Food and Hospitality World (Vol.4, No.4) November 1-15, 2015 by Indian Express

EDITOR’S NOTE

Making a splash in Goa

et me be honest - when we thought of adding a new destination to the well established Food Hospitality World (FHW) trade show which has its strong foundations in Mumbai and Bengaluru, the decision to zero in on Goa was not easy. The decision to enter Goa with our 26th edition was the result of some interesting feedback about the market and its positive connect with the hospitality industry. Goa, a maiden market for this trade show, was a challenging yet successful learning platform. Our positive review began with our guest of honour itself, Chef Hemant Oberoi, who was pleased to connect with interesting suppliers and was glad to be part of an event that spoke of new business opportunities. The event also witnessed the launch of an exclusive coffee table book titled ‘Famous Flavours of Goa’ featuring Goan recipes by well known chefs in the industry. Dignitaries present during the book launch included Chef Sunit Sharma, executive chef, Cidade De Goa; Chef Manjit Singh, executive chef, Holiday Inn Resort Goa; Chef Surajit Sarkar, senior sous chef, The O Resort and Spa, Goa; Chef K S Mahesh, executive chef, Radisson Blu Resort Goa Cavelossim Beach; Chef Edia Cotta, Goan specialty chef at Spice Studio, Alila Diwa Goa; and Chef Farooq Baig, executive chef, The Zuri White Sands, Goa Resort & Casino. The event also proved to be a valuable plat-

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“The decision to enter Goa with our 26th edition was the result of some interesting feedback about the market and its positive connect with the hospitalityindustry”

form for exchange of ideas. The Power of Purchase session on the topic ‘Changing Face of Hosptality Procurement' spoke about the need for purchase managers to come to the forefront and the aim to reach out to their colleagues in India's smaller towns and cities. On the second day, the Hospitality Think Tank themed ‘Evolution of Goa as a MICE Destination’ witnessed one of the key general managers of Goa, Pooja Patti, GM, Country Inn & Suites by Carlson, Goa Candolim speaking about how MICE is the way forward for all the hotels in Goa. The highlight of the concluding day of the exhibition was the Hospitality Knowledge Exchange panel discussion on ‘Goa as a Resort Destination: The Business of Hoteliering’. The hoteliers were clearly of the opinion that human resource crunch is of serious concern that needs to be addressed. The destination needs skilled and quality manpower to cater to its diverse clientele. Goa is also considered to be a hotspot wedding destination. After the dip in business especially due to the Russian market, the wedding segment, which is rather recession proof is working well for Goa. I would also like to express my grief at the passing away of an industry veteran, Homi Aibara. May his soul rest in peace. REEMA LOKESH Editor

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CONTENTS SPA & WELLNESS

Vol 4 No 4 NOVEMBER 1-15, 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 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 Ashish Anchan 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

HÉVÍZ THERAPY THE TOWN OF HEVIZ HAS CREATED ITS OWN TRADEMARK THERAPIES BASED ON THE CURATIVE POWER OF LAKE HÉVÍZ

EDGE

AGOAN CHAPTER After establishing a strong foothold in the Mumbai and Bengaluru markets, the 26th edition of Food Hospitality World (FHW) exhibition made a successful entry into a new market - Goa - to diversify its reach and explore the state's hospitality potential

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MARKETS

PEOPLE'S WORLD, BHOPAL TO EXPAND HOTEL ROOM INVENTORY

A BANQUET FOR NOBEL LAUREATES

Four Points Hotels, India

P15: PRODUCT TRACKER VitrA

P72: MOVEMENTS JW Marriott Chandigarh Scene and heard

SOAKING IN TECHNOLOGY A BATHROOM FITTED WITH STATEOF-THE-ART TECHNOLOGY IN A LUXURY LONDON HOTEL

INTERIORS & DESIGN LIFE

P14: NEW KIDS ON THE BLOCK

P84: WEEKEND

ART OF LEARNING THE MULTI-PURPOSE FACILITY ENCOMPASSES A GLASS GALLERY, BOUTIQUE AND STUDIO WHERE GUESTS CAN LEARN THE ART OF GLASS BLOWING

EMPOWERING THE NORTH EAST ORION EDUTECH HAS A STRONG FOCUS ON DEVELOPING EMPLOYABLE SKILLS AMONG THE YOUTH IN THE NORTH EASTERN STATES WHO ARE MUCH IN DEMAND BY THE HOSPITALITY SECTOR IN INDIA

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). Copyright © 2015 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

People's World, Bhopal to expand hotel room inventory Rituparna Chatterjee Bhopal PEOPLE'S WORLD, an entertainment park located in Bhanpur, Bhopal and a part of People's Group, an educational, healthcare, media, entertainment and real estate provider in Madhya Pradesh, is expanding its hotel room inventory. People's World, spread over 164 acres, boasts of a mall, housing complex, water park, amusement park, 4D cinema, among oth-

Sanjesh Kaushik

ers. The park also offers different categories of accommodation to its visitors including a budget hotel with 64 rooms, a Naturopathy centre with six cottages and 29 rooms, eight rooftop cottages and four hanging cottages. In addition, a cruise ship replica offers 20 deck cabins and The Taj Mahal Palace, Mumbai replica offers 45 rooms. Apart from these two replicas, People's World has also replicated famous historical structures which can host conferences, continued overleaf

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MARKETS

A banquet for Nobel laureates Sudipta Dev Mumbai ORGANISED every year in Stockholm after the Nobel Prize ceremony, the Nobel Banquet is among the most prestigious dining events in the world. Chef Mark Phoenix and Chef Fredrik Forsell who are in-charge of the Nobel Banquet were in India recently to promote Swedish cuisine. Talking about the culinary highlights of the Nobel Banquet, Chef Phoenix and Chef Forsell stated, “The Nobel Banquet is an intimate affair for only 1300 select guests and has been held since 1934. During the first decade 'consommés' or clear soup like 'torture claire' were common starters. But today we get back to Swedish roots of food with components like salmon, lobster, shellfish and game.” They acknowledged that what gives them the greatest pride as chefs for this exclusive dinner is the fact that it is one of the finest, biggest and most prestigious culinary events in the world. “We love how the gala dinner raises much curiosity as the menu is kept secret until the big day,” said Chef Forsell who had been working with the Nobel Banquet for several years. Both chefs were in India recently to replicate the Nobel Banquet at the Swedish Embassy in New Delhi. “We are trying to

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Chef Fredrik Forsell and Chef Mark Phoenix

replicate it in the closest possible way but we are also using ingredients and spices that we can source locally,” acknowledged Chef Phoenix. They also gave a live demonstration of the iconic Swedish Kanelbullar at the Swedish consul general's residence in Mumbai. Conceding that Swedish cuisine's popularity is on the rise internationally, the chefs informed that they were in India to increase awareness and give India a taste of Sweden. “Swedish spices and Indian spices are very different but we think Indians will enjoy the seafood a lot,” said Chef Forsell, adding that, some efforts have been made to promote Swedish cuisine in

India. For instance, Fredrika Ornbrant, consul general of Sweden in Mumbai hosts Swedish food events at her residence often to increase awareness and give India a taste of Sweden. Talking about the growing popularity of Indian food in Sweden, Chef Phoenix remarked, “A lot of Swedes like Indian food, especially the varied flavours, but unfortunately Indian food in Sweden is not as authentic as it should be.” The chefs would be happy to see young Indian and Swedish chefs coming together on a culinary exchange platform. “It would be very interesting to see this fusion of culture and cuisines,” they quipped.

The Spotted Cow Fromagerie eyes Goa market Rituparna Chatterjee Panaji THE SPOTTED COW FROMAGERIE, a Mumbai-based creamery supplying artisanal cheeses to retail stores and institutions in Mumbai and Pune since the last six-eight months, is currently eyeing the Goa market. For the same, it recently participated at the 26th edition of Food Hospitality World exhibition in Goa. The company produces three cheese variants – Bombrie and Camembay (French cheeses) and Rombay (Italian cheese). Speaking about the USP of their cheeses, Prateeksh Mehra, fromager, The Spotted Cow Fromagerie stated, “We

Prateeksh Mehra

have a cheese making unit in Mumbai from where we supply our cheeses. We produce handmade artisanal cheeses, which are 100 per cent vegetarian

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People's World, Bhopal...

and preservative free and they also differ in quality and taste from the ones imported in tin cans from France or Holland.” The company has been supplying its cheeses to retailers, hotels and restaurants like Foodhall, Salt Water Cafe, The Tasting Room, Indigo, ITC Hotels among others. “Our cheeses pair well with wine, beer, and can be used for cooking and baking as well. As for pricing, we have kept it affordable as compared to the imported ones.” In terms of maturation, he opined, “Ideally cheeses take up to three weeks to mature before they are sold. If a client wants it strong we can age it up to six-seven weeks. These cheeses are com-

plex in flavour and sometimes the Indian palate might find it a bit too strong. But those who have travelled extensively might prefer stronger cheeses. So it all depends about finding the right balance.” Today chefs prefer using locally produced ingredients and hence the company is promoting its cheeses as a healthy alternative to imported ones. However, logistics is a major concern in India. “Our cheeses are without emulsifiers and stabilisers and India doesn't have a good cold chain so logistics is an issue. However, we ship our cheeses via air to Pune and the clients receive them the following day,” informed Mehra.

weddings, events, film shootings, etc. Elaborating on this, Sanjesh Kaushik, general manager - marketing, People's World stated, “The chairman of the group had a concept of providing a full destination at one place, so he developed People's World one and a half years ago as a special tourist zone in Bhopal. Now we will be expanding our hotel room inventory by adding a 100key five star hotel by AprilMay, 2016 and by opening eight deluxe cottages beside the Statue of Liberty replica by end of 2015” When asked about investment for the same, Kaushik opined, “The total project cost of People's World is `232 crore.” The replicas have the capacity to host 50,000 guests (both indoors and outdoors) making it an ideal venue to host large events stated Kaushik. “We offer these venues at wholesale prices. If clients want they can arrange for the decoration and catering themselves or we can organise the same,” he mentioned. People's World has been attracting both domestic and international tourists mainly from UAE, Americas, Gujarat, Mumbai and the North East. To increase brand awareness, the company is now focusing on B2B marketing and recently participated at the Madhya Pradesh Travel Mart in Bhopal this year. He added, “Previously, we were engaged in B2C marketing and have recently entered the B2B space. We are talking to various travel associations and travel agents to promote People's World.”

BAKERY FOCUS

A MARKETING INITIATIVE

ACOLOURFUL DHAMAKEDAR DIWALI As every Indian festival is celebrated with lots of food - sweets and savoury traditions that have been followed from generations to generations, Puratos has introduced a perfect chocolate cake for those special moments

iwali –the festival of lights comes with big large Indian family gatherings and celebrations galore. And as with every Indian festival, come lots and lots of food sweets and savoury traditions that go back a long way, food that has remained unchanged for generations past. But when we are living in the 21st century, why should the food that we use to celebrate our festivals belong only to the past? While we all enjoy all those old favourites, time has come to modernise the festival table just a little, to add some modern day oomph to the celebration. And what really says celebration better than chocolate cake? Meet Puratos’ TEGRAL CHOCO SPONGE and TEGRAL SPONGE EGGFREE COCOA, a sure fire way to make the perfect chocolate cake every time. The all natural rich chocolate flavour comes combined with the soft mouth feel that leaves consumers aching for more. With factories situated around the world in the finest cocoa producing regions, Puratos’ use of cutting edge technology handles the beans when they are at their peak of their flavour, to extract that special flavour that is uniquely Puratos. That care then translates to a distinct world class

chocolate flavour. Catering to demanding consumers who prefer an eggfree existence can be quite a challenge within the world of cakes. This is now as easy as stirring in a pot with PURATOS’ TEGRAL EGGFREE COCOA. Capturing the taste and mouth feel of a cake made with egg, and transferring it to an egg-free cake is not an easy task. But this task can be handed over to the TEGRAL EGGFREE COCO-a premix without a doubt. Its softness, and rich texture will have the most particular consumer eating out of your hand, asking for more every single time. Allowing customers who choose Puratos to explore a whole world of creative options has always been a prime focus of the company. Hence with the TEGRAL COCOA premixes, sponges made can be punched, rolled and turned into a variety of cake offerings. The inherent strength of these cakes allows for great syrup absorption as well. These sponges come with their own inbuilt emulsifier system that prevents customers from maintaining cake gel inventories. A cake mix that delivers great volume with superlative aerated taste at highly competitive rates, and produces a cake that delivers a chocolate explosion with every mouthful, regardless of whether it’s the egg free version or the one with egg.

10 FOOD & HOSPITALITY WORLD November 1-15, 2015

With factories situated around the world in the finest cocoa producing regions, Puratos’ use of cutting edge technology handles the beans when they are at their peak of their flavour, to extract that special flavour that is uniquely Puratos. That care then translates to a distinct world class chocolate flavour

BAKERY FOCUS

A MARKETING INITIATIVE

Diwali is not only the festival of lights, as with all Indian festivals but it is also a colourful extravaganza. The rich hues of the Indian subcontinent are reflected in the rich fabrics that are worn, and again reflected in the colourful rangolis that welcome Goddess Lakshmi into our homes and lives. Why then should cakes wear only some colours? Arenâ&#x20AC;&#x2122;t we tired of the plain browns, and whites on cakes? Time has come to jazz up the cake counters a little this festival season. Dip your cakes in the multi-coloured, multi-flavoured world of DECORFIL. Add that little bit of colour to the palette of the cakes behind the glass. This RTU glaze comes in a variety of taste and colours bound to make the cakes sparkle. Available in five flavours ranging from the neutral that is just a blank canvas for your imagination to run wild, to the specific and extremely popular straw-

berry, pineapple, melon, orange and blueberry flavours, each with its unique colour and distinct taste. This extremely easy-to-use glaze packs a pretty punch with its exceptional setting strength all the while extending the shelf life of the cakes, reducing both wastage of the glaze and of the cakes, making it a cost effective option worth exploring. Creating colourful masterpieces that last longer not only help in reducing wastage, but they also help sell themselves. They capture the imagination of the consumer, well before they entice him through the soft, melt-in-the-mouth texture. After all it is the season of bright and beautiful lights, of colour and laughter, of gifting and receiving, and what better way to capture all these emotions and with a sublime chocolate cake, one that is wrapped in a colourful glaze package.

MARKETS

Customized Kitchen India Worldhotels focuses on innovation adds four Lalit and specific designs FHW Staff Mumbai NEW DELHI-BASED Customized Kitchen India (CKI), launched in 2013, has been a trusted name in the industry of modern and hygienic cooking. Understanding the different demands of customers, the company keeps innovating new and specific designs in order to provide style and elegance to their products. The company manufactures products such as hot equipment, cold equipment, bakery equipment, preparation equipment, trolleys, dish washing equipment and catering counters. CKI provides services to top brands like Barbeque Nation, Fortis, Sarovar Portico, The Uppals, Gourmet Aura Luxury Catering, The Barbeque Company, Da Pizza Palace, Sighri, Arif Castles and many more. “The company is the first Indian commercial kitchen equipment company to offer 18 months warranty. Our country is full of talented chefs who are

not only working in India but showcasing their talents abroad too. A chef is handicapped without proper equipments. There are many companies in market, but do not keep up with their service qualities, at CKI we always strive to give the best quality products, prompt service and timely execution at all times. We believe in upgrading new generation technological changes at all times as per the requirement of the industry,” said Tarun Raj, CEO and founder, CKI. CKI has established an optimum production process to ensure an efficient operation that yields the highest quality equipments. At all phases of the progression, their engineers and technicians monitor the workflow for industry-leading product results. The company is focused on being the leading provider of high-quality commercial kitchen equipment in India. “The present scenario of the ever growing demand of the ho-

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tel and service industries has given rise to the need of designer kitchens. Keeping these factors in mind, we have catered to our customers with the kitchens equipment they demand. With our wealth of experience and expertise, we are capable of meeting all requirements of our valued patrons. We have a team of professionals, engineers and trained technicians who have successfully manufactured and installed these products in the country’s leading restaurants, hotels and hospitals,” pointed out Raj. “Our products are manufactured using the best grade of materials and are capable of rendering years of effective services to our clients. With the finest mix of both material and manpower, we have been excellent in all our accomplishments. With world class service and quality, CKI has been one of the top name for kitchen equipment manufacturers in the country,” added Ravish Bhatia, director- marketing, CKI.

Hotels in India to portfolio

FHW Staff Mumbai WORLDHOTELS has expanded its portfolio of hotels in the Asia Pacific region with the addition of four affiliates from The Lalit’s portfolio, comprising The Lalit New Delhi, The Lalit Mumbai, The Lalit Ashok Bangalore, and The Lalit Great Eastern Kolkata. One of India’s fastest-growing hotel groups, The Lalit currently operates 11 properties in key destinations around the country. The alliance bolsters Worldhotels’ presence in India where it now represents a total of nine hotels. Roland Jegge, executive vice president- Asia Pacific, Worldhotels, said, “We are honoured to finally bring on board the highly anticipated hotels from one of India’s largest luxury hotel groups – The Lalit. India is emblematic of Worldhotels’ growth momentum in the region, and the arrival of these four extraordinary affiliates of character and charm reinforces our commitment to growing our portfolio in this key market. With the hotels’ strategic locations, refined elegance and legendary service standards, we look forward to collectively offer guests unsurpassed experiences true to both the destination and the Worldhotels brand ethos.”

Nestled in the heart of New Delhi’s Connaught Place, The Lalit hotel has 461 rooms and suites. Other facilities include a full-service business centre, an art gallery, Rejuve Spa, an outdoor pool with under-water music, as well as the awardwinning Kitty Su night club. The Lalit Mumbai is located close to the city’s international airport and minutes away from business and financial districts. The hotel houses 368 guest rooms and suites, six dining outlets, a private movie theatre and over 50,000 square feet of conference and banquet space. Situated in the diplomatic enclave of cosmopolitan Bengaluru is The Lalit Ashok, nestled amidst 10 acres of landscaped lawns. The hotel features 184 rooms and suites that has either a bird’s eye perspective of an 18-hole golf course or overlook the hotel’s azure pool. This hotel is also home to the Gandhi Smarak, where Mahatma Gandhi used to conduct evening prayer meetings whilst staying in Bengaluru in the late 1920s. The Lalit Great Eastern Kolkata from its early days was a thriving confectionary shop and meeting place for the East India Company’s officers in the late 1830s. The hotel has played an intrinsic part in the life of Bengal.

MARKETS

Uniforms Unlimited's Dezenzia balances fashion with practicality FHW Staff Mumbai DESIGNED by Zubin Mehta, Dezenzia is Uniforms Unlimited's designer collection. An optimum combination of creativity and sensibility, it balances high-fashion with practicality. It's the haute couture collection for businesses where impressions count. Speaking on this, Zubin Mehta, MD and CEO, Uniforms Unlimited stated, â&#x20AC;&#x153;Today, there is a growing trend of designer uniforms for the hospitality and corpo-

A stylish yet practical uniform adds value and unifies the complete experience of hospitality rate sector. A stylish yet practical uniform adds value and unifies the complete experience of hospitality. Most hotels, corporates and institutions do have fine uniforms but there is yet so much richness in our culture that a designer with a holistic approach can offer.â&#x20AC;? Mehta has a holistic approach towards uniform design. Besides being well known for his manufacturing skills, Mehta has also made a mark in the hospitality industry by delivering unique concepts of uniforms for high-end hotels, resorts and corporates. His uniforms are now being use by his clients as their brand differentiators.

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NEW KIDS ON THE BLOCK

Four Points Hotels, India STARWOOD HOTELS & RESORTS Worldwide has announced that its Four Points brand will more than double its footprint in India over the next five years with the signing of three new hotels and landmark debuts in Bhopal, Vijayawada and Vembanad Lake in Kerala. Starwood currently operates nine Four Points Hotels across India, including properties in Agra, Ahmedabad, Bengaluru, Dehradun, Jaipur, Pune, Mumbai, New Delhi and Visakhapatnam. Seven other hotels are in the pipeline in Dahej, Gurgaon, Tirupati, Vadodara, Aurangabad, Hyderabad and Tiruchirappalli.

Royal Tulip Sea Pearl Beach Resort & Spa,Cox's Bazar,Bangladesh THE GOLDEN TULIP HOTELS has expanded its bouquet of premium hotels with the opening of the Royal Tulip Sea Pearl Beach Resort & Spa, Cox's Bazar. The new 493-room luxury beach resort will be managed by The Golden Tulip Hotels under the chain’s ‘Royal Tulip’- five star luxury brand. It is located around one of the popular tourist destinations of Cox’s Bazar in Bangladesh. The property hosts nine F&B outlets which offer a large variety of cuisines such as traditional Bangla fare to international flavours such as Oriental, Italian, barbeques and a large variety of spirits. The resort offers state-of-the-art 10,000 square feet of meetings and events space with pool side and open air amphitheatre to host international conventions and destination weddings.

1 Hotel Central Park,NewYork SH GROUP, THE HOTEL brand management arm of Starwood Capital Group, has announced the opening of 1 Hotel Central Park, New York. The hotel features 229 guest rooms, including 22 suites and 1 Greenhouse Suite. Five private rooms are available for more formalised gatherings, meetings or private dining, accommodating groups of nine to 130. Three of the rooms may be combined to form one large 600-square-foot space called the Great Lawn. Guests also have access to The Hive, a business area featuring two e-kiosks equipped with an iPad and printer. Celebrated chef Jonathan Waxman helms the hotel’s signature restaurant Jams. Guest will have 24-hour access to the Field House, a fitness centre.

Anantara Durrat Al Bahrain Resort

Mandarin Oriental, Marrakech MANDARIN ORIENTAL has introduced Mandarin Oriental, Marrakech. The resort is set amidst 20 hectares of landscaped gardens with the snow-capped Atlas Mountains. Located 10 minutes’ drive from the heart of the city and the historic Medina, the hotel offers 54 private villas inspired by Berber and Moorish influences. A further nine suites, seven with their own rooftop plunge pool, feature panoramic vistas of the gardens and the surrounding countryside. Guests can enjoy a variety of restaurants and bars featuring a diverse range of global cuisines. The Spa at Mandarin Oriental, Marrakech features expansive spa suites with private terraces and gardens designed for outdoor treatments. Guests of can also enjoy direct access to the Golf Royal and Golf Al Maaden courses, while the Amelkis course is also nearby.

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MINOR HOTEL GROUP has announced its continued expansion in the GCC with the development of Anantara Durrat Al Bahrain Resort in partnership with Bahrain Mumtalakat Holding Company (Mumtalakat), the investment arm of the Kingdom of Bahrain. The resort will be in Durrat Al Bahrain, the Kingdom’s second largest island development, which has been created across a cluster of 15 islands. The 21 square kilometre master development is located on the south east coast of Bahrain and will include 2,000 beachfront villas, 3,600 executive apartments and offices, parks and entertainment precincts, premier retail malls and restaurants, along with a 400-berth marina. 1,000 luxury waterfront villas have already been completed as part of phase one of the development. Slated to open in 2018, Anantara Durrat Al Bahrain Resort will offer a total of 220 keys. Additional facilities will include a selection of restaurants, meeting rooms, a state-of-the-art ballroom, a gym, a kid’s club, a teen centre, and the Anantara Spa.

PRODUCT TRACKER

ABSOLUT

VitrA

ABSOLUT HAS announced the launch of ‘ABSOLUT India Limited Edition’ at Social, Todi Mills. The India Limited Edition features artwork by Shaheen Baig from Mumbai. The design captures the spirit of ecstatic chaos and brings alive the vibrant, multifaceted nation that is India. The limited edition bottle features design influenced by the art from the rich cultural heritage of India of the 18th century. The flavour for ABSOLUT India is inspired from tropical summer fruit – mango and master of spice – pepper.

Del Monte VITRA HAS introduced its organically designed series- Istanbul. Designed by the pioneer of the 21st century industrial design Ross Lovegrove, the collection is inspired by integrating Istanbul’s culture and traditions along with VitrA’s aesthetics and advanced technology. The pure and natural organic contours displayed in this collection create a singular language in the bathroom.

DEL MONTE IS offering festive packs of fruit juices, imported gourmet pastas, sauces and olive oil. The products which have been put together intend to add to the celebratory mood with healthy treats. Del Monte festive packs are specially designed keeping in mind the convenience factor making it an ideal gifting option for festivities. The price of Del Monte festive gift packs ranges from `175 to `375.

Pergo

Miele The Great Eastern Home PERGO HAS launched its latest collection, Original Excellence (AC-5 Grade) Class 33. The Original Excellence product is available in 25 decors. The new range consists of single strip, multi-strip plank patterns with different shades of Walnut, Merbau, Oak, Genuine sawcut and Genuine wood. With this Original Excellence Collection update to Original laminate flooring section of Pergo, the installation technique is upgraded to PerfectFold 3.0. TitanX Advanced coating makes Pergo laminate flooring wear, scratch and fire resistance. Formats available in this range include 2050 x 205 x 8 mm, 1200 x 190 x 8 mm, 1200 x 123 x 8 mm.

THE GREAT EASTERN Home has introduced its exclusive range of Pewter Collection. The designs are combined with either glass or ceramic or wood. The collection includes crockery, wine glasses, shot glasses, salad bowls, decanter, silverware, etc. From the middle ages until the 18th and 19th centuries, pewter products were common among the aristocracy of Europe. Today, Pewter is used in decorative objects, collectible statuettes, figurines, and so forth.

Nutraj THIS FESTIVE season, Nutraj, VKC Nuts is offering gift hampers filled with an assortment of nuts and dry fruits. Available in wholesale as well as value packs, one can choose from over nine festive themed gift packs under Nutraj Signature Series and Nutraj Healthy Bites, featuring a combination of premium variety of nuts and dry fruits sourced from across the globe. The product price ranges from `425 to `2100.

MIELE HAS introduced the all new Black Wing Cooker Hood DA 6096 W. The product features include: z Made up of stainless steel and Obsidian black glass, the hood canopy stretches 90 cm wide allowing good headroom for even a tall person z An efficient level of extraction with the help of 10-ply stainless steel grease filters z Powerful appliance that can extract fumes up to 650 m3/h in intensive setting z A highly safe and easy-to-clean gadget as Miele CleanCover proves for a smooth surface conceal that prevents contact with electrical components and motor z Miele Black Wing Cooker Hood is equipped with powerful LED lighting to illuminate the hob with warm, natural and even light (3500 K) z Keeping its promise to nature, Miele ensures that Miele LED spotlight consume only three or 4.5 W and therefore save a lot of electricity.

FOOD & HOSPITALITY WORLD

November 1-15, 2015

INTERIORS & DESIGN

Art of learning The multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing

HE FIRST GLASS studio in the Maldives has opened at Soneva Fushi, the luxury resort located in the Baa Atoll, where guests can watch worldrenowned glass artists create objects of art, and learn the art of glass blowing. The state-ofthe-art facility also includes a retail boutique and art gallery, which are designed as platforms to exhibit the work of the Maldivian and international glass artists. The facility uses only waste glass materials used at Soneva resorts and other resorts in the Maldives. It is estimated that more than five tonnes of glass waste is produced by resorts in the Baa Atoll alone, every month. “The idea behind this project is turn the glass into something that is much more beautiful and valuable than it was in its previous state,” says Sonu Shivdasani, founder and CEO, Soneva, adding that, “This is something we have wanted to do for many years, so we are excited that the project has come to fruition. We believe that small tweaks to our business model can make a big difference. For instance, we see ‘waste’ as an asset rather than a liability. In fact, around 80 per cent of our waste at Soneva Fushi is reused; a figure of which we are proud.” Soneva soon plans to offer unique and fun experiences to the resort guests in the form of special courses, art exhibitions, and interactive events. Several glass exhibitions will be held every year in collaboration with a rotating programme of visiting artists, the first of which will be an-

The facility uses only waste glass materials used at Soneva resorts and other resorts in the Maldives. It is estimated that more than five tonnes of glass waste is produced by resorts in the Baa Atoll alone, every month

FOOD & HOSPITALITY WORLD

November 1-15, 2015

INTERIORS & DESIGN nounced soon. Guests will also have the opportunity to see world-renowned artists at work, buy beautiful pieces of art and also learn how to blow glass. The studio will produce items used at the resort’s restaurants, as well as elements for the architectural design at new and existing Soneva resorts and private residences. Each of Soneva’s restaurants will also get its own signature lines of custommade plates, bowls and glasses. All products will reflect the company’s signature design style. “We are creating beautiful and functional products as well as rare pieces of art. We are also hoping that this facility will stimulate the Maldivian art scene, as we aim to both nurture the talents of

Maldivian artists and provide a platform for them to get recognition,” adds Kevin Christison, Soneva’s Curator of Art. “Although we have just opened, visitors to the island have been fascinated by the glass facility. Some of the guests have already had some glass-blowing training and have returned home with personally-designed pieces of art,” concludes Christison. Soneva Fushi inspires the imagination with 57 spacious, multi-bedroom luxury beach front villas that are hidden among dense foliage for ultimate privacy. Intuitive service is provided by Mr/Ms Friday personal butlers who know what you want before you want it.

FOOD & HOSPITALITY WORLD

November 1-15, 2015

SPA & WELLNESS

HÉVÍZTHERAPY: ACURATIVE TREATMENT The town of Heviz has created its own trademark for the sake of accreditation of therapies based on the curative power of Lake Hévíz, which is unique also in Europe. It would like to have the traditional Hévíz Therapy recognised by professional European organisations. The therapy gets excellent result in mitigating the spine and musculoskeletal complaints

ECENTLY, Hévíz has been able to deservedly win laurels, the town has even two reasons to receive the congratulations with raised head. In recent days, one of the most significant milestones in the life of the town is that the lake has been declared Hungarikum (a thing or phenomenon that is unique to Hungary and represents great value for the Hungarians), therefore the cup of Hévíz cannot be knocked off the table of national prestige anymore. Along with the lake, the traditional medicine of Hévíz, which has never been this successful, has also become Hungarikum. The healing effect of the bath culture of Hévíz is legendary throughout Europe, the curative power of the thermal water attracts masses of people who would like to be cured next to the western edge of Lake Balaton. Here, visitors spend more than a million nights annually. The managing director of Tourism Non-Profit of Hévíz, Horváth Orsolya, said that the timing of the therapy's branding was a special pleasure for the town, as it was 220 years ago this year that the first bathhouse had been built on the lake. In the course of these two centuries the traditional Hévíz Therapy has simply become a brand. The qualification certificates related to the ther-

apy were handed over by the mayor of Hévíz, Papp Gábor and Orsolya. In addition to bathing in medicinal water, the basic element of the therapy are mud bath and weight bath. As additional treatment, the consumption of the medicinal water from a drinking-fountain is also a part of the healing process, as well as massages, movement therapies, and physio- and hydro therapies too. The duration of the therapy is two weeks in a standard case.

Standardised therapy Professionals, specialised in this area, have worked on the development of the standardised therapy, the fruit of their work is the establishment of a unique healing system. In the qualification of the institutes providing the cure, prominent doctors have acted, such as the medical director of Spa Hévíz and Saint Andrew's Hospital for Rheumatic Diseases, Dr Mándó Zsuzsanna; the sports doctor and rheumatologist of NaturMed Hotel Carbona, Dr Major Zoltán; and the chief physician of Hotel Európa fit, Dr Moll Veronika, who happens to be the inventor of weight bath, Dr Moll Károly's daughter. The professional knowledge of the creators of the medical brand guarantees that those who want to recover here in

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November 1-15, 2015

Hévíz will be able to receive a therapy system, which is worthy of traditions and constantly advancing with the times. Orsolya said she sees the professionalism of the therapy in two factors presence of skills and medical supervision.

Trademark of the town The manager of the Tourism Non-Profit also said that the traditional Hévíz Therapy primarily can be called the trademark of Hévíz and the town intends to raise the brand to European level. The Office for Harmonisa-

tion in the Internal Market is the institution that is responsible for trademark protection in the European Union. Hévíz has submitted the logo of the therapy here and in addition the town has a good chance to receive positive judgment because there is currently no competing logo in the market. The practitioners of the traditional Hévíz Therapy will be entitled to use the official logo of the therapy, and every institution, which has sufficient professional, therapeutic background and medical infrastructure (pool

with medicinal water, weight bath, facilities for mud packing, etc) will be able to do so. Currently, this can be said of the following hotels: Spa Hévíz and Saint Andrew's Hospital for Rheumatic Diseases, Danubius Health Spa Resort Aqua, Danubius Health Spa Resort Hévíz, Hotel Aquamarin, Hotel Europa fit, Hunguest Hotel Helios, NaturMed Hotel Carbona, and Kolping Hotel Spa & Family Resort in Alsópáhok. Source: European Spas Association

SPA & WELLNESS

Building a well world An international gathering bringing together leaders and visionaries to positively shape the future of the global wellness industry, the Global Wellness Summit this year will feature highprofile presenters, an extensive number of workshops, a competition to create a spa resort/wellness concept of the future and much more

HE GLOBAL Wellness Summit (GWS), an annual event that brings together international leaders to positively shape the future of the wellness industry, recently announced the key elements of its ninth annual conference agenda. Considered as one of the world’s most prestigious gatherings of business, government and academic leaders who value wellness, the summit will be held from November 13-15, 2015 at The St. Regis Mexico City and is expected to host a record number of delegates from myriad industries, including spa, education and tourism, as well as beauty, fitness, nutrition, finance, environment, medicine, architecture, workplace wellness, wellness communities and technology. Keynote speaker Dr Deepak Chopra will head up a list of

high-profile presenters which includes executives from companies as diverse as Cirque du Soleil and Zappos; Mexico City’s ministers of tourism and health; and panelists from renowned organisations such as Johnson & Johnson, the Mayo Clinic, Duke Integrative Medicine and Harvard Chan School of Public Health. In addition, top findings from the Global Wellness Institute’s major research report on the 'The Future of Wellness at Work' will be presented. This year’s inclusive theme, 'Building a Well World', will attract attendees from over 40 countries and provide a comprehensive look at how the dramatic growth of the US$ 3.4 trillion wellness sector is transforming peoples’ personal and professional lives - and what the outlook is for the future.

Panels and workshops An extensive number of panels and workshops will be presented on a wide-ranging array of topics, including spa, hospitality, technology, diet and nutrition, how to attract investment, wellness communities and residences, as well as new conceptual distinctions being made between 'wellness' and 'well-being'. New for 2015 is a focus on 'clinical wellness', with panelists taking an objective look at how medical treatment and wellness modalities can better co-exist. Doctors from world-renowned institutions like the Mayo Clinic and Duke Integrative Medicine will join the debate with Scientific American VP, Global Media Alliances, Jeremy Abbate, moderating. Panels on the future of and current innovations in workplace wellness will include insight from top organisations like Johnson & Johnson and the

Mayo Clinic.

Focus on Mexico Both the minister of tourism, Miquel Torruco Marqués and minister of health, Dr José Armando Ahued Ortega, will share their perspectives on achieving wellness in an increasingly urbanised world; along with special presentations on wellness modalities unique to Mexico, including the indigenous temazcal treatment, and how these treatments can galvanise wellness tourism. In addition, Jeanene Bluhm, co-founder and creator of Mexico’s Thomas Jefferson Institute, will present on putting wellness at the centre of education.

Student competition The seventh annual Student Challenge, a competition between international universities to create a spa resort/wellness

concept of the future, will see two schools competing: Universidad Anáhuac México Norte (Mexico) and the University of Nevada Las Vegas (USA).

Networking and gala events The Summit is known for its networking and themed gala events. This year, delegates will have a chance to experience the new design and film school, CENTRO, as well as the famous Palacio de Bellas Artes. GWS is an invitation-only international gathering that brings together leaders and visionaries to positively shape the future of the US$ 3.4 trillion global wellness industry. Held in a different location each year, the summit attracts delegates from over 40 countries. Previous summits have taken place in the US, Switzerland, Turkey, Bali, India and Morocco.

FOOD & HOSPITALITY WORLD

November 1-15, 2015

cover ) FHW INAUGURATION

AGoan chapter After establishing a strong foothold in the Mumbai and Bengaluru markets, the 26th edition of Food Hospitality World (FHW) exhibition made inroads into a new market -Goa - to diversify its reach and explore the state's hospitality potential. Goa, a maiden market for this trade show, was a challenging yet successful learning platform

20 FOOD & HOSPITALITY WORLD November 1-15, 2015

virusdesign

cover )

n a new milestone, Food Hospitality World (FHW) opened doors for the first time in Goa. The 26th edition of FHW exhibition was held at Dayanand B Bandodkar Ground, Campal, Panaji from September 29-October 1, 2015. The three-day exhibition was inaugurated by Chef Hemant Oberoi, consultant, Indian Hotels Company, India. Speaking about the exhibition Chef Oberoi stated, “An exhibition like FHW Goa is a good platform for the hospitality industry. I met a lot of suppliers here, some of whom I already know. Exhibitions such as these expose a market like Goa to various business opportunities.” The event also witnessed the launch of an exclusive coffee table book titled ‘Famous Flavours of Goa’ featuring Goan recipes by well known chefs in the industry. Dignitaries present during the book launch included Chef Sunit Sharma, executive chef, Cidade De Goa; Chef Manjit Singh, executive chef, Holiday Inn Resort Goa; Chef Surajit Sarkar, senior sous chef, The O Resort and Spa, Goa; Chef K S Mahesh, executive chef, Radisson Blu Resort Goa Cavelossim Beach; Chef Edia Cotta, Goan specialty chef at Spice Studio, Alila Diwa Goa; and Chef Farooq Baig, executive chef, The Zuri White Sands, Goa Resort & Casino. Commenting on the coffee table book and the exhibition, Mahesh said, “From the quality of paper to the layout and design, the coffee table book was spectacularly done. It was an honour to have my recipe featured in this book and have it launched at the exhibition, which was very well-organised and I got to meet many vendors on a single plat form.”

Engaging exchanges Spread across 3,200 sq metres of space, the three-day FHW ex-

hibition witnessed several panel discussions. The first day was the Power of Purchase panel discussion on the ‘Changing Face of Hospitality Procurement’. Eminent panelists present for the session included Nitin Fadthe, materials manager, Alila Diwa Goa; Prasad Phondekar, materials manager, Park Hyatt Goa Resort & Spa; Ramesh Iyer, AVP materials, Delta Corp; Sundeep Mujumdar, deputy GM procurement, Diana Buildwell; and L Subbaiyer, chief cost controller,

22 FOOD & HOSPITALITY WORLD November 1-15, 2015

Whispering Palms Beach Resort. On the second day, the Hospitality Think Tank themed ‘Evolution of Goa as a MICE Destination’ witnessed one of the key general managers of Goa, Pooja Patti, general manager, Country Inn & Suites by Carlson, Goa Candolim speaking about how MICE is the way forward for all the hotels in Goa. She opined, “Five years down the line, considering the room inventory coming up in Goa, surviving on FITs won’t be enough,

we would have to depend on MICE as well. The government has also shown an inclination towards developing this segment.” The highlight of the concluding day of the exhibition was the Hospitality Knowledge Exchange panel discussion on ‘Goa as a Resort Destination: The Business of Hoteliering’. The panel members included Rajendran Menon, GM, The Zuri White Sands, Goa Resort & Casino; Piyush Tyagi, GM, Royal Orchid Beach Resort & Spa; Siddharth Savkur, GM, Alila Diwa Goa; Satish Dodani, co-founder, The Weekend Plan; Zoheb Sayed, sales manager, Chances Resort & Casino Vainguinim Valley; and Sushant Kudav, GM, The Goan Village (Toshali). Speaking at the panel discussion, Tyagi informed the audience that the current state government is being aggressive in developing the market and new concepts like hot air ballooning, nautical tourism, etc, are also being introduced. Menon spoke about the growth of the wedding segment in Goa and the need to focus on the domestic market with the dip in charters. He stated, “Last year we did around 50 residential weddings contributing majorly to the top line. Presently, the Goan market is delicate with the Russian market going down, and other factors. Hence we need to focus on the domestic market and especially the wedding segment since it is recession proof.” Other panelists

spoke on the different aspects of the business of hospitality in Goa. Apart from these panel discussions, the exhibition also witnessed the Culinary Challenge of Goa held across all the three days in association with the Goan Chef Challenge and supported by the Culinary Forum of Goa. In this one-of-its-kind professional food contest, leading chefs from across Goa came together under one roof to compete in groups and as individuals to bring the essence of the Goan and international food culture into the forefront. This challenge provided these chefs the opportunity to showcase their talent and innovations by creating delectable dishes.

Quality participants The exhibition also witnessed quality participation from Goan suppliers along with other hospitality industry vendors from across the country. Some of the Goan participants included Bathwell Hotel Products, Blue Ocean Beverages, GRB Corporation, Horeca Enterprise, Kamaxi Foods, Manohar Trading Co, Russell Airflow Systems, Sameer Hotel Supplies, SPARC, Tito’s, Waves Combine, K Glow, Hindustan Industries – Pavers & Blocks, among others. The FHW trade show has exhibitors from different segments of the food and hospitality industry like F&B, interiors, kitchen equipment, housekeeping, bakery and others and it aims at providing solutions to various industry-related problems. Some of the exhibitors include: Nestle India, Pelican Farm and Dairy LLP, Dhanvantri Agro Foods, Blue Ocean Beverages, Beepee Enterprise, Charnock Equipments, Global Access Hospitality, Apex India and many more. FHW Goa was co-organised by Micro, Small & Medium Enterprises (MSME), Goa. 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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THE MAIN FOCUS

HOSPITALITY THINK TANK

The original MICE getaway Goa remains one of the most popular MICE destinations in the country despite tough competition from big cities and the many other challenges that the hospitality industry continues to face here By Sudipta Dev

ndia's original MICE destination Goa continues to be the most popular getaway in the country despite stiff competition from metro cities like Hyderabad, Delhi and now Chennai which offer larger rooms inventory and better infrastructure. One of the highlights of FHW Goa was a discussion on the 'Evolution of Goa as a MICE destination' with special guest Pooja Patti, general manager, Country Inn & Suites by Carlson, Goa Candolim. Reema Lokesh, editor, Food & Hospitality World, conducted the discussion. “Delhi is the hub of business with Aerocity coming up and so many hotels, it is easier than Goa to get business,” said Patti, acknowledging that in Goa, rate valuation kills the business. She however pointed out that Goa is special because it is a relaxing destination for delegates attending conferences. The fact also cannot be denied that it is also developing as an international MICE destination. Though Goa does not host very large conference groups, Patti believes that the destination's conferencing offerings will develop in the future. “There are hotels which have good conferencing facilities,” she remarked, adding that, the concentration of hotels for MICE in Goa is primarily in South Goa, apart from Grand Hyatt and Marriott.

Dealer conferences, motivation seminars, etc, are the common MICE events held in Goa. This apart, casinos in Goa are an attraction for MICE business. “I hope to see MICE on cruise soon,” she remarked. Patti affirmed that five years down the line surviving just on FITs will not be enough for Goa's hospitality and tourism industry. “We have to depend on MICE considering the rooms inventory coming up in Goa,” she added. Her own property which currently has 100 rooms is adding another 20. One of the challenges of

MICE in Goa is the fact that the organisers are not ready to shell out more money on F&B due to options available outside most properties. While the destination is still popular with MICE crowd, Patti remarked that the revenues generated from this segment is not the same as in Bengaluru or Delhi, however she is hopeful that the scenario will improve in the future.

New trends

Pooja Patti

Then there is the concept of Green MICE or eco-friendly MICE, which Patti pointed out is a developing market for such

vendors. The fact that logistics is often a problem for hotels in Goa has given fillip to sourcing from nearby locations. There is also a demand for organic and vegan food. “With the increasing number of Gujaratis and Jains visiting the the destination there has been a growing demand for food that is preferred by these communities. In terms of vendors we still have to get a lot of things from Mumbai and Delhi, particularly in terms of F&B. Some raw materials are in place but imported stuff are not in the market,” stated Patti. Destination weddings is another segment that Goa has become synonymous with. “Goa is a dream wedding destination, particularly South Goa. However North Goa is still to develop, be in terms of infrastructure or other aspects,” she said. “Senior citizens are another potential segment,” she mentioned, further stating that children are an ever growing market for most hotels which would like to provide them special facilities. This is Patti's second stint in Goa and she has already witnessed some change that has come about in the attitude to do business. “People are now more forthcoming and want to deviate into other areas as they know with increasing competition they will not get business automatically,” she averred.

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cover ) HOSPITALITY KNOWLEDGE EXCHANGE

Goa's resort roadmap A befitting finale to the Food Hospitality World exhibition in Goa was the Hospitality Knowledge Exchange session where thought leaders of leading hotels and villas in Goa spoke on the different aspects of the business of hoteliering in the state By Rituparna Chatterjee

he highlight of the concluding day of the 26th edition of Food Hospitality World (FHW) exhibition was the Hospitality Knowledge Exchange panel discussion on ‘Goa as a Resort Destination: The Business of Hoteliering’. The exhibition was held from September 29-October 1, 2015 at Dayanand B Bandodkar Ground, Campal, Panaji. Mod-

erated by Reema Lokesh, editor, Food & Hospitality World, the panelists included Rajendran Menon, GM, The Zuri White Sands, Goa Resort & Casino; Piyush Tyagi, GM, Royal Orchid Beach Resort & Spa; Siddharth Savkur, GM, Alila Diwa Goa; Satish Dodani, co-founder, The Weekend Plan; Zoheb Sayed, sales manager, Chances Resort & Casino Vainguinim Valley; and

24 FOOD & HOSPITALITY WORLD November 1-15, 2015

Sushant Kudav, GM, The Goan Village (Toshali). Kick-starting the conversation was Tyagi who shared information on various properties being developed under the Royal Orchid brand in Goa and his expectations from the resort market. Sharing details about the projects, Tyagi informed, “Royal Orchid is one of the most premium, sought after resort destinations in South

East Asia and we have been present in Goa since the past six-seven years. We are very bullish in this market and a 50 key property is scheduled to open next month at Varca beach. We are also planning to open our third property in north Goa in the next financial year.” He also informed that the present government is aggressive in developing this market

and is introducing new concepts like hot air ballooning, nautical tourism, among others. Taking this conversation forward, Kudav spoke about the challenges of running a resort and the initiates being undertaken to bring business to his property. Elaborating on this, Kudav opined that they have been providing lucrative offers and impeccable service to their guests.

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Siddharth Savkur

A complete experience Stirring the discussion onto the integrated resort (IR) concept, the panelists deliberated whether an IR needs to be developed in Goa similar to that of Venetian Macao or Sentosa, Singapore. Sharing his views, Savkur stated, “We have adopted a strategy of trying to please every segment and profile of traveller. Over the long term it is probably to the detriment of the destination. Alila Diwa is a boutique hotel brand so we are unlikely to build a mammoth Sentosa island or a Venetian Macao kind of a complex since it is not a part of our DNA. Personally, I do not think this is the right direction to go since Goa already has many options to explore. Instead of investing huge capital into one mammoth enterprise we should look at developing multiple destinations within the state to offer travellers a range of experiences.” Goa is primarily known as a beach destination but interestingly its coastline is only 101 km, constituting approximately two per cent of its total land mass. “Imagine the pressure that falls on this two per cent of the state's land for a bulk of tourism promotion. If you see the leaders at the helm, they are now looking at promoting Goa's virgin territories,” added Savkur.

Wedding hotspot Goa has emerged as a major wedding destination in India in the past five-six years at-

Rajendran Menon

tracting not only domestic travellers but also NRIs and foreigners. There are around 25 five-star and five-star deluxe hotels in the state and on an average 800-1000 weddings are held generating a revenue of around `450-500 crore every year. Elaborating on this, Menon mentioned, “Wedding is a business that is year round and is recession proof. Last year we did more than 50 residential weddings which added 50-60 per cent to our topline.” He also highlighted the need to focus more on the domestic market than the international market considering the constant rupee depreciation against the dollar, the collapse of the European and Russian markets and the crash of the oil and gas prices. He added, “Last year we had more than 3.9 million domestic tourists and nearly a million international tourists coming to Goa. Domestic tourism has grown by more than 30 per cent and international tourism has shrunk by nearly 20 per cent.”

Market challenges Taking the discussion forward, Sayed spoke about the property owner's expectations, the way to match those expectations and the steps to bring more domestic travellers. “Owners want loyalty from the guests and the challenge is to get new guests. Domestic business comes majorly through online and to have visibility in this space is an added advantage. Hence

Satish Dodani

the information provided online needs to be descriptive. The charter market is unpredictable; in my previous property there was a drop from 90 to 20 per cent in the charter business despite the property being located in a prime location like Baga. Also to improve domestic inflow the government should improve road infrastructure,” suggested Sayed. Giving a different perspective to the discussion was Dodani who spoke on the operational challenges of a villa. “We essentially provide superluxury properties and our biggest challenge is to make guests realise our concept and that we are giving them maximum privacy. Another challenge is getting skilled manpower since most are unaware of The Weekend Plan and we have to convince them about joining us,” rued Dodani, adding that, they presently have 23 villas in the country and plan to have 125 villas by next year. They also want to have around 500 villas in Goa. Women safety in Goa was another issue touched upon by the panelists. Dodani highlighted how they change the entire staff when they have a women traveller coming in. While Tyagi informed that though having the latest technology is imperative to ensuring maximum security, tourists/guests also need to manage their own safety. “We have identified few rooms specific to single women

THE MAIN FOCUS

Piyush Tyagi

travellers and our specific SOPs are in place to handle this segment of guests,” he added.

Digital detox Though social media and technology has come to play a crucial role in the hospitality industry, there is a need for digital detoxification voiced the panelists. Sharing his views on this, Menon stated,

“Interestingly, OTAs have been contributing nearly 20 per cent to our room nights. Complementary Wi-Fi has become more important than complementary breakfast. Technology is also simplifying hotel operations and has become an irreplaceable part of our lives. Though we need to respect that but going forward digital detoxification will be the future.”

FOOD & HOSPITALITY WORLD

November 1-15, 2015

cover ) POWER OF PURCHASE

The changing face of hospitality procurement In the Power of Purchase seminar held during the recently concluded Food Hospitality World (FHW) Goa, purchase managers from leading hotel brands in Goa discussed how technology is changing the way hotels make their buying decisions and why logistics is still a big challenge in Tier II markets By Steena Joy

he first day of the Food Hospitality World (FHW) Goa exhibition witnessed The Power of Purchase session organised by Hospitality Purchasing Managers Forum (HPMF). Purchase managers from some of the leading hotels in the state, deliberated on the changing dynamics of hospitality procurement in a technology driven environment. The panel members

were Nitin Fadthe, purchase manager, Alila Diwa Goa; Prasad Phondekar, materials manager, Park Hyatt Goa Resort & Spa; Ramesh Iyer, AVP - materials management, Delta Corp; Sundeep Mujumdar, deputy GM Procurement, Diana Buildwell and L Subbaiyer, chief cost controller, Whispering Resorts. Commenting on the factors driving change in the seg-

26 FOOD & HOSPITALITY WORLD November 1-15, 2015

ment, Prasad Phondekar said, “Today's guests are different. They are more tech savvy and many are frequent travellers. So their expectations are also rising fast. But technology is also expanding at the same speed so it helps us to service our customers better. Technology is changing the procurement chain. It was difficult to procure products earlier. Now more vendors are coming to Goa and more prod-

ucts are available online.” Ramesh Iyer agreed, “Compared to a few years ago, more travel is happening now. So there is increased awareness and exposure, driven by the Internet. Knowledge is available on our fingertips. So it changes the way we work. Earlier it was more word of mouth, so finding a supplier say in Shanghai or New York was difficult. Now, a purchase manager can use technology

to his advantage. Innovations are always happening in technology. Our challenge is to convert this into opportunity.” Speaking on the variety of products available online, Sundeep Mujumdar informed, “There are many changes in product lines. People are more travelled. It is a global market and sourcing has become very wide so sourcing the right product is a very big challenge

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Nitin Fadthe

Prasad Phondekar

and more so, sourcing something different is also a big challenge.”

dealt with before. By maintaining a good vendor relationship you can reach the right supplier.” Subbaiyer also believed that trust is important. “Supplier and hotel relationship is very important to the procurement process,” he said.

Logistic loophole Outlining the logistics challenges in Tier II markets, L Subbaiyer opined, “It was very difficult to get materials in Goa. We had to depend on Maharashtra and Karnataka and this meant bearing the high costs of transportation. Now with technology, we have a database of many vendors so we can get the right quality at the right price. Data is very important to our business. The HPMF forum is very helpful in giving us a lot of choice.” Nitin Fadthe too reiterated that logistics posed a major challenge for procurement and on time delivery. “Goa has to depend on neighbouring states for supplies. There has been no improvement in terms of logistics in the past 15 years. I hope this changes soon.” Phondekar pointed out that technology is a double edged sword. “While technology gives us the speed to perform better, it also means that our guests who are tuned into technology have increased expectations from our products.” The panel then touched upon the sensitive issue of vendor relationships. Mujumdar opined that it is necessary to maintain a certain 'laxman rekha' or line of control. “Most of the time you are dealing with vendors you have never

Ramesh Iyer

L Subbaiyer

THE MAIN FOCUS

Sundeep Mujumdar

Procuring and the planet The discussion then veered to green procurement and its implications for the industry. Mujumdar said, “Responsible procurement is very important. We should emphasise on less carbon emissions while procuring our products. Most new hotel projects are using LED lights, etc so this saves money as well as the environment.” Iyer also felt that green procurement is a way of life. “Paperless communications, ERP, have all become a way of life for the industry. Waste water treatment is another area of responsible procurement.” Maintaining quality in product procurement is another challenge. “When we set our standards high, then suppliers will also strive to improve their standards. There can be no compromise on standards,” he stated. Fadthe suggested that HPMF should be involved in logistics as well. “HPMF should look at sieving through vendors and then recommending quality transport vendors so that a standard can be set,” he said.

Phondekar even suggested to implement Just-In-Time (JIT) so that hotels can source their supplies from within a 100 km radius. Nitin Nagrale, director materials, Radisson Blu Plaza Mumbai, and founder and general secretary, HPMF, giving the vote of thanks said that HPMF which had started with just three members five years ago now has a membership of 910, with chapters in Goa, Pune, Chennai, Delhi, etc. “We need to grow further. We want to get into Tier II/Tier III cities. We are targeting to touch 1,000 members by November 26, 2015. Like chefs and F&B managers, we want purchase managers too to come to the forefront. We want them to be known, understood and accepted by the industry, “ he concluded.

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November 1-15, 2015

cover ) CULINARY CHALLENGE OF GOA

Aculinary extravaganza Leading chefs from across Goa came together under one roof to compete in the Culinary Challenge of Goa to bring the essence of the Goan and international food culture into the forefront By Rituparna Chatterjee

he 26th edition of Food Hospitality World (FHW) exhibition hosted the Culinary Challenge of Goa at Dayanand B Bandodkar Ground, Campal, Panaji from September 29-October 1, 2015. Held on the sidelines of the three-day exhibition, the Culinary Challenge of Goa was organised in association with the Goan Chef Challenge and was supported by the Culinary Forum of Goa. In this one-of-itskind professional food contest, leading chefs from across Goa came together under one roof to compete in groups and as individuals to bring the essence of the Goan and international food culture into the forefront. This challenge provided these chefs the opportunity to showcase their talent and innovations by creating delectable dishes. The competition was judged under three categories – Continental special (hotels), Goan special (hotels), and any cuisines (institutes) - held across the first, second and third day respectively. Chef Manjit Singh, executive chef, Holiday Inn Resort Goa and Chef Sunit Sharma, executive chef, Cidade De Goa were the judges on the first day; while Chef Saurabh Puri, executive chef, Ramada Caravela Beach Resort; Chef R Prasad Paul, director, Synergy Hospitality; and Chef Silvestro D'souza, Sheela Restaurant & Bar, Goa were the judges on the second day. The third day was judged by Chef P N Raman of Wellness

Centre; Chef Gangadhar, executive sous chef, Cidade De Goa; Chef Mithun Gosh of Holiday Inn Resort Goa; and Chef Leon Dexter, sous chef, Radisson Blu Resort Goa Cavelossim Beach. Speaking about the competition, Singh stated, “The competition was good and though the ingredients were limited, the participants performed well. Today, many culinary competitions are being organised and chefs are taking them seriously. Competitions like this enable chefs to gain confidence, present their skills and gain extra mileage.” Adding to this, Sharma opined, “Five teams participated under the continental special category wherein we witnessed many innovative presentations.” Giving his views on the

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participants at the competition, Paul stated, “Many highend hotel brands participated at the competition. The chefs were well-trained, displaying good presentation skills and innovation on the plate. While D'souza highlighted that under the Goan category, the chefs presented original Goan dishes. Speaking about the final day, Dexter said, “At the Culinary Challenge of Goa, unlike other competitions, we have culinary students coming in and showcasing their talent and skill. So any day it is a learning experience to them and they have displayed some unique techniques which we have never used or seen before. This gives us an idea of what today's budding chefs will be like when they enter the industry tomorrow.”

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November 1-15, 2015

cover ) WINNERS' LIST DAY 1

SEPTEMBER 29, 2015

DAY 2

SEPTEMBER 30, 2015

Category 1: Continental Special (Hotels) 1. Winners

Category 2: Goan Special (Hotels) 1. Winners

First The Fisherman’s Wharf - Chef Ashish S Rana and Chef Gurudeep Singh

First Ramada Caravela Beach Resort - Chef Prema Bhaskar and Chef Emilio Goes

Second Cidade De Goa - Chef Puneet Sharma and Chef Viraj Guonkar

Second Radisson Blu Resort Goa Cavelossim Beach - Chef Anselm D’souza and Chef Mackson Fernandes

Third Azzure by Spree Hotels - Chef Amit S Mahangade and Chef Santosh Kumar 2. Best Starter Hotel Fidalgo - Chef Ankita Honavarkar and Chef Manohar Lal 3. Best Main Course The Fisherman’s Wharf - Chef Ashish S Rana and Chef Gurudeep Singh 4. Best Rice Azzure by Spree Hotels Chef Amit S Mahangade and Chef Santosh Kumar 5. Best Dessert Cidade De Goa - Chef Puneet Sharma and Chef Viraj Guonkar 6. Best Presentation The Crown Goa - Chef Vikas Gawade and Chef Rabin Hela

Third The Zuri White Sands Goa Resort & Casino - Chef Abner David and Chef Subhadip Modak 2. Best Starter The Crown Goa - Chef Rabin Hela and Chef Dayanand Gawas 3. Best Main Course Hotel Fidalgo - Chef Suhas Parab and Chef Suresh Bandodkar 4. Best Rice Cidade De Goa - Chef Suraj Dhupad and Chef Mahadev Gawas 5. Best Dessert Azzure By Spree Hotels - Chef Amit S Mahangade and Chef Jaladhav Mahato 6. Best Presentation First The Crown Goa - Chef Rabin Hela and Chef Dayanand Gawas Second Hotel Fidalgo - Chef Suhas Parab and Chef Suresh Bandodkar 7. Unique Presentation by Chef Choice First Casa Moderna Goa - Chef Sunitha C Shetty and Chef Deepak

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Second Country Inn & Suites By Carlson, Goa Candolim - Chef Sasi Kumar and Chef Sachit

DAY 3

OCTOBER 1, 2015

Category 3: Any Cuisine (Institutes) 1. Winners: First Agnel Institute of Food Crafts And Culinary Sciences - Allan Teixeira and Rohan Fernandes Second Agnel Institute of Food Crafts And Culinary Sciences - Anthony and Brefon Third Agnel Institute of Food Crafts And Culinary Sciences - Domingos Cruz and Rajesh Vengurlekar 2. Best Main Course IHM, Goa - Anushka Arudra and Nomita 3. Best Rice Gesto Culinary & Hospitality Academy Shivdas Govind Pandit and Khwaja Abdul Kader 4. Best Dessert Goa College Hospitality & Culinary Education - Sufeeyan Khan and Tarun Kalwani 5. Unique Presentation by Chef Choice Agnel Institute of Food Crafts And Culinary Sciences - Vania Cotta and Sabrina Mascarenhas

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KERALA B2B MEET

Doing business in Kerala A special presentation given by the Department of Industries and Commerce, Government of Kerala highlighted the opportunities for small and medium enterprises at the Kerala Business-to-Business Meet 2016 being held in Kochi early next year

he Department of Industries and Commerce, Government of Kerala gave a special presentation at FHW Goa on the upcoming Kerala Business-to-Business Meet 2016 which will be organised by them from February 4-6, 2016, at the CIAL Trade Fair & Exhibition Centre, Nedumbaserry, Kochi. The aim of the event is to highlight the capability and potential of the small and medium enterprises (SMEs) in Kerala. “We are interested in facilitating productive interaction between the SMEs and the market,” said V Rajagopal, CEO, Kerala Bureau of Industrial Promotion. An audio vi-

sual presentation focused on the various products – from furniture to lifestyle to interior products, etc. “Exquisite woodcraft and bamboo handicrafts are among the products that will be displayed at the show. Kerala being the home of Ayurveda, finding a place of pride at the show will be a wide range of products based on Ayurveda,” mentioned Rajagopal. This is the fifth time the government of Kerala is organising the B2B meet. There are seven major sectors of the three-day buyer-seller meet – food processing (food and spices); handlooms, textile and garments; rubber; wood based industries; Ayurveda, herbal

V Rajagopal

and cosmetics; electrical and electronics; traditional sector including handicrafts and bamboo related. Along with promoting some of the key industries, the meet also highlights the strong manufacturing base of the SME sector in Kerala. The event provides an environment of growth and progress for the regional market. One to one interactions can be held to develop business acumen and gain valuable insights with delegates across India and abroad. The 2015 B2B Meet was a big success with dedicated participation of business houses, buyers trade associates, trade representatives

from all over the country and overseas. The business interactions held during the three days of the previous meet were successful. As per the feedback received from the participants, about 5100 business meetings were held between buyers and sellers and business enquiries of `250 crores and above were generated. Kerala Business-to-Business Meet 2016 aspires to open up the state's SMEs in the global markets and help the manufacturing sector to access larger markets. The success of the previous years are a pointer to the fact that the event will cross many more significant milestones in the years to come.

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cover ) EXHIBITOR TESTIMONIALS

FHW Goa was a good exhibition. Four-five clients, whom we had informed beforehand about the exhibition, came to visit us here and showed interest in our products” R Nandha Kumar marketing manager,Arun Rega Bakery Machineries

It was a good exhibition.Since Goa is a potential market, FHW's penetration can be increased further in the upcoming editions” Namit Goel director, Springtek Mattress

It was a very wellorganised exhibition, which picked up considerably well on the second day. We also received many enquiries” Geeta Wadhwa proprietor,Aura Essentials

The set-up and organisation of the exhibition were commendable. This quality needs to be maintained in the next editions as well” Ashwin Vora director,Avon Appliances

The exhibition was good.We were first time participants at FHW and we got a reasonably good response” Dipesh Chodankar of Bacardi India

The FHW exhibitions at Mumbai and Bengaluru are very good. The response has been quite encouraging in the Goa market as well considering that the exhibition made its maiden entry here”

The organisation of the exhibition was good”

Aman Gupta

Rahul Jain

of Beepee Enterprise

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of HORECA Enterprises

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EXHIBITOR TESTIMONIALS

It was well organised. Footfalls increased post 3.30-4 pm across all three days” Chirag Ruia business development manager, Industrial Refrigeration

The exhibition went well.We got a few leads and succeeded in networking and building contacts as well” P Adline Jerry Paul branch manager, EAKCON Systems

The second day showed considerable progress in terms of potential customers as compared to the first day. The turnout was good” Melvin Joy regional sales manager (south), Hoffmann Bewirtung India

The type of visitors on the first day was very good. The organisation was also commendable” Atul Naik business development manager, Intermarket (India)

The organisation at the exhibition was good and we got a few enquiries”

We look for quality crowds; that is what FHW Goa exhibition was all about”

Samir Essani

Arvind S Rawal

of Sameer Hotel Supplies

AGM (Sales and Operation – West) Spring Air Bedding Company (India)

We showcased our new range of products at the exhibition, which was a good show in the Goa market” Ravi Gopal Suvarna manager institution – sales KISHCO

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cover ) EXHIBITOR TESTIMONIALS

FHW Goa was a good platform for our specialised range of rice called Chef's Secretz and Heritage brand which is very popular in Goa” Tanuj Verma brand manager, Daawat Rice

We have more than 200 customers here, the exhibition further opens the potential of Goa market”

We displayed our range of gravies for the hospitality industry and the response has been positive here” Aman Khanna

R Dhanaraj manager – marketing, Ramsons Garment Finishing Equipments

Compared to other hospitality exhibitions organised in Goa, FHW Goa has been a much satisfactory experience – the arrangements were better and so was the footfall” Anil Kumar Bahuguna national sales manager, Veeba Food Services

channel marketing executive (HORECA) - OOH Hindustan Unilever

We participated for the first time at FHW. The response was good with a steady flow of visitors”

We got very good response in this exhibition. The footfall was decent and infrastructure was excellent”

K D Antony

Ninad Sankhe

sales manager, Russell Airflow Systems

34 FOOD & HOSPITALITY WORLD November 1-15, 2015

of Sai-Treat

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VISITOR TESTIMONIALS

An exhibition like FHW Goa is a good platform for the hospitality industry. I met a lot of suppliers here, some of whom I already knew. Exhibitions like these expose a market like Goa to various business opportunities”

The exhibition was very well-organised and I got to see many vendors on a single platform”

Chef Hemant Oberoi

executive chef, Radisson Blu Resort Goa Cavelossim Beach

consultant, Indian Hotels Company, India

I came across several latest hospitality products at the FHW Goa exhibition, ranging from sauces to decorative products.The hospitality industry will definitely look forward to this event in the future, especially the budget hotels” Chef Manjit Singh executive chef, Holiday Inn Resort Goa

Chef K S Mahesh

It was a very good exhibition since there was a good balance of products. In addition, the exhibition was also better organised than the previous trade shows I attended in Goa”

FHWGoa was a wellorganised exhibition. The panel discussion on ‘Goa as a Resort Destination: The Business of Hoteliering’brought in some notable participants leading to constructive discussions”

Rohan Sable

Piyush Tyagi

GM, Grand Mercure Goa Shrem Resort and Novotel Goa Shrem Resort

GM, Royal Orchid Beach Resort & Spa

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cover ) VISITOR TESTIMONIALS

I would again love to be a part of this exhibition in the future as a panelist. The exhibition was great and I also bought a few products” Sushant Kudav GM,The Goan Village (Toshali)

It was a great pleasure visiting the exhibition. It was well-organised, wellcoordinated, informative and offered great exposure to various vendors” Sunil Warkhandkar materials manager,, Cidade De Goa

FHW Goa is one of the best B2B exhibitions in this state in terms of the types of stalls, variety of products and vendors. This variety enables hoteliers to avail products at competitive rates” Chef Silvestro D'souza of Sheela Restaurant & Bar, Goa

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My sincere thanks for bringing this expo to Goa. Our Culinary Forum of Goa worked together with FHW to make the Culinary Challenge of Goa a success” Ranjeet Pandey director of food production, Holiday Inn Resort Goa,The Fisherman's Wharf and president,Culinary Forum of Goa

Overall, the exhibition was very well organised and clearly it is the most professional exposition held in Goa till date”

FHW Goa provided a firstof-its-kind experience in Goa with a vast range of products and exhibitors under one roof”

The Goan Foodie

Rajesh Pillai materials manager, Grand Hyatt Goa

FHW 2015 GOA - A REVIEW

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FHW 2015 GOA - A REVIEW

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COMMERCIAL KITCHEN EQUIPMENT

FHW 2015 GOA - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

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FHW 2015 GOA - A REVIEW

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COMMERCIAL KITCHEN EQUIPMENT

FHW 2015 GOA - A REVIEW

COMMERCIAL KITCHEN EQUIPMENT

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FHW 2015 GOA - A REVIEW F&B SERVICE

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FHW 2015 GOA - A REVIEW F&B SERVICE

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FHW 2015 GOA - A REVIEW F&B SERVICE

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FOOD HOSPI 21 – 23 January 2016,

“

Congratulations to team FHW for organizing a very successful and well managed exhibition which included various suppliers and manufacturers of goods pertinent to the food and hospitality business. The Culinary Challenge and several seminars / conferences too were a hit! Right from the registration area to the exhibition ﬂoor and the seminar / conference facilities, everything was efficiently managed by the staff!

“

Bhaskar Shetty, Chairman, Indian Hotel & Restaurant Association (AHAR)

“

I was impressed with the organization and the wellplanned layout of FHW! Well done team! We would like to see more international brands in the next editions

“

Mukund Vichare, Director of Procurement, JSM Corporation

TALITY WORLD

Bandra Kurla Complex, Mumbai Special Events

India’s largest culinary challenge with 200+ ﬁve star hotel & restaurant chefs showcasing their ﬁnesse & culinary skills.

Organized in association with the Hospitality Purchasing Manager’s Forum (HPMF), it is a gathering of procurement professionals from leading hotels, restaurants, clubs and cafes across the country

www.fhwexpo.com

Knowledge initiative focussing on future trends in F&B and Hospitality by senior management

Exclusive showcase of ‘fresh produce’ fruits, vegetables, herbs, meat and poultry, and seafood

facebook.com/fhwindia

Contact for more details: Tanaya Priya | fhw@ﬁeramilano.in | 022 6687 5539

Panel Discussion led by GMs, Directors and top management on insights in the Food & Hospitality business

Exclusive showcase of all kinds of spirits, wines, alcohol

@fhwexpoindia

FHW 2015 GOA - A REVIEW F&B SERVICE

48 FOOD & HOSPITALITY WORLD November 1-15, 2015