I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •
F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E
February 16-28, 2015 Vol 3 | No. 11 | Pages 100 | `50
CONTENTS Vol 3 No11 FEBRUARY 16-28, 2015
INTERIORS & DESIGN
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
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A 24 CARAT
SHOW!
Manager Bhadresh Valia
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(24-25)
ART Rotana Hotel
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P18: PRODUCT TRACKER
AGED TO PERFECTION MADE FROM FERMENTED GRAPES AND AGED FOR AT LEAST TWO YEARS, COGNAC IS BRANDY BUT NOT ALL BRANDY IS COGNAC
EDGE
CARLSON REZIDOR TO EXPAND BRAND PRESENCE IN EAST, SOUTH INDIA
Pause Wines
P77: LIFE
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LITE BITE FOODS TARGETS `1000 CR IN 5 YRS
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FINDBESTVENUE.COM LISTS CONFERENCE AND EVENT VENUES PAN INDIA
Skill development transforms lives
P78: MOVEMENTS Alila Diwa Goa
PRODUCTION General Manager B R Tipnis
HIGH SPIRITS
The recentlyconcluded Food HospitalityWorld 2015 trade exhibition achieved a significant milestone in its journeyas it completed its 24th edition.The exhibition offered a golden opportunityto exhibitors coming from different segments of the food and hospitalityindustry to showcase their products and networkfor business
P17: NEW KIDS ON THE BLOCK
CHANGING PALATE CHEF K NATARAJAN, CORPORATE CHEF, THE GATEWAY HOTELS & RESORTS PRESENTS FOOD TRENDS FOR 2015
P94: WEEKEND Scene and heard by Marcellus Baptista
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ONE SOLUTION, MANY FUNCTIONS FUSIONRESTO, THE FLAGSHIP PRODUCT OF RANCELAB, IS HELPING RESTAURANT OWNERS MAKE PROFIT FASTER, REACH BREAKEVEN SOONER AND OPEN NEW OUTLETS QUICKER
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.
EDITOR’S NOTE
24 and growing!
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50 exhibiting brands, 6851 business visitors in attendance over three days, 564 B2B meetings successfully concluded, eight concurrent events that further attracted 252 delegates, FHW 2015, which recently concluded in Mumbai has proven to be the undisputed leader in its space. The success of a trade show in the B2B space can only be judged by the quality of delegates and real-time networking, business building and procurement done on the floor. Keeping these yardsticks in mind, we are proud to say that the show has received a thumbs up from the buyers, vendors, delegates, et al. It was truly encouraging to observe the buzz on the floor and to welcome established and focused players of the industry who are there in it as realtime entrepreneurs. Key procurement heads, hotel F&B managers, category heads and managers from organised retail, importers, chefs, traders and owners of restaurants and hotels were seen sharing and learning and it was humbling to receive kudos from such industry leaders. Special seminars and conferences on the sides attracted a quality audience who were there to listen to speakers - thought leaders, experts in their respective fields. Hospitality Think Tank: The GM’s Conclave, held on the topic of 'Effective People Management – Mentoring and Skill Development' witnessed participation from general managers of leading hotels in Mum-
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Pranshu Puri, The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 Mobile: 09810841431 E-mail: pranshu.puri@fhwexpo.in Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
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CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
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“Key procurement heads,hotel F&B managers, category heads and managers,chefs, traders and owners of restaurants and hotels were seen sharing and learning ”
bai who shared their insights on mentoring, team building, manpower shortage, skill development, to name a few. While Hospitality Knowledge Exchange: Serving up in Style, focused on the importance of striking a balance between food presentation and aesthetics along with maintaining hygiene and food safety standards. The session also covered topics on the emerging trends in the cutlery, crockery and tableware scene. Apart from these knowledge seminars, FHW 2015 also witnessed a few firsts - live cooking by two celebrity chefs - Chef Shailandra Kekade and Chef Harpal Singh Sokhi. The Power of Purchase registered a record turnout of over 57 procurement professionals and HPMF members at the event; FHW also hosted ‘Hospitality Procurement Awards’ in two key categories – Emerging Procurement Person of the Year and Green Procurement Person of the Year; and FHW 2015 partnered with AHAR which had a robust turnout of over 59 members, heads of committees of the different zones of AHAR in Maharashtra. The stage is now set for our next edition in Bengaluru. And finally, it's budget time again and the list of requests are too long, from service tax exemption to industry status. Let's see what Budget 2015-2016 has in store for the hospitality sector. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
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Hospitality industry expects growth based Budget Akshay Kumar Mumbai WHILE LAST year's annual budget gave hope to the tourism industry, this year's budget seems to have set the bar higher with the Indian hospitality industry expecting a growth based budget that will specifically address the present issues faced by them and will set them on an upward growth trajectory. From rationalisation of the tax structure to easening of business through single window clearance, the hospitality industry's expectations this year is wide and varied. Kamlesh Barot, directorVie Hospitality and past president, Federation of Hotel &
Restaurant Associations of India (FHRAI) said, “We're expecting a lot of announcements from the new government's budget, relying upon their promise to establish tourism as a major pillar out of the strategic four. Rationalisation of taxation, ease of doing business through single window clearance, removal of double taxation on rooms (LT & ST) and food (VAT & ST), increase in supply of rooms to rationalise the room tariffs by relaxing FSI, incentivising skill development, inclusive and sustainable tourism sops, are just some of the expectations we have.” Dinesh Khanna, executive director, Eastern International Hotels; Novotel Mumbai Juhu
Beach; Majorda Beach Resort, Goa; The Club & Khanna Hotels, Mumbai; and Vivanta by Taj– Bekal, Kerala said, “With the decline of tourism from the Russian and other territories and also Europe, Indian tourism efforts should be made aggressively on the market not affected by slow economic growth like China, Singapore, Australia and other regions. Uniform tax structure, should be applicable in all parts of country, such as luxury tax, etc. The e-visa introduced by the present government, should be implemented on the ports of entry all over the countries and also, include other countries which are not being included as this will generate additional in-
flow of foreign tourists. Connectivity within the country should be much more and fares are very high for flying between Mumbai to Delhi and South India especially during long weekends, which encourages people to fly to Thailand, Malaysia and other neighboring countries.” Bharat Malkani, president, Hotels and Restaurant Association (Western India) said, “We expect the government to bring forth a growth related budget for this sector. Given the fact that in our region we get less tourists than Sri Lanka, Malaysia, Nepal or even Dubai, its time that we rationalise the tax situation for the industry. Firstly, abolition of service tax which amounts to
double taxation. Secondly, reduction of luxury tax by 50 per cent to bring us to global standards and license raj must be done away with completely, with the union government doing away with all unnecessary licenses for hotels. Finally, infrastructure status should be given to the industry with the minimum ceiling limit of `25 crores to qualify. Currently, the hospitality industry is bleeding, it is one of the worst hit sector in India. Half the hotels are for sale. Tourists coming to India are appalled by the state as most of the hotels are beginning to look weary and beaten. We are waiting for the benefits to accrue as of date.”
Carlson Rezidor to expand brand presence in east, south India Sudipta Dev Mumbai CARLSON REZIDOR, which is India's leading international hotel operator with over 110 hotels in operation and under development in over 40 cities across India, has always had a well established presence in the north of the country. The company is now focusing on opportunities in east and south India through prospective strategic partners. “Our strategy is to establish all our brands – Quorvus Collection, Radisson Blu, Radisson, Radisson Red, Park Plaza, Park Inn by Radisson and Country Inns and Suites across all state
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capitals and key cities,” said Raj Rana, CEO, Carlson Rezidor, South Asia. In 2014, the company had introduced two new brands globally, Quorvus, which is a luxury brand by affiliation and Radisson Red, a lifestyle elect brand. “We are excited to introduce to India, Radisson Red, a brand that is relevant to the changing consumer behaviour, focusing on design and technologies of tomorrow,” said Rana, pointing out that Radisson Red makes a compelling value proposition for owners as construction cost per key is lower than traditional upscale and operating costs are lower due to multi-functional approach
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Raj Rana
and more efficient space planning. Quorvus Collection is a new generation of expertly curated luxury hotels inspired by the lifestyle and sensibilities of the contemporary global traveller. “The portfolio will include historic landmark properties, contemporary residences, classic boutiques and urban retreats,” informed Rana. Of the current pipeline of over 40 hotels under development, about 20 hotels are in secondary markets. Rana mentioned that these markets are ripe for midscale brands as demand resonates with the growing corporate and leisure travellers in that market segment, “Our brands
Country Inns & Suites by Carlson and Park Inn by Radisson are great midscale brands and resonate with owners due to attractive return on investment. Additionally, guests also prefer these brands due to their great value and would be ideal for propelling our growth in secondary markets.” While Radisson Blu is for upper upscale, Radisson & Park Plaza serve the upscale segment. According to Rana, the company sees a stronger potential with the midscale brands in secondary markets due to the attractiveness of lower development cost, complemented with the growing middle income population.
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Lite Bite Foods targets `1000 cr in 5 yrs Kahini Chakraborty Mumbai LITE BITE FOODS, a leading F&B retail company in India, has aggressive expansion plans and is looking forward to setting up a number of restaurants in multiple formats. Having seen a positive revenue growth of close to 30 per cent in this financial year, the company is expecting to become a `1000 crore company in the next five years. The company aims to target the youth by setting up a gastropub in New Delhi. Speaking exclusively to Food and Hospitality World on
Rohit Aggarwal
the growth vision planned for the company, Rohit Aggarwal, director, Lite Bite Foods said, “We are planning to increase the number of outlets of our signature brands - Punjab Grill, Street Foods by Punjab Grill and Baker Street in both domestic and international markets in the next few years. The potential cities chosen for expansion of our brands include Chennai, Maharashtra and USA, Europe and the Middle East.” Besides this, the company is also planning to launch a premium dining brand 'American Tandoor', which will serve Indian cuisine with an American twist. The first outlet will be a 250 seater, spread over 5,500 sq ft and will be located in one of the biggest malls in Washington DC — Tysons Corner Centre. The
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investment in this venture is approximately US$ 3.50 million. “We will also be launching Punjab Grill in USA this year,” he
mentioned. On the company's expected growth in the cuisines landscape, Aggarwal replied, “Owing
to the huge demand and varieties available, Indian cuisine is here to stay forever. We are planning to invest in and experiment
with European, street food and American cuisines. This will add a large share to the company’s portfolio.”
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Findbestvenue.com lists conference and event venues pan India Sudipta Dev Mumbai FINDBESTVENUE.COM is a recently launched venue search site that currently has more than 3000 listed properties in 20 Indian cities. “The objective is to cover 52 cities pan India in a year's time,” said Sarosh Khatib, founder, Findbestvenue.com. Having an experience in hotel sales for more than two decades, Khatib stated that he understood the need to provide a solution to customers wherein they could directly connect with the venue owner, thereby making it simpler for them to look at venues, and various options in a matter of seconds. “When somebody wants to do a conference or party or wedding, he or she depends largely on word of mouth, hearsay or past experience of a friend. They then make enquiries. The process to shortlist a venue
Sarosh Khatib
takes two to five days. So I thought it was the need of the hour to provide a search solution giving venue options to people who are planning a party or an event,” mentioned Khatib. “As hotels and venue owners want to reach out to potential customers the site is relevant to them. We have a free listing for them. In
fact, it is not limited to venue owners or hotels, but event planners, decorators, designers, beverage companies, and others,” he informed. Though the first objective is to cover event venues pan India, it will be followed by other outbound destinations later. “The target is not only B2C but B2B.
A large percentage of the target audience are conference organisers, travel agents, wedding planners, etc,” said Khatib. The way forward is popularisation of the site through SEO, SEM and social media, coupled with direct marketing. “We will also go to the consumer directly,” said Khatib. At this stage the site
offers only search options with relevant venue information, however according to Khatib, at a later stage, bookings are not ruled out. The company is using a .NET platform. “A .NET platform is scalable and is secure. It is a very robust platform which gives search results in a matter of seconds,” averred Khatib.
AH International plans to expand into Sri Lanka and Maldives Akshay Kumar Mumbai AH INTERNATIONAL, a hospitality company catering to clients pan India, is looking for opportunities to expand into Sri Lanka and Maldives. The company specialises in diversified segments like housekeeping solutions, F&B solutions, inroom solutions, banquet solutions, kitchen
solutions and front office solutions. Speaking about the developments, Himanshu Lodha, founder and director, AH International said, “Currently we cater to clients pan India and the Middle East, now we are exploring for opportunities in Sri Lanka and Maldives. We see a good potential for us in these markets. Our goal is to provide the buyers all the products they require
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The company has launched a range of bed and bath and F&B linens. It has also introduced a new coffee machine called 'cafe Italy' and also coffee pods under a single roof.” AH International currently caters to most of the
international and domestic brands in the country like Marriott, Hyatt, Wyndham,
Hilton, Taj Group, Keys Hotels, Premier Inn, Fern Hotels to name a few. The company has launched a range of bed and bath and F&B linens. It has also introduced a new coffee machine called 'cafe Italy' and also coffee pods. AH International is currently catering to projects in Rajasthan and eventually pan India, Indian subcontinent and the Middle East.
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Another of Skyra's innovative designs FHW Staff Mumbai
is starting to play a much larger role in tableware. In future, multiple cooking functions will be in-
IN CONTINUANCE of its innovative design strategy, Skyra has come up with its Rose Gold Chafing Dish collection. One of the best-selling collections in the Skyra Professional Tableware range, the Rose Gold Chafing Dish collection is available in four sizes from two ltr for home dinner parties to eights ltr for larger events. Across all volumes is a single design language that fea-
Raghav Khosla
tures a rose copper lid and water pan in combination with a gold stand and finials. The classic contemporary forms are complimented by bead trimmed handles and sleek legs. To finish the detailing are sleek rods that hold the burner holder in place. The base is de-cluttered as a result of this design, enabling the focal points to remain on the dome lids. Skyra Professional Tableware has a panel of corporate and celebrity chefs, F&B managers and hoteliers from popular outlets across India that supports the company in the design phase of product development. Once a need is established and the solution is conceived, several meets are arranged to present the validity of the concept and based on the panel’s feedback, the product is redefined. Fine dining restaurateurs and caterers receive these products first, before they are released to the market in the following season. According to Raghav Khosla, founder and CEO, Skyra Professional Equipment, “Technology
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corporated into the tableware itself. Serving dishes will go digital with temperature and moisture
control. They will have batteries and charging stations. Skyra is leading these innovations with its
mission and focus - to develop tableware products that help the food taste better.”
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IHA hosts Hospitality Rendezvous Archana Sharma New Delhi INDIAN HOTEL ACADEMY (IHA) and Association of Hospitality Professionals (AHP) recently organised the fifth Hospitality Rendezvous 2014 in New Delhi. The topic of discussion was 'Can we justify the remuneration structure?' Parvez Dewan, ex-secretary, ministry of tourism, was present at the event, which focused on discussing the various opportunities and challenges faced by new entrants in the hospitality industry. Initially established with only 18 students in 2008, IHA now has over 200 students. “We have been organising this event since 2010. A major part of organising such an event was for us to show that the industry helps, supports and encourages future talent. With the help of this platform, we aim to bring together hoteliers with students and faculty leading to better networking opportunities and building better relationships. We encourage all our students to participate in the event which helps in boosting their confidence also,” said Devipishita Gautam, director, IHA and general secretary, AHP. Earlier topics for the rendezvous revolved around HR, training and other issues facing the hospitality sector in India. G P Gautam, president, IHA said, “We aim to focus on some key issues being faced by the industry.” Highlighting the remuneration gap between a new entrant in the hospitality sector and the governmental wages, Mukta Sahai, ex-AGM, ITDC, stated, “The salaries paid to management trainees and entry level staff is far lower than what the government pays to the minimum wage workers. It is required that we not only train them but also provide adequate pay to the hospitality staff, so that more people look towards becoming a part of this industry.”
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Parvez Dewan
Elaborating on the same, Abhishek Saxena, corporate manager, Quality and Talent Development, Radisson Blu MBD Hotel, Noida, talked about the need for a change. “Salaries for managers and supervisors have been revised in our hotel chains, but it is the entry level staff who should also be kept in mind, as we need to retain and nurture this talent pool. We are now undergoing the era of transformation with pioneering services and major changes, under the leadership of our new prime minister,” he said. Emphasising on the growth in the tourism and hospitality sectors, Saxena also said that the tourism and hospitality sectors are being brought to the forefront, with the booming tourism industry and ever increasing room inventory. “It is therefore our responsibility to bring fresh talent and provide them with a better remuneration structure,” he added. Appealing to everyone to raise their voice against the unjustified remuneration structure, Sireesh Saxena, joint secretary, AHP, requested the government to ensure that minimum wages are paid to the management trainees and entry level staff so that students are able to pursue careers in this field. Commenting on the same, Gautam also said that around 30 per cent to 40 per cent students
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leave the hospitality industry due the initial packages and stipend provided to them, as they cannot bear their own expenses in these salaries. “Our students face many challenges, the biggest being of huge fee for a graduate degree, but the remuneration they get in the initial stage of their career does not even justify the course fee they pay. Students undergo rigorous training and extensive learning to obtain a degree to join this industry, therefore we should look into providing them with at least double the pay of an industrial labour,” she stated. IHA, under Gautam Budh
Educational Society, is a hotel management college in Delhi, with an aim to impart quality education for future hospitality professionals. IHA believes in building a world class centre for hospitality aspirants. Having a strong background and expertise of hospitality professionals associated with the institution, IHA believes that the essence of hospitality management lies in the all round development of management personnel. AHP is non profit registered organisation that aims to ensure the best for the hospitality industry and its professionals; project the role of the hospitality indus-
try as a contributor to employment generation and sustainable economic and social development; highlight its crucial role in the service to tourism industry; help raise the standards of hospitality and to build an image for this industry. The members include hotels, restaurants, bars, airlines, their employees, the future hospitality aspirants in the country and all across the world. AHP also includes allied members such as suppliers to the industry, hospitality trainers, consultants, and complementary hospitality and travel and tourism associations.
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India's share of organic food products to touch 2% by 2020 Rituparna Chatterjee Mumbai WITH INCREASING per capita income and the emerging middle class demanding safe food products, India's share of organic food products is expected to touch atleast two per cent by 2020 predicted Dr Lorenzo Boni, project manager assistant, Bioagri Coop, adding, “This is a good figure considering that Italy is not higher than two per cent presently.” Started in 1984, Bioagri Coop is an Italybased non profit organisation
offering promotion, training and research in organic agriculture and sustainable development. According to Dr Boni, presently the per capita consumption of organic food products in India is 0.1 euro and the share of organic food products is 0.25 per cent. Speaking on the future growth potential of the organic food market in India and the initiatives that can be directed towards this growth, Dr Boni suggested, “The first step is to engage local producers in organic farming and develop a national market with
Dr Lorenzo Boni
home-grown organic food products. Secondly, local consumers are hardly able to find organic food products on retail shelves and even if they do, the products are highly priced. Hence the pricing needs to be kept at an affordable level so that organic food products can have a wider reach across the country as India is a price oriented market. There are many private labels like Godrej Nature's Basket which are creating this awareness.” To create awareness about European organic food
products in India, Bioagri Coop has been participating in trade shows, hosting dinners at restaurants, conducting in-shop promotions, etc. “We are trying to make people in the country aware and conscious about the health benefits of organic food. This is our primary focus, while our secondary focus is to promote European organic food products for which we are working with premium European organic food sellers and are providing them the platform to connect with Indian buyers.”
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Kerala B2B Meet 2015 to kick-start from February 26 Rituparna Chatterjee Mumbai WITH A VIEW to provide a networking platform between SMEs in Kerala and trade and business communities in India and international markets, the Department of Industries & Commerce, Government of Kerala supported by the Directorate of Industries & Commerce, Directorate of Handloom & Textiles, Kerala Bureau of Industrial Promotion (Kbip), Kerala State Industrial Development Corporation (KSIDC), Kerala Industrial Infrastructure Development Corporation (KINFRA), and Kerala SIDCO is organising the ‘Kerala Business to Business
Meet 2015’ from February 2628, 2015 at Galfar International Convention Centre, Le Meridien Kochi. The meet will focus on promoting the products of Kerala’s seven key sectors namely food processing; handloom, textiles and garments; rubber; wood based industries; Ayurveda and herbal; electrical and electronics; and the traditional sector. Elaborating about the event, V Rajagopal, chief executive officer, K-bip stated, “We have selected 151 core SMEs from these seven sectors based on a number of criteria like their level of basic computer knowledge, online presence through websites, to name a few. We got around 218 seller
V Rajagopal
registrations out of which 67 were rejected. We closed the seller selection process around two months back. We are also being equally stringent in the screening of the buyers. Their
registration is being done through Federation of Indian Chambers of Commerce and Industry (FICCI) portal. After the buyer registers online, a mail comes to both K-bip and
FICCI. Once K-bip gives an approval, FICCI goes on to confirm the participation of that particular buyer.” This B2B meet will enable these core SMEs to showcase their products to the registered buyers which consists of hotels, export houses, retail shops, among many. Rajagopal added, “Till January third week, we registered more than 210 buyers among which 28 are international from regions like the Middle East, the US, Afghanistan, Europe, Sri Lanka. We are expecting around 50 to 70 international buyers and are targeting 315 total buyers. We will close the registration when we touch 350.”
The Quilon Beach Hotel to focus on weddings and MICE segments FHW Staff Mumbai THE FIVE STAR luxury hotel in Kollam, The Quilon Beach Hotel offers world-class infrastructure for weddings. The hotel is right on the beach and the development of special infrastructure for MICE has made it a preferred destination for business and leisure tourism. Located in Kollam, the hotel has the Arabian Sea on one side and the backwaters on the other; it is a 12 storied centrally air conditioned state-of-the-art property with all 95 sea facing rooms, multi-cuisine restaurant, Marco
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Polo Bar, coffee shop, roof top barbeque restaurant, an infinity Pool, Q - the ayurvedic centre with 10 treatment rooms, an international convention centre, one of the biggest beach–side convention centres in India ideal for large conventions, marriages and receptions, and seven conference halls of different capacities. Speaking to Food & Hospitality World, K Sreekumar, managing director, The Quilon Hotels & Resorts, said, “The Quilon Beach Hotel and Convention Centre is equipped to provide professional MICE tourism infrastructure and services,
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K Sreekumar
making it an ideal venue to hold corporate sector functions. Expert event management services are provided by the hotel on a package or customised basis.” The participating delegates and executives can enjoy a comfortable stay with all five star facilities while also enjoying an outdoor sightseeing at leisure, which includes backwater cruise to Munroe Island, Ashtamudi and Alleppey; visit to Thenmala Eco Tourism Project; Palaruvi waterfall; Achencoil; Jadayupara; beaches of Varkala; Thirumullavaram; Thangassery Old Port Town and light house; ruins of Fort Thomas and Beckingham
Canal; Konni and Paravoor elephant rides; pilgrim tours to Matha Amruthananma Mai Mutt and Sabarimala Temple; and factory visits to cashew and coir processing plants. Kollam or Quilon, the cashew city, is an old sea port on the banks of Ashtamudi Lake. Kollam, once known as Desinganadu, had a sustained commercial reputation from the days of the Phoenicians and the Romans. Fed by the Chinese trade, it was regarded by Ibn Battuta as one of the best five ports, which he had seen in the course of his 24 years of travel in the 14th century.
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Highlighting a positive outlook The latest edition of HIFI provided a platform to recognise a more comprehensive and integrated approach to enable the Indian hospitality industry to deal with the challenges and enhance their opportunities By Archana Sharma
T
he seventh edition of the Hotel Investment Forum India (HIFI) was recently held at The Leela Ambience Gurgaon Hotel and Residences, Delhi (NCR). Hosted by Burba Hotel Network (BHN) and Horwath HTL (Hotel, Tourism and Leisure), HIFI 2015 was attended by over 350 delegates from the global hospitality and tourism sector, and focused on the upcoming trends and challenges that the Indian hospitality sector is undergoing. Elaborating on the theme ‘A positive Focus’ for HIFI 2015, James E Burba, president, BHN, believes that the last couple of years were difficult for the Indian hospitality sector. “However, with the new government in place and with the new initiatives taken to promote tourism in India, people are more positive about the future of this industry in comparison to the last decade,” he said. Quoting the recently concluded Global Investors Survey for 2014 -15, Burba also stated that in comparison to last year, the Indian economy is trending upwards as India has categorically shifted. “With the growing middle class and increasing tourist arrivals to India, the supply for room inventory also needs to increase and as per trends observed so far, Indian hotel constructions have gone up to 47 per cent in 2014 and will keep on increasing to about 60 per cent by 2015 year-end.”
Indian perspective Recounting the various forums at which Prime Minister Narendra Modi has mentioned the benefits of tourism industry across the globe, Lalit K Panwar, secretary, Ministry of Tourism
(MoT), stated, “About 32,000 visas have been granted in just six weeks and with the new countries that we are planning to add to Tourist Visa on Arrival (TVoA) list, we should be able to host at least one percent of the total global tourism traffic.” He also informed that MoT is planning to re-look on the national tourism policy and in 2015 will be coming out with a more pragmatic approach and a detailed roadmap and guidelines for enhancing this sector better. Also praising the various initiatives taken by the Indian government, Vijay P Thacker, director, Horwath HTL – India, feels that India will gain global attention. “With initiatives like the TVoA scheme, Make in India, Swachha Bharat Abhiyan, etc, issues like labour and power capacity are being addressed and we are looking at long term attitudinal changes,” said Thacker. Elaborating on the growing demand for more room inventory, Thacker informed that in another three-four years, another 30-40 thousand rooms will be added to the total room inventory while stating that about one lakh rooms were added in the last decade only. Elaborating on the various issues being faced by the Indian hospitality industry, Thacker also said, “We are facing funding issues with long term loans as they are inconsistent with the nature of the hotels because of the implementation and even the ramp up period is longer and hotels are already long term assets.” Requesting to implement a cash-cash approach rather than a cash-asset approach, Thacker also hopes to change the mindset of delayed payment of the Indian market. Talking about the untapped potential of the domestic market,
Thacker said, “Large MNC’s are willing to establish their brands here but we need to have new destinations and attractions, with cultural heritage and events. We also need the Indian hospitality sector to be in sync with needs of the modern traveller.” Deep Kalra, founder and CEO, Makemytrip.com, stated, “Online booking for flight tickets have reached 45 per cent penetration while booking hotels online have only a six per cent penetration in the Indian market. The macro issue is the lack of supply of budget hotels leading to unaffordable pricing for the masses and the sub-optimal presence of hotels in the online space.” Also talking about revenue management, Kalra believes that the room tariffs need to be dynamic to maximise yield with opaque pricing systems and with different rates for weekdays and weekends, for business and leisure travellers, etc. Reminiscing his earlier ef-
forts to get the TVoA scheme in place, Subhash Goyal, president, Indian Association of Tour Operators (IATO), mentioned that the Indian tourism industry will not be able to reach the 15 million figure unless additional measures are taken for opening up the skies and providing better accessibility and infrastructure to the tourism industry. He also requested the Ministry of
Civil Aviation (MoCA) to bring down the ATF tax to a maximum of four per cent. “Fortunately the fuel prices have come down but not the cost of travelling,” he added. Talking about the growing need of a holistic plan for involvement of local stakeholders as well as state investment for better promotional facilities, Nikhil Desai, managing director,
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MARKETS Goa Tourism Development Corporation, believes that they are overly dependent on the leisure segment. Adding to this, Goyal asked for a cruise terminal to be operational in Goa as most of the cruise corporations are unable to provide seamless travel due to lack of infrastructure.
REIT initiative While explaining and comparing the Indian Real Estate Investment Trust (REIT) with the US Model, Sanjay Bansal, founder and managing director, Aurium Equity Partners LLP, stated, “The SEBI guidelines for the Infrastructure Investment Trust and the REIT will not only impact the Indian hospitality sector but also provide benefits to the investors, as the Public Private Partnership (PPP) model followed by India is unlike other countries as they are better funded by the government sector.” He believes that in India, the role of the private sector is much bigger and even though international brands have maintained a steady presence in the hospitality sector in India, due to their long gestation periods, it becomes hard for them to get a decent Return on Investment (RoI). According to Nirupa Shankar, director, Brigade Hospitality, “REIT can be huge success as an alternate source of funding for hospitality investments, as these assets are far more liquid than other properties.” However, talking about the issue of asset valuation, she also said, “We are not entirely sure about the evaluation process and therefore are concerned about the value of property the time of converting in comparison to the original asset value.” Adding to the same, Adil Engineer, partner, Brookfield Financial, stated the REIT model to be an easier and cheaper, alternate source of finance. “Indian assets can be valued in different ways, with different methodologies and so far we don't have much clarity about how assets will be valued in accordance to REIT, therefore a specific set of guidelines are required to clear these doubts.” Engineer also believes that the REIT will firstly be implemented by the commercial sector and depending
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There is a need for better alliances and dominant players to enter the mid-scale as well as the business segments, either through conversion of existing properties or through mergers on its success, will be taken up by the hospitality sector. Talking about the success of the REIT model in India, Atul Chordia, chairman, Panchshil Reality, said that its implementation will be difficult in India as there are not that many multi-property owners in India and REIT guidelines require a major amount as the minimum asset value.
New growth opportunities Talking about the emerging market of mid-scale and budget hotels and its requirements, Shwetank Singh, vice presidentdevelopment and asset management, InterGlobe Hotels, stated, “The time taken to build hospitality assets reduces its valuation and thereby lessens the RoI.” Elaborating on the different requirements for different markets, Rajiv Sharma, vice president-development, SWA, IHG, talked about how they had to tweak down the the Holiday Inn Express properties for Tier II and III cities markets in India. “The room rates will not be able to justify the investment in Tier II and III cities as in the beginning, it is the brand building part that matters since the consolidation one is still far away,” he said.
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Cyrus Madan, vice presidentdevelopment and feasibility, The Lemon Tree Hotel company, stated, “Due to the shift in the preferences of travellers, places like Neemrana, Palwal, Bhiwadi, etc. are emerging as popular destinations. And even though there is a need for further development of some social infrastructure, the flexibility required for the same is present.” Adding to this, Lokesh Kumar, vice president-development and marketing, South Asia, Movenpick Hotels & Resorts, said that these areas are lacking leisure and entertainment points and therefore either the government or private stakeholders should look into strategically creating such regions. Highlighting the strategies to succeed in this segment, Dilip Puri, managing director-India and regional vice presidentSouth Asia, Starwood Hotels and Resorts, said, “With the changing market demands, there is a need for better alliances and dominant players to enter the mid-scale as well as the business segments, either through conversion of existing properties or through mergers.” Discussing the various prospects for Andhra Pradesh,
Telangana and Hyderabad, Suresh Kumar, CEO, Fortune Park Hotels, informed that Andhra Pradesh can develop more cities but Telangana only has Hyderabad to showcase itself as a major destination. Providing a different perspective, LN Sharma, CEO, Golden Jubilee Hotel, said that with the increasing business opportunities in Telangana, Hyderabad will benefit the most as with the increasing market demand, there will be more rooms for accommodation. Kumar also believes that Tirupati is emerging as a major tourism hub, not just for pilgrims but for the MICE segment as well.
Focusing on different segments Highlighting the lack of infrastructure to lead India as a MICE destination, Michel Koopman, general manager, The Leela Ambience, Gurgaon Hotels and Residences, said, “The competition is with cities like Bangkok, Shanghai, Sydney etc. We need to build convention centres and plenary halls with the help of public and private sectors, especially in the key Indian metros cities.” He also remarked that more connectivity is re-
quired and infrastructure needs to be developed better not just for convention centres and halls but also their surrounding areas. Adding to this, Jean-Michel Casse, senior vice president– operations India, Accor, said, “We need to undertake more international events and host global summits and conferences in order to showcase the MICE infrastructure and facilities available in India.” Still in its nascent stage, Julian Ayers, regional vice president, Alila Hotels and Resorts, believes that the Indian market has a major potential for lifestyle hotels. “And since these hotels operate in a niche segment, people are willing to pay the premium required for the experience,” he said. Dhruva Rathore, vice president-development, Hyatt Hotels and Resorts, stated, “The target customer base is growing for lifestyle and boutique properties as people want more vibrant and experiential hotel properties.” Focusing more on the food and beverage sector in the Indian hospitality industry, Naveen Jain, president, Duet India Hotels, hoped that the government will come out with more promotional videos and other marketing initiatives to promote the diverse cuisine for the leisure as well as business sector. Deepak Ohri, CEO, Lebua Hotels and Resorts, said that only about 10 per cent of the total standalone restaurants work whereas the rest close within a year of operations.
Recognising excellence HIFI 2015 honoured many hotel properties with ‘HIFI Deal of the Year Awards’, on the basis of magnitude, size, sustainability, design, etc. In the category of Budget and Mid-Priced, the winner was Holiday Inn Express, Mahindra World City Chennai; For Upper Mid-Scale and First Class, the winner was Novotel Kolkata Hotel and Residences, Kolkata-West Bengal, and In the category of Upscale and Luxury, the award was given to JW Marriott Mussoorie Walnut Grove Resort & Spa. Nirupa Shankar, director, Brigade Hospitality, was also awarded 'The Rising Star Award South Asia’.
NEW KIDS ON THE BLOCK
ART Rotana Hotel ART ROTANA HOTEL has officially opened its doors in the heart of Amwaj Islands, Bahrain. Conveniently located five minutes’ drive from Bahrain International Airport and 15 minutes from the city center, ART Rotana Hotel comes equipped with 311 fullyequipped rooms and suites. The hotel has eight state-of-the-art meeting rooms and conference facilities, a majestic ballroom, 10 food and beverage outlets, a fully equipped Beach Club with modern fitness and wellness services and a children’s waterpark.
The Ritz-Carlton, Bali
Serafina NEW YORK’S ITALIAN EATERY, Serafina recently announced the opening of its all-day casual dining restaurant at Kala Ghoda, Mumbai. Founded by Vittorio Assaf and Fabio Granato, the restaurant made its way to the city of Mumbai in 2012. Serafina has joined hands in India with Global Kitchens, the restaurant arm of K Hospitality. The restaurant offers a range of pizzas, entrees, salads and desserts. The menu which has influences of north Italian cuisine includes dishes like Calamari, Carpaccio Di Filetto, amongst others.
THE RITZ-CARLTON, Bali recently opened, marking the brand’s return to the idyllic island of southern Bali. Located in Sawangan, Nusa Dua, The Ritz-Carlton, Bali is set on 12.7 hectares of beach-front and cliff-top land. With 313 hotel rooms, including 34 cliff top and ocean view villas, the luxury resort features six restaurants and lounges. The Ritz-Carlton Club Level includes a private pool and sun deck exclusively for club guests, whilst The Ritz-Carlton Spa, opening soon, will offer a distinctive wellness experience that is truly Balinese in nature. The property is also equipped with meeting facilities for up to 200 guests.
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PRODUCT TRACKER
Pause Wines
Beringer
PAUSE WINES has introduced Cabernet Sauvignon, a deep red-purple wine which is a product of vintage wines. Cabernet Sauvignon is a bold and assertive wine that has the potential to overwhelm light and delicate dishes. Cabernet Sauvignon can be paired well with bitter dark chocolate. It is priced at `305 for 375 ml and `590 for 750 ml.
ASPRI SPIRITS has introduced Beringer wines for this season. The Beringer White Zinfandel sparkling, priced at `2425, has floral notes with citrus and strawberry fruit nuances and can be paired with Mexican and Thai cuisine. Beringer Pinot Grigio, priced at `1980, has aromas of lime and apple with a hint of honeysuckle and goes well as a pre-dinner sipper or with fresh salads and grilled chicken. Beringer Cabernet Sauvignon Blanc, having a price tag of `1980, has aromas of vanilla and blackberry with a deep ruby colour.
VKC VKC has introduced naturally fat free and dried pitted prunes under the brand name – Nutraj. These sun ripened plums from California offer benefits to improve and sustain overall health. Prunes are rich in potassium fibre and are fat free. Nutraj products are vacuum packed or nitrogen flushed to ensure that they remain fresh and crisp. Price starts at `80 per box of 100 gm.
Interface
Murginns AFTER THE LAUNCH of its first three flavours of Gourmet Butter, Murginns recently launched another variant - Cumin, Coriander and Chilly Gourmet Butter. Murginns Gourmet Butter is made with pure white butter blended with fresh and natural ingredients. It is now available in four variants - Garlic and Herbs, Cumin and Coriander, Cracked Pepper and now Cumin, Coriander and Green Chilly. Murginns Gourmet Butter range is priced at `125 each for a 125 gm pack.
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HUMAN NATURE is the new carpet tile collection from Interface made with 100 per cent recycled content nylon yarn, it is manufactured in Interface factories that are, on average, 39 per cent more energy efficient and consume 83 per cent less water. Designed by David Oakey, Human Nature features five 25 cm x 1m skinny plank carpet tile patterns that have a variety of earthly textures, from tumbled pebbles to freshly cut grass.
CHEF’S PLATTER
CHANGING PALATE Chef K Natarajan, corporate chef, The Gateway Hotels & Resorts presents food trends for 2015
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014 WAS a year of breaking free of stiff formal dining and emergence of differentiated gastronomic experience. Just like fashion trends change every year, food trends are often subject to experiments to spice up the delicious corner of our lives. Welcoming 2015, Chef K Natarajan, corporate chef, The Gateway Hotels and Resorts, highlights the food trends for 2015 based on the behaviour pattern of the guest in recent times towards food.
Demand for home-style food With a considerable amount of increase in travel for work purpose, the new year will see hotels highlighting local cuisines with concentration to keep the flavours simple and fresh. Guests are increasingly looking for rustic, hearty, homemade foods with simple flavours. Home-style meals that are low on fat, use less oil and have simpler cooking techniques will be in demand also given the rise in lifestyle diseases. Keeping
this trend in mind, The Gateway Hotels has pioneered the concept of home-style cuisine bringing in homemakers to make authentic regional food served piping hot from the kitchen as one would eat at home.
Rustic country vegetables
Chef K Natarajan
Country vegetables and nutrition rich tropical vegetable and fruits, like pumpkin, snake gourd and string beans will make a comeback. Heritage vegetables are gaining
popularity owing to their nutrition value and their ability to supplement deficient nutrition in current diets. Indigenous vegetables such as dill, knol-khol, jackfruit, colocassia as well as traditional leafy vegetables such as malabar spinach, water amaranth, and common purslane (parappu keerai in Tamil) are being increasingly included in hotel menus. This also adds variety to the vegetarian menu giving guests a wider range of dishes to choose from.
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CHEF’S PLATTER
Vegetarianism With fitness hovering prime position on the minds of people, vegetarian food as an option will be preferred. Globally, guests are making smarter and healthier choices these days and are looking for leaner food while trying to avoid red meats and fats as much as possible. Vegetarianism has gone from just being a family habit to a lifestyle choice giving rise to the need to reinvent and come up with innovative dishes as per guest’s tastes. Urban retail outlets, in even medium-sized cities, have broccoli, iceberg lettuce and celery on their shelves. Chefs are incorporating vegetable and leafy green varieties like kale, purple yam, yellow yam, tatsoi, mizuna, white brinjal, zucchini and kabocha (Japanese pumpkin), that were unheard of in India five years ago, into their dishes. In a nutshell, now it’s chic to be vegetarian.
Beyond wheat Ancient grains, such as spelt, amaranth, quinoa, millet, and kamut, etc, will continue to be in demand. India is home to many such little-known grains that pack a nutritional punch and are being reintroduced into our kitchens as more and more guests are turning to a ‘gluten-free’ lifestyle. That these grains and seeds can help us fight diet-sensitive ailments, like diabetes, cancer and neurological disorders, is one of the many reasons why consumers are including them in their daily diet. Veganism is also driving demand for these alternate grains as well as non-dairy products driving hotels to include vegan options in the menu.
Local products and home grown vegetables, organic products will be getting popular and affordable Consumers nowadays are opting for organic food. While scientists continue to debate whether organic food is
healthier or not, it seems that consumers have already made up their minds. According to a recent survey, 58 per cent of chefs now choose recipes where they can use organic and natural ingredients. With consumers becoming increasingly wary of food production techniques and methods, organic, local and free-range are seeing a tremendous rise in demand. The urban market for organic products is growing at a rapid pace and it’s not just the organic farms that are dominating this trend any more, hotels are waking up to the concept of organic food too. From dedicated menus to even organic restaurants, organic food has arrived and is here to stay.
Middle Eastern food will make a big comeback Chefs have long praised Mediterranean cuisine for its healthy, aromatic dishes. 2015 will see the comeback of Middle Eastern food as consumer experiment with the cuisines of Turkey, Israel, and others in the region. Fragrant seasonings like sumac, za’atar and harissa will be increasingly used in recipes.
Mini meals As the lines between work and leisure blur, ‘on-the-go’ meals that are nutritious, quick and easy are gaining in popularity. This is in sync with the new-age concept of eating little and often to meet one’s busy schedule. Both food brands and restaurants will focus on this concept offering individual serving sizes.
Umami Sour, sweet, salty and bitter have long been considered the four main flavours we can taste. Umami, a Japanese word that describes a meaty or savory taste, is thought to be a fifth flavour. 2015 will see the rise of Umami present in ingredients such as asparagus, tomatoes, cheese and meat.
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From dedicated menus to even organic restaurants, organic food has arrived and is here to stay. The urban market for organic products is growing at a rapid pace and it’s not just the organic farms that are dominating this trend any more, hotels are waking up to the concept of organic food too
CHEF’S PLATTER
Keep it natural Constantly planning to bring new innovative recipes to the table, Chef Foorquan Deshmukh, executive sous chef, Royal Palms India talks to Food and Hospitality World about his passion for cooking and how it is an everyday challenge to cater to the discerning customer
P
ERFECT' IS HOW Chef Foorquan Deshmukh, executive sous chef, Royal Palms India describes his journey as a chef so far. Like most chefs in the industry, he also has had his share of struggle and has worked hard to achieve his goals. Terming Indian cuisine as the most balanced cuisine in the world, and that also being his signature style of cooking, Chef Deshmukh credits his mother for being his inspiration to join the hospitality industry and become a chef. Reminiscing about the past, Chef Deshmukh says, “Since childhood, whenever my mother would be in the kitchen cooking, I would help her in cutting the vegetables. My first stint in cooking was when I was in the fourth standard and tried my hand at cooking an egg, and in the seventh standard I won a fruit and vegetable carving competition. That was the moment when I decided to become a chef.” While schooling, during his summer vacation, he joined a small restaurant called Naaz Hotel which gave him a clearer picture of the workings in the kitchen. Much later, his father pondered over his decision to become a chef and encouraged him to complete his hospitality management education by studying in Anjuman Islam Hotel Management College. Enjoying each day of his job, Chef Deshmukh feels that fretting over challenges is all in the mind. He says, “It is all about how you deal with the challenges
Chef Foorquan Deshmukh
and overcome them by providing solutions. As a chef, I love the everyday challenge and finding innovative ideas and planning strategically, all these give me a high.” Being recognised as a chef gives him a sense of pride, as he mentions, “The role of a chef has graduated from just being in the kitchen to now interacting with the guests at the restaurant and understanding their taste preferences. The latest trend in the restaurant segment has been in the live cooking space.” According to him, there has been a phenomenal growth in the hospitality industry, with the latest focus being on the use of ingredients and the source of their origin. Emphasising on the popular-
ity of vegan food, Chef Deshmukh informs that people have been aware of the term 'vegan' since 1944 which was introduced by Donald Watson when he cofounded the vegan society in England, which initially meant free dairy diet. Vegan cuisine is different from other cuisines, including vegetarian food. Vegan food can be defined as basically strict vegetarian food wherein the vegan food follower refrains from not only consuming any animal products and meat but also their derived substances. For example, honey is not consumed as it is produced from honeybees and milk or milk products as they are from cows. A vegan diet is more based on grains, legumes, fruit and nuts. Substitutes for dairy products are soyabeans and soya milk, tofu, almond milk, grain milk, oat milk, rice milk, coconut milk. Natural vitamins also need to be taken into consideration while on a vegan diet. Since this diet is low on calories and there is less of saturated fat products and ingredients, the level of Vitamin D, calcium, zinc, Vitamin B12 in the body is low. When asked about his message to aspiring chefs that he would like to give, he replies, “It is important to be a good human being before becoming a chef. Work hard and feel proud to be a chef and keep learning from various sources - internet, books, etc. Rather than using a lot of chemical products, try to use natural ingredients.”
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HIGH SPIRITS
Aged to perfection Made from fermented grapes and aged for alteast two years, cognac is brandy but not all brandy is cognac. By Kahini Chakraborty
W
HETHER YOU prefer it neat, with ice, or in a cocktail, cognac has been around for many years. Unlike its better known counterpart like brandy, cognac is comparatively less talked about in India. For some the subject may be new, but for connoisseurs the sheer experience of having a cognac is enthralling. Cognac, named after the town of Cognac in France, is a variety of brandy after the distillation and during the aging process, it is also called eau de vie. It is produced by doubly distilling white wines produced in any of the designated growing regions. Though everything about it is so very French, surprisingly cognac is not the preferred drink in France; almost 97 per cent of the spirit is exported. The consumers not only happen to be AfricanAmericans, but the spirit has found admirers in India as well. The spirit (cognac) being more of a sensory experience, involving the eyes, nose and the taste buds, has different consumption patterns in different regions. Here, in India, consumers prefer it after a meal as an after drink. Especially in South India, people consume the same as a drink of choice, yet the consumption is limited to after meal drink which otherwise happens to be an anytime drink in differ-
Rukn Luthra
Nikhil Agarwal
ent regions, often sipped in with the Cuban cigar. The existing and the new rich from developing countries have in the recent past boosted the demand for cognacs and with new industry players, the competition and demand is expected to be at an all time high.
CAGR of well of over 20 per cent in 2013. This has been attributed to the traditional whisky and brandy drinkers trading up to cognacs. With the big brands being well accepted and with growing awareness, the culture for consumption of cognac is still vastly traditional but moving on to cognac based cocktails as well. Sula Selections which is imported and represents the global brand Remy Cointreau, which introduced the chill shots giving customers a whole new way of enjoying co-
Market choice While one would imagine that cognac would be more popular in South India which is a strong market for brandy, lately there has been an equally strong traction from North India as well. Remy Martin and Hennessy leads with Martel and Courvoisier close behind in terms of market demand. Even though the other top-end cognac brand Delamain is available in India, its distribution is limited. And the good news is that there is an audience in the market that is willing to spend on well known quality cognac brands. The International Wine & Spirit Research (IWSR) pegged the cognac market in India to be demonstrating a
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Though everything about it is so very French, surprisingly cognac is not the preferred drink in France; almost 97 per cent of the spirit is exported. The consumers not only happen to be African-Americans, but the spirit has found admirers in India as well. Here, in India, consumers prefer it after a meal as an after drink
HIGH SPIRITS
gnac, has taken off well in the market. Rukn Luthra, managing director, India & Gulf, Remy Cointreau India states, “Even though there is an audience willing to spend, cognacs are priced at the same level as certain single malts and other whiskies which move in huge volumes.” While Nikhil Agarwal, wine sommelier, informs that in order to maintain the position of the cognac brands in the market, All Things Nice does regular cognac related events and promotions in various formats. Remy Martin continues to be a leader in the ultrapremium cognac category and its focus on quality is evidenced by its insistence on only using eau-de-vie from grapes grown exclusively in the top two Cognac regions: Grande Champagne and Petite Champagne. “While Remy Martin VSOP has been very popular as a chilled shot, cocktail, as well as neat and on-the-rocks, Remy Martin
XO continues to be loved as a post-dinner drink or even serve as its own occasion,” informs Luthra. He adds, “The house of
Remy Martin has received strong support for its flagship Cognac – the LOUIS XIII. With a bottle costing anywhere over `2.5 lakh, the strong response that this cognac has received goes to show that Indian consumers are willing to spend on premium labels as long as they see the highest possible quality.” Agarwal points out that even though there is a huge demand and tremendous growth opportunity, the challenges faced in the India market are high taxes and different taxes within each state and less awareness. While Luthra adds, “The entire industry has faced challenges with FSSAI regulations of labelling over the past 12 months, but everyone remains optimistic of future growth as the country as a whole continues to expand its horizons.”
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cover )
A 24 CARAT SHOW! The recently concluded Food Hospitality World 2015 trade exhibition achieved a significant milestone in its journey as it completed its 24th edition. The exhibition offered a golden opportunity to exhibitors coming from different segments of the food and hospitality industry to showcase their products and network for business BY RITUPARNA CHATTERJEE
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(
T
o mark the celebration of its 24th edition, Food Hospitality World (FHW) 2015, a B2B trade exhibition for the food and hospitality industry in India, organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express, created the perfect platform for industry professionals to connect, network and celebrate this year. Apart from providing an opportunity for buyer-seller meets, FHW 2015 hosted an interesting line-up of panel discussions, presentations and competitions. Held at the MMRDA grounds of Bandra Kurla Complex, Mumbai from January 22-24, 2015, this year's trade show was inaugurated by Bharat Malkani, president, Hotel and Restaurant Association Western India (HRAWI) along with other dignitaries including A K Singh, principal/secretary, Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai; Bhuvan G M, professor and principal, Apeejay Institute of Hospitality; Ravi Rawat, general manager, The Park, Navi Mumbai; Chef Vernon Coelho, president, WICA and head of department- food production, Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai; Arvind Shetty, past president, Indian Hotel and Restaurant Association (AHAR); Dr Sudhanshu, deputy general manager, Agricultural & Processed Food Products Export Development Authority (APEDA); Mohan Deshpande, chairman, Hospitality Purchasing Managers Forum; Thomas Zachariah, vice president, The Indian Express; and Mehul Lanvers Shah, managing director, Hannover Milano Fairs India. Speaking at the inauguration, Malkani, stated, “This year’s FHW exhibition is larger and well organised than the previous year. We have high expectations from the new government for the hospitality sector. HRAWI has made representations to the local, state and the central government. Last year wasn’t beneficial for the hospitality industry. This year HRAWI will be focusing on three key areas – education, dealing with the issue of multiple licencing and policy reform on taxes.” Reiterating the same thought, Rawat, stated, “The new government should address the issue of multiple licensing, also there needs to be a single-window platform for securing permissions. However,
the future of the hospitality industry looks bright and there seems to be a lot of scope for development and growth.” Giving his view on the exhibition, Singh opined, “FHW is the right platform for buyers and suppliers to meet, interact and learn from each other about the latest developments in the hospitality industry. I think ARRs in the hospitality industry needs to increase since it has been constant since the past few years; once ARRs go up, hotels will be able to adapt more technology. Under the Hunar-Se-Rozgar-Tak scheme, the ministry of tourism, Government of India, is planning to train 90,000 students at IHMs and state tourism corporations for entry level jobs.” Post the inauguration, the first panel discussion for the day was the Hospitality Think Tank: The GM’s Conclave, which was held on the topic of 'Effective People Management – Mentoring and Skill Development' in the hospitality sector. This discussion witnessed participation from general managers of leading hotels in Mumbai who shared their insights on mentoring, team building, manpower shortage, skill development, to name a few. Moderated by Dominic Costabir, director, HTI India, the panelists for the discussion included - Ashish Kumar Rai, general manager, The Leela Mumbai; Biswajit Chakraborty, general manager, Sofitel Mumbai BKC; Gayle Henriques, general manager, Waterstones Hotel; Sumit Kant, general manager, Four Points by Sheraton Navi Mumbai, Vashi; Manish Kakkar, general manager, Keys Hotel Nestor; Ravi Rawat, general manager,
THE MAIN FOCUS
The Park, Navi Mumbai and Suraj Kumar Jha, general manager, Holiday Inn Mumbai International Airport. The second day of the exhibition witnessed a series of power packed discussions. The first discussion, ‘Hospitality Knowledge Exchange: Serving up in Style’, focused on the importance of striking a balance between food presentation and aesthetics along with maintaining hygiene and food safety standards. Apart from this, the session also covered topics on the emerging trends in the cutlery, crockery and tableware scene. The panelists for the session included K S Narayanan, CEO, Pan India Foods; Celebrity chef Vicky Ratnani; Manoj Patkar, HOD (food production), Apeejay Institute of Hospitality; Chef Gregory D’Sa, sous chef, Pizza by the Bay, Mars Enterprises; Chef Aungshuman, executive chef, The Lalit Mumbai; Vipul Dalal, managing director, Polymech International and Geeta Wadhwa, proprietor, Aura Essentials. Another highlight of the second day was an F&B session powered by Pause Wines, wherein the company organised a wine tasting session for F&B managers of hotels and restaurants. The second day also witnessed a presentation on the topic ‘Bio Food Made in Italy’ which was done by Dr Lorenzo Boni, project manager assistant, Bioagri co-op. Further, V Rajagopal, chief executive officer, the Kerala Bureau of Industrial Promotion (K-bip) also made a brief presentation on the Kerala B2B Meet 2015 which would be held from February 26-28, 2015 at Galfar International
Convention Centre, Le Meridien Kochi for SMEs from seven sectors. Speaking about the meet, Rajagopal said, “We have been strict in selecting the buyers who would be coming for the meet. Till now we have registered more than 210 buyers among which 28 are international.” The Power of Purchase organised by the Hospitality Purchasing Managers Forum saw well-known purchase managers from the hospitality industry elaborate on the role of procurement, its growth, and present and future trends. The session was moderated by Reema Lokesh, editor, Food & Hospitality World, and the panel members included Anthony Barretto, purchase manager, Palladium Hotel; Harvey Rodrigues, director purchase, Meluha The Fern; Mukund Vichare, director procurement, JSM Corporation; Mahendra Shinde, purchase manager, The Resort Madh-Marve and Kaustubh Jhadav from KA Hospitality. The session focused on the way forward for 2015. On the sidelines of the three-day event, FHW 2015 also hosted the ninth edition of the Great Indian Culinary Challenge (GICC). The Culinary Forum of Goa had extended support to the GICC. This year the competition received 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 and provides a professional platform to them to showcase their individual and collective skills, learn, share experiences, partner and network in a competitive environment. The last day of the FHW 2015 exhibition witnessed a conference on the topic - 'Technological Innovations & Social Media presence in Hospitality Industry - A Must or a Myth', which was organised by AHAR. The other show highlight was the Cornitos Food Bloggers Meet Season 4 organised by Cornitos. The contest was judged by Celebrity Chef Shipra Khanna, where contestants were challenged to showcase innovative preparations, toppings and decorations with Cornitos (nachos and decorations provided at the venue). Spread across 10,000 sq m of the MMRDA grounds, the trade show hosted approximately 200 national and international participants this time. The trade show aims at providing solutions to various industry-related problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors.
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February 16-28, 2015
GM'S CONCLAVE
Learning to lead The GM's Conclave in FHW 2015, Mumbai was an effective platform for the general managers of some of the country's leading hotel groups to share their insights on how continuous training, skill development and mentoring can retain and groom talent, irrespective of hierarchy By Sudipta Dev
P
eople management is at the core of any general manager's responsibilities. This year one of the highlights of FHW 2015, Mumbai was the GM's Conclave that focused on a topic that is (not surprisingly), close to the heart of most general managers - 'Effective People Management – Mentoring and Skill Development'. Moderated by Dominic Costabir, director, HTI, the panel members included general managers from leading hotel companies including Ashish Kumar Rai, GM, The Leela Mumbai; Biswajit Chakraborty, GM, Sofitel Mumbai BKC; Gayle Henriques, GM, Waterstones Hotel, Mumbai; Sumit Kant, GM, Four Points by Sheraton, Navi Mumbai; Manish Kakkar, GM, Keys Hotel Nestor; Ravi Rawat, GM, the Park, Navi Mumbai and Suraj Kumar Jha, GM, Holiday Inn Mumbai International Airport. The significance of training, including continuous training, was one of the focus areas of the conversation. Highlighting the effectiveness
of on-the job training, Rai stated, “In my days training was on the job. I knew that if I had to move to the next level, I had to train. There is also a difference between training and driving people.” Responding to Costabir's question that do they feel the weight when people look up to them, Chakraborty stated, “Leadership has to be a natural process. When people look up to you then you walk the talk.” Refuting Costabir's views that GMs do not focus on training, Kakkar asserted that training is important for business. “It could be as simple as the front office assistants making small mistakes while checking in,” he said.
Continuous training Training is obviously not a one-time activity - so what steps does an organisation take (or should an organisation take) to ensure continuity and consistency? At the Park Hotels Group, every time an employee is trained, an evaluation is done and then they move to the next level. “We try to meet maximum consis-
26 FOOD & HOSPITALITY WORLD February 16-28, 2015
tency,” said Rawat. Henriques who has been a trainer herself and still enjoys training people, acknowledged that it is difficult to continue and keep momentum. She commented that it is important for the key HODs to be focused as a lot of training is conducted by the training department with the HODs. “I get into training very often with HODs, we call them knowledge sharing sessions,” stated Henriques. The next critical question, was who trained the HODs? Chakraborty informed that there are academies like the Accor Academy which offers certification courses. “It is critical that everybody attends trainings and there is a feedback. Year-on-year there are competency pit stops,” he mentioned. Many organisations have witnessed the Peter Principle when people become a GM or vice president without having reached their level of competency. Costabir asked the panel members how recently they had themselves been through a training programme. Jha explained in de-
Gayle Henriques
Suraj Kumar Jha
GM'S CONCLAVE tail about IHG's training programme for general managers in which he had participated. “Post the evaluation I was told the areas of improvement. There is a coach to help in these areas who has a one-onone with me every month on the phone. It seems to be working. For all the GMs in India after 365 days there will be an evaluation on the areas of improvement. Next, we want to introduce it to the excom level (HODs),” commented Jha, adding that while this process was on IHG also partnered with Harvard University and Cornell University for online courses. Speaking with optimism Kant stated, “Training is something you look forward to. All of us would like to go for training. Most of us have elearning programmes. We get marks, which is recorded and gets reflected in appraisals.” But then, is the amount of money put into these training programmes justified? Rawat believes so. “It is important that we keep talent, nurture and coach them. You cannot justify ROI as it is a long term investment,” he added.
Biswajit Chakraborty
Manish Kakkar
Talent retention The hospitality industry has one of the highest attrition rates. The talent is picked up by all other industries and retention has always been a challenge. Rai believes that retention of talent depends on – what kind of talent has been selected, so motivation is important. “It is also important for us as hoteliers to look for the right kind of people. You cannot teach attitude, which is important,” he asserted. Colleges need to teach students social skills and how to handle peer pressure. “Psychology should be introduced in the course. In Leela we are training top 70 people who are engaged in customer interaction on cross cultural sensitisation,” said Rai.
Ravi Rawat
Dominic Costabir
Who's side It has always been a tricky question, whether the guest came first or the people. According to Kant, earlier the focus was only on guests but
Ashish Kumar Rai
Sumit Kant
Most general managers have a strong sense of commitment to mentor the right talent. Finding the right mentor and coach is an essential aspect of career development, not only in the formative years, but even in the mid management level now hotel companies have realised the importance of associates. Kakkar albeit asserted, “When you say that people come first then also you have the guest at the back of your mind. You keep your people happy to ensure that the guest is happy.” In every hotel it is common occurrence for a guest to get into an argument with an employee. So does a general manager side with the employee or ensure that his guest is not miffed? Rawat felt that a general manager has to take the judgment that who is right or wrong, and accordingly inform the guest. “This scenario is very common. However, the culture of the organisation defines both the guest and people behaviour. The employee expects you to back him up while the guest has his own expectations as he is paying money and can pay more. Our role is to make sure that all stakeholders are important,” stated Rai, pointing out that an employee should not feel that he has been let down by the management.
The right mentor Most general managers have a strong sense of commitment to mentor the right talent. Finding the right mentor and coach is an essential aspect of career development, not only in the formative years, but even in the mid management level. Talking about his own experience Rai mentioned that when he was an HOD in the Taj Group, he was mentored by a GM (Dilip Puri who later went on to head Starwood Hotels in India). “He taught me how to be a good leader. When I was a resident manager I was mentored by two GMs who taught me about perception management – what to say, when to say, what effect it will have on people,” he said. In many ways effective training, skill development, mentorship forms the backbone of all people related functions in a hotel. “We understand that the industry has challenges, however most organisations are doing something in that direction,” concluded Costabir.
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February 16-28, 2015
IN-ROOM TECHNOLOGY
The table is set With diners becoming more and more attuned to ambience and food presentation, restauranteurs and chefs look to tableware companies to help them make their dishes look visually appealing to their guests. Serving Up in Style was the topic of a panel discussion at FHW 2015 Mumbai recently By Steena Joy
A
s part of the knowledge sessions at the recently concluded Food Hospitality World 2015 in Mumbai, a panel discussion titled Serving Up in Style threw up some interesting revelations. Moderated by Reema Lokesh, editor, Food & Hospitality World, the esteemed panelists included Chef Vicky Ratnani; Chef Aungshuman Chakraborty, executive chef, The LaLit Mumbai; Manoj Patkar, HOD (Food Production), Apeejay Institute of Hospitality; Chef Gregory D’Sa, sous chef, Pizza By The Bay, Mars Enterprises; K S Narayanan, CEO, Pan India Foods; Vipul Dalal, MD, Polymech International and Geeta Wadhwa, proprietor, Aura Essentials.
Wadhwa shared her insights on how she started Aura Essentials, a leading supplier of tableware to the hospitality industry. She said, “We got the support of chefs and this helped me to enter the industry. The support of the chef community was crucial to my business. The guidance of the hotel industry for designing tableware was important.” For most chefs, the process of creating a culinary masterpiece does not end when the dish is done. How a dish is presented to the guest can be just as important as the cooking techniques or ingredients used in it. These days, chefs are thinking about not only what cookware to use in the kitchen, but also the kind of tableware in which to present
28 FOOD & HOSPITALITY WORLD February 16-28, 2015
their culinary art. Chef Chakraborty said, “According to our guest feedback, when it comes to banquets, they find that the plates are very heavy. This was an eye opener for us.” Wadhwa suggested, “Products like glass porcelain do not chip easily so this is ideal especially for banquets. We are looking at introducing it in this market.” Tableware designing is influenced by many factors, from colour and material to portion control and multi-use functionality as well as maintenance. The market has also seen a lot of changes in shapes. However, Chef Ratnani cautioned, “Food presentation has moved miles. So has shapes and sizes in the
Chef Aungshuman Chakraborty
Chef Vicky Ratnani
IN-ROOM TECHNOLOGY
last five years. Rectangular, hexagonal, half moon shapes, etc. But when we look for shapes, we must not forget the size of our tables. We must not get carried away by shapes. The important parameters we should be concerned about is, are they food safe? Are they certified for food service?” Dalal lamented, “People in our country do not respect FDA standards. So plates are not food safe. We have very little understanding of functionality. Are quirky shapes functional? Is there water absorption? As for shapes, I feel the best shape is still the conventional round shape. Most comfortable in terms of service, chip resistance and balance.” Gregory D'Sa agreed, “Rectangular and square plates are
not feasible as there is less space on the table. So we use more of round shapes. Which is also more suitable while serving kids.” Chef Ratnani passionately declared, “I love plates. Plates inspire my dishes. But hygiene is of prime importance to me. If tableware is not food safe, it could leach out chemicals and colours.” Dalal opined, “People are not educated while making purchase decisions. They should avoid plates with superficial glazing. Purchase managers should have the patience to listen how a plate is made, before jumping to the price. Plate is the canvas on which the guest is eating the dish. So restaurant owners should invest more on tableware than on décor and
flooring.” Chef Chakraborty seconded the opinion. “As chefs, we don’t look at the price. Purchase managers should also be present when we chefs make the selection of tableware needed,” he urged. Narayanan pointed out, “Specifications regarding hygiene and safety standards are important and there should also be transparency in these speci-
fications. The product has to first pass the specifications.” Wadhwa also believed that back end staff have to be trained to maintain the tableware. Patkar stated, “ Customers are more knowledgable today. But basics remain the same. White is still the most popular colour. White goes with anything and it gives you a blank canvas. We should match the food with the
plate in which it is served.” D’sa agreed, “It is important to train hospitality aspirants in the importance of cutlery and how to handle it.” Discussing costs and how it affects tableware purchase, Narayanan said, “Cost control is very important. There are always bound to be contradictory demands between chefs and purchase managers. In the end it is all about what giving the consumer what he wants and at the same time ensuring safety and hygiene.” Chef Chakraborty had the last word when he said, “We are in the business of making memories, and not just serving food. So there has to be a perfect balance between good tableware, good aesthetics and food hygiene and safety.”
Manoj Patkar
Chef Gregory D’Sa
K S Narayanan
Geeta Wadhwa
Vipul Dalal
In the end it is all about what giving the consumer what he wants and at the same time ensuring safety and hygiene
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February 16-28, 2015
POWER OF PURCHASE
The way forward The hospitality industry has witnessed a major evolution of the vendors in the last decade. With the increase in investments and meager profits, the role of the purchase managers has further increased into becoming a trusted partner of their owners By Akshay Kumar
T
he Power of Purchase 2015 organised by the Hospitality Purchasing Managers Forum (HPMF), saw well-known purchase managers from the hospitality industry elaborate on the role of procurement, its growth, present and future trends. The discussion was moderated by Reema Lokesh, editor, Food & Hospitality World and the esteemed panel members were Anthony Barretto, purchase manager, Palladium Hotel; Harvey Rodrigues, director purchase, Meluha The Fern; Mukund Vichare, director procurement, JSM Corporation; Mahendra Shinde, purchase manager, The Resort MadhMarve and Kaustubh Jadhav from KA Hospitality. The session focused on the way forward for the upcoming year. Speaking about HPMF's association with the Food Hospitality World show Nitin Shankar Nagrale, general secretary, HPMF said, “In 2011 we started the concept of Power of Purchase and since then we are partners with Food Hospitality World. We are proud to be associated with FHW as this show gives us a great platform.”
Evolution of vendors The hospitality business has seen a major transformation in the last decade, every segment has evolved with the growing competition. The vendors who once used to focus only on the high-end customers, have started understanding the importance of mid scale and small scale players in the market. Rodrigues commented,
“Today the hotels plan well in advance and chalk out their requirements before hand. Also the big suppliers have diversified their network throughout all regions in the country, which ensures same quality of the products. With giant companies coming into play, suppliers are evolving and becoming more competitive. This gives a upper hand to all the purchase managers.” The functioning of a resort property is very different from that of a five-star hotel, Shinde spoke about the difference in the vendors approach, “Our business prospect is totally different from that of a five-star hotel. I think the power of purchase managers have increased from the past. Earlier the vendors used to give excellent service to the star category hotels and inferior service to small hotels. But currently, the mindset of the vendors have changed and they cater to clients from all the segments equally which is one of the change I have noticed in the years.” Palladium recently went through a change of management, speaking about the involvement of the owners in such a situation, Barretto says, “In our case the owners have given a free hand for all operational purchases. There is no direct interference in the quality. The scenario has changed a lot from the past where we had to source the market locally, as international markets had certain restrictions. But presently it has changed a lot and the challenges which we used to face have reduced.” Working for an interna-
30 FOOD & HOSPITALITY WORLD February 16-28, 2015
The vendors who once used to focus only on the high-end customers, have started understanding the importance of mid scale and small scale players in the market
POWER OF PURCHASE
harvey Rodrigues
Mahendra Shinde
Kaustubh Jadhav
Mukund Vichare
Anthony Baretto
Procurement has to evolve in terms of analysis and planning with a long term vision. Most companies focus on reducing cost rather than long term investments tional company gives an upper hand, as there is a focused approach from the vendors side. Vichare claims, “Companies like us dictate terms when it comes to quality as we have an international standard of brands. The only challenge which I see is the uniformity of quality supply that is not seen pan India . There are only a few vendors who fulfill our criteria.” Jadhav added, “Around 90 per cent of the products we use are imported, but the issue is we do not get suppliers in every city. The main challenge is to find a vendor who provides quality products at the right price.”
Road ahead for 2015 Quality is most of the times neglected by the purchase managers to maintain the balance of expenses. With the change in the game plan, the current trend is to have a larger perspective and look for long term investments in
2015. Jadhav explains, “Striking the right cord between chef and purchase managers is very important as we come to know what the customers want. Procurement has to evolve in terms of analysis and planning with a long term vision. Most companies focus on reducing cost rather than long term investments.” Rodrigues says, “With the growing number of brands, we have also started selecting standard brands across all our hotels so as to create an identity.” Purchase managers are also looking at nurturing talents in their field as they have witnessed a high attrition rate. Jadhav fears, “The biggest challenge in the way forward is developing and nurturing talent. People think that the work of a purchase manager is a back office job and with the rapid growth in the hospitality segment, there is a high attrition
rate. The only solution is to conduct training sessions to develop the soft skills. Also one should look out for new global products as a purchase manager, which is the way forward.” Shinde added, “The perception of procurement has changed over the years. Now, purchase managers are a trusted partner of the owners, rather than just another department. We have to guide the other departments to control over the cost.” Vichare thinks that with the rising investments and the reduce in profits, smart purchasing is the only way forward. He perceives more involvement of purchase managers in the future. He also looks at a trend of organic products, which has been a bit expensive in the past, but in future if the prices fall he will surely look into organic sourcing of the products directly from the farmers.
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February 16-28, 2015
WINE APPRECIATION
Time for a Pause A wine tasting session by Pause Wines generated a lot of interest among the invited F&B managers, special guests and the media, who became aware of the wide range of wine varietals being offered by the company, which aims to popularise its moderately priced wines in the domestic market By Sudipta Dev
P
ause Wines is a part of Prarthana Group of companies, which is primarily into real estate. The group is headed by Rajesh Patil, CMD, Pause Wines, who decided to enter into the business of making wines in 2007. It was in 2009 that the company started selling in the retail market. The vineyard, spread over a 100 acres, is in Dindori, near Nasik. Pause Wines has a portfolio of 16 wine varietals including Shiraz, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chenin Blanc, Chardonnay and Rose' wines. “We also have blended varietals. Our wines are moderately priced in the Indian market. Our aim is to produce wines for everyone - not only just the wine drinking people of India who normally travel abroad to European countries and are well versed with the wine culture,” said Ranjit Surve, GM- sales and marketing, Rendez-vous Wines India. The first wine served at the wine tasting session was Sauvignon Blanc. The wine was a bit sweet and off dry. It was particularly liked by those who prefer a dry wine
and others who liked their wine a bit sweet. This was followed by a round of Shiraz, which had won two awards in sommelier competitions. The wine had a tinge of spices and is perfect for the Indian palate. Next came Cabernet Sauvignon, which is considered as the Queen of Red Wines. The wine had a berry flavour, more fruity, tangy and dry. It was followed by the medium bodied Tempranillo, which has an aroma of cherry and cloves. It pairs well with medium spicy dishes and pizzas. “Tempranillo was actually launched first by Pause Wines, but the company did not do a press conference to announce the launch, then Sula launched the wine,” mentioned Surve. Next to be served was the Indian Nector dessert wine which is naturally sweet, with no added sugar. It can go well with ice creams and fruit salads. The popular wines among wine drinkers are Chenin Blanc, Sauvignon Blanc, Cabernet Sauvignon, Shiraz, acknowledged Surve, who also pointed out that the general public likes sweet wines and port wines. “For them we have
Pause Puro White, Pause Puro Red, Premium Port No. 1 (White and Red),” he added. The company will introduce a sparkling wine soon. "We already have a still wine ready with us for that. It will be a white sparkling wine,” informed Surve. The domestic market for wines is growing at a rate of 14 per cent every year. “People are becoming health conscious and they know that wine is a healthier alternative to liquor consumption so they have started preferring wines,” commented Surve. Though the company is primarily focused on the domestic market, it is planning to also export wines to China now. “In the domestic market we have started selling the wines in district areas as well. We do not plan to stick to only metros, though they sell more wines when compared to urban and rural areas,” stated Surve. Despite the fact that wine consumption is limited in rural areas, now Pause Puro White / Red is selling well in rural areas. These are economic wines and anybody can afford them, priced between `150 to `200.
Our aim is to produce wines for everyone - not only just the wine drinking people of India who normally travel abroad to European countries and are well versed with the wine culture
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AHAR
Serving up technologically The recently concluded conference organised by AHAR at FHW 2015 highlighted the need and benefits of adopting technology and social media marketing in the hospitality industry By Rituparna Chatterjee
T
o keep up with fastpaced and tech-savvy customers, it has become increasingly important for the hospitality industry to realign their strategies to make them more social media and technology friendly in order to increase business efficiency, drive revenue growth and deliver higher customer satisfaction. Echoing this thought was Nityanand Shetty, director, Pebbles, a specialty sea food restaurant in Mumbai, at the recently concluded conference organised by the Indian Hotel and Restaurant Association (AHAR) at the Food Hospitality World (FHW) 2015 trade show in Mumbai, which also saw the presence of Adarsh B Shetty, president, AHAR. The topic of the conference - 'Technological Innovations & Social Media presence in the Hospitality Industry - A Must or a Myth' – highlighted the undeniable role played by technology and social media in driving business revenues in today's times. Sharing the significance of social media, Shetty opined, “Social media is an effective marketing tool as it helps to increase footfalls to a restaurant and enables restauranteurs to have engaging conversations with their customers. However, the right social media platform needs to be adopted since different restaurant genres require different social media tools and content.” Elaborating more, he opined that the content needs to be dynamic and changed frequently and advised restauranteurs in the audience not to outsource their social media marketing
activities to an advertising and marketing agency as the latter might fail to understand the exact requirements of the restauranteur and the image that he wants to create in the mind of his customers. The need to decide upon the restaurant's strengths and the social media content to be communicated to the customers are other areas that restaurants need to focus upon while adopting social media as a marketing platform. A pertinent question that was put to the audience by Shetty was the relevance of social media and how restauranteurs should reinvent themselves to keep the customers engaged. “Consumers have become more informed and so there is a need to have an online presence – have a website, tie-up with all social media marketing sites like Zomato, foodpanda, etc since these measures will enable restauranteurs to put all relevant information at the customers fingertips ranging from menu to pictures of the dishes and the interiors of the restaurants,” suggested Shetty. Despite social media being the cheapest marketing medium as opposed to traditional forms of marketing, Shetty opined that one cannot completely eliminate the role of the latter in creating brand awareness and suggested the audience to replicate the same content for the social media marketing platform as well. He further went on to highlight the need to keep the customers updated about the latest events being hosted at the restaurant, develop a style of posting, encourage check-ins, communicate with customers through ideas, collect feedback and so on.
Going hi-tech The significant role played by technology in the hospitality industry in today's times is undeniable as it helps in creating the perfect dining experience. “We introduced iPads at our restaurant since we know guests would appreciate it as it helps customers in previewing the dish before ordering it. This form of visual representation helps in enhancing customer experience. Furthermore, our captains are also given iPads to recheck with the guests the dishes they have placed an order for,” stated Shetty, adding that, however the trick lies in deciding which technology will suit your genre of restaurant and accordingly adopt it.
Social media is an effective marketing tool as it helps to increase footfalls to a restaurant and enables restauranteurs to have engaging conversations with their customers FOOD & HOSPITALITY WORLD
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February 16-28, 2015
GICC 2015
A perfect blend A platform to showcase individual and collective skills, share and learn from experiences, the ninth edition of the Great Indian Culinary Challenge (GICC) has grown from leaps to bounds year-on-year By Kahini Chakraborty
T
he Great Indian Culinary Challenge (GICC) 2015, organised at the 24th edition of Food Hospitality World (FHW) exhibition in Mumbai, witnessed participation from over 100 chefs from well-known hotels in the western region. Held on the sidelines of the three-day event, GICC's ninth edition was supported by the Western India Culinary Association (WICA). And this year GICC also saw an extended support from the Culinary Forum of Goa. 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 GICC 2015 'ingredient partners' included:
Unilever (Knorr); Nestle (Milkmaid); Daawat Basmati; and American Pistachios. The judges for GICC included: Chef Vikas Bagul, executive pastry chef, The Oberoi Hotels and Resorts; Chef Kainaz Messman, head of production, Theobroma Foods; Chef Vivek Kadam, pastry chef, Grand Hyatt Mumbai; Chef Vasant Khot, senior pastry chef, Holiday Inn Mumbai International Airport; Chef Lawrence Fernandes, pastry chef, Hotel Sahara Star Mumbai; Chef Vernon Coelho, president, Western India Culinary Association (WICA), and head of department, food production, Institute of Hotel Management, Catering Technology & Applied Nutrition; Chef Sudhir Pai, executive chef, Holiday Inn Mumbai International Airport; Chef Vijay Malhotra, executive chef, ITC Grand Maratha; Chef Abdul Qader Shaikh, execu-
THE CATEGORIES Day 1 (January 22, 2015) Category 1 - AThemed Chocolate Showpiece Theme 'Water World' Category 3 - Breads Display Day 2 (January 23, 2015) Category 4 – Plated Desserts Day 3 (January 24, 2015) Category 2 - Plated Appetizers Individual Hot Cooking (Category 5 & 6) – were held on three days of the event ·Category 5 – (Individual – Professional) Indian or International Main Course Meat / Poultry / Seafood / Vegetarian (January 22-23, 2015) ·Category 6 – (Inter College Team Competition) Indian Meal (January 24, 2015)
34 FOOD & HOSPITALITY WORLD February 16-28, 2015
tive chef, The Leela Mumbai; Chef Bhaskar Sankhari, executive chef, ITC Grand Central Mumbai; Chef Nilesh Limaye; Chef Rahul Dhavale, executive chef, Starwood Hotels & Resorts Worldwide; Chef Vikas Seth, corporate executive chef, Dish Hospitality; Chef Sandeep Pande, executive chef, Renaissance Mumbai Convention Centre Hotel; Chef Ajay Devali; Chef Salil Phadnis, executive chef, Hotel Sahara Star Mumbai and secretary, WICA. Commenting on the success of GICC, Chef Coelho said, “GICC has been growing from strength to strength. The quality of the exhibition has improved and reaching international standards. A lot of industry people are also getting involved in the exhibition which is a good news. I judged the plated appetizers and found a strong influence of Japanese food style or ingredients/ flavours used in the recipes created. I am looking forward to next year's event also.” Chef Messman opined, “There has been an outstanding effort from the students. The effort and innovation put in by these chefs is worth to be appreciated. They have successfully married western flavours with Indian taste. Flavour before everything else is important for me, and I saw that criteria being matched with innovation by these students in their recipes.” While Chef Fernandes, added by stating that the level of innovation and participation has indeed gone high. “Students have come to realise the expectations of the judges and they have successfully used their skills to innovate with their recipes and present it in an appealing manner,” he said.
GICC 2015
WINNERS’LIST CATEGORY 1 - A THEMED CHOCOLATE SHOWPIECE THEME “WATER WORLD” Medal
Name
Designation
Hotel Name
Silver
Angelica Paikat
Kitchen Executive
Oberoi Hotels & Resorts
Silver
Prince Daniel
Jr. Sous Chef
Palladium Hotel Mumbai
Bronze
Jitendra Awasthi
Commis
Oberoi Hotels & Resorts
Gold + Trip
Balvant Ajagaonkar
Commis
Oberoi Hotels & Resorts
Silver
Makarand Pednekar
Commis
Oberoi Hotels & Resorts
Silver
Asawari Khot
Jr. Sous Chef
Hotel Meluha The Fern
Silver
Sandeep Rawat
Jr. Sous Chef
ITC Maratha
Bronze
Abhishek Yeram
DCDP
Hotel Sahara Star
Bronze
Abiral Pradhan
DCDP
Grand Hyatt Mumbai
Bronze
Mandar Kothekar
Chef De Partie
Hotel Novotel Juhu
Silver
Ashish Vatkar
CDP Bakery & Pastry
Country Inns & Suites
Silver
Ashish Shimpi
Commis
Oberoi Hotels & Resorts
Bronze
Edelbert D'Souza
Commis
Trident Bandra Kurla
Gold + Trip
Pratik Kedare
Commis
Oberoi Hotels & Resorts
Silver
Akil Sheikh
Culinary Associate
Hotel Sahara Star
Bronze
Joel D'Silva
DCDP
Sofitel Mumbai BKC
Bronze
Darshan Rane
Commis 2
The Leela Mumbai
CATEGORY 2 – PLATED APPETIZERS
CATEGORY 3 – BREADS DISPLAY
CATEGORY 4 – PLATED DESSERTS
CATEGORY 5 – (INDIVIDUAL – PROFESSIONAL) INDIAN OR INTERNATIONAL MAIN COURSE MEAT / POULTRY / SEAFOOD / VEGETARIAN Gold + Trip
Sachhidanand Sawant
DCDP
Grand Hyatt Mumbai
Gold
Dipanjan Dey
Demi Chef De Partie
The Leela Mumbai
Silver
Saili Nalavade
Commis
Oberoi Hotels & Resorts
Silver
Prathamesh Sawant
Commis Chef
Grand Hyatt Mumbai
Silver
Manoranjan
Silver
Dhaval Ajmera
Sr. Sous Chef
ITC Grand Central
Bronze
Kalpesh Chavan
DCDP
Grand Hyatt Mumbai
Bronze
Laleet Hadkar
CDP
Grand Hyatt Mumbai
Bronze
Gurmeet Bhamra
Kitchen Executive
Oberoi Hotels & Resorts
Bronze
Sajid Patel
Senior Kitchen Executive
Trident Bandra-Kurla
i3 Hospitality
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GICC 2015
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GICC 2015
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CORNITOS FOOD BLOGGERS’ MEET
Food for thought The fourth season of Cornitos Food Bloggers Meet witnessed some interesting instant recipes being created by food bloggers, who focused on 'going healthy' and 'diet conscious' as their innovations By Kahini Chakraborty
T
he concluding day of the 24th edition of the Food Hospitality World (FHW) exhibition, held at MMRDA grounds, Bandra BKC saw eight passionate food bloggers participate in the Cornitos Food Bloggers Meet Season Four. The Food Bloggers Meet was organised by Cornitos every quarter. The theme of 2015 is to create Nachos Canapés by decorating Cornitos Nachos with toppings provided at the venue. Through this, Cornitos products were put to multiple and creative uses which were real attention grabbers. The competition was judged by the famous celebrity chef and winner of MasterChef India Season 2 Shipra Khanna and due recognition was provided to each participant apart from the winners. Showcasing their culinary skills by creating different kinds of toppings on nachos, 'going healthy' and 'diet conscious' was the thought process behind their innovations. The participants included: Geetha Sridhar, Jayshree Mehta, Digna Bhasali, Minal Mehta, Sunita Rajwade, Sonal Kumar, Bienu Verma Varghela and Lata Mohandas. Speaking about the aim behind organising the event, Vikram Agarwal, director, GreenDot Health Food (Cornitos) said, “The aim behind organising the Cornitos Food Bloggers event was to bring all food enthusiasts on a common platform with the hospitality sector. It is important for the hospitality sector to give due recognition to the efforts of food bloggers as they spread awareness through their blogs/videos about new developments in the hospitality sector. Another aim is to popu-
Vikram Agarwal
larise Mexican cuisine and healthy snacking in India.” The first prize was taken by Digna Bhasali, and Sonal Kumar was the first runner up and Geetha Sridhar was the second runner up. Commenting on the contestants' innovative recipes, Chef Khanna opined, “The Cornitos Food Bloggers Meet is a great idea put forth by the company and the participants have really been innovative in their recipes. India is thinking towards healthy food. Every flavour and dish was different and presented well. For me, the two most important criteria for the selection are flavour and presentation. My message to the aspiring chefs would be that food has no limitations, we just need to open our mind and not bind ourselves to a set pattern of working.” While Agarwal said, “Cornitos believes in reaching out to the masses through interesting and innovative BTL engagements like food bloggers meet, school awareness campaigns and participation in consumer fairs.
38 FOOD & HOSPITALITY WORLD February 16-28, 2015
Cornitos fourth season of Food Bloggers Meet was indeed a great success as all participants enjoyed every moment of this meet,” adding that in the coming months, Cornitos is introducing 'Pop N Crunch' range. It is coated green peas in two delectable flavours – Wasabi and Hot and Spicy. Pop N Crunch range is another product range under healthy snacking umbrella after Nacho Crisps. The name Pop N Crunch is given to this range which would cover upcoming nuts and seeds products in international quality and flavours. “We believe in maintaining the pace with the FMCG industry through exotic range of products. The brand has carved a niche among the other players and will continue it in the future by adding premium healthy snacking products in Mexican and Pop N Crunch range,” he mentioned.
Cornitos believes in reaching out to the masses through innovative BTL engagements like food bloggers meet, school awareness campaigns, etc
EXHIBITOR QUOTES
“For the past three days we received a very good feedback. We hope we can do good business with India. It’s better if we have business sessions of around two hours to meet the buyers for some more time.”
“Some people showed interest. Exhibition is not as big as expected.”
Thidarat Klinkhajorn ,
chairman, Huizhou Sunfly Industry Development
export sales manager, Battambang Agro Industry
“Exhibition was good, we got a very good exposure. This is the first time we have participated in FHW. In terms of business, we got a lot of queries, second day was better than the first.”
Chen Xiao Ming,
“As compared to last year, footfall was less. But we have got many clients and strong potential customers from the show.”
“I think the event was good. We are coming for the first time and it is an excellent platform. It was a pure B2B event which was good.”
Daljit Singh Ramgharia,
Ali Asghar Shahba,
area sales manager, Nilgai Foods
manager, Maryam Fruit Shahba Exports
Shrikant Singh, ASM Mumbai, Hexagon Nutrition
“We are very happy with this year’s show, much better than last year. Our time and resource which we have invested has been productive in this show. Overall a very positive experience.”
“The show was good.Nice footfall and we also got good potential customers. This is my first exhibition and overall it has been excellent.”
Adam Branson,
Zuber,
senior agriculture attache, US Department of Agriculture
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EXHIBITOR QUOTES
“This is our third year. The quality has surely improved a lot. The event must be marketed in a large scale. This is the only exhibition in India which not only takes care of indoor but also the washroom facilities, which matter a lot.”
“Experience has been very good this year.” Ashish Sararwat, partner,Aaryavrat Hospitality Tableware
Mansoor Ali, Amfah India “Three days were fruitful. We got a good number of enquiries. We participated for the first time. The show must focus to get buyers from north India.” Vaibhav Dharnidharka, managing partner,Anantam
“This is one of the best fairs I have seen, very well organised and a lot of detailing has gone into it.We have already shown interest for the FHW Bengaluru and FHW Goa shows.” Aman Gupta, Beepee Enterprise
“Exhibition was average. Many clients visited our stall, need to see more people from the catering business.We got a few potential customers. Infrastructure and layout were fantastic.” Ajay Dubey, director, Blow-Tech Engineers
“We got a lot of buyers coming to our stall, but potential buyers were less. Infrastructure was excellent and the organisation was very good.”
“Day two was better than first day,I met visitors from different hotels.Event was well organised.”
Saumil Shah,
Raghav Kapoor,
partner, Comet Kitchen Company
40 FOOD & HOSPITALITY WORLD February 16-28, 2015
executive- sales, Cetis India Imports
EXHIBITOR QUOTES
“Show was good; we got a lot of contacts and also many people were interested in our product. Exhibition is good but the services can be improved.” Luciani Giorgio, executive, Ecoteco Pools/ Ecoteco Foods
“Very few enquiries, footfall was less, though organisation was good. This time crowd was less as there were various other exhibitions at the same time. Footfall was excellent at GICC event.”
“This time we are meeting our own clients, organisation is better than the previous editions.” Lionel Menezes, proprietor, Gilly Kitchen Equipments
Rajen Boghani, CEO, Eurotech Corporation
“There were lots of enquiries; I have already found four to five potential clients.The management was quiet friendly, Organisation was good.”.” Krunal Panchal, Master Equipments
“Very good show. In terms of numbers, day one was good. We got a lot of queries, overall a good experience.” Jane Mascarenhas, Global Access Hospitality
“The exhibition is nice and interesting. This is the first time we participated. We got many buyers who were interested in our product. Footfall could have been better.”
“Exhibition was good.Overall a well organised show.”
Karishma Agarwal,
assistant marketing manager, King Metal Works
marketing, Ice Spice Export
Pradeep Savarkar,
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EXHIBITOR QUOTES
“First day was good; second day, the second half was excellent. People have generated interest towards our products. The show was very well managed. But the show should have a networking area for effective business.” Sumeet Turakhiya, partner,TechBrewery “Footfall was good but we need to see more high end people. We have got some good enquiries. Promote the event on a larger scale. Facilities, infrastructure and management were good.”
“This is the first time we have participated, we have got a lot of enquiries, most of them were genuine, footfall was good. Overall a good experience.” Rahul Kansara,
“Good clients and overall a great experience.We have participated for the first time in FHW.” Prakash Masand, MD, RG Incorporation
“Footfall was less, environment and publicity was good. Organisation and infrastructure was good. Did not got many enquiries.” Rahul Kumar, general manager- sales, Siesta International
director, RKV Engineering
Manish, Sales manager, Curtains & Drapes
“We are participating after three years in FHW. Good exhibition, footfall was good and we also got business queries; second day was better than first.” Ashok Shetty, managing director,Thomson & Thomson
42 FOOD & HOSPITALITY WORLD February 16-28, 2015
“Footfall was good on day two.I met a few potential clients. Organisation and infrastructure was good.” Vijay Borade, director, Wonderweave Furnitures
FHW 2015 MUMBAI - A REVIEW
INTERNATIONAL PAVILION
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INTERNATIONAL PAVILION
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KERALA PAVILION
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KERALA PAVILION
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FOOD & BERVERAGES
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INTERIOR & DESIGN
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ENGINEERING & TECHNOLOGY
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EVENT TRACKER Date
Event
Venue
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- 15, 2015
Salon Chocolat et Gourmandeses en Picardie
Amiens (France)
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
June 1- 4, 2015
FIthep Mercosur Argentina
Buenos Aires
July 7- 20, 2015
TCFB Taichung
Taichung (Taiwan)
September 18- 20, 2015
Inter-Tabac
Dortmund (Germany)
October 2015
Organic Trade Forum
Cologne (Germany)
October 23 - 27, 2015
Host Milan
Italy
November 1-3, 2015
GASTE
Leipzig (Germany)
November 3-5, 2015
Restaurant. Shop. Hotel
Minsk (Belarus)
November 17-20, 2015
SIMEI
Milan (Italy)
November 21-25, 2015
IGEHO
Basle (Switzerland)
December 1-3, 2015
VS Pack
Cognac (France)
December 7-8, 2015
Hospitality Facilities Management Forum – Sarasota
Sarasota, FL (USA)
February 7-10, 2016
SMAHRT
Toulouse (France)
April 12-15, 2016
FHA
Singapore
July 25-27, 2016
WINETECH
Adelaide (Australia)
September 6-8, 2015
Speciality Chocolate Fair
London (UK)
September 24-26, 2015
Coffee International Fair
Belo Horizonte (Brazil)
October 1-3, 2015
World Tea & Coffee Expo
Mumbai (India)
October 1-30, 2015
Iran HVAC&R
Tehran (Iran)
October 2-4, 2015
Tulburel
Chisinau (Moldova)
October 6-8, 2015
Florida Restaurant & Lodging Show
Orlando, FL (USA)
October 6-9, 2015
HORECA Ukraine
Kiev (Ukraine)
December 14- 15, 2015
World Tobacco Middle East
Dubai
74 FOOD & HOSPITALITY WORLD February 16-28, 2015
TECH TALK
One solution,manyfunctions FusionResto, the flagship product of RanceLab, is helping restaurant owners in more than 25 countries make profit faster, reach breakeven sooner and open new outlets quicker By Sudipta Dev
H
eadquartered in Kolkata, with offices in Dubai and Nairobi, RanceLab is an Indian technology company that focuses on F&B space. FusionResto is the flagship product of the company. Established in 1998, RanceLab today has more than 20,000 clients in as many as 25 countries. “We target all levels of clients from a startup to high end business, from as small as
300 sq ft of QSRs to as big as 300,000 sq ft malls or super stores,” says Nilesh Shah, director, marketing, RanceLab. The product is available in English, Hindi, Arabic, French, Spanish, Russian, Polish and German languages. FusionResto takes care of all F&B verticals comprising fine dining restaurants, food courts, discos, clubs, QSRs, takeaways, home delivery, bakery chains, confectionary outlets, and others. The solution manages all core restaurant functions and is inclusive
of PoS, inventory management, finance, loyalty programme, staff management, promos, analytics, etc. “There are many companies providing one or the other kind of solution but they are all independent, some are providing point of sale, others inventory solutions, but we enter where they stop. We start where they finish, we provide a solution that covers all integral functions. With this one package you can manage all your businesses from one roof,” explains Shah. The client list includes names like Haldirams,
The Beer Cafe, Pizza Vito, Murlidhar Sweets, Little Italy, and thousands of other brands.
Multiple advantages This single package gives expansion of both technology and practical aspects of business including mobile based ordering, touch based KOT, remote KOT printing or kitchen display system, et al. It also gives the loyalty propgramme, sms and email integration. Pointing out that today times are challenging and business processes are
Nilesh Shah
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TECH TALK getting complex, Shah mentions that for an owner this is a system that takes care of day to day operations and keeps him free from complex activities. It helps the owner to get break even faster, get profit sooner and open new restaurants quicker. “It helps get customers served in lesser time, and the staff also gets trained easily,” he adds. The advantages also include better roster planning, elimination of losses due to pilferage and wastage, creating consistency in service by managing customer orders, kitchen delivery and payments. It has got a security that controls the business even if the restaurant owner is away. “BI tool is a part of the package. It gets reports like key performance indica-
tors (KPIs), or exception reports like voids, discounts,” says Shah. It is a desktop application and mobile versions are available on Android and iPhones.
Effective for all FusionResto is an effective solution whether the establishment is a standalone or a chain. “Small establishments might start by managing inventory and as the business grows, modules can be added by the client at his own pace. We help you grow in that way and keep adding modules to your package,” mentions Shah, adding that if the client company is already an established brand and wants to switch over to this package they can do it smoothly and safely. The transition time is as less as 10 days.
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Shah is naturally proud of the fact that RanceLab is a successful product company which goes with the Indian prime minister's vision of 'Make in India'. “It is replacing many of the existing international products. We are proud of that. Even in India we are one of the pioneers providing software in this space,” he points out.
Changing dynamics To popularise the product the company is participating in events, seminars and forums, along with internet promotions. Shah believes that the changing dynamics in the restaurant scenario in the country is bringing to the fore technologies like these. “To run your business effectively you need correct technology.
What happens is technology usually comes at the last stage, once the owner has finalised the space, chef, kitchen equipment, menu, when he is about to open the restaurant then he thinks of technology,” asserts Shah. Albeit, he feels with technology taking over businesses or helping businesses grow multifold in a short span, the owners are dependent on technology and want to free themselves to focus on other things. Restauranteurs are in the market looking for the correct solution, which is a positive development. “What is happening now is that earlier if they used to think of F&B they would think only of fine dining restaurant, but now they think of QSRs or just kitchens serving masses. Now businesses can operate from small
spaces so scaling of operations is easier. They do not need 4000 or 5000 sq ft of area to run businesses. Funding and equipments are also easily available,” says Shah. The traditional restauarant scenario which also comprise of the unorganised sector is also changing. Shah avers that earlier technology was not available, not just software but also hardware. Prices were then on a higher scale, people used to think twice before investing in technology. With increasing demand hardware cost has also gone down, people are getting two-three products with better service at their doorstep. This is enabling them to adopt technology, scale up their operations and go beyond their competition.
CAMPUS NOTES
Skill development transforms lives Ministry of Tourism's Hunar Se Rozgar Tak initiative is transforming the lives of many young men and women in villages of Maharashtra, aspiring to join as cooks and in F&B services By Sudipta Dev
F
or Santosh Desale from Jalgaon in Mahrashtra, life turned completely within a few months, after he decided to do the six week course in F&B Service (waiter) under Ministry of Tourism's Hunar Se Rozgar Tak (HSRT) programme. The young man, who used to do farming with his family in his village and earned almost nothing, is today working in The Park Navi Mumbai, earning a decent salary. He is from the first batch of participants of HSRT free skill development programme that was launched about a year ago at Apeejay Institute of Hospitality in Navi Mumbai, in association with India Tourism Development Corporation (MoT, Govt of India). Kiran Ashok Shelar who is also from the first batch of participants is working in the hotel with Dasale in the banqueting department. “There is a lot for me to learn after which I might go overseas,” states Shelar. Both Shelar and Dasale got the jobs in the hotel only after they were successful in the interview. "I have learned a lot, how to give good service to guests, do cluster set up, theatre set up in banqueting. I am getting a good salary now and I am happy,” states Dasale. The six to eight week programme is offered to youngsters between the age of 18 to 28 years. The six week course in F&B Service (waiter) and housekeeping (housekeeper), and eight weeks course in food production (cook). The participants get free uniform and lunch and a stipend of `1500 (six weeks) and `2000 (eight weeks). Joint certification is awarded by Apeejay Institute of Hospitality and ITDC following the completion of the course.
Joining the organised sector Acknowledging that mobilising people for
the first batch was a challenge, Bhuvan GM, principal, Apeejay Institute of Hospitality, mentions once they understand the value of the programme they recommend it to others in the village. “They have come from an unorganised sector to the organised sector, which is a very good thing. The minimum wages have to be paid to them as per the rules of the government, along with PF, ESIC. Medical insurance, accident insurance, duty meals and doctor facilities are provided to them. Women get maternity leave,” informs Bhuvan. From the current batch of food production, there are many girls who are from different villages in vicinity of Panvel area, mostly the PAP (projected affected people) of the upcoming international airport. These girls have been encouraged by CIDCO to do the programme. Manoj Patkar, associate professor and HOD (food production), Apeejay Institute of Hospitality, who also happens to be the course coordinator for HSRT programme, says, “Personality development is one key factor which we want to instill in them though it is not in their syllabus. The second important aspect is English speaking skills as we want them to be employable and crack the interviews.” He points out that most of the participants are clear about employment and are hard working. Attendance is almost 100 per cent. The placement cell of the institute helps them in getting a job.“A few of them have however left the first job on account of hardships in the hotel industry, but we did not leave them there. We made them understand that the industry is tough, particularly for the first two years, and gave them another job offer,” adds Patkar. Those who were not ready to take up jobs in hotels are now working in QSRs and facility management companies.
Currently seven HSRT programme participants are working in The Park Navi Mumbai. Giving the employer's perspective, Ravi Rawat, general manager, The Park Navi Mumbai says, "Many of those who were working with us have gone for better prospects. This shows the
kind of willingness they have. They appreciate that the opportunity has given them a good future.” He believes that once people get to know about how the lives of those participating in the programme have been transformed, many more will get motivated.
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MOVEMENTS Alila Diwa Goa SIDDHARTH MANJESHWAR has been appointed as food and beverage manager of Alila Diwa Goa. Manjeshwar brings with him around 10 years of experience with leading hotels in India and internationally. In his current role, he will supervise the hotel’s culinary offerings as well as direct and oversee the hotel’s initiatives across all its food and beverage outlets. Prior to joining Alila Diwa Goa, he was
tional sales – Delhi NCR, overlooking travel trade, MICE and corporate segments for Marriott International in India.
Hilton Garden Inn Gurgaon Baani Square MANISH GARG has been appointed as general manager of Hilton Garden Inn Gurgaon Baani Square. Garg will report to Daniel Welk, vice president, operations - India, Hilton World-
try which includes over six years of experience with Starwood Hotels and Resorts. His previous work profile saw him fulfill the roles of a food and beverage manager at Hampshire Group of Hotels and as assistant food and beverage manager at Le Meridien, Kochi.
Grand Mercure Bangalore CHEF SRIDHAR SIGATAPU has been appointed as
Siddharth Manjeshwar
Manish Garg
Chef Sridhar Sigatapu
the food and beverage manager at Club Mediteranee in Japan.
wide. Most recently, he was general manager for Hilton Garden Inn Trivandrum. He has over 15 years of experience in the hospitality industry and has held several positions in food and beverage as well as conference and events with Four Seasons and Marriott Hotels & Resorts in India, Australia and England.
executive chef of Grand Mercure Bangalore. Prior to joining Grand Mercure Bangalore, Chef Sridhar was working with Marriott International in Chennai for over a year. With over 10 years of experience, Chef Sridhar’s area of expertise is modern European cuisine. Armed with a diploma from the Indo-American Hotel Management Academy at Visakhapatnam, he has also completed 12 subjects under the Global Academic Plan (GAP) of the Educational Institute of American Hotel & Motel Association, USA.
Hilton Garden Inn Trivandrum VISHAL GUPTA has been appointed as general manager of Hilton Garden Inn Trivandrum. Gupta has 14 years of experience in the lodging industry having worked primarily with Marriott International in India, the United States and the Federation of Saint Kitts and Nevis. Most recently he was director of na-
Le Meridien, Pune FINO BABU has been appointed as food and beverage manager of Le Meridien, Pune. Babu comes with 15 years of experience in the hospitality indus-
Starwood Hotels & Resorts Worldwide
Vishal Gupta
Fino Babu
78 FOOD & HOSPITALITY WORLD February 16-28, 2015
CHARLIE DANG has been appointed as regional vice president of Starwood Hotels & Resorts Worldwide for Southeast Asia. Dang will play a key role in leading the growth in Southeast Asia as the company continues to rapidly expand in this region. As regional vice president, Dang will be responsible for developing and implementing
Vivanta by Taj, MG Road RAVI PILLAI has been appointed as general manager of Vivanta by Taj, MG Road, Bengaluru. He has previously worked as head of operations in Ginger Hotels. Pillai comes with 34 years of experience in the hospitality industry and brings with him a wealth of operation and management experience. Previously, he has worked as general manager at Princeton Hotel, Dubai; Taj Deccan, Hyderabad; Hotel D ‘I Annapurna, Kathmandu; Vivanta by Taj - Gomti Nagar, Lucknow; Vivanta by Taj - Blue Diamond, Pune; and Taj Pamodzi, Lusaka, Zambia. Pillai will replace Vinod Valson, who
has moved to Vivanta by Taj, Yeshwantpur as the general manager.
Charlie Dang
Aully Banerjee
strategic plans for the company’s growth and development across countries in Southeast Asia which includes Singapore, Malaysia, Indonesia and the Philippines. Prior to this appointment, Dang served as vice president of operations for Greater China.
Regency Chennai. She comes with three years of work experience in public relations, marketing communications and corporate communications. At Hyatt Regency Chennai, she will be responsible for heading the public relations, branding and marketing communications activities. Having worked with The Lalit Hotels & Resorts and The Imperia New Delhi, her core strength lies in communications, media relations, marketing communications and branding.
Hyatt Regency Chennai AULLY BANERJEE has recently been appointed as public relations manager of Hyatt
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Your Gateway to Sourcing from China
Sinogate Sourcing Ltd is a company dedicated to helping the Hospitality Industry to reduce new project or renovation costs by sourcing directly from experienced and high quality vendors in China. Anything you need from China, we can get for you. And at rates that will not inflate costs in your core project. After all, the experts can always do it better and at lower costs. Next time you have a new construction or renovation project to plan, allow us to help you starting in the design phase. We think you will be surprised & amazed at how much you can save & how further you money will go. Building Materials, Sanitary Fittings, Windows & Doors, Hardware Light Fittings, Furniture, Mattresses, Kitchen Equipment, F&B Products Housekeeping Products, Gym Equipment, Textiles, Decorative Items SINOGATE SOURCING LIMITED 8-J Dongfang Square, Above Suning Electronics, 417, Huan Shi Dong Road, Yuexiu Area, Guangzhou, China. Ph. 86 20 87686972, Mobile : +1 - 9820019990 / + 86 151818100766, E-mail : info@sinogate.hk Website : www.hospitalitysourcing.com
New Delhi : + 91 9910027397 Mumbai: + 91 9004661241 Bangalore : + 91 9886701129
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To Advertise in
Business Avenues Please Contact: ■
Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■
■
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Delhi Associate : Dinesh - 09810264368
Chennai & Hyderabad : Shukla : 09849297724 ■
Bangalore: Sreejit : 08867574257 ■
90 February 16-28, 2015
Delhi: Pranshu - 09810841431
Kolkata: Ajanta - 09831182580
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BUSINESS AVENUES Feel the Hot & Cold of Maxell® STAINLESS STEEL- Puf Insulated
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BUSINESS AVENUES
12
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2500/3000/3500/4000 ml. 500/750 ml.
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350/500/1000 ml.
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MAXELL-PLAST (INDIA) #3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673, Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com
Website : www.maxellplastindia.com www. maxellplast.tradeindia.com maxellplastindia@hotmail.com FOOD & HOSPITALITY WORLD
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weekend
Scene and heard
With Marcellus Baptista
Down memory lane
Shamita Singha, Romil Ratra and Rashmi Nigam at the Brew Fest at Phoenix Marketcity
GUESTS WENT DOWN memory lane as Sofitel Mumbai BKC celebrated its third anniversary by hosting the Vintage & Classic Car run. The gleam of the Rolls Royce, Ford, BMW, and Mercedes-Benz among over 100 vintage cars plus motorbikes of another age caught your eye as you stepped into the open-air Hriday venue. And you agreed that Hriday, denoting ‘heart’ in Sanskrit, was the ideal setting in the very heart of the city, offering an inimitable space for lavish events that require ample space and an extensive area of 30,000 sq ft. Co-organised by Vintage and Classic Car Club of India (VCCCI) in association with the Western India Automobile Association & Traffic Police, Mumbai, it turned out to be the perfect ending for the rally that was flagged off at Horniman Circle.
Beer cheer THE CHEER WAS ON at the Brew Fest at Phoenix Marketcity with the courtyard of the massive mall offering leading international and domestic beer brands like Gateway Brewing Co., Doolally Craft Beers, TJ’s Brew Works and Beer Café serving some of their best brews on the tap. There was also Kingfisher, Kaltenburg and Magnum cider bottled beer on offer. To complement the beer there was tasty food from participating in-house restaurants like the all-new 212 All Day Café, The Irish House, The Beer Café and Rainforest. It was time for pizzas, sliders and more plus beer games, live music performances and a drum circle show.
Viveck Goenka and Biswajit Chakraborty at the third anniversary of Sofitel BKC Mumbai
Karisma Kapoor, Dhananjay, Rohit, Hrishikesh and Vandana Datar at the launch of Masala King
Hello and welcome IT WAS A HOMECOMING of sorts for Dr Dhananjay Datar, the young lad from Akola in Maharashtra who went to Dubai nearly three decades ago to start a humble store and then to establish the gigantic Al Adil Group, as he launched the Masala King supermarket in Kharghar, Navi Mumbai. Doing the inaugural honour was Bollywood star Karisma Kapoor who received a tremendous response from the crowd that had gathered outside the supermarket. You heard that the supermarket boasts of a 100 per cent vegetarian product range including spices and masalas, pulses, rice and flour, oils and ghee, pickles and chutneys, tea and coffee, canned and instant foods, ayurvedic herbs, cosmetics, dry fruits, mouth fresheners and savouries, confectionery items and sweetmeats.
Fashion feast GUESTS GOT A GLIMPSE of the very first edition of India Beach Fashion Week 2015 as they happened to be by the saltwater pool at the JW Marriott in Mumbai. The setting was just right to announce the fashion week coming up at Grand Mercure Goa Shrem Resort in Candolim, Goa. ‘Beach is the new ramp’ was the refrain at the meet to herald this fashion week, presented by Gionee. Anusha Dandekar conducted the proceedings as models gave the guests a sneak peek of the chic collections by a few designers. You heard that Anupama Dayal would open the fashion week and the grand finale by designer duo Falguni and Shane Peacock. And everyone seemed to be looking forward to India Beach Fashion Week 2015. India Beach Fashion Week models at JW Marriott
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E V E N T S
VISUALLY CREATIVE Le Méridien New Delhi in association with India Art
CULINARY JOURNEY L-R: Vivek Oberoi, Indian film actor and Nishant
Fair 2015 played audience to an interactive coffee and art performance by LM 100 member Esther Maasdam, a global latte artist along with visual artist, Sohan Jakhar
Agarwal, EAM, Starwood Hotels & Resorts Worldwide at Karen Anand's farmer's market held at Westin Mumbai Garden City
BUSINESS TALK R-L: Cmde (Retd) R K Okhandiar, director - commercial and marketing, India Tourism Development Corporation (ITDC); Trinath Behera, director – finance, ITDC; Girish Shankar, CMD, ITDC; Mahesh Sharma, union tourism minister; Dr Lalit K Panwar, secretary, ministry of tourism; Usha Sharma, additional director general - tourism; and Suman Billa, joint secretary tourism at ITDC's 49th Annual General Meeting held at The Ashok, New Delhi where ITDC handed over a cheque for `3.73 crore to the Government of India towards five per cent interim dividend payment for the period 2013-14
SMOKING UP L-R: Biswajit Chakraborty, general manager, Sofitel Mumbai BKC and Rocky Patel, baron of the US based cigar company, Cigar Conexion, at the recently held ‘Marriage of Cigaro’ event organised by Sofitel Mumbai BKC in association with Cigar Conexion at the hotel's restaurant Jyran
PHILANTHROPIC CAUSE Moët & Chandon, the official champagne of the Golden Globes for the 24th consecutive year, marked the sixth year of its red carpet philanthropic initiative, 'Toast for a Cause', at the 72nd Annual Golden Globe Awards
CLEANLINESS DRIVE InterContinental Hotels Group recently launched its year-long commitment to the national Swachh Bharat Abhiyan initiative with a series of cleanliness drives across the company's Crowne Plaza, Holiday Inn and Holiday Inn Express hotels in India
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E V E N T S
HANGOUT PACKAGE L-R: Vijay Subramaniam, managing director, BACARDI, Deep Kalra, CEO and founder, MakeMyTrip; Esha Gupta, Indian actress, and Rajesh Magow, co founder and CEO - India, MakeMyTrip at the launch of the BACARDÍ Goa Party Hangout package in New Delhi
JOINING HANDS Niraamaya Retreats, a Jupiter Capital Venture recently announced the strategic alliance between its Kovalam property, Niraamaya Retreats Surya Samudra and Relais & Châteaux
IMPECCABLE TASTES Umberto Piccolini, executive chef, Anantara Phuket Layan Resort & Spa in collaboration with creative talents from Thailand recently showcased a series of art and gastronomy evenings at the hotel
LEARNING EXPERIENCE ICS Travel in association with Jet Airways and Renaissance Riverside Hotel Saigon recently organised a FAM trip to Vietnam for travel agents from Mumbai and Ahmedabad
NOBLE CAUSE
Hyatt Place Gurgaon/Udyog Vihar in association with Rotary Club of Gurgaon organised a blood donation camp as part of the hotel's first Hyatt Thrive Activity of the year
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Hyatt Place Gurgaon/Udyog Vihar as part of Hyatt Thrive Activity celebrated this new year by visiting Deepashram – a home for physically and mentally challenged people run by the House of Blessed Mother Teresa of Kolkata, West Bengal
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.