Food & Hospitality World (Vol.3, No.17) May 16-31, 2015

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 16-31, 2015 Vol 3 | No. 17 | Pages 56 | `50

EDITOR’S NOTE

Business buzz

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t is that time of the year when the hospitality industry especially in the south of India gears up to welcome and participate in one of the country’s highly effective networking platforms, FHW 2015. This 25th edition of the buyer-seller trade event promises to deliver quality and is ready to offer its delegates newer opportunities of learning and knowing. With a plethora of national and international products on display across categories, the buyer should come all prepared to make his choices. Last year’s event added a new facet to the show, wherein south India's reputed hospitality brands were honoured on a platform titled Hospitality Trailblazers.

This time the show will continue to honour the best in the business and will recognise leading names in the restaurant space, who have carved a niche as trailblazers.

The food and restaurant space in today’s time and age is surely going through some drastic developments. Our cover story this issue on global gastronomy, interestingly

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FOOD & HOSPITALITY WORLD

May 16-31, 2015

“From out of the ordinary fusion cuisine to a niche within a niche gourmet experience,there is so much more that is being offered for the palate to explore and savour”

reveals some unique trends which are bold and beautiful. From out of the ordinary fusion cuisine to a niche within a niche gourmet experience, there is so much more that is being offered for the palate to explore and savour. The Indian consumer today is not shy to pay the price for quality food and ingredients and the global traveller of today is more than well informed of tastes and trends.

Further, with an aim to facilitate the businesses in day-to-day regulatory developments of foreign exchange markets, the PHD Chamber of Commerce and Industry (PHDCCI) has launched the Forex Helpline service in New Delhi. The Forex Helpline will facilitate businesses across segments with a major focus on Micro, Small and Medium Enterprises (MSMEs). This service promises to act as a boon for the hospitality and tourism industry as these sectors attract foreign investments.

REEMA LOKESH Editor

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

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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 CHEF’S PLATTER

Vol 3 No 17 MAY 16-31, 2015

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 NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

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GLOBAL

HIGH SPIRITS

GASTRONOMY Bolder and better – is howtoday's international cuisines in India define themselves.From MiddleEastern and Indonesian to Mexican and South African cuisines,F&B brands in the countryare venturing into uncharted international gastronomic territories to appeal to the discerning Indian palate (26-29)

MARKETS P16: NEW KIDS ON THE BLOCK V Resorts Delhi

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ITALIAN FOOD EXPORTERS WANT MORE SIMPLIFIED INDIAN CUSTOMS PROCEDURES

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STARWOOD INDIA EXPO GETS GREATER REPRESENTATION FROM REGIONS

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ASSA ABLOY HOSPITALITY DEPLOYS MOBILE ACCESS SOLUTION

P17: PRODUCT TRACKER VitrA

P39: LIFE Standing strong

P40: MOVEMENTS Hyatt Regency Chennai

HUNGRY FOR HUNGARY CHEF SHALEEN GAMBHIR, RADISSON BLU MBD HOTEL, NOIDA, TALKS ABOUT THE CHALLENGES OF HUNGARIAN CUISINE

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TURNING THE TREND TRINITY VINTNERS HAS INTRODUCED A READY TO DRINK SANGRIA, BANKING ON THE GLOBAL POPULARITY OF THIS CLASSIC COCKTAIL

EDGE

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'FOR TIMESHARE OWNERS, CONVENIENCE IS THE BIGGEST BENEFIT' RCI RECENTLY INTRODUCED FOR THE FIRST TIME IN THE TIMESHARE INDUSTRY, RCI LIVESTREAM, A VISUAL REMOTE SELLING SYSTEM

P51: WEEKEND Scene and heard by Marcellus Baptista

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

Italian food exporters want more simplified Indian customs procedures Steena Joy Milan MANY ITALIAN food exporters find it difficult to export food items like cheese, wine and chocolates to India due to the stringent rules set by the national food regulatory body, Food Safety and Standards Authority of India (FSSAI). Speaking to Food & Hospitality World on the sidelines of Tuttofood, one of Italy's largest B2B food trade shows, a spokesperson for Flamigni (famous Italian producer of nougat and panettone) informed, “A year ago, one of the big hotels in India had ordered some products from us, but the consignment got stuck at the customs and had to be turned back because of labelling inconsistencies. We label our products in accordance with world standards, but apparently, it does not meet the FSSAI approval. Our customer had to bear the delivery charges and

we never heard from him again.” There have been many such instances when imported goods have been either stuck or turned back by India not due to any specific concerns over the quality/safety of the imported items or their country of origin, but primarily due to lack of clarity and in some cases, even misinterpretation of FSSAI's food packaging and labelling regulations.

Tuttofood, organised by Fiera Milano, one of the world’s largest organisers of exhibitions, saw over 78,000 certified industry visitors this year with a sharp increase in foreign visitors (up 78.7 per cent) from 119 countries over the four days of the event. The exhibition space was divided into 10 pavilions (four more than 2013, when it was last staged) with exhibitor companies representing a broad spectrum of the agrifood sector, from dairy products to meat to coffee. Corrado Peraboni, CEO of Fiera Milano,

said, “The figures from this edition, especially the number of targeted business appointments, paint a clear picture: Tuttofood is ‘the’ tool par excellence for the next stage of Italian agri-food internationalisation. It is thanks to the show that a large number of highquality SMEs have obtained access to markets where it would otherwise be exceedingly difficult for them to earn recognition in any other way. The target of €50 billion in exports is increasingly within reach for Italy’s food system, and we are doing our bit.”

Fabio Aromatici, head of international development, Fiera Milano added, “An exhibition is a strong mirror of the market it represents. A strong exhibition means a strong market.” Fiera Milano is also bringing its Business to Consumer (B2C) event, Good Food & Wine Show for the first time to India. The show will be held in Mumbai in December 2015. Aromatici in-

formed, “Good Food & Wine Show (GFWS) has been held in South Africa for the past 16 years in three locations: Cape Town, Durban and Gauteng. It is a successful B2C show with 120,000 targeted visitors last year, and netting 200 million rand in national coverage across all media. We are now taking the show outside Africa to India where we are already present through Global Fairs & Media (a joint venture between The Indian Express and Hannover Milano Fairs India). Unlike in South Africa where the event is held alongside Food Hospitality World (FHW), a B2B event in Mumbai, it will be a standalone event in the first year and we are confident it will be a huge success. In the future we may have it alongside the FHW trade show.” He added, “We plan to link it to Bollywood and invite the right celebrities to the show to give the glam factor and bring in the crowds.”

The Good Food and Wine Show showcases top South African and international chefs (past events have featured, among others, Michelin-starred legends Gordon Ramsay and Giorgio Locatelli), restaurants, wines and cutting-edge trends in haute cuisine. A wealth of interactive displays and demonstrations are offered, from exclusive private cooking lessons with the finest chefs to exhibitions from boutique wine-houses.

Visitors to Milan are also making their way to Expo Milano 2015, a universal exposition which opened on May 1, 2015 and will close on October 31, 2015. This is the second time Milan is hosting the exposition, the first being in 1906. The Expo will be held under the theme Feeding the Planet, Energy for Life and has pavilions from countries in Europe, USA, Asia and Africa.

FHW 2015 to honour trailblazers from south India restaurant space FHW Staff Mumbai THE 25TH edition of Food Hospitality World (FHW) exhibition, will be held from June 1113, 2015 at White Orchid Convention Centre, Bengaluru.

This year's trade show will witness exhibitors coming from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others, and will aim at providing solutions to various in-

dustry-related problems. This year, there will an interesting line-up of several events. The first day of the show will have a special honours evening felicitating 15 Hospitality Trailblazers who have made a mark in the south India dining space.

The second day will have sessions such as CeBIT Insight Series, a conference on leveraging the digital platform to enhance customer experiences in the hospitality industry; the Power of Purchase will focus on the new trends in purchasing and

The first day of the trade show will have a special honours evening felicitating 15 Hospitality Trailblazers

the challenges for hospitality purchase professionals. The third day will have sessions like Hospitality Think Tank - GM's Conclave and Hospitality Knowledge Exchange on Green Housekeeping.

Associations that have signed up for the exhibition include South India Hotels & Restaurant ssociation(SIHRA); Bangalore Hotels Association (BHA); HOTREMAI; Hospitality, Healthcare, Aviation, Travel and Tourism (HATT); Hospitality Purchasing Man-

agers’ 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); and Munnar Hotels & Resorts Association (MHRA).

The FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.

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May 16-31, 2015

MARKETS

Starwood India Expo gets greater representation from regions Sudipta Dev Mumbai THE RECENTLY held ninth edition of the annual Starwood India Expo had a bigger representation from different regions, which resulted in wider footprint in terms of geography covered. For instance, one representation from Italy and Mediterranean hotels, London hotels being represented by another and all four hotels in Australia having one representative.

The roadshow was held in the same five Indian cities as last year. "We want to be a bit repetitive as continuity helps us strengthen relationships in that place. Kolkata and Chennai were new last year, while the

traditional Mumbai, Delhi and Bengaluru are the big markets for us," said Dhananjay Saliankar, regional director Starwood Sales Organisation South Asia. The Mumbai roadshow this year also attracted a significant number of customers from Pune and Ahmedabad.

Following the previous roadshows and aided of course by ease of visa regulations in the US and Canada, Starwood hotels in these two countries have witnessed a significant growth from the India market, pointed out Saliankar. “Mauritius has been doing well continuously.

Paris hotel has been coming for the third consecutive year as its business has grown from the In-

dia market,” he added.

Daniella Tonetto, general manager, Sales and Marketing, The St Regis Macao, Cotai Central and Sheraton Macao Hotel, Cotai Central stated, “India has been a big focus market for us in Macao and the business has been very strong since we

opened Sheraton Macao.

Though the India market in the MICE space has been very good, the leisure market has been a bit of a struggle. We want to get the message across that Macao is much more than just gambling.” St Regis is opening later this year with 400 guest

rooms and is looking at attracting the high end Indian traveller.

Alexandra Walsh, director of sales and marketing, Sheraton on the Park, Australia said, “Five years ago India was an emerging market, today it is a mature market for us.” She expects greater growth from the Indian MICE sector.

Sheraton Saigon Hotel & Towers, Hi Chi Minh City was a first time participant at the expo. “Recent years have witnessed more leisure guests from India. Hi Chi Minh City has great potential for the India market in terms of tourism,” mentioned Quan Dang, sales manager, Sheraton Saigon Hotel & Towers, Hi Chi Minh City.

Hospitality industry gives GST Bill cautious welcome Reema Lokesh & Rituparna Chatterjee Mumbai THE RECENT news of the Lok Sabha passing the Goods and Services Tax (GST) Bill has come as a pleasant announcement to the Indian hospitality industry after the Union Budget 2015 gave it a miss. The hospitality industry is positive that the tax regime will help reduce multiple taxation, giving a significant boost to the hospitality and tourism industry, but has also sounded a word of caution. Bharat Malkani, president, Hotel and Restaurant Association (West-

ern India) stated, "The GST is supposed to replace both service tax and luxury tax as hotels are presently suffering from multiplicity of taxation. But inorder for us to be globally competitive, the new tax rate must be maintained under 10 per cent in the hospitality industry.

Failure to do which, we will

In order for us to be globally competitive, the new tax rate must be maintained under 10 per cent in the hospitality industry

10 FOOD & HOSPITALITY WORLD May 16-31, 2015

continue to suffer due to high taxation. For instance, in Malaysia, Singapore, Dubai, the taxes are under 10 per cent. While the offerings are similar, the taxes are lower.

Though the passing of the GST Bill is a step in the right direction but if it is at a high percentage of what we are facing

today, it is not going to have any positive impact on the industry. We expect the goverment to understand that tourism is a globally competitive business." GST, which is proposed to be implemented from April 1, 2016, will subsume excise, service tax, state VAT, entry tax, octroi and other state levies.

Similarly, the tourism industry though optimistic about the passing of the GST Bill in the Lok Sabha, also expressed its concern. Subhash Goyal, president, IATO added, “I think this is a historical step and it will definitely benefit not only the tourism industry but also the entire services indus-

try all over the country. I hope that the opposition parties in Rajya Sabha will not oppose this for the sake of opposing and look at it with a very open mind and clear cut objective.”

Speaking on this move, Rajeev Wagle, MD, Kuoni India, said, “It is a very good step that the government has taken. I hope it gets passed in the Rajya Sabha as smoothly. All those countries that have adapted GST have grown their GDP. Specifically for the travel industry, we need to be a little clear as how it will work out. I think all industries should benefit from this announcement.

However it should be clear of bureaucratic bottlenecks.”

MARKETS

Assa Abloy Hospitality deploys Mobile Access solution FHW Staff Mumbai ASSA ABLOY Hospitality (VingCard Elsafe) has announced the deployment of its Assa Abloy Hospitality Mobile Access, an advanced mobile phone-based keyless entry solution developed specifically for the global hotel market. Already implemented in more than 30,000 guestrooms at over 100 properties worldwide, the Mobile Access solution allows hotel guests to bypass the front desk and use their own mobile phones or devices to securely access their assigned guestrooms.

Among the critical benefits this technology solution pro-

vides are increased speed, convenience and efficiency for guests, as well as streamlined front desk operations and reduced operational costs for the hotelier. “Today, hotels are looking at a variety of mobilebased solutions that facilitate one-on-one communication with their guests,” stated Gard Gabrielsen, product director of Mobile Access and Credentials at Assa Abloy Hospitality.

“Our Mobile Access solution helps drive this by adding value to their mobile strategies and making them even more relevant to their customers. On the operational side, it frees up the front desk team to focus on other important aspects of guest service,

which reduces costs and ultimately drives loyalty and revenue.”

Assa Abloy Hospitality Mobile Access is powered by Seos, a multi-platform ecosystem for issuing, delivering and revoking digital keys across a broad range of smart devices, including mobile phones, micro-processor cards and wearables, such as smart watches. The Seos protocol meets the most stringent security standards and includes secure messaging, strong authentication and data confidentiality.

The Assa Abloy Hospitality Mobile Access technology works with all VingCard locks,

and there are currently over one million compatible locks installed worldwide. “When VingCard introduced RFID technology to the industry in 2006, a plan was already in place to link this technology to

the use of mobile keys,” said Tim Shea, president, Assa Abloy Hospitality. “Our future-proof approach to technology means that customers who purchased VingCard RFID locking systems can add mobile access technology without replacing their existing locks, making the transition to mobile keys simple and affordable,” he added.

Assa Abloy Hospitality Mobile Access is ideal for mobile-native Millennials, business and frequent travellers, who have the need for speed and efficiency in their travel experience.

Vegas on anything less than the best product? Will the hotel allow its guests to be short changed by any factor in service, perfection, hygiene, and repre-

sentation of its brand? Can such a club afford to lose money on every sale when its investments run into millions of US dollars?

When your establishment needs to deliver revenues to cover an investment of crores/millions, can you base it over a low-priced bar that cannot deliver consistently? No it is not about shinier steel or being seen, The Bars Job is to deliver business and these bars are an industry standard.

The bar is an engine that is designed and fabricated to speed up the liquor and cocktail service to profitability for an enterprise that knows how to run it. In two decades the two people who have survived are those who buy these bars and people who sell these bars, because both focus on improvement, innovation and betterment of human standards.

Raising the bar FHW Staff Mumbai AMIDST discussions about setting up a professional bar, many buyers from the hospitality industry argue that since these bars will remain invisible to the guests, and will be hidden behind the counter, why would they be spending money on something the guest cannot see?

Another discussion has been on the finish of the steel - is the steel better in finish than the steel locally? The category that feels this way is very large in India - from restaurant chains to hotel owners.

However, it is to be understood that advanced engineered bars come at a price because they are required by industry captains who know how to run chains that go into a 1000 or

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more restaurants and bars that span over acres and levels serving professionally the highest volumes of business. They require bars that cannot fail, be-

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cause failure in that level means someone will be responsible for a loss and will pay for it.

Will you run a nightclub like XS at Encore by Wynn in Las

MARKETS

Novozymes to expand enzymes in F&B industry in India Kahini Chakraborty Mumbai NOVOZYMES, a US$ two billion Danish biotech company, is focusing on expanding its enzymes base in the food and beverage industry in India. The company is increasingly looking at developing region specific applications to cater to the changing food and dietary habits of Indian consumers.

Speaking exclusively to Food & Hospitality World, G S Krishnan, regional president, Novozymes South Asia said, “With a strong focus on enzyme production, we are committed to

changing the foundations of our industrial system for the better by using industrial biotechnology. We have been in India for the last three decades. Our priority is on building local innovations, for example, we have developed certain applications with our existing enzymes to retain the freshness of rotis and naans. Apart from building local region specific applications, we also have plans for global innovations. For instance, constant heating of oil is harmful for health, which globally is of utmost concern. Hence our company is developing enzymes to address this issue. We work

closely with academic institutes as well as industry partners.”

With the changing demographics and consumption patterns of food in India, Krishnan opined, “The middle class population is growing and there is demand for quality and nutritious processed food and ready-to-eat meals. This is where biotechnology can play a major role in providing better food development, better shelf life and food extraction, in turn giving consumers quality food.”

When asked about the challenges in the segment, he opined, “The Food and Safety Authority of India has an ambition for the

Biotechnology can play a major role in providing better food development, better shelf life and food extraction

last two-three years to make the regulation in line with national standards. There is a lot of ambition and ambiguity coupled with delay in approval process.

Unless this issue is not fixed it is going to hamper the food production development in the India market. With the increasing demand for ready to eat and processed food, innovation companies like ours need faster regulatory approvals for our solutions. Today we involve academic institutions, industry partners but ultimately if the regulatory approval process is delayed, production cannot be launched in the market.”

MARKETS

IHG and Adyar Gate Hotels signs agreement to launch Crowne Plaza in Chennai FHW Staff Mumbai INTERCONTINENTAL Hotels Group (IHG) has signed an agreement with Adyar Gate Hotels to bring in the first Crowne Plaza hotel into Chennai. The 286-room Crowne Plaza Chennai Adyar Park will be the second IHG brand in Chennai, the first being the Holiday Inn Express Chennai Mahindra World City.

There are currently eight Crowne Plaza hotels and resorts across India, and five additional hotels are due to open in the next three to five years.

IHG has 21 hotels (4,100

rooms) in 13 cities in India across four brands. The company has 47 hotels in its development pipeline, including Holiday Inn Express Chennai OMR and Holiday Inn Chennai OMR Tidel Park which will open in Chennai within the next three to five years.

Speaking on the new development, Shantha de Silva, head, South West Asia, IHG said, “Chennai is already one of the largest industrial and commercial centres in South India, and as it grows in prominence as one of the country’s key cultural, economic and educational hubs, there is great potential for

As Chennai grows in prominence as one of the country’s key cultural, economic and educational hubs, there is great potential for growth in tourism and hospitality growth in tourism and hospitality. It is with great pleasure that we are working together with Adyar Gate Hotels to launch our Crowne Plaza brand here to cater to the in-

creasing number of business and leisure travellers.”

Manish Goyal, joint managing director, Adyar Gate Hotels said, “IHG has a strong reputation as a hotel operator

and we are pleased to be working with them to open Crowne Plaza Chennai Adyar Park in Chennai. The hotel has great potential to increase its share of business through a new and improved corporate and leisure focus and we’re confident we found the right partner to deliver these great guest experiences.”

Located in the city’s central business district and taking the site of the existing Sheraton Park Chennai, the hotel bears additional significance for IHG as it was originally the site of the company’s first Holiday Inn to open in India in the 1970s.

HRAWI with MTDC and Govt of Maharashtra maps investor friendly policies FHW Staff Mumbai HOTEL & RESTAURANT Association of India (HRAWI), the apex body of Hotels and Restaurants in Western India in conjunction with Maharashtra Tourism Development Corporation (MTDC) and Government of Maharashtra (GoM) has been advocating new business strategies with a goal to give boost to the hospitality industry. HRAWI has shown optimism and believes that implementation of the new policy will encourage the growth of hotel/hospitality infrastructure in the country.

India ranked 140/189 in 2013 and 142/189 in 2014 on ease-ofdoing-business index as per data

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released by The World Bank.

Sixty five per cent of India’s population is under 30 years of age.

It is, therefore, imperative to have investor friendly ease-ofbusiness policies to attract ‘Gennext’ entrepreneurs to this sector. HRAWI along with MTDC and GoM through Accenture, has identified Single Window Clearance as the key solution in the ease-of-business strategy paper.

Bharat Malkani, president, HRAWI said, “High taxation and unreasonable levies are the reason why more entrants are not looking at this industry with a keen investment opportunity.

Moreover, local and smaller entrepreneurs are shying away due to high investment and low rate

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of interest. We need to look at this in a rational way with an attitude to give boost to an industry capable of singularly taking tourism to new heights and earning formidable revenues in foreign exchange.”

At present, there are around 112 clearances (70 project and 42 operational) required from various ministries/departments of the GoM to set up a hotel. Recognising that multiplicity and the delay in obtaining clearances from various ministries/ departments/ agencies is hampering the growth of the hospitality sector, it has recommended streamlining the current outdated systems and launching a transparent online ‘Single Window Monitoring Mechanism’ for

expeditious implementation of hotel and restaurant projects.

An online single window clearance shopping cart will increase room inventory for the state and reduce room tariffs besides reducing waste of time and increase efficiency. A foreigner staying one extra night will increase forex revenue to Maharashtra government at `599 crore per night.

Kamlesh Barot, past president, HRAWI said, “With the implementation of the proposal, MTDC will become the nodal agency to which restaurants and hotels will apply for new licenses and renewals. It will act as a single window that will in turn fetch all licenses from the relevant departments on the Board and

have the investors pick them up from the same window.

It will also ensure that the permits are granted within a set time frame. The presentations made by Accenture included topics such as curbing the number of licenses, permits, NOCs and registrations from 112 to 20 for opening new establishment as well as renewing existing licenses, appraisals for special tourist zones that would remain open round the clock and abolishment of archaic drinking permit rules among others. If sanctioned and implemented at the earliest, the proposal holds capacity to boost tourism and bring India on the global map as one of the most preferred tourist destinations.”

MARKETS

MakeMyTrip buys 25% stake in Bengalurubased Simplotel Eyes start-ups for market share growth Kahini Chakraborty Mumbai PRESENTLY holding 47 per cent market share in the online travel segment in India, MakeMyTrip.com, one of the largest e-commerce business, as part of its future growth plans, has instituted US$ 15 million Innovation Fund last year to primarily support early stage companies and start-ups with a special focus on mobile and IP based companies. Speaking exclusively to Food & Hospitality World, Rajesh Magow, co-founder and India CEO, MakeMyTrip said, “The fund is focused on young and new ventures in the travel technology space. We want to encourage entrepreneurs building niche companies in this domain. This initiative is an additional prong of our inorganic growth strategy of pursuing mergers and acquisitions opportunities in the travel technology space.

Through this fund we recently acquired certain assets of Mygola.com to focus on cuttingedge innovation in online travel.” Additionally, the company has also bought a 25 per cent stake in Bengaluru based digital hotel marketing solutions firm Simplotel.

When asked about the trend of start-ups emerging in the online travel space and how does MakeMyTrip see this competition growing, he

opined, “Our edge is clearly technology-expertise and firstin-market launches like buddycity algorithm to provide cheaper flight options. While we do not comment on competitor strategies, we welcome strong competition since it is good for the marketplace and the customers. We are wellfunded, have a clear focus on technology-led innovation and creating customer delight.

Hence what a competitor or a new entrant does is not a threat. Beyond price-advantage and tech-robustness, what creates a difference is user-experience and service.

Those are the key attributes we are focused on.”

In August 2010, MakeMyTrip, the parent company of MakeMyTrip (India) and MakeMyTrip.com, debuted in the US market with its shares soaring over 80 per cent after its listing on the NASDAQ. The company has raised US$ 80 million from its initial public offering of 5.75 million shares to investors. At an offer price of US$ 14 per share, the company was valued at close to US$ 480 million, prior to the listing. In 2012, the company had also shifted focus to hotelbookings as a significant line of business (LoB). Last year, the company launched its B2B affiliate programme operating under two categories - B2B tieup and Priority Partner Programme.

Intertek receives NABL and BIS accreditation for its food testing lab FHW Staff Mumbai INTERTEK, one of the leading quality solution providers to industries worldwide, has announced that it has received accreditation from the National Accreditation Board for Testing and Calibration Laboratories (NABL)for its food testing laboratory in Hyderabad. NABL is an autonomous body under the Department of Science & Technology, Government of India. The laboratory has also received accreditation from the Bureau of Indian Standards (BIS).

Speaking about the accreditation, Rajesh Saigal, regional managing director, Intertek South Asia said, “We are excited to announce the accreditation from NABL and BIS for our food testing laboratory in Hyderabad. The two ac-

creditations are the ultimate benchmark which will provide our customers the much needed assurance of our reliable testing and calibration services conducted at the laboratory. Intertek has already marked its presence in the northern region and with this new development, Intertek will now be able to serve its clients in the southern belt as well.”

With increased consumer awareness and improved living standards, the demand for quality food in India has become increasingly important.

The Indian government has also increased its food safety regulations, re-enforcing the importance for safer foods. With this new certification, Intertek will now offer its food testing services to the southern part of the country. Intertek has the capability to test food safety parame-

ters like trace levels of pesticide residues, antibiotics, veterinary drugs and growth promoter residues, heavy metal contaminants, and other environmental contaminants which enter the food chain such as aflatoxins, plus various adulterants like Sudan dyes and microbiological parameters.

Siya Ram Tiwari, head-food services, Intertek South Asia added, “Our broad food testing capabilities enable our clients to effectively evaluate their spices and seafood at all stages of growth and production.

We also have plans to get further approvals and recognitions for the Hyderabad lab like EIC approval for serving seafood testing and NRC approval for fruits and vegetable testing for the grape sector, peanut and okra sectors, in coming days.”

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May 16-31, 2015

NEW KIDS ON THE BLOCK

V Resorts Delhi V RESORTS HAS launched its first property in NCR. Spread over six acres of landscaped area, V Resorts Delhi is equipped with four rooms, a common splash pool, restaurant, open lawn with gazebo and a wellness centre. The property also has areas for herb gardening and relaxation. The brand’s first restaurant chain - Spice Walk offers authentic Old Delhi cuisine prepared from 100 per cent organic and locally produced herbs.

Daiwik Hotels Shirdi DAIWIK HOTELS RECENTLY launched its second property in Shirdi.

Daiwik Hotels Shirdi has 56 well appointed rooms across four categories Standard, Superior, Family Deluxe and Junior Suite. It also comes equipped with a banquet hall, activity room, spa, conference room and business centre facility, and Pilgrim Assist Desk. Ahaan, the multi cuisine vegetarian restaurant at the hotel, offers special food requirements like Jain food and also pure vegan cuisine on request. The full service Daiwik Hotels Shirdi also provides a host of knowledge-based services like guided tours, historical information about the place, an area for religious discourses and recreational activities, etc.

ITC Grand Bharat, Gurgaon-New Delhi Capital Region ITC HOTELS HAS launched the ITC Grand Bharat, Gurgaon-New Delhi Capital Region. The 104 suites retreat is set amidst a 1.2 sq km estate, with premium presidential villas, exclusive accommodation, a stand-out, 27-hole Jack Nicklaus Signature Golf Course, culinary experiences, conferencing facilities and spa, recreation and wellness services. The retreat also boasts of a Golf Academy and its spa Kaya Kalp covering 3251 sq m with nine therapy rooms, including a couple suite. Dining options include the Aravali Pavilion, The India Room, Peacock Bar and Apas Promenade.

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FOOD & HOSPITALITY WORLD

May 16-31, 2015

Zone byThe Park,Jaipur THE PARK HOTELS has launched a second property under its Social Catalyst brand ‘Zone by The Park’ in Jaipur, Rajasthan. In Jaipur, Zone by The Park, is a 47 room property centrally located at Madho Singh Road, Bani Park, easily accessible from key points in the city.

The hotel offers an all day dining restaurant, Bazaar.

Playa by Zone, a poolside play area for adults, serves quirky and delicious plates. The property encompasses a 2500 sq ft banquet hall for weddings, conferences and events and a 500 sq ft business centre. The customisable hotel rooms let guests choose from four categories - Zone Room, Zone Trio, Zone Quad and Zone Suite. Vitalia, the gym and spa enables the quest for wellness and fitness.

PRODUCT TRACKER

VitrA VITRA HAS INTRODUCED a new range of high tech and trendy bathroom furniture- Metropole. Made by the design group NOA, this series offers an intelligent, innovative and timeless range of ceramic washbasins and WCs. This series offers a wide range of wash basins which are made with various dimensions for maximum ease of use. Metropole washbasin units are compatible with two options, mineral cast and ceramic washbasins.

VITRA HAS INTRODUCED its technologically advanced V-Care – a new generation of shower toilets. Designed by the design studio NOA, the innovative make of these shower toilets combines the functionality of a toilet and cleaning properties of a bidet while offering an impressive WC design and increased comfort. The new V-Care range of shower toilets is made with a specially designed nozzle spray that allows the user to regulate the water as desired. VCare can be used via a remote controller which is easy to use and helps in controlling features like nozzle position, water pressure and the temperature of the water and the seat. Offering elegant designs with advanced technology, this range suits any kind of bathroom. The V- Care range offers two alternatives- basic and comfort.

NTL Lemnis NTL LEMNIS, A LED lighting company, has introduced the Branded Pharox Warhorse.

The lamp is an energy saving and long lasting LED well glass solution for multiple applications. The Pharox Warhorse provides over 40 per cent energy savings compared to its conventional counterparts. Warhorse is a robust and dependable industrial general lighting solution. This latest product is designed for multiple applications like power plants, steel plants, cement plants and material handling areas.

The other features of the product include pressure die cast aluminum housing for rugged applications, IP65 ingress protection to ensure long life and consistent performance in dusty areas of application, an impact resistant polycarbonate optical dome cover to eliminate the common problem of glass breakage at installation site and specially designed heat sink fins for better thermal management. The price of the product starts from `5,585.

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May 16-31, 2015

CHEF’S PLATTER

Hungry for Hungary Bringing the Hungarian cuisine to the fore, Chef Shaleen Gambhir, executive sous chef, Radisson Blu MBD Hotel, Noida, talks about the challenges of preparing this cuisine for the Indian clientele and its potential in the market

By Archana Sharma

A

he evolution of the Indian palate over the years has brought many international cuisines to the forefront in this country – Japanese, French, Italian, among others. While these cuisines have established themselves and have found a loyal customer base, many othnewer and lesser known cuisines are also seen making their way into the Indian gastronomic scene. One such cuisine is the Hungary cuisine.

Though the knowledge about this cuisine is presently restricted to only a few select dishes, it is expected to gain

popularity in due course, mainly due to the variety of dishes, and differences and similarities between Indian and Hungarian preparations. According to Chef Shaleen Gambhir, executive sous chef, Radisson Blu MBD Hotel, Noida, “With everybody trying Italian, French or American dishes, it is important to understand the other lesser known and not so popular cuisines that are available in the country, as well as the ones which are gradually entering the India market.” He believes that there are very few Hungarian dishes which areknown and that too only by a

Chef Shaleen Gambhir

CHEF’S PLATTER

select clientele in India.

Hungarian cuisine is rich in flavours and colours, reflecting the regional variety of its culturally rich heritage, invoking the Magyar history as well as the influence borrowed from the adjoining regions. “Hungarian cuisine is ethnically rich, but also borrows influences from the Ottoman Empire, Austrian cuisine, as well as Slavic and Germanic cuisines,” states Chef Gambhir.

The recently held 10 day Hungarian Food Festival at S18, the 24/7 brasserie, at Radisson Blu MBD, Noida, showcased many traditional delicacies.

Chef Gambhir opines, “Hungary is a country with a rich culinary tradition. It takes pride in its cuisine. The country’s cuisine is among the richest and finest in Europe.

When we think of Hungarian cuisine, goulash and chicken paprika naturally springs to our mind.”

The menu at the food festival included the famous ‘Gulyas’ soup in original Hungarian style; ‘Palacsinta’, slightly thicker than its French

Hungarian cuisine is ethnically rich, but also borrows influences from the Ottoman Empire, Austrian cuisine, as well as Slavic and Germanic cuisines

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May 16-31, 2015

counterpart and lesser prone to tear containing richer fillings; ‘Porkolt’, cooked outside over fire in a bograces, a traditional heavy Hungarian metal

pot; ‘Rakott Krumpli’, a layered potato casserole with sausage, eggs and bacon; ‘Töltött Káposzta’; ‘Paprikás Csirke’; ‘Töltött Paprika’; and ‘Do-

bostorta’, a Hungarian original sponge cake layered with chocolate paste and glazed with caramel and nuts and popular as a dessert.

Trial and error Maintaining the authenticity of the dishes is essential, however, to accustom the Indian palate certain ingredients have to

CHEF’S PLATTER

replaced, due to their unavailability or difference in quality.

Chef Gambhir believes that Hungarians are especially passionate about their meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb and game; and the mixing of different varieties of meats is a traditional feature of Hungarian cuisine. Goulash, stuffed peppers, cabbage rolls, and Fatányéros (Hungarian mixed grill on a wooden platter), are dishes that combine beef and pork and sometimes mutton. “However, most of the red meat isn’t available in India and the rest cannot match the quality of the foreign ingredients and since the Indian palate is more inclined towards chicken and fish, therefore chicken has been used in most of the preparations,” he adds.

According to Chef Gambhir, the main challenge however was creating or substituting the ingredients as per the Indian palate as it is not just about the unavailability but also the difference in quality of meat and vegetables. “The Indian raw material is different from foreign ingredients and therefore the dishes were tweaked slightly to enhance the flavour to suit the Indian palate. Even the milk used in the sweet dish preparations was different,” he points out.

Also, Hungarian food is often quite spicy due to the common use of hot paprika.

Though the sweet or mild paprika is also used sometimes.

Additionally, the combination of paprika, lard and yellow onions is typical of Hungarian cuisine. In addition to the various kinds of paprika and onions (raw, sweated, seared, browned or caramelised), other common flavour components include bay leaf, black peppercorn, caraway, coriander, cinnamon, dill, garlic, horseradish, lemon juice and peel, marjoram, mustard (prepared), oregano, parsley, vinegar and vanilla. “The authentic Hungarian spices aren’t available in India and therefore the intensity of spices was also

The Indian raw material is different from foreign ingredients and therefore the dishes were tweaked slightly to enhance the flavour to suit the Indian palate. Even the milk used in the sweet dish preparations was different

20 FOOD & HOSPITALITY WORLD May 16-31, 2015

different and had to be used accordingly to retain the authentic flavours without compromising on the quality of the dish,” informs Chef Gambhir adding, “Another major difference is the presence of cold fruit soups that are an essential part of the Hungarian cuisine, however, due to the differences in the Indian palate, the cold soups were shifted to the desserts section at the food festival.”

Talking about the clientele, Chef Gambhir believes that in a location like Noida the demand was induced but for the cuisine to be accepted they amalgamated the buffet with Indian cuisine while trying out the ‘mix n match’ technique.

Also since Hungary isn’t well known as a tourist destination in India, Gambhir feels that the awareness about Hungarian cuisine has to be increased by organising more food festivals and trying out innovative techniques for various Hungarian preparations.

TURNING

THE

HIGH SPIRITS

TREND With the evolution of premix drinks in India, Trinity Vintners has introduced Turning Point, a ready to drink Sangria brand, which is banking on the global popularity of this classic cocktail to tap the Indian youth segment

By Akshay Kumar

22 FOOD & HOSPITALITY WORLD May 16-31, 2015

T

he India market - traditionally a hard liquor market - is now witnessing a rising trend of cocktail culture.

Sangria is one such cocktail which has sparked popularity amongst the Indian youth and women.

Restaurants and pubs offer classic cocktails like Sangria by pitchers, which has become a hot selling beverage. Banking on this trend, Trinity Vintners have introduced the brand Turning Point, which is a premixed bottled Sangria. This range of ready to drink Sangrias have been introduced after over three years of extensive and continuous research on various flavours. Turning Point ready to drink Sangrias currently offers two variants – Metropolitan (cranberry and orange) and Nashik Mule (orange and ginger ale). The Sangria's come in a 330 ml pack and is in direct competition with premium beers and Breezers.

Speaking about this new concept Ashwin Deo, founder, Trinity Vintners opines, “Sangria has, over the last few years become the largest selling cocktail in the country with all the leading hotels and bars serving them by pitchers. It is this trend that has been captured in a 330 ml bottle by Turning Point. The whole thought process is to tap the young consumers. The packaging of the product is to appeal to the youth, that is our key objective. We started doing a lot of promotions by first promoting the drink Sangria and we got a tremendous response. In the last three to four years the popularity of Sangria has increased steadily. That is the

HIGH SPIRITS

reason we planned to launch a premixed Sangria.”

The wine industry in India has huge potential given the current level of penetration of wines. These wines are targeted towards the young consumers. The Turning Point Sangria can be enjoyed either straight from the bottle or can be made more interesting by chopping some fruits into a glass, and pouring the Sangria in with some ice. Deo states, “India is a vibrant market with one of the youngest populations in the world. The Indian consumer is increasingly enjoying a globe-trotting lifestyle whilst taking pride in all that is Indian, with high awareness levels about lifestyle beverages.”

He adds, “The USP of our brand is that it will make the experience of drinking Sangria very convenient, even the taste wont vary every time you have a glass, which will give the consumers a consistent taste. Nowadays we have noticed that women and youth prefer cocktails over the traditional hard liquor, which shows that our product has a huge potential. Youth always prefer

value for money hence we have introduced our Sagrias in pints which costs around `135 per pint. In my knowledge Sangrias are not available anywhere in such a packaging.”

Futuristic vision

This year we will introduce our brand in Delhi,West Bengal,Goa,Rajasthan and Puducherry.We are also planning to introduce two more flavours to be finalised soon

Presently, Turning Point Sangria is present in Maharashtra and Karnataka and available at retail stores, restaurants, lounge bars and night clubs. The brand is soon planning to enter other Indian states and also introduce more flavours in 2015. Deo mentions, “This year we will introduce our brand in Delhi, West Bengal, Goa, Rajasthan and Puducherry. We are also planning to introduce two more flavours to be finalised soon.”

Turning Point is also looking to tap the global market. Deo adds, “In the next six months we will be present globally. Sangria has been present in the global market from decades. We are the ground breakers in the India market as of now. Turning Point is a very convenient product to be consumed at home, so I see a huge potential in the India market.”

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HIGH SPIRITS

Fresh fizz After having gained ground in the India market, Casa Vinicola Zonin, a producer and exporter of some of the best Italian wines globally, is eyeing a bigger market share and hopes to export 5000-6000 cases by the end of 2015. By Rituparna Chatterjee

L

OCATED IN Gambellara, Italy, Casa Vinicola Zonin is a wine company with a history of almost 200 years and spanning seven generations. The company is governed by a simple principle - each region has its own traditions, each region has its own wines – which is reflective in its wine for they represent their own specific areas and express their unique identities. The Zonin family has nine estates located in Italy’s seven famous wine-producing regions - Veneto, Friuli, Piedmont, Lombardy, Tuscany, Sicily and Puglia. The estates cover a total of over 4000 hectares of land, of which 2000 are planted with vines. A further 500 hectares, of which 90 are under vines, are at Barboursville Vineyards in Virginia, United States.

In 1821 it was in the estates of the Zonin family that smallscale vine growers in Gambellara, started to produce wines.

At the beginning of the 20th century, the company started to market the wines and since then have been exporting globally attaining a significant presence in more than 100 markets. Presently, the US is its largest export market followed

by UK, Germany and Australia.

Realising India's growing demand for imported wines, the company entered this market in 2000 and in 2008 partnered with Aspri Spirits to distribute its specialty product - Zonin Prosecco, a sparkling varietal produced from the Prosecco grape native to the Veneto region. Speaking about its specialty product, Alessandro

Jackie Matai (left) and Alessandro Guerini (right)

Guerini, export area manager, Casa Vinicola Zonin mentions, “Zonin Prosecco has shown the most potential in the India market. Its freshness is its USP. In the US we did an 'Always Fresh' campaign wherein we promoted the freshness of our Zonin Prosecco. Usually most of the wine companies that produce Prosecco keep it bottled for a year before they deliver it

24 FOOD & HOSPITALITY WORLD May 16-31, 2015

to the market, and because of this it loses its freshness.

Whereas our technology allows us to keep it frozen, which is then defrosted, re-fermented, and bottled just before shipping it to the market.” The popularity of the product has won the company several awards including a silver medal at the 17th Vinitaly International Wine Competition in 2009,

bronze medal at the India Wine Challenge in 2008 and a double gold at San Francisco International Wine Competition in 2013.

Playing it right Casa Vinicola Zonin's strategy to penetrate into the India market has been simple – offering wines across different categories at affordable price points

since India is a price-sensitive market. Its entry level wine is priced at `1300 -`1400 a bottle, while the premium level wine is priced at `5500 -`6000 a bottle.

“We didn't want to be the cheapest brand in the market, yet we wanted to make our wines affordable. The size of our bottles allows us to have a good cost of production and sell good wines at reasonable price points. In addition, we have the passion and a long history of wine-making for seven generations. We are one of the first Italian wine exporters in India and one of the largest leaders in this market,” opines Guerini.

The company has been actively promoting itself in India through marketing activities, training and wine-tasting sessions, among others. The company also plans to export 50006000 cases by the end of this year.

Casa Vinicola Zonin's market share in India has recorded an increase announces Jackie Matai, co-founder, Aspri Spirits without divulging the numbers.

“There is potential for further growth of India's imported wine market if taxes are rationalised. Presently, 80-90 per cent of imported wines in India is below `2000 per bottle, but to buy a bottle of good imported wine it is expensive,” opines Matai adding that, “The positive thing is that the wine culture in the country is growing and restaurants are keeping a variety of wines as more and more people are adopting the international food culture which requires wine to be paired with food.”

cover ) GLOBAL

GASTRO Bolder and better – is how today's international cuisines in India define themselves. From MiddleEastern and Indonesian to Mexican and South African cuisines, F&B brands in the country are venturing into these uncharted international gastronomic territories to appeal to the discerning Indian palate

BY RITUPARNA CHATTERJEE

26 FOOD & HOSPITALITY WORLD May 16-31, 2015

F

ood is our common ground, a universal experience,�

- this aphorism of renowned American cookbook author, James Beard, seems to aptly reflect today's global gastronomic scenario, which is constantly evolving to create a delectable dining experience to appeal to today's gourmets. In this context, India is not far behind from its global counterpart for its food scene is getting bolder and better with newer entrants in the market. More visibility of chefs, greater accessibility to better ingredients and an increased sense of adventure, are enabling

(

THE MAIN FOCUS

ONOMY the Indian gourmet to experience newer international cuisines in the country. From the already popular Chinese, Japanese, Italian and French cuisines, Indians are slowly and steadily experimenting with newer cuisines like Middle-Eastern, Modern Japanese, Mexican, South African BBQ, casual Australian, among others. Whereas chefs are seen rivaling each other in inventiveness to delight their customer's taste buds and attract those looking for new taste sensations. “Cuisines and the F&B concepts in overall have seen a sea change in the last few years. Today guests are looking at a great experience and not just good food. Cuisines like Middle-Eastern, Modern Japanese, Mexican, South African BBQ, casual Australian, will continue

to evolve in India, as we Indians are becoming more aware, well travelled and understand the nuances of authentic food and beverage,” opines Ajmal Salim, director, food and beverage, JW Marriott Pune.

Asian food in general has made giant strides across dinner tables in India over the past few years with diners waking up to the exciting world of flavours and spices. While Thai, Chinese, Vietnamese and Malay cuisines

have become extremely successful, new and niche cuisines like Issan from Northern Thailand and Modern Japanese are making inroads into the country. “In the near future we will see more restaurants replicating the vi-

brant street food of South East Asia, while others will experiment with the yet unexplored regional treasures like the food of Northern Thailand (Issan cuisine). The fascination with Korean/Japanese will continue as cultural and regional ties between both the countries strengthen. People have increasingly been experimenting with Modern Japanese be it in terms of vegetarian okonimiyaki (Japanese pancake) or kino tofu in their suimono,” predicts Chef Japvir Singh Vohra, executive sous chef, DoubleTree by Hilton Hotel Pune - Chinchwad. However recently, Malaysian, Indonesian, Vietnamese and Burmese cuisines have are been breaking new barriers. The use of interesting ingredients such as cranberries, Vietnamese

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cover )

“Cuisines like Middle-Eastern, Modern Japanese, Mexican, South African BBQ, etc will continue to evolve in India” Ajmal Salim, Director, F&B, JW Marriott Pune

“Familiarity of ingredients and a wide variety of fast food adds to the acceptability and saleability of these cuisines” Chef Japvir Singh Vohra, Executive Sous Chef, DoubleTree by Hilton Hotel Pune – Chinchwad

“Since the Indian palate has taken well to Japanese cuisine the experiment with a couple of dishes has worked well” Chef Rohan D'Souza, Lead Chef, Silver Beach Hospitality

28 FOOD & HOSPITALITY WORLD May 16-31, 2015

herbs and premium mushrooms are seen making their way into Indian culinary techniques. Currently a very niche trending cuisine in India is the Nikkei cuisine, which is a blend of Peruvian/South American and Japanese flavours. It is derived from the Japanese migrants who reside in Latin America. “Since the Indian palate has taken well to Japanese cuisine the experiment with a couple of dishes has worked well,” avers Chef Rohan D'Souza, lead chef, Silver Beach Hospitality.

Moving towards the African continent, the South African cuisine has been garnering a lot of interest in India over the past few months.

Moreover, there has also been a shift in attention towards the North African cuisine. “Familiarity of ingredients and a wide variety of fast food adds to the acceptability and saleability of these cuisines,” reasons Chef Vohra. Furthermore, the Indian hospitality market is also witnessing an influx of Mexican and Middle Eastern cuisines and African/Jamaican flavours.

“As far as shaping the culinary future of India is concerned, the Indian crowd as a whole has been very receptive to Japanese, French, Chinese and Italian cuisines and of course an Indian cannot ignore the ever present American fast food,” mentions Jaideep Das, AVPoperations, KA Hospitality.

Though American fast food has gained tremendous popularity in India over the years, there is still a huge segment which needs to be tapped. “We at Chili’s American Grill & Bar, serve authentic Southwest American cuisine with bold flavours that are inspired by the neighbouring Mexican culture and dishes. With so much more than just burgers to offer, the American food in India is still unexplored with a large market to tap,” states Chef Abhijeet Gomare, culinary contact, Chili's American Grill & Bar, South and West India.

However, what is interesting is that different grill concepts like Mexican Baja Grill or Churrasco Grill are slowly blending

“Indian consumers are open to paying higher prices for these niche ingredients and cuisines” Chef Indrajit Saha, Executive Chef, Sofitel Mumbai BKC Hotel

into the Indian ways of cooking.

“The current trend has also shown a lot of people looking at international flavours with a desi twist,” avers Russell Gregory, general manager, Citrus Hotels Pune adding, “We at Cit-

rus have introduced Punchin, a contemporary dhaba serving Punjabi cuisine and the most popular mix of Chinese with desi flavours and this has turned out to be a massive hit.”

Understandably, the affordability of ingredients has a very integral role to play in creating a cuisine’s popularity amongst the masses. A lot has to do with the import regulations we are governed with.

Japanese ingredients, for instance, are expensive compared to Korean ingredients due to the stringent trade ties between the two countries. The other aspect is the volume. As a result, the pricing of these international cuisines vary between mid to high and Indians, despite being price-sensitive, are willing to pay a premium to avail the best dining experience. “Indian consumers are open to paying higher prices for these niche ingredients and

cuisines for they understand the value involved in the procurement of these items,” reasons Chef Indrajit Saha, executive chef, Sofitel Mumbai BKC Hotel. Certainly price is a factor to reckon with, but it is about selling the idea. Once there is sufficient interest, price becomes a secondary concern.

Changing menu Reinventing the menu is an important aspect for F&B brands today. To stand out from the clutter, increase footfalls and offer something different to regular guests, it is essential for brands to innovate with their international cuisines. There are several factors that are taken into consideration while revamping menus - changing market trends, guest preferences, availability of ingredients, movement of dishes and costs incurred therein, seasonal requirements, among

( others. A change in the menu tends to receive positive feedback as guests are inclined to try new dishes from different regions. “With our limited time offering menus introduced quarterly, we encourage guests to try different and some seasonal varieties of American originals. For example, going back to our traditional roots, we had introduced the Original Circa 1975 menu which included 11 dishes from the original menu introduced at Chili’s American Grill & Bar in Texas in 1975,” opines Chef Gomare.

New addition menus are launched once a year, while the limited time offering menus every quarter. “While these short time menus include only four or six new dishes, the feedback is taken into consideration and the star dishes from these menus are later incorporated into the regular menu. For instance, the bolder version Nachos and Calamari that were introduced previously as part of a limited time menu are now a permanent part of the regular menu. Besides the feedback on these star dishes, we have also introduced more sharable portions for groups of three or four, more vegetarian selections and healthier options such as dishes with 650 k calories and below for the weight watchers,” adds Chef Gomare.

As for DoubleTree by Hilton Hotel Pune – Chinchwad, the menu at its all day dining restaurant, 3 Spices, changes with the season. Being a buffet as well as an a la carte restaurant, it introduces trends every month through theme buffets and promotions. “The a la carte menu is a best seller selection of the most popular dishes from various parts of the world which has been well received by our regulars,” boasts Chef Vohra. At Punchin, Citrus Hotels Pune, the approach is different when it comes to reinventing menus. “We offer crazily innovative dishes on our blackboards on the likes of tandoori momos, chicken makhini noodles, molten chocolate samosas, Chinese pulao, etc,” reveals Gregory. Whereas KA Hospitality does not undergo a full menu change and usually

retains its signatures and popular choices. “Most guests immediately notice the change in the menu and the generic feedback received so far has been one of excitement and eagerness to try the new dishes,” opines Das.

Festive food Food festivals organised across hotels and restaurants in India have taken the awareness and popularity of these international cuisines one step further.

For such festivals enable gourmets to treat their taste buds with exotic international dishes. Moreover, they can also lay their hands on an array of dishes under the same roof. In India, fusion food is in vogue.

Whether it is at eating outlets or in-houses, an innovative approach is adopted as far as food is concerned. The food festivals reflect this tradition as well.

“The trick we follow at 3 Spices is quite interesting. We do a market research of the food concept we want to introduce and then we do a food promotion based around it. The best sellers from the promotion are featured in the a la carte menu the next time. This way we are

always churning up something new for our diners every time,” informs Chef Vohra.

At JW Marriott Pune, the endeavour has been to introduce new and unique cuisines almost every month. Its F&B Promotional Calendar is planned in advance for the next year, this includes getting celebrity chefs/Michelin Star chefs, award winning sommeliers, bartenders. “We did the Culinary & Bar Arts event, a kaleidoscope of food and beverage being presented in the entire portfolio of our food and beverage outlets, including the night clubs and lounges.

Cuisines like Turkish, Modern Italian, Singaporean, Balinese, Korean, etc were part of various food promos that we conducted this year,” reveals Salim.

Likewise, food festivals have also been an integral part of Sofitel Mumbai BKC Hotel.

“Through food festivals, we get an opportunity to initiate training with international chefs and even incorporate some of their signature recipes into our menu. For example, during the Malaysian Food Festival, we took inspiration from the chef who flew down and introduced

THE MAIN FOCUS

the ‘Malaysian Curry’ in our room service menu,” opines Chef Saha.

Niche within niche Observing the potential of going ‘niche within niche’, a few hotels in India are applying this concept to some of their food festivals and are offering a range of region specific cuisines of a particular country. For instance, Sofitel Mumbai BKC Hotel, at its Malaysian Food Festival displayed the cuisines of regions like Sarawak, Sabah, Kuching and Kuala Lumpur.

However, there are certain limitations to this concept, reasons Das. “With the emergence of restaurants like Yauatcha and Hakkasan, which specialise in Cantonese cuisine, it is clearly a given that restaurants will opt for niche within niche, but this is limited only to cuisines like Chinese, Italian which have as varied offshoots of cuisine as the Indian cuisine. However, cuisines like French and Japanese don't have the options to create a niche within a niche.”

Though building a niche within a niche might be an interesting concept, it will take time for maturity to set in for it works well in a high density footfall area where the economics make sense. “I don’t see it becoming a trend immediately.

Most high end restaurants dabble with the idea of a region specific menu with a limited period promotion and depending on the response even introduce certain styles of cooking/certain dishes in their regular menu. But, sustaining your operation solely on food from a specific region of China/Thailand or any other country would be challenge in the present scenario. The Indian diner prefers variety which would be somewhat limited with region specific dining options,” justifies Chef Vohra.

Reiterating the same, Salim states, “Though this can’t be ruled out for international cuisines (for Indian regional cuisines, we have a significant presence of region specific restaurants in various cities), but I would say - at this stage this does not look like a very popular direction.”

“The Indian crowd as a whole has been very receptive to Japanese, French, Chinese and Italian cuisines” Jaideep Das, AVP - operations, KA Hospitality

“American food in India is still unexplored with a large market to tap” Chef Abhijeet Gomare, Culinary Contact, Chili's American Grill & Bar, South and West India

“The current trend has shown a lot of people looking at international flavours with a desi twist” Russell Gregory, General Manager, Citrus Hotels Pune

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May 16-31, 2015

SPECIAL FOCUS

A Fine Table A look at some of the key players in the Indian tableware segment

30 FOOD & HOSPITALITY WORLD May 16-31, 2015

TABLEWARE FOCUS

'INDIAIS AKEYMARKET FOR US IN THE FUTURE' Churchill, one of the leading tableware companies globally, promises to offer the best of high-end tableware products to the Indian hospitality market.

Glenn Ewart, export business development manager, Churchill talks about their expectations from this market, their latest products and more

What new tableware products would you be launching this year?

Churchill prides itself for being able to launch new products three times a year - our drive is to bring innovative great products to the market that the industry is asking for. The latest two launches are Bamboo and Stonecast.

Bamboo is an embossed white range that lends itself to all areas of operation, from all day dining to banqueting to signature restaurants. Stonecast is a hand painted coloured range that is taking the industry by storm, it is available in four colours that reflect the trend in the hospitality world of looking for colour.

How eco-friendly are your tableware products?

Churchill as a leading tableware company listed on the London Stock Exchange has a very robust eco story, back

by Charters and independently evaluated ISO standards. We are currently at the cutting edge of once fired manufacturing which reduces energy use by up to 40 per cent per item. Our specialist environmental team on site in our factories continuously push the best eco

standards anywhere in the tableware manufacturing industry.

What are the latest trends in the international tableware market?

Each market is different but the one global trend currently is the re-emergence of colour. For a long time chefs wanted white only, but the casualisation of fine dining has lead to a coloured rustic feel. Stonecast and Rustics from Churchill follow this trend and allow mix and match that the best F&B operators are pushing towards.

How do you see the Indian tableware industry in the coming years?

India is a key market for us in the future - the hotel development is at a pace unseen elsewhere outside of Asia. There will be a massive push to have difference of tableware per outlet and a real feel of quality as that’s what guests want. We have our exclusive partner in India, Kanha Hotel Supplies, and Pankaj, the owner is an ex hotelier, so he knows the industry and we are extremely positive about going forward.

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May 16-31, 2015

TABLEWARE FOCUS

A'FINE' DINE Ariane Fine Porcelain is a brand born out of a need to set higher standards in the world of tableware. Conceptualised to offer exceptional and extravagant tableware products, Ariane Fine Porcelain, provides unparalleled quality with creative designs and excellent durability

T

he Japanese fundamentally believe that a beautiful dish enhances the flavour of the food.

They are true advocates of the old adage 'you eat with your eyes first'. Today, all high end gourmet restaurants and hotels emphasise that tableware must spell opulence, extravagance and leisure. After all, dining is not only about the meal, but the entire experience it offers and tableware plays an integral role.

With a steady rise in the number of fine-dining restaurants and hotels in India and around the globe, it is safe to say that tableware makes a statement. Connoisseurs of the kitchen and the hotel industry appraise that most fine hospitality establishments replace on average, 30 per cent of their original tableware every year.

With an aim to offer the finest experiences to their guests, the majority of five-star luxury hotels opt for porcelain tableware due to their functionality and durability. However, to date there is no such porcelain tableware manufacturer in India. In the country, we witness the production of bone china tableware on one hand, and lowend stone-ware products on the other hand. Stone-ware products are of low quality and bone china inherits many hygiene and quality related problems. In contrast, porcelain tableware offers very high strength, chip and scratch resistance, and longevity. Unfortunately, since porcelain tableware is not locally available, all high-end restaurants and hotel chains in India resort to importing this kind of

tableware, whereas the midrange ones are compelled to settle with the substandard bone china supply or stone-ware.

However, since the inception of Ariane Fine Porcelain in the country, the Indian hospitality and food service industry is no

34 FOOD & HOSPITALITY WORLD May 16-31, 2015

longer dependent on imports of porcelain tableware.

Brand vision Dr Khater Massaad, partner and chairman, is the creative mind behind Ariane Fine Porcelain. He has lent his 30

years of experience and expertise to develop this company.

“Our long and successful experience in the field of ceramics and porcelain tableware combined with the creativity, technical know-how and our knowledge of the international market led us to create our new entity Ariane Fine Porcelain. Our aim at Ariane Fine Porcelain is to produce the best quality possible of designers’ collections to suite most trends and satisfy our customers’ requirements. We will not spare any effort to give the best services to our clients,” opines Dr Massaad. Peruma Reddy, CEO of Ariane Fine Porcelain, a pioneer in the field of porcelain and ceramics has combined his 21 years of experience and skills to develop and evolve Ariane into a fine porcelain tableware brand of international quality and standard.

On October 19, 2014, Ariane Fine Porcelain launched its new manufacturing facility, Umberto Ceramics International, hence emerging as one of the first and only porcelain tableware manufacturers in the country. This unit is spread across an area of 30,000 sq m in Gujarat. Speaking on this, Reddy states “We have the most modern present day isostatic press at the hand of which we can produce superior quality porcelain tableware. We also have an automatic cup production plant by which cups are produced with utmost precision. This unit is also equipped with a high-pressure casting machine, ensuring that tableware of almost any shape can be manufactured to perfection.”

Dr Khater Massaad

A major challenge in today’s scenario is that not every company is able to sustain the product quality along with the price.

In such cases, quality and durability often take a backseat in a competitive market resulting in low quality tableware unable to withstand daily usage. While hotels may make an effort to curtail their expenditure, they do not compromise on the quality of the products being used.

Ariane Fine Porcelain offers a perfect solution, delivering high-end, professionally designed and exceptional quality porcelain collection at a value for money proposition. The effective usage life of its tableware is 1.5 to 2 times of normal bone china products available in the country making it cost effective in the long run. Additionally, since Ariane Fine Porcelain products are locally manufactured, customers in India are offered a comparatively lower price thus being able to deliver European standard products at a reasonable price.

The unique composition of raw

TABLEWARE FOCUS materials, advanced technology and a thorough quality assurance team, guarantees reduced risk of chipping, scratch, abrasion and shock resistance and increased thermal resistance.

Ariane Fine Porcelain tableware has successfully passed tests for handle strength and rim-chipping carried out by SFC France and has been accredited by top quality certification programmes internationally such as the FDA and Proposition 65 as certified by UKAS from the UK. In June 2014, Ariane Fine Porcelain had been awarded the SA8000 certificate by TUV. It is also accredited with ISO 14001 and certified by Ceram Research, UK. Ariane Fine Porcelain endeavours and strives for continuous customer satisfaction through an effective and clear distribution and replacement structure. Reddy adds, “We take pride in offering a five year rim-chip warranty applicable to all our heavy-use tableware.”

Ariane Fine Porcelain has been approved by Vegetarian Society of UK for being 100% vegetarian Unique designs Functionality is important but satisfaction to the eye is inevitable. A presentable and attractive table emphatically enhances a guest’s dining experience, as well as the feel and ambience of the establishment. For every luxury hotel and upscale restaurant venue, the right selection and display of chic tableware assortments is as important as having the right dish on the menu. To this effect, Ariane Fine Porcelain collections are designed by experienced and renowned European designers who combine a contemporary feel with individualism to live up to the expectations of its clients by providing up-to-date designs in table-

ware. Ariane Fine Porcelain also offers its clients the possibility to customise products with personalised décor, shapes and the addition of the establishment’s logo on all products.

“Our colours coalesce with glaze and sheen to create textures that lose none of their luster even after years of use. We continuously strive to devise contemporary unique designs that fulfill the needs of modern gastronomy while maintaining the functionality required by industry professionals,” says Reddy.

The Indian tableware industry has failed to make a mark in the premium tableware category till date despite having the right ingredients for the in-

dustry to flourish. “Except for a visionary market offering, it is the demand that drives the supply. That in turn brings in innovation, investment and installations.

Moreover, the international market was not so open to Indian supply for multiple reasons that includes trust (quality, consistency, service), and absence of MNCs in the segment who already have market reach. The scenario is fast changing. We do agree that the quality was compromised earlier. Also there were attempts for producing porcelain a few years ago by some manufactures, which failed unfortunately. Porcelain requires a different kind of expertise and altogether a different kind of attitude to cater to the challenging market demand. This takes time to master. Furthermore, bone china products are not Halal and also not suitable for solely vegetarian markets as it contains a considerable quantity of bone ash of un-

known animal origin. This is also one of the reasons as to why those products failed to take off in the international market. Ariane Fine Porcelain has been approved by the Vegetarian Society of UK for being 100 per cent vegetarian and is also Halal certified. Our porcelain products are devoid of bone ash and are essentially made from clay and feldspar.

We thereby provide an ultimate and absolutely hygienic vegetarian solution catering not only to the highly competitive porcelain tableware industry but also to those markets that are solely and exclusively vegetarian,” mentions Reddy adding, “It is the quality, competitiveness, the market reach and international experience that brings you in the forefront. At Ariane Fine Porcelain, we have all of this along with the guiding vision that eventually will make us a dominant world player in the near future.”

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TABLEWARE FOCUS

DESIGNED & MADE IN LUXEMBOURG Villeroy & Boch has introduced a new limited edition collection designed and manufactured in Luxembourg. These products were the result of a Design Challenge contest organised in collaboration with Luxinnovation, the national agency for innovation and research

A

coffeepot, just as original as it is impressive, a jewellery box with four of the most significant locations and symbols of Luxembourg and a casket that evokes the magic of Mullerthal... These three exceptional design objects have one thing in common: they are part of the new limited edition collection by Villeroy & Boch.

These objects were created by designers and artists from Luxembourg and are produced in the atelier of Villeroy & Boch’s porcelain manufacture in Rollingergrund, a district of Luxembourg City. These decorative items are the winning designs of the Design Challenge contest initiated by Villeroy & Boch and Luxinnovation in 2014.

Promoting Luxembourgish know-how With the aim of giving the general public a better understanding of its porcelain manufacture in Luxembourg City, Villeroy & Boch produces limited editions, commission works and special orders as part of the 'made in Luxembourg' concept. Besides reproducing historical figurines, as part of the Collection Manufacture the company also focuses on the creation of original and unique objects. For the new limited edition, Villeroy & Boch drew inspiration from the imagination and creativity of

Limited edition of 100 pieces A jury composed of members of Villeroy & Boch and Luxinnovation chose three of the five projects: Luxembourg City Casket, by Anne Kieffer, Magical Mullerthal Jewellery Box,

by Trixi Weis, and Old Luxembourg Coffeepot in Motion, by Christophe de la Fontaine. Perfect as official gifts, ‘made in Luxembourg’ souvenirs, collector’s pieces or simply lovely decorative objects, each of the 100 pieces in each limited edition is presented in a lovely case and accompanied by an information brochure. The three collector’s items are now available from Villeroy & Boch in Luxembourg and can be ordered online at www.villeroyboch-design-challenge.lu

The artists and their works Luxembourg City Casket, by Anne Kieffer

36 FOOD & HOSPITALITY WORLD May 16-31, 2015

Magical Mullerthal Jewellery Box, by Trixi Weis Trixi Weis is a visual artist, stage designer for theatre and dance and prop designer and chairs the Association des Artistes Plasticiens du Luxembourg (AAPL), the association of visual artists in Luxembourg.

Fascinated by nature, Weis drew her inspiration from the Mullerthal region to create a very individual jewellery box.

The artist, who always likes to slip a bit of humour into her work, wanted to create an object that was both decorative as well as useful. That is why the box hides little drawers and secret spaces discreetly integrated into the work.

Luxembourg’s designers. For this purpose five of the country’s artists and designers were invited to take part in the competition and developed a concept within only a few weeks.

From the very beginning of the process, the artists exchanged ideas with specialists from the manufacture and the company’s marketing and sales departments as well as the collectors and experts at Luxinnovation and the Musée National d’Histoire et d’Art.

Anne Kieffer studied industrial design in the United States.

After working in Italy for a few years designing interiors for Fiat, she decided to open her own design studio in Luxembourg. She lives and works in Luxembourg and Milano. For Villeroy & Boch, Kieffer chose

the architectural and historical symbols of the city of Luxembourg and designed a jewellery box combining the Huelen Zant, the Red Bridge, the valley of the Pétrusse and the Gëlle Fra. The outer shape of her object is reminiscent of an egg, a kind of shell that protects what is inside.

Old Luxembourg Coffeepot in Motion, by Christophe de la Fontaine Christophe de la Fontaine first studied sculpture at the Lycée des Arts et Métiers in Luxembourg before working alongside Patricia Urquiola, one of the leading lights of Italian design. In 2010 he established his own design studio in Milan.

With this impressive coffeepot, Christophe de la Fontaine wants to change the static view that we have of the objects that surround us every day. Through this work, the designer demonstrates the movement of a coffeepot in use while simultaneously giving a nod to the origins of Villeroy & Boch.

TECH TALK

'For timeshare owners, convenience is the biggest benefit' RCI, the global leader in vacation exchange, recently introduced for the first time in the timeshare industry, RCI LiveStream, a visual remote selling system that allows its sales agents to connect directly with the new age digital savvy customer.

Fiona Downing, senior vice president of Business Development and Operations for RCI explains the many benefits of this revolutionary new platform

By Sudipta Dev

Which are the factors that attribute in making RCI LiveStream a groundbreaking technology initiative in the timeshare industry ?

Since the inception of the timeshare industry, interactions around sales and education have mostly been confined to on-site conversations.

This was hugely limiting as the best interactions required customers to actually visit the property, making for a very restricted time frame and providing a huge barrier to entry. RCI has been working on several ways to take aspects of the sales and customer service processes into the digital realm, and RCI LiveStream is a groundbreaking step in that direction.

With RCI LiveStream, our affiliates can communicate with their customers face-to-face through a cutting-edge video conferencing tool, providing a completely new outlet to interact with customers without the need for them to be physically on site. Instead of working within a one-week time frame when a customer is visiting

the resort, this platform can be used virtually anytime from anywhere.

What are the benefits for the customers ?

For timeshare owners, convenience is the biggest benefit. They are able to receive up-to-date information through real conversation with a customer service or sales representative from wherever they are, whenever they need it.

For our affiliates, who are timeshare developers and operators, this gives them a new communication channel to current and potential owners. It enables them to reap the benefits of a face-to-face

interaction, like seeing the reactions of consumers immediately and fielding any questions, without having to actually be in the same room or capture consumers’ attention while they are on vacation.

How will sales agents leverage this technology ?

Through the platform, representatives at our affiliated resorts can access materials they need for a typical presentation, ensuring that they can include the same details they would in an on-site resort meeting. They can play videos, use a scribble-pad, access documents and more.

RCI LiveStream is also cus-

For our affiliates, who are timeshare developers and operators, this gives them a new communication channel to current and potential owners

width and the audience speaks English, affiliates can use this technology regardless of where they are. In fact, we already have received interest for this tool from one of our affiliates in India.

Fiona Downing

tomisable by a resort, so that affiliate staff members have the information and tools they need to speak about their specific property or product.

In which markets will you initially launch this platform ? When will it be introduced in India ?

The great thing about RCI LiveStream is that this works using the latest web technology and therefore is not limited to certain regions. As long as there is reasonable band-

What are your expectations on how this will transform customer interaction and lead to more conversions in the future?

Consumers are hungry for digital interactions that fit their lifestyle – which means being where they are, when they want to interact. For many, this is now through their digital devices from the comfort of their homes. By providing the type of communication they are looking for, resort staff are setting themselves up for a positive experience.

In terms of conversions, any way that we can give additional touch points to our affiliates to reach their owners or potential owners provides a new opportunity for them, and holds the potential to drive even more growth for the industry.

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May 16-31, 2015

TECH BYTES

Making hotel guests feel at home Hotel guests like the ease of use of contactless access cards, but they also want to feel comfortable and secure. How can the hotel industry protect against cloned access cards that can put guests or their belongings at risk?

A

ccording to independent estimates, the majority of contactless hospitality cards used by the hospitality industry worldwide are counterfeit. Each year, millions of clone chips with inferior reliability and lackluster security features are dumped into the market. Hardly surprisingly, these clone cards cause an image of poor RFID lock security and high dropout rates.

As one of the leading RFID manufacturers of secure PRELAMs and inlays for contactless access cards, SMARTRAC is concerned about the risks posed to the hospitality industry and its customers by the widespread use and abuse of contactless clone cards.

For that reason, it recently joined Hotel Technology Next Generation (HTNG), a global, not-for-profit trade association that fosters, through collaboration and partnership among hoteliers and technology providers, the development of next-generation solutions that will enable them to do business globally in the 21st century.

Superior security and reliability In contactless cards, security and reliability go hand in hand.

To be on the safe side in both these areas, it is advisable to rely on leading-edge technologies. First, it is important to understand how your chip manufacturer handles chip packaging (the module).

SMARTRAC’s modules are produced in ISO-certified facilities, and ISO-certified hardware is always certain to have been rigorously tested.

For antennas, SMARTRAC opts for wire embedding instead of etching or

In contactless cards, security and reliability go hand in hand. In these areas, it is advisable to rely on leading-edge technologies

38 FOOD & HOSPITALITY WORLD May 16-31, 2015

printing, as this method offers superior sturdiness and more reliable interconnection. The module and antenna are interconnected using thermocompression (TC) bonding: two metals are brought into atomic contact, while force and heat are applied simultaneously.

This technology combines excellent performance characteristics with cost benefits.

Specifically, SMARTRAC’s proprietary and patented wire embedding technology com-

prises a unique combination of antenna embedding and TC bonding, providing an unrivalled level of security and reliability. SMARTRAC’s multi-frequency PRELAM (pre-laminated) technology is ideally suited for hybrid applications such as access control, accommodating the demand for RFID tags with various read-range requirements in the standard card format. With PRELAM, single card layers are fused together under pressure and high temperature in special lamination press machinery. The electronic parts are fused with the carrier material and assembled.

This pre-laminated structure is ideal for making pre-printed cards with numerous security features using standard card production processes.

Data integrity and security When it comes to the combination of access, loyalty and payments on the same card, the main challenge for the hospitality industry is data integrity and security. Clones cannot guarantee that each card serial number is unique.

Thomas Hitzer, head of business segment finance, transport and access at SMARTRAC, explains, “Our customers can physically exclude any data integrity risk by using SMARTRAC cards. When combined with cloud services such as those provided by SMART COSMOS, our highsecurity, cloud-based data solution, data integrity can be assured for all stages of downstream fulfillment and payment processing.”

CAMPUS NOTES Stressing on the fact that supply should always be more than the demand, A K Singh, principal /secretary, Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai speaks about the institution's courses and the market trend

By Kahini Chakraborty

Standing strong S

tarted in 1954, the Institute of Hotel Management, Catering Technology and Applied Nutrition, is the oldest institute in South East Asia and the largest institute for hotel management in the country at present, highlights A K Singh, principal/secretary, Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai. For him, it is imperative that students have the right attitude for the service industry, improve their personality and communication skills for a successful career path. The institution, at present, offers a BSc degree in hotel administration, which is a three year course with an intake of 400 students per year. The institute also offers a diploma course in food production for one and half years with an intake of 40 students. “Apart from these two regular courses we also have programmes in skill development which is for two months in cookery and bakery and a one and half month course in food and beverage and housekeeping. These programmes are meant for students who have dropped out of school but want to be skilled enough to work for a living.

These programmes are funded by the Ministry of Tourism (MoT), Government of India. We do not charge any fees but pay a stipend of `2000 for the two

month programme and `1500 for the six week programme to these students as MoT is laying emphasis on skill development to grow the hospitality and tourism industry,” he mentions adding, “Besides, for people who are already working in the industry, we also offer a one week programme in skill orientation and certification focusing on three segments-kitchen, bakery and housekeeping. We pay `200 per day to trainees which is provided

by MoT.”

Change for revival MoT has 21 hotel management institutions throughout the country and there are 19 state institutions of hotel management which are affiliated to the National Council for Hotel Management and Catering Technology situated in Noida, for the purpose of entrance examination and revision of curriculum.

“Since we provide degree courses to students, we have signed an MoU with IGNOU, and the National Council for Hotel Management and Catering Technology is responsible for the timely updation of the syllabus as per the needs of the industry. Last year the council signed an MoU with Lausanne Hospitality Consulting SA (LHC) based in Switzerland which is a subsidiary of Ecole Hotel Management, to train our faculties. Under the course Qual-

ified Learning Facilitator, we have already trained 36 faculties of different IHMs across the country. This training comprises of one week training in India and another week in Switzerland.

This year too we are going to train 36 faculties,” he informs.

The institution is also looking towards reviewing and changing the syllabus giving more emphasis on the BSc degree course.

The new syllabus is expected to be introduced by 2016-17. “It has been proposed that skill based knowledge will be reduced and managerial and application input section will be emphasised so that students can take decisions quickly and explore themselves in their careers. Subjects such as financial management, human resource management,

A K Singh

digital branding management and many more could be incorporated into the syllabus. The first two years will have skill development and in the third year the syllabus will focus on managerial operations. This will be across all IHMs,” he says.

The government also has a scheme for central funding to states who wish to develop an IHM. The grant is in the tune of `12-14 crore and the rest will have to be invested by the state governments. Uttarakhand, Chattisgarh, Jharkhand are expected to have an IHM soon.

Talking about the criteria for the selection of students into the institution, Singh says, “Since we have to select about 7000 students for different IHMs across India, the selection

is based on written test which has components of the service industry, general knowledge, English and science. IHM Mumbai gets more than 30 companies as recruiters for campus placements. We also have companies other than hospitality chains for students who want to work in a different sector.” There has been an eight to 10 per cent increase in the number of students opting for a hospitality management degree.

Challenges Strengthening of infrastructure is the need of the hour, he points out, adding that, IHM Mumbai has been fortunate in getting `six crore fund from MoT for development of infrastructure and equipments. In terms of the management scenario, he opines, “As we are now living in the era of digital marketing all companies are focusing on social media to attract guests. The industry is working in new ways to retain guests. Technical advancement is also a major concern along with environment.”

Lastly he mentions, “The hospitality industry pays less as compared to other industries in the country, as well as the working conditions are more pressuring.

The industry is aware of this and if it is not able to attract manpower and retain them then it will be the loss of the industry itself.”

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May 16-31, 2015

MOVEMENTS Hyatt Regency Chennai Hyatt Regency Chennai has appointed MADHAV SEHGAL as general manager. He joined Hyatt in 2010 as director of rooms at Hyatt Regency Delhi before moving to Hyatt Bangalore as general manager

tive dining experience for guests.

RAYOMUND PARDIWALLAH has been appointed as executive chef of the brand.

His forte remains to be, bringing together local flavours with an innovative twist. He has worked with acclaimed international chains such as

Madhav Sehgal

Rayomund Pardiwallah

in April 2013. Before joining Hyatt, he held various positions in rooms in Canada and India.

Goa Marriott Resort & Spa, Holiday Inn Pune Hinjewadi, Vivanta by Taj - President and Hotel InterContinental, Singapore.

Moevenpick Hotel and Spa Bangalore Le Meridien Bali Jimbaran

Rahul Makhija

Moevenpick Hotel and Spa Bangalore has appointed RAHUL MAKHIJA as director, food and beverage. He will be overseeing the operations for My Place, Mezzaluna, Obsidian and Sky Brew. A seasoned hotelier, he has over 11 years of experience in the industry specialising in food and beverage and has gained a reputation of creating innova-

Le Meridien Bali Jimbaran has appointed MUHAMMAD YUSLAN as hotel manager.

He has over 14 years of experience in the hospitality industry, is a National Hotel Institute graduate and has also studied marketing management and strategic planning at the London School of Public Relations Jakarta.

Yuslan was the executive assistant manager for Le Méridien Bali Jimbaran from 2012 to 2014. After leaving Le Meridien Bali Jimbaran, he joined Inaya Putri Bali, Nusa Dua as director of rooms.

One&Only Reethi Rah Kerzner International Holdings has announced the appointment of JEAN-LUC NARET as general manager of

40 FOOD & HOSPITALITY WORLD May 16-31, 2015

One&Only Reethi Rah. In his new role, Naret will be responsible for the entire operation of One&Only Reethi Rah and its continued strategic development. He returns to One&Only with almost 35 years of experience in the luxury hospitality industry, including key positions at some of the most presti-

Hyderabad Marriott Hotel & Convention Centre and Courtyard

by Marriott Hyderabad LIZANNE PINTO has been appointed as director ,human resources at the Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad. She started her career with the Marriott in 2005 and has worked in several capacities across various cities. Before moving to Hyderabad, she was instrumental in setting up a formidable team to launch the Kochi Marriott Hotel. In her present role, she will be responsible for

people strategy, talent management, reward and corporate social responsibility.

Jean-Luc Naret

gious luxury hotels in the world. He held his first general manager role at One&Only Le SaintGéran from 1990-1995, followed by the re-opening of One&Only Ocean Club in 1995.

Naret’s extensive luxury experience includes roles as the general manager at The Residence in Mauritius, as well as managing director at Sandy Lane in Barbados and general manager at Le Trianon Palace in Versailles.

Four Points by Sheraton Penang ADRIAN STOPPE has been appointed as general manager of Four Points by Sheraton Penang. He began his career in 1999 as assistant chief steward in Frankfurt and has progressed up the management ladder.

He arrived in Malaysia in 2011 as director, food & beverage at The Andaman, A Luxury Collection Resort, Langkawi, before being promoted to his most recent position as executive assistant manager. A graduate of the Restaurant Management School in Wuerzburg, Germany, Stoppe takes over in Four Points by Sheraton Penang from acting general manager, Fauzy Wahab.

Radisson Blu Plaza Bangkok PETER FERAN has been appointed as general manager of Radisson Blu Plaza Bangkok.

He began his career in 1997 soon after receiving an advanced diploma in Business (tourism) in South Australia.

His path to general manager then proceeded with a number of room division positions at major international hotels, before eventually joining Carlson Rezidor Hotels Group for the first time as rooms division manager at Radisson Playford Adelaide. By 2010 Feran had risen to the position of general manager at another Carlson Rezidor property, Radisson Hotel Brunei Darussalam.

Fairmont GEORGE WEE has been appointed as regional vice president, in addition to his role as general manager, Fairmont Peace Hotel in Shanghai. His focus will now include increased responsibility for all the other operating Fairmont properties in China – Fairmont Beijing, Fairmont Nanjing and Fairmont Yangcheng

Lake – and he will work closely with each hotel’s leadership teams on the development of strategic business practices. Before joining the company in 2013, Wee held senior management positions with hotel brands such as Shangri-La, InterContinental and Sheraton in China, Malaysia, Singapore and Australia.

The Chedi Muscat MORTON JOHNSTON has returned to Oman as general manager of The Chedi Muscat.

A native of Ireland, Johnston originally joined The Chedi Muscat in 2004 as rooms division manager. He was part of the pioneer team and in 2006, after two years in his role, was promoted to executive assistant manager.

In 2007, GHM tapped Johnston for his first general manager role, running a sister property in Korea. He most recently worked at The Regent Taipei as general manager from 2013 – 2015 and 2009 – 2011. In between these two stints in Taiwan, he honed his management skills with the upscale Indian hotel brand, The Leela, in Goa and Mumbai.

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Email : ktmumbai@hotmail.com, sales@ ktechworld.com 48 May 16-31, 2015

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weekend

Scene and heard

With Marcellus Baptista

Time for seconds

Akshay Kumar at the fashion event at La Ruche Bar & Grill

Grill thrill THE NEWLY-OPENED La Ruche Bar & Grill made its presence felt as the venue for two events. Bollywood actor Akshay Kumar was there to announce India Luxury Style Week 2015 – Men’s Edition, coming up in Bengaluru in August.

Orchestrated by Ramesh Dembla, you learnt that this week would feature menswear designers from all over India. Hosted

by Madhurima Tuli, the event attracted guests like Krishika and Sunil Lulla, Anu Malik, Gulshan Grover, Neil Nitin Mukesh, Urvashi Rautela and Zarine Khan. And La Ruche made waves once again as it was the venue for the after-party of the launch of Leena Mogre’s book ‘Total Fitness – The Leena Mogre Way’ by Madhuri Dixit at her gymnasium across the road from La Ruche.

THE SPIRITS WERE high at the second edition of the Smirnoff Experience music festival at the NSCI dome. The festival, headlined by Australian duo Knife Party and the masked enigma The Bloody Beetroots, brought together a multitude of music lovers at the NSCI dome.

Also in attendance were renowned Indian artistes like the Dualist Inquiry, Sandunes, Sound Avatar and Kris Correya.

Smirnoff Experience, described as India’s most un-fake electronic dance music (EDM) festival, is based on the philosophy that real fun begins with real people. Smirnoff Experience lets partygoers drop the act, be themselves and ‘unfake-it’ with distinctively new sounds created by international and Indian artists. Launched in 2013, Smirnoff Experience is aimed at redefining the festivalgoing experience for the growing community of dance music lovers in the subcontinent.

Barkha Bisht at the Smirnoff Experience at the NSCI

Vandana Vadehra at the art and music event at Kipos

Greek mix THE GREEK CUISINE restaurant Kipos popularised its place further by staging an event that brought together art and music, fashion and innovation. It was a Shrinne Entertainment presentation of The City Weekender – A Perfect Luxury Mixer, supported by BMW, Mini with the gleaming cars displayed on the road near the entrance.

Guests sipped wine and beer as they feasted their eyes on an array of abstract paintings by Rashmi Pitre, listened to the songs by Vandana Vadehra and Sheldon Pereira with the band and relished the variety of Greek cuisine crafted by Chef Shivraj. Enjoying the experience were the likes of Vithal Kamat, Ejaz Khan, Shakir Shaikh and Shweta Khanduri among many more.

Opening odyssey

Sameer and Divya Gehlaut, Lorenzo and Giovanna Quinn at the opening of Gallery Odyssey

THE TAJ WAS the chosen hotel to showcase its culinary skills at the delightful dinner following the opening of the sprawling Gallery Odyssey, in association with London’s Halycon Gallery, at One Indiabulls Centre, Lower Parel. The event orchestrated by Chhaya Momaya with artistic setup by Bina Aziz, featured the solo works of internationally acclaimed sculptor Lorenzo Quinn, along with a fabulous fashion show by celebrated couturier Raghavendra Rathore. Gallery owner Divya Gehlaut was there to welcome the many guests into the space that promises to offer an unmatched experience to art lovers and collectors alike. And the talk was on the ever present ideals and universal characteristics of love and relationships that are portrayed in Quinn’s works that are sure to find universal resonance with all viewers.

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May 16-31, 2015

weekend

E V E N T S

CREATING AWARENESS Hyatt Pune recently celebrated the Month of Giving and World Autism Awareness with its Hyatt Thrive initiative at Prassana Autism Centre, Pune

IMPRESSIVE LIST Marriott International's Asia Pacific (APAC) operation has won a series of workplace awards within the first four months in 2015, including 2015 China Top Employer by Top Employers Institute, one of the Best Workplaces in Asia by Great Place to Work and two Regional Best Employer Awards by Aon Hewitt for Marriott International and The Ritz-Carlton Hotels and Resorts, Asia Pacific respectively

GRAND TOUR The gastronomic variation on offer in St Moritz and the Engadin FENI TRAIL As part of the fourth edition of the annual Cashew Trail event at the Park Hyatt Goa, the hotel recently organised a Feni Appreciation Class for a group of connoisseurs

holiday region was presented to a group of Indian guests on a trip, comprising celebrity Chef Shipra Khanna who created a dish, SwissInd Chicken, while on the 'Grand Tour of Switzerland'

CREDIBLE WORK

Continuing its commitment towards responsible business practices, Radisson Blu Hotel Ghaziabad in association with Make A Wish India Foundation India organised World Wish Fulfillment Day at the hotel

52 FOOD & HOSPITALITY WORLD May 16-31, 2015

Radisson Blu Resort, Sharjah was recently felicitated with the Sharjah’s Leading Hotel 2015 award at the World Travel Awards, 2015 held at Four Seasons Resort Dubai at Jumeirah Beach

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.