Food & Hospitality World July 1-15, 2014 by Indian Express

EDITOR’S NOTE

In touch with tomorrow

very event or occasion comes with its share of challenges and expectations and the recently held 23rd edition of Food Hospitality World (FHW) in Bengaluru was no exception. However, what stands out and stands true is the ability to address and overcome challenges and move ahead from strength to strength giving the industry a show in touch with tomorrow. The Indian hospitality industry in the coming years is predicted to witness affirmative growth and to meet the demands of tomorrow we have to be ready with both the hardware and software. There is no room for complacency and it is only the best in the business who will eventually survive the increasing demand, both in terms of products and human resources. We at FHW have always brought the finest brands in the products space for the industry to experience and view at the FHW exhibition. This year was no exception. We also believe in offering our audience events that are thought provoking and hence under the banner Hospitality Think Tank and Hospitality Knowledge Exchange, we have brought to the table discussions, that are relevant for tomorrow, be it related to in-room technology, bartending, security and safety and more. This year’s

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“ There is no room for complacency and it is only the best in the business who will eventually survive the increasing demand,both in terms of products and human resources”

event addressed the issue of the catering sector in hospitality and some serious points were addressed by our panelists. For details do check our story titled 'Cater with Care' on pages 25 and 26. FHW Bengaluru played host to the first Ospitalita Italiana Awards, wherein two restaurants were awarded for their authentic appeal in Italian cuisine. Please read pages 27 and 28 for more on the awards. Amongst the many firsts, we at FHW, have always recognised excellence and innovation in business and there have been companies in the hospitality space who have silently led the way towards offering India quality hospitality products, which have been driven by sheer passion and hard work. We honoured 12 Trailblazers in the field of hospitality from South India. These companies have walked the talk in their sphere of work and it was time to honour their work and commitment towards tourism and hospitality. Our Hospitality Trailblazers are proudly featured on pages 23 and 24. Finally all roads lead to Goa for our next edition of FHW which will give the industry more food for thought. REEMA LOKESH Editor

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CONTENTS Vol 2 No.20 JULY 1-15-2014

INTERIORS & DESIGN

Chairman of the Board

Viveck Goenka Editor

Reema Lokesh* Assistant Editor

Steena Joy Associate Editor

Sudipta Dev CONTENT TEAM Mumbai

Kahini Chakraborty Rituparna Chatterjee Kolkata

Joy Roy Choudhury DESIGN National Art Director

Bivash Barua Deputy Art Director

Surajit Patro

SPA & WELLNESS

Chief Designer

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 Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES

Chandra Shekhar Sasi Kumar G Keshav Barnwal

A SHOW WITH

NEWBEGINNINGS The 23rd edition of Food HospitalityWorld had manyfirsts to its credit this time - an awards ceremonycertifying authentic Italian restaurants in India,an honours event felicitating 12 iconic hospitalitybrands from southern India and a creative cooking bloggers' challenge (20-31)

Aloft Bengaluru Cessna Business Park

P13: PRODUCT TRACKER Electrolux

P59: LIFE

HOSPITALITY SALES

A global focus

Soumodip Ghosh Rahul Bisht

General Manager

Bhadresh Valia

MARKETS

SPECIALITY RESTAURANTS HIT HARD BY DELAYS IN FSSAI CLEARANCE

UNIFORMS UNLIMITED CONTINUES FOCUS ON DESIGNER UNIFORMS

KURLON AIMS AT STRENGTHENING PRESENCE IN LUXURY SEGMENT

P60: MOVEMENTS Alila Bangalore

B R Tipnis Manager

ABODE OF SERENITY THE IMPERIAL SPA AND SALON IN DELHI IS A SANCTUARY OF PEACE AND SERENITY HEIGHTENED WITH ESSENTIAL ART DECO ELEMENTS

P12: NEW KIDS ON THE BLOCK

INTERNATIONAL FOOD &

PRODUCTION

REINVENTING RESTAURANT DESIGN SUMESSH MENON IS A SELF-TAUGHT DESIGNER, SPECIALISES IN THE ART OF RESTAURANT DESIGN WITH INTERESTING PROJECTS IN INDIA AND OVERSEAS

P73: WEEKEND Scene and heard by Marcellus Baptista

EDGE

RESTAURANT FOOD WASTE HAS MET ITS MATCH RECENTLY, LEANPATH INC SHOWCASED ITS NEW LEANPATH MOBILE SOLUTION, DESIGNED SPECIFICALLY FOR RESTAURANTS

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

MARKETS

Lulu Group International looks at new markets for hospitality projects in India

Speciality restaurants hit hard by delays in FSSAI clearance Sudipta Dev Mumbai INORDINATE DELAYS in Food Safety and Standards Authority of India (FSSAI) clearance and lack of storage facilities at most ports for perishable products has hit hard specialty fine-dining restaurants, in particular those that do not have the flexibility of substituting imports with locally available ingredients. SM Shervani “Such restaurants have reported a 30-40 per cent increase in the cost of many in- health is the highest priority, ternationally sourced food Shervani stated, “We are comitems, which is not sustainable mitted to working closely with for any establishment to ab- the FSSAI on various initiasorb, especially when we are in tives to safeguard these objecthe midst of an already infla- tives. However, we believe that tionary environment,” said SM the problems routinely being Shervani, president, Federa- faced by hotels/restaurants tion of Hotel and Restaurant while importing food products, Associations of India (FHRAI). have arisen not due to any speThe delays lead to spoilage re- cific concerns over the sulting in major losses to the quality/safety of the imported importers. “It also creates a sit- items or their country of origin uation of an artificial scarcity of per se, but primarily due to imported food items, thereby lack of clarity and in some pushing up the prices of what- cases, even misinterpretation ever limited supply is available of FSSAI's food packaging and in the market,” he added. labelling regulations by the Asserting that for the in- designated officials.” He dustry, food safety and public pointed out that there have

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been several instances in the recent past, when large consignments of imported frozen foods, cereals, edible oils, gourmet cheese and even confectionery, have been held up at the ports for want of FSSAI clearance due to this very reason. FHRAI has seriously taken up this issue as part of its representation on various technical and procedural aspects related to the FSSAI regulations. “The FSSAI has now issued general guidelines for its authorised officers to enable a more uniform and transparent implementation of the currently applicable rules and procedures across all ports. Moreover, in FHRAI’s feedback to the draft Food Safety & Standards (Food Import) Regulations and otherwise as well, we continue to pursue with FSSAI and the union government, our broader perspective on the design and enforcement of a more streamlined and efficacious Food Import Clearance System (FICS), which would align the regulator’s strategic intent with industry’s practical concerns,” mentioned Shervani.

Rituparna Chatterjee Bengaluru LULU GROUP International, the UAE-based hypermarket chain and retail venture, has aggressive plans to expand its footprint in the hospitality sector in India. For the same, the group is looking at venturing into new markets like Trivandrum, Chennai and Bengaluru to setup its properties. Each of these locations will have one property and these projects are expected to be completed by 2020. Presently, all of the group’s properties are concentrated in Kerala. Speaking on this expansion plan, Jose Sebastian, general manager, Lulu International Convention Centre & Garden Hotels (LICC) stated, “We have already completed the process of procuring land in these markets. We now have to acquire permissions and sanctions. This expansion is part of the first phase, wherein the properties will be located in Trivandrum, Chennai and Bengaluru. Once the first phase is completed, we will move onto the second phase wherein we will look at other destinations in south India.” The group will be tying up with international hospitality management companies to manage these properties. “After analysing the hospitality scenario of these particular markets, we will accordingly tie up with international hospitality management brands since saleability and competition are major factors,” opined

Jose Sebastian

Sebastian. When asked about the investments being made, Sebastian declined to comment. Presently, the group’s properties in Kerala include – LICC in Thrissur and a 100room Courtyard by Marriott near Kochi Airport. The group also has a flight kitchen at the airport which is managed by Lufthansa and has a capacity to take up to 10,000 meals per day. Currently two projects are underway in Kochi – a 300 room Marriott property to be operational by October 2014 and a second convention centre to be operational in the next three years. The Marriott property has an estimated investment of `500 crore, while the convention centre will involve an investment of `1,500 crore. “The convention centre will be managed by Hyatt and probably will be called the Hyatt International Convention Centre. The convention centre will have a capacity of 7000 pax and will have around 300 rooms and few serviced apartments,” mentioned Sebastian.

MARKETS

Uniforms Unlimited continues focus on designer uniforms FHW Staff Mumbai TO CATER to the growing demand for designer uniforms in the hospitality sector in India, Uniforms Unlimited continues its focus on designer uniforms by amalgamating top style with highly practical attire. A stylish yet practical uniform adds value and unifies the complete experience of hospitality. Most hotels have fine uniforms but there is yet the scope for a holistic approach. Zubin Mehta, MD and CEO, Uniforms Unlimited, and head of the designer brand â&#x20AC;&#x201C; Dezenzia has been delivering interesting concepts of uniforms

Zubin Mehta

for niche hotels and resorts. The essence of a region/culture is incorporated into the design by repackaging the couture into styled garments that helps enhance the image of the company's clients. Today a guest looks closely for classy interiors, bathrooms, amenities provided and even at the uniforms â&#x20AC;&#x201C; whether they are clean, finely tailored and intricately designed. Uniforms Unlimited emphasises on the textures of fabrics used, the princess lines on the uniform, the details of the embroidery and pleats that turns a uniform into a couture garment.

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MARKETS

Kurlon aims at strengthening presence in luxury segment Rituparna Chatterjee Bengaluru WITH AN AIM to strengthen its presence in the luxury mattress segment in India and to cater to the increasing demand for eco-friendly mattresses among hotels, Kurlon, a part of the Manipal Group of Companies, is launching two ecofriendly mattresses in July-August this year. The products include – Cloud, a combination of spring and coir mattress; and New Luxury, a combination of memory and bonded foam mattress. The products will be targeted exclusively at luxury hotels. Moreover, to cater to the diversified needs of the hospitality sector in India, the company is also focusing on product customisation. Speaking on this, Sunil B T, assistant general manager – re-

tail, Kurlon stated, “We are focusing on customising our products depending upon the demands from the hospitality industry. Since hostels are increasingly moving towards eco-friendly products, we are launching these eco-friendly products to cater to this growing demand. Couple of our manufacturing plants is certified as green. We are increasingly looking at recycling materials that are supposedly waste and are using green technology to do that. We are already at the close of such a movement and in sometime from now we can call ourselves an ecofriendly company.” The company, which is growing at a rate of 25-30 per cent year on year, recorded an annual sales turnover of `720 crore in 2013, a substantial increase from `520 crore over the last two years.

Presently, 54 per cent of the organised mattress market in India is dominated by coir When asked about the present trends in the mattress industry in India, Sunil B T opined, “Today, consumers are moving away from cotton mattress to spring mattress and finally to foam mattress. The demand for spring mattress is

growing in India as consumers are now getting more exposed to international markets.” Presently, 54 per cent of the organised mattress market in India is dominated by coir, followed by spring mattress having 25 per cent of the share

and the remaining market share being held by foam. “The unorganised mattress sector in India is pegged at around `1,300-`1,400 crore, while the organised sector is pegged at `5,500-`6,000 crore,” he added.

Mumbai to get more Tea Trails lounges Also plans to venture into retailing teas Kahini Chakraborty Mumbai AFTER OPENING their flagship outlet of Tea Trails in Thane's Viviana mall and the second in Bandra BKC, entrepreneurs Uday Mathur and Kavita Mathur are scouting for more locations in Mumbai for expanding the brand. Tea Trails, a venture of Zone8 Tea World, will soon open at Malad Hypercity and Bandra. Speaking exclusively to Food & Hospitality World, Uday Mathur, proprietor, Tea Trails informed, “We are upbeat with the response from customers so far

and are looking at establishing 15 outlets in Mumbai itself in the next six months and then will look at other locations across the country. We could open outlets in Bengaluru, Pune, Delhi by next year. We will be expanding our reach in a controlled man-

As today’s consumers are open to experimenting tea, we see a huge scope for providing special blends to the market

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ner and intend to have different formats in Mumbai and then perfect ourselves before entering other markets. Currently we offer 50 varieties of teas in our menu along with food, pairing it with different tea varieties. This we think differentiates us from

the other tea lounges in the market.” The capital investment done to launch Tea Trails in Mumbai has been approximately `two crore. “Going forward we are looking at establishing 500 outlets in India. We will also look at adopting the franchising model for our expansion. With our focus being on providing unique tea experiences, we will be continuously adding new offerings on our menu. Our target audience is customers in the age group of 25-35 years. As today’s consumers are open to experimenting tea, we see a huge

scope for providing special blends to the market. Going further, we also plan to venture into retailing teas by next month,” he added. When asked about the current tea market growth in India and estimated growth, he opined, “The tea production in India grew by seven per cent last year. The market for tea lounges, the space in which Tea Trails operates is nascent. If the coffee cafe growth seen in the last few years is to be the benchmark, the market is expected to double from the current levels by 2017 and reach a value of `2,000 crore.”

MARKETS

Massive Restaurants to introduce Farzi Cafe in Gurgaon this month Plans to invest `50 crore in the next three-four years

Focused growth plans for mm! maroosh Lebanese QSR brand Sudipta Dev Mumbai A PIONEER in introducing Lebanese cuisine in Mumbai, Impresa Hospitality Management currently owns and manages 17 outlets in Mumbai and Pune, with extensive expansion plans for mm! maroosh QSR brand chalked out in the next few years. “Till July 2015 we will add 23 outlets, including five in all PVRs in Mumbai. We have signed up with PVR and all these five outlets will be launched in the next 45 days. We are looking out for other locations as well,” said Ketan Kadam, CEO and MD, Impresa Hospitality Management. After consolidating its position in Mumbai and Pune, Kadam plans to enter Delhi, Bengaluru and Chennai markets, along with tier II cities which have a high aspiration value. This will be followed by a pan Asian expansion after 24 months – Singapore, Hong Kong, Nepal, Sri Lanka, Malaysia and Dubai.

Ketan Kadam

Interestingly, the company is not looking at growing through the franchise model and all the outlets will be selfowned. The company is simultaneously backending its production strongly. “Next year when we move out of the city, it will be a copy – paste job,” pointed out Kadam. Currently Impresa Hospitality Management does not have a centralised kitchen and out-

sources this part of its operation. “We have tie-ups with vendors for this, while we manage the QSRs. The recipes are our own which we give to them under a non-disclosure agreement,” informed Kadam. He added that Lebanese cuisine is familiar to the Indian palate and the company's outlets have always been popular from the time the first QSR was launched in 2000. “It was the first interactive concept, much before something like Subway came up. You get to eat fresh and see the cooking done before you – that element works very well,” mentioned Kadam. While Shawarmas remain the quintessential favourite, vegetarian options like Hummus and Falafels are increasingly getting popular, along with salads like Fattoush and Tabbouleh. “We have introduced Baked Falafel and are concentrating on an interesting vegetarian spread,” said Kadam.

Kahini Chakraborty Mumbai MASSIVE RESTAURANTS will expand its brand portfolio by introducing Farzi Cafe, a modern Indian bistro and tapas concept in Cyber Hub, Gurgaon by mid July 2014. The restaurant, spread across 4000 sq ft carpet are, will have a seating capacity of 120 customers. The company is looking at opening 12 outlets of Farzi Cafe in the next three years in the metro cities of India and abroad. After Gurgaon, the company is likely to open the brand's second outlet in Dubai in the next six months. Massive Restaurants launched in 2012, spearheaded by Zorawar Kalra and mentored by his illustrious father and Czar of Indian cuisine Jiggs Kalra, is in partnership with Mirah Hospitality, part of ` 800 crore Mirah Group. Speaking exclusively to Food & Hospitality World, Zorawar Kalra, founder and managing director, Massive Restaurants said, “After the launch and success of premium Indian fine dining restaurant Masala Library by Jiggs Kalra in Mumbai, the company is expanding its portfolio with Farzi Cafe, an Indian bistro and tapas concept. The word 'Farzi' can

Zorawar Kalra

have many connotations, but at Farzi Café, it has just one, 'creating an illusion' with its cuisine. Focused on the gourmet diner as well as the youth of India, Farzi Café the modern Indian bistro, is best described as amalgamating traditional global cuisine, with Indian influences, contemporary presentations, culinary styles and ambiance.” Kalra further informed that the company is planning to invest `50 crore in the next three to four years. “The expansion will be extensively done with the expansion of Made in Punjab with five outlets every year, and Farzi Café with four outlets every year and Masala Library to open only in key locations in India such as Mumbai (present flagship restaurant), Delhi, Bengaluru and internationally,” he said.

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MARKETS

Mahindra Holidays acquires resort in Manali FHW Staff Mumbai MAHINDRA HOLIDAYS & RESORTS INDIA (MHRIL), has announced the acquisition of a resort comprising 60 rooms situated at Manali. This is the company’s second resort in Manali and with this acquisition, MHRIL takes its resort count to 41. Arun Nanda, chairman, MHRIL, said, “With its snowcapped peaks and beautiful vistas, Manali has always been a popular destination for our members and

The resort is perched on the left bank of the River Beas and offers a picturesque mountain view this new property will only encourage more of them to visit this destination. This acquisition is part of our strategy to increase our resort footprint and offer our members a variety of experiences in diverse locations, including hill stations, deserts, jungles and beaches.” The resort, which was acquired via purchase of 100 per cent equity share capital of Competent Hotels, is perched on the left bank of the River Beas and offers a picturesque mountain view. It overlooks a fertile valley covered with gently terraced paddy fields and the snow clad peaks of the Himalayan range. Mahindra Holidays’ resort footprint in North India now includes Corbett, Naukuchiatal (near Nainital), Binsar, Manali, Dharamshala, Mashobra (Shimla), Kanatal (near Mussoorie), Kandaghat (near Shimla) and Mussoorie.

10 FOOD & HOSPITALITY WORLD July 1-15, 2014

Ice cream industry sees double digit CAGR since four years in India Srishti Kadu Mumbai THE ICE-CREAM INDUSTRY in India, which is pegged as a `2,000 crore market, has been growing at double digit CAGR since three-four years. Showcasing an expansion of 20 per cent per annum, companies have been strategising ways to develop larger market shares. Earlier this year, Hindustan Unilever extended Magnum to four more cities in India apart from Chennai, where it was launched as a pilot project last year. Worldwide Magnum is produced from Belgian chocolate which is sourced from Barry Callebaut. Presently it is available in three flavoursClassic, Almond, and Chocolate Truffle. Kwality Walls (who brought Magnum into India) believes that the taste of Indians has evolved and it was time that a premium luxury icecream was made available in the market. When asked about some important trends in the ice cream industry, Kwality Walls said that ‘Eating out’ will continue to grow the consumer preference for the impulse formats as consumers love to try new flavours, leading to more innovations in this category. They also witnessed a growing consumer segment which is willing to experience unique and premium international brands. On the other hand, R S Kamath, chairman and managing director, Kamaths Ourtimes Icecreams believes that the rising cost of imports has caused a market shift towards frozen desserts as opposed to traditional ice creams due to lower price of vegetable fat used in

frozen desserts as compared to dairy fat in ice creams. Natural ice-creams is targeting the younger audience with their fun schemes such as ‘Friday Funday Flavour’ in an attempt to create variety and diversity. When asked about plans of expanding Natural Icecreams to foreign lands, Kamath replied that he saw huge potential in the Indian market, and was looking forward to establishing natural icecreams in India itself before he took it overseas. When asked about the challenges they face, Kwality Walls responded by saying that cold chain infrastructure in India is not as good as some of the other markets, but it is improving. They were continuously working on improving their cold chain infrastructure and

are the only player in the country who use ‘environmentally sensitive’ and ‘climate friendly’ freezers which use ‘Hydrocarbons’ as refrigerants. Kamath also added that the rising cost of raw materials required not just for making the ice-cream but also for packaging, labour, marketing and rent, results in the rise of average manufacturing costs which creates problems for manufacturers. The Indian ice cream market has surely expanded over the years with local, international as well as partnership ice cream companies flourishing despite the challenges. This expansion and competition assures customers good quality products at reasonable prices as well as high quality products for a slightly higher price.

MARKETS

IIHM to host Young Chef Olympiad 2014 in Kolkata Joy Roy Choudhury Kolkata KOLKATA-BASED International Institute of Hotel Management (IIHM), part of the IndiSmart Group, will be hosting the 'Young Chef Olympiad' (YCO) in Kolkata from November 23-28, 2014; the event being supported by the Union Ministry of Tourism. Speaking on the competition, Dr Suborno Bose, chief mentor and chairman, IndiSmart Group and chairman – executive committee, YCO stated, “The idea behind organising the YCO is to provide an opportunity to showcase world cuisine while breaking down barriers and at the same time highlight among the Indian student fraternity the growing acceptance of hospitality and food production as a

Dr Suborno Bose

sought after career option.” Chefs from around 30 nations will come to Kolkata to represent their country in a cook-off that will last four days. The competition is open to students of hospitality colleges and those pursuing a graduate programme. Stu-

dents need to get nominated by their colleges and the nominations have to come through the institution. The competition will be judged by a team comprising of celebrity chefs from India and abroad. World renowned chef, culinary arts expert and author, David Fos-

kett will be heading the panel and will judge the event. Chef Sanjay Kak and Chef Shaun Kenworthy of the IndiSmart Group will be assisting the panel of judges. The grand finale is tentatively scheduled on November 28, 2014. Elaborating on the format

of the event, Chef Kak explained that the break up of the competition will revolve around the grand opening ceremony followed by two fringe competitions for theme based cooking, based on sponsorship products. The countries will be divided in teams, which will have to cook different dishes for the judges. Pressure test will be an integral part of the competition. At the finals an aggregate of marks will be taken out of all the tests spread across the week and the final competition will also award marks that will be added to the tally. In every test there will be a series of surprises and twists. The winner will receive the title of 'Young Chef Olympiad' and a cheque of US $10,000 along with sponsorship gifts.

Jakson Group forays into hospitality sector Archana Sharma New Delhi JAKSON GROUP, one of the leading power solutions providers in India, has forayed into the hospitality sector by launching their first hotel 'The Jakson Inns' in the industrial hub of Phaltan, Maharashtra. Going further, the group plans to open 20 hotels by the end of 2020. The company is looking at industrial townships in India to create their brand of three-star hotels. For their hospitality venture, the group has taken `200 crore from the company and has invested almost `40 crore to this venture. Speaking to

Food & Hospitality World, Sandeep Talaulicar, MD, Jakson Hospitality said, “We are the first hotel in the three-star category in this region. We are expecting 30 to 40 rooms to be sold every day in the first month itself. We have created our branding and will be providing a four-star experience to our guests through the facilities and services. For our expansion, we have bought other land and currently we have a project in the Sanand Industrial area of Gujarat under construction.” The Jakson Inns consists of 65 deluxe rooms, four single lady traveller rooms, four suites and one ADA compliant room.

People should start looking towards industrial hubs, rather than the two tier cities Sandeep Talaulicar

It also offers venues to guests to conduct meetings, host events and formal or informal gatherings. Talking about the growth and demand pattern of the hos-

pitality industry, Talaulicar opined, “India is going through a mismatch regarding the demand, but it is favouring the hoteliers. People should start

looking towards industrial hubs, rather than the two tier cities.” Talaulicar believes in creating an institution rather than just another hotel and therefore they are also working towards uplifting the surrounding community. “We help it to become more productive since we affect the lives of more than 100 people causing economic multipliers by purchasing our raw materials from the nearby region only,” he said, adding that, “We are also the only Indian hotel so far which produces 77 kw of energy through solar panels, making us independent of the grid.”

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NEW KIDS ON THE BLOCK

Aloft Bengaluru Cessna Business Park STARWOOD HOTELS & RESORTS WORLDWIDE has opened Aloft Bengaluru Cessna Business Park, owned by the Prestige Group. The hotel offers 191 guest rooms including 13 suites, a Re:mixSM lounge, a Re:chargeSM fitness centre and a SplashSM pool. The F&B offerings of the hotel include Re:fuel by AloftSM, a one-stop, 24-hour grab-and-go F&B area and Nook, the hotel’s urban café style restaurant. The hotel offers 10,050 sq ft of meeting space with the largest banquet hall being 411 sq mtrs, seven tactic meeting rooms equipped with audio-visual hardware and an outdoor terrace, Backyard, for business meetings or social gatherings.

My Fortune, Bengaluru MY FORTUNE, Bengaluru which has recently opened its doors to the city is offering 115 rooms including 79 standard rooms, 32 Fortune Club Rooms and four suites; conferencing and banqueting space to accommodate up to 400 persons; a wellness centre; and a swimming pool. Complementing these are the signature restaurants offering gourmet dining experiences with My Indian Oven the speciality restaurant, My Café – the 24 hour multi-cuisine restaurant and My Space - the cool and trendy bar and lounge.

Aqaba, Mumbai AQABA, A MEDITERRANEAN and Middle Eastern cuisine restaurant is scheduled to open in July in Mumbai. Aqaba is a 3000 sq ft restaurant with 1000 sq ft al fresco section. The restaurant can accommodate approximately 70 guests indoors and 25 guests in the al fresco area. Also available are two open-to-sky banquet areas of 4000 and

Plaza Premium Lounge, New Delhi PLAZA PREMIUM LOUNGE has introduced its lounge at the domestic departure of Indira Gandhi International Airport, New Delhi. The newly revamped state-of-the-art lounge showcases distinctive design, a range of F&B options, interactive services and value-added facilities. The 2300 sq ft area has a seating capacity of 185. The lounge features live food counters, power showers and a spa. The lounge is divided into several zones to provide travellers with multiple seating options such as sofas, fully equipped internet workstations and a stand alone bar.

5000 sq ft. The business centre has three boardrooms, two of which seat up to 10 people with audio visual set up. The third boardroom can house up to 14 people with attached casual seating areas and a video conferencing set up. Aqaba also facilitates two indoor banquet rooms of approximately 1000 sq ft collectively with complete audiovisual connectivity and can accommodate 80 - 100 guests. Both rooms have pre-function areas and can be combined into one capacious room.

FOOD & HOSPITALITY WORLD

July 1-15, 2014

PRODUCT TRACKER

Electrolux ELECTROLUX HAS launched a side-by-side refrigerator with a digital display temperature control on door. The side-by-side refrigerator comes with a compact compartment and flexible shelving that allows to adjust the storage spaces in the fridge. The side-by-side refrigerator's multi-airflow system ensures circulation of cold air through the fridge, which keeps storage temperature the same. The product is priced at `1,39,000.

Sealy India SEALY INDIA has launched the new range of â&#x20AC;&#x2DC;PosturePremierâ&#x20AC;&#x2122; mattresses and this time in economy offering. The new range consists of three models. These technologically advanced sleep systems combine Sealy PostureTech ST coil and features six turns for additional conformance, senses the body's weight and motion, and responds to provide the support. The product is priced from `55,000 onwards.

Panasonic Panasonic has launched air purifiers that come with Nanoe technology. Nanoe is a water- wrapped capsule with OH radicals which helps in improving air quality, keeping the skin hydrated and reducing odour. The air purifiers are also equipped with the composite air filter, which consists of three kinds of technology - super alleru-buster, green tea catechin and anti-bacteria enzyme. Panasonic air purifiers are also equipped with Econavi technology which monitors the operations of the product according to the requirement.

Pergo PERGO HAS unveiled its latest Vinyl Flooring Collection which comes with 14 different designs in two quality levels - Optimum and Premium. The products in Optimum range belong to Class-33 with glue down laying system and Class-32 Premium range products have PerfectFold TM 3.0 installation system. Pergo Vinyl planks and tiles are easy to install and durable. Formats available in Optimum range are:1219 x 184 x 2.5 mm, 610 x 305 x 2.5 mm and Premium range are: 1225 x 178 x 5 mm, 1225 x 303 x 5 mm.

Tranceforme TRANCEFORME, a home decor store in Mumbai, has introduced a new range of bar stools. The collection varies from high and low bar stools, some being elegant and some innovative like one which replicates a cycle.

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flat bread that is cooked on a fire stove. Focaccia is made of wheat flour and yeast and seasoned with olive oil. The dough can be flavoured with herbs like oregano and topped with Parmesan cheese. Both Ciabatta and Focaccia have

a shelf life of six months. Puratos, the creators of the world’s first bread improver, has a wide variety of offerings from the multipurpose S 500 to the Tigris bread improver that allows artisan and industrial bread makers to maintain product standards

irrespective of varying qualities of flour. The innovative S 500 Puff improver is a big boon for improving the quality of khari, puff and laminated pastry, the market of which has a retail value share of 24 per cent in 2013.

Ethnic breads - An upcoming trend Ethnic breads are more and more a key element of the bakery product lineup. They are often made with locally-sourced ingredients and have become increasingly popular as they attract new customers to the bread counter. They also offer a greater choice of fresh and authentic breads. Although it’s exciting to discover local products, but consumer often desire to have trusted products from their home country. Puratos India has adapted two varieties of trends to give customers a global experience. Easy Ciabatta is an Italian bread that originates from the province of Lombardy. The brainchild of Arnoldi Cavaliari, it was Italy’s perfect response to the deep market penetration of the French baguette, that threatened to monopolise the Italian sandwich industry. Ciabatta saved Italy; and Italy gave it to the world. Easy Ciabatta is made from refined wheat flour and yeast; the soft bread can be used to make both vegetarian and non-vegetarian sandwiches. Easy Focaccia is the creation of the northern shores of the Mediterranean Sea, it is a

EASY FOCACCIA Discover the original Italian flat bread

All you need is the Easy Focaccia mix that contains Sapore, a range of traditional fermented sourdoughs that will enhance the authentic taste and flavour • Achieve the right crispiness of the crust and the perfect crumb structure • The original recipe, the authentic taste, shape and texture of the Focaccia • An easy way to increase the range of breads on display, requiring no laborious preparation • Convenience as it’s easy to store the mix

Consumer Insight I As I am no longer living in my country of origin, I often yearn for products of my birth country BUT it’s not always easy to find them/the trusted quality.

Consumer Insight II As I am not able to travel, I am eager to get the ‘exotic experience’ by consuming new (foreign) products locally.

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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

BAKERY FOCUS

Every bread has its unique story Breads of World concept promoted by Puratos for consumers eager to discover new products

round six billion curious consumers might not have the opportunity to travel, but will be fortunate to discover the tastes of the world at their own table. Above all, consumers increasingly try different and new flavours, as it is a great way to keep their diet from becoming monotonous. In short, they are looking for a taste adventure! Here’s the answer to this story, The Breads of The World. Puratos India is a fully owned subsidiary of the Belgium-based Puratos Group, the world’s second largest bakery ingredients major. The company which is a leading manufacturer of ingredients for the bakery, confectionery and catering industries has launched The Breads of the World concept which is an answer to this growing consumer demand. They have a R&D centre in India which tailors the products according to Indian taste, value and functionality. Established in 1919, Puratos Group has a turnover of 1.4 billion euro

with sales in 100 countries and manufacturing plants in 55 locations around the world. Dhiren Kanwar, country head, Puratos India explains, “This concept will enable supermarkets and bakery chains to create a wide and unique range of original (taste, texture and shape as in the country of origin) and enjoyable breads from all over the world. Here, every bread has its unique story. All thanks to ready to use mixes by Puratos.” Few insights about the bread and bakery industry in India: The Indian bakery segment rose above the slump in the economy in 2013-14 to produce impressive double digit growth. This growth, expectedly, was driven by the rapid expansion of modern retail outlets, increasing disposable incomes and the overriding need for convenience by the end consumer. With the Indian baked goods category consisting of largely un-fragmented segment,

Bread & numbers 214 million immigrants In many countries there is a large population of immigrants who would love to find the tastes and flavours of their home country locally. They also tend to incorporate their own flavours in the existing cuisine. ● One billion travellers Many more people enjoy travelling to foreign destinations. Often, when they come back, they like to revisit these places, by buying both the food and the breads they have tasted. ●

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the unpackaged / artisanal bread continued to dominate the market with a share of 56 per cent, while packaged industrial bread held steady with a share of 44 per cent. Customers are now beginning to choose healthier bread options, a trend which is visible from the rapidly rising share of whole wheat and multigrain bread segment (six per cent in 2013-14), while brown bread carved out a healthy 11 per cent market share and white bread held steady at 81 per cent.

Breads Of the World The Breads of the World concept is the answer to this growing consumer demand. Thanks to its worldwide presence and expertise, Puratos helps you create breads from every corner of the globe. You can create original breads from across the world easily, using their bread mixes. For a perfect result every time, all you have to do is follow the recipe and clear instructions developed with our local specialist bakers. Every baker will be able to replicate the original taste, shape and texture of breads, as if they were made in the country of origin. The Breads of the World range is evolving and will be updated with more varieties to help you continuously surprise your customers and to enable supermarkets and bakery chains to create a wide and unique range of original (taste, texture and shape as in the country of origin) and enjoyable breads from all over the world.

INTERIORS & DESIGN

REINVENTING RESTAURANT DESIGN Sumessh Menon, founder of Sumessh Menon + Associates is a selftaught designer, who apart from doing the interiors of many high-end bespoke residences, specialises in the art of restaurant design with interesting projects in India and overseas. By Sudipta Dev

UMESSH MENON believes that 'return to good taste and sustainability are two most important things,' when it comes to restaurant design, and his projects carry the signature of his belief. Talking about a significant trend in evolution of restaurant interior design concepts in India, Menon states that restaurant designs are evolving to create special feelings, experiences and memories for clients. “Industrial chic, materials that are unadorned and perhaps even blemished. There’s more emphasis on material in its natu-

ral form, greater attention to texture. Lighting design is playing an important role too. Graphics and large-scale graphics continue to be a trend and a very impactful one. I’ve noticed that themes, repetitive motifs and patterns or elements have become common and often vital to creating a look for a space, but they still retain their simplicity and functionality,” mentions Menon. He has done the interiors for two restaurants in New York – ‘Masala Times’, an Indian eatery, which was completed three years ago and

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more recently ‘Plan B’ which is a Spanish style Tapas bar. The restaurant projects include a South East Asian restaurant called 'Trikaya' and a fine dine restaurant 'N Bar & Grill' – both in Mumbai. Recently, Sumessh Menon Associates handed over, '21 West', a restaurant in Pune. Originally engaged in the furniture and accessory design and manufacturing industry, Menon has worked very closely with several architects over a span of many years. “My interest in interior design developed over the course of time and evolved into a passion, which

led to the creation of Sumessh Menon Associates. I did a short course in interior design in New York to kick-start the process. My practice is now a decade old and most of what I’ve learnt has been on site, with hands on experience and through observation,” states Menon. When it comes to the USP of his company in this space, Menon feels that it is the factor of customisation - from furniture to fittings is what impresses people the most. “Tailored to client brief, each project is individually conceived and meticulously crafted with a

Sumessh Menon

modern mixture of found objects, repurposed materials and accessories made at highest level of international craft,” he says, adding that almost every project has a custom-made lamp designed befitting the space. Using materials like concrete, resin, exotic stone and limestone and play with metals, acrylic, innovatively to create unique looks and effects.

Integrating aesthetics with technology Menon believes that in the highly mediated, technologically driven world, everybody is looking for meaningful ways to connect. “This has constantly inspired me to create an environment which is full of lively, immersive, experiential

elements specifically crafted to foster human connection,” he says, pointing out that technology should be used to create unforgettable experiences that enhance our natural and built environments, transforming them in newly meaningful ways. “A great example of how

we've done this is with the use of high powered LED’s which are so crisp, environmentally friendly and lower energy consumption. We’ve designed custom made lamps with smart LED systems in place, like for N Bar & Grill, Trikaya and others. We’ve made lamps using laser print on vinyl and acrylic

to give the look of onyx. For Trikaya, we did laser printed aluminium table tops,” he points out. Menon has done laser print walls (which he feels is the next big trend) for N Bar & Grill, Mumbai and Plan B Tapas, New York. “Printing on plywood and taking the print technology to a completely new level, which gave us fabulous and unique results. Also we use a lot of faceted stone and marble, which is scooped with water jet taking it to a all new level,” he says adding that, he also experimented with laser cut leather panels creating different textures and pattern play. International projects like ‘Masala Times’, an Indian eatery that was completed three years ago in New York is a tribute to everything Bollywood in a befittingly Bollywood ambience, all of which is reflected in the décor. “Masala – a term used in South Asian cuisines to describe as a mixture of spices. However, when it comes to Bollywood the word takes on a whole new meaning. In Bollywood lingo, it refers to exaggerated fight sequences, over the top melodrama, uproarious dance moves and all the juicy gossip

that surrounds the world’s biggest cinema industry,” states Menon, Menon is focused on taking up signature stand-alone restaurants projects. “These should be one of a kind, keeping the theme and cuisine in mind. Even QSR models with a stylish and lavish twist would be very interesting,” he adds. He concedes that as a designer, one always struggles against recycling ideas. “I’ll admit that I have a few signature moves, but beyond that, every project has its own uniqueness because each client brings a different vision to the project. I always strive to make the space look large, make sure no design is repeated. To constantly evolve, learn and be design forward,” says Menon. Albeit, according to Menon, there is no replacement for a smartly planned seating arrangement, sensible server stations, attractive and flexible lighting, sounds levels that balance a lively room with comfortable conversations. “Good design is first and foremost design that works; form should definitely follow function, especially in a 'satisfactory factory' like a restaurant,” he states with conviction.

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July 1-15, 2014

SPA & WELLNESS

Abode of serenity Offering professional experience in its spa treatments, The Imperial Spa and Salon in Delhi is a sanctuary of peace and serenity in a luxuriously wide surrounding heightened with essential art deco elements says Hayley Louise Dack, director, Imperial Spa and Salon of the Imperial Hotel in New Delhi. By Archana Sharma

OUNDED IN THE awareness of the value of a healing touch, nurturing environment and deep relaxation as essential elements in maintaining a healthy lifestyle, The Imperial Spa and Salon imbibes the grandeur of Mughal and Indian magnificence in architecture and Sufi philosophy in its décor and experience. “The Imperial spa is a sanctuary of peace and serenity in a luxuriously wide surrounding heightened with

essential art deco elements,” highlights Hayley Louise Dack, director, Imperial Spa and Salon of the Imperial Hotel in New Delhi, who has over 22 years of experience in the spa and wellness industry from across the world. According to her, India is considered unique due to its heritage in yoga, meditation and knowledge of Ayurveda, a view which has been spreading worldwide. “There is a lot of emphasis on the breathing techniques, yoga

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posture and lifestyle in India,” she mentions. The reception is surrounded with nine treatment rooms and a luxury private spa for couples called Moghul suite, a perfect abode to indulge in the signature therapies, be it traditional Ayurveda in the Kerala suite or the hedonistic massage, spa and beauty therapies from around the globe- from Shiatsu to wraps, hot stones to scrubs. Overall, it provides unique therapeutic suites, changing rooms

and spacious vanity areas to its in-house residents thus ensuring the ultimate leisure experience. “The Imperial Spa is designed to purely de-stress and rejuvenate your senses, taking you on an exquisite journey, inspired by India’s rich spiritual wisdom and heritage,” points out Dack.

What's on offer While talking about the various products and treatments which are in demand,

Hayley Louise Dack

We are seeing an increasing demand for corporate spa packages for team building and corporate stress reliving purposes.Yoga classes for the corporate sector has seen a huge increase launched its own sufi products range of essential oils and Eau de Toilette in 2012 and botanic and organic skin care products in 2013. The products follow the cardinal principles of rejuvenating and deeply nourishing the skin with natural extracts and have been created with pure organic ingredients. “All are available in Homecare too, which is vital so guests can take the spa experience home and continue with their wellness,” she informs. The Imperial Spa and Salon also includes a health and racquet club for the body and soul. It provides a thorough work out with the help of the squash court, pool and pilates classes. It also provides various yoga classes. Offering healthy spa cuisine matched with personalised spa treatment plans enables guests to escape during their stay and help them bring their body, mind and soul back into balance. “Retreats and packages are popular as guests want to stay longer in the spa. Having an Ayurvedic doctor on site and therapists from Kerala is a trump card too,” says Dack.

Changing focus

Dack replies, “Indian consumers are looking for new innovative results driven treatments such as medi spa and weight loss and combination therapies. Also luxury based products that are anti aging are in demand.” “All the products are top of the range whether indigenous

brand to the hotel or international luxury skin care,” she says, adding that, “The Imperial Spa and Salon offers professional excellence incorporating technologically advanced hair care products from KerastaseParis with innovative, unique formulas designed for both men and women. High per-

formance facials using exclusive products from Natura Bisse, makeover products from ‘Yves Saint Laurent’ and Imperial blends for luxury pedicure and manicure. We provide only the best for the guest. Once experienced you will be hooked.” Besides this, the Imperial Spa and Salon has also

On the evolving spa and wellness industry, she strongly feels, “The Indian consumer is becoming more aware of diet, exercise, food groups, thus embracing the spa and wellness in all its entirety.” The composition of the consumer segment is also changing. “A lot more people are seen embracing a more fitness oriented regime. And couples are engaging into spa treatments

together as means of romance or connectivity or just to take a time out together. Bridal packages are also on the rise,” she elaborates. The wellness industry is going through a change as people of all classes, genders and age are enjoying the services of this industry. “The male market segmentation is growing fast and they are becoming aware and in tune with their body, skin, mind and hair,” she feels. Even the corporate sector is trying to provide its employees with added advantages. “We are seeing an increasing demand for corporate spa packages for team building and corporate stress reliving purposes. Yoga classes for the corporate sector has seen a huge increase as wellness is embraced,” she mentions. Talking about competition, Dack highlights, “The owners have invested in expatriate management and international training and standards for the spa, salon, yoga and gym.” The staff comes from a therapy background and a trade test is given to all of them. “I personally interview them, since one can know instantly from the passion and attitude, skill set and energy if the therapist is good or not,” she mentions. In the future, Imperial Spa and Salon will also have some offering for the spa cuisine and more Ayurvedic wellness retreats are being planned. The Imperial Spa and Salon is also going to incorporate holistic, anti aging, yoga and meditation packages.

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A SHOWWITH NEW BEGINNINGS The 23rd edition of Food Hospitality World had many firsts to its credit this time - an awards ceremony certifying authentic Italian restaurants in India, an honour event felicitating 12 iconic hospitality brands from southern India and a creative cooking bloggers' challenge BY RITUPARNA CHATTERJEE

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HE 23RD EDITION of Food Hospitality World (FHW) opened to business at KTPO Whitefield in Bengaluru on June 12, 2014. The three-day B2B food and hospitality tradeshow, held from June 12 to 14, was inaugurated by Ugo Ciarlatani, consul general of Italy in Mumbai. Other dignitaries present at the inauguration were R Anand, vice president, The Indo-Italian Chamber of Commerce and Industry (IICCI); Cesare Saccani, vice president, IICCI; Mel Shah, managing director, Hannover Milano Fairs India to name a few. Also present at the exhibition was B Venkatesh, member, steel consumer's council, ministry of steel, Government of India who spoke on the significant contribution made by such trade exhibitions to the food and hospitality industry in India. “The whole experience of the FHW exhibition was good in terms of the quality of exhibitors. FHW is the perfect one stop platform for B2B networking and also gives a big boost to the investors in the food and hospitality industry. The exhibition has managed to live up to the expectations of Bengaluru,” opined Venkatesh. The highlight of the exhibition was a series of maiden events this time. FHW exhibition in association with IICCI hosted the Ospitalita Italiana awards for the first time on the inaugural day. Ospitalità Italiana, an initiative which aims to certify authentic and quality Italian restaurants globally, was developed by Unioncamere in collaboration 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 was done by prominent Italian diplomats and members

The demand for Italian food is increasing in India. However, India needs to work on simplifying the regulations regarding labelling of food products. India needs to attract international companies of the IICCI. Speaking at the awards ceremony, Ciarlatani stated, "India and Italy have the same commitment to promote food and food machin-

ery. The demand for Italian food is increasing in India. However, India needs to work on simplifying the regulations regarding labelling of food

products. India needs to attract international companies in sectors where the country is not a producer like sparkling water. We want to

increase our presence in India and India can export more products to Italy." Another debut event at the exhibition this year was Hospitality Trailblazers, held on the second day. 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 to have made a unique distinction in the southern hospitality space were honoured. The honours were given under five categories - Sustainability, Wellness, Heritage, MICE and Homegrown brands. CGH Earth, The Windflower Resorts Spa and The Green Path were felicitated with the honour under Sustainability; Our Native Village and Soukya under Wellness; St Mark's Hotel Bangalore, The Taj West End Bangalore and ITC Windsor Bengaluru under Heritage; Lulu International Convention Centre and Hyderabad International Convention Centre under MICE; and Orange County Luxury Resorts and Abad Hotels and Resorts under Homegrown Brands. Apart from these special events, FHW also hosted Hospitality Think Tank, a panel discussion on the topic - The business of catering: what's on the table? The discussion highlighted and addressed some of the issues plaguing institutional catering and hotel banqueting ranging from manpower issues to efficient waste management practices and the challenges of sourcing ingredients among many. On the final day, another event that made its foray for the first time into the exhibition was the Cornitos Food Bloggers Meet Season Two, a competition wherein food bloggers showcased their culinary skills by creating different kinds of innovative

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toppings on nachos. The competition was divided into three rounds and witnessed participation from 30 food bloggers. Each round witnessed participation from 10 bloggers and went on for a duration of an hour. The first round was judged by Chef Vicky Ratnani, corporate chef at Aurus and Nido, cookbook author and TV show host. The second round was judged by Chef Ramaswamy V and the third round by Chef Varun Bajaj, application chef, Rational. Speaking about the competition, Vikram Agarwal, director, Greendot Health Foods stated, “Through this competition we want to create awareness about healthy snacking and the use of nutritious dressing. Overall the competition was good and we got a good response.” The three-day exposition

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witnessed exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. Spread across 10,000 sq mtrs of KTPO, Whitefield, the exhibition hosted approximately 200 national and international participants this time and consisted 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 set new benchmarks through these special events.

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Blazing a trail The highlight at this year's FHW Bengaluru was a special honours evening, where 12 hospitality brands of south India were felicitated for having set benchmarks and blazed a trail for others to follow

Our 12 Trailblazers (from L-R front row): Tharun Giri, Windflower Group of Hotels; Tejus Jose, HICC; Vinita Bartlett, ITC Windsor, Bengaluru; J P Menon, St Mark's Hotel Bangalore; Jose Sebastian; Lulu International Convention Centre; C B Ramkumar, Our Native Village (from L-R back row): Dr Sateesha Ranganagi, Soukya; H R Jayaram, The Green Path; V Rajagopal (Chief Guest); Riaz Ahmed, Abad Hotels and Resorts; Michael Dominic, CGH Earth; Cherian T Ramapuram, Orange County Luxury Resorts

T FHW 2014 Bengaluru it was debut time for an event that in itself was epoch making. For the first time in its 23 years, India's leading B2B hospitality trade show took the lead in honouring on one platform, 12 iconic hotel brands, each for carving a unique space for itself in the southern hospitality space. The event called Hospitality Trailblazers was held on the inaugural day of the three day trade show. The honours were listed under five categories - sustainability, wellness, heritage, MICE and homegrown brands.

The honours were given away by V Rajagopal, CEO, Kerala Bureau of Industrial Promotion (K-bip). CGH Earth, Windflower Group of Hotels and The Green Path were felicitated with the honour under sustainability.

Each of these brands were recognised for their contributions toward sustainable and responsible tourism, being respectful of nature and local ethos. Some of them have introduced organic farming, created viable plantations and set

For the first time in its 23 years, India's leading B2B hospitality trade show took the lead in honouring on one platform 12 iconic hotel brands

up market mechanisms, such as purchasing produce from the local community. Our Native Village and Soukya were felicitated under wellness. Both brands have grown into benchmark models for holistic living and not just as healing centres. Under the category of heritage, three brands - St Markâ&#x20AC;&#x2122;s Hotel Bangalore, The Taj West End Bangalore and ITC Windsor, Bengaluru were honoured. All three properties have retained their colonial charms and their ambience amidst the hustle and bustle of Bengaluru city. Lulu International Convention Centre and Hyderabad In-

ternational Convention Centre (HICC) were honoured in the MICE segment. Both the brands have been successful in placing new regions on the MICE map - Hyderabad and Thrissur - despite skepticism and today they have scripted their own success story in the MICE space. FHW also decided to honour two trailblazers - Orange County Luxury Resorts and Abad Hotels and Resorts - under Homegrown Brands, for their product innovation and efforts in building new destinations like Coorg untouched by international brands.

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Sustainability: CGH Earth

Sustainability: The Green Path

Sustainability: Windflower Group of Hotels

Wellness: Our Native Village

Wellness: Soukya

Heritage: ITC Windsor, Bengaluru

Heritage: St Markâ&#x20AC;&#x2122;s Hotel Bangalore

Heritage: The Taj West End Bangalore

MICE: Lulu International Convention Centre

MICE: Hyderabad International Convention Centre (HICC)

Homegrown Brands: Abad Hotels & Resorts

Homegrown Brands: Orange County Luxury Resorts

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Cater with care The Hospitality Think Tank panel discussion at this year's FHW Bengaluru exhibition aimed to highlight and address issues plaguing the contract, corporate and institutional catering industry in India By Rituparna Chatterjee

HIS YEAR AT Food Hospitality World (FHW) Bengaluru, a refreshing and significant discussion was brought to the table during the Hospitality Think Tank panel discussion on the topic - The business of catering: what's on the table? The panel discussion touched upon the emerging trends in corporate catering services, the benefits of maintaining utmost service quality and hygiene standards during catering and the impact of operational efficiency in catering services. Moderated by Reema Lokesh, editor, Food & Hospitality World, the discussion witnessed participation from five panelists - Vinay N Kumar, general manager – operations, The Akshaya Patra Foundation; Aaslesh Varghese, director F&B, Hilton Bangalore Residences; Ayyappan Nallaperumal, assistant F&B manager, The Leela Palace Bangalore; Saji Thachery, F&B manager, The Taj West End Bangalore; and Mahesh Pillai, executive assistant manager – F&B, The LaLiT Ashok Bangalore.

Operational challenges Kick-starting the discussion, Kumar gave an insight into the operational challenges of The Akshaya Patra Foundation, a not-for-profit organisation providing mid-day meals

to around 1.4 million children from 10,631 schools across nine states in India since 2000. Maintaining consistency in procurement was one of the operational challenges highlighted by Kumar. “While procurement in itself is not a major challenge because of the presence of numerous vendors in the market, there is the issue of maintaining consistency in price and quality. Since we are a not-for-profit organisation, procuring quality produce becomes more challenging since we have to pay vendors as per the market rate without exceeding our allocated budget.” Reiterating the same concern was Pillai who spoke on the challenge of maintaining quality during bulk purchasing. “Since banqueting in hotels require procurement in volumes, quality tends to take a backseat. In 2013, 18-20 per cent of the fresh produce that we procured was sent back because of quality issues. However, when we have large volume catering like 1000 pax, we cannot afford to send back 18 per cent under such circumstance,” added Pillai. Another operational challenge highlighted by the panelists was maintaining an efficient and effective waste management system. Since contract/corporate/institutional caterers manage food produce

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cover ) in larger quantities, the challenge for them is to have a robust waste management system in place. Elaborating on this, Thachery stated, “We try and reduce our waste management to the minimum since people are looking at both the top and bottom line. We have associated with charitable institutions, where we send in our leftover food which are dry and can be preserved. Food cost is one of the first KRAs that a chef and a F&B manager are rated on. Hence it is challenging for us to maintain a cost of 21-23 per cent. We do the costing much prior to the event and we always take a 10 per cent carry forward of a number. However, it becomes difficult for us to cater if the number goes higher.” Another efficient waste management practice is to control the waste from the source, highlighted Varghese. For the same, Hilton Bangalore Residences started a 'No Bin Day' initiative, which is implemented four times a week. During these days, bins are not kept in the cafeterias to discourage guests from throwing food. “We have told our staff not to waste food and the chef also plans out a salad based menu which guests usually do not throw. On a daily basis we weigh the wet garbage in kilograms because when leftover food is thrown in the bin, then the food fails to reach the underprivileged and in turn increases your food cost. By weighing the waste, chefs can plan the right quantity to be prepared,” pointed out Varghese. Standardisation of recipes to control pilferage and wastage, segregation of waste, keeping continuous track of waste generated per day and a projection of the number of people coming during events are other effective waste management practices that can be followed mentioned Nallaperumal. To meet its waste management needs and reduce cost, The Akshaya Patra Foundation recently installed bio-gas plants in their kitchens, which has helped them reduce their waste and the cost of LPG. Two of their kitchens have now become zero LPG kitchens.

Today the workforce in the corporate and institutional catering industry has become more younger and the growth, aspiration and potential level of graduates have also increased significantly. Under such circumstances, attrition has become a major issue since freshers are no longer hesitant to look for greener pastures. “Previously, our F&B revenue used to be `100 crore and presently it has gone down to `65-70 crore a year, which reflects the lack of availability of quality manpower and the challenge of retaining them,” stated Nallaperumal. To reduce the attrition rate, Taj has developed its own training modules for hotel management students to help guarantee their service for 22.5 years. “Despite this more than 50 per cent drop out,” stated Thachery adding that they have now started getting into rural areas to acquire, train and employ people across various departments like housekeeping, laundry for their properties. “This has helped Taj to retain people significantly,” opined Thachery. However, training isn't a complete solution to this ever-increasing problem. “The perception of the industry needs to change. We need to be open and approachable for them and we also need to create engagement among the employees,” highlighted Varghese. However, for a not-for-profit organisation like The Akshaya Patra Foundation the approach to tackle attrition has been different. “With each of our kitchens producing 100,000 meals in four hours, it is a challenge for us to employ and retain skilled labour since we are working in a social space. To overcome this we adopted automation over the last few years to reduce the dependability on skilled resources,” stated Kumar. Moreover, with attrition rate increasing, F&B and operations managers are required to go beyond their well-defined roles and hone the skills of an HR professional for talent management as well. “Supply is limited, while demand is

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Aaslesh Varghese

Saji Thachery

Ayyappan Nallaperumal

Mahesh Pillai

With attrition rate increasing, F&B and operations managers are required to go beyond their well-defined roles high. In such a scenario, an operations manager is also required to function as an HR professional,” stated Kumar.

Guest satisfaction The key challenge to help drive growth of the contract/corporate/institutional catering industry is to ensure guest/customer satisfaction. “Guest satisfaction is about preparation, planning the event before it starts. We hold meet-

Vinay N Kumar

ings two to three months prior to the event with sales managers, operations department to discuss on the organisational aspect. Nowadays, each and every thing needs to be micromanaged,” stated Nallaperumal. Adding to the same was, Pillai who opined, “When we started off in the industry, there was a buffer time of three weeks before a function, which is not present now. We have to adapt to this flexibility factor,

however in the bargain we tend to compromise on certain things like quality.” To keep a check on the quality of food supplied, The Akshaya Patra Foundation conducts a social audit wherein it ties-up with corporates to generate third party feedback on the food being sent to schools. “We do this once in a quarter and the food is judged on the parameters of taste, variety, quantity,” revealed Kumar. Since the last 10 years, there has been an increasing pressure on bottom lines and food cost. Under such circumstance, how does corporate or institutional caterers ensure guest satisfaction? “Guests come with a sentiment, a value. When you start looking at cost cutting from a miniscule level you start compromising on quality. Chefs need to keep a check on the variety of food and customise according to customer preference,” opined Varghese. Moreover, there has also been an increasing demand for healthier food among guests. In such a scenario, how do corporate or institutional caterers meet this demand? “In every buffet there is a lifestyle corner. Chefs are prepared with healthier options nowadays. Hotels are having separate vegetarian kitchens, seating arrangements. In future, there will be a demand for half healthy and half gourmet food,” predicted Thachery. Moreover, the corporate/institutional catering industry is also going organic not only to cater to the needs of the demanding customer but also to make a significant contribution to the environment. “We have a farm to table concept. To reduce carbon footprint, 80 per cent of our produce is sourced from within a 100 mile radius of Karnataka,” mentioned Varghese. Adding to the same, Kumar stated, “We do a lot of fortification of ingredients since most of the children suffer from calcium, iron deficiencies. Since going organic is difficult for us, we are working with Britannia Nutrition Foundation and other such organisations to fortify the ingredients.”

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THE MAIN FOCUS

The Italian connection Marking its maiden entry at this year’s Food Hospitality World Bengaluru exhibition was the Ospitalita Italiana awards which awarded their seal of quality to two authentic Italian restaurants from Bengaluru and Mumbai By Rituparna Chatterjee

STRONG ITALIAN connect was witnessed as the Ospitalità Italiana awards made its debut at the Food Hospitality World (FHW) exhibition held at KTPO, Whitefield in Bengaluru from June 12-14, 2014. Held on the inaugural day of the exhibition, the Ospitalità Italiana awards, an initiative which aims to certify authentic and quality Italian restaurants globally, presented their seal of quality to two authentic Italian restaurants from Bengaluru and Mumbai. The awards, organised in association with The Indo-Italian Chamber of Commerce and Industry (IICCI), were presented by Ugo Ciarlatani, consul general of Italy in Mumbai and the chief guest

for the event. The two restaurants receiving the certification included – Mezzo Mezzo of J W Marriott Mumbai and Alto Vino of Marriott Ben-

galuru Whitefield. Gaurav Apte, director of rooms and Chef Alfonso Montefusco both from Marriott Bengaluru Whitefield were pres-

ent to receive the certification. The guidelines for the certification included – visits to the restaurants, checking the ambiance, interacting

with the chefs and considering the chefs’ experience. Speaking at the awards ceremony, Ciarlatani highlighted the need for India to simplify its import regulations and also expressed Italy’s interest in increasing its presence in India. "India and Italy have the same commitment to promote food and food machinery. The demand for Italian food is increasing in India; in the last three months I have inaugurated around 20 Italian restaurants. This demand can be propelled further, however for the same, India needs to work on simplifying the regulations regarding labelling of food products. India needs to attract international companies in sectors where the country is not a producer like sparkling water. We want to

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cover )

increase our presence in India and India can export more products to Italy." Also present at the awards felicitation was R Anand, vice president, IICCI who spoke on the need for increasing the trade exchange between India and Italy. “IICCI has proposed to the Government of India to increase the trade exchange between the two countries to 10 billion Euros this year by boosting trade across sectors like F&B, automobile, textile to name a few. Presently, the trade exchange between the two countries is eight billion Euros.” Also speaking at the awards ceremony was Cesare Saccani, vice president, IICCI who stated, “In Italy food is not only for consumption but it is also viewed as a medium for social gathering and interaction. Italy is taking the leadership in changing the character of fast food worldwide.” Ospitalità Italiana was developed by Unioncamere in collaboration with Federazione Italiana Pubblici Esercizi and with the support of ISNART – Istituto Nazionale Ricerche Turistiche.

28 FOOD & HOSPITALITY WORLD July 1-15, 2014

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THE MAIN FOCUS

EXHIBITOR QUOTES

“We are regular exhibitors. In the last show we got an enquiry which gave us a very good business deal. This time too we got good enquiries which will hopefully translate into good business. We intend to participate in FHW Goa too.” Rajesh Chowdhury, regional manager (hospitality division – south), Nilkamal “We are first time exhibitors and we are very happy as we got very good enquiries from hotel brands. ” Mayank Punia, director business development, Swaroop Industry

“We are only eight months old and we are first time exhibitors. We received very good response from this tradeshow and we are keen to participate in FHW Goa too.” Ashish Gupta, Royal Linen

“We got good response for our soya bean extractor from the exhibitors. It is a unique product to extract soya milk from the beans. ” Pradeep Dinakaran, marketing manager, Bakers Shoppee

“We are regular exhibitors.This time too we showcased new products and got good response. ” Deepak Agrawal,

“We are a first time exhibitor and we are happy to get a good response.” V Shyamrajan,

director, Clay Craft

senior sales executive

“We have entered into two collaborations Rondo (Switzerland) and Rheon (Japan) for fully automated production lines for traditional Indian products. We got good response from this exhibition.” Jaydeo Chakhawala, Apple Bakery

“We entered the Bengaluru market in December 2013 and we have got good response from the HORECA segment.” Ganesh Raj Urs, key accounts manager HORECA, Carrefour Wholesale Cash & Carry

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cover ) “The exhibition was satisfactory. We got many enquiries on the second day.” S M Shankar, chief executive,The India Metal Works

“There was good crowd at the exhibition. We got few enquiries and were able to make new customers. The maximum turnout was on the second day.” Vikas Singh, national sales manager, Cetis, India

“The exhibition was good in terms of footfall.We got many enquiries from hoteliers.” Ashwin Vora, director,Avon Appliances

“We got 15-20 enquiries. Overall, the exhibition was good.” Ajay Shah, chief operating officer, Manipal Advertising Services

“Like always, this year as well the exhibition was up to my expectations. The second day was very good in terms of footfall and the enquiries we got.” Rahul Agrawal, director, South India Linen Manufacturers

30 FOOD & HOSPITALITY WORLD July 1-15, 2014

“This year’s exhibition was good both in terms of footfall and business.” Sandeep Adap, Global Access Hospitality

“The facilities and arrangements at the exhibition were good.” Sujit Kumar, sales manager, Delta Nutritives

“We got many enquiries,out of which 20 per cent seemed to be potential customers.” R Dhanaraj, manager – marketing, Ramsons Garment Finishing Equipments

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THE MAIN FOCUS

“The experience at this year’s exhibition was very good. We got many enquiries.” Geeta Wadhwa, proprietor,Aura Essentials

“The second day was good. We got around 37 enquiries.” Siddharth Singh S, assistant manager, hospitality sales, Hush

“The exhibition was very good, much beyond our expectations.We got many enquiries.” Sudisha Mallick,

“The exhibition was good in terms of quality visitors.We made few contacts and we are expecting business from them.” Janak Arrora, general manager – sales and marketing,ACE Technologies

“The second day of the exhibition was better in terms of footfall and enquiries.” K P Jayaprakashan, director, Dolar Engg Industries

public relation officer, RanceLab

“The exhibition exceeded our expectations in terms of the response and enquiries we got. We even met consultants who wanted to associate with us.” Shyam Krishnan P S, manager – digital marketing, SBL

“The exhibition was good.We already have a partner in India. During the three days we got around 20-25 enquiries from many F&B managers of hotels.” Roberto De Carli, foreign marketing, Universal Caffe

“This is the first time we participated at the FHW exhibition. Through this platform we were able to get new contacts.” Stefano Cirani, ufficio export, export department, Sterilgarda Alimenti

“The exhibition was fine.The second day was better and we got few enquiries.” Namrata Nayyar, co-director,Jackson Industries (India) FOOD & HOSPITALITY WORLD

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FHW 2014 BENGALURU - A REVIEW

32 FOOD & HOSPITALITY WORLD July 1-15, 2014

INTERNATIONAL PAVILION

FHW 2014 BENGALURU - A REVIEW

INTERNATIONAL PAVILION

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FHW 2014 BENGALURU - A REVIEW

34 FOOD & HOSPITALITY WORLD July 1-15, 2014

KERALA PAVILION

FHW 2014 BENGALURU - A REVIEW

KERALA PAVILION

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FHW 2014 BENGALURU - A REVIEW

36 FOOD & HOSPITALITY WORLD July 1-15, 2014

COMMERCIAL KITCHEN EQUIPMENT

FHW 2014 BENGALURU - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

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FHW 2014 BENGALURU - A REVIEW

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COMMERCIAL KITCHEN EQUIPMENT

FHW 2014 BENGALURU - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

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COMMERCIAL KITCHEN EQUIPMENT

FHW 2014 BENGALURU - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

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COMMERCIAL KITCHEN EQUIPMENT

FHW 2014 BENGALURU - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

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FHW 2014 BENGALURU - A REVIEW

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BAKERY

FHW 2014 BENGALURU - A REVIEW

BAKERY

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FHW 2014 BENGALURU - A REVIEW F&B SERVICE

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FHW 2014 BENGALURU - A REVIEW F&B SERVICE

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FHW 2014 BENGALURU - A REVIEW F&B SERVICE

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FHW 2014 BENGALURU - A REVIEW FOOD & BEVERAGES

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FHW 2014 BENGALURU - A REVIEW FOOD & BEVERAGES

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FHW 2014 BENGALURU - A REVIEW

ENGINEERING & TECHNOLOGY

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FHW 2014 BENGALURU - A REVIEW HOUSEKEEPING

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FHW 2014 BENGALURU - A REVIEW HOUSEKEEPING

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FHW 2014 BENGALURU - A REVIEW HOUSEKEEPING

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FHW 2014 BENGALURU - A REVIEW HOUSEKEEPING

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FHW 2014 BENGALURU - A REVIEW

56 FOOD & HOSPITALITY WORLD July 1-15, 2014

WELLNESS & MEDIA

TECH TALK

Restaurant food waste has met its match At the National Restaurant Association (NRA) Show in Chicago recently, LeanPath Inc showcased its new LeanPath Mobile solution, designed specifically for restaurants

VERY DAY, preventable food waste gets tossed into the trash or compost bin - and food is money. Now a fast, simple and affordable way is here for restaurants to monitor and reduce food waste. LeanPath Mobile is a complete solution for restaurants to monitor food waste and take action to prevent it at its source. Mobile informs restaurant owners and operators by providing realtime insight into everything that’s being thrown in the trash and why. This helps to pinpoint specific changes to purchasing, production, menus and staff behaviour that will prevent the items from being wasted in the future. LeanPath Mobile is an affordable, easy to use tracking solution, from the creators of the industry’s first automated food waste tracking systems.

Fluid and flexible The Mobile Tracker is a mon-

itoring software installed on a tablet device. This makes it fluid and flexible for any restaurant environment. A customer can set up a station next to a kitchen scale or use it to record quantities. The staff goes through a short series of questions to record what’s being thrown

away and why. All of the data, including staff names, food types and more, can be customised to your restaurant. “LeanPath has been helping high-volume foodservice operations tackle food waste for the last decade,” explains Andrew Shakman, co-founder and CEO.,

LeanPath.“We are very excited to now help restaurants, caterers, schools and other lower-volume operations by giving them access to the very best tools to fight food waste. Food waste monitoring and prevention is something the entire food industry needs to be doing as part of

the daily routine. This will allow us as an industry to do our part to reduce the staggering 40 per cent of food that’s produced in the US that’s never eaten.” LeanPath Mobile runs on a standard tablet device that can be mounted in the kitchen or remain in the custody of the supervisor between uses. Staff members in the kitchen use the software to answer a set of questions to record all food headed for the trash, noting where it’s coming from and why they’re throwing it out. The data collected is transmitted wirelessly to the LeanPath Online analytics warehouse, where chefs and managers can view dashboards and reports, and set up text or email alerts to spot opportunities that require action. LeanPath has helped hundreds of foodservice operations of all sizes prevent food waste for the last ten years. Clients include Cal Dining at the University of California, Berkeley, the MGM Grand Las Vegas and Sodexo North America.

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TECH BYTES

BREAD AND BUTTER Retailing increasingly demands dual online and physical presence, integrated marketing

OU CAN’T download your dinner, but you will order food, pay checks, and do much more with your smartphone. That is one of the conclusions of Datacomm Research Company’s new study, Good Food and Drink and Connected Technology, 2014-2019. The study reports that restaurant chains’ mobile and online revenue will triple within five years. “The restaurant business is going digital,” said David Strom, co-author of the report. “Online ordering is generating billions of dollars of business for chains including Pizza Hut, Domino’s, and Papa John’s. Mobile payments account for a significant percentage of Starbucks’ revenue. A growing number of restaurant

chains offer electronic gift cards and rewards. And chains such as Chili’s and Applebee’s are deploying tablet computers to all of their tables,” he added. “The top restaurant chains’ use of connected technology is an important case study for the entire retail industry,” said Ira Brodsky, the report’s second author. “It’s increasingly clear that in order to prosper bricks-andmortar retailers must enhance their online presence and online retailers must enhance their physical presence. Integrated marketing is more ongoing and powerful.” The new Datacomm Research study takes an indepth look at how restaurant chains are using websites, social media, mobile apps, and selfservice tablets to deliver superior customer experiences. The report examines dozens of the top restaurant chains, identify-

58 FOOD & HOSPITALITY WORLD July 1-15, 2014

ing some of the best and worst examples of how they are using consumer-facing connected technology. The authors make specific recommendations about using digital marketing tools to increase sales, customer retention, and operating efficiency. Good Food and Drink and Connected Technology, 20142019 includes an Executive Summary describing how connected technology is changing the

restaurant industry and ultimately all retailing, and forecasting revenue from online ordering, mobile payments, and digital gift and reward cards through 2019. Additional conclusions : ● Consumer-facing connected technology is taking off in the restaurant chain business. Revenue from online ordering, digital gift and loyalty cards, and mobile payments will soar to

It’s increasingly clear that in order to prosper bricks-andmortar retailers must enhance their online presence and online retailers must enhance their physical presence

US$ 90 billion by 2019. No retailer can afford to ignore this trend. ● The report shows how restaurant chains can improve the information content, functionality, and overall quality of their websites. For instance, responsive web designs enable access from a wide variety of devices. However, restaurant chains must never lose sight of the fact that the best measure of their website is how well it promotes their food and dining experiences. ● Social media is a powerful new channel for interactive advertising and market research. The report explains how restaurant chains can achieve greater success by better allocating social media resources, monitoring how people respond, and finetuning their social media programmes.

CAMPUS NOTES

A global focus Seeking to achieve global recognition and standing, Amity School of Hospitality strives to provide the best practical and theoretical education to its students. Dr Vaskar Sengupta, deputy director of the institute talks about his college and the changing trends of the hospitality education in India. By Archana Sharma

ITH AN AIM to offer global exposure, a practical learning platform and a diverse range of hospitality courses to Indian students aspiring to enter the hospitality market, the Amity School of Hospitality, started its first course in Bachelors in Hotel Management in 2003 with a strength of 24 students. Only few years into operation, the college now offers a range of courses receiving more than 500 applications per year. The range of courses include Bachelor of Science in Hotel Management, a three-year programme; Bachelor of Hotel Management, another threeyear programme; MBA in Hospitality Management, a two-year postgraduate programme; and PhD in Hospitality for two years when attending full time or three years when participating part time. “We wanted to offer students the chance to complete their PhD in Hospitality itself as not many institutes provide this facility,” states Dr Vaskar Sengupta, deputy director, Amity School of Hospitality, Uttar Pradesh.

Global and flexible The college is constantly updating its course structure to match international standards. “We review our programmes every year in order to bridge the gap between Indian and global standards, and implement changes whenever the designated committee feels is necessary,” opines Dr Sengupta adding, “Although our course follows the Indian market standard, we have set few benchmarks globally. We select two or three international institutes and upgrade the course accordingly, keeping the Indian scenario in mind.” Apart from its degree programmes, the college also offers various diploma courses in Food & Beverage Services, Food Production and Front Office Management which can be obtained under 18 months. “These courses are mostly skill based programmes with almost 70 per cent focus on practical knowledge, thus making the students extremely desired for recruitment everywhere,” he boasts. Moreover, the college offers its students flexibility to choose

the desired subjects. “Our Choice Based Credits System lets students choose the extra subjects they want apart from the core subjects. There are also Non Teaching Credit Courses which ensure that students are learning even if they are not in the classroom with the help of projects and assignments,” mentions Dr Sengupta. Behavioural skills and communications skills are also an integral part of a student's educational development since the hospitality industry is about customer satisfaction. “To achieve this we have included specific and compulsory subjects regarding the same,” he adds. The college placement starts from August and September with companies coming from all over the country. “When companies come to our institute, they are already well aware of the quality standards of our students due to our alumni, who are a part of the hospitality sector,” states Dr Sengupta. Regarding the attributes, employers look for in students during recruitment process, he opines, “Since the results don't come out till later, the manage-

Although our course follows the Indian market standard, we have set few benchmarks globally. We select two or three international institutes and upgrade the course accordingly, keeping the Indian scenario in mind

ment looks for technical skills, a positive attitude, an outgoing personality or at least the ability to conduct oneself in the candidates, all of which are part of the education process at Amity.” Having institutes in Dubai and Mauritius, the Amity School of Hospitality also provides an international platform. “We provide internships abroad for anyone who opts for it at no extra cost,” he adds.

Changing trends Speaking on the present hospitality trends in India, Dr. Sengupta opines, “The mind-

set of Indian parents and students is changing. Earlier people would choose the hospitality sector only if they weren't able to clear anything else. But now students with 80 and 90 per cent marks come to us, wanting to become chefs out of choice.” Talking about future plans, he says, “We want to become the best institute for hospitality in India, achieve global recognition and standing and that's why we feel proud to have one of the best infrastructure facilities as well as a developing course present.”

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MOVEMENTS Alila Bangalore HEMAL JAIN has been appointed as general manager of Alila Bangalore. In his new role, Jain will be tasked with overseeing the day-to-day operations of Alila Bangalore, managing 101 rooms plus a collection of longstay suites and residences, a spa and wellness centre, and three restaurants. Previously, Jain has worked at various positions with Park Hyatt, Four Seasons, Hilton and Oberoi across India. He first joined the Alila Hotels & Resorts

worked with some of the biggest names in the Indian hospitality industry like The Zuri, Vivanta by Taj, The Park to name a few.

Courtyard by Marriott, Chennai

Grand Hyatt Mumbai CHEF HERMANN GROSSBICHLER has been appointed as executive chef at Grand Hyatt Mumbai. In 1988, Chef Grossbichler began his longstanding relationship with Hyatt Hotels and Resorts with

Manav Malhotra

manager at The Leela Palace Chennai. Prior to this, in September 2009, he was the director of food and beverage at The Park – Kolkata. He began his career with the Hilton Towers Mumbai followed by food and beverage managerial stints at the Trident Hilton Jaipur and The Claridges Surajkund.

Hemal Jain

Chef Hermann Grossbichler

family in 2009 as a front office manager.

responsibility as sous chef at Hyatt Regency Auckland for a full three years further to which he handled multiple assignments across Asia where he continued to showcase his culinary expertise in countries like Brunei and New Delhi, India. It was here in Asia that he was appointed as an executive chef at Hyatt Regency Pusan, Korea for a span of three years followed by executive chef positions at Hyatt Regency Kota Kinabalu – Malaysia, Hyatt Regency Manila, Hyatt Regency Auckland, Hyatt Regency Guam and Park Hyatt Ningbo in the People’s Republic of China – his last assignment before coming on board at Grand Hyatt Mumbai.

CHEF SUVARANJAN BANERJEE has been appointed as executive chef of Alila Bangalore. In his current role, Banerjee will be responsible for revamping the dining options at

Chef Suvaranjan Banerjee

Alila Bangalore by executing his prowess of the Mediterranean and Italian cuisine which is his forte and also he will be responsible for kitchen administration, food quality and presentation, menu engineering and F&B conceptualisation at all the dining outlets, outdoor catering, and social events. Previously, he has

MANAV MALHOTRA has been appointed as director of food and beverage at Grand Hyatt Mumbai. Malhotra has been associated with various hospitality brands over the years. Before coming on board the Hyatt family, he was entrusted with the responsibility of overseeing operations of all outlets and banquet operations as a F&B

60 FOOD & HOSPITALITY WORLD July 1-15, 2014

Intercontinental Marine Drive, Mumbai

PRAKASH JAYADEVAN has been appointed as general manager at Courtyard by Marriott, Chennai. Jayadevan brings with him 13 years of experience in the hospitality industry and has spent more than 10 year with the Marriott group. Previously, he has taken different roles in serving Marriott. He started off in the culinary world working as a kitchen executive at The Leela Mumbai in 1999 before joining the JW Marriott Mumbai. In 2005, he joined Courtyard by Marriott, Chennai as a member of the culinary team

JW Marriott Mumbai

and then took over as executive chef where he served for another three years.

with Starwood Hotels & Resorts, at The Westin Mumbai Garden City as director of sales and marketing.

MANAS KRISHNAMOORTHY has been appointed as general manager of Intercontinental Marine Drive, Mumbai. Krishnamoorthy has over 12 years of experience across luxury brands like ITC’s Lux-

STEPHANIE D’SILVA has been appointed as director of sales and marketing at JW Marriott Mumbai. In her new role, D’Silva will be in charge of organising and directing all sales and marketing efforts to achieve objectives and operational goals for the property. Enhancing talent in the team, member of the executive

Manas Krishnamoorthy

Stephanie D’Silva

Samir Kant Avasthi

ury Collection hotels, Oberoi Hotels & Resorts, The Imperial, and Carlson Rezidor. Krishnamoorthy has graduated from the Welcomschool, Manipal, in Hotel Management and completed his post graduate diploma in Hotel Management from the ITC Management Institute, Delhi NCR.

committee, fostering a co-operative work environment are among the many activities that she has been entrusted with. She began her career with Fariyas Hotels and Resorts, moving to Taj Hotels Resorts and Palaces Mumbai for a nine year long stint. Before joining JW Marriott Mumbai, she was associated

tablish a loyal and committed customer base within India and position Hilton Worldwide as a long term business partner. Avasthi has over 11 years of experience in sales, and before joining Hilton Worldwide he was with The Explorers, a destination management company based in New Delhi.

Hilton Worldwide, India SAMIR KANT AVASTHI has been appointed as director of sales - ISO, India, Hilton Worldwide. In his new assignment, Avasthi will be responsible to es-

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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

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Delhi: Pranshu - 09810841431

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

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COFFEE POT

FOOD & HOSPITALITY WORLD

AIR POT

WIDE MOUTH

R AJCO

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

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FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Sound check

Aparna Badlani and Manasi Scott at the third anniversary of Hakkasan

Thrice as nice THE CHEER WAS on at the third anniversary party of Hakkasan. Host Snehal Kulshreshtha of Ka Hospitality was there to meet and greet guests like Stephen Callander of Barclays Bank, Steve Wiliamson of Royal Bank of Scotland, Randhir Kapoor, Manasi Scott, Aparna Badlani, Tanuj Garg, Aditi Rao Hydari and Divya Dutta. Guests relished the hors d’oeuvres like crispy duck roll, crispy pandan prawns, chicken and prawn shuimai, crystal dumpling, char sui pork and many more varieties of dim sums. Besides premium spirits, beers and wines, guests enjoyed cocktails like Hakkatini, lychee martini and lemon grass martini. And the news was that Hakkasan would continue its third anniversary celebration in Mumbai by throwing open its doors for lunch at a special introductory price of `1200 plus taxes and a weekly cyclic a la carte menu.

THE MANSION at Four Seasons Hotel was the majestic venue for the launch party of Harman Kardon, known for its clarity and crispness of sound. High, mid and resounding bass tones created an intimate acoustical experience to the many guests who were there to celebrate the launch of the exclusive Harman Kardon sound lounge in town, operated by Sahil International, located at the Palladium mall. Listening to the sound of music were Jacqueline Fernandez, Harman Baweja, Mugdha Godse, Sonu Sood, Randeep Hooda, Aftab Shivdasani, Deepti Gujral, Candice Pinto, Hemangi Parte, Asif Azim, Shamita Shetty, Vivek Oberoi, among others. The stage seemed just right to live it up with Black Label and other premium drinks.

Jacqueline Fernandez at the Harman Kardon party at Four Seasons Hotel

Bunty Arora and Esha Deol at the launch of Brickhouse Café & Bar

Grungy good IT IS ALWAYS cheerful when a new bar and eatery opens in town. Such was the case at the launch of Brickhouse café and bar at the end of Lokhandwala market in Andheri. Host Bunty Arora who is a partner at the popular Tryst nightspot was present to say hello to the many guests who happily discovered this grungy, street-punk yet chic and classy place that gave one a distinct feel of a typical European café. The unfinished brick walls, industrial bulbs hanging from the ceiling with its healthy glow and pipes as legs for the high stools – all caught your eye at the launch night. And it was time for premium drinks at the bar and some fantastic food among the many guests like Esha Deol and Bharat Takhtani, Rahul Mahajan, Arjan Bajwa, Gautam Rode, Mona and Sudhanshu Pandey.

Night fever PERHAPS THEY HOPE to attract a cross-section of society. That would explain the name of this new nightspot – Local Passenger. The launch party was hosted by Lucky Morani of Cineyug and Hema Asrani from the Panama consulate. Guests included the Bollywood brigade and the glamour world. There was Zayed Khan, Mansha Bahl, Hanif Hilal, Ajaz Khan, Hiten Paintal, Natasha Suri, Priyanka Shah, Aanchal Dwivedi, Shonali Soni, Nataliya Kozhenova, Cyndy Khojol and Hazel Croney. And it turned out to be a double celebration, for it was the birthday of Hema Asrani. Drinks and hors d’oeuvres did the rounds and there was magical music spun by DJ Electroverts comprising Nina Shah and Malika Haydon. Nina Shah, Hema Asrani and Malika Haydon at the launch of Local Passenger

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weekend

E V E N T S

VALUABLE CONTRIBUTION Michael Issenberg, chairman and CEO, Accor Asia Pacific received the International Hotelier of the Year Award for 2014 at the China Hotel Investment Conference (CHIC)

SOCIAL RESPONSIBILITY Dr Mukund Rajan, brand custodian and chief ethics officer, Tata Sons; Shankar Venkateswaran, chief of Tata Sustainability Group; Raymond Bickson, MD & CEO, Taj Group; Vasant Ayyappan, director of corporate sustainability, Taj Group, and Stewart Moore, CEO, EC3 Global and EarthCheck along with the senior management of the Taj Group and winners of EarthCheck Gold Certification

NEW ADDITION Atlantis, The Palm’s newest attraction, Sea Lion Point offers Sea Lion Discovery programme for guests

WHISKEY LOVERS Stephen Carberry, brand ambassador, Jameson seen at the Jameson Loft launch at The Barking Deer in Mumbai

CRICKET FEVER L-R Srinivas Rao, director, human resources, Novotel Tech Park Bengaluru; Vikas Sharma, general manager, Hilton Bangalore Residences; Anup Mishra, director human resources, DoubleTree Suites by Hilton Bangalore, and Sumana Chakraborty, human resources manager, Park Plaza, presented the ‘Hotels Premier League 2014’ trophy to Bhargav Raju, captain of the Hilton Bangalore Residences cricket team

MAINTAINING STANDARDS The Tamara Coorg won the ‘Best Luxury Honeymoon Resort in India’ Award at the Service Excellence Awards 2014 organised by Brands Academy

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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.