Food & Hospitality World November 1-15, 2014

EDITOR’S NOTE

A promise of progress

T

wo states of India went to the polls recently, both with distinct and dynamic backgrounds and settings. One party made its breakthrough in both regions, with an election manifesto that promises progress. The BJP’s party headquarters of Maharashtra stationed in South Mumbai, a cottage-like structure close to our office at Express Towers office in Nariman Point was always a rather silent office till recent times. This unassuming place suddenly saw action full throttle and an otherwise calm area of the city witnessed action and drama like never before. Celebrations galore, the party and its people seem to be on a roll to finally make their way into Mantralaya to take charge of the state of Maharashtra. Interestingly, in recent times, especially post the union budget 2014, the travel and tourism industry seems to have gained favour and preference amongst senior thought leaders in the corridors of power. Tourism which was otherwise a word that was almost extinct in the political parlance, has popped up suddenly to get its share and due.

This new wave of change no doubt is looked at by optimists as ‘the ache din’ for Maharashtra while the skeptics are waiting to see what will unfold in the coming months. The hospitality

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CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925.

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November 1-15, 2014

“ Industry leaders in the hospitality sector are predicting that Maharashtra too will attract the right investments and special investor friendly regions will be created in line with tourism development”

sector in the state which has always lamented about non-investment friendly hospitality policies, is only hoping that the new change will bring in relief for the sector and offer hassle free good governance.

Meanwhile our neighbour, Madhya Pradesh, recently held its Global Investor's Summit and it was interesting to note that the leading names of corporate India were present with some serious action plans. Projects which were blocked due to bureaucratic bottlenecks were revived, getting their crucial clearance for development. Industry leaders in the hospitality sector are predicting that Maharashtra too will attract the right investments and special investor friendly regions will be created in line with tourism development. The recent news of Unique Mercantile India’s hospitality foray is also worth taking note as the hospitality sector (as mentioned in my previous edit) is attracting investments from new sectors and businesses. By the end of the day all we need is progress, investor friendly policies which are also environmental friendly.

REEMA LOKESH Editor

Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

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CONTENTS Vol 3 No.4 NOVEMBER 1-15, 2014

SPA & WELLNESS

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev

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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 PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

INDIANMEDITERRANEAN FUSION WELLNESS THE AMALTAS SPA

BY L’OCCITANE AT ANYA, GURGAON, AND ITS USP

INTERIORS & DESIGN

ROOM LINENS:

THE CHANGING DYNAMICS Food & HospitalityWorld takes a lookat howthe linen industryis evolving and growing in response to the changing demands of hotels in India (24-28)

P13: NEW KIDS ON THE BLOCK

MARKETS

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LIGHT IT UP – DIFFERENTLY! LIGHTING IS NOT JUST A PRACTICAL NECESSITY. IT HELPS IN CREATING A UNIQUE AMBIENCE

EDGE

Anantara Medjumbe Island Resort & Spa

P18: PRODUCT TRACKER Pergo

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UNIQUE MERCANTILE TO INVEST `1805 CR IN HOWARD JOHNSON BRAND

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INDIA GETS ITS FIRST RAMADA ENCORE HOTEL

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STAYWELL PLANS 20 OPERATIONAL PROPERTIES BY 2017

P35: LIFE Defining culinary careers

P36: MOVEMENTS JW Marriott Bengaluru

P52: WEEKEND Scene and heard by Marcellus Baptista

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SMART ENTERTAINMENT EXPERIENCES GUEST ENTERTAINMENT IS SMARTER WITH UIE EXPERIENCE MANAGER

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

Unique Mercantile to invest `1805 cr in Howard Johnson brand Sudipta Dev Mumbai UNIQUE MERCANTILE India, the exclusive developer of Howard Johnson hotel brand in India for the next 15 years, recently launched the first Howard Johnson hotel in Bengaluru. The company has evolved a new business model and would be investing `1805 crores over a period of five years. Speaking exclusively to Food & Hospitality World, Rahul Rai, executive director, Unique Mercantile India said, “This investment will be through internal accruals. Our cash flow from real estate would go into hospitality. Most of the projects would be brown

Rahul Rai

fields and above. Our wish list is to launch at least one Howard Johnson hotel every six months.”

The 35 projects would see completion by 2022. Four verticals have been created for this - the first will take care of the company's own land banks, and development of six fully-owned Howard Johnson hotels. “We would also be doing 10 JVs, where the structure is already existing and the owner wants to liquidate his equity to bring enhancement to his property and front line revenues. We will rebrand the property and run the show. Then there are long lease models like in Vijayawada, where we have taken the land from the state government on renewable lease for 99 years. There are four properties we will be taking on long lease model. And we would be

doing 15 management contracts in which we will not be investing anything,” stated Rai, adding that the preference will always be virgin markets that have the flair for international brands performing. After Bengaluru, the company is looking at launching the Vijayawada property in the next six to eight months. This will be followed

by Lonavala and Jaisalmer. All the properties would be 100 plus rooms.

Pointing out that there is a lot of unstructured hospitality in India, Rai maintained that his company wants to participate in hotel projects that are already existing in markets where there is a huge advantage. “We will help them to ex-

pand in inventories, bring it up to brand standards. For instance, a 100 year old property in Lonavala with 82 rooms. We are taking over the property, converting the 82 rooms bringing it up to Howard Johnson standards, adding additional 40 rooms,” he stated. Rai believes that Lonavala being only an hour's away from Mumbai and Pune, the destination can do exceeding well as a MICE market from Monday to Thursday and a packed weekend market. “We see a lot of opportunities in such projects. So predominantly our model will be joint venture projects, where we will be participating with existing owners,” he added.

Tejinder S Walia elected as the new FHRAI president FHW Staff New Delhi TEJINDER SINGH Walia has been elected as the president of Federation of Hotel & Restaurant Associations of India (FHRAI) for 2014-15 at the 58th Annual General Meeting of FHRAI in New Delhi recently.

Walia is an entrepreneur with business interests spanning hospitality, retail and merchandise exports. He is the chairman of Hotel Walson, (a unit of Walson), a boutique hotel in Kolkata. He had served on the Joint Export Promotion Committee set up by the United Nations Industrial Development

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Organisation (UNIDO) in partnership with the ministry of commerce and industry, Government of India and Directorate of Industries, Government of West Bengal.

After being elected as the FHRAI president, Walia said, “I am truly overwhelmed by the trust and confidence which my colleagues on the Executive Committee have reposed in me. I accept this distinct honour of assuming the presidency of FHRAI for 2014-15, with both gratitude as well as a profound sense of responsibility. 2015 is destined to be a landmark year, in which FHRAI will complete 60 years of service to the Indian

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Tejinder Singh Walia

hospitality industry and we will also celebrate the golden jubilee of our annual convention.” Out-

lining his plans for the year ahead, he said, “The coming year is especially crucial, because many of the key policy and regulatory issues, which FHRAI has been diligently pursuing for long, are currently poised at an important juncture, for instance, introduction of the Goods & Services Tax (GST), e-Visa for international tourists, infrastructure status for the hospitality industry, single-window clearance for projects, streamlining of the hotel classification norms, etc. We have to be persistent and proactive in our engagement with the government, to ensure that these initiatives come to timely fruition.”

At the first meeting of the new FHRAI Executive Committee, the following office-bearers for the year 2014-15, were also elected - Vivek Nair, CMD, Hotel Leelaventure as honorary secretary; Luv Malhotra, JMD, The Suryaa, CHL as vice-president; Bharat Malkani, MD, Hotel Transit as vice-president; K Syama Raju, MD, Hotel Maurya as vice-president; Sudesh Poddar, MD, Satya Hotels and Natraj Hotel & Resorts as honorary treasurer; Garish Oberoi, partner, Hotel Uberoi Anand as joint honorary secretary; and K Murali Rao, MD, New Woodlands Hotels as joint honorary secretary.

MARKETS

Krispy Kreme to open 80-100 outlets in 4-5 years Kahini Chakraborty Mumbai

introduced eggless recipes for the India market. We have also localised our products. For our

US-BASED Krispy Kreme has massive expansion plans in the India market. The company has tied up with Citymax Hotels, the hospitality division of Dubai-based retail and hospitality conglomerate Landmark Group to open Krispy Kreme outlets across South and West India. Speaking to Food & Hospitality World on the expansion plans, Kabir Lumba, managing director, Lifestyle International- Landmark Group said, “We are planning to open 80-100 outlets across South and West India in the next fourfive years. Presently the focus is on first establishing 20-25 outlets by end of this financial year. So far, it has been an aggressive roll out of the brand with the company opening 13 outlets across Chennai (one outlet) and Bengaluru (11 outlets), and now opening its first store in Mumbai at Hiranandani Gardens Powai. After the Powai launch, we also plan to open outlets in other premium locations of Mumbai by mid November.”

When asked about the investments, Lumba refrained from divulging details, but mentioned, “The investments will have to be adjusted depending on the needs of the markets. We are here for the long term and the investment is huge as there is a lot of commitment. Going forward, the plan is to first establish the brand in the big metro cities and then enter into the Tier II and Tier III cities. We see potential to open outlets in Mumbai, Pune, Ahmedabad, Hyderabad, Kochi, Vijayawada, Coimbatore and many others.”

Elaborating on the market demands and marketing strategies planned, Peter King, vice president, Asia Pacific, Krispy Kreme Corporation said, “We have done a lot of research on the India market. And after understanding the needs and the market demographics, we have

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expansion we plan to work closely with our master franchisee partner. I don’t think

doughnuts are that well known in India hence we need to educate and communicate to the

market about the brand. We will be investing considerably in our marketing.”

MARKETS

'We are making expansion in this market a high priority' The Registry Collection is the largest luxury exchange programme in the world.

Gregg Anderson, global vice president of The Registry Collection on why he considers the growing luxury traveller base in India to be a big opportunity for his company

By Sudipta Dev What is the Unique Selling Position of The Registry Collection for the new age global traveller?

The great benefit of vacationing with The Registry Collection and its affiliates is that vacationers do not have to own a vacation home outright, which is a much larger financial commitment and limits travellers to one location. Through the programme’s luxury affiliated vacation properties, they can instead own part of a particular property, but still benefit from the flexibility and exchange options available through The Registry Collection. And, because The Registry Collection is a leader with established standards and services – we are already experts in the industry, so vacationers can feel confident that they will have many years of good experiences through us.

As a source market what kind of potential do you see from India ?

I see great potential in India.

Initially, we expect to see an influx of domestic travel within India, as the developers we affiliate with create exceptional, experiential resorts that cater to the high-end, luxury travellers associated with The Registry Collection. As these properties grow in popularity and establish themselves as high-quality hospitality products providing fabulous vacation experiences, we will likely see more interest from international guests.

Since The Registry Collection

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Gregg Anderson

members are typically adventurous and have a desire to travel internationally, affiliation with The Registry Collection can only help grow inbound travel into India. And, while we expect members from India to want to travel within India to high-quality affiliated properties, we also see them wanting to travel abroad to many of the hundreds of other affiliated properties on six continents within the programme.

Which international properties / product segments are you trying to promote here?

There are so many opportunities for Indian travellers through The Registry Collection programme. For people who like fast-paced, cosmopolitan, big city life, any of our affiliates in Dubai will be of interest, including the Fairmont Heritage Place, The Palm, on Palm Jumeirah. On the other hand, nature lovers may take an interest in our affiliated properties

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in Africa, like the Kruger Park Lodge where they can experience a once-in-a-lifetime safari vacation. There are also many opportunities in the Americas, from popular destination in the US to the mountains of Canada, all the way down to the pristine beaches of Mexico.

Your plans for including more Indian properties in The Registry Collection.

With the huge potential we see in the region, we are bullish.

My commitment is to be back over for another visit at the beginning of next year to meet with developers and see more properties. We have a very active office in Bengaluru, and we are making expansion in this market a high priority.

Are you looking at any particular region in India for expansion?

No, we are not. This is actually one of the things about India that I love so much. Every

There seems to be an endless amount of unique places to explore and experience. This translates to interest in several different regions, which will each appeal to different travellers time I visit, I experience somewhere new – whether it’s the beaches of Goa, or mountains in the north, or the country for relaxation, there seems to be an endless amount of unique places to explore and experience. This translates to interest in several different regions, which will each appeal to different travellers at different times.

Any other significant factor you would like to highlight.

I will leave you with this last

thought: I consider India to be the biggest opportunity for The Registry Collection right now.

With the growing luxury traveller base, there is a huge market of people looking for unique and exciting places to go. The Registry Collection offers a product that has just recently come to India that meets these needs, so we predict a lot of excitement around how The Registry Collection can help this group enjoy vacationing even more.

MARKETS

India gets its first Ramada Encore hotel FHW Staff Mumbai WYNDHAM has opened the first Ramada Encore hotel in India. The Ramada Encore Bengaluru Domlur is located in the central business district of Bengaluru and offers 90 rooms, complimentary Wi-Fi, a restaurant, a 24-hour business centre with print, copy and fax services, and a meeting room. The property is operated by J Rama Raju and J Chaitanya Varma.

Ramada Encore hotels cater to business and corporate travellers Deepika Arora, regional vice president, Indian Ocean, EMEAI, Wyndham Hotel Group, said, “We are pleased to bring the contemporary, value-conscious Ramada Encore hotel product to India. Ramada Encore hotels cater to business and corporate travellers making the brand an excellent fit for Bengaluru, a globally attuned city and the technology hub of the country.” Ramada Encore Bengaluru Domlur is situated within walking distance of Embassy Golf Links Park, which houses major corporate centres, and is a 45-minute drive from Bengaluru International Airport.

Raju said, “It’s a pleasure to be associated with the world’s largest hotel company and the wealth of hospitality experience and global standards it brings.

Our property offers the style, sophistication and best practices of a successful international hotel coupled with a very affordable price point.”

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MARKETS

Cremica plans to set up food park in Himachal Pradesh Rohit Vig, Managing Director - India and Sinon Wan, CEO, StayWell Hospitality Group

StayWell plans to have 20 operational properties by 2017 To open revolving restaurants Archana Sharma New Delhi AUSTRALIA based hotel management group, StayWell Hospitality Group has aggressive plans to expand pan India. Their expansion plans include signing around 30 hotel deals by 2017 among which 20 properties are expected to be operational in the next two years. Presently, the company has two properties under its mid-scale brand - Leisure Inn - in Gurgaon and Jaipur and will be adding five more operational properties by mid 2015 among which two will be in Mumbai and one in Hyderabad. Moreover, the company will soon open two properties under its upscale brand Park Regis in Goa and Jaipur. Speaking to Food & Hospitality World about their expansion, Simon Wan, CEO and group managing director, StayWell Hospitality Group, stated, “India is one of the main source markets with a rising economy.

Also with the aspirations of the middle class rising to travel worldwide, one cannot ignore India if one wants to achieve global standing.”

Talking about establishing the

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brand in the India market, Rohit Vig, managing director, StayWell Hospitality Group, stated, “Opening the first 10 properties is the most difficult part of creating a brand but we have already signed 10 deals out of which two are operational. But we are still at a point where we have to ensure local presence.” Planning to expand their presence in east and south of India, the next StayWell properties will be opened in destinations like Kolkata, Chennai and Bengaluru. The company will be investing US$ 50 million for its expansion in India. “We will also be allocating US$ 10 million as financial support for managing the operations of these hotels,” he added.

Believing the F&B segment to be the major revenue maker in India, the company will focus on opening restaurants in the country. “We are soon to open a revolving restaurant in Hyderabad, the first of its kind in the region and another one in Goa.” At present Staywell operates 34 properties across Australia, New Zealand, Singapore, Indonesia, India, the United Kingdom, and the United Arab Emirates.

Rituparna Chatterjee Mumbai THE CREMICA GROUP, one of the largest homegrown food companies in India, has plans to set up an integrated food park in Himachal Pradesh in the coming future. The budget for the project is estimated to be around `100 crore. Akshay Bector, managing director, The Cremica Group stated that the project details are presently under discussion.

Moreover, the company also has plans to expand its presence in the international market with a range of condiments and snack food. “We are a major player in the Indian market and a major part of our expansion and marketing efforts are focused on India. Nonetheless, we do supply gravies and other products from our condiment range to many of our international clients in South East Asia and the Gulf, and we have also been active in North America and Europe,” said Bector. The expansion in the condiments and snack food range would be in these international markets.

The company is also looking at forming joint ventures and is currently in discussion with companies for the same. “Joint ventures with various companies are currently in the discussion stage and we hope to get benefit of our distribution system as well as enter new categories in the future,” he added.

When asked about the business growth in the B2B and B2C

Akshay Bector

segments, Bector opined, “B2C is fast becoming extremely important for growth these days.

At the same time, the role of quality has played an important role in establishing the B2B market for many companies, Cremica being a shining example among them. The relationship is symbiotic as the B2B brand equity has helped Cremica to gain B2C market share quickly. I strongly believe that it is a commitment to quality that has helped Cremica gain over three million customers daily.”

MARKETS

VingCard Elsafe launches Allure in India Rituparna Chatterjee Mumbai VINGCARD ELSAFE, the global leader in hospitality security and part of the ASSA ABLOY Group, has launched its access control system, Allure by VingCard, in India. Allure by VingCard is a RFID locking solution which eliminates the need for external door hardware and instead replaces it with a panel reader on the wall and a locking system on the door. Allure by Vingcard is an integrated three-in-one product which integrates Do Not Disturb (DND), Make Up Room (MUR), door bell and access in a combined manner.

This product has been launched to cater to the in-

Christian J Henon

Manit Narang

creased demand for enhanced operational efficiency, guest convenience and customisation among Indian hotels.

High-end boutique, luxury and heritage hotels would be

the target clientele for this product. However, the company will also look at attracting mid-segment hotels. Moreover, the company also has plans to launch ASSA ABLOY Mobile

Keys, wherein mobile phones would be used for opening guests room doors, sometime in early 2015.

Speaking on the current launch, Manit Narang, vice president - the Middle East, Africa and India, VingCard Elsafe stated, “There has been products like this in the market but they lacked high security.

They had good DND and MUR systems but did not have a secure access control system. We are overcoming these shortcomings by giving clients the same high-security that VingCard Elsafe offers through this product.”

Adding to the same, Christian J Henon, president, Europe, the Middle East, Africa and India, VingCard Elsafe opined,

“There has been constant endeavour on our end to cater to the hospitality market in terms of design and technology. Today one of our major concerns is the design of the product.

This product can be customised according to the hotel requirement.”

Narang mentioned that the response from the India market for Allure by VingCard has been positive and they have got a few orders for the same even before the official launch.

“However, there is still time left for Indian hotels to opt for the highest level of security. We are also planning to organise seminars in smaller cities and create awareness among independent hoteliers about security.”

MARKETS

Hilton unveils Canopy by Hilton brand FHW Staff Mumbai HILTON WORLDWIDE has launched a new brand- Canopy

by Hilton. The new brand of hotels will be developed through new-build and conversion projects in key urban neighborhoods and secondary markets around the world, with properties expected to begin opening in 2015.

Christopher J Nassetta, president and CEO, Hilton Worldwide, said, “Built on extensive market research, our highly anticipated Canopy by Hilton

brand delivers a fresh approach to hospitality and the guest experience. We saw an opportunity to not only enter the lifestyle space by developing a new brand, but also to redefine this category by creating a more accessible lifestyle brand. We identified the need to take the emphasis off of capital-intensive design and deliver exactly what the target consumer desires: an energising, comfortable stay with more included value.”

No two Canopy hotels by Hilton will be the same, but basic Wi-Fi and an artisanal break-

fast, along with a local welcome gift and an evening tasting of local beer, wine, or spirits will be included at all the properties.

Hilton says that the Canopy

by Hilton brand and the operating platform have already attracted the interest of ownership groups including The Buccini/Pollin Group, KeyStone Corporation, Anish Hotel Group, Baywood Hotels, North Point Hospitality Group, J Street Hospitality, and Levine Properties.

Dave B Pollin, co-founder and president, The Buccini/Pollin Group, said of

being one of the first to ink a deal for Canopy by Hilton, stated, “Hilton’s leadership and track record in building successful brands was the primary reason we wanted to be among the first to develop this new lifestyle brand. The concept and timing of Canopy by Hilton entering and redefining the lifestyle space is right because of changing guest preferences and a demand for more local experiences. Canopy by Hilton offers us the opportunity to compete in ways we haven’t been able to before.”

Presently, Canopy by Hilton has 11 signed letters of intent to open in the following neighborhoods: Canopy Portland - Pearl District; Canopy London Neighborhood to be announced; Canopy Miami - Brickell; Canopy Washington, D.C. Bethesda North; Canopy San Diego - Gaslamp Quarter; Canopy Nashville - Downtown; Canopy Savannah - Historic District; Canopy Indianapolis - City Centre; Canopy Charlotte - Uptown; Canopy Oklahoma City Bricktown and; Canopy Ithaca The Commons.

Two Taj hotels complete 25 years FHW Staff Mumbai TWO OF TAJ HOTEL'S iconic properties – the Taj Bengal and The Gateway Hotel Residency Road Bangalore – recently celebrated their 25th anniversary. Built on around three acres of land in the prime residential district of Kolkata, the Taj Bengal opened on October 10, 1989.

With 229 rooms and large banquets and iconic restaurants, the hotel has been a part of the city’s history in these 25 years.

Speaking on this momentous occasion, K Mohanchandran, general manager, Taj Bengal said, “October 10, 2014 celebrates a key milestone in the life of this hotel – 25 years.

As an iconic landmark in the east of the country, Taj Bengal has played host to numerous dignitaries, corporate and industry leaders, film thespians, sports stars and art doyens.

We are proud of where we stand today, and look forward

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to the future, to lead the way for the hospitality industry.”

To mark its 25 years, the hotel released a special private label red wine with wine maker Fratelli and a special exclusive label champagne with Drappier.

The Gateway Hotel Residency Road Bangalore, which welcomed its first guest in 1989, also turned 25. As a part of its 25th anniversary celebrations, the hotel had lined up various interactive events and activities for the next 25 days. The celebrations ranged from rare images of the hotel in the archival corridor and retro music tributes to classical dance performances and an interactive workshop on movies. Guests also witnessed an extensive culinary journey featuring the 25 years special celebration menu crafted by award-winning Chef Thimmaiah which payed an ode to Bengaluru.

Speaking on the milestone, Prabhat Verma, COO, The Gateway Hotels & Resorts

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said, “The Gateway Hotels & Resorts are full service upscale hotels and resorts in the South Asia region offering consistent, quick and crisp service to travellers seeking contemporary experiences. It is indeed a great honour and a very proud moment for us to celebrate The Gateway Hotel Residency Road Bangalore’s 25th anniversary. We hope to continue giving our guests exceptional stay experiences in the years to come.”

NEW KIDS ON THE BLOCK

Day Hotel, Bengaluru PLAZA PREMIUM LOUNGE has opened its first transit hotel in Bengaluru - the Day Hotel in domestic departures at Kempegowda International Airport. The new hotel will join the two recently opened Plaza Premium Lounges in Bengaluru. The Day Hotel is equipped with 20 rooms with different configurations, including single rooms, studios, twin rooms and family suites. All the rooms have complimentary Wi-Fi connection, desks, a comfortable bed, storage space, TV and hot shower with amenities. In addition, organic massage services as well as a range of Indian and international dining options are also available.

Haikou Marriott Hotel MARRIOTT INTERNATIONAL has opened Haikou Marriott Hotel in Haikou, Hainan Province. This 386-room business hotel offers over 4,000 square meters of meeting space. Its unique feature include a magnificent pillar-less Grand Ballroom and a seaside lawn that can accommodate up to 800 guests. The hotel is also home to dining outlets like Island Bistro, an all day dining restaurant, Man Ho Restaurant serving authentic Cantonese flavours, The Big Fish Bar offering fresh seafood, whereas The Helicon Bar & Music Room is a classic hotel bar. Three outdoor pools and The Spa Centre features hot spring pools for soaking, steam saunas, dry saunas, jacuzzi tubs, foot massage rooms and wellness and beauty treatment rooms.

Anantara Medjumbe Island Resort & Spa ANANTARA HOTELS, RESORTS & Spas is continuing the expansion of its portfolio in Africa with the opening of its second resort in Mozambique. The 12-key Anantara Medjumbe Island Resort & Spa offers direct beach access, a private pool and hammock. Chefs at the island resort’s Jahazi Restaurant dish up a range of culinary diversity, from local specialties to western classics, including feasts of locally caught fresh seafood. Guests can also indulge with Anantara’s signature Dining by Design experience. The Anantara Spa is a private retreat featuring a treatment suite and en-suite bathroom.

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K i t c h e n

P a r t n e r

We provide complete solution for all kitchen equipment requirements Hotels ● Restaurants ● Corporate Canteen ● Bakery ● Bars Office address :- Thomson &Thomsons Unit No. 6, D’silva Baug,A. G. Link Road,Asalpha, Ghatkopar (W), Mumbai - 400 084Tel. : +91-22-25112130, 7208082013, FACTORY :Gilbert Compound, Durga Mandir Road, Near Sakinaka Police Station,Andheri (E), Mumbai - 400 072 E-mail : sales@thomsonnthomsons.com, Web: www.thomsonnthomsons.com ServiceCentres:-Ahmedabad,Bangalore,Cochin,Chennai,Delhi,Goa, Hyderabad,Kolkata,Lucknow,Mumbai,Pune,Vizag

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BAKERY FOCUS

A MARKETING INITIATIVE

The magical chocolate experience What is it about chocolate that can melt the heart? Chocolate by itself is that magical element that can heal most wounds from a broken heart to a scrapped knee. Chocolate is the dessert of choice world over, and the demand for quality chocolate is only growing

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he Indian consumer is becoming choosy, aware of the differences in the varieties of chocolates available. The palate of the Indian consumer is slowly opening to world trends, an exciting time to be in the food business, when the customer is not only king but also thinks of himself as the next MasterChef judge.

While it is an exciting time to be making chocolate, it’s also incredibly challenging to create a work of art that shines and sparkles, with instant recall in the customers’ minds.

When combined with Puratos’ expertise, your chocolate statements are then raised to a work of art that allows your creation to sparkle both aesthetically as well as providing that distinctive mouth feel that hits the spot.

Puratos’ factories worldwide coupled with quality beans and a refinement process that has evolved over years means that Puratos adds that extra something to their whole chocolate range.

Whether it’s the compound chocolate or the single origin chocolate that bears the Puratos’ brand name, the small bakers to the industrial baking companies can be sure of consistent results and standardised quality from start to finish.

A quality that effortlessly

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Puratos’ CARAT RTU Hazelnut Ganache is made from the finest chocolate and nuts with Belgium and Turkish expertise, that add a distinct hazelnut flavour

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translates to the decadent mouth feel, distinctive taste and rich finish that keeps wowing customers bringing them back for more.

New innovations Backed by their extensive R & D, Puratos’ commitment to pushing the envelope in terms of customer experience ensures cutting edge chocolate

experiences that surprise and move beyond the ordinary.

Puratos’ specialised refining process leaves anyone eating Puratos’ compound with a mouth-feel that is reminiscent of real chocolate leaving customers and consumers relishing the wow factor.

Whether in use in small bakeries or large industrial production, Puratos has been

the partner of choice both based on its R & D and its product range within the chocolate patisserie range which includes the Tegral Satin Moist Dark, the Tegral Satin Moist Dark Egg Free, the Tegral Brownie Egg Free, the CARAT range, the Belcolade range of Coverture Chocolates, Cremfil Orange, Lemon, Irish Cream and Vanilla, Brillo Cocoa, Easy Sponge Cocoa and Easy sponge Egg Free. Their latest entrants include Tegral Sponge Egg Free Cocoa and Carat RTU Ganache Hazelnut The Tegral Sponge Egg Free Cocoa sponges seamlessly combine a rich chocolate taste with a moist mouth feel and light aerated texture.

Tegral Sponge Egg Free Cocoa can be punched without any problem, smoothly rolled, and offer a fine crumb texture that ensures good strength in the cake with good syrup absorption. This Tegral

Sponge Egg Free Cocoa ensures consistent results time after time and an excellent mouth feel bringing customers back repeatedly.

In an effort to add to the overall customer experience, Puratos’ addition to their range is the CARAT RTU Hazelnut Ganache. This easy to use ganache is made from the finest chocolate and nuts with Belgium and Turkish expertise, that add a distinct hazelnut flavour. Easily used in layer cakes and praline, the CARAT RTU Hazelnut Ganache also adds a special something to mousse cakes, cream cakes, choux pastry, donuts, brownies and pies, while increasing the shelf life of the product.

Puratos will be showcasing these and many more products as part of the Puratos pavilion at Bakery Biz, World Trade Centre, Mumbai; Stand number 107-108; Date: November 19 -21, 2014.

Experience the Magic of Chocolates in patisserie applications with Puratos.

Visit us at our stand at Bakery Biz, World Trade Centre, Mumbai.

Date : 19th -21st Nov 2014.

Stand No. : 107-108

Puratos Food Ingredients India Pvt. Ltd. D-222/48 & 49, TTC Industrial Area, MIDC Shirwane, Navi Mumbai-400 706, Maharashtra (INDIA) Phone: 022 61240808, Email: info@puratosindia.com, Website: www.puratos.in

F&B EQUIPMENT

A MARKETING INITIATIVE

'We plan to continue expanding our pan India dealership network' Amit Sharma, country manager, Crem International India elaborates on future growth plans

C

rem International develops, produces, and sells high quality beverage solutions to customers all over the world. Our main focus is on coffee machines, and with our two brands – Coffee Queen and Expobar, we provide a very wide range of coffee and coffee-related products. Under the brand Coffee Queen we offer fully automatic espresso and filter coffee solutions, filter coffee brewers, and instant coffee machines. With Expobar, we provide the traditional semi-automatic espresso machines. The Indian market is of growing importance for our activities in Asia but is still only a rather small piece of Crem International's total operations around the globe. In India, we work through our local distributors, an approach which is in tandem with our global strategy. In 2011, we decided to increase our presence with a Crem International employee located in Delhi. In terms of sale of coffee machines in India, we still have some way to go, but we foresee substantial growth here and the future potential will not be underestimated. The response to our products is

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Amit Sharma

them excellent after-sales service. We have a very satisfied clientele and we look forward to growing the same over the coming years.

all positive, both from dealers and end-users.

What are the business expansion plans of the company in the coming months?

We intend to maintain our focus on increasing our sales network throughout the country by leveraging our relationships with existing business partners as well as developing new partnerships, wherever required.

What are the new products that the company is looking at offering in the market soon?

We plan to introduce some of our new product range from

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international markets into the Indian market during AAHAR 2015.

How has the market demand been for the present products that the company is already offering to the market? Is there any specific product of the company that is in demand in the market?

Compared with our other product offerings, semi-automatic coffee machines (espresso) have received the best response from the India market. We intend to maintain our strong hold in this segment.

In terms of clients, how is the company looking at increas-

ing the supply of their products to the hospitality clients? Could you also elaborate on the current client base of the company from the hospitality industry?

We don’t disclose client names but are proud to have some of the leading hospitality names as our clients. We are reaching out to the hospitality segment both via the direct as well as the distributor support model.

How is the company looking at promoting its products for the hospitality industry?

We offer special volume and value discounts to our hospitality clients and also provide

What is the business revenue generation from institutional versus retail sales?

We have a balanced split of institutional and retail sales, however there has been a skew towards retail sales in the recent few months.

What are the business revenue growth plans of the company and targets set to be achieved?

We plan to continue expanding our pan India dealership network while at the same time reaching out to the client directly. We have some of the leading distributors as our business partners in India and we plan to continue to work with them to grow our market reach.

CREM INTERNATIONAL AB. Viksgrand2, Box 10, 670 40 Amotfors, Sweden.Mob: +91 9310154141 amit.sharma@creminternational.com www.creminternational.com

PRODUCT TRACKER

Pergo PERGO HAS LAUNCHED its new 2014 collection of Wood Parquet flooring which consists of 14 different designs with new manufacturing technologies like brushed surface, sawcut and dutch pattern designer look. Pergo Wood Parquet is easy to install and durable. The designs in this range are divided into six groups i.e. two decors in Svalbard, two decors in Gotland, four decors in Bornholm, three decors in Varmdo, two decors in Jomfruland and one decor in Dutch pattern.

Formats available in this range are - 2200 x 220 x 14 mm, 1820 x 190 x 14 mm, 1820 x 145 x 14 mm, 2200 x 190 x 14 mm.

Hafele India Hafele India has launched NAGOLD series, a range of home appliances for the Indian kitchen. The NAGOLD series will cater to all cooking, refrigeration and cleaning needs. The newly launched NAGOLD series of home appliances consists of built-in hobs, built-in microwave and electric ovens, high performance cooker hoods, built-in barbeque and deep fryer, built-in dishwashers and built-in refrigerators.

Serta Serta recently launched cool action gel infused visco pillows, which come in two variants Mirth and Crest. These are superior memory foam visco elastic gel pillows which provide right support and comfort to the head and neck. The unique visco elastic gel conforms to the shape of the head and thus provides comfort and support. Each crest and mirth pillow comes with a free pillow case.

Crest Gel Infused Visco Pillow (45*70 cm) + one pillow case is priced at `12, 296 and Mirth Gel Infused Visco Pillow (45*70 cm) + one pillow case is priced at `9, 655.

Paramount Surgimed Paramount Surgimed has introduced the OrthoSleep range of seat cushions. The OrthoSleepSeat Cushion is made of an open cell viscous-elastic, temperature sensitive material that conforms to the exact contours of the body, providing optimum support and comfort.

For the hygiene conscious user, the soft cover is naturally hypoallergenic and washable. The OrthoSleep Seat Cushions are available in cream and blue colour and in 40x39x8 cm size. The price range is `1,900 to `5,900.

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SPA & WELLNESS

Indian-Mediterranean fusion wellness Bringing out the essence of Provence and Mediterranean well-being with the well-known French brand L'OCCITANE'S unique products and treatments, Darpan Sanghvi, managing director, Sanghvi Brands talks about the launch of the brand-The Amaltas Spa by L’OCCITANE at ANYA, Gurgaon, and its USP

By Kahini Chakraborty

Darpan Sanghvi

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SPA & WELLNESS

A

UTHENTICITY and naturalness, effectiveness and pleasure, respect and responsibility are the core values of the L'OCCITANE brand, which opened recently at Anya Gurgaon- Amaltas Spa by L'OCCITANE. Darpan Sanghvi, managing director, Sanghvi Brands-L’OCCITANE’s exclusive spa partner in India, says that for the India market the brand's spa is a fusion of Indian and Mediterranean well-being providing a pampering experience to the guests.“Inspired by both the East and the West, L’OCCITANE Spas feature exclusive treatments that have been specially designed by our teams in Paris and Hong Kong.

The Ayurvedic Spas are more medically focused rather than providing a pampering experience. They are also used towards specific treatments to cure aliments,” he informs.

The Amaltas Spa by L’OCCITANE at ANYA, Gurgaon has been designed by Sandeep Khosla, the well-known architect and interior designer in keeping with L’OCCITANE’s true story of a spa in Provence. “The inspiration of course came from the words of our founder Oliver Baussan, “As a student, I enjoyed losing myself on the sand tracks of the Camargue. I brought back memories from this place: wood paled by water and salt, pebbles, reeds of Provence.” It is in this palette of forms, shapes and colours that we sought the design and architecture of this Spa

by L'OCCITANE,” says Sanghvi.

He continues stating that, every gesture, ingredient, ritual is drawn from a page of the L’OCCITANE grand herbarium, a unique source of hundreds of essential oils and natural ingredients. “In respect for authenticity, we always prefer hand-performed treatments to machines and traditional massage techniques over technologies. The products are created with extensive research and innovation, using the best ingredients sourced globally to ensure that the best in beauty, skin and body care is delivered to the guests,” he says.

Elaborating on the USPs,

tional and national spa trainers from L’OCCITANE train new team members who join the Indian operations and there are regular refresher training and quality audits for all treatment protocols. “We have an in-house spa academy in Pune where every member of the team undergoes an extensive training programme, where they learn the latest techniques and present trends in the spa industry.

We consider and respect our team as our greatest asset to our spas so training and development has been taken as our primary way for continuous improvement where we take care of team members' personal as well as professional growth and recognition. All unit spa operation managers act as department trainers where they take care of monthly training on all micro and macro standard operating procedures as per international luxury standards.”

All unit spa operation managers act as department trainers where they take care of monthly training on all micro and macro SOPs as per international luxury standards Sanghvi adds, “The Amaltas Spa

by L’OCCITANE at ANYA, Gurgaon brings the essence of Provence and Mediterranean well being with the well-known French brand L’OCCITANE’s unique products and treatments. The spa also offers signature treatments inspired by the Laburnum, also known as the Golden Shower Tree, which is ubiquitous in Gurgaon and NCR.”

For connoisseurs The L’OCCITANE brand is well known for its high quality and sensorial beauty products and fragrances. It uses natural active ingredients with proven traceability. Sanghvi mentions that majority of the guests are in the age group of 30 to 55 years, of which, 40 per cent are males and 60 per cent females. “People who are connoisseurs of the brand L'OCCITANE choose Amaltas Spa by L'OCCITANE

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at ANYA Gurgaon as their first preference because of the carefully tested and researched natural Provencal treatments that are offered at the spa. L’OCCITANE products are purely natural and each category undergoes a series of testing and products are all dermatologically tested along with signature sequence of treatments techniques making for increased acceptance in the market.”

The unique Indian-Mediterranean fusion wellness combines authentic products from the south of France with local ingredients to enhance the effectiveness and experience of spa treatments. The treatments range from a variety of massages, facials, scrubs, wraps, technical body treatments, area focused treatments, baths and other provencal rituals. “Each one has its own benefits of relaxing, pampering, revitalising, detox, slimming, refreshing and correcting,”

he says.

The most popular treatment is the Amaltas awakening - the signature Amaltas golden shower flower massage. This is done with their signature blends of the Amaltas flower essential oil and aromachologie oil. Other well known treatments include unique aromachologie massages, almond detoxifying balance, angelica fountain of glow facial for young skin and immortelle secret to brightness facial - a high-precision treatment to combat the effects of time and sun exposure, and reveal a bright, luminous complexion are the most admired treatments by the guests.

Training excellence Talking about the emphasis laid on providing training for their staff, Sanghvi says that training and development is an important part of the L’OCCITANE spa operations. Interna-

Market trends On the NCR market, Sanghvi mentions, “We are thrilled to have ANYA, Gurgaon as the first home for the L’OCCITANE spa in the National Capital Region (NCR).” Sanghvi is confident that with the strategic location on the Golf Course Road, in the heart of the millennium city and across the DLF Golf Course, will prove to be a boon to the Amaltas Spa by L’OCCITANE. According to Sanghvi, the spa industry in India is still in a nascent stage. However, it is experiencing rapid growth in response to a need by the burgeoning upper middle class. These people are increasingly going to spas for a pampering experience as they are travelling overseas and consuming luxury and lifestyle products. Elaborating on the expansion plans, he adds, “Additionally there are standalone visual spectacle L’OCCITANE spas coming up in key metros. In India there are currently 12 L’OCCITANE Spas (operational / under development) and worldwide there are 65 L’OCCITANE Spas in 24 countries. L’OCCITANE is the largest international spa brand in India.”

INTERIORS & DESIGN

LIGHT IT UP – DIFFERENTLY! Lighting plays an important part in not just being a practical necessity but also in creating a unique ambience, says Radeesh Shetty

A

CCORDING TO renowned Swedish cinematographer, Sven Nykvist, light can be gentle, dangerous, dreamlike, bare, living, dead, misty, clear, hot, dark, violet, spring like, falling, straight, sensual, limited, poisonous, calm and soft. There can hardly be a better description for something that is as ubiquitous as light! The importance of light is accentuated when you imagine a space without one. Again when it comes to lighting in hospitality, lighting is all the more important. In a hotel environment varied lights are needed in different areas. When you enter a hotel lobby undoubtedly the first thing you notice is

that it is brightly lit even in the day. And if you look more carefully it is impossible not to notice numerous forms of lights ranging from chandeliers on the ceiling to wall fixtures and lamp shades and cove lights and more.

Undoubtedly, the place would lose most of its charm if the lights were switched off. Clearly, lighting plays an important part in not just being a practical necessity but also in creating a

unique ambience.

Lighting spaces The lighting aspect in a hospitality space is compounded by the fact that different kinds of lights are needed in different areas. Hotel entrances today have adopted an LED walkway lighting system. Common areas like the entrance lobby, lift lobby and living rooms should be lit in such a way that it provides a warm

Lighting in a hotel should also ensure that the guest feels at home

feeling to guests and creates a welcoming ambience. Today sensors are also installed in the lobby areas that lead to the rooms that automatically switch on when they detect movement.

This not just saves electricity but is also environment friendly.

For ceiling chandeliers in the guest room, hanging light, mirror optic light, compact fluorescent light (CFL), T5 slim tube light create the right impact. On the wall, picture lights can be used to highlight frames or artifacts. LED lights and slim tube lights in niches and alcoves provide a diffused look. Lighting in a hotel should also ensure that the guest feels at home. Hence, it is imperative for lighting to be in-

telligent and to create a relaxing environment that also compliments the guest’s mood. Lighting can be easily adapted to suit different moods and occasions.

Lighting control systems can alter intensities, lamp combinations and colours instantly. And with miniature and highly-efficient LED light sources you can create the right ambience in both white and coloured light. A dimming system which can control the intensity of lighting illumination as per the required mood is a good fit in guest rooms and gives a nice cozy feel as well.

Public spaces like conference and meeting rooms need all kind of lights – white light for discussion and dim light for

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INTERIORS & DESIGN presentations. Task lighting with the white or warm white gradients of light output, mostly uses the ceiling mounted fixtures such that minimum shadows are created. Care needs to be taken that the entire room is illuminated, including the walls and ceiling. In the outdoors and swimming pool areas, white light works best whereas in the spa and wellness areas, yellow light brightens up the space for different activities. Pools with glass walls appear more spacious at night if the garden areas outdoors are illuminated. Bar lighting is mostly soft mood lighting to ensure that guests intending to relax are not bothered by the intensity of light, whether it is created by a crystal chandelier or tables, floor or wall lighting.

Wellness areas like spas focus on muted lights to create a sense of calm. As far as outdoor lighting for the facade of the building is concerned it is important that the lighting design needs to be adjusted to ensure that various styles of architecture are highlighted and prominent.

Top trends The top trends for 2014 are:

Go green Most hotels today are utilising every opportunity to reduce environmental impact related energy consumption. Hotel lighting is accountable for a significant percentage of energy consumption. As a result, the new trend is focused on taking responsible environmental decisions and working towards a LEED certification for the property. Most properties are making energy-saving changes and replacing LED lights with CFL lamps. With environment consciousness at the forefront of any aspect of a hotel, energy efficiency has become a primary focus area. Products are being launched with green features due to increasing customer preference. The LED light itself is a green option, which saves power.

Solar power lighting systems are also popular. Sensor lighting in lounges and passages that turn on lights to the required level only if they sense a person’s presence, are other green options.

Likewise in utility/washroom areas PIR sensor based relays save

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energy when the area is unoccupied. Automated control technologies combined with LEDbased solid-state lighting (SSL) and efficient fluorescent lamps are the new trends and products that can reduce electricity usage by 60 per cent, whereas lighting accounts for 20 per cent of total electricity usage in commercial buildings. LEDs are digital, highly versatile and provide many new avenues and options in terms of creativity and design across applications. Unlike traditional light sources, LEDs provide the option of intrinsic coloured lighting and directional lighting. According to a report

by NPD DisplaySearch, the demand for LED lighting is expected to double from 16 million units in 2012 to 33 million in 2013 and is expected to triple by 2016.

Go simple The next big trend is to keep things simple, elegant and clean.

Guests today want little in the way of trendy aesthetics and more value for money. There has been a shift from more elaborate and grandeur lighting ideas to more seemingly sophisticated design that combines lighting and art form. Avoid connecting multiple lights to a single switch, as it could lead to over lighting a room, as well as wasting light.

Go wireless Wireless lighting controls is a tool that integrates lighting controls for daylight harvesting in tandem with occupancy sensors. Lighting control systems that can instantly alter intensities, lamp combinations and colours are in. In fact you can change the mood of a general purpose room from ‘party’ to ‘conference’ at the flick of a switch. A multifunctional control unit which operates lights, blinds and the AC, allowing guests to individually adjust the lighting and therefore the entire room effect helps. Wireless sensors make it simple to install these technologies without the time and costs associated with running wires behind walls and ceilings, and it makes it simple to reconfigure spaces in the future. It's time hotels see light in a 'different light'!

(The author is the founder of The Purple Turtles)

INTERIORS & DESIGN

FABULOUS FLOORS Equipped with several benefits, laminate floorings are quite a popular choice among hoteliers in today’s day and age where every hotel is competing for that perfect look, says Naresh Maheshwari Naresh Maheshwari

I

N SPITE of their critics, laminate floors are quickly becoming one of the most popular flooring choices in the consumer market. Laminate floors can replicate types of wood that would normally be too fragile for everyday use.

Some hotels love laminate flooring because it's easy to install - you can install several hundred square feet in a weekend. It's easy to clean, too, and scratch-resistant.

Flooring deserves valuable attention and care just like any other home décor elements.

Laminate floors are therefore a

good option for the Indian weather conditions as they are 100 per cent maintenance free.

Moreover, technology has gravely affected the look of the floor industry. With the coming of new technologies the floors can now be made more tough and safe yet stylish.

It is not uncommon to find at least one room fitted with laminate flooring, as more hotels are becoming conscious about the space looking good.

These days, hotels are looking for herringbone pattern in laminate flooring and engineered wood flooring, vinyl flooring are

also trending these days. They are fast becoming the hottest trend in today’s market for good reasons.

Laminate flooring, engineered wood flooring and vinyl flooring are the new kinds of flooring options and designs available in the market. Rustic colours and dark shades are the popular colours in wooden floorings in India as well as abroad.

With laminate flooring, any room can be transformed and improving the ambience in any room adds to the overall appeal of the hotel.

Perfect solution With rapid advancements in technology as well as an evolving market, the flooring industry is slowly finding its feet in the country. Laminate flooring is the perfect solution for the look and appeal that are more durable and require less maintenance. Opting for laminate flooring that suits your needs will certainly save your money in the long run. It couldn’t be simpler as it never needs polishing, lacquering or waxing. Laminate flooring retains its original finish and its beautiful luster year after year.

Always consider the amount of traffic in the room before deciding on laminate flooring, as all floors are not meant for all uses. There are grades (Abrasion class) defined to laminate flooring which one has to choose as per the requirement/usage of the floor. Laminate floors are wear resistant, stain resistant, and easy to clean, thus, making it more attractive in flooring solutions in today’s day and age where every hotel is competing for that perfect look.

(The author is CEO, Pergo)

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cover )

ROOM LINENS:

THE CHANGING DYNAMICS Food & Hospitality World takes a look at how the linen industry is evolving and growing in response to the changing demands of hotels in India

BY RITUPARNA CHATTERJEE

A

NEW BREED of travellers have emerged, who are more demanding than their predecessors. Right from the time they enter a hotel, they want to feel completely at home.

They see luxury more as an experience, rather than a physical commodity. Adding a new dimension to the layer of luxury in a guestroom as the linens.

Linen manufacturers in India are designing more options than merely the traditional white linen. “Improved spend-

ing capacity of hotels and customer demand has given the linen industry an opportunity to introduce higher quality and variety of linens in the market,” states Dhanish Dharmarajan, executive housekeeper, Alila Diwa Goa adding that, the linen industry in India has grown multiple fold in the past 15 years.

“Decades ago, there was a trend wherein hotels and institutions would repeat the same product year over year. For example, five years ago, one could

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find the same linen being used across every hotel. Even guests were tired of seeing the same plain and striped bed linen in majority of hotels they would visit. Very few exclusive hotels, would dare to experiment with their linens and that too it was limited to their exclusive suites.

The scenario used to be the same with bath linens as well.

All that a guest could find in a hotel bathroom were plain terry towels,” opines Nitin Mohan, managing director, Linen Craft.

However, the scenario changed.

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cover )

“There are plenty of linen raw materials being imported which makes the market uncertain at times due to overseas inflation” Dhanish Dharmarajan, Executive Housekeeper, Alila Diwa Goa

“The linen industry is growing at a rate of 12 – 15 per cent annually and will continue to do so” Ashit Doshi, CEO, Fine Linnen Company

With the entry of large number of global players in the Indian hospitality industry, the demand for linen and related products increased manifold.

These new players increased the bar for standards and performance for linen and therefore launched the linen industry on a growth trajectory.

“They have introduced with them the global linen standards to the Indian hospitality industry. While earlier, the maximum thread count that hotels used was 300, today it is being stretched to 1500,” adds Mohan. Presently, the linen industry is growing at a rate of 12 – 15 per cent annually and will continue to do so, avers Ashit Doshi, CEO, Fine Linnen Company. Of the various segments within the textile industry, bed linen and bath linen contribute to 2/3 of the total market size.

The roadblocks Despite the positive growth trajectory over the years, there are numerous challenges that this industry continues to face. For instance, it is dominated by the unorganised sector and only less than 10 per cent of the market is or-

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The present day linen industry in India is highly fragmented lacking standardisation. Similar is the state of the laundry industry which further deteriorates the quality of linens thereby shortening their useful life ganised. “The Indian linen industry is one of the major revenue producing industries for the country’s economy. Even though the linen industry is recording such a good growth annually, the market is dominated by the unorganised sector. There is a huge scope of growth if it is more organised,” mentions Rana Chetia, executive housekeeper, Hyatt Pune.

Moreover, the present day linen industry in India is highly fragmented lacking standardisation. Similar is the state of the laundry industry which further deteriorates the quality of linens thereby shortening their useful life. “In several countries abroad, the industry has reached a level where a single party - often a third party - is responsible for maintaining the

entire linen of the property and the job is done impeccably. The prime most reason why India has been far behind in this evolution is the lack of focus from entrepreneurs,” reveals Madhur Singhal, co founder, Linenwalas.

He adds, “So often a typical retail textile shop or a small textile unit would be serving the needs of local hotels - without keeping in mind the special requirements of the institutional industry. Similarly, those linens would be washed by the local laundry person.”

Fierce competition among large and small scale vendors and producers to meet the demand has also complicated the situation. “There is a high demand for quality linen and indigenous raw materials do not meet the demand; hence plenty

of linen raw materials are being imported which makes the market uncertain at times due to overseas inflation,” points out Dharmarajan. Adding a different perspective, Doshi, states that lack of knowledge amongst users on quality and the right product has made this business sensitive to price.

“Most hotels do not look at long term advantage by using fine quality which will enhance customer experience, whiteness and life of the linen. Hotels in India only focus on budgets and in the long run, lose money by using products of inferior quality that do not last long.

Hence more awareness is required,” suggests Doshi.

New age linens Global hotel consultancy

(

firm HVS London recently conducted a study titled ‘A New Breed of Traveller’ to ascertain how the changing nature of hotel guests are driving change in the hotel industry.

The report highlights that the impact of rising affluence, globalisation and technology has led to modern hotel guests valuing experiences and the feeling of ‘being connected’ over traditional hotel luxuries.

Linens are no exception to this rule as this new segment of traveller is looking for more options in this space. In hotel rooms the linen is broadly divided into bed linen and bath linen. Bed linen comprises of bed sheets, duvet covers, pillow slips and bath linen includes bath towels, bath sheets, face towels, bathmats, bath robes, to name a few. “In India many hotels offer a linen menu to their guests, so as to attain maximum guest satisfaction. Earlier pillows and duvets were con-

fined to just hollow fibre filling for standard rooms and duck and goose feather down products for the luxury segment.

Today a luxury hotel can offer up to 20 selections for pillows, which includes microfibre, soya, memory foam, bamboo and even horse hair,” states Mohan adding that, a majority of their clients have shifted from regular plains and stripes to jacquards and patterns.

Even the composition of linen is being changed. Earlier linen made of 100 per cent cotton

was being used, while now many properties are using a blend of cotton and polyester or even a 100 per cent polyester based linen. Polyester blends provide durability to linens. Other compositions include bamboo, organic cotton, Egyptian cotton, microfibre, nylon, etc. Even the yarn and weaving technique for linens is being upgraded. As for thread count, hotels are opting for ones ranging from 550 GSM to 700 GSM. With more demanding hotels, linen manufacturers are now offering the option of customisation. For instance, Linenwalas produce customised linens for more than 200 properties in India and abroad. “We offer blends in several fabrics which increases the strength and makes it more durable.

Also, the feel is more or less maintained. Several of our clients not only ask for cus-

tomised embroidery and prints, they also ask for customised weaving of their design in the fabric itself. We are also planning to launch a collection of next-gen designs of linens which moves far beyond the normal plains and stripes,” reveals Singhal. Likewise, Fine Linnen Company is customising linens in different thread counts/designs and even embroideries. “People are now wanting to try blended (cotton/polyester) fabrics. They have a longer life and the cost of laundry too reduces marginally,” adds Doshi.

For instance, Alila Diwa Goa for their beds use linens which are 100 per cent cotton with a 400 thread count. “There is an assumed 25-30 per cent of linen replacement required for damaged linen also there will be lost linen too. Purchasing of linen is done on a yearly basis,” states Dharmarajan. While Hy-

THE MAIN FOCUS

“The biggest challenge still remains to be the laundry and till the time it evolves, the usage of organic textiles would be limited” Madhur Singhal, Co founder, Linenwalas

“Today a luxury hotel can offer up to 20 selections for pillows, which includes microfiber, soya, memory foam, bamboo and even horse hair” Nitin Mohan, Managing Director, Linen Craft

FOOD & HOSPITALITY WORLD

27

November 1-15, 2014

cover )

(

Rana Chetia,

att Pune uses bed linen ranging from 350 to 400 thread count and bath linen from 550 to 600 GSM. “We spend approximately `seven to eight lakh per annum for purchasing new linens for rooms and the purchasing is done either half yearly or quarterly depending on factors like discard, misuse, missing, etc,” mentions Chetia.

Whereas, The Lalit Mumbai has allocated 20 per cent of their total housekeeping budget for linens. “As we have in-house laundry we maintain three pars of linens and purchase as and when required,” points out Rinku Mandal, executive housekeeper, The Lalit Mumbai.

Executive Housekeeper, Hyatt Pune

The tech factor

“Even though the linen industry is recording a good growth annually, the market is dominated by the unorganised sector”

“RFID will revolutionise laundry management by increasing productivity, helping in loss prevention, reducing the time in managing uniforms and reducing the need for a high PAR due to total visibility”

The hospitality industry globally has long awakened to the advantages of using RadioFrequency Identification (RFID) in their properties. Its usages include - RFID hotel locks, room energy management, asset management and loss prevention, laundry management, vehicle management, RFID lockers and guest recognition system. RFID enabled linen manager system was also introduced to tackle issues

Rinku Mandal, Executive Housekeeper, The Lalit Mumbai

28 FOOD & HOSPITALITY WORLD November 1-15, 2014

faced by hotels worldwide with regards to the management of their linen. Even though the RFID system is widely used by hotels outside India, the system is yet to gain popularity in the Indian hospitality sector. “At Hyatt Pune we do not have a RFID system but for controlling the linen inventory we do have a data collection and reporting platform system which helps in maintaining the inventory and ordering of linen,” states Chetia. The reason why not many hotels in India are adopting this technology is due to the high cost involvement, avers Dharmarajan. “But surely this technology will revolutionise laundry management by increasing productivity, helping in loss prevention in terms of exchanging linens, highly reducing the time spend by the hotel staff in managing their uniforms and eventually reducing the need for a high PAR due to total visibility,” reasons Mandal.

For maintaining a strict control of the linen stock, Alila Diwa Goa conducts a physical linen inventory check once a month. “Cost minimisation by laundry management is up to

THE MAIN FOCUS

19 per cent. Laundry is a major cost factor when it comes to operation – heat, light, power, water, chemicals and manpower are required to run the show. By introducing efficient methods we can bring down the operating cost and minimise the impact on the environment,” suggest Dharmarajan. As for The Lalit Mumbai, the hotel takes ample care in laundry to keep minimum level of discard and proper inventory. “In laundry we use quality chemicals to enhance the life of the linen, we check the quality of water used in laundry, having AMC for all laundry machines,” says Mandal.

While Hyatt Pune takes into consideration various factors like the laundry cycle, replacement linens and emergency situations to manage their linen inventory. Every month they conduct a quality audit in coordination with one of the leading suppliers of laundry chemicals by using a data collection and reporting platform. “The audit helps us to identify the issues which require attention. Over the years the system has helped us to monitor the reordering of linen

Even though the RFID system is widely used by hotels outside India, the system is yet to gain popularity in the Indian hospitality sector

and it had reduced the reordering cost by 15 per cent,” boasts Chetia.

Being responsible Sustainability has become the latest buzz word among hotels. From energy efficient lighting to water-saving bathroom products, hotels are adopting diverse technologies to minimise their long term operational cost and contribute towards the environment.

Eco-friendly linens are one among such initiatives. “There are eco-friendly, microfiber fabrics available having longer life and greater absorbency. Hotels are slowly adapting these products due to the high cost involvement. For a longer operation these eco-friendly linens will reduce the laundry operation cost and linen cost. The chemicals which can be used are natural cleaning agents or organic products,” states Dharmarajan. Some of these chemicals include Eco booster, Hi Tide, Eco Soft, Eco Sour to name a few.

But where does the future demand lie? “I think green, textured and designed linens are already in the hotel business and will be widely used in the near future,” predicts Dharmarajan. Adding to this, Chetia states, “I believe in the near future the demand for linens made from natural materials that include bamboo, coir, jute, paper, sea-grass, sisal, sisool and wool will increase. Also the demand for linens which have a quicker drying time will increase. Futuristic hotel bed designs will open up the possibility of using bed linens made out of modified spandex material, which will be more comfortable, easy to make bed and would not require ironing.” In addition, people will start using blended fabrics in plain / satin weave without any designs, adds Doshi. Plus there would also be a shift from plains and stripes to more modern designs. “However, in India, the biggest challenge still remains to be the laundry and till the time it evolves, the usage of organic textiles would be limited,” opines Singhal.

SPOTLIGHT

The challenges facing modern bakeries The baking industry needs modern technology to rise up to market demands

T

HE CHOICE of breads and use of baked foods have suddenly exploded with the fast changing lifestyle of the average Indian and this has made bakery products vitally indispensable at the breakfast table increasing the demand for varieties of bakery products.

The advancement in communication, air travel, the improved economy and affordabil-

ity, all have brought the leading nations of the world to India’s doorstep. The frequent worldwide foreign travel from and to our country and the influx of multi nationals and their food cultures have revolutionised the baking industry.

The Food Safety Regulations, competition in the industry, demand for newer products and the need to survive have pushed every operator to offer

international standards and quality and choice of products to satisfy the palate of every customer.

In India of late a craze for haute cuisine of Far East is on the increase giving a further impetus to the industry. Pervading health consciousness has increased the demand for a new range of suitable baked products. Availability of fillings, spreads and choice of breads

and bakery foods has drastically changed the lifestyle of modern households in the recent times, teenagers in particular, who are about 10 per cent of the new generation.

All these have increased the load on the bakeries resulting in the need for them to diversify and up-grade the technology to survive and be able to remain competitive in the food industry attracting the demanding con-

sumers and gratifying their needs efficiently with the available of modern machinery assisting them to deliver quality bakery foods.

The challenges Indian bakers of necessity had to meet the challenges to move forward. With the development of modern retailers in the cities, malls, supermarket shopping culture, food courts, bakery

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November 1-15, 2014

EVENT ROUNDUP The frozen technology is now helping the baker to do his work during the day and blast freeze the products and transfer them into a regular chiller/freezer

cafes etc, the choice of fillings, exotic vegetables and fruits are now on the breakfast table. Indians have the talent and our manpower is willing to learn and adapt to the changing trends.

Understanding the process of modern technology The present day bakery industry has gone through a sea

change in the range of bakery products and confectioneries, the varieties of ingredients and raw materials used and also the production methods adapted.

Modern bakery machinery and equipments (a few listed below for example) are clearly the result of innovations and constant research that have revolutionised the industry. If one wants to survive in the

30 FOOD & HOSPITALITY WORLD November 1-15, 2014

midst of cut throat competition, it is important to adapt oneself to the changing trends, which is the firm philosophy of leading chefs and bakers of the present times in the field.

1. Planetary mixers: Used for cake and cookie preparation , the imported machines have helped chefs and bakers in mixing the ingredients in the right proportions at regulated speed

and time to provide consistent batter for more voluminous softer cakes and pastries and crunchy cookies.

2. Spiral mixers: Imported machines used for kneading bread, bun, pizza, puff dough etc.,- have helped chefs and bakers in mixing dough in quick time ( 8-10 minutes ), and uniform gluten developed dough for consistent quality, better texture and desired output.

3.Dough divider/ rounder /moulders: These imported machines come handy to bakers/chefs to divide and roll the dough for better dividing, rounding and rolling for uniform pressure on dough and consistent oven spring. This works out more convenient with less skilled team of workers to get better results.

4. Dough sheeters: These provide convenience, consistency in uniform flattening/ sheeting the dough for lamination process with layering of fat in dough and to get layers uniformly for making croissant, puff pastry preparations.

5. Ovens: Diesel/gas/ electric/convection ovens – These imported machines save on fuel, operation,consistent baking, very good oven spring and give good volume, texture and softness for all bakery foods besides appetising golden crust.

6. Soya milk extractor: Bakery products once known as junk food has effectively transformed itself into acceptable quality with the use of transfat free fats or additions of vast range of natural nutrients to the same old raw materials to bring down either energy levels/Kcals or to lower LDL cholesterol content in bakery foods. One such ingredient gaining popularity among the leading chefs and bakers is the Soya milk.

Soya milk extraction is very simple and the baker can process his desired quantity of milk based on his daily requirement. The cost of soya milk is `8 per litre against the cost of `45 per litre for the dairy milk and so advantageous for making breads and cakes with softer and voluminous products at low cost.

Besides this huge reduction in production cost, this innovation results in enriched bakery products, rendering a third benefit also to the baker with an enhanced clientele, his place becoming a favourite haunt of the vegans.

Chefs choice of cold freeze technology Frozen technology is slowly replacing the present style of food preparation process. With the availability and growing knowledge in the use of blast freezers, the baker can now live his dream of having a good night’s sleep.

The frozen technology is now helping the baker to do his work during the day and blast freeze the products and transfer them into a regular chiller/ freezer. The products when required can be thawed, baked and served.

Advanced preferences Customers demand their favourite choice of puffs, struddle or samosa etc fresh from the oven. Bulk orders for parties and celebrations can be prepared at leisure, required quantity could be used, wastage is under control and any skilled work could be done early and stored for the baker resulting in convenience and great savings. Consumers can have their choice of bakery foods available round the clock, 24x 7 and the cash counter kept engaged throughout.

GM SPEAK

In the shade of the temple tree Keys Temple Tree in Shirdi offers to its guest the unique ambience of staying in a resort like property in a pilgrim destination, in an environment where guests can find both peace and relaxation

By Sudipta Dev

T

HE MOST recent hospitality offering at Shirdi, for both pilgrims and business visitors alike, is Keys Temple Tree.

In many ways Keys Temple Tree aims to redefine the hospitality scenario in one of India's most popular pilgrim towns by providing for its guests a resort like ambience where they can relax by the poolside, have gourmet vegetarian food or spend a few hours at the pool table - all after they have paid their obeisance at the Sai Baba Temple.

“It is true that Shirdi is a destination where people come for spiritual reasons but we want to give our property a resort kind of feel. Shirdi city does not have anything to offer to travellers, so after darshan, there is nothing to do, so they go back. There has to be something here which can make people stay. In our property we have something for every age - from a play area for children to an entertainment zone with gaming facilities,” says Satyajit Kotwal, hotel manager, Keys Temple Tree.

Situated in close proximity to Sai Baba Temple, the hotel offers complimentary pickup and drop to the temple. The USP of the property, according to Kotwal is the fact that all the properties are situated in the chaos of the town. "Ours is the only one that is a little away.

When you open the curtain in your room you see greenery outside, and it is in a calm and quite locality,” says Kotwal. In terms of services also Keys Temple Tree is the only property in Shirdi offering a live counter for breakfast, lunch and dinner. “We also focus on

giving personalised service to our guests,” he asserts.

Differentiated facilities There are 87 rooms in the property. The room categorisation includes the Temple Tree Suite, Junior Suite, and Keys category rooms. Though Shirdi mostly gets family visitors, yet the hotel has a few special rooms for single lady travellers.

“These rooms have a video camera outside, if the lady guest does not want anybody to enter the room they have the choice to see, speak and then allow the person to come in. This is in terms of room feature.

There are also a lot of process oriented features that are applicable to us, if a single lady is staying she has to get a message from me post check-in and if she needs something she can call me,” mentions Kotwal.

There is a CC camera outside those rooms, as part of security process the security personnel have to have a round every hour on the women friendly floor if a single lady traveller is staying there. There are also rooms for the differently-abled as per the

Satyajit Kotwal

norms set by the ministry of tourism, Government of India.

The hotel also has a fully equipped conference hall and banqueting facilities. Kotwal acknowledges that while there are no corporate off-sites happening in Shirdi, there are a few social functions and weddings.

Though the restaurant serves vegetarian fare including 'upvaas' specialities, there is a lot of focus on innovation. “In terms of F&B while there is no culture of people coming and dining in the restaurant, it is the hotel guests, so if you have to attract the locals you have to do something unique. For instance we

had organised a Dosa Fest and Paratha Festival. These were a hit with the locals. We are planning to have in November-December a Kabab and Biryani Festival,” mentions Kotwal.

In terms of price point the hotel rates are lower than the upscale hotels in Shirdi as the property was just launched six months back.

"That is only because we are still new and are yet to develop our share of loyalists.

The guests so far have been mostly from south India Chennai, Hyderabad, and

Delhi,” says Kotwal.

While there are many existing properties in Shirdi and quite a few in the pipeline, Kotwal feels that the hospitality scenario is saturated, despite the fact that Shirdi is a recession-proof city. But there is a lot of business for destination wedding, particularly for specific communities, as it is considered auspicious to get married here.

Shirdi is also strategically located where people can stay and visit Shani Shignapur, Ellora caves, Grishneshwar and Trimbakeshwar.

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November 1-15, 2014

EVENT TRACKER Date

Event

Venue

November 6 - 18, 2014

Salon du Chocolat - Beirut

Beirut (Lebanon)

November 20- 23, 2014

Seoul Int'l Cafe Show

Seoul (Korea South)

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)

November 14 -17, 2014

Coffee world

Taipei (Taiwan)

November 20 -24, 2014

Tea Expo Guangzhou

January 8 - 11, 2015

Expo Natura

Istanbul (Turkey)

January 28- 31, 2015

Gast Expo

Ljubljana (Slovenia)

January 22- 24, 2015

Food Hospitality World Mumbai

BKC, Mumbai

March 2015

Coffee Fest - New York

New York, NY (USA)

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

Nov 1-3, 2015

GASTE

Leipzig (Germany)

Nov 3-5, 2015

Restaurant. Shop. Hotel

Minsk (Belarus)

Nov 17-20, 2015

SIMEI

Milan (Italy)

Nov 21-25, 2015

IGEHO

Basle (Switzerland)

Dec 1-3, 2015

VS Pack

Cognac (France)

Dec 7-8, 2015

Hospitality Facilities Management Forum – Sarasota

Sarasota, FL (USA)

Feb 7-10, 2016

SMAHRT

Toulouse (France)

April 12-15, 2016

FHA

Singapore

July 25-27, 2016

WINETECH

Adelaide (Australia)

32 FOOD & HOSPITALITY WORLD November 1-15, 2014

Guangzhou (China)

TECH BYTES

Smart entertainment experiences Guest entertainment made smarter with UIE Experience Manager

U

IEvolution’s UIE Experience Manager is an unified platform for creating next-generation experiences for in-room entertainment, digital EXMsignage, mobile applications and tools for business management.

UIE Experience Manager gives Enterprise customers complete control over brand identity while increasing revenue opportunities.

Until recently, creating engaging digital experiences faced a technical barrier that prevented marketing resources from maximising their impact. UIE Experience Manager eases that barrier and provides customised engagement options that deliver

high impact messaging. The comprehensive solution dramatically enhances how organisations attract, educate and engage customers, guests and employees to elevate brand visibility and increase opportunities.

The platform turns any TV into a smart TV without purchasing expensive hardware or changing your infrastructure. Guests and customers get to have all of the access and control of a luxury TV system no matter what brand of screen you have.

UIE Experience Manager is a cloud-based solution that allows you to connect with your customers and guests through a variety of content, ad messages and interactive

features. The easy-to-use message creation and ad campaign management tool is designed to simplify message creation and deployment for your marketing department so that they can focus on connecting with your customers, not technology. UIE Experience Manager puts your marketing team in control by making it easy to create branded messages using templates that are as easy to create as managing a blog or social media.

“In today’s rapidly emerging digital display market, companies are searching for ways to quickly and cost effectively engage with their customers, ” says Travis Beaven, chief product officer, UIEvolu-

UIE EXPERIENCE MANAGER IS A CLOUD-BASED SOFTWARE THAT: ■ Uses a web-based dashboard to build template-driven content for digital screens ■ Publishes content from an easyto-use drag and drop interface ■ Is hosed in the Cloud for remote management and updates ■ Is fully localised and up-to-date with current accessibility standards ■ Allows for scheduled campaigns so that screens never go dark ■ Integrates content management systems,third-party analytics and ad networks ■ Supports next-generation video

and audio content,including Video On Demand (VOD),4K Content,* Steaming Internet Radio services and more ■ Does not require specific hardware and can be installed at any location and on any screen type ■ Supports connected engagement services like Bluetooth Low Energy/Beacon technology,Wi-Fi locationing,Augmented Reality and NFC. Is not limited to an IP environment and can run in COAXor legacy environments that do not require a heavy infrastructure investment

FOOD & HOSPITALITY WORLD

33

November 1-15, 2014

TECH BYTES

tion. He adds, “They also are looking for ways to unify their digital strategies, which often include data stored in many

areas and with many tools.

UIE ExperienceManager gives customers the capability to nimbly manage dynamic

content as easily as they would on their own blog. It gives customers or guests a branded and engaged experience when interacting with all of their digital content. It also connects to many CMS and data systems, and doesn’t require changing existing systems. Instead you have a single place to manage all of your data and content to create experiences for every device.”

Having successfully installed and supported over 18,000 in-room entertainment

systems, UIEvolution brought the first hotel-quality in-room entertainment system to the cruise industry in 2013.

UIEvolution has proven success working with Enterprise clients throughout North America, Asia and Europe in the hotel and retail industries.

“The challenge with creating digital experiences has been the need to combine marketing expertise with technical skills,” says Chris Ruff, CEO and president of UIEvolution.

“Businesses

The challenge has been the need to combine marketing expertise with technical skills want to be able to support these systems with marketing staff, not engineers. That is why we created UIE ExperienceManager, to provide an easy and quick way to empower businesses to delight their customers or guests through high impact messaging. Our easy-to-use solution has the ability to engage customers and guests is like no other solution on the market.”

CAMPUS NOTES

Defining culinary careers Attracting a significant percentage of Indian students, Kendall College School of Culinary Arts in Chicago has a strong focus on academic excellence and diversity. The institution has strategic plans for this market including organising the first Kendall Culinary Cup Competition next year. By Sudipta Dev Christopher Koetke

F

ounded in 1934 by the name Evanston Collegiate Institute, in 1950, Kendall College was renamed in honour of Washington National’s founders, Curtis P Kendall and his family. With a strong belief in globalisation, Kendall College School of Culinary Arts fosters multiculturalism and provides access to an international educational experience. “As part of the Laureate International Universities network of accredited colleges and universities, Kendall offers

students unprecedented access to study-abroad programmes and internships in Europe, Latin America, Asia, and Australia,” says Christopher Koetke, vice president, Kendall College School of Culinary Arts in Chicago.

In 2013, almost 15 per cent of the institution's total international student population was from India. There are many factors that attract international students to Kendall College School of Culinary Arts. “Some students are here because

they’re inspired by food and love to cook. Some love to travel and dream of an international career in hospitality. The basic strategy to attract any student is to provide them with a road that is destined to a bright future,” says Koetke, adding that the institute offers an immersive, hands-on approach to learning combined with career specific internships that makes its graduates desirable to potential employers. He believes that a financially as well as socially secure environment with an opportunity to learn

something new everyday is what Kendall College aims for. In 2013, while 40 per cent students enrolled for School of Culinary Arts, 30 per cent opted for Baking & Pastry Associate Degree Programme, 15 per cent for International School of Business, and 15 per cent for the School of Hospitality Management.

The institution has continuous learning programmes for professional chefs like the accelerated programme in Associate of Applied Science in Culinary Arts. There is also a Sous-Vide Online Training Programme which gives chefs a chance to acquaint themselves with the growing culinary techniques.

“Earning a degree from Kendall College can help differentiate you from other candidates.

Kendall is well recognised within the industry and a Kendall degree may improve your ability to compete for better and higherpaying jobs,” mentions Koetke.

One of the greatest strengths of the institution is its faculty, which is passionate about mentoring students, and helping them achieve success.

“The faculty is designed to take every step with the students in their journey towards earning their college degrees, working with them as full partners in their education,” asserts Koetke.

A certified executive chef and

certified culinary educator by the American Culinary Federation, in 2009, Koetke was named the Cooking Teacher of the Year by the International Association of Culinary Professionals.

India plans Kendall College School of Culinary Arts is working with its educational consultants in India to host the first Kendall Culinary Cup Competition in 2015. The winner of the cup will win free admission to one of Kendall’s summer camps. “The camps are designed for high school students between the ages of 13-18.

Our summer camps are handson and taught by qualified Kendall instructors at Kendall’s Goose Island campus in Chicago,” informs Koetke.

The institution will also continue to nurture its relationships with the culinary industry and chefs throughout the country. “It has been such a great pleasure to meet and work with such a fine group of chefs at the ITC, The Taj and JW Marriott hotels, for example, as well as all the others who have joined me in each city I have visited to discuss about sustainability, food trends and a career in culinary arts.

This enriches not only me personally, but also our students and faculty as a whole,” avers Koetke.

FOOD & HOSPITALITY WORLD

35

November 1-15, 2014

MOVEMENTS JW Marriott Bengaluru CHEF ANTONELLO CANCEDDA has been appointed as the Italian chef of ALBA at JW Marriott Bengaluru. Coming from JW Marriott Chandigarh where he headed the culinary operations of the Italian restaurant and bar, Oregano, Chef Cancedda’s main responsibility will be to cater to the distinct tastes of discerning guests at ALBA.

Wasabi by Morimoto, Taj Mahal Palace, Mumbai in October, 2009.

He excelled in his responsibilities and was appointed as the restaurant manager for Wasabi by Morimoto and Machan.

JW Marriott Mussoorie Walnut Grove Resort and Spa

Hotels as executive chef at Goa Marriott Resort & Spa. With close to 14 years of experience in the F&B industry, he has been instrumental in designing menus, concepts and creating innovative dishes for the award winning restaurants where he has worked before. At Goa Marriott Resort & Spa, Chef Gulati will be handling the F&B operations of the hotel. His dayto-day responsibilities will include taking care of kitchen operations and maintaining the food quality.

Novotel Kolkata Hotel and Residences

Chef Antonello Cancedda

Chandrashekhar Joshi

Heading ALBA, he will also look into the overall management of the kitchen and introduction of new trends in food presentation.

He has worked in some of the most prestigious hotels and restaurants in Europe, Canada, Asia and the United States.

CHANDRASHEKHAR JOSHI has been appointed as general manager of JW Marriott Mussoorie Walnut Grove Resort and Spa. He has worked in the hotel industry for about 14 years. Joshi started his association with Marriott in 2004 as assistant restaurant manager at Renaissance Mumbai Hotel & Convention Centre in the F&B department. In the subsequent 10 years with Marriott; he gained a varied hotel experience with exposure in operations and sales and marketing.

JW Marriott Hotel New Delhi Aerocity ANKUR CHAWLA has been appointed as beverage manager at JW Lounge, Oval Bar, and Akira Back of JW Marriott Hotel New Delhi Aerocity. Chawla started his career with Taj Mahal Palace, Mumbai in June 2008 where he underwent training in various departments of the hotel and joined as the assistant manager for

Goa Marriott Resort & Spa CHEF ANUPAM GULATI has joined the Marriott Group of

JAI KISHAN has taken over as general manager of Novotel Kolkata Hotel and Residences.

He is a hotelier with more than 17 years of work experience in the hospitality industry spanning India, Switzerland, Taiwan, Australia and Singapore. Prior to joining the Accor Group, Kishan was at The Oberoi Grand, Kolkata as executive assistant manager. His previous role in Accor Group was that of general manager - operations of Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre.

The Claridges New Delhi SWATI JAIN has been appointed as director of sales – corporate of The Claridges New Delhi.

Jain has over nine years of experience in strategic sales and pan-India outreach. She also has a deep understanding of the logistics, and overall back-end

Novotel Mumbai Juhu Beach TEJUS JOSE has taken over as general manager of Novotel Mumbai Juhu Beach. Jose has been associated with the Accor group in several positions for almost nine years and his last assignment was as the general manager of Grand Mercure Bangalore. Having embarked on his career 14 years ago, he has worked with many renowned Indian and international hotel companies before joining Accor. His key interests and expertise lies in delivering results through empowered people

planning of revenues and the other function areas of a luxury hotel. Having worked with luxury brands such as The Lodhi and The Leela Palace in the past, Jain is well acquainted with the Indian corporate market, as well as the diplomatic and political circles in the NCR.

Thailand in 2010 as resort manager of Sarojin Resort in Khaolak, Phuket, and managed Six Senses Koh Samui for two years before his move to Paresa.

Mahindra Holidays & Resorts India

FRANÇOIS GAGNAIRE has been appointed as executive chef at L’Hotel du Collectionneur – Paris.

In 2001, he opened a gourmet restaurant in Puy-en-Velay.

In 2006, he earned a Michelin star and in 2009 he was awarded a French National Order of Merit medal.

KAVINDER SINGH has been appointed as chief executive officer and managing director of Mahindra Holidays & Resorts India. His appointment will be effective from his date of joining, which is likely to be in the first week of November 2014. Singh brings 28 years of experience in the FMCG sector having worked in Asian Paints, ITC and Pidilite Industries. At ITC, he was responsible for setting up and successfully building their biscuits business.

Paresa, Phuket

Ankur Chawla

Chef Anupam Gulati

36 FOOD & HOSPITALITY WORLD November 1-15, 2014

Swati Jain

and systems and processes in all aspects of the business.

DAWID KOEGELENBERG has been appointed as general manager of Paresa, a luxury resort in Phuket. A graduate of the Cape Town Hotel School and formerly resort manager at Six Senses Koh Samui, Koegelenberg brings over two decades of experience. He was a chef and later general manager of some of London’s best known restaurants. Koegelenberg relocated to

L’Hotel du Collectionneur, Paris

FRHI Hotels & Resorts MARTIN KANDRAC has been appointed as executive vice president, real estate and development of FRHI Hotels & Resorts.

Based in Zurich, Kandrac will be responsible for all aspects of FRHI’s real estate and development activity worldwide, including regional offices in the Americas, Europe, Asia, and the Middle East. As part of this role, Kandrac will also have oversight of FRHI's residential and design and construction teams. He joins FRHI from his most recent position as managing director, real estate in the London office of Mount Kellett Capital Management.

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Cooling Equipments

Service Equipments

Three Burner Indian Gas Range

Exhaust Hood with Filter

Pizza Counter Under Counter Refrigerator

Bain Marie Self Service

Tandoor

Titing Pan

Buffet Counter/Table Top

Jilebi Counter

Table & Chair Equipments

Service Table With Cabinet

Work Table

Stainless Steel Chair with Wooden Top

Stainless Steel Chair with Cushion Top

Trolley

Two Tier Trolley

Laundry Cart

Three Tier Service Trolley

Stainless Steel Platform Trolley

Preparation and Pantry Equipments

Dough Kneader Shawarma Counter

Tea Coffee Dispenser Two Pot

Pizza Oven

Idly Machine

Veg Cutting Machine

Display Counters & Refrigeration Equipments

Display Refrigerator

FOOD & HOSPITALITY WORLD

4Door/2Door Refrigerator

Mr. M. Sayyed (+91-9987784209) Office: Shop No., 1 st Floor, Satya Nagar, Near Anil Tea & Coldrink House, 90 Feet Road, sakinaka, Andheri (E) Mum. 400 072. Factory: sakinaka, Andheri (E) Mum. 400 072 Tel: 022-65273276 / Tel Fax: 022-28511274 Email: sales@smengg.com Website: smenggwork.com / www.smengg.com

November 1-15, 2014 37

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

JAIVANTI COSMETICS HOSPiTALiTY REDEFinED SOAP SHAMPOO MOISTURISER SHOWER GEL DENTAL KIT SHAVING KIT COASTERS SHOWER CAP LAUNDRY BAG COMB PEN / PENCILS CHEF CAP

Manufacturer & Supplier of:

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HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com

38 November 1-15, 2014

Website : www.jaivanti.com

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' BEST SERVICE PARTNER AWARD AT TRIDENT/OBEROI GURGAON '

CALL NOW

0922 335 5664 www.ktmumbai.com

Laptop size in-room Hotel safe for Rs. 2995/-** Features : Dual Code System Laptop Size Motorised Locking system Low Battery Indicator LED Display Emergency manual key Emergency external battery back up Size 8”H x 17”W x 14.5” D Weight: 10 kg

* Minimum order Size of 61pcs + **Taxes Extra

ce Pri r e Off es

Tax es * + x 50/ - + Ta 9 8 Rs. 2995/ Rs.

l cia Spe

10-20 pcs

Rs. 3800/- + taxes

21-30 pcs

Rs. 3600/- + taxes

31-40 pcs

Rs. 3400/- + taxes

41–60 pcs

Rs. 3200/- + taxes

61 pcs +

Rs. 2995/- + taxes

Email : ktmumbai@hotmail.com, sales@ ktechworld.com 40 November 1-15, 2014

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November 1-15, 2014 45

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated

Baleno

Trendy

MAXELL New Collections CLICK LOCK CASSELROL Available sizes: 0.5 to 40 ltrs

COROLLA 250. 350. 550. 750 1000. 1500. 2000ML

OPEL

CATERER’S HOT POT

1000. 1500. 2000ML

2500 ml(1x4). 3500 ml(1x4) 500 ml(1x4), 1000 ml(1x3)

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

Size:1.5, 2.0, 2.5, 3.5, 5.0 Ltr

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

MAXELL-PLAST (INDIA) line n to: On For e log o ast. s pl a ch xell Pur w.ma ia.com ww deind tra

Website : www.maxellplastindia.com www.

G

#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004.

Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331.

Email : maxellplastmum@rediffmail.com.

Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006.

Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

maxellplast.tradeindia.com

G

maxellplastindia@hotmail.com

To Advertise in

Business Avenues Please Contact: ■

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■

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Bangalore: Sreejit : 08867574257 ■

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Delhi: Pranshu - 09810841431

Kolkata: Ajanta - 09831182580

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12

an a rr

m

w

h ont

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AIR POT

WIDE MOUTH

R AJCO

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2500/3000/3500/4000 ml.

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400/600/1000 ml.

WIDE MOUTH WITH HANDLE

COFFEE POT 1300/1600/1900/2200 ml.

800/1200 ml.

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BULLET

WIDE MOUTH

350/500/1000 ml.

1200/1500 ml.

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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

November 1-15, 2014 47

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48 November 1-15, 2014

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RESTOBAR & FOOD COURT FURNITURE Over 450 Models (Indian & Imported) on display. Available in wood polypropylene & Metal

RC - 149

Hammer

RC-168 & RT-53

MIF -14

RT-11

Lois & RT- 41

BANQUET From Elegant Stackable aluminum chairs to foldaway banquet tables our premium collection of banquet furniture offers an ideal balance of superiority functionality. and value. They are available in a variety of configurations.

BC-30

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BC-02A

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Furniture

BT- 01 BT- 11

Specialists

Dustbin Rollaway Bed

Q-Manager

HK-6

CARTS Our Collection of ‘Hotel Carts’ includes an exclusive range of durable bellman Carts, F& B Carts, Designed to meet hotel standards available in different quality Type. Size. Capacities.

HK - 42

Clients :-

ta e m

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Mobile Stage

s e u en

S ION LUT any O p ES Com UR ied NIT f i t R r U Ce TF 000 AC TR 001:2 N CO S O 9 I An

l av

HK-13 Room Service Trolley with Food Warmer

WZ -294 , Ist Floor, Opp. Om Sweets, Jail Road, Hari Nagar New Delhi -110058 PH : 011- 25618697, 32970033,( M ) - 9810102853

www.metalavenues.com November 1-15, 2014 49

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Manufacturers & Exporters of Disposable Plastic In-Flight Food Equipment & Cutlery

ISO: 9001-2008 Certiď€ ed Company

SGS Approved Equipments

341/12/B, Shalimar Park Extension, Delhi-110032 (India) Mobile: +91-9810071842 Email: vidur@honeywellind.com & vidur@honeywellindustries.com Website: www.honeywellind.com & www.honeywellindustries.com

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weekend

Scene and heard

With Marcellus Baptista

Cheer leader

Chaiti Narula and Milena Rascovic at Myra Funk Shui Friday Night at Li Bai

Wine and shine THE FIRST MYRA FUNK Shui Friday Night at Li Bai at Palladium Hotel was abuzz with fine wines and a fantastic fusion of deep house and percussion by DJ Mihir Gantara and Faizan Hussain. Holding forth on the night was Ajay Shetty, MD Myra Vineyards who was overwhelmed with the kind of response that they had received and that they at Myra always wanted to try something different and bring in a unique experience for the guests and they did so with superbly crafted wine cocktails supplemented by the very best deep house and percussion. Word has it that this event conceptualised and executed by Constellation Communication & Events would be a monthly affair at Li Bai.

MUMBAI MERRIMENT ran high at the launch of Singapore’s iconic bar Harry’s Bar + Cafe in Juhu. Celebrity chef Vicky Ratnani and wellknown mixologist Shatbhi Basu were there on opening night to warmly welcome guests like Anupam Kher, Tiger Shroff, Rohit Roy, Vindu Singh, Dabboo Ratnani, Sanjay Gupta and Rinzing Denzongpa. The cheer was on as you enjoyed the moment and also went back in time to 1992 when Harry’s was founded by Jim Gelpi, an oil man from Louisiana, in Boat Quay, Singapore. A bar without pretension, its popularity soared on the back of its location, elegant yet laid back charm and superlative service, quickly becoming an afteroffice-hour haven for bankers and professionals working in the financial district. Harry’s is Singapore’s largest chain of bars, and a household name.

Vicky Ratnani at the launch of Harry's Bar + Cafe in Mumbai

Gauri Khan and Sachiin Joshi at the Planet Hollywood party at Palladium Hotel

Hollywood hurrah THE PLUSH PALLADIUM HOTEL was the happy venue for Sachiin Joshi and Gauri Khan to invite you to the signing ceremony of their very first luxury property in India: the famed Planet Hollywood coming up in Goa. Wyndham Hotel Group, part of Wyndham Worldwide Corporation, announced the signing of a franchise agreement with JMJ, a large conglomerate with a multifaceted presence, for the first Planet Hollywood hotel in India. This Hollywood-inspired theme hotel, expected to be operational by this year-end, will be only the second in the world after Planet Hollywood, Las Vegas. Located on Uttorda beach in south Goa, Planet Hollywood Beach Resort is a 115-room and 15 luxury tent resort.

Chef ’s special THE EXCITEMENT WAS CRACKLING at the First Generation Chef awards at Sheila Raheja Institute of Hotel Management. This inter-collegiate cooking competition saw over 150 youngsters vying for the title that was judged by renowned chefs like Ajay Chopra, Michael Swamy and Ranveer Brar among others. The grand finale saw chef Satish Arora, who you learnt was the country’s youngest executive chef at the age of 26, and chef Ranveer Brar addressing the packed gathering. Wines were in full flow and there was a delightful dinner with chef Yogesh Utekar in attendance.

And the First Generation Chef winner was Khushnoor Panthaky with Priya Rao emerging the winner in the junior college category.

Khushnoor Panthaky and Satish Arora at the New Generation Chef finale

52 FOOD & HOSPITALITY WORLD November 1-15, 2014

weekend

E V E N T S

HARVESTING WINES Sofitel Mumbai BKC recently organised Sofitel Wine Days, a forty day wine extravaganza in its premises amidst a special menu created by Chef Indrajit Saha

TESTING TALENT Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi organised the 13th Chandiwala Hospitality Ensemble, a national level event engaging budding hospitality professionals in accelerated learning through various competitions held at its premises

EPICUREAN JOURNEY Ashish Naranje, junior sous chef of The LaLit Mumbai at the recently organised 10 day food festival titled Wine & Grill Symphony highlighting international cuisine held at the hotel's restaurant Trendz

CONTEMPORARY FASHION Riddhi and Siddhi (extreme left and right), Indian designers; Parvathy Omanakuttan (second from left), Indian actor; Anuraag Bhatnagar (centre), area general manager, The Westin Hotels Mumbai and Pune; and Amruta Patki (second from right), Indian model at The Westin Mumbai Garden City which in association with Jyotiee Balani played host to an exclusive preview of the Indo-Western Collection of Riddhi and Siddhi’s designer label mapxencaRS

WINNING GLORY L-R:

GROWING EXPONENTIALLY Starwood Preferred Guest, the loyalty programme from Starwood Hotels & Resorts Worldwide has announced their partnership with JetPrivilege, a loyalty, rewards and frequent flyer programme of Jet Airways to reward the growing member base of both loyalty programmes with greater benefits and privileges

N Chandrababu Naidu, chief minister of Andhra Pradesh felicitated Madhav Bellamkonda, general manager of Novotel Vishakhapatnam Varun Beach with the 'Award for Excellence' under the 'Classified Hotels - 5 Star Deluxe' category for the year 2013-2014 on the occasion of World Tourism Day in Vijayawada

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November 1-15, 2014

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