Food and Hospitality World (Vol.4, No.18) June 1-15, 2016 by Indian Express

I N D I A’ S F O R E M O S T H O S P I TA L I T Y P U B L I C AT I O N ER ST W H I L E E X PR E S S H O S P I TA L I T Y •

F O R T N I G H T LY I N S I G H T F O R T H E F O O D A N D H O S P I T A L I T Y T R A D E

JUNE 1-15, 2016 Vol 4 | No. 18 | Pages 108 | `50

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EDITOR’S NOTE

28 and going strong

t's our 28th edition and every year we feel proud to note that just like the hospitality industry in India, which is getting refined by the day, so is our Food Hospitality World (FHW) trade show. It's an event for the industry and our endeavour is to bring to the table a relevant and strong platform for the buyers and sellers in the trade. The longevity of the event has stood the test of time as an exhibition that offers quality in business. Every year we ask ourselves, is there something special and different we can offer our delegates? The answer in most cases has been in the affirmative. Even when the industry was facing a slump, we gave our delegates reasons to be hopeful by organising thought provoking power sessions and think tanks, from tea tasting to chef's competitions and more. This year as well, we have something unusual to offer. For the first time FHW will be organising the 'Mixology Championship'. The participants will include mixologists and bar tenders from some of the happening bars and restaurants in Bengaluru. Alongside this, an array of events will be held, including The Power of Purchase; GM's Conclave Hospitality Think Tank on 'How Technology is Impacting Hospitality', where leading general managers from Bengaluru will share their insights on technologydriven transformation in various aspects of the hospitality industry in India; Hospitality Knowledge Ex-

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“ Even when the industrywas facing a slump,we gave our delegates reasons to be hopeful byorganising thought provoking power sessions and thinktanks”

HYDERABAD: A K Shukla, The Indian Express (P) 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 KOLKATA: Ajanta Sengupta, The Indian Express (P) Ltd, National Highway 6 (NH 6), MouzaPrasastha & Ankurhati, P.H. Domjur, Dist Howrah Kolkata - 711409 Mobile: 09831182580 Email: ajanta.sengupta@expressindia.com KOCHI: Sreejith Radhakrishnan, The Indian Express (P) Ltd. Sankoorikal Building, 36/2248, Kaloor, Kadavanthara Road, Opp. Kaloor Private Bus Stand,

change - 'Banqueting: The game changer', where F&B heads/managers will discuss the evolving trends in banqueting which is a major revenue generator for hotels. The show also features various events organised by South India Culinary Association (SICA), in association with FHW, facilitating industry networking opportunities, culinary competition, live demonstrations and workshops. These events include Chef Lounge, South India Culinary Challenge – Artistic Bakery & Pastry Display Competition, and Live Cooking by Bengaluru Chefs. This year's exclusive theme pavilion, BakeryWorld, will feature exclusive showcase of food and bakery ingredients and equipment suppliers. When you glance through the contents of this issue, stop by and read what Dr Saurabh Arora has to say on food safety, especially at weddings. Finally, our cover story highlights a topic which is of utmost importance- Sustainable Procurement. We have the industry's leading professionals in the space, sharing their experiences and suggestions on this vital topic, which has its implications way into the future. Once again, do stop by at FHW Bengaluru for some interesting food for thought. REEMA LOKESH Editor

Kaloor - 682 017 Mobile: 08867574257 E-mail: sreejith.radhakrishnan@fhwexpo.in JAIPUR: Prateek Sahay The Indian Express (P) Ltd. C-7, Dwarika Puri,Jamna Lal Bajaj Marg, C-Scheme,Jaipur - 302001 Mobile: 09899003030 BHOPAL: Prateek Sahay The Indian Express (P) Ltd, 6,Vidya Vihar, Professors Colony, Bhopal - 462002, Madhya Pradesh Mobile: 09899003030 AHMEDABAD: The Indian Express (P) Ltd. 3rd Floor, Sambhav House, Nr.Judges Bunglow Bodakdev,Ahmedabad - 380 015.

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CONTENTS Vol 4 No 18 , JUNE 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

New Delhi Saloni Bhatia Kolkata Joy Roy Choudhury CEO (Global Fairs & Media Pvt Ltd) Sonia Chawla

EDGE

DESIGN National Art Director Bivash Barua Assistant Art Director Pravin Temble Senior Graphic Designer Rushikesh Konka Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Kiran Parker Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil NATIONAL HOSPITALITY SALES Dattaram Kandalkar Rajan Nair Ashwani Kumar Shukla Sreejith Radhakrishnan Prateek Sahay Ajanta Sengupta NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia MARKETING Darshana Chauhan

SHAMANA: GOA'S NEW WELLNESS HOTSPOT SHAMANA SPA IN GRAND HYATT GOA IS BEING DEVELOPED AS A WELLNESS DESTINATION

SUSTAINABLE PROCUREMENT As purchase decisions move from brickto click,hotel purchase managers have the tough job of matching speed with nurturing supplier relationships as well as procuring responsiblybecause purchasing decisions can have significant environmental and social impacts (44-56)

MARKETS

FHW BENGALURU 2016 TO HOST POWER-PACKED SPECIAL EVENTS

ADVANCED HOSPITALITY IT SOLUTION TO PROVIDE GUESTS SEAMLESS COMFORT NEW TECHNOLOGY FOR THE HOSPITALITY INDUSTRY LIKE OTELAPP, FOODSPOTER AND LISYS RFID

INTERIORS & DESIGN LIFE

CHEF KUNAL KAPOOR LAUNCHES NEW RESTAURANT IN DUBAI

P 24: NEW KIDS ON THE BLOCK Grand Mercure Mysuru

P 32 PRODUCT TRACKER MKN Combi Steamer

PRODUCTION General Manager B R Tipnis

P69: MOVEMENTS

Manager Bhadresh Valia

P 98: WEEKEND

Lemon Tree Hotels Scene and heard

DESIGN FOR GEN NEXT HOTEL GUESTS ROVE HOTELS IN DUBAI HAS INFUSED CONTEMPORARY STYLE WITH MODERN TECHNOLOGY TO CREATE A NEW LIFESTYLE BRAND

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.

DELIVERING SKILL EXCELLENCE INSTITUTE OF HOTEL MANAGEMENT (IHM), BENGALURU IS IDENTIFIED AMONG THE PREMIER HOSPITALITY INSTITUTIONS IN INDIA

BENGALURU 2016 SPECIAL ISSUE

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FHW Bengaluru 2016 to host power-packed special events FHW Staff Mumbai FOOD HOSPITALITY WORLD (FHW) Bengaluru 2016, scheduled to take place from June 9 to 11, at White Orchid Convention Centre, will host over 250 national and international brands and see participation of over 200 companies. The event will feature six power-packed special events, live demonstrations and panel discussions. Alongside, South Indian Culinary Association (SICA) will be organising

events such as Chef Lounge, South India Culinary Challenge, Mixology Championship and Live Cooking by Bengaluru chefs. The Mixology Championship will be organised for the first time at FHW, providing an opportunity for mixologists and bartenders to showcase their innovative skills. Bakery & Pastry Display Challenge, in association with SICA, will showcase artistic display of the evolving bakery and pastry industry of South India. On the first day of the event, the panel members for

GM's Conclave on 'How technology is impacting hospitality' are: Nicholas Dumbell, GM, Marriott Hotel Whitefield; Saurabh Gahoi, area GM, Bangalore region, Lemon Tree Hotels; Subroto Banerjee, GM, Mövenpick Hotel & Spa Bangalore; Mahesh Pillai, GM, Zuri Bangalore; and JP Menon, GM, St Marks Hotel Bangalore. The Hospitality Knowledge Exchange on Day 2 will see F&B heads/executive chefs discuss their views on ‘Banqueting: The game changer' and witness participation from Taj

Bangalore, Zuri Bangalore, Lemon Tree Hotel (Electronic City), Davanam Sarovar Portico, Holiday Inn Bengaluru and The Park Bangalore. FHW Bengaluru 2016 is endorsed by eminent industry associations such as SICA, South India Hotels & Restaurants Association (SIHRA), Hospitality Purchasing Manager's Forum (HPMF), Professional Housekeepers' Association (PHA), Kerala Hotels & Restaurants Association (KHRA), Tamil Nadu Hotel Association (TNHA), Telangana Hotels Association (TGHA) and more.

The event will offer over 50 product categories on showcase; from ready-to-eat food to kitchen equipment, bakery and food ingredients to housekeeping products, fresh juices and snacks to F&B service products amongst others. Leading food and hospitality companies such as Adani Wilmar, Dinewell, Daawat Basmati, Dolar engineering, Cornitos, Go Cheese, Royal Linen, Trinity, Sula wines, Rite Equipment,. Morde Chocolates, Charnock Equipments, etc, will be participating this year.

IHCL to reduce financial exposure; eyes domestic & GCC markets Mohit Rathod Mumbai THE INDIAN HOTELS Company (IHCL) revealed the company's plan reduce its fi-

nancial exposure across properties by engaging in more management and operations contracts instead of ownership. Moving in that direction,

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the board of directors has accorded its approval to allow United Overseas Holding (UOH), a wholly owned subsidiary of IHCL, to pursue divestment of Taj Boston through sale/disposal of the LLC interests in IHMS Boston LLC, at a consideration not lower than US$ 125 million. However, IHCL will retain brand presence on the property through management agreement. The company intends to complete this divestment in the current financial year. Rakesh Sarna, managing director and CEO, IHCL, said, "We will be divesting certain assets; and by using proceeds from those divestments, we will not only reduce our financial exposure, but also fuel

growth. Our growth agenda remains intact. Our top market to develop is India. We feel that Mumbai, Delhi, Goa, Bengaluru, Chennai and Hyderebad are key markets for quality earnings. Alongside, we are also considering the Kerala circuit and the North East region." "Outside India, our area of focus remains the Gulf Cooperation Council (GCC) nations. We have been successful in securing deals in Dubai. We will be introducing more hotels in Dubai in the next 3.5 years," he added. Apart from the GCC countries, IHCL is also looking at Thailand, Singapore, Vietnam and Combodia, but will be taking cautious steps in investments. "Markets like Singa-

pore, Tokyo and Seoul require intensive investments, and our interntional expanion plan doesn't include any financial exposure and undue risks. We will grow the company, but we will not expose it to risks," informed Sarna. Anil Goel, executive director – finance, IHCL, commented, "Our desire is not to increase debt, whilst we continue to grow our business. We want to bring our balance sheet back to the level we are comfortable with." During 2016-17, the company will open its fifth lodge under Taj Safari, in Chitwan, Nepal; a Taj Exotica in Andaman; a Vivanta by Taj hotel in Amritsar; two hotels under Gateway brand and four under Ginger brand.

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Chef Kunal Kapoor launches new restaurant in Dubai Mohit Rathod Mumbai INDIAN CELEBRITY chef, Kunal Kapoor, recently launched his new Pan Indian restaurant in Dubai â&#x20AC;&#x201C; Patiala by Kunal Kapur, which is located at Souk Al Bahar at Dubai Mall. The restaurant features Indian classics along with modern Indian food. The restaurant is co-owned by Chef Kapoor and Saurabh Narain. Chef Kapoor handles the operations, whereas Narain oversees business and marketing..

Chef Kunal Kapoor

Speaking to Food & Hospitality World, Chef Kapoor, said, "I have been a chef and running restaurants in India for the last 16 years. I always wanted to have a restaurant of my own. In Dubai, I saw a great opportunity and market for Indian food. I love the city and its fascination with eating out. It is a tough market, but what is the fun if it is not challenging." "Dubai is a place where almost 65 per cent of the population are Indians. The math is very simple now; one of the most popular cuisines there is Indian food. Also, Emiratis love Indian food and biryani is a staple food for them. As Dubai is a mix of people from across the world, there is a great demand for Indian food, whether it is classic or innovative," he added.

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Uniforms Unlimited: Couturier for the hospitality industry FHW Staff Mumbai UNIFORMS UNLIMITED (UU) is a pioneer in the uniform industry. Recognising the importance of well-turned out staff, UU has been making finely-cut and well-stitched uniforms for different industries, including the hospitality sector. Over the years, exceptional customer service, innovative styles, unmatched comfort and durability have become the trademark of the company. Having developed exceptional standards in the art of designing wearable uniforms, UU has achieved recognition and ap-

preciation from its prestigious clientele. At Uniforms Unlimited continuous research, innovation and upgradation is a part of the process. Technology upgradation like CAD for designing and pattern-making has enhanced the perfection of uniform products. Styling hospitality: Immaculate styling, meticulous cuts, perfect fits and precise stitching make UU the best couturiers for the hospitality industry. Taking perfect care of the various job demands of different departments, the companyâ&#x20AC;&#x2122;s uniforms provide a balanced combination of good looks and

comfort. Chefs Unlimited: UU understands the extreme demands of a chefâ&#x20AC;&#x2122;s job. The company uses heat-resistant fabrics, ventilation techniques and many other innovations. The line 'Chiefs Unlimitedâ&#x20AC;&#x2122; is today the most sought after in the culinary world. Today, there is a growing trend of designer uniforms for the hospitality and corporate sector. A stylish yet practical uniform adds value and unifies the complex experience of hospitality. Most hotels, corporates and institutions do have fine uniforms but there is yet so much richness in our culture

that a designer with a holistic approach can offer. Zubin Mehta, MD and CEO, Uniforms Unlimited, heads his designer brand 'Dezenzia' and is one such designer with holistic approach towards uniform design. Besides being well known for his manufacturing skills, Mehta has also made a mark in the hospitality world by delivering stunning concepts of uniforms for niche hotels, resorts and corporates. His uniforms are now being flaunted by the clients as their brand differentiator. Mehta in his designs imbibes the value of a region / culture into design by repackaging the couture into finely styled

garments that enhance the image of the client to the highest standards. His endeavour has always been focused on amalgamating top style with practical attire. Today a guest looks closely for classy interiors, bathrooms, amenities provided and even at the uniforms, whether they are clean, finely tailored and intricately designed. The uniforms speaks volumes about the organisation. Mehta emphasises on the textures of fabrics used, the princess lines on the uniform, the subtle detail of embroidery and pleats that turn a uniform into a couture garment.

Global recognition for 3F FHW Staff Mumbai STARTED IN 1960, 3F Industries is now the leading manufacturer of bakery fats and margarine in India. The company has a strong presence in multiple sectors including oil palm cultivation, edible oils, bakery shortenings and mar-

garine and ice cream fats. The brand is committed to quality, which is affirmed by the global recognition received from international customers of confectionery fats. There are several products provided by the brand including Non Dairy whipping cream, Biscreme and Puff Delite and Mello that are best

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suited for the bakery segment. The brand's Non Dairy whipping cream is an international product developed in joint venture with Fuji Oils, Japan. It is ideal for cake decoration and icing applications, having some distinguished characteristics like high whipping volume,taste which is closer to dairy, blends well with the citrus flavours, low sugar content, high degree of stability and value for money. The product comes in tetra packing that ensures zero bacteria and is transfat free. Another product is Biscreme which is aerated bakery shortening, ideal for premium range of cookies. It has certain characteristics like good texture, excellent taste, crispy and soft structure, better raise, higher shelf life, lower fat consumption and value for money. Then there is Puff Delite, the premium bakery shortening

product idea for puffs, patties and kharis. Its easy spreadability, lump-free, smooth and firm texture, non greasy feel add to the quality of the final product. It has least dough shrinkage and provides maximum patty height. The brand specialises in creating compounds in three

variants - dark, milk and white, which are especially formulated to imitate the characteristic of couverture, Mello. This range of product is ideal for moulded chocolates, assorted chocolates, ganache, garnishing dounuts, centre filling of cremes, biscuits, cookies and muffins.

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Datamate sets benchmark in hospitality software FHW Staff Mumbai DATAMATE Infosolutions is a 23 years old, ISO 9001:2008 software company pioneering in hospitality and healthcare segments, headquartered at Kochi, Kerala, India. Datamate operates in eight countries across the globe with more than 800 satisfied clients. The solutions for hospitality and healthcare are widely accepted as benchmarkers in the industries. Purple Keys is a premium solution from Datamate for luxury and super luxury hotels and resorts, complete customisable multiple property management software used to manage five star and above categorised hotel and group of hotels. With Purple Keys we bring all your properties across the world under a single online management umbrella. Purple Keys changes the way you do your hospitality business with its highly capable intelligence tools and monitoring facilities. The software has smart features like Tablet Front-office, Tab feed-back, Online MIS, Critical Automailers, Business Intelligence, Tab POS, etc. These advanced features enable the top management to monitor the dayto-day operations more effectively and run the business in the most profitable method. Datamate Infosolutions is well known for its expertise in continuously developing new tools and features to enhance the usage of the hospitality software. The highly efficient deployment team and 24x7 support system add great value to the companyâ&#x20AC;&#x2122;s operations. Datamate values the happiness of its clients the most.

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Daawat to expand distributor channel in India FHW Staff Mumbai LT FOODS, formerly known as LT Overseas, is the processor and exporter of packaged basmati rice in the country. The company has a dynamic and diversified agribusiness and foods company dealing in varied businesses such as organic foods, grain storage, staple foods and healthy snacks. Daawat, the company's flagship brand was launched in 1980s and is recognised as the leading rice brand in the

industry today. The production facility ensures the best quality products under the most hygienic environment to be delivered to the end consumer. Daawat focuses in in-

novative and consumer centric products. The brand has been consistently investing in research, development and leveraging its strength. It has been the innovation leader in

packaging formats; packaging materials and pack design. Following its tradition of continuous innovation, the company ventured into manufacturing of one of a kind fast cooking brown rice providing a healthy option to its consumers and has now also launched a complete range of staples under the brand name Devaaya. Today Daawat enjoys the stature of the most preferred rice brand in the food service sector. The brand Chef's Secretz is used by most star

properties and is highly recommended by top chefs from the industry. The brand plans to further strengthen its current leadership position by expanding the distributor channel in India and building a strong market presence across the globe with special focus on the high basmati consuming regions of the world. Daawat by LT Foods plans to further build its product portfolio and communication to remain relevant to the emerging consumer trends.

Shreeji International showcases FLAT table bases FHW Staff Mumbai SHREEJI INTERNATIONAL was established in 2015 as an importer of high end furniture for the hospitality and food service industry. The company specialises in

sourcing innovative products and in bringing unique problem solving items to the Indian market. Based in Hyderabad, it is well positioned to serve its customers nationally and internationally and its team of specialists are able to provide bespoke recommendations.

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The company is currently the sole distributor of the world renowned and multiaward-winning FLAT table bases in India. Shreeji International is excited to be presenting its flagship products at FHW Bengaluru – FLAT table bases. FLAT Pty Ltd (based in Sydney, Australia with offices in China, UK, USA and Canada) has developed a range of over 40 award-winning table bases that automatically stabilise on uneven surfaces, no matter how many times they are moved. The patented hydraulic technology located in the table base, also allows users to perfectly align multiple table tops when catering for groups. FLAT table bases not only stop the spillages that wobbly tables cause, but they also

save operators time (money) setting up tables each morning, reduce customer complaints, remove the unsightly napkins from underneath bases and protect brands. FLAT’s range of table bases

are selling successfully in 35 countries in six continents and the company’s mission is to make FLAT table bases the number one choice for hotel and restaurant chains. Come to booth B35 at FHW Bengaluru to see a full demonstration of ‘FLAT in Action’. Shreeji International is focused on introducing ‘best in class’ products for the hospitality and foodservice industry in India. The company has national coverage and is focused in the short term on introducing FLAT table bases to the Indian market. As distributors of FLAT table bases, it will be introducing more table base styles to the market as the range grows (currently 40+ table base styles) and is already experiencing high demand for the products.

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CP Foods aims to be the 'Kitchen of the World' FHW Staff Mumbai CHAROEN PHOKPHAND Foods Public Company Limited and its subsidiary, CP Group, is a leading agro-industrial and food conglomerate in Thailand. CP also has representative offices set up in 17 countriesChina, Vietnam, Turkey, India, Malaysia, the UK, Laos, Russia, the Philippines, Taiwan and through an associated company in Cambodia. Also, the company exports to over 40 countries in five continents, with the European Union, the UK, Japan, the US, and other Asian countries as major export markets. As as a fully integrated food manufacturer with operations ranging from feed production and animal husbandry to food processing and distribution under the “Feed to Fork” concept, the company implements stringent quality control measures throughout its supply chain, selecting only high quality raw materials to be processed using advanced production technologies while striving to adjust and develop cleaner and more efficient production processes. With the vision to be the “Kitchen of the World”, the company is committed to providing products and services that are nutritious,

As as a fully integrated food manufacturer the company implements stringent quality control measures tasty, safe, traceable and of high quality. In India, the product ranges from CP are CP Chilled Chicken, CP Frozen Chicken, CP Easy Snacks- veg and non veg and CP Eggs. CP strives to understand local tastes, constantly changing lifestyles, cultures and traditions through product research and development. The aim is to meet diverse consumer tastes and be part of a better quality of life of consumers around the globe. There are proper checks on quality of the product through CP’s certified safety and quality system, that includes FSSAI, Hazard Analysis, ISO 22000, Critical Control Point (HACCP) and HALAL Certifications. This ensures high quality

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services to the customers with the help of imported technologies such as: air chill technology which was introduced for the time in India. It is used for chilling the dressed chicken instead of screw chilling. Chilled air is used to reduce the temperature of the chicken to <4 degree C. The advantages of using air chill technology are that the chicken meat is juicer and softer, with longer shelve life and protected from any contamination. The company also practices environmentally controlled farming in which the temperature remains consistent round the clock, providing conducive environment to the boilers. In EC farming the bird is uncaged as they are reared in an open room in very humane manner and human intervention is very less and everything is computerised. So the birds live in stress-free environment. According to the Islamic Law the procedure that involves severing carotid artery, jugular vein and windpipe of the live chicken in a single swipe. Halal workers recite the Halal Dua during severing the live chicken. Only trained Islamic butchers are allowed to perform Halal and the company has certification by Jamiat Ulama-e-Maharashtra – Halal Committee Mumbai. CP is dedicated to operate the businesses with strict adherence to corporate social responsibility. They believe in environmental conversation as a means of achieving sustainable growth leading to continuous business development. The company is committed to conduct business with prudence and transparency while adhering to the philosophy of the three benefits- benefits to the country, to the people and to the company- in order to attain sustainability. CP will continue to grow and achieve its vision of being the 'Kitchen of the World'.

Munnilal Tandoor introduces Wood Fired Ovens FHW Staff Mumbai REVOLUTIONISING the tandoor fraternity in India and abroad for decades, Munnilal Tandoor brings out yet another product in the industry that is making waves all around- the Wood Fired Ovens. Renowned for retaining food nutrients, imparting even heat distribution, rich smokey flavour and adding an extra flavour dimension to the food, the Wood Fired Ovens are meant for exhibiting easy to cook delicacies in the most eminent way possible. Equipped with state-ofthe-art technology, Munnilal Tandoor's Wood Fired Ovens come with unique features that provide complete flexibility to the users. Features such as temperature indicator, zero ash deposition on food and baking expert make it an unbeatable product and completely user friendly. Crafted with stainless steel body and clustered by copper finishing, the ovens are meant for optimum productivity and are completely safe to use. The product comes with chimney fitting that is designed to facilitate complete passage of smoke and ventilation. Munnilal, founder and CEO, Munnilal Tandoor said, “With Wood Fired Ovens, we strive to exhibit a pioneering concept in the tandoor fraternity, which includes unmatched dynamics such as even heating, gas and wood operational facility, light weight and portability.

Wood Fired Ovens are perfect for catering, live cooking and fast food joints, as they can throw any essence on the wood for adding flavour to the pizza. It is highly convenient for a varied set of applications, such as baking biscuits, pizzas, roasting meat, kebabs and much more. Within barely a few months of its launch, we have received an enormous, overwhelming response for these tandoors from the industry and we are looking forward to take this vision across the globe.” Priced at an affordable price range and with world class quality dynamics, Munnilal Tandoor's Wood Fired Ovens are class apart and ensure complete precision in all aspects. Critically acclaimed for boosting the food flavour in a wonderful way, the ovens are a revolution and much needed upgrade that the Indian food industry was awaiting since a longtime.

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'SALAD IS NO LONGER AN APPETIZER, ITIS ACOMPLETE MEAL' About two decades ago, when Chef Sanjay Agarwal, managing partner of Salad Chef stepped into the shoes of an entrepreneur by opening an outlet dedicated to salads, he took a great risk. With the passage of time, he has emerged as the pioneer having given salads a new dimension as a main course meal item, and taking it beyond. He talks about his journey that had a fair share of challenges and success How did you become a chef? My association with food started early in the childhood. I started cooking when I was in sixth standard, as my mother was not keeping well and my father had to go to work. When I was at home, I would take up cooking. However, later, when I was pursuing my higher secondary education, I started enjoying the process and craft of cooking, although I never realised it would eventually become my career. I was inclined towards mechanical engineering and enrolled myself for BSc course in college. Somehow, the circumstances were such that I started working in F&B service department in a hotel simultaneously in Jaipur in 1984. However, within six months of being employed, I realised that F&B service is not my destiny. Therefore, in I985, I left my job and went on to pursue a diploma course in food production from IHM Jaipur. In 1986, I was the only person to have been selected

during campus interviews, which landed me a job at the Taj Palace New Delhi. How did the transition take place from a chef in a hotel to an entrepreneur launching Salad Chef? My goal was clear. I figured out that I wanted to do something with salads by having an outlet of my own. I knew that the rigours of a coffee shop would give me the additional knowledge to manage the backend tasks of an outlet. Hence, six month before I left the hotel job, I consciously asked my superior to shift me to the coffee shop to put myself through the grind. I was discouraged, but I was firm. I assured him that I would be able to accomplish the responsibilities. So, in July 1993, I realised my dream of opening a Salad Chef outlet. Although the idea and concept was mine, but without my brother’s support to manage the flagship outlet at Vasant Vihar in Delhi, Salad Chef

what we deliver as products, apart from the service element that is personalised. We are serving niche products at a premium cost. Today, one can find salads, sandwiches, etc, at a low cost as well. But unlike us, the new breeds of salad bars are unable to offer the healthy and quality offerings.

Chef Sanjay Agarwal

wouldn’t have been a reality. Wasn’t Salad Chef a concept ahead of its time, even for the Capital city? Absolutely! Nobody knew much about salads, let alone an outlet for only salads. People were not aware of the varieties this course of menu could offer. The fact is, age was by my side; I was not afraid to take a risk. I invested all my savings for the birth of Salad Chef and managed the flagship store with only three people, including myself. I was managing the back-end, frontend and so many things back then. Where is Salad Chef placed in today’s competitive fast food environment? Currently, everyone is selling salads and have tried to copy us. This has taken away the chunk of our scope. The competition has increased but there is no comparison to

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If you are still popular, what is challenging Salad Chef the most? International brands in this space have money to market their products and are able to establish new brands overnight. I don’t have deep pockets to compete with them. If I get seed funding to take Salad Chef to the next level by opening some more outlets, I’m certain the story will read different. But I would like to have the right partner to be investing in this brand. Many say, I should leave this brand behind me and start afresh. I don’t agree. My idea was born 15 years ahead of time. Tell us about the outlets that you have and other catering propositions that you have ventured into. At one time, I was operating eight outlets in Delhi NCR. But the downside of mall culture turned the investments into losses and therefore, I had to close down outlets. At the moment, there are three owned salad bar cum healthy food stores in Delhi NCR: the Vasant Vihar outlet has 12 covers with an outdoor seating area for some people, the out-

let at the Unitech Infospace Sector 21 Gurgaon (started in 2011) has 20 covers and the outlet at DLF Cyber Greens in Cyber City Gurgaon (2005) is a part of a food court. And, Salad Chef central kitchen is located at Chattarpur. I have constantly promoted good eating habits through salads, sandwiches, etc. In fact, so much is the brand recall of Salad Chef as a healthy meal service outlet, that in 2015, the outdoor catering service almost equaled the revenue earned by the outlets. I even expect that the growth of outdoor catering will become a major revenue stream for the brand. It has so far played a supplementary role cushioning the innovations I’ve been able to carry out in Salad Chef. What are the key offerings of Salad Chef? Currently, Salad Chef serves almost 200 different food items and makes some additions every year offering world cuisine, comprising Lebanese, Mexican, Italian, Thai and European options to choose from. The healthy meal combos include soups, great egg-free desserts, elaborate beverage section, etc. You have also acted as consultant. How was the experience? I used to work on various projects to design equipment and kitchen layouts as desired by clients. And yes, I have been a consultant to some equipment companies too.

BENGALURU 2016 SPECIAL ISSUE

MARKETS

Sarovar Hotels forays into South Sudan; targets 10 hotels in Africa in next 5 years FHW Staff Mumbai SAROVAR HOTELS, one of the fastest growing hotel chains in the country has taken over the management of The Panorama hotel in the capital city of the Republic of South Sudan. Now rebranded as The Panorama Sarovar Portico, Juba, it is Sarovar Hotels’ fourth operational hotel in Africa. The group currently manages The Heron Portico in Nairobi, The New Africa Hotel in Dar-Es-Salaam – Tanzania and The Zehneria Portico in Nairobi. Commenting on the development, Ajay K Bakaya, executive director, Sarovar Hotels, said, “We are excited to be setting our footprints to another new destination in the African region. We see immense growth potential in this market with high demand and good occupancies in most hotels. This is major step in our growth and expansion strategy and we are looking to operate 10 hotels in Africa in the next five years.” Located in the midst of a major business hub of Juba, The Panaroma Sarovar Portico is considered ideal for both business as well as leisure travellers. Each of the hotel’s 73 rooms and suites has a balcony offering views of Juba. Dining options include restaurant serving local and international cuisine, and a bar. Nearby local landmarks such as the All Saints Cathedral and Bahr El Jebel Safaris make it an attractive destination for travellers. Additional block of suites, conference and banqueting facilities will soon be added to the hotel. Sarovar Hotels currently operates over 75 hotels in India and abroad with a key size of 6,000 under the brands Sarovar Premiere, Sarovar Portico, Hometel, Park Plaza, Park Inn and Radisson.

FOOD & HOSPITALITY WORLD

June 1-15, 2016

BENGALURU 2016 SPECIAL ISSUE

MARKETS

SCS Group to showcase US Chile, a 'food premium agricultural powerhouse' products at FHW Bengaluru for the India The 'Culinary & market Mixology Saloni Bhatia New Delhi

THIS YEAR the Food and Hospitality Exhibition, Bengaluru will see its first 'Mixology Championship'. The SCS Group is FHW Bengaluru's 'Ingredient and Mixology' partner. Keith Sunderlal, managing director, The SCS Group, said, “As an ingredient partner in culinary and mixology competitions, our objective for the campaign is to expand awareness and knowledge of the availability, versatility and utilisation techniques of US cranberries, California walnuts, USA pears, Washington apples and US pecans in India. Through participation in trade shows, competitions and various engagement activities, the idea is to reach out to the influential trade personnel (i.e. importers/distributors, food/ beverage manufacturers and processors, bakeries, hotels, restaurants, etc.) and introduce them to the freshness and taste of US premium agricultural products.”

Keith Sunderlal

Talking about the plans for the event, he shared, “The 'Culinary & Mixology Competition with US Premium Agricultural Products' will be organised as a concurrent special event in association with South India Culinary Association (SICA). This is south India’s biggest culinary contest with star hotel and bakery chefs showcasing their culinary skills. It will be promoted extensively as the ‘Special Event’ in relevant

22 FOOD & HOSPITALITY WORLD June 1-15, 2016

Competition with US Premium Agricultural Products' will be organised as a concurrent special event Food & Hospitality World (FHW) collaterals through print, online and social media channels. The contest will be conducted in collaboration with SICA, reputed industry members and USDA representatives. It will feature US cranberries, California walnuts, USA pears, Washington apples, and US pecans as the main ingredients.” “FHW exhibition brings together key influencers involving trade, budding chefs, bakers, processors, etc and we aim to take the excitement one step higher with various unique engagement activities during the 'Culinary & Mixology Competition with US Premium Agricultural Products'. Looking at the show's past success, we are confident that we will be able to strike the right chord with our target audience. The event will be attended by Alyson Segawa, manager, international marketing accounts, Bryant Christine Inc from the US along with some other Indian key representatives,” he added.

FHW Staff Mumbai WITH THE AIM of promoting Chilean tourism and exports among tour operators and importers of various products, trade commissioner, Carolina Vaxquez, head of Prochile Commercial Office recently held a seminar in Mumbai. She presented Chile and its beautiful touristic attractions, revealing the opportunities that Chile holds for the Indian market. In the recent years Chile has begun to achieve a reputation as a food powerhouse as the exporting country has leadership in providing high-quality foods that have great potential in the India market.

The event saw the participation of more than 30 importers, 20 tour operators and guests from media with high level of interest in the Chilean products in various sectors such as wine, fresh fruit, dried fruit, salmon, shellfish, etc. Additionally, there were few minutes on tourism in Chile, showcasing the beauty of the country as the goal of ProChile is promoting the brand Chile. Vaxquez highlighted that Mumbai, being the financial capital of India, is the city that was best suited for this seminar. The city of Gateway of India being the commercial hub of the country, governs the demands and patterns of the new India, she stated.

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South Asia | Middle East | Asia Pacific | Africa

NEW KIDS ON THE BLOCK

Grand Mercure Mysuru ACCORHOTELS AND BRIGADE Group, Bengaluru have opened Grand Mercure Mysuru. Set in the historical city’s heartland, North of the Mysore Palace, the hotel offers 146 rooms and suites. The Grand Mercure Mysuru is located on the New Sayaji Rao Road. The hotel features a viewing gallery on the sixth floor that overlooks the Dasara processional pathway. The hotel's interior décor features royalty of Mysuru with contemporary style. The hotel is home to four restaurants and bar – Deli Shop, La Uppu, Silk Bar and By the blue. The hotel also features a fitness centre, a terrace pool, kids play area and a spa.

Rakhh 1441 Pizzeria 1441 PIZZERIA HAS launched its second outlet in South Mumbai. Located near Lions Gate, this new outlet can seat about 40 people. The restaurant, under the guidance of Masterchef Renato Viola of Italy boasts of a fine selection of pizzas. All the recipes are curated by the chef himself. There is also an emphasis on the quality of the dough and sauce, for it is also imported from Italy and hand kneaded in authentic tradition to retain its nutritive value. The restaurant offers a live pizza counter, where customers can choose their own toppings. New additions to the menu include Smoky Dough Balls, BBQ sauce, Pesto Sauce; and toppings such as chicken pepperoni, herbs and olive chicken salami, BBQ mutton and spicy chicken.

RAKHH, A PREMIUM RESORT, located at the heart of the Kangra district, Himachal Pradesh, will be starting in June 2016. Rakkh has introduced a collection of local experiences to unveil lesser known aspects of Himachal Pradesh to discerning travellers. The resort also organises activities such as mountain biking, hiking, slack lining, etc. Families visiting the resort with kids can choose and participate in kids-friendly initiatives by the resort. The resort has 17 cottages over an area spanning more than four acres.

SO Sofitel Hua Hin ACCORHOTELS LUXURY & Upscale Brands has opened the new 77-room SO Sofitel Hua Hin in Thailand, the first SO Sofitel resort in Asia Pacific. Located two-and-a-halfhour drive from Bangkok, SO Sofitel Hua Hin will appeal to design enthusiasts and trendsetters. The resort also features private access to Cha-am beach. The resort's White Oven restaurant serves authentic Thai cuisine, whereas, HI-SO is a rooftop bar. The resort offers SO SPA and SO FIT, as well as two pools – the adults-only Solarium Pool and family-friendly SO Pool. The SO Ballroom is well equipped for business meetings and can accommodate 150 guests. The resort’s 77 rooms include six SO pool villas. The art gallery will feature exhibitions from local and international talent, focusing particularly on upcoming artists.

24 FOOD & HOSPITALITY WORLD June 1-15, 2016

NEW KIDS ON THE BLOCK

The William Vale SCHEDULED TO OPEN on July 11, 2016, The William Vale is a boutique hotel in Williamsburg, Brooklyn. The hotel's largest events space, The Vale Ballroom, features angular, wooden walls to create dramatic atmosphere for events. The William Vale's boardrooms and conference rooms are ideal for work sessions and corporate meetings. Guests can also make use of the adjacent foyer, which can accommodate up to 70 guests. The William Vale Rooftop is situated on the 23rd floor, providing guests with panoramic views of Manhattan. Featuring an indoor lounge with floor to ceiling windows, built-in-bar, and wrap-around balcony, the venue is suitable for receptions, cocktail parties, large dinners, and weddings. The Vale Pool is a 60-feet outdoor lap pool â&#x20AC;&#x201C; the longest hotel pool in New York City. Whereas, The Vale Terrace is spread across 5,000 sq ft, and provides an open-air venue for weddings, fundraisers, and other large events. The Vale Park, an elevated 15,000 sq ft public green space with rolling hills is the first-of-its-kind in Brooklyn.

M Social Singapore M SOCIAL SINGAPORE, a 293-room lifestyle design hotel, recently opened along the historic Singapore River. M Social overlooks the Robertson Quay enclave and is part of an integrated development which includes UP@Robertson Quay, a luxury apartment project developed by City Developments. The location allows guests to experience dynamic dining, cultural options, and the accessibility to the central business district. The hotel's interiors are envisioned by renowned French designer Philippe Starck. Accommodation options have ceiling heights of up to 4.1 m, and come in varying sizes and configurations. The Nicer Room has a terrace attached to it, while The Bigger Room is a duplex-style loft with a terrace. Placed within each room is a handy phone, a complimentary smartphone amenity pre-loaded with a city guide. Beast & Butterflies offers various food and cocktail options.

The 5CathayPacific Lounge CATHAY PACIFIC HAS unveiled a new lounge for passengers travelling from Vancouver International Airport. Located in the international terminal, between departure gates D66 and D67, the new lounge adopts the airlineâ&#x20AC;&#x2122;s design template. The lounge measures 510 sq m, with a seating capacity of 108 people. Designed by Studioilse, the London-based design firm led by Ilse Crawford, the lounge features warm, natural materials like wood and stone, alongside softened acoustics and lighting. Business travellers can take advantage of complimentary Wi-Fi throughout the lounge and three individual workstations. It also features the signature Noodle Bar, alongside The Pantry, where passengers can enjoy cold cuts, a selection of cheese, salads, western hot food, fruits, desserts and tapas. The lounge is open to first and business class passengers, members of the Marco Polo Club with Silver Card status or above and members of all tiers who earn lounge passes and/or their friends and family, including oneworld members with Sapphire status or above. The Cathay Pacific Lounge is open daily from 10.30 am to 3.00 pm and 8.00 pm to 2.00 am, but adjusted seasonally according to the Cathay Pacific flight schedule.

26 FOOD & HOSPITALITY WORLD June 1-15, 2016

MARKETS

Vimto makes a comeback in India FHW Staff Mumbai ICEBERG FOODS taps nostalgia with the launch of Vimto, which will once again be available for Indian customers. Popular during the British era in India, Vimto is a unique beverage that once reigned the Indian market. Unveiled at a press conference in Chennai, Vimto will be available in Tamil Nadu and will subsequently be available in other parts of the country. Vimto, which originally debuted in 1920 in India, is back with a bang with the help of Iceberg Foods. Manufacturer Nichols Plc in UK has licensed Iceberg Foods to manufacture and market the once popular Vimto in India. It will be available in 300 ml, 600 ml and 2,000 ml pet bottles. The drink is a unique combination of raspberry and blackcurrant flavours, with a secret blend of 25 herbs and spices. It is hugely popular in Europe, Middle East and Africa. Iceberg Foods will be rolling out the product through its Bengaluru and Delhi NCR production units, initially for the Tamil Nadu market - which is home to consumers of berry flavoured beverages, following which products will be rolled out for other markets. Commenting on the launch of Vimto, Kishore Agarwal. MD, Iceberg Foods said, “This is a proud moment for us and we are glad to be associated with this nostalgic product. With a unique combination of flavours, Vimto is a perfect companion for young children who can share this drink with their parents in this sweltering weather. We are positive that Vimto will be well received and help us augment our growth in the ready to drink sector.” Marnie Millard, CEO of Nichols Plc, parent company of Vimto International, said, “We are thrilled to be launching Vimto in India and are looking forward to working with Iceberg Foods to bring our range of soft drinks to local

FOOD & HOSPITALITY WORLD

June 1-15, 2016

consumers and businesses. India holds a very special place in the history of our company, as it was one of the very first international destinations that

our founder John Noel Nichols exported to as far back as 1920. Fast forward almost 100 years, we’re excited to be opening this next chapter of the long-stand-

ing relationship between India and Vimto.” Equipped with an impressive product range including Kingfisher packaged drinking

water, RC Cola and Capri-Sun, Iceberg Foods, is looking at expanding its portfolio of ready to drink beverages and venture into new markets.

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MARKETS

Prabhat Dairy introduces unique delivery model for 'Ghar Jaisa Dahi' FHW Staff MUMBAI PRABHAT DAIRY has recently launched a dahi with no preservatives. Positioned as 'Ghar Jaisa Dahi', it is made from fresh cow’s milk and produced in an ultra modern state–of–the-art plant, under strict hygienic conditions. Today 99 per cent of dahi in market contains powder to give thickness. The manufacturing

process employs the latest technology to ensure a product untouched by human hand. This ensures that the dahi contains all the natural goodness of cow’s milk which has nutritive value. The company has adopted a unique model being used for the first time in India called ‘Raftar’, which directly delivers fresh dahi in chilled vans to 10,000 local grocery shops. Other new ways of delivery are also being introduced like use of Mopeds with

chilling box at the back. The product has already been launched in Mumbai. It is available in packs of 85g (`10), 200g (`25) and 400g (`45) across modern retail chains. Prabhat Dairy Limited is an integrated milk and dairy products company in India catering to institutional as well as retail customers. It produces fresh, dry, frozen, cultured and fermented dairy products, including pasteur-

ized milk, flavoured milk, sweetened condensed milk, ultra-pasteurised or ultrahigh temperature (UHT) milk, yoghurt, dairy whitener, clarified butter (ghee), milk powder, ingredients for baby foods, lassi and chaas. These products are sold under the company's retail consumer brands as well as ingredient products or as co-manufactured products to a number of institutional and multinational companies.

Vicrila: Elegant glassware for exclusive hospitality FHW Staff MUMBAI VICRILA IS THE biggest and oldest manufacturer of table glass in Spain . Today the group comprises two manufacturing plants, one in the north of Spain, very close to France and the second is located in

Mexico. As a company Vicrila values are a perfect fit with the market ensuring quality and technical performance are a priority but also delivering innovation in design through their distributors Global Access Hospitality in India. Vicrila stands for a powerful combination of elegant de-

28 FOOD & HOSPITALITY WORLD June 1-15, 2016

sign and functional details. As a leading manufacturer of stemware, the brand offers a unique range of glass collections for the middle and highend hospitality market. With a proud history over 126 years, Vicrila is known for its attention to detail, exquisite design and fully tempered stemware. The elegant stemware and tumbler design contributes to a sense of quality and add value to the overall image of a restaurant, hotel and catering establishments. The brand is deeply committed to delivering perfect fully tempered stemware and tumblers that will meet the needs of the hospitality industry. Every detail is important to the company. The food service glassware collections are designed for professional use in the hospitality industry. The benefits of fully tempered Vicrila glass include fully

rim to foot tempered glasses, up to five times more durable than regular glass, increased safety during service, thermal shock tested and resistant to 134 degrees, dishwasher and microwave safe and seamless flame polished stem. Sommeliers, wine makers, internationally acclaimed chefs and top hotels in over 40 countries value the top brand Elytium Gold that has a fully tempered and sheer rim, as a reliable partner. The Elytium Gold brand is composed of Platine, Iridion, Victoria and Rodio glassware. Hostelvia is the brand for professionals in the HORECA market. It is composed of a large number of stemware and tumblers. Trendy, dynamic, efficient and fully tempered, the brand offers glassware collections that will suit your business perfectly. There are three different collections - Alala, Pla-

tine and Victoria. Alala collection will suit any establishment with a penchant for surprising the customers. This range offers a great stability, making it an excellent choice for tray and table service in restaurants, wine bars, brasseries and bistros. The Platine collection is designed to create a dynamic table setting. The sharp-angle bowl gives this range a trendy yet elegant look. The crisp line in the design is a subtle measurement mark to control serving sizes and by consequence, enhance your profit. The Victoria collection is an excellent balance of aroma and bouquet. The design of the collection was a joint effort by a team of wine experts and the Vicrila team. The elegant bowl shape was specifically designed to allow the wine to breathe to bring out its aroma and bouquet.

MARKETS

AccorHotels launches online booking tool for leisure groups FHW Staff Mumbai ACCORHOTELS has launched a new group online booking tool, Leisure Online, for partners in the tourism industry including travel agencies, tour operators, event organisers and professional meeting planners. This digital solution provides travel professionals with real- time availability for leisure group bookings of 15 to 60 people (from eight to 30 rooms) at over 750 hotels and resorts worldwide.

This digital solution provides travel professionals with real-time availability for leisure group bookings Leisure Online, designed like a booking engine for the general public, allows bookers to consult single, double and twin room availability in real time, receive automatic access to the best available rate with an option to instantly confirm. Simon McGrath, chief operating officer, AccorHotels, said, â&#x20AC;&#x153;The leisure group market is essential for AccorHotels in Australia. The number of room nights generated by leisure groups in 2015 increased by 12.2 per cent and between 2014 and 2015 revenue generated by this market via our 33 international sales offices increased by 9.4 per cent.â&#x20AC;?

FOOD & HOSPITALITY WORLD

June 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

TIME FOR HEALTHY,YUMMYBREADS A large part of the consuming population, as per Puratos’ Taste Tomorrow survey, wants greater control on what they eat. No longer are they governed merely by how it tastes, but by how healthy and also how fresh is the food they are consuming

e are what we eat, says the old adage. In this modern day and age people are more aware than ever before about making good and wholesome food choices. As the world gets smaller and consumers more aware, it becomes then our responsibility to address these concerns that consumers have about eating better quality food. Bread is perhaps the most largely consumed item, with its mass appeal across the country. It is so much more than simply flour, sugar, yeast and water. Consumers now are hungry for healthy breads that taste yummy while keeping the health aspect in mind. Puratos’ Puravita range of bread mixes allows you to do just that combine health with awesome taste. These bread mixes come with increased fibre content, keeping consumers full for a longer time, and easily flaunting their healthy status. Made from whole cereals and grains, Puravita brings all that is the trend internationally to the Indian bakers’ table. Combining increased fibre with the tasty nutritious multigrain blend that is uniquely Puravita, gives a bread that has great mouth feel and an unforgettable softness that is long lasting. It comes in three variants -the Easy Puravita Whole Wheat, the Easy Puravita Multigrain and the Easy Puravita Brown Hi-Fibre . As the name suggests, the Easy Puravita Whole Wheat is made from whole wheat, a healthier bread that is in line

with international trends. While the Easy Puravita Multigrain flavour comes with strong notes of roasted grain, making it a unique balanced blend of cereals and multigrain, the Easy Puravita Brown Hi-Fibre is delicately balanced whole wheat with a great source of complex carbs, that fill up the tummy for hours. The Puravita range has been developed in collaboration with real bakers, making these breads yummy in the tummy, and bound to appeal to all discerning consumers across the country. What else appeals to Indians across the country is the simple chai. Puratos captures

30 FOOD & HOSPITALITY WORLD June1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

the magic of the humble tea or chai in a magical dessert that is sublime. This decadent EggFree all purpose cake mix is made from the choicest Assam tea and blended with the magical spices that make the Indian chai so unique. Part of Puratos’ Satin Velvet cake series, this chai premix pairs really well with the essential cuppa tea that all of us drink again and again, making it the perfect accompaniment to an afternoon snack, almost an afternoon snack in itself. Its delicate blend adds that extra healthy oomph to the chai flavour, instantly transporting it to the health and tasty genre of cakes. While talking of pastry it is incomplete without a reference to a beautiful chocolate filling. The literal icing on the cake, what can make or break the cake. It can instantly transport the cake to sublime or reduce it to merely ho-hum.

Extremely bakestable, the Supercrem from the Puratos range, is perhaps the best go to option for cookie centre and buns, and simply sparkles as centre fillings. This ready-to-use decadent chocolate filling is smooth and known for its great taste. Lovingly created with high cocoa content, it clearly shouts out its premium quality while singing quietly on the consumer’s tongue. Its dulcet notes glide effortlessly leaving only an unforgettable wanting for more. By choosing to have their factories with compound expertise, Puratos manages to capture the best .Making better tasting chocolate with truly world class mouthfeel and proving cocoa is cool. So while consumers are looking for the healthier and yet tastier option, bakeries that don’t innovate and keep up with the call of the times will lose out. Choosing the best

tasting option is largely not enough anymore. As consumers are moving towards a healthier international lifestyle, it becomes important for companies too to make that crucial jump to international standards. Puratos’ keeps with its promise to bring only what is the best in the world to your doorstep, whether it be within the bread range or the chocolate range. Innovating to Indianise international favourites to increase its local appeal makes Puratos the go to brand when in search of the mysterious X factor that sets one bakery apart from the next. One thing that sets apart one bakery from the next is the discerning consumer who will choose to revisit one versus another. It might just be that small taste thing that prompts a consumer towards that particular bakery And as we all know the consumer is King.

PRODUCT TRACKER

MKN Combi Steamer The new MKN Combi Steamer, FlexiCombi Team, is a single appliance equipped with two cooking chambers, so, the user can work in a flexible way with two cooking modes simultaneously. Bread rolls can bake in the lower cooking chamber and at the same time vegetables steam in the upper one. The versatility of the FlexiCombi Team allows to prepare, for example, each component of a complete menu parallelly in just one combi steamer. This means that succulent beef roulades can be braised in the combi steaming mode at the top, while at the same time potatoes and brussels sprouts are steamed below. The appliance is operated using the intuitive MagicPilot touch control.

Kellogg’s KELLOGG’S Special K has launched Special K Multigrain & Honey, which is a mix of ingredients that are a source of fibre and protein. This new readyto-eat cereal consists of flakes made of wheat, rice and oats, coated with the taste of honey and mixed with rolled oats. The product has two per cent fat and no added preservatives.

Wonderchef Wonderchef has launched a new collection of kitchen gadgets which include a range of products that maximise the benefits of cooking time. The products are citrus juicer, emerald set, granite combo set, handy chopper, handy mixer, hot meals mini, prato electric kettle, vegetable cleaner and salad spinner. The products are range from `500 to `2000. They will be available in all home stores, departmental stores and online stores.

Chef’s Basket CHEF’S BASKET has launched its new category of fresh dips. The new category will include a range of fresh hummus, salsa and relish. Using authentic recipes from the Middle East and Mediterranean techniques, the brand launched variants of hummus, salsa and relish in roasted bell pepper hummus, beetroot hummus, garlic hummus, kiwi cucumber relish, mango relish, pineapple relish, nacho corn salsa and taco bean salsa. The brand also plans to launch new flavours of Thai garden hummus, basil pesto hummus and chocolate hummus in the following months.

32 FOOD & HOSPITALITY WORLD June 1-15 , 2016

PRODUCT TRACKER

Franke Moët & Chandon MOËT & CHANDON introduced Moët Ice Impérial champagne, specifically created to be enjoyed on ice during social gatherings in Moët & Chandon handpicked destinations around the world. Moët Ice Impérial’s features crisp freshness and powerful tropical fruit aromas. It is served over ice in large cabernet-style glasses that enhance the experience. The champagne comes packaged in white lacquered bottles with a black tie, gold label and silver design.

FRANKE recently launched Mythos Fusion Sinks. Following extensive testing and development, new fragranite tackles the cleaning problem associated with composite sinks. The new fragranite+ technology is now available on all Franke Fragranite and Silk Sheen Fragranite sinks, which now enjoy smooth surfaces that are easy to clean.

INTERIORS & DESIGN

Design for gen next hotel guests Designed for the new mid market segment, Rove Hotels in Dubai has infused contemporary style with modern technology to create a new generation lifestyle brand. Rove Downtown Dubai provides a social and cultural hub for international explorers and has been designed to suit the next generation traveller

OVE HOTELS is a joint venture between Emaar Properties and Meraas, a Dubai-based holding company and they plan to roll out 10 properties across central locations in Dubai by 2020. Rove Downtown Dubai is the flagship property catering to the mid-market segment and representing the multi cultural roots of Dubai. Crafting a new niche in the Dubai market, the hotel has been designed to suit the nomad traveller offering efficient and fuss free service. The independent traveller is facilitated with technology and encouraged to explore the city. The contemporary mid sized hotel is tech savvy serving as a social and cultural hub with free Wi-Fi connectivity throughout the hotel. The 420 room property is spread over 14 floors, designed to suit the avid traveller. The rooms are at 26 sq metres and feature a 42 inch TV screen complete with media hub, designer mattresses and a modern bathroom. Nearly half the rooms are interconnected making Rove Hotels a familyfriendly destination, allowing families comfortable yet affordable accommodation options. The lobby enables the guest to get a glimpse of the culture of the city. There are vintage photographs to illustrations, installations and sight-and-sound shows – all drawn from historic and modern Dubai – the cultural context of the hotel is a refreshing experience for guests and visitors.

The artsy twist Art in its hotels is a key feature that encourages engagement and interaction providing nu-

The lobby enables the guest to get a glimpse of the culture of the city. There are vintage photographs to illustrations, installations and sight-and-sound shows – all drawn from historic and modern Dubai merous opportunities to share the experience on social media. Capsule Arts, the art consultants, have developed a series of installations at Rove Downtown

34 FOOD & HOSPITALITY WORLD June 1-15, 2016

Dubai. There are quotes and oversized lettering to an interpretation of portraits and a camel caravan created by Emirati and locally based artists.

INTERIORS & DESIGN

These designs and size of the illustrations really stand out in the interiors of the place. The use of bold colours and broad letters signifies the theme of the hotel. One such example is the colourful camels at Rove Downtown Dubai, created by Stephen Chambers who specialises in large scale installations. The commissioned artworks fit perfectly into their environment and offer guests a look into the burgeoning art scene in Dubai normally reserved for those residents in the know. This not only takes the guests on a cultural journey but also provides a glimpse of the local neighbourhood. The group has announced new hotel properties situated in Port Saeed, Oud Metha, Al Jafiliya, Dubai Marina, Satwa and one adjacent to Dubai Parks and Resorts. The upcoming Rove Satwa is also designed for the tech-savvy generation. A Rove app will serve as a self-serve check-in station for the hotel, while late 2 pm checkouts add to the traveller’s convenience. The hotel will also have a 24-hour self-service laundromat, boutique convenience store, luggage lockers and safety deposit boxes. Chris Newman, corporate director of operations at Emaar Hospitality Group, said, “Rove Downtown Dubai marks the beginning of a new journey for us, inspired by the city of Dubai, past, present and future. Unlike other Emaar properties it is very different and serving the new modern traveller. There are selfcheck-ins and modern designs to suit the new style. With Rove Downtown Dubai, Emaar Hospitality Group pays ode to the modern traveller, who traverses without borders. The brand would be a global traveller's hub with the best of facilities available.” (With inputs from Saloni Bhatia)

FOOD & HOSPITALITY WORLD

June 1-15, 2016

BENGALURU 2016 SPECIAL ISSUE

INTERIORS & DESIGN

The story on the wall Leading wall coverings brand, Marshalls, known for pioneering the concept of wallpapers in India, is introducing new trends in the market and leveraging technology to reach out to existing and potential customers By Kajol Somaya

ARSHALLS, SINCE the 1970s, has brought about a change in the thought process and lifestyle of people in terms of home decor. Marshalls was one of the first initiators to bring wallpaper coverings to the India market, which is majorly dependent on the concept of paint application. Carrying forward the legacy and mantle of the business started by his father, Karan Sharma, director, Marshall Wall Coverings, has taken his company to new heights by launching digital wall coverings and introducing the company to e-commerce. To break the traditional concept of paint applications, Marshalls has come up with an innovative marketing strategy to counter this effect and enhance their business stake in the market place. The company has introduced hard-hitting videos to clear the myths related to wallcoverings. Sharma states, "Our app 'The Marshalls Wallcoverings' is already launched, however official announcements will hapen in May 2016, which is available for smart phone users and we are the first wall coverings' brand to come up with this concept. Through this app, our motive is to reach each and every household and assist them in selecting the ideal wallpaper covering for their homes at their finger tips." One of the problems in India is weather conditions such as water leakages during the monsoons. Speaking on the product's efficiency to bear such weather effects, Sharma

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Our app 'The Marshalls Wallcoverings' is available for smart phone users and we are the first wall coverings' brand to come up with this concept

Karan Sharma

informs, â&#x20AC;&#x153;There are several mechanisms to apply on the walls before applying wall coverings. These wall coverings conceal the stains of the leakages and enhance the aesthetic value of houses. The best part of wallpaper covering is that one can frequently change the designs without affecting the ambience of their house.â&#x20AC;?

For FC Barcelona fans Marshalls have achieved a coup by obtaining the license for its FC Barcelona-themed wall coverings in India. According to the license contract with the

football club, the wall coverings will feature minimum of five players in the wallpaper. This license was taken into consideration due to the ever growing fascination for football in India after cricket. This range is targeted at interiors of sport clubs, sport lounges and teenager bedrooms. Commenting on the company's plans to create wallpapers featuring Indian cricket players, Sharma says, " BCCI is not keen to market their players and there are severe complicated licence hassles to overcome, but 'never say never'.â&#x20AC;?

BENGALURU 2016 SPECIAL ISSUE

INTERIORS & DESIGN

Marshalls uses the superior non-woven base which is far more upgraded as compared to the old Chinese and the Korean wallpapers Non-woven base Marshalls uses the superior non-woven base which is far more upgraded as compared to the old Chinese and the Korean wallpapers which have the paper backing. Normal paper has 100 per cent wood pulp, however the non-woven

backing consists of 60 per cent wood pulp and 40 per cent polyster, giving it a tissue-type feel. This non-woven backing, along with the high quality adhesive that they use, leads to easy removal of the wallcoverings in less time and does not damage the wall.

Marshalls usually prefer to get the wallcoverings installed by themselves since they use high quality adhesive which futher enables the wall coverings to last for about 8-10 years. The after sales services include washing of the wall coverings or fixing them near

leakage areas. The cost of installation varies from `5 to `15 per sq ft, depending on the quality. The company offers product warranty of five years and installation warranty of one year. Marshalls has its reach in over 20 cities in India with 45

showrooms. The company imports wallpapers from European countries which provide them licenses for the India market. Consumers can also send pictures of their interiors and take online suggestions from Marshalls' interior design specialists.

INTERIORS & DESIGN

Bohemian-chic in Brazil As Rio gears up for the sporting spectacle of the Olympics, here is a hotel unique for its memorable character and charming luxury

pened in March 2016, the new Hotel Santa Teresa Rio de Janeiro MGallery by Sofitel is the brand’s first address in Brazil, and its second address in South America (the first being the Brick Hotel Buenos Aires MGallery Collection in 2013). Located near extraordinary attractions such as the statue Christ the Redeemer, Sugarloaf Mountain, Copacabana beach and the Ipanema coast, Hotel Santa Teresa Rio de Janeiro MGallery by Sofitel is conveniently located to explore the city and the neighbourhood. The brand’s first address in Brazil in the heart of the trendy bohemian district of Rio de Janeiro. The trendy, bohemian Santa Teresa district has contributed a lot to the marvellous city’s artistic and musical heritage. It is perched on a hill overlooking the metropolis, and packed with breathtaking vistas, walls clad in graffiti bursting with colours, intact Art Deco buildings, mosaicbedecked parks and countless other attractions. Bohemian-chic is all about enjoying a slow-paced and roving life, and most importantly keeping an open mind and enthusiastically embracing new experiences. The brand new Hotel Santa Teresa Rio de Janeiro MGallery by Sofitel does just that. This atmosphere, which Cariocas cherish, steeps every detail in this amazing hotel where Brazilian artists and designers added the final touches. The lighting, colour contrasts and warm natural materials intertwine into cozy moods. Everything about this place is exotic and soothing – starting with the super-king-size beds in the 43 rooms, spa, swimming pool with a panoramic view, and jacuzzi.

38 FOOD & HOSPITALITY WORLD June 1-15, 2016

OPINION

Re-imagining hotel design Sleep, Europe’s hotel design and development event brings together leading design firms and new talent to explore innovative design concepts

urope’s hotel design and development event, Sleep, has unveiled its theme for this year’s show. ‘The Science of Tribes’ is to be explored, interpreted, debated and reimagined into the hotel context in the course of the two-day event on November 22-23, 2016 at The Business Design Centre in London. The topic has sparked the imaginations of design heavyweights, with five international names confirmed for this year’s Sleep Set competition in which concept rooms, re-imagined afresh every year, explore new perspectives in hotel guestroom design. Leading international practices Aukett Swanke and Gensler, each represented by their London studio, will be joined by cutting edge Tokyo-based Mitsui Designtec, award-winning interior design specialists Studio Proof, and WOW, the innovative Singaporean practice known for its outstanding hotel and resort design across Asia. This year’s topic gives participants and visitors the opportunity to explore the science of design by harnessing the Sinus Institute social model to identify attitudes that create tribes based on the shared values of their members, providing each Sleep Set designer a tribe for which they will be designing a guestroom. The tribes are: Aukett Swanke design for the Sensation Oriented Tribe; Gensler design for the Digital Avant Garde Tribe; Mitsui Designtec design for the Established Tribe; Studio Proof design for the Performers Tribe; WOW Architects design for the Intellectuals Tribe.

FOOD & HOSPITALITY WORLD

June 1-15, 2016

SPA & WELLNESS

SHAMANA: GOA'S NEW WELLNESS HOTSPOT Shamana in Sanskrit means 'balance' , and Shamana Spa in Grand Hyatt Goa is being developed as a wellness destination where guests can relax, have fun and spend quality time with their family and friends By Sudipta Dev

ITH HYATT Hotels, the spa has been one of the most important ancillary outlets, internationally as well as in India. Shamana Spa in Grand Hyatt Goa is being developed as an ultimate wellness destination by an enthusiastic team lead by Alejandro J Leo Cupulis, the new director of spa and recreation, Grand Hyatt Goa. Originally from Merida, Mexico, Cupulis has 16 years of experience in the spa industry worldwide and has worked with Orient Express Hotels, Hard Rock Hotels and Le Meridien. “I have been in-charge of different types of spas - med spas, day spas, wellness centres, fitness clubs. The idea of coming here is to create the perfect wellness place in Goa. In fact we can also be one of the best in India,” says Cupulis. Reminding that India is the home of Ayurveda and yoga, he states that being in the wellness industry for such a long time it was his dream to work in India. “Most foreign people travelling to India for wellness look for Ayurveda and yoga, which we will offer,” adds Cupulis.

Diverse offerings Shamana Spa has a wide range of wellness treatments and packages. “We are already launching a medi spa with body

reshaping and face treatment which is non-invasive, combined with body wraps and Ayurvedic treatments,” states Cupulis, adding that they are trying to combine all these international and Indian treatments to get the best benefits for in-house guests and locals. Fitness programme is be-

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ing developed for particular number of days so that guests can detox and rejuvenate. Cupulis is also incharge of the recreational activities at the resort. “For the moment we have 129 activities that you can do in the resort. It is the perfect place for families, newly weds and those who want to detox.

We are launching bridal showers and host many events and weddings,” he informs, remarking that at the spa they do not just want the bride and the groom to have a massage but also have fun. “Worldwide spas are becoming social places, where you can go with your friends and family. You can

have fun, relax and also spend quality time with your loved ones. We want Shamana to be a place where you can combine all that,” states Cupulis. The new spa menu of the property includes packages on detox, weight-loss, anti-aging and relaxing programmes. The packages are for one / three /

BENGALURU 2016 SPECIAL ISSUE

SPA & WELLNESS

five days, depending on the time the guest stays at the hotel. At the same time there is the regular spa menu based on the needs of the guests. There are 15 Ayurveda treatments and all international wellness treatments like deep tissue Swedish massage. “At the same time we have anti-aging, med spa, beauty treatments combined with machines, non-invasive treatments. There are also Ayurveda beauty treatments,” he adds. There is also a wellness menu for specific goals like weight gain, yoga for pregnancy, yoga for detox, for diabetics specific training and diet. “We can offer a complete programme based on needs to reach specific targets,” informs Cupulis. Being from Mexico, he is looking at incorporating some elements of his country. However, he feels the most important aspect he is bringing is enhancing the quality of service at Shamana Spa. In the future the Shamana Spa menu will incorporate elements of other cultures, not only the Mexican, remarks Cupulis.

Family focus There are also treatments for mother-daughter, father-son, in an effort to provide the best services to different generations who can have special family time at the spa. Part of the recreational activity is yoga for kids. There are also fun activities like wall climbing, zip line, rope course

and more at the resort. The property is a one-stop resort for families, with all age groups finding different activities to keep themselves engaged. The spa facilities include a fitness centre, indoor lap pool and outdoor pools, whirlpools, and wet areas with sauna, steam, and plunge pool. The spa houses 19 treatment suites including a special Ayurveda suite. Yoga and Zumba sessions (group and individual) are organised at the lifestyle studio. Currently there are 22 Hyatt hotels in India, within the company itself there are many well trained and experienced spa professionals who are committed to provide best services to their guests.

Worldwide spas are becoming social places, where you can go with your friends and family. You can have fun, relax and also spend quality time with your loved ones

Alejandro J Leo Cupulis

FOOD & HOSPITALITY WORLD

June 1-15, 2016

MARKETS

â&#x20AC;&#x153;WE HAVE ACOMPLETE RANGE OF CUTS TO ALLOWUS TO MEETTHE DEMAND FROM THE HORECASECTORâ&#x20AC;? Geoff Thin, country head, India, QualityNZ, gives his insights on the company's vision for the India market By Steena Joy

Tell us something about QualityNZ Imports. QualityNZ Imports is a subsidiary of QualityNZ Limited; we have offices in Bengaluru, New Delhi and Mumbai. QNZ was formed in 2013 with a plan to introduce and supply end quality New Zealand produced food & beverage products to India. In 2013 I moved with my family from Christchurch New Zealand to Bengaluru. My business partners in QNZ are all former New Zealand cricketers, Stephen Fleming, Geoff Allott, Brendon McCullum, Daniel Vettori and Sir Richard Hadlee. Which products will the company be selling in India? Which are the target segments for institutional sales?

The initial set up period for us in India took significant research and capital; it was two years of intensive hands on learning on how to do business in India before we were ready to approach the market. The complexity of government laws, import permits and license requirements, supply chain management, banking laws, and of course every expats favourite place - the FRRO office, were things I had to understand. It was a difficult and often very testing task; however although it took time, in the end it happened. At present we are marketing New Zealand Lamb on a pan India basis. We have a complete range of cuts to allow us to meet the demand from the HORECA sector. Our brand is Pure

We have our own trucks in New Delhi, Mumbai and Bengaluru and outside the metros we use independent contractors who can provide a frozen delivery service

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MARKETS South and we have an exclusive marketing arrangement from Alliance Group, the world’s largest producer of lamb. We have our own trucks in New Delhi, Mumbai and Bengaluru, and outside the metros we use independent contractors who can provide a frozen delivery service. QNZ lamb is from the South Island of New Zealand and is grassfed aged to enable more tender taste Since our inception we have made significant progress in the five-star hotel market pan India. This is largely driven by an exclusive supply contract with the Oberoi Group and supply agreements with the Marriott and the Taj Group of hotels. Our regional managers and sales staff based from our Mumbai, Benagluru and New Delhi offices all work with the same value in mind - “Quality in everything we do.” I push our team to work very hard every day to exceed our customers’ expectations. India is a massive market, the hotels in India are the finest in the world, in my view unrivalled in quality and service, and it is a privilege and an honour for us to provide the best lamb in the world. This year the goal of the company is to continue to grow our customer base, we are next going to introduce a New Zealand Fish range. This will happen by August then from November, we would like to implement a range of high end New Zealand wine into our range. About the company QualityNZ was born out of a determination to develop trade between two passionate and driven countries. New Zealand's ability to produce world class products, and India's growth towards becoming one of the largest economies in the world, is the foundation for this opportunity. Relationships between India and New Zealand stem back

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June1-15, 2016

to the battle of Gallipoli during the First World War where soldiers from both countries stood side by side. New Zealand's greatest explorer, Sir Edmund Hillary, had a great love for India, and in more recent times it has been a passion

for cricket that has galvanised both countries. With an enormous passion for cricket, the Indian population are both skilled and educated on the subject. New Zealand's cricket personalities will play a large role in the mar-

keting and promotion of QualityNZ and its products. Fleming, McCullum and Vettori have played leading roles in the Indian Premier League (IPL) competition with Stephen as coach of the Chennai Super Kings, Brendon as a player for the

Kolkata Knight Riders aand Chennai Super Kings franchises, and Daniel as a former player and now coach of the Royal Challengers Bangalore side. Sir Richard is an ICC hall of fame member, and is NZ's greatest ever cricketer.

cover )

SUSTAINABLE PROCUREMENT As purchase decisions move from brick to click, hotel purchase managers have the tough job of matching speed with nurturing supplier relationships as well as procuring responsibly because purchasing decisions can have significant environmental and social impacts

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BENGALURU 2016 SPECIAL ISSUE

K GOWRI SHANKAR Area Materials Manager, Taj Coromandel Chennai Encouraging sustainable procurement At Taj Coromandel we encourage sustainable procurement as we adhere to the sustainable policy. Our vendors are communicated the same through our contracts.

Growing trend in India Responsible procurement is a growing trend in our country. We are looking beyond the traditional parameters of evaluating purchase which involves pricing, functioning, availability and quality. We instead focus on opting for products and services that have a reduced effect on human health, society and our environment. As part of the functioning of Taj Coromandel, we discard hazardous waste namely used batteries, used oils from generators/ compressors, carboys, electronic goods (computers, printers, cartridges)

through or authorised recyclers who are approved by Tamil Nadu Pollution Control Board and provide us with a certificate of destruction. We help in reducing carbon foot print by procuring our supplies from local vendors. We also use biodegradable cleaning products. Going forward we are planning to install wet waste convertor (which converts the garbage to fuel for cooking that is to be used in our canteens). Eighty per cent of our annual electricity consumption are from green source; which is by windmill generation.

The advantages The advantages of sustainable or responsible procurement policies are as follows: ● Procuring sustainable goods and services from responsible suppliers will enhance the company’s reputation, increase

customer loyalty and attract new customers. Association with a supplier with a poor environmental, social and ethical record can pose a significant reputational risk to a business. ● While procuring items we look at the product life cycle instead of the pricing. Although the product might be initially expensive it will have a better longevity. By cashing on durability and efficiency the hotel converts a procurement cost to savings. For instance, by opting for green air-conditioning, greenlighting and heating the cost

incurred initially may be more but this will lead to a lower operating cost which will thereby help in long term savings. ● By avoiding disposable products or products containing toxic substances and opting for nonharmful alternatives that include biodegradable cleaning products and chemical-free amenities hotels help to avoid accumulation of landfill that leads to development of chemicals and help reduce the environmental hazards. ● By procuring goods and services that are sourced locally, hotels not only lead to local job creation and build a strong relationship with the community but also helps in fighting carbon footprint. Today, sustainability is a global agenda and the challenge of global footprint is far too large a situation to be ignored. Use of all natural resources need to reduce and in order to make this a reality. We as responsible stakeholders need to have a collaborative approach and learning must be shared on a global platform. (As told to Sudipta Dev)

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cover

)

C RAJENDIRAN Materials Manager, Novotel & ibis Chennai SIPCOT

Encouraging sustainable procurement We have a specific program called Planet 21. It encourages sustainable development under these seven pillars

● ●

● Health ● Nature ● Carbon Innovation ● Local Employment● Dialogue

Growing trend in India The trend is growing very fast; most of the hotels in India have started focusing on these lines to ensure that their contribution helps toward achieving sustainable development. The initiatives which we follow in our property are: ● Usage of organic vegetable, fruits and eco-friendly bath amenities / carry bags made up of paper – it helps to keep our soil free from pesticides and chemicals. ● Usage of LED and CFL lamps – reduces CO2 emission marginally, the amount of energy saved can be used for future usage and reduces air pollution.

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●

Recycle of e-waste (printer cartridge, battery and bulbs) and waste oils (kitchen oil, transformer oil) to the vendor who is in recycling business rather than throwing into garbage thereby saving our soil free from lead contamination. ● Double glazed windows in guest rooms to barricade temperature thereby maintaining and air conditioning load results reduced air pollution. ● Segregation of wet and dry garbage in each floor and disposed at the collection yards specified by the corporation authorities after recording total weight on a daily basis. ● Usage of sensor taps, recycling of STP water for cooling towers, flush and gardening, results minimum usage of water sources. ● One organic ingredients dish every day in buffet to educate and to create awareness among external customers. ● Encouraging locally produced goods / services for the development of local community.

The advantages Certainly it helps hotels in the following ways: ● Cost saving opportunities and increased competitiveness: Companies that are putting in place green procurement find that these measures pay for themselves through cost savings and hence improve the competitiveness of the business. ● Improves corporate image and market position: The incorporation of company name and logo with the events, publications and the projects that are focused on protecting environment can contribute to reputed corporate image and market position. ● Business development and market penetration: Good record of environmental responsibility is important to penetrate into upcoming companies which strongly believe green policies and to overcome environmental policies laid by the government in the future. ● Develop a sustainable industry: Sharing environmental information and helping others to follow the process, thereby making everyone

responsible to safeguard the natural resources. It is on-going process hence we need to review the green procurement process periodically by showcasing and creating awareness on green procurement objectives / methods to internal / external customers. It increases marketability majority of the hotels focus on cleanliness and service standards and green procurement is not common among most of the hotels and it will be icing on the cake on marketing aspect, if followed. Those who do achieve it are more likely to stand out to travel writers, magazines and the achievement will be approved by media to highlight their sustainability journey which will be indirect marketing for an organisation. However, for an organisation which makes green procurement as part of its culture, the returns are significant and on-going. When the systems are effectively used return on investment has no limit.

(As told to Sudipta Dev)

cover ) ABDULKAREEM S Purchase Manager,The Leela Palace Chennai and there are many norms associated with it. For every hotel it is important to adopt ethical and social responsible activities and green procurement is one of the significant initiatives that can be adopted for making a difference to the environment and the society. Furthermore, this does not in any way affect the profits of the hotel. We have a CSR focus when it comes to making a purchase decision for our property. It is our endeavour to support the society.

Encouraging sustainable procurement Sustainable procurement is different from regular procurement

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Growing trend in India Green procurement is a growing trend in India as more hotel companies are becoming aware of

The hotel brand gets a positive image when guests understand that it is an environment friendly property, which also includes green procurement. It also leads to cost effectiveness in the long run as we develop our vendor base for sustainable products

adopting this, looking at the long term benefits. The products include eco-friendly paper-made bags and covers / e-oil for DG and boiler, organic food, buying from Self-Help Group (SHG), etc.

The advantages The hotel brand gets a positive image when guests understand that it is an environment friendly property, which also includes green procurement. It also leads to cost effectiveness in the long run as we develop our vendor base for sustainable products. Other initiatives like waste management and different efforts to reduce pollution are all a part of our responsibility to the society. Though we are a luxury brand, we are absolutely committed to eco-friendly practices at our property. (As told to Sudipta Dev)

BENGALURU 2016 SPECIAL ISSUE

MANOHAR PRIYA Purchase Manager, Mövenpick Hotel & Spa Bangalore

Encouraging sustainable procurement Our property has always encouraged sustainable procurement and we also have a sustainable committee.

Growing trend in India Many companies are actively integrating sustainability principles into their businesses and they are doing so by pursuing goals that go far beyond earlier concern for reputation management. For example, saving energy, developing green products, and retaining and motivating employees, all of which help companies capture value through growth and return on capital. More companies are managing sustainability to improve processes, pursue growth, and add value to their companies rather than focusing on reputation alone. Sustainable products are those products that provide environmental, social and economic benefits while protecting public health and environment over their

whole lifecycle, from the extraction of raw materials until the final disposal.

The advantages Sustainable procurement is not simply being about ‘green’. It’s about a good business practice that focuses on socially and ethical responsible purchasing and delivering economically sound solutions to a business while minimising the environmental impact throughout a supply chain. The business benefits of implementing a sustainable procurement process is beyond the usual economic/cost reduction. By incorporating environmental and

Sustainability procurement is not simply being about ‘green’. It’s about a good business practice that focuses on socially and ethical responsible purchasing and delivering economically sound solutions

social factors into strategic and everyday purchasing decisions alongside price, quality and time,

two additional benefits are the introduced; revenue growth and risk reduction. Sustainable procurement can open up new markets or maintain current market position. Many consumers are actively seeking to deal with businesses who have clear social and ethical principles and practices. Recognise ‘sustainability’ as not just environmental considerations in procurement, but as an overarching ethos which pulls together economic efficiency and environmental protection in pursuit of social and corporate objectives. (As told to Sudipta Dev)

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cover ) SEKAR SELVARAJ Purchase Manager, Adarsh Developers (Owning company of Shangri-La Hotel, Bengaluru)

Encouraging sustainable procurement We practice sustainable procurement at our hotel. It is mostly related to what kind of products we are sourcing and what are its return benefits.

Growing trend in India This is already being picked up by several people in the hotel industry, so I surely see a growth in the sector. When one hotel purchases a green product and benefits from it, then other properties also make sure they are sourcing the same products. At Shangri-La Hotel, we make sure to keep certain factors in mind while sourcing the products like what is the fuel consumption, what is the water consumption and if it would save energy. Products like diesel generators, green lifts are sourced based on the same factors. We also look into the return provided over the period of usage and quantum of

Adequate budgets should be allocated to hotels to practise sustainable procurement so that they can benefit from the return and also at the same time save the environment

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saving for the hotel. The return on every product is then calculated to see whether it has been beneficial to the hotel as well to the environment. Customer satisfaction is another important criteria to decide whether to continue using the same product or shift to a better alternative. All these things help to decide which product to procure and from where.

The advantages At Shangri-La we use LED lights instead of halogen lamps. This not only saves electricity but also brings down 30 per cent of the hotel's consumption. The same is the case with a green product- lift. Nowadays we have gearless motor lifts that not only take less space but also bring down the consumption of energy. Initially the installation of such products surely

increases the cost for hotels but in the long run they are highly beneficial. The future return of practicing sustainable procurement is more than the initial cost incurred to install the products. I feel everyone should practice sustainable procurement for the sake of the environment. If any hotelier wants to increase their revenues in the long run and cut down on additional costs, they should adopt such practices that benefit them in the long run. Adequate budgets should be allocated to hotels to practise sustainable procurement so that they can benefit from the return and also at the same time save the environment. (As told to Saloni Bhatia)

BENGALURU 2016 SPECIAL ISSUE

BIRUVARAJ LAKSHMANAN Purchase Manager, Aloft Cessna Business Park, Bengaluru Encouraging sustainable procurement Yes, we have adopted sustainable procurement at our property as it is highly beneficial.

Growing trend in India I can see evident changes in the industry and see that more people are adopting the practice now. Sustainable products like ecofriendly light fixtures(LED and CFL), solar powered lights, low flow water aerators, corn starch garbage bags in place of plastic garbage bags, organic waste convertors, heat pumps for hot water generation, recyclable stationary for guest usage, etc, are used at our property.

We also use green energy, convert food wastes into organic manure through which sand pollution and land filling is avoided. We avoid hot water generation through the heat pump

The advantages There are several benefits to hotels. There is reduction of energy cost and decrease in water usage among many others. We also use green energy, convert food wastes into organic manure through which sand pollution

and land filling is avoided. We avoid hot water generation through the heat pump to avoid harm to the environment and avoid burning of traditional fossil fuel that causes air pollution. All organisations should come

forward and implement sustainable practices in their organisations in every possible way to save future generations, green resources and avoid pollution. (As told to Saloni Bhatia)

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cover ) Encouraging sustainable procurement Novotel Hyderabad Airport is one of the properties of Accor that practices and advocates sustainable procurement. We have over the period of time developed local reliable vendors who produce locally and organic to a large extent. We have an in-house 100 per cent organic garden (which has also helped us to win the Best-Eco Friendly Hotel 2016 award) overseen by the hotel culinary team and managed by a local farmer. In its current stage, this garden produces greens that meet 30 per cent of our requirement and our plan is to increase the production gradually.

Growing trend in India Environmental sustainability is the need of the hour and there are no two ways about it. We are experiencing a paradigm shift in the way procurement process is

SAMIR JHA Purchase Manager, Novotel Hyderabad Airport carried out and today the focus is on sustainability. At our hotel, there were three main challenges on our route to sustainable procurement. Quality, consistency and reliability. However, to tackle this we combine and source bulk items through a single local vendor who guarantees and ensures stringent checks and balances for us. Products like fresh greens, vegetables and dairy top the list. Almost 70 per cent of our requirement is sourced externally from vendors who we have developed and trained to practice organic farming to meet our requirements and specifications.

While practising sustainable procurement you also give back to the society by educating and developing local vendors to adapt sustainable measures, which is an imperative to sustain their businesses. In a short time these vendors prove to be a reliable and important support to the daily procurement requirements. And also help in managing the fluctuation on price and supply

The advantages By contributing to environmental sustainability, hotels enjoy many advantages. The key advantages would be to have access to locally grown organic produce. And have reliable vendors. While practising sustainable procurement you also give back to the society by educating and developing local vendors to adapt sustainable measures, which is an imperative to sustain their businesses. In a short time these vendors prove to be a reliable and important support to the daily procurement requirements. And also help in managing the fluctuation on price and supply. (As told to Sudipta Dev)

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BENGALURU 2016 SPECIAL ISSUE

S RAJASHANKARAAITHAL Purchase Manager, Regaalis, Mysore

Encouraging sustainable procurement

take a greater pace, particularly recycling of water.

We do encourage sustainable procurement at our property

The advantages

Growing trend in India I can see the trend is growing in our country. It has started, but yet to

Since sustainable procurement makes sure that the products and services a hotel buys achieve value for money and generate benefits

MANOJ KUMAR Purchase Manager Eagleton The Gold Resort, Bengaluru Encouraging sustainable procurement

organisation as well as suitable for the environment.

We encourage sustainable procurement at our property as it has its benefits.

The advantages

Growing trend in India It is a growing trend in the country as procurement is done on the basis of the requirement by the property. It also completely depends on the product you are sourcing. The value for money of the product and its shelf life are also factors that decide and help in sustainable procurement. It should be important to the

not only for itself but also for the environment, society and the economy, it is extremely beneficial if the property adopts the practice. Every purchasing decision we make has an impact on the environment, economy and on society - from the energy which our new computer

stocking options and see if it should be valuable for the hotel to keep buying and stocking the product. There needs to be a proper vision to understand sustainable procurement. You cannot do it without a proper plan in place.

consumes, to the conditions of the workers who made our clothes. Sustainable procurement ensures that the purchasing reflects broader goals linked to resource efficiency, climate change, social responsibility and economic resilience. However, being a hotelier, we can always encourage using bio-gas, recycled water, recycled paper which amounts to a great contribution to the society. The challenges to practice sustainable procurement are being overcome by the industry in order to reduce the burden on the environment. For benefit of all, the stakeholders should promote the practice and spread the knowledge with others so that it can be used on a global level. (As told to Saloni Bhatia)

Ultimately it all comes down to the quality of the product and what it costs to the hotel. No one wants stock piles of a product that would rot in two days. (As told to Saloni Bhatia)

It is beneficial to the hotels as we are able to manage our expenses well. I won't be sourcing a product just to stock it for months, unless it is a product like wine. It also depends on the pricing and mainly whether it would beneficial to keep it in stock. For our hotels, we source fresh products and make sure they are consumed within the given time. For other products, we keep a check on the pricing and

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cover ) BHARGAV RAJU Procurement Manager Hilton Bangalore Embassy GolfLinks

Encouraging sustainable procurement At Hilton Bangalore Embassy GolfLinks, we encourage sustainable procurement by collaborating with business partners to improve sustainability throughout the industry.

Growing trend in India I do believe that sustainable procurement is the way forward and the trend has been continuously growing in India. Primary products and services, which are energy efficient,

NATARAJAN SUBRAMANYAM Materials Manager, Crowne Plaza Bengaluru Electronics City Encouraging sustainable procurement We encourage sustainable procurement in a big way. Though we had water saving equipment and techniques in place right from 2008 when the hotel commenced operations, we have made it a continued practice from then and are active in conservation of natural resources. We support it with purchase of bulk packing of chemical products, movement sensors in all the cloak rooms and meeting rooms, flourescent bulbs in the banqueting halls, conversion of LED lightings in all the 264 guest rooms and installation of heat pump. Alongside,

56 FOOD & HOSPITALITY WORLD June 1-15, 2016

all guests room toiletries have highly degradable packing materials and all chemicals purchases are with ecolables, etc.

Growing trend in India This will be the trend in the coming years as it contributes directly to the bottom line. Initially though it is at a fair cost, the implementation of ecofriendly activities do start immediately as organisations clearly understand the amount it contributes towards the bottom line in the longer run.

recycled or recyclable and require reduced water consumption, are a part of it.

cost savings, environmental and social benefits, and promotes innovation. Sustainability is primarily about efficient business processes in procuring resources which are energy efficient. The sustainability aspect has to be embedded into the procurement practises of an organisation for larger impact.

The advantages Sustainable procurement ensures

The advantages Other than the huge contribution sustainable procurement makes towards the bottom line, it contributes towards higher long term value for your property, it helps

(As told to Mohit Rathod)

to bring back the guests as they understand that the management clearly cares for their health and well-being. (As told to Mohit Rathod)

BENGALURU 2016 SPECIAL ISSUE

FOOD SAFETY

AURIGARESEARCH LABS GETFSSAI RECOGNITION FSSAI paves the way for Auriga Research to open its food testing laboratories in India, to ensure the safety of food consumed by Indian consumers

HE FOOD Safety and Standards Authority of India (FSSAI) has granted recognition and validation to two Auriga Research laboratories for food testing. One of the laboratories is situated at village Baghbania Baddi in Himachal Pradesh's Solan district; and the other is situated in Yeshwanthpur Industrial Suburb, Bengaluru. Both these laboratories are now authorised to carry out testing of food samples within the scope of biological and chemical parameters. The biological parameters test food samples for contaminants like bacteria, viruses, parasites and toxins. Chemical parameters test food samples

for contaminants like fertilisers, pesticides, herbicides and animal tissues, heavy metals like lead, arsenic, mercury, cadmium, tin, copper, etc. FSSAI, being an agency of the Ministry of Health & Family Welfare, Government of India and the apex food regulator responsible for protecting and promoting public health through regulation and supervision of food safety, grants recognition and validation to laboratories for food testing, provided they have accreditation from the National Accreditation Board for Testing and Calibration Laboratories (NABL). The NABL is a signatory to International Laboratory Accreditation Conference (ILAC) and Asia Pacific Labora-

tory Accreditation Co-operation (APLAC), and because of these agreements the test and calibration results are recognised and mutually accepted among all member signatories worldwide.

While NABL accreditation of laboratories is compulsory for FSSAI recognition, it is not binding on FSSAI to grant recognition to all NABL accredited laboratories. FSSAI

bases its recognition on how well the laboratories have implemented and maintained quality management system in accordance with the latest version of ISO/IEC 17025 which is the general requirement for the competence of testing and calibration laboratories. The FSSAI recognition and validation suggests that the two Auriga Research laboratories at Baddi, Himachal Pradesh and Bengaluru, Karnataka have the capability and competence for testing foods for safety and quality parameters as per the requirements of Food Safety & Standards Act 2006. The Auriga Research laboratories are part of Arbro Pharmaceuticals.

The art of great cooking MKN â&#x20AC;&#x201C; The german specialist in professional cooking appliances

MKN India Mohua Das Mobile (India): 91 987 313 3200 E-Mail: mdas@mkn-india.com

www.mkn.eu

FOOD SAFETY

Food safety at weddings Food is important at wedding celebrations but equally crucial is food safety. Dr Saurabh Arora highlights the essential do's and don'ts for the wedding caterer

ILE THE wedding invitations, the clothes, the jewellery, the dance and music, dĂŠcor and venue are all important aspects of a wedding but the biggest takeaway is the food! The multiple functions spanning a minimum of three days require multitudinous menus. Wedding caterers need to offer unique and exquisite cuisine but they also need to keep food safety in mind when preparing foods. The safer the

food experience, the higher the demand for the caterer at other celebrations! If you wish to be a wedding caterer par excellence you need to ensure that the food is tasty but also completely safe. Wedding feasts therefore, require a huge amount of planning, right from procuring the best ingredients to handling, storing, preparing, serving and transporting food to preserve its freshness. You also need to consider the number of people you are catering for and the time at

58 FOOD & HOSPITALITY WORLD June 1-15, 2016

which the food is to be served so it does not get a chance to allow bacterial growth. If you also serve cold foods you must know for how long the fresh cut fruit dessert, salads, cold fish, cream, etc., can be safe to eat without refrigeration.

Procurement of raw food and ingredients Food preparation plays a vital role in keeping away hazards, right from raw material to final dishes. Caterers that follow food

preparation norms as laid down in the FSSAI regulations keep consumers safe as well as their own reputation. The first step is to procure raw materials only from licensed vendors as that helps prevent chemical and physical hazards from entering vegetables, pulses, rice, spices, etc. Raw milk must be only supplied by certified vendors because toxins produced by staph bacteria can appear in unpasteurised milk and cheese and these cannot be destroyed by

Dr. Saurabh Arora

BENGALURU 2016 SPECIAL ISSUE

FOOD SAFETY cooking. Similarly, procure meat and chicken only from vendors that have been certified by the veterinary surgeon. Only those colours, additives and flavours must be used that are approved by food regulations as they can infuse foods with toxins. Use only branded packaged oil for cooking. Taking these precautionary steps eliminates hazards from entering food right at the beginning.

Is the venue suitable? If you are planning to cook food at the venue then it is in your best interest to ensure the cleanliness of the food preparation area. Are the walls, ceilings and floors clean? Is the venue designed to prevent the entry of pests and vermin? Are there sufficient food preparation surfaces to handle vegetarian and nonvegetarian food so there is no cross contamination? Keep in mind that the venue must have enough space to prepare, store and serve food according to the volume of the food prepared. Any food for human consumption cannot be prepared under unhygienic or unsanitary conditions. Doing so could invite a penalty which may extend to one lakh rupees especially if there is an outbreak of food poisoning.

Water is a key ingredient Keep in mind that the kitchen area in the venue must have a running supply of potable water or the water must be chlorinated or ozone water. Water is also needed to thoroughly clean vegetables and meats and also to clean and disinfect food preparation surfaces, cooking and serving utensils so the supply should be sufficient and safe as unsafe water can cause a number of water borne diseases. All drinking water, water used for preparing beverages and ice must be potable and stored in a sanitary condition in containers that have taps for withdrawing it.

Right temperature If there is no kitchen at the venue and you have transported the food from another location then you must ensure that you have the required equipment to keep the food hot. If reheating is

required you must have heat sources that ensure that food reaches a temperature of up to 70°C as that temperature is required to destroy and minimise bacteria. Most often transported food is hot held in equipment like Bain-marie, hot holding cart, soup kettle or electrical heating is used. These must be available with the caterer to keep the temperature at a steady 60°C to 63°C. Food that is in hot holding must not be mixed with food that is already on display as the previously served food might have been on display beyond two hours. It goes without saying that food that is left uncovered will attract flies and contaminants like dust will find their way into food. Besides, properly covered hot served food must also be stirred constantly so that it remains evenly hot. The practice of using higher quantity of oil to keep food hot for longer periods must not be used as excess oil in food is a health hazard.

High risk foods and frozen desserts Fresh fruit, salads, confectionery items, chutneys, cream, cold platters become easy target for microbial contamination. These are high risk foods and if they are not consumed within two hours of preparation then they must be refrigerated at 5°C or lower as bacteria begin to multiply when the temperature of food is above 5°C. If caterers use their own refrigerated van then it must be parked close to the venue. In case there is no

way to refrigerate high risk food at the venue then you must time the delivery in such a way that it is consumed within two hours or change the menu, if food safety is compromised. Frozen desserts like icecream, cakes, ras malai are perishable and subject to microbial contamination if not stored appropriately. If electric freezer is not available then perishable cold desserts must be stored in ice-cream carts or insulated iceboxes packed with dry ice. High risk foods and desserts also need to be handled with care when serving them as they can get contaminated easily and so gloves should be worn at all times when serving them.

Thawing and cooking temperatures Caterers who use frozen foods must ensure that they are thawed thoroughly before they are cooked. Meat and chicken might not cook to the centre if they are not thawed fully. Temperature of the food must be maintained at 5°C, so it is best to thaw foods in the refrigerator or a microwave. Do not leave food outside on a surface to thaw. All foods whether vegetarian or nonvegetarian must be cooked so that the internal core temperature is 70°C as that kills all bacteria. In fact meat and poultry must be cooked to a temperature or 74°C to make it completely safe. Caterers use calibrated probe thermometers to check that correct cooking temperatures are reached. Probes are disinfected before and after

use. Undercooking foods like meats allow bacteria to survive and cause food poisoning. Slow cooking and slow reheating at temperatures 20°C to 50°C cause bacteria to grow faster.

Equipment must not cause cross contamination Another important aspect to keep in mind when cooking is to use separate equipment and utensils for vegetarian and nonvegetarian cooking, cooked and uncooked food so as to prevent cross-contamination. Knives, tongs, cutting boards, etc., must be separate for raw and ready-to-eat and they must be cleaned and sanitised between each use. Check to see that cooking equipment is made of steel, brass and not of aluminium or other corrodible material. According to experts cooking utensils must be flat bottomed as that helps to distribute heat evenly so all parts of the food are cooked at the right temperature.

Health and hygiene of staff Most wedding caterers employ additional temporary staff for cooking and servicing if the catering order is big. Anyone handling food in the kitchen or in the service area must be suitably trained and supervised. Sometimes food can be contaminated by S Aureus bacteria by food service workers who handle food without washing their hands. Maintaining personal hygiene is extremely important and emphasis must be laid to train all staff to follow all hy-

giene rules like washing hands before handling food and after toilet use, not smoking, coughing, sneezing, scratching, or touching hair or nose when handling food. It is an FSSAI requirement for all workers, whether permanent or temporary, to undergo a health check if they handle food. If a food handler has any cuts or abrasions, a skin infection or has recently had diarrhoea then he must not handle food in the kitchen, serve food or work as a waiter as the food can be contaminated or infection passed to the wedding guests. As a wedding caterer of repute you must provide clean uniforms, aprons, gloves, caps for the cooking and serving staff. Hair must be tied back neatly. Disposal towels and anti-bacterial soap must be available for washing hands. Food poisoning outbreaks can occur when workers don’t handle, cook or store food properly.

Transportation of cooked food When transporting food to the wedding venue, caterers must use food grade, easy to clean, and covered containers. Cardboard boxes are hardly suitable for transporting food safely or hygienically. The vehicle must be clean and must not be used to transport other goods so as to avoid the risk of contamination. When transporting the food the temperature needs to be controlled to ensure it is kept hot at above 60°C or cold at below 5°C. For short journeys insulated boxes with cold packs can also be used while for longer journeys a refrigerated vehicle is ideal. Once it arrives at the venue the temperature must be checked and food must be reheated to the adequate temperature. Food poisoning is the caterer’s biggest nightmare. As a caterer if you have ensured proper handling, storing and transporting of food then there should not be any danger of food poisoning. After the wedding is over you will know all has gone well if you get calls from wedding guests to cater food for them too. (Dr Saurabh Arora is founder of Food Safety Helpline)

FOOD & HOSPITALITY WORLD

June 1-15, 2016

INDUSTRY REPORT

PROBIOTIC POTENTIAL India probiotic market pegged to grow 20% by 2019

HE INDIA Probiotic market is emerging as one of the most high growth potential markets worldwide due to multiple factors such as growing health concerns among consumers, changing food consumption patterns, increasing diabetic population, growing risk of stress/lifestyle related and cardiovascular diseases, and rising disposable income. The availability of probiotic food is also increasing gradually due to expanding distribution channels across the country, which is steadily bridging the demand-supply gap. The recently published report by TechSci Research – India Probiotic Market Forecast and Opportunities, 2019 – the probiotic market in India is projected to register a CAGR of 19.80 per cent during 2014-19 in revenue terms. North India dominates the India probiotic market, in terms of sales revenue, followed by the southern and central regions of the country. Mother Dairy, Amul, Danone, Yakult and Nestle India are among the leading producers of probiotic functional food and beverages in India. These companies are forecast to register strong CAGR growth in revenue terms, due to their expanding distribution network and focus on establishing exclusive outlets. Probiotic functional food and beverages is the largest segment in the India probiotic market in terms of revenue share. The market for probiotic functional foods and beverages is expected to witness significant growth during 2014-19 due to rising popularity for these products among the youth. The probiotic drugs and dietary supplements segment is dominated by Dr Reddy’s Laboratories, Tablets India and USV India, while Zeus Biotech, Unique

The demand for probiotic drugs and dietary supplements is increasing rapidly, especially due to rising need for women and pediatric nutrition Biotech and Polchem Hygiene Laboratories are leaders in the probiotic animal feed segment. The India probiotic animal feed market is largely unorganised due to presence of a large number of medium and small players. “Despite being in nascent development stage, the probi-

60 FOOD & HOSPITALITY WORLD June 1-15, 2016

otic market in India is projected to register strong growth by 2019 due to growing health concerns, rising incidences of lifestyle related disorders and increasing healthcare cost. The demand for probiotic drugs and dietary supplements is increasing rapidly, especially due to rising need for women and pedi-

atric nutrition. With increasing purchasing power of consumers and rising urbanisation, the demand for probiotic products in India is expected to grow further in the coming years,” said Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm.

'India Probiotic Market Forecast and Opportunities, 2019' has evaluated future growth potential of the probiotic market in India and provides statistics and information on market structure, consumer behavior trends, etc. The report includes probiotic projections and demand forecasting. The report is intended to provide market intelligence and help decision makers to take sound investment evaluation. Besides, the report also identifies and analyses the emerging trends along with essential drivers, challenges and opportunities available in the probiotic market in India.

BENGALURU 2016 SPECIAL ISSUE

INDUSTRY REPORT

F&B metal cans market worth $49.20 bn by 2019 The food and beverage metal cans market is driven by the key market players with expansions and investments as their preferred strategy to sustain the competition in the market and garner a larger market share

he report â&#x20AC;&#x153;Food & Beverage Metal Cans Market by Application, by Material Global Forecast to 2019â&#x20AC;? by US research company MarketandMarket suggests that the global food and beverage metal cans market in terms of value is projected to reach US$ 49.20 billion by 2019, at a CAGR of 2.9 per cent from 2014 to 2019. The food and beverage (F&B) metal cans market is

driven by the key market players with expansions and investments as their preferred strategy to sustain the competition in the market and garner a larger market share. Rise in environmental concerns among the can manufacturers as well as end users, together with ease of recycling and reusing metal cans as compared to PET is driving the demand for F&B metal cans. Increasing usage of plastic packaging types such as

PET bottles and growing demand for cartons act as a major threat to the food and beverage metal cans market. Beverage application holds the majority share in the application market. This is mainly due to the companies looking to provide convenience factor for consumers while consuming beverages. In beverage applications, carbonated soft drinks (CSD) held the majority share while sports and energy drinks ex-

hibited the fastest growth. Growth of beverage consumption in emerging markets such as China, India, Indonesia, Africa, Middle East and Brazil is set to drive demand for beverage metal cans. There is a stark difference in terms of raw material usage in beverage and food applications. Beverage cans are mostly made up of aluminum while steel is predominantly used for food metal cans. The food metal cans mar-

ket is projected to reach 102.5 billion units by 2019. Globally, the changing lifestyle of people and increasing consumption of ready made meals is driving the demand for food metal cans. The emerging economies in the Asia-Pacific region hold growth prospects for this market in the coming years due to their rising disposable income, increasing population and rapid urbanisation. Food can applications mainly comprise of vegetables and fruits, convenience food, pet food, meat and seafood, and others. The others segment includes bakery and confectionary, pastas, chocolates, etc. Vegetables and fruits are the major contributors for the food metal cans market, followed by meat and seafood products. Convenience food is projected to be the fastest growing application due to the rising demand for convenience food products. Demand for meat and sea food products is also projected to be higher due to increasing consumption of these products. The report includes development strategies and product portfolios of the leading companies. The profiles of leading companies such as Ball Corporation (UK), CanPack SA (Poland), CPMC Holdings (China), Crown Holdings Inc. (US) and Rexam PLC (UK) have been included in the report. The report further provides qualitative analysis of the prominent market players and their preferred development strategies.

FOOD & HOSPITALITY WORLD

June 1-15, 2016

EVENTS TRACKER Date

Event

Venue

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

Goa

September 21 - 23, 2016

Fi Asia

Jakarta

September 2016

Asia International Import Food Exposition

China

October 10-14, 2016

Foire Bernoise Du Vin

Switzerland

January 19-21, 2017

Food Hospitality World

Mumbai

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

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

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)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

62 FOOD & HOSPITALITY WORLD June 1-15, 2016

BENGALURU 2016 SPECIAL ISSUE

TECH TALK

Advanced hospitality IT solution to provide guests seamless comfort New technology for the hospitality industry like OtelApp, FoodSpoter and LiSys RFID can make a significant difference in ensuring enhanced customer experience and improving operational efficiency

ospitality in India is a billion dollar industry with a growth rate of 14 per cent per annum. Nowadays hospitality technology is advancing greatly from food ordering system at restaurants to the hotel booking software. Technology advancement is now impacting almost all work areas in every field including hotels, hospitals, etc. Use of technology everywhere is leading to significant transformation in most of industrial areas and hospitality industry is also not untouched. Ensuring the best facilities to guests along with security to hotel assets have been one of the challenging tasks for hoteliers everywhere. For the restaurateurs also to keep their customers happy with quick services and easy to use app on phone is required these days. There are thousands and millions of hotels, restaurants, inns and lodges all over world and the most challenging task for the owner of these hotels, restaurants, etc., are to keep their guests happy and also have effective brand building. Hoteliers constantly keep looking for ways to get the cost reduced while on the other hand they also want to improve the comfort for guests. On account of the demanding services for app-savvy and quick touch interfaces the hospitality industry is witnessing an excess of hotel apps being launched. A number of apps have been developed for hotels, restaurants and other hospitality businesses.

These apps are working well in the market with different functionalities for helping customers save great amount of time and also ease the working pressure for hotel professionals and restaurateurs. At times it becomes difficult for hoteliers to handle every demand of so many guests constantly walking in. At the same time guests also feel frustrated if they have to wait for any service they have requested or even if it is some language problem.

OtelApp OtelApp is a cloud based guest services and information application that will greatly change the hospitality business. The main aim of this app is to keep users happy without causing any loss to the hotels. To begin with, when OtelApp is introduced in hotels, lodges or inns, this app will automate everything for guests and will make them request any desired services with just a fingertip on the phone. All services meant

Hoteliers can showcase all value added services in the guestâ&#x20AC;&#x2122;s phone. This will in turn save hoteliers the time and efforts in communicating the same to the guest for the guests will be listed on the app along with any special offers of the day. So, no more long waiting time for guests to avail any hotel facility and simultaneously hoteliers can showcase all value added services in the guestâ&#x20AC;&#x2122;s phone. This will in turn save hoteliers the time and effort in communicating the same and the guest can choose his required service on his own. OtelApp starts to work immediately once a user selects a hotel and enters the check-in number. This check-in number soon activates the app onto the user's Android or mobile phone and thereafter gives the user complete privilege to avail all

services available inside the hotel by just using their fingertips on the phone. OtelApp allows a hotel guest to directly communicate with a respective department for requesting any desired service. Apart from this advantage for guests, the hotel can also have freedom to advertise its unseen facilities like yoga, gym and much more. A guest accessing the hotel and its services via OtelApp will be disconnected on the phone automatically when he checksout from hotel. This app is cloud based and so there is no need to prepare any great IT infrastructure for the installation of this application. Hence, any star cate-

gorised hotel, lodge, resort or boutique property can easily go for this useful application without spending too much money. OtelApp is very cost-effective with the ability to work on low Internet connectivity.

FoodSpoter FoodSpoter is a universal cloud based application for the restaurant management system. The app comes with point of sale (POS) solution for the restaurants which will help the app to integrate easily with the restaurant management software. This POS solution will make everything, from billing to inventory, counting very easy for the

FOOD & HOSPITALITY WORLD

June 1-15, 2016

BENGALURU 2016 SPECIAL ISSUE

TECH TALK restaurant management. It is not just another online food app for the restaurant, but this app will really bring a big difference into the management system of restaurants. For food lovers and restaurant seekers it is easy to download this app on any Windows, IOS or Android device. More benefit for restaurants are - they can enhance their listing in web with photos, prices and description. Further, to upgrade restaurants with this app there is minimal requirement of IT infrastructure. So, the app does not require restaurants to spend much as it is very cost effective. For the users of FoodSpoter, after downloading this application users will get the digital menu to search quickly and order easily any food items. Digital menu will be available for both

customers and stewards. The customer can choose either delivery or takeaway. It will be easy for them to pay bills, give any feedback or even if they want to make any complaint regarding any problem. The customers of FoodSpoter will be also benefited by having some reward points and there is also transparency of services and billing. Another advantage is that this application includes an E-swipe payment device which will make it easy for both the delivery boy, as well as the customer to make easy payment. In the end the cloud based POS for restaurants/fast food outlets will make it easy to store data and records and it can be accessed anytime, anywhere.

Linen & Asset Management system The RFID system normally works as a tag attached to an

64 FOOD & HOSPITALITY WORLD June 1-15, 2016

item, which can then be easily tracked. LiSys RFID has been especially introduced to bring together the new RFID technology with efficiently managed linen for hospitality and healthcare business. By saving cost in several ways LiSys will prove highly useful and beneficial for hotels and hospitals. With the use of this new Linen & Asset Management system, cost saving could be done by reduction of labour and thereby reduction in time and effort for the pro-

cessing, shipping and receiving at the laundry. There will be many more benefits from this system including pilferage control, vendor management, automation of accounting, easy monitoring and tracking. It is possible to use RFID tags anywhere at hotel beds, pillows, telephones, etc. Some major benefits of RFID tags are: ● Ability to survive rough washes at the industrial laundry ● The tags have been made to survive 2000 washes

● ● ● ●

●

It is also possible to reuse them The reading range of RFID tag is four-six foot It comes with 99 per cent accurate performance Very cost effective and durable for washing, drying, ironing and also dry cleaning It can also handle high pressure extractors of about 60 bars Can be used without any problem in hospitals with 100 per cent non-magnetic construction.

BENGALURU 2016 SPECIAL ISSUE

TECH TALK

'INDIAIS SITTING ON THE CUSP OFAHUGE DIGITAL REVOLUTION' Global hotel solutions provider, Hotel Reservation Service (HRS), recently set up its first office in India, the world's 10th largest business travel market. Santosh Kumar, director of Corporate Solutions for HRS in India talks about the focus on servicing the Indian business community and multinational corporate customers By Sudipta Dev What are the driving factors for establishing an office in India? According to the Global Business Travel Association (GBTA), India is currently the 10th largest business travel market in the world. With double digit growth rates expected for business travel spend, India is placed very well in the sector and is likely to be amongst the top five business travel markets in the next 15 years. Corporate spending is also estimated to increase in the country, and this spells valuable opportunities for the sector. Research by East & Partners Asia’s Corporate T&E Index found that more than three quarters of Indian firms envisage a significant rise in their travel and expenditure budgets in 2016. Beyond travel spends, the GBTA announced last month, the launch of GBTA India as part of its continuing global expansion – a strong indication that the market here has significant demand for education and quality research around business travel. At present, hotel providers in the country have been relatively slow in jumping on the digital bandwagon, with a small percentage of total hotel inventory made available online – at 20 per cent according to a report by Google Travel Trends. This translates into huge growth potential for HRS as more hotel properties make the shift from offline to online. What are your unique service offerings for corporate clientele? Integration of independent hotels : The ongoing consolidation craze has

In a market like India where hotel content is extremely fragmented, working with an existing base of over 4,000 major hotel chains and independent hotel properties in our inventory becomes a distinct competitive advantage

Santosh Kumar

led to multiple mega-hotel groups possessing the ability to bolster their competitive positioning and negotiation power, through size. However, as big as the new mega hotel groups are, there are many private brands and independent properties that fall outside their distribution systems. In such an environment, HRS stays differentiated by working with corporate travel clients to access inventory from both chain and independent properties – taking the fuller market in account rather than individual hotel chains alone. The 180,000 independent hotels in HRS’ inventory include more than five million rooms across bed & breakfasts, hostels and apartments. In a market like India where hotel content is extremely fragmented, working with an existing base of over 4,000 major hotel chains and independent hotel properties in

our inventory becomes a distinct competitive advantage. Seamlessly integrated multi-channel booking: Beyond providing access to a wide range of hotels to optimise value, HRS’ content is made available across a wide range of channels via its corporate portal, 24/7 phone service center, and on mobile channels with HRS’ own mobile application. This streamlined booking process allows corporate clients to compare hotel rates and offers at ease before booking, minimising time and labor costs and increasing contribution to the company overall. How do you plan to leverage existing relationships with corporates for the India market? HRS has opened 25 offices around the globe, with the latest two in New York and Mumbai. Relationships with

FOOD & HOSPITALITY WORLD

June 1-15, 2016

BENGALURU 2016 SPECIAL ISSUE

TECH BYTES corporates in these countries allow HRS to enter the India market with regional knowhow and support, enabling us to service both global corporations headquartered in India, and big local companies alike. By providing corporations with an end-to-end solution that combines online travel search and booking with services such as hotel sourcing, processing payment on-site and automated expense reporting, we aim to position ourselves as a trusted advisor, to corporates. When it comes to accommodation for corporations, we manage the entire process and have built costsaving potentials – be it optimising commission collection, or by collecting hotel bills, breaking them down and giving corporates all the data required for tax redemption. Do you have any targets for client acquisition in this market in the next two/three years? At HRS, one of our value propositions is providing corporations access to a wide range of hotels to optimise value. With a portfolio of 300,000 hotels globally, including 180,000 independent hotels, HRS has the scale to provide level and depth of content on properties, allowing customers to tap into more choice. We are looking to go direct with corporate acquisitions, and to form effective strategic partnerships with the toptier Travel Management Companies (TMCs), Online Booking Tools (OBTs) and Global Distribution Systems (GDSs) in India. By integrating our content into the systems of premium partners, we will be able to aid corporations here, in making betterinformed decisions when selecting a hotel. Any interesting new trend in terms of profile or preference of Indian business traveller? India is sitting on the cusp of a huge digital revolution, with widespread smartphone usage and government policies in place to support the

Digital India initiative. We are seeing this digital transformation extend to the business travel sector; Indian business travellers are expressing a strong preference for digital services, online and mobile booking tools. This is further supported by research from the 2015 Asian Business Travelers survey which was commissioned by the Singapore Tourism Board (STB), which found that 85 per cent of Indian business travellers prefer digital processes for flight and 64 per cent preferred the same for hotels. Interestingly, the survey also revealed that although Indian business travellers are typically seen as budget conscious, they express the highest willingness to spend on ancillary services such as flight upgrades. Another trend we’re seeing in India is how the rise of millennials has changed the face of business travel. This is, in large part, a result of the growing number of millennial business travellers – which comes as no surprise given that approximately half of India’s population is made up of individuals below the age of 26. In order to capture a greater share of the corporate travel market, businesses and travel managers alike will have to keep up with, and evolve alongside the preferences of millennials. Hotels in India are already warming up to the growing number of younger guests who are more likely to combine business and travel, offering luxury services such as entries to night clubs and complementary extended hotel stays. Your growth expectations from this market? As mentioned earlier, India is projected to be amongst the top five business travel markets by the onset of the next decade, and we hope to build on that growth momentum and become the leading the hotel solutions provider in the market. We are taking small, but significant steps to achieve

66 FOOD & HOSPITALITY WORLD June 1-15, 2016

this position. To begin with, we signed an exclusive partnership with The Oberoi Group alongside the launch of our office in Mumbai. One of India’s most prestigious hospitality groups, the Oberoi brand is synonymous with high-quality service, luxury and efficiency. This partnership is coherent with our business strategy of developing a quality network of hotels for our clients, and we look forward to similar partnerships to help deliver access to new markets and customers.

Any other significant factor you would like to highlight on. Just like in any other country, the business travel requirements tend to evolve with the country’s economic shifts – it is never set in stone. When we look at corporate bookings, we see how varied company needs can be, from requests for luxury chain hotels to low-budget accommodation options. There are also companies in India that manage and utilise companyowned guesthouse and apartments, which form part of the

independent properties that HRS manages. Another broader challenge is that of payments. Apart from managing varied modes of payment ranging from company-centralised cards, to employee business cards, personal cards and Bill To Company arrangements, we need to factor in the option of local payment methods such as net-banking and e-wallets. To make this possible, HRS has to stay up-to-date with the varying local regulations tied to each of these payment methods.

BENGALURU 2016 SPECIAL ISSUE

TECH BYTES

ON THE GO Book. Stay. Go. lets travellers skip the hotel front desk with mobile booking, room selection, digital room key

ook. Stay. Go., recently announced the launch of the hotel industry’s first SaaS-enabled marketplace, featuring mobile check-in and mobile room keys - with 8M+ room nights of inventory in six US cities and a slew of features to make booking and staying at a hotel a stress-free and seamless experience. Book. Stay. Go. launches with over 60 luxury and lifestyle hotels in six cities, including San Francisco, Miami, New York City, Chicago, Las Vegas, and Los Angeles. Book. Stay. Go. allows travellers to book a hotel room at the best possible rate, then check in and select their own room prior to arrival. Upon arrival, travellers skip the front desk and use their smartphone as a room key. With Book. Stay. Go., travellers can control their entire stay from their mobile device, with a single, slick mobile app.

The app offers a number of useful features for business travellers, including deep Uber integration, which allows users to automatically link their hotel destination information into the Uber app The app offers a number of useful features for business travellers, including deep Uber integration, which allows users to automatically link their hotel destination information into the Uber app, for hassle-free travel to and from the hotel. Book. Stay. Go. also includes Expensify integration, which allows users to send their hotel invoice directly to Expensify, anytime post-departure. “Today, we are pleased to launch Book. Stay. Go. – the only hotel marketplace to provide mobile booking as well as mobile check-in, room selection, and mobile room keys to deliver a superior hotel stay for travellers,” says Viko Bhakta, CEO/Co-founder, Book. Stay. Go. “In addition, we are excited to offer over 8M room nights of inventory and pleased to integrate with leading mobile partners - Uber & Expensify - to offer travellers a complete mobile experience from booking to post-departure,” he adds.

NOWAVAILABLE ON BOOK. STAY. GO. ■ Access to last-minute and corporate rates ■ Mobile check-in and room selection prior to arrival ■ Skip front desk with smartphone digital room key ■ Free WiFi network & password info ■ One-tap Uber trip integration ■ Mobile check out with Expensify expense reporting.

FOOD & HOSPITALITY WORLD

June 1-15, 2016

BENGALURU 2016 SPECIAL ISSUE

CAMPUS NOTES

DELIVERING SKILLEXCELLENCE Institute of Hotel Management (IHM), Bengaluru is identified among the premier hospitality institutions in India. V R Venkatadri, principal of the institute shares insights about the changing industry trends and how his institute contributes to the hospitality sector By Mohit Rathod

Quality education is about what and how people learn. Its relevance to today’s world and global challenges, and its influence on people’s choices is significant

V R Venkatadri

HE INSTITUTE of Hotel Management (IHM) Bengaluru is ranked among the premier hospitality institutes in India, and is synonymous with quality hospitality education. From its beginning as a food craft institute in 1969 offering short-term courses, the college was rechristened to its present name in 1983. The institute commenced offering the three-year degree course in hotel and hospitality administration. V R Venkatadri , principal, IHM Bengaluru says, "Quality education is about what and how people learn. Its relevance to today’s world and global challenges, and its influence on people’s choices is significant. Many now agree that quality education for sustainable development reinforces peoples’ sense of responsibility as global citizens and prepares them better for the world they will inherit. IHM Bengaluru, to a considerable extent, has achieved this and is thriving hard to exceed."

Changing trends The private sector’s need for skilled workforce to support green and sustainable enterprises at the local level has influenced technical and vocational education, and training as well as capacity-building. Venkatadri affirms that IHM Bengaluru had moved forward to achieve this and is proud to say that the institute has contributed to a great extent. He states, "Private sector demands for skilled workers in the hospitality and service industries. The contribution of IHM Bengaluru can be seen from students trained under our skill development programmes." As a principal, Venkatadri's vision for the institute is to be a respected and sought-after educational institution engaged in equipping individuals capable of taking the industry to newer heights. Speaking on what differentiates IHM Bengaluru from other IHMs in the country, he informs, "In terms of infrastructure, reputation, industry experienced

68 FOOD & HOSPITALITY WORLD June 1-15, 2016

faculty, academic input, industry interaction, placement, and students care; students have extensive opportunities for hands on experience through our attached hotel named Executive Development Centre." Venkatadri believes that the most commonly cited primary motivation for enrolling in a hotel management programme is the desire to enter a new field of work. He explains, "80 per cent of the current students come with a clear goal or objective in their mind, whereas some are influenced by TV shows. Students prefer this course for the numerous placement opportunities ranging from hotels to cruise liners to service industries. While 60 per cent prefer the hotel and catering industry, others join related industries like the retail sector."

Encouraging talent IHM Bengaluru encourages students to show their inherent talent not only in skillrelated areas, but also helps in

ascertaining their hidden talents. Many students have participated in national level competitions and have won accolades. Venkatadri elaborates, "To name a few, our student Saurabh Agrawal participated as our country’s representative in the World Skill Competition in Sao Paulo, Brazil, and our students recently won the CAD 3000 prize money at Pulse Food Innovation Competition, Jaipur. IHM Bengaluru believes that when teachers have an open mind about how they can fully contribute to the quality of their classroom and their entire institute, and how to motivate students, then they can creatively find a multitude of ways to have bigger impacts on more and more people." IHM Bengaluru has its training and placement cell looked after by a dedicated team of faculty and staff who constantly monitor and train students not only on technical knowledge and skill, but also

on the development of soft skills and personality. A minimum of 40 companies conduct placement interviews at this campus. The institute is also involved with skill development initiative of the Government of India. On an average 600 students are trained every year, free of cost, under Ministry of Tourism's 'Hunar Se Rozgar Tak' initiative. Venkatadri adds, "As a part of corporate social responsibility (CSR), we train youth in developing their skills in hospitality related subjects like cookery, bakery, housekeeping, F&B service, etc. We also help the trainees in securing employment. Similarly, we train people involved in hospitality services and working in unorganised sectors so as to bridge the gap." IHM Bengaluru has conducted such training for the Indian Army; employees of IRCTC and Indian Railways; office of the AG, Income Tax & Central Excise and food outlets.

BENGALURU 2016 SPECIAL ISSUE

MOVEMENTS Lemon Tree Hotels The Lemon Tree Hotel Company has appointed VIKRAMJIT SINGH as the president and chief revenue officer. As president, Singh will

ERALDO COLAZZO as its new chef de cuisine at its restaurant Prego. Chef Colazzo has worked as an advisor to the Italian embassies in several countries, and with the British embassies in Italy, India and America. Chef Colazzo has owned and worked at top restaurants in various locations around the world including Saudi Arabia, Bahrain, the USA, Italy and India.

ITC Grand Central, Mumbai

Vikramjit Singh

be responsible for sales, marketing and business development for the company. He will report directly to Patu Keswani, chairman and managing director of Lemon Tree Hotels. Singh is one of the founding members of the Lemon Tree Hotels’ team and joined the group in 2005. He was the chief sales officer of the company before being promoted as president. While being a part of Lemon Tree Hotels, Singh has played an important role in developing effective sales and marketing strategies and consolidating and expanding the network for the company.

The Westin Pune Koregaon Park The Westin Pune Koregaon Park has appointed CHEF

ITC Hotels has announced the appointment of KERMAN LALKAKA as general manager, ITC Grand Central, Mumbai. In this role, he will be responsible for overall operations at ITC Grand Central, Mumbai.He has completed two years as hotel manager of ITC Maratha, Mumbai. Lalkaka

Sarovar Hotels & Resorts, Shirdi

Chef Karan Kohli

across India, Chef Kohli brings expertise in Indian cuisine. He joins here from his prior role as sous chef at Crowne Plaza, Bengaluru, where he was responsible for the all-day dining restaurant operations. Chef Kohli started his career at The Trident, Bandra Kurla Complex, Mumbai as Chef De Partie in 2010, followed by the InterContinental Hotel Group in Bengaluru in 2014.

Grand Mercure, Mysuru

Kerman Lalkaka

brings a wealth of hospitality operation and management experience spanning an international career of more than 20 years, with brands such as Hilton and Radisson. He has held several other executive positions including director of operations, front office, food and beverage and social media.

Grand Mercure, Mysuru has announced the appointment of CHEF MUKUL JHA as executive chef. He will be responsible for overseeing all of the operations of the hotel’s outstanding culinary offerings at its four restaurants and bars. With 14 years of culinary experience in five-star hotels and luxury hotels across India and the United Kingdom, Chef Jha will lead the team at Grand Mercure Mysuru in taking quality cuisine to the next level. His career began with ITC Grand Maratha Sheraton

Sarovar Hotels & Resorts has appointed MANOJ DEV as general manager of Shraddha Sarovar Portico, Shirdi. Dev brings with him an experience of about two decades in the hospitality industry. Some of his previous assignments include roles as managing partner – Chakla Belan, Dubai; managing partner – The Palace Belvedere, Nainital; general manager – Vikram Vantage Inn, Nainital; gen-

& Towers, Mumbai post which he moved to the UK.

Sterling Holiday Resorts

Radisson Blu Hotel, New Delhi

Sterling Holiday Resorts has appointed DAMIAN G H NIESEL as chief operations officer – resorts. In this capacity, he will help deliver customer experience and international service standards at Sterling Holidays. Niesel

Radisson Blu Hotel New Delhi, Paschim Vihar recently announced the appointment of ARUN ARORA as its new general manager. As a contemporary and inquisitive hotelier, Arora has held various positions at prominent properties all over the country. With over 27 years of experience in all aspects of hotel operations including overseas and preopening, Arora has been a pioneer of sorts in the hospitality industry, progressing to the role of F&B manager at Taj Group of Hotels after having stints with ITC WelcomeGroup Sheraton and Clarks Group of Hotels.

Alila Diwa Goa

Chef Eraldo Colazzo

Alila Diwa Goa recently announced the appointment of CHEF KARAN KOHLI as chef de cuisine. In his current role, he will be in charge of the complete kitchen brigade at Alila Diwa Goa. With around six years of experience having worked at high end hotels

Chef Mukul Jha

eral manager – Pine Retreat, Mussoorie and Quality Inn Presidency, Kochi.

Arun Arora

Damian G H Niesel

completed his education from Cornell University and is an industry veteran with more than 30 years of experience in hospitality and management. Niesel will help bring international practices to Sterling Holidays. Prior to joining Sterling Holidays, he was involved with hospitality and lifestyle companies including founding events in the Sky Asia and holding several senior executive positions with Qatar National.

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June 1-15, 2016

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weekend

Scene and heard

With Marcellus Baptista

Fresh start

Danny Carroll, Anish Trivedi and Biswajit Chakraborty at the launch of the cigar lounge at Artisans

LOVERS OF GOOD food were ecstatic as Bandra’s popular eatery Café Basilico staged a comeback, this time located on Hill Road. Hosts Farhan Azmi and wife Ayesha Takia were there at the pre-launch evening, warmly welcoming the merry mix of guests. Word has it that only the finest and freshest ingredients have gone into the menu. On offer was a multitude of healthy, vegan and easy comfort food options. A perfect blend of airiness and warmth, the place looked ideal to those who want to feast like royalty as well as patrons seeking serenity in a frenetic city. Guests admired the abundance of greenery and a freshly adorned ‘bio-wall.’ Gaurish Rangnekar and friends at The Den

Wonder whiff THE WONDER WHIFF was in the air as Sofitel Mumbai BKC, in association with Gurkha Cigars, opened its cigar lounge at Artisan, inaugurated by cigar enthusiast Anish Trivedi in the presence of Biswajit Chakraborty, GM, Sofitel Mumbai BKC and Danny Carroll, brand ambassador-India of Gurkha Cigars. Guests at the cigar lounge that opened out to a lush garden were privy to some of the finest cigars along with single malts. Everyone gave full marks to this urbane lounge for all cigar enthusiasts in the city. And the talk was that over the years, Sofitel Mumbai BKC has become the hub for unique luxury experiences and, keeping this in mind, they have launched the cigar lounge for discerning customers to unwind with internationally acclaimed cigars in a sophisticated environment.

Sixth sense

Farhan Azmi and Ayesha Takia at the launch of the new Cafe Basilico

NEW AND IMPROVED was what it was, as Gaurish Rangnekar and Santosh Mayekar hosted an intimate gathering for friends and family to experience the new-look of The Den that had turned six years old. Guests were happy to be amidst one of Bandra’s popular watering holes, known for its karaoke nights on Tuesday and Mixtaped nights on Wednesday. By the way, Gaurish Rangnekar of The Den who is also a part of Toast, Vicinia and Barmobile, is now working on an upcoming project in South Mumbai. Seen at the relaunch celebration night were renowned interior designer Maria Hill, FHRAI president Bharat Malkani, Rajesh Israni of Aspri Spirits and many more.

African affair THE 22ND ANNIVERSARY of the South African Freedom Day at the Taj, hosted by Maropene Ramokgopa, Consul General of South Africa, turned out to be an affair to remember. National anthems, heartfelt speeches, song and dance, drinks and dinner were in store for the many guests, both Indian and others from the rainbow nation along with members of the consular corps of the city. The bar was abuzz with fine wines from South Africa as well as premium spirits. While the gentlemen were in formal western suits or Indian attire, the ladies were in saris or colourful ensembles. The cheer was well and truly on with smiles and selfies galore as this celebration moderate. he evening was ably moderated by Vinod Advani. South African Freedom Day at the Taj

98 FOOD & HOSPITALITY WORLD June 1-15, 2016

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E V E N T S

COMPLETING A MILESTONE Sheraton Grand Bangalore Hotel at Brigade Gateway recently celebrated its fifth anniversary

CELEBRATION OF ART The Taj Mahal Hotel, New Delhi recently celebrated artist Raja Ravi Varma's 168th birth anniversary, with Rupika Chawla, India's foremost authority on Ravi Varma

RECOGNISING PERFORMANCE Arya Ray, director of finance, Holiday Inn Mumbai International Airport (left), being awarded “Best Finance Leader of the Year 2015” in the South West Asia Region, by general manager Suraj Kumar Jha

INSPIRING COLLABORATIONS Riyaaz Amlani, managing director and CEO, Impresario, presenting a memento to the Duke of Cambridge (left), at a recent event at Social, Mumbai

GATEWAY TO ‘FARZIFICATION’ Zorawar Kalra with wife Dildeep Kalra at the launch of Farzi Cafe in Kamala Mills Compound, Lower Parel, Mumbai

SPIRIT OF RESPONSIBILITY Staff of Jaipur Marriott Hotel taking an oath to not cage birds, at a recent event for 'Bird Freedom Day'

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June 1-15, 2016

weekend

E V E N T S

CRICKET EXPERIENCE (L-R): Cricketer Mohammad Azharuddin, actors Emraan Hashmi and Prachi Desai at Smaaash, Hyderabad to promote the movie 'Azhar'

ADVOCATING HEALTH The Imperial New Delhi recently celebrated 'Hand Hygiene Day' to support a health initiative by Hotel Association of India (HAI)

100 FOOD & HOSPITALITY WORLD June 1-15, 2016

ENVIRONMENTAL AWARENESS JW Marriott Mumbai Sahar recently conducted a plantation drive, as part of its ‘Spirit to Serve the Environment’ initiative

WELCOME DINNER All Things Nice and Sula Selections recently hosted a sitdown dinner at Maritime by San Lorenzo at Taj Lands End, Mumbai to welcome Antoinette Drumm, zone director, Africa and the Middle East, Remy Cointreau

HATS OFF Mandarin

DAZZLING MACAO

Oriental Hyde Park, London announced an exclusive collaboration with British couture milliner Emily Baxendale, to create the first 'Hats Off' collection of fashionable hats and specialised headpieces

Pop diva Jolin Tsai at the recent Jolin Tsai <PLAY> World Tour 2016 – Macao concert, at Cotai Arena, The Venetian Macao

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REGD.WITH RNI NO. MAHENG/2012/42381,POSTAL REGD. NO. MCS/161/2016 – 18,PUBLISHED ON 2ND / 17TH EVERY FORTNIGHT, POSTED ON 2ND,3RD,4TH & 17TH,18TH,19TH OF EVERY FORTNIGHT POSTED AT MUMBAI PATRIKA CHANNEL SORTING OFFICE,MUMBAI – 400001.