EDITOR’S NOTE
Kitchen dynamics
T
he hospitality industry in India is ever evolving and so are the kitchens. They can be easily called the nerve centre of F&B operations and there is a lot happening within these rooms which is creative, classic and contemporary. As taste for new cuisines witnesses change over time, it brings with it a host of demands for the right kind of tools, utensils, equipments which are fundamental to creating that desired and close to authentic, tastes and flavours. Cooking is both an art and science and the appropriate tool to aid the process of fine food is increasing in demand and popularity. As chef Sandeep Pande, executive chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Mumbai Marriott Executive Apartments says, certain cuisines/dishes require specific cooking vessels e.g. Moroccan cuisine is cooked and eaten from Tagines and while Woks are used for stir frying in Chinese cuisine. Quality of equipments used and ordered are also under scrutiny. The men and women in the kitchen are in no mood to comprise when it comes to the quality of equipment namely the steel, copper vessels used in regional cuisines. The emphasis is on energy efficient cooking, and the need for safety standards is also on top of the wishlist of chefs. Our cover story this issue researched by Kahini Chakraborty does highlight the fact that
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“The men and women in the kitchen are in no mood to comprise when it comes to the quality.The emphasis is on energy efficient cooking, and the need for safety standards is also on top of the wishlist of chefs”
chefs are looking at equipments which conserve energy, bring in efficiency and automation. It also brings to the fore that safety standards are extremely important and that there are many specifications that are kept in mind before choosing a particular equipment for the kitchen: energy consumption, uses of the machinery, cutting on manual labour, space constraints, menu requirements, etc. Apart from the cover story, the market lead story by Steena Joy, adds a new facet to the state of Kerala. Though the new liquor policy in the state has received strong opinions amongst hoteliers and restauranteurs and threatens to dampen the MICE scenario, Kerala is all set to open the newly constructed cruise facility Samudrika (which will be inaugurated at KTM 2014 this September) in Kochi. The new facility built by the Cochin Port Trust is expected to boost Kerala's image both as a MICE and cruise destination. Kerala stands out distinctly as a well defined example of successfully implementing the PPP model rather effectively and efficiently. The hospitality sector in the state is still hoping for some good news from the SC. Let’s wait and watch as this new policy can redefine the tourism potential of the state. REEMA LOKESH Editor
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FOOD & HOSPITALITY WORLD
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September 16-30, 2014
CONTENTS Vol 3 No.1 SEPTEMBER 16-30, 2014
HIGH SPIRITS
Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro 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 Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia
24
SMART
KITCHENS With 'faster and efficient cooking products' being the top most criteria among chefs working in today's modern hotel kitchens,manufacturers and suppliers are constantlytrying to supplyequipments which meet standard specifications and are sleeker in design while promising efficiencyand safety (28-31)
CHEF’S PLATTER
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SERVING WITH A TWIST CHEF BAKUL KODIKAL, REGIONAL KITCHEN MANAGER OF CALIFORNIA PIZZA KITCHEN IN INDIA TALKS ABOUT THE GROWTH OF THE BRAND IN THE INDIA MARKET
P11: NEW KIDS ON THE BLOCK Renaissance Beijing Wangfujing
P12: PRODUCT TRACKER Taurus
MARKETS
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SAMUDRIKA TO BOOST KERALA'S IMAGE AS MICE AND CRUISE DESTINATION
06
NEW LIQUOR POLICY CREATES FURORE IN GOD'S OWN COUNTRY
07
NORTHERN 'INDIA TOURISM' OFFICE PROMOTES HOMESTAYS CONCEPT
EDGE
P51: LIFE HE's refreshed
P58: MOVEMENTS
PRODUCTION General Manager B R Tipnis
Courtyard by Marriott Pune City Centre
Manager Bhadresh Valia
P61: WEEKEND
Cover image courtesy: Electrolux
MIXING WITH A HINT OF DRAMA IN THE LAST FIVE YEARS BARTENDING HAS EVOLVED TO A DIFFERENT LEVEL NOT JUST HERE IN INDIA, BUT GLOBALLY
Scene and heard by Marcellus Baptista
49
STRAIGHT A'S ELECTROLUX PRESENTS THE FIRST AAAA VACUUM CLEANER IN THE MARKET
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
Samudrika to boost Kerala's image as MICE and cruise destination Steena Joy Mumbai EVEN AS THE NEW liquor policy in the state has created a furore amongst hoteliers and restauranteurs and threatens to dampen the MICE scenario, Kerala is all set to open the newly constructed cruise facility Samudrika (which will be inaugurated for KTM 2014 this September) in Kochi. The new facility built by the Cochin Port Trust is expected to boost Kerala's image both as a MICE and cruise destination. The facility includes apart from the 1,500 sq m Samudrika, a 4,500 sq m non-air-conditioned convention/exhibition facility called Sagarika. Speaking exclusively to Food & Hospitality World, Suman Billa, tourism secretary, Government of Kerala, said, “Kerala Tourism is slowly picking up in the MICE sector. The state government has shown its commitment in this sector by slashing taxes on
luxury hotels and convention centres. There is no doubt that Kerala is poised to become a popular MICE destination in the future. Kerala, being a leisure destination, already has venues in the backwaters, houseboats, beaches and hill stations suited for MICE business. Samudrika will definitely be an added advantage for promoting MICE business in Kerala.” The port’s 1,500 sq m cruise facilitation centre, Samudrika, has played a key role in the turnaround of three Aida Cruises so far. During the non-cruise season, several events like the NAMEXPO were held in the facility. Construction work on the extension of the cruise berth to service bigger cruise vessels at the Samudrika is expected to be completed in time for the next cruise season. Apart from Samudrika, Kerala has other convention centres of international standards. The Lulu Convention Center in Thrissur, The Le Meridien Con-
Suman Billa
vention Center in Kochi and The Rajeev Gandhi Convention Center at the Leela Hotels, in Kovalam, are few among them. The government’s initiative in this year’s budget in cutting luxury taxes on convention centres above `20,000 from 20 per cent to 10 per cent, will act as a catalyst for the private sector to enter the MICE business on an even bigger scale. This initiative is taken to strengthen the efforts
of the tourism department for transforming Kerala into a much sought after destination for national and international-level seminars and conventions. This concessional rate will be applicable only to seminars and conventions approved by the tourism department. There has been a substantial increase in cruise ship arrivals at Cochin port, adding to a significant rise in tourist arrivals. The major cruise shipping lines that operated through the Cochin Port last year were Cunard Lines, RCCL, Aida Cruises, Sebourn, Azamara Club Cruises,
Phoenix Reise, Costa Cruises, Crystal, HAL and Regent Seven Seas. Billa added, “The state has always extended a warm welcome to international cruise companies. These companies, which crave for new experiences, have shown interest in expanding their market to India, especially Kerala. Even though cruise tourism is at its infancy in Kerala, the potential of Kochi to emerge as a major cruise hub and the support of the Kerala Government towards cruise tourism will be a major contributing factor for international companies to enter Kerala.”
Hotel prices in India to increase by 4.4% in 2015 Sudipta Dev Mumbai CARLSON WAGONLIT Travel recently released a new joint 2015 Global Travel Price Outlook report with Global Business Travel Association Foundation. The report focuses on the demand from emerging markets such as China, India and Brazil. While globally hotel suppliers are expected to be in a much better position in 2015, in Asia it is the India market that will see the biggest increase in hotel prices, almost by 4.4 per cent. Speaking exclusively to Food & Hospitality World, Darren Waite, direc-
tor, CWT Solutions Group, Asia Pacific, Carlson Wagonlit Travel said, “In the hotel market, we expect the price hike to be more in the upscale segment rather than mid-scale. This is in line with the higher need of the upscale/luxury segment to address profitability concerns and with being more price sensitive than the mid-scale.” Increased business confidence following the election results and an expectation of more inbound and domestic demand are factors expected to cause an upsurge in the room rates, pointed out Waite, adding that relaxation in FDI policies, and
the government initiatives to attract more investors are usually followed by an increased business travel to Indian destinations and within. “At the same time, the prices have been quite suppressed in the past two years because of new openings and over-supply. Hotels would perceive 2015 as a period of recovery in line with economic changes,” he mentioned. Talking about the interesting MICE industry trends in the country, he stated, “We have observed that in the MICE industry in India, the overall volume of events had reduced in the first half of the year. The clients have
Darren Waite
become more price conscious with regards to incentive travel. The current practice is to call for multiple providers to submit bids for a single incentive group and the lowest bidder wins.” The scenario is expected to change on account of the elections and the formation of new government. According to the report, the market is opening up and there should be an increase in the number of events per client. “They will also start looking at ideas and new and offbeat destinations to explore in contrast to the usual destinations like Singapore, Thailand or Europe,” mentioned Waite.
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September 16-30, 2014
MARKETS
New liquor policy creates furore in God's Own Country Kerala tourism industry wants govt to relax prohibition in tourist destinations Akshay Kumar & Steena Joy Mumbai THE NEW liquor policy recently announced by the Kerala state government will adversely affect the tourism sector, according to the hospitality and tourism industry in the state. Kerala has always been a high performing state in the tourism space and 9.5 per cent of the states GDP is contributed by this sector. One fourth of the state's population (24.5 per cent) is employed into the tourism sector. Speaking exclusively to
Food & Hospitality World on the collateral damage to the tourism sector, Jose Dominic, CEO, CGH Earth Group, said, “The tourism and the hospitality industry in Kerala is facing a complete collapse. Initially there were some occasions which were declared as a dry day, but now all the Sundays have been declared. All the MICE tourism groups which earlier used to consider Kerala as one of the best destinations, will now seek alternative destinations like Sri Lanka or Malaysia. This new liquor policy will only result in increase of boot-
leggers, drugs, criminals and mafia in the state.” Speaking about the contradiction in the state tourism model, Dominic added, “By only allowing the five star hotels to serve alcohol, the Kerala state government is completely contradicting its own model of tourism which promotes experiential tourism by adopting the Kerala lifestyle, architecture and stays across rural Kerala. This model has brought Kerala, national as well as global fame.” The tourism and hospitality industry of Kerala has chalked out an alternative solution to save the tourism industry i.e a
proposal to the state government to issue tourism licenses to hotels in key tourism destinations. Speaking about the thorny issue, Abraham George, president, Kerala Travel Mart Society (KTM), said, “The new liquor policy will definitely have a negative impact on tourism especially in the leisure holiday segment. As tourists on holiday, especially foreign tourists who flock to Kerala, usually end their day with a relaxing glass of wine or beer. We plan to create awareness and convince the government to rethink on this issue. We hoteliers plan to meet the chief minister and we hope
something positive will come out of the meeting. One solution to the problem could be that the government should issue special tourism licenses to the hotels in key tourist destinations so that they can atleast serve beer and wine to their guests.” Dominic agrees, “The tourism industry wants the government to allow lesser alcohol content beverages such as beer and wine, so that tourism in the state can survive atleast in some form. The government should consider this appeal so that native job seekers need not go out of the state for a livelihood.”
FHRAI & HRAWI launch non commercial food testing lab in Vadodara FHW Staff Mumbai THE FEDERATION of Hotel and Restaurant Associations of India (FHRAI) along with its western region counterpart, Hotel and Restaurant Association Western India (HRAWI) have launched their first food testing laboratory at Vadodara, Gujarat. Launched on a non-commercial basis, the lab will not only follow global standards of food safety and hygiene, but will also conduct tests at 40 to 50 per cent lower costs than its commercial counterparts. Speaking at the launch of the laboratory, DS Advani, president, HRAWI said, “With the introduction of Food Safety and Standards Act it has become mandatory for food business op-
6
erators (FBOs) to test their food products. The number of labs that currently exist are grossly insufficient and will not be able to cope with the sheer volume of service seekers. Our lab will benefit thousands of FBOs like bakery federations, catering associations, food retail traders and mithaiwala associations, among others.” The HRAWI owned lab is equipped with national and international standard equipments. Managed by a team of qualified and experienced technologists, it would have proficiency to test almost all the Indian culinary samples. In addition, unlike other labs, the HRAWI lab will send technologists personally to collect food samples from hoteliers and other FBOs. Nirav Gandhi,
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September 16-30, 2014
chairman, Gujarat region, HRAWI, said, “It is our objective to encourage FBOs and our members to follow international standards of hygiene. The FSSAI Act mandates self declaration from FBOs for food items. To do that, scientific testing on microbiological and chemical parameters would become a must.” Along with the setting up of the lab, HRAWI would also make provision for training and educating hoteliers. The training programme will help hoteliers put up systems and procedures in place to make them independent in maintaining food safety norms. Kamlesh Barot, immediate past-president, HRAWI, said, “The training will include setting up of a documented system on cutting, handling and
HRAWI would also make provision for training and educating hoteliers preservation of food and other raw materials. Proper information and training will be provided on temperatures in which different types of food need to be preserved along with other defined parameters. The system will take into consideration factors like hygiene station, receiving raw material station, preproduction, post production,
serving station and set up standard operating procedures for each of them. Food handlers habit changes from one hotel to other. This new arrangement will provide one of a kind service that will help hoteliers maintain standardised practices.” Only upon maintaining a system for six to 12 months will the hotels be accorded certifications. Other aspects of the training programme will include providing guidance to hoteliers on adherence to FSSAI laws. It will explain complex procedures in simple implementable formats. The training will be provided at the hotel property and will be tailor made for each property with ISO 22000 and HACCP (Hazard Analysis and Critical Control Points) certification norm.
MARKETS
Northern 'India Tourism' office promotes homestays concept FHW Staff Mumbai IN A BID to aggressively promote Incredible India Bed & Breakfast / Homestays concept, Northern India office of ministry of tourism (MoT), Government of India has conducted multiple sensitisation workshops across northern India. In coordination with the state governments, northern India office of MoT organised roadshows in 10 cities viz. Delhi, Varanasi, Jaipur, Agra, Shimla, Srinagar, Amritsar, Chandigarh, Dehradun and Faridabad. Owners of existing B&B establishments, travel agents, hotel management institutes, state government / union territories tourism officials, etc., actively participated in these shows. Hotels and other supplementary accommodation are an integral part of a tourist's visit to a place and the services offered by them can make their visit memorable. With the aim of providing comfortable homestay facilities of standardised stay services to tourists, and to supplement the availability of accommodation in metros and tourist destinations, MoT will classify fully operational rooms of Bed & Breakfast/ Homestay Facilities as 'Incredible India Bed & Breakfast/ Homestay Establishments'. The basic idea is to provide a clean and affordable place for foreigners and domestic tourists alike including an opportunity for foreign tourists to stay with an Indian family to experience Indian customs and traditions and relish authentic Indian cuisine. Households approved under this scheme can generate their livelihood and provide employment to the others in the service chain. This also enables domestic as well as foreign tourists to live in a homely environment and to take advantage of the scheme.
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September 16-30, 2014
MARKETS
Starwood launches SPG PRO to reward meeting and travel professionals Rituparna Chatterjee Bangkok WITH A VIEW to reward its key corporate bookers and maximise business generated from the B2B platform, Starwood Hotels & Resorts has launched a new global loyalty programme – Starwood Preferred Guest (SPG) PRO targeting meeting and travel professionals. SPG PRO, which is a merger of Starwood's previous three corporate loyalty programmes – StarChoice, Starwood Preferred Planner and StarwoodPro - is expected to roll out from October 2014. The Star points
from these previous three programmes would be rolled over to SPG PRO. The new loyalty programme will offer several benefits to the brand's corporate bookers including SPG elite status, Star points and upgrades for B2B business booked across any of Starwood's 1200 hotels. Speaking more on this, Alison Taylor, senior vice president – sales, Asia Pacific, Starwood Hotels & Resorts stated, “70 per cent of our global revenue is from corporate business and the top one per cent of our B2B customers deliver 40 per cent of the brand's B2B revenue.” Apart from corpo-
rate bookers, any SPG member who books a group stay, event at any of Starwood's properties would be able to avail the benefits of the new programme. Starwood, with its present portfolio of around 1200 hotels globally, is aggressively expanding in Asia with China and India being its second and fourth largest markets respectively. While the US and Canada hold first and third positions. Presently the brand has 276 operational hotels in Asia Pacific and 209 properties are in the pipeline. In India, Starwood has around 40 operational properties and 43
are presently under construction. When asked about the St Regis and W luxury brands which are expected to debut in India, Stephen Ho, president, Asia Pacific, Starwood Hotels & Resorts opined, “W is coming up in Goa by third quarter of 2015 and Gurgaon by 2018. While St Regis is expected to come up in Delhi. Delhi, Bengaluru and Mumbai are the major markets for W and St Regis brands and we are exploring these markets. In the future India will become the third largest market for Starwood with six to eight properties being added every year.”
Alison Taylor
India to see more Formule1 hotels Archana Sharma New Delhi HOTEL FORMULE1, the budget hotel brand of Accor, has aggressive plans to expand pan India. Presently, the brand has four properties in India at Greater Noida, Ahmedabad, Bengaluru and Pune. The fifth property will come up in Gurgaon by end of September and will boast of 205 keys, the maximum inventory so far for the brand, taking the room inventory to 739 pan India. Speaking to Food & Hospitality World about the expansion plan, Philip Logan, vice president, Hotel Formule1 stated, “India is a key market for us and we aim to expand our base here by building a strong foundation with the positive response received so far from cus-
8
year. Further to this, they will also be opening hotels in Hyderabad's HITEC City and Banjara Hills, Nashik, Lavasa, New Delhi, Lucknow, Mumbai, Bengaluru, Chennai and Kolkata in coming years. “Within a short span of time, we have received an overwhelming response from customers and given the fact that the
Philip Logan
tomers,” adding that there are plans to open one more hotel in Pune in Pimpri this
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Indian hospitality segment is growing by leaps and bounds we are of the opinion that it is an exciting time to be here,” he mentioned. Planning to become the most preferred brand in the India market, Logan stated, “Our customers are of utmost importance to us and we ensure that we provide them with consistent quality services. We follow a stan-
The programme allows customers to earn and redeem reward points by staying at the hotel, shopping and travelling, with more than 50 of Payback’s partner brands, impacting positively on the brand
dardised model throughout which allows us to take care of the fact that our service standards are maintained uniformly across all properties. The idea is to make our guests feel ‘Rest Assured’ at every customer touch point, be it at the time of his check-in, compact and stylish rooms, refreshing breakfast, free high-speed Wi-Fi, check-out and post check out experience.” In an effort to increase brand visibility and strengthen customer loyalty, Hotel Formule1 had also partnered with Payback. “This programme allows customers to earn and redeem reward points by staying at the hotel, shopping and travelling, with more than 50 of Payback’s partner brands, impacting positively on the brand’s visibility and loyalty,” stated Logan.
MARKETS
'Las Vegas is the world’s premier meetings destination' Michael Goldsmith, vice president of International Marketing for the Las Vegas Convention and Visitors Authority talks about the attractions of Las Vegas as a MICE destination and the growth of the India market. By Sudipta Dev You have had a focus on India for some time now, what kind of growth have you seen from this market in the last couple of years? India is a market that we believe has great potential for increased visitation to Las Vegas. Las Vegas considers international tourism to be the future growth market, and this is why we are targeting 30 per cent international visitation in the next decade. We have seen international visitation numbers climb year over year, and we know that Indian travellers make up a promising portion of that total. What are the key attractions of Las Vegas as a conference destination for Indian companies? With 10.8 million square feet of meeting and exhibit space, 150,000 hotel rooms, and expertise in hosting groups of all sizes and descriptions, Las Vegas is the world’s premier meetings destination. Events held in Las Vegas regularly enjoy increased attendance, due in part to the avail-
ability of unparalleled dining and entertainment. What is your promotional strategy for this market in the near future? How are you engaging the travel trade / conference organisers in India? We have been an active participant in previous India missions organised by Brand USA and have witnessed a great response from our Indian travel trade partners. Like in previous years, we plan to participate in the Brand USA India Mission this year as well. Your growth expectations for the near future? The Las Vegas meetings and convention industry reached a five-year high in 2013 with 5.1 million delegates attending a convention, trade show, or meeting, reflecting a 3.3 per cent increase over 2012’s total. The business community still has long-term confidence in Las Vegas as evident by the US$ nine billion worth of projects announced or under construction in the next several years.
We’ve unveiled plans for a transformational project that will fundamentally alter the landscape of Las Vegas
Michael Goldsmith
Any interesting new product / tourism offering in Las Vegas which could be of interest to both MICE and leisure travellers from India ? We’ve unveiled plans for a transformational project that will fundamentally alter the landscape of Las Vegas and cement our position as a global business centre. The Las Vegas Global Business District will reinvent the Las Vegas Convention Center as a state-ofthe-art facility, create a center of business and innovation and include a comprehensive multi-modal transportation experience throughout the destination. Las Vegas is a constantly evolving destination and has achieved the number one ranking for US trade show destinations 20 years in a row due to its diversity of offerings for both the business and leisure traveller.
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September 16-30, 2014
Unismart Apparels Pvt. Ltd.
MARKETS
Cafe Delhi Heights to go pan India with three outlets every year Archana Sharma New Delhi CAFE DELHI Heights (CDH), a casual dining restaurant chain, has aggressive plans to expand pan India by opening atleast three outlets every year. Started in 2011, CDH presently has four outlets - at Ambience Mall, Crosspoint and Cyber Hub in Gurgaon and at DLF Promenade in Vasant Kunj, New Delhi. The fifth outlet will open in Saket by mid-September, while
the sixth one is expected to come up in Aerocity by end of 2014. Next year, the company has plans to take the brand to Mumbai. An investment of around `one crore will be made per outlet. Speaking about the USP of his restaurant chain, Vikrant Batra, managing partner, CDH stated, “The dishes have been taken from over 1520 countries and our focus has been to serve customers of all ages from five to 75 years, as there is nothing better than
watching three generations eat together.” The cafe opens from breakfast till midnight and hosts food events with every change in season or festival. Batra started by working in his inherited business at Batra Banquets, when he opened the first Delhi Heights Restaurant at Rajouri Garden in 2009. He opened Palm Spring, a boutique hotel in Naraina in 2013. In addition, he opened Terminus 1 at Ambience Mall, Vasant Kunj, which is a fusion restaurant providing cuisines of 17
Vikrant Batra
countries. “The most important quality of Delhi is the ability to adopt the various cultures of the world. Delhi has been invaded and even conquered by many, who have been of different cultures and regions of the world. Therefore Delhi has all kinds of traits in its culture and food is always the first symbol that is recognised. We at CDH have tried to encapsulate all those flavours, in the hope of narrating the age old history of Delhi,” opined Batra.
Food Ideas introduces JusDivine juices in Mumbai Kahini Chakraborty Mumbai MUMBAI-BASED Food Ideas has introduced cold pressed fresh fruit and vegetable juices product- JusDivine in the market. Over the next two years the company plans to expand to other metro cities. Speaking to Food & Hospitality World, Vishal Jain, founder and CEO, Food Ideas said, “Our central facility is based in Ghatkopar and is the first corporatised set-up in India which produces fresh juices in a hygienic and standardised manner. Our strategy is to bring coldpress technology as close to the people as possible at various price points. Presently, we cater to the premium and health conscious segment. We plan to enter other segments of the mar-
Vishal Jain
ket where there is a demand for fresh juices in future.” The company has a mix of 50:50 ratio of institutional and retail sales, and until now has over 500 clients. On an average the company is continuously adding 5-10 new clients per day through which it is looking at having 1500 clients
10 FOOD & HOSPITALITY WORLD September 16-30, 2014
by end of the year. The company offers various variants of juices such as: apple, beetroot, carrot juice; pineapple, carrot, ginger juice; pineapple, pear, ginger, spinach juice; apple, pineapple, wheatgrass juice; pineapple, pomegranate, celery juice; almond chocolate coconut juice; carrot, beetroot, almond mango coconut; spinach, carrot, amla, ginger juice; apple juice;
coconut kokum; pineapple juice; mixed fruit juice. The company also has an e-commerce website catering to fresh juices. When asked about the strategies adopted by the company to create a niche for itself in the competitive market, Jain added, “The minimum that a person can order is as low as `250. In May when we started, we were taking pre-orders three days in
advance. We have now moved to a one day delivery model, and hope to reduce that further in the coming months. We have our own logistics team that handles delivery and have invested in robust front-end and back-end systems. We are consistently innovating flavours so that we can offer more variety to consumers.”
NEW KIDS ON THE BLOCK
Holiday Inn Jaipur City Centre INTERCONTINENTAL HOTELS GROUP has announced the opening of Holiday Inn Jaipur City Centre in Rajasthan. The 172-room Holiday Inn Jaipur City Centre features a gym, spa and a roof-top swimming pool. The hotel is well equipped with five meeting rooms and event spaces to suit a variety of functions. Guests have a choice of three different restaurants and a cocktail lounge like - Monarch, the all day dining restaurant serving Indian Rajasthani and international dishes; Chao Chinese Bistro serving authentic Chinese food; Road House Bar & Grill, serving American style food and drinks; and Ten Kings Bar.
The Azure Qiantang, China THE LUXURY COLLECTION HOTELS & RESORTS, part of Starwood Hotels & Resorts Worldwide, has announced the opening of The Azure Qiantang in the capital of China’s Zhejiang province. The hotel boasts of 205 guest rooms and suites, all with views of the Qiantang River. The hotel is equipped with a swimming pool, spa and a 24-hour fitness centre. The hotel spa features seven treatment rooms and three massage rooms. For meetings and celebrations, the hotel offers seven distinct rooms as well as a Grand Ballroom spanning 650 sq m with its own 312 sq m foyer.
Renaissance Beijing Wangfujing RENAISSANCE HOTELS HAS OPENED its second hotel in Beijing, a 329room Renaissance Beijing Wangfujing. Each contemporary designed guestroom and suite offers luxury amenities including plush bedding, flat-screen television and complimentary wireless high-speed internet. Renaissance Hotels' signature R E N Meetings programme will also be offered. The hotel's meeting space including the largest ballroom in the area (10,006 sq ft) and five additional meeting rooms are equipped with the latest technology. For leisure and relaxation, the hotel features an indoor swimming pool, state-of–the-art fitness centre and a spa.
Angsana Xi’an Lintong, China THE NEW ANGSANA XI’AN LINTONG in China will be opening in October 2014. The 403-room property will offer a range of accommodation from Deluxe, Executive and Premier Rooms to one, two and three-bedroom suites. Other facilities will include Angsana’s award-winning spa, Angsana Hot Springs which comprises indoor and outdoor onsen with 25 outdoor hot springs; meeting facilities for up to 800 guests; seven restaurants and bars; a Kids Club for three to 10 year olds; a swimming pool; gym and; yoga studio.
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September 16-30, 2014
PRODUCT TRACKER
Del Monte DEL MONTE HAS LAUNCHED a 900 g pack of eggless mayonnaise. The packaging is environment friendly as it utilises less resources to produce the pack as opposed to a glass bottle. The new pack is easy to handle and carry, is safe and unbreakable. It is easy to use with the spout that helps with better product release, application and controlled dispensing. The cap on the spout aides in closing after use. The eggless mayonnaise comes at a price of `175.
Pergo Taurus
PERGO’S NEW ORIGINAL Excellence collection of laminate flooring is available in 25 attractive decors. The new range consists of single strip, multi-strip plank pattern with different shades of walnut, merbau, oak, GenuineTM sawcut, GenuineTM wood, GenuineTM rustic surface structure. TitanX TM advanced coating makes the flooring wear, scratch and fire resistant, the hygienic property provides resistance against bacteria formation and the floorings are also anti-static in nature. Formats available in this range are 2050 x 205 x 8 mm, 1200 x 190 x 8 mm, 1200 x 123 x 8 mm.
TAURUS HAS INTRODUCED a heavy duty, roll-a-way bed in a new wenge finish blending. The bed is foldable and compact, and comes in the size: four' H x three’ W x 1’ D (when closed). The bed comes complete with a double side laminated head board and folding mattress. The 36' W x 18' H. (when open) makes the bed comfortable for a guest to sleep on. Ruggedly built, the bed requires little or no maintenance. Its mattress can be easily replaced without having to replace the entire bed.
Shree Vallabh Metals SHREE VALLABH METALS under the brand name Maxfresh has come up with a hot pot, a specially crafted double wall item made out of high quality, non-magnetic stainless steel to keep food hot for hours.
Delta Faucet DELTA TRINSICTM BATH COLLECTION by Delta Faucet Company includes Delta smart solutions and fits within the new category of soft contemporary. The collection incorporates DIAMOND Seal Technology, a durable DIAMOND Valve with InnoFlex PEX waterways. The valve requires no lubrication, eliminates wear on seals, and lasts up to 10 times the industry standard. The collection is available in a full range of products, including faucets – single handle, two handle, wall mount, tub and shower, tub filler, bidet spray and accessories to provide a coordinated look.
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September 16-30, 2014
MARKETS
Kyndal Group and Edrington join hands to distribute Cutty Sark in India FHW Staff Mumbai KYNDAL GROUP, one of India’s leading alcobev company in the premium spirits segment and Edrington, a Scotland based premier producer and distributor of global spirits brand, has announced a 50:50 joint venture - Edrington Kyndal India - to bottle, market and distribute Cutty Sark blended scotch whiskey in the India market. This is the first time Cutty Sark will be bottled outside of Scotland. Glen Gribbon, director of blends, Edrington; David Pattison, area director – India,
Edrington; and Siddharth Banerji, managing director, Kyndal Group were at the Taj Mahal Hotel in Delhi to announce the partnership. The partnership will establish a fully integrated supply chain for Cutty Sark in the India market. Speaking at the launch, Banerji said, “It is an exciting time for us and our brand portfolio. We are delighted to be associated with a brand like Cutty Sark, which has a great history and story behind it. Our JV with Edrington will bring this outstanding premium brand to the Indian shores.” He added that, “Cutty Sark is a blend of the best
grain whiskey and finest malts in the world such as The Macallan and Highland Park. This blend will be imported in bulk from
Scotland and Kyndal will use its best-in-class bottling facility at Gemini Distilleries in Goa to bottle, pack and market Cutty Sark.
This will ensure that the Indian consumers get access to the original Cutty Sark in a new pack.” Gribbon said, “The market for Scotch whiskey is growing internationally. We believe that Edrington’s expertise in premium spirits, combined with Kyndal’s strong distribution, will create a great opportunity to make Cutty Sark more accessible to premium consumers in the dynamic and growing India market.” The agreement secures a significant presence for Edrington in one of the world’s most emerging markets for Scotch whiskey.
KERALA SPECIAL FOCUS
Advent of luxury MICE The languid backwaters, serene environs and select high-end properties with state-of-the-art conferencing facilities attribute in making Kerala a perfect location for luxury MICE, with immense untapped potential still to be explored in its many exotic locales By Sudipta Dev
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HE EMERGENCE of Kerala as a leading tourism destination in the last two decades has almost been synonymous with the growth of the country's MICE sector. An integral part of Kerala's tourism development has been its positioning as a luxury tourism destination with a difference. Along with the growth of the leisure travel segment, Kerala has slowly but surely emerged as a destination for luxury MICE. There are quite a few existing luxury properties in the state with excellent facilities to host meetings, conventions and conferences. The popularity of Kerala as a high-end MICE destination is expected to grow. Rajeev Kale, COO – MICE, Domestic & Sports Holidays, Thomas Cook (India) says, “Our research and analysis teams reveal that adding on to the array of luxury opportunities that destination Kerala offers, there are around 15 to 20 staying options to cater to the discerning luxury segment of travellers.” These include Vivanta By Taj, Casino Group of Hotels, The LaLiT, The Leela, Ramada, Le Meridian, Kumarakom Lake Resort and also, independent boutique brands like Vythiri Resort, Rainforest Resort, and Welcomehotel Raviz. Spread over 40 acres of lush green landscape with a large inventory of rooms to accommodate more than 300 guests, The Leela Kovalam has hosted some of the largest corporate events and high-end incentive tours from the European markets. “Over the years, The Leela has emphasised on bringing in the luxury MICE segment into Kerala,” says NC Somaiah, general
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manager, The Leela Kovalam. He points out that the property offers excellent banquet venues and facilities for corporate events and weddings. The pillarless convention centre is spread over 11,000 square feet and can host up to a 1000 guests, making it the largest beach-side venue in all of southern India. “Other venues such as Maya and Pandal can accommodate up to 400 guests. The property also has two corporate boardrooms – Tara and Roshni, which are equipped with state-of-the-art facilities and open up to panoramic views of the famous Kovalam coastline,” states Somaiah.
Growth of high-end incentives Every year Kovalam as a destination has seen marked growth in high-end international incentives, big and small corporate residential retreats. "This is in spite of having limited luxury inventory compared to any other popular destination in the country. Once the international and domestic connectivity to Thiruvanathapuram airport flourishes the growth is expected to increase," mentions Somaiah, adding that, though with limited airline connectivity Kovalam as a destination has its unique charm to persuade discerning travellers by assuring tranquility and rejuvenation. It is an ideal location for high power board meetings to employees incentive programmes and leadership retreats. While Bekal has been for sometime a popular destination among families and couples, the destination is beginning to see an influx of business travellers as well. “Kerala is a perfect
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KERALA SPECIAL FOCUS
destination to unwind, plan team building events, off sites and other interesting activities that companies can plan for their employees. Business travellers have begun looking at Kerala as a MICE destination because of the unique settings for conferences by the beaches, backwaters and hill stations and innovative incentive holidays,” states Samir Khanna, general manager, Vivanta by Taj – Bekal. The villas in the property have been designed such that they overlook the lush landscape, backwaters and allow guests to enjoy their stay in a luxurious environment. Surrounded by river Nombili on three sides in the lap of the Arabian Sea is The LaLiT Resort & Spa Bekal. Nestled amidst landscaped gardens and an internal lagoon the property that overlooks a pristine white sandy beach, is a spa destination offering luxury, tranquility, privacy and peace. “We do take small MICE events but we are very selective about the profile and only cater to the top management,” says Vipul Bhargava, general manager, The LaLiT Resort & Spa Bekal.
As connectivity and infrastructure improves, the development of exotic locales for MICE will grow in Kerala The resort is carving a niche for itself as a spa destination. It offers ayurvedic, aroma, herbal, international and beauty therapies, along with rejuvenation, detox and weight management programmes using fresh natural products. Though metro or mega cities are generally preferred for MICE events, there has to be active support by the ministry of tourism, and state government to promote these smaller destinations with highend facilities. LuLu International Convention Center (LuLu ICC) and Garden Hotels, Thrissur, Kerala is the largest convention centre in Kerala. With a built–up area of 160,000 square feet, an exclusive helipad and car parking for 1800 cars, the sheer spaciousness
and opulence of LuLu ICC is matched by its functionality total Wi-Fi connectivity, the LuLu Garden Hotel with 35 spacious rooms and suites, a multicuisine restaurant, health club and business centre. “There is also a need for special subsidies clubbing infrastructure development and MICE facilities may be introduced. Besides, nationally recognising the companies who are putting in efforts to promote MICE can act as a catalyst in further promoting these destinations,” says Jose Sebastian, general manager, LuLu ICC and Garden Hotels. As connectivity and infrastructure improves, the development of exotic locales for MICE will grow in Kerala. The focus will also shift to attracting larger groups.
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KERALA SPECIAL FOCUS
Unique eco project Gavi Eco-Tourism a project of the Kerala Forest Development Corporation has caught the attention of tourists, mostly from European countries
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he Gavi Eco-Tourism project in Kerala's Pathanamthitta district is listed among the leading eco-tourism centres and one of the must-see places in India. A highlight of the Gavi EcoTourism project is the involvement of the local populace in its activities as guides, gardeners and cooks. The road leading to the picturesque Gavi is blanketed by tea plantations, which itself is a refreshing experience. Besides the accommodation provided in 'Green Mansion' visitors can
also try out the tree houses here and can even pitch tents amidst the wilderness. Here one can have outstanding trekking experiences, which are overseen by trained local people. Visitors are usually provided vegetarian food and snacks, which further adds to the eco-friendly ambience of the place. Endangered species including the Nilgiri Tahr and Liontailed macaque are often sighted at the outskirts of Gavi. With more than 260 species of birds including the great pied hornbill, woodpecker, and kingfishers,
Gavi is a heaven for birdwatchers. Some of the breathtaking viewpoints at Gavi like the Valley View offer spectacular view of a deep ravine and the forest below. From Kochu Pampa, a point near Green Mansion eco-lodge
one can track the grazing Nilgiri Tahrs. The famous pilgrim destination, Sabarimala is a short trek from Gavi. For those interested in observing the nocturnal wildlife, night safaris to Kullur, Gavi Pullumedu, Kochu Pampa,
Pachakanam provide ample opportunities for wildlife viewing. Another unique feature of Gavi is camping in the forests. One can pitch a tent in the camping site, which is a rarity in many Indian forests.
KERALA SPECIAL FOCUS
Ayurveda’s healing season The monsoon season is the perfect natural setting for Ayurveda's healing touch
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HE LAND of Ayurveda and yoga, the concept of ‘holistic healing’ in India has seen changes over the last decade. For some the concept is more about the care taken rather than cure, while for others it is viewed as finding a solution to a health issue by not only keeping its symptoms in perspective but also the underlying causes. Taking cue from age old treatments, the market has been constantly innovating its therapies to be offered to customers, in turn spoiling them with choices to choose from the so called ‘spa treatment’. After Ayurveda and yoga, spa has been accepted as an integral part of holistic healing and has been gaining signifi-
cance in hotels. India is positioning itself as the global destination for Ayurveda and spa, with its increasing clientele from various countries across the world. As India holds the credibility of being an integral destination for Ayurveda, there has not only been a shift from attractive destinations to exotic and healing locations, but also the months, particularly during the monsoon seasons where and when people today want to indulge in healthier activities. South India and especially Kerala offers the ideal climatic conditions required for the efficacy of Ayurveda - a moderate temperature, ample rainfall ensured by two monsoons, humid air and
abundant natural wealth. All this makes Kerala the perfect natural setting for Ayurveda's healing touch for the rejuvenation of body, mind and soul. Apart from Kerala, destinations such as Rishikesh, Puducherry and many more hold their Ayurveda values strongly, and there has been an incorporation of contemporary spa techniques which has resulted in the definite increase in inbound tourism. Ancient texts prescribe the monsoon season (June-August) as the ideal time for Ayurveda. It is during this season that the atmosphere remains cool and dust-free - letting the pores of the body open to a maximum, making the skin most receptive
to therapy. The state of Kerala has been receiving tourist inflows from the Middle East and Russia and keeping this in mind, Kerala Tourism created a campaign for the Middle East last year for the monsoon season as tourists from there come during this season to escape from the heat in their countries. The department is selling the off season as the dream season for Ayurveda. Earlier it was focusing on the price factor but now it plans to focus on the experience factor; that is making it more experiential. The department is focusing on June and July as the season for Ayurveda as being months most suitable for Ayurveda.
KERALA SPECIAL FOCUS
‘The liquor ban will impact MICE ’ Anish Kumar, CEO, The Travel Planners, partner, SpiceTree Munnar and secretary, Kerala Travel Mart Society talks about the present tourism scenario in Kerala, the impact of the liquor prohibition policy on tourism and his expansion plans What recent trends have you noticed in Kerala's tourism space? Kerala is witnessing a huge tourist movement from the Middle East during July-August-September. The Arab countries are now preferring Kerala as a destination because of the political unrest taking place in Egypt and surrounding countries. In addition, Kerala is also becoming the preferred destination for honeymooners from northern India. Domestic tourism is also picking up. The previous financial year recorded 60 per cent domestic tourists and 40 per cent international tourists.
How is cruising picking up in Kerala? The revenue generation from cruises is not significant and its contribution to the overall tourism sector in Kerala is very low. The state will start getting cruise liners this year from October onwards. Travellers on board these cruises, usually opt for daysightseeing and do not go in for accommodation. These cruises usually come in for one or two nights. With Oommen Chandy's government ordering a ban on liquor in Kerala, how do you think this will impact the state's tourism industry?
usually prefer having alcohol as an appetiser before dinner. The policy will impact the MICE segment since they are a huge consumer of hard liquor. As for leisure, there wouldn't be much of an impact since Kerala's inbound tourism mainly consists of wellness tourism. We have requested the Kerala government to continue with the beer and wine license. Anish Kumar
We have to share our concern with the state government. Even the foreign tour operators are expressing their concern over the liquor prohibition policy since foreigners
Presently, you own two properties – SpiceTree Munnar and The Villa Romantica in Kerala. Are there any plans to open more such properties? SpiceTree Munnar initially
had 12 luxury cottages including two cottages with private pools and we have recently added two new villas to it. Since our focus is on catering to high-end travellers from around the world and offer them an unique experience, we do not want to add more rooms to the present inventory. Apart from working with B2B agents we also have an online presence at Keralahoneymoon.com and Keralatourpackages.com. Earlier 60 per cent of our business would come from the online platform and 40 per cent from B2B agents. In the future, 70 per cent would be online and 30 per cent would be offline.
An aquatic experience Established in 1990, Samudra Shipyard is the only manufacturer of branded FRP houseboats in India and is one of the largest suppliers of watercrafts in the country
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amudra Shipyard, a designer, manufacturer and supplier of composite boats and other marine products, has launched a slew of innovative products this year for the India market like air-conditioned water taxis with pneumatic gull wing doors, AC passenger boats, Winch operated parasail boats and the country’s first IR Class 19M FRP passenger boat with a seating capacity of 42 passengers. The company has also successful completed trials of a new stern drive - an eco-friendly product which offers operational and financial advantages to local fishermen using polluting and costly outboard motors. Samudra was
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established in the year 1990 with their primary activity being designing, manufacturing, supplying and servicing composite boats ranging from 3.28 m up to a length of 34 m comprising of a total of 55 models. Samudra also manufactures water sports equipment, marker buoys, insulated plastic containers and other related marine products. Samudra is one of the largest suppliers of watercrafts in the country, catering to multiple clientele and applications. Samudra is an ISO 9001:2008 certified company and is also approved by the Indian Register of Shipping, The Indian Navy, Coast Guard, Department of Tourism, etc.
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September 16-30, 2014
Strategically located along the backwaters, Samudra has a full fledged manufacturing capacity with the most modern equipment and backed by a well qualified technical and service team comprising of a naval architect
and production engineers and supervisors. The company has a builtup area of 22,850 square feet, four slip ways for vessels up to a size of 30 m in length and five m width and use most modern equipment and technology
like Light Resin Transfer Moulding and Vacuum Bagging process. Samudra is the only manufacturer of branded FRP houseboats in India, a project which was developed in collaboration with IIT Mumbai, IIT Chennai and IIT Kharagpur assisted by Technology, Information Forecasting and Assessment Council (TIFAC) under the department of science & technology, Government of India and monitored by Kerala Tourism Department. Samudra is the first and only company to have exported a composite house boat from India to Abu Dhabi. They have been exporting the power boat 'Splendor' to Sweden since the past six years.
KERALA SPECIAL FOCUS
Rewarding excellence The Quilon Beach Hotel & Convention Centre, Kollam wins 2014 Certificate of Excellence from TripAdvisor
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HE FIRST FIVESTAR classified hotel to come-up at Kollam, The Quilon Beach Hotel & Convention Centre has now been awarded with the Certificate of Excellence 2014 by TripAdvisor consecutively for the second year. This prestigious Certificate of Excellence is awarded every year by TripAdvisor based on the quality of reviews and opinions received online by them from individual travellers worldwide over a period of one year. Last year also The Quilon Beach Hotel and Con-
vention Centre bagged the Certificate of Excellence 2013 from TripAdvisor based on the reviews of actual travellers. The TripAdvisor online travel portal enable travellers to plan and organise their travel and accommodation based on the reviews and opinions of real travellers and make instant hotel reservations online with its easy booking tools. Founded in the year 2000 with headquarters at Needham, Massachusetts, USA, TripAdvisor is the world largest and most popular travel website
providing travel directory information and travel related reviews. The TripAdvisor 2014 Certificate of Excellence winning hotel 'The Quilon Beach Hotel & Convention Centre' is a full fledged business cum leisure hotel offering 95 well appointed sea view guest rooms including luxury suites. Besides its spacious a la carte cum buffet multi-cuisine restaurant with perfect ambience for any gourmet, it also offers well set-out two specialty restaurants; two well stocked bars, well equipped conference halls of different
capacities and a large banquet hall and convention centre. Being a five-star hotel, The Quilon Beach Hotel also
provides other facilities and amenities like swimming pool, health spa, beauty clinic, modern gym etc.
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BUSINESS AVENUES
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HIGH SPIRITS
MIXING WITH AHINTOFDRAMA In the last five years bartending has evolved to a different level not just here in India, but globally By Yangdup Lama
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ixologist or Bartender? Well, I would say the two terms need a better understanding of which one means what. Bartender is the real term for a person who mans the bar counter and is responsible for dispensing alcohol, mixing cocktails, making friends, striking a good conversation, etc. In the real sense bartending is a good blend of every element from knowledge to good skills, presence of mind and execution. Mixologist on the other hand can be applicable to anyone who knows the art of mixing, from alcohol to paints. In the last five years bartending has evolved to a different level not just here in India but globally. The consumer demand is ever increasing and every bar or restaurant that looks to succeed today in the competitive environment is desperately seeking for the finest man behind the bar. Offering a good pay package for the right resource in no more a constraint for most establishments. Interestingly there aren’t many skilled bartenders presently (except few bars in Delhi and Mumbai) to cater to the increasing demand, but in a few years probably the numbers will multiply and we will see some amazing people behind the bar. This is one career option that allows you to explore every aspect of life, from taste to travel, culture and behaviour, from intelligence to psychology. The perks are good today and the amount of respect that the good bartender gets is no less to a glorified chef, and it is only getting better by the day.
Trends in mixing The trends in mixology has reached new heights globally. From the 19th century classics to the new age craft cocktails, bartenders have started to make their own unique blends of home made bitters and mixes and use them intelligently in their cocktails. Presentation and drama in a cocktail is a new thing that has been making some of the top bars emerge as trendsetters in the cocktail world. Not just cocktails but even the way a bartender dresses up while working and fixing drinks behind the bar has had a role to play in the complete cocktail experience today. Style is the way forward for the cocktail drama. Bartenders across the globe have adapted to a certain style in the way they stir a martini in a mixing glass, to the way they finally pour the finished product with so much precision. For example, when I learnt the art of cocktail making some 18 years ago I never knew what a dry shake was and never did one while fixing a whiskey sour. The first time I came across this theory was during my visit to the Absinthe Bar in San Francisco in 2006. Dry shaking a sour cocktail with egg white as an ingredient helps to emulsify the
Yangdup Lama
egg white with the lime juice and sugar syrup before shaking the mix with ice. The usage of ice today (something that was taken for granted all these years) goes on to show how much thought has gone into the making of a cocktail. I have visited bars that serve all their rocks drinks with a single large sphere or square ice (it certainly helps to slower the melting process of ice). Smoked cocktails, foam toppings to ageing cocktails before serving them are few new trends that keep emerging from every corner these days. Science along with creativity and speed has taken the art to a never-ending innovation of ideas and process.
Bartending schools in India Mumbai: Stir Academy of Bartending, Mahim Cocktails & Dreams, Bartending School, Khar Delhi: Institute of Bar Operations and Management, Aya Nagar Cocktails & Dreams, Bartending School, Vasant Kunj Mixologik Bartending School, Malviya Nagar Bengaluru: Tulleeho Bartending Academy, Koramangla Bar Square, Bartending Academy, Markham Road
Then there are the gadgets used by bartenders, from stirrers of different lengths to muddlers and peelers, smoking guns and shakers of various shapes and sizes have been hitting most top end bars today. In my bar we use a combination of 10 different stirrers along with eight different cocktail shakers and three mixing glasses. One of the important ingredients in cocktail trends these days is going the organic way. Fresh fruits, vegetables and herbs in a huge bowl placed on top of the front bar are a common feature in most good cocktail bars. This combined with local flavours from the farmers' market are working as the core of most flavours in signature cocktails. Bartenders in consultation with chefs are working various combinations to suit the palate of the discerning customer. I recently came across a cocktail menu that read 'Cocktail Moods'. It had a list of cocktail that were based on moods and how you felt at that point in time. One cocktail from the menu had Jim Beam (bourbon whiskey) with red berry puree,
and mint with a hint of Tabasco (this is purely experimental and also goes on to explore the versatility of Jim Beam). Surely another emerging factor in good bars across the globe is the menu offering and description. What the menu depicts in terms of its offering speaks a lot about what is coming your way. The right combination of knowledge, imagination, organised approach and speed with maturity and technique helps shape a person to being a professional behind the bar. The game is changing at a good pace and it is no more 'Bloody Mary' in a shot fat glass. The new word for the cocktail experience is 'Theatre'. You walk into a bar, and then you see the mad men at work, stirring, shaking, and swinging flawlessly through the many ingredients with style and panache, only to mix you the most divine combination that makes your journey to the cocktail world a complete one. (The author is a mixologist and the owner of Cocktails & Dreams and Thirsty Three Hospitality)
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HIGH SPIRITS
DRINKING WITH PANACHE Though wine has always been considered to be the perfect mood changer, choosing the right glass based on the wine varietal and restaurant ambience help to create the perfect experience and taste By Archana Sharma
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ccording to American author Ernest Hemingway, “Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.” A toast to the senses, wine has always proved to be the perfect mood changer and an indespensible part of any occasion. However, there has also been a perennial debate as to the significance of the wine glass in opening up the aroma and flavours and subsequently influencing the taste. “When proper glasses are used, the tastes, flavour and characteristics come out very differently. For red wines, the flavours come out more apt and proper with specific wine glasses as they help you take in the flavours with the aroma as well,” states Umesh Dalal, F&B director, Courtyard by Marriott, Gurgaon. But how does one choose the right glass? “Choosing the correct wine glass is a little bit of science and a little bit of one’s personal opinion. A good wine
24 FOOD & HOSPITALITY WORLD September 16-30, 2014
glass will be large enough to swirl the wine when doing a tasting and would also enable the wine to breathe. The more the wine is able to breathe the better the taste of the wine,” opines Arpit Saklani, assistant restaurant manager, The Spice Route, The Imperial, New Delhi.
Choosing the right glass Most wine glasses are specifically designed to accentuate the defining characteristics of wines, directing the wines to key areas of the tongue and nose so that they can be fully appreciated. While wine can be savoured in any glass, a glass designed for a specific wine type helps one to experience its nuances better. Elaborating on this, Dalal states, “For red wine, Bordeaux glasses are used, as they have a broad base, and due to their complex nature, they need more space to oxidise. Burgundy glasses can also be used, as they are the broadest glasses and can be used for serving the really complex wines like the Pinot Noir. For white wines, the glasses are thinner, as these don’t need much oxidisation. But the temperature has to be main-
Tarun Sawhney
Deepak Singhal
Rajesh Agarwal
tained and that is where the long stems come handy as these are to be held by the base.” From Bordeaux and Burgundy glasses to sherry and port glasses, the vendors offer a wide range of wine glasses to cater to the different requirements of their customers. “Five star ho-
tels require big red wine glasses in which they serve the heavy wines. We deal in regular red wine glass, white wine glass, champagne flute or saucer, all purpose wine glass for banquets, sherry and port glass, etc,” mentions Deepak Singhal, sales manager- food service, Indian
sub continent, ARC Distribution Tableware. The key clients of his company being the Oberoi Group, ITC Group, Taj Group, Starwood, Hilton and Marriott. Throwing more light on the specific requirements of different hotels and restaurants, Rajesh Agarwal, director, Devnow International, points out, “Fine dining hotels and restaurants prefer crystal glasses while cafes and other restaurants feel Bordeaux glasses to be sufficient.” Devnow International supplies glasses like Luigi Bormioli to five star hotels and Borgonovo to new and upcoming restaurants. It is not only the taste, but wine glasses also help enhance the entire ambience as well, feels Dalal, and hence the right glass needs to be chosen also based on the ambience of the dining outlet. “Glasses should be used in regard to the ambience. For fine dining restaurants, specific wine glasses should be used while in case of banquets the all purpose wine glasses would do just fine,”
Umesh Dalal
Arpit Saklani
Crystal glasses usually have non-lead material of titanium and zirconium oxide to add to the shine and lustre.Though this makes the glasses costlier, they makes the wine look better he explains. Adding to this, Saklani states, “Whenever we have conducted a wine training in a specialty restaurant with highend glassware like a Spiegelau, Riedel or Schott Zwiesel glass the guests have always appreciated the wine and commented on the wine never tasting better before.” At The Imperial, more than 10 varieties of wine glasses are used for serving wines across its F&B outlets. “One of the most famous glass collections is the Zwiesel wine glasses that are used in The Spice Route which enhances the wine experience as well as the ambience of the restaurant. Our Italian restaurant, San Gimignano, serves wines in the famous Riedel glass,” adds Saklani.
Cost factor According to Vinexpo/IWSR Survey 2014, India is the 11th biggest wine consuming country in Asia-Pacific. This has significantly impacted the demand for wine glasses, which is on a continuous rise. Despite regular wine glasses being more affordable and durable, there is a higher demand for crystal glasses in the India market because of its
shine and lustre. “Crystal glasses usually have non-lead material of titanium and zirconium oxide to add to the shine and lustre. Even though this makes the glasses costlier, the glasses make the wine look even better and thus these are always in demand,” says Tarun Sawhney, director, Aksai. Talking about busier places like banquets and multi-cuisine restaurants, Saklani states, “We have a higher breakage of glasses in these outlets as compared to other restaurants. Hence the cost factor plays a vital role in deciding the glassware in these outlets. An all purpose glass would be cheaper as compared to other high-end branded glasses in the hotel. That’s the reason that we would use an all-purpose wine glass in a banqueting event or a multi-cuisine restaurant,” adding that a Riedel or a Schott Zwiesel is used in a specialty restaurant because the revenue earned per guest is more and a guest chooses very expensive and exclusive wines with their meal. Breakages as compared to a banquet or multi-cuisine restaurants is quite low.
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September 16-30, 2014
CHEF’S PLATTER
Serving with a twist After having worked at various five star hotels, airline catering companies and cruise liners, it was an unprecedented transition for Chef Bakul Kodikal when he was appointed as the regional kitchen manager of a US based casual dining restaurant chain, California Pizza Kitchen in India. Chef Kodikal talks about his transition and of the brand in the India market since his arrival By Rituparna Chatterjee
I
T HAS BEEN a long and interesting culinary journey for Chef Bakul Kodikal. After having worked for more than 14 years across a range of sectors in the hospitality industry spanning from five star hotels, airline catering companies, cruise-liners and as a consultant, the defining moment came in for him when he became the regional kitchen manager of a US based casual dining restaurant chain, Cali-
fornia Pizza Kitchen (CPK) in India. This transition was not only unprecedented but was also a learning experience for the chef. “The experience of working in a casual dining restaurant is different compared to a hotel or a cruise liner. When I saw CPK's outlet in Bandra Kurla Complex (BKC), Mumbai I wondered whether that was all the space I was going to get for the back area and the dining room. I was
26 FOOD & HOSPITALITY WORLD September 16-30, 2014
trying to compare it to a five star hotel kitchen. But I realised it wasn't going to be so,” reminisces Chef Kodikal, regional kitchen manager, CPK India. The experience was different indeed for in this new domain he had to hone multiple hats apart from that of a chef. “When you come into a casual dining restaurant as a chef you have multiple roles, the challenges are huge. Apart from cooking you also need to look
into the maintenance aspect of the restaurant. While the main focus for a hotel is to sell rooms, for a restaurant it is just to sell food so if I don't sell good food then I lose four covers which into the number of days in a month equals to 120 covers. Average cost per head is `650 which multiplied by 120 covers is a lot of money by the end of the month,” he opines.
Changing focus A 1998 graduate from the
Chef Bakul Kodikal
Because of logistics and strict FSSAI guidelines, we started depending less on imports for the past one and a half years
Institute of Hotel Management, Mumbai, Chef Kodikal started his career with the Oberoi Hotels and Towers. He later moved abroad with Emirates (catering division) at Dubai International Airport. However,
he moved back into the hotel business with Hilton Dubai Jumeirah Resort where he was part of the opening team. “I worked at Hilton for two years. It was a learning experience since I worked with Chef Gor-
don Ramsay and we were involved in the pre-opening of Hilton Dubai Jumeirah Resort and Hilton Dubai Creek,” says Chef Kodikal. After his stint with Hilton, he moved on to work with cruise liners for the
next seven years and then joined Radhakrishna Hospitality Services where he stayed for another two years before shifting to Radisson Blu Resort & Spa, Alibaug and finally to CPK India in 2010 where he underwent a 10 week training programme in Los Angeles. He then went on to launch the first CPK in Mumbai and four more CPKs in Mumbai and Bengaluru. Since he took the helm of CPK India, he played a significant role in making it the first global CPK franchisee to have minimum imports with sauces, dough and desserts being made in-house by setting up dairy outlets in Mumbai and Bengaluru. “Because of logistics and strict FSSAI guidelines, we started depending less on imports for the past one and a half years. Only 20-25 per cent of our ingredients are imported,” points out Chef Kodikal, adding that their focus is on sourcing local ingredients since it is cost effective and healthy. The dairy outlets sell around 50 products specifically made for CPK which includes cheese, preserves, butter, breads, cakes, etc. The ingredients for the dishes are sourced from these dairy outlets which arrive within three days and require to be consumed in the next three days. The maximum shelf life being seven days. Apart from supplying fresh ingredients to the CPK outlets, the dairy outlets also sell ingredients to customers. “People used to ask us about the ingredients we put in our dishes like the sauces, etc. Hence we thought of selling our breads, sauces. These are actual counters with a cold display,” says the chef.
Innovative streak To bring innovation on to
the table, Chef Kodikal introduced food festivals at CPK last year to appeal to the Indian palate. “Since we have lot of regulars at the BKC outlet for the past four years, we decided to organise food festivals. As CPK is a franchisee, we had to educate and inform the US based team about the India market and their demand to try something different,” mentions the chef adding that this year they launched a Mexican menu wherein customers can make their own tapas on a live counter. “Last year we also has a Mexican menu but without a live counter. This year we had to make it interactive since it was the ongoing trend in the market,” states Chef Kodikal. Apart from the Mexican menu, last year also witnessed the launch of the tapas and desert festival. While the IPL platter was launched this year. Moving in tandem with the festivals is a continuous menu change twice a year based on guest feedback. However, the biggest change for the brand in India was the change in the way the doe was being made by moving from machine to hand stretched doe. On being asked about the latest trends in the pizza space in the India market, Chef Kodikal opines, “Seventy per cent of the pizza market is dominated by thin crust pizzas. Hence, when I do menu engineering I see that 70 per cent of pizzas is on thin crust. In the last five years, the Indian taste profile has become diverse. Until now Italian and Mexican cuisines were in but now Asian cuisine has become quite popular. The last two years has also seen the emergence of home bakers.”
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SMART KITCHENS With 'faster and efficient cooking products' being the topmost criteria among chefs working in today's modern hotel kitchens, manufacturers and suppliers are constantly trying to supply equipments which meet standard specifications and are sleeker in design while promising efficiency and safety BY KAHINI CHAKRABORTY
28 FOOD & HOSPITALITY WORLD September 16-30, 2014
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THE MAIN FOCUS
C
OOKING is both an art and a craft, and just as fresh ingredients play an important role the right equipments used are also essential for faster and efficient cooking. With Indians travelling far and wide and picking up a taste of western and oriental food from the best of the eateries in the world, hotels and high-end restaurants need to keep up with technological advances in food equipment and methods outside India. Moreover, many chefs are well travelled and they have picked up methods and techniques from more advanced countries and want to use the same in India. Over the years the kitchen equipment market has undergone radical changes as compared to their chronological counterpart, in a journey of continuous improvement. “Equipments have become sleeker in design, and are built to lodge the demands of today's most passionate chefs, today’s equipment promises even more performance than anything before it. The result is an expanded, more functional range of equipment offering more configuration options and blistering performance. Improved streamlining creates a continuous workspace when units are placed in a lineup,” says Ajay Chopra, executive chef, The Westin Mumbai Garden City. This change has come in with the many specifications that are kept in mind by chefs before choosing a particular equipment in the kitchen which include: energy consumption, uses of the machinery, cutting on manual labour, space constraints, menu requirements, etc. Giving another perspective, Tarun Dacha, corporate chef, Sarovar Hotels and Resorts opines that even though the market is evolving consistently, 'India specific' products are not being addressed. “Lot of the equipments have been sourced from China and Europe, but they do not fulfill specifically our cuisine requirements,” Dacha adds. With modular kitchens being
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the perfect answer for today’s work environment, equipments have become more suited to fit vertical kitchens, like modular refrigerators or deck ovens. Rising energy costs have resulted in evolving of energy rated equipment like dishwashers and ovens with sensors. Rapid precise
cooking and chilling equipments have become a norm in kitchens today. Automatic programming and precision sensors which takes the guesswork out of cooking are also great energy savers. Multifunctional equipments like Vario pans, steam kettles which use steam from hotel boilers are
the order of the day. Energy rating environment concerns are driving dish washers to be designed with reduced water consumption. “Equipments have become user friendly and easy to operate e.g. combi ovens. The designs have evolved to reduce the amount of space required or in-
telligent use of space. Technology has evolved too, for example induction plates,” says Rajan Loomba, senior executive chef, The Ashok, New Delhi. Brijesh Singh, assistant F&B manager, Hotel Sahara Star Mumbai highlights, “Now kitchen equipments can be designed as per the
cover ) requirement, for example, a company like Bonnet and Molteni has come with island cooking system, a companies like ELRO, WMK and VULCON have introduced with a pressure cooker pan which features the performance of a combi-steamer – but, unlike conventional devices, does it in a matter of seconds and directly inside the pans or kettles. Similarly, now Robot Coupe has invented the Complete Veg’Prep Workstation. Designed as a complete multi-function workstation.”
Criteria followed While selecting kitchen equipment, there are certain criteria that need to be considered, the most important ones being affordability, less manual labour, energy efficient, environment friendly, quantity of work and quality of output and after sales service. “The cuisine being served is the starting point. Then comes the number of guests to be served on a regular basis, the kind of fuel available for energising the equipment.
KITCHEN EQUIPMENT S p e c i a l
“Equipments have become sleeker in design, and are built to lodge the demands of today's most passionate chefs” Ajay Chopra, Executive Chef, The Westin Mumbai Garden City
The availability of skilled staff plays an important role in the decision making as well (i.e. the personnel using the equipment as well as the technical expertise available to maintain and service them). Safety also is a very im-
“Even though the market is evolving consistently but 'India specific' products are not being addressed”
“The designs have evolved to reduce the amount of space required or intelligent use of space”
Tarun Dacha,
Rajan Loomba,
Corporate Chef, Sarovar Hotels and Resorts
Senior Executive Chef, The Ashok, New Delhi
portant factor in the decision making,” adds Ajit Bangera, senior executive chef, ITC Grand Chola, Chennai. When asked about the technology implementations that have set high benchmarks for his
restaurants, Jaideep Gupta, vice president, operations, KA Hospitality highlights, “Hakkasan and Yauatcha, our Michelin starred brands from London have always used imported machinery in the kitchens and in
the bar to offer the best to the Indian customer. All our steamers and ranges and ovens are imported directly from abroad and so is our bakery equipment. These have been chosen to prepare the unique cuisine that we offer. We use wine preservers and storage units that use the latest technologies to help preserve our high end wines.”
Standard specifications As safety standards are extremely important, there are many specifications that are kept in mind before choosing a particular equipment in the kitchen: energy consumption, uses of the machinery, cutting on manual labour, space constraints, menu requirements, etc. And with the market being controlled by buyers, consultants and vendors are seen to be responding to their demands. Bangera points out, “The quality of steel should ensure food safe surfaces. The equipments should be sturdy to face the rigours of use in a professional kitchen. Along with energy
( efficiency rating, safety standards are extremely important. Oven and fridges of standard size corresponding to the gastronorm pans are also looked at.” Adding to the same, Singh mentions, “Standard specifications of kitchen equipments differ from product, type of cooking and cooking equipment. For example, a four-burner range with oven will have 36”working height and size of oven interior would measure approximately 26"w x 28"d x 14"h. Quality of SS and mechanical part – for any kitchen equipment it is always advisable to use 18/10 steel which is rust free and long lasting. Mechanical spare parts like thermostat, heater control panel, brass switches, electrical and gas consumption, water pressure, etc are some of the common specifications in most equipments.”
“The equipments should be sturdy to face the rigours of use in a professional kitchen” Ajit Bangera , Senior Executive Chef, ITC Grand Chola
THE MAIN FOCUS
global cuisine restaurant we need to buy equipments based on the cuisine. Kebabs will taste better when prepared in a tandoor compared to a combi oven. In this case we need to keep few specific equipments which can be used for certain dishes and few equipments which can be use for multiple dishes, like for example – hotplate, fryer and four burner range and few high pressure burners which can be used for Oriental food. At Hotel Sahara Star Mumbai, we have customised the equipment in our global cuisine restaurant so that we are able to cover Mediterranean, Indian, Oriental, Continental and Italian cuisines.” Adding to the opinion, Gupta states, “The way Indians now see and taste food is very different from the way they saw it even five years ago. This is evident from the popularity of molecular cuisine, microbreweries, sushi bars, etc, that have opened in most metro cities. International cookery shows also expose Indians to a variety of cuisines.”
“Some specific cuisines/dishes require specific cooking vessels” Sandeep Pande, Executive Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Mumbai Marriott Executive Apartments
Enhancing flavours Just as it is important to follow certain specifications as per requirements while choosing kitchen equipments, it is also essential that there is an understanding of the science and art of cooking for specific cuisines and how it has evolved. When that is done the requirements are made and solutions are looked for. Agreeing to this point, Bangera says, “Each country has its cuisine and vessels which has evolved over the years. Some of the common utensils are the iron skillet, clay pot, pressure cooker, charcoal grill, electric skillet, foods immersed in hot coal, and the famous Indian tandoor. Every process has its own significant flavour and it is up to the chef to use them to his advantage.” As per chefs, cooking vessels in particular help to enhance the flavour and keep it authentic, for example, traditional Indian cuisine which is rich and diverse in flavours, requires distinct cooking methodologies and authentic utensils, originating from a particular region in India. Different cuisines have different cooking methods and need different utensils to retain the authenticity of the dish. An example is the Indian patila or deg - the concave bottom allows the process of ‘bhu-
“Standard specifications of kitchen equipments differ from product, type of cooking and cooking equipment”
“The way Indians now see and taste food is very different from the way they saw it even five years ago”
Brijesh Singh,
Vice President, Operations, KA Hospitality
Assistant F&B Manager, Hotel Sahara Star Mumbai
nao’ to be done efficiently using the right amount of fat and which after stirring allows the masala to collect in the centre every time. Similarly the wok for quick stir fry or the Dutch oven for slow braising. Sandeep Pande, executive chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Mumbai Marriott Executive Apartments offers a few examples, “Some specific cuisines/dishes require specific cooking vessels e.g. in Moroccan cuisine, food is cooked and eaten from Tagines - one of the most famous Tagine is the Tagine of
Future perspective
Jaideep Gupta,
Chicken, potatoes and olives. Woks for stir frying or Chinese cookery are an absolute essential like the choppers for cutting vegetables or meats. To make the tamago for sushi - tamago pan is an absolute must. The use of regular pots and pans etc. would however continue regardless of the cuisine.” Singh adds, “While selecting kitchen equipments we will have to keep in mind the type of cuisine we are looking for. For example if we are looking for pan Asian cuisine we need to have Chinese four range burner, and similarly if we are looking for a
Minimalist and stylish look and feel would be an important factor to be considered in the future. Expectations from chefs will revolve around smarter technology, multi-use equipment and greater after sales support in the form of continuous upgradation as cuisines evolve. Chopra opines, “In the future, kitchen equipments will become more versatile with multiple uses, sleeker, lighter and more to do with molecular cuisine. India is at a swift pace of culinary expansion which is in turn creating the need for these equipments. Just as guest expectations are growing, expectation of chefs are also not confined to the four walls of the kitchen and definitely not limited to a particular cuisine.” “According to me, the trends here to stay are - lesser human intervention, greater automation, ease and safety in operations, longer life, low maintenance, energy efficient low power consumption, lower carbon footprint, eco friendly and recyclable,” says Loomba.
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KITCHEN EQUIPMENT S p e c i a l
WINTERHALTER INDIA Sanjeevak Marwaha, managing director, Winterhalter India
'Growing number of star hotels are bringing lucrative business opportunities’ What are the new commercial kitchen equipments that the company is looking at launching? Winterhalter India delivers total dishwashing solution, a concept that covers dishwashing machines, water treatment units, chemicals and accessories for dishwashing machines. In the year 2013 we launched our new pass through machines (PT Series) which has been well received by the market. We have also started promoting our chemical business and will continue to build upon it this year. At every step it’s important for us to develop technology that supports kitchen team, works for them, understands them, knows what they need and consistently delivers the desired results as per their expectations and specifications. What are the latest requirements and demand from the hospitality industry and how is the company catering to the demands? Use of high-tech equipments in commercial kitchen has increased tremendously during the recent years. Using modern technology in kitchens is not just a fashion but also facilitate the pragmatic purpose of keeping the kitchen safe and hygienic. Cutting edge technology in equipments combined with operational excellence, helps in creating a platform to perform efficiently in key operational areas. We not only stand for our German manufacturing quality but are equally focused on investing heavily in research and devel-
opment to ensure that the latest technology is used in all our range of machines. Winterhalter specialised dishwashers help to deliver hygienically clean results, reduces waste and energy which ultimately helps a customer to achieve better financial results in the process. What materials are used to provide durability and design aesthetics to the product? In the past years, Winterhalter has invested large sums in reducing the amount of energy, water, detergent, and rinse aid required for commercial dishwashing. The result is IRT (Intelligent Resource Technology) concept which aims to develop machines in all product areas that deliver the best dishwashing results whilst using up fewer resources and are therefore environmentally sound. Due to reduced energy consumption, CO2 emissions are also minimised. We at Winterhalter ensure safety and hygiene standards and measures as per the regulatory norms. We import every single unit from Germany, Switzerland and UK and all our products are certified as per European standards. Winterhalter Gastronom GmbH was awarded certification for quality, environmental protection and occupational health and safety by the Swiss Association for Quality and Management Systems, and is amongst the first to get such a comprehensive certification. At the same time, we also understand that kitchen equipments these days not only have
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Sanjeevak Marwaha
to perform their core task but also have to look aesthetically pleasing. We take great pride in saying that our engineers and designers have created products which score in all areas. What is your business revenue ratio from various sectors? We have a good mix of MNC and Indian clients. Our food service clients are present across all formats from star hotels to standalones. These include Taj Hotels, Oberoi Hotels, ITC, Marriott, Radisson, The Leela Group, Hilton, Sterling Resorts, Club Mahindra Resorts, Barbeque Nation to name a few. Our corporate and industrial clients include companies like TCS, Infosys, Google, Microsoft, Bharti Airtel, Genpact, Maruti Suzuki, Titan, Fortis, etc. The hospitality sector contributes around 50 per cent to our sales revenue and rest 50 per cent is generated through corporate sector, industrial and hospital canteens. How is the company offering energy efficient products to
IRT (Intelligent Resource Technology) concept aims to develop machines in all product areas that deliver the best dishwashing results whilst using up fewer resources and are environmentally sound the hospitality industry? Energy saving and resource conservation play a significant role in warewashing technology. Winterhalter products are designed to perform at optimum efficiency levels while consuming minimum resources. Our dishwashers can optionally be equipped with the large waste water heat exchanger and an additional exhaust air heat exchanger. We have active energy management, which makes optimal use of available energy to prepare the machine for operation rapidly. This can reduce the heating time by up to 50 per cent which results in reducing the overall operating cost up to 20 per cent per wash cycle. These energy plus models are a worthwhile investment to save energy in the long term. The additional costs for the EnergyPlus option pay off rapidly. Brand endorsements by chefs create a lasting image. Your comments? With increased focus on high performance and energy efficient equipments, chefs play
a vital role in recommending and facilitating the selection of equipments. For our products, chefs along with the kitchen stewarding and purchase team are the final decision makers in the purchase of kitchen equipment. We interact with them on a regular basis and keep them updated on latest trends. How has the kitchen equipment evolved in terms of design and functionality? The hospitality sector is still in the growth phase. A rising number of restaurants, entry of international food chains, and growing number of three-five star hotels are bringing lucrative business opportunities for equipment manufacturers and suppliers. We have observed tremendous change in the outlook towards hygiene factor in terms of dishwashing. Even smaller establishments are becoming modernised and taking measures to ensure cleanliness and hygiene. We are also witnessing a surge in demand from institutional canteens, especially from hospitals.
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ESSEMM CORPORATION Sathish Nair, managing director, EssEmm Corporation
'Industry demands energy efficient, environment friendly machines' What are the new commercial kitchen equipments that the company is looking at launching? In pre-preparation area: rice washer, vegetable washing machine, instant rice grinder, tilting wet grinder, instant masala grinder. In the cooking area: combi steamer, cooking mixer, pressure bratt pan, fryers. In the food processing sector: Universal cutters, turbo mill, pin mill and turn key spice processing system, cook – chill system. What are the latest requirements and demand from the hospitality industry and how is the company catering to the demands? The hospitality industry demands energy efficient, environment friendly machines. We choose the right products from world renowned brands which satisfies the above demands as well as improves the kitchen hygiene and provides consistent food quality. What materials are used for the production of commercial kitchen equipments to provide durability and design aesthetics to the product? We use high grade stainless steel AISI 304 grade with matte finish and required gauge. What is your business revenue ratio from institutional sales vs retail sales? Our institutional sales is 90 per cent and retail is 10 per cent.
Sathish Nair
Nowadays machines are made with rounded corners, single press, no weld joints, more legible panels and space saving designs while the basic functionality of the machines are not compromised
How is the company offering energy efficient products to the hospitality industry? We offer combi steamer instead of conventional cooking system; cooking mixer replaces the bulk burners in the kitchen. Brand endorsements by chefs create a lasting image. Your comments? Of course. Chefs using our COSMOS hi-tech machines vouching for our quality and service goes a long way in generating new businesses and to get new projects. How has the kitchen equipment evolved in terms of design and functionality? Nowadays machines are made with rounded corners, single press, no weld joints, more legible panels and space saving designs. These are given importance while the basic functionality of the machines are not compromised.
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KITCHEN EQUIPMENT S p e c i a l
ELANPRO Sanjay Jain, vice president, Elanpro
'The market is maturing and is looking for a wider solution which is specific to their demand' What are the new commercial kitchen equipments that the company is looking at launching? We are adding pastry and confectionery display coolers, a bigger and wider range in ice cube machine, a range in drought beer and wine cooler/dispenser. The market is maturing and is looking for a wider solution which is specific to their demand. What are the latest requirements and demand from the hospitality industry and how is the company catering to the demands? The company has been receiving good response from the hospitality industry. Bar and medium sized restaurants have a good demand for refrigeration equipment and the beer market is becoming interesting with the entry of new players in drought beer segment. We have increased our production and service infrastructure to meet
their demand. Our team is continuously interfacing with the industry professional as well as the factory to reorient the product to meet the industry requirement. What materials are used for the production of commercial kitchen equipments to provide durability and design aesthetics to the product? Commercial kitchens require sturdy design that can work at 42 degree C. We work with stainless steel in grade 304 which is food grade. Other key components are copper coil for evaporator, energy efficient compressor which is imported from Danfoss - Germany, Fans, Dixell Digital controllers,Cyclopentane insulation foaming is done under controlled temperature and pressure to ensure best density and consistency. Our principles have the most modern and biggest manufacturing facility with the best equipment which is sourced out
Sanjay Jain
of Germany and Japan to give the most modern design with durability. What is your business revenue ratio from institutional sales vs retail sales? We focus mainly on institutional sales through our own team while other customers are largely handled through our strong 85 channel partners across the country. We have 55:45 ratio at present, however,
Kitchens are high pressure work areas and hence require more functional products and with HACCP compliance becoming a norm, most kitchen equipments have to meet the toughest requirements we are working on strengthening our channel partners by way of exclusive display centres across the country to enhance our presence and increase the retail sales from smaller markets. How is the company offering energy efficient products to the hospitality industry? Our factories are consistently developing technologies and components for our products which consume less energy. We also recommend energy efficient products to the industry. Energy efficiency is a factor of right design, energy efficient component and modern manufacturing process. As a company we lay great emphasis in this area and therefore even though most customers or even government agencies do not ask or demand, we have started declaring the energy rating on many of our products. Brand endorsements by chefs create a lasting image. Your comments? In case of domestic and retail products, brand endorse-
34 FOOD & HOSPITALITY WORLD September 16-30, 2014
ments by celebrities are used more successfully. But there are few success stories. In commercial products the buying cycle is different. Product quality and professional service gives the best and lasting image. The HORECA segment is a community where chefs play a vital role in endorsing the product. Elanpro is proud to be associated with all the major chains and we must acknowledge it is largely due to brand endorsement by chefs across the country. How has the kitchen equipment evolved in terms of design and functionality? Kitchens are high pressure work areas and hence require more functional products. Hence the design of the products is driven by functionality. Round edges, removable gasket, multi-door are few examples which have evolved due to the specific requirements of chefs. With HACCP compliance becoming a norm most kitchen equipments have to work around to meet the toughest industry requirements.
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THE MAIN FOCUS
P A Prabhu, managing director, Revac Systems
'Catering industry demands reduced energy consumption with quality' REVAC SYSTEMS
P A Prabhu
What are the new commercial kitchen equipments that the company is looking at launching? We are proposing to launch Freedom Series front cooking station to add portability to cooking. These stations will give freedom to people to cook anywhere including air conditioned spaces as all the fumes get treated within the unit. What are the latest requirements and demand from the hospitality industry? The latest demand from the catering industry is to reduce energy consumption without effecting the quality. Revac Systems has introduced high performance hoods which consume 30 per cent less energy than conventional hoods. How is the company offering energy efficient products? Our products are designed to capture maximum smoke and by pass heat only. This helps in not only reducing the energy required for extraction blowers but also saves a lot of cooking fuel. Our hoods when connected to a properly designed extraction system can save up to 12 per cent of cooking fuel.
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KITCHEN EQUIPMENT S p e c i a l
HOSPITALITY APPLIANCES Pranal Ganjawalla, director, Hospitality Appliances
'After sales service backup for clients is important, especially for the QSR sector' What are the new commercial kitchen equipments that the company is looking at launching? MGPRO is planning to launch a whole range of new bottle coolers, multi-deck coolers and a new range of improved upright cabinets, single drawer pasta, assorting refrigerators and new addition from MG Pro family, the MG Pro Proofing Cabinet for pizza, bakery and confectionery sector.
vide durability and design aesthetics to the product? Premium 304 grade stainless steel procured directly from JSW and drawer slides of 304 stainless steel with load bearing capacity of 50 kg per set are used for making commercial kitchen equipments. Thicker high quality imported PUFF insulation for bodies assures better temperature within the refrigerators in spite of rising kitchen temperatures.
What are the latest requirements and demand from the hospitality industry and how is the company catering to the demands? The most important demand in the market that continues to remain is after sales service backup for clients. Especially with the QSR sector and fast serving restaurant sector growing faster than ever before, prompt, efficient and one time close service is of paramount importance. This though needs to extend across the country and not just in our home market. HAPL strives to achieve this standard and maintain it across all markets of India. Thus a majority of HAPL clients take us along as vendor partners in projects. Better understanding of application and performance of equipment based on client requirements, better finish, superior aesthetics with efficient energy and design of equipment are other requirements.
What is your business revenue ratio from institutional sales vs retail sales? The ratio would be 65 per cent retail and 35 per cent institutional.
Pranal Ganjawalla
What materials are used for the production of commercial kitchen equipments to pro-
How is the company offering energy efficient products to the hospitality industry? We have loaded our MG Pro range of refrigerators with various features such as thicker gaskets, fully no frost with special vent/duct design, door open switches to avoid loss of air temperature when doors are opened during operation, thicker high density injected insulated bodies, etc. Brand endorsements by chefs create a lasting image. Your comments? Operationally yes, but commercially looking at the sale aspect the buying decision is driven by the price most often. However a brand endorsement by a major restaurant/hotel group or major consultant house does make a difference as a silent quality certificate for market regulars and new entrants.
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What is good is more standardisation and specifications have come in which allows mass production on the manufacturing front which in turn assures good finish and alignment
How has the kitchen equipment evolved in terms of design and functionality? Clients today have become extremely demanding on the finish, alignment and aesthetic angles along with the performance aspect.
With majority concepts more based on display, live cooking equipments need to replicate the standard of the setup with fabrication excellence and precision to good finish. What is good is more standardisation and specifi-
cations of construction and sizes have come in which allows mass production on the manufacturing front which in turn assures good finish and alignment of equipment as required.
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THE MAIN FOCUS
RATIONAL INTERNATIONAL INDIA Pinaki Banerjee, MD, Rational International India
'There are space utilisation & multi functionality concerns' What are the new commercial kitchen equipments that the company is looking at launching? Rational AG launched the new SelfCookingCenter 5 senses in May 2014. The main idea behind this piece of equipment was to provide an interactive dialogue between the chef and food. We are now focusing more on the current range and expanding the technical know how with all end users in India. What are the latest requirements and demand from the hospitality industry and how is the company catering to the demands? Sustainability, max efficiency, effective utilisation of resources. Rational units give up to 30 per cent more capacity compared to the previous model e.g. 100 tandoori chickens in 15 minutes, 80 kg vegetables in 15 minutes, 80 kg basmati rice in 35 minutes, 120 samosas in 20 minutes, 120 paneer tikka portions in 10 minutes. What materials are used for the production of commercial kitchen equipments to provide durability and design aesthetics to the product? At Rational we use the best quality stainless steel 304 (17-19 per cent Chromium + 8,5 – 10,5 per cent Nickel). A few parts like the gas heat exchangers are made of 316. Type 316 steel is similar like the 304 but contains between two and three per cent molybdenum. The molybdenum content increases corrosion resistance, improves
Pinaki Banerjee
resistance to pitting in chloride ion solutions and increases strength at high temperatures. What is your business revenue ratio from institutional sales vs retail sales? Our 70 per cent business comes from retail sales and 30 per cent from institutional. How is the company offering energy efficient products to the hospitality industry? The entirely new developed control technology ensures that the food is supplied with exactly the amount that it can actually absorb. The unit compact dimension reduces the volume to be heated and thus power consumption as well. The narrow door opening also ensures a small pivotal range and thus reduced energy losses when opening the cooking cabinet door. The special design of the heat exchanger makes it extremely efficient. Please elaborate on the Rational Efficiency Self Cooking Centre cooking product and its demand in the market?
Rational is the worldwide market and technology leader in thermal preparation of food for commercial catering and haute cuisine, with a 54 per cent world market share. The SelfCookingCenter 5 Senses replaces almost all the appliances traditionally found in a professional kitchen. It can grill, steam, gratinate, bake, rise, roast, braise, simmer, stew, poach or blanche. The unit independently determines, controls and monitors the optimum cooking process – just by the push of a button. It is the first cooking system with five senses as it senses, recognises, thinks with the chef and ahead, learns from the chef and even communicates with him. On the same time the SelfCookingCenter 5 Senses requires significantly less energy, water and raw materials. It is not only a standard for western food but also for Indian cuisine. How has the kitchen equipment evolved in terms of design and functionality? Over period of last couple of years people have raised the concern of space utilisation and multi functionality. We as a company always focus on how chefs ultimately will be using this product to the full extent and on the same pattern how it will help them to get the RoI back. So all our research endeavours are revolved around these questions, so you see the SelfCookingCenter 5senses is an intelligent/interactive piece of equipment which occupies less than one sq metre of area and generated output.
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KITCHEN EQUIPMENT S p e c i a l
MASCHINENFABRIK KURT NEUBAUER GMBH & CO KG Mohua Das, International Sales India, Business Development Manager, MK Neubauer GmbH & Co KG
'The most important issue of kitchen equipment of course is functionality' What are the new commercial kitchen equipments that the company is looking at launching? We have just launched our new combi steamer FlexiCombi. Operated intuitively similar to a smartphone, the MKN FlexiCombi offers a wide range of new applications. Its touch and slide operating concept is simple to use and offers remarkable user comfort. MagicPilot facilitates professional cooking with only a few touches: individually adapted to the particular requirements of professional chefs and providing considerable assistance for untrained personnel. Integrated information steps, favourites function on the start display and video clips with operating instructions shown directly by the appliance. The FlexiCombi is a crosswise combi. EasyLoad means that the trays and GN containers can be lifted easily and safely. Simply practical – as everyday experience shows. Without having to keep changing the position of hands, the user also has a full view of the products at all times. Furthermore, a wide range of new, intelligent, technical features guarantee top cooking results, capacity benefits and outstanding energy and water consumption levels. The consumption display GreenInside provides transparency here. The quality concept is also impressive. The FlexiCombi MagicPilot is equipped with a durable 316 S11 cooking chamber as standard, a triple glazed cooking chamber door and heat
exchanger. What are the latest requirements and demand from the hospitality industry and how is the company catering to the demands? In busy professional kitchens there is always a demand to save time and money. In most kitchens, space is also an issue. We offer a wide range of professional cooking equipments which help to optimise kitchen processes. By choosing MKN the customer gets a solution which ideally fits his individual situation and demands. What materials are used for the production of commercial kitchen equipments to provide durability and design? MKN is known for high quality and long lasting products made in Germany. This quality is based on a consequent passion for detail. This can be seen by the choice of only the best materials, for example the three mm hygiene surface top made of chromenickel-steel, or the 316 S11 long life cooking chamber in the FlexiCombi. Its insulated triple glazed cooking chamber door saves energy, leads to work safety and a perfect hygiene. What is your business revenue ratio from institutional sales vs retail sales? Everywhere in the world we sell only through our qualified dealers. We work exclusively B2B. How is the company offering energy efficient products to
38 FOOD & HOSPITALITY WORLD September 16-30, 2014
Mohua Das
the hospitality industry? As a German specialist in premium thermal professional cooking technology MKN takes responsibility for the environment and its resources. An international MKN Green Team develops and initiates strategies for sustainability as well as monitoring their implementation. Within this group the development of new MKN products is always on the focus of efficiency and profitability for the customer (also in the hospitality industry). Specific measures have been defined by the MKN environmental management and have been implemented into the daily work processes. The MKN technology is developed according to the latest principles of workplace safety and health protection and is manufactured in a very responsible manner towards the environment and its resources. The MKN technology reduces energy consumption and MKN uses 100 per cent green electricity from hydropower.
Chefs need products that are easy to use and that they can rely on. But they spent a lot of time in their kitchens, so it is also important to work on a cooking suite which looks nice and suits the corporate identity of the whole company Therefore for its 'green products' MKN is certified according to ISO 14001. For example the heat exchanger, the triple insulated cooking chamber door and the FlexiRack capacity concept of the FlexiCombi steamer significantly reduce energy consumption. And the FlexiChef heating system Turbo PowerBlock uses energy only where it is required. With its multi-sensors it automatically recognises where energy has to be supplied. The intelligent four-layer material combination is a very good and fast energy accumulator with little waste heat loss. Altogether it leads to a higher efficiency and a reduction of energy costs. Another energy saving product is the wide range of original MKN induction. With its high degree of efficiency it reduces the electricity consumption by up to 2/3 compared to conventional heating systems. And because of the reduced heat radiation there is a more comfortable climate in the kitchen.
Brand endorsements by chefs create a lasting image. Your comments? That is correct but only if these chefs are really convinced by the products of the brand. If they think the product helps them in their daily kitchen routine than they are happy telling others about their experience. And that of course creates a long lasting image. How has the kitchen equipment evolved in terms of design and functionality? The most important issue of kitchen equipment is functionality. Chefs need products that are easy to use and that they can rely on. But they spent a lot of time in their kitchens (sometimes more time than with their families) so of course it is also important to work on a cooking suite which looks nice and suits the corporate identity of the whole company. And as open kitchens are more in vogue now kitchen equipment should also have a nice aesthetics.
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KITCHEN EQUIPMENT S p e c i a l
ELECTROLUX PROFESSIONAL INDIA T V Narasimhan, interim country manager, Electrolux Professional India
'Strong worldwide trends for health and wellness have affected demand for modern kitchens' What are the new commercial kitchen equipments that the company is looking at launching? Electrolux is a multi-specialist supplier, and we have the complete range of commercial kitchen (and laundry) equipment- ovens, high productivity cooking solutions, refrigeration, dish wash, including hoods and servery equipment. Last year, we launched the new Thermaline, Electrolux’s Swissmade premium horizontal cooking range, manufactured in the ultramodern facility in Sursee. The Thermaline modular cooking line seamlessly connects the multiple applications of a high productivity kitchen along with the ProThermetic range of boiling and braising pans. Thermaline offers a complete kitchen solution that successfully addresses the increasing global demand for reliability and productivity in high capacity kitchens. This exclusive cooking line includes induction tops, gas burners, aqua cookers, deep fat fryers, refrigerated bases, oven bases, and the ProThermetic boiling and braising pans, for smart, efficient, sustainable kitchens. The M2M – Made-To-Measure cooking suite from Thermaline offers total flexibility for a chef to choose his cooking equipment inserted into a three mm stainless steel top. What are the latest requirements and demand from the hospitality industry and how is the company catering to it? Strong worldwide trends for health and wellness have affected demand for modern
kitchens. A lot of thought and planning goes into the modern, new-age, ergonomically designed kitchen. With the influence of international standards, we are seeing more interest and focus towards the use of semi or fully automated equipment in kitchens, to help improve quality and consistency of product output, and increase efficiency. Today’s kitchen is designed with the mindset to provide unique experience and be an attraction to its customers. Hence the increase in show kitchens, either behind glass wall or out in the open. We see more and more such show kitchens coming up in all parts of India. Such trend is now seen not just with international hotel brands but among many local hotel chains that are either building a new kitchen or upgrading their existing kitchen. What materials are used for the production of commercial kitchen equipments to provide durability and design aesthetics to the product? Electrolux Professional ranks among the best for robust equipment built for tough, high productive kitchens, as well as for design excellence. Apart from energy-efficient, durable, robust construction and high technology manufacturing, Electrolux products are also built to respect the environment at every point of production and usage. The Swiss excellence of the Thermaline range offers attention to detail, impeccable finishing and extraordinary reliability. A unique internal 304 AISI stainless steel and two mm
40 FOOD & HOSPITALITY WORLD September 16-30, 2014
T V Narasimhan
thick structure with the innovative Thermodul connecting system guarantees seamless alignment between all modular functions. The internal frame guarantees greater stability and longer life, as well as structural reliability in any installation option (supported on legs, cantilever, stainless steel or concrete plinths). The full stainless steel control panel makes the chef’s daily work easier because of the heavy duty metal/silicone knobs and the clearly visible laser printed icons which allow total control of all operations at all times. Our plug-in Panini grills are made of stainless steel AISI 430 and the cooking surface is made of a special cast iron treated with verified food enamel, this guarantees hygienic conditions and high resistance to acids, salts and oxidation processes. How is the company offering energy efficient products to the hospitality industry? Electrolux Professional is proud of its Green Spirit range, a product composed of the most efficient and eco-sustain-
Kitchen equipment has evolved from typical cooking ranges, and convection ovens to stateof-the-art equipment with aesthetic looks, digital controls, energy efficient, modular and streamlined able products in the market today. The range guarantees considerable savings in the consumption of gas, electricity, water and detergent, and assures the reduction of toxic emissions. Brand endorsements by chefs create a lasting image. Your comments? Traditionally Electrolux has always worked with the chef community to bring about the right solutions and technology changes based on interactions. A point in case is the tandoor concept which was developed for the chef community and is endorsed by ICF. Engaging chefs by equipment brands is significant in today’s competitive business environment as professional chefs combine their experience in hotels and restaurants, with the most advanced technological knowhow in the kitchen, which is brought by kitchen equipment brands. While this trend may have recently caught up in this region, however, internationally engaging and working closely
with chefs is a constant activity. Electrolux Professional has sealed a Global Partnership with WACS (World Association of Chef Societies) to launch a number of dedicated culinary arts and culinary technology seminars, called 'Art & Science Together' , which combines the culinary creativity and talent of WACS chefs with the knowledge, technology and specialised experience of the solutions offered by Electrolux Professional. How has kitchen equipment evolved? Kitchen equipment has evolved from typical cooking ranges, boiling pans and convection ovens to current stateof-the-art equipment incorporating aesthetic looks, digital controls, energy efficient, modular and streamlined, multiple application and usage from a single equipment. Cooking has evolved into a form of art so also has kitchen equipment keeping in pace with the current technologies available in the market.
(
THE MAIN FOCUS
IN FOCUS
ADVANTAGE ADVANTIUM GE modernises the microwave/wall oven combination with its popular Advantium Wall Oven unit which follows trends in kitchen remodeling - space saving and advanced technology
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T’S NOT A STANDARD wall oven. It’s more than a microwave. The latest microwave/wall oven combo is now available with GE’s most advanced cooking technology the Advantium speedcooking oven - the ultimate kitchen multitasker. It’s like having four ovens in one: Speedcook, true European convection, microwave and warming/proofing. Upgrading the microwave portion of the combo to the Advantium wall oven, GE is giving these appliance owners a plethora of cooking choices. According to the American
Institute of Architects, more activities are taking place in kitchens. While kitchens haven’t significantly increased in size, they are including more technology. On top of the increasing use of technology, more people are remodeling their kitchens.GE’s new Advantium/wall oven footprint and connections match those kitchens that already have the built-in microwave/wall oven set and could prove a spacesaver for other consumers looking to remodel kitchens without adding additional floor space. “By purchasing an appliance
The Advantium component of the wall oven combo harnesses the power of light, cooking the outside of the food like a conventional oven
that already fits the cut-out of current kitchen cabinets, consumers don’t have to totally reconfigure the kitchen layout which will save them money on the cost of a remodel,” says Paul Bristow, product manager for built-in cooking at GE Appliances. “With the built-in Advantium/wall oven combo, consumers can get all the latest features GE has to offer and a product that doesn’t cause installation stress,” he adds. The Advantium component of the wall oven combo features technology that harnesses the power of light, cooking the outside of the food like a conventional oven with radiant heat produced by halogen bulbs above and below the food. This halogen-produced heat receives a boost of microwave energy. The result is it browns food and cooks evenly and quickly - two to eight times faster than a conventional oven - while retaining food’s natural moisture.
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September 16-30, 2014
EVENT TRACKER September 15- 18, 2014
Espaço Café Brasil
Belo Horizonte (Brazil)
September 15- 16, 2014
United Coffee and Tea Industry Event (UCTIE)
Moscow (Russia)
September 24 - 26, 2014
COTECA
Hamburg (Germany)
September 25 - 27, 2014
Food Hospitality World China
Guangzhou/Canton (China)
Sept 28- Oct 26, 2014
BIBAC Expo
Antwerp (Belgium)
Sept 28-30, 2014
The Hotel Show Dubai 2014
Dubai
October 10- 19, 2014
Foire Bernoise Du Vin
Bern (Switzerland)
October 13- 16, 2014
China Brew & Beverage
Beijing (China)
October 16- 18, 2014
Oishii Japan
Singapore
October 17- 20, 2014
Megavino
Brussels (Belgium)
October 17- 19, 2014
Coffee Fest - Portland
Portland, OR (USA)
October 20- 21, 2014
Autochtona
Bolzano (Italy)
October 23- 26, 2014
Candy
Tabriz (Iran)
October 23 - 25, 2014
Triestespresso Expo
Trieste (Italy)
October 25- 02, 2014
Basler Weinmesse
Basle (Switzerland)
October 27- 29, 2014
Expoalimentaria Peru
Lima (Peru)
November 1, 2014
Seoul International Cafe Show
Seoul
November 6-8, 2014
Hong Kong International Wine & Spirits Fair
Hong Kong
November 6-9, 2014
Ottawa Wine & Food Show
Ottawa (Canada)
November 11-13, 2014
Interwine China
Guangzhou
November 14 - 17, 2014
Gluten Free Expo
Brescia (Italy)
January 8 - 11, 2015
Expo Natura
Istanbul (Turkey)
January 22 - 24, 2015
Food Hospitality World Mumbai
BKC, Mumbai
March 2- 4, 2015
International Hotel Investment Forum (IHIF)
Berlin
March 2-14, 2015
Cornell-Nanyang Advanced Management Programme
New York
March 4-5, 2015
ScotHot
Glasgow
March 13-16, 2015
Hospitality 360°
Singapore
March 16-18, 2015
HR in Hospitality Conference and Expo
Las Vegas
March 18-19, 2015
Alternative Ownership Conference Asia-Pacific
Singapore
April 7- 8, 2015
Hotel Investment Conference South Asia (HICSA)
New Delhi
May 3 - 6, 2015
TuttoFood
Milan
May 13-15, 2015
Hospitality Design Expo 2015
Las Vegas
May 31–June 2, 2015
NYU Hospitality Conference
New York
October 2015
Organic Trade Forum
Cologne (Germany)
October 23 - 27, 2015
Host Milan
Italy
42 FOOD & HOSPITALITY WORLD September 16-30, 2014
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CREM INTERNATIONAL AB. Viksgrand2, Box 10, 670 40 Amotfors, Sweden.Mob: +91 9310154141 amit.sharma@creminternational.com www.creminternational.com
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TECH TALK
Straight A's Electrolux presents the first AAAA vacuum cleaner in the market
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LECTROLUX has introduced an AAAA-graded vacuum cleaner according to the new EU energy labeling and eco-design regulations. The new Electrolux UltraOne Quattro has A-grades for energy efficiency, dust-pickup on both carpet and hard floor, and on dust re-emission. With the UltraOne Quattro model, available in stores from November, this will be Electrolux’s first vacuum cleaner with four A’s. The new energy labeling and eco-design regulations apply in the EU from September 1. They require vacuum cleaner manufacturers to grade the corded products using an AG scale on energy efficiency, dust pickup on carpet and hard floor with crevices, dust reemissions and the sound level measured in decibels. “As the leader in sustainability and innovation, we are very proud of the Electrolux UltraOne Quattro”, says Philippe
Weber, Vice President Floor Care. “The Electrolux UltraOne Quattro has even better dustpickup performance than a high-wattage vacuum cleaner – on both hard floor with crevices and on carpet – but with significantly lower energy consumption.” “We know that consumers want guidance in choosing the most sustainable appliances. That’s why Electrolux worked very pro-actively to make EU introduce energy labeling also on vacuum cleaners. Now we take the next step in showing that it is possible to drastically reduce energy consumption on vacuum cleaners while keeping the high performance levels.“ In connection to the introduction of the new energy labeling system in September, Electrolux has launched a range of top performing A-graded vacuum cleaners: UltraOne, UltraFlex, a new bagless cleaner with a 12 m action radius, Ergospace and Jetmaxx offer AAAgrading. “We call this the Eco Force”,
THE ELECTROLUX ULTRAONE QUATTRO FACTS: A in energy efficiency A low wattage yet high efficiency motor together with top rated dust pick-up results delivers energy efficiency grade A for UltraOne Quattro.
A in dust pickup % (DPU) on Wilton carpet A new generation of AeroPro motorised carpet specialist nozzle with a rotating power brush delivers top rated dust pick results on carpet.
A in dust pickup % (DPU) hard floor with crevice The brand new AeroPro Parketto Pro is a nozzle specialising in achieving top-rated dust pick on hard floors with crevice.The secret is the sealed brushes around the edges of the nozzle. A in dust re-emission UltraOne is a sealed vacuum cleaner fitted with both the specially developed Ultra Long Performance s-bag and an Allergy Plus filter delivering highest possible dust re-emission class.
says Weber. “It means improving performance and reducing energy consumption without compromising other features and functions. It is part of the Electrolux Group target to cut our global CO2 impact by 50 per cent by 2020 relative to 2005 production levels.” Recently, the Electrolux
Group received six international Plus X Awards for its line of vacuum cleaners and small appliances, including three 'Best Product of the Year' awards. In addition, Electrolux was named in the category 'Most Innovative Brands of the Year'. The Plus X Award recog-
nises innovative technologies, sport and lifestyle products, judged in the categories of innovation, high quality, design, ease of use, functionality, ergonomics and ecology. The “Most Innovative Brand” accolade is presented to the companies with the most awards.
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September 16-30, 2014
TECH BYTES
THE LUXURYOFTECHNOLOGY Mandarin Oriental Hotel Group to use Windows 8.1 with modern touch apps, Surface Pro and the power of the Microsoft cloud to enhance customer experiences
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ICROSOFT Corp has announced it will collaborate with Mandarin Oriental Hotel Group to provide Windows 8.1 as a platform for delivering a premium digital experience to the luxury hotel group’s guests. The group is piloting Microsoft Surface Pro tablets in four of its award-winning properties in London, Washington DC, Las Vegas and Tokyo, providing in-room tablets that feature a custom Windows 8.1 start screen and modern touch apps. In conjunction with Microsoft, Mandarin Oriental has created a suite of
five custom Windows 8.1 touch apps, available in nine different languages, that manage services for in-room dining, concierge and housekeeping requests, a guest compendium that provides information about the hotel’s facilities, and access to guest feedback and guest preferences. Mandarin Oriental’s intention is to make its wealth of online marketing content, hotel information and guest services more easily accessible to its digitally savvy guests. Leveraging the Microsoft platform, Mandarin Oriental will be able to integrate a combination of services formerly offered via the television, telephone or guest directory with content available on
50 FOOD & HOSPITALITY WORLD September 16-30, 2014
the company’s website to deliver a more intuitive in-room experience for guests via custom touch apps running on Microsoft Surface Pro tablets. “As a brand known for our legendary hospitality, we’re always pushing ourselves to create unique, premium guest experiences,” says Monika Nerger, CIO of Mandarin Oriental. “We are currently operating in 25 countries, and with our expansion into new markets we needed a powerful, secure, yet easy-to-manage solution with robust language support, which Microsoft technologies can offer. Through this partnership we can create digital experiences that cater to our guests’ needs and expectations whenever they
stay with us,” she adds. Working with Microsoft and hospitality solutions partner iRiS Software Systems and application development and design company InterKnowlogy, the group’s custom Windows 8.1 touch app will allow guests to quickly and easily request hotel services, such as housekeeping, laundry and inroom dining. Each touch app is infused with Mandarin Oriental’s luxury brand elements and is completely configurable via a cloud management solution offered by iRiS Software Systems, which runs on Microsoft Azure. Offering an even further customised experience, guests may log into the Surface Pro tablet using their own Microsoft account to access personal email
and files on OneDrive, as well as use their favorite apps associated with their Microsoft account profile. With Microsoft’s remote data removal functionality and write filtering, the guest profile and personal data will be removed from the device. Upon checkout, the device is automatically wiped clean of personal guest data and restored to the hotel’s customised homepage design. Nerger says, “Early feedback from our guests has been extremely positive, and we will continue to tailor the solution as we extend the tablet deployment to more of our markets, with an initial target installation of 1,000 tablets across the portfolio in the near future.”
CAMPUS NOTES
HE's refreshed Marriott’s Hotel Excellence! training programme helps travel agents succeed in a changing industry
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ARRIOTT International has updated its acclaimed Hotel Excellence! (HE!) training programme to help professional travel agents navigate the ever-changing travel industry landscape and help their clients choose hotels that best suit their needs and style. The updated programme features comprehensive tutorials and a streamlined technology platform to bring high-quality continuing education to agents in a flexible and convenient format. When HE! was first launched in 1999, Marriott had eight brands and 1,900 lodging properties across 56 countries and territories. Today, Marriott’s portfolio has grown to include 18 brands that appeal to a wide variety of travellers and more than 4,000 properties in 79 countries and territories around the world. The updated HE! programme provides a broad overview of the hotel industry, while also educating agents about Marriott’s innovations and expanded portfolio. Specifically, the training includes information about the transformation of the flagship Marriott Hotels brand, as well as details on the company’s newest hotel brands – the Autograph Collection, AC Hotels by Marriott, Moxy Hotels and Protea Hotels. “A recent survey by the American Society of Travel Agents found that more than half of leisure travellers who used a travel agent said their vacations were better than trips booked without an agent,” says Stephanie Linnartz, executive vice president and chief marketing and commercial officer, Marriott International. “Marriott understands the value that travel agents provide to customers, which is why we are committed to our HE! training. We want
enhance their skills and learn about new Marriott offerings. The programme is available in 10 languages: English, French, German, Spanish, Italian, Portuguese, Mandarin, Japanese, Russian and Turkish. HE! launched in 1999 is the first hotel sales training programme of its kind. Today, more than 215,000 travel agents in more than 100 countries around the world have graduated from the programme. “With all the expanded choices travellers have
today – as evidenced by the dramatic growth we’ve seen within Marriott’s array of brands and the industry as a whole – it’s never been more important to reassure travellers that their trusted travel agent will recommend the right product to match their needs. We always welcome ways for travel agents, to enhance their knowledge, value and expertise,” says John Lovell, president, Travel Leaders Franchise Group, Leisure Group & Vacation.com.
agents to be equipped with the tools to help their clients book memorable vacations and productive business trips,” she adds. Highlights of Marriott’s Refreshed Hotel Excellence! programme: ● A new training platform that is flexible, convenient and accessible from any web-enabled device; travel agents can stop and restart their training and seamlessly transition to any smartphone, computer or tablet. ● Self-paced, interactive learning modules help travel agents of all experience levels better understand the complex hotel industry, learn useful new sales strategies and gain in-depth knowledge about all that Marriott offers customers. ● Eligible agents who successfully complete the training by January 31, 2015, will receive five Fam-Tastic certificates good for discounted rates at the majority of Marriott’s 4,000 hotels worldwide. Previous graduates must complete the new HE! programme to be re-certified for Fam-Tastic and Preferred Travel Agency status. Marriott will introduce new modules each year for re-certification and to provide continuing education opportunities for agents to
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September 16-30, 2014
MOVEMENTS Courtyard by Marriott Pune City Centre CHEF NARAYAN RAO has been appointed as executive chef of Courtyard by Marriott Pune City Centre. He brings with him over 18 years of experience in the hospitality industry. Chef Rao's core expertise lies in guest relations, corporate hospitality, guest experience, customer management, hotel operations, performance management and
Mosaic Hotels, Noida
in human resources spans almost a decade and includes a range of industries including hospitality, oil and gas, consumer durables and IT. Most recently, he was regional human resources manager – India, Accor Hotels.
ANISH SRIVASTAVA has been appointed as operations manager of Mosaic Hotels, Noida. He brings with him around 14 years of experience in the hospitality industry. In his new role, Srivastava will be re-
RAGHU SAPRA has been appointed as general manager of Hilton Mumbai International Airport. Sapra took charge on September 1, 2014, and reports to Daniel Welk, vice president, operations - India, Hilton World-
his current role, he served as associate director of sales at Marriott’s National Sales Organisation (NSO), Mumbai.
Chef Narayan Rao
Anish Srivastava
Raghu Sapra
event management. The chef started his career as an executive trainee at Hotel Ashok, New Delhi in 1995 and then went on to play key roles at various leading hotels.
sponsible for enhancing the image of the organisation through directing the business and operations and focusing on establishing Mosaic Hotels as the main choice among leading hotels in India.
wide. His career in the lodging industry spans 17 years and includes positions in India with Marriott Hotels, Hyatt Hotels and Resorts and The Imperial, New Delhi. Sapra started his career in the industry with The Radisson, New Delhi, as a front office supervisor.
PUSHKARAJ MUNGALE has been appointed as director of sales at Courtyard by Marriott Pune City Centre. He will be responsible for the overall strategic planning of the sales department and will lead the sales team
Hilton Worldwide ATUL GOYAL has been appointed as head of human resources – India for Hilton Worldwide. Goyal will be based at the
Pushkaraj Mungale
Atul Goyal
in increasing overall market share of the hotel, establishing and maintaining client relations, identifying avenues for growth and mentoring his team. Prior to
India regional office in Gurgaon and will report to Brendan Toomey, vice president, human resources - Asia Pacific, Hilton Worldwide. Goyal's experience
52 FOOD & HOSPITALITY WORLD September 16-30, 2014
TP SREEJITH has been appointed as general manager of DoubleTree by Hilton Agra, which will open later this year. Sreejith will report to Daniel Welk, vice president, operations – India, Hilton Worldwide. Sreejith comes with over 15 years of experience. Prior to his current role, he was the general manager of DoubleTree by Hilton Goa-Arpora-Baga, a position he held since December 2012. He joined Hilton Worldwide in 2011 as director of operations for Hilton and DoubleTree by Hilton in New Delhi-Noida-Mayur Vihar. AAKRITI PATWARI has been appointed as marketing communications manager of DoubleTree by Hilton Pune-Chinchwad. With a degree in Marketing Communications from Symbiosis International University and over four years of experience in
The Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott, Hyderabad JOMY ABRAHAM has been promoted to the position of director F&B at The Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott, Hyderabad. He has worked with the Marriott in Hyderabad for the last 19 months and has over 11 years’ experience in the hospitality business. He started his career with the Renaissance Mumbai Hotel & Convention Centre in 2001 and since then has grown with the Marriott.
sales and marketing, most recently, she bagged major real estate accounts like the Lodha Group, Rustomjee and Hiranandani Realtors during her stint with iProspect Communicate 2. Prior to that, she also helped launch a Mexican Tequila company, Desmondji’s, as the head of marketing communications.
The Westin Mumbai Garden City
in 2007 as a management trainee in Pan India Food Solutions where he headed the Italian restaurant Spaghetti Kitchen.
The Golden Park Hotel, Kolkata and The Golden Retreat, Haldia
CHEF SHRIKANT PARASHAR has been appointed as sous chef for Pregothe Italian restaurant at The Westin Mumbai Garden City. In his new role, Chef Parashar aims to give guests a memorable dining experience through Italian cuisine. Prior to joining The Westin Mumbai Garden City, Chef Parashar started his career
CHANDAN THAKUR has been appointed as general manager of The Golden Parkk Hotel, Kolkata and The Golden Retreat, Haldia. He brings with him two decades of experience and expertise in F&B and sales and marketing. He has worked at senior positions at Hyatt Regency Kolkata, Taj Lands End (formerly The Regent, Mumbai) and also in a leading restaurant chain in London, UK.
Chef Shrikant Parashar
Chandan Thakur
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September 16-30, 2014 57
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated
Baleno
Trendy
MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs
COROLLA 250. 350. 550. 750 1000. 1500. 2000ML
OPEL
CATERER’S HOT POT
1000. 1500. 2000ML
2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)
GLASIER WATER JUG Size: 8.0 &12 Ltr
S. S. LUNCH BOX
CHEF HOT CASSEROLE
Size: 2, 3, 4 Container
Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr
KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr
MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl cha xell Pur w.ma ia.com ww deind tra
Website : www.maxellplastindia.com www.
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#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
maxellplast.tradeindia.com
G
maxellplastindia@hotmail.com
To Advertise in
Business Avenues Please Contact: ■
Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■
■
■
Delhi Associate : Dinesh - 09810264368
Chennai & Hyderabad : Shukla : 09849297724 ■
Bangalore: Sreejit : 08867574257 ■
58 September 16-30, 2014
Delhi: Pranshu - 09810841431
Kolkata: Ajanta - 09831182580
FOOD & HOSPITALITY WORLD
BUSINESS AVENUES
12
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ty
COFFEE POT
FOOD & HOSPITALITY WORLD
AIR POT
WIDE MOUTH
R AJCO
R
HIGH NICKLE S. S. VACUUM FLASKS
2500/3000/3500/4000 ml. 500/750 ml.
400/600/1000 ml.
WIDE MOUTH WITH HANDLE
COFFEE POT 1300/1600/1900/2200 ml.
800/1200 ml.
New COFFEE POT
BULLET
WIDE MOUTH
350/500/1000 ml.
1200/1500 ml.
New BULLET
2500/3000/3500/4000 ml.
COLA BOTTLE
(Twist & Pour) 250/350/500/1000 ml.
WATER BOTTLE 250/350/500/1000/1500/1800/2500 ml.
For Online Purchase log on to: www.maxellplast.tradeindia.com
400/600 ml.
Marketed by:
MAXELL-PLAST (INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673, Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com FOOD & HOSPITALITY WORLD
September 16-30, 2014 59
FOOD & HOSPITALITY WORLD
60 September 16-30, 2014
BUSINESS AVENUES
FOOD & HOSPITALITY WORLD
weekend
Scene and heard
With Marcellus Baptista
High tea sparkle
Abhay Deol, Priya Sharma, Preeti Desai and Jeannette de Souza at Bare in Black launch at Maritime by San Lorenzo
Swanky set THOSE WHO HAD NOT YET stepped into the swanky Maritime by San Lorenz at Taj Lands End had an opportunity to do so when they were invited for the launch of the fashion label Bare in Black presented by Priya Sharma and Jeannette de Souza. Guests lived it up at the well-stocked bar with the choicest cocktails and later feasted on the delightful dinner fare. They also feasted their eyes on Bare in Black’s all-black debut collection titled Midnight Dawn. Enjoying the experience were the likes of Abhay Deol, Preeti Desai, Narendra Kumar, Prince Tulli, Shriya Saran, Devita Saraf, Karishma Tanna, Gul Panag, Asif Azim, Nina Manuel and Hemangi Parte among others.
A RESTAURANT CAN BE transformed into a glittering jewellery boutique. Well, that’s what you felt when you stepped into Nido for the high tea soiree to showcase Bespoke Vintage Jewels by Shweta and Nitesh Gupta. Co-hosted by Sheena Sippy and Deanne Panday, this high tea soiree was brimming with champagne, sumptuous sandwiches and scones and much more with guests like Sussanne Roshan, Bhavana Panday, Alison Woodham, Sarah Jane Dias, Evelyn Sharma, Farah Khan Ali, Gul Panag, Amrita Arora Ladak, Malaika Arora Khan, Mugdha Godse, Pooja Gupta, Carol Gracias and Rocky S among many more. And besides feasting on the sparkling jewellery creations, everyone relished the high tea fare.
Deanne Panday and Sarah Jane Dias at Bespoke Vintage Jewels high tea at Nido
Varun Dhawan, Kareena Kapoor and Manish Malhotra at Lakme Fashion Week at Palladium Hotel
Change of address FASHION HAS A NEW ADDRESS: it’s the Palladium Hotel, the new venue of Lakmé Fashion Week. The action at this winter/festive 2014 season was on the eighth and ninth floors and even higher up on the 37th and 38th levels for the after-parties. The finale belonged to Manish Malhotra with his ‘Gloss’ collection inspired by Lakme’s latest beauty statement. Varun Dhawan opened the show and the stunning showstopper was Kareena Kapoor, face of Lakmé Absolute. The fashion passion actually began one night before the fiveday fashion week with the opening show presented by DHL with designers Amit Aggarwal and Masaba. While Aggarwal had Sushmita Sen as showstopper, it was Shilpa Shetty who closed the show for Masaba.
Pop-up pleasure
Marc Robinson, Candice Pinto, Gavin Miguel, Kanishtha Dhankar and Deepti Gujral at Elite Model Look at Guppy pop-up at Olive
MODELS AND DESIGNERS HAD a chance to savour the flavours of the Guppy pop-up at Olive when they were invited for dinner to mark the search for the next supermodel at the Elite Model Look India 2014 in association with Max. This launch cocktail-dinner party saw the presence of Vasanth Kumar, executive director, Max and Marc Robinson, project head, Max Elite Model Look India who welcomed folks from the fashion fraternity, like designers Shane and Falguni Peacock, Arjun Khanna and Gavin Miguel and models Candice Pinto, Deepti Gujral, Kanishtha Dhankar, Sanea Sheikh and Navneet Kaur Dhillon. As they enjoyed their majestic meal they also learned that the search for the next supermodel would result in one girl and one boy representing the country in the world finale in China, an ideal stepping stone to an international modeling career.
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September 16-30, 2014
weekend
E V E N T S
COMMEMORATING LEGACY L-R: VK Chandrassekaran, executive chef, Vivanta by Taj-Connemara, Dr S Muthiah and Samrat Datta, general manager, Vivanta by Taj-Connemara at the cake cutting ceremony orgnised by Vivanta by Taj-Connemara to commemorate 375 years of Madras
FOR A GOOD CAUSE Tux Hospitality in collaboration with Madhok Foundation organised a cleanliness and plantation drive at slum Savda Ghevra, Dharuhera. This initiative was a part of creating clean and green environment in Delhi NCR region
EXPANDING FOOTPRINT L-R: Ajit Kaushik, area general manager, Ascott; Tony Soh, chief corporate officer, Ascott; Arjun Puri, director, Puri Constructions; Tarun Mehrotra, COO, Puri Constructions; and Manit Rastogi, project architect, MorphoGenesis Studios at the announcement of the launch of the first Somerset Serviced Residence in Gurgaon
OLIVES ON THE TABLE Chef Ritu Dalmia (centre) along with guests at the launch of table olives ‘La Bella della Daunia – variety Bella di Cerignola DOP’ at the Italian Cultural Centre in New Delhi
STRENGTHENING PRESENCE Starwood Hotels & Resorts Worldwide announced the expansion of its Sheraton brand in Thailand with the signing of Sheraton Samui Resort in Koh Samui with TCC Hotels Group, a member of the TCC Land Group
62 FOOD & HOSPITALITY WORLD September 16-30, 2014
OPENING DOORS Sands Retail, the leasing and retail asset management company of Las Vegas Sands Corp and Sands China, Macao's leading operator of luxury shopping malls officially opened Shoppes at Cotai Central Phase 3 in Macau
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