Food and Hospitality World (Vol.4, No.20) July 1-15, 2016 by Indian Express

EDITORâ&#x20AC;&#x2122;S NOTE

Raining business

e have always heard the analysts say that the hospitality and the tourism sectors are highly volatile. Any disturbance in the environment, either natural or man-made, impacts business considerably. They also go ahead and say that seasons affect business and primarily the monsoon period in India, from June to September, works as a dampener. I do agree that the monsoon vis-a-vis the other vibrant business seasons, proves to be challenging, however if one goes by what is trending, the hospitality sector is more than prepared to attract its clientele to a stay and offer them services that pampers their senses. Our cover story states that the industry has a master plan well in place to bring in the business. From reaching out to previous guests to holding flash sales to upgrading the property to become a complete holiday destination, hotels are using every strategy to tide over the monsoon season in India. Hotels have recreated packages that include a spa day at the resort, a pool picnic, or extended stay over the weekend, etc. Some hotels also give out vouchers for food, merchandise and spa massages to members in order to fill in for the off-season.

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â&#x20AC;&#x153; The strategists have understood the pulse of the market,the changing mindsets of Indian travellers, who are a bolder and buoyant lot todayas compared to the past

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,

Keeping this in view, I wonder how 'lean' the monsoon season is considered to be as there are some properties who have worked smart strategies and seem to be smiling even during the predictably challenging times. The strategists have understood the pulse of the market, the changing mindsets of Indian travellers, who are a bolder and buoyant lot today as compared to the past. The short weekend breaks are a 'mustdo', especially for the urbanites. This trend was recently captured by the travel company Cox & Kings as their research clearly stated that travellers are looking at the monsoons as the right time to travel. They have witnessed a 40 per cent rise in enquiries, especially to monsoon getaways, like Kerala, Coorg, Goa, Konkan and Uttarakhand. Ayurveda treatments are best suited during this season. Further, travellers can also take advantage of the still 'off-season' rates on hotel packages and also avail of some attractive airline deals. Keeping this in view and especially the changing travel mindsets, the future of travel during the monsoons may not be as 'lean' or rather 'off-season' anymore. REEMA LOKESH Editor

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CONTENTS Vol 4 No 20 , JULY 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 DESIGN National Art Director Bivash Barua

EDGE

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

THE RAIN FORMULA From reaching out to previous guests to holding flash sales to upgrading the propertyto become a complete holiday destination,hotels are using everystrategyto tide over the lean monsoon season in India (26-29)

MARKETS

COFFEE DAY BEVERAGES EXPANDS PORTFOLIO OF PRODUCTS FOR HORECA SECTOR

'HOSPITALITY ENTERPRISES AND VENDORS HAVE BECOME EQUAL PARTNERS OF GROWTH' HOW VENDERGLOBE.COM MAKES PURCHASING DECISION EASY

INTERIORS & DESIGN LIFE

KING METAL WORKS INTRODUCES KMW GN PAN IN INDIA

P 19 PRODUCT TRACKER Del Monte

MARKETING Darshana Chauhan

P 20: NEW KIDS ON THE BLOCK

PRODUCTION General Manager B R Tipnis

P35: MOVEMENTS

Manager Bhadresh Valia

REJUVENATING RETREAT FOR BODY AND SOUL SHRI BRIJ VASUNDHARA RESORT & SPA IS A FINE EXAMPLE OF CREATIVE ARCHITECTURE

The Fern Hillside Resort, Bhimtal Sarovar Hotels, Dehradun

ART FROM SCRAP BENGALURU BASED INTERIOR DESIGNER ALIFIA SHABBIR CREATES ARTEFACTS FROM METAL SCRAPS

P 45: WEEKEND Scene and heard Food & Hospitality World Published for the proprietors, Global Fairs & Media Private Limited, by Vaidehi Thakar at Express Towers, Nariman Point, Mumbai 400 021, and printed by her at Indian Express Press, Plot EL-208, TTC Industrial Area, Mahape, Navi Mumbai. Editor : Reema Lokesh* (*responsible for selection of news under PRB Act). Copyright Â© 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

(W) HAT A RECRUITMENT IDEA! W GOA RECRUITS TOP TALENT WITH A UNIQUE NIGHT CASTING EVENT

MARKETS

Food sector to get fillip from 100% FDI Mohit Rathod Mumbai THE UNION GOVERNMENT has eased foreign direct investment (FDI) norms in food processing and animal husbandry sectors. The government has decided to permit 100 per cent FDI under government approval route for trading, including through e-commerce, in respect of food products manufactured or produced in India. Additionally, the government has eliminated the requirement of ‘controlled conditions’ for FDI in animal husbandry, pisciculture,

aquaculture and apiculture. At present, 100 per cent FDI in these activities is allowed under the automatic route under controlled conditions. The PMO, in its statement, stated that the decision was taken with the objective of providing major impetus to employment and job creation in India. Welcoming the move, Sagar Kurade, president, All India Food Processors’ Association, said, “I welcome the government’s decision. This will help in the development of food procesing industry and have positive effects. The move will facili-

tate development of retail infrastructure in the country, and also result in better utilisation of the existing infrastructure. It is also expected to reduce middlemen and benefit farmers.” “A 100 per cent FDI in aquaculture and pisciculture is a welcome initiative by the government. This will open up the sector to new avenues of financing and access to advanced international aquaculture and cage culture technology. This is a great opportunity for Indian aquaculture companies to partner with the incoming foreign players. Currently in India, aqua-

culture is based largely on shrimps and low value fish. This initiative by the government will allow to expand the potential of genetically developing many more suitable species considering the demographic landscape of India,” commented Kamlesh Gupta, chairman and managing director, WestCoast group. Baiju Nedumkery, founder, Kerala Agriculture Value Added Product Research and Developing Centre, stated that it is a good decision by the government. “Small-scale food industries are growing in India, and this move ensures a better future

for them. Along with 100 per cent FDI, iniatiaves such as Make in India will also aid the growth of food sector," he opined. K K Sharma, managing director, Saral Food Specialities, added, "This development will benefit the food sector in a big way, by ensuring penetration of more foreign investments and by improving infrastructure. It will result in direct contact between companies and farmers, and generate employment. Indian food companies can also benefit as importing will be made easy and at a cheaper cost."

Coffee Day Beverages expands portfolio of products for HORECA sector Sudipta Dev Bengaluru COFFEE DAY Beverages division comes under the umbrella of Coffee Day Global Limited. It is a B2B platform providing vending machines to different segments. For the HORECA sector a portfolio has been created which is suitable for different kinds of outlets. At the recent FHW Bengaluru 2016, the company showcased its offerings – setups for banquet, in-room, coffee shop, room service. “It caters to the entire gamut of requirements for the hospitality industry in terms of beverage, focusing primarily on the hot beverage that is coffee and tea,” said Abhrajyoti Chatterjee, GM, Coffee Day Beverages, adding that an important development is the introduction of the first indigenous snack vending machine.

The company is also introducing different kinds of blends, Coffee Day milk, Coffee Day water, etc. Along with tea blends, the first instant coffee from Coffee Day, Stir, has been launched. The most important development is the introduction of Coffee Day

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Schaerer machines. “Schaerer (a Swiss company) has been bought over by WMF (a German company). This is the first product after the collaboration that has happened between Coffee Day and WMF. The machines are assembled in India,” men-

tioned Chatterjee. “There are two vending machines – Coffee Day Schaerer and indigenous labelled Indus, which is built by us. It is a make in India product. We are introducing one touch cappuccino machines for ease of convenience, and

quality product in a short time,” informed Chatterjee. The new product range also includes Coffee Day chocolate, plungers, etc. “Whatever are the requirements of the hospitality sector in India, we have a portfolio to cater to it,” asserted Chatterjee.

MARKETS

King Metal Works introduces KMW GN Pan in India FHW Staff Mumbai FOR THE FIRST time in India King Metal Works has introduced stainless steel KMW GN Pan for the hospitality industry. The KMW brand stainless steel GN Pan is made from 18/8 grade stainless steel (and hence is totally rust free) with heavier thickness of 0.8 mm to avoid handling dents with anti jam function (no jamming when stacked). There is NSF (American food safe grade certificate) duly marked on each pan. It is available in all sizes, with and without perforation. No other brand has all these mentioned features of KMW GN Pan. The pans also have international standard matt finish, as a result when used scratches do not appear, unlike those commonly found in polished finish GN Pans. Hoteliers, caterers and restaurant owners who are looking to purchase new equipment or seek a replacement for their existing equipment will benefit from buying KMW brand GN Pan for excellent service and get value for money spent.

There is NSF (American food safe grade certificate) duly marked on each pan FOOD & HOSPITALITY WORLD

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MARKETS

Cygnett Hotels to expand pan India Joy Roy Choudhury Kolkata CYGNETT HOTELS and Resorts is planning to open six new properties by the end of this year, which will take the total number of properties to 10. Sarbendra Sarkar, founder and managing director, Cygnett Hotels & Resorts, said, "We currently have four operational hotels and another six projects are in their final stages of launch. Shortly, we are launching two new properties, the first one is a 100-key Cygnett Inn property with casino at Nepalganj and another at Bongaigaon in Lower Assam, under the Cygnett Park brand name. By the end of this year, we are certain to take our tally to 10 or more." Sarkar said that the company will explore both management and franchise route to expand its footprints in the country. The hotel management and brand franchising company has tied up with US based hospitality company, Jameson Inn Inc, to promote their Jameson Inn brand of hotels in the India market.

Besides, the US partner's brands, Jameson Inn and Jameson Inn & Suites, Cygnett also plans to promote its own range of brands â&#x20AC;&#x201C; Cygnett Plaza, Cygnett Park, Cygnett Inn, Cygnett Residences and Cygnotel. The company has also recently launched Cozzet Hotels brand which primarily does franchise and management tie-ups across the country. At present the company is operating four hotels, namely Jameson Inn Shiraz in Kolkata, Cygnett Inn - Repose in Guwahati, Cygnett Inn - Celestial in North Goa and Cozzet Resort at the beach resort of New Digha in West Bengal. "We are also in discussions with owners/developers for hotel properties across other Tier II and Tier III cities in east and north east states like Manipur, Tripura and Meghalaya. We are also eyeing Bodh Gaya in Bihar," revealed Sarkar. Apart from opening properties in east India, the company is targeting other cities in north and south India. "You would soon see our first prop-

The hotel management and brand franchising company has tied up with US based hospitality company, Jameson Inn Inc, to promote Jameson Inn brand of hotels in the India market. Besides, the US partner's brands, Cygnett also plans to promote its own range of brands Sarbendra Sarkar

erty being launched at Sonipat, the new food hub on the outskirts of Delhi. It would be under the Cozzet brand and should be operational within the next few months. Also in the pipeline are properties at Mussoorie; Belgaum, Karnataka; Mysuru; Ooty; Jaipur and several other Tier II and Tier III cities. We are on the verge of closing our deals at Delhi, Ujjain, Rajkot, Dwarka, Udaipur and Lucknow," he stated. The company aims to at-

tract loss making budget hotels with an inventory of minimum 30 rooms and above into its fold and turn them around after making "cosmetic changes", wherever required to fit the service standards of Cygnett and Jameson brands. The company is in the process of investing in technology to introduce central reservation system (CRS), micro booking engine, mobile booking apps to achieve a higher rate of occupancy, and customer rela-

tionship management (CRM). Commenting on future plans, Sarkar informed, "We do have plans to promote Cozzet brand of hotels in the second phase. For our future expansion plans, we need funds and so we are in talks with global PE funds to raise around US$ 150 million, but nothing has been finalised as of now. F&B would be another growth engine for us. We have done a lot of research and development on this."

587,339 rooms under contract in APAC: STR report FHW Staff Mumbai THERE are 587,339 hotel rooms in 2,538 projects under contract in the Asia Pacific region, as revealed by STRâ&#x20AC;&#x2122;s May 2016 Pipeline Report. The total represents a 5.5 per cent increase in rooms under contract compared with May

2015 and a 2.5 per cent yearon-year increase in rooms under construction. The region reported 260,709 rooms in 1,045 projects under construction for the month. Among the countries in the region, China reported the most rooms under construction, with 146,590 rooms in 485 hotels. Indonesia and

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India reported more than 20,000 rooms under construction â&#x20AC;&#x201C; 22,918 rooms in 110 hotels, and 22,037 rooms in 138 hotels respectively. Under contract data includes projects in the under construction, final planning and planning stages, but does not include projects in the unconfirmed stage.

Among the countries in the region, China reported the most rooms under construction, with 146,590 rooms in 485 hotels

BAKERY FOCUS

A MARKETING INITIATIVE

THE FLAKYTREAT The beauty of the croissant lies in the wonderful flavours that can be infused in the filling. Puratos’ VIVAFIL is the go-to filling for croissants

he Khari biscuit, that integral part of the Indian snack scene that takes one straight back to childhood. It’s flaky layers that crackle and crumble with that first bite, the little pockets of almost nothingness captured in flaky pastry. The little pockets of air forever trapped in that tasty treat, only to be released with that first bite, transports one straight back to the school canteen. Puratos understands the deep feeling associated with the desi Indian Khari, and has designed a special improver S500 PUFF to upgrade the health profile of this biscuit, while improving the texture and the mouthfeel. Afterall, the Khari is all about the texture and the lovely layers, isn’t it? This bromate free improver helps keep the application tasting better and fresher for longer, making the khari available on the shelf for longer.

French connect While the well travelled consumer is no stranger to the smart and more with-it French croissant. The buttery goodness spreading through the taste buds with every bite, leaves one asking for more and more. With each bite, the flavours move from the butter to the sweet surprise inside and back again. This typical French breakfast has transcended borders to become an anytime treat. It’s become part of the bakery scene in this modern India which is in a hurry to catch

up with world trends and is looking to surpass them. The pillowy soft croissants are often the benchmark by which bakeries are measured. Improving the texture of the croissant is a piece of cake with Puratos’ S-500 improver. This multipurpose bromate-free improver from the Puratos catalogue, helps improve the structure of the laminated dough, while improving the nutritional profile and volume too. It is also great for breads too.. So using this improver not only makes your laminated doughs rise more and retain

10 FOOD & HOSPITALITY WORLD July 1-15, 2016

this additional volume, it actually makes the offering a whole lot healthier and crispier which is a clear winwin in any situation. Consumers who are used to world class pastries, are used to seeing a substantial size croissant. It’s flaky layers

supported by the layers of butter that are laminated within, with its perfect crescent shape. They also expect gorgeous fillings, and wonderful fruit flavours within its buttery walls. And sometimes the best chocolate they can experience within and

many times on top of the croissant like a dark inviting robe. A robe that shines in its own right and later departs leaving the familiar croissant flavour to be savoured.

The real flavour Puratos’ VIVAFIL is the go-to filling for croissants. With its over 20 per cent real fruit pieces, Puratos’ VIVAFIL provides that juicy real fruit flavour, in an easy to use avatar. Created specially to shine when used as a croissant filling, the RTU VIVAFIL is available in three international flavour favorites -- mango, kiwi and strawberry. VIVAFIL produces that

BAKERY FOCUS

A MARKETING INITIATIVE

sparkling fresh juicy awesomeness that underlines all Puratos products, speaking highly of the world class care and expertise that goes into making VIVAFIL a truly world class product. Transport consumers to summery retreats with one bite, sure in the knowledge that every time the VIVAFIL will produce the same fresh fruity flavour, satisfying the consumers who choose to reach for that familiar taste once more. A croissant is only a croissant until it goes undercover, when coated with rich chocolate, it becomes that decadent treat that begs to be eaten. But as we all know most of the flavour depend on the quality of chocolate, on the richness of the ingredients and its sheer smoothness in the mouth. Puratosâ&#x20AC;&#x2122; CARAT COVERLIQ has been designed specially for enrobing and

dipping. This hard chocolate compound is the answer to all your covering questions. CARAT COVERLIQ requires no tempering, and retains its lustre when applied on any surface. The CARAT COVERLIQ has been specially formulated to enhance the product with its rich chocolate taste. Its unique well rounded flavour simply dances on the taste buds, and speaks highly of the years of expertise that Puratos has in the chocolate field, and the world class attention to detail that comes with the CARAT COVERLIQ . So while the laminated doughs merit their own improver, The Puratos stable also boasts of a general bakery improver in the S-500.Using the S-500 for general bakery products allows you to use the improver across bakery for all products. Its versatility makes it a must have in the bakery.

Bread eaters are looking closely at what they are putting into their mouths, and bread makers too are feeling the heat, of having to be care-

ful of what their bread contains. It makes sense to then to take the safer route. Using Puratos Bromate free bread improver helps you to serve

your customers a better, healthier, nutritionally better loaf. Afterall the consumer is king....

MARKETS

Sagar Ratna looks to expand in west and east India South Indian cuisine restaurant brand has 90 outlets across the country Saloni Bhatia New Delhi SAGAR RATNA was started in 1986 by Jayaram Banan with an aim to provide fresh cuisine to the people. Now led by Murali Parna, CEO, Sagar Ratna, the brand is known for its south Indian cuisine and traditional dishes. The store count has doubled under the new management team with more than 90 outlets across the country. While 37 are company owned, rest are franchise outlets. “Expansion is very important for a brand be-

cause it defines the growth rate. We are aiming for organic growth to expand the company footprint. This year we plan to expand to the western and eastern part of the country apart from the Delhi NCR region.” Recently the company revamped its entire menu and also changed its marketing strategies to lure more customers. The brand introduced online food ordering service to keep up with the market pace along with launching various smart services like e-payment facility through mobile apps and the

Murali Krishna Parna

availability of Sagar Ratna on various digital platforms such as Zomato and Swiggy for quick ordering and delivery. Besides, customers can provide their valuable suggestions and feedback around the clock on Sagar Ratna’s Facebook, Twitter and Instagram pages. “The only way to go forward is by making changes, we introduced these new services in order to reach out to the younger demographic. It adds to the convenience of the customer as we stay in sync with the online technologies. However I strongly believe that the

future of food retail would be in ready to go food where you could see everyone having smaller meals in the day,” said Parna. Talking about the new menu Parna shared, “We have introduced elements like ragi, oats idli, appam, kuli paniyaram, idli chaat, etc, and also some traditional dishes from south India. It is not only a good health fix but diversifies our hold in south Indian cuisine. In order to be relevant to the emerging marketing we aim to put Sagar Ratna as the preferred south Indian cuisine brand.”

Wanderlust Marketing to represent My Private Villas FHW Staff Mumbai WANDERLUST Marketing, an associate company of Global Destinations, has announced its appointment as the representative for My Private Villas. My Private Villas is a collection of luxury properties available for rent directly from their owners in France, Italy, Spain, Greece, Caribbean, Thailand, South Africa through to the Swiss and French Alps and more. My Private Villas has over 400 villas in 40 countries. Prime locations globally include Cote d’Azur, Amalfi Coast, Tuscany, Mykonos, St Barth, Koh Samui, Courchevel, etc.

“People seeking luxury are now moving more towards the rental market as our villas provide five-star service, but you spend less than in a five-star hotel. The experience becomes personal as the villa becomes your home for your holiday,” said Paolo Macchiaroli, founder and CEO, My Private Villas. The properties enrolled in the club portfolio can also be rented for weddings, corporate and team building events. Pranav Kapadia, founder, Wanderlust Marketing, stated, “I am excited entering the luxury space and to be assigned the task of handling marketing, sales and public relations activities for My Private Villas.”

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MARKETS

Nestlé India reinforces efforts towards environmental sustainability FHW Staff Mumbai FOLLOWING a series of environmental performance indicators to monitor efforts in sustainability during the last 15 years for every tonne of production, Nestlé India has recently reduced the usage of energy by around 47 per cent, water usage by around 55 per cent, the generation of greenhouse gases by around 57 per cent and the generation of waste water by around 61 per cent. Reiterating the commitment towards environment sustainability, Sanjay Khajuria, senior vice president – corporate affairs, Nestlé India, stated, “We consistently emphasise the sustainable use of natural and non-renewable resources as we follow the Nestlé Environmental Management System. Our efforts cut across the entire value chain and we actively engage with farmers, suppliers, employees and consumers to help increase awareness about environment sustainability.” “We emphasise on focussed measures for conservation and in 2015, Nestlé India completed 54 energy reduction projects and 40 water reduction projects across factories success-

Nestlé India has been working with farmer communities to ensure sustainable production in the long term fully,” added Khajuria. Nestlé India has been working with farmer communities to ensure sustainable production in the long term. The company helps farmers adapt to climate change impacts and has been engaged with over 100,000 milk farmers in the milk district of Moga and over 2,000 coffee farmers through the NESCAFÉ Plan in Coorg. A dedicated supplier development team works through the Nestlé-Farmer-Supplier model to create sustainable local sourcing. The non-negotiable minimum standards of sourcing ensures that the supplier community follows sustainable

environmental standards. According to Nestlé, while manufacturing, the focus has been on improving operational efficiencies per tonne of production while maximising production volumes. The aim has been to do more with fewer resources, using efficient technologies and processes, to optimise energy and water consumption, reduce waste to zero and full recovery of unavoidable by-products. In terms of reduction in environmental footprint in packaging, the company follows specific guidelines on packaging and design and educates consumers about sustainable consumption. During 2015, the company used 35 per cent of recycled material in packaging and reduced 800 tonnes of packaging material through packaging optimisation. It is moving towards product labelling which includes identification of the type of material, so as to determine recyclability, anti-litter and recycle logo on products to remind consumers to dispose in a safe and environmental friendly way. The ‘Beyond the Label’, quick response (QR) codes on select products provide sustainable consumption tips and guidance on recycling.

Starwood’s SPG partners Club ITC FHW Staff Mumbai STARWOOD Preferred Guest (SPG), loyalty programme from Starwood Hotels and Resorts Worldwide, and Club ITC, loyalty rewards programme by ITC Limited, announced a reward collaboration in India. Under this joint initiative, Club ITC members who are SPG members or enroll in the SPG programme will be able to transfer their Club ITC Green Points to Starpoints, with a limit of 30,000 Starpoints annually. This will enable them to enjoy exclusive access to experiential holidays at over 1,300 Starwood properties worldwide. Meanwhile, SPG members residing in India will enjoy new redemption options including Wills Lifestyle and ITC Hotels dining certificates. Commenting on the partnership, Dipak Haksar, chief executive, ITC Hotels & WelcomHotels, said, “We are delighted to strengthen our partnership with Starwood Hotels & Resorts in India through the Club ITC and SPG collaboration. This partnership will strengthen both programme propositions and deliver added benefits to our loyal guests.” “The alliance of SPG and Club ITC will offer an array of privileges to our respective loyalty members,” commented Dilip Puri, managing director – India; and regional vice president – South Asia, Starwood Hotels and Resorts.

SPG members residing in India will enjoy new redemption options including ITC Hotels dining certificates “We are delighted to announce this first-of-its-kind reward partnership between SPG and Club ITC. This provides an opportunity to our existing members in India to experience benefits of loyalty that reflect their passions and lifestyles. This will reward the growing member base of both loyalty programmes with greater privileges,” added Irene Lin, vice president – distribution, loyalty and partnerships, Starwood Hotels and Resorts, Asia Pacific. This partnership comes on the heels of the recent announcement by ITC and Starwood to extend their partnership for 12 ITC hotels under The Luxury Collection and Sheraton brands in India. Further, both companies also announced the opening of three new ITC hotels under The Luxury Collection brand in India.

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MARKETS

Dream Hotel Group announces $200 mn India expansion FHW Staff Mumbai HOTEL BRAND and management company Dream Hotel Group has signed its first hotel in the Middle East with Qatar-based Al Alfia Holding to develop a Dream Hotel in Doha. Dream Hotel Group also took the opportunity to announce US$ 200 million in properties in India at Goa and Jaipur and another US$ 1.5 billion in new hotel development, including Doha and five other locations, all with independent hotel development partners. Sant Singh Chatwal is the chairman of Dream Hotel Group.

“We are thrilled that the Dream brand of hospitality, marked by vibrant nightlife and dining opportunities, has resonated so widely. These new developments double the footprint of our founding brand and give our loyal guests many more options to explore the other side of themselves,” said Jay Stein, CEO, Dream Hotel Group. The Dream Hotels brand is on track to have five hotels operating in the US by early 2019, with an additional opening in Doha, Dream Hotels’ first foray into the Middle East. India development will begin this year and the properties are expected to be

Sant Singh Chatwal

India development will begin this year and the properties are expected to be ready by 2019-2020

ready by 2019-2020. “We’ll be announcing additional properties in the coming months, continuing to so-

lidify our burgeoning portfolio. The expansion stands as testimony to the passion that the Dream team shows me

every day in bringing rich experiences to our guests,” added Stein. “We always believed in the Dream brand, but it’s exciting to see so many of our development partners believing in the same dream and turning it into a reality,” noted David Kuperberg, chief development officer, Dream Hotel Group. Dream Doha will be a 325-room property, featuring nine dining and nightlife venues. Joining Dream Phuket Hotel & Spa and Dream Bangkok in Thailand, Dream Doha marks the third international property for the group.

Hotelogix and Simplotel partner to help hoteliers shift to cloud FHW Staff Mumbai SIMPLOTEL, a provider of hotel marketing solution for hotels have announced a partnership with Hotelogix – a leading global provider of cloud based Property Management Solution for hotels. The partnership combines Simplotel’s Hotel Marketing Suite with Hotelogix’s Property Management Solution to offer a comprehensive cloudbased platform for independent and chain hotels to grow their business. Running and marketing a hotel are both complex. Sim-

plotel offers a marketing suite that includes e-commerce and search engine optimised hotel website and an integrated booking engine with a payment gateway option. Hotelogix is a cost effective software that simplifies a hotel’s property management, revenue management, accounting and distribution. The two offerings complement each other to provide hotels with a complete one-stop solution at a price that every hotel can afford. Simplotel and Hotelogix represent a new breed of cloud-based, SaaS solutions that hotels can implement

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easily and begin using quickly. Prior to this, such solutions required significant capital expenditure in software and hardware that could be afforded only by large properties. The joint offering is completely cloud based and provides hotel owners with flexible subscription options. “The software in the hotel industry so far has been too fragmented and too complex – making it inaccessible for most hotels. But it need not be so in today’s day and age,” commented Tarun Goyal, founder and CEO, Simplotel. “We are excited to partner with Simplotel as it compli-

Simplotel and Hotelogix represent a new breed of cloud-based, SaaS solutions that hotels can implement easily and begin using quickly ments Hotelogix beautifully and is a very relevant solution for our customers. With this combined offering, hotels can now increase their occupancy and guest satisfaction through better marketing and better

property management. Hotelogix and Simplotel’s joint offer will make property management very simple and affordable for hotels globally,” said Aditya Sanghi, founder and CEO, Hotelogix.

MARKETS

AccorHotels renews partnership with Cyberabad Convention Centre FHW Staff Mumbai ACCORHOTELS and Cyberabad Convention Centre (a joint venture between Telangana State Industrial Infrastructure Corporation – TSIIC and Emaar Properties PJSC, Dubai), announced the renewal of their agreement for the management of the Novotel Hyderabad Convention Centre and the Hyderabad International Convention Centre. This follows the successful completion of a ten-year commitment to manage and operate the 287-room hotel and the 15-acre convention facility in Hyderabad. Cyberabad Convention Centre and AccorHotels also announced a refurbishment programme for the hotel and the convention centre to build on the complex’s current position as South Asia’s most recognisable and modern con-

vention facility. Amit Jain, director, Cyberabad Convention Centre said, “Hyderabad is characterised by state-of-the-art infrastructure growth, increased business activity led by strong IT/ ITES presence and emerging sector such as education and pharmaceuticals. We take pride in being a part of this growth and in giving the city a world-class convention facility with the Novotel Hyderabad Convention Centre. We see great value in our association with AccorHotels and look forward to continued growth, particularly in the MICE area.” “Together with the government of Telangana, and Emaar Properties PJSC, we have strategic and committed partners. With the Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre, we have established a world-class joint facil-

ity in Hyderabad and one that arguably, is South Asia’s finest,” said Jean- Michel Casse, senior VP, operations, AccorHotels India. Neil Paterson, GM, Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre, said, “Our focus on structured and seamless event execution replete with meticulous planning has allowed us to successfully position HICC as a premium convention and meetings destination. Featuring world-class infrastructure and conferencing facilities, combined with the warmth and personalisation of our staff, HICC is undoubtedly a best-in-class MICE location and a clearly differentiated proposition from other dual hotel and convention developments.” This announcement comes on the heels of the 10th anniversary of Novotel in India. Novotel today enjoys a strong presence of 13 hotels located in key cities across the country. AccorHotels is the leader in operating convention centres and meeting spaces in India with over 500,000 sq ft of convention space under management. Alongside the Hyderabad International Convention Centre, AccorHotels also manages the Lavasa International Convention Centre, and later this year, will also start operations of the Jaipur Exhibition & Convention Centre (JECC).

Opening of Oman Convention Bureau to boost MICE

FHW Staff Mumbai OMAN is set to become a major regional centre for meetings, incentives, conferences and exhibitions (MICE) following the establishment of a new Oman Convention Bureau by the Ministry of Tourism, Oman. Salim Al Mamari, director general – tourism promotion, Ministry of Tourism, Oman, said, “The Ministry of Tourism is fully committed towards enhancing the MICE sector in Oman to help the Sultanate achieve its potential to be a first class destination for this sector. Our Tourism Strategy for 2040 has MICE as a major pillar for the future to help us grow and enhance the industry. The objective of the bureau is to support the international and local organisations in hosting their events and cater to their requirements. The main aim is to promote Oman as an ideal destination for the

MICE tourism sector.” The ministry has appointed its director, Khalid Al Zadjali, to become the managing director of the new Oman Convention Bureau. He said, “The ministry’s initiative in establishing the bureau under its supervision is an important milestone in building the solid foundations that will help us achieve our objectives in the MICE tourism sector in the future. We will enhance this sector and regulate the processes to ensure smooth experience for organisations wishing to host events in Oman and actively promote what Oman has to offer to the MICE market internationally.” The MICE area will receive a significant boost in 2016 with the scheduled opening of the Oman Convention Centre in Muscat in the last quarter of this year. The convention centre will include theatres, conference rooms and four hotels with around 1,000 rooms along with major exhibition halls.

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MARKETS

OYO to expand self-serve platform for partners

FHW Staff Mumbai OYO has announced expansion of its self-serve platform – OYO Bazar – for hotel-partners across India to purchase goods and items necessary for day-to-day operations. Started six months ago to serve select markets, OYO Bazar has witnessed terrific response from hotel partners, claimed OYO. Ritesh Agarwal, founder and CEO, OYO, said, “All across the country, thousands of small hotel-owners work hard to provide the best experience to their guests. This platform ensures they receive easy access and preferential

rates to the most-commonly used goods such as bed-linen, electrical fixtures, furnishings and lights – that add to the guests’ in-room experience. We have received an overwhelming response to this initiative and will boost category-coverage and stock keeping units (SKUs) in the coming months.” Agarwal added, “Since inception, OYO has pioneered first-in-category innovations to build a thriving ecosystem for hoteliers in India. We were the first company to create and provide a tablet-based hotel-management app through which our partners could manage their day-today operations smoothly, inte-

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grating inventory-management, revenue-management and CRM on a single app. With OYO Bazar, we will deepen the existing relationship with our partners by offering three core benefits of buying convenience, product quality and prices.” OYO Bazar was piloted for Delhi and Gurgaon region, with a basic website and limited SKUs mostly in the linen category. In March, OYO Bazar was launched with a refurbished website in Himachal Pradesh, Haryana, Punjab and Delhi, serving 180 SKUs in three categories including linen-items, maintenance services and LED lights.

TajSATS Delhi bags ‘Best Inflight Caterer’ award for 2016 FHW Staff Mumbai

●

THE DELHI UNIT of catering company TajSATS has been awarded the ‘Best Inflight Caterer’ for the year 2016 at the GMR-IGI Airport Awards 2016. This is the fourth time TajSATS has won at the GMR-IGI Airport Awards – since its inception in 2012. The GMR-IGI Airport Awards are annual awards which have been institutionalised to recognise achievement, service and entrepreneurship of business partners from the airport community. Commenting on the achievement, Sagar Dighe, COO, TajSATS Air Catering, said, “We are delighted and honoured to be awarded this accolade for the fourth time. This award serves as a testimony to TajSATS’ commitment to deliver high quality standards of service to all our stakeholders.” The GMR-IGI Airport Awards 2016 were given across 28 diversified categories and TajSATS, Delhi was awarded the Best Caterer of the year award on the basis of various parameters. TSACL Delhi ranked first in the following categories: ● Maximum number of meals served to airlines ● Caterer with highest rev-

TajSATS Air Catering is a joint venture between The Indian Hotels Company (IHCL) and SATS, headquartered in Singapore

enue sharing record Caterer with best ramp safety record ● Impeccable report submitted by all hygiene audits conducted by GMR ● Caterer with an impeccable food quality record TajSATS Air Catering is a joint venture between The Indian Hotels Company (IHCL) and SATS, headquartered in Singapore. TajSATS is present at seven locations in India, namely Delhi, Mumbai, Chennai (through associate company, Taj Madras Flight Kitchen), Bengaluru, Kolkata, Goa and Amritsar.

MARKETS

Ariane partners Elavon for hotel security solution FHW Staff Mumbai ELAVON, a global payments provider and subsidiary of US Bancorp, has been chosen by Ariane Systems, a specialist in self-service check-in/out technology for the hospitality industry, to provide its Simplify security solution to Ariane's more than 3,000 hotel customers in 25 countries. "Adding integration with Elavon for our online and kiosk check-in is an innovative addition to our self-service solutions, and our US-based customers are demanding more security," said Jeff Councilman,

Elavon's Simplify payment software allows the hotel property management system (PMS) to securely accept EMV cards, contactless payments such as Apple Pay and other forms of electronic payments chief operating officer – North America, Ariane Systems. Elavon's Simplify payment software allows the hotel property management system

(PMS) to securely accept EMV cards, contactless payments such as Apple Pay and other forms of electronic payments. At the same time, Elavon's so-

lution keeps card information safe with layers of security technology via EMV card acceptance, encryption and tokenisation. For in-person, kiosk card acceptance, Simplify encrypts and isolates card data, protecting consumers and hotel owners alike. Simplify has the ability to accept EMV chip cards from all major brands, mobile wallets (including Apple Pay, Android Pay and Samsung Pay) and traditional magnetic stripe cards, providing guests with a full range of payment options. Ariane Systems also will make use of Elavon's Fusebox gateway, which supports inte-

grated token technology for Ariane's customers who offer ecommerce and m-commerce transactions. This means that guests paying with their smart phones or online will also be protected with multiple layers of security. "Today, consumers are accustomed to paying and reserving hotel stays in ways that fit their preferences. Working with Ariane Systems allows us to offer hotel guests a unique payment experience, while ensuring customer cardholder data is secure," commented Simon James, senior vice president – strategic customer solutions, Elavon.

Jumeirah’s 101 new golf buggies feature UAE artwork FHW Staff Mumbai GUESTS at Burj Al Arab Jumeirah, Madinat Jumeirah and Jumeirah Beach Hotel can soon travel between the resorts in one of 101 new luxurious golf buggies decorated with artwork inspired by the UAE’s heritage and culture. The project is the result of collaboration between Jumeirah Group, Dubai Culture and Brand Dubai, which sees the new fleet of vehicles featuring the artwork of four female Emirati artists and one UAE-based artist. “The provision of 101 new golf buggies provides a unique

canvas and we quickly realised that this could be used to support H H Sheikh Mohammed bin Rashid Al Maktoum’s vision for Dubai to become an open air museum by 2020. Forming a partnership with Dubai Culture and Brand Dubai, we have worked with some extremely talented artists to deliver artistic concepts inspired by the traditions of the UAE and Dubai. The result is a unique experience that brings a combination of modern artwork and the heritage of the country to the guests,” said Margaret Paul, general manager, Madinat Jumeirah. The golf buggies have been

designed exclusively for Jumeirah by Danish manufacturer Garia, one of the leaders in luxury golf buggies. The con-

struction of the buggies – which are 100 per cent electric – utilises wind turbines to generate 39 per cent of the power re-

quired for the vehicles’ construction. Each buggy is comprised of more than 1,700 pieces.

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MARKETS

Pluss launches tie-layer adhesive resin for food packaging FHW Staff Mumbai PLUSS ADVANCED Technologies, one of the specialists in speciality polymeric additives and phase change materials for energy storage in India, has commercially launched a new speciality polymeric additive for the packaging industry. This speciality polymeric additive is a tie-layer adhesive resin under the brand name BindEX, for multilayer flexible barrier packaging films. It has been globally realised that a few grams of plastic can protect large quantities of fresh produce and save a variety of commodities like food, pharmaceuticals, and other commodities from being wasted. Shelf-life of the packed product can be improved with high barrier materials. Layered films combine

Multilayer barrier films are primarily used in food packaging and pharmaceutical industries and thus demand stringent quality standards the properties of different polymer materials and keep down costs. This enables manufacturers to shift from aluminum or glass packaging, which is expensive and energy intensive to produce as against plastics. Multilayer barrier films are primarily used in food packaging and pharmaceutical industries and thus demand stringent quality standards to keep the contents fresh and prevent contamination. Their applications

can range from packaging for consumers such as frozen food packaging, film wraps for food and seal packaging to packaging for industries such as bag film, stretch film, shrink wrap, container liners etc. "Global multilayer flexible packaging film consumption is forecasted to grow at a CAGR of six per cent as against 11 per cent in India. By this estimate, one can imagine the potential of multilayer flexible barrier films

in the country. Pluss, being a pioneer in material research and innovation in India, started developing this tie-layer adhesive resin for packaging industry over a year back. We are confident to seize a good market share in the multilayer films domain with our new tie-layer adhesive resin," said Samit Jain, managing director, Pluss Advanced Technologies. A large part of resin currently is imported into India. With this launch, Pluss aims to help film converters to use an indigenous product, thereby saving on foreign exchange, as well as provide them cost benefits in terms of inventory and lower manufacturing costs that India can offer. "We are a trusted leader in the plastics industry in India and overseas markets of Turkey, UAE, Thailand, Malaysia, and Indonesia and are

constantly coming up with new products to cope with the industry's emerging requirements and challenges, and position ourselves to benefit from new market opportunities," added Jain. Ajith Kumar, business head â&#x20AC;&#x201C; polymers, Pluss Advanced Technologies, stated, "In the light of increasing raw material costs and mounting regulations for maintaining quality standards combined with enhanced consumer awareness about health and safety, multilayer film manufacturers the world over are seeking cost effective tie-layer adhesive resins. Our R&D team have adapted and responded to the current dynamics of the market and are pursuing technologies to bring improvements in our existing product range and will keep maintaining this momentum."

Holachef strengthens base in Mumbai with new offerings FHW Staff Mumbai MUMBAI-BASED online food curation and delivery service provider Holachef, has announced a new engagement drive, wherein it has brought new products and services customised for Mumbai. A new menu of pizzas has been introduced, which is currently available only in Powai and Lower Parel. Apart from indi-

vidual orders, Holachef has seen growth in bulk food orders for house parties and corporate lunches. In addition to a menu of breakfast, lunch, dinner and packaged category, consumers can now avail costeffective services on their food orders through offers. Saurabh Saxena, CEO, Holachef, said, â&#x20AC;&#x153;As we complete two years of service in Mumbai, and look back towards our operations starting in September

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2014, we revisit our core vision of bringing high home-quality food from the best culinary talents right. Today we are delivering 6,000 meals every day collectively in Mumbai and Pune. At Holachef, we strive to engage with our consumers beyond business. We want to celebrate our journey with our consumers and these offerings have been specially designed to reward them for their support and patronage.â&#x20AC;?

In addition to a menu of breakfast, lunch, dinner and packaged category, consumers can now avail cost-effective services on their food orders through offers

PRODUCT TRACKER

Del Monte

Marimbula

Adding to its range of products, DEL MONTE has launched Dried Apricots. Dried apricots are a rich source of fibre and are naturally fat and cholesterol free. The dry fruit serves as a premium healthy snack. One can relish it with yogurt or use it to make smoothies. The product is priced at `175 for a 130 gram packet, and is available at all superstores and retail outlets

MARIMBULA has launched new flavours – mango, strawberry, vanilla ice cream, caramel and Irish cream. Marimbula mango syrup is made from 100 per cent Alphonso mango. One can add the mango syrup to make drinks like spiced mango margarita, mango masala, mango lassi, mango cooler, mango saffron shake, etc. With the strawberry flavour, one can make strawberry colada, strawberry banana smoothie and more. The vanilla syrup can be added to vanilla cold coffee, vanilla milkshakes, etc. Marimbula’s caramel flavoured syrup can be enjoyed in caramel shake, caramel coffee, caramel mocha martini, etc. The Irish cream flavour is blended together to give a warm feeling in drinks such as Irish cold coffee, Irish crème, etc.

Knorr

Lavazza LAVAZZA INDIA has expanded its section of coffee beans in the India market, with the introduction of its new Made in India variant, Gusto Crema. A chocolaty blend with a distinct full-bodied taste, Gusto Crema is a blend of natural Arabica (40 per cent) and Robusta (60 per cent) coffees. It comes from Chikkamagaluru and Coorg regions that deliver rich and balanced beans. Gusto Crema is ideal for conference halls, bars, cafes and restaurants and is available across key states in India.

KNORR has introduced its new rolls and wraps mixes. There are total of four variants: Tawa Chatpata, Chinese Chow, Chicken Chilli Garlic and Chicken Masaledar. These new mixes are combinations of real vegetables, soya and spices. One can make restaurantstyle rolls at home in just five minutes

Cornitos CORNITOS CHUNKY SALSA has been launched in two new versions – hot and mild. Cornitos Hot Chunky Salsa has chillies along with chunks of fresh tomatoes, onion and jalapeno which serves as a filling for Cornitos tacos and burritos. It is an ideal dip that goes well with evening snacks. Whereas the mild variant is less spicy, having chunks of fresh tomatoes, onion and jalapeno. It goes well as a topping on Cornitos nacho crisps, pastas and salads.

Ficus Fine Living FICUS FINE LIVING has launched its chest and trunk collection, which merges materials, textures, colours, forms and finishing in ways that are contemporary. Every chest and trunk piece available at Ficus Fine Living is created using special hardwood, making it suitable for any weather condition. These pieces are made from the hardwood of grand old Scandinavian ships bought from Gujarat’s ports that has weathered storms at sea and have toughened by nature to emerge stronger.

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NEW KIDS ON THE BLOCK

The Fern Hillside Resort, Bhimtal THE FERN HOTELS & RESORTS has opened The Fern Hillside Resort, Bhimtal, a premium Resort nestled in the hills of Bhimtal and overseeing Bhimtal Lake. The resort offers 30 rooms, suited for both leisure and business travellers. All rooms offer a view of the surrounding hills. The resort offers a multi-cuisine restaurant, a meeting space, and in-door activity options. The Resort also arranges for adventure sport activities such as rappelling, river crossing, rock climbing, kayaking, paragliding, trekking and boating. The resort is located at about 30 minutes drive from Nainital Lake and a five-minute drive from Bhimtal Lake. The unit is owned and promoted by Pawar Hotels and Resorts, and managed by Concept Hospitality, part of CG Hotels and Resorts portfolio

Kaitlyn's Beer Garden Hotel PLPalace LORDS HOTELS AND RESORTS has announced the launch of its latest property in Agra – Hotel PL Palace. Located in the heart of the city in close proximity to the Taj Mahal, the hotel aims at offering affordable luxury. Segmented under its brand, ‘Lords Inn’, Hotel PL Palace houses 56 rooms, an in-house coffee shop, a specialty restaurant and bar, a health and fitness club, spa and a roof-top pool. With this addition, Lords Hotels and Resorts has extended to seven states across the country.

LOCATED IN BANDRA in Mumbai, Kaitlyn's Beer Garden is has now opened. It offers over 10 craft beers, unique beer-based cocktails and shots, beer-based desserts and an array of bottled beers. The all-day space will soon host Sunday brunches for families, happy hours, live music, karaoke nights, etc. The food menu features cuisines such as Continental, Italian, Chinese and Indian. The interiors feature an unconventional ambiance with tree shaped pillars and plantations.

Dashanzi,JWMarriott Mumbai Juhu JW MARRIOTT MUMBAI JUHU is set to launch its new progressive Asian cuisine restaurant and lounge – Dashanzi – on July 3, 2016. The restaurant will offer sea views and lounge music and serve progressive modern Chinese and Japanese cuisine. The bar experience can be paired with a live sushi and sashimi bar, Cantonese flavours and an interactive dessert table. The signature cocktail list includes Asian G&T, Honey and Tonic Water, Lemon Grass Gin Sour, Simple Syrup, Bitters and Egg White, Kaffir Lime Margarita etc. The restaurant caters to an array of Asian delicacies such as Japanese Gurando Platter, Steamed Local Sea Bass with Assam Sauce, Barbequed Lamb Chops with Braised Radish and Tender Green Asparagus, Braised Homemade Edamame Tofu with Spicy Chilli Sauce, etc. Dashanzi has been designed with contemporary interiors and furniture in a classic set up with a progressive twist.

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NEW KIDS ON THE BLOCK

AVANI Deira Dubai Hotel MINOR HOTELS HAS announced that effective July 2016, it will be taking over the operation of the 216-room Mövenpick Hotel Deira in Dubai. The property will operate under the group’s AVANI Hotels & Resorts brand as the AVANI Deira Dubai Hotel. This represents the first AVANI hotel in the Middle East. Located in one of the most diverse and culturally rich parts of the city, the property is situated four km away from Dubai International Airport and Gold and Spice Souks. Close to several shopping malls and the Dubai Metro offering ease of access to Downtown Dubai, Jumeirah Beach and Dubai Marina, the hotel is well-placed for guests to explore the city. This upscale hotel also features two dining concepts, meeting rooms, an outdoor pool and a gym.

FBar and Lounge GOLDEN TULIP JAIPUR has launched F Bar and Lounge, with 6000 sq ft of both indoor and outdoor setting along with terrace and pool. The bar offers a menu of world cuisines with premium drinks. Featuring DJ performances, the place aims at the nightlife segment, with a mix of fashion, music and art.

Courtyard byMarriott Shanghai Fengxian MARRIOTT HAS EXPANDED its Courtyard brand to the Fengxian district of Shanghai, with Courtyard by Marriott Shanghai Fengxian, located 42 km away from downtown Shanghai and a 45-minute drive away from Shanghai Hongqiao Airport, Hongqiao Transportation Hub and Shanghai Pudong International Airport. The hotel offers 259 guest rooms. The hotel offers more than 824 sq m of meeting space that includes 11 meeting rooms which can accommodate functions of different scales up to 180 people. Recreational facilities at the Courtyard by Marriott Shanghai Fengxian include a 25-metre indoor swimming pool, a 24hour health centre, and a sauna and spa centre with eight treatment rooms.

Crowne Plaza Pune City Centre INTERCONTINENTAL HOTELS Group (IHG) recently announced the opening of the first Crowne Plaza in Pune – Crowne Plaza Pune City Centre. The 173-room hotel will operate under a management agreement with The Advantage Raheja Group and has been rebranded from an existing property. The hotel lies in the Koregaon Park district, situated a 20-minute drive away from the airport and nearby key local businesses, venues and attractions. Designed for business travellers, the hotel will undergo refurbishment to upgrade guest rooms, public areas, restaurants and meeting space. The refurbishment is anticipated to be complete early 2017 and the hotel will remain fully operational during this time. The hotel is equipped with 24-hour business services and meeting facilities as well as 11,800 sq ft of banqueting space. It also features a 24-hour fitness centre and a swimming pool, as well as a rooftop restaurant and lounge.

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INTERIORS & DESIGN

Art from scrap Passionate about finding the right outlet for her creativity, with a strong sense of commitment towards the environment, Bengaluru based interior designer Alifia Shabbir creates artefacts from metal scraps By Sudipta Dev

lifia Shabbir, principal designer of Bengaluru-headquartered Design Mint, has created a unique identity for her company that markets artefacts and utility items made from metal which is thrown away as scrap. An interior designer, Shabbir has always been passionate about environmental science and

making useful items from things that are discarded. “I have had two passions in life – environment soundness as well as interior design,” states Shabbir. One and a half years ago, Shabbir started Design Mint as a brand which is focused on designer products on metal, and a lot of the metal used is recycled. “We do the design keeping in mind

22 FOOD & HOSPITALITY WORLD July 1-15, 2016

that the object will be created from scrap, and make products which are user-friendly. We make them as multi-usable as possible – aesthetic shelves you can also use for pots or places to keep books, even candles and utility oriented products that look good too,” says Shabbir. The family is in commercial kitchen business and has

its own manufacturing unit. “That is where the scrap is generated. I reuse the scrap to make metal artefacts out of them,” informs Shabbir. The target clientele ranges from home to commercial spaces to hotels and restaurants. The company has got a good response from the hospitality sector which has been liking the creations. “All

those places are looking for something different and that is what we aim to provide, something new in terms of decor. We also do a whole range of buffet risers, magazine racks, all that are used in hotel rooms/restaurants. We are a mom-daughter duo. We do the designing and prototype a lot of the products, which we have to do before

INTERIORS & DESIGN

creasing our range of products,” says Shireen.

Extensive range

One man's junk is another man's treasure. We have to keep on thinking and innovating new ideas. When we go to the factory and on the floor, we see a piece of scrap which is of no use to anybody. But we try to see how it can be used creatively to make something useful out of it

Alifia and Shireen

moving it out to the public itself. We create the concept and design the product, write it down on paper and brainstorm on it. We then take it to the factory floor and create a full scale model of it. We work with the fabricators and oversee every aspect, from painting to finishing,” says Shabbir, who is helped in her initiatives by her mother Shireen, the co-founder, and finance and strategy head of the company. Art has always been a passion for Shireen who has taught painting, handicraft and

embroidery for many years. “I have also done painting on ceramic and supplied to hotels and clubs. Few years back, when I joined my husband for business, art took a back

seat.” She informs, “Both decided to create their own identity and start the artistic endeavour of Design Mint.” “Our clients like the fact that we do something so artis-

tic with metal, along with the fact that the products have both aesthetic and functional purpose. Slowly we are able to bring awareness to everybody. We are also learning and in-

While most of the products are ready-to-fix, the company also specialises in customised creations. One of the larger installations is at a sweet shop in Bengaluru – a 50 piece beehive kind of art piece made of metal, which has been back lit. “We have sent our buffet risers all the way to Mumbai to Hotel Marine Plaza. Our products have gone to spas, gardens, homes and offices. We also design fancy tables and chairs. We are now accessorising metal with wood and also handicraft material like rope/embroidery threads. We are trying something different,” mentions Shabbir. They also do some outdoor furniture for areas like terrace tops, etc. The larger pieces are not made from scrap, which generally has a limitation as far as size goes. According to Shabbir, the challenge lies in creating an object from the scrap and making it look artistic. One man's junk is another man's treasure. “We have to keep on thinking and innovating new ideas. When we go to the factory and on the floor, we see a piece of scrap which is of no use to anybody. But we try to see how it can be used creatively to make some thing useful out of it,” says Shabbir, adding that this is their contribution towards environment conservation and preventing the scarp from going into junk, or reprocessing.

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SPA & WELLNESS

REJUVENATING RETREAT FOR BODYAND SOUL Nestled at the feet of the Govardhan Parvat, Shri Brij Vasundhara Resort & Spa is a fine example of creative architecture as the property has been developed in the shape of a tree. The 50 cottages offered to the guests are in sync with nature and the spa experience is pleasant after a spiritual journey across town. A three hour drive from Delhi, the resort is well equipped for destination weddings and off site seminars By Saloni Bhatia

ITUATED IN the Land of Krishna, Shri Brij Vasundhara Resort & Spa offers a unique destination to unwind after a spiritual journey to Virndavan and Mathura. One of the only spa resorts in the region, the property is located at the starting point of the aus-

picious Govardhan parikrama. The devotees who do the parikrama in the day are often seen rejuvenating at a spa session in the evening. Spread across an area of 25 acres, the resort has 50 luxury cottages consisting of 40 two bedroom family cottages and 10 one bedroom suite cottages.

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One of the unique features of the resort is its architectural design. It is laid out in the shape of a tree with a pathway leading to the 10 clusters of 24 cottages each as branches. In total there are 250 cottages and each segment of cottages has been named after an Indian river. Designed to connect

with nature in every possible way, 80 per cent of the resort is green cover. The 200 cottages are private residences used as vacation home by the owners. Each cottage is 1275 sq ft. opening into a mini landscaped garden where guests can enjoy pleasant evenings. The greens, the fresh air energise the

guests and helps them to reconnect with nature. Individually, the cottages have all the modern amenities like air-conditioners, television, tea/coffee maker, mini bar, executive writing desk, 24 hour room service and laundry service. The designing of the cottage allows each guest to enjoy

SPA & WELLNESS

their seclusion and private space. Talking about the unique aspects of the property, Tanya Agrawal, promoter and director, Shri Radha Brij Vasund-

hara, Resort & Spa, says, “The open spaces and unique design makes the guests enjoy nature, away from the city crowds. The new cottages have been designed with attached rooms

in order to cater to families that come here for the weekend. There are cycles and golf carts to take people around the property.” The property offers facilities to different categories

of guests, from those on a pilgrimage to a family on a weekend holiday. The resort also has a temple with the idol of Shrinathji in the middle of the lawn area for morning and evening prayers. There is a gymnasium, indoor swimming pool along with sauna, steam, jacuzzi and variety of sports like board games, table tennis, billiards, air hockey to keep the guests engaged. The spa centre run by Anubhuti is known for its candle massage and scrub. Matki, the restaurant, serves both regional and international cuisines and can seat up to 50 people. The only spa in the Braj region, it attracts a lot of devotees from the region looking for a relaxing session after a hectic journey. The place also offers special packages to couples who come for their weddings. Agrawal informs, “This property uplifts Mathura as a holy destination. Apart from being known as the land of Krishna, the place is also well known to be a wedding destination. Since it is considered very auspicious to get married here we see many guests come in with their families for a destination wedding. This includes people from all across the country as well as international guests. The layout of the resort is perfect for intimate weddings. It has three banquet spaces, ranging from capacity of 150 to 1500 people, including one outdoor and one indoor space. We recently hosted several conferences and seminars for compa-

nies based in Delhi. The resort offers a different feel unlike multi-storeyed properties in urban areas.” Deepak Sethi, general manager, Shri Brij Vasundhara Resort & Spa, adds, “The property was transformed into a resort keeping in mind the tranquility and serenity it offers. Our main feeder markets are Delhi, Gujarat, Maharashtra and nearby areas of Rajasthan. This is mainly because the resort is at a suitable distance and attracts tourists looking for spiritual weekends. However, the wedding facilities at the resort stand out and we have hosted several international weddings as well. We do make sure that the guests' requirements during the wedding are well taken care of. We recently hosted a Bhagvad Gita session for a week and also a seminar for a private firm.. Situated in the land of such spiritual significance, the resort aims to tap an audience who look for a new yet authentic destination.” The property has resorted to green practices by installing traditional cycles and golf carts to take people around. It also has an organic garden and encourage guests to plant a tree during their stay. Due to its proximity to the Bharatpur Bird Sanctuary, guests can a catch glimpses of the migratory birds from the lawns of the resort. The location is also apt in terms of the town whereby all the nearby tourist destinations are within 30 minutes’ drive such as Barsana, Gokul, Nandgaon, Vrindavan and Deeg.

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July 1-15, 2016

cover )

THE RAIN FORMULA From reaching out to previous guests to holding flash sales to upgrading the property to become a complete holiday destination, hotels are using every strategy to tide over the lean monsoon season in India BY SALONI BHATIA

26 FOOD & HOSPITALITY WORLD July 1-15, 2016

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THE MAIN FOCUS

HEN IT IS time for the monsoons in India, there is a fall in the number of domestic tourists visiting popular tourism getaways. While some hotel chains claim to see no significant change in the bookings during monsoon, oth-

ers plan their monsoon strategy to attract more travellers across the country. Hotels create different package offerings for potential clients during the months of June to September. The packages might include spa day at the resort, a pool picnic, or an extended stay over the weekend, etc. Some hotels also give out vouchers for food, merchandise and spa massages to members in order to fill in for the offseason.

Foreign tourists are keen to see the country during this season and enjoy the destination and the hotel in the rains. Many international tourists visit the country during the rainy season to undergo Ayurvedic treatments. Shelley Thayil, chief operations officer, Kumarakom Lake Resort, Kerala states, “As nature recoups with the rains, it is rejuvenation time for people too. According to Ayurveda, monsoon is the best season for

rejuvenation therapies. During the monsoon season, the atmosphere remains dust-free and cool, opening the pores of the body to the maximum, making it most receptive to herbal oils and therapy.”

Tourist footfall While some properties see the domestic tourists empty out, others see a constant flow of international tourists. Thayil shares, “For the past few years

monsoons have been attracting guests from all over, but mostly from the Middle East and non resident Indians from the US and UK. They come to the resort to enjoy the rains and the lush greenery all around, and to experience Ayurveda. We have several packages running from the summer months that extend through the monsoon season. Our most popular offers include- book three nights with us and get the fourth night free.

FOOD & HOSPITALITY WORLD

July 1-15, 2016

cover ) Early bird offers along with rejuvenation and honeymoon packages.” Varun Sahani, general manager, The Orchid, Mumbai, acknowledges that during the rainy season, hotel occupancy is not at its peak. “However, looking at the forecast and trends of the past years, room occupancy looks satisfactory. With regards to walk-in footfall/customers coming to only dine in the hotel, the trend is looking good,” he adds. The situation differs when it comes to monsoon destinations in the country like Goa, Munnar, Darjeeling, etc. There are people who visit to enjoy the weather and also indulge in Ayurvedic therapies at a resort. Siddharth Savkar, general manager, Alila Diwa Goa, informs, “Earlier monsoons were considered as off-season, but now the scenario has changed. I think everyone does a fair amount of business, especially with the domestic clientele. People also opt this season for events, weddings and corporate meetings due to the lush green environs and peace around the property.” However, there is a difference in trend with business hotels and domestic properties in cities that do not see many international tourists. There might be low occupancy over the week while the weekends are a full house. Saurabh Gahoi, area general manager, Lemon Tree Hotels, Bengaluru region, mentions, “We have three hotels in Bengaluru, namely Lemon Tree Premier, Ulsoor Lake; Lemon Tree Hotel, Electronic City and Lemon Tree Premier, Whitefield. All our hotels average around 75-80 per cent occupancy. Being a business hotel and situated in prominent business districts, monsoon does not really affect us. However, there is a slight decline in leisure segments especially for our resorts down south.” Talking about seasonal occupancy, Satyajit Kotwal, general manager, The Resort, Mumbai, says, “Definitely the leisure travellers go down for the three months during the monsoon season. Weekends are usually packed but the weekdays see vacancy. Therefore,

there is a need to introduce more weekly and corporate packages.”

The right strategy Hotels are more calculative in planning marketing strategies and packages during the monsoon season to ensure that low occupancy can be transformed into tourist arrivals. Thayil remarks, “We have several packages running from the summer months that extend through the monsoon season. We particularly focus on domestic tourists, honeymooners, families and Ayurveda, the latter more so for monsoons are the best time of the year to practice Ayurveda to its fullest. We have various attractions for corporate clients, but we mostly choose to offer tailor-made deals that suit the requirements of each client.” Narotam Singh, area general manager, Lemon Tree Hotels, Hyderabad region agrees that change in offerings is much needed. He states, “Yes, we definitely change our offerings and F&B menu based on change in seasons. At Lemon Tree Premier, Hitech City, to compliment the wet weather, the hotel is currently running a beer and barbeque promotion, in its hip-

28 FOOD & HOSPITALITY WORLD July 1-15, 2016

"Indian monsoon attracts guests from all over the world" Shelley Thayil Chief operations officer, Kumarakom Lake Resort, Kerala

"Our rates are dynamic to ensure we achieve an optimum occupancy and revenue levels" Varun Sahani General manager, The Orchid, Mumbai

recreation bar Slounge. Besides, jazzing up the evenings with a live band performance, karaoke evenings or ‘Become your Own DJ’ Nights, the exciting menu and finger-licking food is adding that extra oomph to accentuate the guest experience. The hotel has also just recently introduced 'lazy weekend brunches' to entice the guests to step out in the rainy weather and catching up with friends over food that compliments the weather.”

The Resort in Mumbai does extensive email marketing to its clients to tell them about the packages. “Recently we started a membership programme that has around 85 members. We inform them about the day packages and picnic offers so they can enjoy a nice day within the city itself. This way they come up in the morning and are able to enjoy a good day at the pool or playing outdoor sports on a pleasant day. These packages

usually include breakfast, lunch and evening tea. There are menus on handmade cards that include dishes like pakodas and masala chai to treat the guests,” mentions Kotwal. Sahani adds, “Few of the marketing strategies that we adopt during the monsoon season are online and offline promotions, tie-ups with online travel agencies, special promotions for corporate, pre-purchase offers, advanced bookings coupled with extensive marketing on social platforms.”

Decision on rates There is often seen a change in the hotel rates during this particular season. Many properties offer special discounts or bring down room rates in order to appeal to a wider audience. However, the change in rates can be instantly checked on online and offline channels. Thayil informs, “Our rates are dynamic and are divided into different periods May to September, October to mid December and March to April, mid December to mid January is our peak rates and mid January to February .” The Resort reduces the rates during the monsoon season. “The same price would be

( displayed at our promoting channels. But, more than reducing just the rack rate, what is most important is that you offer a package of, may be, food and stay to lure in customers. It needs to be a combination of services, which stands out in a better way. We would be introducing a weekend package that includes check-in on a Saturday afternoon till five the next evening, but the guest only pays a little extra charge for the stay. We would only be promoting this through our offline channels.” Kotwal mentions. Savkar believes that it is better to have dynamic pricing for the entire year than changing rates every season, “The average rate might be lower in the season if compared, but it’s best to follow a certain policy. The rates would also fluctuate for weekdays and weekends.” Talking about how to survive amidst competitive rates, Sahani adds, “Our rates are dynamic to ensure we achieve an optimum occupancy and revenue levels.”

Facilities for the guests If the guests don't prefer going outside during the rainy season

they like indulging in indoor activities in the hotel. A property must have in house activities where guests can spend their time. Thayil states, “Of the many activities we have, are yoga sessions every morning, daily sunset cruise on the lake, where guests can relax and enjoy nature at her best to the accompaniment of live classical music. We also have daily cultural entertainment programme at the Ettukettu restaurant for all our guests. Whilst the rains are a sight to behold during the monsoons in Kerala, we do make sure that all our guests are comfortable and enjoy our hospitality to the fullest.”

Singh informs, “There are a lot of activities that we routinely organise for our inhouse guests - from attending classic cooking classes hosted by our chef to planting saplings in the outdoor, from participating in interactive games and contests indoors to celebrating special festivals in the hotel.” Alila Diwa Goa has introduced a luxury residential wellness programme a while ago known as the 'Detox Detour'. “We have professionals who can help guests undergo a wellness journey during their stay at the resort. These things work out best due to the importance of Ayurveda

Hotels are more calculative in planning marketing strategies and packages during the monsoon season to ensure that low occupancy can be transformed into tourist arrivals

in the rainy season,” mentions Savkar. Talking about taking care of the guest's basic needs during the season, Sahani adds, “There are umbrellas on offering for our in-house guests which are placed in our hotel limousines. Our hotel is equipped to cater multiple F&B offerings, for which we have created artificial shade in order to ensure uninterrupted services for our guests.” A property that has connectivity through outdoors should have umbrellas for guests and rain wears for staff members. A hotel / resort needs to be fully equipped for the season with a thorough check on the hygiene section. Gohai specifically mentions, “A property needs to be prepared for the season and make sure that there is better managing of housekeeping and engineering services to avoid customer complaints. The pool area should be timely maintained along with guest rooms. We make sure all this is in place through a routine follow up of the pre-monsoon check list.”

THE MAIN FOCUS

"Change in offerings does attract the customers to step out even during monsoon " Narotam Singh Area general manager, Lemon Tree Hotels, Hyderabad region

"It is important to make the right package to sell during monsoons" Satyajit Kotwal General manager, The Resort, Mumbai

"Even domestic travellers come to Goa during monsoon" Siddharth Savkar General manager, Alila Diwa, Goa

FOOD & HOSPITALITY WORLD

July 1-15, 2016

GM SPEAK

Benchmark for success JW Marriott Mumbai Sahar started operations about a year ago with the city's largest inventory of 585 rooms and extensive banqueting space. Saeid Heidari, general manager, JW Marriott Mumbai Sahar talks about the exceptional response his hotel has received in the city whose hospitality scenario looks buoyant in the near future. By Sudipta Dev

Saeid Heidari

UMBAI'S second JW hotel – the JW Marriott Mumbai Sahar opened in 2015 with the largest rooms inventory in the city. A year later, Saeid Heidari, general manager, JW Marriott Mumbai Sahar is a happy man – not only because of the good business the property has generated, but also for the high benchmark in hospitality that his young team of professionals have set across various functions. “The way we have been received in Mumbai is much beyond our expectation. Of course at the beginning when we started the hotel, we had the

privilege of being the second JW, so everybody knew what is JW and Marriott at the same time as the other hotel was such a halo hotel, it was a big burden if we could not live up to the expectation. Another factor that I felt was that being so close to the airport, it was not the best location,” says Heidari, adding that one year later, they are totally surprised. “Even in terms of hiring, we felt that we will hire about 500-550 and when the occupancy is going up, we will hire more people. To give you some indication by October 2015 (after seven-eight months), we went to 741 people. It was an extremely

30 FOOD & HOSPITALITY WORLD July 1-15, 2016

good year for us. Even in financial year as a new hotel coming into the market we did `150-160 crores of business,” remarks Heidari.

People proud What has worked to the advantage, according to Heidari, when

they were opening the hotel was that the brand being so famous they were able to select the best talent. “I interviewed around 3400 people. When I hire people – from dish washer to one cleaning the floor, doorman, house keeper, manager, I interview everyone personally. Even if for

two minutes to say hello to them. I spend time with them to see how they behave. I look to hire the right people,” he says, pointing out that in a good hotel one should have a team with the right attitude to make the best out of it. That is the secret of the hotel. “My guests comment on social media and through emails that this is one of the most hospitable hotels and they compliment my people. It is justified even if I had to interview 8,000 people,” he asserts. Heidari acknowledges that he is proud of his people. “When I see people complimenting them, it is the greatest achievement for me. There are certain principles in life. People go to do their best at work. What is important is to see the positive in people and train them. I am sending most number of people for training. Thinking positive is important – the new generation have a different approach. Recently we had a training for chefs and restaurant people on how to promote themselves,” avers Heidari, reminding that the world is changing and

GM SPEAK It depends on location as well. For instance, JW Juhu has lots of leisure guests, while in this part of the town it is primarily corporates building knowledge is one of the most fundamental things to educate people as it improves brand image and quality of people. “All of us have aspiration to do better. I might not give them the highest salary, but I can develop them to get to that salary,” he adds.

Banqueting business The current occupancy level is around 60 per cent. During the high season, informs Heidari, it had reached almost 70 per cent. Considering the fact that inventory of rooms is the largest in Mumbai, Heidari has reasons to be happy with this number. “We are the largest hotel in town right now. On an average, we have occupancy of 350 rooms. In any other middle sized hotel, it will be sold out. We are doing good and our banqueting business is flourishing – from weddings and social events to MICE. Due to the fact that we are JW, a higher brand and a new facility, we can get even a premium. It is important for me to say that we did not take the business away from anyone, as in this area there is no banqueting hall which is able to take the business that we are taking. We are hosting larger groups and making business for surrounding hotels as we cannot take 800 rooms or 1,000 rooms for conferences,” he informs. The business of this hotel is primarily corporate clients and the concentration is on MICE business. “It depends on location as well. For instance, JW Juhu has lots of leisure guests, while in this part of the town it is primarily corporates,” says Heidari. At the moment there are two operational restaurants. Heidari clarifies that normally JWs have three/four/five restaurants, but in this property instead of having an Indian or a Japanese or a Thai restaurant, all have been combined in an all-

day dining, which has specially appointed chefs. “We have an Arabic chef, a Thai chef, a Japanese chef, an Italian chef. We have four restaurants in one place. For Indian cuisine, we have kebabs from Lucknow, local Maharashtrian food, Goan fish cuisine, etc,” he adds. For every cuisine there is an expat chef to maintain authenticity. The Sunday brunch is considered one of the best in the city. Every Sunday there is a themed lunch.

Mumbai's hospitality scenario Pointing out that Mumbai is a huge market, Heidari states, “I came with 600 rooms and doing 60 per cent to 70 per cent occupancy. While 2016 looks a very good year, in 2017 and 2018 the market will go to the extent of 2006-2007, maybe the rates not that high, but occupancy will go up. The market is growing every year about eight per cent to 12 per cent in the city and there is no big hotel coming up. The additional demand that came to North Mumbai and Mumbai market was 144,000 rooms. In September-October, I expect the occupancy in our hotel to go above 75 per cent.” Acknowledging that the best thing about Indian hospitality market is that it has a self sufficient environment – the demand is enough for everyone – he mentions, “Whatever is coming from outside is additional business, a bonus. e-Visa and visa on arrival are great initiatives.” An office building and a mall is coming up adjacent to the hotel. The mall will have F&B options and have direct access to the hotel. Heidari believes that all these developments are making the place very attractive. It will give great value to customers as they have more options.

FOOD & HOSPITALITY WORLD

July 1-15, 2016

TECH TALK

'HOSPITALITYENTERPRISES AND VENDORS THUS HAVE BECOME EQUALPARTNERS OFGROWTH' Working as a search engine for buyers, Venderglobe.com was launched three months ago to make purchasing decision easy for hospitality purchase managers. Nanda Kumar, CEO, Vendor Globe Procurement Services talks about the efforts to bring transparency and efficiency in hospitality procurement and the initiative to bring buyers and sellers closer By Sudipta Dev Why the need for a platform like Vendor Globe in Indian hospitality industry? A platform like Vender Globe is a necessity in the Indian hospitality industry. Vendor Globe has emerged as a useful platform for doing business for both, the vendors and users of their services and products. We help both the stake holders reach out to each other with a plethora of issues like manpower, proper tools, time, skills and knowledge to expedite growth and create new business opportunities. With our experience of over two decades, we are well placed to update hospitality professionals with ready information on latest market trends, details on operational items, OSNE, FFNE, projects, etc. How is it a win-win for both hotels and vendors? We, at Vendor Globe, seek to develop a synergy between vendors and hospitality professionals. Our core commitment is to bridge the gap between the two key players in the fast growing hospitality sector. The increasing indispensability of vendors to a spectrum of business ecosystems, including hospitality segment has become the order of the day. In a symbiotic relationship, as the hospitality buying professionals strive to bring about evolutionary transformation in their businesses, vendors too are propelled to keep pace with the fast changing business scenarios. Today, vendors are also evolving with every new product, service and concept.

They have become one of the crucial drivers of growth for the hospitality industry. Hospitality enterprises and vendors thus have become equal partners of growth in the new business ecosystem. This platform provides vendors to update and upload new products, services, catalogues, etc. Buyers can access all this information in seconds without wasting their time. Have you developed a special software for Vendor Globe? Yes, apart from the vendorglobe.com platform, we have developed Vendor Management System (VMS). We at Vendorglobe – an efficient player in hospitality procurement services – have come up with a clear vision and mission to develop tools and services that ensure far greater efficiency and speed in closing the procurement process. This entails all those earlier procurement hiccups, unmet deadlines and tardy delivery of supplies have now become things of the past. Through online tools such as VMS and services, vendors and hospitality buyers easily connect with each other and complete the negotiation process in no time. What are the cost advantages for hotels using your platform? Profit motive is the key driver. Whether it is a hospitality buyer or a supplier, both are driven by one common interest – profit motive. Success of business deals depends greatly on the negotiation process and a positive outcome of it. To ensure that both

32 FOOD & HOSPITALITY WORLD July 1-15, 2016

Nanda Kumar

hotelier and supplier get the best possible deal in their respective business domains, Vendor Globe has come up with unique smart software Vendor Management System or VMS. Buyers can approach multiple vendors for their needs; negotiate for better terms; look for alternative products, trends available in the market which would benefit their business. By using our platform and tools, hotels would benefit in reducing the man hours, time in doing their paper work and work on negotiation process, and getting better deals to their organisations. What are the long-term benefits for the industry (for instance, bringing transparency in purchase management, developing quality vendors, etc)? In today’s world, digital is the key word of business. Lots of

other industries have already moved their maximum process into digital. We at hospitality also should take the advantage of platforms, soft tools which is developed industry specific, by professionals who have worked for many years. This allows both vendors and buyers to save their time and money in travelling and meeting each other repeatedly for negotiations etc. Time is the essence in making decisions. Our tools not only make the negotiation process transparent and traceable, but also fast and efficient. Getting skilled manpower is a big challenge in the industry. This will allow people to gain knowledge in making buying decisions. Any other significant factor? ● We will strive to get the maximum tools which would

benefit both, vendors and buyers. We are also developing certain tools for vendors which would ease their delivery process, etc. ● It is a long way to educate our vendors to come on digital platform as we have seen there is still fear or a kind of mindset which makes them think twice to disclose or display their products on this kind of platform. ● Procurement professionals are moving rapidly with the digital process and vendors need to keep the same pace. ● Our mission is to make this initiative global, which is a continuous process. As of now, we have seen tremendous support from both the sides and we will make sure this will be a one-stop platform for information on any kind of products for the hospitality sector.

TECH BYTES

Unite for smart meetings Smart conference room technology from Intel adds new security and collaboration features

ntel continues to be the vanguard for modernising the conference room for businesses. New enhancements in the Intel Unite solution give businesses an easy and cost-effective way to transform existing conference rooms into modern and connected meeting spaces. The combination of select Intel Core vPro processor-powered mini PCs and Intel Unite software now offer video playback and audio support, an improved secure guest access plugin, and a native mobile application for the Apple iPad. These new features continue the march towards a new workplace, increasing overall productivity and producing a 70 per cent faster start to meetings. Enterprises today are looking for ways to improve collaboration and security in their meeting rooms. Team members are geographically dispersed, often working on different devices and platforms that are incompatible with one another. Running a meeting under these conditions often result in lost time and

productivity. The Intel Unite solution provides a modern alternative, a fully featured conferencing platform that works across devices, locations and existing IT setups. The Intel Unite solution already offers peer-to-peer sharing, wireless connectivity to office devices and a rotating pin for enhanced security. Intel now has additional features that help in the logistics of setting up, accessing and running a meeting: ● Video playback with audio support - Collaboration is now easier with the display of video content with accompanying audio on the Intel Unite solution. This feature is available for in-room participants, and now allows for simple sharing of video and audio files. ● Scheduled meetings - Scheduled meetings integrate PIN scheduling allowing you to book a given room with the Intel Unite solution and create a shortcut URL to the meeting invite, providing a convenient way to include meetings with the Intel Unite solution in invites or to forward along to missed attendees who need to join a meeting using the Intel Unite solution. Additional integration with Microsoft Exchange and Outlook will assist in pro-

viding greater enhancement and usability with scheduled meetings. ● Meeting lock – Allows a meeting using the Intel Unite solution to be 'locked' preventing additional attendees from joining a given session. Presenters receive that additional confidence that sensitive content is not being displayed or viewed by unknown participants. ● Intel Unite plug-in for protected guest access – The improved guest access plugin has been put through stringent security testing and has been extended to rooms with the Intel Unite solution where guests may have a need to present wirelessly without being able to access the corporate network. Hardware-enhanced security powered by Intel vPro technology ensures that all data is 256-bit Secure Socket Layers (SSL) encrypted. ● Apple iPad app - The Intel Unite app is now available for the Apple iPad and can now be downloaded from the Apple App Store. This app will allow iPad users to connect to a meeting using the Intel Unite solution and view content being presented and annotated. The Intel Unite solution represents the modern conference room – smart, connected, and easy to use.

FOOD & HOSPITALITY WORLD

July 1-15, 2016

HUMAN RESOURCES

(W) HAT A RECRUITMENT IDEA! W Goa recruits top talent with a unique night casting event

IGHTS, CAMERA, Action! W Goa, part of the iconic W Hotels Worldwide, Inc, concluded India’s ‘first-of-its-kind’ recruitment search recently at The St. Regis Mumbai. W Goa Casting Night is a series of events to recruit talent, who embody the passion and drive to deliver the brand’s Whatever/Whenever service promise, to join one of the most dynamic hotels in India. Following the success of the Night Casting in Mumbai, a similar event will be conducted in Goa for further recruitment to fill up over 200 positions in this new design-led hotel. W Goa is part of a global renowned brand, W Hotels Worldwide. Born in New York City in 1998, the brand now has nearly 50 hotels in gateway cities and exotic destinations around the globe including Amsterdam, Bangkok, Hong Kong, London and Maldives. Inspiring, iconic, innovative and influential, W Hotels provides the ultimate in insider access, offering a unique mix of cutting-edge design and passions around fashion, music and healthy lifestyle with Fuel. W Hotels offers a holistic lifestyle experience that is integrated into the brand’s sensibility through contemporary restaurant concepts, stylish retail concepts, signature spas and inspiring residences. “Recruiting the right talent will play a vital role in the success of our brand’s debut in India. W Hotels are all about delivering Whatever/Whenever service and unconventional experiences to our guests. We are looking for talent who understand our guests’ lifestyles and are passionate about our brand’s DNA. What better way to start cultivating the brand than by creating a recruitment drive that resembles a bold, sparkling environment embodying the W brand’s ethos and the state of mind of Goa,” says T J Joulak, general manager, W Goa.

The unconventional path True to the W Hotels brand, W Goa took an unconventional recruitment drive style, opting instead to do a ‘Night Casting’ selecting their talent in a spectacle of music, lights and entertainment at night. Held in the Ballroom of The St Regis Mumbai, the venue was transformed into a W Living Room, W Goa’s signature bar, with a cosmopolitan vibe, music and signature mocktails being served to the potential candidates. Upon arrival, candidates were treated like superstars with photo moments on the red carpet. To mark the opening of the Casting Night, W Goa management team unveiled a special pre-opening video on ‘Goa State of Mind’ giving attendees an exclusive sneak peak of the hotel. At the Casting Night, potential candidates were invited to go through series of interactive sessions conducted by a panel of judges made up of W management team, to assess their aptitude, personality and service minds. This almost 'reality-TV' type process encourages extra dedication from the burgeoning hopefuls and will allow the true star talents to shine. W Goa aims to recruit over 200 talent in various positions including Style (Housekeeping), B&F (Beverage & Food instead of Food & Beverage), Welcome (Front Office), Sales & Marketing, Engineering, Finance, Human Resources and Spa. Further to the Casting Night events, the Casting Call will continue and interested candidates are welcome to apply by submitting their profile, three photos that best represent their personality and a short write up about their ‘W Edge’ and what makes them the right fit for the job. The casting call is open to those from all walks of life, regardless of experience or training. W Goa embraces diversity in gender, ethnicity, religion, orientation, age, personal style, physical aptitude, and education. This outlook is a cornerstone of the brand’s success.

34 FOOD & HOSPITALITY WORLD July 1-15, 2016

Dilip Puri, managing director India and regional vice president South Asia, Starwood Hotels & Resorts with T J Joulak, general manager, W Goa

The first recruit for W Goa

MOVEMENTS Sarovar Hotels, Dehradun Sarovar Hotels & Resorts announced the appointment of RAHUL SAXENA as general manager of Seyfert Sarovar Portico, Dehradun. With over 20 years of experience, Saxena brings with him a background in hotel operations, food and beverage operations, quality compliance, costing and budgeting, sales and marketing, client servicing, credit control, and training and development. His previous

renowned properties like the InterContinental Hotels (IHG), The Taj Group, Carlson Hotels and Jaypee Hotels. He is known for increasing revenues and streamlining costs of the hotel.

JW Marriott, Mumbai

JW Marriott Hotel, New Delhi CHEF VIVEK BHATT has been appointed as executive chef at JW Marriott New Delhi Aerocity. In this role, Bhatt's core responsibility comprises groom-

Subhrajit Bardhan

selected for the Oberoi Centre of Learning and Development. Beginning on the culinary side, within a span of few years, he was promoted as a sous chef.

AccorHotels, Mumbai

Rahul Saxena

Chef Vivek Bhatt

assignments include roles as general manager at Country Inn & Suites by Carlson Ahmedabad and general manager of sales and marketing at Hotel Parkland New Delhi and Jaypee Group of Hotels.

ing and development of the culinary team members of the hotel, menu curation and product development, and ensuring standards in hygiene and quality of food. Chef Bhatt has around two decades of experience in the hospitality industry and has worked with various hotel brands in India and abroad. A graduate from IHM Ahmedabad, he started his career as a commis with The Trident, Jaipur in 1997, before moving to Hyatt Regency, New Delhi as Chef de Partie in 2001. During his tenure with Hyatt, he was appointed as Chef de cuisine for the Hyatt Regency La Manga, Spain in 2004.

Marasa Sarovar, Tirupati SUBRATA BANERJEE joined the Marasa Sarovar Premier family of stellar personalities as general manager. With experience of over two decades, Banerjee was previously affiliated with

Swissôtel, Kolkata

Subrata Banerjee

SUBHRAJIT BARDHAN has been appointed as the general manager of Swissôtel Kolkata. With a career spanning more than 21 years in the hospitality industry in India, Europe and Hong Kong, Bardhan has been associated with The Oberoi Group, Hyatt Hotels and Ananda in the Himalayas. Bardhan began his career with The Oberoi Hotels, after being

AccorHotels has announced the appointment of NAMIT BHAVSAR as the new director, sales and marketing, Novotel Imagica, Khopoli. In his role, Bhavsar will be responsible for leading and further improving

Namit Bhavsar

all aspects of the sales, social and digital marketing communications, and promoting brand strategies. A seasoned hotelier, Bhavsar has been in the hospitality industry for over eight years. Prior to joining AccorHotels, he was the associate director of sales at The St Regis, Mumbai.

IHG, Singapore IHG Singapore has appointed LIM EE JIN as area director, marketing and communica-

SARITA SHARMA has been appointed as mixologist at JW Marriott Mumbai Sahar. Sharma began her culinary journey in 2009. With her experience of six years in the industry, she brings to the table her expertise in beverage inventory, operations management, menu engineering and executing new concepts. She started her stint in bartending as a senior bartender at Flaming Trio, a bartending company. She then joined JW Marriott Mumbai Sahar as a bartender in 2014.

tions. In this new role, Ee Jin will be responsible for the strategic direction of marketing campaigns and spearheading key initiatives across IHG’s cluster of eight hotels spanning five brands in Singapore. Working closely with senior leadership teams, she will work on strengthening the brands’ positioning and uplift the profiles of hotels under the portfolio of IHG in Singapore, both locally and globally. Taking on a dual portfolio, Ee Jin currently heads marketing communications and public relations functions at InterContinental Singapore as director of marketing communications and public relations, and serves as a member of the hotel’s leadership team as part of the executive committee.

Lanson Place Jinlin Tiandi, Shanghai ALBERT HONG has been appointed as general manager of Lanson Place Jinlin Tiandi serviced residences in Shanghai. Prior to joining Lanson Place, Hong was the director of sales and marketing at Park Hyatt Shanghai. He has over 18 years of hospitality experience working with international hotel groups including Hyatt, Starwood, and Regent.

Carlson Rezidor Carlson Rezidor has appointed SCOTT MCCONNELL as director, global sales – leisure, Asia Pacific. With over 18 years experience, McConnell was most recently the global account director with Langham Hospitality Group where he was responsible for the management of the leisure, travel, MICE and entertainment markets for their global portfolio. He has an understanding of on-property sales having served positions at several hotels in Australia and the Millennium London Mayfair.

The Ajman Palace Hotel The Ajman Palace Hotel has appointed MAHMOUD HAGGAG as executive assistant manager. Mahmoud's most recent posting was at Mercure Center Hotel, Abu Dhabi where he worked as rooms division manager. In his new role, Mahmoud is tasked with assisting the general manager in hotel operations, specifically the rooms department, while ensuring service quality and guest satisfaction. Mahmoud has spent over 27 years in the hospitality industry, beginning his career at Semiraamis InterContinental Hotel and InterContinental Hotel – Hurghada, Egypt.

FOOD & HOSPITALITY WORLD

July 1-15, 2016

BUSINESS AVENUES

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July 1-15, 2016 37

FOOD & HOSPITALITY WORLD

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BUSINESS AVENUES

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BUSINESS AVENUES

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BUSINESS AVENUES

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40 July 1-15, 2016

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42 July 1-15, 2016

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44 July 1-15, 2016

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weekend

Scene and heard

With Marcellus Baptista

Taste of luxury

Malini Agarwal and Seema Jaswal at Eighteen The Lounge at The Westin Mumbai Garden City

Label and the table! EXQUISITE AND EXCLUSIVE was what it was as Ashish Kumar Rai, GM, The Westin Mumbai Garden City and Nicholas Ord, brand ambassador, Diageo – Reserve hosted a food and whisky pairing to launch Chef Angad Rai’s menu at Kangan, the hotel’s signature fine-dining restaurant offering authentic Indian cuisine set in contemporary surroundings and renowned for northwest-frontier cuisine. After cocktails at Eighteen The Lounge, it was time to proceed to Kangan for the night with Blue Label and a blend of select dishes from the enhanced menu paired with whisky. Appetisers included lotus stem, homemade hung curd, chicken and lamb complemented with Johnnie Walker Gold Label Reserve, followed by mains of lamb shank, chicken, cluster beans and pine nuts, Kashmiri royal apple and lentils with Johnnie Walker Double Black Label, fragrant biryanis with Johnnie Walker Platinum 18 Label and then tasty desserts with Johnnie Walker Blue Label Digestif.

WHISKY AND JEWELLERY blend beautifully. You realised this at Zoya, the chain of exquisite diamond boutiques from the House of Tata, as Nikhil Agarwal, CEO, All Things Nice hosted a splendid soirée to celebrate the finesse of fine whisky at the Zoya flagship store. Unveiled was the ‘Zoya Masterpieces’ representation of the brand’s quest for excellence, bringing back the luxurious pieces of jewellery over the years. The muse was in the mythology of Greece, grace of Spanish flamenco dancers and Benaras, with its lifestyle from the Awadh era. The opulent display of Zoya’s collections that narrated luxurious tales spun in diamond and gold embellished with rubies, tanzanites and sapphires was very much appreciated by the guests.

Shefali Zariwala and Ronak Rawal at the launch of R-Adda

Right to the top

Nikhil Agarwal at the single malt soiree at Zoya

FOODIES AND LOUNGE lovers were in for a good time at the launch of R-Adda, located on the rooftop of Ramee Guestline. A warm ambience enveloped the guests and the whiff of flavourful sheeshas was in the air at the smoking section. Meanwhile, premium drinks and tasty tapas and other food fare did the rounds among the guests from the glamour, TV and film world. Of course, the music spun by DJ Akhtar Fazel and his team added to the action. Happy hosts included Ronak Rawal, director, R-Adda and Nihit Srivastava, director, operations and business development, Ramee Group of Hotels. And you heard that this place is being promoted by Richboyz Entertainment.

Wine-win situation WINES, WINES AND STILL more wines were in store for the many guests as All Things Nice hosted the fourth edition of ‘Celebrating India’s Finest’ recognising winners of the Indian Wine Consumer Choice Awards held earlier this year. The evening was presented by Hafele & Liebherr in association with Big Basket at Le Pain Quotidien. Winning wines were sipped and savoured by around 200 guests that included winery owners, chefs, restaurateurs, hoteliers and members of the consular corps. A spread of gourmet cheese by Kerry Gold, fine chocolates by Pascati and a selection of delectable appetizers created by Le Pain Quotidien added to the flavour of the evening. And let’s say cheers to the participating wineries: Charosa Vineyards, Good Drop Wine Cellars, Myra Vineyards, Nine Hills, Reveilo Wines, Soma Vine Village, Sula Vineyards,Vallonné Vineyards and York Winery. Wine tasting at Le Pain Quotodien

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July 1-15, 2016

weekend

E V E N T S

RECOGNISING EFFORTS

FOR HEALTH AND WELLBEING Anantara Hotels, Resorts & Spas recently organised a programme of activities for Global Wellness Day, at Anantara properties across Asia, the Indian Ocean, the Middle East and Africa

Raju Shrestha, general manager, Crowne Plaza New Delhi Okhla (second from left), along with the core team celebrating 'Service Week' at Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi

SAVOURING THE SPIRIT An exclusive cocktail dinner of Ballantine’s blended Scotch produced by Pernod Ricard, was recently organised at Holiday Inn Mumbai International Airport COMFORT FOOD Cricketer Virat Kohli (fourth from left) launching Cafe Delhi Heights' cookbook, Comfort Food by Michael Swamy and Mughdha Savkar

A MUSICAL DELIGHT Olive Bistro, Hyderabad recently launched 'Fosters Frozen Night', an initiative to bring forth live music

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July 1-15, 2016

BANDRA BUGGERS Book reading session of Clement DeSylva’s book, Bandra Buggers, on the occasion of its launch at SodaBottleOpenerWala, Bandra

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.