomline (23-26) P13: NEW KIDS ON THE BLOCK Eastin Hotel Ahmedabad
Darshana Chauhan NATIONAL FOOD & BEVERAGE SALES
Chandra Shekhar Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES
Soumodip Ghosh Rahul Bisht PRODUCTION
P18: PRODUCT TRACKER Pergo
P35: LIFE A green revolution
Courtyard by Marriott Bilaspur
B R Tipnis Bhadresh Valia
MARKETS
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23RD EDITION OF FHW IN BANGALORE TO SET NEW BENCHMARKS
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NSR LAUNCHES CAFÉ MOSHE’S IN PUNE
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APPLE BAKERY MACHINERY FOCUSES ON INDUSTRIAL PRODUCTION LINE CLIENTS
P36: MOVEMENTS
General Manager Manager
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P43: WEEKEND Scene and heard by Marcellus Baptista
SUBLIME ELEGANCE NEDERBURG HAS NOT ONLY POSITIONED THE SOUTH-AFRICAN FAMOUS RED GRAPE VARIETAL PINOTAGE AS ITS USP BUT HAS BEEN UPBEAT ABOUT SELLING A GOOD EXPERIENCE THROUGH ITS WINES
EDGE
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SMART WELCOME ACCOR PUTS DIGITAL TECHNOLOGY AT THE HEART OF CUSTOMER EXPERIENCE
Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.
MARKETS
23rd edition of FHW in Bangalore to set new benchmarks FHW Staff Mumbai The 23rd edition of Food Hospitality World (FHW) exhibition will be held at KTPO, Whitefield in Bangalore from June 12-14, 2014. This edition of FHW will host many interesting and insightful events like the
Ospitalia Italiana Awards organised in association with the Indo-Italian Chamber of Commerce; and panel discussions like ‘The Power of Purchase’ in association with Hospitality Purchasing Managers’ Forum (HPMF), and Hospitality Think Tank on the topic - ‘The Business of Catering: What's on the
table?’ to name a few. Organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, this year's edition in Bangalore will be setting new benchmarks through these special events. The three-day exposition will witness exhibitors com-
ing from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. Spread across 10,000 sq mtrs the exhibition at KTPO Whitefield is expected to host approximately 200 national and international
participants this time. The international exhibitors will consist of theme pavilions from different countries. The exhibition aims at providing solutions to various industry-related problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors.
Jumeirah & Ritz-Carlton make inroads into Mumbai Reema Lokesh Sanya/Mumbai JUMEIRAH GROUP is all set to enter the India market with two properties, one each in Mumbai and Goa. The owners of both properties will be the same. This information was recently confirmed by a company
spokesperson at the recently held WTTC Global Summit in Hainan, China. The hotel towards South Mumbai will be a super luxury property. Ritz-Carlton has also announced its entry in Mumbai. Oberoi Realty has tied up with Ritz-Carlton as the hospitality partner for a mixeduse development consisting
of two high-rise towers in Worli, Mumbai - The RitzCarlton, Mumbai and Residences- managed by The Ritz-Carlton. The hotel will come up by 2017. It will be a `750 crore investment. Paul Foskey, executive vice president, hotel development, Asia-Pacific - Marriott International said, “We have been scouting for a partner
in the Mumbai market for quite some time. We found Oberoi Realty as a perfect fit. We are extremely confident of the partnership, and look at it from a long-term perspective. Our brand will reflect the sense of the place.” He also added that the company does not mind a minority equity investment for future important projects in
India. The Ritz-Carlton Hotel will have 238 rooms, two specialty and fine dining restaurants, an ocean view bar, the spa and expansive banquet spaces amongst other facilities. Vikas Oberoi, CMD, Oberoi Realty said, "We are positive that we will add a luxury landmark to the skyline of Mumbai.”
Minor Hotel Group looks at India market Rituparna Chatterjee Mumbai THAILAND BASED Minor Hotel Group, which has been looking to foray into the India market since 2009, is exploring different locations in the
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country for hotel and resort projects. The company has shortlisted destinations like Rajasthan, Kerala, Mahabalipuram, Goa and Varanasi to establish its presence. However, the final decision would be taken once the company
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finds the right investors. Minor Hotel Group plans to enter the market through management contracts and under different brands of the group, especially Anantara Hotels, Resorts & Spas and AVANI Hotels & Resorts. “Presently, the hotel brand is working with a partner to open a property in India. However, it is still in the planning stage,” stated Marion Walsh-Hedouin, VP, marketing communications and public relations, Minor Hotel Group. She also added, “The process of development is in the hands of the investors and once we find the right opportunity we will make the announcement of when and where we are opening our properties in India.” The group continues to look at India as an important source market especially to destinations like Dubai, the
Middle East, Thailand, Maldives, Africa to name a few. The group presently has 12 hotels in Thailand and has plans to open more properties by this year-end, including AVANI Hotels & Resorts in Seychelles and Thailand; Anantara Hotels, Resorts & Spas in Qatar and Doha; and Oaks Hotels & Resorts in China and Australia. The properties in Seychelles, Thailand, Qatar, Doha and China will be management contracts, while the property in Australia will be a combination of management contract and company ownership. The company will also be opening its second AVANI Hotels & Resorts in Bangkok this year, which will be company owned. As for their marketing strategies for the India market Hedouin opined, “We opened a GSA office in Mumbai eight
Marion Walsh-Hedouin
months ago. We carry out sales calls during roadshows, attend different trade events and work closely with travel agents across India.” With a view to enhance the air travel connectivity within Maldives, the group is planning to deploy around four aircraft. This facility, which will primarily be for guests staying at their properties in Maldives, will be available for other travellers as well.
MARKETS
NSR launches Café Moshe’s in Pune FHW Staff Mumbai NEW SILK ROUTE (NSR) has announced the opening of Café Moshe’s at Phoenix Market City Mall, Pune. As a growing, cosmopolitan city with an appetite for diverse and international flavours, Pune was the choice for Moshe’s initial expansion to other cities. Chef Moshe Shek, founder and celebrity chef, Café Moshe’s, said, “We are thrilled to open doors of our first Café in Pune. As a former Pune resident, I have watched the city change from a sleepy
Moshe Shek
town into a bustling city with more and more globally exposed consumers seeking access to new cuisines. My partnership with NSR has enabled us to find the resources to expand into newer cities, and I am delighted to be able to finally fulfill many requests from Pune citizens for a Moshe’s in their city. Pune is our first stop in what will be a journey into many new cities across the country.” Moshe’s Fine Foods was the second investment of NSR’s South Asia Gastronomy Enterprises (SAGE), a platform to invest in the rapidly growing food and beverage (F&B) sector in India. NSR, through SAGE, has allocated approximately US$ 100 million to invest, build and grow companies in this sector. Shantanu Nalavadi, part-
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ner, New Silk Route, said, “We are proud to have partnered with Chef Moshe and his team in supporting the company’s
growth through the valueadded capital we bring to our partnerships.” In addition to the Pune café,
Moshe’s operates 13 outlets in Mumbai, offering a range of cuisine and eating experiences at Moshe restaurant, Café Moshe
and Sufra, a Middle Eastern QSR takeaway, as well as fullservice catering and in-store gourmet lines.
MARKETS
'We want to use India and Asia as a very important source market for our properties worldwide' Relais & Chateaux, an association of the world's finest hoteliers, chefs and restaurateurs, has a network of over 550 properties globally. Jaisal Singh, vice-president, Relais & Châteaux and COO, Sujan Luxury Hotels, talks about the increase in domestic tourism in India, how Relais & Châteaux has helped him tap the American market for his hotel brand and the plan to add more members to the Relais & Chateaux portfolio. By Abhishek Chakraborty Your focus on the India market. At Relais & Chateaux we have six properties in India and 550 properties globally. There is definitely a serious focus on Asia and India. We want to expand our member base here. We also want to use India and Asia as a very important source market for our properties worldwide. What is the current scenario of Indian hospitality? Relais & Chateaux properties around the world focus more on the affluent traveller. Most of our properties cater to those people who are almost recession proof. We have found that our domestic travel has grown in the last two years in India. For example, our largest demographic for The Serai used to be foreigners, but this year the largest demographic is Indians and our average room rent at The Sarai is above `32,500. And our ARR with the highest
Jaisal Singh
number of single nationality being an Indian is approximately `28,000. The Sarai revenues have increased. For example, we had an Indian family who booked our suites at The Sarai for five nights. We find that the Indian clients are travelling with their families and are booking top suits, not entry-level ones. How has Relais & Châteaux
helped your brand Sujan Luxury Hotels in tapping the American market? American guests are wary of travelling to a country like India. So they would always use trusted brands like The Oberoi or The Taj. Single standalone hotels who join Relais & Châteaux like The Serai, Sher Bagh are not part of a big chain that has a hotel in New York. With the Relais & Châteaux mark we have been able to draw business from that part of the world into my properties like Sher Bagh in Ranthambore and The Serai in Jaislmer. So when people see the logo of a trusted brand like Relais & Châteaux they trust it. And they know that with a brand like us they will get superb experience. Because we don't sell room nights, we sell experiences. The major source markets for Relais & Châteaux. Relais & Châteaux started
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in Paris, so most of our source market is Europe. Asia is also a big market. Take China and Indonesia for example. These are places where a lot of affluent people reside and like to travel but Relais & Châteaux had negligible presence there. And I think the reason they chose an Indian to run the team of Relais & Châteaux for four years is because they wanted to increase its footprint in this region, tap this area as a source market by having someone who has the local knowledge. What are your plans of adding more members to the Relais & Châteaux brand? We need quality over quantity. Whether we have two members here in my term or whether 200, is purely dependent on merits. We the members of Relais & Châteaux own Relais & Châteaux, so if the quality drops the brand drops, and if
the brand drops, revenue drops. So we are not going to add members as because they have given the management fee, but we need members who add to our portfolio. How different is the approach towards serving your customers? We do everything from the moment a booking comes in. For instance, take two people, among them one is looking for food and wine and a luxurious stay and the other wants to spend time in the wildlife have good food and stay comfortably. So we would like to ascertain from you as an individual what you would like to do during your stay with us. Both individuals may have different criteria when it comes to food and stay but we will treat them differently. We want to hire passionate people who can serve people according to their needs.
MARKETS
Apple Bakery Machinery focuses on industrial production line clients FHW Staff Mumbai MUMBAI-BASED Apply Bakery Machinery, established in 1993, is a supplier of bakery equipment all over India. The company is the distributor of Rational products in India for the last six months, and it is now looking at organising special events to promote the Rational products. Entrepreneur Jaydeo Chokhawala of Apple Bakery Machinery told Food & Hospitality World that the company is studying the market needs and its strategy could be to organise exhibitions dur-
ing the year. “We may organise a special event to promote Rational products in Indore next month. Likewise Bengaluru, Delhi and Gujarat markets could also be looked at. We will organise about four-six events this year.” While the main focus of the company will be to target industrial production line clients, the company is also expanding into catering, restaurants, hotels to promote its products. Last year the company saw a 20 per cent growth in its business revenue and this year also it aims to achieve 2025 per cent growth. “The real growth in the bakery industry
Jaydeo Chokhawala
began three-four years back as previously people were apprehensive about venturing into
Tarun Bhatia
the bakery segment. But having said that, now with steady growth, this segment is ex-
pected to grow further,” he opined. Adding his perspective, Tarun Bhatia, sales director, Rational said, “We are a 40 year old company having around 200 chefs. And for the last seven years we have been ruling the India market. As it is our constant endevour to keep upgrading technology of our products, we have improved our SelfCooking Centre Whitefficiency. We sell about 1000 machines in a year. And we are working towards capturing the HORECA market. We have seen a steady growth over the years.”
MARKETS
Paramount focuses on building sustainable business growth FHW Staff Mumbai
rope and the US who have pioneered in the field of hospitality equipments. The company also specialises in customised stainless steel articles for application in refrigeration, hot kitchen, receiving and preparation areas, bakery, supermarket, cold or dry storage, laundry, etc. The company's expertise is offering turnkey solution from planning and designing to supply and installation of commercial equipments. They interact with architects and
FOUNDED IN 1988, Paramount group is a supplier of commercial kitchen, bakery, supermarket and laundry equipments and spare parts in MENA and Asian countries. The company represents reliable and energy saving equipment in the field of industrial kitchen, bakery, hypermarkets and laundry, which are imported from reputed manufacturers in Eu-
PMC’s to provide utility details like electric, plumbing and drain and civil details for projects. The company has wellequipped nine showrooms and three manufacturing facilities across GCC and Asia, backed with dedicated support staff along with a team of trained technicians. Their clients include major hotels, airports, bakeries, catering industries, hospitals, government organisations, hospitality sectors, marine vessels.
VingCard Elsafe’s Allure makes global debut FHW Staff Mumbai VINGCARD ELSAFE has installed a technologically versatile and design-centric door lock at the 100-guestroom Alion Beach Hotel in Cyprus. With more features than previously integrated into a single lock design, Allure by VingCard is the solution to the hospitality industry’s increasing demand for enhanced operational efficiency, guest convenience and customisation. As the first of its kind, Allure completely eliminates the need for external door hard-
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ware, instead replacing it with a sleek and modern signage panel that controls the locking mechanism and provides a host of additional features. Building on the success of Essence by VingCard, the industry’s first 'invisible' door lock that encases all electronic hardware within the door itself, Allure takes the trend towards design minimalism even further with an easy-to-install panel that can be placed on the wall adjacent to the guestroom door. Often considered an obstacle for hotel designers, electronic door locks have typically been
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thought to diminish a hotel’s décor with their unmistakable commercial appearance. With Allure, both newly constructed and renovated properties have a range of customisable panel options available; all designed to blend with and even enhance a property’s unique design environment. Among selectable panel screen features, properties can also incorporate a hotel’s logo for an increased degree of branding and personalisation. This ability to fully customise the Allure locking system allowed VingCard to provide the Alion Beach Hotel with its own personalised panels and matching keycards for a modern aesthetic design, while maintaining the same advanced security features found in other VingCard locking systems. Additional panels serve as directional panels to assist with guest orientation, while simultaneously accentuating the property’s sleek and modern feel. “Besides providing a more streamlined look, Allure by VingCard has allowed us to fully control how our guests experience the hotel’s distinctive design-centric environment and in-
teract with it,” said Panicos Michael, hotel manager, Alion Beach Hotel. “The wide range of customisation options provided us with the ability to emphasise our modern, yet refined environment. The numerous advantages that Allure clearly brings simply couldn’t be matched by more traditional locking systems,” he added. Allure also provides hotels with the most cutting-edge guest service technology. Included with the lock’s design is an interactive touch panel located within each guestroom, providing guests with the ability to post notifications such as 'Do Not Disturb' and 'Make Up Room (MUR)' that are visible to the hotel staff. Via an LED light that activates on the lock, staff can be alerted to requests without having to disturb guests unnecessarily. Also included among guest-oriented features are a touch-activated doorbell, a notification alert that warns guests when the door has been unlocked and a brightly lit room number for easy identification. Allure’s flexibility also allows it to be used either as a component of a VingCard RFID locking system or as
a pure DND/MUR panel-only configuration, which can be installed in properties that already have a locking system in place. As a VingCard lock, Allure continues to demonstrate the company’s primary commitment of providing the best and most advanced in hospitality security technology. The lock integrates VingCard Elsafe’s leading contactless locking solutions into the interior electronics, including Radio Frequency Identification (RFID) communication. “We are thrilled to witness the initial success that Alion Beach Hotel has experienced since implementing Allure across its property,” said Tim Shea, global president, VingCard Elsafe. “While guestroom door locks must first serve the vital function of ensuring a safe environment, they nevertheless should work to enhance a property’s character and enhance the guest experience. The implementation at Alion Beach Hotel demonstrates that guaranteeing high-level security alongside an aesthetically pleasing and highfunctioning design, is not something that is mutually exclusive,” he added.
NEW KIDS ON THE BLOCK
Eastin Hotel Ahmedabad EASTIN HOTEL AHMEDABAD, which opened on May 1, 2014, offers 156-rooms comprising of 94 superior rooms, 56 deluxe rooms and six luxury suites. The hotel also offers other leisure facilities which include infinity swimming pool with a juice bar on terrace, U Spa with three treatment rooms, a fitness center and a dedicated family floor having facilities of a play area for children. The hotel will soon open its signature restaurant, The Silk Road, serving pan Asian cuisine. Presently, it has an all day dining restaurant called 'Glass House' serving buffets spread for breakfast, lunch and dinner.
Minor Hotel Group
MINOR HOTEL GROUP (MHG) has announced the addition of three properties in Mozambique, which will be reflagged to MHG’s Anantara and Avani brands later this year. The three properties are located on the northern coastline of Mozambique, operating as part of the Rani Resorts portfolio. On the mainland, the 185-key Pemba Beach Hotel & Spa will be rebranded to Avani Pemba Beach Hotel & Spa. Located in the Quirimbas Archipelago, the exclusive boutique island properties – Medjumbe Private Island with 13 chalets and Matemo Island with 24 villas – will be rebranded to Anantara. Matemo Island.
Courtyard by Marriott Seoul Pangyo MARRIOTT HAS EXPANDED its portfolio of hotels in Seoul with the opening of the Courtyard by Marriott Seoul Pangyo. The 282-room hotel implements a 100 per cent smoke-free policy throughout the hotel and offers three room types ranging in size from 26 to 42 square meters, all equipped with a 40 inch flat screen smart TV, work desk and ergonomic chair and high-speed internet access. An executive lounge is located on the 19th floor and offers complimentary daily breakfast, evening happy hour service with canapés, complimentary coffee and tea and free meeting room usage benefits.
Grand InterContinental Seoul Parnas
GRAND INTERCONTINENTAL SEOUL Parnas has recently reopened, marking its 25th anniversary as a luxury hotel in the heart of Korea’s capital city. The 424 room and 92 suite property boasts of the redesigned 1,494 square metre Grand Ballroom that can accommodate over one thousand people. For dining options the hotel’s venues include - the Grand Kitchen serving traditional Korean food and international delicacies; Table 34, serving French cuisine; Hakone, a traditional Japanese venue; and Marco Polo. The Metropolitan fitness club offers a host of health and wellness options including a fully-equipped gym, indoor golf driving range and a temperature controlled indoor swimming pool.
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MARKETS
Wedding and MICE take centre stage at Starwood India Expo Sudipta Dev Mumbai THE 8TH STARWOOD India Expo that recently concluded in five Indian cities - Delhi, Chennai, Bengaluru, Mumbai and Kolkata, saw as many as 50 hotels participating from APAC region, Europe, North America and the Middle East. “The clear objective of attending the expo is two folds - to create brand presence in the Indian market and once they have been here for a couple of years, to strengthen their relationship. Also, new account acquisitions is the big focus,” said Dhananjay S Saliankar - regional director, Starwood Sales Organisation, South Asia, Starwood Hotels & Resorts. He pointed out that W Barcelona that had been attending the expo every year and has created a strong visibility in the Indian market, has become popular and seen marked increase in business from India. Some of the notable properties include Sheraton Macao with largest inventory of 3860 rooms, London and Paris participating for the first time, and properties from China. “We have all the right ones here, along
Dhananjay S Saliankar
with the full strength of India hotels. New participants include Hanoi, Vietnam,” added Saliankar. For Starwood Hotels & Resorts destination weddings is a big focus area. Properties more popular with the Indian wedding segment are those in Thailand, specially Sheraton Hua Hin Resort & Spa. “They've already clocked in 70 Indian weddings. That means in a year they do close to 20 weddings. The property is well equipped to manage the Indian wedding business. We have similarly rolled out the best practices in other hotels also. Weddings in Mauritius, Dubai, Rome, Florence. Among Indian properties it is Le Meridien Jaipur, Le Meridien Delhi and
Kochi. MICE is another big focus area for us, we want to grow in newer destinations like Prague, Warsaw, London, Paris. US and Canada are also picking up well for MICE. The traditional destinations like Thailand, Malaysia, Singapore are of course doing well,” said Saliankar. He mentioned that Starwood Personalised Travel Programme has been launched to take care of the special tastes and preferences of Indian travellers. India is among the top ten markets for Sheraton Macao Hotel. Ruth Boston, GM, sales and marketing, Sheraton Macao Hotel stated, "We are aiming for the Indian market to move into our top six markets. We have more than doubled the amount of Indian business every quarter since we opened in September 2012. Since last year we have seen huge growth in Indian business, both in leisure and MICE segments, particularly from automobile, IT and pharma companies." She added that they have received quite a few enquiries for Indian weddings also. Participating for the first time in Starwood India Expo, Raj Devas, account director of Starwood Hotels in Paris said,
"We have five hotels in Paris and get a lot of requests for MICE and some high profile FIT movements from India." He pointed out that India being a price-sensitive market, Le Meridien Etoile with its 1025 rooms is well suited for Indian MICE groups as rates in this property can be flexible. Evert Schuele, regional director of sales, East & Central Europe stated that his region is back on the map for the Indian market, particularly Vienna. “Even Prague, Bratislava and Budapest are coming up. We also see overall from the Indian market that luxury is back and there is a big interest for luxury hotels,” said Schuele. Canada hotels had participated for the first time last year in the expo. Michael Drake, asso-
ciate director of sales, Starwood Hotels & Resorts informed that in the last one year hotels in Canada, particularly Toronto hotels have witnessed six per cent growth from the Indian market. W hotels has been of interest in India because of its unique brand positioning. “The special aspects of W are fashion, music and design,” said Jean-Marc MaPoon, GM, W Retreat & Spa, Maldives, adding that, with the opening of W in the APAC region, it has increased the brand awareness - W Bali, W Singapore, W Bangkok, Goa and Delhi. “W is very different to any other brand, we are not just luxury, but lifestyle luxury. Lot of people in India are looking for the lifestyle luxury experience," stated Ma-Poon.
M Cube 2014 concludes at Jaipur Marriott Hotel FHW Staff Mumbai
14
THE SECOND edition of M Cube - Marriott Meetings Matter was hosted at Jaipur Mar-
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riott Hotel this year. The event held from April 4 to 5, 2014 was themed 'Fusion of Ideas' and was hosted by senior Marriott International representatives Rajeev Menon, Gautam Bhandari, Ramesh Daryanani and Kadambini Mittal. More than 18 CEOs, managing directors and owners of top MICE companies along with nine general managers across Marriott properties came together for M Cube 2014. The key agendas were set forth keeping in mind the end customer and to educate the Indian travel trade about the MICE offerings. On the first day of the event, dinner was hosted at
Lounge18 with an IPL theme and a fusion rock band to entertain the guests. The following day saw a four hour long business session. Marriott International presented its 2012 2013 report showcasing various steps taken by Marriott to
drive growth. Thereafter, a gala dinner night was held at the City Palace, Jaipur. Guests took part in elephant polo while others enjoyed traditional folk dance and music. A royal dinner concluded the 2014 edition of M Cube.
MARKETS
Jameson Inn forays into Kolkata FHW Staff Mumbai AMERICA'S LEADING budget hotel brand, Jameson Inn has entered into a co-branding exercise with hotel management company, Cygnett Hotels and Resorts in India to expand and promote its brand of hotels in India. Through this tie-up, Jameson Inn and its associated brands plan to brand and manage 45 hotels in India, Nepal, SriLanka, Bangladesh and other countries in South Asia in the coming years. The 'Jameson Inn' brands under America's Best Franchising (ABF) umbrella are being brought to India by Cygnett Hotels. Jameson Inn, now through its association with the Cygnett Hotels would brand franchise and manage the lone property of Shiraz Hotels in Kolkata. The hotel will be now rechristened, 'Jameson Inn – Shiraz'. “It is a very important association for us with Cygnett Hotels to make our presence in India which is one of the largest emerging hospitality market in the world. There's is a huge demand for quality budget hotels in the country and we will play an important role in this segment. Our partners, Cygnett Hotels has already tied up with few hotels in India and other countries in South Asia”, said Raj Vakharia, director (franchisee development), ABF. Commenting on the development, Sarbendra Sarkar, managing director and CEO, Cygnett Hotels said, “The company would explore both management and franchisee route to expand its presence in the region. It has already signed deals with six hotel properties in different cities of the country like Varanasi, Lucknow, Guwahati and others and one in neighbouring Nepal. The second hotel of Cygnett Hotels will start operations in Guwahati, Assam soon.” Sarkar said that the group will provide state-of-the-art technical support and training of hotel staff, to the owners to help
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make the hotel ventures sustainable at the same time profitable. “We aim to attract loss making budget hotels into our fold and
turn them around after making 'cosmetic changes', wherever required to fit the service standards of Cygnett and Jameson
brands,” he added. “We are delighted to tie up with a global brand in our constant endeavour to provide our
valued guests with a world class service at an affordable price,” said Ishtiaque Ahmed, director, Shiraz Hotels.
CLEAN & HYGIENE SOLUTIONS
A MARKETING INITIATIVE
Importance of hygiene in kitchen back areas Micro-organisms are unseen enemies in the kitchen and maintaining hygiene in kitchen back areas is crucial to ensure safe food for your customer, says Mousum Roy
T
o achieve appropriate levels of hygiene within the food preparation areas, cleaning practices, equipment cleaning, sanitation programmes and training needs should be considered as an integrated process for an establishment. Very often we visit different hotels, restaurants to enjoy different kind of food, keeping in mind that the place is clean and safe. It is important to understand that good decorative establishment does not signify “safe food”. It clearly depends on the backend activities, which determines the quality of safe food. Food prepared in restaurants and catering environments can easily get contaminated if handled in an improper way. This can put customers at serious risk of food poisoning. Not only is food hygiene important in ensuring that food is safe, personal hygiene also plays an important role in limiting the risk of contamination of food with harmful bacteria. Cross contamination of harmful bacteria can develop as a result of inappropriate cleaning of food preparation areas, or from using the same chopping board or knife for raw and ready-to-eat food without cleaning or disinfecting in between. Importantly, failure to adequately wash hands after touching raw food or visiting the washroom plays a very important role in food
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Mousum Roy
2. Chemicals sanitisers.
Cleaning systems contamination. For most healthy human adults, most food poisoning incidents ‘merely’ causes diarrhoea and/or vomiting. A single food poisoning outbreak can result in the closure of a business through fines and loss of customers. Consumers are now demanding higher and higher standards of food hygiene. It is extremely difficult, if not impossible for a food provider to overcome “bad press” associated with a food poisoning outbreak, particularly if the consequences prove fatal.
It is important that not all of the pathogenic micro-organisms need to be destroyed to make food safe, as ‘small’
tion/sanitisation. When the bacteria is reduced to a level not harmful to health, then the food/surface is considered to be safe. Micro-organisms are unseen enemies in the kitchen. It is important that the products used in the kitchen are effective at killing them, with-
amounts of consumed microorganisms are dealt with by the body’s immune system. That is why there is no requirement for sterilisation in food handling/preparation; there is only a requirement for disinfec-
out being hazardous to the materials used to construct the kitchen and its fixtures and fittings or the cleaning operator. There are two basic methods of sanitising the surfaces, 1. High temperature
●
The food handler him-
self.
Hygiene control by cleaning and sanitation
Sources of contamination When contaminated food is consumed, that contamination can be from a number of sources including: ● Contaminated “in the field” ● The activity of pests ● Inappropriate food han-
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dling
Essentially, there are four frequencies of cleaning within a kitchen: ● After each use ● Daily ● Weekly ● Monthly. Frequencies are determined on the base-type of soil and the acceptance of controlling the soil level and micro organisms to acceptable limits. Some surfaces need to be cleaned at all four frequencies and/or utilising different products at each frequency. For example, dishwasher machines need to be cleaned after use and de-scaled weekly/monthly. Daily cleaning is required to upkeep the kitchen, to visually look clean and to control the microbes. However, monthly deep cleaning is needed to control pest infestation and food poisoning. Following are the general rules of cleaning: 1. For deep cleaning, work
in the direction from the ceiling to the floor. 2. Clean from ‘clean’ to dirty, e.g. for a preparation table, work from the top surface to the floor. 3. Dismantle equipment as far as possible e.g. remove doors, trays/shelves, gas rings, cooker knobs, filters, mixing paddles etc. 4. Be aware of legislative requirements, such as age limits for handling meat slicers. 5. ‘Drain’ items such as deep fat fryers, ice-cream makers etc. 6. If possible, pull out large items, such as ovens and refrigerators for cleaning behind/under these items. 7. Look for signs of infestation such as droppings and nests. 8. Remove gross debris ‘by hand’, for example by brushing. 9. Check all electrical equipment functions prior to and after cleaning. 10. Ensure that all electrical equipment is isolated during cleaning. 11. Use products in accordance with the manufacturer’s directions. 12. Take great care with blades and sharp edges. 13. If necessary, wear appropriate personal protective equipment. 14. Use the correct dilution of product to aid cleaning/achieve required sanitisation. 15. Ensure that sanitiser is in contact with surface for the required period to ensure sanitisation standards. 16. Soak heavily soiled items to loosen dirt and aid cleaning. 17. Pay particular attention to corners, ledges/rims, wheels, runners etc. 18. Ensure that ‘hidden’ surfaces, such as under preparation tables and oven doors and the seals of refrigerators and freezers are not overlooked and cleaned/sanitised. 19. Ensure that pilot-lights, refrigerators etc are relit/switched on after cleaning. 20. Report and repair/replace damaged items/surfaces.
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Implementing a cleaning programme A clean and sanitary environment is a prerequisite to an effective HACCP based food safety programme. A cleaning programme will give a system to organise all cleaning and sanitising job of a kitchen. There are some basic steps to
design and implement the cleaning programme. Identify cleaning needs, by walking through each and every area of the facility. Look at the current process of cleaning, estimate the amount of time and skill needed to complete those tasks. Create a master cleaning
schedule, by defining the followings, * What should be cleaned * Who should clean it * When should it be cleaned * How it should be cleaned. Choosing cleaning materials as per the cleaning needed and master cleaning schedule. It is important to choose the
correct cleaning chemicals and appropriate tools and PPE. Training to the employee, on master cleaning programme, different applications and its consequences and motivating them to get the high quality job. (The author is Regional Sales Manager, Diversey India Pvt. Ltd)
Innovative modular design Six basic configurations - meet all your requirements l Increased productivity l High end user acceptance l Supports infection control l 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.
501, 5th Floor, Ackruti Centre Point, MIDC Central Road, Andheri (E), Mumbai - 400 093. INDIA • Tel.: +91 22 6644 4222 • Fax : + 91 22 6644 4223 • www.diversey.com • Toll Free Helpline : 1800 209 2095 Please write to us at : enquiry.in@sealedair.com
PRODUCT TRACKER
Electrolux Pergo PERGO HAS introduced 14 different designs of its Wood Parquet flooring. Pergo Wood Parquet is easy to install and durable. The designs in this range are divided into six groups i.e. two decors in Svalbard, two in Gotland, four in Bornholm, three in Varmdo, two in Jomfruland and one in Dutch pattern. The high quality oiled and lacquered surface is factory-applied and with a special base treatment for a particularly natural radiance. Formats available in this range are: 2200 x 220 x 14 mm, 1820 x 190 x 14 mm, 1820 x 145 x 14 mm, and 2200 x 190 x 14 mm.
MG PRO MG PRO has launched a range of multideck coolers for coffee shops, supermarkets, hotels, schools, universities, delicatessens, restaurants and hospitals. Its layout maximises every millimetre of retail space, enhances presentation and gives customers open, easy access to drinks, pre-packed snacks and dairy products. All MG PRO multideck coolers are designed and tested to perform in Indian ambient conditions with an energy efficient refrigeration system.
Mariefleur MARIEFLEUR HAS extended its series with additional salad plates, dinner plates and serving plates, along with bowls, in the familiar dĂŠcor. The product range includes both round and oval breakfast plates, dinner plates and soup bowls, while the saucers and cups are available in a round design only. The products, which are made premium porcelain, have been decorated using lithographic techniques, are dishwasher and microwave safe.
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ELECTROLUX HAS introduced chimney hoods from the inspiration range. The chimney hoods are equipped with powerful engines, automatic sensors and individually controlled LED lighting, and ensures that odours and vapours migrate out of the kitchen. It also has a high suction capacity, activated carbon filter and the noise level is very low. The hood is priced at `26,500.
Le Creuset LE CREUSET HAS introduced Classic Kettles, which are enameled steel with black phenol trim. The kettles come in a variety of colours and save on space as they sit on the hob. The kettles are in two shapes: traditional kettle with whistle and Kone kettle with whistle, each having 1.6 litre capacity and are suitable for all heat surfaces including induction.
CHEF’S PLATTER
Versatile vegetarian Rachel Demuth is one of UK's foremost vegetarian chefs who has popularised vegetarian cooking in the last three decades as a restaurateur, cookbook author, columnist and a teacher. She has travelled the world discovering and learning the art of vegetarian cooking which she now teaches to a growing number of enthusiasts By Sudipta Dev
Rachel Demuth
F
OR SOMEONE who went to the university and studied African history, Rachel Demuth found her calling as a chef and acquired an expertise in vegetarian cooking while working and travelling. “I got into catering as I loved food,” she says. The inspiration to cook vegetarian food came from her childhood days. “My mother was an excellent cook. We had
a big vegetable garden. We learned how to cook as we would pick vegetables from the garden and help her prepare them. The bulk of our food was vegetables. From an early age I was cooking,” mentions Demuth. Rachel Demuth started her career with a famous bakery in Covent Garden, London. The bakery was vegetarian - whole food breads, vegetarian
savouries, pastries. “We used brown rice, brown flour, brown sugar. That was trendy in those days (the 1980s). Now vegetarian cooking has changed so much – it is high end, beautifully presented, very light dishes,” says Demuth. She opened a bakery and cafe in Bath, in 1984 because it is one of the most beautiful cities in England. For Demuth the year 2014 is the 30th anniversary of
being in business in Bath. “We have lots of tourists in summers and I thought that will be good for business. The bakery and cafe were very successful. Then I opened a restaurant in the centre of town called Demuths Vegetarian Restaurant and I ran that for 26 years. I sold it last year to the head chef and the front house and they are doing very well. It is now called Acorn Vegetarian
Kitchen,” she says. In 2000, she opened the cookery school in Bath. “The reason why I opened the school is because when I sold the cookbooks that I wrote in the restaurant, people kept saying that they wanted to learn from me how to cook so I started the school. The cookery school is all vegetarian, we do a lot of vegan, egg- free, dairy-free cooking. We cater to all kinds of different dietary requirements,” states Demuth. She is currently writing a new book, which is a world cookbook with many Indian recipes. Demuths Vegetarian Cookery School also teaches Indian cookery. "It is very popular. Our Southern Indian Thali Course
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CHEF’S PLATTER
is the most popular course we run. There is a tradition in Great Britain that people really enjoy the curry, every town will have an Indian restaurant. It is not thought of as foreign food. The Indian cooking we do here we make it hopefully as traditional as we can,” she says, adding that she also invites visiting chefs, for instance a Gujarati lady to teach dishes from the region. Another popular course is
called Fast & Delicious. It includes those dishes that are not difficult to make. Demuth points out that people do not have time and cooking a vegetable take slonger than putting a steak on a grill. “You have to chop every thing, flavour it, season it, which does take longer, as people want to learn how to cook convenient food, this course is popular,” she says. People can learn Italian, Middle Eastern, Greek, Turkish, Lebanese, Spanish, Moroc-
can vegetarian dishes, along with Thai, Indonesian, Vietnamese and Malaysian cuisine. “Also, if some dish does not have any vegetarian option we will take out the meat or fish and adapt it. For instance, if is a Thai dish we will put tofu or if is Moroccan like Tagine, we will put chick peas and serve it with khus -khus,” informs Demuth. The diploma course is for eight days, there are also day courses and weekend course.
Students come from not only all over England but from across the world. “Bath is such a beautiful city and tourist mecca, people come for twoweeks holiday and do a day's cookery as part of their holiday,” she says. Demuth reminds that the Indians who come to learn cooking are second and third generation Indians settled in the UK. She acknowledges that each successive generation cooks less and less, “We do get girls who come here who have not learned cooking from their mothers.” Sometimes even chefs attend her classes, for learning how to cook vegetarian dishes. “In restaurants in England you will get vegetarian main dish, but the problem is that the chefs tend to be meat chefs so they come and learn
of vegetarian cooking in the UK, Demuth says, “When I started there was a very famous restaurant in London called Cranks, in those days it was associated with people who had long hair and wore sandals. It was very difficult to get a vegetarian choice in a restaurant. Now you can eat anywhere in England and get a good vegetarian choice. The vegetarian restaurants now have more exciting and imaginative cooking than they used to have.” She concedes that what has become more and more fashionable is vegan. Raw food is also getting popular. “To have a good balanced diet with raw food you have to work hard as you are not cooking anything, so pastes like cashew paste and nut paste are used. A lot of people also have problem
Demuth also organises programmes for corporates, particularly team building cookery programmes vegetarian starters and main dishes,” she informs. The school is promoted through word of mouth and the website. Demuth also organises programmes for corporates, particularly team building cookery programmes. Sometimes corporate clients have meetings in the conference room followed by the class. "Alternately for some corporate clients we just cook them lunch, and perhaps do a demonstration of one of the dishes,” she says. Demuth informs that there is also have a holiday section of the business that's called Demuths Cookery Holidays, “Every year we take students from England to southern Italy and south of France. Next year we are thinking of going to Japan. It will be fantastic to come to India.” All these cookery holidays are vegetarian. Talking about the evolution
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digesting wheat so we have wheat-free and glutten-free food,” she states. People also want to know where they can get the ingredients and what they can do with it - lemon grass, curry leaves, lime leaves, etc. “In Bath we have a whole food shop called Harvest. On Saturdays we have a Farmers' Market where you can buy locally grown vegetables, cheeses, breads, natural apple juices and cakes. You can actually do your whole week's shopping and all these are produced within 25 miles of Bath,” says Demuth, adding that Farmers' Markets everywhere are becoming popular and most cities will have these markets once a week. She believes that though England is dominated by four big super markets, there is a move towards going to smaller, individual shops run by local people.
HIGH SPIRITS
SUBLIME ELEGANCE With a view to communicate its unique difference to the India market, Nederburg has not only positioned the South-African famous red grape varietal Pinotage as its USP but has been upbeat about selling a good experience through its wines. Jacobus Wilhelm Pienaar, winemaker of Nederburg talks about the uniqueness of the brand's wines and the need to continuously reinvent and upgrade themselves
P
INOTAGE, SOUTH Africa's famous red wine grape varietal, has always been controversial because of the love and hate relationship associated with it. An unusual cross between Pinot Noir and Hermitage, Pinotage hasn't been popular among all because of its polarising, non-European flavours and the added care it requires in vineyards and wineries. Created in 1925 at Stellenbosch University, this unusual pairing was done to imbibe Hermitage's hardy-nature and Pinot Noir's delicate elegance into one grape varietal. The result was a new red
wine grape varietal Pinotage which has a rustic profile and earth-driven notes on the nose and palate, followed by berries, smoke and on the extreme burnt rubber or acetone characteristics. Hence, wine connoisseurs and critics either love it or hate it. However, this didn't hinder Pinotage from being widely known as many South-African wine brands introduced it to international markets. And Nederburg is no different. One of South Africa's leading wine brand, Nederburg introduced their wine range in three different varietals – Shiraz, Pinotage and Sauvignon
By Rituparna Chatterjee
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HIGH SPIRITS
With many international wine brands already present in the India market, Pienaar opines that what sets them apart is the sweet spice aroma/flavour of their wines which is familiar to the Indian palate idea especially because it pairs beautifully with Indian food,” states Pienaar.
Selling it right Jacobus Wilhelm Pienaar
Blanc - in the India market in 2009. Though India has been rather familiar with grape varietals - Shiraz and Sauvignon Blanc, Pinotage was something new and fresh to the palate. Hence, the wine brand strategically positioned Pinotage as their USP in the India market to distinguish themselves from their competitors. “Pinotage is probably a trump card for us in the India market. There are some mature markets that have gone through the rare experience of having Pinotage. People in those markets are not necessarily ready to re-engage themselves with this variety. However in India, 15 years ago people didn't know about Pinotage. Hence introducing Pinotage in India was a good
A known name in South Africa, Nederburg has gained prominence for its ability to make classically structured wines with fruit-rich flavours. Nederburg was the inaugural winner of International Wine Tourism Award for Cape Town, presented by the Great Wine Capitals Global Network. Their hallmark combination of finesse and fruit is evident in all their wines, which comes under seven ranges – Winemaster's Reserve, Baronne, Foundation, Manor House, Ingenuity, 56Hundred and Heritage Heroes. However, among these ranges, the Winemaster's Reserve has been the brand's popular offering, which they have also introduced in the India market namely - Winemaster's Reserve Shiraz, Winemaster's Reserve Pinotage and Winemaster's Re-
22 FOOD & HOSPITALITY WORLD May 16-31, 2014
serve Sauvignon Blanc. With many international wine brands already present in the India market, Pienaar opines that what sets them apart is the sweet spice aroma/flavour of their wines which is familiar to the Indian palate. “The wines that we are selling in the Indian market, serves an array of palate. The Sauvignon Blanc from the Winemaster's Reserve is a food-driven wine with not much acidity. The red wines have a lot of sweet spices like cinnamon, vanilla in them. They are also soft on the palate, not too dry and tanic, so people who never had wine before will be able to enjoy them,” mentions Pienaar. Since the wines gives out the flavour of sweet spices, which Indian people are familiar with, we are one step ahead in this regards he boasts. Apart from offering wines that appeal to the Indian palate, the brand strongly remains rooted to its South
African origin by promoting the country, its culture in the Indian market through its wines. “We have to focus on South Africa and what makes it unique. We have to talk about its heritage, food and wine, why our wines taste different from Indian wines. We have to communicate our unique difference to the Indian consumer. Nederburg is not only about consistency, value for money, but also about selling a good experience. Indians who have visited South Africa and tasted the country's wines have come back and expressed their interest in drinking South African wines,” opines Pienaar. And it is this interest, that the brand hopes to build upon by being sensitive towards the Indian culture, its taste and food and tailoring their approach towards establishing their brand successfully in the India market.
Continuous upgrade To keep oneself abreast of
the latest techniques is a crucial requirement for any business be it wine-making and the team at Nederburg is no less different. To meet the need to continuously upgrade themselves, the wine-making team at Nederburg travel to different wine-producing regions nationally and internationally, participate in different wines competitions, to learn new techniques and upgrade themselves accordingly. “Our wine-making team travels, we are involved in many wine-tastings and competitions and it is important for us to have open discussions as to what we want to do, what techniques can we try, should we stop our existing methods or not, to name a few,” points out Pienaar. As to the present winemaking process they follow, he opines, “Some of our grapes are hand harvested and some machine harvested. Once plucked, we sort out the superior grapes as they arrive at the centre. Then we choose the vessel we want to ferment the grapes in, the temperature, the way the colour will be extracted and so on. After the fermentation process, there is the oaking regime wherein we decide what sort of oak we are going to use, for what time period and the wine is made to mature over a period of time,” he concludes.
cover )
(
THE MAIN FOCUS
Controlling the energy cost is an important focus area for hotel companies. Smart design and technology can ensure energy efficiency and conservation in hotels, and significantly improve the bottomline BY SUDIPTA DEV
'We have 6 mw of power generated from wind energy' Philippe Charraudeau, VP(W) & GM - ITC Maratha
'ibis Navi Mumbai has an improved energy performance of 31.2 per cent'
'Marriott Hotels has identified signature energy saving projects'
Darashbir Singh,
Area Director of Engineering – India, Maldives, Singapore, Malaysia, Indonesia, Marriott International
General Manager - Engineering Services, Accor Hotels India
PRP Ramakrishnan,
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cover ) 'Team member education is the biggest energy saver' Vishal Kamat, CEO, Kamat Hotels India
'During the construction of the resort we followed the natural building concept' Andreas Mueller, General Manager, The Cove Rotana Resort- Ras Al Khaimah, UAE
'We believe small efforts make a big difference' Diwakar Tiwari, Deputy Chief Engineer, Crowne Plaza New Delhi Rohini
P
ower consumption is one of the biggest cost centres for a hotel. The design aspects and technology implementations can go a long way in ensuring energy savings while at the same time not compromise with the aesthetic ambience or guest comfort. Hotel companies that have adopted a green strategy, believe in the fact that thinking green is thinking smart, and in the long run this is the only way forward. While green hotels have their own benchmarks to accomplish and maintain, in other properties these initiatives range from common efforts like installation of LED lights to occupancy sensors in public area washrooms to training their staff on energy saving measures. ITC Maratha in Mumbai that had received the LEED Platinum in Existing Building category in 2011 uses 80 per cent of its energy from renewable sources. Energy consumption at the property is monitored on a daily basis through sub metering system. "We have 6 MW of power generated from wind energy,” says Philippe Charraudeau, VP(W) & GM ITC Maratha. He informs that in the property each guest room is fed with 10 per cent to 30 per cent of treated fresh air and entire lighting circuit is on a key card. This apart, all exterior lighting circuits are on timer control while the HVAC system is VFD driven and integrated with BMS system. From luxury properties to smart business hotels – focused initiatives are making a differ-
24 FOOD & HOSPITALITY WORLD May 16-31, 2014
Iibis Navi Mumbai
ence. InterGlobe Hotels, a JV between InterGlobe Enterprises and Accor has approached the Indian Green Building Council (IGBC) and registered one of its properties, ibis Navi Mumbai, as a pilot project for certification under IGBC Green Existing Building O&M. “InterGlobe Hotels has developed and built this property - right from the concept design stage - with integration of architecture, engineering and facility planning to optimally select the system design equipments that can translate into enhanced energy performance, water-efficiency, greater health and comfort, efficient facility management during operations,” states Darashbir Singh, general manager - Engineering Services at Accor Hotels India. He points out that ibis Navi Mumbai is the first hotel in India to be awarded ‘GOLD’ under such rating system and has scored full in the Innovation Category by securing all twelve possible points. “According to a prescribed report published by USAID ECO-III and BEE (Bureau of
Energy Efficiency), the baseline energy consumption for a threestar hotel is 271 KWH/m2/year, benchmarked as Energy Performance Index (EPI). ibis Navi Mumbai has an improved energy performance of 31.2 per cent over the baseline energy consumption and has exceeded the threshold performance,” informs Singh. As a global initiative Marriott Hotels has identified signature energy saving projects to reduce energy consumption by 20 per cent by 2020. “The projects include – voltage optimisation, hot water generation by heat pumps, plant room optimisation, boilers upgrade, lighting retrofits using LED, wind energy usage with lower carbon foot prints, solar energy lighting, chillers upgrade,” mentions PRP Ramakrishnan, area director of Engineering – India, Maldive, Singapore, Malaysia, Indonesia, Marriott International. The company that has many upcoming projects in India has developed must do design aspects for new hotels and it also includes many of the signature energy saving projects.
Sustainable design Sustainable hotel design is now considered a necessity than an option. As Asia's first fivestar Ecotel, The Orchid Hotel in Mumbai has already incorporated many key design features allowing lower consumption of electricity as compared to conventional hotels. Vishal Kamat, CEO, Kamat Hotels India says, “Atrium lighting without over exposure to the sun so as to capture the light but not its direct heat is a key design feature in our hotel from day one. Also, as much as possible natural lighting in the corridors was designed from before. The New Wing at the Orchid has a lush garden in the centre again taken care of by the Sky Light Roof giving the guest an inviting ambiance in the day and evening garden experience at night.” He feels that the running fountain and the constant sound of water has a soothing impact on most guests. The Rotana Group that serves 11 million guests annually and has an ambitious expansion strategy in place to operate 100 hotels by 2020, recently
( design, operations and technologies aimed at reducing energy, water and waste, cutting carbon emissions, reducing operating and maintenance costs, and raising guest and staff awareness of sustainability issues. “Some of the initiatives that we
The Cove Rotana Resort
launched its global corporate sustainability platform- Rotana Earth. Andreas Mueller, GM, The Cove Rotana Resort- Ras Al Khaimah, UAE says, "Since the very beginning, right from the construction phase onwards, the resources at our property have been used as efficiently as possible. During the construction of the resort we followed the natural building concept, wherein building materials such as stones were sourced locally from RAK – thereby saving fuel and energy consumption significantly." He points out that the landscaping maximises the use of renewable energy - trees provide shade in summer but allow sunlight into the rooms and villas directly during winter. Also, the bricks used in construction of the property are energy efficient as they are very solid, keep out the heat in summer and provide solid isolation in winter as they protect from the cold. “This significantly reduces the use of electricity for air conditioners and heating, and for artificial light. Palm trees planted across the resort create a natural green oasis in the desert. Even the construction of the lagoons at the resort has followed the natural water ways to protect wildlife,” adds Mueller. The entire hotel building of Crowne Plaza New Delhi Rohini has been designed in a way where more than 10 per cent of the built-up area has glass to allow natural light. "The double glazed windows in the rooms help in reducing the heat load for FCU,” says Diwakar Tiwari, deputy chief engineer, Crowne Plaza New Delhi Rohini. IHG's online environmental sustainability tool, IHG Green Engage, provides 'green solutions' for both new and existing hotels in four different climatic regions. These recommendations cover
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THE MAIN FOCUS
at Crowne Plaza New Delhi Rohini have undertaken have been initiated or modified to meet the local compliance,” states Tiwari.
Tech power Among the technology implementations that are most ef-
fective in reducing energy consumption Variable Refrigerant Flow (VRF) type of air-conditioning can lead to substantial savings. “VFD technology based on variable-frequency and variable-voltage can significantly reduce energy in high capacity
cover ) ENERGY SAVERS ■ Air condition plant: energy efficient chillers ■ Thermal energy storage system: STL tank acts as chilled water storage tank for air conditioning back up and peak load management to reduce the maximum demand of the power
'We have key card controls and dimmers lighting controls in guest rooms' Federico Mantoani, General Manager, Hyatt Regency Gurgaon
'We have installed energy meters for area wise electrical panels' Punish Sharma, Area General Manager, Meluha The Fern & Rodas – An Ecotel Hotel
'Building Management System is most commonly used technology' Neeraj Kaushik, Regional Chief Engineer, The Claridges Hotels & Resorts
■ LED lights for all areas ■ Electronic dimmer for lighting control in banquets and restaurant ■ Occupancy sensors used in public area wash rooms ■ VFD for pumps Source: Meluha – The Fern
pumps/motors,” adds Singh. At Meluha The Fern and Rodas – An Ecotel Hotel in Mumbai, there is no usage of geysers. Punish Sharma, area general manager, Meluha The Fern & Rodas – An Ecotel Hotel explains that the hot water at 50 degrees centigrade comes as a by product of the air conditioning plant, and the hot water generator acts as a back- up during winters. “Master Control Panel in the guest rooms incorporates a unique feature known as the green button. On pressing the green button the thermostat of the air-conditioning unit is stepped up by two degrees thus saving in electricity,” says Sharma. He points out that windows comprise a hermetically sealed double glazed unit. This blocks the heat of the sun from entering the room and helps in conserving the A/C energy. To minimise power consumption, The Claridges, New Delhi has replaced the 20-yearold chiller plant with new energy efficient chiller. “We have also converted the only primary pumping system into primary secondary system. All existing oil-fire boilers have also been converted into PNG fired which is not only eco-friendly but also saves energy. The installation of puff panels on the rooftops of staff lockers, DG rooms, boiler rooms has contributed in reduction of heat levels in these areas,” says Neeraj Kaushik, regional chief engineer, The Claridges Hotels & Resorts. Building Management System is most commonly used technology to control services
26 FOOD & HOSPITALITY WORLD May 16-31, 2014
such as heating, ventilation and air-conditioning. “It ensures that they operate at maximum levels of efficiency and economy. This is achieved by maintaining the optimum balance between environmental conditions, energy usage and operating requirements,” adds Kaushik. The key energy saving initiatives at Hyatt Regency Gurgaon range from roof insulation to better thermal properties of glass. The property has solar water heater of 2000 liters per day capacity. According to Federico Mantoani, GM, Hyatt Regency Gurgaon motion sensors have also been installed at the basement and administrative office building for lighting. Talking about initiatives in guest rooms, Mantoani mentions, “We have key card controls and dimmers lighting controls in guest rooms. There is optimum LPD design by using efficient LED in all areas. This apart, the guest rooms also gets effective treated fresh air units.”
Effective monitoring Stringent monitoring of energy consumption is a necessity and most hotel companies have their individual timelines for this. “Specific area wise meters are effective. This shows consumption patterns and usage loads, which helps the engineering monitor on a day to day basis,” says Kamat. He points out that it is important to install new and innovative devices such as those which monitor the AC plant and have auto cut-off when the desired temperatures are reached so that the load on the chillers is reduced and consumption comes down. At Meluha The Fern and Rodas – An Ecotel Hotel energy consumption are monitored through the energy meters. “We have installed the energy meters for area wise electrical panels. Tracking and monitoring is in continuous process to take corrective actions,” states Sharma. While energy consumption is moni-
tored at The Cove Rotana Resort, by regularly analysing collected data and following up on any abnormal readings.”We implement action plans to continually improve our levels of energy consumption and ensure all equipments such as boilers are operating at an optimum level to minimise resource consumption,” says Mueller. Marriott uses online monitoring of all hotels with specific web based programme. “It also provides bench marking among all the hotels. This helps hotels to constantly check on their energy consumption and aim to improve the performance,” adds Ramakrishnan. The contribution of each staff member is important for creating awareness of energy conservation. “We believe small efforts make a big difference and for this we have initiated reading out the daily energy consumption to the entire staff in morning briefings, show informational videos in staff cafeteria, display informational posters in each department’s notice board, awareness stickers on switch boards, etc. Also looking at the economical angle, all high energy consuming equipment are operated in the off peak hours to avail the benefit of 15 per cent discount on total energy consumption,” says Tiwari. Educating the staff in energy conservation should be a focused unrelenting effort. Kamat believes that team member education is the biggest energy saver. "A right blend of technology and staff initiatives will help reduce wastage and bring down the electric bill in a big way. Empower you team to make decisions and then show them you mean it by backing them. This will only motivate them to come back with bigger and better ideas. And since its their ideas to reduce waste consumption they make sure that their colleagues too follow and are all committed to the cause," asserts Kamat.
SPOTLIGHT
So French, so artisan Sofitel stands strategically placed in a hub which is considered to be one of the most promising business zones of the country's commercial capital, but it somehow lacked the appeal which the brand represents globally. Biswajit Chakraborty, general manager, Sofitel Mumbai BKC, the newly appointed general manager has promised to recreate the Sofitel magic. He shares his game plan with Reema Lokesh
T
he brand Sofitel is undoubtedly Accor's jewel in the crown and though worldwide it demands a certain recognition and recall, its position in Mumbai went through its share of challenges and teething issues. Since its inception, the property has faced challenging times right from the construction stages continuing into the post completion phase. However, though critics expressed skepticism, a strong brand cannot be written off and is now
getting back into fore full throttle. The newly appointed general manager Biswajit Chakraborty has a well structured and meticulous plan in place to reignite the Sofitel magic and has already set the ball rolling steadily but surely. He is a confident man and with his in depth experience in the market propelled by working with leading Indian brands, he understands the pulse and culture of the city and is ready to roll out the French hospitality
perfectly intertwined with the local flavour and taste. Chakraborty says, “I have been following the brand Sofitel for many years. I have had a long stint with the best Indian brands as they are second to none. However, working with an international brand does inculcate new learnings. Accor brings with it rock solid systems and a structure that is foolproof, from guest feedback to training. I was sent for my initial training and induction to China that helped me under-
stand the brand and its brand ideology better. The training reinforced the strong DNA of the brand, which is reflected rightly in the company logo, which is that of being a French brand with strong local blends.� The brand reflects the five senses which is highlighted through the brand's uniform, decor, music and food. Performance at Accor is judged only through guest satisfaction; the company believes firmly that if the staff is happy it will reflect in their work, hence the foundation and
Biswajit Chakraborty
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SPOTLIGHT
28 FOOD & HOSPITALITY WORLD May 16-31, 2014
essence of their training rest on the fact that one has to serve from the heart and the company goes on to call its staff their ambassadors. The emphasis on people is rather strong. The training imparted conveys a strong message to respect one’s self before respecting others. Chakraborty adds, “The training imparted at Accor is like a university itself as the company ambassadors are put through intensive online and off training modules on a regular basis. The learning is continuous and constant. At Accor the guest satisfaction monitoring system is also water tight.” Since the time he has taken charge, he has put his expertise into action by making some minor changes, which in fact has already started to show positive results. He says his immediate agenda is to increase engage-
to the business district’s luxury customers. Commenting on the Artisan story, Chakraborty, opines, “We are proud to unveil a new avatar of Artisan with its contemporary and chic feel that will delight our guests, returning and new. Through these performances we would like to provide a platform to gifted talent as part of our Artisan artists programme. Given Sofitel Luxury Hotel’s three brand pillars of gastronomy, culture and design, we will offer a diverse experience to our guests, ranging from Margarita Mondays to Sangria Saturdays. Gourmand customers can look forward to an epicurean delight along with soothing sounds of jazz and blues.” A French sit out style dining experience is also planned to add special flavours to its F&B experience. He believes in
ment and visibility. The confectionery outlet called Artisan, which was hidden from public eye, was brought into prominence and the smell of freshly baked bread works well as a welcoming aroma. Chakraborty plans to do more with the F&B set up in the lobby area and is confident that the minor modifications will bring its share of repeat clientele. Épicerie, Pâtisserie, Chocolaterie, Boulangerie and Charcuterie are all part of the Artisan world. The venue also serves up as an area that provides musical experiences and moods every evening. Be it the jazz greats or the Blues masters, there will be a specific sound design catering
bringing out simple but powerful touch points to the entire experience. He further goes on to explain the importance of their young guests at Sofitel and proudly shows me a picture of a child being treated with the same respect as an adult who checks into Sofitel. Its well received So Spa, will also witness enhanced services as planned. There are plans to add an exclusive Ayurveda menu to its existing services. Further, he believes firmly in the power of team work and encourages his team to think out of the box. From culture and events, design and innovation, to gastronomy and wine, he plans to execute every area of work seamlessly.
GM SPEAK
Timeless glory The sustainable and responsible environment of ITC Grand Chola complemented by world class services makes it an ideal choice for guests with short as well as extended stay requirements while offering an experience of responsible luxury. Ranvir Bhandari, vice president (South) and general manager, ITC Grand Chola speaks about the hotel's USP and how they are working towards making it a part of the top 10 iconic hotels of the world By Kahini Chakraborty
S
TANDING AS AN embodiment of the glorious empire of the Cholas, ITC Hotels flagship property in Southern India, in Chennai, the ITC Grand Chola speaks volume for its unequaled artistry. While the city is recognised for its cultural abundance, unfortunately it has not been able to become a tourist destination on its own. It instead attracts leisure and spiritual tourists in transit to other parts of Tamil Nadu, the Andaman and Nicobar Islands and even parts of South East Asia. However, the recent increase in the number of luxury and business hotels in the past few years are a clear indication that Chennai is on a growth path. And the ITC Grand Chola is a testimony to this change. Known as the world's largest LEED Platinum green hotel, Ranvir Bhandari, vice president (South) and general manager, ITC Grand Chola boasts that the hotel’s sheer size and its ability to cater to different segments of the markets is an unparalleled advantage. “The government of Tamil Nadu and the residents of Chennai were most supportive in the pre-opening stages of the hotel and continue to do so,” says Bhandari, adding that, ITC Grand Chola’s strength lies in the ability to
host global conventions and conferences with state-of-theart venues and accommodation of 600 rooms, suites and residences. Guests can choose from the hotel's well-appointed Executive Club rooms, the bespoke Towers and Chola Suites, signature ITC One rooms, KarikalanThe Presidential Suite, Raja Raja Chola – The Grand Presidential Suite and 78 luxury residences. Moreover, it also has four separate porches in the hotel, which add exclusivity to the choice of accommodation. “Also the 4735 m2 of convention space coupled with futuristic technology and world class
Ranvir Bhandari
service makes ITC Grand Chola the preferred destinations for all events. In fact Rajendra is one of the largest pillar-less banquet halls in the country,” he mentions. The hotel also been
home to several firsts of ITC Hotels, from the launch of Royal Vega, Ottimo – Cucina Italiana, ITC Grand Chola Residences and the in-room iPad to name a few.
Bhandari has had the privilege to lead some of the finest hotels in the country as general manager since 1996 both at The Oberoi Group and ITC Hotels. “ITC Hotels beckoned in 2002
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GM SPEAK Chennai's topography and location being close to the key hubs of the Far East makes it the preferred destination for MNCs who would like to expand their operations in India. The city in particular has experienced robust growth in IT, ITES, automobile, healthcare and knowledge related business. Having said that, he maintains that while the basic principles of hoteliering remains the same, the profile of guests has evolved in the last decade. “Guests today are well travelled and are exposed to the best practices in hotels around the world. They are very communicative about their experiences and do not hesitate in sharing their feedback through multiple channels, either through email, social media or travel websites. Positive, neutral or negative, their feedback is a constant learning for us as hoteliers to personalise each experience. Since most of our guests are constantly on the move, they often seek for familiar touches of home through cuisine, fitness regime or preference for a certain kind of pillow to name a few,” he elaborates.
What's in
and I headed the pre-opening team of ITC Sonar, successfully launching it as the bedrock of luxury in the East,” he recalls. Post ITC Sonar, he moved to New Delhi as vice president North and general manager of ITC Maurya. He also oversaw the operations of ITC Rajputana, ITC Mughal and WelcomHotel Sheraton New Delhi. “I have been vice president South for over two years now
and am responsible for all ITC and WelcomHotel properties in Chennai, Bengaluru, Hyderabad, Kerala and Visakhapatnam and also general manager of the ITC Grand Chola,” he points out.
What's new With years of experience in the hospitality industry, and in terms of market dynamics and trends, according to Bhandari,
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What has worked well as a successful strategy for ITC Grand Chola has been the concept of a hotel within a hotel. “Our four porches, for instance are gateways to the exclusive experiences we offer to different segments of the market,” points out Bhandari. The Vallavan Porch offers undivided attention to detail for captains of the industry and government and those staying at the Raja Raja Chola – The Grand Presidential Suite. The pre-lobby area at the Chola entrance offers non-resident guests the convenience to access the restaurants and banquet space without having to pass through the Sangam Lobby. Guests residing at the ITC Grand Chola Residents have the comfort to enter and exit from the Killi Porch, away from the activity at the main hotel. Also, the extensive choice of 600 living spaces of-
fers an opportunity for different levels of corporate hierarchy to stay at the same place. “Apart from this, our signature services such as WelcomDivas, Butler Services, the sommelier, the beverage specialist, expat chefs at pan Asian, Ottimo – Cucina Italiana and for the patisserie have contributed to the hotel’s offerings being regarded as truly world class,” he informs. The hotel also has a specialised team of professionals dedicated to the MICE and social segment. For example, they have an events and conventions sales team, wedding planners and bride whisperers, an exclusive team of chefs, a banquet concierge and WelcomAmbassadors anticipating guests' needs at such events. The entire layout and positioning of their banquet spaces allows for multiple functions to take place simultaneously without intruding into the privacy and comfort of other guests at the hotel. The hotel offers state-of-theart technology such as the AMX Touch Pad which can control the lights, projectors and sound system and data card reader which is also a camera that can scan all physical documents and project it on the screen. The hotel also has space to accommodate a luxury limousine making it the ideal venue for car launches and auto expo. “In sync with ITC Hotels ethos of Responsible Luxury, Green Banqueting is a key feature much appreciated by the guests since most organisations, like us are sen-
sitive to preserving the environment around us,” he adds.
Being responsible The fact that ITC Grand Chola is the world’s largest LEED Platinum Certified Hotel (New Constructions Category) and that it has been awarded the five-star rating by TERI GRIHA system are a reflection of ITC Hotels’ philosophy of Responsible Luxury. Some of their green initiatives in terms of energy conversation are as follows: ● The luxury hotel owns a wind farm of 12.6 MW capacities that caters to 100 per cent of the electricity demand of the property ● State-of-the-art technologies like Hartmann Loop, Digital Hot water generators, iPad based room controls, etc. being used for the first time in India to achieve benchmark figures of energy efficiency ● High percentage of recycled material and materials with recycled content used in construction ● Sequential Batch Reactor (SBR) technology based Sewage Treatment Plant, treats every drop of waste water to near potable quality. This treated water is recycled for gardening, cooling towers of air conditioning plant and for toilet flushing ● Over 50 per cent of the wood products used in the project are from FSC (Forest Stewardship Council) certified forests ● Conversion of food waste into manure through a biological waste convertor.
IN FOCUS
Healthyproduce With growing demand for healthier food in India, the challenge for formulators is to manufacture healthy food products without compromising the taste profile, says Prakash Chawla
D
ESPITE the challenges, food industry in India has recorded a phenomenal growth in the last few years. Rapid urbanisation, changing lifestyles, and above all rising disposable income are the major contributing factors for this growth. However, sedentary living, higher work stress, rising pollution levels and unhealthy eating habits, lifestyle disorders/diseases are gaining prominence in India. With growing concerns about lifestyle diseases, consumers are also gradually becoming health conscious and are demanding healthier foods. Therefore, it is now a challenge for formulators to manufacture healthy food products without compromising the taste profile.
Importance of oils and fats Oils and fats play a vital role in nutrition and food preparation by enhancing the taste, adding texture and conducting heat during cooking. Oils/fats are the most efficient source of food energy. Each gram of fat provides nine calories of energy for the body, compared to four calories per gram for carbohydrates and proteins. They help the body use vitamins and act as carriers for oil soluble vitamins like A, D, E, and K helping in nourishing the skin and hair. Many of the vital organs, especially the kidney, heart, and intestines are cushioned by fat that helps protect them from injury and form a major component of cell membranes. Hence oils and fats form an integral part of any healthy and balanced diet. Though excess of oil/ fat is considered to be the reason for
Oils and fats manufacturing companies are now gearing up to market low trans or trans free products to cater to the needs of modern consumers and promote healthy eating habits
Prakash Chawla
many lifestyle diseases, right quality and quantity of fat is required for normal functioning of the body. A diet very low or high in oil/fat may not be optimal for good health. Intake of fats also affects the blood cholesterol levels which is directly linked to heart disease, the most common being the coronary heart disease or CHD.
Trans fats and its nutritional significance Before 1990, very little was known about how trans fat can harm your health. In the 1990s, research began identifying the adverse health effects of trans fats and it was discovered that trans fats are present in hydrogenated fats like Vanaspati, margarines and shortenings. They are also found in many food products like baked goods including pastries, pie crusts, biscuits, pizza dough, cookies, crackers, french fries, doughnuts, etc. There are four basic types of fats: monounsaturated fats (MUFAs), polyunsaturated fats (PUFAs), saturated fats (SAFAs) and trans fats. MUFAs and PUFAs are healthy fats; trans and
to some extent SAFAs are unhealthy fats. Trans fats which are formed during the process of hydrogenation tend to increase the LDL level which is the bad cholesterol and decrease the good cholesterol i.e. the HDL which may lead to cardio vascular disease (CVD). Trans fats also increase triglyceride levels in the blood, adding to our risk of heart disease. Consumption of trans fats can also lead to diabetes, obesity and immune system dysfunction. Hence trans fat is considered as the most harmful type of fat.
Current scenario Globally there has been a
trend to produce trans free/low trans containing food products. The American Heart Association and World health Organisation recommend limiting the amount of trans fat intake to less than one per cent of total daily calories. That means if an average individual needs 2,000 calories a day, no more than 20 of those calories should come from trans fats. That is less than two grams of trans fats a day. The Food Safety Standards Act of India (FSSAI) has issued notifications to amend the Food Safety Standards Regulations 2011 and has put a limit of 10 per cent maximum for trans fats in Vanaspati, bakery shortening and margarine. The content of trans fats and saturated fats also
needs to be declared in the labels of packaged foods along with other nutritional information.
Challenges Oils and fats manufacturing companies are now gearing up to market low trans or trans free products. In order to cater to the needs of modern consumers and promote healthy eating habits, Kamani Oil Industries has established itself as a pioneer in developing trans free products for the food industry and 99 per cent of our products cater to various food catergories like bakery, confectionery, frozen desserts, dairy segment, nutritional and culinary food segments. Recommended good frying practices ● Filter oil daily to discard burnt particles ● Fryer should be cleaned everyday with a dry cloth ● Constant level of oil in fryer should be maintained ● Over loading of fryer should be avoided ● Over heating of oil to be avoided ● Constant frying temperature to be maintained ● Exposure to air, light, high temperature (when not in use) is to be avoided. (The author is director, Kamani Oil Industries)
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EVENT TRACKER DATE
EVENT
VENUE
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 2 – 3, 2014
Great Japan Beer Festival - Nagoya
Nagoya (Japan)
August 8 – 10, 2014
Cafe Show China
Beijing
August 8 – 17, 2014
Foire Aux Vins D'Alsace
Colmar (France)
August 14 - 16, 2014
Hong Kong International Tea Fair
Hong Kong
August 21 – 24, 2014
Vancouver Wine & Jazz Festival
Vancouver
September 2014
Moscow International Coffee Forum
Moscow
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 May 16-31, 2014
TECH TALK
SMART WELCOME Accor puts digital technology at the heart of the customer experience
1
,000 ACCOR hotels worldwide will be equipped with an innovative new digital welcome by end 2014. The hotel chain has announced the worldwide implementation of a digital solution that revolutionises guest welcome in its hotels. The objective is simple: use digital technology to offer customers an unprecedented personalised
welcome. Guest welcome is less devoted to administrative formalities, making the hotelier entirely available to greet guests, cater for their individual needs or simply help them save time. “Our ability to constantly integrate new technologies and improve the way we serve our guests and hotels is at the heart of our innovation strategy, to make Accor the most audacious and innovative hotel operator. Accor definitely places
digital technology at the service of its guests at every stage of their hotel experience – before, during and after their stay – adapting its hotel services to the new modes of consumption which are more mobile and connected…,” explains Vivek Badrinath, deputy chief executive officer, marketing, digital solutions, distribution and information systems. This innovative service, which was designed in close collaboration with the hotel oper-
ating teams, will be offered to all loyalty card or subscription card holders and to customers booking directly through Accor via: accorhotels.com, the brand websites, mobile applications, or by phone directly with the hotel, etc.
Consistent with consumer habits Original and personalised, this innovative welcoming is deployed across all Accor brands and will be adapted by each brand to fit its service offering, depending on their
FOUR STEPS FOR A SIMPLER, MORE PERSONALISED HOTEL WELCOME ■Two days before their hotel stay, guests are invited to prepare their check-in online if they have booked directly with Accor or if they are loyalty card or subscription card holders. ■On the arrival day, guests receive a welcome message by SMS, confirming that their room and key are ready and offering very useful practical information to simplify their trip (transport services to the hotel, car park access codes, etc).
■ When guests arrive in the hotel, their key has been prepared and is handed over immediately without the usual administrative formalities.The hotelier is even more available to greet guests and cater for their requests. ■On the departure day, guests can leave rapidly.To check out, they simply have to hand in their key to indicate that their room has been vacated. The invoice is sent to them by email.
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TECH TALK segment, market positioning and establishments’ specificities. With the massive deployment of this digital solution, Accor is clearly providing an online service that is consistent with new consumer habits. Over two billion people currently have a smartphone and 47 per cent of travel searches are made from mobile phones, making them the preferred device for finding, preparing and organising a trip. This new system has been tested in approximately twenty establishments in
France, the United Kingdom, Italy, Belgium and the Netherlands. It is now deployed in 60 hotels in 13 countries. The ambition is to roll out this solution in 1,000 hotels, or close to 30 per cent of the network, by the end of 2014. Brazil, where Accor is the market leader, will boast the largest number of equipped hotels, since the service will be offered in nearly all the establishments in most of the cities hosting the World Cup football matches as of June 2014. “This innovation focusses on giving
our guests a warm, personalised welcome and on saving time thanks to new technologies. The first feedback from hotels already equipped with the system is very encouraging since more than 90 per cent of guests who used this service say they are willing to do so again. Queues are diminishing and hoteliers are more available for their guests. They can devote themselves completely to their passion, the job of host,” explains Christine Pouletty, the project’s manager.
Rooms as islands Acentic has created Radiant 3 – Room Island, a novel solution that provides guests with the ability to form small, completely private networks
N
ot long ago, just a few guests each night would connect a laptop to the hotel’s HSIA service but now, almost every guest demands internet access; not just for a single laptop but often for two and, frequently, more devices. Furthermore, guests now travel with other technology such as content devices, games consoles and controllers, which often need to be able to communicate with each other to function properly. But - and this is where there has always been a problem - none of these scenarios is generally possible in hotels as, more often than not, the hotel's HSIA network actively blocks communication between devices. Why? The assumption is that all the devices connected to the HSIA network are unrelated; therefore any attempt to communicate between devices must be
BENEFITS ■ Highly cost effective upgrade to existing Radiant 3 technology ■ Chargeable and therefore revenue generating ■ Safe and secure ■ Delivers a genuine USP to the hotel/accommodation provider ■ Perfect for hotels, halls of residence, long stay apartments
34 FOOD & HOSPITALITY WORLD May 16-31, 2014
at best, unwanted or at worse, malicious. So, the HSIA provider cannot simply disable these barriers as a guest must be confident, for instance, that another guest’s laptop is unable to pass on viruses or malware or that another guest cannot browse and access any files that may be inadvertently shared by a laptop belonging to another guest. Now, these issues are thing of the past! Acentic has created Radiant 3 – Room Island, a novel solution that provides guests with the ability to form small, completely private networks for them and their family, friends or colleagues while still continuing to ensure that unrelated devices are unable to gain access.
How does Radiant 3 Room Island work ? Acentic’s Radiant 3 Room Island solution requires the addition of a single secure wireless network alongside the usual open guest network. On connecting to this network, the guest is prompted for login details that have already been supplied to them. If these details are valid, the wireless controller
seamlessly joins the device to the room’s Radiant 3 Room Island network. Once a device is connected to the Room Island, wherever the user goes within the property the Acentic Radiant 3 HSIA system ‘knows and recognises’ the device and enables the user to continue to be connected to the Room Island anywhere there is coverage within the property. This allows for the Room Island network to become a chargeable additional feature and generate additional HSIA revenue for the site. Acentic is an international integrator of hospitality technologies that connect, engage and entertain, finding innovative and creative ways to offer guests the ultimate user experience, at the same time as meeting the rapidly changing technology requirements of tomorrow. Acentic’s solutions are in many of the world’s leading hotel chains, including Accor, Dorint, Intercontinental Hotel Group, Hilton, Hyatt, Maritim, Marriott, Mövenpick, Starwood and Wyndham Worldwide, in more than 30 countries in Europe, Middle East and Africa.
COMMUNITY DEVELOPMENT
A green revolution CC Tea, naturally caffeine-free and 100 per cent organic, made from Cymbopogon Citratus, a particular species of lemongrass, has carved a niche for itself in the Manipur market and few places abroad. The entrepreneur, Ragesh Keisham, chairman and managing director of The SuiGeneris Inc talks about his company philosophy, product USP and how the company is dedicated towards providing employement in the region By Kahini Chakraborty
W
ith an aim to nurture the hidden wealth of Manipur's rich soil and to channelise it towards helping the community, The SuiGeneris Inc, a privately owned sustainable development enterprise, has generated gainful employment for over 2000 individuals. Being one of the pioneers in starting a green industrial revolution in Manipur, the entrepreneur behind this cause, Ragesh Keisham, chairman and managing director of The SuiGeneris Inc and his team is committed to continuously develop world class products. The company currently owns and manages a large plantation of Cymbopogon Citratus, a particular species of lemongrass, in Imphal. And it supports innovation in the fields of agriculture, horticulture and organic farming. “Away from the tried and tested crops, the company has undertaken extensive research and diagnostics to identify species that would flourish in Manipur's soil and climate. Through due diligence we discovered that Cymbopogon Citratus produces a superior and very enthusiastic yield in the land of jewels,” says Keisham. The company is constantly rediscovering ancient recipes to create propreitary machines with the latest technology, and it has left no avenue untapped in perfecting its seven-step process for converting Cymbo-
pogon Citratus into a naturally caffeine-free tea. Based on the principles of a triple bottom line organisation, The SuiGeneris Inc is dedicated to people, planet and profit. “We wanted to use the natural resources of Manipur to generate gainful employment in the region and bring wealth into the state,” he points out. Satisfied with the growth so far, he says, “We have successfully treated a long and ardous journey for identifying a unique crop and have invested heavily in arriving at a process to transform Cymbopogon Citratus into a 100 per cent organic tea with no additives,” he states.
The beginning Reminising the start of this initiative, he states that in 2005 he had pitched for an order for five lakh bamboo saplings, which he had won, and through this secured initial investment for his sustainable development enterprise. He dedicated the next 15-18 months towards research. “I brainstormed with experts from varied fields related to agriculture. As some varieties of lemongrass grow in the wild
across the land of jewels, a high and enthusiastic yield was predicted from Cymbopogon Citratus in parts of Manipur,” he mentions, adding that, he was intruged only by the therapeutic benefits of this unique herb. Hence in 2007, he launched The SuiGeneris Inc and imported 10,000 saplings of superior Cymbopogon Citratus from Indonesia. Presently, offering a single product line called CC Tea for which cultivation is done on a 75 acre farm, the company has been seeing an increasing demand for the product, and hence has acquired an additional 250 acres of land which will increase their production capacity. The company adheres to sustainable practices and strict policies for organic farming to replace the use of chemical fertilizers or pesticides, reduce the cost of cultivation and improve productive capacity of the soil. “CC Tea is made exclusively from the leaves of Cymbopogon Citratus which is grown without any pesticides, herbicides, fungicides or fertilizers. It is prepared and packaged without any artificial flavours,
The company has undertaken extensive research to identify species that would flourish in Manipur's soil and climate
colouring agents or other additives. The naturally caffeine free instant lemongrass tea is available in granule and teabag forms which are 100 per cent biodegradable,” he highlights. At the company, no residue or waste is thrown out and every part of the business is being recycled for a better use as they plan to produce clean and green energy to run projects.
gions of North East India. We recently began expanding our network and are committed to capturing mature markets in North India soon,” he informs. When asked about the current tea market size in India and its estimated growth, he opines, “Globally tea is cultivated in 36,91,938 hectares with an annual production of 4.6 million tons. India is the largest producer of black tea as well as the largest consumer of tea in the world. Currently, India produces 23 per cent of the total world production and consumes about 21 per cent of the total world consumption of tea nearly 80 per cent of the tea produced is consumed within India. Over the last 20 years, India's world ranking as an exporter has come down from number one to the fourth position in the face of stiff competition from SriLanka, Kenya and China.”
Progress strategy
Other initiatives
The company is in the introduction phase and aims to considerably strengthen the distribution network for CC Tea. They will also be undertaking extensive awareness campaigns in the latter half of this year. But although the company so far has received an overwhelming response from many global markets, the focus is currently on the domestic sector. “Until now we are only available in Manipur and a few other re-
Apart from this, the company is also committed to its 'Plant a Million Trees' campaign and realises that these must be sown in reserves and managed woodlands so that their full maturity and biodiversity targets can be achieved. “We have leased and acquired more than 1000 hectares of land for tree plantation in different areas of Manipur and have planted high value species that are given after care till maturity,” he reveals.
Ragesh Keisham
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May 16-31, 2014
MOVEMENTS Courtyard by Marriott Bilaspur
JW Marriott Hotel New Delhi Aerocity
AMIT MIDHA has been appointed as general manager of Courtyard by Marriott Bilaspur. In his current role, he is responsible to provide strategic leadership expertise that ensures effective and efficient overall management of the property. He has previously
RAJAT KALIA has been appointed as restaurant manager for Akira Back, a contemporary Japanese restaurant of JW Marriott Hotel New Delhi Aerocity. Kalia started his career with The Leela Palace Kempinski Bangalore as a management trainee.
worked with Jaypee Hotels & Six Senses Spa in Greater Noida, Oberoi Hotels in Gurgaon, Chennai, Kolkata, Jaipur and Udaipur; to name a few.
Following this stint, Kalia held various positions in the F&B department at Vivanta by Taj, Surajkund. Kalia comes with over seven years of experience and his expertise lies in operations and planning to innovation, guest comfort, team synergising, quality assurance, training and development.
Grand Hyatt Goa JACO LE ROUX has been appointed as general manager of Grand Hyatt Goa. He has over 20 years of experience in the hospitality industry and has worked with the Hyatt group world over as general manager,
The Beer Café TARUN JAIN has been appointed as chief operating offi-
services division. In his new role, Jain will oversee day-today operations and ensure alignment with competitive strategies at the company wide level. He will be managing operations, customer service, marketing and sales.
InterContinental Hotels Group
InterContinental Hotels Group has appointed DONALD A WINGELL as its director of F&B for South West Asia. Wingell will be based at IHG’s corporate office in Gurgaon, New Delhi reporting to the vice president of operations for South-West Asia. In his new role, Wingell's key responsibility will be to drive F&B performance in the region while working closely with hotel general managers and F&B teams to maximise revenues and service delivery across this critical part of the business. He will also be working as part of IHG’s Asia, Middle East and Africa F&B leadership team.
Hive Panipat
director of F&B, executive assistant manager and is well qualified with the hotel’s strategies and policies. Prior to joining Grand Hyatt Goa, le Roux has been the general manager of Hyatt Regency Oubaai Resort & Spa for three years.
cer of The Beer Café. Jain has an extensive experience of 18 years in the restaurant industry. He has earlier been associated with Lite Bite Foods, Pan India Food Solutions and Nirula’s Corner House. His last assignment was at Technopak Advisors as head and VP – food
36 FOOD & HOSPITALITY WORLD May 16-31, 2014
VIKAS SHARMA has been appointed as general manager of Hive Panipat, managed and marketed by Tux Hospitality. Sharma has over 14 years of experience in the hospitality industry and has worked as the corporate general manager of Amalgam Management Solution, general manager of The Grand Pearl Hotel and Hotel JBL to name a few. At Hive Panipat, Sharma will play an active role in the overall management of the property.
Hyatt Regency Chennai SONALE ZAGADE has been appointed as director of rooms of Hyatt Regency Chennai. In her new role, Zagade will supervise the smooth and efficient running of all operational aspects of the rooms division including front office operations, housekeeping and laundry operations, spa and fitness centre and public areas of the hotel. She will be responsible for executing service excellence, creating personalised guest experiences and implementing global brand standards.
DoubleTree by Hilton Johor Bahru SIMON MCGRATH has been appointed as the general manager of DoubleTree by Hilton Johor Bahru.McGrath, who was instrumental in the rebranding of DoubleTree Resort by Hilton Phuket - Surin Beach in Thailand, has over three decades of experience in the international hospitality industry. He has held several senior management roles with prominent hospitality brands in many countries around the globe including Australia, New Zealand, Vanuatu, Thailand, Singapore and Malaysia.
general manager since 2012. Von Reden will succeed Bradford.
New Africa Hotel & Casino, Dar-EsSalaam (Tanzania) Sarovar Hotels has appointed SIDDHARTH CHAUDHRY as general manager of New Africa Hotel & Casino, Dar-Es-Salaam (Tanzania), operated and man-
Mandarin Oriental MARK BRADFORD has been appointed as general manager of Mandarin Oriental, Marrakech, while MAXIMILIAN VON REDEN has been appointed as general manager of Mandarin Oriental, Jakarta. Both appointments are effective immediately. Bradford joins the Marrakech property, which is scheduled to open in 2015, from Mandarin Oriental, Jakarta where he has held the position of
aged by the group. His last assignment as general manager, Park Plaza in East Delhi included operations management, strategic planning, F&B operations to name a few.
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weekend
Scene and heard
With Marcellus Baptista
Dream décor
Ashvin Gidwani, Nicolai Friedrich and Biswajit Chakraborty at the mentalist night at Sofitel
Mind play IN KEEPING WITH THE hallmark of luxury hospitality, Sofitel Mumbai BKC continued its offer of the best of gastronomy, design and culture with a presentation of renowned mentalist Nicolai Friedrich. Hosted by Biswajit Chakraborty, GM, Sofitel Mumbai BKC and Ashvin Gidwani of AGP, it turned out to be a magical and mystical night to remember with mental foreplay that included lifting objects and altering their form and making them disappear and reading the minds of the guests. Thoroughly enjoying this mind-boggling night were the likes of Shriya Saran, Marc Robinson, Navneet Kaur Dhillon and Ashish Raheja among many more. The pre-cocktail hour saw guests enjoying Ballantine’s whisky, wines and other spirits at the bar and post-show it was dinner time with a bountiful buffet spread.
IT’S AMAZING HOW a banquet room can be so totally transformed. Such was the case of Onyx at InterContinental Marine Drive that took on a setting of a beach-front décor of thatched cabanas, coconut-tree lined pathways with sand, hammocks, bicycles and lobster shells. It was the preview of designer Maheka Mirpuri’s ‘Caribbean Dream’ resort wear collection with guests offered sushi and sandwiches, coolers and champagne. Tara Sharma, Madhoo Shah, Penaz Masani, Kunika Singh and Kaushika Hemdev were there among the many guests who feasted on the fashion that included mandarin-collared dresses, short apron-wrap dresses, knee-length sheath dresses, mini-skirts, blousons, maxis, long-tailed kurtas with cropped pyjamas and also stylish saris.
Maheka Mirpuri at her resort wear high tea at InterContinental Marine Drive
Esha Deol and Bharat Takhtani at the Fire n Ice gathering at Tote
Blast from the past IT WAS A BLAST FROM THE past as Ketan Kadam and Vishal Shetty decided to recreate the magic of Fire n Ice, that iconic nightclub at High Street Phoenix that shut shop 10 years ago. The recreation or gathering, as they called it, was at Tote on the Turf with two music rooms, seven DJs and a onehour flashback set featuring old Fire n Ice hits. The club regulars had a chance to relive those nights and those who had never stepped into that place had an idea of what that brand meant to Mumbai. Lisa Haydon, Shruti Hassan, Abhishek Kapoor, Rocky S, Timmy Narang, Tanaz and Chirag Doshi, Ashmit Patel, Rashmi Nigam, Esha Deol, Bharat Takhtani, Dimple Inamdar, Carol Gracias, Sagarika Mukherjee da Costa, Svetlana Casper and many other guests were spotted all over the pulsating place.
Earth song
Amrita Raichand, Shoaib Akhtar and Amy Billimoria at Earth 21 at Yumcha Vie
A good way to popularise a place is to stage an event. A fashion show makes it even more glamorous and when it has an environment-friendly message like the Earth 21 show by designer Amy Billimoria at Yumcha Vie at Phoenix Marketcity. You learnt that eco-friendly and bamboo fibre blends were used to create the classic styles and that with the sale of every outfit the designer pledged to plant a sapling and nurture it till it grows into a tree. The surprise showstopper was cricket star Shoaib Akhtar. Supported by Amrita Raichand, the show included a musical performance by the all-girl band Indiva. Guests had a good look at the fashionable range of fluid palazzo pants, crop tops, draper tops inspired by the true elements of nature with the colour palette filled with fern greens and burnt roses with a tinge of yellow and gold. Cocktails and dinner completed this earthy night.
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weekend
E V E N T S
OFFICIAL LAUNCH Mark Winterton, general manager, Holiday Inn Express Singapore Clarke Quay along with his colleagues at the official launch of the property
SERVING COMMUNITY Courtyard by Marriott, Gurgaon partnered with Butterflies, an NGO for underprivileged children in Malviya Nagar, Delhi, as part of their ‘Spirit to Serve’ initiative
SERVING WITH A SMILE Concierge Association of Western Region conducted a two hour concierge workshop for students at Don Bosco College for Hospitality Studies, Mumbai
EXCEPTIONALLY DELICIOUS L-R: Kunal Kapur, Indian celebrity chef and restaurateur; Shivani Gupta, co founder of Food Freak Awards and MD of SPAG Asia; and Chef Sabyasachi Gorai at the Food Freak Awards Gurgaon, 2014 held at The Westin Gurgaon
EXPLORING MUTUALLY Starwood Hotels & Resorts held its annual Starwood India Expo 2014 across Delhi, Chennai, Bengaluru, Mumbai and Kolkata wherein it showcased 50 hotels from across Asia Pacific, Europe, Africa, the Middle East and North America
44 FOOD & HOSPITALITY WORLD May 16-31, 2014
BATTING IT RIGHT Rajiv Kaul (second from left), president, The Leela felicitated Shreeram Patel (third from left), chairman, TAAI Gujarat chapter with a trophy for winning the first edition of 'The Leela Gujarat Premier League'
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