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
June 1-15, 2014 Vol 2 | No. 18 | Pages 104 | `50
EDITOR’S NOTE
Modi matters and more…
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hat a month it has been for India indeed. It feels like a country that has been rejuvenated, looking into the future with renewed energy and enthusiasm. The new shift in power at the centre with the saffron and lotus appeal will definitely add a new flavour and colour to the socio-economic, political and cultural recipe of our great country. Industrialists both large enterprise and SMEs are looking towards some progressive announcements and the fashionable term of single window clearance actually getting teeth amongst other elements on the wishlist. The hospitality industry too is all geared up to experience the new found enthusiasm that the country is going through. Investors, thought leaders and analysts in the service industry space are waiting for some pathbreaking news over time from taxation issues, to licensing, from investor friendly policies to getting industry status for a sector that is always perceived as luxury and non priority. When Modi spoke about the famous five Ts, with tourism being one of the five, the tourism and hospitality sector got into celebration mode and felt this neglected sector is finally set to get its place in the sun. This enthusiasm is not only being felt in India but interestingly the world is looking at India with renewed energy. My recent
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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“ When Modi spoke about the famous five Ts,with tourism being one of the five,the tourism and hospitality sector got into celebration mode and felt this neglected sector is finally set to get its place in the sun”
meeting with the PM of New Zealand was proof enough that the world is waiting to work with India on a new level. He was positive that the long pending Free Trade Agreement (FTA) will receive a positive push under the new government. Back home, India’s leading hospitality exhibition Food Hospitality World’s (FHW) 23rd edition to be held in Bengaluru from June 12-14, 2014, is all set to honour excellence and grit in the field of hospitality. The hospitality industry in Southern India has served up many iconic hotel brands that have set benchmarks and blazed a trail for others to follow. At this year's exhibition, 12 of these Hospitality Trailblazers will be honoured. Further, FHW in association with The Indo-Italian Chamber of Commerce and Industry (IICCI) will be hosting the Ospitalita Italiana Awards for the first time during the three day-exhibition. FHW will also host insightful 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? Come over to FHW 2014 in Bengaluru - there is a lot to learn and experience. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
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CONTENTS Vol 2 No.18 JUNE 1-15-2014
SPA & WELLNESS
Chairman of the Board
Viveck Goenka Editor
Reema Lokesh* Assistant Editor
Steena Joy Associate Editor
Sudipta Dev CONTENT TEAM Mumbai
Kahini Chakraborty Rituparna Chatterjee
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Kolkata
Joy Roy Choudhury DESIGN National Art Director
Bivash Barua Deputy Art Director
Surajit Patro Chief Designer
THE ARABIAN WELLNESS TALE MIDDLE EAST/NORTH AFRICA IS THE FASTEST GROWING WELLNESS TOURISM MARKET IN THE WORLD AT 16 PER CENT ANNUALLY
Pravin Temble Senior Graphic Designer
Rushikesh Konka Senior Artist
Ratilal Ladani Kiran Parker Scheduling & Coordination
Rohan Thakkar Photo Editor
Sandeep Patil MARKETING General Manager
Sachin Shenoy Marketing Team
Dattaram Kandalkar Rajan Nair Manish Shringarpure Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta Marketing Coordination
CATERING WHAT’S ON THE TABLE? The catering industryin south India is undergoing a transformation with diversification of market segments,introduction of newtechnology/processes and emergence of innovative cuisine options (32-41)
Chandra Shekhar Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES
Soumodip Ghosh Rahul Bisht PRODUCTION
AVANI Seychelles Barbarons Resort & Spa
P22: PRODUCT TRACKER Stateroom End Table Ivory
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FHW BENGALURU TO HOST OSPITALITA ITALIANA AWARDS, HOSPITALITY TRAILBLAZERS FOR THE FIRST TIME
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BREW BERRYS HOSPITALITY TO OPEN CAFES IN INDIA
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THE BEER CAFE AIMS TO OPEN 100 OUTLETS BY 2017
P56: LIFE Laureate ladies lead on
P58: MOVEMENTS Hilton Bangalore Residences
General Manager
B R Tipnis Manager
Bhadresh Valia
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P21: NEW KIDS ON THE BLOCK
Darshana Chauhan NATIONAL FOOD & BEVERAGE SALES
INTERIORS & DESIGN
THE BUSINESS OF
P99: WEEKEND Scene and heard by Marcellus Baptista
ART-CENTRIC HOTELS WITHIN THE DESIGN HOTELS PORTFOLIO A HANDFUL OF STANDOUTS ARE CANVASES UPON WHICH VISIONARY HOTELIERS HAVE PATRONISED ART
EDGE
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RE-ENGAGING THROUGH TECHNOLOGY WE TAKE A LOOK AT THE LATEST CONFERENCING TECHNOLOGY AND EQUIPMENTS IN HOTELS
Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). @ 2012 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.
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FHWBengaluru to host Ospitalita Italiana Awards, HospitalityTrailblazers for the first time FHW Staff Mumbai FOOD HOSPITALITY WORLD (FHW) exhibition in association with The Indo-Italian Chamber of Commerce and Industry (IICCI) will be hosting the Ospitalita Italiana Awards for the first time during the three day-exhibition to be held at KTPO, Whitefield in Bengaluru from June 12-14, 2014. Ospitalità Italiana, an initiative which aims to certify authentic and quality Italian restaurants globally, was developed by Unioncamere in collab-
oration with – Federazione Italiana Pubblici Esercizi – and with the support of IS.NA.R.T. – Istituto Nazionale Ricerche Turistiche. At the 23rd FHW exhibition, the awards felicitation will be done by prominent Italian diplomats and members of the IICCI. Another exciting event to make its maiden entry into the exhibition this year will be Hospitality Trailblazers. The hospitality industry in Southern India has served up many iconic hotel brands that have set benchmarks and blazed a trail for others to follow. At this
year's exhibition, 12 of these Hospitality Trailblazers who have made a unique distinction in the southern hospitality space will be honoured. Apart from these special events, FHW will host many interesting and insightful 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. The three-day exposition will witness exhibitors coming from different seg-
ments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. Spread across 10,000 sq mtrs of KTPO, Whitefield, the exhibition is expected to host ap-
proximately 200 national and international participants this time and 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. Organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, this year's edition in Bengaluru will be setting new benchmarks through these special events.
Vegetarian menu options on the rise in QSRs Kahini Chakraborty Mumbai WITH VEGETARIAN food offerings expected to further play a bigger role for fast food companies in India in the future, two of the big QSR brands- McDonald's and KFC are already garnering good response from the market on their vegetarian menu options. McDonald's famous Maharaja Mac and the popular Mc Aloo Tikki burger options have been aped by many other QSR brands in the market, which has made the competition more intense. The latest entrant being Yum! Brands Kentuckybased KFC, which is known for its 'finger lickin good' range of chicken fillets and burgers, as it feels that enhancing its existing
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vegetarian range will help broaden the brand's relevance in a diverse country like India. Over a period of time the market has also witnessed a steady increase in the number of vegetarian options even in other chains such as Subway, Torrp it Up, Dominos, Pizza Hut and many more. “Our recently introduced vegetarian menu options, such
When we entered India we knew there exists a considerably large vegetarian population and hence we designed a menu unique to India
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as Paneer Zinger, Veg Twister, Potato Krisper burger, Veg Rockin' burger and Veg Rice Bowl at KFC, have received an encouraging response. And our vegetarian as a mix of our sales has grown by 70 per cent post the launch of this campaign. Out of the vegetarian sales 30 per cent has come from the product – Paneer Zinger, alone. Seeing the market demand, we
have more launches planned in the coming year and are committed to providing quality products across price points to suit consumer demand,” said Niren Chaudhary, president, Yum! Restaurants. Similarly McDonald's recently launched McPaneer Royale has also become a hit among customers. “When we entered India we knew there exists a considerably large vegetarian population in India and hence we designed and developed a menu unique to India with a range of vegetarian delicacies to choose from. Our other popular vegetarian products include the McAloo wrap with Chipotle sauce, McSpicy Paneer, Veg Masala Grill, McPizza Puff and Veg
McMuffin,” opined Ranjit Paliath, vice president, business operations, Hardcastle Restaurants- McDonald’s India West & South Operations. As per Euro Monitor, close to 35 per cent of India’s population is vegetarian and 35 per cent of the weekdays is vegetarian for non-vegetarian consumers, and hence QSR companies now see more relevance to having a vegetarian menu for India. “The Indian QSR industry has been growing at an annual 30 per cent for the last three years and it is expected to double at least over the next three years,” added Chaudhary. A large percentage of growth will be driven through rising consumer demand in non-metros and smaller towns and cities.
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Brew Berrys Hospitality to open cafes in India Kahini Chakraborty Mumbai VADODARA-BASED Brew Berrys Hospitality has massive expansion plans across India. The company currently has 125 outlets (45 Brewberrys cafes and 85 Brewberrys snack bars) in 70 cities in the country, and it is now planning to open 50 outlets in Gujarat, Maharashtra and Rajasthan. Speaking exclusively to Food & Hospitality World about the plans, Ankur Gupta, director and co-founder, Brew Berrys Hospitality said, “We are looking at opening 50 stores which will be self owned as well as we will continue expanding
The company has an exclusive association with TCS and has its presence in 78 PSKs pan India through the franchising model. For the brand expansion we are currently in talks with several VC firms for raising funds between ` 30-40 crore for the next three years.” The company opened its first cafe in Vadodara in 2008. The company has also established an exclusive association with TCS and has its presence marked in 78 passport seva kendras pan India. As the company is presently in talks with VC firms for fund raising, Gupta further informed that the entire process should be finalised within the next four-six months to begin the expansion process. The company is doing three-four stores a month and is looking at increasing the brand's presence within cities . The company is looking at positioning it-
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self as a neighbourhood cafe brand across Tier I - Tier III cities in India. Gupta said that acquiring good locations, real
estate prices and training manpower is a constant challenge. When asked about the company's revenue growth so far,
Gupta replied, “From earlier achieving a turnover of ` 70 lakh we now have come to around ` eight crore. We have
been seeing a sustainable growth in sales and expect it to grow further by 30-40 per cent.”
IDS Next Hotel ERP Powers 13 Properties of Golden Tulip Hotel Chain
Golden Tulip, Goa www.goldentulip.com
“FortuneNEXT6i offers us both Front of the house and back office software. Earlier, we used software that was not similarly integrated and this increased costs of software, hardware and maintenance. IDS Next became the software of choice for us in India as they have a support centre in the country, modify reports in keeping with Indian taxation laws and customize reports for us.” - Sharad Bhargava, Associate Director, Development – Golden Tulip Hotels
#490 RT Nagar Main Road, Bangalore -560032, India. +91 991 613 4605 | easy@idsfortune.com | www.idsnext.com facebook.com/idsnext
linkedin.com/company/ids-softwares-pvt.-ltd.
twitter.com/idsnext
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The Beer Cafe aims to open 100 outlets by 2017 Kahini Chakraborty Mumbai THE BEER CAFE, India's first PYOB (Pour your own beer) chain, has massive expansion plans. Within the next two months, seven more outlets will be operational in Mumbai, Pune, Dehradun, Amritsar and Ludhiana. Currently the chain has 10 outlets in Delhi, Gurgaon and Chandigarh, and offers a range of 50 different varieties of beer from across 17 countries in the world. Speaking exclusively to
Tarun Jain
Food & Hospitality World, Tarun Jain, chief operating officer, The Beer Cafe said, “We will be also opening 13 more outlets in Mumbai, Pune, Goa, Delhi, Gurgaon, Jaipur, Bengaluru within this financial year itself. A large part of the action will be focused in the west around Mumbai and Pune, with addition in north as well. This will take us to a count of 30 outlets by the end of this fiscal. We will be signing another 10 outlets in these regions in the last quarter of this year to build up a pipeline for next year’s expansion. We aim to have 100 outlets by the end of 2017, covering all major Indian cities.” When asked about the investment model, Jain added, “All our outlets are self funded. We do not consider franchising as a viable medium for our business. We procured PE funding last year which has helped us in our
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growth. Future growth will come from re-investing our profits in the business as well as a fresh round of investments in
the company.” He opined, “The Indian consumer’s love for high end niche alco beverages is on the rise. In-
creasing income levels, better exposures through travel and media, increasing need for socialisation amongst nuclear
families are factors that have led to development of a desire to experiment and indulge in high end niche products .”
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Hardcastle to invest `500 Cr to open upto 100 McDonald's outlets by FY15 Kahini Chakraborty Mumbai HARDCASTLE Restaurants (HRPL), the master franchisee which has the rights to own and operate McDonald's restaurants in India's west and south markets, has robust expansion plans. As part of the expansion plan for the coming years, south India plays an integral role. Speaking exclusively to Food & Hospitality World, Ranjit Paliath, vice president - business operations, Hardcastle Restaurants- McDonald’s India west and south operations, said, “We have an investment plan of `500 crore plus in the next two years. We plan to aggressively increase our retail footprint to fortify our presence in the existing market and enter into newer markets and will work towards opening 70-100 new restaurants by FY15.” Further, HRPL will also make full-scale deployment on brand extensions such as McCafe and other formats such as take-away, kiosks, dessert counters, highway restaurants, 24x7 web-delivery, McDelivery, food-courts, restaurants at petrol pumps. “We will also focus on re-imaging McDonald's restaurants with fresh and contemporary designs to enhance customer experience and brand relevance,” he added. When asked about the business revenue growth of the company last year and its expectation this year, Paliath informed, “We saw a revenue growth of 8.2 per cent year-over-year to `7,403.0 million. We added five restaurants in the fourth quarter of FY14, three outlets in Karnataka and two in Gujarat. We expanded our footprint with 29 new restaurants in FY14, taking the total count to 184 in west and south India including our entry with drive-through formats into two new markets – Palakkad and Rajkot.”
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Capt CP Krishnan Nair passes away FHW Staff Mumbai CAPT CP KRISHNAN NAIR, founder chairman, The Leela Palaces, Hotels and Resorts passed away at the age of 92, following a brief illness. Globally recognised as a hotelier, visionary and an environmentalist, Capt Nair is the recipient of the Padmabhushan from the President of India. For his untiring efforts in environmental conservation, Capt Nair was conferred the Global 500 Laureate Roll of Honour by the United Nations Environment Programme. From a young freedom fighter to an officer of the Indian Army, to pioneering the globalisation of India’s textile industry, and later leading one of the finest luxury hotel chains in the country, Capt Chittarath Poovakkatt Krishnan Nair’s singularly inspiring life was dedicated to the pursuit of advancement of India.
Captain CP Krishnan Nair
10 Chili's Grill & Bar outlets to open by 2015 Rituparna Chatterjee Mumbai CHILI'S GRILL & Bar, the American tex-mex casual dining restaurant brand of Dallas, Texas-based Brinker International will be opening 10 outlets in the western and southern regions of India by 2015; three to four by end of 2014 and the remaining next year. Presently, the brand has 10 outlets; five in the southern and western regions (one in Mumbai, Pune and Hyderabad and two in Bengaluru) and another five in the northern and eastern regions. An average investment of US$ one million will be made per store and the outlets will be located in Bengaluru, Hyderabad, Mumbai, Chennai, Goa, Kochi. The outlets would be of 3000-4000 sq ft each. Speaking about the expansion, Ashish Saxena, executive
Ashish Saxena
director, TexMex Cuisine India, the developing partner for Chili's Grill & Bar in the western and southern regions stated, “Through this expansion we want to penetrate more into the Tier I and II cities and the expansion is also the result of our growth in the India market. We
have witnessed very good growth across most regions. We grew by 40 per cent over last year by improving the food quality, service. The Mumbai and Bengaluru outlets have witnessed the highest amount of sales in the western and southern regions last year, while Pune has been on the lower side.” Regarding their revenue target, Saxena opined, “From a revenue perspective, we look at least 1.5 to two times return on the revenue investment we make annually. That is the standard followed globally across all of Brinker International's brands.” When asked about the hospitality scenario in India, Saxena said, “The casual dining market is growing around 10 to 15 per cent year on year. In the QSR space, lot of players are seeing negative growth. ”
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Mumbai's first floatel to open for public in Sept 2014 MTDC to get 10 per cent from total profit Akshay Kumar Mumbai MAHARASHTRA Tourism Development Corporation (MTDC) in association with WB International Consultants and AB Hospitality have launched a floating hotel called 'AB CELESTIAL' in Mumbai. The floatel is likely to open up for public by the first week of September this year. The AB CELESTIAL is made and imported from USA and will be docked at the Maharashtra Maritime Board’s jetty in Bandra under the Bandra Worli Sea Link. The company also has plans to launch cruise which will be used for luxury cruising purpose. MTDC will get
10 per cent of the total profit earned from this floatel. Speaking about the launch, Chhagan Bhujbal, minister of tourism, Government of Maharashtra said, “I am happy that Mumbai has got such an innovative floatel, which will surely boost tourism. The Government of Maharashtra is looking forward to many such new tourism initiatives. The AB CELESTIAL has a state-of-the-art three tier restaurant and a 24 hour coffee shop. This floatel will certainly become a huge attraction for tourists.” The AB CELESTIAL is a three tier luxury dinning floatel with a sky deck and will have two multi cuisine restaurants includ-
ing a club lounge equipped with a 24 hour coffee shop. The floatel is built with an investment of `56 crore and has the overall capacity of 650 guests. The second cruise
which will be rented out on charter basis is worth `28 crore and will have a capacity of 125 passengers. Also, AB Hospitality has plans to launch water sports
such as jet ski and sailing post monsoon. Commenting on the further plans in the cruising segment, Satish Soni, joint managing director, MTDC, said, “I definitely feel this project will increase tourism and become a major tourist attraction and we are supporting two more projects like this. We are also planning to form a good cruising policy for Maharashtra. Currently, we are in talks with the Bombay Port Trust and an expression of interest has come up for a cruise from Mumbai to Goa and also some inland cruises in Mumbai. MTDC will launch all these cruises through a partnership.”
Ascott expands across high growth Indian cities Rituparna Chatterjee Mumbai THE ASCOTT LIMITED, an international serviced residence owner-operator, is ag-
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gressively expanding across Tier I and Tier II cities in India. Presently, Ascott has two properties in the country – the 96-unit Citadines Richmond Bangalore and 187-unit Somer-
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set Greenways Chennai. Four more properties with over 1,000 units are scheduled to open in Ahmedabad, Bengaluru, Chennai and Hyderabad over the next three to four years. The total investment for the four upcoming properties and the two operational ones are pegged at more than US$ 250 million. In addition, Ascott has also secured a management contract from Ireo to manage Ascott Ireo City Gurgaon and is also planning to extend their footprint to Mumbai and Delhi. The properties in Chennai, Hyderabad and Ahmedabad will be company owned, while the Bengaluru property will be a 50-50 joint venture with RMZ Corp. All the properties will be managed by Ascott.
Ajit Koushik
Ajit Koushik, area general manager – India, The Ascott Limited stated, “We are positive that the booming Indian realty market in key high growth cities coupled with our expertise in operating these
properties shall fetch us a good return over the next few years. We will manage the properties and bring them up to a stable yield and eventually we may explore the opportunity of divesting our properties to Ascott Residence Trust or third party owners.” The company also intends to leverage on its global network of contracted corporate to cross-market their properties. On the future growth of this sector in India, Koushik opined, “India is a key market with a huge demand for serviced apartments and evidently there is a limited supply of this. Tier I and Tier II cities with large and mid-sized corporates from India and abroad are ideal destinations to develop serviced apartments.”
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John Key to continue dialogue on FTAwith Modi Reema Lokesh Auckland “INDIA CONTINUES to be an extremely important market for New Zealand and we hope to further strengthen ties with India under the new government,” stated, John Key, prime minister of New Zealand and minister of tourism, government of New Zealand in an exclusive with The Indian Express Group at the recently concluded Trenz 2014 tourism event in Auckland. The pressing issue between the two countries has been on the ongoing discussion of the India-New Zealand Free Trade Agree-
John Key
ment (FTA) and New Zealand is hoping to gain headway in this area under the Modi Government. Key added that, “The FTA talk has been rather on a slow track, with couple of distractions that cropped up from the former government. We are very positive about the new change in government in India as the leadership seems focused on business.” Speaking about the hospitality sector, Key mentioned that China is investing in a big way in the hospitality sector in New Zealand and investments are underway to set up luxury hospitality facilities in the country. He is keen to encourage investment from India in the hospitality space as well and said he promises to offer a investment friendly set up for hospitality tie-ups. The PM is also keen to encourage two way traffic be-
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tween the countries especially though tourism. The PM has been monitoring the tourism sector rather closely both in
terms of product development and marketing and promotions. Films and cricket have a special significance toward tourism
promotion. The PM was very positive about the cricket and film ties between the two countries and he plans to further en-
courage tourism between India and New Zealand through film and sports tourism especially cricket.
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Assheuer + Pott GmbH & Co.KG appoints Global Access Hospitality as distributor FHW Staff Mumbai ASSHEUER + Pott GmbH & Co. KG has appointed Global Access Hospitality, Mumbai as its official distributor for sales and service of its products for the Indian market. Established in 1933, the company has continuously developed and met the requirements of consumers. Now in the hands of the third generation, it pro-
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duces catering items in Sundern and supplies to a network of trading partners worldwide. Adventurous and innovative product development emphasises its commitment. With the highest standards for design and quality, APS works together with various gastronomy designers and professionals to create new products that combine a beautiful design with functionality. Made in Germany – many of the serving and buffet products from the APS product mix are manufactured at the factory in Sundern, based on customer requirements. This is made possible by modern production machinery and highly skilled craftsmen. The modern merchandise management system and state-of-the-art merchandise logistics allow the company to minimise delivery time and offer optimal service to customers around the world.
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Pinaki Banerjee
Current market size of the combi steamer in India would be around 6,000 units
Rational targets to have 200 CookLive centres in India by 2015 Rituparna Chatterjee Mumbai AS PART of their strategy to grow and develop the combi steamer market in India, Rational, a German manufacturer of industrial food steamers and ovens for the HORECA segment, is planning to open 200 CookLive centres in India by end of 2015. Presently, the company has 63 centres across 10-12 Tier I cities. Plans are there to open 100 by end of 2014 and 30 to 40 by end of 2015. The centres will be located across Tier II and III cities like – Kolkata, Pune, Ahmedabad, Surat, Jaipur, Udaipur, Dehradun, Kochi, Bhubaneswar to name a few.
The centres will be company owned and will involve an investment of minimum `25-30 lakh per centre. Speaking about this expansion, Pinaki Banerjee, chief representative - India, Rational India stated, “India and China are our major focus markets. These are the two major countries where we are putting in lot of investment in terms of developing the market. Last year, we grew by 136 per cent. This growth clearly shows that there is a strong potential in the India market.” The company recently launched their product SelfCookingCenter 5 Senses in India. “The cooking system is intelligent, interactive and efficient. We have launched a
new feature in the product called the iCookingControl which recognises, senses, thinks, learns and communicates. We have invested millions of euros going into double digits into our R&D operations. We are trying to bring a revolution in the market,” he opined. Regarding the future potential of the combi steamer market in India, Banerjee stated, “The current market size of the combi steamer product in India would be around 6000 units. Penetration level is less than one per cent in this segment since India still uses traditional technology. The challenge is to change the mindset of the people.”
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Amoda to launch bed and bath linen range at FHW 2014 Bengaluru FHW Staff Mumbai AMODA WILL BE launching its exclusive range of bed and bath linen during FHW 2014 exhibition to be held at KTPO, Whitefield, Bengaluru
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on June 12-14, 2014. Rahul Agrawal, managing director, Amoda said, “FHW 2014 exhibition is the best platform to launch the most awaited products for the hospitality sector to get maximum exposure. Amoda’s new launch of pillow range is going to solve the crisis of best solution of 'Pillow menu' in India. Major national and international hotel chains are facing crisis of various varieties of pillows which includes soft pillows, hard pillows, U shaped pillows, neck pillows, medicinal pillows, antibacterial and anti dust mites pillows, duck and goose feather and down pillows, baby pillows and several other customised varieties of pillows.” Apart from pillows, Amoda will also be launching its new range of comforter, mattress protectors and mattress toppers.
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Pranal Ganjawala
Hydrocarbon gas and inverter compressors will be the future trend
Hospitality Appliances to launch new products at FHW 2014 Bengaluru FHW Staff Mumbai HOSPITALITY APPLIANCES, a manufacturer and supplier of commercial refrigeration and kitchen solutions for catering and bakery industries in India, will be launching new products under its MG PRO brand at the Food Hospitality World (FHW) 2014 exhibition to be held in Bengaluru from June 12-14, 2014. The products would include a range of open type multideck coolers for prepackaged foods and beverages; curved glass with double vacuum heated glass refrigerated showcases for anti-condensation; and an updated version of the company's back bar coolers and under
counter refrigerators with mono block refrigeration system. Elaborating on the launch, Pranal Ganjawala, director, Hospitality Appliances stated, “Trade shows are of real benefit when you have something new to bring to the market. FHW is the perfect environment for us to showcase our new product updates and gain valuable customer feedback prior to the full launch of the product.” The company is engaged in supplying energy efficient and sustainable commercial refrigeration to its customers through its 'Go Green' initiative. “The Go Green initiative is not limited to product design only, it covers our plant, manufacturing and management processes too, and our cus-
tomer support helps you make the right decisions for your business and the environment as well as help identify the most energy efficient and sustainable products. Our Go Green initiative offers practical advise on how to save energy, time, resources and money while creating a better working environment,” he opined. Regarding the areas of future growth in the commercial refrigeration segment, Ganjawalla opined, “Hydrocarbon gas and inverter compressors will be the future trend. Hydrocarbon gas offers tremendous energy savings. Since the focus of development is now moving towards rural towns, inverter compressors will also be the next big thing.”
MARKETS
JSL Lifestyle to showcase ‘JSL Kitchen Star’at FHW 2014 Bengaluru FHW Staff Mumbai JSL LIFESTYLE, a subsidiary of JSL, will be showcasing the Jindal kitchen star range of professional kitchens and Ozti appliances at Food Hospitality World (FHW) Bengaluru exhibition to be held this year. Speaking on this, Tom Joseph, vice president, sales and engineering, JSL Lifestyle stated, “JSL Lifestyle recently entered the business of professional kitchens, under brand 'JSL Kitchen Star'. We are the first organised company in
Tom Joseph
India to enter this business and we brought to our cus-
tomers, products and services of international stan-
dards that were not easily available in the Indian mar-
ket. We have an exclusive tie up for sales and service of Ozti range of professional kitchen appliances for the Indian market. Ozti is a European leader in kitchen equipment with a presence in over 100 countries.” Regarding his expectation from the exhibition this year, Joseph opined, “Through this exhibition, we expect industry professionals like consultants, chefs and potential buyers will have a hands on experience of our products and experience the difference that JSL Kitchen Star has brought to the industry.”
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MARKETS
Wilmax's porcelain product grows in India market FHW Staff Mumbai WILMAX INDIA, the Indian partner of Wilmax England, is one of the fastest growing fine porcelain tableware brand in India. Wilmax England is based in London with two major offices at London and Hong Kong and partner offices worldwide. Wilmax England’s white porcelain crockery which caters to the hospitality market comes in an array of shapes and sizes suiting every table need. The products include plates, cups and saucers, bowls, platters,
mugs, vases, creamers, sauce pots, snack sishes, tea and coffee pots and a wide range of other accessories. And the range is ever-expanding with Wilmax designers regularly creating new lines and models. From heritage to classic and from contemporary to fusion designs and shapes, it can serve different menus and cater to diverse taste buds from across the globe. The products are health safe and hygienic as they are made of non toxic and non pollutant materials; they absorb less water; have been tough-
ened with futuristic technologies for impact resistance, chip resistance and durability;
the bright white and translucent bodies provide the best canvas for the food; have
great finish and all round glaze; are sleek, elegant and exquisitely crafted. Wilmax England offers a wide range of tea pots and coffee pots in unique shapes and sizes, with lid locks and spout strainers for smooth handling, rolled rims for additional chip resistance in Wilmax Pro. The products are stackable for easy and space saving storage; are dishwasher and microwave oven safe; versatile and interchangeable, as one dish can be used for multiple functions and menus and are made of fine porcelain with no bone ash.
Clay Craft diversifies into furniture segment FHW Staff Mumbai CLAY CRAFT GROUP, multi facility manufacturer and retailer of fine bone china and pre-
mium plastic crockery maker, has announced its diversification into the furniture industry. The group has entered into retailing of moulded furniture through its existing pan India network. Un-
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der Crown Craft brand name, the group has started manufacturing moulded plastic chairs, tables and gradually it will increase its product basket. Crown Craft India, the group company, is already manufacturing and retailing the premium plastic crockery since 2009. Its product range includes premium plastic tableware, bathware, thermoware, storage and pet bottle used in a household. On the strategic move, Rajesh Agarwal, managing director, Clay Craft Group said, “Being a renowned brand, we found opportunity in the area of branded furniture segment. For the parallel growth of other group company, Crown Craft India, we have added a production line of moulded furniture at our Jaipur plant. We are going to
Organised furniture segment is believed to be growing by 35 per cent year on year utilise our existing pan India network to market our new offerings.” Organised furniture segment is believed to be growing by 35 per cent year on year. Currently this segment is scattered and some 70 per cent of the market size is occupied by unorganised
industry players. This includes modular furniture made out of wood, stainless steel and plastics. The market size is estimated nearly at ` 81,000 crore as per industry sources. The plastic furniture called as plastic moulded furniture is gradually growing its size due to economical offerings compared to wooden and stainless steel. Agarwal added, “By the end of 2014, we are planning to bring our moulded plastic furniture range into Rajasthan, Punjab, Madhya Pradesh, Delhi, Haryana, Chandigarh, Uttar Pradesh, Uttaranchal and Kashmir through our distributor network. This will help to understand the preferences of customers and gradually we will increase our footprint towards other states.”
NEW KIDS ON THE BLOCK
AVANI Seychelles Barbarons Resort & Spa MINOR HOTEL GROUP (MHG) will add a resort in the Seychelles to its portfolio with the opening of AVANI Seychelles Barbarons Resort & Spa. Currently closed for an eight month renovation, the resort will re-open in the fourth quarter of 2014. All 124 guest rooms and suites offer a balcony or terrace with views of the ocean. Other facilities include two restaurants and bars, a fresh water swimming pool, gym, rooftop terrace with a sundeck, spa with a plunge pool and steam room and a children’s club. Meeting and conference facilities include a ballroom accommodating up to 180 guests, two boardrooms and a break out area, along with a business centre.
Four Points by Sheraton Hefei,Shushan
STARWOOD HAS OPENED Four Points by Sheraton Hefei, Shushan – the first Four Points hotel to open in the capital of Anhui Province, China. The hotel features 271 guest rooms and suites and offers complimentary bottled water, free WiFi throughout the property, and coffee in the lobby, in addition to a range of cuisine at its three restaurants and 12 private dining rooms, with the largest one accommodating up to 20 guests. Other facilities include 17,599 square feet of flexible meeting and banquet space for up to 1,000 people, a spa, fitness centre, indoor heated swimming pool and a gaming room.
Ramada Nairobi WYNDHAM HOTEL GROUP has signed a franchise agreement for Ramada Nairobi, the first Wyndham Hotel Group property in Kenya. Ramada Nairobi will be owned and managed by Global Hotels Management Africa, an affiliate of GHM. The four-star hotel, projected to open at the end of this year, will offer 89 guest rooms including 25 suites and will be located on Wangapala Road. Ramada Nairobi will include two meeting rooms and a rooftop banquet hall as well as various food and beverage outlets, including an all-day dining restaurant and speciality restaurants offering Chinese and Pakistani cuisine.
OD Port Portals
DESIGN HOTELS NEWEST member on the island of Mallorca, OD Port Portals features 67 rooms and 10 Junior Suites, expansive pool area, four customisable meeting rooms, and full restaurant and bar facilities. OD Port Portals is situated in Portals Nous, a neighborhood in the municipality of Calvià on the western part of Mallorca. The hotel is located 300 meters away from Puerto Portals, a yacht harbor and leisure centre and is 10 km from the centre of Palma and 16 km from the airport.
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PRODUCT TRACKER
Stateroom End Table Ivory DESIGNER STUDIO COLLECTIBLES has launched storage facility of the Victorian era with the Stateroom End Table Ivory which combines its fin-de-siecle appeal with practical storage.
AXIS M3027-PVE
Klassic KURLON’S Klassic mattress uses Advanced Centre Densification (ACD) technology to provide an essential support to the middle portion of the body. ACD technology ensures that there is an additional eight-10 per cent increased hardness in the centre portion of each rubberised coir mattresses. This takes care of the extra body weight of a person thus reducing body depression. ACD reinforcement lends an equal support proportionate to the downward pull of the body weight. Klassic is also made with a blend of rubberised coir and PU foam along with bonded foam.
Murginns Probiotic Yoghurt MURGINNS HAS LAUNCHED a range of probiotic fruit yoghurt with real fruit puree which boosts digestive health naturally and gives a lingering fresh taste of real fruits. Murginns Probiotic Yoghurt is a healthy alternative for the summer season, providing energy and a cooling effect under extreme conditions of heat. The fruit yogurt is available in a variety of flavours like strawberry, mango, peach, and pineapple. Priced at `25 each, they are available in pack of 125 ml.
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AXIS COMMUNICATIONS has launched the AXIS M3027-PVE, a five megapixel fixed dome that offers a 360° or 180° overview of wide areas. The IK10 vandal resistant, day/night network camera is designed for indoor as well as outdoor use. The camera provides dewarped views such as panorama, double panorama and quad views, as well as view area modes where users can digitally pan, tilt and zoom in on areas of interest. Multiple streams in H.264 and motion JPEG can be sent simultaneously. AXIS M3027-PVE offers I/O ports for connection to external devices. The camera is available at a suggested price of US$ 799.
PRODUCT TRACKER
Sunrise Leisure Systems
Virage bath collection DELTA FAUCET Company has launched the Virage bath collection by Brizo. The Virage bath collection includes a full suite of fixtures like widespread lavatory, twohandle wall mount lavatory, four hole roman tub fillers, wall and
ceiling mount raincan showerheads and TempAssure Thermostatic shower trims. The raincan showerheads come in two sizes: a water-efficient six inch wall mount that flows at 7.5 lpm and an eight inch ceiling mount that flows at the standard 9.5 lpm.
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SUNRISE LEISURE Systems has launched a collection of furniture, under the Blossom label to celebrate its eleventh anniversary.
CLEAN & HYGIENE SOLUTIONS
A MARKETING INITIATIVE
FACTORS AFFECTING CLEANING AND SANITATION PROGRAMME
S
ince cleaning and sanitation is the most important aspect of a hygiene programme, sufficient time should be given to outline proper procedures and parameters. Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils etc.) as well as for non foodproduct surfaces such as: nonproduct portions of equipment, overhead structures, covers, walls, ceilings, lighting devices, refrigeration units, heating, ventilation and air conditioning systems, and anything else which could impact food safety. The objective of cleaning and sanitation of food contact surfaces is to remove leftover food, which is a nutrient for the bacteria to grow, and to kill existing bacteria. It is important to keep cleaned and
sanitised equipment and the surface dry to prevent bacteria growth. Cleaning/sanitising procedures must be evaluated for adequacy through evaluation and inspection procedures. Adherence to prescribed written procedures (inspection, swab testing, visual observation of personnel) should be continuously monitored, and records should be maintained to evaluate long-term compliance.
Water chemistry and its effect on cleaning Water comprises approximately 95-99 per cent of cleaning and sanitising solutions. Water functions to: ● carry the detergent or the sanitiser to the surface ● carry soils or contamination from the surface. The impurities in water can drastically alter the effectiveness of a detergent or a sanitiser. Water hardness is the most important chemical
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property with a direct effect on cleaning and sanitising efficiency. Water can also contain significant numbers of microorganisms. In such cases, treatment and sanitisation of water may be required prior to use in cleaning regimes. Water used for cleaning, sanitising and importantly for rinsing must be potable and pathogen-free.
dled. However, minerals from water residue and chemical residues are also soils. Microbiological biofilms also contribute to the soil buildup on surfaces. As soils vary widely in composition, only one common kind of detergent is not capable of removing them. Many complex films contain combinations of food components, surface oil or dust, solvent insoluble components, and insoluble hard-water salts. These films vary in their solubility properties depending on factors like heat, soil age, soil condition-wet/dry etc. It is essential that personnel involved in cleaning and sanitisation process have an understanding of the nature of the soil to be removed before selecting the detergent. Improper use of detergents can react with soils, making them more difficult to remove (e.g., acid cleaners can precipitate protein). Many films and biofilms require more sophisticated cleaning, which are amended with oxidising agents (such as chlorinated detergents) for removal. Soils may be classified as: ● Soluble in water (sugars, some starches, most salts);
soil deposits also affect its solubility.
Fat-based soils Fat usually is present as an emulsion and can be rinsed away with hot water above the melting point of the fat. More difficult fat and oil residues can be removed with alkaline detergents, which have good emulsifying or saponifying ingredients.
Protein-based soils In the food industry, proteins are the most difficult soils to remove. Food proteins range from simple proteins, which are easy to remove, to complex proteins, which are very difficult to remove. Heatdenatured proteins can be extremely difficult to remove. Generally, a highly alkaline detergent with high dissolution property is required to remove protein soils. Wetting agents can also be used to increase the wettability and suspendability of proteins. Protein films may require chlorinated alkaline cleaners in addition to wetting agents.
Carbohydrate-based soils Simple sugars are readily soluble in warm water and can be easily removed. Starch residues, individually, can also be easily removed with mild detergents. Starch with proteins or fats, can be easily removed by high alkaline detergents.
Mineral salt-based soils
Properties of food soils Food soil is generally defined as unwanted matter on food-contact surfaces. The primary source of soil is from the food product being han-
● Soluble in acid (limestone and most mineral deposits); ● Soluble in alkali (protein, fat emulsions); ● Soluble in solvents. The physical condition of
Mineral salts can be either relatively easy to remove, or be highly cumbersome deposits or films. Calcium and magnesium are involved in some of the most difficult mineral films. Under conditions involving heat and alkaline pH, calcium and magnesium can combine with
bicarbonates to form highly insoluble complexes. Other difficult deposits contain iron. Salt layers can also cause corrosion of some surfaces. Difficult salt films require an acid cleaner for removal. Sequestering agents such as phosphates or chelating agents are often used in detergents for salt film removal.
als and nonmetallic materials are generally less corrosionresistant and care should be taken in their cleaning. Aluminum is readily attacked by acids as well as highly alkaline cleaners, which can render the surface noncleanable. Plastics are subject to stress cracking from pro-
longed exposure to corrosive agents.
Environmental considerations Detergents can be significant contributors to the waste discharge (effluent). Primary concern being pH, many publicly owned treatment works
limit effluent pH to the range of 5 to 8.5. So, it is recommended that in applications where highly alkaline cleaners are used, that the effluent be mixed with rinse water (or some other method be used) to reduce the pH. Recycling/ reclaiming of CIP cleaners is also becoming a common
practice in larger operations. Other concerns are phosphates, which are not tolerated in some regions of the world, and the overall soil load in the waste stream which contributes to the chemical oxygen demand (COD) and biological oxygen demand (BOD).
Microbiological films Under certain conditions, microorganisms (bacteria, yeasts, and molds) can form invisible films (biofilms) on surfaces. Biofilms are difficult to remove and usually require cleaners as well as sanitisers with strong oxidising properties to remove them.
Lubricating greases and oils These deposits (insoluble in water, alkali, or acid) can often be melted with hot water or steam, but often leave a residue. Surfactants can be used to emulsify the residue to make it suspendable in water and flushable.
Other insoluble soils Charred or carbonised soil may require organic solvents. The Surface Characteristics Cleaning ability of a surface is the primary consideration in evaluating cleaning effectiveness. Surface Composition: Stainless steel like 300 series stainless steel or equivalent is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards. Other grades of stainless steel may be appropriate for other applications. For example, 400 series stainless steel is used for handling high fat products, meats, etc. For highly acidic, high salt, or other highly corrosive products, corrosion resistant material like titanium is recommended. Other "soft" metals like aluminum, brass, copper, or mild steel or nonmetallic surfaces like plastic, or rubber are also used on food contact surfaces. Surfaces of soft met-
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Innovative modular design l Six basic configurations - meet all your requirements l Increased productivity l High end user acceptance l Supports infection control l
Diversey provides a complete range of cleaning solutions for: • Fabric Care • Kitchen Hygiene • Rest Room Care • Facility Hygiene • Carpet & Floor Care • Infection Control • Personal Care • Pest Management • Tissue Papers & Dispensers and a variety of Cleaning Machines.
Diversey India Pvt. Ltd.
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
SPA & WELLNESS
The Arabian wellness tale Middle East/North Africa is the fastest growing wellness tourism market in the world, at 16 per cent annually - this market to more than triple by 2017; UAE is top growth leader across entire region
T
HE GLOBAL Wellness Tourism Congress (GWTC), a division of the Global Wellness Institute (GWI), has released new data on the Middle East and African wellness tourism markets at the Arabian Travel Market (ATM) held in Dubai recently. The research, undertaken by SRI International for the GWTC, reveals that although the region is currently the smallest global wellness travel market, it will be the world growth leader through 2017. The report analysed the Middle East/North African
and Sub-Saharan African markets separately, and found that the former ranks number one in the world for wellness tourism growth (16.2 per cent annually), expanding the market from US$ 5.3 billion in 2012 to US$ 16.6 billion in 2017. And Sub-Saharan Africa will also see an impressive 12.6 per cent annual growth, driving that market from US$ two billion in 2012 to US$ 5.07 billion by 2017. South Africa is the current pan-regional leader in terms of both trips and expenditures. And the UAE will grow faster than any Middle East/African nation from
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2012-2017: adding one million trips - and with a 17.9 per cent annual growth rate that ranks sixth in the world. Wellness tourism is de-
fined as “all travel associated with enhancing one’s personal well-being,” and this newly-released data comes from the GWTC’s 'Global Wellness
TOP FIVE CURRENT COUNTRY LEADERS (ANNUALTRIPS/EXPENDITURES IN USD) ■ South Africa: 1.5 million/ US$ 1.5 billion ■ UAE: 800,000/US$ 1.4 billion ■ Israel: 600,000/US$ 1 billion ■ Morocco: 800,000/US$ 800 million ■ Egypt: 900,000/US$ 700 million
Tourism Economy' report, the first research to analyse the US$ 439 billion worldwide wellness tourism market that is growing roughly 50 per cent faster than the tourism sector overall. Anni Hood, tourism and government liaison for the GWTC, presented the findings at ATM and noted, “Wellness-focused travel is growing fast across this vast, diverse region: in the Middle East/North Africa we have the luxury/spa hotel building boom across GCC nations, and the revitalisation of indigenous practices, such as historic hammams and baths. And Africa is tourism’s next frontier: from the rise of healthy adventure/safari tourism in South Africa and Kenya - to continued growth for spa/wellness resorts on destination islands like Mauritius or the Seychelles - to just-emerging East African destinations like Ghana or Senegal. These many different ‘stories’ add up to one, big story: the fastest growing wellness tourism market in the world.”
Key findings The Middle East/North African wellness tourism market (domestic and international combined) is worth US$ 5.3 billion annually. SubSaharan Africa market expenditures total US$ two billion each year – for a combined US$ 7.3 billion Middle East/African market. The Middle East/North
UAE: one million/17.9% South Africa: one million/10.5% ● Israel: 800,000/18.6% ● Morocco: 800,000/14.7% And Israel, the UAE and Morocco all rank in the top ten in the world for ‘pure percentage’ growth in wellness travel through 2017, ranking number five, number six and number 10, respectively. ● ●
Inbound wellness tourism crucial African region drives 4.8 million wellness-focused trips (inbound and domestic) annually, while Sub-Saharan Africa generates 2.2 million – for a combined regional total of seven million trips. South Africa, with its well-established spa, wellness and hot springs destinations and robust domestic wellness travel, is the current regional spend leader. But the UAE, with its
huge, recent tourism investments, that increasingly attract wealthy Asian, American, European and intra-GCC travellers, ranks number two and is gaining.
Middle East/North Africa - The global growth leader (annual growth rate, 2012-2017) ● Middle East/North Africa: 16.2%
Latin America: 13.4% Asia Pacific: 13.4% Sub-Saharan Africa: 12.6% North America: 8% Europe 7.3% The top four fastest-growing nations in the region listed below (based on a combination of annual growth rate and trips added) also rank among the top 30 nations globally for projected wellness tourism growth through 2017. ● ● ● ● ●
Worldwide, domestic wellness tourism is dramatically larger than its international equivalent, representing 84 per cent of trips and 68 per cent of expenditures. But for the Middle East/Africa, the reverse is true: no global region’s wellness travel market is as dependent on inbound tourists. In the Middle East/North Africa, international tourists make up 63 per cent of trips and 75 per cent of
expenditures. In Sub-Saharan Africa, inbound tourists comprise 60 per cent of trips, and an overwhelming 94 per cent of expenditures.
Top five inbound country leaders (number of wellness-focused arrivals annually): ● ● ● ● ●
South Africa: 665,900 UAE: 603,600 Egypt: 593,400 Morocco: 464,200 Tunisia: 354,500
Impact on economy and jobs Wellness tourism is directly responsible for 200,000 jobs in the Middle East/North Africa, and 100,000 in SubSaharan Africa. And this booming travel segment has an estimated wider impact of US$ 13.4 billion on the former’s regional economy, and a US$ 6 billion impact on the latter’s.
INTERIORS & DESIGN
ART-CENTRIC HOTELS Art needs spaces, and spaces need art. Within the Design Hotels portfolio a handful of standouts are canvases upon which visionary hoteliers and art afficionados have employed this philosophy quite literally
D
ISCOVER SIX properties sprinkled across the globe pushing boundaries, persuading guests to think more deeply about their experience within a hotel’s welladorned walls.
Hotel Matilda, San Miguel de Allende, Mexico Hoteliers Bruce James and Harold 'Spook' Stream have worked together to create an atmosphere that celebrates contemporary art. Emerging
and established stars of the Mexican art world define the spaces and give the hotel the mien of an art gallery. Permanent pieces by legends Diego Rivera, Bosco Sodi and Aldo Chaparro hold court in the the 32-room hotel, while a changing roster of local talent and the upcoming SMART art festival highlight Mexico’s artistic diversity. Park Hotel Tokyo, Japan Spanning the top ten floors
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of a Tokyo skyscraper, the Park Hotel Tokyo and its 273 guestrooms redefine the relationship of the artist to their environment with the 'Artist in Hotel' series. Currently in its fourth evolution, the residency programme gives a unique opportunity for an artist to soak up the hotel’s atmosphere, translating their inspirations onto the walls. Dragon was the creation of Japanese artist, Kiyoko Abe, after she stayed for ten days in January, and was inspired
INTERIORS & DESIGN
by the greatness of the views and the powerful energy of nature.
Château de la Resle, Montigny la Resle, Burgundy, France Crowning a hill in the renowned winemaking region of Burgundy, Château de la Resle has the charm and personality of a well-loved private home – and gallery. Owners Johan Bouman and Pieter Franssens’ personal collection of contemporary art permeates both the public spaces and the six intimate guestrooms. Composed of works by Arik Levy, Christiane Richter, Dominic Harris, Hendrik Kerstens, Lucebert, Zao Wou Ki and many others, the cultivated château offers guests an artistically immersive experience as they dwell among the pieces.
Hotel Lone, Rovinj, Croatia The 236-room Hotel Lone takes much of its artistic approach from fusing old tradition with modern mediums. Croatian conceptual artist Silvio Vujicic explores the region’s Istrian heritage by taking ancient fresco details appropriated by painters, graphic artists and weavers of the 15th century, and returning them to their original medium: graphics and textiles. White canvases stretch across the room walls with Vujicic’s modern musings, while the hotel lobby is animated by Ivana Franke’s impressive aluminium installation Room for Running Ghosts.
The Dolder Grand, Zurich, Switzerland Perched on a hill above Lake Zurich, The Dolder Grand’s remarkable art collection is an extension of the hotel’s ethos of old meets new. Taking centrestage above the reception is Andy Warhol’s Big Retrospective Painting, while the private dining room pays homage to Danish-
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French impressionist Camille Pissarro and his tetraptych, Les Quatres Saisons. With iPads on loan, take a guided tour through the hotel’s 100 paintings and sculptures, soaking up greats like Sal-
vador Dali, Henry Moore and Takashi Murakami.
Hotel Lone, Rovinj, Croatia In the ancient coastal city of Thessaloniki, The Met Ho-
tel and its 212 rooms blur the lines between art gallery and luxury hotel. High drama is invoked as avant-garde black walls are lined with bold shots from fine-art photographers, Andreas Gursky and Thomas
Struth. In the generous public spaces between the lobby and the spa, you'll find sculptures and video works by some of the world's most revered contemporary artists – from Bill Viola to Tony Oursler.
BAKERY FOCUS
DELIGHTING CUSTOMERS Puratos Group, the second largest bakery major of the world, has been catering to its diverse list of clientele. Dhiren Kanwar, country head, Puratos India talks about its latest product launch and its plans for the India market
What were the major announcements at Aahar 2014 ? The Aahar International Food and Hospitality Fair took place in New Delhi from March 10-14, 2014 at Pragati Maidan. Puratos India was a part of this international food and hospitality fair where they introduced a number of new products and
concepts for the Indian market. Puratos India launched 'Tegral Puravita whole wheat mix' and 'Carat coverdark compound chocolate', taking our total product range in India to 80 across three verticals - bakery, patisserie and chocolate. Currently, the company supplies a wide range of products to firms including McDonald's, Subway,
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KFC, Cafe Coffee Day, Starbucks, Dunkin Donuts and Krispy Kreme. Puratos Group, a family-owned business, is selling around 6,000 products across the globe. The company feels that there is more scope in India as the market is evolving very fast with people having an open mind and are keen on exploring new products and tastes.
Please elaborate on the company's plans of setting up two new Innovation centres and other expansion plans. Established in 1919, Puratos has a turnover of 1.4 billion euro with manufacturing plants in 55 locations around the world. For the best of customers across QSRs, industry or individual
Dhiren Kanwar
customers in India—whether they are already in India or planning to enter the country—Puratos is striving to be their partner of choice. Puratos India will be launching two new Innovation Centres, one at Delhi and another at Bengaluru, besides the one in Mumbai. We will thus be focusing on training and development of our customers to help them grow their business and be more profitable. We will increase our investments in manufacturing capabilities as needed to keep pace with the business.
'Grandma’s cuisines or New Cuisine' out of the 10 findings from their Global Consumer Survey or study titled Taste Tomorrow. The study reveals how consumers clearly show a desire for new concepts and innovative ideas, while at the same time
cherishing the old. The future of bakery products goes hand in hand with its history and tradition. Depending on a country or region’s food culture, tradition and heritage, food items will be adapted to local needs, integrated in country-specific dishes
or assimilated without change. The Puratos global consumer survey reveals the following: ● 62 per cent Indian consumers appreciate the value of homemade food ● 59 per cent Indian consumers like the concept of using
smartphone applications ● 74 per cent Indians prefer baked goods home delivered ● Only 56 per cent prefer the concept of a mobile bakery/patisserie shop ● Nearly two out of three consumers like cooking.
CREMFIL ULTIM
What are the products that you have adapted for the Indian market? We have adapted improvers and certain specific flour quality available in India. We have also adapted the multi-grain mix, which at present include bajra, jowar, ragi, rice flakes. These are the grains that make up the Indian taste. We have re-engineered the cake mix for India to make it eggless which is a first for this 94 year old group. Now almost all our products are vegetarian. We are the only company that makes high quality fillings in India today. We also launched two new filling variants – bakestable chocolate filling, CremfilUltim and a multipurpose filling with real strawberries, Hotfil Strawberry. The taste of these fillings is liked in India and the multipurpose use unleashes creativity for our customers. We researched the needs of the Indian market for our compound chocolate and we introduced a product of a higher quality than that of our peer companies, in terms of more cocoa content and better taste. Chocolate is aspirational. I personally meet around 250 customers in a year in their bakeries. This brings a lot of feedback and helps adapt our products.
Filling with a chocolate taste that keeps your cake softer and fresher for a longer time • Ultimately Fresh • Ultimately Delicious • Ultimately Versatile • Ultimately Healthy Cremfil Ultim has been designed for long shelflife soft bakery and patisserie goods
PURATOS CREMFIL RANGE INCLUDES Cremfil Classic Available in Vanilla and Irish Cream Cremfil Silk Available in Orange, Mango, Strawberry, Pineapple, Lemon and Blueberry
Works best with Tegral Satin Creme Cake
Tell us in brief about Taste Tomorrow Study by Puratos Group? Puratos Group, the second largest bakery major of the world, unveiled one trend –
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Puratos Food Ingredients India Pvt. Ltd. D-222/48 & 49, TTC Industrial Area, MIDC Shirwane, Navi Mumbai-400 706, Maharashtra (INDIA) Phone: 022 61240808, Email: info@puratosindia.com, Website: www.puratos.in
cover )
THE BUSINESS OF
CATERING W H AT ’ S O N T H E TA B L E ? The catering industry in south India is undergoing a transformation with diversification of market segments, introduction of new technology/processes and emergence of innovative cuisine options
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(
THE MAIN FOCUS
Fusion Foods & Catering K SRIDHAR, EXECUTIVE DIRECTOR “We will need an industry standard certification specifically for the catering industry” KSridhar
F
usion Foods & Catering as a brand started in 2002 with a central kitchen and a restaurant, catering to IT and ITES. It has since then taken several avatars, grown and transformed from a proprietary concern to a limited company in 2008. The restaurant brand that served Chinese food became popular with the IT companies and the company began operations in Infosys and Wipro in 2003. The company's repertoire of menu offerings slowly expanded to include North Indian and South Indian dishes as well. The Fusion name has come to be recognised in this sector, and today it serves most of the IT majors and industrial houses in Chennai and Tamil Nadu. Its services have now expanded to include the entire gamut – from corporate and industrial catering to banqueting for large and small gatherings; menu customisation; add-on services of various kinds to suit the occasion, among many. Evolution of industry With Tamil Nadu developing as an industrial belt and Chennai becoming a hub for the auto/auto ancillary units, the demand for good catering services is the need of the hour. There are very few organised players in this segment. Food services has hitherto not really come to be organised as an industry – cooking and serving food has been seen as ‘catering’ - where food is
cooked and served and that’s it. The respect for this service, despite its importance, has been low in terms of the choice of players in the market. But this is changing. Today, be it in IT or industry, the concept of ‘catering’ has undergone a sea change, with players as well as clients, expecting organised operations. Standards are being set, not just in food, but in the quality of service personnel and the service environment as well. This is a good thing, since this
ensures that ‘fly-by-night’ operators who undercut just to obtain an order cannot sustain and only good, robust players with long term vision will be able to survive in the current market scenario. Fusion Foods & Catering is in the forefront, setting its own standards, not just in food and services, but in the quality of interaction with its clients. Its aim is not just to bag an order, but to sustain it in the long term, to establish industry standards that will come to be set for others to follow.
Key trends The key trends in the near future will include further consolidation and standardisation of services in this sector, enhancing the client experience. The market has many players offering varied cuisines, so choice really isn’t an issue. With companies now focused on HSE (Health, Safety and Environment) there is a need for the caterer to understand these standards and give that extra to the client. However, I would see better technology aid cooking processes to make offerings more hygienic and untouched by hand if possible. We will also need an industry standard certification specifically for the catering industry. There is a vast untapped market and there is plenty of competition here. I would think the market would shake out, leaving behind small, unorganised players who are here for the short term – opening up the space for well-organised larger entities to find their spaces. I also see clients moving away from the ‘pick the lowest cost caterer’ to ‘pick the caterer who offers the services that suit you best’. The market will consolidate and with laws like the FSSAI (Food Safety Standards Authority of India) and other legal compliances being enforced, there will be better standards being adhered to and better industry organisation. As told to Rituparna Chatterjee
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Krishna Caterers
VUYYURU SRIKANTH, ENTREPRENEUR “Dependability on food providers has increased drastically since last few years” Vuyyuru Srikanth
K
rishna Caterers has been in the catering service business since 2003 in Hyderabad, Andhra Pradesh providing services for weddings, birthdays, ceremonies, corporate gatherings, parties, functions, celebrations. I took inspiration from Late Kameswara Sastry, the legend and founder of catering services in South India and gained experience by working under big heads before starting my own company. Within a short time span the company has reached heights with talent, perfection, judgment and maintaining quality and quantity in pricing range keeping in view all segments of people. We recruit top notch chefs and ensure the use of high-quality ingredients to provide our customers with first class gourmet food experience. We serve vegetarian, vegan and non-vegetarian food. We are well known for preparing ‘shudh vegetarian food’ in pure desi ghee and typical Andhra food in both vegetarian, non-vegetarian and Mughalai. We are known for specialty food items like South Indian, North Indian, Chinese, Moghalai, Andhra and typical Telangana delicacies. The company has an expert team of chefs from star hotels along with Indupalli chefs for preparing Indian to continental food, Indian food, Chinese food, Italian food,
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We recruit top notch chefs and ensure the use of high-quality ingredients Rajasthani food, Punjabi food, Gujarati food, Rayalaseema food. We offer catering services all over Andhra Pradesh and specialise in Hyderabadi foods like Dum Biryani, Kacchi Gosh ki Biryani, Zafrani Biryani, Dum Ka Chicken, Nawabi Chicken, Mutton Kali Mirchi and all types of Kababs. So far we have catered to 100-1000 person gatherings. Apart from offering various cuisines, the company also provides lady waitresses, specialised cooks for special items, silver crockery, theme parties, stage designing and arrangements, decoration, lighting, flo-
ral arrangements, orchestra, etc. Evolution of industry Due to the growth of software and multinational companies, individual and small family sectors have grown and dependability on food providers has increased drastically since last few years. This has lead to the parallel growth of catering companies and restaurants. Key trends Here due to the state bifurcation there will be a small setback. But in the long run, this field has its own place. As told to Kahini Chakraborty
(
THE MAIN FOCUS
KMK Event Management
CELESTINE JOHN D'CRUZ, CHIEF OPERATING OFFICER “Industry is waiting for the new government to bring in diversity in FDI” Celestine John D'cruz
W
e started humbly with minimum startup and went on to pioneer the food and allied services, after 15 years of sheer quality and consistency. We also cater to large events and conventions in India, that is the MICE sector. KMK also has a division called Integrated Hospitality and Support Services - India (IHSS India) which caters to large corporates and is an SME in food services and facility management. IHSS has its presence in south and north India and is expanding its portfolio in various parts of the country. Its currents clients are in education, hospitals, sports and leisure sectors, B&I (business and industry). Currently the company has a turnover of US$ 201 million with projected estimated revenue of US$ 750million by 2014. IHSS operates in various brands and emphases on its core competency in each segment : K Chef – B&I ; Maxcare – healthcare; Guardian – education; MAP & MEP - soft and hard services.
challenge of price escalations and the division of the state has had an adverse impact, leading to the corporate sector to move to safer destinations. Over a period of time IHSS has been able to manage the clients and its consumers with better planning and menu engineering without compromising with the quality and maintaining its consistency. Key trends The industry has witnessed many changes over a period of time with consumers being directly hit by the price inflation, while the corporates have changed their way of
controlling the overheads. This has also hit the operators, the only way forward would be to bring down the Wholesale Price Index (WPI) and Consumer Price Index (CPI). The industry is waiting for the new government to bring in diversity in FDI and create a market for various industries and specially for the catering industry. The key challenges for the catering industry are - food safety and process; compliance; procurement; food cost and base pricing; employee retention and welfare; new technology, new methods and policies. As told to Sudipta Dev
Some of the key challenges are food safety and process; procurement; compliance; food cost and base pricing
Evolution of industry Only few big players are able to sustain and take the hit in market inflation, while many in the industry had to shut shop due to various challenges and problems of sustaining themselves. Hyderabad as such in current state has been facing the
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Fusion Hospitality
SHANKAR KRISHNAMURTHY, CHEF AND CO-OWNER 'The catering sector will be constantly evolving'
Chef Shankar Krishnamurthy
F
usion Hospitality Private Limited (FHPL) manages a chain of restaurants in Hyderabad and showcases the diversity of global culinary delights. Each of the restaurants is unique and dynamic. The company has a broader vision of setting up restaurants in Delhi, Bengaluru and other key cities. The common thread uniting all FHPL outlets is an emphasis on excellent food, superior service and genuine value. FHPL’s greatest strength is its people, each contributing expertise to different aspects of the business. We are fortunate to attract the industry’s best and brightest talent, and we give them the training and professional opportunities to succeed. Respect and support of our employees is evident in everything we do; as a result, we enjoy a degree of staff loyalty and tenure that is rare in this highturnover business. FHPL took on the Herculean task of setting high benchmarks for outdoor catering in 2004. Starting with small numbers and brand recall through high profile exclusive dinners with the backing of a huge loyal clientele, the banqueting and catering division spread fast and became immensely popular due to the tailor-made menus, introduction of interactive kitchen, a special team of dessert chefs and an expertly managed team with a direct marketing approach. This led to the birth of Fusion 9 Catering,
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one of the most preferred caterers for social gatherings and corporates. Evolution of industry Hyderabad has always been very receptive towards catering requirements primarily because people love food, and there is no dearth of space for large gatherings. The corporates are an excellent market with their presence in large numbers; they give us the opportunity towards institutional catering, catering for team outings, annual day celebrations, etc. The catering sector will be constantly evolving wherein the
guests are more than happy to experience different cuisines brought to their doorsteps; this requires a huge amount of expertise wherein one has to follow all the processes in the correct manner, it could be food hygiene, safety, logistics all in an orderly manner to ensure alacrity as in a restaurant. Key trends The current food trend has a lot of south east Asian, Mediterranean and Middle Eastern influences along with the age old favourites of Indian and Chinese. A combination of new techniques
and expertise is required to foresee the right amount of quantity to be served in diverse menus while ensuring the cooking procedures are safe and food is delivered in the right manner that is cold is served cold and hot is served hot ( keeping in strict check the HACCP standards). Today Fusion 9 Outdoors provides great cuisine to social gatherings and major corporates throughout Hyderabad. We strive to provide world class dining experience. We firmly believe in preparing quality food and want people to have a great time.
TRENDS
Flavour forecast M
arking its 125th year as a food industry innovator, McCormick & Company, a global leader in flavour, kicked off a yearlong celebration today of the tastes that bring us together with the unveiling of its McCormick Flavour Forecast 2014: 125th Anniversary Edition. The report, developed annually by McCormick experts around the world, highlights five top food trends and more than a dozen emerging flavors predicted to impact the way we eat in the coming years. .
dient is making its way into rubs, broths and marinades. Chamoy Sauce: A unique
Mexican condiment - made from apricot, lime, chilies and spices - just beginning to
gain a following in the US. Cassava Flour: Also known as manioc or tapioca
flour, this gluten-free alternative is a Brazilian staple prized for its versatility.
Five top trends Chilies obsession: Food lovers everywhere are seeking out their next big chile thrill. Modern masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations. Clever compact cooking: Proving that big flavours can come from small spaces, cooks in urban kitchens are making the most of what's available. Mexican world tour: Mexican flavours are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine. Charmed by Brazil: The world's attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.
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FOOD TRENDS
Gaga over gluten-free Chef survey shows gluten-free is the hottest trend for 2014
HOT TRENDS HOT TRENDS are the menu items and cooking methods that are at the peak of popularity. Customers are excited about these items and eating them more than ever.
A
fter a four-year reign as the hottest menu trend, local food has been dethroned by gluten-free/food allergy conscious in Restaurants Canada’s 2014 Chef Survey. Chefs identified these trends as menu items and cooking methods at the peak
of popularity: ● Gluten-free/ food allergy conscious ● Quinoa ● Locally sourced foods ● Leafy greens (e.g. kale, Swiss chard, mustard greens, collard greens, dandelion, beet greens) ● Craft beer/ microbrews
Menu Trends 1. Comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken) 2. Small plates / tapas / mezze / dim sum 3. Gourmet burgers / build-your-own burgers 4. Half portions / smaller portions for smaller price 5. Food-alcohol pairings (e.g. beer, wine, spirits) Preparation Methods 1. Food smoking 2. Sous vide 3. Slow cooking 4. Pickling 5. Barbeque Culinary Themes 1. Gluten-free / food allergy conscious 2. Locally sourced foods (Locavore) 3. Food trucks 4. Simplicity / back-to-basics 5. Street food inspiration Ethnic Cuisines and Flavours 1. Southeast Asian (e.g. Thai, Vietnamese, Burmese, Malaysian) 2. Ethnic fusion 3. Indian 4. Korean 5. Mexican Protein 1. Inexpensive / underused cuts of meat (e.g. beef cheek, brisket, pork shoulder, skirt steak) 2. Sustainable seafood 3. Grass-fed beef 4. Aged cured meats (e.g. prosciutto, Iberian ham) 5. Free-range poultry / pork Sides 1. Quinoa 2. Non-wheat noodles or pasta (e.g. quinoa, rice, buckwheat) 3. Sweet potato fries 4. Ancient grains (e.g. kamut, spelt, amaranth) 5. Pickled vegetables
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Appetizers / Starters 1. Charcuterie / house-cured meats 2. Ethnic / street food inspired appetizers (e.g. tempura, taquitos, etc.) 3. Artisanal poutine 4. Flatbread appetizers 5. Artisanal cheeses Desserts 1. Bite-size / mini desserts 2. Sweet and salty desserts 3. Salted caramel 4. Artisan / house-made ice cream 5. Desserts with bacon Produce 1. Leafy greens (e.g. kale, Swiss chard, mustard greens, collard greens, dandelion, beet greens) 2. Heirloom fruit and vegetables (e.g. tomatoes, beans, apples) 3. Superfruits (e.g. acai, goji berry, mangosteen) 4. Micro-vegetables / micro-greens 5. Root vegetables (e.g. parsnip, turnip, rutabaga, beets, radish/daikon) Spices, Seasonings, Flavours 1. Greek yogurt 2. Artisan / specialty bacon 3. Natural sweeteners (e.g. honey, maple syrup, agave) 4. Hot / spicy flavours 5. Specialty oils (e.g. truffle, sesame, grapeseed, hazelnut) Non-Alcoholic Beverages 1. Organic / fair-trade coffee 2. Coconut water 3. Green tea 4. “Mocktails” (non-alcoholic cocktails) 5. Dairy-free milk (e.g. soy, rice, almond) Alcoholic Beverages 1. Craft beer / microbrews 2. Specialty beer (e.g. seasonal, fruit flavoured) 3. Micro-distilled / artisan liquor 4. Culinary cocktails (e.g. savoury, fresh ingredients, herb-infused) 5. Muddled cocktails (e.g. mixed with fresh fruit / berries, herbs, vegetables)
FOOD TRENDS ● ●
● ● ●
Food smoking Heirloom fruit and vegetables (e.g. tomatoes, beans, apples) Charcuterie/ house-cured meats Food trucks Inexpensive/ underused cuts of meat (e.g. beef cheek, brisket, pork shoulder, skirt steak).
Restaurants Canada CEO. “We’ve been keeping an eye on this trend, and created a restaurant-focused food allergy guide to help our members cater to customers’ diverse needs in a safe
environment.”
What’s new this year? Quinoa was knocked off the list a few years ago, but has made a grand re-entrance to take the No. 2 spot. Food
smoking, heirloom fruit and vegetables, and charcuterie/ house-cured meats make the cut for the first time, showing a return to traditional cooking methods. More than 400 profes-
sional chefs participated in Restaurants Canada’s fifth annual Canadian Chef Survey. The survey was conducted by independent market research firm BrandSpark International in January 2014.
Multideck coolers
Top 10 up and comers 1. Ancient grains (e.g. kamut,spelt, amaranth) 2. Simplicity / back-to-basics 3. Superfruits (e.g. acai, goji berry, mangosteen) 4. Culinary cocktails (e.g. savoury, fresh ingredients, herb-infused) 5.House-made soft drinks 6. Ethnic / street food inspired appetisers (e.g. tempura, taquitos, etc.) 7. Natural sweeteners (e.g. honey, maple syrup, agave) 8. Fewer choices on the menu
Multideck coolers are one of the most popular refrigerated merchandisers for coffee shops, supermarkets, hotels, schools, universities, delicatessens, restaurants and hospitals. With the increase in ‘grab & go’ service, our Multideck coolers have never been in such demand! Their designer style improves your front of house, while their clever layout maximises every millimetre of retail space. MG PRO’s Multideck range are perfect for front of house display, enhancing presentation and giving customers open, easy access to drinks, pre-packed snacks and dairy products.
Food smoking, heirloom fruit and vegetables, and charcuterie/ house-cured meats make the cut for the first time 9. Specialty iced tea (e.g. Thai-style, Southern/sweet, flavoured) 10. Non-wheat noodles or pasta (e.g. quinoa, rice, buckwheat). “The Canadian diner has a heightened awareness of food intolerances, allergies and ingredients, and chefs are taking note,” says Garth Whyte,
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CATERING REPORT
Global contract catering market report: 2014 edition The foodservice industry is broadly segmented into two categories: self operated and contract catering. Both types of foodservice providers are responsible for supply of food and beverage services and a broad range of other services to their clients in a number of end markets
C
ontract catering principally operates in the outsourcing structure by a firm or by a specialised company on a contractual base. Major organisations face increasing cost pressures and look for cost-effective alternatives to self-administer food and support services thus demanding for contract catering. The contract caterers have a clearly predefined clientele, such as civil servants, workers, patients, who will have access to canteen and deliver meals at a social price. Based on amount of financial risks that contract catering company bears and potential compensation, profit or loss that it receives, the contract catering foodservice contracts usually fall in one of the three types of contracts: fee-based/cost plus, profit & loss, and fixed price. The contract caterers offer a number of benefits to their clients such as contract caterers can deliver more consistent, flexible and better products, and clients do not have to worry about rising health and safety regulatory regime. Furthermore, the entire market is segmented into five
major end markets namely; business and industry, healthcare and senior, education, sports and leisure, and defense, offshore and remote. Historically, business and industry end market has accounted for maximum revenue generation for the contract catering market. However, it is noteworthy that the long-term growth opportunity lies in the healthcare and education sector. Published by ReportsnReport.com, the report on the global contract catering market also incorporates an analysis of overall global foodservice industry. The global foodservice industry section of the report presents an exhaustive study of the market in the four major regions namely; North America, Europe, Japan, and Developing Regions. The foodservice industry of the North American region generates highest revenues from the education sector while Europe, Japan and Developing Regions represents maximum sales in the business and industry end market. The growth of the global and regional foodservice industry is also forecasted for the next five years.
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Historically, business and industry end market has accounted for maximum revenue generation. However the long-term growth opportunity lies in the healthcare and education sector
CATERING REPORT The global contract catering industry is subdivided into the above mentioned regions. North American contract catering market is strongly dominated by the US while the European market is majorly governed by France. The countries covered under North America include the US and Canada; European region encompasses UK, France and Germany whilst China, India and Brazil are a part of the developing region. The contract catering market has been widely analysed on the basis of end markets at country level along with the forecasted turnovers of the contract catering industry for each of the region and country under study. The key factors driving growth of the global contract catering industry include rising global GNI, increasing demand for outsourced services, and accelerating demand for natural and
The growth of the industry is being hindered by issues in training and retaining skilled manpower, negative impacts of contract catering healthier eating options. Some of the noteworthy trends and developments of this industry include focus on innovative ideas, changes in social and work cultures, continuous efforts to enter new markets along with increasing demand for home delivery and take away services. How-
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ever, the growth of the industry is being hindered by issues in training and retaining skilled manpower, negative impacts of contract catering, and stringent directives and political uncer-
tainties. The global, regional and country-wise analysis of the foodservice industry along with an in-depth study of the contract catering industry is presented in this report. The
contract catering industry has been analysed on regional level covering the major countries under each region. In addition to this, an extensive coverage of each of the contract catering end
markets has been incorporated in the study on global, regional and country level. The report profiles the major contract caterers along with their key business strategies.
STRATEGY
Setting a new benchmark Aramark serves over 500 million meals annually to college, university and K-12 students in the US. It also serves approximately 50 million visitors to convention centres and national and state parks and forests
L
ike every business, Aramark started small. In this case, the inventory was peanuts, the warehouse was the back seat of a Dodge, and the man with the big idea was Davre Davidson. The year was 1936. His vision was to put vending machines in factories and offices – places they had never been before. In Davidson’s mind, his business was not 'vending', it was service. This concept was shared by another like-minded entrepreneur, William Fishman, who
STRATEGY ran Automatic Merchandising Company, a vending machine company based in Chicago. A mutual customer, Douglas Aircraft, brought the two men together during World War II. Davidson managed vending for Douglas Aircraft’s Southern California plant, while Fishman handled vending at its Chicago plant. They shared ideas and became fast friends. In September 1959, Davidson and Fishman merged their operations into one, and the combined company became known as Automatic Retailers of America, or ARA for short. In the mid-1960s, with the boom of air travel and record attendance at sporting events, ARA entered the leisure services market. In 1968, ARA took its operations international when it was selected to serve over one million meals to thousands of athletes at the 1968 Summer Olympic Games in Mexico City. It was the first of many Olympic partnerships for the company. One year later, to reflect its growing range of services, the company officially changed its name to ARA Services. In the late 1980s and early 1990s, emphasis was shifting from 'serving' to 'partnering'. Reflecting this change, ARA Services changed its name to Aramark in 1994. Later, Eric J Foss, a 30 year PepsiCo veteran widely recognised as an accomplished global business leader and world class operator, assumed the role of CEO and president of Aramark. Today, under Foss’ leadership, Aramark continues to innovate and strengthen its commitment to operational excellence, through a repeatable business model focused on five key principles – selling, service, execution, marketing and operations.
Bringing variety to the office As the modern work environment continues to evolve, alternative and flexible dining solutions are a valuable employee benefit. Offering employees easy access to retail food options can increase productivity and engagement.
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Food services range from employee restaurants and catering to executive dining rooms and convenience stores. Aramark also provides office coffee and vending programs, including hot and cold beverages, snacks and light meals.
The company provides operational maintenance, workplace planning, energy management, and integrated facility management, allowing the client to focus on their business, and not their facility needs. Aramak continuously
expands its alternative dining solutions to meet employee demands. The company's retail food trucks provide offices with innovative, easy-to-access options. In addition, it has implemented self-service micro-markets at several locations. These
unique, flexible-footprint retail devices are custom-built to offer employees their most wellliked menu items in a fun, quick and simple way. By providing a vast array of food options that are authentic, fresh and convenient,
STRATEGY Aramak's alternative dining solutions can better satisfy employees and help boost productivity by keeping them on-site during meal and snack times. Aramark has also created culinary memories at convention centres in many of America’s largest and most diverse cities.
Less waiting, more cheering Aramark delivers a wide range of innovative solutions to more than 150 premier sports facilities, convention centres and entertainment venues throughout North America. Aramark works closely with its partners to create authentic and memorable guest experiences by designing industryleading hospitality, dining and catering, retail merchandise, and facility service programmes. Shorter, more efficient lines at concession stands keep fans happier and coming back more often. To improve service at the more than 150 sports and entertainment facilities it services, Aramark continuously looks for ways to decrease wait times. Beginning with Soldier Field in Chicago, it replaced countertop registers with mobile tablets to process all concession stand transactions throughout the stadium. This latest technology sends realtime updates to the managers’ mobile phones every 15 minutes, allowing adjustments throughout the game. Tablets at specialty stands are also programmed with kitchen display systems, so cashiers and fans can track their order. Integrating this new software enhances efficiency in a place where waiting in line means missing the action. Faster checkouts keep consumers satisfied, while a more sophisticated communication system keeps operations running smoothly until the very last play.
Healthier options A leading provider of dining, facilities and conference center management to colleges, universities and preparatory schools, Aramark serves over 600 institutions
across North America. The company provides residential dining and retail operations such as convenience stores, coffee kiosks, late-night eateries and branded restaurants. Aramark’s facility services experts also provide clients with comprehensive operations and maintenance, custodial services, landscaping, grounds keeping, energy management, capital programme management, construction project management, building commissioning and more. Living a healthier life is a top priority for many of us. More than two out of three adults and three of four college students are striving to be careful about what they eat and want to make better nutrition and lifestyle choices. With health and wellness as a focus from the schoolyard to the workplace, Aramark created a comprehensive solution that helps people live healthier lives.
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It developed Healthy for Life, a comprehensive and integrated approach to health and wellness that empowers people to make healthier lifestyle choices. Centered around its dining services, chefs, dietitians and other experts create healthy food, nutrition education and wellness programmes that work together to support healthy lifestyles. Bringing the Healthy for Life approach to K-12, higher education, healthcare and business dining locations gives consumers of all ages the resources and options they need to make it easier to eat well at school or work.
orado State University and the Colorado Rockies, the company planned, planted and cultivated a first-of-its-kind sustainable garden outside Gate A of the ballpark. Aramark uses the freshly harvested herbs and vegetables in recipes and salad stations at the ballpark’s restaurant. The Garden is an innovative approach to customer service, providing fresher, healthier options to consumers where they least expect it. Through this partnership, the company is building a more sustainable community, and a more sustainable future.
Growing organic
Although often overlooked, dining services have a large influence on which college a prospective student chooses to attend. Nearly half (46 per cent) of students polled indicated that their college’s dining
In 2013, Aramark had an idea: to bring healthier, locally grown options into the stadium while promoting sustainability. Together with agriculture and landscape students from Col-
Ensuring dining halls are full
programme plays an extremely important, somewhat important or important role in their enrollment decision. To support its clients’ enrollment efforts, Aramark developed MarketMATCH, a master planning process that allows the company to conduct oncampus market research. This research includes interviews, traffic studies, and campus mapping techniques to identify near-term and long-term recommendations that can then be implemented to create a more efficient and accommodating student dining experience. This innovative way of approaching food services has been a key contributor to student and university administration satisfaction. Now, administrators gain the peace of mind that their dining programmes leverage market data to support recruitment and retention efforts.
SPOTLIGHT
Addressing the Starbucks Effect Leveraging beverage service to boost employee morale and productivity
T
oday’s employees expect more. More than a good salary. More than a secure work environment. They want the fulfillment that comes from the freedom to make their own choices, the satisfaction that results from believing their employer has their best interest in mind. Smart companies are looking for straightforward, cost effective ways to deliver workplace differentiators that will pay off in higher employee morale, increased worker productivity and reduced turnover. They’re seeking innovative new ways to build employee-friendly work environments - whether they employ 50 people or 5,000. For a growing number of organisations, that innovative differentiator is on-site beverage service.
Amassing customisation Call it the 'Starbucks Effect': Consumers who were once happy with a cup of Joe now won’t settle for anything less than a half-caf doublepump caramel latte with foam. While in the past employees once demanded coffee that was ‘hot and black’, today’s employees are calling for coffee customised to their individual tastes. And the industry’s eagerness to cater to individual tastes, initiated and driven by Starbucks, led to a coffeedrinking craze that’s lasted for more than a decade. This increasing demand for customisation and individualisation is not just evident at the local coffee shop. Advances in information technology have combined with improvements in customer service to make it a customised world, both inside and outside the workplace. Workers have grown accustomed to getting the products
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SPOTLIGHT they want personalised to meet their individual needs - from the coffee they drink to the car they drive to the music they download and listen to. For years, it was a common myth that the only things employees really wanted were a secure job and a good salary. But during the past decade, research has increasingly shown that a variety of factors produce a satisfied and productive workforce. These factors range from enjoying respect from bosses and co-workers to feeling part of a team to working toward common and achievable goals. They also include work space issues such as having convenient access to on-site food and beverage options. As a result, the organisations that want to attract and retain the best talent have focused on creating a better work environment. They’ve invested in team-building exercises, brainstorming process, and other ways of promoting collaboration among managers and employees. They also began paying more attention to the work space itself - installing ergonomic furniture and equipment, improving lighting and enhancing food and beverage service.
Unbridling worker enthusiasm The payoff for organisations that invest in worker satisfaction is clear and measurable. In short, companies that maintain high employee morale outperform their competitors. That’s according to last year’s breakthrough book, The Enthusiastic Employee: How Companies Profit by Giving Workers What They Want, by David Sirota, Louis Mischkind and Michael Irwin Meltzer. Based on the results of 2.5 million employee surveys taken since 1994, the authors found that people have three key expectations at work. One is a sense of achievement. Workers want to feel proud of the work they do and feel that they are part of the larger picture of corporate success. They want a sense that their work has broader meaning. And in a time marked by
corporate scandal, they want to work for a good corporate citizen that plays an active role in improving the community at large. Studies confirm that satisfied workers are more effective workers. But today’s employees want more. On-site beverage service can be a simple, cost-efficient way to optimise your workforce. The second is camaraderie. Employees find satisfaction in being able to work together as a team toward shared goals. Team members form personal bonds that benefit both the individual and the organisation. The final expectation is fair treatment. Employees want fair pay, health benefits and job security. They also desire less tangible aspects of fairness: being treated with respect, having a say in the way they do their jobs and controlling their work environments. These expectations are nearly universal. Despite recent suggestions that different generations of workers have different interests - for example, that Generation X doesn’t care about job security - the authors found little evidence to support such claims. And perhaps surprisingly, they found no differences between men and women and even across countries and cultures. Studies conducted by global research firm Sirota Survey Intelligence - where author David Sirota is chairman emeritus - have confirmed that achievement, camaraderie and equity are the critical factors in creating a winning work environment. Surveying 100,000 workers between 1998 and 2005, Sirota found that when these three factors are present, employees are 15 times more enthusiastic than when only one is present. Fully one-third of employees described themselves as enthusiastic when all three factors were part of the corporate culture, while just two percent were enthusiastic with only one factor.
Beyond the water cooler Even organisations that recognise the importance of
46 FOOD & HOSPITALITY WORLD June 1-15, 2014
Figure 1: Workplace Productivity Calculator Number of employees
50
100
500
1,000
Number leaving daily for coffee
12.5
25
125
250
Annual work days lost
102
203
1,016
2,031
Cost to the company
$15,625
$31,250
high employee morale sometimes struggle with identifying the best ways to enhance their workplace. But a growing number of companies are finding that enhanced food and beverage service is a simple, cost effective approach to improving worker morale and productivity. And as more individuals come to expect products that are customised to their unique requirements, specialty beverage systems are paying even greater dividends. The fact is, the traditional office coffee pot no longer suffices. Today’s workers want more than just regular and decaf. Instead, they expect a choice of flavoured coffees, more sophisticated coffee drinks such as cappuccino and espresso, and even other beverages now growing in popularity – green tea, sugar-free hot chocolate, bottled water and more. Experts expect this trend to continue. As consumers’expectations for more sophisticated coffee rises, and as the market for in-home coffee brewing sys-
$156,250 $312,500
tems expands, workers will increasingly demand a range of on-site beverage options that meet their individual tastes and offer single-cup brewing convenience. In addition, many consumers are opting for tea, as studies show the health benefits of regular tea consumption, and as beverage companies broaden tea’s appeal through new flavors and herbal supplements such as Ginseng and Echinacea. The result is that more and more workers look for tea products in the office pantry. What’s more, recent years have seen a huge spike in the consumption of both filtered and bottled water. As a result, studies show, workers are calling for water in the workplace more than for any other beverage.
Serving up results: Specialty beverage systems The most effective way to deliver such a broad range of beverage choices is through a high-quality, specialty beverage
system. In fact, there’s a strong link between a quality beverage system and the value employers place on their staffs, according to a study by the National Automatic Merchandising Association (NAMA), conducted by Wirthlin Worldwide and sponsored by Mars Inc. Based on more than 400 inperson interviews in Chicago, Dallas, Atlanta, and Stanford, Conn., the study found that 74 per cent of employees and decision makers would like to have a range of beverages to choose from during the workday. It also found that four out of five employees would prefer a better coffee option at work, and that such an option would make them less likely to leave the office. Furthermore, the study showed that employees believe that offering hot beverages is an excellent way for organisations to demonstrate that they value their workers. For example: • 91 per cent believe that a hot-beverage break is a good way to reduce stress before starting a new activity. • 83 per cent of employees feel that offering hot beverages is one of the most visible daily expressions of employee benefits. • 86 per cent believe that companies that value their employees would most likely offer a high-quality beverage system. • 67 per cent agree that if they could get the beverage they wanted when they wanted it at work, they would be more productive. And it’s not just the employees who think that beverage systems are an effective way to keep employees feeling valued. The NAMA study revealed that decision makers share many beliefs about beverage systems with their employees. In fact: • 81 per cent of decision makers recognise that companies that value their employees are more likely to offer highquality beverage systems. • 80 per cent believe that offering employees a variety of hot beverages is one of the most visible daily expressions of staff benefits.
SPOTLIGHT • 90 per cent believe that employees will be more productive if they can get the drink they want at work.
When the glass is half-empty Of course, beverage service isn’t a panacea for every workplace challenge. Even an optimal work environment will have its share of dissatisfied employees. In part, that’s because of factors outside the workplace — and outside your control. For example, a recent study by Nancy Rothbard of the University of Pennsylvania’s Wharton School and Steffanie Wilk of Ohio State University found that not everything that affects a worker’s performance occurs within the workplace. Employees who walked in the door in a bad mood — after missing their train to work, say, or following a household disagreement – were more likely to stay in a bad mood. Consequently, that
bad mood affected their work performance. Employees who came to work in a good mood, on the other hand, were more likely to maintain that mood and have a more productive workday. Such employees took less break time and felt more focused while on the job. But without question, a well-implemented, tailored refreshments programme can help boost employee morale and productivity. That’s according to research carried out in October and November of 2005 by Aramark and Survey Sampling International. The study involved more than 400 online interviews of a nearly equal number of clients and non-clients across the United States. Of those sampled, 81 percent were the primary or one of the primary decision makers regarding the coffee and beverages offered at their workplace. The key finding of the survey is that both clients and non-
clients recognise the benefits of outsourcing the refreshment operation and believe that a high-quality beverage service can yield significant rewards in terms of employee satisfaction. In fact, the majority of decision makers surveyed agreed that providing free coffee or beverages to employees contributes to increased satisfaction and morale of employees at their location, and is an effective way to reward employees and show that they are valued. Overall, respondents saw additional advantages in employee productivity. Nearly half believe that providing employees with free coffee and beverages contributes to increased productivity and their location.
Customisation means both productivity and cost savings When asked in the Aramark survey to name the single most important benefit of coffee and beverage service, decision
makers named employee satisfaction and morale. But business environments focused on cost reductions may be concerned about the potential expense of an on-site beverage service. The fact is, many businesses that opt for an on-site beverage service find that customisation really does go hand-in-hand with cost savings, and that an on-site beverage service can actually save companies both time and money over the long term. Consider that one-quarter of employees leave the office to get a hot beverage. On average, they spend 14 minutes outside the office for such a trip, according to recent research by Wirthlin Worldwide and Harris International. Based on those numbers and an average employee salary of US$ 40,000, a company with 50 workers loses 102 work days a year - at a cost of US$ 15,625 - to employees who leave the facility to purchase
beverages. Likewise, a company with 1,000 workers loses 2,031 work days, at a cost of $312,500. Aramark has developed a Workplace Productivity Calculator that estimates how much time and money are lost by companies when employees go off-site to purchase beverages. (See chart). Participants in the Aramark study agreed with the potential cost savings of on-site beverage service. Nearly half believe that having the right selection of coffee and beverages can significantly reduce the time employees spend away from work purchasing items on their own. By selecting and implementing a high-quality, on-site beverage service, organisations can offer their employees an increased level of choice and satisfaction - especially if they offer a selection from marquee brands such as Starbucks, Seattle’s Best Coffee, Dunkin’ Donuts, Green Mountain Coffee Roasters, and FLAVIA.
ENVIRONMENT FOCUS
'The hospitalityindustryis finding profits in turning green' On the occasion of World Environment Day on June 5, Arun Khanna, director engineering, The Imperial New Delhi talks about the industry's role in reducing carbon footprint and how it can profit from it
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What is the role of the hospitality industry in addressing environmental issues and its direct impact on nature? Although green initiatives are a huge responsibility in today’s economically growing countries, it is also extremely important to give back to the environment, especially being in the hospitality industry. Therefore, it is quite important for hotels to take a note of the growing environmental issues since the industry primarily functions with resources like electricity, water, diesel oil, food,
chemicals, various electrical / electronic equipments amongst others. With the use of all these natural or man-made sources, environment pollution is bound to occur. It is a prime issue for the hotels to adopt some measures to control its adverse impact on the planet we survive in. What are the measures taken at The Imperial to make sustainability a part of the design structure? In our hotel, there are four atriums which allow use of natu-
Arun Khanna
ENVIRONMENT FOCUS ral light during the day. This helps in saving a huge amount of electrical energy, eventually saving the cutting of trees. The structural design of the hotel is such that two of the restaurants have an open courtyard which allows maximum use of natural resources like natural light during the day and natural air while dining. The design of our meeting rooms in all new business centre - One Imperial Place and The Imperial Spa also follow the same principle and save considerable amount of energy.
gas operated tandoors and waste oil into bio fuel. Conservation of water by providing rainwater harvesting pits and solar water heaters are some of our other measures to reduce our carbon footprint. The industry today should
aim towards zero discharge. All the organic waste and waste water generated should be treated and reused internally to achieve zero discharge. Every hotel should adopt a policy of Reduce, Reuse and Recycle.
Is sustainability profitable? Yes, the hospitality industry is finding profits in turning green. For instance, at The Imperial after recycling, the PET bottles are converted into TShirts, newspaper/laundry bags, aprons, bathroom slippers, pants, bags, etc assisting many operational in-house departments with their regular requirements, while saving cost. Similarly after recycling, the waste water and food can be reused for other vital activities.
The structural design of the hotel is such that it allows maximum use of natural resources like natural light Treated water can be used for gardening the planters in the hotel, flushing system and also for air-conditioning in cooling towers. For instance, waste food is converted into manure with our recently launched organic waste composter, bio gas or electricity which is again profitable in financial terms. Recycling of waste food also helps in saving the landfill space. We have also converted our coal tandoors into natural
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TECH TALK
RE-ENGAGING THROUGH TECHNOLOGY The hospitality sector, which has played a major role positioning India as one of the forerunners in MICE, is constantly leveraging on the synergy of advanced technology and best in-class facilities to increase their delivery for successful meetings and event coordination. Here we take a look at the latest conferencing technology and equipments in hotels, the need for continuous upgrade and the future growth areas By Rituparna Chatterjee
A
LAND OF DIVERSE cultures and religions, diverse flora and fauna and breathtaking views, India has come a long way to project itself as a country of multiple opportunities. An ideal destination for leisure travellers, India has also become a fascinating MICE hotspot. Pegged as a `5000
crore industry in India, MICE, an acronym for Meetings, Incentives, Conferences and Exhibitions, is one of the fastest growing tourism industries and is
Vishal Singh
influx of foreign investment, are some of the factors that have led to many companies, both domestic and international, exploring the opportunity of hosting their conven-
tions in the country. The hospitality sector, which has played a major role positioning India as one of the forerunners in MICE, has been providing world class technology solutions and business services to a host of national and international conferences. Hotels are constantly leveraging on the synergy of advanced technology and best in-class facilities to increase their delivery for successful meetings and
The hospitality sector, which has played a major role positioning India as one of the forerunners in MICE, has been providing world class technology solutions and business services
50 FOOD & HOSPITALITY WORLD June 1-15, 2014
poised for further growth. Increased surface transport and air connectivity, presence of hotels across various categories and their state-ofthe-art conference halls,
Rasikaa Singh
TECH TALK system with interpretation, voting with automatic sensory camera controls; flexible LED dynamic screens of 3.9 mm; image mapping software used for logo or theme projections; fibre optic live transmissions, video production centre with updated software; and web-
casting coder and decoders for up to 32 simultaneous channels. All these devices help HICC provide seamless connectivity and uninterrupted services to our consumers resulting in successful conferencing to them,” states Rasikaa Singh. Likewise, Hy-
att Pune has installed short throw projectors in its conference rooms since it is a crisper projection system and helps save space. “Various types of video conferencing feature are also adopted on a need based situations,” adds Vishal Singh, general man-
ager, Hyatt Pune. WI-Fi speed, size and flexibility of conference rooms has also been other areas of growth in recent years. With the emergency of Generation Y, hotels are constantly being creative in converting the conference environment into en-
Nicholas Dumbbell
event coordination. One such facility that has been continuously advancing in conferencing infrastructure is the audio visual (AV) component. “The AV trends have been constantly developing in India and at a much faster speed due to high demand for technologically advanced events. We at Hyderabad International Convention Centre constantly innovate and adapt new technologies to make conferencing more consumer-friendly and innovative,” states Rasikaa Singh, director of sales and marketing, Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre (HICC). To meet this ongoing demand, HICC has inbuilt AVs like sound reinforcement system; auto dome CCD cameras for capturing live video of the stage; video distribution of the proceedings of the hall to the entire convention centre; state-ofthe-art Digital Congress Network equipped with chairman and delegate microphone units to enable conferences and discussion seminars; DVD recorders to enable recording and storage of all the interpreted languages or floor language along with video directly on the DVDRS. “Apart from these, we have also been using some of the latest technology and equipments which include 10000 - 22000 lumens of highdefinition projectors which stretch the projection up to 220 feet of screen; VRX speaker, I Live Digital mixers for better quality sound in huge venues; Bosch congress
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TECH TALK gaging and appealing meeting rooms. “The biggest change in conference room technology has been in space, seating and environment. With the advent of Generation Y which is a large part of our conference guests we are looking at more engaging and appropriate ways to set up a meeting. Gone are the days when the traditional classroom style set-up were the status quo for a training day; the modern set-ups have bean bags, iPads, funky music and in-room Cappuccino machines,” opines Nicholas Dumbbell, general manager, Bengaluru Marriott Hotel Whitefield. To keep abreast with the evolving technology, Marriott Hotels launched early this year 'Meetings Imagined', a concept that reinvents how meetings are planned, making them more visual, social and purposeful. Featuring an online platform, MeetingsImagined.com provides expert tips, the latest meeting trends and hundreds of inspirational images to spark creativity – all curated by the objective of the meeting. Using the website, customers can collaborate with hotels to design custom experiences or view signature experiences featured at the participating test hotels, as well as post favourites images on social media sites, such as Pinterest and Facebook. “We at Marriott innovate new concepts to drive better experiences for meeting planners and attendees. Meetings and conferences today are getting more global, social, mobile and collaborative. Hence bringing the future of meetings in a new light Marriott has created ‘Meetings Imagined’- a platform that gets together the workspace demands and services to meet the next gen needs,” reasons Dumbbell.
needs of their demanding and tech-savvy clientele. “We keep pace with the increasing rate of technology evolution and continuously upgrade as per the demand of time. We maintain an open channel with our consumers, vendors and keep ourselves updated on the latest developments in the sector. We also align with our international offices and keep ourselves abreast with the latest technological developments in the sector and offer the best services to our consumers,” mentions Rasikaa Singh. “Market research is also a good way. A lot of reference is also taken from the hotels in special MICE cities like Dubai, Singapore, Hong Kong, etc. Constant guest feedback is also an opportunity to evolve. Having international conferences in the hotel does also lead to need based development of technology,” adds Vishal Singh.
Growth areas
Technology such as ergonomically designed furniture, creative work pods and interactive flip charts and the ability for meeting planners to select personalised set-ups, spaces and exciting culinary treats will be future growth areas
Continuous upgrade India has been hosting pioneering conferences in various fields ranging from engineering, technology to physical and life sciences, social sciences, health and medicine, etc. They all need a high-end conference room
equipped with latest technology including high-speed internet, Wi-Fi, AV equipment, high-end speakerphones, high-definition screens/monitors, on-site support, etc available for any size budget to
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make the meeting successful. “However, we all need to constantly upgrade to meet the growing demand of high-end technology in India,” points out Rasikaa Singh. Partly through continuous
investment but most importantly through market research, guest feedback, vendor suggestions, hotels are tapping every channel to improve and update their conferencing facilities to meet the
High-end technology in conferencing has played a key role in putting India on the global map for the MICE sector and there is tremendous potential for further growth. “Because of global companies having presence across continents there is a need for faster and cheaper ways of communication and interaction. Technology plays a major role in reducing the expensive travel costs and speeds up communication. There is an ever increasing need by guests for advanced and emerging solutions like web conferencing, VoIP, WiFi/cables free technology, interactive kiosks/ TV, digital signage, etc,” points out Vishal Singh. Regarding the areas which has growth potential, Dumbbell states, “Wi-Fi capability is the area which will see most growth and investment over the next five years. Technology such as ergonomically designed furniture, creative work pods and interactive flip charts and the ability for meeting planners to select personalised set-ups, spaces and exciting culinary treats will also be other future growth areas.”
TECH NEWS
End-to-end events Cendyn Arcaneo, part of the Cendyn portfolio, has announced the introduction of an enhanced, endto-end solution for the event industry, improving clients' ability to globally plan, source, manage and measure meetings
C
ENDYN ARCANEO'S Strategic Meetings Management Software allows customers to plan through Metron, source through RFP toolkit and eProposal, manage through getplanning, ePlanner, eMenus and getregistered, and measure through Event eInsight and Event eSurvey. Cendyn Arcaneo's new end-to-end solution is a system designed to meet the needs of enterprises, meeting professionals and suppliers by bringing the elements of event planning full circle. Added value for enterprises is realised through a highly customisable suite that can be tailored to suit any number of meeting types, from smaller events to large, complex, international conferences. Industry suppliers can meet a
variety of customers' specific needs while streamlining lead collection and management for their organisations. One platform addresses the mission-critical processes throughout the entire event planning process, from start to finish, while allowing suppliers to receive quality leads and be a part of a preferred sourcing network. With this comprehensive platform, clients now have the ability to manage the RFP process from their prospective corporate customers in a more efficient and standardised manner, enabling them to improve service levels while gaining insights into purchasing behaviours. Users can visually research venues, issue RFPs, negotiate business terms, manage the payment process and calculate true ROI and return on objective (ROO). Thousands of hotels and industry suppliers currently
One platform addresses the mission-critical processes throughout the entire event planning process, from start to finish, while allowing suppliers to receive quality leads and be a part of a preferred sourcing network
use one or more of the products offered in this new endto-end solution, allowing for even greater responsiveness and efficiencies when facilitating events. Now all involved parties are working through one united network that expedites data flow and speeds response times, driving revenue through powerful, yet easy-touse products that were designed and developed by season hoteliers and meeting planners. With more than 25 years of experience in the hospitality and event planning industries, Cendyn Arcaneo's team delivers dynamic and intuitive solutions that are changing the way the event planning industry does business. "Cendyn Arcaneo has invested significant research and development into building a powerful event technology platform that alleviates many of the issues that may arise from using disjointed solutions from a legion of vendors," says Robin Deyo, president of Cendyn Arcaneo. "We are very excited to launch this comprehensive and groundbreaking solution to key players in the meetings, events and incentive travel industries. The platform is easy to implement, efficient, and will dramatically reduce the cost and effort needed to plan, execute and measure even the most complex global meetings."
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TECH SPOTLIGHT
'Hospitalitysector with its specific requirements is highlycapital intensive' Manufacturing energy efficient LED lighting solutions for India as well as the global audience, Arun Gupta, global CEO, NTL Lemnis talks about how the company is in the business of providing sustainable lighting solutions for the hospitality industry. By Kahini Chakraborty
What are the latest lighting innovations that NTL Lemnis has launched for hotels and what are its unique selling points? NTL Lemnis has launched a wide range of LED lighting products under the 'Pharox' brand especially for the hospitality sector. NTL Lemnis has created four special categories of products for the hospitality industry – Pharox Retrofit LED lamps, down lights, LED strip and spot lights. Hospitality sector with its specific requirements is highly capital intensive. The ROIs are a major issue in this sector. NTL Lemnis has created products that are environmental friendly, reliable, aesthetically pleasing and serves the unique requirements of the hospitality industry. What are the latest lighting solutions trends in the mar-
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tion. Energy consumption with LEDs reduces to 30-40 per cent. In addition, LEDs can be dimmed, thus addressing those areas in hospitality industry that requires dimming.
Arun Gupta
ket today? In the hospitality segment, warm lighting is generally preferred to create the desired effects. Lot of incandescent lamps are used for the same which are energy guzzlers. With the advent of LED, these effects can be replicated to a large extent with an additional advantage of lesser energy consump-
How is the company working towards creating better lighting solutions for the hospitality industry? A pressing need for the sector is availability of quality products at value for money price points. Our Pharox range of LED Lights will help hospitality customers get the best quality lighting solutions to lower energy consumption levels, with the added convenience of longer life and aesthetics. Pharox range of products are environment friendly, reliable, aesthetically pleasing and serves the unique requirement of the hospitality sector. We have launched products which have high CRI and
TECH SPOTLIGHT various beam angles to highlight paintings, statues, artifacts, etc. We have products with dimming option available in them so as to address those areas that requires dimming. As lighting plays an important role in transforming the ambience of a place, what are the different lighting solutions which can be used for the same? Since the beginning, the LEDs offered aesthetics, ergonomics, economy, cleaner technology as well as a range of lighting options, and with advancements in technology, more and more choices are coming in each day. Today, the options available to customers are unbelievable: There are options based on colour, mood, beauty, style, and a hundred other unheardof-before options. Globally, there are options based on colour that either energise the
mood or make it more relaxed. We believe that in time, there will be an increased demand for such 'mood lighting' in India as well. A basic requirement in hospitality sector is that the furniture layout needs to be changed periodically. However, it is not possible to change the lighting layout. Therefore, we have launched products which can be adjusted or rotated according to the furniture layout. This in turn gives greater flexibility in terms of creating different ambience at different times. Has there been any demands from the hospitality industry for launching more lighting innovative solutions? Yes, there is an increasing demand from the hospitality industry to integrate lighting into building systems. Now-adays, people want to control
lighting from mobile phones over their wireless network.
We have launched products which can be adjusted or rotated according to the furniture layout. This helps in creating different ambiences
How important is ecofriendly product launches for the company? Also lighting plays a major role in the hospitality industry, how is the company catering to this demand? The company manufactures energy efficient LED lighting solutions for India as well as the global audience. NTL Lemnis is in the business of providing sustainable lighting solutions that are environmentally friendly as well as help increase energy efficiency. NTL Lemnis actively assist people in using optimal lighting solutions so that there is a palpable reduction in carbon footprint. The company has launched a wide range of LED lighting products under the 'Pharox' brand especially for healthcare, retail and hospitality sector.
CAMPUS NOTES
LAUREATE LADIES LEAD ON Three Laureate Hospitality Education CEOs speak at first Women in Hospitality and Tourism in Asia Conference
T
HREE CEOS of Laureate Hospitality Education (LHE) schools were speakers at the inaugural Women in Hospitality and Tourism in Asia conference held in Singapore recently. Judy Hou, CEO of Glion Institute of Higher Education; Sonia Tatar, director general/CEO of Les Roches Worldwide and Emily Williams Knight, president of Kendall College participated in the conference because of their role and leadership in educating new generations of women for the hospitality industry. A leading hospitality management education group, LHE comprises four institutions: Glion Institute of Higher Education, Les Roches International School of Hotel Management, Kendall College, and Blue Mountains Interna-
Judy Hou
Sonia Tatar
Emily Williams Knight
tional Hotel Management School. Women represent two thirds of the global tourism industry labour force; however, Asia has the lowest average participation of women in the global hotel and restaurant sector. That women are educated in this region is critical because
the UN World Tourism Organisation asserts that tourism helps women break the poverty cycle. According to The World Bank, women and girls reinvest an average of 90 per cent of their income in their families, compared to 30 to 40 per cent reinvestment rate for men. Furthermore, some 44 million
jobs are expected to be created in Asia Pacific over the next 10 years, presenting a huge opportunity to up-skill employees in the hospitality sector. “International hotel companies – which have excellent potential for growth, especially in Asia – are looking to hire graduates who are not
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only used to a multicultural work environment, but who also have expertise acquired in different parts of the world,” says Tatar. “The Global BBA programme gives students a unique and differentiated exposure to countries where the hospitality sector is in full and rapid expansion, providing them a competitive edge to enter this professional market,” she adds. Kendall College in Chicago, USA, reputed for careers in hospitality and culinary arts, has seen increased interest from Asia and China due to the vibrancy and promising tourist and culinary scene of Chicago. “Kendall has seen a 60 per cent increase in culinary arts students from Asia, with women representing more than 80 per cent of those new students,” says
CAMPUS NOTES
Knight. “This diverse pool adds to the unique and global experience of our academic approach,” she says. Industry leaders discussed the role of women at the first Women in Hospitality and Tourism in Asia conference in Singapore. Gilbert Ghostine, president Diageo Asia Pacific highlighted, “We can all play a bigger role in inspiring the way for equality”. Echoing this sentiment, Martin Rinck, president Asia Pacific, Hilton Worldwide urged over 200 delegates in attendance that gender diversity is not just
about doing the right thing – there is a strong business case [for women’s empowerment]. One billion women will enter the global workforce in the next decade, and many of these women will become part of the hospitality and tourism industry, which is one of the fastest growing service sectors in the world. The conference examined the trends, issues and opportunities for women in the hospitality and tourism industry under the theme ‘Celebrating Opportunities for Women in Tourism and Hospitality in
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One billion women will enter the global workforce in the next decade, and many of these women will become part of the hospitality and tourism industry, which is one of the fastest growing service sectors in the world
Asia’, providing a platform for engagement and sharing of best practices. More than 30 speakers from across Asia-Pacific and beyond – including employers, academics, government officials, social activists and entrepreneurs – gathered to discuss the opportunities and challenges in the sector, including the economic benefits of promoting gender diversity as well as frameworks and policies to improve equality. Professor Thomas Baum of Strathclyde University has spent years researching employment in the industry and says, “It offers fantastic opportunities for talented women to play a wide variety of roles, from skilled technical through to leadership positions in both corporate operations and smaller enterprises. Yet women remain over-represented in unskilled and semi-skilled work and underrepresented in managerial, creative and leadership roles – a problem due in part to the traditionally macho organisational culture as well as social reasons that may limit women’s participation and role in the workplace at large.” While noting that women represent a great untapped resource for hospitality and tourism, he emphasised the importance for employers, trade unions and governments working together to identify and develop the skills and talents of female workers. Additional thought provoking discussions were helmed by panelists such as Winifred Loh, president of Singapore’s Association of Women for Action and Research; Christine Rumble, VP - learning and talent development - Asia Pacific, ACCOR Asia Pacific and Tim Bishop, regional private sector specialist, Asia-Pacific, CARE International, who also shed light on key issues effecting the industry. The Women in Hospitality and Tourism in Asia conference was a not-for-profit event, with all proceeds from the conference going towards charities and social enterprises which benefit women in Asia.
MOVEMENTS Hilton Bangalore Residences CHEF ANIRBAN DASGUPTA has been appointed as executive chef of Hilton Bangalore Residences. Chef Dasgupta will be responsible for the overall F&B operations including innovative menu planning and launch of the hotel’s four dining venues. With more than 13 years of experi-
sorts Worldwide, he was general manager of The Chancery Pavilion, Bengaluru.
The Claridges Hotels & Resorts ATUL LALL has been appointed as vice president operations and general manager of The Claridges Hotels & Resorts. Prior to joining The
She will spearhead rooms operations which includes front office, housekeeping, reservations and guest service. Sharma began her career at Oberoi Hotel and joined Jaipur Marriott Hotel as director of services from where she moved to JW Marriott, Pune. Post two successful openings and a forte in housekeeping, Sharma joined Courtyard by Marriott Gurgaon as front office manager.
Park Plaza, East Delhi JAIDEV DUTTA has been appointed as general manager of Park Plaza, East Delhi. Dutta has over 15 years
Chef Anirban Dasgupta
Atul Lall
ence, Chef Dasgupta has worked as a senior sous chef at The Rambagh Palace, Jaipur followed by stints as executive sous chef at Taj Bengal, Kolkata and The Taj Mahal Hotel, New Delhi.
Claridges Hotels & Resorts, Lall served as general manager at Fairmont Jaipur. In his new role, he will manage operations for The Claridges, New Delhi and The Claridges Nabha Residence, Mussoorie as well as direct the brand’s expansion plans with upcoming projects including The Claridges Bharatpur Palace. Lall will be based at the brand’s corporate office at The Claridges, New Delhi.
VIKAS SHARMA has been appointed as general manager of Hilton Bangalore Residences. Sharma, appointed as pre-opening general manager of Hilton Bangalore Residences in December 2012, brings more than two decades of experience in the hospitality industry. In his former role at Starwood Hotels & Resorts Worldwide, Sharma was general manager of Aloft Bengaluru Whitefield. Prior to joining Starwood Hotels & Re-
Vikas Sharma
Courtyard by Marriott Gurgaon MANISHA SHARMA has been promoted to the position of director of rooms for Courtyard by Marriott Gurgaon.
Manisha Sharma
58 FOOD & HOSPITALITY WORLD June 1-15, 2014
InterContinental Marine Drive, Mumbai ALLEN MACHADO has been appointed as director of operations for InterContinental Marine Drive, Mumbai. In his new role, Machado will be directly in charge of the rooms division, F&B and other guest contact departments of the hotel. Machado brings with him 17 years of hotel operations experience predominantly in front office. He has been with the hotel since 2004, in previous roles as room division manager and front office manager.
Jaidev Dutta
Shalabh Arora
of experience in the hospitality industry encompassing expertise in F&B management, operations management and strategic planning. For a major part of his career, he was associated with Taj Group of Hotels. He has also worked with hotel groups such as Oriental Hotels, Sinclairs and Accor Hotels. His last assignment was as director, F&B, Novotel Visakhapatnam.
wholesale, MICE, catering, conference services, marketing, public relations, revenue management and reservations. With over 18 years of experience, Arora joins The Ritz-Carlton, Bangalore from his role as director of sales, The Oberoi Group, north Mumbai.
The Ritz-Carlton, Bangalore
Moevenpick Hotel and Spa Bangalore has appointed CHEF ARMANDO DI FILIPPO for its Italian restaurant Mezzaluna. Chef Filippo brings with him over 12 years of experience with expertise in Italian food and bakery having spent his early years in Rome, Canada, Greece, Belgium and Spain.
SHALABH ARORA has been appointed as director of sales and marketing for The Ritz-Carlton, Bangalore. In his current position, Arora will be heading the sales and marketing division which encompasses corporate sales,
Chef Armando Di Filippo
The Lalit Ashok, Bengaluru BHASKARAN T has been appointed as general manager of
Mövenpick Hotel and Spa Bangalore
Bhaskaran T
The Lalit Ashok in Bengaluru. He will be responsible for the overall direction of the 184-room luxury unit. Earlier he was GM of The Lalit Laxmi Vilas Palace Udaipur for two years.
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
CLEANING CLE ANING TOOLS OOLS & CHEMICAL FOR HOTELS HOTELS RESTAURANT RESTA URANT CATERING CA TERING Scrubers | Wipes | Draining Matts | Sponges | Wipers & Mops | Chemicals | Eraser | Non Scratch Cleaners | Tissue | Floor Pads | F&V Storage Bags | Gloves | Glass Cleaner | Industrial We “Fablas” is a manufacturing company for the last 4 decades, we are into clean and hygiene product. We are involve into manufacturing , we do Imports, converts, Repacking and the distribute the products PAN AN India through our distribution infrastructure. Also we are into exports, cater to multinational consumer product companies in their own brand and for promotional schemes in our brands. We do the private labelling- Modern Trade, Bharti Retail, Metro, Carrefour, SRS, 99, Reliance, More & to MLM companies. Our specialization and the vast experience of 4 decades is in “Clean & Hygeine products” (Tools and Chemicals). Presently we are catering 17 categories in which more than 100 products fall.
2151/3D, New patel Nagar, New Delhi 110015 (india) e: richa@fablas.com for inquir y and distributor ship call + 91 9873935212
FOOD & HOSPITALITY WORLD
June 1-15, 2014 59
FOOD & HOSPITALITY WORLD
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Interlocking Waterra Mats Rechargeable Led Candles
Carus Candela Holder Alpha Source Trading Private Limited 119, 1 A Cross, 3rd Main, Domlur 2nd Stage, Bangalore - 560 071 Email : alphasource@alphasourcetrading.com Tel : + 91 80 41227046, Mob: + 91 9900103481
60 June 1-15, 2014
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BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
8th year of service in Indian market for Hotels, Motels, Restaurants, Resorts, Serviced apartments, workforce accommodation www.rms-global.com
RMS Hospitality Software 3,800+ Customers, 30 Years Experience in 20+ Countries Modules Front office Reservation Management (Windows & Web Based)
Cloud solution
Point of Sale
Online Booking
Inventory Management
Channel Management
Banquet Management
Dynamic Pricing
Financial Accounting/Tally Interface Human Resource Management System
Mobile Solutions
RMS Launches RMS resLite, for limited service hotels with performance based pricing. Pay us just Rs. 20/- per day, per occupied room & own a world class hotel software RMS resLite is fully featured hotel management software for limited service hotels. Modules Included: RMS front office system, RMS-ePOS point of sales, Basic Inventory, Accounts Receivables.
For more details & demonstration please contact: New Delhi: +919582175664, Pune: +919049855857, Kolkata: +919051180544, Nagpur: +919765282741
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BUSINESS AVENUES
速
COMMERCIAL EQUIPMENT
速
HOTELWARE
STEC STAINLESS STEEL PVT. LTD.
Regd. Office : # 1, Hakoba Compound, Bombay Cotton Mills Estate, 77, Dattaram Lad Marg, Kala Chowki Road, Mumbai - 400 033, India. Phone : 022 - 2370 9141 / 42, 93200 29141 / 42 / 43 - Fax : 022 - 2377 1135
Delhi Office : 4602, Deputy Ganj, Sadar Bazar, Delhi - 110 006, India. Phone : 011 - 3293 6432 / 2363 1069 / 93122 16432 Fax : 011 - 2363 1069
Email : sales@stecindia.co.in / stecindia@mtnl.net.in - Web : www.stecindia.co.in 62 June 1-15, 2014
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FOOD & HOSPITALITY WORLD
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Table Mats for Restaurants TO GET THEM CUSTOMIZED with Name, Logo, Address and Messages of Your Restaurant. Exclusive Designs can also be created using Photographs or artwork from your side to suit the Interiors and Theme of Your Restaurant. You can have look at our latest designs by visiting:
Taurus Table Mats are specially made for use in Restaurants. They withstand the heavy usage as well as rough handling encountered in a typical restaurant, retaining the shape and vibrant colors through their long life!
ASK FOR A
FREE SAMPLE Taurus Table Mats 4 Mallikarjuna Temple Street, Basavanagudi Bangalore 560 004
Phone: 080 4150 5393 Mobile: 0 97421 96770 Email: info@taurustablemats.com Website: www.taurustablemats.com
66 June 1-15, 2014
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SUPREME STEEL WORKS Regd Office : B-602, Mansoravar, Suchidham, Film City Road, Malad (East), Mumbai - 97 Mobile : 9324547712, 9892262157 E-mail: info@supremecutlery.net, sales@supremecutlery.net / sumit@supremecutlery.net / gaurav@supremecutlery.net www.supremecutlery.net
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FOOD & HOSPITALITY WORLD
Authorised Distributor: Mumbai: Jalaram Traders - 022 66923265, 65222081 Western Traders - 022 - 23440878, 23411062 Ahmedabad : Morpich Ent. - 09879508844 Chandigarh : Gargh Crockery Centre - 09815046833 Kolkatta : Jaivanti Cosmetics - 09830085235
June 1-15, 2014 69
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70 June 1-15, 2014
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BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
HOTEL, BAKERY, SUPERMARKET & LAUNDRY EQUIPMENT SUPPLIER
Renowned
Brands
MATEKA
PATRI X
FOOD
hospitality WORLD
INTERNATIONAL FOOD & HOSPITALITY TRADE SHOW 12 - 14 JUNE, 2014 , WHITEFIELD, BANGALORE - 66
Mob : +919526048880
Email : info@paramountin.com
11
a
LL
A ST
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s t -U6 pm i s Vi m
1 3 O
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KALLAI ROAD, CALICUT, KERALA - Tel: 0495 2324320, 2325320 FOOD & HOSPITALITY WORLD
June 1-15, 2014 71
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BUSINESS AVENUES www.moohandas.com
MOOHANDAS SONS Serving the Hospitality Industry since 1949
O U R
P R O D U C T
R A N G E
BED LINEN: BEDSHEETS,PILLOW CASES,DUVETS,DUVET COVERS,MATTRESS PROTECTORS,BLANKETS,BED RUNNERS, MICROFIBRE/POLYFIL PILLOWS,CUSHIONS BATH LINEN: BATH,HAND,FACE TOWELS IN WITH/WITHOUT CREST WOVEN LOGO [AUTOLOOM,POWERLOOM], BATHMATS, BATHROBES, SLIPPERS, SHOWER CURTAINS. F&B LINEN: BANQUET FRILLS,CHAIR COVERS,DAMASK T.CLOTHS,JACQUARD NAPKINS,TABLE MATS,MOULTONS UNIFORM: KITCHEN WEAR,SERVICE,HOUSEKEEPING OUTFITS ,SR. CATEOGORY SUITS. For further details, contact at
Moohandas Sons Shop No. 4, Daulat Mansion, Behind Metro Cinema, Barrack Road, Mumbai – 400 020 Tel: (0ff) 2206 6161, 2201 5330, Mobile : 9820197050 E-mail : bobbybijlani29@gmail.com Website : www.moohandas.com
72 June 1-15, 2014
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Visit us at AAHAR' 2014, March 10 -14, Stall No. G, Block No. 76, Hall No. 11
74 June 1-15, 2014
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BUSINESS AVENUES
Bell Boy Captain Chambermaid Chef Cap Chef Coat Chef Scarf Chef Trouser Cook Coat Cook Shirt Door Men
FOOD & HOSPITALITY WORLD
Driver Front Office Housemen Kitchen Apron Kitchen Stewarding Security Service Uniform Service Vest Coat Service Apron Work Wear
www.uniformdezire.com
®
Corporate Office
North Zone office:
Contacts
35, DV Colony, Minister Road, Secunderabad – 500 003. Andhra Pradesh, India.
B/113, Amar Colony, Lajpath Nagar 4, Near Raghunath Mandir, New Delhi 100024 Contact : 09871911473
Telephone: +91 – 40 – 60500500 Fax: +91 – 40 – 27721360 Email: mail@unifabindia.in Contact: 09346004008
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June 1-15, 2014 77
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BUSINESS AVENUES Manufacturer & Supplier in Banquet / Restaurant / Cafeteria
Furniture | Chair | Sofas
BA Mod Dreamz Impex Furniture Pvt. Ltd. Ofď€ ce Chairs & Sofa
Showroom : Plot No. -5, Kakrola Housing Complex, Old Palam Road, Near Shri Ram Mandir, New Delhi-78 Near by Dwarka Metro Station Tel. : 011-65641363, 9818500656, 9212293363 Email : impexfurniture@gmail.com Website : www.impexfurniture.in
Wide Range of Glassware Beer, Wine, Whiskey, Mocktail etc 78 June 1-15, 2014
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BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
Your Gateway to Sourcing from China
Sinogate Sourcing Ltd is a company dedicated to helping the Hospitality Industry to reduce new project or renovation costs by sourcing directly from experienced and high quality vendors in China. Anything you need from China, we can get for you. And at rates that will not inflate costs in your core project. After all, the experts can always do it better and at lower costs. Next time you have a new construction or renovation project to plan, allow us to help you starting in the design phase. We think you will be surprised & amazed at how much you can save & how further you money will go. Building Materials, Sanitary Fittings, Windows & Doors, Hardware Light Fittings, Furniture, Mattresses, Kitchen Equipment, F&B Products Housekeeping Products, Gym Equipment, Textiles, Decorative Items SINOGATE SOURCING LIMITED 8-J Dongfang Square, Above Suning Electronics, 417, Huan Shi Dong Road, Yuexiu Area, Guangzhou, China. Ph. 86 20 87686972, Mobile : +1 - 9820019990 / + 86 151818100766, E-mail : info@sinogate.hk Website : www.hospitalitysourcing.com
New Delhi : + 91 9910027397 Mumbai: + 91 9004661241 Bangalore : + 91 9886701129
FOOD & HOSPITALITY WORLD
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JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP
Manufacturer & Supplier of:
GUEST CARE AMENITIES
& many more
GUEST CARE PRODUCTS
HOTEL iT e MS
HYGiENE CAR E PRODUCTS
Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com 80 June 1-15, 2014
Website : www.jaivanti.com
FOOD & HOSPITALITY WORLD
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For controlling Restaurant Kitchen Exhaust, Smoke and Oil Mist RydAir RB2400/4800 Electrostatic Air Cleaners
Cleaned Air Exhaust
RYRYunits modular and be stacked up to achieve units are are modular and cancan be stacked up to achieve higher airflow requirement higher airflow requirement
Kitchen Hood Cooking Fumes
6 units of RY5000 stacked 3 high and in 2 stack to give Airflow of 30,000 CMH
3 units of RY5000 Stacked up to give Airflow of 15,000 CMH
Stove
NIHAL Enterprises RydAir RB2400/4800 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India Nihal Enterprises Contact Person : Mr. Harshad Patil : - 09324271581 Email : nihalenterprises@gmail.com 15C Govardhan Baug, Manmala Tank Road, Mahim, Mumbai 400016, India South India Associate - M/s Royal Envirotech. Mr. Akilan : - 09894919522 Contact Person : Mr Harshad Patil Mobile: 9324271581 Email :akilanenviro@gmail.com Email: nihalenterprises@gmail.com 82 June 1-15, 2014
Reduces Pollution
Collect up to 95% of all cooking smoke and oil mist
Keeps building and enviroment clean.
FOOD & HOSPITALITY WORLD
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated
Baleno
Trendy
MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs
COROLLA 250. 350. 550. 750 1000. 1500. 2000ML
OPEL
CATERER’S HOT POT
1000. 1500. 2000ML
2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)
GLASIER WATER JUG Size: 8.0 &12 Ltr
S. S. LUNCH BOX
CHEF HOT CASSEROLE
Size: 2, 3, 4 Container
Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr
KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr
MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl a h c xell Pur w.ma ia.com d w n w dei tra
Website : www.maxellplastindia.com www.
G
#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
maxellplast.tradeindia.com
M.S. CREATION
G
maxellplastindia@hotmail.com
BHATIA SONS
Spl. in : All Kinds of Readymade Coat-Pant & Sherwani Mfrs. & Exporter Hotelware, Cutlery, Acrylic Crafts , Chafng Dishes, EPNS ware, Steel & Copper Ware
Office : R-207-A/4, Sir Syed Road, Near Usman Juice Corner, Joga Bai Extn., near new friendz colony, Jamia Nagar, New Delhi-25 Factory : M-20, 6/6, Joga Bai Extn., near new friendz colony, Jamia Nagar, New Delhi-25 Phone : +91-9891684272, +91-9818505884, Email : mscreation86@gmail.com 84 June 1-15, 2014
Bhatia Sons
2886-A, Captain Street, Darya Ganj, New Delhi-110002 Tel. : 011-23283308, Mobile : 9891847771
E-mail : bhatiasonsb@gmail.com
Website : www.bhatiasons.com
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
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FOOD & HOSPITALITY WORLD
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12
an a rr
m
w
h ont
ty
COFFEE POT
FOOD & HOSPITALITY WORLD
AIR POT
WIDE MOUTH
R AJCO
R
HIGH NICKLE S. S. VACUUM FLASKS
2500/3000/3500/4000 ml. 500/750 ml.
400/600/1000 ml.
WIDE MOUTH WITH HANDLE
COFFEE POT 1300/1600/1900/2200 ml.
800/1200 ml.
New COFFEE POT
BULLET
WIDE MOUTH
350/500/1000 ml.
1200/1500 ml.
New BULLET
2500/3000/3500/4000 ml.
COLA BOTTLE
(Twist & Pour) 250/350/500/1000 ml.
WATER BOTTLE 250/350/500/1000/1500/1800/2500 ml.
For Online Purchase log on to: www.maxellplast.tradeindia.com
400/600 ml.
Marketed by:
MAXELL-PLAST (INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673, Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com FOOD & HOSPITALITY WORLD
June 1-15, 2014 85
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BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
Square Glass Lid Chafer
Tea Urn
Double Juice Dispenser
3 Tire Fruit Stand
Round Glass Lid Chafer
Round Glass Lid Chafer Soup Pot
Cerel Dispenser
Orange Holder
Egg Shape Roll Top Chafing Dish
Corn Steamer
Revolving Condimental Pot
Multi Cake Stand
Rectangular Roll Top Chaffing Dish
Milk/Water Boiler
Revolving Glass Stand
Twin Cake Stand
Chheda Industries
Round Roll Top Chaffers FOOD & HOSPITALITY WORLD
Heating Lamp
No. 42/25, Vallam Bangaru Street, Vepery, Chennai-7, Mobile - 9840288488 Tele: 91- 044- 42826425/42822015 Fax: 91- 044- 42826301 E-mail: deepok@chhedaind.com, info@chhedaind.com Web: www.chhedaind.com
June 1-15, 2014 87
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88 June 1-15, 2014
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FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
FEAST YOUR SENSES
Irene's Coffee Machines
Irene's Tea Range 25 Tea Bags
Refreshing and Energizing
25 Tea Bags
Antioxidant & stress relieving
Camomile Infusion
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25 Tea Bags
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Cardamom Infusion
25 Tea Bags
Helps digestion & detoxification
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Club Class Bath Amenities The Largest manufacturer of Hotel Accessories in India
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COMBI STEAMER WITH STATE OF THE ART WITH GERMAN TECHNOLOGY
Eurotech Corporation Jogani Industrial Complex, Bldg no 9,2nd floor, Unit no:221,V.N.Purav marg, Chunabhatti (east) Mumbai-400 022. Ph: +91-22-65150452,65745564, e-mail:info@eurotechcorporation.in eurotechcorporation@hotmail.com
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weekend
Scene and heard
With Marcellus Baptista
Merry mix
Hostesses at the Cinco de Mayo night at Elbo Room
Spanish high TEQUILA COCKTAILS did the rounds at Elbo Room as Aspri Spirits presented the Cinco de Mayo (Spanish for ‘fifth of May’) night. In full flow were the Don Angel tequila margaritas among guests like Chunky Pandey, Acquin Pais and Gabriella Demetriades. You were spoilt for choice with a range of margaritas, from watermelon to frozen peach, fresh strawberry, fresh plum, pineapple, kiwi, jalapeno and even a mango margarita. The talk was on Cinco de Mayo, a Mexican holiday in the United States and regionally in Mexico, primarily in the state of Puebla, originated among Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War.
FOOD AND BEVERAGE go together. And when two brands combine to offer you this F&B treat you know you are in for a good time. This was the case as 100 Pipers, the Scotch whisky from the house of Seagram, and the famed Hard Rock Café joined hands at the 100 Pipers Vh1 Sound Nation Music Awards at Hard Rock Café. Guests sipped 100 Pipers and enjoyed the tasty hors d’oeuvres from Hard Rock Café. It was a first-of-its-kind multi-genre music extravaganza that witnessed 28 artists and bands perform at 23 gigs over a span of 10 days that finally ended at this awards night. Hosted by Cyrus Sahukar and Ramona Arena, awards were given across various categories and genres and presented by the likes of Shonali Nagrani, Carol Gracias and Gary Lawyer.
Mark and Alesia Raut at the launch of Dunkin' Donuts
Chain reaction
Candice Pinto at the 100 Pipers Vh1 Sound Nation music awards at Hard Rock Café
FOODIES REJOICED as they had a bite of those famous doughnuts along with a choice of burgers, wraps, sandwiches, bites and salads at the launch of Dunkin’ Donuts on Linking Road. Teas and coffees were also on offer as also fine wine and champagne. The mood was upbeat that the world’s leading baked goods and coffee chain had come to town, registering its presence not just on Linking Road in Khar but also at Phoenix Marketcity in Kurla, brought to you by Jubilant FoodWorks.
Spirited soiree ON THE SPIRITS FRONT the city witnessed the launch of two new vodka brands – the 15 times distilled Russian Spirit and the nine times distilled Kruto. The launch party at Gallops at the racecourse was hosted by Mir Spirits who encouraged guests to sip and savour these two premium vodka brands and at the same time to live it up at the completion of three successful years of Salt brand solutions. Guests included former Miss Universe Sushmita Sen and fashion designer Shaahid Amir. It was a night of vodka shots and cocktails doing the rounds, followed by dinner.
Guests at the Mir spirits party at Gallops
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E V E N T S
METICULOUS CARVINGS Chef Vinoth Kumar, CEO of SAI International
THE BOOK CHRONICLES L-R: Najeeb Jung, lieutenant governor of Delhi and Indian author Charu Singh at the launch of her book – Path of the Swan, The Maitreya Chronicles: Part I at The Taj Mahal Hotel, New Delhi
Institute of Carving, set three new world records in vegetable carving at the Guinness World Records event held at Chennai Press Club
COMMITTED TO EXCELLENCE Hotel Sahara Star was conferred the Platinum Pick Award 2013 by MakeMyTrip.com for its stellar performance and indisputable service throughout the year
CARVING KNOWLEDGE A five day national level contemporary and traditional wood carving workshop titled ‘Art from Environment’ organised by Toshali Resorts International in association with Bhubaneswar based Kanti Centre for Art was held at Toshali Sands Puri
STRENGTHENING TIES Priya Paul, chairperson, Apeejay Surrendra Park Hotels was conferred with the insignia of the Chevalier de l’ Ordre National du Merite (national order of merit) at a private reception hosted by H E Francois Richier, French ambassador to India at his residence in New Delhi. The honor was given for her significant contribution to strengthening economic, cultural and commercial links between France and India
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GETTING TOGETHER L-R: Suraj Kumar Jha, GM, Holiday Inn Mumbai International Airport , Sanjay Kushik, GM, Crowne Plaza Kochi and Arindam Kunar, GM, Crowne Plaza Gurgaon at the 2014 IHG roadshow held at Holiday Inn Mumbai International Airport
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REGD.WITH RNI NO.MAHENG/2012/42381, REGD.NO.MH/MR/SOUTH-383/2013-15,PUBLISHED ON 2ND & 17TH EVERY FORTNIGHT, POSTED ON 2, 3, 4 & 17,18,19 OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE.