Food and Hospitality World (Vol.4, No.14) April 1-15, 2016 by Indian Express

EDITOR’S NOTE

F&B’s new connoiseurs

onsumer demand and consumption patterns clearly state the distinct change in tastes and trends related to the food business. Fusion food, world food and back to one's roots food, have given rise to newer products on the counter, which were earlier seldom in demand or even rare in supply. From the 'chai' to the cheese, there is a whole new world of exotic flavours that are catching the fancy of the consumer and are pushing demand for products in the F&B space. The cheese is moving and it is in the right arena. As per reports, there are over 3,000 varieties of cheese available all over the world out of which only 40- 45 varieties are available in India. With Europe and US cheese reaching saturation, the attention has now shifted to India where the growth potential is huge. According to the Global Agriculture Information Network (GAIN) report cheese production is growing approximately at 15 per cent per year, in response to growing demand driven by India’s youth demographic. The Indian cheese market is expected to show double digit growth in the coming years. Urban cheese demand represents 60 per cent of total Indian sales. A surprising fact is that imported cheese represents only a fragment of the market where there are more domestic play-

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 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

Our Associate: Dinesh Sharma Mobile: 09810264368 E-mail: 4pdesigno@gmail.com CHENNAI: A K Shukla, The Indian Express Ltd, New No.37/C (Old No.16/C), 2nd Floor,Whites Road, Royapettah, Chennai - 600 014 Tel: Board: 28543031/28543032/ 28543033/28543034 Fax: 28543035 Mobile : 09849297724 E-mail: ashwanikumar.shukla@fhwexpo.in BENGALURU: Sreejith Radhakrishnan, The Indian Express Ltd, 502 Devatha Plaza, 5th Floor, 131 Residency Road Bengaluru - 560025 Ph 080-22231923/24 Fax: 22231925. Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

FOOD & HOSPITALITY WORLD

April 1-15, 2016

“From the 'chai' to the cheese,there is a whole newworld of exotic flavours that are catching the fancyof the consumer and are pushing demand for products in the F&B space ”

ers. The processed cheese market is once again expected to grow above average Compound Annual Growth Rate (CAGR) that includes products such as slices, cubes and slabs. Our story this issue, explores the world of cheese and it aims to understand who's moving the cheese and in which direction. There is yet another interesting story in this issue, which opens a new window to the world of tea. It takes you to exotic Sri Lanka, where tea has evolved seamlessly from a mere beverage to a connoisseur's delight. Despite being a centuries old sector in countries like India and Sri Lanka, tea unfortunately continues to be sold as a commodity, lacking strong high value brands. Mlesna tea of Sri Lanka has carved a niche as a premium tea brand offering as many as 3,500 varieties to tea lovers worldwide. And finally, while penning this edit, the news came in of yet another shocking bombing attack. This time it was Brussels. To think of it, our planet is truly beautiful, but mindless acts of violence leave it bleeding and bruised. Hope good sense prevails. REEMA LOKESH Editor

HYDERABAD: A K Shukla, The Indian Express Ltd, 6-3-885/7/B, Ground floor V.V. Mansion, Somaji Guda, Hyderabad - 500 082 Tel: 040-23418673/23418674/ 23418675 (Tele-fax)/66631457 Fax: 040-23418678 E-mail: ashwanikumar.shukla@fhwexpo.in

Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in

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

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

KOCHI: Sreejith Radhakrishnan, The Indian Express Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand, Kaloor - 682 017

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

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 14 APRIL 1-15, 2016

SPA & WELLNESS

Chairman of the Board Viveck Goenka Editor Reema Lokesh* Assistant Editor Steena Joy Senior Associate Editor Sudipta Dev

CONTENT TEAM Mumbai Rituparna Chatterjee New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury DESIGN National Art Director Bivash Barua

EDGE

Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht 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 Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

THE MATURING OFCHEESE As THE Europe and US cheese markets have reached saturation,the world is nowturning attention to India where production is growing approximatelyat 15 per cent every year and the market is expected to showdouble digit growth

(20-27) MARKETS

CHEF RANVEER BRAR TO OPEN EATERIES IN MUMBAI

FOR A CLEAN, GREEN KITCHEN GARBAGE CRUSHERS FROM INFED SYSTEMS TURN WASTE INTO FINE PARTICLES FOR DISPOSAL THROUGH THE DRAIN

INTERIORS & DESIGN LIFE

ALLIANCE LAUNDRY SYSTEMS FOCUSES ON STRENGTHENING INDIA PRESENCE

Anantara Ubud Bali Resort

Manager Bhadresh Valia

P 14: NEW KIDS ON THE BLOCK

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia PRODUCTION General Manager B R Tipnis

A PERSONALISED SPA EXPERIENCE SPA GOERS LOOK BEYOND JUST PAMPERING THEMSELVES AND EXPECT TAILOR-MADE WELLNESS TREATMENTS

P 15 PRODUCT TRACKER Jacob's Creek

P35: MOVEMENTS Grand Hyatt Goa

P 44: WEEKEND

EPITOMISING OPULENCE AND SOPHISTICATION MANDARIN ORIENTAL, BANGKOK UNVEILS THE CITY’S GRANDEST PRESIDENTIAL SUITE

Scene and Heard 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.

CLIMBING UP THE LADDER AH&LA SURVEY SHOWS THAT HOTEL JOBS LEAD TO UPPER MANAGEMENT FAST AND RESULTS INDICATE HOTEL HIRING SPREE IN 2016

MARKETS

Chef Ranveer Brar to open eateries in Mumbai Mohit Rathod Mumbai CELEBRITY CHEF Ranveer Brar will be opening three eateries in Mumbai namely English Vinglish, FLYP@MTV, and TAG Kitchen and Cellar. English Vinglish; scheduled to open by the end of March 2016 in Bandra, Worli and Juhu, will be an India-inspired patisserie. Whereas, TAG Kitchen and Cellar will be an all-vegetarian restaurant, scheduled to open on June 1, 2016 at Lower Parel's Kamala Mills Compound. FLYP@MTV, a license partnership between MTV and Funbars Hospitality, will be opening between October and November. Chef Brar is a part-owner of English Vinglish and has signed a management contract with the Gowanis, owners of Kamala Mills for TAG Kitchen and

We are planning to open English Vinglish across five more locations in Mumbai. FLYP@MTV will be expanding into Bengaluru and other metro cities. For TAG Kitchen and Cellar, we will need six months to settle the place and establish it completely Chef Ranveer Brar

Cellar. Whereas, Chef Brar has created the menu and curated exclusive dishes for FLYP@MTV. English Vinglish will offer India-inspired patisserie such as Pineapple Halwa Tart and Gulab Jamun Cheesecake. TAG Kitchen and Cellar will promote vegetarian food with its international vegetarian menu. The

restaurant will also have an integrated art gallery, with an aim to attract the youths of Mumbai. FLYP@MTV, which first opened in New Delhi, adopts the concept of 'Work.Chill.Play' and 'glocal food'. Speaking to Food & Hospitality World, Chef Brar said, "The main objective behind these launches was to

create kitchens to showcase food offerings. What's the point of cooking on the television for the entire life? I have restaurants in Boston, but nothing in India until these launches. Consumers can expect lots of unique offering at these resturants. The major unique thing about English Vinglish is the concept of Indian flavours combined with

patisserie. TAG Kitchen and Cellar will offer vegetarian world food, where the idea is to showcase international vegetarian cuisines. TAG also has an art gallery on the first floor, so we are targeting the youths of Mumbai, who carry interest in art. At English Vinglish, we are targeting everyone who appreciates Indian flavours." Revealing expansion plans, Chef Brar commented, "We are planning to open English Vinglish across five more locations in Mumbai. FLYP@MTV will be expanding into Bengaluru and other metro cities. For TAG Kitchen and Cellar, we will need six months to settle the place and establish it completely, so we don't want to rush in with the expansion of TAG. We will look into expanding only after observing its performance and consumers' responses."

Asbah, an empowered initiative Saloni Bhatia New Delhi ASBAH, A DCP India company majorly deals in rice and staple food like poha, sooji, maida, besan and dalia. The brand has already been in the international market for a while, selling in over 17 countries. The company’s idea of business is very unique. It contributes a part of its profits to the empowerment of talented, underprivileged women across the world. Currently they are supporting six budding boxers, a dress designer, a yoga instructor and an aspiring yoga practitioner. In conversation with

Food & Hospitality World, Gaurav Jain, director, DCP India stated, “This is the first time we have launched a consumer brand. During the planning I thought it was a good platform because we will be touching a lot of lives and would enter the kitchens of every household. We thought we would be reaching out to women in a unique way. As a marketing end, it turned out to be a USP for the brand as against our competition.” Asbah has over 22 variants of rice and other products available in the market. When it comes to the hospitality industry the brand plans to introduce

FOOD & HOSPITALITY WORLD

April 1-15, 2016

a special chef’s range. Jain, elaborated, “We have a special chef range for the international market. We are yet to launch that in India. Once we expand our production centres we would focus on the premium range.” The company has launched its products in major Indian cities with plans to enter Tier II and Tier III markets. “We are keen to bring in more distributors. Amidst price fluctuations and different brands the desired product does not reach the market. Our product is appreciated globally and we wish to become the preferred staple brand across the globe,” added Jain.

MARKETS

Alliance Laundry Systems Aahar 2016 sees focuses on strengthening increase in India presence international

and domestic participation

Rituparna Chatterjee Mumbai ALLIANCE LAUNDRY Systems, one of the leading global designers and manufacturers of commercial laundry equipment, is focusing on strengthening its India presence by increasing its channel partners. This US based company, established in 1908, has been providing solutions for every market and segment of the laundry business and has manufacturing facilities in Europe and China. Speaking on the company's plans for the India market, Gunjan Sharma, regional sales manager – North India, Alliance Laundry Systems stated, “The company expanded to around 12 channel partners in 2015 across different segments. We cater to different segments, for instance, the On-Premises Laundry (OPL) focuses on hotels, hospitals where heavy duty laundry machines are required. Others include the vendor business segment, home style segment, dry cleaning segment, etc. We will be focusing on all these seg-

Saloni Bhatia New Delhi

Gunjan Sharma

Neil Ghadiyaram

ments and will have different approaches and resources for them. We are looking at increasing our channel partners on a regional and pan India basis. Including all segments, we are trying to increase the number three fold by end of 2016.” Adding to this, Neil Ghadiyaram, sales manager – India, Alliance International opined, “We have been present in India for the past 20 years through our channel partners. We are putting in a concentrated effort to strengthen our

presence in this market by depending on our channel partners. Our primary goal is to strengthen our presence in the coming years.” Meanwhile, Alliance Laundry Systems is also looking at introducing the Speed Queen laundromat (wash and dry your own clothes) concept in India next year. “When we introduced this concept in China people were skeptical about its success. We opened 10 Speed Queen laundromat outlets in Shanghai and two years later we had 250 of them. We know this concept will work in India as well. We will open our own stores next year, initially 10, but the locations are yet to be decided,” shared Ghadiyaram. Elaborating on the USP of the company's products, Ghadiyaram mentioned, “Our laundry machines vary anywhere from five kg to 120 kg. We make mid range commercial laundry machines. But unlike other laundry manufacturers who make both kitchen appliances and laundry machines, we only focus on manufacturing laundry machines.”

FOOD & HOSPITALITY WORLD

April 1-15, 2016

THE 31ST EDITION of Aahar recently held in Delhi showcased different products from the food industry like confectionery, chocolate, desserts, bakery products and ingredients, organic and health products, frozen, canned and processed products, meat, poultry and sea food, cheese and fine specialty food, snacks and convenience food, food ingredients, additives and preservatives, coffee and tea, syrups, juices and energy drinks, etc in the hotel, restaurant and catering industry. Amit Lohani, founder director, Forum of Indian Food Importers (FIFI) explained, "This time we are about 2100 sq m. The number of participants have gone up be it domestic or international. We have somewhere around 50 companies from all over the world: 40 from Canada, six from Norway and four from the US. Everyone has increased their space size as compared to last year. We were short by almost 300 or 400 sq m of space this time. We have tried to give the pavilion an international feel, offering WiFi to our members, doing a lucky draw to increase a bit of involvement by everyone, etc." Parthi Muthukumarasamy, councellor, Agriculture and

We wanted to showcase the brand to the India market. We would like to reach out to more distributors through this platform Agri Food, Canada, shared, "This year Aahar is bigger and better. There are more participants and we have had better footfall in the two days. We have brought our business to the country promoting the various pulses and syrups. We look forward to better business opportunities." There were many new brands that were showcasing for the first time. Gaurav Jain, director, Asbah, a new entrant this year, said, "We wanted to showcase the brand to the India market. We would like to reach out to more distributors through this platform." Jaspreet, owner, Hi Cheese, shared, "The main motive is to come from behind the desk to the front and spread awareness about our brand. We wish to come forward as another player in the market."

MARKETS

Sappe looks to expand reach of Mogu Mogu in India Rituparna Chatterjee Mumbai SAPPE PUBLIC Company Limited, a Thailand based manufacturer of health and beauty drink products, is looking at expanding the reach of its Mogu Mogu brand in the India market. Mogu Mogu is a fruit juice with coconut jelly. Sappe Public Company Limited has various health and beauty drink brands under its portfolio including Mogu Mogu, Mogu Mogu Cubes, Sappe Beauti Drink, Sappe Beauti Shot, Sappe Smarti Shot, Sappe Aloe Vera Drink, Sappe Juice Me, Sappe Coco, among others. In the India market,

Sappe Public Company Limited has been offering two of its brands - Mogu Mogu and Sappe Aloe Vera Drink. Speaking on expanding the reach of Mogu Mogu in India, Vikash Kumar Singhal, director, Sunbeam Mercantile Ventures, the importer of Sappe Public Company Limited's products in India, stated, “Mogu Mogu being an imported product has a much higher cost than the domestic ones. So the product is premium and our target segment is the affluent and middle class customers within the age group of 10-30 years. We are present across different retails outlets like METRO Cash & Carry India, Hyper-

CITY, Godrej Nature's Basket, etc. We have 100-120 distributors across the country and the awareness of Mogu Mogu is increasing. Now many colleges are opting for this product during festivals. We will continue to tap this segment. Moreover, some hotels are keeping our products especially in the mini bars and we are now targeting the high end restaurants.” Giving her perspective, Kanyaporn Skutalakul, vice president-international business department, Sappe Public Company Limited, stated, “We launched Mogu Mogu and Sappe Aloe Vera Drink eight years ago. We will be relaunching Sappe Aloe Vera

Vikash Kumar Singhal and Kanyaporn Skutalakul

Drink in the second quarter of 2016 because of the recent FSSAI regulations. Mogu Mogu has grown more than 10 times over the past five years glob-

ally. We do not invest much in marketing and advertising for we believe that if people love a product they will come back for it.”

Tasting India Symposium to be held in Delhi this December Saloni Bhatia Delhi TASTING INDIA Symposium, a conference for global exchange of ideas between international opinion makers and custodians of India’s food heritage, will be held in Delhi from December 2 to 4, 2016. An initiative by Sanjoo Malhotra, chief executive director, Indian Unlimited and Sourish Bhattacharya, food writer, in association with Delhi Pavilion, Sheraton, New Delhi, the symposium will focus on promoting Indian food products globally and introducing culinary tourism in the country. A curtain raiser of the symposium was held recently over a round table discussion on ‘Un-

ravelling the Secrets of the Kitchens of India’. Sharing his viewpoint, Malhotra, whose Namaste Stockholm initiative has become Sweden’s biggest showcase of India, explained, “People only see Indian food as chicken tikka masala and spiced up curries. Little is known about the heritage and diversity of Indian food. People hesitate to visit our country due to lack of knowledge about our cuisines. The vision for us is to give the heritage and living cuisines of India a global status.” Chef Manjit Singh Gill, corporate chef of ITC Hotels and one of the panelist at the discussion, added, “We are very creative with our food because of the rich ingredients and geo-

graphical diversity. We have a very strong base in terms of knowledge of our food culture. We need to further understand the Indian gastronomical science and spread it across the world.” There is a huge demand for traditional Indian cuisines in the international market and tourists are curious about the taste. Colleen Taylor Sen, food historian, shared, “It is astonishing to see how Indian cuisine has evolved over the past years. From sophisticated to traditional restaurants, there are immense options for one to explore. The cuisines are also interacting with different cultures that is resulting in incredible dishes.” The sym-

posium would focus on themes and subjects like Indian food heritage, secrets of Indian kitchen, vegetarian-

ism, treasury of seeds and spices, food destinations of India and the organic movement.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

COME EXPERIENCE WORLD CLASS PRODUCTS If you are in a New York state of mind, or simply in the mood for a cheesy dessert, if heesecake is really your thing, but its very cumbersome and temperamental recipe forbids you from making it on a larger scale, no more will you be dependent on that skilled cheesecake specialist to create that awesome yet delicate dessert. Puratos’ take on the New York style Cheesecake is here to make it all as easy as pie in three easy steps

he New York Cheesecake comes to you in an easy avatar in Puratos’ Deli Cheesecake. Simply pour this creamy ready-to-use cheesecake mix on top of a well prepared biscuit base and bake for a fuss free, fail-free crowd pleaser that is an international favourite that is slowly sweeping India by storm. Keeping with Puratos’ commitment to bringing you the best international trends, and keeping you abreast with all that is cutting edge, the Deli Cheesecake is that product that you simply cannot ignore. This eggless version allows you to experiment with flavours and offerings, increasing both your appeal as well as setting you apart as a bakery that tests and pushes the boundaries to satisfy the consumer’s tastes. Satisfying consumer palates is, after all, the one thing that Puratos and you do best, hand in hand. This terrific duo is only second to world famous blueberry cheesecake. Blueberry cheesecake is that one flavour that never goes out of style, whether it’s a slice or simply the whole cake, the blueberry topping on cheesecake is as famous as Laurel and Hardy, one cannot think of one without the other. Puratos’ Topfil, a fruit filling which catches the fruit at just

that perfect degree of ripeness, gently processes it to combine the essence of the fruit with ready-to-use convenience. Available all year round, the Topfil allows you, the customer, the absolute freedom to standardise your offerings, consistently every time. The Topfil with its 60 per cent fruit pieces, comes in a completely easy

10 FOOD & HOSPITALITY WORLD April 1-15, 2016

Blueberry cheesecake is that one flavour that never goes out of style, whether it’s a slice or simply the whole cake, the blueberry topping on cheesecake is as famous as Laurel and Hardy, one cannot think of one without the other

BAKERY FOCUS

A MARKETING INITIATIVE

ready-to-use version that makes using it a dream. A dream that comes in both bake stable and freeze stable versions. Made in Puratos’ world class processing factories situated across the world’s best fruit producing regions, Topfil, true to its name can be used to dress up your cheesecake creation, moving it from superb to sublime is one quick whoosh. While desserts make up the

pretty in the counter, the breads keep the till ticking. The aroma of freshly baked bread can make the strongest go weak in the knees, ruin the strictest of diets, and put simply, entice customers to buy when they came with no such intention in the first place. When the aroma of freshly baked bread mingles with familiar smells of Indian spices and blends effortlessly with

Italian herbs, then the bread becomes so much more than just a loaf, it becomes a sexy siren that calls consumers to try by simply being in the background. Its soft crumb, coupled with its firm crust stands out by simply being. Meet our Italian Macho meets Indian Amma in a bread - The Easy Herbs and Spices Bread mix. It is the ultimate desi bread with a videshi twist, perfect to lure the

older customers with the familiar taste of India and appeal to the newer generation with the Italian twist. With its great mouth feel and superior texture, The Easy Herbs and Spices Bread probably needs no hard sell. Its savoury nature makes it the perfect go to bread for snacking, satisfying the consumers’ need for that extra zing to their evening. In a land where the chutney sandwich is

so prevalent, a savoury bread cannot be only restricted to a light evening snack, The Easy Herbs and Spices bread holds its own even on the breakfast table. This easy-to-use bread mix can take on multitude forms, from the humble loaf to a pizza base, to a baguette, the versions in which this can be kneaded are restricted only by the limits of our mind itself. Come try this superb bread mix and have your consumers returning again and again for the refreshing taste of something familiar, yet something new. Afterall, bakeries today are always looking for something special, something that sets them apart, that is infact the one thing that Puratos excels in, bringing world-class products to India at prices that truly satisfies the Indian baker, and leaves him free to experiment, happy in the knowledge that what he is putting in his shelf is the best that money can buy.

MARKETS

Tong Garden to establish factory in Ahmedabad

Lemon Tree Hotels launches its first resort property in Delhi NCR Saloni Bhatia New Delhi

Sudipta Dev Mumbai TONG GARDEN, a Singapore based healthy snack company that has factories in Malaysia, Indonesia and Thailand, will soon be coming up with a factory in Ahmedabad. The company exports its products to 35 countries from Thailand. “The factory in Ahmedabad will be coming up in 2018. The company will be expanding its range of prod-

ucts for the India market, and might also export from here. We are going for 'Make in India',” said Rajesh Nagur, national sales manager, Tong Garden. The corporate office in India is currently in Mumbai. For the hospitality sector in India, across all categories, Tong Garden has been providing different products. The favourite products with the hotel industry are party snacks, barbeque broad beans, barbeque peanuts,

FOOD & HOSPITALITY WORLD

April 1-15, 2016

chicken coated peanuts, salted peanuts, salted almonds and wasabi green peas. Most of the products are 100 per cent vegetarian, there are only two nonvegetarian products - shrimp and chicken flavoured snacks. While party snacks and peanuts are popular with liquor or wines, wasabi and almonds are for mini bars in hotels. "These are healthy snacks without any preservatives or synthetic elements. Our products are 100 per cent natural, and mostly roasted. Only the peanut is lightly fried,” mentioned Nagur. There is no institutional bulk packaging, the largest pack is of 500 gms. “Hotels from two stars to five stars, mostly from metros and also some Tier II and Tier III markets have been approaching us as they like our products. Depending on the Indian customer and their taste we are trying to introduce new products within the next two years,” stated Nagur. The company has an entire distribution, from retail segment to modern trade like Hypercities.

LEMON TREE Hotels inaugurated its first resort hotel in Delhi NCR at Tarudhan Valley, Manesar. The 72 acre property is owned by the SilverGlades Group and Carnation Hotels, the joint venture partner of Lemon Tree Hotels. Rattan Keswani, deputy managing director, The LemonTree Hotel and chairman, Cranation Hotels, and Anubhav Jain, director, Group Silverglades were present at the occasion. Speaking at the launch, Keswani said, “We are delighted to add one more resort property to the Lemon Tree portfolio. This surely gives us a ready foothold in the lucrative resort and spa market. We would like to give our customers better choices and plan to set up more resorts that cater to their wide ranging leisure needs.” Talking to Food & Hospitality World about the growth of Lemon Tree Hotels portfolio he said, “We opened up two new properties. One is Ahmedabad which is already functional, one is a 70 room property in Dahej, which is a SEZ town. We are also looking forward to an uphill property in Udaipur which is built over step farming and shall come out within a year. By the end of May, we’ll also have a hotel in Katra, Jammu.” This is Silverglades' flag-

ship project in Delhi, NCR. Jain stated, “We at Silverglades take pride in developing luxury spaces that stand the test of time. The property has been upgraded and brought up to the right level that can ensure best hospitality for our guests. We not only construct but believe in delivering a good product and hence we chose Lemon Tree Hotels as our hospitality partner.” Talking about his future projects he said, “Next on the list is a beautiful property in Kasauli which is a short trip from Delhi and Chandigarh. We’re also working on an old age home at Sohna Road.” Situated in the Aravalli Hills, the property has a nine hole golf course designed by Graham Cooke, one of the top golf course architects in North America. It is a two hour drive from Delhi and mere 40 minutes from Ambience mall, Gurgaon. To suit all experiences the 70 room resort includes 18 studio apartments offering a golf course view. It also has a banquet arena that comprises of three conference rooms and open gardens which can cater upto 220 guests in all. The club house comprises of Skinners- a themed bar and restaurant, Fresco, a spa centre by Tattva and a fitness centre. Adding to the entertainment quotient of the place would be the archery range, swimming pools and the game courts.

MARKETS

Starwood notifies Marriott of intention to terminate merger agreement FHW Staff Mumbai STARWOOD HOTELS & Resorts’ board of directors, in consultation with its legal and financial advisors, has determined that the revised binding and fully financed proposal from a consortium consisting of Anbang Insurance Group, J C Flowers & Co and Primavera Capital, constitutes a “Superior Proposal”, as defined in Starwood’s merger agreement with Marriott International. Under the terms of the consortium’s proposal, which contains definitive documentation, the consortium would acquire all of the outstanding shares of common stock of Starwood for US$ 78.00 per share in cash, an increase from the US$ 76.00 per

share proposal made by the consortium on March 10, 2016. Pursuant to separate agreements entered into by Starwood, Starwood stockholders would additionally receive consideration in the form of Interval Leisure Group (ILG) common stock from the previously announced spin-off of its vacation ownership business, Vistana Signature Experiences, and subsequent merger with ILG, currently valued at approximately US$ 5.67 per Starwood share, based on the 20-day volume weighted average price (VWAP) of ILG common stock ending March 17, 2016. On this basis, the consortium proposal and the ILG transaction have a current value of US$ 83.67 per share. Under the terms of the merger agreement with Mar-

riott, Starwood stockholders would receive 0.92 shares of Marriott International Class A common stock and US$ 2.00 in cash for each share of Starwood common stock. Based on Marriott’s 20-day VWAP ending 17 March 2016, the merger transaction has a current value of US$ 65.33 per Starwood share, including the US$ 2.00 cash per share consideration. Starwood stockholders will separately receive consideration from the spin-off of the Starwood timeshare business and subsequent merger with ILG of approximately US$ 5.67 per Starwood share, based on the 20-day VWAP of ILG common stock ending March 17, 2016. On that basis, the merger with Marriott and the ILG transaction have a current value of US$ 71.00 per

share. On March 18, 2016, Starwood notified Marriott that Starwood had received the binding proposal from the consortium that Starwood’s board has determined that the consortium’s proposal constitutes a “Superior Proposal” and that Starwood’s board intends to terminate the Marriott merger agreement and enter into a definitive agreement with the consortium. Consistent with the terms of the Marriott merger agreement, Marriott has the right until 23:59 ET on March 28, 2016 to negotiate revisions to the existing merger agreement between Marriott and Starwood, so that the proposal from the consortium no longer constitutes a “Superior Proposal”. Starwood said it will negoti-

ate in good faith with Marriott during this period, and the Starwood board will consider in good faith any changes to the Marriott agreement that Marriott may propose during this period. Starwood is not permitted to terminate the Marriott agreement to enter into the consortium’s binding agreement unless the Starwood board has determined that the consortium’s offer continues to be a “Superior Proposal” once the negotiation period with Marriott has concluded, and taking into account any revisions to the existing Marriott agreement that are proposed by Marriott during this period. The consortium has confirmed that its offer will remain outstanding until the expiration of Marriott’s negotiation period.

First Italian campaign launched in India FHW Staff Mumbai THE AMBASSADOR of Italy to India Lorenzo

Angeloni and the Italian trade commissioner Dr Francesco Pensabene announced the unveiling of the first ever Italian cam-

paign in India, ‘Italy: The Extraordinary Commonplace’ – a celebration of the best of Made in Italy. The sectors that the campaign focuses on are design, fashion, food and food processing, infrastructure, smart cities, luxury, and furniture. Under this two-year long campaign, a series of focused events and activities in each sector will be held across the country to promote the Italian lifestyle and businesses in India. The event aims to create awareness about fine Italian products, promote Italian companies and looks to explore new business avenues for Italian companies who would like to enter into the India market. To flag off the campaign, a two day event entitled ‘La Dolce Vita: a Celebration of

Italian fashion, luxury and lifestyle’ was organised in association with DLF Emporio in New Delhi. Spread over the weekend, the event transformed this shopping destina-

tion into a virtual Italian luxury hub with an Italian ambience, and showcased the latest products and collections from some of the finest Italian brands present in the country.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

NEW KIDS ON THE BLOCK

Anantara Ubud Bali Resort MINOR HOTEL GROUP (MHG) has announced its continued expansion in South East Asia with the development of Anantara Ubud Bali Resort. MHG has formed a 50/50 joint venture with Indonesia-based PT Wijaya Karya Realty on this US$ 41.4 million development. Scheduled to open in 2019, the new-build Anantara Ubud Bali Resort will offer a total of 70 keys including suites and pool villas, several restaurants, a bar and pool lounge, meeting facilities, a gym and a spa. In addition, 30 Anantara branded residences will be developed within the resort.

Santiburi Beach Resort & Spa, Thailand

THE SANTIBURI BEACH Resort & Spa on Mae Nam Beach in Koh Samui, Thailand has completed a top-to-bottom US$20 million renovation. The renovations include the villas and suites, a brand new spa, a new lease of life for the restaurants and some new surprises in the culinary and mixology departments.

Sheraton Hotels & Resorts SHERATON HOTELS & RESORTS is continuing its rapid expansion of Sheraton Grand by welcoming three properties to the premier tier Sheraton Grand Shanghai Pudong Hotel & Residences, Sheraton Grand Guangzhou Huadu Resort and Sheraton Grand Jakarta Gandaria City Hotel. Sheraton Grand Shanghai Pudong Hotel & Residences, located in the heart of Pudong New District with easy access to Shanghai’s central business district, features views of the Huangpu River and the city and includes more than 16,000 square feet of function space. Surrounded by serene greenery and calming panoramic views of the resort’s lake, Sheraton Grand Guangzhou Huadu Resort features lake and mountainview villas with a contemporary design, as well as two swimming pools that blend into the natural landscape. The hotel also boasts of an on-site organic farm where poultry and vegetables are reared and grown for its restaurants. Opened last October, Sheraton Grand Jakarta Gandaria City Hotel is connected to a mega-mall and features one of Jakarta’s largest function spaces at close to 40,000 square feet with a grand ballroom. The hotel is also conveniently located just five km from the commercial hub of South Jakarta.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

AccorHotels ACCORHOTELS AND AVISTA Resort and Spa Patong Company have signed an agreement for AccorHotels to manage three properties in Phuket. Two resorts will be rebranded as Novotel Phuket Kata Avista Resort and Spa and Avista Hidewaway Phuket Patong, MGallery by Sofitel on April 1, 2016, while another newly-built Avista Grande Phuket Karon, MGallery by Sofitel will open in 2018. The 150-room Avista Hideaway Phuket Patong, MGallery by Sofitel is located at a two minutes’ walk from Patong Beach and Jungceylon Shopping Centre. The hotel features two restaurants, two bars, one meeting room, a business centre, three swimming pools, and a spa, fitness centre and kid’s club. Novotel Phuket Kata Avista Resort and Spa, located five minutes’ walk to Kata Beach, offers 143 rooms, one restaurant, two bars, two meeting rooms, and a business centre, swimming pool, fitness centre and kid’s club. Avista Grande Phuket Karon, MGallery by Sofitel is scheduled to have 160 rooms, one restaurant, three bars, two meeting rooms and a swimming pool, business centre and kid’s club. The resort will be located at a 10-minute drive from Patong’s shopping and entertainment area.

Eastin Resort Phu Quoc,Vietnam ABSOLUTE HOTEL SERVICES has signed its first property on Phu Quoc Island, Vietnam. The hotel will be branded as Eastin Resort Phu Quoc and is scheduled to open mid-2018. The Eastin Resort Phu Quoc will be located within the 78 hectare mixed use Grand World Resort Development on the north western coast of the island. The resort will have approximately 220 rooms, a beach club, restaurant, bar, swimming pool, gym and spa.

PRODUCT TRACKER

Choko la Choko la, in partnership with Flemingo, a Dubaibased duty free and travel retail operator, has launched Choko la chocolates at Flemingo’s Express stores at T2 of Mumbai airport. Choko la will offer a series of India inspired chocolates in flavours such as Chilli Surprise, Tropical Coconut, Dark Mocha and Fennel Fusion. It has also launched its signature product, ‘Sweet memories of India’, which would be positioned as a premium Indian souvenir for international travellers

Jacob's Creek Jacob's Creek has introduced Jacob’s Creek Classic Sparkling Rosé. Rosé is a versatile wine that can be enjoyed on its own or with a diverse range of dishes. The wine has a soft pink hue and the smell of fresh strawberry, red currant and citrus. The product is available at premium retailers across the country. In Delhi and Mumbai, it is available for `1800 and `1600 respectively.

Arla Foods Arla Foods is offering its cheese product range across different variants: Gouda, sliced cheese with buttery, slightly sweet flavour and a smooth, creamy texture; Havarti, sliced cheese with mild, creamy flavour and easy meltability; Natural and Natural Light, cream cheese ideal for snacks; and Herbs & Spices, containing pepper and paprika and a reduced fat content of 15.5 per cent.

Icing On Top ICING ON TOP has launched its new range of biscuits – Guilt Free Pleasures – made using natural, unbleached flours like ragi and whole wheat. The product range includes ragi, lemon, cinnamon, chocolate chip, roasted almond, cranberry orange and chocolate hazelnut cookies. The range also includes The Cheddar crackers, Chilli Garlic & Cilantro crackers and Spicy Dill flavour variants. These cookies are available at all outlets of Godrej Nature's Basket, Foodhall and at JW Marriott Mumbai Juhu.

Kissan Kissan has launched its new 'Blast' range of jams. The range includes fruity flavours: Berry Blast, a combination of black grapes and strawberries; Strawberry Blast, offering real strawberry flavour along with a hint of seeds; and Orange Blast, coupled with peels of real orange. The range is available in 320 g packs. Berry Blast and Orange Blast are priced at `99, whereas Strawberry Blast is priced at `110.

MTR Foods MTR Foods has launched its new breakfast range – Breakfast in a Cup – consisting Poha, Khatta Meetha Poha and Upma variants. The Breakfast in a Cup range has been conceptualised and launched to provide wholesome and convenient hot Indian breakfasts for rushed mornings. It can be prepared in about three minutes, by adding hot water. The cups also come equipped with a spoon. The range is available in 80 g cups priced at `45.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

INTERIORS & DESIGN

Epitomising opulence and sophistication Mandarin Oriental, Bangkok unveils the city’s grandest presidential suite

OLLOWING an extensive renovation of its historic Authors’ Wing, Mandarin Oriental, Bangkok has unveiled the city’s grandest presidential suite, the Grand Royal Suite, overlooking the Chao Phraya River. Beginning with Tsar Nicholas II of Russia and Joseph Conrad during the late 19th century, the

hotel has welcomed numerous heads of state, captains of industry and a host of world renowned writers and celebrities over the years and has long been famous for its service, style and elegance. Meticulously designed to accommodate the requirements of the most discerning clientele, the new Grand Royal Suite is the

FOOD & HOSPITALITY WORLD

April 1-15, 2016

epitome of opulence and sophistication in one of the world’s most exciting cities. The six-bedroom, 600 square metre suite occupies the entire first floor of the renowned Authors’ Wing, which was the original Oriental Hotel, built in 1876. The Grand Royal Suite has private elevator access and is comprised of

the one-bedroom, 315 square metre Royal Suite and the adjoining 165 square metre Ambassador Suite with two bedrooms, as well as three further separate guest rooms to accommodate family and entourage. A private separate meeting room offers state-ofthe-art security monitoring and communication facilities.

Ample stately meeting and hosting spaces include a spacious formal lounge, a second living room, a study and a dining room for 12 guests with a fully equipped kitchen and a luxurious bar pantry. A beautiful light-filled Victorian-inspired glass conservatory offers further dining for six guests and relaxed lounge seat-

INTERIORS & DESIGN ing. The 140-year-old building’s restored original open balcony affords stunning vistas over the tropical gardens of the Authors’ Wing and the majestic River of Kings – the perfect setting for cocktails mixed by the suite’s Private Butler. The corner master bedroom also overlooks the river, as well as the hotel’s grand pool, and includes a large bathroom with double vanity, steam shower, a deluxe roll-top bath centrepiece and his and hers walk-in wardrobes. Private fitness and spa facilities offer a haven of peace and tranquility from which to experience the award winning Oriental Spa’s signature treatments and wellness programmes in secluded luxury. The comprehensive renovation of the Authors’ Wing and the construction of the Grand

Royal Suite have been designed to restore the celebrated heart of the hotel to its classic late 19th century design. For Thai designers P49 DEESIGN, the story of The Oriental Hotel, which is also in part the story of Thailand and the flourishing of Bangkok in the late 1800s, inspired the opulent suite’s interiors. The overall interior design is lavish yet elegant and encompasses many traditional fretwork details and ceiling mouldings inspired by the hotel’s iconic heritage. The finest Thai silk has been used extensively throughout with golden silk in the master living spaces, while the master bedroom spaces take on a rich purple tone against a backdrop of white walls and traditional mouldings. The ceilings are luxuriously detailed and, with heights

above three and a half metres, add a magnificent sense of scale and proportion. Artwork has been inte-

grated throughout the Grand Royal Suite to provide a rich yet authentic residential experience, including a unique histor-

ical collection of photographs of the Thai Royal Family and heads of state who have visited the hotel.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

SPA & WELLNESS

APERSONALISED SPAEXPERIENCE In these frenzied times when squeezing out an hour of relaxation is a chore, spa goers look beyond just pampering themselves and expect tailor-made wellness treatments which can aid in boosting their overall health and vitality, says Ankit Rawat

N THE EARLIER DAYS, it was a trend to merely apply scented oils with gentle strokes of massage and call it a spa. A wholesome spa experience today extends beyond massage and scented oils. Nowadays, customers are curious about the quality of products being used, the expertise of the masseur, post treatment effects and much more. The spa service must not only provide value for money but also the experience must be instantly rejuvenating for the guest’s mind and body.

Tailor-made treatments The demand for a personalised experience is on an all time high. Customers expect a tailor-made experience and descriptive menus that can help them understand each treatment. They want to make an informed choice based on their needs and body constituency. Ayurveda defines three body types and the treatment varies accordingly. Therefore it is advisable to go for a body consultation before the spa. Spa owners have increasingly recognised the importance of tailoring services for each guest for an unforgettable and refreshing experience. Authentic therapies and Ayurvedic massages which have healing potential never go out of trend. It’s of paramount importance that the best quality herbs are procured so that the Ayurvedic ritual is original and unadulterated. Marriott sources all its products exclusively from the world famous international brand Thalgo. Guests are also increasingly aware that as much as a good

spa benefits, a poor massage can instill frustration, adversely affect muscles and worse, cause post-treatment injuries. Everyone nowadays wants to ensure that only a professional and certified therapist performs the spa session. Guests therefore are cautious, they tend to inquire about staff’s qualifications, experience and expertise. We at Marriott ensure that our staff has an understanding of basic anatomy and a certification to avoid any health issues to our esteemed guests.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

New trends

Ankit Rawat

A notable trend is that people these days love to gift and receive wellness packages. Trend of giving Spa Gift vouchers has increased as people consider it an ultimate surprise that will enable the recipient to get pampered and luxuriate in the spa. The trend of wellness food complementary to the services has caught on with the industry. This is not limited to just a fancy, flavored tea. Spa goers are aware of the effect a certain food or drink has after a body workout. To sustain the inner nutri-

tion and vitality, people prefer to have a healthy salad or drink for a wholesome experience. Many spa cafes are mushrooming in the country to cater to these needs. At JW Marriott, each of our spa destinations is adapted to its location and embraces the timehonored healing practices of its local culture, infusing them into Quan's basic philosophy that water is at the core of the ultimate health-enhancing experience. (Ankit Rawat is Manager, Quan Spa, JW Marriott Chandigarh)

SPA & WELLNESS

Wellness at Beverly Hills Beverly Hills is home to some of the world’s best personal trainers, innovative and exclusive treatments, five-star accommodation and more than 435 options to rest and rejuvenate

nown worldwide to be the source of popular health and wellness trends, Beverly Hills is pioneering to bring new facilities and treatments to the forefront. The ReVersive Facial has been unveiled at The Beverly Hilton’s Aqua Babor Beauty Spa. This new treatment utilises the time-reverse technology of the Babor Re-youth Complex serum. The innovative luxury facial treatment reactivates anti-aging mechanisms, reclaims lost radiance and retains and extends skin cell lifespan. Infusio is the newest treatment concept in Beverly Hills. Designed by the German Naturopath Philip Battiade, healing has been taken out of the doctor’s office and placed into a spalike ambiance, skilfully combining modern medical techniques with cutting edge medicine. Infusio offers medical spa experience, as well as workout sessions aimed at improving overall movement and balance.

Celebrity personal trainer and innovative workouts Beverly Hills has some of the best personal training and fitness specialists in the world, as well as internationally recog-

nised brands like SoulCycle and Equinox. Visitors to the city can book a training session with personal trainers to the stars, including Danny Musico and James Duigan. The Peninsula Beverly Hills has an exclusive partnership with globally respected health and fitness expert, and celebrity personal trainer James Duigan, known for his work with RosieHuntington Whitely, Elle MacPherson, Lara Stone, Hugh Grant and David Gandy. As part of the Fit Like The Stars package, guests are invited to experience a true fitness programme created by Duigan himself. At Sixty Beverly Hills, guests can book a personal training session with Danny Musico, a boxing champion and celebrity personal trainer. Musico has worked with stars to prepare them for film roles, including Hillary Swank for ‘Million Dollar Baby’, Sylvester Stallone for ‘Rocky’, and Mark Wahlberg for ‘The Fighter.’ Guests can book a boxing class and training with Musico in the boxing equipment at Sixty Beverly Hills’ fitness centre.

Wellness and nutrition From the minds of The Beverly Hills Hotel Innovation Committee, the historic hotel re-

cently launched yoga classes on its pool’s upper terrace, which is held every Wednesday. Celebrated yoga instructor Amy Rose conducts hour-long classes with fresh fruit juice, water, yoga mats and blocks. For a more personalised approach to wellness, Montage Beverly Hills offers a Vital Energy package, complete with a one-hour private training session followed by a 90 minute Ultimate Unwind Therapy, a water massage in an European hydrotherapy tub and a 60 minute massage. Beverly Hills is home to some of the most successful avantgarde restaurants and eateries. M Café introduces Contemporary Macrobiotic Cuisine, using fine ingredients, without refined sugars, eggs, dairy, red meat or poultry. Pure Beverly Hills offers healthy, gourmet food on-the-go with fresh, local, seasonal and sustainable ingredients prepared daily and Kreation is home to the ‘klense’ packages as well as its own cold pressed juice ATM.

Preen and pamper The finishing touches can be achieved in Beverly Hills, with more than 145 full service, day and foot spas, 60 nail salons and 230 beauty and hair salons.

Infusio is the newest treatment concept in Beverly Hills. Designed by the German Naturopath Philip Battiade, healing has been taken out of the doctor’s office and placed into a spa-like ambiance, skilfully combining modern medical techniques with cutting edge medicine FOOD & HOSPITALITY WORLD

April 1-15, 2016

cover )

20 FOOD & HOSPITALITY WORLD April 1-15, 2016

(

THE MAIN FOCUS

THE MATURING OF CHEESE There are over 3,000 varieties of cheese available all over the world of which only 40-45 varieties are available in India. As Europe and US markets have saturated, the world is now turning attention to India where production is growing approximately at 15 per cent every year and the market is expected to show double digit growth BY SALONI BHATIA

riginally cheese has been popular in Italian cuisine and Indians were introduced to cheese through pizzas and pastas. The rise in fast food chains like Domino's and Pizza Hut triggered demand for cheese and slowly India has become one of the fastest growing markets in this industry. There has been a surprising increase in the varieties of cheese available over the past years and many new brands have entered the market. Britannia and Amul dominated the market but the past five years have seen a drastic change. International brands

like Kraft Cheese, Fromageries Bel and Arla entered the market with rise of domestic brands like Choudhery Cheese, Dairy Craft, Flanders, Acres Wild and Hi Cheese. According to the Global Agriculture Information Network (GAIN) report cheese production is growing approximately at 15 per cent per annum, in response to the growing demand driven by India’s youth demographic. The Indian cheese market is expected to show double digit growth in the coming years. Urban cheese demand represents 60 per cent of total Indian sales. An interesting fact is that imported cheese represents only a fragment of the market where there are more domestic players. The processed cheese market is once again ex-

pected to grow above average Compound Annual Growth Rate (CAGR) that includes products such as slices, cubes and slabs.

Increasing demand Urban cheese demand constitutes approximately 60 per cent of total Indian sales. Eighty per cent of the total cheese market is processed cheese, which reportedly is mostly used for fast food such as pizzas and burgers. Urban per capita consumption is 700 grams per year while the national average is 200 grams per year. This consumption is much lower than the world average of seven kilogram per year. Chef Sabyasachi Gorai, owner, Lavaash, shares, “Direct cheese consumption is growing at an astounding rate.

Where global firms like Kraft have already been successful in the market, domestic players are also doing exceptionally well. The craze for imported cheese is fading with more people resourcing the product locally. I think our domestic cheeses will soon take over the market. I have always preferred cheese from domestic sellers from Kodai, Puducherry and Kolkata because I feel the Indian market is coming up with some fantastic products.” Parag Milk Foods sells its cheese under the brand name ‘Go’. The company’s cheese plant, located in Manchar, is one of Asia’s largest cheese plants having a production capacity of 40,000 tonnes/day. It is one of the only two facilities in Asia having UHT technology. Moreover, Parag Milk

Foods is one of the largest suppliers of cheese to hotels, restaurants, pizza chains, street food stalls in India. “We are also exporting to 33 countries worldwide including the Middle-East, North Africa and South-East Asia, etc,” mentions Devendra Shah, chairman, Parag Milk Foods. To broaden its product range under the ‘Go’ cheese brand and penetrate further into the Indian cheese market, Parag Milk Foods has tied-up with German cheese manufacturer Hochland Group and has introduced the latter’s premium category cream cheese product ‘Almette’ into the India market. Parag Milk Foods also plans to tie-up with major ecommerce portals for consumers to buy it online. Shah adds, “Currently, we have

FOOD & HOSPITALITY WORLD

April 1-15, 2016

cover ) sanal cheese making and there are regular courses for people to learn this traditional form of the process.

The challenges

“Direct cheese consumption is growing at an astounding rate” Chef Sabyasachi Gorai Owner, Lavaash

“We are also exporting to 33 countries worldwide “ Devendra Shah Chairman, Parag Milk Foods

launched two variants under Go-Almette and will soon be launching other variants as well. In the future we will be expanding our product portfolio with an increased focus on health and nutrition based products.” Cheese has also been associated with various health benefits because of its nutritional value. Currently, the market is importing different styles of international and domestic cheese such as chedder, mozarella, parmesan, emmenthal, gouda, ricotta, feta and mascarpone. These are

usually used in different forms be it cubes, cheese spread or shredded. India has not been a cheese consuming nation. However, paneer has been a household product used in curries across Indian kitchens. It was always prepared at homes before the major manufacturers entered the market. The organised cheese production began 3040 years ago and later processed cheese with various packaging came into the picture. Artisanal cheese, using traditional craftsmanship, is

another form of cheese that has been in demand lately. Mansoor Khan, owner, Acre Wild Farms, producer of artisanal cheese, says, “The demand for artisanal, gourmet cheese has been increasing by the day. Indians by and large like milder cheeses or cheeses that they have heard of. So our gouda, gruyere, cheddar, feta and parmesan do really well. But apart from that they like flavoured cheeses so our soft flavored cheeses like herb and garlic and pepper have become really popular.” Acre Wild Farms encourages arti-

INDIA: CHEESE MARKET SIZE: RETAIL SALES OF CHEESE (1,000 tons)

2010

2011

2012

2013

2014

Processed Cheese

10.8

12.1

13.6

15.4

17.6

Spreadable Processed Cheese

2.0

2.2

2.5

2.8

3.2

Other Processed Cheese

8.8

9.8

11.1

12.6

14.4

Unprocessed Cheese

17.8

20.4

23.3

26.5

30.0

Soft Cheese

17.8

20.4

23.3

26.5

30.0

Total Cheese Sales

28.6

32.5

36.9

41.9

47.6

Source: Euromonitor

“The demand for artisanal, gourmet cheese has been increasing by the day”

INDIA: CHEESE MARKET SIZE: FOOD SERVICE CHEESE PURCHASES (1,000 tons)

2010

2011

2012

2013

2014

Processed Cheese

2.5

2.6

2.9

3.1

3.3

Spreadable Processed Cheese

0.5

0.6

Other Processed Cheese

2.0

2.1

2.3

2.5

2.7

Mansoor Khan

Unprocessed Cheese

37.7

40.7

43.5

46.2

48.5

Owner, Acre Wild Farms

Soft Cheese

37.7

40.7

43.5

46.2

48.5

Total Cheese Consumption

40.2

43.3

46.4

49.3

51.8

*Includes hotels and restaurants (not institutions) Source: Euromonitor

22 FOOD & HOSPITALITY WORLD April 1-15, 2016

India is the largest producer of milk and the cheese industry is the most promising segment in terms of business opportunities and direct demand. However, despite the growing demand only 40-45 varieties of cheese are available in the market. Imported cheeses are only used in high end restaurants while some domestic cheeses can be found easily at local shops. Hotels and restaurants have spurred growth in cheese demand, but certain factors like transportation, distribution, storage pose a threat. When it comes to high quality cheese, it becomes difficult to transport to new city markets and modern retail outlets. The truck drivers often turn off refrigeration, which either spoils the product or degrades its quality. Chef Saby adds to the concern, “ The major setbacks for the industry would be uneven storage and processing facilities. The lack of good quality milk doesn't result in a good product as well. Cheese entrepreneurs are hopeful this would sort over time so that more varieties are available in the market.” Godrej Nature's Basket sells over 30 varieties of cheese through its online and offline channels. Mohit Khattar, managing director, Godrej Nature's Basket, explains, “The cheese industry has been growing well in general, though the past one year has not seen as much robustness as in the earlier years. We have seen a dramatic increase in the variety of cheese, introduction of new brands and an evolution of consumer tastes as well. Nature's Basket is known as a destination of some of the finest artisanal cheeses from around the world. Consumers looking for variety beyond what is offered by national brands or those Continued on page 27

cover )

(

In terms of volume the retail cheese sales were 47,600 tons in 2014 and estimates that total restaurant and hotel cheese purchases were 51,800 tons; over the past several years, domestic retails sales by volume has increased approximately 13.5 percent per year Continued from page 22 looking to relive what they consumed during their international sojourns, love the wide and high quality offering available at our stores. Our biggest challenge in the last few months has been to ensure consistent availability of some of these imported cheese varieties that our customers are accustomed to.” He also adds, “There was a time when some very key varieties were only being imported but today there are several manufacturers who are making interesting varieties in India as well. As far as processed cheese is concerned, there are several reputed manufacturers who are doing a good job. Manufacturers of fresh cheese are rela-

tively fewer and also relatively more recent. We as a chain, deal a lot with manufacturers from Europe as well as with a few high quality suppliers from India.” Majorly the imported cheese is in demand by hotels and restaurants chains. The increased availability of different varieties of cheese matched with growing awareness about the usage can further drive growth for the product. Karandeep and Jasmeet own the latest entrant in the cheese market Hi-Cheese. Karandeep explains, “It is important for us to spread the awareness about the usages of cheese. It goes beyond pizzas and pastas and culinary chefs in major Indian restaurants are now putting cheese in various dishes. ”

What lies ahead According to the GAIN report, India's organised and unorganised milk market size is valued at approximately US$ 70 billion. The estimates show that the retail sales of packaged dairy products in 2014 was US$ 10.2 billion, comprising cheese sales of US$ 244 million. In terms of volume, retail cheese sales were 47,600 tons in 2014 and estimates that total restaurant and hotel cheese purchases were 51,800 tons. Over the past several years, domestic retail sales by volume has increased approximately 13.5 per cent per year. The total cheese production has been growing at least 15 per cent per year and it could continue to show double digit growth in the coming years.

Khattar points out that consumer tastes in India are evolving and as demand for international cuisine rises, the demand for cheese will certainly keep growing. “As of now, offline or retail stores do much better, though one cannot ignore the fast rising contribution of online sales as well,” he states. Talking about the future of the industry, Khan shares, “There is immense potential but there should be people willing to make artisanal cheese in the right spirit and not simply try to make it into a mechanised factory process. We should remember India is a warm country and we need a certain environment to age cheese. Using refrigeration or other cooling methods over months of aging can be prohibitively expensive.” The industry has grown over the years and will continue to grow, asserts Jasmeet, adding “People hardly knew brands besides Britannia and Amul. Now with emergence of more domestic players everyone has more choices. Private sectors are entering the cheese segment because of the growth opportunity and increase in demand. The coming years shall be beneficial for the industry as a whole.” The future demand is driven by the country's young demographic and growing urban middle class. People have become more experimental with food and therefore the chefs are compelled to bring new varieties to the table. People are travelling internationally and coming back with better awareness. They demand better variety due to their exposure to international cuisines. Earlier Indians largely used paneer but now the tables have turned. Cheese spread has replaced butter while shredded cheese is used as topping in several dishes. The increasing cheese styles and modern packaging including slices, cubes and sauces have added people's interest in the product.

THE MAIN FOCUS

“Consumers looking for variety beyond what is offered by national brands “ Mohit Khattar Managing Director, Godrej Nature's Basket

“Major Indian restaurants are now putting cheese in various dishes” Karandeep Co-owner, Hi-Cheese

“Private sectors are entering the cheese segment” Jasmeet Co-owner, Hi-Cheese

(With inputs from Rituparna Chatterjee)

FOOD & HOSPITALITY WORLD

April 1-15, 2016

SPOTLIGHT

CEYLON'S CELEBRATED CUPPA Mlesna tea has created a niche in the tea drinking world with its extensive range of teas exported to 50 countries worldwide, shops at iconic locations and contribution to tea tourism in Sri Lanka. Anselm B Perera, managing director, Mlesna (Ceylon) and Euro-Scan Exports, talks about his three decades long focus on establishing the much acclaimed tea brand By Sudipta Dev

RI LANKA'S premier tea company, Mlesna, is in many ways a pride of Sri Lanka, exporting to the tea drinking world the finest of teas, with an extensive range of almost 3500 varieties. With exports to as many as 50 countries and a growing domestic sales, Mlesna has created a niche in all the markets where it has a presence. It is also a much feted organisation, having bagged as many as 90 awards (both local and international), including the prestigious presidential award several times over the years. But Anselm B Perera, managing director, Mlesna, is not a man to rest on his laurels. With a vision, grit and foresight that has driven his business strategy, the company is focused on entering new markets and excelling in providing tea lovers worldwide the finest selections from Ceylon. Perera who had started his career at the age of 18 as a tea taster with Brooke Bond, worked with the company for 10 years, before joining Shaw Wallace as manager of tea department, where he was soon promoted as tea director. He established Mlesna at the age of 32 taking finance from the bank. Ten days after he started the company (in 1983), violence broke out and the war continued for 30 years. “We somehow managed to run through the period, till the war ended we remained in business and continue to do so after 33 years. But of course the journey was difficult. My main idea was never to keep on selling tea as

Anselm Perera

ging time from other companies. “When we started we sent quite a lot of tea bags to Sweden, that is why my company is called Euro-Scan Exports,” he states.

Building the brand

a commodity. Whether India or Sri Lanka, we all ship tea like a commodity and on the other side someone packs it and

28 FOOD & HOSPITALITY WORLD April 1-15, 2016

makes it a consumer product. Though the journey was difficult my focus was on a finished product,” said Perera. He

pointed out that tea bagging required expensive machinery which he could not afford at that time so he hired tea bag-

The brand name Mlesna is the reverse of Perera's first name. “All along what I saw during the 13 years of work was that commodity tea was going out and getting distributed across the world, and getting packed elsewhere. Tea goes from Colombo to the UK, gets packed and then goes to Japan, Australia and elsewhere. Of course that was the business they built and we learnt the trade from the English. Most of the people who own companies here now have worked their early life in British companies,” he says. Instead of competing with bigger companies, his idea was to create a new niche product. “That's how I started with only high quality tea. In any grade, area, agro climatic region that

SPOTLIGHT grows tea, I take the best and make a pack with that. So we serve only the elite, sometimes they may be middle class people but they love quality. We only cater to that segment. As a result my volume is small but my value is pretty high,” mentions Perera. From Sri Lanka he exports the highest value added product. The per kilo price of Mlesna is always over a thousand Sri Lankan rupees. “I have received presidential awards for best value added products export, and also for packaging. All the time we maintain it. The first presidential award I got from President Jayawardena, followed by every president down the line, except the current president.” Mlesna also got the first ever World Star Award for tea packaging in France. The company has in fact received nine World Stars, many Lanka Stars and Asia Stars. Acknowledging that he does not do low end products though there is a huge volume in that segment, he says, “I feel proud of what I sell. People will buy the second time only if the product is good.” Customer service and customer satisfaction is sacrosanct for the company. The first shop came up in the very first shopping mall in Colombo, Liberty Plaza. The shop has been there for about 28 years. “When I first started a tea shop, some friends in the trade said I was crazy to start a shop only to sell tea,” states Perera, who today is the proud owner of the largest tea shop in the world, which is also a tourist landmark – the Tea Castle in Nuwara Eliya. The Tea Castle covers an area of 13,000 sq feet. The Scottish brought tea to Sri Lanka so in tribute Perera built a Scottish styled castle, which houses a big tea shop, a restaurant, and a tea bar. The castle looks into Devon waterfall. The area is called St Claire as there is a St Claire waterfall in the area. The castle also houses a 13 foot James Taylor monument. Taylor had introduced tea plantation in British Ceylon. The company has three restaurants in Kandy, including

one at the imposing Tea Fortress, another shop which is a tourist landmark. The third unique tea shop that he is building is a light house on the rock on a coast in Ambalangoda. It is on the western coast of Sri Lanka where tourism is popular. The light house will be a tea shop, a restaurant along with 10 high end chalets. The 80 foot light house will be completed by 2017. The shops across Colombo and other locations sell at least 300 different products to suit any palate - from adults to a kid. “We have a kiddies blend also,” mentions Perera. The shops also store a wide range of exclusively crafted accessories including designer tea pots, mugs, etc. These outlets are popular attractions for overseas visitors who want to take home the best of Ceylon teas. “My Russian agent came from one of my shops here, and so did my Greek agent. We get lots of buyers from China, who come as tourists to my tea shops,” he remarks.

Global markets Different teas are made for different markets for instance Maple Tea and Ice Wine Tea for Canada, different blends for Russia market and also a special tea for Greece. For Japan there are flavoured mixes. The product sale for Mlesna is 70 per cent for export market and 30 per cent sales within the country. Sales within Sri Lanka has increased with growth in tourism arrivals. “Earlier it was 90/10 when tourism was down. Now we have a network of 16 shops all over Sri Lanka. In

Russia, Mlesna agent has 55 shops. In Japan there are 15 Mlesna shops. Japan is one of the most lucrative markets. They buy the best of the best and are willing to pay the price. People are grateful that you are giving them a good product,” states Perera. Along with tea, exclusive items like gold plated and platinum plated tea pots, variety of tea sets, sugar bowls, creamers, mugs are also exported. The company also has shops in remote places like in Latvia, Ukraine. “Our agents in eastern European countries have not opened shops but they are doing good sales,” he points out. Perera concedes that the India market is developing but it is not fast enough. “We should have more tea going to our closest neighbour. We have a good agent but we have to grow faster. The other biggest issue is non-tariff barriers - labelling law, documentation. USA has security issues, however it is easier to export tea there than to our next door neighbour,” he states, reminding that for 10 years the company had a Mlesna tea shop in Chennai, which had to be shut down.

Future focus In the near future he is looking at expanding more in Europe, Australia and New Zealand, along with pushing the sales in China and India. With the Indian middle-class becoming sophisticated consumers, he is sure that the finest of Ceylon tea will be liked by them. “I would like to see a whole spread of tea shops in India. You have a good tea drink-

ing population,” he states. For a man who has spent most of his lifetime (almost 45 years in tea), Perera agrees that it is a walk that has been difficult. “I want my sons to take it to the next level with more shops around the world,” he says. Mlesna's team of tea tasters comprise of Perera's two sons and three other people. “The final blend does not come to the factory without my tasting and approving with them. Every single blend that comes to the factory is tasted by me, however busy I am,” he adds. The company currently employs 600 people. In the fac-

tory majority of the workforce are girls, while in shops all salespeople are girls. “We had 20 blind girls doing packaging and had received national award for that. A trained blind girl has zero chance of making mistakes,” he asserts. Sri Lanka will be celebrating 150 years of tea next year with many celebrations and events starting from early 2017 to July - a tea convention, international seminar, tea festival. The tea traders association of which Perera is a member, is working with the Tea Board and other associations to make it a success.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

IN FOCUS

Hotel on River Kwai River Kwai Village Resort (Jungle Resort) is set amidst sylvan surroundings and mountain ranges in the Kanchanaburi province of Thailand. About 70 km from the world famous Bridge on the River Kwai, the resort offers wide ranging activities and adventure tourism options for both leisure travellers and MICE guests By Joy Roy Choudhury

IVER KWAI Village Resort (Jungle Resort) is ideally located in Kanchanaburi, the third largest province in Thailand which is known as much for its history as it is for its natural attractions. It is here where the Kwai Noi and Kwai Yai rivers converge into the Mae Klong river. The province is also famous for its natural attractions such as forests, mountains, caves, jungles and waterfalls and is frequented by tourists from the world over. Here, tourists can hike through jungles to see elephants, explore temples and the war museum, take a kayaking trip on the Mae Klong river or hike through national parks, caves and waterfalls. Nestled amidst this backdrop, the 220room jungle resort is situated very close to the Sai Yok Waterfalls. The resort offers four different styles of air-conditioned accommodation options – Raftel, Mountain Wing, the River Wing and the newly set up Royal Wing. Out of these, staying at the floating rafts amidst natural surroundings and the legendary river Kwai flowing underneath your bed is a memorable experience. This unique all wooden accommodation or a Raftel as it is called floats on the Kwai river, offers a panoramic view of the mountains and the jungle. The 54 rooms of the River Wing are situated in a threestorey building located on the banks of the river Kwai. The Royal Wing rooms are luxuriously decorated in Thai styles with a panoramic view of the Kwai river.

Suchin Jienjitlert

and we hope that there would be an increase in their arrivals in the coming years.”

Adventure sports Diverse facilities

Suchin Jienjitlert, assistant managing director, River Kwai Village Resort (Jungle Resort) says, “This was the first jungle resort to be set up in Kanchanaburi by my father. For the past many decades, we have been offering an ultimate vacation experience to guests far from the hustle and bustle of the city life, amidst natural surroundings. Here one can find the perfect blend of nature mixed with contemporary lifestyle, modern amenities and the goodness of Thai hospitality.” The resort takes great pride in its loyal clientele. “We always

30 FOOD & HOSPITALITY WORLD April 1-15, 2016

three banquets in the resort – Saiyok, Erawan, Thakeantong are fully equipped to take care of all the conferencing and banqueting needs of different sizes. The combination of stunning architecture, elegance and distinctive hospitality makes it the preferred location for business and pleasure. “Whether it's a tea-coffee session, business meet/conference or a team-building event, anything is possible. Our dedicated events team and cuttingedge technology would ensure a seamless event,” mentions Jienjitlert.

go out that extra mile to meet our customer's needs and requirements. Today a large section of the foreign tourists staying with us are repeat clients,” states Jienjitlert. Majority of the overseas guests are from China and Russia, the rest are from other ASEAN nations. Pointing out that Kanchanaburi is fast emerging as a natural tourist destination in Thailand after popular places like Bangkok, Pattaya and Chiang Mai, Jienjitlert adds, “We would soon see a rise in foreign tourist arrivals in the province. Asian tourists too are coming

The Jungle View Restaurant at the resort offers a variety of sumptuous menus ranging from authentic Thai cuisine to European cuisine for its guests. A wide selection of light snacks and cool beverages can be enjoyed by guests who choose to leisurely relax at the swimming pool surrounded by natural waterfalls or take a raft on the river. Jungle Pub, Safari Bar, Jungle Raft Snacks Bar and Pool Bar are the other outlets at the resort to take care of the F&B needs of the guests. Long-tailed boats from the resort take guests to the Rock Valley Hot Spring & Fish Spa, on the opposite bank of river Kwai Noi, which offers a full range of spa services including massages. The Rock Valley has hot herbal pool, hot pool, cold pool and fish pool spa. The resort has a strong focus on attracting the MICE segment, including from India. The

The resort offers several options for families or groups looking for adventure and sports. They can opt for boating or bamboo rafting trips on the river Kwai. At the resort, guests can rent bicycles, which they can ride on the facility’s paved track or surrounding areas of the hotel. They can even rent an all-terrain vehicle (ATV) to enjoy mountain-biking. Guests can also go for the walking trail. Besides, the resort features on-site waterfalls and swimming pools, including one that has water slides for adults. Bubble Football is another activity at the resort. Guests play football wearing an inflated zorb which covers the player's upper-body and head. It is an ideal mix of adventure and fun. This kind of football can be played by anyone over the age of 12 years. It is a popular as a corporate team building activity apart from stag/bachelor parties.

EVENTS TRACKER Date

Event

Venue

April 4-6, 2017

Profood Tech

Chicago

April 5-8, 2017

Food & Hotel Indonesia

Jakarta

April 17-18, 2016

Natural & Organic Products Europe

London

April 30-May 2, 2016

South African Cheese Festival

Cape Town

May 8-10, 2016

Dubai Drink Technology Expo

Dubai

May 9-12, 2016

Saudi Food, Hotel & Hospitality Arabia

Jeddah

May 10-13, 2016

Seoul Food & Hotel

Seoul

May 12-14, 2016

Seatrade Cruise Asia

Busan (South Korea)

June 2016

Coffee and Tea Salon

Kiev (Ukraine)

June 9-11, 2016

Food Hospitality World

Bengaluru

July 25-27, 2016

WINETECH

Adelaide

August 11-13, 2016

Food Hospitality World

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

September 21 - 23, 2016

Fi Asia

Jakarta

January 19-21, 2017

Food Hospitality World

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo

Antwerp

June 2017

Fithep Mercosur Argentina

Buenos Aires

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

Goa

Mumbai

FOOD & HOSPITALITY WORLD

April 1-15, 2016

TECH TALK

FOR A CLEAN, GREEN KITCHEN Garbage disposal is always a challenge for restaurants and hotels. The garbage crushers manufactured by Mumbai headquartered Infed Systems are effective tools in managing this function, turning waste food to beer bottles into fine particles for disposal through the drain By Sudipta Dev

stablished in 1994, Mumbai headquartered Infed Systems specialises in manufacturing waste shredders and crushers. The products of the company range from domestic garbage crushers to municipal waste shredders. Most of the equipment are ideal for commercial kitchens in hotels and restaurants. The range of machines can handle from 50 to more than 1800 covers, with the option of customised units. “We are into manufacturing of garbage crusher machine, which is used in hotels, banquet halls and corporate institutions. They have to install the machine in the kitchen and whatever garbage is generated is crushed and disposed by the machine. There is no need to put garbage in the bins in the kitchen,” says Raju Parekh, managing director, Infed Systems, adding that he came up with the product more than 20 years ago, but it is only now that people have started understanding the concept of waste disposal in a proper manner. The garbage crusher en-

sures that the kitchen is in a hygienic condition as the garbage is reduced to fine particles in the machine and flushed out. These particles go directly to drainage pipelines. Acknowledging the fact that many hotels segregate the garbage, Parekh mentions, “In this case only biodegradable items and dry garbage is put in the machine. No plastic or paper should be put in the garbage disposer machine.” Parekh feels that prime minister, Narendra Modi's focus on clean India campaign has given a fillip to the cleanliness concept for which his machines are great contributors. “Since last two decades Infed Systems has been manufacturing the product and selling it across India. It is, however, only in recent times that we have been getting excellent response,” points out Parekh. The company is also working with many government agencies, like municipal corporations. Machines are also been given to dispose off municipal solid waste. Infed Systems is also supplying the machine to Bhabha Atomic Research Centre (BARC) for their biogas plant. The company manufacturers different waste disposal

32 FOOD & HOSPITALITY WORLD April 1-15, 2016

units for different products for instance, beer bottle crusher, pet bottle crusher. They are also making recyclable shredders which can have other usages as well. The pet bottle crusher is useful to hotels and restaurants, from small eateries to large establishments. “We have a range starting from 1.5 HP to 7.5 HP. The electricity consumed is negligible. In fact full day if you use the machine, the electricity consumption will be below one unit,” states Parekh, adding that in the near future he would like to export his range of products. Other equipment include a garden waste shredder (manufactured according to technical specifications of clients). There is also a premium quality fish shredder for hotels and also a chicken shredding machine. It also supplies an easy to use and low maintenance food waste disposer. The machines are constructed from stainless steel to ensure continuous usage in strenuous conditions even in commercial kitchens. Even if heavy usage is done, food matter like bones is cut and crushed easily. The grinding elements are manufactured from specially hardened steel alloys for long operations.

The garbage crusher ensures that the kitchen is in a hygienic condition as the garbage is reduced to fine particles in the machine and flushed out. These particles go directly to drainage pipelines

TECH TALK

Air filtration gets intelligent EOLIS air manager, an intelligent air filtration system to be launched in India soon, will be suitable for homes and hotels for managing air pollution

ateoSante, a French company specialising in air quality treatment, is about to launch EOLIS, the first intelligent air filtration system especially conceived for the India market. Manufactured in France, EOLIS is intended to be made in India later this year, at EOLANE industrial plant in Bengaluru. EOLIS air manager has been conceived from the initial idea to provide an air filtration system combining high performances and simplicity of use. Tailored for professionals in home appliances, hospitality and health/medical sectors, EOLIS will incorporate a filter system composed of a medical grade filter HEPA H13 or ULPA U15 and a high density active carbon filter able to treat an area of either 60 or 120 m² (two versions will be proposed). NateoSante air filtration systems are equipped with the most efficient filters on the market. In order to ensure 99.9 per cent purification, the units are silent, reliable, easy to use, adapted to the needs of the industry and energy efficient. The India market is extremely promising, believes Stéphane Monnier, international business development manager, NateoSante. “India is a strategic market for our company and we want to provide Indian professionals with the best equipment to treat air pollution. Some of the cities in India like New Delhi are facing huge challenges due to very heavy levels of concentration of fine and ultrafine particles in the air, and NateoSante wants to work with Indian professionals with products like EOLIS that have a proven track record for improving quality of air and quality of life.” The product is more an air manager than an air purifier.

Thanks to the ACTIV mode, EOLIS is a smart unit automatically adapted to the environment. It includes a monitoring system easy to use due to a three user control interface: touch screen panel, computer or smartphone. Because each product is unique and gets a specific ID number, the user can see how it works and when there is need for maintenance and filters to be replaced. EOLIS air manager will be available in two versions depending on the area surface to be treated (60 or 120 m²). It is the first intelligent air filtration system to be marked with CE certifications. NateoSante is a French company established seven years ago and specialising in quality of indoor air. The company has already catered to thousands of families and professionals in France and in Asia. The product line has been built and improved day after day, through concrete feedback from customers.

FOOD & HOSPITALITY WORLD

April 1-15, 2016

JOB SURVEY

Climbing up the ladder AH&LA survey shows that hotel jobs lead to upper management fast and results indicate hotel hiring spree in 2016

NEW REPORT released by the American Hotel & Lodging Association (AH&LA) — an association representing all segments of the nearly two million-employee US lodging industry— and WageWatch— an industry compensation leader—shows that jobs in the hotel industry lead quickly to upper management positions, providing long-term careers with high job satisfaction levels. The report highlights the success stories of the hotel industry’s employees, who experience significant opportunities for upward mobility and promotions. Throughout the hotel industry, general managers, senior executives and even many CEOs begin their employment in hourly, entry-level hotel jobs. According to the report, half or more of corporate executives began their hotel career in hourly entry-level positions and more than half of hotel general managers did the same. As the hotel industry continues to see dynamic expansion, so does the recruitment of today’s entry-level employees and tomorrow’s leaders. “Hotel employees are the heart of the lodging industry. We would be nothing without the millions of people who ensure its success each and every day,” says Katherine Lugar, president and CEO of AH&LA. “This report validates the great success story of our industry, one that sees countless general managers and leaders of our industry who started out in entry level positions,” she adds.

mum wage employees are eligible for promotion after only one year of employment, serving as a gateway for new workers to enter the lodging industry.

Job satisfaction

According to the report, half or more of corporate executives began their hotel career in hourly entry-level positions and more than half of hotel general managers did the same. As the hotel industry continues to see dynamic expansion, so does the recruitment of today’s entry-level employees and tomorrow’s leaders Further, the report shows the hotel industry provides long-term jobs with high employee satisfaction rates and low turnover.

34 FOOD & HOSPITALITY WORLD April 1-15, 2016

Moving up the ranks ●

More than half of department managers started in hourly entry-level positions ● Almost all of the survey

respondents reported that at least some of their general managers started their careers in hourly hotel line positions ● The majority of mini-

● 90 per cent of respondents said that salaried employees stayed with their company for an average of five years or more ● 75 per cent of respondents reported that hourly employees stay with the company more than five years on average “It is a great time to be in the hotel business. The industry experienced a record breaking year in 2015, with more beds filled and more jobs created than ever before. We are an industry that prides itself on fostering the track to upward mobility for its employees – offering the resources and training necessary to advance up from hourly positions to management positions and ensuring that we provide good benefits,” mentions Lugar adding, “With travel expected to increase this year and forecasts for the hotel business strong, we are not surprised to see more hotels ready and able to hire more employees.”

Methodology The study was conducted by WageWatch, on behalf AH&LA, from January 19, 2015 to August 31, 2015. Survey participants included 400,000 full-time and parttime employees, representing 21 per cent of the lodging industry labour force and 10,300 hotels across the US.

MOVEMENTS

Alejandro J Leo Cupul

Grand Hyatt Goa Grand Hyatt Goa has appointed ALEJANDRO J LEO CUPUL as director of spa and recreation to spearhead the Shamana Spa at the resort. Prior to joining Grand Hyatt Goa, Cupul held the responsibility as corporate spa director at Hard Rock Hotels and Casinosin Mexico and Dominican Republic. After starting his career in 2000, Cupul has worked with leading international brands like Le Meridien, Rosewood and Orient Express Hotels.

has an experience of over 15 years in the hospitality industry. He was earlier associated with Sarovar Hotels & Resorts as regional training manager for western zone. Some of his previous assignments include stints as general manager, Sterling Holidays, Daman Casa Tesoro; group general manager, operations, St Laurn Business Hotels; corporate pre-opening, and training and development manager, Lords Hotels & Resorts, Surat; and corporate training and development manager, Ambassador Group, Mumbai.

The Suryaa, New Delhi DHANANJAY KUMAR has been appointed as general manager of The Suryaa, New Delhi. Kumar's last assignment was with Radisson Blu Marina as general manager. Kumar has an experienceof over 21 years, with brands like Radisson Blu Hotel, Chennai; Hilton, Chennai; Technopak Advisors, Gurgaon; The Claridges Hotel, New Delhi; Shangri-La, New Delhi; Oberoi Hotels and Resorts; The Park Royal, New Delhi; DLF Hospitality,

Hyatt Regency Chandigarh

Chef Govind Singh Gaira

Golden Tulip Hotel, Chattarpur CHEF GOVIND SINGH GAIRA has been appointed as senior sous chef, Golden Tulip, Chattarpur. In this role, Chef Gaira will oversee all culinary operations for the hotel, including menu creation for its multi cuisine restaurant. He will also oversee dining for banqueting, special events and guest cooking programmes. With more than nine years of experience, Chef Gaira has been associated with hotels such as the Park Plaza Ludhiana, followed by stints at The Landmark Hotel, ITC Classic Golf Resort & Sheraton, Park Premier Hotel, Cambay Spa & Resort, Zafraan Exotica and Hotel Crystal Palace.

Hyatt Regency Chandigarh has appointed PUNIT BAIJAL as general manager. Baijal has an experience of over 17 years. Baijal earlier assignment was part of a select task force dispatched to Grand Hyatt Berlin to oversee event operations for Incredible In- Punit Baijal dia and cater for Fraport airport services. Before joining Hyatt, Baijal worked in India with Taj and Leela. Hyatt Regency Chandigarh has also appointed MEENA REWARI as director of sales and marketing. Her career in hospitality sales spans about two decades across brands like The Park Hotels, The Oberoi Group and Hyatt Hotel Corporation. Meena Rewari

Marriott Pune

Anirvan Saniyal

Dhananjay Kumar

Ambar Sarovar Portico, Gandhidham

Gurgaon; and Hyatt International. He specialises in hotel operations, revenue management, performance enhancement, best practices implementation, setting up process and implementation, organisation development, and human resources and training.

ANIRVAN SANIYAL has been appointed as general manager of Ambar Sarovar Portico, Gandhidham. Saniyal

INDRANEEL BENADIKAR has been appointed as market director of sales and marketing for Marriott properties in Pune. In his new role, Benadikar will oversee sales and marketing activities with a focus on developing and implementing multi-hotel strategies for all participating properties. His most recent assignment was in Bangkok where he was a part of the opening team at the Bangkok Marriott Hotel Sukhumvit and the Marriott Executive Apartments, Thonglor. He joined Marriott as a part of the opening team at the JW Marriott Juhu in 2001 and since then has held several positions in sales, marketing and revenue management disciplines; both in India

Indraneel Benadikar

Amit Kapil

and across South East Asia.

the corporate and travel trade business of the Northern region of India. Kapil has an experience of over 17 years. He started his career with Dominoâ&#x20AC;&#x2122;s Pizza and then moved on to work with Raj Group of Hotels; Majestic, Goa; and Cidade de Goa where he spent 10 years.

Resort Rio, Goa Resort Rio, Goa has appointed AMIT KAPIL as its director of sales and marketing. Before joining Resort Rio, Kapil worked at Holiday Inn, Goa. In his new role, Kapil will spearhead

FOOD & HOSPITALITY WORLD

April 1-15, 2016

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

April 1-15, 2016 37

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Now buy online @ www.pastamachine.in ÂŽ

Pasta Presto

RAVIOLI

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

Sfoglia 170/100 mm SFOGLIA mm 170

Spaghetti mm 1, 9

Fusilli

Conchiglie

Tagliatelle mm 2, 5

Lasagnette festonate mm 9

Radiatori

Linguine mm 3, 3 x 1, 6

Tortiglioni mm 10

Gigli

Caserecci

Paccheri mm 25

Pipe

meringhe

paste di meliga decori

guarnizioni

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

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai â&#x20AC;&#x201C; 23, Tel : 022- 22651177/22651597 Cell : 9833411770 nietco@hotmail.com 38 April 1-15, 2016

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

April 1-15, 2016 39

FOOD & HOSPITALITY WORLD

40 April 1-15, 2016

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

Fast Delivery

100% 30 Day of Cash on Delivery Easy Returns Safe Delivery

K-62,BASEMENT, CENTRAL MARKET, LAJPAT NAGAR II, NEW DELHI - 110 024 PH : 91-11-45550777 FAX 91-11-45550755, Emial : delhi@lordindia.com vijaylaxmi@lordsindia.com, Website : www.lordsindia.com, www.lordswear.com

FOOD & HOSPITALITY WORLD

April 1-15, 2016 41

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES WATER & AIR OZONE SYSTEM FOR HOTELS

Hand Sterilizer

Air Purifiers

Vegetable Washer

Material Sterilization System

Air Ozone Systems for:

Water Ozone Systems for

Deodorization ¶

Drinking Water ¶

Smell Reduction ¶

Disinfection ¶

¶ Smoke Elimination

¶ Swimming Pool

¶ Air Purification

¶ Vegetable Washing

¶ Disinfection

¶ ETP & STP Treatment

¶ Freshening

¶ Ozone Laundry

¶ Material Sterilization System

¶ Ozone Dissolved Monitors

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■ ■

Delhi Associate : Dinesh - 09810264368

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■ 42 April 1-15, 2016

Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580 FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

22 1994 - 2016

Ofce: +91-22-23852631/32/33

FOOD & HOSPITALITY WORLD

info@applebakerymachinery.in

April 1-15, 2016 43

weekend

Scene and heard

With Marcellus Baptista

Masala mix

Shefali Jariwala, Nihit Srivastava and Ronak Rawal at the launch of Ruka lounge

Lounge around It was all very trendy at the launch of Ruka lounge at Ruka Japanese restaurant. Ronak Rawal and Nihit Srivastava, directors India, Ramee Group of Hotels, Resorts & Apartments were there to warmly welcome the many guests. Guests gathered that they could unwind over premium drinks, molecular cocktails, bite-sized eats, eclectic music and an amazing ambiance. Sunidhi Chauhan, Shefali Jariwala, Sayoni Gupta, Smilie Suri, Terence Lewis, Aditya Narayan, Vikas Bhalla, Siddharth Anand, Chetan and Lavinia Hansraj and Nisha Rawal among many more were there. Mixologists showcased elements of science and art at the tables with the use of gels, air foaming, dehydration and layering with vacuum sealers, blowtorches, nitrogen guns and more. Doing the rounds were small bites, sushi and sashimi and more with a contemporary take on Japanese cuisine.

Carter Road took on a more cheerful mood as MasalaBar was launched by Massive Restaurants. Guests experienced a mixological evolution through handcrafted signature beverages and a scientific laboratory operation, featuring post-modern techniques. Post-sundown the place is illuminated with candles with magnifying lenses installed on the windows, making the sea seem closer. Hosts Dildeep and Zorawar Kalra were there on launch evening to enlighten the guests about the idea behind the concept – to create a distinctive, idiosyncratic, quirky and eccentric environment showcasing the entire brand concept, which also percolates down to its every aspect, from logo to brand design, warm interiors to the modernist laboratory styled signature beverage and tapas-styled and other contemporary food.

Jackie Matai and Dave Wilson at the Patron party at Olive

Tequila high It was tequila high as Aspri Spirits hosted a cocktail evening in honour of Dave Wilson, global chief operating officer, Patrón International, at Olive Bar & Kitchen. Living it up were Rohit Roy, Shibani Kashyap, Vicky Ratnani, Divya Palat, Aditya Hitkari and Amy Billimoria among others. The bartender was busy mixing special cocktails like Patrón Julep, Patrón Coronado, Patrón Mango Lemonade, XO Prediction, Cocoa & Cream and Sweet Dreams. The talk was on Patrón tequila, the ultra-premium luxury spirit handmade in small batches that is smooth, delicious and mixes flawlessly into any cocktail. From the highest-quality Weber Blue agave plants grown in the highlands of Jalisco, Mexico, to the centuries-old distillation process, to the signed, handcrafted glass bottles, Patrón is produced with unparalleled attention to detail.

Zorawar and Dildeep Kalra at the launch of MasalaBar

Night fever Nightclub lovers were overjoyed at the opening of Nook, the newest nightclub in town, located at Phoenix Marketcity, the first nightclub offering by Bellona Hospitality. The ethos, you learnt, is ‘Carpe Noctem’ or ‘Seize the Night’ that draws inspiration from the secrets and mysteries of the night – with influences of the owl, a starry night, a lake drenched in moonbeams, dark forests, symbols and incantations and secret messages. At the opening party, hosted by Nook’s founders Atul Ruia and Romil Ratra, guests enjoyed the sleek club experience with cutting-edge sound technology, design and playlist. They loved the look of the private cocoons surrounded by chains. Two of the eight ‘nooks’ come with a private built-in bar and personal butler, further heightening the experience of personalised bespoke service. The leading operations team at Nook comprise veterans in the nightclub and hospitality world – Romil Ratra, Ritik Bhasin, Sunny Sara and Samir Chhabria. Gayatri Ruia, Romil Ratra and Atul Ruia at the launch of Nook

44 FOOD & HOSPITALITY WORLD April 1-15, 2016

weekend

E V E N T S

NOBLE CAUSE As part of its CSR initiative, Marasa Sarovar Premiere Tirupati has partnered with NGO Abhayakshetram to support the latter's efforts of providing food, shelter and education to people with special needs

GALA EVENING The season two of Godrej's Vikhroli Cucina, an annual platform which aims at creating an advocacy network for top food bloggers, chefs and food consultants, was recently held in Mumbai

WINES OF INDIA L-R: Craig Wedge of Fratelli Winery, Clive Castellino of Charosa Winery, Ashwin Rodrigues of Good Drop Winery, Cecilia Oldne of Sula Vineyards, Kiran Patil of Reveilo Winery, Yatin Patil of Reveilo Winery, Nikhil Agarwal of All Things Nice, and Kailash Gurnani of York Winery at the launch of the ‘Wines of India’ programme in Mumbai

BUMPER DRAW Naturralle Refined Sunflower Oil announced the winners of the bumper draw of Naturralle Gold Fest in Hyderabad

WINNING GLORY The Imperial, New Delhi won the 26th Inter Hotel Cricket Tournament held at DDA Siri Fort Sports Complex, New Delhi

CONSUMER CHOICE The fourth Indian Wine Consumer's Choice Awards was recently held at Sofitel Mumbai, Bandra Kurla Complex

FOOD & HOSPITALITY WORLD

April 1-15, 2016

weekend

E V E N T S

FARMER'S MARKET Karen Anand, founder of Pune Farmerâ&#x20AC;&#x2122;s Market and Mumbaiâ&#x20AC;&#x2122;s lifestyle destination High Street Phoenix, brought out the fourth edition of Mumbai Farmer's Market at the courtyard of High Street Phoenix, Mumbai

CONNECTING PLATFORM The launch of Food&HotelAsia and ProWine ASIA 2016 was recently announced at a press conference held at Hotel Marine Plaza, Mumbai

LATEST ADDITION Anil Madhok (centre), MD, Sarovar Hotels & Resorts at a BOOK LAUNCH The Taj Mahal Hotel, New Delhi in association with HarperCollins Publishers India launched The Book of Shiva by author Ravi Shankar Etteth

press conference to announce the launch of Kalyan Hometel in Vandalur, Chennai

CELEBRATING WOMEN

Pullman & Novotel New Delhi Aerocity celebrated International Women's Day with its female associates partaking in the Delhi Aerocity Run 2016, a five km run honouring the strength of women

FOOD & HOSPITALITY WORLD

April 1-15, 2016

WeddingSutra in association with Fantasie Fine Chocolates celebrated International Women's Day with a masterclass dedicated to women entrepreneurs in the wedding industry held at Mumbai's Sunville Banquets