Food & Hospitality World (Vol.3, No.16) May 1-15, 2015 by Indian Express

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

May 1-15, 2015 Vol 3 | No. 16 | Pages 60 | `50

EDITOR’S NOTE

The right formula

t is interesting to take note of how the tone and temperament at hospitality and tourism investment conferences have undergone a transformation especially in the past year. From the erstwhile voices of doom and gloom to a growth and bloom vision, there seems to be renewed enthusiasm amongst investors, market analysts and thought leaders in general. The recently held HICSA and HOSI events in New Delhi clearly stated a buoyant vision for the industry. Though industry leaders like Priya Paul appropriately shared a word of caution and highlighted the still unresolved longstanding demands like infrastructure status and licencing policy, Amitabh Kant in his keynote address spoke about the future that is full of opportunities. No doubt the world today is looking at India as a serious business partner, but it is crucial to look within and clear longstanding issues addressed by a few stakeholders. The HICSA and HOSI roundup in this issue fo-

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: Prateek Sahay The Indian Express Ltd, Express Building (Basement) 9 & 10, Bahadur Shah Zafar Marg, New Delhi - 110 002 Tel : 011- 23465670 Fax : 011 - 23702141 Mobile: 09899003030 Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com

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

FOOD & HOSPITALITY WORLD

May 1-15, 2015

“No doubt the world today is looking at India as a serious business partner, but it is crucial to look within and clear longstanding issues addressed by a few stakeholders”

cus on pertinent issues of the industry from both the investor and operations point of view. From outsourcing and training to building integrated theme parks like Sentosa in Singapore, the conference touched upon topics that were wide ranging. Witnessing the action live at Sentosa, while penning this edit, such a concept surely works wonders for tourism in the region. A workable PPP model to build an integrated resort and theme park on similar lines can benefit the Indian tourism industry. China, Indonesia and few regions in the Asia Pacific have got this formula working well. Hainan Bay region in China, Bintan Lagoi Resort development in Indonesia are future growth regions in the resort space. However, any kind of development without a sustainable and responsible tourism vision can only backfire in the long run.

REEMA LOKESH Editor

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

JAIPUR: Prateek Sahay The Indian Express Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030

KOLKATA: Ajanta Sengupta, The Indian Express Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com

BHOPAL: Prateek Sahay The Indian Express Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030

KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in

Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

CONTENTS Vol 3 No 16 MAY 1-15, 2015

SPA & WELLNESS

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 Mitesh Manjrekar Photo Editor Sandeep Patil MARKETING General Manager Sachin Shenoy Marketing Team Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Yoginder Singh Ajanta Sengupta

EXPERIENTIAL

HERITAGE AIANA HOTELS & RESORTS INTRODUCES HOSPITALITY 2.0 FOR NEXT GEN TRAVELLERS

TREE OF LIFE TO HAVE A SISTER BRAND, AMAIRA

(24-27) 37

RADISSON RED TO OPEN 10 PROPERTIES IN INDIA BY 2020

SMART DINING TECHNOLOGY HAS REVOLUTIONISED THE BACK-END OPERATIONS OF THE RESTAURANT INDUSTRY

LIFE

P18: NEW KIDS ON THE BLOCK Golden Tulip Vasundhara Dehi NCR

NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal

P19: PRODUCT TRACKER

INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia

Myra Vineyards

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

EDGE

MARKETS

A ROYAL RETREAT A WORLD OF REGAL LUXURY AND WELL BEING: KAYA KALPTHE ROYAL SPA, ITC GRAND CHOLA

The Couch Potato

P40: MOVEMENTS P55: WEEKEND Scene and heard

STYLISH SUSTAINABILITY W HOTELS TO HAVE SHEETS & BEDSIDE CHARGERS MADE IN PART WITH RECYCLED PLASTIC

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

MARKETS

Aiana Hotels & Resorts introduces Hospitality 2.0 for next gen travellers Plans for seven hotels in next five years in India, the Middle East and SE Asia Sudipta Dev Mumbai THE NEWLY launched Aiana Hotels & Resorts, aims to become a global hospitality brand, with a presence across the Middle East and South East Asia. The first property will be launched in Doha, Qatar in early 2016. "We plan to have seven hotels, either operational or under development, in the Middle East, India and South East Asia in the next five years," said Amruda Nair, joint MD and CEO, Aiana Hotels & Resorts. In India, the company is

looking at two conversions starting next year. "Our greenfield developments in the country are expected to come online in 2018," stated Nair. She pointed out that the company will be building greenfield projects that will be designed and constructed to Aiana brand specifications but will also look at a few select conversions in key destinations that comply with its brand standards. Aiana Hotels & Resorts is a management company which will not invest in the development of properties, informed Nair. Qatar headquartered Al Sawari Holdings is a

joint venture partner with an equal stake in the operating entity. "We will operate hotels for owners under management contracts. To begin with my partner Sheikh Faisal has offered support by investing in a few flagship properties that are owned by him independently but managed by Aiana," stated Nair. A third-generation hotelier who carries with her The Leela Hotel Group legacy, Nair sought to clarify that Aiana Hotels and Resorts is an independently owned, completely new brand of hospitality and not an extension of The Leela. "The Aiana serv-

Amruda Nair

ice culture is in tune with the needs of the next generation of travellers. It is underpinned

by our intuitive and unobtrusive Indian service ethic. Aiana will cater to the upperupscale category of hotels with fresh and relevant product design complemented with immersive experiential concepts,” said Nair, asserting that, Aiana Hotels will be different from The Leela in terms of service philosophy, positioning and signature elements. “Our authentic service, design, and operating philosophy is geared to exceed the expectations of a new generation of savvy travellers and explorers. We call it Hospitality 2.0,” stated Nair.

FHW 2015 to be held from June 11-13, 2015 in Bengaluru FHW Staff Mumbai THE FOOD Hospitality World (FHW) exhibition, will be held from June 11-13, 2015 at White Orchid Convention Centre, Hebbal Road, Bengaluru. Being the 25th edition of the exhibition, FHW 2015 will be organising several interesting and engaging events. The trade show aims at providing solutions to various industry-related problems faced by hoteliers, restaurateurs, facility managers, prospective students and distributors. The FHW trade show, organised by Global Fairs & Media – a joint venture between Han-

nover Milano Fairs India and The Indian Express, will witness exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery to name a few. The special events lined up for the exhibition include: South Indian Culinary Challenge,

South Indian Culinary Challenge will be the inaugural edition featuring chefs presenting cakes and pastries, bread and bakery, as well as plated appetisers

FOOD & HOSPITALITY WORLD

May 1-15, 2015

which will be the inaugural edition featuring chefs presenting cakes and pastries, bread and bakery, as well as plated appetis ers. The first day of the exhibition will have a special honours evening felicitating 15 Hospitality Trailblazers who have made a unique distinction in the Southern India dining space.

The second day will have sessions such as CeBIT Insight Series, a conference on leveraging digital to enhance customer experiences in the hospitality industry; Power of Purchase session will focus on the new trends in the purchase, its role and challenges for hospitality purchasing professionals. The third day will witness sessions like Hospitality Think Tank- GM's Conclave; and Hospitality Knowledge Exchange on Green Housekeeping, a panel discussion involving housekeeping heads, professionals, hoteliers, restaurateurs and suppliers on emerging trends in the housekeeping industry.

Associations that have signed up for the exhibition include South India Hotels & Restaurant Association (SIHRA), Bangalore Hotels Association (BHA), HOTREMAI, Hospitality, Healthcare, Aviation, Travel and Tourism (HATT), Hospitality Purchasing Managers’ Forum (HPMF), Kerala Hotels & Restaurants Association (KHRA), Karnataka Pradesh Hotels & Restaurants Association (KPHRA), Telangana Hotels Association (TGHA), Kerala Bakery Association (BAKE), Hotel Association of Pondicherry (HAP), Munnar Hotels & Resorts Association (MHRA).

MARKETS

Tree of Life to have a sister brand,Amaira Sudipta Dev Mumbai HIMMAT ANAND, founder, Tree of Life Resorts and Hotels is launching a second brand called Amaira Hotels and Resorts, which will not be as boutique as Tree of Life, but larger properties of 50-60 rooms. “These properties will be good products in their own right, but not fitting into Tree of Life culture of being small and beautiful,” said Anand, adding that Amaira as a brand will be more flexible. Tree of Life properties will never be in cities, but in natural surroundings and ideally between 20-25 rooms, offering very differentiated experience to its guests. “We keep getting requests

from a number owners where the property does not fit into Tree of Life brand but it is a good property to manage. Right now for Amaira we are looking at Gurgaon and Lucknow, but nothing is firmed up as yet. As we go along we feel that there will be huge opportunities to put up four or five hotels of 40-45 rooms under the Amaira brand. These could also be in metros. They all will be managed properties. Some owners who have contacted us say that they have land, and ask if we can build the hotel for them and manage for them. So we are getting into that stream of business also,” mentioned Anand. Stating that from the beginning the Tree of Life concept was to stay small,

As we go along we feel that there will be huge opportunities to put up four or five hotels of 40-45 rooms under the Amaira brand. These could also be in metros

Himmat Anand

Anand pointed out, “Everybody challenged me that small cannot be profitable, I think we have proven that wrong small can be beautiful, small can be profitable also.” Tree of Life is now present in four lo-

cations - Dudhwa National Park, Jaipur, Rishikesh and Udaipur. “We are also going to go forward with owned and managed properties. Construction is starting in Varanasi for an owned property, land is being finalised in Agra for another owned property,” stated Anand. Going forward by 2017-18 he expects about eight prop-

erties under the Tree of Life umbrella, a mix of managed and owned hotels. “We have an interesting project in Dharmashala, a colonial bungalow in 200 acres of tree plantation. That could be a Tree of Life. With these two brands we can fix properties into either or more importantly where the owners get value,” he said.

Radisson Red to open 10 properties in India by 2020 Archana Sharma New Delhi THE NEWLY launched Radisson Red brand of Carlson Rezidor Hotel Group, is looking to open 10 properties in the next five years. Elaborating on the same, Thorsten Kirschke, president, Asia Pacific, Carlson Rezidor Hotel Group, informed that globally they are looking at launching 60 properties under the brand and will be looking at around 10 properties in India. “India and China are our major markets and the first Radisson Red hotel was signed in Octo-

ber 2014 in China. Radisson Red Shenyang Hunnan, part of a twin hotel development which includes Radisson Blu Shenyang, is scheduled to open in 2016,” he stated. In India, Kirschke believes Radisson Red, being an upscale lifestyle brand, will be ideal for metro markets like Delhi, Mumbai, Bengaluru; Tier II markets such as Ahmedabad, Hyderabad, Kolkata, Pune, Lucknow; leisure markets like Goa or Jaipur; and religious destinations such as Katra, Shirdi, Tirupati. Elaborating on the expansion plans for the Carlson Rezi-

Kirschke believes Radisson Red, being an upscale lifestyle brand, will be ideal for metros like Delhi, Mumbai, Bengaluru

dor Group in India, Kirschke informed that it will grow its India portfolio to over 170 hotels by 2020. Currently there are 74 Carlson Rezidor hotels in operation and 43 under development across 45 cities in India, including 14 state capitals. Talking about the expansion mode, Kirschke stated, “Excluding property ownership, we will follow models like management contracts, selective franchise and other hybrid models like transition from management to franchising in India,” Adding to the same, Raj Rana, CEO, South Asia, Carlson Rezidor Hotel

Group, stated, “Having established a nationwide presence and earned our position as an international leader in the Indian hospitality industry, we will further extend our brands and geographic presence. Being positioned to seize maximum growth opportunities, we intend to have a hotel in every major city in India with landmark hotels in every state capital.” The company will soon be launching its Quorvus Collection brand in India, which showcases modern luxury hotels inspired by the lifestyle of the contemporary global traveller.

FOOD & HOSPITALITY WORLD

May 1-15, 2015

EXPRESS EXCLUSIVE

'JRD TATA,KERKAR,BHOWMICK & LOBO TAUGHT ME THE ARTOFHOSPITALITY' For former COO of Vivanta by Taj, Veer Vijay Singh, Taj has been like a home for 39 years teaching him the finer nuances of the hospitality trade. A candid conversation with him reveals the challenges during his journey with the brand, his future vision and much more By Reema Lokesh and Rituparna Chatterjee When did your journey with the Taj begin? Sometime during mid 1960s I visited Mumbai with my parents. My relatives lived around Marine Lines and we happened to dine at the The Taj Mahal Palace, Mumbai. After dinner, in typical tourist style we sat out to see the majestic Gateway of India. While everyone was admiring the monument, I stood in awe admiring yet another icon on the opposite street, the Taj Mahal Hotel, which had only the heritage wing then. That moment my life changed as it was then that I decided to work for the Taj come what may. Before this incident I wanted to become an army officer. To get into the Taj, I had to pursue hotel management so I sought admission at the Institute of Hotel Management, Catering & Nutrition, Pusa. I joined the Taj the same year I graduated, in 1976 and then went on to work for the brand for 39 years. During my interview, I expressed my interest in joining the F&B operations but they selected me for kitchen instead. I learned a lot under the tutelage of Chef George Hamilton of the culinary team of England, who trained me for six months. However, post an operation I moved to F&B operations and over time I became a GM. I was one of the longest serving GMs in the Taj Group - Taj Banjara Hyderabad for six years, Taj Bengal Kolkata for two years, Taj Krishna Hyderabad for 10 years and Taj Samudra Colombo for two years. Though

the positions were different, I still handled the portfolio of a GM. In 2009, I was called to Mumbai to become the COO for the upper upscale hotel brand of Taj. Which posting in your career was the most challenging? There were two-three challenging postings in my career. First was Taj Banjara Hyderabad where we increased its F&B business by 100 per cent in the first 2.5 years despite competing with large hotels. I was instrumental in getting the Taj Falaknuma Palace Hyderabad from the Nizam. Second was the launch of Taj Krishna Hyderabad, which underwent massive renovation for nine months. For 14 years the property was incurring losses, but we took its turnover from `16 crore to `125 crore in six years i.e. 2000 - 2006 and finally my role as COO of Vivanta by Taj. In 2010, we launched Vivanta by Taj, which has grown from 19 hotels then to 41 hotels today, a combination of lease, ownership and management contracts. The turnover has also increased from `700-800 crore to `1800 crore in 2014 - 2015. Vivanta by Taj is the third best recalled brand in India after Taj and Oberoi respectively. Who have been your mentors throughout your journey in this field? Couple of people I would say. Firstly, JRD Tata who had a charismatic personality, humility and confidence on his team. Ajit Baburao Kerkar was a

10 FOOD & HOSPITALITY WORLD May 1-15, 2015

great leader who understood people well. Subir Bhowmick was driven by passion and hard work and Rony Lobo, GM of Taj Mahal, who taught detailing. All amazing personalities in their own right. My parents also played a very important role. My mother was a friend and lady in waiting for Maharani Gayatri Devi. She taught me humility and my father taught me contentment. Since you started, what changes have you noticed in the hospitality industry? A change that I have noticed is that today people believe that they can grow by doing hop, skip and jump for quick success. They believe a single place cannot give you career growth and learning. I do not subscribe to this thinking. Today, expectations have changed and loyalty is missing. Secondly, a thing that hasn't changed is the traditions of the Taj and the sense of belonging. There is a saying that if you pick up the job that you love, you donâ&#x20AC;&#x2122;t even work a single day in your life. I felt exactly the same here. Everyday I looked forward to going to work. While the Taj is 100 plus, I felt 40 years of that 100 was ours. What did the Taj give you? A lot of valuable learnings, colleagues and friends and customers who have become friends with time. I always believed that a negative feedback from my customer was indeed of great value. They are my high value customer and a true

friend of the Taj, as their feedback was given in true spirit to improve us further rather than to criticise the place. For this industry it is all about relationships which are genuine. The Taj also builds a certain culture within you of Atithi Devo Bhava or else why would our staff go beyond their set duty to serve their guests during the unfortunate 26/11 attack risking their lives only for their guests? What is in store for the golden years to come?

Sitting idle is surely not for me. After my retirement, my endeavour is to go back to Hyderabad and start my own brand management company. I believe in karma and also feel a true leader is someone without an ego. I would like to use knowledge and experience to leave behind something of value. I also believe that a leader can manage quality, price and time but it is a true leader who can manage people as well, which is the most vital asset of our business.

MARKETS

Schneider looking to industrialise hospitality market Archana Sharma New Delhi LOOKING at creating innovative solutions to reduce the investment in rooms, Laurent Coene, hospitality global solution architect, Schneider Electric Asia Pacific, stated, “We are looking at reducing the complications regarding the technology present in hotel rooms and ease the functioning process by cutting down the functions for the operators.” He believes that such innovations will not only save time, but also the installation cost. Highlighting the global scenario of the hospitality industry, Coene stated, “The hospitality sector is growing globally amongst which the Indian and Chinese markets are showing a faster growth even if the US market remains strong in terms of capacity, new buildings and construction.” Elaborating on the various innovations by Schneider for the India market, Coene informed about the various energy efficiency services, loadshedding schemes, remote energy management solutions, room control for lighting, temperature and blinds etc. Also with his experience in the sustainability department, Coene added that though international brands are becoming more sustainably aware and coming up with various programmes to enable the same across all their properties, there aren't that many brands which are appointing a chief sustainability officer (CSO), which is essential for maintaining the brand as sustainable. Talking about the global trend of retro fittings, Coene stated, “A lot of older properties are upgrading to retro fittings, and therefore we are looking at coming up with solutions that will upgrade the technology of the property without ripping the rooms apart.”

FOOD & HOSPITALITY WORLD

May 1-15, 2015

MARKETS

Preserve to mature As the demand for better wines by the glass increase, it presents a number of storage preservation and serving challenges for bar and restaurant operators. Piyush Tayal, CEO, Arcux Bar Zone Impex highlights Napa Technology’s new product and the market demands NAPA TECHNOLOGY has introduced a revolutionary concept of serving and storing open wine for 60 days with three sizes: tasting, partial glass or full glass. Arcux Bar Zone Impex is the exclusive distributor for Perlick and Napa Technology pan India. For those looking to extend the life of their wine after the bottle has been opened, your answer has finally arrived. Napa Technology has launched Wine Station 3.0, 'the world’s first intelligence-based, automated, temperature-controlled wine dispensing and preservation system'. Typically a big, robust red wine will last between one to five days after it’s opened. Now with the wine station the wine will stay fine for months, not days. India has a wine- drinking tradition that can be traced back to the middle ages. It has not been the part of the wine world as we know it for the last two-three centuries but Indian wine has seen a revival over the last 40 years. Over the last 10 years the domestic Indian wine industry has been growing at over 35 per cent annaully. The Indian hospitality sector has been emerging at a faster pace and with this emergence, new concepts and trends are being introduced. One of these trends is drinking wine. India which is used to be known as a whisky drinking nation, has started moving its preferences towards wine. The wine in-

FOOD & HOSPITALITY WORLD

May 1-15, 2015

Piyush Tayal

dustry has also worked towards crafting a range of wines that complement the spices and textures of Indian cuisine. Industry experts predict a dramatic increase in the choices of wine-by-the-glass served by the nation’s best bars and restaurants in the near future. The demand for more and better wines by the glass presents a number of storage, preservation and serving challenges for bar and restaurant operators. The company understands these challenges and offers an extensive range of wine certified products which have been specially designed to preserve the delicate

taste characteristic of fine wine. A growing number of F&B outlets are now using the self-service wine station. Wine by the glass programmes see an average 20 per cent sales increase per year when finer wine offerings are made available. Wine by the glass programmes see an average of 47 per cent sales increase per year when half glass offerings are added to the menu. The Wine Station works like this: It’s similar to a debit card. Load it up at the register when you walk in with whatever amount you want. Money you don’t spend is retained on the card. Pick what you want, push a button, and Argon gas (a food grade gas) is released as a preserver. With the system, bottles can stay fresh for as many as 60 days, but they never last that long, with increase in sales of wines. Staffers can control bottle temperature to within one degree. ■ Sips come in three sizes: tasting, partial glass or full glass. The establishment can have as many chilled high-tech machines as they want, that hold four bottles of wine each. ■ It also improves efficiency and reduces spoilage and spillage. All these are factors that affect your net profit at the end of the day. Wine Station also extends the shelf life of opened wine bottles to as many as 60 days. ■ Wine displays can take the form of a wall, a glass-fronted or glass-enclosed room or a divider, depending on the objective and the space available in the restaurant. A wine station provides an eye-catching backdrop for a dining area, like a three-dimensional wallpaper. ■ A wine station can be functional as well as visual, transparently separating a bar/lounge area from a dining room. The form of each display is a function of the goals of the restaurateur, for example, suggestive selling, decoration or storage. ■ Napa Technology’s Wine Station preservation and dispensing system facilitates a more effective and cost efficient management of wine inventory while delivering every glass of wine at the height of its quality profile. ■ Perfect pairing of wine with different courses of meal.

Value Inn and Hotels to open 100 properties by 2025 Archana Sharma New Delhi LOOKING to establish its presence across the country, Value Inn Worldwide and Value Hotel Worldwide, are looking to open 100 properties in the next 10 years. Elaborating on the same, Sudhir Sinha, managing director and CEO, Value Inns & Hotels India, stated that the company will be targeting the mid-segment and Tier II markets for the same. Having entered the India market through an exclusive master license agreement with Miraya Hotel Management, they will have two operational properties by the end of 2015, Evergreen Motel in Sitarganj (Uttarakhand) and Golden Nest Resort in Yercaud (Tamil Nadu). Elaborating on the markets being targeted, Sinha stated, “We have identified around 145 cities, targeting mainly the Tier II and III markets as there is huge demand for the domestic sector.” He also informed that the properties to be considered will be two-star to four-star category hotels, depending on location, size of the property and with a room inventory of about 30 – 65 rooms. These will primarily be business hotels offering F&B and banqueting facilities for weddings and events. Elaborating on the expansion plan, Bill Hanley, group president, international division, Vantage Hospitality Group, stated, that being one of the world's most economical hotel chain, Value Inns and Hotels will be expanding through newly constructed properties as well through re-branding of existing hotels.

MARKETS

Titbit plans to expand in 40 cities in two years Kahini Chakraborty Mumbai TITBIT, an enterprise of Valuable Group, a comprehensive platform developed and commercialised for the hospitality industry, has chalked out an aggressive model for its expansion. Through the platform the company is constantly looking at enhancing customer experience and optimising revenue management. The company delivers products and services such as interactive digital menus, self service kiosks, in room digital conceirge, in seat and line busting, mobile cash register, QR code ordering, and online ordering. Speaking to Food and Hospitality World, Ameya Hete, founder and chief executive officer, Titbit, said, “Titbit.com plans to expand in 40 cities in the next two years. We continuously keep receiving requests from restaurant brands to be listed on the website. Our core competancy is technology which is developed in-house and we have been making significant investments in technological advancements. We have 20-25 POS systems integrated worldwide and are also continuously integrating POS with exisiting solutions. Our aim is to provide customers with a unique and personalised food ordering experience.” Titbit has integrated with the leading POS providers across the globe such as Micros, Aldelo, Dinerware, etc. which helps Titbit offer plug and play installation to its customers. Presently the company has about 40 interactive digital menus in well established restaurant brands in India. With regards to its solutions, Hete informed that the company is looking at increasing the availability of its solutions across the world. “We are here for the long term, and continue to get request from the world over. The company

FOOD & HOSPITALITY WORLD

May 1-15, 2015

has business coming in through corporate contracts as well,” he mentioned, adding that, “since metros are satu-

rated, we see growth in smaller cities. However, the major challenge will be to retain loyal customers with the

competition in the segment.” The company's clients include: JW Marriott, The Coffee Bean & Tea Leaf,

Westin Hotels & Resort, British Brewing Company, Country Inn & Suites and many more.

BAKERY FOCUS

A MARKETING INITIATIVE

Fruit passion VIVAFIL, Puratos' new range of fruit purees with more than 20 per cent real fruit, appeals to both the cost conscious and flavour conscious consumer

s the heat settles across the Indian subcontinent and all the signs point to a beautiful Indian summer, bakers are amongst those that feel the full extent of the Indian sun, blazing and relentless. From laminated pastry that refuses to

behave, to buttercream that just droops outside the fridge, the sun also turns fresh fruit into a shrunken and often unappealing mass. Puratos has come out with a fruit filling range which tastes like fruit, without the hassle of a fruit. No searching for the right fruit, careful handling, peeling, chopping, storage, wastage and loss of

FOOD & HOSPITALITY WORLD

May 1-15, 2015

time in terms of labour while dealing with real fruit demands. VIVAFIL is the new product for both the cost conscious and flavour conscious consumer. VIVAFIL is a new range of fruit purees with more than 20 per cent real fruit. Puratos picks the fruits at just that perfect degree of ripeness, handles the fruit

Puratos has come out with a fruit filling range which tastes like fruit, without the hassle of a fruit. No searching for the right fruit, careful handling, peeling, chopping, storage, wastage and loss of time in terms of labour

BAKERY FOCUS

A MARKETING INITIATIVE

delicately as it is rushed through the processing stage to capture all that full bodied flavour. It is available in three international flavours mango, kiwi and strawberry. The strawberry VIVAFIL is an upgraded version of the old strawberry HOTFIL which had found its distinctive niche in the market. The strawberry VIVAFIL comes with increased fruit content and visual appeal. Independent studies have shown that over 65 per cent of tasters found the VIVAFIL taste to be more natural than others in the same class. VIVAFIL can be used in both bakery and patisserie products, adding its fruity goodness to laminated products like the flaky croissant and puff pastry. Varied applications VIVAFIL allows you to provide the consumer with the joy of biting into that

flaky croissant into a mouth full of fruit regardless of the season. To dress up a fruit tart, to add sparkle to the puff pastry are just some of the VIVAFIL applications. VIVAFIL shines when applied as a layer in the multilayer cake or as a fruity syrupy surprise in the middle of a cupcake, or simply as a filling with the entremets. The VIVAFIL adds its oomph in the centre of a soft biscuit, just as easily as it jazzes up the brioche or a sweet bun. Its applications are endless, with a shelf life of nine months. Combining its freeze stable bake stable and thaw stable properties, the VIVAFIL will stay exactly the way you first placed it, reducing the need to second guess yourself, providing consistent results and consistent flavour, time after time making a consistent product.

Vivafil Enjoy the smooth feeling What make Vivafil so unique? Vivafil fillings are prepared with fruit puree: they contain more than 20% fruit The texture is exceptionally pleasing and fresh in the mouth.

Features Ready to use Freeze-thaw stable Can be used in cold or baked applications Exceptionally bake stable

Vivafil is available is 3 flavours

Strawberry

Mango

Kiwi

Puratos Food Ingredients India Pvt. Ltd. Phone: 022 61240808, Website: www. puratos.in Email: info@puratosindia.com, sales@puratosindia.com

With real fruits for multiple use

MARKETS

Sunshine Tea to Adande to launch advanced refrigeration foray into southern India system in India by 2016 Archana Sharma New Delhi

Archana Sharma New Delhi LOOKING at introducing its advanced refrigeration system in the India market, Adande, a refrigeration technology company, has plans to launch its refrigerated display cabinets equipped with Aircell technology by early 2016. Commenting on the same, Nigel Bell, chairman, Adande, stated, “Currently being tried out in the UK market, our chilled display shelves, the first of its kind, will lead to reduction in energy usage as they are designed for open front refrigeration with multi-deck cabinets.” Talking about the USP of their existing products, Bell stated, “Our products are better

Currently being tried out in UK, our chilled display shelves, will lead to reduction in energy usage at handling the multiple power outages since they have the ability to maintain the cool air inside.” Introduced about two years ago, the company will be observing significant growth in their sales by April 2015 as the

first two years are about demonstration and product awareness. Currently both India and China are its major markets. “The stringent rules and regulations ensure that the guidelines are being followed and with the increase in the younger clientele, who expect better quality and global standards, both the opportunity cost and investment in better equipment and infrastructure is rising,” he added. Talking about venturing further into the India market, Bell opined, “With the help of our manufacturing unit in India, we are able to provide the spare parts quickly and easily, and therefore at present, we are covering only the major metro cities, but will soon be reaching out to Tier II cities as well.”

SUNSHINE TEA is looking at foraying into the South India market to expand their footprint pan India. Speaking on the expansion, Anurag Gupta, CEO, Sunshine Tea, stated, “In June we will be participating in Food Hospitality World trade exhibition in Bengaluru and will focus on growing our distribution network there while understanding the market requirements of the South.” For the Delhi-NCR region, the company has tied-up with retail chains like 24*7 and Modern Bazaar and are currently distributing across the northern region mainly in Punjab, Maharashtra and Himachal Pradesh. Gupta also informed that later this year they will be exhibiting in USA and Germany.

Elaborating on the product, Gupta believes that tea sticks are a better alternative to tea bags as one tea stick contains 2.5 gm of pure leaf tea and is sufficient for at least two to three cups, whereas a tea bag contains 1 to 1.5 gms of CTC tea, which is adequate for only one cup. “With 486 perforations in the tea stick, we try to retain the natural ingredients and add minimal flavouring to the product,” he added. Being the blenders and promoters of premium tea, Gupta believes that the market for green tea is growing especially since it is gradually being known for its herbal and health benefits. Talking about the sales of the product, Gupta stated that they observed about `one crore of sales in 2014 and hope to increase the same by at least 50 per cent in 2015.

Salva Industrial to launch new products by 2016 Archana Sharma New Delhi SALVA INDUSTRIAL, S.A. recently announced its plans to expand its product portfolio in the India market. Presently, few projects are under R&D and will be launched by early 2016. Elaborating on the same, Sandeep Chanana, India sales manager, Salva Industrial, S.A., informed, “A few projects are under R&D and will be launched in

India by early 2016.” The company's latest deck oven with a new design, expected to launch by the end of April 2015, has been designed to provide better efficiency at a lesser operating cost. “We believe in providing long lasting and problem free systems to our clientele and since our deck ovens are able to retain heat, people will save on energy consumption as well as operating cost,” stated Stephane Clion, export area manager, Salva In-

FOOD & HOSPITALITY WORLD

May 1-15, 2015

dustrial, S.A. Talking the Indian market, Clion believes that even though the Indian bakery sector is growing, the hotel segment is showing better response. “The hospitality sector is able to have 40-45 per cent savings while the bakery sector is unable to match up to the investment due to high taxes on equipment imported from abroad,” he stated adding, “Gradually the owners are understanding

the importance of running costs rather than just focusing on one-time processing cost.” Salva Industrial, S.A. has two

service companies based in northern and southern India and has been present in India for the past 15 years.

Corrigendum In the April 16-30, 2015 issue of Food & Hospitality World, in the news story on Accor titled 'India to get more Novotel and ibis hotels', it was reported that 'Accor has earmarked an investment of US$ 280 million towards property development in India across all brands for the next five years.' It should have read as Accor to invest US$ 280 million in digital transformation over the next five years. The error is regretted.

MARKETS

Marasa Hospitality to open properties across religious destinations in India Plans to open property in Zanzibar Rituparna Chatterjee Mumbai MARASA HOSPITALITY, a part of East Africa based Madhvani Group, has plans to expand its footprint across popular religious destinations in India including Rishikesh, Bodh Gaya, Shirdi, Puri, Varanasi, Katra, among others. The brand entered the India market in 2008 by signing a joint venture (JV) with Sarovar Hotels & Resorts wherein the latter would be managing the first four proper-

ties of Marasa Hospitality. Speaking on the expansion, Yogesh Prajapati, director, finance, Marasa Hospitality stated, “In the next 10 years, we want to have eight-10 hotels under our brand in India. Presently, we have one operational property in Tirupati and another in Rajkot. We have purchased land in Rishikesh and Bodh Gaya and the necessary approvals have been taken for the same. We are also on the verge of signing a land deal in Shirdi and are exploring possibilities of acquiring

land in Puri, Varanasi and Katra.” The development of the Rishikesh property is expected to begin this year and achieve completion in 1.5-two years. Following this, work is expected to begin on the Shirdi property and later on the Bodh Gaya property. When asked about the investment earmarked for the expansion, Prajapati opined, “The hotel category will decide the amount of investment. For instance, a three-star category hotel will cost `50-55 lakh per key, while a five star property will

We have purchased land in Rishikesh and Bodh Gaya and the necessary approvals have been taken for the same. We are also signing a land deal in Shirdi cost `70-75 lakh per key. We have not finalised the designs of the hotels yet and once we do, we will accordingly decide the categories and the investments.” Presently, Marasa Hospital-

ity has four properties in Uganda and three in Kenya. The brand is also planning to open a property in Zanzibar. However, the plans for the same are still at a nascent stage.

NEW KIDS ON THE BLOCK

Golden Tulip Vasundhara Dehi NCR GOLDEN TULIP HOTELS has launched its new property - Golden Tulip Vasundhara Dehi NCR in the premium and luxury category. Golden Tulip Vasundhara will offer 162 rooms along with a multi cuisine restaurant, rooftop grill restaurant bar and lounge and 10,000 sq ft of banquet space. The hotel also has a tie up with fitness centre â&#x20AC;&#x201C; Snap Fitness. The hotel also boasts of a multi-cuisine restaurant- Capers; an all-day dining restaurant, a trendy bar Bliss, and a coffee lounge Kafe. The hotel offers an ideal venue for hosting gala dinners, events, weddings, meetings and other social functions for up to 450 guests. For conferences, the hotel provides state-of-the-art facilities, wireless internet facility in all banquet rooms, video conferencing and webcast arrangements.

Hyatt Regency Ahmedabad HYATT HOTELS AND RESORTS has opened Hyatt Regency Ahmedabad. The hotel features 210 guestrooms including 19 suites, ranging from 355 to 1,614 sq ft. Dining options include - China House, Tinello, Juniper Lounge, a well-stocked retail bar and Chai Shop. Guests can enjoy at Aadi Spa or at the fitness centre equipped with cardio and strength training. Aadi Spa features five treatment rooms, a relaxation lounge and dedicated male and female wet areas. The wellness and relaxation facilities also include a 65-foot lap pool and whirlpool. Hyatt Regency Ahmedabad offers more than 14,000 sq ft of meeting and event space.

Minor Hotel Group MINOR HOTEL GROUP has announced its partnership with Qatari Diar Real Estate Investment Company to develop two Anantara resorts in North Africa, to open in 2017. Anantara Tozeur Resort is a new luxury escape being developed by Qatari Diar in the southwest of Tunisia, in the city of Tozeur. This new-build Anantara will offer 93 guest rooms and villas, including pool villas, a selection of restaurants and bars, meeting and business facilities, kids and teens clubs, a health club and an Anantara Spa. Also under development is Anantara Al Houara Tangier Resort in northern Morocco. The new Anantara will offer 230 keys, a selection of restaurants and bars, a large Anantara Spa, a wellness centre, a fitness centre and kids and teens clubs.

FOOD & HOSPITALITY WORLD

May 1-15, 2015

Hotel Indigo,Dubai INTERCONTINENTAL HOTELS Group has launched its boutique hotel brand Hotel Indigo in the UAE with the signing of a management agreement with Sunflower FZE for a 285-room Hotel Indigo in Dubai. It is located in the upcoming Business Bay District and is a stone's throw from Burj Khalifa, The Dubai Mall and Design District. Featuring an infinity edged pool, a fitness centre and meeting space, the hotel also offers an all-day dining restaurant, delicatessen, specialty restaurant and bar. The rooftop pool terrace, lounge, bar and restaurant will also provide relaxing spaces for guests to unwind in.

PRODUCT TRACKER

The Couch Potato THE COUCH POTATO has launched its latest collection with international designs tailor-made to suit the Indian substantiality ensuring a superlative sofa buying experience on offer. A well-made stylish sofa increases the aesthetic appeal and comfort of the living room, regardless of the space crunch faced by every other urban dweller in the city.

Pergo PERGO HAS INTRODUCED its latest collection, Original Excellence (AC-5 Grade) Class 33. Original Excellence is available in 25 decors. The new range consists of single strip, multi-strip plank patterns with different shades of Walnut, Merbau, Oak, also the Genuine sawcut, Genuine wood; Genuine rustic surface structure creates an intensive experience of space in your room. With this Original Excellence Collection update to Original Laminate flooring section of Pergo, the installation technique is upgraded to PerfectFold 3.0. Formats available in this range include 2050 x 205 x 8 mm, 1200 x 190 x 8 mm, 1200 x 123 x 8 mm.

Roberto Cavalli Vodka Delta Faucet DELTA FAUCET COMPANY is offering a personalised shower experience with the Delta HydraChoice Body Spray systems. The flush-mount design offers increased functionality and a sleek look with 50 degrees of adjustability to help aim water in any direction. Offered in round or square trim and four interchangeable spray head options, users have the ability to change and customise the shower experience before and after installation.

Yo u r

R e l i a b l e

ROBERTO CAVALLI VODKA, from the house of Aspri Spirits, makes for a classic summer drink. Its unique distillation process gives it the perfect flavour with clean neutral aromas and just a hint of cream and citrus rind. Roberto Cavalli is the first luxury vodka produced in Italy.

K i t c h e n

P a r t n e r

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

FOOD & HOSPITALITY WORLD

May 1-15, 2015

SPA & WELLNESS

A royal retreat Promising to provide an experience of relaxation and rejuvenation through a world of regal luxury and well being, Sasakamol Chamchoy, spa manager, Kaya Kalp- The Royal Spa, ITC Grand Chola highlights upon the market trends and services provided by the spa By Kahini Chakraborty

ERIVING from the sanskrit word, 'Kaya Kalp', meaning rejuvenation of the body, mind and soul, the focus of ITC Hotels has always been on having a holistic approach to wellness, with special attention to ayurvedic and indigenous spa treatments, fitness, yoga, meditation and spa cuisine. Exotic body treatments, relaxing massages, ancient ayurvedic rituals are effectively integrated into an experience providing more meaning to each

person at a spiritual level. Indigenous in nature, Kaya Kalp spas are deeply rooted to traditional Indian wellness philosophies and enables a complete regeneration of the senses. Speaking about India being a destination for holistic healing, Sasakamol Chamchoy, spa manager, Kaya Kalp - The Royal Spa, ITC Grand Chola opines, “India’s strength as the epicentre of wellness and ayurvedic therapies has always been globally acknowledged and we can see yoga and medi-

20 FOOD & HOSPITALITY WORLD May 1-15, 2015

Sasakamol Chamchoy

tation becoming increasingly popular. This has given rise to spa tourism and India is indeed the preferred destination for holistic healing for such travellers.” The major rituals offered at Kaya Kalp include: Exotic Pomegranate Spa Journey and Passage to India Spa Journey, de-stressing therapeutic Hot Stone Massage, Tension Reliever Massage and traditional Gemstones Massage that utilise gemstones along with natural aromatic Indian blends.

Empasising on the point of offering a journey of relaxation and rejuvenation through a world of regal luxury and well being, the brand offers its services at 10 ITC Luxury Collection hotels including ITC Sonar, Kolkata; ITC Kakatiya, Hyderabad; ITC Maratha and ITC Grand Central, Mumbai; ITC Maurya, New Delhi; ITC Gardenia and ITC Windsor, Bengaluru; ITC Rajputana, Jaipur; ITC Mughal, Agra; and ITC Grand Chola, Chennai.

SPA & WELLNESS

Healing touch Defining the concept of holistic healing, Chamchoy states that holistic healing is a lifestyle approach which addresses all parts of an individual's well-being. “It is an on-going journey of discovery in search of more answers and ultimately; living better, being healthier, and striving for wholeness,” she points out. According to her, the spa industry in India is growing steadily and the country is emerging as a destination for wellness tourism. It is the birthplace of ayurveda, meditation and yoga. The pure inspiration for wellness is what is attracting leisure and business leisure travellers. Highlighting on the demand, Chamchoy says, “The target market is fast growing due to India's strong roots in Ayurveda, day spas mushrooming in Tier I and Tier II cities, franchising options of reputed brands, emergence of budget yoga and meditation retreats, and world class spa destinations.” When asked about the new ayurvedic/spa treatment at Kaya Kalp, ITC Grand Chola, she elaborates stating that Spiritual Tatvasamyam (balancing the five elements) which

is a 90 minute session focuses on the sources of ayurvedic treatments which consists of the five elements of nature - air, fire, water, earth and space (either). Ayurvedic is unique healing and promoted by balancing the different energies in the body. This treatment is designed to bring the five elements into a balanced state. The treatment is performed in six steps, begins with a Yogic Asan that brings your body into a full relaxation state, followed by Shiro Pichu (placing a herb soaked gauze over the crown of head) that helps in relieving stress by targeting Ajna Chakra (Third Eye). This procedure is followed by Abhyanga - a synchronised massage performed by two therapists to relieve fatigue, improve immunity and clear elementary pain disorders; the massage is remedial and can address various health problems. Thereafter a herbal powder paste is massaged to soften and exfoliate the skin, leaving the skin moisturised, followed by a herbal aroma steam which helps to remove toxins from the body, and ending with an application of herbal powder delicately placed on the crown of the

head. While the Spiritual Nirmal Kaya (detoxifying the body), a 90 min session, is full relaxing wherein the Shav Aasan (‘shav’ means dead corpse and ‘aasan’ means posture) is performed which helps to relax all parts of the body, followed by a full body massage for 20 minutes. Thereafter deep dry massage is done using medicated herbal powders to exfoliate and soften the skin, a warm marine mud mask blended with specific herbal products is applied to cleanse, detoxify and rebalance doshas. Lastly an application of herbal powder is placed on the crown of the head. On the next big wave expected in terms of trends to be expected in the ayurvedic/spa segment in India, Chamchoy opines, “There is a growing awareness and shift to spa cuisine, organic and natural products, primarily due to major global health issues such as obesity, hypertension, etc. This has also given rise to numerous day spas and franchises, making spa therapies more accessible to the masses. India can also expect a growth of integrated wellness retreats.”

There is a growing awareness and shift to spa cuisine, organic and natural products, primarily due to major global health issues FOOD & HOSPITALITY WORLD

May 1-15, 2015

INTERIORS & DESIGN

INTUITIVE DESIGNS A conference area in a hotel is the focal point for businesses to meet and discuss future prospects. Hence hoteliers in India are increasingly enhancing the functionality and design of these venues while adhering to international standards By Archana Sharma

ITH INCREASING focus towards Indian business market and the presence of international brands in the Indian hospitality sector, the business culture in India is undergoing changes in terms of business etiquette and operations. Bringing in international standards and keeping up with the gradual changes and developments, the conference and convention areas of hotels are also observing an increased focus on the venue and therefore enabling more attention and detail to the decor and design. The conferencing areas are

a crucial factor in the hospitality business since they are the focal point and vital front for various businesses where guests and potential clients meet and discuss future prospects. According to Hemant Gupta, assistant general manager II, Hyatt Place, Gurgaon/Udyog Vihar, modern meeting spaces require thoughtful design and functionality integration. â&#x20AC;&#x153;Multiple designer and consultants work alongside for this space ranging from interior designer, acoustic consultant, audio visual consultant, etc to operating input. Hyatt Place Gurgaon/Udyog Vihar is designed and built to our global

22 FOOD & HOSPITALITY WORLD May 1-15, 2015

Bringing in international standards and keeping up with the gradual changes and developments, conference and convention areas of hotels are also observing an increased focus on the venue and therefore enabling more attention and detail to the decor and design brand standards and hence in terms of functionality it is no different than its international peers.â&#x20AC;? Featuring one large meeting space divisible into three equal parts and a board room with attached court-

yards, Hyatt Place Gurgaon/Udyog Vihar, located in the hub of electronic city, can cater to a social gathering of 10 to 300 guests since the meeting spaces are spread over 2700 sq ft.

In India, many hotels have major convention spaces which can also be used as a conference area with partitions and though the up-gradation of the conference rooms is an ongoing process,

INTERIORS & DESIGN most hospitality groups maintain international standards. According to Sudha Chandra, general manager, The Ashok New Delhi, “The convention hall at The Ashok New Delhi has been designed keeping in view the international requirements and are in line with international properties.” Boasting of a grand convention hall offering ultra modern convention space in terms of seating, lighting and business facilitation, The Ashok New Delhi can facilitate both MICE and private banquets by sub dividing with sound proof partitioning.

Sustainability and simplicity Meeting space is one of the most invested areas in a hotel, is also an essential requirement and therefore a demanded area both by corporates as well as social clienteles. Keeping the same in mind, the decoration, lighting, furniture and look of this room must be planned and executed with great care. Elaborating on the same, Gupta believes that a clear space provides a clear thought and a clear mind. “Our meeting spaces are carpeted and acoustically treated to reduce unwanted noise. We have carefully selected our operating supplies and furniture to ensure best service delivery. Whilst, all the rooms enjoy natural sunlight they are also fitted with blinds to control the day light intensity. Additionally, all our meeting spaces have individual light control to allow our guests to adjust the lighting based on the conference or social evening requirements,” he adds. Also believing in a simple and uncomplicated setup, Gupta states, “Pastel and neutral colour palettes have been used for the same reasons in our meeting rooms. The entire conferencing facility is designed to create openness and natural sunlight. All meeting rooms open to the attached courtyard providing an ideal break out area in case of a stressful conference.”

Encouraging guests to stay productive and organised with the Westin clutter-free meetings, Jerome Lienart, hotel manager, The Westin Gurgaon, New Delhi states, “Our meeting spaces use different and variant tones and shades of white, cream and brown for the décor of the facilities, in line with the Westin brand guidelines. And 'Green' features such as energy-efficient light bulbs, double-sided meeting pads and water pitchers in lieu of bottled water, helps eliminate waste and also reduce consumption.” With 10 modern and spacious conference and banqueting facilities, the meeting venues of the Westin are suitable for corporate meetings, business seminars, cocktail parties, weddings or even a private gathering. Providing the guests with the flexibility and choice, the Westin Vatika Ballroom can accommodate receptions for up to 600 guests with about 1360 sq m of meeting and function space. Highlighting the importance of the different kinds of setups, Amit Kumar Mehta, assistant director of events, JW Marriott New Delhi Aerocity opines, “The conferencing area is not coloured overly as Marriott believes in block colours, with the area proportionally setup. With a different lighting design for each meeting hall and the availability of direct sunlight as well, JW Marriott believes in obliging with the client’s wishes and can also offer a pre-function area of the hall, completely lit with natural sunlight, which can be used for breaks.” With one ballroom of 12000 sq ft, JW Marriott New Delhi Aerocity, can provide three divided parts of 4000 sq ft each, and another third part which can be divided further into two parts and six studio or meeting rooms. “The pillar-less hall with a wooden finish is equipped with modern technology like AV/lights on dimmer/pulleys, etc and enables us to bifurcate the meetings into different categories and the setups are done accordingly,” adds Mehta.

Hemant Gupta

Highlighting the features of the convention hall of The Ashok New Delhi, Chandra mentions, “The banquet hall, friendship lounge and party room facilitate excellent smaller events, conference and private banquet functions and are designed keeping in view the multi-faceted usability of the space like MICE business, and therefore, in terms of acoustics; the hall is echo free and also sound proof.” Highlighting the adaptability of the convention hall with apt lighting to suite all types of events, Chandra adds, “The luminosity of the led ceiling lighting can be controlled as per the need of the event. The friendship lounge and party rooms are placed in such a way that there is a perfect balance of natural lighting and ambient lighting.”

Amit Kumar Mehta

Personalised touch

Sudha Chandra

Jerome Lienart

Meeting space is one of the most invested areas in a hotel, and an area much in demand both by corporates and social clientele. Hence the decor, lighting, furniture must be planned and executed with great care

The food and beverage style depends on the choice of the clientele and hence hospitality players are providing custom designed menus with attentive detailing. Hyatt Place Gurgaon has a dedicated pre-function area with coffee machines and bottle refrigerators offering flexibility. “ We provide personalised coffee machines and mini bars within the meeting rooms making it ideal for tea coffee breaks during the days and cocktail bars for the evening socials. Also our Gallery Café hosts all lunch breaks and offers a variety of food and beverages,” says Gupta. Adding to the same, Lienart states, “The Westin has customised SuperFoodsRx menus, themed coffee breaks and flawless attention to detail combine to create a memorable experience for the attendees. This is done in a separate area, within the meeting premises. As a new personalised touch, the hotel has also introduced a manual pass-around service, with quick bites to grab and go with, between meetings. Packed with healthy nutrients, they give you the focused energy you need to work at your best.”

FOOD & HOSPITALITY WORLD

May 1-15, 2015

cover )

EXPERIENTIAL HERITAGE Heritage hotels in India are focused on catering to the evolving preferences of the new age global traveller who is looking for a lifestyle experience of traditional hospitality with modern chic and comfort BY SUDIPTA DEV

he heritage hospitality sector in India has evolved through the years to give the new age global traveller experiences that are unique and enriching. From the colonial bungalows in Uttarakhand to sprawling palaces in Rajasthan to intimate homestays in Kerala, the wide portfolio of heritage hospitality that India offers to its guests come with the immersive experiences of the land on which the property had stood for hundreds of years. Interestingly, what the guests demand today is a blend of the old and the new, the past and the present. Joerg Drechsel, joint secretary, Indian Her-

itage Hotels Association acknowledges that travellers today want the flavour of heritage and genuine culture blended with urban chic and comforts, caring also for sustainability and social responsibility. â&#x20AC;&#x153;Heritage is becoming a part of a lifestyle experience, promoted by lifestyle press and style conscious web portals like Mr & Mrs. Smith or Iescape,â&#x20AC;? he adds. Drechsel, who is the creative director of Kerala based Malabar Escapes, is also the chairman of the Asian chapter of Relais & Chateaux. His property, Malabar House in Fort Cochin was the first member of Relais & Chateaux in India. "We are extremely design conscious and create a unique ambience by using traditional craft techniques to create a contemporary design vocabulary and

24 FOOD & HOSPITALITY WORLD May 1-15, 2015

ambience. Site specific artworks of contemporary artists enter in a dialogue with traditional arts and crafts to create a treasure trove of a visualised cultural dialogue," he explains. Integrating traditional hospitality with modern comforts in many ways tones down the over the top experiences which are sometimes overwhelming for the guests. Drechsel gives a few recent examples of different approaches to redesigning heritage properties - La Villa in Puducherry, a five bedroom conversion of a colonial home in the French Quarter with contemporary design full of references to the traditional crafts; Rajmahal Palace in Jaipur by Sujan, a high end renovation of an Art Deco royal guesthouse, infusing an eclectic mix of specially crafted wall papers designed

by Adil Ahmad to create different contemporary, yet historically rooted ambience in each room; the new restaurant of Samode Haveli in Jaipur, blending royal splendour with great comforts and back of the house a state-of-the-art high tech kitchen preparing extraordinary food. Samode Hotels group has in fact taken new initiatives to constantly upgrade the property and facilities for enhancing the experience. â&#x20AC;&#x153;We aim to provide activities and themes that are reminiscent to the era of the past. Most importantly, we work with the community which has been a family trait for several years by providing employment opportunities directly and indirectly to the people from the villages in and around Samode," says Yadavendra Singh, co-owner of

Samode Hotels. He points out that luxury at these hotels comes from the fusion of traditional and contemporary. Heritage hotels allow guests to experience life like a royal or a nobleman for a short time, providing a welcome break from the grind of the everyday routine. It is important to mention Neemrana Hotels that has worked concertedly towards

(

THE MAIN FOCUS

creating a niche whereby the experiencing of history and its architectural treasures has now become a part of the Indian tourism repertoire.

Getting innovative There are also enterprising heritage hotel owners who have sought to do the innovative, like Abhay Mangaldas, founder and MD, The House of MG in Ahmedabad. The 40-

room property built in 1924, has been converted into a live retail space. From four poster beds to artefacts to the 'thali' in the restaurant â&#x20AC;&#x201C; all the products can be bought by the guests for personal use as well as gifting. These products are made by local craftsmen and support the community. The property is also very tech friendly, with GPS tagged itinerary, audio guides, online

cookbooks and a soon to be launched recipe app. The ecommerce site in fact is very successful and earns good revenue. â&#x20AC;&#x153;I am not a hotelier, but an entrepreneur. This is our great grandfather's house. It is an effort to upkeep the house, along with it there is a whole tradition in our family to support the community around it, which has many artisans, so it was an organic process. While

Photocredit: Olaf Krueger

Fort Rampura

Malabar House

FOOD & HOSPITALITY WORLD

May 1-15, 2015

cover ) Samode Haveli Restaurant

“Heritage is becoming a part of a lifestyle experience” Joerg Drechsel Joint secretary, Indian Heritage Hotels Association and Chairman, Asian chapter, Relais & Chateaux

“Luxury at these hotels comes from the fusion of traditional and contemporary” Yadavendra Singh Co-owner of Samode Hotels

“If a person comes to us we give a 360 degree experience than just a stay” Abhay Mangaldas Founder and MD The House of MG in Ahmedabad

26 FOOD & HOSPITALITY WORLD May 1-15, 2015

all retailers try to create an experience within a shop, here it is actually an experience as the guests are in the premises for such a long time. It is an obvious extension of the idea that if the guests use something traditional and like it, they will buy it,” says Mangaldas. The main aspect about any heritage hotel is the experience of the place, which includes the lifestyle along with activities like traditional stories, walks. “If a person comes to us we give a 360 degree experience than just a stay,” states Mangaldas, pointing out that, The House of MG is very tech friendly. “We offer them a guide with an audio walk which they can take around Ahmedabad. When people come to our hotel, we do not give them an experience of a bygone era, but actually living in a person's home today. It is very much designed on a contemporary lifestyle rooted in tradition but adopting technology very easily. Heritage is often considered a fuddy-duddy subject for the old people. We are

The main aspect about any heritage hotel is the experience of the place, which includes the lifestyle along with activities like traditional stories, walks bringing it to the youth. We want to take a fresh take on heritage,” he adds. At the other end of the spectrum is the expansive Fort Rampura in Chambal ravines, a unique homestay for those who are keen to explore an interesting new destination in India’s hinterlands. The six hundred year old ravine retreat has been the home of Rampura family for 14 generations. A part of the fort has been converted into a homestay. “We have tried to keep the whole experience offbeat, intimate, and homely. Most of our guests are international tourists who want to know so much about India,"

says Padmini Singh, who owns the fort with her husband Keshavendra Singh. The ravines are just behind the fort, guests are taken for a walk into the ravines. A drive through the ravines is also an exciting experience for the guests, who are also told interesting local tales. They are also escorted to the local village bazaars and melas. The heritage homestay has been attracting many inbound guests, primarily through word of mouth recommendations and excellent TripAdvisor ratings.

Fillip to business The inbound segment being

the key target market for heritage hospitality, the industry is hopeful that the introduction of e-visa will boost their business. “The rich culture and heritage of India are few major factors that attract foreign tourism and with the introduction of visa on arrival and e-visa, tourists who intend to visit India can easily manage with a simplified procedure sitting in their homes," says Sunil Sikka, head – Marketing & Business Development, WelcomHeritage. Drechsel, however, rues that the e-visa works only in some countries. "Our main arrivals are from the UK and France. There the e-visa is still not available, to the contrary, to get a visa has become more difficult! It requires that the visa applicant goes himself to the embassy or consulate general for photometric identification. Many people live far away, have travel expenses and lose a day of work," he mentions. There has been significant growth from the domestic market in recent years.

( Singh believes that the trend is likely to continue as more people are opting for weekend getaways and staycations with family and loved ones. "Local and cultural experiences are also likely to play a major role in deciding the venue for destinations and focus is shifting to Tier II and Tier III cities," points out Singh.

New destinations The trend now in domestic market is shifting to heritage and unique destinations. “Tourists now look for unique experiences and exclusive destinations. “India possesses many untapped assets in quaint locations and the heritage hospitality segment still remains an unexplored market which is gradually gaining importance in tourism,” adds Sikka. WelcomHeritage has added four new properties to its portfolio this year namely WH Lha-Ri-Sa Resorts, LehLadakh under the category of Nature Resorts; WH Urvashi’s Retreat, Manali, a Nature Resort; WH Glenview Resort, Kasauli, a Nature Resort; and WH Bungalow 1936, Lucknow, a Heritage Hotel. “With this we look forward to adding more properties in the coming years with an aim to

offer unique experiences to our guests across all states of India. In near future WelcomHeritage is aiming new properties in Gujarat, Karnataka, Tamil Nadu and North East destinations,” informs Sikka. It is interesting to see state governments, who previously never gave thought to the segment, are now understanding its great potential to attract tourists. Recently, Uttar Pradesh government has introduced a new Heritage

“Most of the properties are owned by former landlords and zamindars” Pradiyumn Narain Dutta Singh Secretary Heritage Hospitality Association of UP

Policy under which the owner of a heritage property that has been built before 1950 can develop it into a hotel, and the government gives them a lot of sops including an amount of `1.5 crore. “We will help them with liquor license, if it is in a far flung area we can even provide them with a dedicated power feeder for their hotel,” states Dr Shashank Vikram, managing director, UP State Tourism Development Corporation. Belying the common perception that most heritage hotels are in Rajasthan, Vikram asserts, “UP was the hotbed of historical incidences. There are so many heritage properties here. As a government we simply have to facilitate things, the product has already been there for centuries. We started slightly late, but will fast track our efforts.” Heritage Hospitality Association of Uttar Pradesh was formed two years back with the aim of promoting heritage tourism in the state of UP. The association comprises of those people who own palaces, forts and havelis in the state and are keen to convert their properties into hotels. “Through the association the first step that we took was to push the government

WH Bal Samand Lake Palace, Jodhpur

to give us some incentives on the restoration and promotion of these old buildings for tourism purposes,” said Pradiyumn Narain Dutta Singh, secretary, Heritage Hospitality Association of UP. These properties are located in the entire state of Uttar Pradesh – in Buddhist circuit, religious circuit, wildlife circuit, etc. “Most of the properties are owned by former landlords and zamindars and they’ve all had something typical about their family, either the food or culture or dress. We would promote all these aspects though tourism in these properties. There are local handicrafts of those areas, which we also want to promote,” he says. Promotion of Heritage Arc by the state government is the best thing that could have happened as the entire concentration of tourism will be around Agra, Lucknow and Varanasi. People can go to the interiors and visit these heritage properties from these cities as landing and exit base. Heritage properties have also emerged as perfect locations for grand weddings and high end conferences. WelcomHeritage has 41 hotels spread across 13 states of India and many hotels have conferencing and wedding facilities. WelcomHeritage conferencing destinations include WH Noor-Us-Sabah Palace, Bhopal; WH Khimsar Fort, Khimsar; WH Taragarh Palace, Palampur; WH Mandir Palace, Jaisalmer; WH Umed Bhawan Palace, Kota; WH Corbett Ramganga Resort, Corbett;and others. "As all of these WelcomHeritage properties are located at unique destinations, they offer exclusive leisure experiences along with MICE. Moreover, we have hosted many weddings at WelcomHeritage properties," mentions Sikka. Many of the properties have been destinations for film shootings as well.

THE MAIN FOCUS

“We have tried to keep the whole experience offbeat, intimate, and homely” Padmini Singh Owner Fort Rampura

“The rich culture and heritage of India attracts foreign tourists” Sunil Sikka Head – Marketing & Business Development WelcomHeritage

“As a government we simply have to facilitate things” Dr Shashank Vikram Managing Director UP State Tourism Development Corporation

FOOD & HOSPITALITY WORLD

May 1-15, 2015

SPOTLIGHT

The 'river' retreat The brainchild of London-based lawyer, Anup Shah, and also his maiden hospitality project, Resort Rio Goa has established itself as one of the leading MICE and wedding venues in north Goa in a short span of five years By Rituparna Chatterjee

he word 'Rio' meaning 'river' in Spanish or Portuguese has been aptly used to name Resort Rio Goa which nestles on the banks of the river Baga in Arpora. Best known for its Mughal architecture, this 10 acre five-star luxury deluxe spa resort, has been rated as one of the best five star hotels in Goa based on its hospitality, service, convenient location to major attractions namely Goa's famous night markets and renowned beaches, among others. Since Resort Rio Goa's inception in 2010, Jalsa one of the resort's specialty restaurants and Zaara Spa, its luxury spa, have won the TripAdvisor award for excellence for three consecutive years. In these five years, this 154-room resort has also been able to establish itself as a successful MICE and wedding venue in north Goa for it boasts of one of the largest conference venues in the region with a conference hall of approximately 4700 sq ft, accommodating upto 450 persons in theatre style and upto 250 in banquet style. The conference hall can also be divided into three separate rooms to accommodate smaller events and conferences - 150 pax in theatre style in each of the three separate conference rooms, 30 pax in U style, 60 pax in classroom style and 150 pax in cluster. “Our focus is on the wedding and MICE segment which contributes 50 per cent to our hotel revenue at any given month,” proudly declares Anup Shah, managing director, Resort Rio Goa. Another major focus for the resort has been to

extensively tap the domestic market from Mumbai, Gujarat and New Delhi apart from receiving a share of Goa's international travellers from Europe, Russia, etc. “We have been receiving international tourists from Europe majorly along with few Russians as well. During March there were Iranian charters coming in. However, the domestic market is increasing with the middle class and millennials travelling frequently to Goa,” points out

28 FOOD & HOSPITALITY WORLD May 1-15, 2015

Tirthram Arondekar, chief financial officer, Resort Rio Goa.

Bold beginning Resort Rio Goa is the first hospitality project for Shah. From being born in Kenya to studying law in London, Shah’s decision to open a resort in Goa was the outcome of his accidental landing in Goa while travelling to Mexico. Impressed by the destination, he went on to purchase a villa in the destination. “I have been a corporate

Anup Shah

Tirthram Arondekar

SPOTLIGHT lawyer in London all my life and had no experience in developing or constructing properties. The most difficult part initially was establishing the right team of architects, builders, interior designers, engineers and project managers. Another major issue was marketing and getting our resort occupied to stop the cash drain since by this time we had hired most of the staff and there were days when we did not have a single room occupancy. It was a challenge but we were determined to make an operational profit in our very first year which I am glad to say we did,” reminisces Shah adding that presently the resort has been witnessing 70 per cent occupancy in summers and 90 per cent during winters. The room inventory has also been increased from 84 to 154. The rooms are available across five different categories – Royal Suites, Luxury Deluxe, Cozy Rooms, Junior Suite and, three and four Bedroom Luxury Villas. For it to generate profits and compete in the Goa hospitality market, the resort's strategy has been to offer its five star amenities at an affordable price. “We are not a branded resort and hence we offer our facilities at 25 per cent less the price than established five star brands like Leela, Taj, etc. However, we have increased the price over the years. For instance, from `4500 per night in 2010 we have gone up to `11500 per night. Also our revenue turnover has increased from `seven crore in the first year to `25 crore this year,” reveals Arondekar. Plans are also underway to expand the brand within Goa and take it to Maharashtra. Phase two of Resort Rio Goa, a 60 room Rio Royale will be opening in October this year and will be located in close proximity to the existing one. In 2016, a 25 room Rio Boutique will be opening four km away from Panaji. Two other properties have been planned in Mapusa, north Goa and Malvan, Sindhudurg. “We have purchased lands in Mapusa and Malvan, but the planning for the properties there will take time since we are presently busy with the development of

Rejuvenating effect

Sunil Mathai

Chef Kapil Kumar

Suvidha Nanodkar

Rio Royale and Rio Boutique,” mentions Arondekar adding that the Mapusa property will be a Rio Convention Centre with 250 rooms and a capacity of host 1000-1500 pax.

vegetarian restaurant; Rio Café Bar, a 24x7 lounge bar; and Aagor, poolside barbeque and grill. “Traditionally we were expecting F&B to contribute 40 per cent but we have managed to get more than 50 per cent because of the success of our banquets. We have also been standing strongly because of Jalsa, where we offer authentic Rajasthani and Gujarati cuisines,” says Sunil Mathai, director of F&B, Resort Rio Goa, adding that, “For F&B to be successful, you need to feel the pulse of the customer, customise according

to their needs, give them value for money and out of the world hospitality.” Innovation has also been driving its F&B success story, opines Chef Kapil Kumar, executive sous chef, Resort Rio Goa. He adds, “We have introduced molecular cuisine in Pickled Mango for our international guests. We will later be introducing it in Mamma Mia as well. At Rio Royale, we will be introducing a tasting menu, a soft launch of which would be held at Mamma Mia.”

Food feast Resort Rio Goa's F&B outlets have been a major USP for the brand contributing more than 50 per cent towards the hotel's revenue. The resort has five F&B outlets – Pickled Mango, an all-day dining multi-cuisine restaurant; Mamma Mia, an Italian restaurant; Jalsa, a pure

The resort's spa, Zaara The Luxury Spa, offers ayurvedic and western curative and rejuvenative treatments. The spa also offers a variety of treatments to meet its guests' specific needs such as customised herbal remedies, therapeutic massages, relaxing oil treatments, among others. It also provides preventive and curative treatments for different chronic diseases and conditions including diabetes, arthritis, stress, migraine, high blood pressure, skin diseases, bone disorders, allergies, hair problems, obesity, high cholesterol, acne, dandruff, weight loss, etc. The spa comes equipped with eight treatment rooms including three couple rooms, one Thai room and four single rooms (two offering ayurvedic treatments and two western treatments). Additionally, it also has a wellness centre and a salon. “We have two well qualified, experienced, in-house ayurvedic and wellness doctors and professionally trained staff. Our doctors have specialised in acupuncture, cupping treatment, etc. We also focus a lot on training and retraining our staff like training them in different SOPs like maintaining rooms, communication skills, and retraining them on the latesttreatments which are added on a yearly basis into our brochure,” mentions Suvidha Nanodkar, spa manager, Resort Rio Goa. The spa has been receiving almost an equal share of domestic and international clients along with the local populace who mainly come to avail the salon facilities. “Around five per cent locals come for our spa, among which mostly opt for the salon. The luxury aroma therapy is the most popular treatment since it involves medium pressure and full body massage,” she states adding that a summer camp is being organised for guests from April 10-May 10 to train them on several self-defense techniques like kung-fu, tai chi, etc.

FOOD & HOSPITALITY WORLD

May 1-15, 2015

GM SPEAK

Golden getaway Just half an hour drive from Chandigarh city centre, is an urban resort in the picturesque Morni Hills area in Panchkula, Haryana. In the last three years of its existence, Golden Tulip Chandigarh Ambient Resort & Spa, has established itself as a weekend getaway for families and a corporate offsite destination for the MICE market By Sudipta Dev

olden Tulip Chandigarh Ambient Resort & Spa is a three year old property that has created a distinctive identity for itself since it came into existence – just a short drive from Chandigarh city and guests find themselves in a beautiful resort amidst the backdrop of hills, within a forested area. While some might think that not being a city hotel is a disadvantage, on the contrary some innovative concepts and smart marketing is turning the property into a popular destination. Adding to it is the fact that the urban resort concept is now catching the fancy of both the leisure and corporate segments. The leisure crowd is usually there on Friday, Saturday and Sunday, and according to Vinayak Chaturvedi, GM,

Vinayak Chaturvedi

Golden Tulip Chandigarh Ambient Resort & Spa, a lot of weekend food promotions help in getting this crowd. The corporates and MICE market are the focus from Monday to Thursday. “Also, Chandigarh is a hub for people going by road to Shimla, so they stop over. Instead of staying in Chandigarh city, they prefer staying here for the night. On their return from Shimla also they again stop here,” states Chaturvedi. The property that is being promoted as a resort has also become popular for weddings. The large banqueting facilities and expansive lawns are ideal for weddings. “You are aware that weddings are very big in Punjab. On an average, during the marriage season, you will find a wedding daily,” states Chaturvedi. Chaturvedi is also trying to

32 FOOD & HOSPITALITY WORLD May 1-15, 2015

develop many activities in the resort. There are plans to set up a kid's section and an activity area for adventure activities. “There is a river nearby which becomes dry in certain

months of the year. One day I noticed a lot of army trucks there; when I spoke to them, I learnt that the drivers were being trained for rough terrain driving on the river bed. Then

the idea came, why not start a jeep safari? I spoke to these companies and they are coming up with a proposal. These jeep safaris will be organised in association with the hotel. It

GM SPEAK should draw a lot of people as it will become our USP,” he says. The existing recreational facilities include table tennis, cricket kit, a volley ball court is also in the offing. The spa is being outsourced and is mostly used by in-house guests.

Leveraging on F&B F&B is one of the strengths of the property, and is one of the factors that has attributed to its popularity. There are two restaurants - Patio Terrasse is the multi-cuisine restaurant that, as the name suggests, has a wide terrace that opens to the hills; the Oriental on the ground level offers authentic pan-Asian delicacies. The hotel has been organising some innovative food festivals. “We do not hold conventional food festivals here because our property is away from the city. Food festivals usually start on Friday and end on Sunday next week (ten days), which we cannot do. We organise brunches on Sundays. I am trying to club it with spa and swimming pool, so that it is a compete family outing. There is a package in which we give you a day use room also. You can use the pool, spa and checkout by evening,” informs Chaturvedi, pointing out that they have also been organising barbeque nights which are getting popular. The Holi party organised in the hotel this year attracted 600-700 guests. “The party was at the poolside. This part of the country pool parties are a rage. Our pool parties have been popular and we are trying to encash on that, every alternate Sunday we will organise a pool party,” informs Chaturvedi. An interesting social phenomenon in the region is the kitty system, which is a captive guest segment. Chaturvedi explains, “There will be a group of 10 to 20 people, on a weekend or a weekday together they will travel in a bus, stay, enjoy themselves and go back. It is a very regular feature. They do hotel stays, restaurant outings, we get a lot of these kind of kitties coming out of Jalandhar, Ludhiana. They might book 20 rooms and the entire families will be here.

F&B is one of the strengths of the property, and is one of the factors that has attributed to its popularity. Patio Terrasse is the multi-cuisine restaurant that, as the name suggests, has a wide terrace that opens to the hills They will always be sitting around together, having breakfast together.” The property gets significant crowd not only from Panchkula and Chandigarh city but also Ambala, which is not very far. “We are also looking into Jalandhar,

Ludhiana. These are close by markets where we are making the people aware that there is a resort here,” mentions Chaturvedi.

Market potential Panchkula in itself has a big

housing area and is populated well. A few IT companies have also moved in. “The way the market is you have to be aggressive and you have to innovate. Earlier we were not promoting the property much, but now we have

taken the initiative. Chandigarh has only one mall called Elante, which gets a footfall of 50,000-60,000 people over the weekend. We have started promoting our property in the mall - we have taken up a section and also gone on the radio,” points out Chaturvedi. As a destination, Chandigarh attracts both business and leisure traveller, and Chaturvedi is focused on convincing the former how a stay at his property can benefit them. “We are looking to attract business clientele, while we are a resort and away from the city but we are trying to change the mindset and work that to our advantage - we can provide them relaxation after a hard days' work which a city hotel cannot provide. We can also offer pick up and drop facility. We are open to corporate tie-ups, we go and ask them what they want. The Army has a big base here and that is potential market,” he says. For MICE, the company now has a Delhi based corporate sales setup who take care of different markets. As a MICE destination Chandigarh has great potential – the city is just three and a half hours by train from Delhi. Chaturvedi acknowledges that they are looking at that market where corporates can have an offsite and not go very far, they can save money on transportation. Chandigarh also has excellent flight connectivity to major metros, for instance multiple daily flights to Mumbai and Bengaluru. “We are trying to create a forum with other GMs in the city so that if there is a spillover from other hotels I can take it or since I have a big banquet hall but not that many rooms and if there is an event, they can be accommodated in other properties,” he informs. Golden Tulip Hotels has properties coming up in Manali and Kufri which, points out Chaturvedi, will give them the scope of three city circuit. “For Manali and Kufri, Chandigarh is a hub, so we are looking at how we can support each other's business,” he disclosed.

FOOD & HOSPITALITY WORLD

May 1-15, 2015

EVENT ROUNDUP - HICSA

Understanding development Creating a platform for industry stakeholders, the 11th annual Hotel Investment Conference South Asia (HICSA) envisaged fresh concepts and focused on the global changes in the hospitality industry By Archana Sharma

he 11th edition of the annual Hotel Investment Conference - South Asia (HICSA), 2015, held at JW Marriott Aerocity for the first time in New Delhi on April 7-8, 2015, brought together close to 500 delegates from across 21 countries and provided a platform to deliberate on the development and direction of the hospitality and tourism industry. HICSA 2015 conference programme encompassed several fresh concepts and interesting elements, offering its participants something new from what they have witnessed in the past. The conference aimed to further the ‘Make in India’ vision and synergise the objectives of the government with the global and regional players in the tourism and hospitality industry. During his introductory address, Manav Thadani, chairman – Asia Pacific, HVS and chairman, WTTC – II, highlighted the presence of a large number of hotel owners, institutional investors, international delegates, and global CEOs of management companies at the conference, despite the change in venue. He believes that the overall economic scenario in the country is positive with better GDP and inflation is at a downward curve. Highlighting the need for better air connectivity and more flights and aircraft, Thadani stated that the airline business will triple in the next 10 years. He also talked about the increasing importance of outsourcing in the hospitality industry, from asset management, reservation, security and even the F&B outlets to labour and training. During his keynote address, Amitabh Kant, secretary, de-

partment of industrial policy and promotion, ministry of commerce and industry, Government of India, talked about how the current government has been able to change the sixdecade old 'socialist mindset' in the last 10 months. “The government has been able to simplify the business framework by scrapping the rules and regulations and most of the paperwork. Also, with the help of e-biz platform, almost 14 services have been integrated in 10 states and will be done all over the country,” he stated. Kant informed that various sectors of the economy like railways, defence, etc, have opened for investments and the Foreign Direct Investment (FDI) has increased to about 40 per cent in just the first 10 months. He also talked about making India a hub for research and development with many major MNCs already present in Bengaluru and Hyderabad. Emphasising on the challenge of managing the increasing urbanisation, Kant stated that by 2050 more than 700 million people will be in the process of urbanisation. “To manage the urbanisation trajectory, India will need to create new cities, recycle and renew heritage cities and undo the legacies of the past like the labour and land laws which need to be re-written to achieve a nine-10 per cent growth trajectory.” Highlighting the connectivity factor, Kant said, “Initiatives like the Delhi-Mumbai corridor, which will reduce travel time from 14 days to 14 hours and development of new smart cities with a better and more rational taxation system for hoteliers will create major growth and employment opportunities.”

34 FOOD & HOSPITALITY WORLD May 1-15, 2015

Governmental support Highlighting the increasing dissatisfaction from the government, in the discussion on 'Engaging Governments', the panel concurred that the occupancy rate, hotel rates and business continued to slip down over the last year. Stating the inability of the government to not being able to match up to the expectations, Priya Paul, chairperson, The Park Hotels, felt that the

longstanding demands like infrastructure status and licencing policy are still unresolved. Also, highlighting the lack of synergy within the government especially in the light of the biometrics issue which created havoc for electronic visa, Arjun Sharma, managing director, Select Group, stated that the government needs to adapt a radical, dynamic and 'out of the box' thinking and advocate for an

open sky policy. Sharma also believes that the PPP model could be the future of the sector. Also highlighting the need for more international promotions and participation in international events Vikram Madhok, managing director, Abercrombie & Kent, stated that since a lot of states are promoting themselves as a solo destination, steps should be taken to combine them and enhance the seasonal nature of Indian tourism. Sharma also hopes for the entire marketshare to increase rather than individual business. Addressing the concerns of the various stakeholders, Dr Suman Billa, joint secretary – tourism, Government of India, stated that the government is working on a 'forward looking' Tourism Policy and an action plan with a responsible and sustainable approach. However, even he understands the importance of a strong social awareness and educational campaign and believes that the country needs to take a macro perspective. Discussing the increasing tourism opportunities, Ankur Bhatia, executive director, Bird Group, stated that he would prefer to invest in hotels (and not build them) and theme parkscum-tourist attractions. Bhatia was keen on international markets where he owns land, and added that in India theme parks on the lines of Sentosa Island in Singapore could do wonders. Siddhartha Gupta, managing director-India, Blackstone Advisors, stood strong on the concept of luxury hotels and preferred brands that made sense at the given location and circumstances. “The investor mindset has changed with the new government, and they will

EVENT ROUNDUP - HICSA continue to remain bullish on the India market,” he said. Understanding the complexity of the India market, Thomas Heneghan, CEO, Equity International, stated that it took seven years for Equity International to find the 'right partner' in SAMHI since the execution is essential for creating a brand standard in the India market. While highlighting the significance of the hotel’s investments for attracting the tourists, Gerald Lawless, president and Group CEO, Jumeirah Group, stated, based on the locations, they will soon be coming up with more properties in China, Maldives and Bali.

Industry insights Talking about the reasons for low room volumes in India, despite talk about growth and high potential, Steve Rushmore, founder, HVS, believes that mature markets like the US have one hotel room for 65 people, and an emerging economy like China has a hotel room for 542 people, India has a room for 12,000 people. Adding to the same, Arne Sorenson, president and CEO, Marriott International, attributed this situation to India’s rather late integration with global economy and said that India carries the image of a country with numerous infrastructural concerns. However, he stated that while the major chunk of the US’ hotel investors are Indians, the same kind of investment is not happening in India. Highlighting the various initiatives taken by the government, Rakesh Sarna, MD and CEO, Taj Group, stated, “Before creating more room supply, the infrastructure in terms of roads and cleanliness should be created and maintained.” He also believes that the growing spending power of the Indian middle class is much lower compared to the middle class in developed markets and since hotels, airlines and other institutions are dependant on the middle class spending power, they should be developed first. Explaining the statistics, Achin Khanna, MD, Consulting and Valuation – SA, HVS, stated that the ARR was similar to last year with stable rates pan India. “At present, almost 80 per cent

of the rooms are catering to the business class and by 2020 there would be over 156,000 rooms from the current 113,158,” he said. Highlighting the importance of better understanding the market demands, Nisha Purushothaman, vice chairperson, Empee Group, said that brands should focus on better communication and has to be understood by the owner, thereby leading to a more conscious call on investments. Emphasising the gap between the ‘hard promises’ of the brands and ‘cute intentions’ of the owners, Ashish Jakhanwala, managing director and CEO, SAMHI, said that operators give high projections to win contracts and look for excuses when they fail to deliver returns as per the projections. Expressing similar opinion, Hari Mohan Dangayach, chairman, Dangayach Group felt that the brands ask the owners to invest as per their specification, even when the revenue returns never match with the investments. While focusing on the leader’s perspective, Thorsten Kirschke, president-APAC, Carlson Rezidor Hotel Group, opined that the fundamental challenges haven’t changed, only the long term and short term realities. Adding to the same, Vivek Badrinath, deputy chief executive officer, Accor, stated that, the demographics are changing and there is more focus on mobility with the advent of social media which are driving the sales. Highlighting the role of the new government, Jay H Shah, chief executive officer, Hersha Hospitality Trust, feels that the government is operating at a macro level and being protourism, the industry should focus on tapping the tourism trails. Expanding on the importance of value and economy hotels, VV Giri, regional director operations – SA, Premier Inn, felt that due to the bigger brands entering the mid-segment, the price lines are blurring and unlike the rest of the world, India doesn’t have a clear divide in terms of three, four or five-star properties. Adding to the same, Prashant Aroor, CEO and founder, Mango hotels, felt that

the domestic market has a huge potential especially in the F&B segment but the industry will have to provide more amenities and options to the guests to achieve its true potential. Highlighting the leisure destinations, Nitin Chatwal, chairman and CEO, Shrem Group, stated that accessibility and connectivity are major challenges at new destinations and the time taken to travel, if longer will reduce the traffic to the region. Talking about creating new destinations and hotel properties, Florian Linder, director development – SE Asia, Kempinski Hotels, felt that in newer and undiscovered destinations, the potential is for mainly the midsegment and budget hotels rather than a complete luxury resort and even the mainline properties get mostly weekend demand and the weekdays are booked for MICE events. During the session on understanding management contracts, Sudeep Jain, vice president, acquisitions and

development, SA, Starwood Hotels opined that openness and transparency matter in owner management relationships going smoothly. Rajeev Chopra of Chalet Hotels, opined that management contracts aren’t given the proper realisation of the market factors and owners are not properly informed. Concerned about the mismanagement and hidden charges by operators, Ranjit Batra, president, Panchshil Realty complained about hidden costs and clauses in the contracts. Discussing the CapEx Conundrum while building hotels, Rattan Keswani, deputy managing director, The Lemon Tree Hotels stated that there is a tendency among owners, operators, and consultants to blame each other for project-related problems. However, Chris Garrod, CEO, Chris Garrod Global said that the issues related to standardisation are uniform globally. With operators specifying the standards, the owner’s budget are bound to go high.

According to Arjun Thapar, senior project director- South Asia, Marriott International, “We give expert advice and value-for-money options for owners for different segments. However, in mid-scale hotels, owners have the tendency to over spend.” Vishal Shah, cost consultant, Gleeds Hooloomann Consulting India suggested proper value engineering of projects before the commencement of the project. Given the option of savour, spend or splurge, a billion dollars, Atul Chordia, chairman and CEO, Panchshil Realty, stated that he would prefer to buy hotels instead of building them, as multi-tier approvals and running permits become a big issue in India. With a strong belief in resorts and wellness tourism opportunities, Binod Choudhary, chairman, CG Corp Global, felt that his method of conducting business will remain the same, but will plan to invest in strengthening the lobbying in the hotel industry and making business easier. Agreeing with the former viewpoint, Patu Keswani, chairman and MD, The Lemon Tree Hotel Company, elaborated that resorts will get good returns in the future. He averred to set up a 500-room hotel in key foreign markets focusing on an India-centric loyalty programme.

Recognising excellence Understanding and awarding the best hotels in India and rest of South Asia, HICSA 2015 held the ‘Hotels of the Year Awards 2015’ with the winner for the Luxury/Upper Upscale segment in India, awarded to ITC Grand Bharat, Gurgaon, New Delhi NCR and for Rest of South Asia, the Centara Ceysands Resort & Spa, Bentota, Sri Lanka. The Hyatt Place Gurgaon/ Udyog Vihar, Gurgaon won the award in the category of upscale/upper mid market segment while the Holiday Inn Express & Suites Hyderabad Gachibowli, Hyderabad and Cinnamon Red Colombo, Colombo, Sri Lanka, won in the mid market segment for India and Rest of South Asia, respectively. The Ibis Delhi Airport Hotel, New Delhi was selected in the best budget/ economy segment.

FOOD & HOSPITALITY WORLD

May 1-15, 2015

EVENT ROUNDUP - HOSI

Engaging the general managers The third edition of the Hotel Operations Summit – India (HOSI), focused on bringing together the 'Ring-Masters' and understand the various challenges and opportunities they face in the hospitality industry By Archana Sharma

ith the relocation of the 11th Hotel Investment Conference - South Asia (HICSA) 2015, HVS decided to re-launch the Hotel Operations Summit – India (HOSI), held at JW Marriott on April 6, 2015, with a special focus towards general managers. While welcoming the delegates, Manav Thadani, chairman – APAC, HVS and chairman, WTTC-II, stated, “With HICSA in New Delhi, the focus has been shifted to general managers for HOSI 2015 and more than 315 delegates have registered with around 140 general managers from all over the country, accounting for almost 41 per cent of the total delegation.” Focusing on revolutionising the industry by striving and searching for excellence, Nakul Anand, executive director, ITC, highlighted the need for a better and continuous service excellence model. During his keynote address, Anand, gave the examples of Walmart, Mc Donalds etc. and spoke about the base expectations, specific requirements and needs and wants of the customers, based on research and actual usage, tracing the cycle of service and understanding the different dissatifiers and components of procedure and conviviality, through which service should be delivered. He also talked about the importance of communication and the five rating criteria of reliability, accuracy, tangible, empathy and responsiveness, while stating that one should have the ability to turn every problem into an opportunity.

Understanding the market With the current market

scenario and varying hotel performances, Jean-Michel Casse, senior vice operations-India, Accor, believes that the 2015 performance will be driven by ARR rather than volume. “An ideal strategy should be created between the property owners and the brand owners for about three-five years and should be focused on driving performance required from general managers,” he said. But Peter Fulton, group president - EAME/ South West Asia, Hyatt Hotels Corporation, felt that the 26 per cent devaluation of the euro has wreaked havoc on the travel and hospitality industry. Highlighting the requirements of general managers and their operating teams by the organisation COOs, Ranvir Bhandari, vice president, operations, ITC Hotels, felt the main challenge is the delivery of main floor requirements since they need to be identified properly and only then can be fulfilled. Talking about the market scenario, Bhandari stated that post-October 2015 the year will improve in terms of yield. “Currently the supply is greater than the demand and hotels are more fo-

36 FOOD & HOSPITALITY WORLD May 1-15, 2015

cused towards yields than customer service and even then the owners are more focused towards the ROE than ROI,” he said. Adding to the same, Daniel Welk, vice president, operations – India, Hilton Worldwide, stated, “The owners who are working under severe debt need to have a continuous education cycle with the owners and the brand to learn about better running operations.” Discussing the challenges faced by the general managers, Rahul Pandit, president and ED, The Lemon Tree Hotel Company, believes that the general managers should be held responsible only for the cost and market share not the overall performance of the market. He also stated that India being a youth oriented country, it is a major challenge for the general managers to handle the younger workforce at times. Providing a different perspective, Anshul Kaul, general manager, The Oberoi Bangalore, stated that an organsiation has to show growth, development and a career path apart from other values in terms of skill and personality development for the younger

generation to become more focused and loyal towards the brand. Highlighting the importance of trust, respect and adaptability, Puneet Dhawan, GM Delegate Bengaluru & Chennai Hotels and general manager, Ibis Novotel Bengaluru Techpark, stated that the quality of the service depends on how the employees are treated, which will reflect on their behaviour to the guests. He also said that general managers will only be able to control the market share, not the market demand. Talking about the challenges faced with the advancement in technology, Taljinder Singh, general manager, Taj Palace, New Delhi, stated that presently, the reputation management of a brand is directly related to the technological management and therefore the hotels and brands should focus more on their online marketing strategies. He also talked about bridging the gap and creating skilled labour, “Schemes like 'Hunar Se Rozgar Tak' are essential in the current times and the issue of employment and skill development can only be accomplished through

the help of the government.” Highlighting the global but omnipresent trends, Arjun Sharma, managing director, Select group, stated that online presence and mobile applications are a major platform in the present time and therefore marketing strategies to enhance the same should be implemented, keeping in mind the individual customer and not the group. Talking about the proliferation of F&B brands and the in-hotel outlets v/s the standalone ones, Sharma stated, “Going forward, the brands will have to focus on reputation management rather than revenue management and will have to rethink long term loyalty programmes as the present generation is looking forward to instant gratification.”

Global scenario With the advent of the global traveller, it is becoming essential to have international service standards. Highlighting the same, Simon F Cooper, president and managing director – APAC, Marriott International, during his keynote address said, “Hoteliers should focus on exceeding the expectations of their guest and provide a delightful extra amenity that is able to help in creating an emotional connect with the customer.” Vinay Gupta, vice president, asset management, SAMHI, believes that owners require ROI and forecasts are an important tool in preparing the owner about the lesser ROI in the future. Sanju Soni, vice presidentSouth Mumbai Hotels, The Oberoi Group, firmly stated that the room rates should not be reduced but only played around with as the decrease in room rates affects the ROI greatly.

TECH BYTES

Smart dining Today technology has revolutionised the back-end operations of the food and restaurant industry. From effective inventory management systems to tracking solutions, Indian restauranteurs are heavily investing in latest technology solutions to increase efficiency of operations and reduce errors and wastage By Rituparna Chatterjee

oday, technology has come to play an undeniable role in simplifying our lives. From mobile devices to cloud computing, various technological advances are leaving an impact across different sectors, and the food and restaurant industry is no different. From online table reservations to inventory control, technology is redefining the traditional dining experience making it more systematic, seamless and enjoyable. The need to be competitive in terms of costs and services are driving Indian restauranteurs to adopt the latest technology in the market. Increasingly, large number of restaurants are providing iPads to their guests to order food or pay the bill while wireless headsets are enabling the staff to communicate better, making the entire dining experience run smoother. These advances have served to improve the experience - both for the industry and for the patron. â&#x20AC;&#x153;There are numerous factors for this trend. To begin with, faster, affordable, mobile internet access which has penetrated deep within Tier I and II cities and affordable smart phones keeping people connected through social media and other applications almost 24*7. From having a holistic, seamlessly integrated solution for all activities at the consumerâ&#x20AC;&#x2122;s end to having reports at the click of a button at the operator's end, the effectiveness of technology is coming to be explored with every passing

Hitesh Keswani

Mihir Desai

Chef Mitesh Rangras

Zorawar Kalra

FOOD & HOSPITALITY WORLD

May 1-15, 2015

TECH BYTES minute,” states Zorawar Kalra, founder and managing director, Massive Restaurants. The manpower available today is better equipped to access and use technology provided to them in their working environment, with minimal training time required. “Though modernisation may have started in western countries, today India has the potential to optimally use and even go beyond when it comes to the use and influence of technology in the global food service industry,” predicts Mihir Desai, co-owner, The Bar Stock Exchange and The Big Bang Bar & Cafe.

Improved efficiency Today, technology has penetrated not only in front of the house but also in backend operations through effective inventory management systems and tracking solutions. “Some of the solutions that we have incorporated are state-of-the-art inventory management and tracking solution to keep a watch on the order and delivery flow of raw materials and ensure that the products are always available across our restaurants. Technology has allowed us to keep a real time track of our stock in hand and helps us to take immediate steps to order more stock just at the right time to ensure continuous supply is maintained, while keeping costs under check, avoiding spoilage/wastage of raw materials and resources. Effective use of our internal technological set up has increased our efficiency of operations by almost 50 per cent, if not more,” mentions Kalra. Likewise, Sid Hospitality which operates several restaurants under its umbrella like - Lemon Leaf, Pot Pourri, Tight Bar, Soy Street, Aoi – has been using a materials management system to control inventories. “Daily stock taking is a very important method of controlling inventories. Various reports are generated to understand data like dishes that are popular, what is recommended by wait staff, items that aren't available, etc,” opines Chef Mitesh Rangras, co-director, Sid Hospitality. Even Silver Beach Hospitality, which operates restaurants

Tech next

Cost factor Today, restauranteurs are investing heavily to adopt the latest technology in the market. Various factors such as location of the restaurant, type of cuisine and format of the restaurant, etc help determine the technology investment cost. For instance, Massive Restaurants invests approximately 1218 per cent of its total budget in setting up effective solutions for the smooth operation of each unit. While Sid Hospitality invests an average of `onetwo lakh per annum for each outlet and Silver Beach Hospitality allots an average of `10-15 lakh for technology in every restaurant depending upon its size. As for The Bar Stock Exchange and The Big Bang Bar & Cafe, Desai opines, “The av-

38 FOOD & HOSPITALITY WORLD May 1-15, 2015

erage amount of investment made for equipping the outlet with the latest technology is approximately 20 per cent of the initial capital investment. This includes only the initial setup cost of white goods and deployment of software solutions. A further cost of 15 per cent of initial investment is spent for maintenance and ancillary services on a yearly basis. The frequency of upgrades depends on the frequency of increase in requirement of data or the speed at which the data needs to be shared or transferred.”

like Nom Nom, Silver Beach Cafe, Treesome Cafe, Copa, has upgraded its software and has got everything in sync including the billing, so the inventory in is directly co-related to the inventory out. “This saves us all the time and money on loss and wastage,” states Hitesh Keswani, owner, Silver Beach Hospitality. As for The Bar Stock Exchange and The Big Bang Bar & Cafe, they have a custom app in place for smart phones for their client and a different version for their staff. These apps are used to place orders which are routed through their servers and order slips are printed in respective sections (kitchen/bar/grill, etc). This reduces the overall time, for placement of order by client, submission of the order to the cashier and kitchen by the waiter. Also, when a client has the app on the phone they don’t have to depend or wait for a member of the staff for the menu or to place the order. The digital records created by this ordering process are accurate and streamlines their inventory consumptions which can be accessed through their customised software. “Through technology there has been a notable reduction in errors and wastage, about 63 per cent and going even further up. This in turn has boosted our revenues by an estimated 23 per cent,” boasts Desai.

Today, technology has penetrated not only in front of the house but also in backend operations through effective inventory management systems and tracking solutions

Though iPads and wireless headsets are the current fad, what are the technologies expected to enter the India market that will define future dining experience? “There are multiple innovations which we shall see taking prominence, for example electronic ordering through handheld devices, one click ordering using applications for home delivery system or pre-ordering a dine-in meal using an application. There are multiple ideations being worked upon, however we need to see the feasibility of these in the Indian scenario and take an educated call if so much use of technology is actually going to benefit the business,” suggests Kalra. Giving his perspective, Desai states, “Ordering and payment by NFC enabled phones, using QR codes to get details or trivia about dishes and beverages, etc will drive this trend even further, optimising the speed at which everything is processed and also increasing the engagement and interaction with your clients leading to a whole new way of marketing your brand.” However, there still needs to be a personalised touch in the dining experience believes Keswani. “I feel this overall growth of technology will result in lack of personalised service and the human touch that is of sheer importance in the hospitality industry. My company and I firmly believe in making our services as personalised as possible,” concludes Keswani.

THE GREEN PLANET

Stylish sustainability W Hotels Worldwide, will.i.am and The Coca-Cola Company introduce the Ekocycle brand. W Hotel guest rooms across the globe to have sheets and bedside chargers made in part with recycled plastic bottles

Hotels Worldwide, part of Starwood Hotels & Resorts Worldwide has made a new partnership with global music artist and entrepreneur will.i.am and The Coca-Cola Company to shake up the hotel industry, one guest room at a time. Together, they are bringing the Ekocycle brand to W Hotel rooms around the world, changing sheets and changing minds. W Hotels will soon begin remaking their beds with new Ekocycle branded sheets, which are made in part with rPET (polyester partially made using recycled plastic). Rolling out into W Hotels in North America first with global properties to follow, each king size sheet set utilises approximately 31 recycled 20 oz. plastic bottles – which equates to more than 268,000 plastic bottles across all W Hotel beds in North America. The result is bedding that is as luxurious as it is environmentally conscious, ensuring that guests continue to have the same incredibly comfortable sleep they have come to expect from a night in a W Hotel

bed. Guests can rest assured that they won’t feel a difference, as the more sustainable sheets are made using the same high quality process as the W brand’s current bedding, with the only difference being the use of recycled polyester instead of new polyester. W Hotels and the Ekocycle team didn’t stop with changing the sheets. Together, they wanted to recycle even more plastic, so they turned their attention to the nightstand and created a colourful little bedtime companion. The Mobile Charger and Accessory Valet (MCAV), is a multi-tasking USB charging device that also acts as a jewellery/watch stand and an alarm clock. Developed by Miniwiz, an emerging engineering firm from Taipei focused exclusively on post-consumer recycled material design applications, the MCAV is partially created out of three recycled plastic bottles and is available in six colours, including gold, red, hot pink, black, white and silver. These devices will soon be bedside in every W Hotel room around the world, powering up devices and waking

up guests from Los Angeles to London. “W guests want to live a stylish, more sustainable lifestyle and this partnership is a way to allow them to do so when they are on the road,” says Sarah Doyle, global brand director, W Hotels Worldwide. “Working with will.i.am and Coca-Cola’s Ekocycle brand allows us to ‘change’ our sheets, reset our alarm clocks and pledge to make a difference one W Hotel stay at a time.”

Doing wonders with waste Embedded in the ethos that 'waste is only waste if we waste it', the idea for Ekocycle was born after will.i.am was inspired to turn waste left behind at a Black Eyed Peas gig into recy-

cled sought-after objects and joined forces with The CocaCola Company. Ekocycle has a simple ambition: work with iconic brands to help consumers recognise that items they consider waste today can live on as brand new lifestyle products they can use tomorrow. As longtime partners, Starwood Hotels & Resorts, the parent company of W Hotels, and The Coca-Cola Company share a similar vision when it comes to global sustainability, which makes W and Ekocycle the perfect pair. “I am very excited to bring the Ekocycle movement to W Hotel guests around the world,” says will.i.am. “When it comes to finding partners for the Ekocycle initiative, Coca-Cola and I want to work with those who understand our message: that being more sustainable can be stylish. The new Ekocycle sheets and chargers that will now be at W are further proof that we can transform so much of the way we live through more sustainable, recycled materials.” Bea Perez, vice president and chief sustainability officer, The Coca-Cola Company believes, “The Ekocycle brand mission is to excite and inspire people around the idea that waste can be valuable and create new, desirable products.

The result is bedding that is as luxurious as it is environmentally conscious, ensuring that guests continue to have the same incredibly comfortable sleep

Starwood Hotels & Resorts Worldwide has been a likeminded innovator of sustainable solutions and longtime partner of Coca-Cola. We’re delighted that W Hotels is joining the Ekocycle movement and providing hotel guests worldwide with the opportunity to experience sustainable luxury with Ekocycle brand sheets.” The official partnership kicked off recently with an exclusive celebration at the flagship W New York, hosted by W Hotels, will.i.am and The CocaCola Company. W New York revolutionised the hotel industry when it debuted in 1998, making it the perfect location for yet another hospitality revolution: this unique blending of style with sustainability. For guests who want to continue to sleep eco-chic long after they check out, the sheets (starting at US$ 207) and MCAV (US$ 75) will soon be available for purchase online at whotelsthestore.com.

FOOD & HOSPITALITY WORLD

May 1-15, 2015

MOVEMENTS Myra Vineyards SACHIN BHAMRI has been promoted as head of sales and marketing, Maharashtra and Goa (except – Mumbai). The elevation in role comes at a time when Myra Vineyards is all set to strengthen its presence in Maharashtra. Bhamri, who joined Myra Vineyards towards the end of last year, has been instrumental in accentuating the brand ‘s presence across all relevant platforms and outlets in Goa. He was previously working with Sula Vineyards where he was handling the sales, marketing and branding of the company.

Shangri-La Hotel, Bengaluru Shangri-La Hotel, Bengaluru has appointed ANTONIO TARDI as executive chef to oversee all of the hotel’s culinary operations. Chef Tardi brings with him over 20 years of culinary experience in five-star and luxury hotels. In addition to his culinary expertise, he is also a trainer and coach, teaching knowledge and skills to over 100 colleagues to build a strong culinary team at ShangriLa Hotel, Bengaluru. Chef Tardi gained experience at Michelin starred restaurants in Italy and France under well-renowned chefs before his career took him to Jamaica. He then mastered the Asian style of hospitality at Shangri-La hotels in Taiwan and Guangzhou.

Shakun Hotels & Resorts ANAND SONI has been appointed as general manager at Shakun Jaipur. In his new capacity, Soni will oversee the hotel’s operations. He has an experience of over 13 years in international hospitality. He began his career with Moevenpick Hotels in Geneva. A graduate from Marriott Management Programme, he has worked with some leading hotel brands like the Oberoi, Taj, Hilton and Marriott in Europe, USA and India. His knowledge on hotel operations, positioning, financial and strategic focus, will play a vital role in further developing

Shakun Hotels & Resorts’ position as the city’s first choice for anyone seeking a vegetarian luxury hotel for MICE. CHEF NAVNEET SINGH SHEKHAWAT has been appointed as executive chef at Shakun Jaipur. Over the course of his 12-year culinary career, Chef Shekhawat has developed a food philosophy which points to 'Eat Clean Live Well'. He started his journey with the Taj and has also worked with brands like Shangri-La, Sarovar and Royal Orchid Group. In his new role, he will take full charge of implementing culinary concepts and processes across all F&B outlets of the hotel which include designing menus, concepts and creating innovative dishes to exceed guest’s satisfaction. LOKESH SHARMA has been appointed as director of sales. In his new role he will be responsible for managing the sales and marketing team, planning and developing of promotional strategies, brand positioning, implementing revenue generating measures and driving hotel performance. He started his career with Taj Rambagh Palace Jaipur and worked in various positions including butler operations and in room dining before moving into sales within the organisation. PRADEEP PRABHAKAR SHARMA has joined as manager information technology and telecom at Shakun Hotels and Resorts. Before joining Shakun he was working in the same capacity with Chokhi Dhani Group, Jaipur and has also worked with companies like Inspire InfoTech. In his new role he will be responsible for the hotel's overall IT support, software upgradations, system setup and maintenance. SYED FAIZAN ALI has been appointed as manager human resources at Shakun Hotels and Resorts. In his new role he will be responsible for the entire human resource functions and will manage all HR processes including recruitment, training and development and employee engagement. Ali started his career with Trident Jaipur and in the past also worked with brands like The Oberoi Rajvilas, Jaipur

40 FOOD & HOSPITALITY WORLD May 1-15, 2015

and The Lalit Grand Palace, Srinagar and his last assignment was with The Lalit Jaipur. SAJID KHAN has been appointed as executive housekeeper of Shakun Hotels and Resorts. He has been associated with housekeeping for over 17 years starting 1997, offering professional services in various hospitality positions pan India. In his new role he will be responsible for all housekeeping operations and maintain standards of the brand and upkeep of the hotel. REHMAN KHAN has been appointed as front office manager at Shakun Hotels and Resorts. In his new role he will be responsible for enhancing guest’s experience, generating revenue and maintaining brand standards. He started his career with Taj Rambagh and has also worked with brands like ITC, Taj, Carlson and InterContinental Hotels Group. DEEPA MITTAL has been appointed as PR & Marcom manager at Shakun Hotels & Resorts. She started her career with Trident, Jaipur and most recently worked with Httpool Media. Over the course of her journey, Mittal believes that both communication and advertising are integral parts of a company’s promotional and awareness pool.

The Ritz-Carlton, Bangalore The Ritz-Carlton Hotel has announced the appointment of DEBANJAN KUNDU as the director of sales and marketing for The Ritz-Carlton Bangalore, India. In his new role, Kundu will be heading the sales and marketing department which encompasses sales, catering, marketing, public relations and revenue management.

started her career in front office at The Trident, Udaipur and then moved to Taj Palace, New Delhi where she was working as a front office executive. Later she shifted from front office to sales with The Oberoi, New Delhi. Her last assignment was with The Oberoi group as the regional sales manager, national sales ,Gurgaon.

tality industry and has worked with brands like Hyatt, ShangriLa, InterContinental, Lemon Tree Hotels.

StayWell Hospitality Group India SURBHI VOHRA has been appointed as regional director of sales – India for StayWell Hospi-

The St Regis Macao, Cotai Central and Sheraton Macao Hotel, Cotai Central has announced the appointment of DANIELLA TONETTO as general manager of sales and marketing. In her new role, she will be responsible

Surbhi Vohra

Daniella Tonetto

tality Group. In this role, she will oversee the sales efforts of the StayWell Hospitality portfolio in India. She will be responsible for developing and implementing effective sales strategies to maximize revenue generation, and adjusting strategy based on competitive market and market segment knowledge. She has 11 years of experience in the hospi-

for driving the overall sales and marketing strategies for both Sheraton Macao Hotel, Cotai Central and The St Regis Macao, Cotai Central, slated to open in the third quarter of this year.

The St. Regis Macao, Cotai Central and Sheraton Macao Hotel, Cotai Central

Hyatt Place Gurgaon/Udyog Vihar REEMA DHAWAN has been appointed as director of sales of Hyatt Place Gurgaon/Udyog Vihar effective April 6, 2015. She

Reema Dhawan

PAUL CUNNINGHAM has been appointed as general manager. He brings with him more than 24 years of experience.

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

May 1-15, 2015 41

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

' BEST SERVICE PARTNER AWARD AT TRIDENT/OBEROI GURGAON '

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

Manufacturer & Supplier of:

GUEST CARE AMENITIES

& many more

GUEST CARE PRODUCTS

HOTEL iT e MS

HYGiENE CAR E PRODUCTS

Regd Off : 14, Ganesh Chandra Avenue, Kolkata - 700 013 Ph : 033 - 22374811, 22159400, Telefax : 033 - 40017327 E-mail : jayantshah65@gmail.com 42 May 1-15, 2015

Website : www.jaivanti.com

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

May 1-15, 2015 43

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Distributor and Stockists

Aaryavrat Hospitality Tablewares 176/1406, Road No.3, Kali Gali, Motilal Nagr -1, Goregaon (W), Mumbai – 400 104 Email : ahtablewares@gmail.com. Tel : 91-22-28734224 / 32510674, Mobile : 9820303557

Now buy online @ www.pastamachine.in ®

Pasta Presto

RAVIOLI

Restaurant Spaghetti Angel s hair Tagllatelle Trenette Fettuccine Lasagnette Pappardelle Reginette Lasagnette Reginette Pappardelle MilleGnocchi Ravioll Maker

Sfoglia 170/100 mm SFOGLIA mm 170

Spaghetti mm 1, 9

Fusilli

Conchiglie

Tagliatelle mm 2, 5

Lasagnette festonate mm 9

Radiatori

Linguine mm 3, 3 x 1, 6

Tortiglioni mm 10

Gigli

Caserecci

Paccheri mm 25

Pipe

meringhe

paste di meliga decori

guarnizioni

Imperia Cookies is totally made in die cast aluminium. Easy to use and sturdy, it allows a quick production of many kind of cookies and easily decorate cakes, pies and dainties for any occasion. Its ergonomic handle and the measuring device allow to share out the compound precisely. The Sparabiscotti includes 18 accessories (14 dies plus 4 dispenser) and a recipie instruction book.

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22651177/22651597 Cell : 9833411770 nietco@hotmail.com 44 May 1-15, 2015

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

May 1-15, 2015 45

FOOD & HOSPITALITY WORLD

46 May 1-15, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Cooling Equipments

Service Equipments

Three Burner Indian Gas Range

Exhaust Hood with Filter

Pizza Counter Under Counter Refrigerator

Bain Marie Self Service

Tandoor

Titing Pan

Buffet Counter/Table Top

Jilebi Counter

Table & Chair Equipments

Service Table With Cabinet

Work Table

Stainless Steel Chair with Wooden Top

Stainless Steel Chair with Cushion Top

Trolley

Two Tier Trolley

Laundry Cart

Three Tier Service Trolley

Stainless Steel Platform Trolley

Preparation and Pantry Equipments

Dough Kneader Shawarma Counter

Tea Coffee Dispenser Two Pot

Pizza Oven

Idly Machine

Veg Cutting Machine

Display Counters & Refrigeration Equipments

Display Refrigerator

FOOD & HOSPITALITY WORLD

4Door/2Door Refrigerator

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

May 1-15, 2015 47

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

48 May 1-15, 2015

Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

May 1-15, 2015 49

FOOD & HOSPITALITY WORLD

50 May 1-15, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

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

Baleno

Trendy

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

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

OPEL

CATERER’S HOT POT

1000. 1500. 2000ML

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

GLASIER WATER JUG Size: 8.0 &12 Ltr

S. S. LUNCH BOX

CHEF HOT CASSEROLE

Size: 2, 3, 4 Container

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

KINGFISHER BAR SET Size:2.5,3.5, 5.0 Ltr

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

Website : www.maxellplastindia.com www. FOOD & HOSPITALITY WORLD

#3, Woodwarf, 5th Lane Walltax Road, Chennai- 600 079, Phone:+91-44-2529 3322, Telefax:+91-44-2539 0673 Mumbai Showroom : #G-90, Sarovadaya Nagar, 1st Panjarpole Lane, Mumbai – 400004. Ph : +91- 22 -2242 7778, Telefax: +91-22-2242 2442. Cell : + 91-9892721331. Email : maxellplastmum@rediffmail.com. Delhi Showroom : #4781/26, Deputy Gunj, Sadar Bazar, Delhi – 110006. Phone : +91-11-2352 4455 + 91-96506 06424. Email : maxellplastindiadel@hotmail.com

maxellplast.tradeindia.com

maxellplastindia@hotmail.com May 1-15, 2015 51

FOOD & HOSPITALITY WORLD

52 May 1-15, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

May 1-15, 2015 53

FOOD & HOSPITALITY WORLD

54 May 1-15, 2015

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Grill thrill FOOD AND DRINK and much merriment were in store for the many guests at the launch of La Ruche Bar & Grill, off Linking Road in Bandra. The bar was abuzz with the choicest spirits, beers, wines and cocktails and the kitchen was busy with an array of delicious hors d’oeuvres on opening night. La Ruche’s partner Amrita Pursnani and restaurant manager Rohan Rampal were present to welcome the many guests like Leena and Nikhil Mogre, Sanjay and Purvi Alimchandani, radio jockey Mallishka, Anirudh Dhoot, Aarrnav Shirsat, Murli Sharma, Ashwini Kalsekar, Vindu Singh and hotelier Vithal Kamat. And everyone promised to come back for more. Midival Punditz and Anusha Dandekar at the Step Up by Johnnie Walker at Blue Frog

Image makeover

Spirited step up THE SPIRITS WERE flowing as Mumbai played stage to the final leg of India’s first digital mentorship programme, The Step Up by Johnnie Walker. It was the culmination of a journey of four weeks at the Johnnie Walker-inspired evening at Blue Frog where nine participants showcased their talent in the presence of their mentors: Nikhil Chib, Nikhil Thampi and the Midival Punditz. From pop-up restaurants to celebrity styling to creation of original tracks with limited instruments, it was a showcase of the dreams of the final nine. What you experienced was a convergence of fabulous food, fashion and music. The top performers from fashion and food were offered a six-month apprenticeship with Nikhil Thampi and Nikhil Chib respectively, while the best performer in music won a four-city tour with Midival Punditz.

Bina Aziz, Nisha Jamvwal, Maheka Mirpuri and Alka Hiranandani at the fashion preview at Onyx, Intercontinental Marine Drive

Rohan Rampal, Vithal Kamat and Amrita Pursnani at the launch of La Ruche Bar & Grill

IT’S AMAZING HOW a banquet area can be transformed into another world. Such was the case at Onyx at Intercontinental Marine Drive that took on a totally different image with a tunnel of twigs and orchids greeting the guests while leading them to a photo-shoot themed décor complete with camera, lights, reflectors and mannequins seated on a Harley Davidson bike. It was designer Maheka Mirpuri’s presentation of her summer/resort 2015 collection titled ‘The Mineral Blue’ with guests treated to sushi and chicken teriyaki along with martinis and margaritas. On view were mandarin-collared dresses, apron-wrap maxis, knee-length sheath dresses, mini-skirts, collar-enhanced crisp white shirts, jumpsuits, lace capris, hand-painted dresses, offshoulder tops and easy kurtas. And enjoying the experience were the likes of Simone Singh, Sanjeeda Sheikh, Suchitra Krishnamoorthi, Farah Khan Ali, Pooja Batra, and others.

High tea ONE WAY TO promote a restaurant is to tie up with a fashionable event. Such was the case with Yauatcha at BKC as it was the happy venue for the high tea soiree hosted by Sunil and Kiran Datwani along with Karan Johar to unveil the latter’s Limited Edition Holiday Collection for Gehna Jewellers. It was time for steaming dim sums, delicious macaroons and sinful chocolates, besides tea and coffee, among guests like Evelyn Sharma, Zarine Khan, Malishka, Munisha Katwani, Amy Billimoria, Lavinia Hansraj, Rupa Fabiani, Deepika Gehani, Azmina Rahimtoola, Nisha Jamvwal, Shaheen Abbas, Ina Arora, Shaina Nath, Babita Malkani, Monica Shah, Yasmin Morani and Malti Jain among many more ladies plus a few good men. Kiran and Sunil Datwani, Zarine Khan, Karan Johar, Evelyn Sharma and Mahaakshay Chakraborty at the Gehna event at Yauatcha

FOOD & HOSPITALITY WORLD

May 1-15, 2015

weekend

E V E N T S

FOOD SAFETY On the occasion of World Health Day 2015, National Association of Street Vendors of India and National Skill Development Corporation in collaboration with the WHO Country Office for India conducted a training programme for street food vendors in Greater Noida

ACHIEVING EXCELLENCE ESPA at The Leela Palace New Delhi was recognised as the ‘Best Spa Cuisine in India’ at the GeoSpa asiaSpa India Awards 2015 held in New Delhi

GRAND WELCOME (Left) Narendra Modi, prime minister of India, was welcomed by the members of the Indian community at Maritim Grand Hotel in Hannover, Germany during his visit to the country

TRAVEL EXPEDITION To support the Travel Brilliantly campaign, Bengaluru Marriott Whitefield tied-up with Bengaluru based Anand Baid as his hospitality partner to assist him on his 108th expedition of travelling from India to France, completely by road

SPECTACULAR EVENING (Right)

HEALTHY DISCUSSIONS Aakriti Nature Cure Centre, recently organised an HR meet on the topic of ‘Healthy Employee Leads to Healthy Profits’ which was attended by several HR professionals from prominent organisations in and around Bhopal

56 FOOD & HOSPITALITY WORLD May 1-15, 2015

Sania Mirza was felicitated by Girish Sehgal (left), general manager of Taj Falaknuma Palace, Hyderabad for being the first Indian to be ranked number one in the WTA Doubles rankings at a felicitation ceremony held at the hotel

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.