Food and Hospitality World (Vol.4, No.6) December 1-15, 2015 by Indian Express

EDITOR’S NOTE

A giant of a merger

ost thought it would be Hyatt who will take Starwood into its fold, but it finally turned out to be Marriott. This was one of the biggest mergers in the hospitality space, when Marriott won over Starwood leaving behind the other contenders. It is the meeting of two hospitality titans, the impact of which will surely be felt across the global hospitality space over time. Industry experts have shared their views on what this merger means to us in India. While a few are of the opinion that this consolidation would lead to fierce competition in the market with other brands becoming more aggressive, many expressed that there would not be any disruption. Moreover, this deal will see further consolidations in the space and as we talk, robust speculations are on in the market with chains small or big to merge and combine their strengths. With time, it would be interesting to see, which of the StarwoodMarriott products of their respective port-

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“The MarriottStarwood deal will see further consolidations in the space and as we talk,robust speculations are on in the market with chains small or big to merge and combine their strengths”

folios would stay and stand the test of time. However, our cover story this issue highlights some special human resources in the hospitality industry who have truly stood the test of time. A concierge, a lobby mascot, a security associate-doorman, a bell captain and a bell boy, Food & Hospitality World presents a glimpse into the professional lives of this blue brigade, their observations on the evolving work culture, guest profiles and guest demands in the course of their long years of service in their organisations. Each one has a unique story to narrate. From the pleasant to the bitter, they have seen and dealt with guests with varied temperaments and tempers, but have always kept their smiles intact as in the service industry, it is the guest who is the king. Leading the way in the entertainment space is Viacom 18 and INOX who are now looking at the F&B market as a major revenue generator. REEMA LOKESH Editor

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CONTENTS Vol 4 No 6 DECEMBER 1-15, 2015

MANAGEMENT

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 Assistant Art Director 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

EDGE

‘THEIR’STORY

(26-29)

A concierge, a lobby mascot, a security associate-doorman, a bell captain and a bell boy - Food & Hospitality World presents a glimpse into the professional lives of this blue brigade, their observations on the evolving work culture, guest profiles and guest demands in the course of their long years of service in their organisations

MARKETS

F&B A KEY REVENUE GENERATOR FOR INOX

SPA & WELLNESS

NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia

SWISS AND SWANKY IN KOLKATA SWISSOTEL KOLKATA NEOTIA VISTA'S POPULARITY LIES IN ITS ABILITY TO BLEND THE HOSPITALITY OF SWITZERLAND WITH BENGAL'S LOCAL CUISINE

Niraamaya Retreats Backwaters & Beyond, Kerala

P 20 PRODUCT TRACKER Ficus Fine Living

P 48: MOVEMENTS

Manager Bhadresh Valia

P 59: WEEKEND

Goa Marriott Resort & Spa Scene and heard

HAPPAY TO HELP AN EXPENSE MANAGEMENT SOLUTION HELPS HABANERO FOODS SIMPLIFY PETTY CASH MANAGEMENT ACROSS OUTLETS

LIFE

PARAG MILK FOODS PENETRATES FURTHER INTO INDIAN CHEESE MARKET

P 19: NEW KIDS ON THE BLOCK

PRODUCTION General Manager B R Tipnis

REJUVENATE WITH THE SOUND OF MUSIC HARD ROCK HOTELS & CASINOS’ SIGNATURE RHYTHM AND MOTION SPA TREATMENT HAS LAUNCHED AT ITS SAN DIEGO ROCK SPA

A SILVER MILESTONE THE INSTITUTE OF HOTEL MANAGEMENT & CATERING TECHNOLOGY, KOVALAM HAS BEEN MOULDING PROFESSIONALS FOR THE INDUSTRY SINCE THE LAST 25 YEARS

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

F&B is key revenue generator for INOX Sudipta Dev Mumbai F&B IS AN important revenue generator in multiplex business, with the segment showing increased growth through the years, as per figures revealed by INOX. “Revenues from F&B has increased from `14,167 lakh in 2013 to `16,233 lakh in 2014. In 2015, it has increased to `19,103 lakh,” said Daizy Lal, COO, INOX Leisure. INOX also has additional counters which are not part of REFUEL. These counters are outsourced to various companies and associate vendors and contribute about 10 per cent to the total F&B sales. Lal believes that guests go to INOX not just to watch their favourite movie but also for the kind of experience they get

while watching a movie. “We want to offer movie-buffs a lot more than just a good movie watching experience. Keeping this in mind, we have been continuously paying a lot of detailed attention to the food we offer at REFUEL (our in-house concessions counter). We strongly believe that only the best services and variety in F&B can bring in the audiences to our theatres,” stated Lal, pointing out that they take pride in their offerings of more than a 100 varieties in the menu to bring in a complete movie viewing experience. Foreseeing a huge potential in this segment, INOX recently introduced a number of services which are driven online to boost F&B growth. These include Queue busters (INOX representatives with handheld devices take orders

from guests waiting in queue, which gets delivered in a 'fast forward’; and bluetooth based application that provides movie goers with real-time information on special offers and discounts. “This facility is launched in Nariman Point and Malad, Mumbai and will be extended to other cities soon,” added Lal. All products sold in REFUEL is managed by INOX and sourced from associates. “These products like sandwiches, pizzas, samosas etc. are made with INOX recipes customised by our in-house chef. Stringent quality checks are conducted before the products are ready to be served. We have associated with different vendors to give our guests a wider choice,” she said. The menu is changed regularly to prevent menu fatigue. The

We have associated with different vendors to give our guests a wider choice. The menu is changed regularly to prevent menu fatigue. The company has a reputed chef on board who curates the menu keeping in mind the palette of the local consumer company has a reputed chef on board who curates the menu keeping in mind the palette of the local consumer. “We have realised that the recipe of a samosa in Mumbai differs a lot to the one in Jaipur or Kolkata,” said Lal. INOX recently launched In-

signia lounge in Pune. The special features are: butler service through a call button installed in the seat; service on seats; highly experienced and trained chefs; expansive choice of food; live counters; mini meals; mocktails and flavoured coffee; dedicated chefs.

Marriott-Starwood merger not to affect India market, say industry experts Rituparna Chatterjee Mumbai THE RECENT news of Marriott International being all set to acquire Starwood Hotels & Resorts Worldwide for US$ 12.2 billion, has led hospitality experts in India to speculate on its impact on the Indian hospitality industry. While a few industry experts are of the opinion that this consolidation would lead to fierce competition in the market with other brands becoming more aggressive, many expressed that there would not be any disruption. Expressing the latter view was Manav Thadani, MRICS, chairman, HVS Asia Pacific,

Manav Thadani

Bharat H Malkani

Mandeep S Lamba

who stated, “We do not expect to see any disruption in the market. If at all, these two companies will poten-

tially start to work together and operate more efficiently in the global hotel market.” Echoing a similar viewpoint

Bharat H Malkani, president, The Federation of Hotel & Restaurant Associations of India (FHRAI) stated, “The

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India market is not heavily represented by either of the two groups. The India market is still primarily dominated by the organised sector in terms of large chains. These group mergers are increasingly taking place since this industry has been taking a beating for a long time and the only way forward is for larger/smaller chains to come together. The larger chains will get a higher level of sustainability in an otherwise depressed market. It is hard to tell whether this kind of merger will have a dramatic impact. However, customers having loyalty cards with either of the chains will have an advantage.”

MARKETS Giving an alternative perspective was Mandeep S Lamba, MRICS, MD-India, Hotels & Hospitality Group, Jones Lang LaSalle Property Consultants India who stated, “In India, the Starwood-Marriott merger will see fierce competition with other brands becoming more aggressive to combat the combined strength of the merged entity and their ability to offer 30 brands touching every market positioning or product requirement across all geographies. While the budget and economy space is still nascent in India, the upscale and luxury sectors will have a larger impact on account of this merger. The new entity will control the largest inventory of rooms in the country and with their freshly acquired number one status, could lead to less attractive commercial terms for new hotel owners seeking operator tieups. It will however be interesting to see how the two companies align their various brands and teams to achieve the scale while ensuring reduced costs.” When asked whether this deal could spark industry consolidation, industry experts replied in the affirmative. Lamba stated, “This deal is the beginning of consolidation of the industry into three or four major players globally and will see similar consolidations over the next few years as global majors align to get the scale and the synergies through mergers and acquisitions. Talks of other major players actively in dialogue are already doing the rounds. This is going to be an exciting space to watch.” Adding to this, Malkani stated, “I think many property/chain owners will now wait and watch to see if this consolidation is receiving a result. If the consolidation result is positively accepted by either the stakeholders or owners then we might see many consolidations taking place. Since the consolidation comes at a cost and if the consolidators

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are unable to justify the expense then we will not see a round of consolidations.” With both brands having a huge asset base, is the buyout development price of US$

12.2 billion between the brands justified? To this Thadani opined, “I am not technically qualified to answer this but certainly if you look at the stock prices for Starwood, shareholders do

not seem to be convinced that the deal has happened at a premium - much as they would have hoped for.” This deal is expected to create the world’s largest hotel company wherein the merged

company will operate or franchise more than 5,500 hotels with 1.1 million rooms worldwide. (With inputs from Kahini Chakraborty)

MARKETS

Parag Milk Foods penetrates further into Indian cheese market Rituparna Chatterjee Mumbai TO BROADEN its product range under the 'Go' cheese brand and penetrate further into the Indian cheese market, Parag Milk Foods has tied-up with German cheese manufacturer Hochland Group and has introduced the latter's premium category cream cheese product 'Almette' into the India market. Under this strategic alliance, the 'Almette' product, co-branded as 'Go Almette', is being produced by Hochland Group while Parag Milk Foods is importing and marketing it. The product is available in two variants - Original and Fine Herbs - and is priced at `150 for 150 gms. 'Go Almette' will be available across all metro cities in select retail outlets. It has presently been rolled-out in Mumbai and will be available across other metro cities by January 2016. Parag Milk Foods also plans to

tie-up with major e-commerce portals for consumers to buy it online. Speaking about this strategic alliance, Mahesh Israni, chief marketing officer, Parag Milk Foods stated, “In 2014, the cheese market in India was pegged at US$ 195 million and a 31 per cent growth has been projected in the coming years. In 2014, the markets recording maximum cheese consumption in India was Maharashtra followed by Gujarat. Moreover, the cheese market is also growing in Tier II and III cities. After launching this product across major metro markets, we will be expanding its reach to Tier II cities as well.” Elaborating more, Johannes E Rogg, division manager, new business development, Hochland SE, opined, “Go Almette is a premium category cream cheese and through this product we will be targeting the upper middle

L-R: Mahesh Israni, CMO, Parag Milk Foods; Johannes E Rogg, division manager, new business development, Hochland SE; Devendra Shah, chairman, Parag Milk Foods; and Richard Bechteler, global sales manager, Hochland SE

class segment. We wanted to enter the India market which is tough to understand and hence we decided to tie-up with Parag Milk Foods, one of the leading Indian manufactures and marketers of dairy-

based products.” Devendra Shah, chairman, Parag Milk Foods added, “Currently, we have launched two variants under Go-Almette and will soon be launching other variants as well. In

the future we will be expanding our product portfolio with an increased focus on health and nutrition based products.” When inquired further on this, he declined to comment.

Tito's Bar Academy focuses on improving bar service in Goa Rituparna Chatterjee Panaji WITH A VIEW to improve bar service in Goa, Tito's, one of the most recognised names among night clubs in India, opened Tito's Bar Academy in the former Portuguese colony in August last year to provide professional bartending education. Since its opening, the academy has been training bar-

tenders across all of Tito's outlets and is currently planning to train bartenders of other bar outlets as well. Elaborating on this, Artem Klyenko, bar consultant, Tito's Bar Academy said, “The academy opened in August 2014. For six to seven months we have been training all bartenders of Tito's and presently two-three of our outlets have already shown positive results. We are now look-

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ing at training outside people.” Those who are fluent in English and have attained the legal drinking age can attend the training. The course is priced at `25,000 for 180 hours (approximately 2.5 months). He added, “Our trainers have 12 years of experience across some of the best bars and clubs across the world. Students here are trained in subjects like history

of beverage, mixology, hygiene behind the bar and personal hygiene, how to talk to customers, etc. The course also includes practical work like how to mix drinks, how to choose proper ingredients, etc. Upon course completion graduates receive a certificate of the international level.” Apart from professional bartending education, Tito's Bar Academy also provides con-

sulting services to bars, restaurants, clubs and other entertainment venues. Speaking about the bar industry in Goa, Klyenko opined, “During my travels I have seen proper bars and bartenders. But when I came to Goa, I found that the bars here need improvement in their service quality by undergoing training at academies like us.”

MARKETS

The scent of hospitality Sudipta Dev Mumbai LUCKNOW-HEADQUARTERED Sugandhco has been in the perfumery business for more than 160 years. It was in 1850 that the business was launched by the family which is now represented by the sixth generation Vishesh Vijayvergiya, perfumer and scent branding consultant, Sugandhco. According to Vijayvergiya one of the greatest factors that has ensured the survival and success of the family business through the century has been their ability

to constantly innovate – in terms of their products and service offerings. The company that has been focusing on the hospitality sector for the last one decade and is in the process of launching an ecommerce portal which will enable hoteliers to select and buy online. “Hotels will be able to select the product and buy samples online. We have already been working with leading hotels in India and abroad. For hotels we are a one stop solution for everything that has to do with aroma - we have air freshners, aroma oils, scent based marketing, scent based

Vishesh Vijayvergiya

consultancy, gel based fragrance, room freshners, wardrobe fragrances, etc, all over India,” said Vijayvergiya, adding that, the company supplies to the Taj Group, The Lalit, Fairmont, and others. Sugandhco exports its products to the Middle East, Singapore and Indonesia. “Our speciality is that we customise the products. Ten years back we used simple lemon grass oil. Now the trend is changing, a hotel wants a specific fragrance developed for them, which enhances the brand identity. They do not want the simple lemongrass, they would want lemon-

Developing nations need to invest US$ 209 billion per year to meet food supply demand Kahini Chakraborty Mumbai THE FIFTH EDITION of Global Economic Summit (GES), an annual flagship event organised by the World Trade Centre (WTC) Mumbai and All India Association of Industries (AIAI) witnessed serious discussions on innovative financing options for agriculture. Deliberations brought to fore the need for innovative financing instruments such as warehouse receipts, structured finance, innovative crop insurance products, microfinance, risk capital like private equity, venture capital funding, etc. With the theme 'Enabling Food for All', the three-day summit, held from November 19-21, 2015 at the Expo Centre of WTC, Mumbai, witnessed

participation from around 500 leaders from across the world. The summit had opportunities for networking through plenaries, panel discussions, B2B meetings, industry visits and cultural events. Chairing the session on 'Innovative Financing for Agriculture', Raj Benahalkar, chief strategy and risk, National Commodity & Derivatives Exchange (NCDEX) highlighted that according to the Food and Agriculture Organization of the United Nations (FAO), developing countries will need to invest around US$ 209 billion per year to meet the demand for food supply as compared to the current level of investment of US$ 142 billion. The panelists included Meera Mishra, coordinator, International Fund for Agricultural Development; B V S

10 FOOD & HOSPITALITY WORLD December 1-15, 2015

Prasad, general manager, National Bank for Agriculture and Rural Development (NABARD); Umesh Revankar, managing director & CEO, Shriram Transport Finance; and Dr Dinesh, chief executive, National Cooperative Union of India (NCUI). Mishra opined, “Microfinance is the main tool as it can be used to bring a credit discipline among farmers. This will help towards positioning farmers as bankable individuals and build trust between them and the banks.” While Dinesh highlighted, “There needs to be constant technological advancement in the agricultural sector as well. The 'Make in India' initiative of the Government of India needs to be directed towards the agricultural sector. With India's growing population, and land holdings reduc-

ing, there needs to be area specific research done to revive the agriculture sector and make farming a profitable business. Social recognition also needs to be given to farmers. Encouraging cooperative society culture among farmers will help in establishing a single window clearance for agriculture processes.” The summit had senior officials from FAO, International Fund for Agricultural Development (IFAD), World Food Programme (WFP), United Nations Procurement Division (UNPD) World Farmers’ Organisation (WFO) and the World Trade Centers Association (WTCA), New York and foreign universities like Bocconi (Italy), North Carolina State University in the US and University of Manitoba in Canada.

grass with blend of jasmine and firangipani. Or maybe cinnamon and lemongrass - a complex blend that is unique,” mentioned Vijayvergiya. The company is also coming up with a complete spa range massage oil, foot massage oil, scalp massage oil, hair heena, and others. The clientele will be hotels, spas and resorts. The USP of the company, according to Vijayvergiya, is that the products perform, with an excellent cost performance ratio. “All orders are dealt centrally. The company has no middle men so the costs go down,” he stated.

Viacom 18-MTV to venture into retail food space Reema Lokesh Mumbai VIACOM 18-MTV, one of India's largest entertainment networks, will soon enter into a new commercial venture. The company is all set to enter the food space with plans to set up retail food outlets across the country. According to an analysis by ASSOCHAM, the quick service restaurants (QSR) sector in India is currently growing at a compounded annual growth rate (CAGR) of 25 per cent and is likely to touch `25,000 crore mark by 2020 from the current level of `8,500. The analysis also revealed that entry of various national and international players in the QSR space has significantly widened the chain market due to fast expanding middle class, urbanisation, youth spending, nuclear families and better logistics.

MARKETS

Chef Sanjeev Kapoor looks at aggressive restaurant expansion Kahini Chakraborty Mumbai WITH A PORTFOLIO of 10 restaurant brands, Chef Sanjeev Kapoor, celebrity chef, author, TV host and owner of FoodFood Channel, is looking at expanding each brand beyond India. The Sanjeev Kapoor (SK) Restaurants portfolio consists of brands such as The Yellow Chilli, Hong Kong, Signature, Khazana, Options, Sura Vie, Jimmy Hu, The Brooklyn Shuffle, Grain of Salt, Gold Leaf Banquets. Speaking to Food and Hospitality World on the expansion plans, Chef Kapoor, said, “Our growth vision of each brand is currently beyond India. We are strongly spreading in the Gulf Cooperation Council (GCC) market and have a strong vision for the United States of America, especially with brands like The Yellow Chilli, Hong Kong and Signature. In India, we are now entering Tier-II cities like Satna, Kolhapur and the likes with brands like The Yellow Chilli and Hong Kong, and this trend will continue. A multi-cuisine all vegetarian brand called ‘India Green’ will also be coming up soon in Allahabad and Indore.” He added, “We have crossed a count of 100 restaurants, of which, at present, we have 56 operational ones. Apart from our brand, The Yellow Chilli, the other fastgrowing brands are Hong Kong and Signature. As far as future revenue targets are concerned, SK Restaurants had a consolidated revenue of `22 crore in the financial year 2014-2015 which is expected to cross the `30 crore mark in this financial year. If top line of all 56 operational restaurants is taken into account, then the revenue would read `150 crore.”

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BAKERY FOCUS

A MARKETING INITIATIVE

CHOCOLATE ON YOUR MIND Keeping an eye on the growing demand for chocolate, Puratos has introduced two compound variants, CARAT Supercrem and CARAT Coverliq

iwali has set the tone for the festivities to begin. Doesn’t it feel like India begins the partying from Diwali only to take a well deserved break well after the New Year has settled in? On the back of this celebratory mood, is the country’s huge appetite for chocolate, which it consumes in loads either while gifting or being gifted to or just shared as the evening progresses. Whether it be within the bakery or patisserie world, chocolate is always present, an ever powerful product that has its own appeal. It is that beloved giant that takes all the space on the table, leaving everything else fading in the background, yet leaving everyone thirsting for more. The beauty of chocolate lies in the sheer versatility that it allows. Whether it’s the flavour of the cake or inside the cake as a filling or simply a decorative layer on top of the cake, its sheer magical presence attracts the eye. Keeping an eye on the growing demand for chocolate, Puratos has introduced two compound variants, CARAT Supercrem and CARAT Coverliq. The CARAT Supercrem, which is unique to itself, is specially created as a multipurpose ready to use filling, shining in those applications that require a refined texture and taste. It is specially crafted for centre filling of cookies, pralines, which enhances the taste of cookies. It gives good result for post baked applications, when used as a filling in croissants, or as a special surprise in a cupcake centre, or simply as a filling in a pastry, donut or Danish. Made with high quality cocoa

contents, Supercrem sparkles across the board whether in patisserie, bakery or confectionery. From the CARAT stable comes the Coverliq compound. Perfectly crafted for thin enrobing and dipping applications, the Coverliq does it all without the hassle of tempering. A perfect solution to get that perfect crack free layer wherever it may be applied. Coverliq is the perfect partner for soft or crunchy creations

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including coating of cookies, wafers, brownies, short bite pastries and many more. Just finishing a product well isn’t enough. As we all know the proof of the pudding is in the eating, and cakes, cookies, and the likes are all about just that. Choosing a Puratos compound that is perfectly suited to your particular need, crafted with the end consumer in mind is perhaps that crucial first step in getting a world class product. CARAT Cover and Coverlux

BAKERY FOCUS

A MARKETING INITIATIVE

allows you to explore your wild creative side and is also known as the best tasting compound. The Coverlux makes demoulding a breeze, especially useful if you are making hollow figures that need careful handling. Making mousses with the luxurious mouth feel complete with superior finish becomes easier with this wonderful compound. Requiring no tempering, the Coverlux is the perfect multipurpose compound with its own signature taste. Available in white milk and dark, the Coverlux captures the luxury of chocolate in a bar and gives the ultimate taste expereince. Making and decorating cakes, muffins, cupcakes and the other scrumptious patisserie offerings are a breeze with the CARAT Cover Dark. This hard compound offers a cost effective option to produce world class products at significantly lower rates, without compromising on the quality of the product or the ingredients used.

Again a multipurpose offering from the Carat Compound range, the Cover works its magic in cakes mousses, cupcakes and muffins apart from other bakery and patisserie offerings. When used either as an ingredient in the cake or as the ganache, choosing Cover, allows the customer to know that every single bite comes with the Puratos guarantee of a great product and translates into an even better one. Chocolate is here to stay and how, once called the food of the Gods, it has become an all over phenomena which is showing no signs of slowing down. Within the Asia Pacific region and specifically in India chocolate products are consumed more than all other flavours combined, such is the pull and lure of the silken beauty. Whether CARAT is used within the cake or on top, whether the use is specific or simply across the board, it has the perfect answer to your chocolate question.

MARKETS

Agnisumukh introduces energy efficient LPG applications FHW Staff Mumbai AGNISUMUKH, manufacturers of industrial kitchen equipment, has brought a cutting edge technology in industrial and domestic LPG applications which are not only different but disruptive too. The energy efficient device is going to unite all classes of existing LPG burners in use on a single integrated platform. Agnisumukh will also become one of the first branded entities to manufacture a wide range of kitchen equipment driven by LPG. The equipment have been tested first in-house for more than six years. Later the technology has been implemented as test pilot project in the campus of Infosys Trivandrum from January 2012 onwards. Agnisumukh at its own cost has fully powered a kitchen at Infosys since January 2014. Based on the on field trials at this location, Agnisumukh devices ensure: over 50 per cent LPG saving; no emission of car-

bon soot; over 50 per cent water and detergent saving; faster cooking; no maintenance for cleaning the burner; no accumulation of carbon soot in exhaust; heat can be given from top, down or any desired direction; lower ambient heat in kitchen; increased productivity in kitchen as each person could handle multiple stoves simultaneously; energy efficient devices are more safe as it operates under low gas pressure; and healthier and tastier cooking. The LPG Equipment Research Centre (LERC), a premier research centre and a joint undertaking of IOCL, BPCL and HPCL, has certified that the thermal efficiency of Agnisumukh burners is the highest at 69 per cent as compared to industrial burners (under equivalent M and T Class burners specified under BIS – IS 14612) which has thermal efficiency ratings between 36-45 per cent only. Agnisumukh, on the advice of the petroleum ministry, has now developed a domestic stove

based on its technology. As it is estimated that more than 90 per cent of LPG consumption in India is driven by the domestic sector, the Government of India is keen to bring this technology to domestic consumers. LERC has proposed a tie-up with Agnisumukh to bring this technology into the sphere of domestic cooking. The final terms of this agreement are being discussed and it should be announced soon.

Agnisumukh's products have won Gold Medal at the recently concluded India Innovative Growth Program 2015 under the aegis of Department Of Science and Technology, India and Lockheed Martin Corp. It was also selected to participate in the MSME GEF UNIDO CLEANTEC programme for this year under the clean and green category. The company's stoves are one of the most thermally efficient devices in the

commercial kitchen segment with 69 per cent efficiency when compared to conventional stoves which are at 45 per cent, as certified by LERC. The company's client list includes ITC Windsor, Atria, etc. Since its official launch in November 2014, it has already commissioned a few kitchens in Atria Hotel, ITC Windsor Manor, among others. In all the installations done clients have achieved more than 30 per cent savings in LPG.

Eloma attracts record visitors at Host 2015, Milan FHW Staff Mumbai WITH MORE than 150,000 visitors and a growth of 17 per cent, the Host, in Milan, came to an end recently. . The Eloma booth recorded significantly more visitor numbers than in the previous years. The number of international visitors had

increased considerably – visitors from 55 countries found their way to Eloma. This year’s focus was on special solutions for different target groups – ‘Solutions for Experts’. They were represented in four different areas: catering, supermarkets, restaurants/hotels and quick service restaurants. In addi-

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December 1-15, 2015

tion to the tailor-made special accessories such as the VarioConvert, the hanging rack for 2/4 pans, or the barcode scanner for quick service restaurants, the new compact combi-steamer Joker MT was presented in several variants: 1/1 and 2/3 Joker MT models, with or without condensation hood, with a

black or a blue display and a mobile version with a water tank. Eloma also celebrated its 40th anniversary. Dr Hilmar Rudloff, CEO, Eloma gave a review of the company history and emphasised the successful launches of the Genius MT and Joker MT over the past two years. He also

pointed out the advantages of being a part of the international Ali Group. As an independent company, Eloma could respond fast and flexible to all changes, as it has the strong Ali Group behind it. Eloma can also take advantage of synergies in product development, services and internal processes.

virusdesign

MARKETS

IHC to cease managing The Gateway hotels in Jodhpur, Ummed Ahmedabad FHW Staff Mumbai THE INDIAN HOTELS Company (Taj Hotels Resorts & Palaces) has decided to discontinue its management contract for The Gateway Hotel, Jodhpur and The Gateway Hotel, Ummed Ahmedabad. Taj Hotels Resorts & Palaces will continue managing the hotels as per previously agreed contractual terms until May 9, 2016. â&#x20AC;&#x153;The Taj remains fully committed to honouring all its contractual obligations to our stakeholders during this period", said Rakhee Lalvani, associate vice president, public relations, Taj Hotels Resorts & Palaces.

Apple to focus on automation and industrial projects FHW Staff Mumbai APPLE, one of the pioneers in the bakery industry, over a period of 22 years has been supplying high quality speciality equipment to all sectors of the bakery industry. Presently, Apple is focusing on automation and industrial projects. The company has setup an industrial puff pastry production line with a capacity of 750 kg/per. It can now offer automation for the production of pizzas, puff patties, kharis, breads, rusks, croissants and many speciality products. Apple started with Seewer Rondo of Switzerland and introduced for the first time in 1994 to

the bakery industry puff pastry dough sheeters. Subsequently the company started introducing new machines to the bakery industry like: Macadams Rack & Deck Ovens in 1994; Encrusting Machines Rheons of Japan in 1995 and Multi Drop Cookie Depositors from Polin of Italy in 1996. Apple provided services in the form of high quality affordable equipment for in-stores bakeries in super markets and hypermarkets like Reliance, Aditya Birla, Star Bazar, Max Hyper, Spencer, Walmart. Automation has now become necessary in view of the fact that many tradition semi-automatic bakeries have reached a critical stage. These bakeries occupy

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much more space for relatively lesser production. Production is not done hygienically. Not easy to find skilled manpower. They cannot meet the required quality and consistency standards. Cannot meet HACCP quality

standards. Speed of production per hour is lower. The company is promoting the setting up industrial production units using frozen dough technology in which 90 per cent of production is done at the fac-

tory; frozen and transported to the selling outlet; where it is baked and sold to customers. Apple is already working on a few projects and will be implementing them in the next eight-12 months.

MARKETS

Cox & Kings-owned Meininger Hotels to open in Barcelona

CKI focuses on constant technological upgradation

FHW Staff Mumbai COX & KINGS-OWNED Meininger Hotels has signed an agreement for the Meininger hotel in Spain, which will be located on Gran Via in the south-west of the city. The 186-room and 682bed hotel is scheduled to open by the end of 2018. The proposed hotel will be located in an important area of Barcelona, at a main avenue of the city and connected to the city centre as well as the airport by good access to public transportation. The newly-build property with a gross floor area of 6,044 sq m will feature 186 rooms and 682 beds; well-equipped with TV, free WiFi and en-suite bathrooms all to a high specification. Due to the flexible room concept of Meininger, the accommodation will range from classic double rooms and private multiple bedrooms to a bed in a dormitory. The basement area will offer underground parking for 50 cars. All public spaces will be located on the ground floor; including a lobby, lounge, breakfast area and bar. Exceptional for a hotel, but standard and typical for a Meininger hotel are the guest kitchen and the games zone, which will also be part of the common area. In the wellequipped guest kitchen customers can cook their own meals around the clock. Peter Kerkar, director, Cox & Kings said, “It’s a great pleasure to sign the agreement for our Meininger hotel in Spain. With this project we will enter a strategically important market which is a significant step for our

FHW Staff Mumbai

expansion in Europe.” Meininger currently operates 16 hotels in 10 European cities. The unique hybrid concept of Meininger is based upon combining the service and comfort of a hotel with the uncompli-

cated nature of a hostel: top locations, high-quality amenities, flexible room structure and reasonable prices. The Meininger hotel in Barcelona will be an important addition to the growing portfolio of Meininger.

CUSTOMIZED Kitchen India (CKI) started with the idea to serve people, not just to sell the product. The company understands that the life of a kitchen appliance in India is much higher than the world average. CKI believes that what sets one product manufacturer different from the other is the capability of extending support and being available to the customer. The company’s service capabilities not only spans across its own brands but also to the products it distributes. The solutions offered by CKI include: consultancy, kitchen and bar layout planning, gas pipeline designing and installation, exhaust hood, ducting and fresh air solutions, After Warranty (AMC). Providing reasons for choosing CKI, Tarun Raj, founder and CEO, CKI said, “We provide 24/7 customer support, free designing, free implementation, free shipping, 18 months warranty on products and AMC. With a belief in upgrading new generation technological changes at all times as per the requirement of the industry, CKI maintains relationship with its customers and takes full responsibility for their products.” “In today’s date one of the most important deci-

The company’s service capabilities not only spans across its own brands but also to the products it distributes sions is picking out the right device, including choosing the most suitable type of refrigeration unit to suit the specific needs of a hotel or restaurant. Foods that are cooked on a daily basis in a restaurant require refrigeration. In the restaurant industry, it is beneficial to not only keep certain foods refrigerated but a wide variety of other things, such as spices and dressings. Now if this refrigerator stops functioning, the entire F&B business can go for a toss. We at CKI, understand the importance of our customer’s business, thereby providing immediate support so that our customer’s business can flourish at any given time,” added Raj.

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MARKETS

Yuvi Hospitality raises US$ 15 million from Chandralekha Construction FHW Staff Mumbai GURGAON BASED new food venture Yuvi Hospitality has raised US$ 15 million from Chandralekha Construction, a real estate firm who has worked on projects like Wave City, Jaypee Greens and Wave One. As part of the strategic development, the company will be using these funds to open 10 premium dining lounges and cafes pan India. The start-up has already invested around seven crore in the upcoming German-USA war themed restaurant ‘Molecule’

in Gurgaon. The 8,000 sq ft restaurant will be first to have a German brewery along with the molecular gastronomy experience in India. Vivek Bhargava, director and co- founder, Yuvi Hospitality said, “We are not only pleased with the trust placed in our F&B business by Chandralekha Construction but are also hopeful about the opportunities that we are going to explore with this investment.” The company’s vision is to target the younger generation and fulfill their new taste and preferences via its most genre defining restaurant concepts in India and abroad. H P

The company will be using these funds to open 10 premium dining lounges and cafes pan India. The start-up has already invested around seven crore in the upcoming German-USA war themed restaurant ‘Molecule’ in Gurgaon. The 8,000 sq ft restaurant will be first to have a German brewery Singh, managing director, Chandralekha Construction said, “The company wanted to expand its business apart from real estate and thus was looking forward to invest in

interesting projects in ever growing industries such as F&B.” Started with a paidcapital of `10 crore, the Gurgaon based food venture cofounded by Vivek Bhargava,

Joginder Singh Parihar and Megha Sharma has managed to create a distinctive space for itself in the F&B segment since its inception in June 2015.

HPMF to organise convention and awards event in December FHW Staff Mumbai HOSPITALITY PURCHASING Managers’ Forum (HPMF) will be celebrating its fifth anniversary, along with a convention and awards event, from December 18-19, 2015 at Hyatt Regency, Mumbai. Around 150 hospitality purchasing managers across India are expected to attend the event. One of the main agendas in the forum is to identify training and development needs; a three-year plan will be formed to implement the strategies aiming at 100 per cent results.

Hospitality procurement, ethics in purchasing, sustainable development,‘What Not To Do During Negotiations’ and ‘Who Stole My Cheese’ are the topics to be covered in presentations made by senior leading working professionals from across India The two-day event will consist of panel discussions, presentations on various topics of hospitality procurement, B2B meetings and awards. A panel discussion on ‘Importance of Vendor Relationship Management in the life of a Successful Purchasing Professional’ will be held on

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day 1, which is said to set the tone of the event. On day 2, two panel discussions and four presentations on various topics. Hospitality procurement, ethics in purchasing, sustainable development, ‘What Not To Do During Negotiations’ and ‘Who Stole My Cheese’ are the top-

ics to be covered in presentations made by senior leading working professionals from across India. Panelists from different fields including an IAS officer, commissioner of customs, commissioner of FSSAI, director of FICCI and chairperson from environment organ-

isation will be participating. Second half will be B2B events where 30 top suppliers of India will have face-to-face meetings with 150 buyers. HPMF awards for Procurement Excellence in Hospitality Industry will be initiated this year. These awards will help the fraternity to get motivated and work better. Awards will be given across categories: emerging procurement person of the year, procurement person of the year, female procurement person of the year, best hospitality procurement team, best sustainable development sensitive procurement team and the living legend awards.

NEW KIDS ON THE BLOCK

Niraamaya Retreats Backwaters & Beyond, Kerala NIRAAMAYA RETREATS HAS launched a luxury boutique property in the Kerala Backwaters. Scheduled to open in the second quarter of 2016, Niraamaya Retreats Backwaters & Beyond will house 28 villas and two houseboats. The Niraamaya

Spa will provide holistic rejuvenation. The retreat will also feature an Ayurvedic Wellness Centre and a floating Yoga Pavilion. It will boast of two restaurants and a library bar offering regional and global cuisines. Other facilities will include a 25 m large pool

with a sunken bar and a large performance deck skirting the pool, a fitness centre, a conference room spread over 1000 sq ft, an open air amphitheatre attached to a lawn area for a gathering of up to 200 guests and a special dining deck on the edge of the lake.

AVANI Broadbeach Residences, Queensland MINOR HOTEL GROUP has announced the expansion of its portfolio in Australia. The AUD 150 million development known as The Beach Apartments Broadbeach on Queenslandâ&#x20AC;&#x2122;s Gold Coast, when completed in late 2017, will become known as AVANI Broadbeach Residences. The project is being developed by Anthony Moreton Group and Pryde Group and is currently under construction with builder Brookfield Multiplex. The 219 key AVANI Broadbeach Residences will be located in the heart of one of Gold Coastâ&#x20AC;&#x2122;s premier beach destinations.

Sheraton Macao Hotel,Cotai Central

Courtyard by Marriott Shin-Osaka Station,Japan

SHERATON MACAO HOTEL, Cotai Central has unveiled 80 new oversized suites on the top floors of the hotel, adding to its selection of guest suite categories. There are now more than 350 suites at Sheraton Macao Hotel, creating a 'hotel within a hotel' in the now 4,001 room property. The new Terrace Suite and Executive Deluxe Suites are the latest in an array of well-appointed accommodations offered at Sheraton Macao Hotel. The five-star property enables guests the opportunity to choose from an array of room categories such as Ambassador Suites, Executive Suites, Deluxe Suites and Family Suites.

COURTYARD BY MARRIOTT Shin-Osaka Station has joined the growing portfolio of over 1,000 Courtyard by Marriott hotels in more than 40 countries worldwide. Located adjacent to the Shin-Osaka Bullet Train Station, Courtyard by Marriott Shin-Osaka Station offers thoughtfully designed room types ranging in sizes from 30 to 90 sq m. Dining & Bar LAVAROCK, a chic all day dining restaurant offers a wide range of international delicacies. Ikka-Ichiyo, a Japanese Teppanyaki style restaurant provides guests a selection of beef and seasonal fresh vegetables. Bar 19 serves a selection of spirits, wines and cocktails with finger-foods. The fitness room is also available around the clock. Three conference rooms sized between 56 sq m and 131 sq m cater to events of various sizes.

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PRODUCT TRACKER

Ficus Fine Living FICUS FINE LIVING has unveiled its outdoor furniture. Associated with The Great Eastern Home, Ficus Fine Living outdoor furniture piece is created using special materials like outdoor metals, cast aluminum, hardwoods, fabrics from parachute etc making it suitable for any weather conditions. This outdoor collection includes trunks, chairs, tables, benches, chests, loungers, racks, shelves and diwans. Furniture pieces made from outdoor metal and cast aluminum have polyster-reflective coating making it rust free, scratch proof and fully resistant to sun, water, salt or any other elements.

Starbucks India TO CELEBRATE THE beginning of the holiday season, Starbucks India is bringing back the limited-time holiday treats which include - Toffeenut Crunch, a flavourful beverage with the flavour of sweet toffee combined with toasted nuts, espresso and steamed milk; Mocha Praline, the warm bittersweet, chocolate infused indulgence; and Dark Mocha, a blend of dark cocoa flavours finished with a swirl of whipped cream. All three beverages are available in Latte and Frappuccino options. Starbucks is also bringing back the Winter Cake, a blend of strawberry and chocolate flavours balanced in cheese cake alongside Strawberry Bliss, a French baked yogurt, topped with fresh strawberries.

Mad Over Donuts MAD OVER DONUTS has introduced themed menu of donuts, cakelings and cookies to celebrate the Christmas festivities.

Gadre Marine FOUNDED IN 1978 by Deepak Gadre, Gadre Marine Export was originally a processing and packaging unit of frozen marine products such as shrimps, squids, cuttlefish and other fin-fish. In 1994, India's first and only Surimi manufacturing plant was set up in Ratnagiri. Gadre Marine since then became the third largest Surimi manufacturer in the world. Some of the products retailed and produced by the brand are: masala prawns, masala mackerel, lobster bytes, Amritsari crab claw.

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PRODUCT TRACKER

Hafele HÄFELE HAS INTRODUCED its sanitary ‘Aqua Trendz’ bathroom faucets. This range consists of six series of designer faucets which are as follows: style, stark, groove, lure, stilt and magic. The faucets have been designed by Alessandrio Veralli in the magic range. The product is integrated with a water sense technology which helps save 20 per cent more water as compared to the volume of water consumed in normal day-today operations.

Pergo PERGO HAS UNVEILED its latest wood parquet flooring. With the launch of this new product, 14 different designs with new manufacturing technologies like brushed surface, sawcut and dutch pattern designer look have been introduced. The designs in this range are divided in six groups i.e. two decors in Svalbard, two decors in Gotland, four decors in Bornholm, three decors in Varmdo, two decors in Jomfruland and one decor in Dutch pattern. Formats available in this range are: 2200 x 220 x 14 mm, 1820 x 190 x 14 mm, 1820 x 145 x 14 mm, 2200 x 190 x 14 mm.

Milk Manta MILK MANTRA IS all set to enter the market of Hyderabad with its healthy milk shake brand, MooShake. The one-of-its kind shake comprises curcumin, an extract from turmeric with antiinflammatory and anticarcinogenic properties that enhance the immunity and heart health of a person. MooShake is prepared in-house and has a shelf life of 180 days. Every pack of this shake consists of 0.05 per cent of pure curcumin of 95 per cent strength.

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INTERIORS & DESIGN

A blend of sustainability and tradition Alila’s latest addition to the Seminyak coastline in Bali is a contemporary resort with vertical gardens and an ancient temple at its heart lending a truly distinctive character

ESIGNED by Singapore-based architecture firm URBNarc, the architectural team maximises Alila Seminyak’s privileged location with the best ocean views at every opportunity while maintaining an atmosphere of privacy and individuality. Aside to a beachfront experience, Alila Seminyak feels like a lush secret garden. A distinctive blend of contemporary architecture, woven through with vertical greens, wall-hugging plants,

green roofs and landscaped terraces, designed to enliven the senses. Green spaces abound, replicated in corridors, lobbies and all public spaces, naturally ventilated by ocean breezes. And when it comes to stay, Alila Seminyak’s 240 rooms and suites, including one 811 square metre, three-bedroom penthouse, do not disappoint. Housed in four separate buildings throughout the resort, the rooms and suites expressed contemporary style, composite of thoughtfully designed and usable spaces for

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artisanal living. Every room is designed to maximise views and are furnished with sliding doors, wide balconies and sun shading screens, enabling guests to fully embrace the light and airiness of the outdoors. Against this canvas of timeless elegance, a touch of the destination can be found in unique details such as customised lamps with wooden batik blocks featuring contemporary-styled Balinese design motifs. Beyond its aesthetic appeal however, Alila Seminyak’s design is grounded in sustainability and a celebration of its locale. Alila Seminyak will be the first resort in Indonesia to surpass the rigorous EarthCheck Building, Planning and Design standards, achieving a 44 point best practice score against the industry norm at five points. This means that Allila Seminyak (particularly in Australasia and Indonesia) is a leading development regarding sustainable development and long-term ecological improvement performance. Sensitive site planning included the preservation of the local landowner’s family home, and an ancient ancestral temple that has stood on the site for generations. The temple was integrated into the resort’s design, framed as

a central focal point for the entire property, providing the landowner and his family continued access to make their daily offerings, while also affording guests a unique glimpse into Balinese traditions. The preservation of these features provided inspiration for the overall resort layout, which is based around the concept of a Balinese family compound. The resort comprises a cluster of individual buildings positioned around the central temple, connected by an open-air garden corridor - a contemporary reflection of traditional Balinese compound life that merges seamlessly with its environment. Besides the temple and shrines maintained around the property, other traditional Balinese elements are discreetly embedded throughout, such as local artwork in the lobby, restaurant and gardens, and landscaping with native plants. Use of local building materials, and the incorporation of environmental, energy and resource-efficient systems are also integral to the design. All architectural, landscape and interior finishes are made entirely from local materials. These include certified recycled or reclaimed ulin wood used for wooden

screens and pool decks, local Batu Jogia stone for balconies, and terrazzo for flooring made by small independent village craftsmen. In addition, Alila Seminyak’s open plan layout is designed to maximise the use of natural cooling, shading and daylight to reduce energy use, taking advantage of natural sea breezes, with no air conditioning in public areas. Thoroughly modern yet paying tribute to tradition, Alila Seminyak has raised the bar in terms of resort design, innovation and sustainability, delivering on Alila’s reputation for offering guests a ‘ surprisingly different’ experience.

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SPA & WELLNESS

REJUVENATE WITH THE SOUND OFMUSIC Hard Rock Hotels & Casinos’ signature Rhythm and Motion spa treatment has launched at its San Diego Rock Spa

HYTHM and Motion, the world’s first fully immersive music-centric spa menu utilising amplified vibrations, pressures and patterns has been launched at Rock Spa, located at Hard Rock Hotel San Diego. The groundbreaking experience takes guests on a rhythmic massage journey — bass vibrations ripple through the massage table as

treble beats come from above, sending pulses through the body and leaving guests feeling energised and invigorated. These reinvented Rock Spa® treatments were introduced at Hard Rock Hotels & Casinos worldwide last year, transcending current spa rituals and inspiring spa-goers to ‘Live Hard, Purify Harder.’ Turning up the volume on the traditional Swedish mas-

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sage practices, the massage therapist synchronises movements with an expertly curated playlist as guests embark on a journey of the senses. Utilising Hard Rock’s differentiator – music – each treatment connects the healing power of music with the artistry of massage therapy. According to studies from The Mayo Clinic, music relieves pain, enhances immune function and alleviates stress, and Hard Rock developed these cutting-edge treatments to provide an all-encompassing sensory rejuvenation.

Retuning the skin Now available at San Diego’s Rock Spa, the new Rhythm and Motion treatments has several elements: Synchronicity is a pulsating massage featuring a masterfully blended soundtrack. Utilising greatest hits from yesterday to today, the treatment taps into memories to create an experiential journey, in sync with a performance of techniques, pressure and rhythm. The massage is infused with a choice of natural organic essential oils to reduce stress, ease muscle tension, and detoxify. Smooth Operator retunes the skin and rocks the soul with a two-part treatment that first removes impurities before introducing new nour-

ishing elements. Starting with the rhythmical Sweetgrass-inspired dry brushing - a ritual that softly sloughs rough skin away - and closing with a soothing, detoxifying wrap to release impurities, hydrate and smooth the skin, Smooth Operator wraps it up on a high note. Face the Music combines the therapeutic benefits of sound vibration and clinically proven organic products to rejuvenate and hydrate facial skin. This journey leaves skin feeling smooth and refreshed, shedding years and restoring a star-worthy glow. Wrap Remix is the ultimate healing experience, warming and enveloping guests in bliss before the treatment’s sweet finish. Benefiting the entire body, this treatment begins with a cleansing shot of ginger tea to jumpstart the detox process, followed by brisk, rhythmical Sweetgrass-inspired dry brushing. Skin is deeply nourished post-wrap with the combination of a 50-minute rhythm and motion massage and cleansing facial mask, completing the treatment. A refreshing shot of Rock Spa Detox Tea is then served to maintain the state of ahhh even longer. Located at the entrance of the Gaslamp Quarter across from the San Diego Conven-

tion Centre, Hard Rock Hotel San Diego boasts of an upscale, contemporary design, signature restaurants, nightlife, superior customer service and the distinctive thread running through all Hard Rock properties – rock ‘n’ roll. Amenities include 420 rooms and suites including 17 Rock Star Suites, over 40,000 square feet of unique meeting and event space, a world-class Nobu restaurant, Float pool lounge and street-level 207 bar. Additional features include Maryjane’s, Rock Spa and fitness centre, a landscaped rooftop pool deck with private cabanas, and a signature Rock Shop.

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THE MAIN FOCUS

‘Their’

Story A concierge, a lobby mascot, a security associate-doorman, a bell captain and a bell boy - Food & Hospitality World presents a glimpse into the professional lives of this blue brigade, their observations on the evolving work culture, guest profiles and guest demands in the course of their long years of service in their organisations BY RITUPARNA CHATTERJEE

VER THE PAST two decades, India has emerged from its image of being the land of the snake charmers to that of a power house of human resources. Today, our greatest resource is our people - be it our old and experienced population or our large and vibrant working youth. According to a 2012 report titled 'Human Resources Solutions Industry - Stepping into the next decade of growth' published by Executive Re-

cruiters Association (ERA) and Ernst and Young, India’s human resource industry has been witnessing a growth of CAGR 21 per cent over the last four years and is now estimated to be more than `228 billion. This market is rapidly moving from a highly fragmented and unorganised sector to a structured and organised industry. Narrowing down to the service industry, the working conditions in our hospitality sector is vastly different from others in this industry since it is labour-intensive. In this December 1-15 cover story, Food & Hospitality World presents a glimpse

into the professional lives of the blue-collared men of this sector. A concierge, a lobby mascot, a security associatedoorman, a bell captain and a bell boy, we take a look at their observations on the evolving work culture, guest profiles and guest demands among others in the course of their long years of service at their organisations.

The beginning For Kamal Bahadur, concierge at The Leela Mumbai, his association with this Leela property dates back to 1990. His role at the hotel has been to assist guests with basically

everything. “On any given day we can be expected to help with anything from making dinner reservations to organising tickets to a local theatre to helping the guest attend an event in the city. It has been an amazing journey with new experiences every day at this hotel,” shares Bahadur. Inder Kumar, the 63 year old lobby mascot at The Imperial New Delhi, considers himself to be a symbol of added dimension in The Imperial hospitality. “With immense warmth and positivity I try to connect with the guests at The Imperial New Delhi which leaves a lasting impression on

them, whenever they visit the hotel. I not only fluff the cushions and arrange the newspapers but also receive guests from the elevator and at the lobby with a smile on my face and a 'Namaskar'!” states Kumar proudly adding that his career started with The Imperial New Delhi at the F&B department on March 10, 1975. At the Taj Mahal New Delhi, Bijay Pal, the security associatedoorman, feels a deep sense of dignity and belonging. “I have been working with the Taj Mahal New Delhi for some time now. It feels good to be recognised for the hard work I put in. It is an honour to work in an

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ices in real time. However, the foreign guests are more patient and appreciative of the hospitality extended to them. To meet the increasing expectations of the guests the hotel gives us extensive training. This has sharpened our skills to provide best services to the guests.” Singh reminisces on the time when elephants were used for welcoming guests at the hotel. Also there used to be a Royal Baggi ride for inhouse guests in the early 90s. “Now only on special occasions the hotel organises these things,” he says.

“On any given day we can be expected to help with anything, from making dinner reservations to organising local theatre tickets to helping the guest attend an event in the city” Kamal Bahadur Concierge, The Leela Mumbai

“Earlier the hotel was frequented by political honchos and ambassadors only but today the guest list also features a healthy mix of leisure and corporate travellers along with renowned personalities” Inder Kumar Lobby mascot, The Imperial New Delhi

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Technological impact

iconic hotel like the Taj Mahal New Delhi and guests often recognise me and appreciate my assistance to them,” opines Pal. Vance Micetech, the bell boy at ITC Windsor Bengaluru has been working for this luxury hotel since 1983. Being one of the first luxury hotels in the garden city, ITC Windsor Bengaluru was his immediate choice for beginning his hospitality career. “To get an experience in the hospitality industry and to learn the job from the best was the driving factor behind joining this property and there was no looking back since then,” explains Micetech. For Dharmendra Singh, bell captain, The Ashok New Delhi, life has been a roller coaster ride since he joined the property in September 1990. “I have enjoyed each moment that I have spent at the hotel. It has been 25 years but it seems like as if I just joined this place yesterday. The only reason for me being here all these years is that The Ashok New Delhi has al-

ways taken good care of its employees and it is a great place to work in,” voices Singh.

Changing guest profile During these years of service, these men have observed one significant change – the evolution of guest demographics and a change in their demands. For instance, The Imperial New Delhi has always been a luxurious abode to many eminent political personalities since its inception, but over the years there has been an influx of guests from diverse professions as well. “I have been seeing guests coming from various countries to us for many years after my joining. Earlier the hotel was frequented by political honchos and ambassadors only but today the guest list also features a healthy mix of leisure and corporate travellers along with renowned personalities,” points out Kumar. Presently, at the Taj Mahal New Delhi, there is a wider audience with guests coming in from every part of the

globe and in more numbers. Its guests today are between the age profile of 25 – 80 years and are looking for the best experience. “Hence, we have to be very alert and offer the experience that is symbolic to the Taj Group of Hotels. Since my job makes me interact with people directly, it is important to make note of their needs. Knowing and remembering their past visits and also little details about their preferences makes a huge impact on them and it helps us build their trust in us,” asserts Pal. As for The Leela Mumbai, the guest profile hasn’t changed significantly, the demands, however, have certainly become unpredictable and challenging. “Like arranging a baby sitter has become much more predominant these days,” states Bahadur. While Singh avers, “Earlier there were more foreigners coming and staying at The Ashok New Delhi, now we see a lot of young Indians as well. The young Indians are more conscious and expect a lot and demand serv-

Technology has changed the work culture across hotels in India. Today, hotel guests are becoming more tech-savvy with the evolution of the internet. Websites and travel blogs are enabling travellers to receive information and guidance on the spot. Hence, hotels are training not only their white and pink-collared employees but also their bluecollared employees to adapt to this trend. “With the advancement of technology, everything is gradually becoming quicker and easier. We receive regular training to help us stay updated on the technology for easy operations and to help us provide better experiences to our guests,” states Pal. Also with the advent of modern equipment, a lot of manual hard work has got reduced. “We now have trolleys which enable all luggage to be carried at once thereby saving a lot of our time and manual effort,” highlights Micetech. Likewise, at The Leela Mumbai there is constant investment in technology. “Guest service is the most significant tool for the hospitality industry, without which the hotel can never survive. Our guest service is enhanced by constant investments in technology. For example, our

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“The young Indians are more conscious and expect a lot and demand services in real time. However, the foreign guests are more patient and appreciative of the hospitality extended to them” Dharmendra Singh Bell captain, The Ashok New Delhi

on how quick their baggage have reached their rooms. Personally, I think that by being at The Ashok New Delhi I have come to know the world and its people, having seen and met guests and conference delegates from all across the world. And this has been a great experience for me,” believes Singh.

Future talent customer database allows us to anticipate guest desires and preferences before they arrive,” mentions Bahadur, adding, “But nothing beats the personal touch and understanding of a concierge.”

Employee recognition Prioritising employee recognition is crucial to ensuring a positive, productive, innovative organisational climate. For these veterans, their service recognition has been both tangible and intangible in nature. “Completing 32 years at ITC Windsor Bengaluru in itself is the biggest reward to me. Over the course of my tenure I have had many fond memories and have made some precious relationships for a lifetime

with colleagues whom I work with, the guests I serve and definitely the management,” states Micetech, adding that, in terms of tangible recognitions he has earned several awards for his long service, and dedication and excellence. “There is recognition of your services in the form of long service awards after every five years, 10 years, 15 years, 20 years and 30 years. Also there are awards for your dedication and excellence in your field of work. I can boast of winning quite a few,” he states proudly. For Kumar, appreciation is the key to motivation. “Rewards from guests as well as from The Imperial management helps me perform to the best of my abilities even after

40 years of service,” he adds. As for Pal, he has been honored with Long Service Awards at the Taj Mahal New Delhi. “It feels good to be able to train the new associates and teach them from my own experience. In addition, I have been recognised in various internal forums/HR activities, etc,” he adds. While for Singh, his greatest reward was getting the opportunity to work in an esteemed hotel like The Ashok New Delhi. “The most valuable reward for me are the appreciations that I have time and again received from the guests, my seniors and colleagues for my work. The best pleasure is when I receive cheerful smiles from the guests when they feel amazed

When asked about their advice to new recruits joining similar positions, Bahadur states, “Assisting the guest with everything is the most important quality. The new recruits must always be patient and cooperative. Dedication is the second most important quality because one can spend a lot of time beyond working hours to learn new things so that one can talk to the guest about it with immediate knowledge.” Reiterating the same, Kumar advices the future talent to be honest and dedicated in their service. While Pal advices his juniors to focus on the basics. “This industry and our job is built on human interactions, hence we must learn to be patient and respectful to all. The new recruits should also be hungry to learn more. That will help them grow and prosper,” advocates Pal. As for Micetech his advice is also to work hard and efficiently. “If you do so you will definitely be appreciated and recognised. One should never settle for short term gains as money or such,” he states. As for Singh, his advice for the next generation is to work hard and have a proactive approach towards the work. “Follow it as your religion and you will be rewarded with the best appreciations in your life. Execute your work with a smile along with a polite tone, you will never be tired of your work and will cherish it always,” he explains.

TT H H EE M M AA II N N FF O O CC UU SS

“We receive regular training to help us stay updated on the technology for easy operations and to help us provide better experiences to our guests” Bijay Pal Security associate doorman, Taj Mahal New Delhi

“There is recognition of your services in the form of long service awards, and for your dedication and excellence in your field of work. I can boast of winning quite a few” Vance Micetech Bell boy, ITC Windsor Bengaluru

FOOD & HOSPITALITY WORLD

December 1-15, 2015

STRATEGY

Swiss and swanky in Kolkata Opened five years ago, much of Swissotel Kolkata Neotia Vista's popularity lies in its ability to blend the hospitality of Switzerland with West Bengal's local cuisine and culture while giving each its own authentic niche By Steena Joy

eing the closest fivestar luxury hotel near the Netaji Subhash Chandra Bose (Kolkata) International Airport, Swissotel Kolkata Neotia Vista plays this ace well, considering it will probably be the last project to get permission to be located in such proximity to a security sensitive zone. So this means that guests at the hotel have exclusive, uninterrupted views of planes taking off and landing while they take a dip in the infinity pool on the roof or sip a mocktail on the sundeck. The 147 room Swissotel Kolkata Neotia Vista is also the only hotel in Kolkata to have 10 suites with their own exclusive outdoor jacuzzis and large open-air terraces. Executive rooms and the Swiss Executive Club lounge provide additional luxury and exclusivity. The award-winning rooftop Sky Lounge is the jewel of the hotel’s three restaurants and bar, offering views over the city. Located in Rajarhat in the new town area beside the IT hub, the hotel was positioned to offer a distinct mix of leisure and business facilities, being part of a multi-use project that features a mall with shops, restaurants and a multiplex cinema. But its proximity to the airport had its challenges. Marco Saxer, general manager, Swissotel Kolkata Neotia Vista, reminisces, “I have been here for four years now. When I joined, the hotel was already up and running. But we were still the newest kid on the block. We were near the airport, we had the mall and the biggest ball-

room in town. So the rooms always did very well, occupancy increased and we had a stable staff. We did very well in most aspects but we were still very far from the city. This was a minus point we really had to work on and the challenge was to bring guests to this area. Around that time, the new town area was just developing so it had very few residents. There was less populace. So it was a big challenge to attract people here from downtown especially for banqueting.” But Saxer put his head to the task. The hotel worked on a value for money concept. “We did a lot of things - offering a

30 FOOD & HOSPITALITY WORLD December 1-15, 2015

Marco Saxer

Chef Pranay Kumar Singh

good price with the quality the Swiss are known for and innovative buffet setups. Being in

Bengal, we had to get the food right. To get the taste of the local cuisine right, it took us

some time but finally we managed it. After that there has been no looking back,” he elucidates. Swissotel Kolkata Neotia Vista is the brand's first property in India. Not many knew the brand when it opened in Kolkata. Saxer worked on his belief that the success of the hotel had to be through the stomach. “This was one of my main strategies - to bring the people here and to create awareness of the Swissotel brand through the food. With the airport close by and Rajarhat being an IT hub, rooms would always sell but to take it to the next level, we had to get the food right.

STRATEGY

Unlike in the Americas, F&B in this part of the world will always drive the sales. Food will always be important. More in Bengal than anywhere else.” Soon the hotel's restaurants – Durbari (Indian specialty), Cafe Swiss (all day dining), Splash (the rooftop outdoor lounge where guests can dine under the stars in wooden cabanas) and Maaya (the bar lounge) – began winning awards and this helped to create awareness. The hotel organises a lot of food festivals especially unexplored international cuisines. Saxer explains, “We invite two to three foreign chefs every year. We did a Turkish food festival, a Japan and Kenya. These food festivals have two aspects – one, to create awareness and bring people into the hotel and second, to train my own chefs in these international cuisines so that we can include them in our buffets.” Adding to this, executive chef Pranay Singh Kumar informs, “Swissotel is part of the FRHI Hotels & Resorts which also includes the Fairmont and Raffles brands. Within the group we have an international chef exchange programme wherein chefs travel to different group hotels across the world. An upcoming exchange is the one we are doing with Fairmont Cairo where that hotel's chef will be travelling to India in March for an Egyptian food festival here in our hotel and in exchange later in June we will be sending our Bengali chef to Cairo for a Bengali food promotion there. Later in the year we will have chefs from Raffles Bali, for an Indonesian food festival. Our chefs have also gone to the Swissotels in Ankara and Izmir in Turkey and in exchange we have their chefs for our Turkish food promotions usually in November. Our chefs have also gone to Swissotels in Busan, Singapore and Nai Lert Park in Bangkok for Indian food promotions.” The hotel receives a lot of foreign guests so Chef Pranay has innovated a lot on the buffet and la carte menus as well. He says, “We have always been the the first to introduce many concepts in the city. We introduced the Sunday brunch, kids cooking classes, winter theme parties, grills, ladies night, Valentine's Day

These food festivals have two aspects – one, to create awareness and bring people into the hotel; second, to train my own chefs in these cuisines

celebrations, etc. Apart from keeping our in-house guests happy, these activities have helped us attract a lot of outside guests as well.” The hotel uses a lot of social media not only for F&B promotions but also for rooms, jacuzzi promotions, weddings, etc. “We use Facebook a lot. We also hosted the first Instagram party in Kolkata. We try to cover all types of media because Kolkata is still a traditional market,” opines Saxer. Apart from the business centre and two meeting rooms, over 1000 guests can be accommodated in cocktail/reception style in Bern (all the meeting facilities are named after places in Switzerland), the largest pillar-free banqueting facility in the city. There are also breakout rooms on the same floor, along with separate pre-function and smoking areas. The hotels' alpine-inspired Purovel Sport is the fitness centre with a fully equipped gym and views of the infinity pool. The hotel is just minutes away from the Prakirti Tirtha or Eco Park and Mother’s Wax Museum. The park has a jogging track which is used by many of the hotel’s guests. FRHI will be soon launching a tri-brand loyalty programme where members will be able to use their membership across all the three FRHI brands: Raffles, Fairmont and Swissotel. Interestingly, Saxer started his hospitality career as a chef. “In Switzerland to be a GM, you had to be from the kitchen. So many people like myself, we started in the kitchen. In Switzerland hotels are smaller. And manpower required is not too much. So you work hard and learn everything. The step from chef to director of F&B and then GM is huge but not impossible,” he affirms. He continues, “Even in Switzerland, F&B is a huge revenue booster. When I was chef, my restaurant was more famous than my rooms. Food was driving the revenues.” Saxer sums up by saying, “You don’t need an MBA to be a GM. All you need is that you have to be a practical thinker and have some vision about where your hotel is going.”

FOOD & HOSPITALITY WORLD

December 1-15, 2015

Special Events

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@fhwexpoindia

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facebook.com/fhwindia

Some of Our Participating Brands

CONTACT FOR Media & Partnership Queries Ruchi Shah +919664878304 fhw@fieramilano.in

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Hospitality Bookings Sachin Shenoy +919930050499 sachin.shenoy@fhwexpo.in

SPOTLIGHT

CELEBRATING INDIGENOUS FOOD TRADITIONS Indigenous Terra Madre 2015 saw the largest congregation of indigenous people from across the world celebrating their cuisine heritage and culture in scenic Shillong, hosted by 41 tribal communities of Meghalaya and Nagaland By Sudipta Dev

hillong, the capital of Meghalaya, recently hosted the International Terra Madre (ITM) that attracted 600 delegates from 58 countries representing more than 140 tribes. The second edition of ITM was organised as International MeiRamew 2015 (IMR 2015) — Mother Earth in the local Khasi language. The mega event of world tribes was held at the picturesque campus of North Eastern Hill University (NEHU) in Shillong. Among the highlights of the inaugural event was a video message from Prince Charles, Prince of Wales who spoke about leveraging on 'indigenous wisdom'. The keynote address was delivered by American activist from the Anishinaabe tribe, Winona La Duke, who highlighted the need of preserving food-based traditions. Carlo Petrini, founder, Slow Food International lamented the loss of food heritage and pointed out that a return to local economies will change the paradigm of the current food systems. “The slow food movement in India has existed for the last ten years, but what is really present here is the Terra Madre network,” said Petrini, adding that, this network consists of farmers, fishermen, pastoralists, and others in all Indian states. Every two years the members of the network meet in Turin,

Italy to exchange ideas and discuss. Slow food centres are being developed in India, the most important centre, according to Petrini is the one in Mumbai. “We have the most valued relationship with North East Slow Food & Agrobiodiversity Society (NESFAS). At the movement, the slow food movement is not organised here but is

34 FOOD & HOSPITALITY WORLD December 1-15, 2015

widespread which is the way to go. If a movement is based on a rigid structure it starts to die. Developing a centralised organisation is a wrong way to set the structure. I hope many NESFAS will be developed, involving the youth. This is a positive future I can visualise in this country,” stated Petrini, adding that, the most important thing

is to promote and support sustainable economies and ensure that food is good, clean and fair. He also pointed out that food that respects environment but exploits people is not acceptable. Phrang Roy, chairman, NESFAS and coordinator – The Indigenous Partnership spoke about the need to bring in inno-

vation with indigenous foods. NESFAS has started focusing on a Cooks' Alliance and also Mei-Ramew (Mother Earth in local Khasi) cafes. “Most of the cafes did business for a year and then shut down, however now young people have come from Delhi and Mumbai and have started cafe business here which is doing well. It is about

SPOTLIGHT When we lose an indigenous seed we lose biodiversity, and loss of biodiversity means lost nutrients. Lost indigenous seeds also mean lost medicines looking at local ingredients as healthy and tasty items for cuisine. We have to make sure that we are not just tribal but inclusive in our diversity,” said Roy, reminding that while North East India is seen by mainland India as an area of conflict what is forgotten is the fact that 250 indigenous societies here live together in peace. This peace is connected with the land where biodiversity is a key factor.

Local food systems The panel discussion on 'Advancing local food systems for the future we want' saw Dr Daphne Miller, physician, associate clinical professor at the University of California, San Francisco, The Prevention Institute, USA give an example of the village of Nongtraw in Meghalya which follows biodiversity and revival of indigenous farming. The villagers are free from chronic diseases like diabetes. “When we lose an indigenous seed we lose biodiversity, and loss of biodiversity means lost nutrients. Lost indigenous seeds also mean lost medicines.” These foods are more affordable and need to be introduced in urban farming. It is also essential for modern day chefs today to know the ethnobotany of food. One of the role models for native American chefs in the US is Chef Sean Sherman who has been working on reviving the culinary traditions of indigenous food of Dakota region. “It is important to understand the history of agricultural practices, for instance in Dakota region that has been carried out for 2000 years,” he said, adding that, he wanted to create indigenous business models for other people. Indigenous cuisines is one of the upcoming trends in the Americas. Helianti Hilman Najib, founder

and CEO, JAVARA, Indonesia spoke about the local food systems for the future we want. She has opened a company that encourages young people to become food entrepreneurs. Javara Feast is Indonesian ethnic food ingredients for world cuisines. Najib gave the example of a tribe in Indonesia that follows 650 year old indigenous practices to grow almost 125 varieties of rice, and in the known history there has been no crop failure.

From field to fork There are many interesting aspects to the history of indigenous cuisines, with many associated stories that have learnings for the present generation. The discussion on 'From field to Fork: the story of chefs, communities and writers' gave an interesting insight to the repository of interesting stories from the past. Chef Manjit Gill, corporate chef, ITC Hotels revealed that he comes from a family of farmers. He believes that the food that a chef cooks should be healthy for diners, and give nutrition and happiness. “We believe that food cannot be nutritious if it is not tasty – it has to be a balance of six tastes. I have been cooking food for the last 40 years and strongly believe in local flora and traditional practices,” asserted Gill. The other panel members recounted interesting stories. Kaylena Bray, coordinator, Native Foodways Program at the Cultural Conservancy, Seneca Nation, US told the story of a war with the French who burnt all the corn crop. The local made roast corn soup with the corn, which is still a part of the diet. “In the US there are 500 federally recognised tribes. Most natives live in cities so there is less access to land and understand-

FOOD & HOSPITALITY WORLD

December 1-15, 2015

SPOTLIGHT

A taste workshop on wild edibles was an an interesting and enlightening showcase of how nutritious, wild edibles can be cooked and presented in an innovative manner for modern global diners ing the link to the land. We are looking at native food for the connect,” said Bray. Margaret Mpati, Kalanga, Botswana is with an NGO that works with the marginalised community to eliminate poverty through organic projects. “We are trying to create seed bank for the future. The seed banks should be given back to the farmers,” said Mpati. Dr Philip Stark, professor of statistics, University of California gave an interesting presentation on urban foraging, eating the whole farm which reduces wastage. Highlighting on why people should eat weed he said, “Weeds are nutritious and delicious. It is a wasted resource which should be included in the

food system. It is a culinary quality food which has been marginalised.” Conceding that wild edibles and neglected plants can be a part of the popular food culture, Rahul Antao, ITM food and flavours coordinator, NESFAS pointed out that if the global map of biodiversity hotspots is superimposed with the map of indigenous communities, it will be a perfect match, “NESFAS is focusing on making the youth more aware. We do biodiversity walks for students. Children tend to the school garden and cook together so that it becomes kind of a culinary exchange. We want to learn from the past and be progressive and

sustainable in the future.” A taste workshop on wild edibles was an an interesting and enlightening showcase of how nutritious, wild edibles can be cooked and presented in an innovative manner for modern global diners. The five day event included field trips to nine host villages near Shillong, where the international delegates got to spend a day with the villagers who gave them a warm welcome and memories that will be long remembered. The concluding day was the grand Mei-Ramew Food Festival at Sacred Grove, Mawphlang which witnessed a gathering of almost 30,000 people.

FOOD & HOSPITALITY WORLD

December 1-15, 2015

CORPORATE SOCIAL RESPONSIBILITY

GIFTTS of love Preferred Hotels & Rresorts joins forces with Love146 in campaign to abolish child trafficking

referred Hotels & Resorts, the world’s largest global collection of independent luxury hotels, recently announced a partnership with Love146, an international human rights organisation whose mission is to end child trafficking and exploitation. Confronting the reality that, according to the International Labour Organisation, there are more than 20 million enslaved victims, including millions of children, Preferred Hotels & Resorts has expanded its corporate social responsibility programme, GIFTTS - Great Initiatives for Today’s (Tomorrow’s) Society - by committing to help Love146 abolish child trafficking through a combination of financial and educational resources. To kick-off the collaboration, Preferred Hotels & Resorts has made a US$ 20,000 donation to Love146 that will be used to-

Once equipped with the knowledge and tools on how to recognise and report incidences of human trafficking, the company’s associates will then personally train staff in front-line positions at member hotels globally wards costs related to victim reintegration at Love146’s Survivor Care programmes in the United States and Southeast Asia. In addition, from November 2 through November 13, the company hosted an auction on Charity Buzz that invited travellers to bid on the opportunity to book one of 10 available twonight stays at five hotels around the world - Montage Beverly Hills (California), Montage Kapalua Bay (Hawaii), Montage Laguna Beach (California), The Siam (Bangkok), and Hotel Majestic & Spa (Paris) - with 100

38 FOOD & HOSPITALITY WORLD December 1-15, 2015

per cent of the proceeds going to Love146. Throughout the remainder of 2015, all Preferred Hotels & Resorts associates will undergo Love146’s Child Trafficking Prevention Training. Once equipped with the knowledge and tools on how to recognise and report incidences of human trafficking, the company’s associates will then personally train staff in front-line positions at member hotels globally that are interested in joining the cause. “Our GIFTTS programme

is designed to promote socially responsible actions by member hotels and associates, and I could not think of a more important, powerful cause to join than the fight against child trafficking and exploitation. We are excited to partner with Love146 to help better educate the hospitality industry and travellers worldwide on this issue and to facilitate opportunities for our associates and hotel partners to collaborate on supporting prevention movements within their local communities,” says Lindsey Ueberroth, president

& CEO, Preferred Hotels & Resorts. “Human trafficking is modern day slavery, and some of these victims are tragically sexually exploited in a hotel. This is preventable. It is a powerful message that a hotel company is committed to not only provide funding for our work but also to engage in helping us carry out integrated and thoughtful strategies. Preferred Hotels & Resorts is a true model for corporate social activism,” adds Rob Morris, president, Love146. Believing in the power of love and its ability to bring about sustainable change, Love146 is helping grow the movement to end child trafficking while providing effective, thoughtful solutions. Founded in 2002, Love146 serves children from its offices in the United States, Philippines and the United Kingdom.

EVENTS TRACKER Date

Event

Venue

December 1-3, 2015

VS Pack

Cognac (France)

December 7-8, 2015

Hospitality Facilities Management Forum – Sarasota

Sarasota, FL (USA)

December 14-15, 2015

World Tobacco Middle East

Dubai

January 21-23, 2016

Food Hospitality World

Mumbai

February 7-10, 2016

SMAHRT

Toulouse (France)

February 10-12, 2016

Biofach Japan

Tokyo (Japan)

March 2016

Expo Coffee & Tea

Shanghai (China)

March 1-13, 2016

United Coffee & Tea Industry event

Moscow (Russia)

March 3-5, 2016

ICT – International Coffee & Tea Industry Expo

Singapore (Singapore)

March 10-12, 2016

Vegetarian Food Asia

Hong Kong

March 7-10, 2016

International Pizza Expo

Las Vegas

March 10-13, 2016

Taipei International Bakery Show

Taipei (Taiwan)

March 11-13, 2016

Salon Chocolat et Gourmandises en Picardie

Amiens (France)

March 14-15, 2016

Sandwich & Snack Show

Paris

March 14-15, 2016

Vending Paris

Paris

March 16- 18, 2016

World Food Uzbekistan

Tashkent (Uzbekistan)

March 17- 20, 2016

Rendezvino Karlsruhe

Karlsruhe (Germany)

March 29- April 1, 2016

Finefood Shanghai

Shanghai

March 29- April 1, 2016

Hospitality Design & Engineering Expo

Shanghai

April 12-15, 2016

FHA

Singapore

April 3-5, 2016

Hotel & Gast Wien

Vienna (Austria)

April 12-15, 2016

FHA Culinary Challenge

Singapore

April 12-15, 2016

Beer. Wines. Drinks

Minsk (Belarus)

April 30-May 2, 2016

South African Cheese Festival

Cape Town

May 8-10, 2016

Dubai Drink Technology Expo

Dubai

May 9-12, 2016

Saudi Food, Hotel & Hospitality Arabia

Jeddah

May 10-13, 2016

Seoul Food & Hotel

Seoul

May 12-14, 2016

Seatrade Cruise Asia

Busan (South Korea)

June 2016

Coffee and Tea Salon

Kiev (Ukraine)

July 25-27, 2016

WINETECH

Adelaide

September 21 - 23, 2016

Fi Asia

Jakarta

March 19 - 22, 2017

Bibac Expo

Antwerp

June 2017

Fithep Mercosur Argentina

Buenos Aires (Argentina)

FOOD & HOSPITALITY WORLD

December 1-15, 2015

TECH BYTES

Happay to help An expense management solution helps Habanero Foods simplify petty cash management across outlets

tarted in 2011, Habanero Foods is one of India’s first authentic restaurants to introduce the vibrant flavours of Texan-Mexican cuisine to the Indian audience. Habanero currently has three outlets in Bengaluru, and one in both Chennai and Hyderabad. The company was facing serious operational challenges with petty cash management across its outlets because it relied on manual methods for distribution, reporting and accounting of petty cash expenses. There were several issues. For petty cash distribution, there was no instant way to transfer cash. The head of administration distributed petty cash funds physically to each outlet. This process was slow and there was always the risk of loss or theft. If additional funds were required, they were transferred via NEFT to the store manager’s bank account. Day-to-day cash handling was also a pain. Store managers were overloaded with requests from employees needing money for buying ingredients, equipment or making repairs. Managers had to make a manual entry for all cash ad-

vances given to employees. Once purchases were made, they had to enter receipt data manually into their accounting system. This process was tedious and error-prone. Sometimes funds were insufficient to meet the number of requests. Expenses had to be incurred either out of pocket or had to be delayed. At the end of the day, there were piles of receipts to be reconciled and at times, the accounts didn’t match. How it works To eliminate the hassles of cash handling and reconciliation, Habanero signed up for Happay’s cashless and paperless Expense Management solution. Each Habanero outlet is issued Happay Prepaid Cards for routine expenses. The head of administration instantly transfers petty cash funds to Happay Cards from Happay’s web or mobile dashboard. Outlet managers can request money for funds right from their Happay mobile app. Every time employees spend on the Happay Card, expense details are auto captured on mobile. They can take a quick picture of the receipts and send expenses for approval within seconds. With Happay, petty cash disbursements are quick and easy.

40 FOOD & HOSPITALITY WORLD December 1-15, 2015

Griffith David

Habanero store managers and company administrators have visibility into all employee purchases, in real-time. They are notified when balances are low on cards and can make sure that their employees always have the funds to keep the business going. Employees don’t need to handle paper receipts anymore and accounting is fast and error free. “As a CEO, I’m faced with the conflict of wanting to empower my distributed team while having to maintain tight expense control - Happay enables this perfectly! We have been using

Happay Cards with the integrated mobile and web dashboard for three months now in our outlets. All disbursements and expenses are automatically recorded and verified, and hence they can directly be imported into accounting. The team has also been great and their support is excellent – all key requirements for business users like me. Several minor changes we requested were implemented immediately. I would recommend this application to other CEOs,” says Griffith David, MD and CEO, Bread Basket (Habanero).

TECH TALK

Vrooming technology Marriott Hotels' VRoom Service is a first-of-its-kind guest service that allows guests to order inspiring virtual reality experiences to their rooms

reated in collaboration with Samsung Electronics America, VRoom Service is a first in the travel industry, the latest in a series of innovations by the Marriott International flagship brand that are changing how people travel. Guests are invited to call a dedicated VRoom Service extension or use Marriott's Mobile Request app to request a Samsung Gear VR headset and accompanying headphones. Once they are hand-delivered to the rooms along with easyto-use instructions, they are available on loan to guests for up to 24-hours. Another innovation is Marriott's new virtual travel content platform - VR Postcards. VR Postcards are intimate and immersive travel stories that users experience in 360 3D via a virtual reality headset. Each story follows a real traveller on a journey to a unique destination; viewers are immersed in the destination and hear the travellers' personal stories about why travel is important to them. The first three VR Postcards were shot in the Andes Mountains in Chile, an ice cream shop in Rwanda and in the bustling streets of Beijing. "Travel expands our minds and helps push our imagination. Our guests want to be in inventive spaces that help foster their creativity and thinking. VRoom combines storytelling with technology, two things that are important to next generation travellers,â&#x20AC;? says Matthew Carroll, vice president, Marriott Hotels. VR Postcards will be available to guests partaking in VRoom Service at select prop-

erties, as well as to the general public via Samsung Milk VR premium video service, accessed via the Samsung Gear VR headset. In addition, Marriott again worked with Framestore's Virtual Reality Studio to develop the technologies and techniques used in creating the VR Postcards experiences. "VRoom Service is one of the first business applications of Samsung's Gear VR technology. We're tremendously excited to be collaborating with an innovative brand like

Marriott on creating the future for travellers," says Matt Apfel, vice president, strategy and creative content, Samsung Telecommunications, America. Marriott Hotels has consistently pushed the boundaries of innovation in technology and travel to create spaces and experiences that inspire and foster its guests' best thinking. Last year, the brand introduced the first-ever immersive 4D virtual reality travel experience with The

The first three VR Postcards were shot in the Andes Mountains in Chile, an ice cream shop in Rwanda and in the bustling streets of Beijing Marriott Teleporter. In recent months, Marriott delighted travellers with its mobile innovations global roll-out, its industry-pioneering two-way chat feature Mobile Request

on the Marriott Mobile app. Its announcement this summer of the first-of-its kind partnership with Netflix changed the future of in-room entertainment.

FOOD & HOSPITALITY WORLD

December 1-15, 2015

FHW MUMBAI 2016

FHW Mumbai to roll out in January 2016 The exhibition aims at providing opportunities for business networking and partnerships under one roof

he 27th edition of Food Hospitality World (FHW) will be held on January 21-23, 2016 at Bandra Kurla Complex, Mumbai. Few of the exhibitors already registered for the exhibition include Samarth Cookware, Vsilover Hotel Wares, AV&T Hospitality Solutions, Sun Mark, The Coffee Co, Venus, Gilly, Raunak Kitchen Equipment, Shree Manek, Alliance Laundry System, King Metal Works, Chheda Industries and many more. Prior to this exhibition, in a new milestone, FHW opened its 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 (IHCL). Speaking about the exhibition, Chef Oberoi said, “This exhibition is a good platform for the hospitality industry. I met a lot of suppliers, some of whom I already know. Exhibitions like Food Hospitality World exposes a market like Goa to various business opportunities.” The FHW Goa 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 were

The FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express 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 & 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. Spread across 3200 sq mtrs of space, the three-day show witnessed many panel

42 FOOD & HOSPITALITY WORLD December 1-15, 2015

discussions like the Power of Purchase on day one. The discussion was based on the ‘Changing face of hospitality procurement’. On the second day, Hospitality Think Tank themed ‘Evolution of Goa as a MICE Destination’ witnessed one of the key general managers, 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. The Hospitality Knowledge Exchange, held on the concluding day, had general managers of lead-

ing resorts and villa owners of Goa discussing ‘Goa as a Resort Destination: The Business of Hoteliering’. The Culinary Challenge of Goa, in association with the Goan Chef Challenge and supported by the Culinary Forum of Goa, was held across all the three days. 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 aims at providing solutions to various industry-related problems. Some of the exhibitors included: 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.

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

SEE YOU AT FOOD HOSPITALITY WORLD MUMBAI 2016

BUSINESS AVENUES

RAUNAK KITCHEN Stall No. A 10 EQUIPMENTS PVT. LTD. Shankar M. Shetty Managing Director

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46 December 1-15, 2015

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CAMPUS NOTES

Asilver milestone Moulding professionals for the industry since the last 25 years, L V Kumar, principal, The Institute of Hotel Management & Catering Technology (IHMCT), Kovalam talks about the institution's approach towards skill upgradation. By Kahini Chakraborty

ITH a motto of 'Learn and Serve' and 'Quality Service' as code of profession, The Institute of Hotel Management & Catering Technology (IHMCT), Kovalam, has completed 25 years of its journey in providing excellence in hospitality education. The institution set up in 1990 is run under the aegis of the ministry of tourism, Government of India, and offers a well amalgamated mix of theory, practicals and hands-on-experience at the institution and industry level. The programmes give priority to developing positive attitude, personality and communication skills of students. Located at Kovalam Beach, the institution is in close proximity to many resort hotels. L V Kumar, principal, IHMCT, Kovalam, who has been in the government service of teaching for the last 35 years, strongly believes, “You do not only need to teach a subject to a student, but you also need to get the student motivated and interested enough in a particular subject. Commitment and total involvement is what is expected out of students looking at joining hospitality management courses.” Kumar has a teaching experience in various capacities at Institutes of Hotel Management and Catering Technology, Bhopal, Gwalior and Thiruchirappalli. He served for 13 years as principal of SIHMCT, Thiruchirappalli and is now principal at IHMCT, Kovalam for the last five years. Every year the institution takes in a batch of 193 students in total. The Bachelor of Science (BSc) programme in Hospitality and Hotel Administration is of-

L V Kumar

fered by the National Council of Hotel Management and Catering Technology and the Indira Gandhi National Open University. The three year (six semester) programme equips trainees with all the required skills, knowledge and attitude to efficiently undertake managerial and supervisory responsibilities in the hospitality sector. Students with minimum qualification of plus two are admitted to the course through an All India Joint Examination conducted by the National Council during the month of April/May. On the growing demand of students opting for hospitality management courses in the South India market, he informs, “In Trivandrum and Ernakulam itself there are approximately 1000 students who participate every year in the entrance exam. And over the years this demand has been increasing.” Apart from the three-year BSc degree course, the institution also offers a one year diploma degree in food and beverage, a one and a half year diploma degree course in food production, and a one and a half

year diploma degree course in F&B services. Hunar Se Rozgar courses are also offered. “We also take consultancy for government departments, setting up of kitchens, canteen facilities. We have 13 regular faculties and 12 teaching associates. We have more than 12 classrooms and more than 14 laboratories. After launching our student exchange programmes, we are now contemplating on faculty exchange programmes as well,” says Kumar. The institution also offers extra curricular activities like Cat A Fest and annual sports day, while the co-curricular activities include: Fandanago and theme dinners. Learning experiences The institution holds a 90-100 per cent placement record, boasts Kumar, adding that, apart from pan India, the institution also has placement opportunities in Maldives and Dubai. “Our USP lies in our 13 committed faculty members who have 20-25 years of experience. We have already inaugurated the new building facilities for students.

We are upgrading our equipment to the tune of `three crore,” he adds. In Kovalam itself there are about 2500 rooms available across various hotel segments and there are work opportunities for 10,000 employees. Hence students are encouraged to consider working over the weekends at any of the hotels and learn about the industry requirements and apply the theoretical knowledge to the daily practical work life while earning a stipend amount, which acts as a motivation for them. “While it is not a norm for students to take up jobs in the hotel industry over the weekend, we encourage them about the idea and leave it on them to decide,” he states. Balancing between imparting theoretical knowledge with practical experiences, Kumar feels that it helps students realise which section of the hospitality industry is best suited for them. “The front office job profile requires excellent communication skills which is not technical in nature, whereas food production requires technical

knowledge. Hence many students opt for food production job profile over front office, F&B and housekeeping.” When asked about the issues of attrition and learning gap among new recruits that the hospitality industry witnesses, Kumar strongly opines, “Leading hotel groups and associations believe in starting their own schools to address staff shortage. Though the industry has grown, it is still immature in its HR policies. Other industries are leveraging on talents who have been trained in hotel management careers. Since the hospitality industry is all about people management, there needs to be a re-look at the HR policies and an investment in human asset. Value system in the hotel industry is the need of the hour. I feel that the HR policies and value system needs to be integrated and new HR policies should be developed. The hospitality industry should also encourage variable pay packages according to performance of employees, along with continuous training programmes.”

FOOD & HOSPITALITY WORLD

December 1-15, 2015

MOVEMENTS Goa Marriott Resort & Spa ABHAY SINGH joins Goa Marriott Resort & Spa as director of food and beverage (F&B). He started his career in 2008 at The Renaissance Mumbai Hotel & Convention Centre, as F&B executive. He then joined Courtyard by Marriott, Mumbai, as assistant events manager and later moved to JW Marriott Pune as events manager with the pre-opening team. While at JW Marriott, Pune, Singh also worked as a front desk manager for a period of one year. His next role was as director of events at the Renaissance Mumbai Hotel & Convention Centre. His most

riott Mumbai Sahar, she was director of sales at Hilton Shillim Estate Retreat & Spa. She holds an MBA in marketing. Her vast portfolio includes brands like The Marriott Group, Taj Hotels and the Hilton Group before she made her way into JW Marriott Mumbai Sahar.

above 10 years. He started his career with the Leela Palace Bangalore. Later he moved on to the Oakwood Premier Bangalore, and thereafter he moved to The Fortune JP Palace Mysore. He has been associated with DoubleTree by Hilton Pune-Chinchwad since May 2015.

Radisson Blu Hotel New Delhi Paschim Vihar

The Westin Pune, Koregaon Park

CHEF VIKAS PANT has been appointed as executive chef for Radisson Blu Hotel New Delhi Paschim Vihar. Chef Pant has an experience of nearly 17 years

Abhay Singh

Chef Vikas Pant

recent assignment was that of director of events at JW Marriott Mumbai, Sahar.

with leading hotel chains in the industry. He embarked on his journey by joining Café kitchen at Hyatt Regency, Delhi and also worked in various sub departments. He then underwent his training in trainer certified by Hyatt International, USA and at the Hilton Worldwide University for code of conduct, information security and privacy training, operation audit, behaviour base interviewing, and management development programme. He has also been trained in Japanese kitchen at Hyatt Regency Osaka.

JW Marriott Mumbai Sahar JW Marriott Mumbai Sahar has appointed NIKITA GONSALVES as director of sales. Prior to joining JW Mar-

MANMEET B SINGH has been appointed as director of food and beverage at The Westin Pune Koregaon Park. In this role, he will be responsible for enhancing and sustaining guest experiences at all restaurants, bars and events at The Westin Pune Koregaon Park. Prior to this, he worked at the Hyatt Regency, Ludhiana as director of food and beverage. In his current role, Singh would be taking on multiple responsibilities such as strategic decision making and planning for the food and beverage department, recruitment and training of staff, as well as developing and implementing marketing strategies.

Four Points By Sheraton Navi Mumbai, Vashi RASHI HONRAO GAKKAN has been appointed as learning and development manager of Four Points by Sheraton Navi Mumbai, Vashi. With around six years of experience in the hospitality industry, she has worked with renowned

DoubleTree by Hilton Pune-Chinchwad

Nikita Gonsalves

GUHANESHWARAN V is the assistant executive housekeeper at DoubleTree by Hilton Pune-Chinchwad. He has a work experience of

48 FOOD & HOSPITALITY WORLD December 1-15, 2015

Novotel Hyderabad Airport Hotel ROSHAN RAJPAL has been appointed as executive assistant manager (EAM) at Novotel Hyderabad Airport Hotel. In her new role she will be responsible for looking after the smooth operations of all departments of the hotel. Her last assignment with Accor hotels was with Novotel Bangalore Techpark where she was heading sales and marketing for all five multibrand Accor hotels in Bengaluru.

brands like the Marriott, Accor, Hilton and Starwood. She has been part of two preopening teams, namely the Westin Mumbai Garden City and the Sofitel Mumbai BKC. She holds a Masters Degree in Organizational Psychology.

Mandarin Oriental Doha and Mandarin Oriental Macau MARTIN SCHNIDER has been appointed as general manager of the Mandarin Oriental, Doha, while JILL GOH has been appointed as general manager of Mandarin Oriental, Macau. Schnider joins the Doha property, which is scheduled to open in 2016, from Mandarin Oriental, Macau where he has held the position of general manager since 2008. Prior to this, Schnider was hotel manager of Mandarin Oriental, Tokyo. Goh began her career with the group in Singapore in 1993, working her way up through the rooms division to become director of rooms in 2000, and eventually resident manager in 2006. Most recently, Goh was resident manager of Mandarin Oriental Hyde Park, London before taking on the role of corporate operations manager, Asia based in Hong Kong in 2013.

Four Seasons Rashi Honrao Gakkan

Four Seasons has appointed BART CARNAHAN as exec-

utive vice president, global business development. Carnahan will oversee Four Seasons global development efforts, working collaboratively with teams around the world to support the company’s growth objectives and build on the reputation of Four Seasons as the partner of choice for luxury hotel and residential projects. Carnahan joins Four Seasons from Starwood Hotels & Resorts Worldwide where he spent the last eight years as senior vice president acquisitions and development, EAME, responsible for Starwood’s growth strategy throughout Europe, Africa and the Middle East, for all of Starwood’s ten brands.

Starwood Starwood has appointed CHRISTOPHER CHUNG as regional director of sales and marketing - Southeast Asia. Under this role, he will be responsible for overseeing the overall strategic sales and marketing direction for all 31 Starwood hotels in Malaysia, Singapore and Indonesia, covering ten brands including St Regis, The Luxury Collection, W Hotels, Westin, Sheraton, Le Méridien, Four Points by Sheraton, Aloft, Element and Tribute portfolio. Prior to re-joining Starwood, he served most recently as director of sales and marketing at The Ritz-Carlton, Bali.

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weekend

Scene and heard

With Marcellus Baptista

Social spree

Alex Robertson and Vikram Seth at the Glenlivet night at the Trident

Smooth and easy WELL BALANCED AND intensely smooth were the words that you heard at the launch of The Glenlivet Founder’s Reserve. The brand’s international ambassador Alex Robertson was there at the Trident to introduce the new expression from The Glenlivet portfolio as ‘the ultimate tribute to the founder George Smith’s original vision.’ It turned out to be a bespoke event with renowned author Vikram Seth and Alex Robertson. True to the brand’s essence of being associated with literature, the launch was preceded by a book-reading session by Vikram Seth to exemplify the core philosophy of The Glenlivet Founder’s Reserve – going back to the original and paying tribute to a rich heritage. And connoisseurs of single malt thoroughly enjoyed the drink with the paired dinner.

THE FOURTH SOCIAL came to town with the opening of Khar Social. Early on the launch day, skater boys and girls were seen in action at the country’s first-ever skate park inside a restaurant. Later, Riyaaz Amlani, CEO and MD, Impresario Entertainment and Hospitality, welcomed the many guests like Sonakshi Sinha, Shreya Ghoshal, Sona Mohapatra, Surendra Hiranandani, Gaurav Goenka, Pratichee Mohapatra, Kanchi Kaul, Sameer Malhotra, Salil Acharya, Ravi Krishnan, Natasha Suri, Masumeh Makhija, Ken Ghosh, Suved Lohia and Vikram Raizada. In full flow were wines, beers, straight drinks and cocktails including A Game of Sling, Old Smoke, Deconstructed Moscow Mule and Social’s signature Longest Island Iced Tea.

Sonakshi Sinha at the launch of Khar Social

Genelia and Ritesh Deshmukh at the launch of The St. Regis Mumbai

Opulent opening THE WHOLE WORLD seemed to be present as The St. Regis Mumbai, part of St. Regis Hotels & Resorts, celebrated its grand opening with a swing and jazz concert, exquisite culinary offerings, an exclusive art tour and its unique ritual of champagne sabering. The elegant evening saw the presence of Jim Petrus, global brand leader, St Regis Hotels & Resorts, Atul and Gayatri Ruia, Amit and Shweta Bhosale, Avinash and Gauri Bhosale, Salman Khan, Sangita Jindal, Harsh Goenka, Genelia and Riteish Deshmukh, Randeep Hooda, Ekta Kapoor, Avanti and Yash Birla, Gayatri Oberoi, Sachin Joshi, Pratima and Gaurav Bhatia, Maheka and Amrit Mirpuri, Dr. Cyrus Poonawala, Rukshana and Mustafa Eisa, Hafeez Contractor, Pallavi Jaikishan, Mandira Bedi, Anita Dongre and many more. And, as they say, a good time was had by all.

Sparkling time IT WAS A SPARKLING soiree as Aspri Spirits hosted a tasting of Freixenet Cava at The Sassy Spoon in Bandra. Enjoyed was the Cordon Negro Brut and the white-frosted Carta Nevada Semi Dry. Cordon Negro Brut, Freixenet’s core brand, is iconic and globally renowned, while the Carta Nevada range is a wonderful aperitif and pairs wonderfully with spicy flavours of Indian cuisine. Damian Clarke, MD, Freixenet Group and Philippe Jamme were there to give guests an enjoyable experience. They learnt that Freixenet is the world’s leading Cava, the sparkling wine from Spain is made with native grapes, mostly produced in Catalonia. The talk was on the terrific terroir of Penedès, generous Catalan climate and painstaking attention to detail, both in the vineyard and the winery, that gives rise to the charming and elegant Freixenet Cavas. L-R: Aditya Hitkari, Philippe Jamme, Divya Palat and Jackie Matai at the Cava launch at The Sassy Spoon, Bandra

FOOD & HOSPITALITY WORLD

December 1-15, 2015

weekend

E V E N T S

TRAILING PERSIA Michelin star chef Vikas Khanna on his maiden trip to Oman anchored a food and travel show called Twist of Taste â&#x20AC;&#x201C;The Persian Trails FOOD PASSION Hyatt Culinary Challenge 2015, an initiative by Hyatt Hotels in India and the SMILE Foundation, was held across 10 Hyatt Hotels across the country to bring together individuals from the corporate realm on a common platform to showcase their culinary expertise and passion for food

CONVENTION CALLING JW Marriott New Delhi Aerocity recently won the title of the Best Convention Hotel - Metro at Experiential Venues Awards 2015 held at The Trident, Bandra Kurla, Mumbai

WOMEN AS LEADERS Peggy Fang Roe, chief sales and marketing officer - Asia Pacific, Marriott International at Marriott International Asia Pacificâ&#x20AC;&#x2122;s second Women in Leadership Asia Pacific Conference held at The Ritz-Carlton Macau and JW Marriott Macau Hotels

WINTER FESTIVITIES

Courtyard by Marriott, Gurgaon began Christmas celebrations with the traditional cake mixing ceremony wherein in-house guests, invitees and the staff of the hotel took part in the ceremony followed by high tea

60 FOOD & HOSPITALITY WORLD December 1-15, 2015

Mountain Club Resort recently organised a cake mixing ceremony attended by film personalities including Bhavana, Mia, Vinay Fort, Sanju, Siva Kumar and director of Mountain Club Resort Sony E J, general manager Benny George and other managers of the resort

weekend

E V E N T S

SPEAKING OF SUCCESS Dr Hilmar Rudloff, CEO, Eloma speaking about the company's history and the successful launches of the GENIUS MT and JOKER MT during his speech at HOST, Milan

GREEN DIWALI The team members of The Orchid, Mumbai carried out a silent rally exhorting the citizens to say no to fire crackers

CELEBRATING TOGETHERNESS Ruslaan Mumtaz and his wife Nirali celebrated their oneyear wedding anniversary at the newly opened Chiliâ&#x20AC;&#x2122;s American Grill & Bar at Malad, Mumbai

A TASTE OF WINE A wine tasting event, conceptualised by FineWinesnMore, was held for the Consul General of Italy, Ugo Ciarlatani and his Italian guests at the Consulate General of Italy in Mumbai

SPREADING JOY The Culinary Forum of Goa celebrated International Chefs Day 2015 with the theme 'Healthy Kids- Healthy Future' by organising a lunch for 250 under privileged children at the Fr Agnel Institute in Goa

STAR-STUDDED DIWALI Kempinski Ambience Hotel Delhi organised a celebration of the festival of lights with the children of Noida Deaf Society and team Delhi Dynamos

FOOD & HOSPITALITY WORLD

December 1-15, 2015

weekend

E V E N T S

RUN OF UNITY The Leela Mumbai organised a three km marathon titled ‘The Run of Unity’ to participate in the government’s initiative of Rashtriya Ek Diwas marking the birth anniversary of Sardar Vallabhbhai Patel

BOOK LAUNCH Peter Csizmadia-Honigh (right), recipient of the Geoffrey Roberts Award, launched his book titled ‘The Wines of India, a Concise Guide’ in association with All Things Nice in Mumbai

CULINARY TALENT Saraiwwalla Agrr Refineries awarded the winners of the Naturralle Kitchen Maharani of Hyderabad contest, held at Kutchi Bhavan, Eden Bagh, Ramkote, Hyderabad

NOVEL CONCEPT Stevia Festival, an idea conceived by Stevia World Agrotech, was held at The Green Path Organic State, Bengaluru

AURA OF PAINTINGS Novotel Hyderabad Convention Centre presented its

TIMELESS HOSPITALITY Taj Falaknuma Palace, Hyderabad recently celebrat-

third series under 'Colours of Novotel' initiative, an exhibition and sale of works featuring collections of nationally and internationally renowned artists

ed its fifth anniversary

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