Food & Hospitality World November 16-30, 2014 by Indian Express

EDITOR’S NOTE

Adapt & adopt

he Asian continent is always referred to and recognised as being big but when it comes to business it is more than just big. I was in the thick of all the action and articulation at ITB Asia in Singapore, where the power of the Asian giant was felt rather strongly in the travel and tourism space. The event witnessed some high power debates and discussions ranging from topics that were intense to inspiring. From the tech touch v/s human touch debate to the online-offline story questioning the survival of brick and mortar set-ups to refreshing pointers on brand positioning, some of the sessions were thought provoking. Sensitive issues of survival and profits, inspiring success stories to emulate, best practices and formulas to be applied in business, using technology to one's advantage, there was a lot to both learn and unlearn. Knowledge seminars on technology and trade, human resource and responsible tourism ran parallel across the three days with some sessions going off track, however giving the audience an opportunity to both filter and factor in the best practices and solutions that can be applied to businesses for better efficiency and ROI. A dedicated full day seminar on hotel technology proved to be an interesting learning ground. From Qooco based language training software to

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“ From Qooco based language training software to that of using technology in art and architecture, to that of wearable technology in tourism and hospitality there is enough and more that India can adapt and adopt”

that of using technology in art and architecture, (the case study of Sunrise Kempinski Hotel, Beijing for example) to that of wearable technology in tourism and hospitality there is enough and more that India can adapt and adopt. While there was action in the hospitality and tourism space in the Asia Pacific region, back home in India, Maharashtra welcomed a new Chief Minister who from the word go, has been speaking the language of progress and positive growth for the state and its adjoining regions. At the recently held Idea Exchange initiative by the Indian Express Group, the CM answered rather candidly to the question of granting special recognition to the hospitality industry and giving it industry status. He was forthcoming in this approach and said that the tourism and hospitality sector is on the priority list of the BJP government and it was working toward providing the industry a business friendly environment. The adjoining state of MP too has opened doors for the hospitality sector by providing land banks for hospitality development. After the lull of the recent years, we hope that this revival is both responsive and resilient and rather long term. REEMA LOKESH Editor

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CONTENTS Vol 3 No.5 NOVEMBER 16-30, 2014

HIGH SPIRITS

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

CONTENT TEAM Mumbai Kahini Chakraborty Rituparna Chatterjee New Delhi Archana Sharma Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua Deputy Art Director Surajit Patro Chief Designer Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Artist Ratilal Ladani Kiran Parker Scheduling & Coordination Rohan Thakkar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Pranshu Puri Yoginder Singh Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

THE MONKS WHO MADE WINES BENJAMIN VIGIER, BRAND AMBASSADOR OF SCHLOSS GOBELSBURG TALKS ABOUT THE UNIQUENESS OF THE BRAND

CHEF’S PLATTER

WHEN THE

HOTELIS HOME Hotel brands are looking at the extended staysegment with renewed vigour as it adds significantlyto the bottom line.Focusing primarilyat expatriates and corporate clientele,hotels are offering a range of specialised services to attract and retain long staying guests (28-31)

P17: NEW KIDS ON THE BLOCK Keys Hotels Marigold, Jaipur

P22: PRODUCT TRACKER Square Foot

P47: LIFE Campus Notes: IHM Pusa

MARKETS

MP’S NEW TOURISM POLICYOFFERS LAND BANKS

TORRP-IT-UP PLANS PHASED EXPANSION ACROSS INDIA

TOURISM IS ONE OF THE MOST NEGLECTED SECTORS IN MAHARASHTRA: DEVENDRA FADNAVIS

P49: MOVEMENTS SIHRA

P60: WEEKEND Scene and heard by Marcellus Baptista

FOR THE SAKE OF 'SUSHI' RUSSELL MERDJANIAN, BOT OPERATIONS MANAGER, BENIHANA INDIA EXPLAINS HOW 'SAKE' HAS A HUGE POTENTIAL IN THE INDIA MARKET

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

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MP's new tourism policy offers land banks for hospitality projects Rooms inventory to double in next five years Sudipta Dev Mumbai THE GOVERNMENT of Madhya Pradesh had recently launched its new tourism policy, which it claims to be the most 'progressive' one in the country. The tourism policy includes land banks that are ready to be offered to private investors, including hoteliers. The tourism department has land banks in Bhopal, Jabalpur, Indore, Khajuraho and other places, which have been earmarked for hotels, resorts golf course, water sports, adventure tourism related activities

and convention centres. In the recently head Madhya Pradesh Travel Mart, Shivraj Singh Chouhan, chief minister of Madhya Pradesh had remarked that while a lot has happened in the state in terms of improving the infrastructure, what is lacking is developing the hospitality sector. “Our tourism policy is a forward thinking policy. We want to invite people to establish hotels and resorts here,” he said, stressing on the need for creation of better facilities for the projected tourism growth. Presently there are 7500 rooms in the state in different

Shivraj Singh Chouhan

categories adding up to 15,000 beds. The plan is to double the number in the next five years. The next five years will also see the implementation of other tourism projects as per the vision strategy. The upcoming projects include a hotel in Dewas, another in Maheshwar, four hotels in Indore, and a Radisson property in Jabalpur. “There are important projects near Sanchi, with 60 hectares of land for a golf course, a five star hotel in Indore, and at Indira Sagar Dam. This apart, Madhya Pradesh Tourism has 60 properties with an inventory of 900 rooms, we

have added 120 more rooms in the last six months," said Rajesh Gupta, director, Tourism Promotion Unit, MP Tourism. MICE tourism, has been identified as a key area. There are plans for two large convention centres, in Bhopal and Indore, while two mid sized ones are planned for in Jabalpur and Gwalior. "In December 2015, the convention centre and hotel will get completed in Indore," informed Gupta. There are also plans for rural tourism with a farm tourism project coming up 50 km from Bhopal.

Nom Nom & Silver Beach Cafe to open in Dubai Rituparna Chatterjee Mumbai MUMBAI-BASED Silver Beach Entertainment & Hospitality, which has several casual dining restaurants, takeaway food and cafe bar brands under its umbrella like Nom Nom, Silver Beach Cafe, Jantar Mantar, Copa and The Treesome Cafe, plans to expand in India and abroad. The company is currently looking at taking two of its brands Nom Nom and Silver Beach Cafe international by opening an outlet each in Dubai by 2015. The Nom Nom restaurant will be a joint venture

Hitesh Keswani

and will open by mid 2015, while the Silver Beach Cafe outlet is expected to open by

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November 16-30, 2014

end of 2015. As for the India market, the company recently opened its second Silver Beach Cafe outlet in Mumbai and will be opening another Nom Nom outlet in Mumbai early next year. Copa is also a part of this expansion plan but there are no immediate plans to expand the brand. Presently, the company has three Nom Nom outlets and two Silver Beach Cafe outlets (including the recently opened one) and one outlet each under Copa, Jantar Mantar and The Treesome Cafe brands in Mumbai. Speaking further on its expansion plan, Hitesh

Keswani, director, Silver Beach Entertainment & Hospitality stated, “We have plans to open around seven to eight outlets across all our brands by 2015. We have earmarked an investment of `15 crore for this expansion. We are taking Nom Nom and Silver Beach Cafe to the international market since they have been present in the India market for a relatively longer period than the other brands and there has also been a tremendous increase in the demand for South East Asian restaurants. We are also exploring the idea of opening a roof-top, fusion restaurant above

the Copa outlet.” The company also has plans to introduce Mexican cuisine in QSR format. “Presently, we are working on the menu, recipes, décor which will be finalised in the next two to three months. We are looking at opening 10 QSR outlets in a year across Mumbai, Bengaluru and Delhi and all of them will be company owned. A total investment of `2-`2.5 crore will be made for this project,” he revealed. In 2013, the company recorded an annual revenue turnover of `25 crore and is looking at doubling the numbers by end 2015.

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Torrp-it-up plans phased expansion across India Also invests in technology for seamless customer experience

Expo Kahini Chakraborty Mumbai

INSPIRE

Prateek Mittal

The company is also launching an online ordering website, a mobile app ordering model and a centralised online call centre model. “These will go live in the first week of November,” he informed, but refrained from divulging details on the investment. When asked about the company's market survival strategies, Mittal replied, “We have revamped our menu with a bank of pre-

mium flavours, making our sandwiches power-packed with a delightful tastiness. And all of these premium menu options we are offering at the same price points. The menu has been reinvented keeping with trends and the likes of individuals, serving items such as Torpedos, Croissants, Wraps, Tartines, etc. We are trying to give the same customer experience at the same price.” On the growth of the QSR segment in India, he opined, “India is a fast growing market and there are lot of investments happening in the F&B sector. The QSR market has seen a slow but steady growth trend. There is a major scope for Indian QSR in the market provided companies focus on providing customer experience and quality food. The QSR market is quite competitive and a lot of discounting takes place. If the brand is new in the market, positioning the brand correctly in the market is one of the major challenges. Entering into Tier I cities will be part of our phase two expansion strategy.”

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SGM ENTERPRISES has massive expansion plans for its QSR brand- Torrp-it-up on pan India basis. Presently the company has 14 outlets in Mumbai, and now plans to open outlets in Pune and Navi Mumbai within this quarter. Thereafter, the company will tap Tier II and then Tier I cities in India as part of its phased expansion plan. Speaking exclusively to Food & Hospitality World, Prateek Mittal, founder, Torrpit-up said, “Uptil now we have not expanded our brand beyond Mumbai as we were focusing on strengthening our back-end processes. In the next 12 months, we are looking at establishing atleast 50 outlets across different cities as part of our phase one expansion plan. The reason behind first choosing to enter Tier II cities is that presently there are less options in these cities and people have high disposable income. There are also many corporate offices which are opening up in smaller cities. The Tier II markets which we could look at is Jaipur, Chandigarh, Nagpur, Nashik, Hyderabad. When we expand and enter a particular market we would look at opening four-five outlets in both our formatsQSR (Torrp-it-up) and kiosks (Torrp-it-up Express). The former will have premium menu range and the latter would have limited menu options. We are not looking at franchised model. The expansion will be done by the company and our outlets will be company-owned and operated.”

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Taj Group launches complimentary Wi-Fi globally FHW Staff Mumbai

Tourism is one of the most neglected sectors in Maharashtra: Devendra Fadnavis Akshay Kumar Mumbai NEWLY APPOINTED chief minister of Maharashtra, Devendra Fadnavis plans to focus on tourism as part of his main agenda. The BJP chief minister feels that tourism is one of the most neglected sectors in Maharashtra, which is globally considered as a major revenue generator. At the recently held Idea Exchange initiative by the Indian Express Group, Fadnavis said, “Following the path of the Central Government, I too will include tourism as one of our main agendas. We will promote Maharashtra, its culture and traditions; not only to the foreign tourists but also in the domestic markets. We have a lot of stories to tell in our state, if we can create a circuit like the Shivaji Maharaj Circuit and convey the story and the importance to the tourists, then I think the tourism footfall will increase.” Speaking about the challenges, Fadnavis mentioned, “ The basic challenges which we have to overcome are infrastructure, cleanliness and clean toilet facilities in all tourist spots and to create a tourism culture in Maharashtra. We have to build good infrastructure facilities for the tourists to visit our state and also better accommodation. Clean toilets are a very basic necessity for the tourists, it is not a difficult task to accomplish. Finally, we have to make all the people aware about the benefits of tourism. We must sensitise all the people in the vil-

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November 16-30, 2014

lages and towns, that tourism is beneficial for revenue generation and is not a nuisance to the people. If we can successfully convey this message and create a tourism culture in Maharashtra then we can efficiently increase the tourism footfall to our state.” The chief minister also mentioned that many tourists enter Maharashtra and then directly leave for other states without visiting Maharashtra. This segment of tourists must be tapped, which can only be done by improving the infrastructure and other facilities “I have noted that many foreign tourists land at Nagpur Airport and go directly to Kanha National Park or other places, but do not visit Nagpur. We have Pench National Park in Nagpur. To tap these tourists we have to provide them with improved facilities, at least a clean toilet for that matter.” The new wave of change in the political scene in the Maharashtra state may also mean better business for the hospitality industry in the state. In answer to a question directed to him by the editor of Food & Hospitality World on granting special recognition to the hospitality industry and giving it industry status, the CM said that tourism and the hospitality sector is on the priority list of the BJP government and it was working towards providing the industry a business friendly environment. When asked about Mumbai's potential as a cruise tourism hub, the CM said the city's waterways potential is rather robust and the government will look into such proposals.

THE TAJ GROUP has announced that starting November 15, 2014 it will introduce complimentary Wi-Fi connectivity for residential guests across its 125 hotels around the globe. A first-ever all brand-inclusive initiative in India, guests at any of the Taj Group of hotels – The Taj, Vivanta by Taj, Gateway Hotels and Ginger will now be able to enjoy free Wi-Fi connectivity for the duration of their stay on up to three devices as soon as they check-in to the hotel. Complimentary Wi-Fi access which will be available for all in-house guests will be ideal for checking e-mails, social-networking and general web browsing at an efficient speed. Guests who require higher bandwidths can instantly upgrade to the premium tier and also connect additional devices at specially designed tariffs. Commenting on the announcement, Rakhee Lalvani, director - public relations, Taj Group

85 per cent travellers wanted free Wi-Fi in hotels and 38 per cent stated that Wi-Fi was a key factor while selecting a hotel said, “Industry as well as our own research has shown the increasing importance of ‘staying connected’; Travellers world over have ranked free Wi-Fi as one of the most essential and valuable hotel amenities. It is our constant endeavour to raise the standard of personalised service for business and leisure travellers and believe that with this value added service of free Wi-Fi, our guests will enjoy the enhanced experience during their stay at the Taj.” According to global research undertaken by SmartBrief, 85 per cent travellers wanted free Wi-Fi in hotels and 38 per cent stated that Wi-Fi was a key factor while selecting a hotel. Interestingly, 45 per cent guests travel with two devices whereas 40 per cent travel with three or more.

MARKETS

Evita Natural Mineral Water to enter India market Akshay Kumar Mumbai EVITA NATURAL Mineral Water, a Poland based packaged mineral water company, is planning to enter the India market by January 2015. The company offers three variants namely, still water, mildly carbonated and sparkling water. The company is planning to tap the hospitality, retail and the institutional sales sector pan India. Speaking exclusively to Food and Hospitality World, Sylwia Sobolewska, owner, Evita Natural Mineral Water, said, â&#x20AC;&#x153;I see a lot of potential for our product in the India market. We want to develop trade relations between Poland and India. We will

The company later plans to introduce fruit juices and energy drinks in the India market import our products to India by end of December or early January 2015. Our products are totally natural mineral water, without the use of any chemicals. We have plans to tap into the hospitality and retail sector majorly.â&#x20AC;? The price of the product has still not been decided. Also, the company plans to introduce fruit juices and energy drinks in the India market, but on a later stage. The energy drink will also be produced from natural mineral water. Currently, the company will export its products to Ireland, Great Britain, Spain and Germany within the next few weeks.

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MARKETS

Norway looks to increase seafood exports to India Rituparna Chatterjee Mumbai WITH A VIEW to tap the growing potential of the seafood market in India, Norway is aggressively looking at increasing its seafood exports to the country. The focus would be on increasing the exports of some of its popular fishes like the Norwegian Salmon, Saith, Haddock, Mackerel, Scallops, Halibut, Cod, Herring to name a few. Norway has been exporting seafood to India for the past 10 years but in limited volume and the seafood is often exported to India via Germany, Poland and

Denmark. Speaking to Food & Hospitality World, on the sidelines of the Norway Seafood Dinner held at The Taj Mahal Palace, Mumbai, Christian Chramer, director of communications, Norwegian Seafood Council, stated, “Presently, the export volumes to India are limited since market access is an issue here. For instance, a high tax of around 34 per cent is levied on seafood exports which makes India a challenging market to enter. We hope that a Free Trade Agreement (FTA) can be established between the two countries.” Presently, Norway, Switzerland, Iceland and Liecht-

We are setting up discussions to enable Norwegian seafood companies to meet Indian importers enstein are in talks with the Indian government to establish a FTA. To penetrate into the India market, the Norwegian Seafood

Council, the umbrella organisation that promotes and markets this industry the world over, will be facilitating contact between Norwegian exporters and Indian seafood importers, food service and retail sectors. “We are setting up discussions to enable Norwegian seafood companies to meet and establish contact with Indian importers, food service and retail sectors. The main issues we are addressing are logistics, target market, pricing and deliveries. We would also be working with hospitality students to educate them about our seafood and train them in recipe develop-

ment,” mentioned Chramer. Norway's total seafood exports topped US$ 10 billion this year, an increase of US$ one billion from the previous year. “We are expecting to have a strong year ahead. Our ability to deliver to the market is lower than the global demand so the prices are increasing slightly. However we know that we can develop more markets as our productions will increase in the years to come. We are going to have a higher value price for our sustainable seafood like Cod, Mackerel and Herring,” he added. For Norway, European Union and Asia are the major export markets.

Ecuador turns focus on India market Garners interest from TATA group for hospitality projects Kahini Chakraborty Mumbai PRO ECUADOR, the Institute for the Promotion of Trade and Investment of the country, has turned its focus on the India market and is attracting highend luxury traveller segment and trade investment opportunities. Pro Ecuador introduced the destination and launched its maiden marketing campaign 'Like nowwhere else. All in one place. So close' in Mumbai. Speaking exclusively to Food & Hospitality World on the sidelines of the event about the destination's growth story in hospitality investments, Hector Cueva Jacome, consul general, trade commisioner, Pro Ecuador said, “We see a huge tourism and trade relations potential from the India market and therefore we are trying to attract investments from all sectors. On the hospitality front, we recently had certain officials from the TATA group

visit Ecuador as they are planning to invest in one or two hotels in Quito and Galapagos Islands. Vivanta by Taj is interested in buying a hotel in Ecuador and building an ecolodge in Galapagos Island, which could be worth a US$ 50-100 million investment. Adi Godrej also visited Galapagos Island recently.” When asked about whether any other India-based hospitality company has shown interest in setting up properties in Ecuador, Jacome replied, “Not at the moment. It is like an

Vivanta by Taj is interested in buying a hotel in Ecuador and building an eco-lodge in Galapagos Island, which could be worth a US$ 50-100 million investment

10 FOOD & HOSPITALITY WORLD November 16-30, 2014

agreement between the Ecuador government and Vivanta by Taj. If later, Taj group is not interested, I think a lot of other hospitality companies could be interested in developing properties in Galapagos Island as it is a hotspot destination among travellers.” Elaborating on the tourism marketing strategies planned for the India market, he added, “We are targeting seasoned and high-end luxury segment travellers from India as the time taken to reach Ecuador is long and expensive. And since

Hector Cueva Jacome

India is a huge potential market, we are planning to offer packages between Ecuador, Peru, Argentina and Brazil. With these packages, we are offering travellers the chance to have a memorable experience in one South America trip. We want Ecuador to be the gateway for Indians to visit Latin American countries. We are looking at promoting Ecuador as a year-round destination.” Priscila Moscoso Meiller,

trade officer, Pro Ecuador added, “The priority objective of Pro Ecuador presently is to work closely with specific travel agencies that market Latin American destinations. At the moment we are not looking at entering into partnerships to promote the destination, but later as we progress on our promotional strategies, this is an aspect that we can look at. We need to figure out how to work closely with travel agents in India and educate the market about Ecuador as a new destination. Presently our focus is on the Mumbai market and later we will enter New Delhi. In 2013, Ecuador received less than 4,000 travellers from India and we are looking at selling Ecuador with different elements of the place, for e.g: Ecuadorian chocolates. This is the beginning of our tourism endeavours and we will systematically plan our marketing initiatives.”

MARKETS

Starwood launches SPG Keyless FHW Staff Mumbai STARWOOD HAS launched SPG Keyless, a mobile, keyless entry system that allows guests to use their smartphone as a key. SPG Keyless already has gone live from November 5, 2014, at the following hotels: Aloft Beijing, Aloft Cancun, Aloft Cupertino, Aloft Harlem, W Doha, W Hollywood, W Hong Kong, W New YorkDowntown, W Singapore and Element Times Square. SPG Keyless – powered by the SPG app – enables guests to bypass the front desk (where available), go directly to their room and unlock their stay with a simple tap of their smartphone.

Frits van Paasschen, president and chief executive officer, Starwood, said, “Not only does SPG Keyless alleviate a perennial pain point for travellers, but it also transforms the first interaction with our guests from one that is transactional to something more personal. This is just the begin-

ning, because through mobile we have the opportunity to marry high tech and high touch to transform the hotel experience in many exciting ways.” Starwood plans to install SPG Keyless on 30,000 doors in 150 hotels around the globe by early 2015 across Aloft, Ele-

Starwood tapped one of the world’s largest lock manufacturers, Assa Abloy, to create an all-new, Bluetoothenabled lock as well as keyless software

ment and W hotels. SPG Keyless is available to SPG members who book a hotel room through one of Starwood’s channels. SPG members must register their phone once through the SPG app and allow push notifications. After booking a reservation at a keyless hotel and approximately 24 hours before arrival, SPG members are invited to opt-in to SPG Keyless. Guests will receive a push notification noting that they are checked in and the SPG app will update with his/her room number and Bluetooth key when the room is ready. Upon arrival at the hotel, the guest can go directly to his/her room. After ensuring his/her Bluetooth is enabled,

the guest can simply open the SPG App, hold the smartphone to the door lock, wait for the solid green light and enter the room. SPG Keyless is an evolution of Starwood’s Smart Check-In, that debuted at Aloft hotels in 2011, allowing guests to bypass traditional check-in and access their rooms with a RFIDequipped key card. Building upon those early experiences to develop SPG Keyless, Starwood tapped one of the world’s largest lock manufacturers, Assa Abloy, to create an allnew, Bluetooth-enabled lock as well as keyless software, which are designed to securely recognise and connect with a guest’s mobile device.

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Nilgai Foods sees interest in gourmet foods To invest heavily in FMCG expansion and cafes Kahini Chakraborty Mumbai Mumbai-based Nilgai Foods has seen increased market interest in gourmet foods and is going to launch new products under its brand name Pico in the next six-eight months. The company, which manufactures and sells jams, preserves, sauces, dips and confectioneries, recently raised equity investment from HNI investors to finance its expansion plans. When asked about the investments, Arjun Gadkari, president, Nilgai Foods told Food & Hospitality World, “We cannot disclose the amount, however the investment will go towards FMCG expansion and new cafes. Pico brand is young and its visibility and awareness is growing rapidly. Pico has a strong product development team headed by Chef Nicole Gonsalves. As a brand we are all about innovation.

The combination of retail and QSR has boosted our brand awareness in Mumbai

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Arjun Gadkari

We have India’s hottest chilli sauce – The Bhut Jolokia; and we are currently building popularity for the same. The combination of retail and QSR has boosted our brand awareness in Mumbai. In Delhi and Mumbai over the next few months there will be increased ATL activities that will increase awareness for brand Pico.” Besides this, the company is also looking at introducing Pico express in Delhi and Bengaluru. With their retail product being well established in Delhi, the company will be kick starting distribution in Bengaluru by end of this year. Presently, the company is focusing on retail trade. Opining on the current market trends and growth, Gadkari added, “We are expecting growth of 30 per cent (CAGR) over the next five years as gourmet is one of the fastest growing segments in F&B.”

'We are in the business of selling an experience' With plans to establish 150 cafés in India in the next few years, Rahul Leekha, director, Di Bella Coffee India talks about the 'ultimate coffee experience' his company brings to Indian customers By Sudipta Dev In a primarily tea drinking country, do you foresee any interesting trends in terms of coffee consumption ? What will drive the growth? Coffee retailing is a growing segment in India. It is close to `450 crore at the moment and is expected to grow at an annual rate of 30 per cent. India is an emerging cafe nation with immense scope for coffee production and consumption. Coffee today is the second most consumed drink in the world; second only to water. With the current escalating graph of coffee consumption in India, there is surely an opportunity for all. How important is the India market in your global strategic plans? Post it’s successful stints and rapid growth story in Australia, New-Zealand, India and China, Di Bella Coffee is spreading it’s wings globally with expansion plans for the Middle East and the UK market amongst others are underway. Di Bella Coffee India is very bullish on the Indian market. We also plan to setup a roasting warehouse which would freshly roast coffee within the cafés. This is going to be an industry first. Your expansion plans in the next five years? In which regions? We currently have nine cafes with seven under fit-outs. India is a

Rahul Leekha

very dynamic market and has tremendous potential for quality products. We plan to open 120-150 cafes in the next three years across all major metro cities. How is the 'ultimate coffee experience' that you offer different from the other brands? Di Bella Coffee is much more than just coffee and conversation; it’s the ultimate coffee experience. We aim to gather customer loyalty and promote our business mainly through the unique selling propositions Di Bella Coffee offers. Customers today are inspirational and want to experience premium brands more than previous generations. We are in the business of selling an experience. We have observed that a customer will turn into a loyalist once he connects emotionally with a brand.

MARKETS

Sofitel Mumbai BKC partners with Ecofolks to host Mithi River Race Akshay Kumar Mumbai SOFITEL MUMBAI BKC, a part of French hospitality major the Accor Group, has partnered with Ecofolks, to host the Mithi River Race on November 30, 2014. Mithi river, which runs through the heart of Mumbai city is heavily polluted, this race has been organised to spread awareness about the cleaning of this water body. The race has a registration fees and a part of the amount will go towards Jal Biradari, which will initiate the cleaning of the river. MMRDA and BMC is also willing to support the event. Speaking about the initia-

tive, Biswajit Chakraborty, general manager, Sofitel Mumbai BKC, said, “Mithi river is one of the main resource for Mumbai city. We have cities like Paris, London, etc., where rivers pass by the city. Those rivers are maintained and cleaned time and again. We have taken this decision of cleaning the Mithi river at a right time when our prime minister has launched the 'Swachh Bharat Abhiyan'. We have partnered with Ecofolks to support the cleaning of this river, which I believe is just the beginning. In our Planet 21 initiative, the hotel regularly conducts a number of activities with a goal of protecting our planet.” Paresh Pimpale, co-founder,

Ecofolks, said, “The Mithi River Race will create a platform, for all the primary stakeholders to come together and clean the river. Our primary idea is to mobilise the corporates in BKC about the importance of clean-

ing the river. Mumbai is the only city which is the source of four rivers namely; Dahisar river, Poisar river, Oshiwara river and Mithi river. We should give importance to all these rivers and through this initiative people

should connect and free the rivers from dumping of plastic and waste materials. Maharashtra Pollution Control Board has also given a green signal to support our cause.” “We have already got more than 100 participants for the run. So we hope that we get a good response and the cleaning of the river starts soon,” Pimpale added. The Mithi River Race will have three categories; namely 21 km, 10 km and five km run open to all, which will begin and end at HRIDAY, Sofitel Mumbai BKC's open area. The race route will touch upon the banks of the Mithi river and continue across key corporate offices in BKC.

F&B FOCUS

A MARKETING INITIATIVE

Serving up snacks One of the areas where India is unique in its dinner buffet service is the snack service, which is the first up-close experience of the food awaiting the guest, says hotelier Arjun Abbi

efore one of the most important events recently, I seemed particularly distraught with my buffet equipment. My staff thought that I was over analysing each and every item yet again. I could be compared to those helpless girls that always think they have nothing to wear in their huge walk-in closet. It just seemed odd that our gigantic oversized inventory could not offer even a single strong collection, which could meet the presentation standards of high-profile events. I decided to start from the top and carefully went over the various stages of food service our guests will experience that evening. First will probably be the bar where the guest will immediately seek a drink. Given that we have one of the finest bars at our hotel, it was not my concern at that moment. Next, a waiter will walk up to the guest and offer them an appetiser. I carefully studied our Snack Warmer and its pure commercial characteristics. It is a rectangular steel tray that holds close to seven or eight different items. The most prominent of these pieces is a highly unattractive and box-like stainless steel burner with round breathing holes. A standard steel food platter sits on the burner. Two stainless steel chutney bowls

Arjun Abbi

We Indians expect any buffet event to have warm snacks. From the nationally popular samosas to kebabs and appams, they almost always have to be served hot are planted next to it. A name tag holder and a stainless steel bud vase are placed at the far end of the tray. And finally, the toothpick holder and a stainless steel napkin holder with matching round holes covers the area in-between the rest of the components. The entire set was hideous. I could think of the multitude of problems that this platter had with it already.

FOOD & HOSPITALITY WORLD

November 16-30, 2014

It seems that we may have been using the same style of snack service for the last two decades. I am aware that the stainless steel material has its perks. However, the same monotonous dull polish across the items makes the entire set look so industrial. In fact, it does not feel like a solution at all. It looks like a bunch of loose items, such as a napkin holder and bud vase that we

use on the tabletop, have been loaded together on the tray for snack service. These little pieces get lost all the time. We always find ourselves short of some snack warmers, just because we cannot find a few tooth pick holders. The entire set is not very stable with eight individual items sitting on the slippery steel tray. There have been more than a few embarrassing instances

when the waiters are bumped around and have spilled the contents of the platter. In the past, we have taken strict action against our staff, but it is really not their fault. This slick steel platter with its slippery small wares is simply not suitable for a crowded event. I promptly rushed into my office and attacked the stack of tableware catalogues on my bookshelf. Most of our equipment is imported. Our drink ware is always tempered glass, the dishware is chip-resistant porcelain and the cutlery is 18/10 grade stainless steel with the finest standing knife in the industry. I could not understand at that moment why we had been using local snack service products that were clearly not as purposeful or engineered as our other imported items. After an hour of scrutinising books of almost 20 tableware

F&B FOCUS

A MARKETING INITIATIVE

brands, I could not find a single suitable product. It appeared that none of the major European brands are selling snack warmers. And then it suddenly occurred to me, the snack service concept is not popular in the western world at all. It is unique to Indian buffet and local eating styles. Europeans prefer to have their appetizers cold. Their popular finger foods are cheese platters, bread topped with assortments, salads, chip and dip or sometimes buffet samples and other hors dâ&#x20AC;&#x2122;oeuvres. Unlike Indian foods, none of these dishes are prepared and served warm. In addition to this, all of these nibbles and cocktails are usually laid out on the table as opposed to being served by a waiter. It is a well known fact that barring an exceptionally innovative Indian tableware design company, most Indian manufacturers either copy European and American products or import them from China. Either way, generally all of the items available with them are cheap imitations of the same products available in high-standard imported product catalogues. There is a need for foodservice products that are designed and created according to Indian behaviour and cuisine. Our local cuisine is very different from Western cuisine and our eating styles are even more apart. So we cannot expect to always use the same equipment as the Europeans. The well known saying 'First impressions are last impressions' is so true in a buffet setting. For a guest, the initial connection with food is the experience of a waiter offering them the appetizers. It establishes the standard of F&B that evening and hence must be presented beautifully. The snack warmer has to be a solution rather than collection of tabletop items thrown on a tray. Components such as the toothpick holder, napkin holder and tag holder should

FOOD & HOSPITALITY WORLD

November 16-30, 2014

be built into the platter. The entire solution must be stackable for easy storage and logistics. It can consist of innovative metal finishes, and not monotonous dull polished steel. The utility parts such as the ugly boxy warmers are

better hidden and all the components including the bowls and platters have to be secured onto the tray. The item will enhance the appearance of the food, rather than take away from it. The snack service is the first

and most up-close interaction of the guest with the food. It is an opportunity to amplify the chef â&#x20AC;&#x2122;s talents and their delicious little mouth-watering creations. It has to be developed accordingly.

(The author is a hotelier, restaurateur and caterer. He owns and operates the Holiday Inn Jaipur and Vikram Hotel Group, 24hr Lounge and Cafe 1440, QSR outlet Wokstar and Catering service Asian Haus)

MARKETS

When the newspaper becomes a menu card Hidenori Aso shares his views on how technology can help restaurants stay a notch up on competition

RECENTLY OPENED the newspaper during the weekend and was overwhelmed with the number of restaurant ads. It was as though the newspaper had become a menu card consisting of a wide range of restaurants from traditional to contemporary; from Oriental to Western; from takeaways to fine dining... you name it! With so much on offer, how do restaurants really stay a notch up on competition? A tough ask, really! The answer lies in technology. Today friendly service is taken for granted, so is tasty food.

Speed, precision, fine detailing and consistency are the qualities that help retain customer loyalty. This is where appliances sporting the latest technology come into play. Most appliance manufacturers like Panasonic have custom products to meet this challenge of restaurateurs. Take for instance Panasonic’s large sized automatic cookers which would best fit in the kitchens of authentic restaurants and probably large families as they are proven to cook up to 4.5 kg rice in a short span of time and are believed to consume less electricity which makes it a fancy choice for all leading restaurants that boast about their eco-friendly features. It would best suit busy

kitchen atmospheres as it requires almost no supervision hence no mess! Since it has a unique quality called the precision control mechanism which switches to 'Keep Warm' mode automatically, one could see that the chefs can finally have their well deserved break. It’s fascinating to know technologies stuffed in this box made up of a superior material and process-control ensures that this alien box is safe and shock proof, important in this country where voltages fluctuations are frequent. An advantage of using

such technology is that the consistency required for the reputation of one’s cooking is easily achieved.

Taking care Many complicated delicacies require constant monitoring and addition of ingredients and with these compact multipurpose cookers the chef can easily open the lid anytime and make the changes required with no worries about the hot lids or utensils and could also put these compact multipurpose cookers directly on buffet counters or small food joints.

Many complicated delicacies require constant monitoring and addition of ingredients and with these compact multipurpose cookers the chef can easily open the lid anytime

FOOD & HOSPITALITY WORLD

November 16-30, 2014

Hidenori Aso

They are available in two colours which go with nearly any kind of a kitchen set up. Well, the kitchen just can’t operate with one cooker; hence Panasonic has come up with a unique range of product like a meat grinder, 1000w/150w proving its high grinding performance with various kinds of blades giving the chef options to choose his meat for his dish, which comes with rotary switch with reverse functions hence making kitchen a place of precision and perfection. Panasonic has introduced another variety of electric kettle with dual water window and removable lime scale filter and many other modifications compared to a traditional kettle to give cooking a whole new dimension. (The writer is managing director of Panasonic Appliances India)

NEW KIDS ON THE BLOCK

Keys Hotels Marigold,Jaipur KEYS HOTELS HAS LAUNCHED its 16th property, Keys Hotels Marigold at Jaipur. It is spread over an area of 2000 square meter and its interiors depict traditional and modern décor. There are 70 rooms and five suites, each equipped with modern amenities and well appointed work desks. The hotel also offers three fully equipped meeting rooms along with facilities such as Wi-Fi, a fitness centre, an Unlock Bar and the Keys Café that serves global cuisine. Another feature of this property is its rooftop swimming pool accompanied with a barbecue.

Velvet Clarks Exotica, Zirakpur CLARKS INN GROUP OF HOTELS has opened the Velvet Clarks Exotica, Zirakpur, adjoining the Chandigarh Tricity of Chandigarh, Mohali and Punchkula. The hotel offers 88 furnished guest rooms along with the room for speciallyabled. The property also boasts of a meeting and banquet space of around 30,000 square feet of covered area across seven halls of different sizes, the largest being 11,000 square feet and 81,000 square feet of open area in two lawns. The hotel also offers a multitude of dining options including The Bridge, The Water Bench, The Grind Café and Illusion.

Hyatt Place Gurgaon/Udyog Vihar, Haryana HYATT HOTELS & RESORTS and SAMHI has opened Hyatt Place Gurgaon/Udyog Vihar in Haryana. This is the first Hyatt Place hotel in the gateway city of Delhi National Capital Region and the second Hyatt Place hotel in India, following the 2012 opening of Hyatt Place Hampi. The hotel boasts of open, intuitive design, casual atmosphere and practical amenities, such as free Wi-Fi and 24-hour fresh food offerings.

FOOD & HOSPITALITY WORLD

November 16-30, 2014

KITCHEN EQUIPMENT

A MARKETING INITIATIVE

â&#x20AC;&#x2DC;The target is to increase our turnover by 25% next yearâ&#x20AC;&#x2122; An established name in the hospitality equipment space in India, ITW Food Equipment Group plans to penetrate further into the market by introducing new products and widening its client base. Avinash Singh, country manager, ITW Food Equipment Group elaborates on the plans

Avinash Singh

marking our presence in print media are the other marketing efforts.

What are the future expansion plans of the company? Currently at ITW we are focusing only on five star deluxe hotels with our Hobart dishwashers and food prep machines, Foster refrigerators, Bonnet and MBM cooking equipment. But in 2015, we are expanding our portfolio with sales into restaurant, canteen and budget hotels with Hobart

dishwashers, Foster refrigerators and Justa cooking equipment. What new products are the company looking at introducing in the future? Table top cooking under the brand name of Justa will be our new introduction. Fryers, sandwich grillers, toasters, griddles, ovens, waffle machines, crepe

FOOD & HOSPITALITY WORLD

November 16-30, 2014

machines, etc will be others. How has the market demand been for the present products that the company is offering to the India market? The market demand has been consistent and is gradually growing. The dishwashers and combi-ovens, as they are not being locally manufactured, are most in demand and I

would say it is yet the tip of iceberg. How is the company looking at promoting its products for the hospitality industry? We intend to participate in prominent national exhibitions, few directly and most through our channel partners. Organising awareness campaigns with various existing customers,

What is the business revenue generation from institutional versus retail sales? The perception of institutional and retail differs in our industry. For me a unit sale to a hotel or restaurant or canteen is categorised as retail sales and the supply of complete hotel kitchen with a package of most of our equipments is project sales. The ratio currently is 80:20, 80 per cent in project sales and 20 per cent in retail sales and the 20 per cent is also currently being supplied to existing deluxe hotels as replacement equipment. What are the business revenue growth plans of the company and targets set to be achieved? The target is to increase our turnover by 25 per cent next year.

CLEAN & HYGIENE SOLUTIONS

A MARKETING INITIATIVE

IDENTIFICATION OF FIBRES, STAINS AND THEIR TREATMENT Removing stains is a major challenge for hotel laundries and has to be done in a scientific manner. Group reaction for identifications of fibres Type of Fiber

Test

Reactions

Wool, Silk, Protein fibers

dissolve after 5% caustic soda sol Complete boiling.

Acetate

Acetone

Dissolves in cold

Tri Acetate

Methylene Chloride

Dissolves in cold

Polyamide

Glacial acetic acid

Dissolves after brief boiling

Polyester

Nitrobenzene

Usually dissolves after long boiling

polyacrylonitrile Dimenthly formaide

Dissolves when boiling

polyvinylchloride dioxane

After being immersed for some time cold swells

Regenerated 80:20 of formic acid Dissolves after 3hrs Cellulose fibers. and zinc Chloride immersion at 40oC Cotton

early all fibres can be identified by appropriate tests. However, it is not possible for the launderer to apply all the methods. The principal methods of classifying fibres according to their raw materials are listed below. The exact scientific testing of textile materials is usually a matter for laboratories with their appropriate technical equipments.

Test by burn Cellulose fibres: Light lively

flame burns quickly with glow point, cotton, flax, rayon, pungent smell of burnt paper, flyash. White of egg fibres: Burns reluctantly, flame inclined to go out, the small fibre crinkles under the heat and forms small lumps. The cooled residue is lumpy and can be rubbed between the fingers to a sandy mass. Mineral fibres (asbestoses): Do not burn Acetates: Burns similar to cellulose but more slowly, with acid smell and crusty residue. Polyamide: Nylon, perlon etc: Burns very reluctantly, but

20 FOOD & HOSPITALITY WORLD November 16-30, 2014

melts and drips; ball shaped residue which is firmly connected with fibre. Polyester: Burns reluctantly, melts and drips a somewhat

flickering flame with little smoke. Residue like polyamide.

Con. Culphuric acid

Turns dark brown in cold acid.

Stain identification

Type of edge

Three criteria assist in identifying the most commonly known types of stains and classify them accordingly.

We distinguish between strong, clearly defined edges of the stains and less clearly defined stains area, which merge with the fabric. The type of edge is typical in case of the following stains. The following stains have sharp and dark edges: ● Blood stains ● Starch stains ● White of egg stains ● Varnish ● Oil paints ● Glue. All stains cannot be recognised by the appearance of the edge.

● ● ●

Type of edge Feel Colour.

to increase their effectiveness. The steam gun must be always be handled with great care as the high steam pressure can damage the fabric or effect the surface properties, dyes, and thermoplastic fibre can be irretrievably altered. A distance of three to four inches has to be maintained between fabric sur-

face and steam gun nozzle. An exception can be granted for very hard surface. Rinsing of stained surface after stain removing Rinsing off the stain treated spot is very essential, making stain invisible is not sufficient, it can reappear,

while doing the pressing or ironing, this spot should be rinsed thoroughly several times so that all the chemicals are removed from the surface. Formation of spotting rings Always apply the spotting chemical on the outer edge

of the stained area and treat the stain. Then rinse the spotted surface several times by forming a ring. Work the edge towards the centre when drying with compressed air, i.e begin with blowing at the outer zone and gradually shifting liquid towards the centre.

Feel Here we distinguish between hard and soft stains. Hard stains are caused by: ● Varnish ● oil paints ● glues. Stains, which are less hard but can be described as stiff, are stains containing albumin. Further, if a stain contains albumin, when rubbing it against a hard object (finger nails) the stain pulverises and thereby becomes lighter, sometimes vanishing altogether.

Colour Yellow/brown stains: Rust, coffee tea tannin tobacco juice, banana, sugar, suntan emulsion, urine, perfume, burns and scorches, blood. Blue stains: Watercolour, ink, ballpoint pen ink, dyes. Green stains: Grass, water colours, ink, ballpoint ink, dyes. Red stains: Watercolour, ink, lipsticks, nail varnish, hair dyes.

Innovative modular design Six basic configurations - meet all your requirements l Increased productivity l High end user acceptance l Supports infection control l l

Stain removal tips Removing stains from textiles is one of the most difficult tasks of the laundry industry. We give below some tips of how to remove the most common types of stains.

Stain removing procedure Application of spotting chemicals Spotting chemicals should be applied by means of a small plastic bottle with a long necked nozzle. Every endeavour should be made to keep the area to be spotted as confined as possible. Effect of steam Steam from a steam gun server to heat the chemicals in order

FOOD & HOSPITALITY WORLD

November 16-30, 2014

Diversey provides a complete range of cleaning solutions for: • Fabric Care • Kitchen Hygiene • Rest Room Care • Facility Hygiene • Carpet & Floor Care • Infection Control • Personal Care • Pest Management • Tissue Papers & Dispensers and a variety of Cleaning Machines.

Diversey India Pvt. Ltd.

501, 5th Floor, Ackruti Centre Point, MIDC Central Road, Andheri (E), Mumbai - 400 093. INDIA • Tel.: +91 22 6644 4222 • Fax : + 91 22 6644 4223 • www.diversey.com • Toll Free Helpline : 1800 209 2095 Please write to us at : enquiry.in@sealedair.com

PRODUCT TRACKER

Square Foot SQUARE FOOT HAS LAUNCHED its latest line of designer laminate wooden flooring called Herringbone, which modifies the natural colours and patterns of wood. It is available in two colours, honey oak and oak wenge and comes with an Embossed in Register (EIR) surface finishing, giving it a real wood-like antique appearance and texture. It comes in 8 x 134 x 804 mm size with two side beveled lamination and is priced at `195/sq ft.

Sterling Generators STERLING GENERATORS HAS INTRODUCED new generation Sterling Generators DG Sets powered by Perkins 4000 series engines that offer a choice of six, eight, 12 and 16 cylinder options to ensure you have the exact engine to suit your specific power generation needs. This range of engines is between 750KVA â&#x20AC;&#x201C; 2250KVA Prime. These engines produce high power and have a highest average loading capability for Prime DG set to a tune of 80 per cent on a 24 hours loading cycle.

The Great Eastern Home THE ROYAL RANGE OF DINING SETS from The Great Eastern Home are both functional and aesthetic. The latest dining set range consists of British Georgian, classical Italian and Edwardian oak wood furniture. These are classical European styles.

Pescafresh PESCAFRESH HAS LAUNCHED TWO VARIANTS, Norwegian Salmon and Norwegian Halibut, to their gourmet range. The shelf life of Norwegian Salmon if maintained at a temperature between one to three degree Celsius can extend up to a minimum of eight days, however it is best consumed within 72 hours. The other introduction, Norwegian Halibut, can stretch up to eight feet long and four feet across with a weight of 600 pounds. It is mildly flavoured and has a firm texture.

22 FOOD & HOSPITALITY WORLD November 16-30, 2014

HIGH SPIRITS

The monks who made wines With more than 800 years of existence and wine-making experience, Schloss Gobelsburg in Kamptal, Austria, boasts of its unique Grüner Veltliner grape varietal that continues to establish itself as a niche product in the global market. Benjamin Vigier, brand ambassador of Schloss Gobelsburg talks about the uniqueness of the brand By Rituparna Chatterjee

NLIKE OTHER wineries in the republic of Austria, the castle of Gobelsburg and its vineyards in Kamptal have quite an interesting story to narrate. After undergoing several ownership changes between 1074 and 1740, the turning point came in when the castle and the adjoining areas were sold to the Cistercian monks of the Zwettl monastery in 1740 who used their extensive winemaking knowledge during their travels to Europe to transform it into a famous vineyard in Austria. The winery remained in their possession for around 200 years until in 1996, Eva and Michael Moosbrugger were granted the wine-making and viticulture contract. Despite the present change in ownership, what is unique about this winery is that its owners continue to follow and develop the traditions that were laid down by their predecessors, the monks of the Zwettl monastery. For instance, to give a distinct and authentic taste to the wines,

Benjamin Vigier

timber is brought in from Manhartsberg, a region north of Langenlois, which is used for making the large and small oak casks. “During the 10th century the monks from Burgundy, France travelled all over Europe and started practicing wine-making in Austria and Schloss Gobelsburg is one of those places where their knowledge was put into practise,” states Benjamin Vigier, brand ambassador of Schloss Gobelsburg, adding that, at

the beginning the winery was managed by around 20 monks which grew to more than 100 till the numbers dwindled to 30-35 monks by 1996 when the community shrinked with less people opting for monkhood. Then the decision was made to handover the property to a non-monk and finally the Moosbruggers signed a contract with the monks for three generations,” adds Vigier. Though Schloss Gobelsburg has been producing both red and wine wines, their focus has been majorly on producing wines from the grape varietal, Grüner Veltliner and Riesling, which have a good international market. “Grüner Veltliner is a grape variety ex-

clusively grown in Austria. One third of the wine production of Austria is from this grape varietal. But unfortunately, very few people know about this grape varietal especially in Asia,” rues Vigier. Though Grüner Veltliner contributes majorly (around 50 per cent) to their wine production, the vineyard also grows other varietals like Riesling, Pinot Noir, Zweigelt, Blauburgunder, St Laurent and Merlot. The primary goal of the present owners has been to preserve, develop and take the cultural heritage of Schloss Gobelsburg into a new generation. A heritage which combines prime vineyards situated on the oldest

What is unique about this winery is that its owners continue to follow and develop the traditions that were laid down by their predecessors,the monks of the Zwettl monastery FOOD & HOSPITALITY WORLD

November 16-30, 2014

HIGH SPIRITS

Though India is a small market for wines,it is changing and there is interest to know and learn and it shares a good balance between red and white wines.So we have a long term vision for this market and to create more B2B and B2C awareness for which we have partnered with Aspri Spirits documented sites of the area Kamptal. “We age the wines in 2500 litre casks in the cellar for six to eight months and hence the impact of the oak on the wine is gentle. There are two different categories of wines in Austria – one is the light, fruity, easy to drink wine (the younger, the better) and the other is the full bodied wine (which needs to be kept in the cellar for 10 to 25 years). With Grüner Veltliner and Riesling you can do both,” mentions Vigier.

Creating the demand Austria, one of the old world wine markets, shares a similar wine-making story with France and Italy. However, it still hasn't attained the famed wine-making status enjoyed by its other European counterparts. However, with the Grüner Veltliner grape vari-

etal the situation is slowly but steadily changing as the global market is gradually realising the fine nuances of this varietal especially India. “Though India is a small market for wines, it is changing, and there is interest to know and learn and it shares a good balance between red and white wines. So we have a long term vision for this market,” opines Vigier adding their vision is to create more B2B and B2C awareness for which they have partnered with Aspri Spirits, for distributing and hosting several training sessions for hotel staff and wine dinners in associations with hotels. “The sales growth has been smooth till now in this market and we want to penetrate further by holding similar training programmes and wine dinners. Presently, we have two white

24 FOOD & HOSPITALITY WORLD November 16-30, 2014

wines in India of the varietals Grüner Veltliner and Riesling, however, 70 per cent of the people here prefer the former since it has a fine balance, lemon aroma, fresh, fruity and not too acidic taste and pairs well with any type of Indian food,” he adds. Presently, Schloss Gobelsburg exports their wines to around 50 countries. The main markets being Germany, Switzerland and America. While Japan, Singapore, China, Hong Kong and South Korea are the major markets in Asia. Apart from creating awareness, further penetration in the India market still stands to be a challenge with high duties charged on imports. “Though the wine market in India has potential, the taxes levied on imported wines are high, thereby discouraging exports,” he points out.

CHEF’S PLATTER

FOR THE SAKE OF 'SUSHI'

Japanese cuisine, when it comes to popularity, is at par with some of the other global cuisines, but still at a nascent stage in the India market. Russell Merdjanian, BOT operations manager, Benihana India explains how this Asian cuisine is similar to Indian cuisine and how 'Sake' has a huge potential in the India market

Russell Merdjanian

By Akshay Kumar

UINESSENTIALLY KNOWN as 'sushi,' there is more to Japanese cuisine that is now being appreciated around the world. Many foodies have already sampled the raw fish or batter-fried shrimp, which are quite popular in the Japanese cuisine. In the India

market, this far east Asian cuisine still has to grow to compete with the already popular Chinese and Italian cuisine. Many new Japanese restaurants are lining up in the metro cities, but except from a niche crowd of foodies, still people lack knowledge about various traditional Japanese offerings. Russell

Merdjanian, BOT operations manager, Benihana India, says, “Japanese cuisine is still very young in the India market, just as wine is still also yet to become popular and well known to the general Indian national who hasn't travelled abroad. Chinese and Italian cuisine has already matured in the India market

and has been transformed into 'Chinese Indian and Italian Indian'. Japanese food is yet to evolve since it is new to the market. Merdjanian says that many Japanese dishes have an Indian connect to it, “Some of the most popular Japanese dishes are Chicken Yakitori (similar to

Tandoori Chicken but no masala), Vegetable Tempura (similar to Indian Pakora), and various noodle dishes which feature Japanese Udon noodles.” Benihana is a Doral, Florida-based American restaurant company. It owns and has franchised a total of 116 Japanese cuisine restaurants around

FOOD & HOSPITALITY WORLD

November 16-30, 2014

CHEF’S PLATTER

Specific regions in Japan such as Niigata are famous for their Sake due to excellent water quality and rice

the world. This company recently entered the India market with a restaurant in New Delhi. Speaking about the response from this market Merdjanian comments, “The response has been positive for many diners who are experiencing Teppanyaki and 'eatertainment' for the first time. Much of the India market does not know what to order when they come to a Japanese restaurant, so they need guidance from our staff which is highly trained to guide guests' through our menu by explaining about the dishes along with how Benihana's unique dining experience works. With that said, the India market is definitely not looking at Japanese cuisine the same as it is towards Chinese and Italian cuisine, which has almost become mainstream and also been adjusted towards the Indian palate.”

Sake pairing Sake, an alcoholic beverage and a very important part of the Japanese cuisine is made from fermented rice and is often referred to as 'rice wine'. In Japan, where it is considered as the national beverage, Sake is often served- gently warmed in a small earthenware or porcelain bottle called a tokkuri, and sipped from a small porcelain

cup called a sakazuki. This beverage is still rare to find in the India market. Merdjanian says, “Sake is once again still very young in the India market as an alcohol beverage. There is not much awareness in the India market about Sake and it is very hard to find due to the FSSAI (Food Safety and Standards Au-

26 FOOD & HOSPITALITY WORLD November 16-30, 2014

thority of India) who are holding hostage containers of imported food, wine, beer, and various imported goods worth crores. This is the main reason why sake is very hard to find in India. Most of the clientele that comes to Benihana who are familiar with Sake have travelled abroad to experience their first sip of the

fermented rice beverage.” Speaking about the key for a delicious Sake, Merdjanian explains, “According to me, the key for a delicious Sake is excellent water and rice quality. Specific regions in Japan such as Niigata are famous for their Sake due to excellent water quality and rice. In a brief overview, production of Sake starts with first polishing rice grains. The rice grains are then washed and steeped. After washing and steeping of rice, the rice is then steamed. Once steamed, koji and Sake yeast is added to the rice and the fermentation process begins for a number of days depending on the Sake brewer's recipe. Once the fermentation process has finished and the rice has broken down into a mash, the mash is then filtered and pasteurised. The Sake is then placed into storage and bottled for consumption. There are thousands of Toji also known as sake brewers in Japan and each of them have different methods and recipes which go back hundreds of years.” According to Merdjanian, Sake can also be paired with Indian cuisine, “Sake can be

paired with any type of cuisine just like traditional wine. There are many dry full bodied Sake that go well with cuisines that have heavy sauces and spice such as Indian cuisine.”

The Indian touch Just like 'Chinese Indian' and 'Italian Indian', Japanese restaurants in India are preparing dishes with an Indian touch. Benihana, also has a variety of Japanese vegetarian dishes which is hard to find elsewhere, as fish and meat is the base of this cuisine. Merdjanian concludes, “I would like to mention that Benihana does not serve or specialise in authentic Japanese cuisine. We have westernised Japanese food to be more easily accepted towards the westerner's palate. This is how we as Benihana have become one of the most successful Teppanyaki restaurant chain in the world with over 100 locations. Our vegetarian menu has been modified to suit the Indian palate by adding spicy new sauces and various seasonal vegetables which are staple foods in many of the common Indian household.”

cover )

WHEN THE HOTEL IS HOME Hotel brands are looking at the extended stay segment with renewed vigour as it adds significantly to the bottom line. Focusing primarily at expatriates and corporate clientele, hotels are offering a range of specialised services to attract and retain long staying guests BY SUDIPTA DEV

T IS A SEGMENT of the hospitality industry that specialises in providing for its guests a home away from home. Staying from a few weeks to months and sometimes a number of years in the hotel, this is an extremely valued segment of guests who are good for the hotel's business. These guests spend more than the average guests and take care of a certain number of room inventory in the property. Not surprisingly, hotels go all out of their way to attract long staying guests to increase the base occupancy and improve their revenue options. Any stay of more than five days is considered in the long stay segment. The guests opting for extended stays in a hotel cover a diverse range – from expatriates to those working on projects and short term work assignments, to those travelling for medical reasons, or relocating / moving between

homes. They look for the perks that come with staying in a hotel along with the comforts of a home. What these guests want in return is personalised services ranging from food that is similar to home cooked variety to special linen, and sometimes even photo frames of their families and friends. “Each guest is different and so are their needs and demands. Over the years long staying guests have started looking for something more than a room. We create a home away from home for such guests through our services and extending attractive rates on F&B, spa and salon, Wi-Fi, laundry and other basic necessity,” says Rodney Mendes, head of sales, The Lalit Great Eastern Kolkata. In Mumbai, Taj Wellington Mews was established in 2004 marking the entry of serviced luxury residences in India. “With the perfect blend of hospitality and real estate, these

28 FOOD & HOSPITALITY WORLD November 16-30, 2014

luxury serviced apartments cater to a very distinct set of clientele. Our guests come under the extended stay segment," says Nayan Seth, general manager, Taj Wellington Mews, Mumbai. He mentions that with the cost of real estate in cities like Mumbai sky rocketing, they have seen an increased number of guests who view this as a feasible living option. The special amenities range from state of the art conference rooms to a crèche staffed with trained professionals for guests staying with their children to arrangement for walkers. While the average length of stay in the property is 15 nights some guests have stayed as long as eight to nine years. While 'home away from home' has always been the mantra of every hospitality service provider, when it comes to long staying guests, the phrase actually resonates true.

"Over the years long staying guests have started looking for something more than a room"

"With the cost of real estate in cities like Mumbai sky rocketing, we have seen an increasing number of guests"

Rodney Mendes,

Nayan Seth,

Head of sales, The Lalit Great Eastern Kolkata

GM, Taj Wellington Mews, Mumbai

(

THE MAIN FOCUS

Hyatt Regency Gurgaon

"Relocating guests are looking at the comfort of selfcooked meals" Megha Ajgaonkar, Director sales and marketing, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments

"Extended stay contributes approximately 40 per cent of the hotelâ&#x20AC;&#x2122;s room revenue"

"This is a segment that is most sought after and every client is critical as it brings in a lot of business"

"Majority of extended stay in our hotel is business related.This helps in increasing Rev PAR"

Gaurav Shiva,

Shrikant Wakharka,

GM, Grand Mercure Bangalore

GM, Westin Chennai Velachery

VP & GM, Four Points by Sheraton Navi Mumbai

Sumit Kant,

"Long stay guests utilise all the facilities thereby generating additional revenueâ&#x20AC;? Maulina Gupta, Director, sales and marketing, Hyatt Regency Gurgaon

FOOD & HOSPITALITY WORLD

November 16-30, 2014

cover ) “Relocating guests are now looking at options where they have the comfort of self-cooked meals and spacious apartments. Guests today are not very fastidious of fancy restaurants and night clubs and in fact prefer accommodation options that offer facilities that allow them to unwind after a strenuous week at work e.g. swimming pool, spa services, health club, etc.,” acknowledges Megha Ajgaonkar, director sales and marketing, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments.

Business advantage Looking at the rewarding business prospects, there are quite a few hotels, which have made the segment their core business strategy. At Grand Mercure Bangalore, extended stay forms the base of the business contributing approximately 40 per cent of the hotel’s room revenue."Being one of the first players in the city to target this niche market, Grand Mercure Bangalore is now one of the most credible and reputed hotels for extended stays," says Gaurav Shiva, general manager, Grand Mercure Bangalore. Though the average length of stay for guests in the property is three weeks, Shiva has hosted guests for a year also. If managed well this segment can be the survival factor for a hotel in a highly competitive market. “This is a segment that is mostly sought after and every client is critical as it brings in a lot of business for the efforts. Guests are less likely to move out if happy with the services,” states Shrikant Wakharka, general manager, Westin Chennai Velachery, adding that, the cost of retaining these business is low compared to the volume produced. The extended stay segment forms the core of the property's business. The average length of stay of the extended stay guest is 40 days in Westin Chennai Velachery. Wakharka believes that loyalty programmes are critical for this business, and a good loyalty

programme can shift/ retain business. During recession also, extended stay segment has shown small increase in demand, points out Sumit Kant, vice president and general manager, Four Points by Sheraton Navi Mumbai. “Majority of extended stay demand in our hotel is business related. This helps in increasing the RevPAR as the weekends and the holidays are covered. Extended stay rates are sometimes lower but are not so suppressed,” he mentions. The importance of the segment also stems from the fact that for every property a particular percentage of rooms are occupied for a significant period. “If the base category rooms are occupied it helps in up selling the higher categories thus pushing the ARRs,” explains Mendes. Maulina Gupta, director sales and marketing, Hyatt Regency Gurgaon re-

Personalised services The range of services offered to this valued segment of guests is vast and varied. Hyatt Regency Gurgaon offers special discounts and customised packages keeping the guest’s needs in mind. The long stay package includes breakfast, internet, airport transfers, discounts on restaurants and spa, in addition to pick and drop facilities for local travel once during their stay. “Personalised service is the key to retain long stay guests. Attention to detail by housekeeping, concierge and F&B associates is important," says Gupta. In the last one decade Taj Wellington Mews has tried to

create an environment which provides its guests with all the amenities which they can experience at a hotel, while maintaining the privacy and exclusivity of it being their home. There are innumerable options for recreational activities with a jogging track, roof-top swimming pool, gymnasium and a Jiva Spa. The property also includes a well-stocked delicatessen – Weli Deli, which offers the choicest of salads, meats and cheeses as well as the option to have food delivered from restaurants at The Taj Mahal Palace and Vivanta by Taj President. “Apart from traditional services like housekeeping, mail and courier services, 24-hours maintenance etc., we also offer our guests extremely personalised services like babysitting and pet walkers. Our staff undergo a systematic training procedure to ensure that each task is executed with extreme efficiency.

The importance of the segment also stems from the fact that for every property a particular percentage of rooms are occupied for a significant period

30 FOOD & HOSPITALITY WORLD November 16-30, 2014

minds that guests who stay for longer duration tend to utilise all the facilities in the hotel such as restaurants, room service and spas thereby generating additional revenue for the hotel.

Most of our staff has been with us since inception and are like family to many of our guests who have been staying with us for a long time,” asserts Seth. Apart from traditional hotel amenities, all rooms and suites at Grand Mercure Bangalore are equipped with a kitchenette to allow guests to cook for themselves. Balconies which overlook mostly greenery are found in every room above the ground floor. Extended stay guests get additional benefits like complimentary laundry services, high speed internet access for multiple devices and discounts on hotel services and transportation facilities. Four Points by Sheraton in Navi Mumbai has apartments with facilities like kitchen, bigger fridge, etc. “However, being a corporate hotel not necessarily the guests opt for apartments. They are sometimes contend with a club room or a suite and they look for some special discounts on laundry, food and beverage, spa and salon. We also have a comfortable lounge. We haven’t morphed with our design to become a residential hotel,” explains Kant. At Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott

The Lalit Great Eastern Kolkata

(

THE MAIN FOCUS

Taj Wellington Mews

The gym at Renaissance Mumbai

Executive Apartments, facilities offered vary from grocery services for guests delivered to their room, a tennis court with a dedicated coach for single travellers, children’s play area with a trained nurse available six days a week, varied dining options including an expansive breakfast buffet catering to the tastes of guests from different backgrounds. “The team also ensures that all popular festivals are celebrated on premises by encompassing several authentic rituals and traditions in the celebrations,” adds Ajgaonkar. The fact however remains that for these guests who have made the hotel their home, privacy is of utmost importance. “Hotels have to realise that guests need to be given space. Going overboard in assisting a guest is not appreciated and considered as intrusion. Having said that, we should ensure that the guest is comfortable

and feels that he isn’t staying at a hotel,” warns Mendes.

Evolving demands While the long stay segment has grown in the last few years, there has been some change in guest demands and preference. According to Shiva, extended stay guests are now not only price sensitive but are aware of all their options and look for competitive rates and inclusions like laundry services, meals and transportation facilities. Guests also look for options that give them easy access to various shopping and entertainment hubs to visit in the evenings and over weekends. Many times a corporate looks out for an apartment outside the hotel after the initial stay of their guests at the hotel. Kant points out, “We emphasis to them on various benefits of the guest staying in the hotel. In case of specially foreigners, the

safety and security is emphasised on. We also have an excellent facility of large gym, pool, branded spa and salon. We pitch based upon these.” As the extended stay segment is all about inspiring living in a home away from home, the marketing is around promoting what is most important to the expatriate traveller. This would include community living, neighborhood schools and hospitals, in-house recreation and most importantly the apartment facilities which makes it a home to the traveller. “Further the segment of extended stay is also promoted in comparison to real estate offerings as a complete solution without any overhead costs like in other residential housing options,” adds Ajgaonkar.

Emerging trends A niche yet growing segment, the future will see the evolution of many interesting

Training of staff is important. It ranges from knowing the guest preferences, dietary requirements and offering personalised services without being intrusive trends as guests would seek higher levels of personalisation and customisation. In an effort to address the problem of homesickness that many guests feel, some hotels are taking measures to make the stay more home-like with simple home-styled food and allowing guests to customise their rooms. Grand Mercure Bangalore allows extended stay guests to customise the linen used on the beds and also give them the option of replacing the photo frames in the rooms with pictures of their family and friends. “With the increase in the number of guests from Japan, many hotels including ourselves have also introduced Japanese food into our buffet menus. Hotel chefs are also encouraged to proactively whip up special dishes for the guests who find traditional menus monotonous,” informs Shiva. Hotels have to look at redesigning the rooms to accommodate the extended stay guests as this is among the future core business segments in business hotels. According to Wakharkar room types should be able to accommodate families and pantry facility should be extended. Rollaway should be a permanent part i.e. sofa beds, etc. Entertainment options should be looked at along with critically

engaging the guests regularly. “Other important aspects would be in room entertainment, gaming zones, customised fitness assistance, 24 hours concierge assistance, access to celebrity restaurants, private cinemas, golf course and sports activities,” adds Kant. The future will also see the guesthouse concept which will emerge for corporates within extended stay hotels, points out Ajgaonkar, adding that there will also be flexible pricing based on length of stay, advance payment clauses, etc. Traditionally, service apartments provided minimum services such as a basic reception, buffet breakfast, a self-service laundry and a minimum stay of seven days. “However, today, they have evolved into apartment hotels with all the luxuries such as lavish buffet breakfast, laundry services, swimming pool, gymnasium, room service, restaurants, lounge bars, etc. Taj Wellington Mews has become a premier residential address in the country for businessmen, NRIs, expats and diplomats alike,” says Seth. Training and sensitisation of the staff is important for dealing with the long staying guests. It ranges from knowing the guest preferences, dietary requirements and offering personalised services without being intrusive. For instance, at Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments, prior to the arrival of the guest, a detailed briefing is taken by the operations manager for the housekeeping and food and beverage team. The details discussed include origin country, length of stay, specific requirements, etc. In the event that the guest is a repeat guest, then past history is again shared with the team. The extended stay segment is being promoted by hotel brands through direct sales, electronic mailers, social media. The goodwill and patronage of loyal customers are important factors for business.

FOOD & HOSPITALITY WORLD

November 16-30, 2014

SPOTLIGHT

ESCAPE INTO THE MOUNTAINS Set up with an investment of `170 crore, the recently opened JW Marriott Mussoorie Walnut Grove Resort & Spa in Uttarakhand is positioning itself as a premier family destination and a high-end conferencing venue By Sudipta Dev

ESTLED in the picturesque Garhwal Himalayan ranges, the hill station of Mussoorie, popularly known as the Queen of Hills, is the location of the first JW Marriott resort in India. The recently opened JW Marriott Mussoorie Walnut Grove Resort & Spa covers an expansive six acres constructed area. The property is owned by the Competent Group of Compa-

nies, which also owns the surrounding 30 acres and plans to keep the area in its pristine natural surroundings, which would add to the exclusivity of the resort. The Competent Group of Companies has invested `170 in the project, minus the cost of the land. “Building this project was not easy as we had never built such a magnificent property on the hills. JW Marriott Mussoorie Walnut Grove Resort & Spa will

34 FOOD & HOSPITALITY WORLD November 16-30, 2014

bring back the lost glory of Mussoorie,” says Raj Chopra, chairman and managing director, Competent Group of Companies. Simon Cooper, president and managing director, Asia Pacific, Marriott International mentions, “People like Mr Chopra pursue a passion and create plans like this. In this small part of India his efforts will create a different future for a lot of people.”

SPOTLIGHT

The resort is positioned as a premier family destination, not only in Uttarakhand but whole of north India. “In the first year we plan to get close to 50 per cent occupancy. Social media will be a strong focus for promoting the property,” says Chandrashekhar Joshi, general manager, JW Marriott Mussoorie Walnut Grove Resort & Spa. Located in Siya village in Tehri Garhwal, the property has in fact adopted the village. The villagers have also worked hard and helped in getting it up and running. A significant percentage of personnel working in the resort are from the local area and the state of Uttarakhand.

Picture perfect The property covers an expansive area and has four wings. With 115 keys, the room categories include – deluxe, deluxe valley view, studio suites and executive suites. All the rooms have large balconies with sitting areas for the guests to soak in the beauty of the surrounding mountains. With five F&B outlets, JW Marriott Mussoorie Walnut Grove Resort & Spa has the largest number of restaurants in Mussoorie. JW Cafe offers all day dining with an open interactive kitchen. Perch, the tea lounge has a large outdoor area where guests can enjoy the scenic views of the mountains over their favourite cup of tea and endless conversations. The

Trout House Grill & Bar also has a large open air lounge area that overlooks the awe inspiring mountains. This lounge has been named after the local river trout. The highlight of the outdoor lounge is the large sculpture of a trumpet. It is in fact one of the most eye-catching areas of the hotel and has been featured in many promotional campaigns. Teppan, the Asian speciality restaurant, will start operations soon. The theme of the restaurant is Asian markets. It has a teppanyaki grill and will offer Thai, Japanese and Chinese specialities. Teppan also has a private dining room with seating option for eight guests. Wisteria Deck is the outdoor trattoria serving home-styled pastas and wood fried pizzas. “We have not gone overboard in terms of cover, to maintain the exclusivity and also variety. The response for F&B has been good with a lot of regulars coming down from Dehradun for Sunday brunch, including the Royal Enfield Bikers group who come for breakfast,” says Pratyush Anand, director of sales and marketing, JW Marriott Mussoorie Walnut Grove Resort & Spa. By this year end, a high-end wine and cheese room will also be opened for guests. Two 80-year-old walnut trees occupy a place of pride within the resort complex. The herbs for the kitchen are sourced from the large green house, which also houses plants that are local to

the area. “There are plans to make a floral map for guests, which would be a one-stop reference for them,” mentions Anand.

Extensive facilities The resort has large banqueting facilities with 4,200 sq ft indoor space including the Grand Orchard Ballroom that covers 3,300 sq ft area and is the largest in the city. The resort is an ideal location for destination weddings, and has within a month of opening hosted a wedding with many more lined up. It is also a perfect location for high level meetings and conferences. There are three breakout rooms with pre-function areas. “For corporate guests we have partnered with the Himalayan Adventure Institute for offsite activities like rock climbing, rappelling, etc,” states Anand, pointing out that they have hosted a few small corporate groups since they began operations. The recreation zone includes the Den, which is an entertainment centre for all age groups. From billiards and pool tables to two-lane bowling alley, gaming consoles and board games, there is a lot to keep the guests engaged. There is an indoor heated pool swimming pool and kid's splash pool, and a pool bar. Yoga classes, cooking sessions with chefs, and craft classes are the other activities. The Cedar Spa by L'Occitane has five treatment rooms including two couple therapy rooms.

FOOD & HOSPITALITY WORLD

November 16-30, 2014

EVENT ROUNDUP

Atoast to India's fine wines Presently, Indian wines have the quality to compete with international wine brands. But due to lack of popularity and insufficient promotion, they still have a long way to go. To bridge this gap, the Mumbai Wine Club organised its first edition of 'Celebrating India's Finest Wines' to list India's best wines By Akshay Kumar

HE MUMBAI Wine Club recently organised 'Celebrating India's Finest Wines' on October 16- 17, 2014 at the Royal Bombay Yacht Club, Mumbai. The event was curated by Rojita Tiwari who is an independent wine and spirit writer and consultant. The main focus behind the event was to create a list of India's top wines which will be updated every year. The wines were picked from India’s leading wineries such as- Grover Zampa Vineyards, Fratelli Wines, Sula Vineyards, Reveillo, York Winery, Myra Vineyards, Four Seasons Wines, Vallone Vineyards, Pernod Ricard- Nine Hills, Charosa Wines, Chandon India, Alpine Wineries, Big Banyan Wines and Krsma Estates. Speaking about Celebrating India’s Finest Wines, Tiwari

says, “This is to acknowledge and celebrate the spirit of wine making. We have a handful of wine companies making great quality wines. We also have a number of wines which have won medals, awards and accolades in various international platforms. It is high time that we prepare our own dream list which every wine company will aspire to find a place in. As this list will be updated every year, it will offer a chance to newer and greater number of participation year after year.” “At the moment Indian wines are not recognised for its quality and consistency and the finer things that the Indian winemakers are doing. So the purpose of doing such an event is to make a list of Indian wines which can be showcased in an international platform as the

36 FOOD & HOSPITALITY WORLD November 16-30, 2014

best quality Indian wines in the market. We have internationally renowned jury members who have tasted all the wines. This is the first time ever in India that we are creating such a list. We will showcase this list in all the wine festivals and also organise for wine tasting sessions of the top 25 wines.” The event consisted of a jury of eight well known wine connoisseurs and enthusiasts namely; CAV Subhash Arora, president- Indian Wine Academy and he is also the founder president of Delhi Wine Club. Sonal Holland is an acclaimed wine educator, writer, commentator and India’s highest qualified wine professional. She holds the Level for WSET Diploma in Wines & Spirits from London, UK, currently she is the divisional head- Wine

EVENT ROUNDUP

& Beverages for ITC Hotels India. Craig W Wedge is an International renowned wine consultant with a 25 year international wine background – currently he is the COO at Fine Wines n More. Vishal Kadakia is a wine enthusiast and aficionado, a WSET professional and founder of Wine Park. Alok Chandra owns a consultancy firm called Gryphon Brands, which is the only Wine consultancy in India specialising in wine knowledge, research and marketing. Sanjay Menon is a Mumbai based importer and owner of Sonarys and Sansula. Shatbhi Basu has over 34 year experience in hospitality and beverage industry. She is a pioneer in imparting bartending skills with STIR India's first bar academy. Speaking about the selection procedure Tiwari commented, “This year we have selected wines on the basis of their popularity, consistency and quality and their availablity in the market. We actually got many more entries to participate in our event, but we could not include it in the last moment. Next year we will increase the number of brands and also the panel of jury.” Speaking about the importance of the listing, Shatbhi Basu, says, “I think we need to focus more on the Indian market first, we need to get the Indian people to drink wine, and make them understand how these wines have progressed over the years. This exercise will allow us to tell people in

our cities that these are the best wines which they should try. Once, if these wines get popular in our domestic market then automatically they will carve a place for themselves in the international market. The list will make a lot more difference for the domestic and international tourists, as when they come here there will be a lot more confidence in us to offer them our wines. From that perspective, restaurants and hotels can keep a varied brands rather than just one brand.”

The Result After the two day long blindtasting sessions, the jury declared India's top 25 Wines under various categories such as Sparkling wine, White wine, Rose wine, Red wine(single varietal and blended), Sweet wine.

Rose wine ● ●

Sula Vineyards Rose (Zinfandel) 2014 Vallonne Vineyards Rose (Cabernet Sauvignon) 2013.

RED WINE Single Varietal ● ●

● ● ● ● ● ● ● ●

SDU Syrah Reserve 2012 Vallonne Vineyards Cabernet Sauvignon Classique 2011 (Reserve) Charosa Vineyards Cabernet Sauvignon Reserve 2012 Big Banyan Limited Shiraz (2010) Fratelli Sangiovese 2013 Reveilo Sangiovese 2013 SDU Cabernet Sauvignon 2013 York Winery Shiraz 2012 Vallonne Vineyards Merlot 2012 SDU Shiraz 2013.

INDIA’S TOP 25 Blended Sparkling wine ●

DomaineChandon IndiaChandon Brut Rose (Pinot Noir, Syrah) 2013

●

White wine ● ● ● ● ● ●

Seagram’s Nine Hills Chenin Blanc 2014 Krsma Estates Chardonnay 2013 SDU Winery- SDU Deva Chardonnay Reserve 2013 Seagram’s Nine Hills Viognier2012 Grover Zampa Sauvignon Blanc2014 Charosa Vineyards Selec-

38 FOOD & HOSPITALITY WORLD November 16-30, 2014

tions Sauvignon Blanc Charosa Valley 2013.

● ●

Grover Zampa-Grover La Reserve (Cab Sauv, Shiraz) 2012 FratelliSette (Cabernet Sauvignon, Sangiovese, Cabernet Franc)2010 York Winery – Cabernet Sauvignon, Merlot 2012 Grover Zampa-Zampa Chene Grand Reserve (Tempranillo, Syrah) 2012.

Sweet wine ● ●

Vallonne Vineyards Vin de Passerillage 2013 Sula Vineyards Late Harvest Chenin Blanc 2013.

EVENT TRACKER Date

Event

November 20 -24, 2014

Tea Expo Guangzhou

Guangzhou (China)

December 2-4, 2014

Agrofood West Africa

Accra (Ghana)

December 3-4, 2014

Wine2Wine

Verona (Italy)

December 3-5, 2014

Fine Food India

New Delhi (India)

December 4-6,2014

Hong Kong International Bakery Expo

Hong Kong

December 4-6, 2014

Kenya Foodex

December 5-7, 2014

Salon Des Vins Et De La Gastronomie - Le Mans

Le Mans (France)

December 10-12, 2014

ICCS - India Cold Chain Show

Mumbai (India)

December 11-13, 2014

Mafex – Maghreb Food Exhibition

Casablanca (Morocco)

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)

40 FOOD & HOSPITALITY WORLD November 16-30, 2014

Venue

Nairobi (Kenya)

FHW MUMBAI 2015 UPDATE

FHW 2015 to celebrate 24 years with interesting line-up of events FHW Staff Mumbai FOOD HOSPITALITY WORLD (FHW) exhibition, which will be is to be held at MMRDA grounds in Bandra Kurla Complex, Mumbai from January 22-24, 2015, will achieve a significant milestone in its journey as it will turn 24 next year. To celebrate this occasion, FHW 2015 will be organising several interesting and engaging events. One such event would be Hospitality Think Tank: The GM's Conclave, a panel discussion to be held on the topic of Effective People Management in the hospitality sector. This discussion will witness participation from general managers of leading hotels across Mumbai who will share their insights on mentoring, team building, manpower shortage, skill development to name a few. The second panel discussion 'Hospitality Knowledge Exchange: Serving up in Style' will cover emerging trends in cutlery, crockery, food presentation, tableware, etc. This discussion will have a mix of restauranteurs, chef and a few vendors in the panel. The final panel discussion, The Power of Purchase, will be a knowledge initiative session focused on trends in purchase; what hotels want; best practices; guide to working with purchase teams of hotels in India. During the three-day trade show, FHW 2015 will also host the ninth edition of The Great Indian Culinary Challenge (GICC).

20 REASONS FOR VISITING FHW MUMBAI 2015

The competition is set to witness participation from around 200 chefs working with various leading hotels and hotel management institutes. GICC is supported by the Western India Culinary Association (WICA). GICC is a food preparation competition involving senior and apprentice chefs across India. The competition provides a professional platform for culinary professionals from India to showcase their individual and collective skills, learn, share experiences, partner and network in a competitive environment. The other show highlight will be the fourth season of the Cornitos Food Bloggers Contest powered by the Food Bloggers Association of India. The contest will be judged by celebrated chefs, where contestants will be challenged to showcase innovative preparations, toppings and decorations with Cornitos (nachos and decorations provided at the venue). FHW has already recorded a participation from over 15 countries namely - Italy,

Germany, Spain, Malaysia, Tunisia, South Africa, Iran, Sri Lanka, China, United Arab Emirates and others. The FHW Mumbai VIP Buyer Programme 2015, launched in September, has been greatly appreciated by confirmed participants: supporting exhibitors with quality business promotions and networking with their wish-list of

FHW is growing Visitors at FHW Mumbai 2012 : 6,127 Visitors at FHW Mumbai 2013 : 6,784 Visitors at FHW Mumbai 2014 : 6,229

●

Bringing international F&B and hospitality products, solutions to you on one platform

●

Held in the sourcing-period starting January 2015

●

Opportunity for business networking in the commercial and hospitality capital of India – Mumbai

●

Special VIP B2B Programme – focused matchmaking services

●

Opportunity to see pavilions: country, state and association

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Live cooking, demos and tasting in an engaging environment

●

Great Indian Culinary Challenge (GICC): over 200 five star and restaurant chefs

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Power of Purchase: Sourcing Decoded! Hospitality Purchasing Managers’ Forum (HPMF)

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Powerful Presenting Media - FHW trade magazine

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Direct networking with decision-makers and buyers

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Endorsement of key government organisations

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Launch pad for new products, innovations in F&B and hospitality

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Platform for joint ventures, brand promotions

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Theme spaces: Bar World; Halal World, Fresh World

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Hub for special networking and knowledge initiatives

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Special market study programmes and exploration visits

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International F&B and hospitality’ exhibition experience

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Opportunity to meet press, print, online media passionate about the food and hospitality industry

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Event coverage and tie-up with Food Food channel

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Your invitation to experience part of a global food and hospitality trade shows network

prospective, potential buyers. The FHW trade show, organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, will witness exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few.

Spread across 10,000 sq mtrs of the MMRDA grounds, the trade show is expected to host approximately 200 national and international participants this time. The trade show aims at providing solutions to various industryrelated problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors.

FOOD & HOSPITALITY WORLD

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FOOD & HOSPITALITY WORLD

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Stall no. B 17 Yo u r

R e l i a b l e

K i t c h e n

P a r t n e r Ashok Shetty Managing Director

Thomson & Thomsons Kitchen Equipment Private Limited was incorporated in August 2012. The company is a manufacturer & suppliers of Indian and imported food service / Kitchen Equipment. The Co. has a factory owned showroom near International Airport. Thomson & Thomsons products have a perfect combination of high technology, innovative design and great practicality. It has designed and developed equipment and guaranteed high performance, maximum efficiency and return on investment. T & T vision is “To give complete satisfaction to all our valued customer’s by giving them the best quality product accompanied with a very reasonable price and unmatchable after sales and service”. Projects done by T& T are a testament to their quality and diversification in the services provided and is the foundation upon which T&T has created a successful business primarily built on client satisfaction. Committed to provide the best quality products and service to our esteemed clients and customers. T&T is capable of doing any kind and size of job responsibilities with a team of technical expertise in the field of design, manufacturing, execution, fabrication, maintenance and commissioning. The company has succeeded to help customers achieve optimum value to business making. Our futuristic vision and hard work gives us opportunities for continuing growth and profitability. Our Own Products Refrigerated & Kitchen Equipment

Imported Bakery & Kitchen Equipment

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, 25112132, 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

TECH TALK

Securing value Safety of customers’ belongings is a major concern where a hotel having in-room digital safes scores over those equipped with conventional safes. By Archana Sharma Safe-keeping protocols

ECHNOLOGY for safe-keeping of valuables has improved but so have the methods through which these safety measures can be challenged. According to Sudha Chandra, general manager, The Ashok, New Delhi, “We believe with the advent of new technologies, it is easier to crack the safes even though in-room safes have highly limited access to outsiders other than guests themselves. The security measures put in by the hotel have been quite successful to safeguard against theft and misplacement issues in the hotel as well as guest rooms.” From security guards, CCTV coverage, electronic locks, inroom safes, access control, hotels implement numerous ways to safeguard their guests. “We believe that by providing proper briefing to the guest at the time of check-in about the safety lockers and their operation, they can be safeguarded against theft and loss of articles,” states RK Sharma, general manager, Hotel Janpath, New Delhi.

Safety products Travellers can ensure the safety of their valuables after checking in. Rajesh Yadav, brand manager, Ozone Overseas, says, “With growing competition and demand for

Sudha Chandra

R K Sharma

Rajesh Yadav

better hospitality, enhanced customer experience, every hotel takes all possible measures to get full marks from its customers. Safety of customers’ belongings is a major concern where a hotel having in-room digital safe scores higher than others. Having a safe in the hotel room offers greater peace of mind for a customer when they are away from room.” Ozone Overseas’ clients include The Taj, Le Meridian, Holiday Inn, JukasoInn, Hotel Taj resorts and many more. The main criteria for selection of in-room safes is the dimension, space locations and décor from the aesthetics point of view, the designers choice and security. The Indian market has many digital safes options available today. Most hotels prefer medium size safes that can accommodate laptop, camera, jewellery and some important documents of its clients. These safes are digi-

tally operated using pin/ password and offers audit trail feature that allows checking last operating records if required. Yadav believes that Ozone’s Persona Motorized safes are the most popular safe among hoteliers. “They come in five sizes offering freedom to hoteliers for choosing small or bigger size safe as per their budget and other requirements. A safe should be anchored or bolted inside the wardrobe or cupboard for better security of valuables,” she said. The Ashok offers OS200 from Onity, an international brand. “It is one of Onity's newest electronic in-room safes. Its user-friendly operation coupled with a high level of reliability and functionality makes it an ideal safe for any application,” adds Chandra. According to Ajay Khanna, CEO and partner, Eagle Forgings, “The most popular choice of safes for hotels is the laptop size, front opening safe. These

safes are preferred as they can accommodate a large laptop, and also have space for other guest essentials like cameras, passport, wallet, watch, jewellery and other commonly carried valuables.” He also believes that top opening safes are becoming popular as they can be installed into a desk’s drawer and or under counters, thus saving space and providing convenience of reach for a guest. The products supplied by Eagle Forgings are developed especially for hotel use which incorporates all hotel requirements and features. The company supplies products to reputed three-star, four-star and five-star hotels including Indian and international groups.“The most popular safes are the Safeplace 'Solid' Laptop, 'Solid' Wide, 'Extreme' Laptop and 'Extreme' Deep, in the front opening type and the Tiara II in the top opening type,” highlights Khanna.

With the recent advent of new methods to open and gain access through security measures, everyone is looking towards new ways to safeguard against this. While talking about the importance of digital safes, P Kumar Jain, director, Safetec Products states, “In case the electronic fails, one needs a mechanical override system as backup. However, with the modern and digital safes, it is a little easier to track the person opening the safes. Being software based, they can register the identity in terms of room number, date, time and place so that tracking becomes a little easier.” However, there are times when even guests need ways to override this system. At The Ashok, the locked safe is opened by at least two personnel. The items are then deposited in the security control room after making a log entry of the same. “Only a limited number of trained senior level supervisors and executives have the knowledge and details of the override procedures and codes of the in-room safes and lockers in case of an emergency. The security department has both electronic and manual safe locker master keys with which security personnel can open a safe locker in the presence of the guest and officials of the E&M (maintenance) and housekeeping,” states Chandra.

FOOD & HOSPITALITY WORLD

November 16-30, 2014

TECH BYTES

MAXIMISING REVPAR IN 2015 AND BEYOND While there is always uncertainty about the future, recent technology and marketing innovations are enabling cutting edge hoteliers to gain competitive RevPAR advantages within their local market, says John Hach

S WE ENTER into the final months of 2014, the global hotel industry is experiencing one of its strongest years of the decade. Most statistics are showing a positive path and indicating the long awaited recovery has arrived. As a result, now is an opportune time to evaluate strategies and begin laying the foundation for strong RevPAR performance in 2015 and beyond. Let’s take a closer look to better understand how to shape the future with present day solutions and best practices. SoLoMo: It’s here today and becomes even more important in the future If you are not already familiar with the SoLoMo acronym, then you may be at a competitive disadvantage. Social, Local and Mobile best practices have emerged and graduated from fad to phenomenon status within recent years. This is truly no longer a trend but a long-term necessity that hoteliers need to be focused on. Present day and future hoteliers need dedicated resources with the expertise to manage social channels. The skill set required for the role must fully understand responsive design, graphical user interface reservation conversion, search engine marketing and consumer purchase behaviour. Some best practices include being aware of, and closely monitoring local competitor’s revenue manage-

ment and marketing strategies. For example, what pictures are local competitors posting on social media channels to attract engagement? Are your competitors changing out visual illustrations and copy, or are they posting the same one or two photos and stale comments across all social channels? Does your local competition show up on page one of a Google search? Are these hotels gaining higher ADR revenue from the GDS channel simply because they are paying attention to it? Knowing the answers to these questions is vital in gaining localised competitive RevPAR advantage. Rate alone doesn’t drive conversions. Work to create compelling value It’s essential for hoteliers to drive conversion from a combination of competitive rates and value added inclusions. This best practice began in the last economic downturn and should continue well into the foreseeable future. The top two most common inclusions are free WiFi and/or food and beverage

46 FOOD & HOSPITALITY WORLD November 16-30, 2014

John Hach

credits. Hotels with the best conversion rates are the ones deeply invested in developing consumer and travel agent marketing strategies to generate unaided recall of their local competitive advantage and value added offerings. Most major brands now offer free basic WiFi, and often a food and beverage option for guests enrolled in their loyalty programmes. Independent properties must compete to attract these high frequency travelers with similar added value. It’s important to understand that dis-

cretionary travellers have many hotel choices, so they need to be constantly reminded of the unique value a property has to offer, especially when they are actively engaged in the process of shopping for a hotel with specific stay dates in mind. Good news: You can offer value without bearing all the cost As the use of mobile devices continue to grow, it has become a rare occasion for a traveller to visit a local area without their mobile device. This creates additional opportunities for hoteliers to provide value to their guests. Creating a competitive advantage does not necessarily mean all of a hotel’s value must be fulfilled within a property. Top and trendy establishments within walking distance from a hotel are an excellent way to drive conversion simply by ensuring these places are easily referenced and accessible through a hotel’s mobile website. Don’t underestimate the value of reference points within walking distance from your hotel. Studies con-

tinue to show that in large metropolitan areas consumers are increasingly selecting hotels to maximise enjoyment and time at a minimal expense. However, to maximise online conversion the nearby amenities must always appear and be readily present and appended throughout a hotel’s virtual booking experience. Saving the best for last These management practices are not overly expensive or difficult to manage given the right tool kit combination of marketing competency, forward-pacing business intelligence and revenue management practice. In fact, there is a far greater cost of falling behind and not capturing the full benefit of the current economic recovery. The return on investment (ROI) becomes apparent with an understanding of how these practices best maximise conversion and RevPAR in 2015 and beyond. (The writer is senior vice president, global product management, TravelClick)

CAMPUS NOTES

Taking Indian culinary art forward Completing over 50 years of experience in the hospitality education segment, the Institute of Hotel Management, Catering & Nutrition (IHM) Pusa still continues to be recognised as one of the top hotel management institutes in the country for its excellent teaching skills. Dr Raj Kumar Gupta, dean, IHM Pusa, talks about what sets the institute apart By Archana Sharma

ITH ALMOST 52 years of experience, the Institute of Hotel Management, Catering & Nutrition (IHM) Pusa, New Delhi, is renowned for its teaching skills. Set up by the Central Government in 1962, it is the first and only hotel management institute in India to be Hazard Analysis and Critical Control Points (HACCP) approved. According to Dr Raj Kumar Gupta, dean, IHM Pusa, “We are the only institute which has the most modern facilities and technology available as well as the traditional equipments like the combi – ovens, with the most modern facilities of its kind.” IHM Pusa offers a wide range of courses including B.Sc. in Hospitality & Hotel Administration, M.Sc. Hospitality Administration, Post Graduate Diploma in Dietetics & Hospital Food Service, Post Graduate Diploma in Accommodation Operation & Management, Diploma in Food & Beverage Service, Diploma in Bakery & Confectionery, Craftsmanship Course in Food Production & Patisserie and another Craftsmanship Course in Food & Beverage Service. Affiliated to the National Council for Hotel Management & Catering Technology (NCHMCT), Noida, all the degrees are awarded by Indira Gandhi National Open Univer-

Raj Kumar Gupta

sity (IGNOU), New Delhi, under the purview of the ministry of tourism (MoT), Government of India. The admission process is looked after by NCHMCT. “The flagship course is a three year Bachelor’s degree programme wherein we take 259 students. We are also the only institute which has been running this Masters Programme since its inception in 2003 aiming for people who are interested in becoming professors or lecturers or those who want to join the industry in sales or HR,” stated Dr Gupta. Talking about the Post Graduate Diploma in Dietetics & Hospital Food Service course, Dr Anshu Singh, lecturer, IHM Pusa, said, “The course helps in training students who want to become dieticians or who want to study about nutrition. The students also undergo a three month training at renowned hospitals and look after how the

food is prepared and packaged. IHM Pusa is also looking at enhancing this course further as presently this course is opted mostly by girls.” Elaborating on the infrastructure, Dr Gupta said, “Of the many things that sets us apart are the microbiology, food analysis and the biochemistry labs. With the help of these labs, students are able to analyse raw food materials as well as finished products about the micro biological and nutritional aspects of the materials. We also offer these expertise to different kinds of organisations as consultancy.”

They have undertaken research projects for Indigo airlines and Best Foods and hotels like Shangri-La in the recent past and developed recipes for Nestle, GSK's Horlicks, etc. In addition to these labs, the institute has separate kitchens and restaurants, front and housekeeping labs for students. While their restaurants are being commercialised. “We have started to invite students and their parents to enjoy lunch and see their children at work, with prior bookings and at reasonable fee.” At present this is being carried on a small scale only with

maximum 20 guests at one time, so as to increase the exposure of students. Believing in not just teaching but facilitating learning, Dr Gupta, said, “Students get good exposure as they get to plan and organise events which are run throughout the year, like the freshers welcome party, independence day celebrations, etc. Through this participation and direct involvement, it becomes easier for them to learn these things very quickly.”

Ministerial participation Recently, NCHMCT has

FOOD & HOSPITALITY WORLD

November 16-30, 2014

CAMPUS NOTES signed a memorandum of understanding (MoU) with Ecole Hoteliere Lausanne, Switzerland to upgrade the quality of hospitality education in the country to global standards. One of the major parts of the agreement is the curriculum review and based on their suggestions the courses will be upgraded by next year. “Under the same agreement, members of the IHM Pusa faculty went to Switzerland to be trained about international standards, under the Qualified Facilitator Learning Programme (QLF). This two week programme focuses on the paradigm shift from teaching to facilitating learning, aiming at student centric teaching methods. We have been given the task to further these learning to our faculty here at IHM Pusa,” elaborated Dr Gupta. On the request of the MoT, IHM Pusa had undertaken a

survey of more than 1,000 hotels in Delhi and NCR region during the Commonwealth Games. They had also trained owners, general managers and their staff, more than 5,000 people after the same. They also arranged conferences for the MoT related to the hospitality industry. IHM Pusa has also undertaken research on six wildlife reserves and national parks across the country, surveying almost 100 hotels, resorts, lodges, camps. On the basis of the report thus submitted, the guidelines for wildlife tourism had been created. IHM Pusa will soon be publishing an international journal also, containing all its research work, written by the faculty and students. Accolades and achievements The MoTawards the best in-

48 FOOD & HOSPITALITY WORLD November 16-30, 2014

stitutes of the country on the basis of their results, research work and performance. And for the past five consecutive years IHM Pusa has won the award for being the best institute of the country. Apart from this, it has also won the best institute award in academics, placements, operation and skill certifications. “Our students also receive at least 9-10 topper awards each year from the 22 categories present, despite the fact that we don't even run all 22 of the courses. We have also been awarded with the best national teachers awards, and out of these, three teachers including myself have been awarded the best teachers award three times in a row, disqualifying us from entering again,” Dr Gupta boasted. More than 80 companies visit the institute for placements including banking sec-

tors, cruise lines, airlines, retail companies, etc. “About 1015 per cent students opt for higher studies, while a few have even left for administrative services, and some leave to become entrepreneurs on their own, but even in that case every student gets threefour offers.” The institute is also coming up with a new academic block with modern facilities like virtual classrooms and

digital library and modern laundry facilities. “We are also coming up with a multipurpose incubation centre at our institute as we have been approached by some of the organisations,” Dr Gupta said. They are also planning to come out with a series of handbooks for specific clients in demand for particular recipes, based on in-house research work undertaken at IHM, Pusa.

MOVEMENTS SIHRA K SYAMA RAJU, managing director, Hotel Maurya Bangalore has been re-elected as president of South Indian Hotels and Restaurants Associa-

K Syama Raju

tion (SIHRA) at the 63rd AGM held in Chennai recently. T NATARAAJAN, CEO, GRT Hotels and Resorts has been re-elected as honorary secretary for the year 2014 - 2015. K MURALI RAO, SUBIR BHOWMICK, SURESH PILLAI and K NAGARAJU were elected as vice presidents of SIHRA for the regions Tamil Nadu and Puducherry, Andhra Pradesh, Kerala and Karnataka respectively. The executive committee members include - R SRINIVASAN, BALAKRISHNA REDDY, PRABHU SHANKAR, G V KRISHNAIAH, M VENKADASUBBU, VENKATARAMANA BABU, D SRINIVASAN and D V S SOMA RAJU.

Hyatt Place Gurgaon/Udyog Vihar, Haryana SUMIT KUMAR has been ap-

Sumit Kumar

pointed as general manager of Hyatt Place Gurgaon/ Udyog Vihar, Haryana. Kumar has been an integral part of the Hyatt Hotels group for over eleven years, where he has acquired knowledge and experience in managing large F&B operations and has played a pivotal role in establishing the Hyatt Place brand in India by being the first general manager for Hyatt Place hotel in India, commencing with the launch of Hyatt Place Hampi, Karnataka. CHEF DEVA KUMAR has been appointed as executive chef of Hyatt Place Gurgaon/Udyog Vihar. He will oversee all food operations

The Taj Mahal Hotel, New Delhi CHEF ZHOU JIAN has been appointed as master chef at House of Ming in The Taj Mahal Hotel, New Delhi. Chef Jian

THOMAS KOCHERI has been appointed as general manager of Lords Sasan Gir, Junagadh. In his new role, he will be responsible for the resort's overall operations including its F&B. He brings with him 18 years of experience in different facets of hospitality with specialisation in F&B operations. Prior to his new role, he was a senior manager with Mahindra Holidays & Resorts, Sasan Gir. In the past he has worked with Wonderland Resort, Sasan Gir.

Chef Zhou Jian

hails from China and brings to the table over two decades of culinary expertise. He has worked with various five star hotels in China over the last 20 years. Chef Jian started his career as chef de partie at Hongziji restaurant chain in Beijing.

JW Marriott Mumbai Chef Deva Kumar

Lords Sasan Gir, Junagadh

NEHA SAIGAL has been appointed as associate director of rooms at JW Marriott Mumbai. She has over 10 years of experi-

Kempinski Hotels ALEJANDRO BERNABÉ has been appointed as chief executive officer of Kempinski Hotels. Bernabé started his career in F&B for the group, working in Switzerland, South Africa, France and Sri Lanka, before joining Kempinski in 1998 as a pre-opening F&B manager at the Kempinski Hotel Plaza in Jakarta. Bernabé continued in F&B at the Grand Hotel Europe in St Petersburg. He was soon promoted to resident manager in

throughout the hotel, from large scale events in meeting places to the 24/7 Gallery Market, Coffee to Cocktails Bar and Gallery Café. Previously, Chef Kumar was at the helm of the Park Hyatt Chennai kitchen since its opening in 2012.

overseeing 22 properties, while serving as GM of Kempinski Hotel Airport Munich since 2010. MARKUS SEMER has been promoted to the position of deputy CEO at Kempinski Hotels. He has served as a member of the management board of Kempinski AG and member of the board of directors of Kempinski Hotels SA since 2008. He will be responsible for group development through portfolio and business growth.

Fairmont Jaipur RIZWAN SHAIKH has been appointed as general manager of Fairmont Jaipur. In his current role, Shaikh will be at the helm of the complete management of Fairmont’s flagship hotel in India and will be responsible for the brand's position in Jaipur. He comes with around 17 years of hospitality experience and has been associated with leading Indian and international hotel chains such as The Oberoi, Taj, and Four Seasons.

Marcus van der Wal

Neha Saigal

Alejandro Bernabé

ence at various Marriott International properties. Prior to her current role, she was the associate director of rooms at Courtyard by Marriott Pune City Centre. She was also the front office manager at JW Marriott Chandigarh, assistant front office manager at JW Marriott Mumbai and assistant front office manager at Melbourne Marriott Hotel, Australia.

Spain, then general manager in Malta, Kuwait and Jordan. MARCUS VAN DER WAL has been appointed as chief operating officer at Kempinski Hotels where he will be responsible for translating the group strategy into operational initiatives and performance. Wal has been with Kempinski since 1998. His most recent position was SVP Europe,

Markus Semer

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November 16-30, 2014

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weekend

Scene and heard

With Marcellus Baptista

Royal repast

Boman Irani and Chetan Bhagat at the Blenders Pride Fashion Tour preview at Grand Hyatt

FINE WINE AND fabulous food was in store for the many guests at the preview of Royal Fables, a heritage exposition at Palladium Hotel. A rich repertoire of heritage inspired art, costumes, jewellery, home accents, handicrafts designed by heirs of Indian royal families and art by artists of royal descent was in store at the Mumbai platform of Royal Fables presented by HBS Realtors. The preview dinner was at Neel at Tote on the Turf with wines from Grover Zampa. Guests sipped Zampa Soiree Brut to start with along with murgh Karachi kabab, gilawat ke kabab, subzani paneer tikka andkesari khumb. Then it was sit-down dinner time with Vijay Amritraj Reserve Collection white wine and red wine complementing the two courses that followed.

Beautiful blend FLAIR WAS IN THE AIR AT GRAND HYATT at the preview of the five-city Blenders Pride Fashion Tour. You heard that guests would witness not just a fashion feast but also some mesmerising music, cutting-edge design and technology. At the preview, models showed off creations by designers Abraham & Thakore, Gaurav Gupta, Little Shilpa, Namrata Joshipura, Neeta Lulla, Pankaj & Nidhi, Rocky Star, Shivan & Narresh, Suneet Varma and Varun Bahl. Also present were actor Boman Irani and author Chetan Bhagat who were in conversation with designers and musicians to decode style in their own inimitable way.

Princess Krishna Kumari at the Royal Fables preview dinner at Neel

Sanjay Gupta and Roy Edwin at the re-launch of 5 - The Restaurant

Bigger, better, bolder RE-LAUNCHING AND RE-LOCATING is the name of the game. That seemed to be the case at the opening of the bigger, better and bolder 5 â&#x20AC;&#x201C; The Restaurant, this time located in Khar. Guests who enjoyed the progressive, casual dining experience and comfort gourmet cuisine on opening night included Rannvijay Singh, Sanjay Gupta, Manasi and Rohit Roy, Parveen Dabbas and Preeti Jhangiani, Manisha and Dabboo Ratnani, Vicky Ratnani, Naved Jaffrey and Shibani Kashyap. The bar was abuzz with the choicest spirits and the kitchen was kept busy with its dishing of a contemporary rendition of European cuisine wherein global favourites are infused with fresh local and seasonal ingredients. An array of soups, salads, bar bites and desserts besides main course items are on the menu.

Hot from the pot!

Devendra Bharma, Malti Jain and Gul Kripalani at The Oberoi Melting Pot 2014 at Trident

60 FOOD & HOSPITALITY WORLD November 16-30, 2014

WHAT IS ALWAYS HOT YEAR after year is the annual Oberoi Melting Pot. Hosted by the Consular Corps in Mumbai, Rotary Club of Bombay and The Oberoi, Mumbai, it turned out to be a roaring success this year, too. The many guests were seen traipsing across the Regal Room of Trident to have a taste of Argentina, Brazil, Canada, China, Ecuador, France, Germany, Hungary, India, Indonesia, Ireland, Israel, Italy, Japan, Korea, Malaysia, Maldives, Mexico, New Zealand, Poland, Russia, Singapore, South Africa, Sri Lanka, Thailand and Turkey. The fabulous spread of world cuisine served by each participating consulate was accompanied by live music. The bonhomie was infectious with globally-minded individuals interacting with one another and contributing to a social cause. Yes, the amount collected went to four charities: Set Beautiful Free, Mahan Trust, Bal Jeevan Trust and Trirathna Prerna Mandal.

weekend

E V E N T S

WINNING GLORY L-R: N Chandrababu Naidu, chief minister, Andhra Pradesh felicitated Madhav Bellamkonda, general manager, 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 held in Vijayawada

JOY OF GIVING Novotel Hyderabad Airport in association with GMR Varalakshmi Foundation, organised a cleaning and painting drive of the neighbourhood, MP Primary and High School campus, on the occasion of World CleanUp Day

HELPING HAND Tres, a modern European cuisine restaurant, along with Love

EXQUISITE HOSPITALITY (Second left) Taljinder Singh, general manager, Taj

Care Foundation (LCF), an NGO, distributed food among unprivileged children on the occasion of World Food Day

Palace, New Delhi and (second right) Nguyen Tan Dung, Vietnamese Prime Minister along with other Vietnamese delegates at their welcome reception organised by the hotel

NEW JOURNEY (Centre left) Digvijay Dhabriya, MD, Dhabriya Polywood and

CULINARY CHALLENGE (Right) Eric Weber, general manager, Hyatt Regency,

(centre right) Hitesh Agarwal, CFO, Dhabriya Polywood along with other directors and sales and marketing heads of the company at the opening bell ringing ceremony celebrating the company's listing on the SME platform of the Bombay Stock Exchange

(centre) Sunil Donde, MD, Robertet Flavors and Fragrances India and a participant from SMILE Foundation at the Hyatt Culinary Challenge 2014 - people cooking for people event held at Hyatt Regency Mumbai

FOOD & HOSPITALITY WORLD

November 16-30, 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.