I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •
F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E
January 1-15, 2016 Vol 4 | No. 8 | Pages 60| `50
EDITOR’S NOTE
The growth story
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he end of 2015 witnessed two mega marriages in the hospitality space, the Marriott-Starwood story and the Accor-FRHI merger were developments that provided the global hospitality industry more food for thought. These business decisions gave rise to few obvious concerns related to operations, brand positioning and of course human resource. Skilled manpower has always been a serious point of discussion at forums, but apart from raising concerns and questions we seldom get to hear of effective solutions to bring into action a comprehensive education and training initiative that leads to employment generation. The right man for the right job will place the industry in a happy spot. The cover story in this issue clearly displays what the development story will be in India in the near future. Opportunities will not be restricted to the mega cities but will spread into regions that are future growth cities of the country. Domestic tourism will provide impetus to the business. A robust public private partnership model will strengthen the development story to meet the growth projections. Policies cannot just be on paper and promises meaningless. Investor-friendly land banks and policies are the need of the hour. As
HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Global Fairs & Media Pvt. Ltd 2nd Floor, Express Towers Nariman Point, Mumbai-400021. India Tel: 6744 0000 / 22022627 Fax: 022-22885831 E-mail: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India. Board line: 0120-6651500. Mobile: 09899003030 Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com
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CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082
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January 1-15, 2016
“Opportunities will not be restricted to the mega cities but will be spread into regions that are future growth cities of the country. Domestic tourism will provide impetus to the business”
per reports, at present, the demand is less and supply is more in a number of cities. But within the period of 12-14 months the position may change with demand picking up against the supply. In the next five years, the demand is expected to surpass the supply and industry would do better. Keeping this is view, business will boom and hence give more meaning to trade exhibitions like Food Hospitality World (FHW). The 27th edition of FHW will be held on January 21-23, 2016 at Bandra Kurla Complex, Mumbai. This year Turkey will be having the largest pavilion wherein 12-15 companies will be participating. It will also be the largest showcase by any international country so far. Moreover, around 200 exhibitors are expected to participate at this upcoming edition of FHW Mumbai. 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. For some real time interactions join us at our sessions - Hospitality Think Tank and Hospitality Knowledge Exchange. See you at FHW 2016. REEMA LOKESH Editor
Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in
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AHMEDABAD: Sachin Shenoy, The Indian Express Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015. Mobile : 09930050499 Email :sachin.shenoy@fhwexpo.in
Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.
CONTENTS Vol 4 No 8 JANUARY 1-15, 2016
SPA & WELLNESS
Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev
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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
Food & Hospitality World takes a look at the hotel developments of 2015 and the expected growth in the New Year
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INTERNATIONAL FOOD & HOSPITALITY SALES Soumodip Ghosh Dhananjay Makharia
Manager Bhadresh Valia
EDGE
(24-28)
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MARKETS
NATIONAL FOOD & BEVERAGE SALES Sasi Kumar G Keshav Barnwal
PRODUCTION General Manager B R Tipnis
ESSENTIAL FOR HEALING MANY ESSENTIAL OIL MANUFACTURERS IN INDIA FORESEE TREMENDOUS BUSINESS GROWTH OPPORTUNITIES IN CUSTOMISING ESSENCES FOR DIFFERENT SPAS AND COSMETIC COMPANIES
LARGEST CONVENTION COMPLEX IN SOUTH INDIA TO OPEN IN 2016
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GOLDWIN HEALTHCARE TO AGGRESSIVELY PROMOTE 'SHOUT' BRAND IN INDIA
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HPMF CELEBRATES 5TH ANNIVERSARY, CONVENTION AND AWARDS 2015
AN EFFICIENT HOTEL MANAGEMENT SYSTEM GOES A LONG WAY TIME AND MONEY ARE THE LIFEBLOOD OF JUST ABOUT ANY INDUSTRY AND HOTELIERS WILL WHOLEHEARTEDLY AGREE THAT THESE ARE TWO PRECIOUS RESOURCES
INTERIORS & DESIGN LIFE P 16: NEW KIDS ON THE BLOCK Hard Rock Hotel Goa
P 15 PRODUCT TRACKER Hafele
P 37: MOVEMENTS The Orchid, Mumbai
P 54: WEEKEND Scene and heard
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TAKING LUXURY OUTDOORS A GLIMPSE OF THE LATEST TRENDS IN OUTDOOR FURNITURE
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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 © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.
THE REFERRAL ADVANTAGE A HOTEL SALES PROFESSIONAL NEEDS TO LEVERAGE ON REFERRALS WHICH CAN LEAD TO QUICK SALES CLOSURE
MARKETS
Largest convention complex in south India to open in 2016 Lulu Grand Hyatt Hotel and Convention Centre to offer 100,000 sq ft of meetings space Steena Joy Mumbai THE UAE -based Lulu Group’s Rs 800 crore project, Lulu Grand Hyatt Hotel and Convention Centre, coming up at Bolgatty Island in Kochi, Kerala, will be South India’s largest convention complex when
it opens in December 2016. The project which is being constructed by Australian firm, Leighton’s India arm, is almost 60 per cent complete. Speaking exclusively to Food & Hospitality World, Prasad Kartha, project general manager, informed, “The complex
will offer 100,000 sq ft of meetings space. This includes the meeting rooms in a Grand Hyatt hotel with 270 keys which is also part of the complex. The complex will have two separate areas – one for weddings and the other for conferences and conventions.”
Ringside view of the Ganges Sudipta Dev Mumbai HARIDWAR, the yoga capital of the world, is a year round destination for both domestic and international tourists. To leverage the potential of the rapidly evolving market, the hospitality industry in the pilgrim town has been going through dynamic times, with the opening of new properties. The recently relaunched Ganga Sadan by Hive, with 19 additional rooms and renovation of the existing ones is set to ride this wave with continued interest in the destination. The USP of the property is that it has its own private ghat. “For Haridwar, people go to have dip in the holy Ganges. Our property gives its guests the advantage of direct access to the river. We have our own private ghat with a changing room next to it. This privacy is particularly appreciated by the guests, in particular the ladies,” said Harjeet Wasan, vice president, Tux Hospitality.
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As many as 24 rooms in the hotel directly face the Ganga. There is a rooftop restaurant and a small coffee shop at the ghat itself. Positioned as an upscale boutique hotel, the target clientele of Ganga Sadan by Hive are upmarket domestic and international guests. The property is close to Har ki Pauri, which is a main attraction in Haridwar. “We are almost in the heart of the city,” mentioned Wasan, adding that yoga forms an important part of their offering to guests. Along with yoga classes which are currently organised, the hotel will soon introduce a spa which will have massages and therapies. Pointing out that the hospitality scenario in Haridwar is recession proof like many other pilgrim centres, Wasan stated, “The hospitality industry here is a financially viable market. Then there are mega events like Ardh Kumbh, which is happening from January to April this year. There is no dearth of
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business.” Tux Hospitality has five properties - two Mosiac and three Hive. Hive hotels are managed properties and Mosaic is its own brand which the company builds and man-
ages. “As we are a new entrant in this field, we felt the need of going into Tier III markets like Alwar, Panipat and Haridwar with standardised hotels. We look at smaller cities and smaller
number of rooms. Other bigger chains are constrained by larger inventory,” he stated. The company is targeting Rajasthan and North India, but is open for any properties at different destinations.
MARKETS
Goldwin Healthcare to aggressively promote 'Shout' brand in India Rituparna Chatterjee Mumbai GOLDWIN HEALTHCARE, a manufacturer of energy drinks, caffeine-free cola, and carbonated fruit beverages in India, is aggressive about promoting its carbonated fruit drink brand, Shout, in the country. The company presently has six brands under its portfolio - Shout, Shout Soda, Go Jeera, Go Mango, Cloud 9 energy drink, and Cloud 9 packaged drinking water. Speaking to Food & Hospitality World, Dinesh Amin, regional distribution head, Cloud 9 stated, “Presently, our main focus is to promote Shout since our other brands have already established themselves in the India market and are receiving positive responses. We are already promoting Shout in colleges and are aggressive about promoting it in the hotel and restaurant space.” Highlighting the USP of Shout, Amin added, “These carbonated fruit drinks are enriched with Vitamin C and antioxidants. Shout comes in four flavours – Berry Mix, Green Apple, Citrus Mix and Watermelon Lime.” The company's manufacturing unit in Indore is where its products are manufactured. The company is also looking at strengthening its distribution network. He opined, “Though our distribution network is present nationwide, we want to make it more organised. We are trying to get into direct distribution in Nashik, Goa, Pune. With PepsiCo India and Red Bull as our competitors, we want to be perfect.” Goldwin Healthcare is also exploring the option of exporting its products, for instance, Go Jeera to London. “We want to export our energy drink range as well but it will take sometime since we have to work out our costing,” he explained.
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January 1-15, 2016
MARKETS
IIHM, Kolkata to host second edition of Young Chef Olympiad Joy Roy Choudhury Kolkata INTERNATIONAL Institute of Hotel Management (IIHM) will host the second edition of Young Chef Olympiad from January 26-February 1, 2016. The event will be spread across six days and four locations. Budding chefs from 67 countries representing world renowned hotel schools and institutes will be in New Delhi to celebrate the 67th Republic Day and compete on the culinary table for the first prize of US$ 10,000. After the opening ceremony, participants will be split into three equal teams with one team remaining in Delhi and the other two flying to Mumbai and Bengaluru respectively. The first round of prelims will be held in three different cities, namely, Delhi, Mumbai and Bengaluru on January 28-29, 2016. After completing the first round, the participants will fly to Kolkata for the second round of prelims, which will be held on January 30-31, 2016. The marks from the two rounds of prelims will be added to select the 'Top 10', who will then compete for the finals, to be held in Kolkata, on February 1, 2016, where the winner will be chosen. “Last year, the event was confined to Kolkata only, but this year we have incorporated several new features in the format and we are organising it on a much bigger scale,” stated Dr Suborno Bose, chairman executive committee, Young Chef Olympiad, and chairman and group CEO, IIHM and IndiSmart Group Worldwide. IIHM is part of the IndiSmart Group Worldwide and has figured in the list of 'Asia's 100 Fastest
Growing Private Educational Institutions', certified by KPMG in 2014. Elaborating on the second edition, Dr Bose informed, “The inauguration will be held at New Delhi's Talkatora Indoor Stadium, in the presence of HE Lt Governor of Delhi, Najeeb Jung (subject to his availability), besides luminaries from the field of culinary arts, hospitality, travel and tourism. Senior officials from Ministry of Tourism (MoT), Government of India will also be attending the inaugural event. MoT is extending its support to the event. Leading hotel groups, airlines and organisations like ITC Hotels, The Leela Palace, Novotel, Hyatt, Swissotel, Jet Airways, Singapore Chef Association have already partnered for the event. We have also invited Rakesh Sarna, managing director and CEO, Indian Hotels Company to grace the inaugural event or the closing ceremony as a special guest.” Participants from more than 50 countries have confirmed their participation and more are in the pipeline, but it will not exceed more than 67. Some leading colleges, which have confirmed so far- Le Roches, Ceaser Ritz, Le Cordon Bleu, Emirates Academy of Hospitality Management, German Chefs Academy and others. "The idea behind organising this multi-city Olympiad is to provide an opportunity to showcase cuisines from across the world, as well as highlight the growing acceptance of hospitality and culinary arts as a sought-after career option among Indian students,” said Dr Bose. The panelist will comprise
10 FOOD & HOSPITALITY WORLD January 1-15, 2016
The idea behind organising this multi-city Olympiad is to provide an opportunity to showcase cuisines from across the world, as well as highlight the growing acceptance of hospitality and culinary arts as a sought-after career option among Indian students of globally renowned celebrity chefs, food critics and authorsProf David Foskett, emeritus professor, University of West London and author of the book, 'Practical Cookery'; Chef Andreas Muller, Expert WorldSkills Hong Kong and the chief judge for World Skills Qatar 2016; Chef Eric Neo, president, Singapore Chef Association and executive chef, Hilton Singapore; Chef Kunal Kapur, celebrity chef; Chef
Ritu Dalmia, celebrity chef; Karen Anand, celebrity food critic; Chef Manish Mehrotra, celebrity chef, Chef Sabyasachi Gorai, celebrity chef; and Chef Shaun Kenworthy, culinary director - Indismart Group. Commenting further, Dr Bose said, “Apart from being the world's biggest culinary event for young chefs, the Olympiad acts as a platform for the 'Global Connect Initia-
tive', a unique concept created by us. 'The Global Connect Initiative' is a huge effort to unite the young chefs of the world and is based on the philosophy of Teach, Learn and Network. To make the Young Chef Olympiad concept global, we may explore the possibility of hosting the next edition abroad like the UK or Hong Kong with participants from over 100 countries.”
MARKETS
GuestHouser.com looks at aggressive inventory expansion Kahini Chakraborty Mumbai LAUNCHED in 2014, GuestHouser.com is focusing on increasing its inventory to 2,50,000 from India and select cities overseas across 12-18 months. Presently the company has over 50,000 properties across different categories. With an aim to build India's largest privately curated network, the properties listed on the platform range from affordable accommodation to curated and exotic villas, cottages, hilltop bungalows, beach villas, houseboats, heritage havelis, heritage palaces, treehouses, yachts, etc. Speaking to Food & Hospitality World, Dhruv Sharma, CEO and founder, GuestHouser.com said, “We have reached out to about 11,000 towns and cities and hill stations in India and each of these places we have found private retreats. We have recently also expanded in Indonesia, Thailand and few other countries as well. Over a period of time we do want to expand our international presence. Presently, our plans for 2016 is focussed only on the India market to provide unique accommodation experiences to domestic travellers as well as inbound travellers. We have invested about `65 lakh while setting up the company. We have grown organically and now we will be aggressively undertaking brand building and marketing initiatives. The company has been witnessing a business revenue growth of 120 per cent month on month in the last six-seven months. In the last one year of operations, the company has been able to raise funding of approximately `five crore. Going forward we are looking at investing in technological upgradation to handle more number of bookings in the future.�
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January 1-15, 2016
BAKERY FOCUS
A MARKETING INITIATIVE
CASH IN ON THE DONUT REVOLUTION! As consumers move towards fast foods and foods that can be eaten fast, one handy temptation is the donut
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ith its soft bread like texture, its versatility and its ease of carry, the donut stands out within the patisserie world as a goto for all those on the go. It is a simple grab and go option that can take on any flavour that you wish to add to it. The donut is but a yeasted bread that is simple, and yet such a treat. Such is the following that the humble donut has shops dedicated to simply churning out the perfect creation, jazzing up the flavours on offer, mixing and matching to raise it to an art form. So much of an art form that many shops have a cult following purely based on their genius donut variations. The TEGRAL Donut from the house of Puratos is here to help make the donut making process simple. Puratos’ TEGRAL Donut mix, comes in an easy to use avatar. This specially designed premix produces soft and melt in the mouth donuts that actually absorb less fat, proving to be healthier while being healthier to the bottom line of the bakery as well. Getting consistently great donuts that have superior volume and taste which is exactly the same every time, is one of the biggest advantages of choosing Puratos’ mix. Puratos also provides filling and coating options
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BAKERY FOCUS
A MARKETING INITIATIVE
which makes the donuts tempting and the objective is to make it a one stop solution for donuts. Consumers have opened their minds to trying new flavours and crave what their cousin in Boston enjoys. Aided by the additional knowledge gained by travel across the globe, consumers are now looking to go global locally, all the while holding onto their comfort and familiar foods and surroundings.
Puratos’ Cremfil Providing customers with a wide variety of flavourful filling options, Puratos’ Cremfil are the go-to choice when looking for custard cream type fillings. This bake stable, freeze thaw stable, ready to use offering provides superb and consistent taste while being time and cost efficient. The Cremfil range transports the consumer to an-
other world with just one bite of a donut filled with superior range of fillings. Available in Orange, Strawberry, Pineapple, Mango, Lemon, Blueberry Irish Cream, Vanilla and Caramel, the Cremfil comes backed by the Puratos commitment to quality and variety. Puratos’ versatile products that bring the world to your table, allow you to experiment in the knowledge that these fillings are the best in the business. Consistent quality, backed by world class technology is the answer to your quest for the perfect filling.
CARAT Coverliq When the donut is filled with such quality can its coating be far behind? Meet CARAT Coverliq, a new offering from the CARAT Compound range. The CARAT Coveliq with its
With the world preferring a chocolate dessert over any other more than 60 per cent of the time, gives Puratos’ chocolate flavoured donuts an advantage. The Coverliq is specially designed to provide a thin layer of perfectly formed chocolate on the donut, proving to be not only an easy to use, cost efficient answer, but also an excellent tasting one as well extended shelf life, is the answer to all coating questions. With the world preferring a chocolate dessert over any other more than 60 per cent of the time, gives Puratos’ chocolate flavoured donuts an advantage. The Coverliq is specially designed to provide a thin layer of perfectly formed chocolate on the donut, proving to be not only an easy to use, cost efficient answer, but also a superb
tasting one as well. A perfectly balanced chocolate flavour adds that extra oomph to the donut, increasing its appeal behind the glass, attracting customers with its silky, smooth and shiny texture. Requiring no tempering Coverliq has a number of other uses as well, it is the solution to all enrobing needs. A perfectly balanced compound that finds use in cook-
ies, wafers, crunchy or soft items and many more. After all, a donut is much more than just a sweet yeasted bread, it is a blank canvas to entice the customer with surprising flavours enrobed within a chocolate exterior maybe, or a simple cinnamon sugar coated temptation that sparkles as it catches the light on the way to your consumers’ home.
COATING
One Stop Shop for Donut Solution
Carat Coverliq is a hard compound specially designed for thin enrobing and coating with outstanding taste. Great for donut coating and many more applications. Pack Size: 1 kg
BASE Tegral Donut mix helps in making dozen of different type of donuts to please all tastes. Pack size : 2.5 kg
FILLING Cremfil range is a ready to use bake stable custard cream type fillings. Available in orange, blueberry, mango, strawberry, pineapple, lemon, irish cream, vanilla and caramel variants. Pack size: 2.5 kg/ 5kg Puratos Food Ingredients India Pvt. Ltd. Centrium Building, 4th Level,Phoenix Market City. LBS Marg, Kurla (west), Mumbai, Maharashtra - 400070. Phone: 022 61240808, Website: www.puratos.in, Email: info@puratosindia.com
MARKETS
HPMF celebrates 5th anniversary, convention and awards 2015 FHW Staff Mumbai THE HOSPITALITY Purchasing Managers’ Forum (HPMF) recently celebrated its fifth anniversary, along with a convention and awards event, held from December 18-19, 2015 at Hyatt Regency, Mumbai. The event was themed as 'Hum Sab Saath Hai'. The event brought over 175 hospitality purchasing managers from all over India and abroad on a single platform. The two-day event featured several presentations and panel discussions on the pressing issues of procurement. Leading panelists from various fields graced the occasion. The dignitaries shared their ideas with the participants. At the B2B event, 30 top suppliers of India had face-to- face meetings with the buyers. One of the main agendas in the forum was to identify training and development needs. The two-day event comprised of panel discussions, presentations on various topics of hospitality procurement, B2B meetings and awards. A presentation on 'The food ingredients that will change the way you do business-your relationship with the chef' was presented by Dr Chef Soundarajan P, corporate executive chef, Mahindra Holidays & Resorts India and president of Indian Federation of Culinary Associations(IFCA). In his presentation he opined that behind every successful chef there is a purchase manager. “Grouping of food can be done as- natural spice/natural lentils, herbs, green vegetables, pulses; vitamins present in these food for nourishment of the human body; and questions on the chemicals used in different premixes. Food will be manufactured in factories, and hence it is important to focus on food safety. There are two types of test that can be done - lab test and culinary test. There should
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be analysis done on the production unit, and food products should be free from foreign bodies. Healthy food for the human being makes more business sense.” HPMF launched a new logo this year to adopt the global look. The objective behind changing the logo is to involve more international participants as HPMF members. On the second day of the event, panel discussions and presentations on various topics were held pertaining to hospitality procurement, ethics in purchasing, and sustainable development. D Sivanandan, ex commissioner of Mumbai and Thane Police did a presentation on the topic 'Excellence in whatever you do'. There was also a panel discussion on 'Benchmarking procurement strategies, procurement pain points and case studies'; 'Sustainable development in hospitality procurement-implementation of green purchase policy', ‘How to develop sustainable network of suppliers’ and ‘Procurement- yesterday, today and tomorrow’. HPMF also initiated first ever awards by the fraternity for procurement excellence in the hospitality industry. There were various categories of awards, for example, 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. The other highlight of the event was the launch of Certified Hospitality Procurement Manager (CHPM) Certification by American Hotel and Lodging Education Institute. HPMF also introduced the advisory board members for the first time which comprises of legendary stalwarts from different organ-
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WINNERS OFTHE PROCUREMENT EXCELLENCE AWARDS BY HPMF ■EMERGING PROCUREMENT PERSON OFTHE YEAR Rajendra Prasad Sahu , Purchase Manager, Nakshatra by Standard Realtors, Mumbai ■ PROCUREMENT PERSON OF THE YEAR Pankaj Sharma, Asst Manager Procurement, Duet India Hotels, Gurgaon ■ FEMALE PROCUREMENT PERSON OF THE YEAR
Harvey Rodrigues , Nilesh Pawar, Vivek Rane, Satish Kanvillkar and Sachin Pagare ■ LIVING LEGEND AWARDS : 1. Ramesh Iyer, AVP Materials, Delta Corp, Panjim, Goa 2. Arvind Dang, President – Purchase and Corp services, M3M India, Delhi
Manasi Talekar, Asst Manager Purchase,Jet Airways, Mumbai
3. Jairaj Singh, VP Purchase, Shri Group, Noida
■ BEST HOSPITALITY PROCUREMENT TEAM
■ UNSUNG HERO AWARDS
Procurement Team, Four Seasons Hotel, Mumbai
Sanjay Verghese, Director Materials, The Imperial, Delhi
(Ganpat Dalvi Mohan Nawadeen,Sam Charles,Swapnil S, Maxim Vivek Patil,Datta Prasad,Sanket Shelar, Sanket Sawant, Nitesh Salvi, Pradnya Parab) ■ BEST SUSTAINABLE DEVELOPMENT SENSITIVE PROCUREMENT TEAM
4. Chef Satish Arora
Sanjay Chaturvedi, Materials Manager, Hilton, Jaipur Jaideep Gupta, Hospitality Consultant, Mumbai Arokiam B, Manager Materials, GRT Grand, Kakinada
Hotel Meluha the Fern, Powai, Mumbai
isations across India Nitin Shankar Nagrale, founder and general secretary, HPMF said, “I am happy and excited to share that HPMF’s fifth anniversary celebrations was a grand success. We are changing for better and want to achieve the global status soon. With this
thought in mind we have changed our logo which is more futuristic and the new logo design reflects the philosophy linked to the vision of HPMF.” HPMF has more than 960 purchase managers from all over India and abroad as their members from the hospitality
industry. The overseas members are from Doha, Abu Dhabi and Dubai. The second day event was chaired by HH Giriraj Singhji Lotwara who is the president of Shri Rajput Sabha Jaipur – Rajasthan. His motivational speech was well received by the audience.
PRODUCT TRACKER
Hafele HAFELE HAS LAUNCHED a refrigeration technology from LIEBHERR, an engineering excellence that provides the widest range of freezers, refrigerators and wine cabinets across the globe. Hafele’s range of refrigerators from LIEBHERR provides different temperature zones required for various kinds of food to be stored and preserved in the refrigeration unit – all in the same unit. Even in case of a power cut the LIEBHERR refrigerators and freezers can hold their optimum temperature upto 48 hours eliminating the possibility of loss of nutrients due to sudden change in the temperature.
Kutchina KUTCHINA HAS INTRODUCED a range of kitchen chimneys with new features. The range comprises of 10 models namely Freshy, Fiena BK, Fieona SS, Silviano, Cresta, Cresta WHT, Wales, Elizza, Elizza WHT and Lavendor with salient features like third generation Auto Clean (Dry) Function, power saving LED lamp, Innovative Touch Control Interface and Better Suction Capacity. The third generation auto clean technology also provides hassle free cleaning and gives a fresh and healthy environment to the kitchen. The new range of chimney starts at `9990 and will be available at all exclusive and dealer outlets of Kutchina across the state.
Leonardo Olive Oil LEONARDO OLIVE OIL has launched its new variant- Olive OilExtra Light. The varient uses only 1/3rd of olive oil as compared to other regular cooking oils viz. sunflower, soybean, rice bran, because of its high MUFA content. MUFA forms a thin crust over the food item cooked in olive oil and inhibits oil penetration, making it light, tasty and healthy. It is available in pack sizes of one and two litres.
NEW KIDS ON THE BLOCK
Hard Rock Hotel Goa HARD ROCK INTERNATIONAL will introduce its first hotel in India – Hard Rock Hotel Goa. Situated at Calangute Beach, Hard Rock Hotel Goa will be a music-inspired lifestyle hotel featuring 135 luxurious rooms and suites, multiple dining establishments and a pool bar/grill. The Hard Rock Hotel Goa will feature the brand’s signature offerings, such as the Rock Spa, a Hard Rock Roxity Kids Club and a Rock Shop. The hotel will also offer the Sound of Your Stay music amenity programme.
The Residences byAnantara,Phuket
The Westin Pushkar Resort & Spa, Rajasthan STARWOOD HOTELS & RESORTS Worldwide has announced the signing of The Westin Pushkar Resort & Spa. Owned by Paradise Properties, the newly built resort is slated to open in 2016. The Westin Pushkar Resort & Spa spans 11 acres and features 98 contemporary guestrooms, including 80 suites. Among the suites, 20 will offer private pools overlooking the grounds. The resort will also feature four dining venues, including a specialty restaurant, a bar and a roof-top tea lounge. 9,500 square feet will be devoted to function spaces, with two ballrooms and meeting rooms, ideal for corporate events and weddings. Recreational facilities at the resort will include a 10,000 square foot signature Heavenly Spa by WestinSM. The WestinWORKOUT Fitness Studio and a swimming pool will complement the wellness experience at the resort.
SEA VIEW RESIDENCES with on-call butler services have been unveiled at Anantara Layan Phuket Resort. The Residences by Anantara offers 15 exclusive pool residences overlooking Anantara Layan Phuket Resort. Four of the individually-designed two-storey three to five-bedroom residences, with sizes ranging from 1700–2200 square metres, have been unveiled to launch the development in time for the Christmas/New Year season. The fully furnished and equipped residences have been added to the room portfolio of Anantara Layan for holiday bookings by families or groups and are also offered for both freehold and long leasehold ownership.
Mandarin Oriental, Boca Raton, Florida MANDARIN ORIENTAL HOTEL Group has announced that it will manage a new luxury hotel and branded residences currently under development by Penn-Florida Companies in Boca Raton, Florida. It is scheduled to open in late 2017. Mandarin Oriental, Boca Raton will feature 158 well-appointed rooms and suites. The Residences at Mandarin Oriental will be located in the adjoining tower, connected by a sky bridge to the hotel, and will provide 100 private homes in South Florida. Mandarin Oriental, Boca Raton will offer some of the finest dining in the region including a signature rooftop restaurant with an outdoor terrace and bar. There will also be a lobby lounge, a Mandarin Oriental cake shop, and a club lounge. Extensive banqueting and meeting space will include a 4,500 square-foot ballroom and a variety of adaptable conference rooms.
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FOOD & HOSPITALITY WORLD
January 1-15, 2016
Park Inn By Radisson Amritsar Airport PARK INN BY RADISSON Amritsar Airport has opened its doors to welcome international and domestic travellers. Park Inn By Radisson Amritsar features 89 rooms, The Sky Lounge, RBG Restaurant, a swimming pool, a fitness centre and 53 square metres of meeting space. The hotel has rooms under different categories such as Superior, Premium, Deluxe, Executive Suite and Premier Suite. The Sky Lounge has been specially designed for guests staying at the Premier Suites and is suitable for small personalised parties. A jacuzzi is also available at the Sky Lounge.
NEW KIDS ON THE BLOCK
InterContinental Ljubljana INTERCONTINENTAL HOTELS Group (IHG) together with Delta Holding has announced the signing of InterContinental Ljubljana. Opening in 2017, the 165 room hotel will operate under a management agreement with IHG. The new luxury hotel will be built by Delta Holding and construction is due to commence before the end of 2015. It will feature two banquet halls accommodating 500 guests each, as well as six board rooms. Guests can enjoy the hotel’s leisure facilities including a swimming pool, spa and fitness zone. An all day dining restaurant with an outdoor terrace boasting panoramic views of Ljubljana will be located on the 21st floor of the hotel.
Sheraton Hotels & Resorts SHERATON HOTELS & RESORTS has announced the addition of five properties across Asia Pacific to Sheraton Grand, the brand’s new premier tier of hotels. Joining other Sheraton Grand properties across the globe, the brand welcomes Sheraton Grand Mirage Resort, Gold Coast; Sheraton Grand Hangzhou Wetland Park Resort; Sheraton Grand Xishuangbanna Hotel; Sheraton Grand Hangzhou Binjiang Hotel; and Sheraton Grand Incheon Hotel.
Caprese, Ssaffron and Yataii, Shangri-La Hotel, Bengaluru SHANGRI-LA HOTEL, BENGALURU has launched its 18th floor with fine food and beverage offerings at three new restaurants – Caprese, Ssaffron and Yataii, its Mediterranean, Indian and Japanese speciality restaurants, respectively. Each restaurant combines indoor and outdoor seating to offer expansive views of the city. The addition of these three restaurants makes the hotel ideal for diners of all kinds.
The Club Orchid, Pune
Khandani Rajdhani,Kolkata
VITS LUXURY HOTEL, Pune has launched ‘The Club Orchid’, a private club spread across 11 acres. The ‘members only’ upscale club, fusions premium fitness, fine dining, adventure sports, wellness themes and hospitality experiences. The Orchid Club will be fully operational in phase wise manner but will let the members have immediate access to some areas of the club. The second phase will host a modern library and reading room, card room, indoor badminton court and health club. For sports enthusiast the club will short launch outdoor tennis court, astro turf football/ cricket ground fully net covered and go cart track. The club will house Club restaurants and bar and will provide facilities to host catered events.
MIRAH HOSPITALITY HAS partnered with Big Appetite Hospitality to expand its presence in Kolkata by launching Khandani Rajdhani. Spread over 3,000 square feet space, Khandani Rajdhani can seat about 100 people at one go.
Uba Tuba, Mumbai UBA TUBA IS a new Mexican restaurant in Bandra, Mumbai. The restaurant features a modern contemporary design with the kitchen visible to diners. Besides the menu filled with old favourites such as tacos, burritos and quesadillas, diners at Uba Tuba can choose to make their own salads and cold pressed juice combinations. One simply has to choose a fruit, a vegetable and perk it up with a range of spices. Uba Tuba will serve the juice in a cool and convenient bottle that one can take home.
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January 1-15, 2016
INTERIORS & DESIGN
Taking luxury outdoors This issue of Food & Hospitality World gives a glimpse of the latest trends in outdoor furniture and how outdoor furniture manufacturers in the country are introducing innovative designs to be at par with their international counterparts By Rituparna Chatterjee
B
E IT HOTELS, restaurants or cafes, the desire to bring the look and comfort of their indoors into the outdoors has now become their priority concern. Hence, today we see the Indian furniture market being flooded with a variety of outdoor furniture. They are available in different styles, shapes, sizes and colours. Trends come and go but only a few manage to bring about a dramatic change into the outdoor space they belong to. Rattan and wicker furniture have been a part of this change, revolutionising the furniture
18
trends of the hospitality industry, not only in India but also worldwide. “Outdoor furniture made from synthetic rattan are in demand even today because of its contemporary design and durability. We also have special requirement coming from our customers who want their wicker furniture to last for at least five years and avoid problems like colour fading and breakage of the wicker,� states Vijay Borade, director, Wonderweave Furnitures, a company specialising in designing and manufacturing handwoven outdoor furniture. Though rattan
FOOD & HOSPITALITY WORLD
January 1-15, 2016
Vijay Borade
INTERIORS & DESIGN
One alternative has been the introduction of braid and rope outdoor furniture in the global outdoor furniture market and wicker furniture have been in the India market since the past 10-15 years and are still in demand, hoteliers are simultaneously looking out for new alternatives to give a change to the outdoor areas. One such alternative has been the recent introduction of braid and rope outdoor furniture in the global outdoor furniture market including India. “There are few companies in the world who are dealing in this kind of furniture and our designs have been specifically made keeping in mind the hospitality market of India. International brands who are already dealing in such furniture carry contemporary designs which our Indian hotels don't prefer. We offer five years' warranty on our braid and rope furniture,” mentions Rahul Jindal, managing director, Loom Crafts, which is one of the largest manufactures of all weather outdoor furniture in India, offering a range of handwoven outdoor wicker furniture, braid and rope outdoor furniture, outdoor teak furniture, fully upholstered outdoor furniture and umbrellas.
Space saving When it comes to designing outdoor spaces, most hotels today prefer using space saving furniture as opposed to the bulky ones. Though hotels are presently using rattan and wicker furniture, they are also looking for new options for the outdoors. For instance, Loom Crafts recently launched its new range of furniture - fully upholstered LoomTex furniture and contemporary teak wood furniture with combinations of stainless steel and aluminium frames. Even Wonderweave Furnitures is introducing new designs from time to time in the category of dining, sofas and sun beds for the hotel and restaurant industry. “We will have one of the largest
varieties of outdoor furniture and accessory designs in India by the end of 2016 giving our customers great choice for their requirements,” promises Borade, adding that, the USP of these outdoor furniture are that they are UV-resistant, weatherproof, robust and durable, water repellent, colour fast, low-maintenance, and environmentally friendly. Since outdoor furniture are constantly exposed to extreme outdoor conditions, sunlight and rain, manufacturers are also sourcing the best raw materials available globally to be used in making their furniture while ensuring stringent quality control during the manufacturing process. “We also offer free after sales service in case our customers face any issue in the furniture,” adds Borade.
Market scenario According to a recent market report by Indiawood, the Indian furniture manufacturing industry is pegged at `1,20,000 crore (US$ 20 billion) and employs more than 3,00,000 people in the organised sector. Additionally, the industry has seen a compounded annual growth rate of 30 per cent. Speaking about the future of this industry, Borade opines that the demand for synthetic rattan outdoor furniture will continue to grow in India at a fast pace every year. While Jindal predicts that since furniture is a fashion industry, it will have to change according to the client's need. “Growth is expected in the near future as the market scenario improves. Growth is not only there in the new hotels but also in the renovation of the existing hotels, which is a much bigger market. We always try to come up with designs and offers which are suitable for the hotels going in for renovation,” he adds.
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January 1-15, 2016
SPA & WELLNESS
Essential for healing Many essential oil manufacturers in India foresee tremendous business growth opportunities in customising essences for different spas and cosmetic companies. This market has also seen an increasing demand for popular oils like Lavender, Rosemary, Tea Tree, Geranium, Rose, Jasmine, Lemon, Orange, Frankincense, Lemongrass, Patchouli, Peppermint and Ylang Ylang By Kahini Chakraborty
G
LOBALLY the demand for the essential oil market was valued at around US$ 5.50 billion in 2014 and it is expected to reach around US$ 9.80 billion in 2020, growing at a CAGR of approximately nine per cent between 2015 and 2020, according to a report published by Zion Research titled 'Essential Oil (Orange, Corn Mint, Eucalyptus, Citronella, Pepper Mint, Lemon, Clover Leaf, Lime, and Spearmint) Market for Medical, Food & Beverage, Spa & Relaxation, Cleaning & Home, and Other Applications: Global Industry Perspective, Comprehensive Analysis and Forecast, 2014 2020.' In terms of volume, the global essential oil market stood at 160.0 kilo tons in 2014. With the spa and wellness segment gaining importance in lifestyle, Lavender Oil, Lemongrass Oil, Peppermint Oil, Lemongrass Oil, Orange Oil, Lavender Oil, Rose-
20 FOOD & HOSPITALITY WORLD January 1-15, 2016
mary Oil, Spearmint Oil, Basil Oil, Citronella Oil etc, have been the mostly used essential oils in the spa section. As per the report, essential oils are also known as volatile or ethereal oil or aetherolea. An essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. It is extracted from the vast variety of plants and herbs like orange, corn mint, eucalyptus, citronella, pepper mint, lemon, clover leaf, lime, and spearmint, etc. Essential oils are generally extracted by distillation, by using steam. Other processes include expression, solvent extraction, absolute oil extraction, resin tapping, and cold pressing. They are used in perfumes, cosmetics, soaps and other products, for flavouring food and drink, and for adding scents to incense and household cleaning products. The global essential oil
market is mainly driven by the increasing demand from natural and organic care products due to increasing health issues among consumers. The development of the organic product industry is attracting the attention of consumers and manufacturers. Sharp rise in demand for natural aromatic flavours and fragrances in cosmetics, perfumes, as well as spa and relaxation applications is anticipated to foster the demand for essential oils. However, availability of synthetic substitutes and high prices of essential oils will be major concern for manufacturers. Prince Goenka of Katyani Exports says, “Each essential oil has its individual therapeutic benefits, e.g Lavender Oil for calming, sound sleep, Tea Tree Oil for acne, etc. We produce more than 50 essential oils. Most commonly used in this industry are Peppermint Oil, Lemongrass Oil, Orange Oil, Lavender Oil, Rosemary
SPA & WELLNESS
Oil, Spearmint Oil, Basil Oil, Citronella Oil, etc.”
Price variation Orange, Corn Mint, Eucalyptus, Citronella, Peppermint, Lemon, Clover Leaf, Lime, and Spearmint are the key product segments of the essential oil market. Orange was the leading segment, which accounted for more than 35 per cent share of the total volume consumption in 2014. Orange Oil possesses medical benefits like antiseptic, anti-inflammatory, and antidepressant. Corn Mint Oil is one of the fastest growing products and provides numerous health advantages. Elaborating on the price range of these essential oils and the demand for the same, Ashish Khandelwal, CEO, Moksha Lifestyle Products informs, “The prices can range from `800 per kg to `65,000 per kg and depends on the raw material prices, extraction ratio, shelf life, and other factors. The current market scenario is steady with our annual quantum of sale being around 60 MT of different essential oils combined. We produce over 150 types of essential oils, more than 50 fragrance oils, more than 30 types of carrier oils and other allied products for the spa and cosmetic industry.” Apart from supplying to local suppliers, Moksha Lifestyle Products also supplies directly to a lot of spa chains such as R3 Naturals, BodySpa, etc. Giving another perspective, Nilesh Barjatya, director, Suyash Group also informs, the price range of these essential oils ranges from `500 per kg to `5,00,000.00 per kg. While Goenka adds, the price range could be `200`10,00,000 per kg (castor, sesame, olive are the cheapest, and essential oils like rose, etc are quiet expensive).
Expected growth On the basis of applications, the essential oil market has been segmented as medical, food and beverage, spa
and relaxation, cleaning and home and other. Food and beverage was the largest application market for essential oils and accounted for over 30 per cent share of the total revenue generated in 2014. The
food and beverage industry is expected to witness robust growth during the forecast period. This in turn is expected to foster the demand for essential oils in the years to come. Spa and relaxation is
also one of the significant outlets for the essential oil market. Many companies are also catering to customising and blending essential oils to create signature oil perfumes for hotels or spa outlets. When asked about the expected business growth in the market, Goenka foresees, a growth of 20-50 per cent in the next one year. While Barjatya feels that the growth in the essential spa oils manufacturing market could be 300 per cent. Khandelwal is of the opinion that an annual growth rate of 25-30 per cent year-onyear for the next five-seven years can be expected. “We are constantly watching the market for new trends and introducing new products for the India market every few months. Soon we are going to be the only company offering certain exclusive oils such as Witch Hazel and Kukui Nut Oil. We pride in always having the first mover advantage in the India market,” adds Khandelwal. The report further highlights that the global essential oil market was domi-
nated by Europe in terms of both volume and revenue. Upward trend in natural cosmetics and beauty products, medicines, and nutraceuticals coupled with strong demand from the aging population from developed countries such as Germany, UK and France is mainly driving the demand for essential oils in the region. The essential oil market in the Asia-Pacific region is expected to witness rapid growth as compared to other regions. North America was the second largest regional market for essential oils followed by Asia Pacific, Latin America and Middle East and Africa. Some of the key players in the global essential oil market include Biolandes, Sydney Essential Oils, HRF, The Lebermuth Company, Young Living Essential Oils, doTerra, Essential Oils of New Zealand, Sydella Laboratoire, Farotti Essenze, Moksha Lifestyle Products, West India Spices, Falcon, and Ungerer.
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SPA & WELLNESS
The luxury ritual of Turkish Hammam The newly unveiled Turkish Hammam and ‘Fountain of Youth’ at Anantara The Palm Dubai Resort gives guests an opportunity to enjoy traditional hammam rituals and more
A
NANTARA The Palm Dubai Resort, recently opened its newly expanded award-winning spa. The luxury resort’s location on Dubai’s Palm Jumeirah offers the perfect destination for wellness and relaxation. The two-tier spa, which offers an Asian inspired sanctuary, has just re-opened with an additional six treatment rooms, bringing the total to 24, as well as new male, female and couples’ hammam facilities. On the ground floor, spa guests already have access to six single treatment rooms with showers, two beauty rooms, a Thai massage suite, a holistic cocoon room, an Ayurveda suite and three couples’ suites, each of which feature a Serali steam bath, experience showers and an infinity solo pool bath. On the first floor, the number of single treatment rooms has doubled to eight, along with the addition of two new 34-square metre couples’ massage rooms with built-in sauna, showers and whirlpool featuring Microsilk technology. The new Turkish-style hammam offers separate male and female facilities, as well as relaxation areas, changing rooms, a dedicated couples’ hammam, reception, and a boutique where guests can purchase their favourite spa
products. “We are the first spa in the region to introduce Microsilk technology, the bathing experience beauty experts are calling ‘the Fountain of Youth’. Guests will have the option to upgrade their hammam experience and enjoy the oxygenrich micro-bubble bath, which is a patented process that supersaturates the water with billions of bubbles, raising oxygen levels up to 70 per cent higher than common tap water, increasing metabolism and promoting the growth of skin cells,” said Jean-Francois Laurent, general manager, Anantara The Palm Dubai Resort. Guests visiting the newlook Anantara Spa now have an expanded choice of over 30 treatments covering wellness therapies from Asia to the Middle East, as well as traditional hammam rituals, body and Ayurvedic treatments and results-oriented facials. Each Turkish hammam treatment will include the Anantara signature foot ritual. Spa lovers looking for a signature experience will also have a choice of two 120-minute spa journeys – the Royal Hammam and Nam Jai. “The Royal Hammam experience is an East-meetsWest combination performed in the couples’ Turkish hammam and treatment room, and epitomises our years of
22 FOOD & HOSPITALITY WORLD January 1-15, 2016
Anantara Spa expertise and the age-old therapies originating in the Middle East,” said Afrah Hamdy, director of spa, Anantara The Palm Dubai Resort. “For guests looking for a
purely Asian experience, the signature Nam Jai treatment – which means ‘water from the heart’ - uses classic Thai ingredients that are fused together to create high quality products that awaken the
senses when applied by our talented therapists,” remarked Hamdy. Spa visitors will also be able to enjoy full access to the resort’s Tuk Tuk Kids Club, with complimentary pool and beach access for guests booking Couple’s Quality Time and Anantara Spa Journey treatments. The resort will also relaunch the popular Wednesday Spa Ladies Night soon. Anantara Spa uses its own bespoke range of branded products, and the 100 per cent natural spa line features carefully selected ingredients with floral notes, fruit blends, botanical extracts, essential oils, spices and nuts, sourced from across Asia, which are blended to deliver optimum results. It also utilises a trio of top European cosmetic and skincare brands for select treatments; these include leading Spanish cosmetics brand Natura Bisse; luxury British spa and anti-ageing specialist skincare company, Elemis; and France’s Charme D’Orient, which uses authentic raw materials to create ritual treatment products. The spa team has also been expanded with the 36member team of professionals including 20 spa therapists with hands-on experience across the full spectrum of beauty and wellness treatments.
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Food & Hospitality World takes a look at the hotel developments of 2015 and the expected growth in the New Year
24 FOOD & HOSPITALITY WORLD January 1-15, 2016
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M AA II NN FFOO CC UUSS TT HH EE M
O
VER THE LAST 50 years, India has seen a rapid evolution of the Indian hospitality industry as consumers are constantly being exposed to new international brands, concepts and trends. Extensive consumer researches have shown that Indian guests have become value-conscious and are increasingly expecting their hotel experiences to be locally relevant. Furthermore, with the rising middle class projected to reach 200 million by 2020 and more than double by 2030, it has become all the more important to have quality hotels that cater to the growing segment of discerning travellers. And hence with the positive market sentiment, the tourism and hospitality industry is anticipated to generate revenues worth US$ 400 billion by 2022. Presently, the demand is less and supply is more in a number of cities. But within the period of 12-14 months the position may change with demand picking up against the supply. In the next five years, the demand is expected to surpass the supply and industry would do better. Domestic travel is strong and remains to be the demand bedrock of the industry, and as the economy improves domestic business, leisure and MICE travel will grow rapidly spreading over to many cities and towns. According to a recent report by HVS – 2015 Hotels in India Trends & Opportunities, in keeping with the outlook presented in the previous edition of this report, the nationwide RevPAR performance was recorded at `3,324 in 2014/15, a sound growth of 1.5 per cent over that of the preceding fiscal year. The nationwide weighted occupancy (60.3 per cent) of hotels grew by 3.4 per cent, corresponding with a marginal decline of 1.8 per cent in the weighted average rate (`5,510). Individually, each star
category registered a year-onyear increase in RevPAR, with the hotels in the three-star category recording the highest growth of 3.5 per cent. The improvement in RevPAR is clearly occupancy-led, as the weighted average rates have either declined or remained almost stable across all categories, with the exception of two-star hotels in 2014/15. The hotels in the two-star category noted a miniscule fall of 0.1 per cent in occupancy, but an increase of two per cent in the average rate. In 2013/14, the same category of hotels had grown their occupancy by 3.4 per cent and average rate by 11.6 per cent, pointing towards the favourable reception of budget and economy hotels in the country. The two-star category's performance in 2014/15 indicates that going forward, while it is possible to achieve high growth in average rates, it will more often than not be accompanied by a drop in occupancy in the shortterm, especially in markets with increasing branded supply. The existing rooms supply tracked by HVS in the organised hotel market grew by 11
The existing rooms supply tracked by HVS in the organised hotel market grew by 11 per cent in 2014/15 over the previous year totaling to 1,12,284 rooms as of March 31, 2015. This takes into account 9,588 new openings during the year, and the rest are an expansion of the sample set being tracked by HVS
per cent in 2014/15 over the previous year totaling to 1,12,284 rooms as of March 31, 2015. This takes into account 9,588 new openings during the year, and the rest are an expansion of the sample set being tracked by HVS. Furthermore, the change in the total existing supply for 2013/14 is attributed to a deliberate filtration to display only quality branded supply. With regard to the 13 major markets highlighted in this report, Agra saw the highest increase in supply (32.9 per cent), adding to the relatively small base of hotels in 2013/14. It should be noted that the city still remains the second smallest hotel market in the country. Gurgaon witnessed a supply growth of 17.3 per cent in 2014/15, followed by Kolkata (12.8 per cent) and Bengaluru (11.4 per cent). In absolute terms, New Delhi currently has the largest number of branded hotel rooms (13,277), closely followed by Mumbai (including Navi Mumbai) and Bengaluru. Noida (including Greater Noida), with 1,322 branded rooms, retains its position as the smallest major hotel market in India. Lets have a look at the recent developments that took place in different regions of the country in 2015.
Maharashtra In 2015, Maharashtra and Mumbai witnessed hotel openings of reputed brands. Ginger Hotels launched its first hotel in Thane, Mumbai. The Smart Basics hotel which offers 46 rooms is located in the heart of Thane, and is well connected to major corporate hubs, shopping malls and tourist attractions. Closer to CSIA, Beacon Hotels opened the T2 Beacon Hotel in Mumbai. T2 Beacon Hotel, an economy category business hotel located in North Mumbai, is ideal for the business traveller. Located 10 minutes from the international airport and 20 minutes from the domestic airport, the hotel of-
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cover ) fers 27 well appointed rooms, well suited for the business traveller. The hotel is managed by Concept Hospitality and is a unit of Rani Group of Companies. In South Mumbai, Starwood Hotels & Resorts Worldwide opened the St Regis Mumbai. In partnership with Pallazzio Hotels & Leisure, the hotel marked the entry of the St Regis brand in India and South Asia. The hotel has 386 well-appointed guest rooms including 27 suites and, for extended stays, the property’s 33 residential suites feature a living room, fully equipped kitchen and the option of one or two bedrooms. The hotel has over 3900 sq metres of event space, including the alfresco Terrace Garden, a dedicated entrance and reception foyer. To cater to the leisure, family and group segments of travellers, Novotel Imagica Khopoli, India’s first theme park hotel was also opened. Located adjacent to Adlabs Imagica and Aquamagica and nestled between Sahyadri Hills, the hotel is easily accessible from Mumbai and Pune
GROWTH OF ROOMS SUPPLY (2000/01 2019/20)
INDIA
2,00,000
1,46,485
1,80,000 1,60,000 1,40,000 1,20,000
1,12,284
1,00,000 80,000 60,000 40,000
24,905
20,000
2000/01
2014/15
Number of Rooms
2019/20 Trendline
Source: HVS Research
through the Express Highway. Novotel Imagica Khopoli comprises of 287 rooms, four F&B outlets and a large banquet space ideally suited for families, groups and weddings. Another new kid on the block for leisure travellers has been the Rumourss Sky Villa & Resort, Lonavala. This resort has been built on the lines of Japanese tree house chalets. The villas
are erected on a single iron mast at a height of about 30 to 40 ft. Goa too saw the opening of two properties. Concept Hospitality under its brand The Fern Hotels & Resorts launched The Fern Kadamba, Hotel and Spa, Goa. The hotel equipped with 48 rooms reflect the heritage of Goa with strong, bright tones and art
across the hotel. 'V' are family also launched two properties in Goa - Casa Verma and Tropical Woods. Casa Verma is situated in the heart of South Goa’s bustling Cavelosim beach area and sits within a gated community on the banks of the River Sal. While Tropical Woods is 10 minutes off the Panjim bridge in North Goa, and is perched up on top of a hill overlooking the vistas of River Mapsa backwaters. Next in line was the Le Méridien Hotels & Resorts which opened Le Méridien Mahabaleshwar Resort & Spa in western India. The property features 122 well appointed guestrooms and suites, all complemented with private balconies. The resort offers 250 sq metres of banqueting space including a ballroom, four meeting rooms and a business centre. Tapping Central India was Starwood Hotels and Resorts Worldwide with the opening of Le Méridien Nagpur in Central India. Owned by Classic Citi Investments, Le Méridien Nagpur marked the brand’s 10th hotel in the country. Following an extensive renovation, the hotel
has 133 modern guestrooms and suites.
Delhi The capital saw a few hotel openings in 2015. The Taj Group opened Vivanta by Taj – Dwarka, New Delhi, featuring 250 rooms including 17 designer suites and a Presidential Nirvana suite. Next on the block was Golden Tulip Hotels launching its new property Golden Tulip Vasundhara Delhi NCR in the premium and luxury category. Golden Tulip Vasundhara offers 162 rooms and 10,000 sq ft of banquet space. ITC Hotels launched the ITC Grand Bharat, GurgaonNew Delhi Capital Region. The 104 suites retreat is set amidst a 1.2 sq km estate, with premium presidential villas, exclusive accommodation with a stand-out, 27-hole Jack Nicklaus Signature Golf Course. V Resorts launched its first property in NCR spread over six acres while the Park Inn by Radisson IP Extension opened in the capital with 76 rooms and suites equipped with modern amenities. Park Inn by Radisson IP Extension has a
'NEW SUPPLY OVER NEXT FIVE YEARS IS LIKELY TO INCREASE' Achin Khanna, MRICS managing director – consulting and valuation, HVS South Asia How do you see the hospitality industry performing in 2016? The Indian hospitality sector has seen occupancy improvement across the board in 2015. In fact, it was the first in over five years when Achin Khanna nationwide occupancy crossed the 60 per cent threshold.Average rate declines too were arrested for the first time in many years. I am of the view that 2015 was the beginning of the next up-cycle and you are likely to witness growth in occupancy, average rates and consequently RevPAR in 2016. Demographic wise, which cities do you see emerging for hospitality developments from 2016 and beyond?
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Various secondary and tertiary markets present opportunity for growth and expansion of branded/structured hotels.To name a few: Amritsar, Ludhiana, Chandigarh,Jodhpur, Gurgaon, Bhopal, Dehradun, Baroda, Surat, Nagpur,Aurangabad, Vijayawada,Vishakhapatnam, Durgapur, Guwahati,Agartala, Bhubaneshwar, Coorg,Trivandrum and Kochi are ready and able to accept new supply.The top six cities too have potential for further supply absorption in certain micro markets. Overall, the Indian branded hotel sector is still relatively nascent in its growth story and we can expect sustained growth in both supply and demand in the medium to long term. By when do you see the issue of supply and demand coming to an equilibrium? New supply over the next five years is likely to increase at a far slower pace than it has historically grown. Demand for quality branded accommodation, however, is continuing to grow at an even tick. Resultantly, occupancies are likely to see year on year growth for the short to medium term.Average rates will also
grow, albeit in a more paced fashion, when compared to the previous upcycle. Overall, supply-demand equilibrium is only seen in mature markets. In growing markets, one outpaces the other at different times.While supply outpaced demand over the last few years, the opposite is likely over the next three to five. In terms of business, what could be the expected business growth strategies that could be considered by hospitality players? Conversions of branded hotels have become more common recently.It presents a quick alternative for brands who would prefer to have more 'boots on the ground' in a quicker time frame and are not keen on waiting four to five years for new hotels to be built.From an ownership point of view also,acquisitions are likely to pick up pace.While organic growth by way of constructing and branding new assets will be likely to continue,conversions and/or acquisitions are therefore likely to become more prevalent in the present as well as the near future.
(
PROPOSED BRANDED HOTEL ROOMS ACROSS MAJOR CITIES (2014/15 16,000
TT H H EE M M AA II N N FF O O CC UU SS
2019/20*)
15,448 14,569 14,097
14,000
13,277 12,731 12,000 11,317 10,228
10,000
8,000 7,464
7,488
7,388
6,000
6,088 6,293
5,782
6,197
6,042
5,875
5,018
4,909
4,547
4,000 3,643 2,991 2,000
2,530 1,719
1,934 1,322
1,569
0 Agra
Ahmedabad
Bengaluru
Chennai
New Delhi
Gurgaon
NOIDA
2014/15
G oa
Hyderabad
Jaipur
Kolkata
accommodate guests.
upto
1,200
Rajasthan The Park Hotels launched the second property of its Social Catalyst brand ‘Zone by The Park’ in Jaipur, Rajasthan. In Jaipur, Zone by The Park, is a 47 room property centrally located at Madho Singh Road, Bani Park. While the newlyopened Shakun Hotels & Resorts features 76 guestrooms including a club floor with floors located from level fourth to seventh of the building with views of Nahargarh Fort, State Assembly Hall and Aravalli Hills. For meetings and events, the hotel proposes a total of 14000 sq ft area with the latest modern technology, including a 1300 sq ft air patio. Crowne Plaza opened its new property in the heart of Jaipur - Crowne Plaza Jaipur Tonk Road. The property provides 218 rooms and 20 suites in total. The indoor and outdoor banquet venues offer flexible meeting options that can
Uttar Pradesh Hilton Worldwide opened the DoubleTree by Hilton Agra which features 104 guestrooms, including four suites. Second on the block was Hotel Polo Towers Group, which launched the 51 room Hotel Polo Max and Food Court in Allahabad.
Telangana The Lemon Tree Hotel Company opened its third property - Lemon Tree Hotel, Gachibowli in Hyderabad. The 190 rooms and suites hotel has a specially designed suite for its differently-abled guests. The hotel comes equipped with a 1500 sq ft conference venue. InterContinental Hotels Group launched its first Holiday Inn Express in Hyderabad. Holiday Inn Express & Suites Hyderabad Gachibowli is located in the heart of the city’s IT and financial district and
Pune
2019/20
Source: HVS Research
* The supply for 2019/20 has been computed by adding the acve future supply to the exisng base of rooms in 2014/15
meeting space of 605 sq ft.
Mumbai
close to Hitech City as well as the HITEX Exhibition Centre. Holiday Inn Express & Suites Hyderabad Gachibowli is the third Holiday Inn Express in India. The 232-room hotel also includes 39 suites comprising of 30 Junior Suites. To cater to business travellers on the go, the hotel also offers a self-service business centre and three meeting rooms. D&J Grande opened in the original business district of Hyderabad, the Kandaswamy Lane, Sultan Bazar. Its promoting company is Kapadia Hotel & Resorts, which is headed by Sushil Kapadia. The hotel offers 34 Deluxe Rooms and four Deluxe Suites.
900 guests is the 739 sq metres Grand Ballroom on level one with seven function rooms on level two – connected by a staircase and glass elevator. InterContinental Hotels Group has opened Holiday Inn & Suites Bengaluru.
West Bengal The City of Joy in West Bengal didn't have too many hotel openings in 2015 as compared to other metro cities. However, it did see Royal Orchid Hotels launching Regenta Orko’s Kolkata. The hotel offers choices between standard rooms, club twin rooms, club rooms and the suite. The hotel has over 3500 sq ft of banquet space.
Karnataka Shangri-La Hotel, Bengaluru opened doors in September 2015. This 19-storey hotel sits between the central business district and the blue-ribbon residential suburbs of Bengaluru with 397 rooms. Capable of accommodating up to
Tamil Nadu The state of Tamil Nadu saw the launch of InterContinental Chennai Mahabalipuram Resort and Svatma – The Heritage Residence in Thanjavur. The 105 room InterContinental Chennai Mahabalipuram
Resort offers a full range of facilities and amenities to guests. The resort's indoor and outdoor venues are ideal for conferences, meetings, and special occasions. While Svatma – The Heritage Residence opened in Thanjavur, Tamil Nadu comprising of a central restored heritage building built as a family residence some 100 years ago. Svatma’s 38 suites follow the architectural framework of the heritage building.
Gujarat Gujarat saw the influx of many properties like CG Hotels and Resorts launching its business hotel under The Fern Hotels & Resorts portfolio. The new property was launched in Mundra in the Kutch district of Gujarat. The Fern ResidencyMundra offers 74 guest rooms. A new addition to the WelcomHeritage portfolio is WelcomHeritage Mani Mansion in Ahmedabad. WelcomHeritage Mani Mansion is a 94 year old heritage property that was
FOOD & HOSPITALITY WORLD
27
January 1-15, 2016
cover ) PROPOSED BRANDED HOTEL ROOMS ACROSS MAJOR CITIES (2014/15 Existing Supply 2014/15
Proposed Supply
Increase in Future Supply
Active Developmentof Supply
2019/20) Luxury
Upscale
Mid Market
Budget
Extended Stay
Agra
1,719
503
29%
43%
0.0%
0.0%
56.3%
43.7%
0.0%
Ahmedabad
2,991
1,026
34%
64%
0.0%
57.0%
25.4%
0.0%
17.5%
Bengaluru
11,317
5,317
47%
52%
20.9%
35.2%
19.2%
19.4%
5.3%
Chennai
7,464
3,311
44%
83%
3.2%
0.0%
47.2%
41.4%
8.1%
New Delhi
13,277
2,502
19%
87%
0.0%
34.7%
58.2%
7.1%
0.0%
Gurgaon
6,088
2,084
34%
10%
0.0%
11.5%
52.4%
24.6%
11.5%
Noida
1,322
1,873
142%
13%
13.3%
35.2%
35.0%
5.2%
11.2%
Goa
4,909
1,743
36%
50%
6.0%
13.5%
53.5%
27.0%
0.0%
Hyderabad
5,875
2,474
42%
61%
0.0%
13.9%
44.9%
24.3%
16.9%
Jaipur
5,018
1,119
22%
92%
0.0%
45.9%
41.8%
12.2%
0.0%
Kolkata
2,530
2,870
113%
70%
15.7%
42.5%
30.8%
11.0%
0.0%
Mumbai
12,731
5,561
44%
33%
16.3%
24.8%
39.8%
18.7%
0.4%
Pune
6,197
2,005
32%
64%
25.5%
19.5%
35.8%
19.3%
0.0%
Other Cities
30,846
23,882
77%
70%
1.8%
21.0%
49.8%
25.6%
1.8%
Total
1,12,284
56,270
50%
61%
6.9%
23.7%
43.6%
22.2%
3.6%
Source: HVS Research
once home to the Dalal family. It was built by the legendary social worker and acclaimed businessman, Manibhai Dalal in 1923 and was formerly known as 'Corporate Suites – The Heritage Home Stay'. WH Mani Mansion is a boutique heritage hotel with 21 suites providing an experience of the ancient era in Ahmedabad. The Hyatt Hotels and Re-
sorts also opened Hyatt Regency Ahmedabad, featuring 210 guestrooms including 19 suites, ranging from 355 to 1,614 sq ft. The hotel boasts of more than 14,000 sq ft of meeting and event space.
Pilgrim destinations In 2015, pilgrim destinations across the country witnessed a robust influx of hotels with a
few major brands opening up their properties in Tirupati, Katra, Shirdi, Haridwar, Kundapur among others. For instance, KEYS Hotels recently launched its 17th hotel—Keys Hotel Vihas at Tirupati. Hotel Keys Vihas is at convenient distance from Tirumala Temple and is equipped with 58 spacious rooms and three suites. The hotel offers two
'2016 IS EXPECTED TO CARRY ON THE MOMENTUM GARNERED IN 2015' Anuj Puri, chairman and country head, JLL India How is the Indian hospitality sector expected to perform in 2016? The hotel real estate sector in India is witnessing a renaissance movement from being Anuj Puri primarily a development driven sector to an emerging transaction environment.Traces of improving hotel trading performances in 2015, following a six year period of intense economic downward pressures exasperated by steady hotel supply increases have today placed the hotel real estate market in a unique position - ripe for acquisition and consolidation of hotel real estate supply.The year 2015 alone witnessed nearly nine transactions excluding partial equity stake buyouts; a significant increase over the number of transactions witnessed in the years of 2014 and 2013 combined.The year 2016 is expected to carry on from the momentum garnered in the year 2015 predicated on the u-shaped recovery in the economy that is becoming ever so visible.
28 FOOD & HOSPITALITY WORLD January 1-15, 2016
halls, each with the capacity of accommodating upto 120 guests and equipped with state-of-the-art audiovisual technology, dedicated for meetings and team events. Ginger Hotels launched its first hotel in Katra at the foothills of the holy shrine of Shri Mata Vaishno Devi. Roots Corporation entered into a management contract with B V P K Hotels for managing the 80-room hotel. Ginger Katra has the option of accommodating upto four guests in the family rooms. The Smart Space rooms offer a choice of standard rooms, family rooms or suites. Daiwik Hotels recently launched its second property in Shirdi. Daiwik Hotels Shirdi has 56 well appointed rooms across four categories - Standard, Superior, Family Deluxe and Junior Suite. It also comes equipped with a banquet hall, conference room, business centre facility, and Pilgrim Assist Desk. While Tux Hospitality has expanded its mid segment affordable luxury brand
of hotels with Ganga Sadan by Hive, Haridwar. The hotel offers 36 rooms and suites. VITS Hotels Worldwide added another property in the coastal town of Kundapur with the launch of VITS Pratham Udupi, which offers 24 well appointed rooms and one villa. It boasts of an array of facilities that include a well equipped conference room, business facilities and a large open wedding lawn that can accommodate 2000 guests. Royal Orchid Hotels opened a hotel under its upscale arm Regenta in Haridwar. Regenta Orko’s Haridwar is the first property from the group in this pilgrimage city. This hotel has a combined banquet space of 4,800 sq ft for business meetings and social engagements. CG Hotels and Resorts also launched a business hotel under The Fern Hotels & Resorts portfolio. The new property has been launched in the temple town of Amritsar in Punjab. The Fern ResidencyAmritsar offers 48 guest rooms.
SPOTLIGHT
F&B buzzwords for 2016 Food and Hospitality World presents the first part of a trend report by Baum + Whiteman, International Food and Restaurant Consultants. The report highlights 11 hottest F&B dining trends in restaurant and hotels in 2016
T
he two most noteworthy trends for 2016 have nothing to do with food. Big disrupters are a revolution in high-speed food delivery to homes and offices, and a national conversation regarding tipping and pay disparities. We find out why cleansing menus of additives won't be enough and why there's a new obsession with fried chicken. Plus 24 buzzwords for the year ahead.
Kits, dinners-in- a-box containing precise portions of every ingredient, delivered by subscription. People might start cooking again using trendy ingredients, without the bother of shopping. See Blue Apron, Chefday, The Purple Carrot, Plated, Hello Fresh, Peach Dish. At about ten bucks a head, these may be cheaper than takeout. Prediction: Star chefs' names attached to meal kits; restaurants developing their own dinners-in-abox; and meal kits tailored for specific diets.
#1. Delivery: Amazoning and Uberising the restaurant industry Consumers will have access to the world's largest (virtual) drive-through window without ever leaving home. Tech-driven delivery is 2015-2016's Big Disrupter of food retailing and food service aimed at the ultimate consumer convenience, food brought quickly to homes, offices and (why not?) hotel guests. Delivery affects everyone from McDonald's to your favourite white tablecloth emporium. Smartphoners, latching onto the ease of locating a restaurant, ordering, paying, and getting loyalty points without ever speaking to a human being are driving this revolution. Muscling into high-speed food delivery: Google, UberEATS, Amazon Prime Now, Postmates, Grub Hub, Yelp. No one actually makes food; they are middlemen connecting restaurants and customers, collecting fees and personal information about who orders what, when and from which restaurants, valuable additions to what they already know about you. In contrast, some startups are building commissaries in cheap rent locations. Panera is building 'food hubs' to handle deliveries with-
# 2. Scrambling for 'Clean Menus' UberEATS
out distracting regular shops from concentrating on customers. Starbucks added a delivery-only venue to just the Empire State Building. Domino's is fielding an auto fleet with warming ovens. And Chipotle is tinkering with a second assembly line so its stores can ramp up deliveries. Most fast-casual outfits initially designed for consumer involvement in the assembly process will have to wrestle with this delivery challenge. They're all racing to your door. UberEATS gets a limited menu to your curb in ten minutes by pre-loading food into drivers' cars. Amazon's Prime Now app gets entire menus delivered in an hour (39 minutes in Seattle). Postmates Pop app promises 15 minutes in San Francisco. It's happening in supermarkets. Amazon Prime in certain New York zipcodes delivers groceries and prepared meals from supermarkets and gourmet shops in an hour for an extra US$ 7.99. For two-hour
service, delivery is free. An already over-crowded field is ripe for consolidation. Look at Seattle, where Amazon, BiteSquad, UberEATS, DoorDash, Lish, Munchery, Squareowned Caviar, Postmates, Seamless, GrubHub, Yelp-owned Eat 24, Peached and others might clog the streets. They're scrambling for scale who no one knows whether any will be profitable. Amazon just hiked its annual fresh service fee to US$ 299 in New York, Philadelphia and Seattle suggesting something is financially askew. Now things get blurry... outfits like Amazon and Google ultimately won't care whether consumers order rotisserie chicken from Boston Market or Kroger or Dean & Deluca or a local food truck. This means the battle for food dollars among various distribution channels will intensify. (Example: 7-Eleven and DoorDash are offering ondemand delivery in five US cities.) Furthermore, note that Facebook has added profes-
sional reviews from Bon Appetit, Eater, San Francisco Chronicle, New York to its site. At the same time, Amazon is teaming up with Fresh Nation to bypass supermarkets entirely, delivering food from farmers markets directly to homes. This suggests that complete 'ecosystems' are emerging that will give consumers one-stop-stay-athome opportunities for food shopping. Danger for restaurants: Suppose customers are craving for barbecued ribs, and sites like Amazon or Uber or Google gave them a dozen restaurants and gourmet shops near their zip code and suppose they included professional reviews of these producers, and suppose they ranked rib restaurants according to some algorithm that works against certain restaurants? Restaurants lose marketing control of their businesses. Very blurry indeed. Finally, check the rear-view mirror because another disruptor is sucking up venture capital: Meal
After watching aggressive consumers attack big food companies over chemicals and additives, big restaurants are all-of-a-sudden dumping some artificial (and other bad-for-you) ingredients from their menus. We are looking at the 'healthification' of fast – and fast-casual food. A recent survey found that 36 per cent of consumers worried about 'chemicals' in their food; in another survey, 40 per cent of consumers report it's 'very important' that foods use all-natural ingredients, free of GMOs and artificial flavours or colours. But it won't be enough. Consumers are no longer equate pictures of pastured cows and leaves of grass on menus with health and wholesomeness. They are searching for more holistic initaitives from restaurants, control of waste, water conservation, human treatment of animals (and employees), and a host of other eco-social issues. � Chipotle Mexican Grill is purging genetically modified ingredients. Their tortillas still contain preservatives and dough conditioners but they are working on that.
FOOD & HOSPITALITY WORLD
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January 1-15, 2016
SPOTLIGHT ● Panera Bread listed more than 150 artificial colours, flavours, sweeteners and preservatives that it will send into exile by the end of 2016. ● McDonald's is ridding its chickens of antibiotics used by humans. Chick-fil-A will take until 2019. Panera's and Chipotle's chickens are already free. Subway over the next ten years will rid its meats of antibiotics and no longer use azodicarbonamide in its bread, a dough conditioner used in yoga mats and shoe rubber. Dunkin Donuts will give the heave-ho to titanium dioxide, a whitening agent used in paints. Odd that most of this is taking place among fast food and fast casual chains with little word from sitdown restaurants, or from hotels that still make a big deal of rooftop beehives. But getting rid of selected no-no’s is no mere fad as everyone will scramble to 'sanitise' their menus. There's lots of wiggleroom. Most restaurants pushing for 'clean' food haven't tackled oceans of chemicals and colourings in soft drinks and numerous dessert items. Replacing 'artificial' additives with 'natural' additives means they are still using additives: 'natural raspberry flavour' shares no genes with real raspberries but it makes good headlines. None of these restaurant companies whisper the word 'organic'. Next culprits: Sugar, salt and fat present even greater challenges. Meanwhile, restaurant companies should be stitching together narratives about their overall eco-stewardship.
#3. Is pasta an endangered species? In the last five years pasta sales dropped eight per cent in Australia, 13 per cent in Europe, 25 per cent in Italy. It isn't a crisis here yet but pasta's down six per cent as Americans focus on proteins and shed carbs or shun gluten or subscribe to Paelo dining. Even carboholics have more nutritious alternatives like quinoa, chickpeas, lentils, spelt, barley, chia. So it looks like a trend. Vegetable spiralisers are selling like, well, hotcakes. Chefs will experiment with vegetables ribbons – zucchini, asparagus,
beets, sweet potatoes for example – replacing pasta. And look for pastas offering a full serving of vegetables purees of spinach, tomatoes, carrots incorporated into the dough. Maybe spaghetti squash will have its limelight moment.
#4. Vegetables step up to the plate We have reached a tipping point for vegetables. They are pushing animal protein to the side of the plate or entirely off it. Relentlessly rising beef prices, horror over hormones, a scramble for ever-more antioxidants, healthand-diet concerns, growth of farmers markets, locavore drummers, increasing numbers of flexitarians. It helps that vegetables are more seasonal than animals, adding menu excitement for restaurants recognising that buying seasonally reduces food costs and keeps menus fresh. Say hello to 'Root to Stem' dining, a logical extension of the nose-to-tail movement with restaurants serving vegetables trimmings otherwise heading for the trash. Say hello to 'Vegetable Forward' restaurants with increasing numbers of chefs deploying flesh as a condiment not as the main act on the plate. USDA says potatoes, tomatoes and lettuce comprise 60 per cent of US veggie consumption. Fast food may be to blamed but you also might conclude that, like fish, people shy away from cooking at home what they don't know about. You don't see heaps of romano beans at the supermarket, or rainbow chard, or romanesco and tonight not many people are grilling cauliflower steaks or fabricating carpaccios of mushrooms. You go to restaurants for that stuff. Not just vegetarians and vegans, consumers behind this shift are omnivores who believe they eat too many animals that poop up the environment. No accident that Bon Appetit named quirky Al's Place, in San Francisco's Mission District, as best new restaurant of 2015. Most meat on their menu is listed under 'side dishes' and the food is headspinningly complex, sunchoke curry with black lime, cod
32 FOOD & HOSPITALITY WORLD January 1-15, 2016
and grapefruit; brined and fermented french fries with smoked applesauce. Nothing's wasted, citrus peels are transformed into flavoured oils that are frozen for freshness, eggplant mayo is made with pods of shelling beans. The transforming idea is that veg-forward restaurants no longer sell hippie food tasting like punishment. They are serving great meals composed mostly (or entirely) of vegetables that are great to look at, satisfyingly memorable and compatible with wine. All-vegetarian Vedge, in Philadelphia has go-withs that add sparkle to any menu: broccolini with smoked onion dashi, sweet potato pate with jerk cashews and pickled onion. A movement leader is Dirt Candy, in Manhattan moving this year from a shoebox to a 60-seater.
cas Beefsteak has two sites in DC Washington and one coming in Philadelphia, it is a Chipotle format with chicken and salmon accents but, despite its name, no beef. Sales at healthy fast casual chains totaled about US$384 million in 2014, up almost 30 per cent from 2013, according to preliminary data from Technomic. Of course, the idea of fresh food has legacy chains in paralysis. How mainstream are we? White Castle now has a veggie slider served on a vegan bun. Trying to rebuild Japanese sales and its healthless image, McDonald's this year launched Mogu Mogu Mac, right: A chicken patty with bits of corn, edamame and carrots, topped with ketchup and promoted as a healthy kid’s meal. They've launched an LTO organic burger in Germany.
Veg-forward restaurants are serving great meals composed mostly (or entirely) of vegetables that are great to look at and satisfyingly memorable Proprietor Amanda Cohen proved you can bring off vegonly food in a modern context pulled, pickled and jerked carrots with peanut mole sauce on carrot waffles, mapo eggplant with baby bok choy, baby pea shoots and eggplant sformato. At Semilla, in Brooklyn, you find potatoes with turmeric-fermented bok choy and morels stuffed with ramp bread pudding. Pete Wells of the NY Times puts it perfectly that you will be browsing extensively upon stems, tubers, rhizome seeds and other plant parts. Semilla tends to save fish and meat for moments when extra depth or intensity are needed. Sqirl, in LA, makes a big deal of vegetable toast with green garlic crème fraiche, spicy pickled carrots, and house za'atar (US$ eight). In the US$ 10 range, Jose Andres' veg-forward fast-
#5. Tipping and wages: Do we have too many restaurants? “Fundamentally, the cost of going out to a fine-dining restaurant is false,” said Danny Meyer explaining why he's moving his restaurants to a no-tipping policy, thereby raising wages for all of his staffers, front and back-ofthe-house. In truth, the US restaurant industry's growth over the past five decades has depended on artificially low prices that are based upon underpaid labour. In the fast food business, low labour costs are subsidised by taxes on the general public to pay for employees food stamps and other supplementary welfare payments. In fancy restaurants, a US$ 36 main course could easily have been made by a US$ 10/ hour cook sweating in an overheated kitchen. Social and economic trends
move glacially and then seem to happen all-at-once. While most people pooh-pooh no-tipping restaurants as un-American, the movement now possess momentum. Fact is that even above US$ 15/hour, restaurants are finding it impossible to hire cooks while keeping their labour costs in line, indicating two things: 1) Pay is too low, and 2) Prices are too low. If forced to pay the full price for food, would consumers eat out less? Quite probably. You might conclude that we have too many restaurants and not enough cooks and that shifts in prices and wages might even things out at least that's what they said in Economics 101. Meanwhile, local governments are passing 'living wage' laws, lifting minimum wages, sometimes abolishing tip credits raising labour costs for operators. The disparity between earning of tipped waiters and untipped back-of-house grunts is becoming a moral issue tinged with class warfare. Meanwhile, waiters sue over untipped sidework and lower-down employees are inflamed by how tips are distributed. Death-by-a-thousand-cuts: State and Federal governments, grasping for every penny, make accounting for tips, benefits, meals, etc. increasing complex and costly all prompting operators to think more clearly about giving everyone an hourly wage. Most no-tipping restaurants tend to be upscale. In highfalutin restaurants with multicourse price-fixed menus, service generally is included in the price. Recently opened Dirt Candy adds a 20 per cent administrative fee. Japanese Ippuku in Berkeley imposes a US$ six service charge per person. Ivar’s Salmon House raised prices and wages so workers are paid least US$ 15 per hour and declared it a success. It isn't all sweetness: Two restaurants in San Francisco Bar Agricole and Trou Normand went tip-free and then switched back because they couldn't hang onto servers. But the policy is trickling down and will continue until the deluge occurs. Courtesy: Baum+Whiteman (To be continued in next issue)
EVENTS TRACKER Date
Event
Venue
January 21-23, 2016
Food Hospitality World
Mumbai
January 25-27, 2016
24H Expo
Munich (Germany)
January 26-29, 2016
Laundry and Dry Cleaning
Minsk (Belarus)
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 3-5, 2016
Hotel & Gast Wien
Vienna (Austria)
April 12-15, 2016
FHA
Singapore
April 12-15, 2016
FHA Culinary Challenge
Singapore
April 12-15, 2016
Beer. Wines. Drinks
Minsk (Belarus)
April 14-16, 2016
China International Green Food & Organic Food Exhibition
Beijing
April 17-18, 2016
Natural & Organic Products Europe
London
April 30-May 2, 2016
South African Cheese Festival
Cape Town
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
33
January 1-15, 2016
TECH BYTES
An efficient hotel management system goes a long way Time and money are the lifeblood of just about any industry and hoteliers will wholeheartedly agree that these are two precious resources that they cannot afford to waste. An efficient hotel management software can ensure this
T
he constant buzz of activity and unpredictable arrival of guests means that managers are usually flooded all day with impromptu tasks, leaving very little time for man-
aging the hotel’s other operations. A large amount of both time and money is often spent tending to human errors and repetitive tasks. Let’s take a look at how exactly a hotel management software can stop a hotel from burning through these fundamental
34 FOOD & HOSPITALITY WORLD January 1-15, 2016
resources: ● Lowers human error: Humans have a tendency to make mistakes and even after gaining years of experience at a particular task, errors will still manage to creep in. A lot of the hotel’s time is utilised correcting these errors and a property manage-
ment system can have a huge influence here. By automating and regulating a number of the hotel’s operations, a hotel management software can reduce the negative effects of human errors. ● Decreases costs: Due to the high staff turnover numbers
in hospitality, training costs can accumulate and eat into a hotel’s profits. A good property management software is usually simple to use with a sensible layout that places important features within quick access from the main screen. Training videos and tutorials
TECH BYTES are also beneficial for training new employees and getting them up to speed on the basics of using hotel software. ● Offers instant support: Hotel management systems are still software at the end of the day and it’s inevitable that hoteliers will run into the occasional roadblock. By offering live support, managers get answers to issues on the spot, allowing them to address the problem then and there. Front desk staff can also interact with support crew in real-time to rectify any errors, something that can be very useful during busy hours. ● Builds guest relations: Guests are often picky about their lodging and many will scrutinise every aspect of their stay before deciding whether or not to visit again. That’s why it’s crucial for hotels to maintain that quality of service, time and time again without compromising on guest satisfaction. By saving guest preferences and sharing guest data across multiple properties, a hotel management software can help enhance these re-
lationships. The system can also organise email campaigns to optimise review collection. A good hotel system can address a lot of these issues, saving managers time and money in the long run – the changes are so rapid in fact, that returns can be observed in even weeks. Property management software work by simplifying and mechanising the core parts of a hotel’s administration, developing an environment of standardised routine. By achieving this boost in productivity while simultaneously improving the property’s bottom-line, property management systems are becoming a standard tool in modern hospitality.
The right PMS Buying a hotel management system has never been more challenging – there are so many choices available today that new hoteliers can have a hard time finding the right Property Management System (PMS) for their property. Each PMS will have its own strengths and weaknesses and it’s imperative that hoteliers
analyse the system first to ensure that it will be truly beneficial for their hotel. Here are some of the basic factors to look at before investing in a hotel management system: ● Evaluation: This is a crucial part of the search – without evaluating the system, it can be difficult to make an educated decision about its functionality. Make sure that the PMS you’re interested in offers a free trial. This allows you to assess the system upfront from end to end and ensure that the features offered are relevant to your hotel’s needs. Avoid companies that complicate the trial process by insisting on several rounds of verification – remember, this is your very first interaction with the system and if you face difficulties here, it’s likely that you’ll have problems later as well. ● 24x7 support: In the hospitality industry, the difference between support and ‘live’ support can often be a deciding factor when it comes to how quickly you’re able to address your
guests’ grievances. Hotel management systems are still software at the end of the day, meaning it’s only natural for you to run into roadblocks at some point. However, what’s important is that you get past these issues quickly without having to waste days waiting for a response. 24x7 support ensures that you’re covered, regardless of your geographical location or time zone. ● Modules: As a small hotelier, it’s advisable that you start out with a comprehensive system that is capable of streamlining all aspects of your hotel’s operation. Many PMSs require some modules to be purchased as add-ons. And while they may be more specialised at their task as a result, it’s usually the larger hotel chains with hundreds of rooms that benefit from this intricate level of control. Even if the system isn’t overflowing with features, ensure that it at least has a dedicated module for your basic operations such as housekeeping and points-of-sale like the restaurant. ● Distribution: This is an
important tool for any hotel PMS and having a channel manager can make a big difference to the property’s online visibility. While most hotel management software do not include an inbuilt one, make sure that the PMS you’re looking at has the option to fully integrate with a channel manager. The ability to connect the property to the Global Distribution System will also give it an additional boost. It’s always better to spend a little more time looking for the right hotel management system instead of making a hasty decision and going with a system that turns out to be ineffective for your property – this can become a lot more than merely an inconvenience. Switching between systems is often a time-consuming process and the hotel’s bottom line can suffer during this transition phase. That’s just not something small and mid-sized hoteliers can afford to risk today. (By Hotelogix)
LIFE
The referral advantage A hotel sales professional needs to leverage on referrals which can lead to quick sales closure as a consequence of the trust that has already been created by the referee
R
EFERRALS should be taken by asking from everyone, not just from the prospect / clients. There are three types of referrals OK referral: OK referral is where the client only gives you a name and number and you have to pursue the lead on your own. Your success rate would be about maybe 10-15 per cent. Do ask the client if you could use his name as reference as at times they do say - “Please don't use my name”. Good referral: This is where the client calls up the person being referred and informs them about you and your product and service. The success rate increases dramatically as the person himself has called so the brand value of that person is also added in the mind of the person who's being referred. Also if at all he's not interested he'll tell that person so you end up saving time. In any case normally you'll at least get a meeting and so it's obvious this person is a prospect and it's up to you to convert him into a client. The success rate jumps, depending on your skills of course to as high as 60-80s. Best Referral: Is where the client sets up a joint meeting and all three are in a faceto-face meeting. Here the success rate is as high as 95 per cent as nobody will invest their time in something they know will not happen. So when getting referrals try to spot best referrals, if no, then do request them to make the call and refer you. “I would be calling Tuesday 10 am?” See again how easy is it being crystal clear. You can reduce the fears.
Another example: “Sir I have had you as a client for six months / one year, now you know I'm not the nagging pushy salesperson. I promise you that I will make just one call that is it, one call and if he says no, I promise you I will not bother him again. It's my promise.” Again you can see clearly how we are reducing near eliminating client fear of giving a referral. Whenever you talk to the referral, don't forget to mention who referred you and their company. Remember that like attracts like. Good people attract good people. So good clients would know and have good friends who would / could become your good clients. So with referrals you are getting potential access
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to them. As in sales your time is finite so you want the minimum number of top clients and referrals who can help you tremendously achieve that.
Important tips ● Offer incentives – Everybody likes a gift. And why not they are helping you get more business. A free product, tickets to a game or show, gift vouchers, anything helps. Money and even the gifts mentioned may offend a few so tread with care. ● Listen for referrals – be alert for referrals the client may say, “My cousin too runs a similar business.” ● Thank people for referrals – when they do give you a referral send a nice thank you note, email or sms. This is whether it works out or not. The thank
Like attracts like. Good people attract good people. So good clients would know and have good friends who would / could become your good clients. So with referrals you are getting potential access to them you note for when it didn't work out may make the person feel bad and give you a stronger referral. ● Help your client increase their business – refer others to them. This automatically makes them look out for how they can refer others to you. Lesson learnt: Referrals
will mean quicker sales closure by using the trust already created by the referrer. Activity: Like the branches of a tree that grow from one another, start growing your own referral tree. (Excerpt from Vikram Kamat's Sales Magic, The Secret To Bringing Magic Into Your Selling)
MOVEMENTS The Orchid, Mumbai VARUN SAHANI has joined The Orchid, Mumbai as general manager. Earlier he was general manager at Jaypee Greens Golf and Spa Resort, Noida. Sahani carries an experience of over two decades. He specialises in operations and sales. He has also been associated with various hotels from the project stage and has experience in preopening and establishing operations. As a team leader his
ship executive after completing his Post Graduate Diploma in Management from School of Communication & Management Studies in Kochi. His journey with the Taj Group of Hotels began in 2005 as an assistant relationship manager at its regional sales office in Chennai.
Four Points by Sheraton Pune Four Points by Sheraton Pune has appointed CHEF
vious stints, she has worked closely with leading global hospitality brands including Marriott Group of Hotels, InterContinental Hotels Group and Holiday Inn Group. As the torch-bearer of the sales team, she will be taking care of the total revenue generation of the sales and catering team, customer engagement activities and managing the overall sales process to elevate the guest delight as well as propel growth.
Four Points by Sheraton Bengaluru, Whitefield
Varun Sahani
Avisek Biswas
forte extends from revenue management, budgeting, to strategic planning and cost control.
Westin Chennai Velachery
AVISEK BISWAS as sous chef. He has been trained under renowned chefs like Chef Philip Pope, Chef Carl Middleton, Chef Tamas Pamer, Chef Vikas Milhoutra to name a few, to specialise in Continental cuisine.
Westin Chennai Velachery has apppointed DEBOPRIYO SEN as director of sales and marketing. He started his career with the Radisson GRT Hotel in Chennai as a relation-
SAPNA JAIRAM has been apppointed as director of sales and marketing. She has been associated with the hotel since 2013 as director of sales of the hotel. In her pre-
Debopriyo Sen
Sapna Jairam
Four Points by Sheraton Bengaluru, Whitefield has appointed JITESH PATTA as general manager. Patta has been involved in the hospitality industry for the past 18 years and his previous association with Four Points by Sheraton saw him in the role of general manager at Four Points by Shera-
Anantara Peace Haven Tangalle Resort, Sri Lanka Anantara Hotels, Resorts & Spas has appointed TAMIR KOBRIN as opening general manager of Anantara Peace Haven Tangalle Resort in Sri Lanka. With over 20 years of experience, Kobrin has worked for some of the world’s finest hotel brands ranging from Ritz Carlton, Mandarin Oriental and Raffles, to independent brands such as Aleenta, The King David Hotel and Hotel de Russie in Rome. Prior to joining Anantara he opened two Leela Palace Hotels in India, in Udaipur and Chanakyapuri, New Delhi.
Shangri-La’s - Eros Hotel, New Delhi Shangri-La’s - Eros Hotel, New Delhi has appointed PARMEET SINGH NAYAR as general manager. Prior to joining Shangri-La’s - Eros
clude Global and Asia Pacific Carlson Rezidor conferences and hotels in the Bahamas, Washington DC, Florida, Singapore, Phuket, Wuxi (Shanghai) as well as Vineyards and Hotels in Italy and North America.
Park Plaza Noida SIVANKAR KODESIA has joined Park Plaza Noida as food and beverage manager. He will be responsible for directing all food and beverage efforts towards achieving the operational goal of the hotel. Prior to joining Park Plaza Noida, he was with Hilton Worldwide. He has also worked with DoubleTree By Hilton Gurgaon as food and beverage manager. Jitesh Patta
Parmeet Singh Nayar
ton, Dehradun. Prior to his association with the Starwood Hotels and Resorts brand, he has worked with brands like Carlzor Rezidor group, Country Club India, Tivoli garden, Royal Goan Beach Club, Fortune Jodhpur, The Clarks and The Surya New Delhi.
Hotel, New Delhi, he held the position of general manager at the Hilton Worldwide and Carlson Rezidor Hotel Group. He paved his way to success by working in reputable hotels such as Marriott Welcome Hotel, The Imperial Hotel, The Taj Mahal Hotel and The Oberoi Hotel, New Delhi. His international stints in-
Park Plaza Noida has appointed ANKUR MEHROTRA as director sales and marketing. Prior to this role, he worked with Carlson Rezidor Hotel Group for three and a half years. His previous assignments were with Country Inn & Suites Sahibabad as director of sales. Other assignments in the past include hotel companies like The Claridges, Jaypee Hotels & InterContinental.
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January 1-15, 2016
FHW MUMBAI 2016
Turkey to have largest pavilion at FHW Mumbai 2016
T
he 27th edition of Food Hospitality World (FHW) exhibition will be held on January 21-23, 2016 at Bandra Kurla Complex, Mumbai. This year at FHW, Turkey will be having the largest pavilion wherein 12-15 companies will be participating. It will also be the largest showcase by any international country so far. Moreover, around 200 exhibitors are expected to participate at this upcoming edition of FHW Mumbai. 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. 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, SAPPE, Cello, Wilmax England, Bharat Fine Bone China, Eurotech, Aura tableware, Avon Professional cookware, Anantam and many more. In the F&B category, companies related to confectionery, biscuits, energy bars, cheese and cheese products, fruit juices, Japanese sake and noodles, pasta, rice, bread and bakery, gravy and mixes, jams, ready to eat, wine, fresh fruits and vegetables, etc. will be participating at the exhibition. So far the exhibition has received confirmations from Turkey (country pavilion), Thailand, Japan, Singapore, Tunisia, The Netherlands, United Kingdom
38 FOOD & HOSPITALITY WORLD January 1-15, 2016
and Canada. 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 FHW exposes a market like Goa to various business opportunities.” Another visitor at the exhibition, Chef Manjit Singh, executive chef, Holiday Inn Resort Goa opined, “I came across several latest hospitality products
at the FHW Goa exhibition ranging from sauces to decorative products. The hospitality industry will definitely look forward to this event in the future especially the budget hotels.” The FHW Goa event was spread across 3200 sq metres of space and the three-day show witnessed many panel discussions. According to Geeta Wadhwa, proprietor, Aura Essentials, FHW Goa was a very well-organised exhibition, which picked up considerably on the second day. She added, “We also received many enquiries.” Echoing a similar sentiment, Dipesh Chodankar of Bacardi India said, “The exhibition was good. We were first time participants at FHW and we got a reasonably good response.” “The FHW exhibitions at Mumbai and Bengaluru are very
good. The response has been quite encouraging in the Goa market as well considering that the exhibition made its maiden entry here,” added Aman Gupta of Beepee Enterprise. While Melvin Joy, regional sales manager (south), Hoffmann Bewirtung India stated, “The second day showed considerable progress in terms of potential customers as compared to the first day. The turnout was good.” “It was a great pleasure visiting the exhibition. It was well-organised, well-coordinated, informative and offered great exposure to various vendors,” mentioned Sunil Warkhandkar, materials manager, Cidade De Goa. The FHW trade show is organised by Global Fairs & Media – a joint venture between Hannover Milano Fairs India and The Indian Express.
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weekend
Scene and heard
With Marcellus Baptista
Trendy tour
Alyque and Shazahn Padamsee at Johnnie Walker The Journey at Mehboob Studio
Joyful journey THE CHEER WAS on at the third edition of Johnnie Walker The Journey at Mehboob Studio. On the charts was mindblowing music by Explosions In The Sky, the sensational instrumental rock band whose soul-stirring tunes have featured in Hollywood blockbusters and popular TV shows, Tycho, a pioneer in audio-visual ambient music and producer of chartbuster albums ‘Awake’ and ‘Dive’ and Giorgio Moroder who pioneered the disco craze and recipient of four Grammy and three Oscar awards. Adding to the action was the mindbending anti-gravity theatre act by the famed Leo and ‘Listen To The Marlon’ film documentary on the reclusive actor Marlon Brando by Stevan Riley. Of course, much Johnnie Walker in various variants was downed that night. Spotted in the packed space were Mandira Bedi, Raj Kaushal, Nauheed Cyrusi, Sumona Chakraborty, Shazahn Padamsee, Kiran Rao and Luke Kenny among many more.
BLENDING WITH THE best was what it was at the Blenders Pride Fashion Tour 2015, the multi-city fashion and music extravaganza that rolled into Grand Hyatt in Mumbai. Day one kicked off with cricket legend Jonty Rhodes narrating experiences that have stayed with him and influenced him to evolve as a sportsman. Designers Rahul Mishra and JJ Valaya presented design stories that were a blend of exquisite detailing and rich legacy with their collections called ‘The Village’ and :The Bolshoi Bazaar’ inspired by India’s culture blended with that of Russia and featuring showstopper Sonakshi Sinha. Music by Func added to the flavour. Day two belonged to designers Masaba and Rohit Gandhi and Rahul Khanna.
Sonakshi Sinha at Blenders Pride Fashion Tour 2015 at Grand Hyatt
Anshu Khanna, Sunny Leone and Sadhana Baijal at Royal Fables at St. Regis
Royal touch ST. REGIS WAS the happy venue for Royal Fables, the twoday heritage exposition that presented the cultural imprint of Imperial India. Showcased was a rich repertoire of exquisite heritage-inspired art, costumes, jewellery, home accents and handicrafts designed by the blue-blooded heirs of leading Indian royal families. Unveiled was an art wall with works by artists of royal descent. Day two ended with a spirited sundowner at Zenith high up the hotel with chief guest Yuvraaj Vikramaditya Singh of Jammu & Kashmir, guest of honour Nawab Kazim Ali Rampur and special guest Sunny Leone. Hosted by Shishir Baijal, chairman, Knight Frank India and Maninder Singh, president, Royal Punjab Polo, present were Anshu Khanna, founder, Royal Fables and Sadhana Baijal, managing partner, Royal Fables. It was a truly rich and royal experience indeed.
Doubly bubbly AFTER GIVING YOU nightspots like Tryst at High Street Phoenix and the popular restobar Brickhouse Bar and Cafe in Andheri, Bunty Arora and Rishi Acharya launched a splendid coffee/bar haven called Doppio. On the opening night at this place in Breach Candy guests learned that ‘doppio’ means a double shot of espresso. So, in this lounging and dining space guests experienced the coffee-based cocktails like the lethal Espresso Martinis, Rum Cappuccinos, Whisky Lattes and the crowd favourite Garam Masala Espresso. Present on the opening night were the likes of Amit Bhosale, Tushar Sethi, Armaan Jain, Parth Pawar, Rinzing Denzongpa, Karim and Zara Morani, Milind Deora, Anu and Sunny Dewan, Surily Goel and Pia Pauro.
Bunty Arora and Rishi Acharya at the launch of Doppio
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E V E N T S
CREATIVE STORYTELLING Le MĂŠridien Mahabaleshwar Resort & Spa in collaboration with Teamwork Arts hosted the Kahaani Festival of creative storytelling for children as part of the success of the brand's first family initiative in India
A NOBLE CAUSE As part of Hyatt Community Grants, Hyatt Pune awarded Prasanna Autism Centre with US$ 8,000
FLYING HIGH Rajesh Chakraborthy (right), general manager, The Gateway Hotel Ahmedabad welcomed Tracey Curtis-Taylor (left), world renowned aviator, during her visit to the hotel as part of her trip to Ahmedabad
COCKTAIL SESSION H E Dr Martin Ney (centre), German ambassador to India with wife (right) at a cocktail session of IPA National Polo Championship at Fifth Chukker - The Taj Mahal Delhi Lounge
FORMING ALLIANCES L to R: Asawari Pandey, Sula Wines; Charudatta Bodhankar, executive director, Lotus Business Schools; Rashmi Arvikar, Campus France and Sonya Gore, Alliance Francaise at a press conference in Pune to announce the launch of the Post-Graduate Diploma in Wine & Spirit Business Management being introduced by Lotus Business School in alliance with IPC Bordeaux, France
IMPARTING KNOWLEDGE Glion Institute of Higher Education received the award for Best Hospitality Management School 2015 at the Worldwide Hospitality Awards during a ceremony held at InterContinental Paris Le Grand, France
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E V E N T S
CHALLENGING COOK-OFF Chef Surjan Singh Jolly, director of food and beverage, JW Marriott Bengaluru, cooking at the first Canola Cook-off sponsored by CanolaInfo held in Bengaluru
GOING BLUE Dana Gillespie, a British actress, singer and songwriter performed to some of her all-time favourite blues tracks at the ‘Simply the Blues’ concert held at Courtyard by Marriott Pune Chakan
STRATEGIC PARTNERSHIP Yang Hui (third from left), general manager of REWARDING KIDS Marriott Rewards, Marriott International’s loyalty programme, recently launched 'MAX', an exclusive kids programme, at JW Marriott Mumbai Juhu
PASSION FOR WINE Aspri Spirits recently hosted a master class and wine tasting session of wines from the house of Sogrape Vinhos at Bungalow 9, Mumbai
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Luneng Group Commerce and Tourism Management Company and Michel Molliet (fourth from left), senior vice president, AccorHotels Greater China with the team at the signing ceremony between AccorHotels with Luneng Group held in Shanghai
A GLITTERING EVENING SWISS, India and Indian fashion designer Narendra Kumar partnered with Mira Nair’s NGO, Salaam Baalak Trust Mumbai, to organise a fashion show at Aqaba in Mumbai
REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND / 17TH EVERY FORTNIGHT, POSTED ON 2ND,3RD,4TH & 17TH,18TH,19TH OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.