Food and Hospitality World (Vol.5, No.2) October 1-15, 2016 by Indian Express

EDITOR’S NOTE

Promises to keep

here were events galore during this entire month of September and the series will continue till the end of the year. I happen to write this edit between two mega events, namely the Incredible India Tourism Investor's Summit in New Delhi and the FHRAI convention being held in Indore. The ministry of tourism (MoT) in association with Confederation of Indian Industry (CII), Tourism Finance Corporation of India (TFCI) and Make in India hosted the first ever Incredible India Tourism Investor's Summit 2016. Speaking exclusively to us, Vinod Zutshi, secretary, MoT, said that the main purpose of the Summit is to increase the supply in the tourism segment. Main focus would be on the hospitality sector as the demand for rooms increases. He firmly believes that once we build the desired infrastructure, tourism to the destination will gradually increase. Witnessing the action on the ground, the state tourism boards were going all out as usual to attract investors to build quality hotels in their regions. The incentives and land bank schemes did sound attractive on paper but there were whispers in the corridors by potential investors on finally how effectively and quickly will these promising packages be delivered on ground. Apart

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OCTOBER 1-15, 2016

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“Discussions, deliberations and debates are a common sight at industry events and we all hope that promises made get the required support to be implemented”

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from few hand picked states that did receive a thumbs up by hospitality investors, there were a few who were skeptical about the implementation of the same. The hope was to have the ground ready to build viable budget hotels in the country and also aid in reducing the gestation period from construction to check in. Being an optimist, I choose to believe that the government is hoping to work as a realtime facilitator and catalyst and are going to meet the private entities with a genuine plan for progress and policy implementation. Our report on the final MoUs to be announced on the last day, will go online soon. As we speak, the FHRAI convention is underway with its Brand India theme. Discussions, deliberations and debates are a common sight at industry events and we all hope that promises made get the required support to be implemented for the benefit of the industry. Finally our cover story this issue touches on a topic that is vital and sensitive. Keeping the current global scenario in the picture, security in our hotels cannot be treated casually or carelessly. So read on. REEMA LOKESH Editor

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FOOD & HOSPITALITY WORLD

CONTENTS Vol 5 No 2, OCTOBER 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 Assistant Art Director Pravin Temble 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

Smart tech for security

(18-23) MARKETS

INTERIORS & DESIGN EDGE

SHANGRI-LA SEES INCREASING GROWTH FROM TIER II OUTBOUND MARKET

INTERVIEW WITH HIMMAT ANAND, FOUNDER, THE TREE OF LIFE RESORTS & HOTELS

P 11: NEW KIDS ON THE BLOCK

Olympus

NATIONAL FOOD & BEVERAGE SALES Sujoy Gomes

P 13: PRODUCT TRACKER

INTERNATIONAL FOOD & HOSPITALITY SALES Dhananjay Makharia

P 28: LIFE

MARKETING Darshana Chauhan

P 37: WEEKEND

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

SLEEP WITH SIX SENSES SIX SENSES SETS A NEW STANDARD IN CATCHING BETTER ZZZZZZS

Faber Feed the Planet

Scene and heard

DESIGNING FOR THE WILDERNESS ZUBIN COOPER, CEO, BENTEL ASSOCIATES INDIA, WRITES ABOUT THE DESIGNING TECHNIQUES FOR JUNGLE CAMPS AND DIFFERENT AREAS THAT CAN BE USED IN A DIVERSE COUNTRY LIKE INDIA

PERFORMANCE MARKETING TECHNOLOGY TO BOOST ONLINE CONVERSIONS CRITEO'S PERFORMANCE MARKETING TECHNOLOGY CAN HELP HOTELS, TRAVEL AGENTS AND OTAS TO BOOST THEIR ONLINE SALES

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

Excellllence – Trust - Qualility

MARKETS

Shangri-La sees increasing growth from Tier II outbound market Sudipta Dev Mumbai SHANGRI-LA HOTELS & Resorts, which operates 98 properties and more than 500 restaurants and bars globally, including two hotels in India, has a strong focus on the India outbound market. The last few years have seen a positive growth from India with increasing interest from the social and weddings market, particularly from Tier II and smaller cities. “With higher spending power, and the perceived value of an overseas trip – many Indians are choosing to travel internationally for family events,” said Greg Ward, VP sales, Shangri-La Hotels & Resorts. One of the world's premier hotel companies, the

group provides increased choice across a variety of brands including Shangri-La Hotels & Resorts, Kerry Hotels and Hotel Jen. Another key segment is the outbound MICE market. Shangri-La properties frequented by Indian travellers include Indian Ocean hotels in Mauritius and the Maldives which are in high demand. Middle East, Thailand, Hong Kong and Singapore properties are also popular in this market. “We see Sri Lanka as an emerging destination with the opening of Shangri-La Hambantota Resort and Spa as Sri Lanka’s premium resort soon to be complemented by Shangri-La Colombo opening in 2017, ensuring we are well placed for the Indian traveller

meeting their needs and exceeding expectation,” mentioned Ward. All hotels within the group's expanding portfolio are catering to MICE and destination weddings, including Pudong’s Shangri-La Hotel (Shanghai), Singapore’s Shangri-La Hotel, China World Hotel (Beijing), and Muscat’s Shangri-La Barr Al Jissah (Oman). “Additionally with the increased growth in visitor numbers from India to the Philippines where we have six hotels including city centre and resorts we continue to provide increased choice from India,” stated Ward. The Hong Kong headquartered leading hotel group has representation in Mumbai, Delhi and Bengaluru. Its Re-

Shangri-La properties frequented by Indian travellers include Indian Ocean hotels in Mauritius and the Maldives. Middle East, Thailand, Hong Kong and Singapore properties are also popular in this market gional Liaison Office - India serves as the facilitator of Shangri-La’s business interests in the sub-continent. The office is led by Vivek Braganza, director of business development - India. Talking about India properties Ward stated, “Shangri-

La New Delhi has recently undergone an extensive renovation programme across all food and beverage outlets with excellent results. Additionally we recently opened Shangri-La Bengaluru which is already an award winning hotel.”

Blue Star focuses on energy efficient products Saloni Bhatia New Delhi IN LINE with sustainable procurement measures by hotels and restaurants, India's largest air conditioning and commercial refrigeration company, Blue Star is focusing on providing energy efficient products. Speaking to Food & Hospitality World, B Thiagarajan, joint managing director, Blue Star, stated, “We were the first one in the country to set up PUF panel systems. All our products are in line with sustainable development and energy efficiency. However the market is not very large and the govern-

FOOD & HOSPITALITY WORLD

ment does not issue special labels for such products.” Talking about the refrigeration market in India, he remarked, “The market is not growing as one would like. There has been an increase in the demand for frozen foods which has led to the need for cold storage but it is limited. Innovation needs to take place in terms of digital technology, but first we need to upgrade technology which involves huge investment.” Apart from air conditioning, Blue Star features an array of products in commercial refrigeration and cold storage for the HORECA sector. The brand of-

B Thiagarajan

ferings include deep freezers, ice machines, water coolers, bottle coolers, milk coolers, bottled water dispensers in

commercial refrigeration and cold storage with features like modular cold rooms, refrigeration units, PUF insulated panels and ripening chambers. Blue Star provides a wide range of preservation solutions that are tailor made to store perishable products over extended period of time. Thiagarajan informed, “Blue Star is the only player with a massive portfolio for this segment, be it deep freezers, under counters or cold storage, etc. We supply to major hotels and restaurants but the majority of sector is unorganised. However when it comes to the organised sector, we hold about 35 per cent of

market share.” In order to retain the product quality the brands are willing to invest in better storage facilities. Thiagarajan added, “The consumers need to be more aware and demand high quality products, this would in effect require the brands to shift to proper refrigeration methods which are offered by brands like Blue Star. Another major problem is that the segment is fragmented and each item needs a different kind of refrigeration. ” “The HORECA segment is growing at a good scale and we as a brand wish to grow with it,” he further mentioned.

OCTOBER 1-15, 2016

MARKETS

Hoteliers urged to develop Brand India at 51st FHRAI convention Sudipta Dev Indore THE 51ST FHRAI ANNUAL convention kickstarted in Indore, with a commitment by India's leading hotel association to help build 'Brand India'. Addressing the large gathering of delegates from across the country, Bharat Malkani, president, Federation of Hotel & Restaurant Associations of India (FHRAI) stated, "India presents the most credible business opportunity in the world, so let us build up our brand. There is a beauty in our country that is incomparable, thanks to our beautiful culture." Malkani also highlighted the three focus areas or tenets of FHRAI in the last one year and the way forward. The first is skill development with a fully operational college in Greater Noida. The second is a sustainable tourism model with FHRAI coming out with a white paper, a book on how members can run their properties in a sustainable model. The third tenet being food safety, a handbook for hoteliers on how to make food safe was launched with FSSAI. Vivek Nair, chairman of the convention organising committee spoke about how India should focus on eco-tourism, the fastest growing tourism segment in the world, to grow its inbound tourist numbers. He mentioned that 10 destinations, for instance, Hampi, Ganpatipule, Jaisalmer, and others, should be aggressively marketed. "Ecotourism generates revenue, creates livelihood and safeguards environment. It can be an integral part of CSR," he said. The inaugural function was also addressed by Vishwas Sarang, minister for co-operation, MP, and Malini Laxman Singh Gaur, mayor of Indore.

OCTOBER 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

SPARKLE THIS FESTIVE SEASON Effortlessly combining the feel of home baking, taking all that is familiar to instantly transport a consumer back to their childhood all the while being the perfect cake component in the avant garde desserts, Satin Range is your go to cake mix

ndia is a country that lives in many centuries at the same time, also in the many religions that reside within her. We may not all agree on our favourite IPL teams, but there are some things that we wholeheartedly agree on, celebrating our festivals with full “josh”. No festival in India goes unnoticed and uncelebrated, whether it is the recently passed Ganesh festival or Eid, or indeed the soon to be upon us, Dussehra and Diwali, when the whole country is lit up in wonderful lights that make the darkness disappear. What is then a better way to celebrate these joyous occasions than with a yummy cake. The sheer joy of cutting into a cake, something different from the usual mithais and Indian sweets, is a good change. Catering to an experimentative audience, who at once want familiar flavours that remind one of times gone by while satisfying their curiosity for all that is new in the market is a tough challenge. One that, however, easily met by Puratos’ Satin Range: Satin Crème Cake/ Satin Crème Cake egg-free, Tegral Satin Moist Cake Dark/Tegral Satin Moist Cake Dark egg-free, Tegral Satin Red Velvet egg-free, Tegral Satin Orange Velvet eggfree, Tegral Satin Masala Chai Velvet egg-free. Effortlessly combining the feel of home baking, taking all that is familiar to instantly transport a consumer back to their childhood all the while being the perfect cake component in the avant garde desserts, Satin Range is your go to cake mix. Available in both egg and eggfree versions, the premix comes

FOOD & HOSPITALITY WORLD

with a long shelf life that reduces wastage. Being incredibly easy to put together, and giving you fantastic volume, the Satin Range, holds true to its name of being silky smooth and creamy, with a melt in the mouth texture, that is sure to please the most choosy consumer. My kingdom for a bar of chocolate is not what King Richard said, however that is what he would have said had he been lucky enough to eat some Belcolade chocolate. The Belcolade real chocolate range boasts of strong earthy notes that is a perfect foil for the sweet notes of the Satin Range of premixes. Making the resulting cake not too sweet, not too bitter, but that sweet spot that is

mouth wateringly perfect. An amalgamation of the dark richness of the Belgian real chocolate and the best of cake mix from Satin range is perhaps a combination that is hard to beat. This couverture chocolate made in Puratos’ Belgian factory is the benchmark of Belgian chocolate. Its superb viscosity, sheen shows its richness, a fact that is coupled with the superb mouthfeel, that is the hallmark of a world class chocolate. Its perfectly blended notes, coupled with its texture, makes Belcolade the go-to chocolate for all those discerning chocolatiers, perfect to serve those consumers who demand and expect the very best in life. Talking about a great looking product does not rule out the

OCTOBER 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

need for a great tasting one too, after all the proof of the pudding is in the eating, as is the bread. Traditionally, bread, down the ages has been made by fermenting dough, instead of the use of instant yeast. As Indians are now looking to Western trends, and are exploring the world of breads on terms of flavours and textures, so are they also interested in exploring the various methods of making breads. The sourdough method has a distinctive tang, one that can be easily replicated with Puratosâ&#x20AC;&#x2122; O-tentic Durum. An active bakery component that reduces the fermentation time to produce great looking loaves that retain the rustic sourdough allowing customers to increase their bread offerings and entice customers to trying something new. Specially created at the Puratos Centre for Bread Flavour, Belgium, the O-tentic Durum will bring the beauty of European breads to Asian markets,

catering to the demand for European style crusty loaves with soft crumbs. The increased flavour and softness of crumb comes with a longer shelf life. As the festive season approaches, customers looking to make a mark will be looking for

those small things that set them apart from the mainline bakery. Making delicious food that lasts, looks beautiful while tasting divine is the hallmark of a bakery that has arrived. It is here that Puratos makes all the difference, using

the world-class technology in the Indian context to bring really cutting edge products to Indian bakers at competitive prices and to help customers push their offerings to the next level. For consumers looking to

move away from the straight and narrow, to more stylish offerings allowing them to indulge in world-class at their doorsteps; it is here that Puratos excels. Step into the world of Puratos and see the difference.

BAKERY FOCUS

A MARKETING INITIATIVE

Breads of the world FHW Staff Mumbai BREAD is one of the oldest foods of the world. All ancient cultures have their own distinct versions of bread. Due to the all encompassing presence of natural yeast, fermented bread has been around for ages. Each country across the globe has developed a unique and special bread that has come to be its trademark, a must-have when you visit. With the all encompassing internet and the beautiful images being beamed into homes, consumers are eager to try and experience world cuisines without leaving the comforts of their own cities or indeed the comforts of their own homes. In order to bring the world to your bakery’s doorstep, Puratos has introduced the “Breads of The World” series – a specially curated set of bread mixes that bring the beauty of world class breads in an easy to make and deliver format. Combining the wonderful know-how of master bakers from the home countries of Europe with the technology of Puratos, has led to the production of O-tentic Durum – an active bakery component based on sourdough to create bread with a typical Mediterranean flavour. Capturing the gorgeousness of Italy’s signature flat focaccia bread is the Easy Focaccia bread mix. An easy-touse product that transports one to the verdant orchards of Italy with a simple bite. Keeping the original taste and texture intact has been a key component in the bread mix creations. Think France and the first thing that springs to mind is the lovely French bakeries and their mouth watering Croissants. Those gorgeous baked to perfection pockets of air, meticulously created with

FOOD & HOSPITALITY WORLD

precision and years of training, fluffy and buttery confections that can only be truly French. Making these beautiful buttery beauties is now just a click away using the Puratos’ S 500 bakery improver. Imagine being able to consistently produce French croissants within the comfort of your own bakery, knowing that these will turn out perfect every time – no lapses, no error, as simple as A-B-C. Moving North, the Danish beckons from its North European stronghold. Its beautiful shiny glaze with its sweet centre, what could be more appealing? Making this is a breeze with the S500 Puff bread improver variant from the Puratos range. While European breads have acquired cult status, Indian breads are not far behind. We prefer our “masala wala parathas”, while hogging our “paos”. Wouldn’t it then be a perfect combination if we got both, the softness of bread and the taste-bud tingling of the masala? In order to fill this gap, Puratos has produced an Easy Curry Masala bread mix, a winning combination of the masala in the convenience of a loaf. Its soft slices, combined with its easy to carry avatar, are a sure fire winner. All said, why should a bakery care enough to expand its range? Apart from the aware consumers looking for that something extra are over one billion travellers, who having tasted the real thing want to relive their holiday at home with friends and family; and over six billion eager and curious customers who are willing and able to try out new foods. Surely those numbers are appealing in themselves, if not, do look at the Puratos range of bread mixes and improvers that will bring global on local plate!

OCTOBER 1-15, 2016

NEW KIDS ON THE BLOCK

Olympus

Euro RADISSON BLU HOTEL NEW DELHI, PASCHIM VIHAR has launched Olympus, the largest banquet hall in West Delhi. The venue features modern interiors and sky views. Situated on the seventh floor of the hotel, with a sky view deck and the swimming pool by its side, Olympus is spread across 12,000 sq ft of area. It can accommodate gatherings of around 800, thus making it ideal for big weddings, large conferences and corporate events. Olympus also offers an elaborative vegetarian menu, with 15 appetisers and six live stations.

HOTEL SAHARA STAR has made its latest addition to its F&B venues with European restaurant, Euro, offering authentic European cuisine. Euro can seat 46 pax at a time and is open only for dinner. The fine dining restaurant offers exclusivity in terms of its design and seating arrangement that allows privacy to each diner. Helmed by Chef Amol Rane and restaurant manager Sarang Patil, Euro features a rotating menu with a speciality dish each night. Menu consists of approximately 30 dishes from European countries which includes soup, appetiser, main course, cheese and dessert. With chequered floors and pristine walls, the restaurant exudes a vintage charm. The soft beige upholstery nestled in wooden frames and mounted photo frames with Europeâ&#x20AC;&#x2122;s significant location emanate European appeal.

Why buy and replace four cheap pre-rinse units when you can use one reliable, long-lasting T&S pre-rinse unit? When you trust T&S from the start, you get unmatched durability and water-saving performance for years to come, eliminating the need for frequent maintenance and replacements. The savings really add up. For more information visit www.tsbrass.com/equalsIN, or contact Rajesh Chowdhury at rchowdhury@tsbrass.com. We welcome dealership inquiries in unrepresented areas across India.

MARKETS

‘I HAVE LAID DOWN FEW NON- NEGOTIABLE PARAMETERS’ My resorts are an extension of my aspirations, says Himmat Anand, founder, The Tree of Life Resorts & Hotels, emphasising that the word 'single window' is far from reality, and that he will never create detailed SOPs By Reema Lokesh What is the vision for your brand the Tree of Life, both in terms of its spread and brand positioning? When I launched the Tree of Life some eight years ago, I was very clear that brand positioning would be my driving force. I laid down few non-negotiable parameters, tweaked them as I went along and now have a firm blueprint in place. Just to share the most important – we will never be in the city, always a few kilometres outside, away from the noise and crowds. We will always be between the 10-20 odd keys in size per property. We will never do buffets in any of the Tree of Life properties. We will never create detailed SOPs (Standard Operating Proceedures) – each staff is an individual, as is each guest and we will interact with them as individuals and not as part of an SOP. In terms of spread for this brand, it will mostly be either properties owned by us or managed properties, which we know provide a high level of luxury and experience – there will be no compromise here. After Tree of Life properties in Jaipur and Varanasi, we plan to start building a Tree of Life in Agra where we have already bought three acres of land. Why Banaras as a destination? Is there a certain peculiarity of the region you wish to share? Doesn’t Banaras encompass all that India actually is for a tourist - mystic, touching the mind and soul, chaotic and still functional? Given its huge

FOOD & HOSPITALITY WORLD

potential, this is one of the most undersold destinations that India has. It has increasingly good air connectivity, both domestic and international; infrastructure is on its way to being revamped with various initiatives already implemented; but is weak in providing quality hospitality to guests. Hence I see a perfect slot for brand Tree of Life to come in. Here again, we are not in the city – ideally located between the airport and town, with just 18 junior suites and a resort, which has a very strong Banaras connect. We should be ready by mid 2017. Your new venture Tree Leaf is also all set to spread its branches. What is the roadmap and the way forward? While Tree of Life will operate at the upper end of the market and be mostly our own properties, we have recently created brand Tree Leaf, which will be more the leased or managed properties providing amazing experiences. Here again, they will be a maximum of 20 odd keys and no more. Our total spread will hence be a mix of owned and leased / managed properties, but both driven by common beliefs of guest experiences. We are presently operating the Marari Sands Beach Resort by Tree Leaf in Kerala and have just signed another property in Manali. We are also consulting with owners for an amazing property in the Nubra Valley, Ladakh where work has already started and this will be ready by end 2017. In addition,

Himmat Anand

talks are on with two other properties as I write. So I expect some six properties under brand Tree Leaf in the next two years. Is India an investor friendly region in the hospitality space? The fact that I am seriously contemplating taking the brand overseas does indicate that I am highly frustrated with what it takes to do business in India. The supposed ‘one window clearance’ is just like the Hawa Mahal in Jaipur – with over 50 windows, you keep wondering which is the ‘one’ you are supposed to go to! No, it is very difficult here, specially for small sized entrepreneurs like me and there is only a madness about us which keeps us going. From acquiring land, to the high rate of interest on a loan which must be repaid in a short period of time, to the stumbling blocks and ‘considerations’ at every step – it’s not easy. As a builder and operator, what is it that you incorpo-

rate when you plan the interiors and design of your project and property, especially as you take pride in going local to a large extent? There are a couple of parameters which I like to work within. To begin with, I must connect with the land that I buy and it must ‘speak’ to me. This may sound crazy, but land does speak to you – provided you are willing to listen! Second, the project we put up should connect locally with the city we are in. Examples – the Tree of Life Resort & Spa Jaipur is built totally in natural stone and lime – just like the century old forts and palaces of Rajasthan. We have hardly used any bricks, steel or cement there. The Tree of Life Resort & Spa Varanasi has a very close connect with Lord Shiva and the ghats of the Ganga. Further, as far as possible, we try and use workers who live in close proximity to the property, with an intention of hiring some of them when we open. Our Jaipur property was made by some100 workers who lived within one km of the property. Some 15 of them were absorbed in the resort when we opened. Two of them who were ‘beldars’ (labourers) at the time of construction, are today holding mid-level position as chefs in the kitchen of two of our properties – these are the stories that I like to see happen! While building, although I may have my own ideas and thoughts, there is always one question on my mind – what would my guests like? I do not outsource construction and in-

teriors to any third party. Each resort I build has my 100 per cent commitment of time and energy and I know why each brick has been laid and where. In a way, my resorts are an extension of my aspirations and the aspirations modify themselves according to the city that I build in. Like the world over, is India ready to accept an ecotourism concept offering within a luxury hospitality set up, that goes beyond the expected glitz and glamour? The term ‘luxury’ has different meanings for different people. I do believe that this word now has a wider width than just the glitz and glamour that it has normally been associated with. For me, luxury is all about space (our Tree of Life bathrooms are between 150-180 sq ft each), privacy, calmness, serenity and a laidback service. That is why we have also termed our service as ‘Laidback Lifestyle’ – not in your face, discreet and yet attentive. If you see the growth pattern in India in the last decade, while the 100 room plus hotels continue to spring up, there has been a huge growth of small and experiential properties, mostly owner run, all across the country. Yes, this segment will challenge the larger hotel chains who are still following the cut-paste cookie models. What India is still not following and will continue to pay the price is controlled development and respecting the laws of Nature. I am sure we will eventually learn, but the hard way.

OCTOBER 1-15, 2016

PRODUCT TRACKER

Faber FABER has launched a 3D chimney with T2S2 technology. The chimney's filters on the sides of the hood extract any smoke that escapes the bottom vent. This technology ensures the kitchen is free from smoke and grease. Available in black and SS options, 3D hoods come adapted to various designs and finishes from Europe.

Future Consumer Enterprise FUTURE CONSUMER ENTERPRISE (FCEL), part of The Future Group, has launched Nimbu Chatka and Crispy Strips under the Tasty Treat Namkeen category.

Asbah By Adab BY ADAB is a home furnishing brand which manufactures bed linen and bath linen for domestic, international and institutional sectors. The brand recently presented an exclusive range of prints, solids, dobbys, jacquards in fine yarns and high thread counts thus making the fabric soft and silky. The brand has a collection of products (300 threads/sq to 1100 threads/sq) made as per choice and demand of different countries.

Franke FRANKE has launched new tectonite sinks. The centenary design is formed from patented materials, and tectonite that comes with three tiered accessories. These sinks are created to fit in functionality and design with third generation material.

OCTOBER 1-15, 2016

ASBAH has introduced Asbah Poha, a wholesome breakfast product. Asbah Poha is available at retail counters and departmental stores such as V-Mart, Vishal Mega Mart, Home Store and Modern Bazaar. The product is also available on e-commerce sites like Amazon, Big Basket, Sangam Direct and Shop Filo. Retailers can directly buy it on B2B portal like JustBuyLive. It is packed in 500 gm pouches.

T&S Brass T&S BRASSâ&#x20AC;&#x2122; one-piece Cerama ceramic cartridges offer enhanced reliability and improved water savings, reducing costs and maintenance expenses. The Cerama cartridge eliminates the seals and washers inside traditional cartridges, which prevents leaks, cuts water usage by up to 20 per cent and increases the reliability of faucets by over 100 per cent. Cerama cartridges have been tested to over a million cycles without failure and feature a lifetime guarantee. Ceramic cartridges are ideal for heavy use in food service and plumbing applications and can withstand temperatures up to 90 degrees Celsius. For applications with valves downstream, Cerama cartridges come with integral check valve to stop cross flow.

FOOD & HOSPITALITY WORLD

INTERIORS & DESIGN

Designing for the wilderness It is challenging to design for properties in remote areas and the wild. Zubin Cooper, CEO, Bentel Associates India, writes about the designing techniques for jungle camps and different areas that can be used in a diverse country like India

EMOTE boutique hotel design can take many 'guises'. From the contemporary to the vernacular. It can also be staged on a hill top, a mountain range, by a lake or in the wilderness close to wildlife. But one of the most important aspects of designing in remote areas is all about customer experience. The type of customer attracted to such getaways is in search of a multitude of sensory experiences and of course to quench his thirst for adventure. Needless to say, the location of such a bespoke hospitality offer is paramount in heightening this experience: be it a safari venture, surrounded in an oasis of nature, or on a mountain top. Eco resorts, escapes and tourism is a growing love in India and need to be designed to respect nature and the immediate environment. A well designed layout with thoughtful way finding is essential for low lying developments set deep into nature. From identifying the reception area, which of course could be as discrete as a small hut in the wilderness, to finding oneâ&#x20AC;&#x2122;s accommodation. This could be a glass box discretely designed in the jungle, a tree house, a log cabin or a more traditional bungalow. One thing is for certain the singular feeling of being connected to nature is of utmost importance, and let's face it it's why the client is there in the first place. So it is imperative, that whilst the accommodation building should be well detailed, homely and exude with comfort internally, centre stage should be the natural surroundings. The popular Taj Village in Goa is a good example of an exclusive resort offering a more local experience.

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Zubin Cooper

OCTOBER 1-15, 2016

INTERIORS & DESIGN Local and environment sensitivity This means a well-designed landscape should feel natural and not manicured, and still give the client the feeling of being in the wild. Very much the 'needle' that threads the resort together, the landscape offers a myriad of possibilities to reinforce the aesthetic quality of the offer. Winding paths leading to spectacular viewing platforms offering breathtaking panoramic views. It is vital that the impact of the resort on the environment is negligible, ideally treated as a zero carbon footprint. For nature lovers visiting these types of resorts knowing that the building is wholly 'sustainable' will only become a good sell point for the given operator/hotelier. Whilst initial operating costs may be higher, savings in the long term will pay dividends. Using sustainable and local materials must also be high on the agenda. Local stones, woods and a natural material palette not only spell a homely environment, but keeps transport costs and pollution down to a minimum. This also helps to provide local jobs for local people. It also becomes an interesting cultural point of conversation. In Karnataka and in other parts of India we see many leaving their villages for a supposed better quality of life and better job opportunities in the cities. As we begin to develop with thoughtful design solutions across the remotest areas of India, we also create

employment opportunities near local villages. Local culture and handicraft can also be part of the greater experience, offering more possibilities for the local population to earn and share their local culture and art.

The amenities Designing adequate on site amenities is also integral to the extension of this experience, a specialist restaurant allowing the visitor to sample the taste of local cuisine. The experience of outdoor seating surrounded by natural beauty, with only a burning flame providing light and the sounds of the jungle is an exquisite one. Resorts well connected to na-

ture have many synergies with the feeling of well-being, so the design of a spa will also add much value. Taking the concept further to offer dietary, cosmetic and health screening with alternative treatments to certain medical concerns is also a fast growing industry. Short excursions should also be a part of the offer that allow certain guests who may be staying at the site longer to see other areas of cultural or natural interest a short journey away.

Exclusivity and privacy Whilst common areas and shared dining spaces are important to connect guests sharing a similar experience, the visitor

must also feel exclusivity and have privacy. Separating accommodation into individual bungalows, allows for such an experience. The resort designed over a larger area, allows for a feeling of being connected to nature, increasing opportunities for expansive views. Imagine being woken up not by the cries of city crows but by deer rustling in the forest and pressing their faces close up to your patio window. I have often believed the most precious landscape design is an architecture that barely changes the landscape, almost remaining untouched. In the same way for sensitive sites particularly in protected areas or national parks, the design of the

buildings must be secondary to the beauty of one's surroundings. An analogy would be how the interiors of an art gallery cry not for attention themselves, but allow the paintings to create dialogue. The design of the rooms themselves should allow for visual connectivity between the indoors and the outdoors. An example could be offering large glazed windows that slide open to verandas so as to engage with the outside. With the ever growing market of weekend getaways in ever remote places and Indians becoming more adventurous in their outlook, a growing demand for such experiential hotels will continue to build.

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SPA & WELLNESS

SLEEPWITH SIXSENSES Six Senses sets a new standard in catching better zzzzzz’s

LEEP is unreservedly recognised as the most important contributor to an individual’s health. Experts range in their suggestions as to the amount that should be taken, with a rough consensus recommending that at least one third of a person’s life should be dedicated to this most pleasurable of pastimes. And if they are getting the required amount of shut-eye, they may not be getting the optimum quality. Sadly, too many people put up with a less than desirable sleeping environment. Poor quality mattresses and bed linens, sound pollution that distracts from the goal at hand and lighting that hinders the

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effort contribute to restless nights followed by stressful days. Even attempts to count sheep can be an obstacle if the mind becomes active and separates the flock into colours and gender, or indeed the whole flock has passed over the fence before sleep has occurred! Guests holidaying in places of incredible beauty, with empathic service and exceptional experiences should also have the opportunity to enjoy the best sleep imaginable. And now they can with the launch of the group’s enhanced sleep standard, Sleep With Six Senses. Working closely with internationally renowned Sleep Doctor Michael J Breus., the

rollout has already begun at six of the group’s resorts, with the remainder to be fully implemented by mid-2017. All resorts opening in the future will have the programme in place from day one.

Sleep Ambassadors So, what’s so special about sleeping with Six Senses? Well, it starts with an online questionnaire that allows a dedicated Sleep Ambassador to prepare in advance of the guest arrival. The questionnaire allows Six Senses to understand the relationship that a guest has with sleep and based on this information, each sleep ambassador provides their guests with tools and tips on how to improve

the quality of sleep. Sleep Ambassadors are individuals who have excelled in a training programme created by a passionate group of leaders at Six Senses under the leadership and guidance of Dr Breus. They fine-tune the guest room prior to arrival to ensure all preferences are noted and prepare the guest bedroom each evening to ensure optimum sleep conditions. They are also on call each day to assist and provide support to guests. Fundamental to the guest room setup are items that have been carefully selected and tested over a period of 24 months by a team of Six Senses experts. Handmade mattresses by Naturalmat are

made from 100 per cent natural materials sourced from sustainable resources and are fully biodegradable. They are complemented by Hanse organic pillows and duvets which feature natural breathing and cooling zones to ensure the perfect temperature during sleep. High quality organic cotton sheets are made by Beaumont & Brown, and toweling and bathrobes are from Madison Collection. Building upon these quality basics, guests who wish to learn more about improving their quality of sleep can upgrade their sleep experience. The package includes a Sleep Bag, Valley Forge moisturewicking linens and a Withings Aura Sleep Tracker/App. The

OCTOBER 1-15, 2016

SPA & WELLNESS

results from the sleep app will be reviewed with a Six Senses Integrated Wellness Practitioner during a 30-minute personal consultation. Based on the results, the wellness practitioner may recommend a personalised programme of spa treatments and activities to help improve sleep. The Sleep Bag contains a selection of specially developed and sourced sleep aids including bamboo fiber pajamas, eye mask, ear plugs, nose strips, nasal neti pot and jasmine sleep spritzer. There is the choice of a bathroom amenity from The Organic Pharmacy and the Six Senses Little Book of Wellness which includes a worry journal section to jot down thoughts that may keep guests up at night. The bag also includes a thumb drive loaded with Six Senses videos providing a

OCTOBER 1-15, 2016

As of November 2016, Sleep With Six Senses is available at: ● Maldives, Six Senses Laamu ● Oman, Six Senses Zighy Bay ● Portugal, Six Senses Douro Valley ● Seychelles, Six Senses Zil Pasyon ● Thailand, Six Senses Yao Noi ● Vietnam, Six Senses Ninh Van Bay

wealth of sleep suggestions and professional guidance for better sleep featuring Dr Breus.

In advance of departure each guest is provided with sleep tips and details on how to purchase any of the prod-

ucts they used during their stay to prolong their quest for a good night’s rest when home.

New Six Senses properties that will open soon with Sleep With Six Senses are: France, Six Senses Alpine Suites Courchevel, December 2016 Cambodia, Six Senses Krabey Island, May 2017 Bhutan, Six Senses Bhutan, May 2017 Indonesia, Six Senses Bali, Q3 2017 Fiji, Six Senses Fiji, Q3 2017

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SMART TECH FOR

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OCTOBER 1-15, 2016

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THE MAIN FOCUS

SECURITY From luxury hotels to budget chains, the hospitality sector across the country is increasingly investing in technology solutions to ensure safety and security of guests, data and property BY SUDIPTA DEV

OCTOBER 1-15, 2016

ECHNOLOGY has been increasingly playing an important role in various aspects of hotel operations, including the critical function of security. The Indian hospitality sector has witnessed significant changes in the last seven-eight years with the adoption of many technology solutions which gives teeth to physical security. After the 26/11 attacks the overall security was beefed up in hotels across the country. It is no more just a man guarding the hotel premises, but a mix of manpower and technology deployment being extensively used by the hospitality sector. “Guarding is one part, there is also extensive deployment of electronic and CCTV solutions. Hotels have made a lot of CAPEX investment to upgrade their security systems to be at a situation where they are in a better position to encounter any threats,” says Rajat Khurana, director, business services, TOPSGRUP, a leading security services company in India. These range from the ubiquitous boom barrier and bollards with X-rays to IP based CCTV cameras and sophisticated video analytics. There are certain challenges of course that hoteliers face. The most important is the fact that technology becomes obsolete very fast and constant upgradation is a costly affair. Harish Chandra, GM - information technology, Sarovar Hotels rues that while India provides world class technology across the globe, many times hotels in India are unable to invest in the best of technology due to the high cost of technology upgradation. “Cutting-edge technology in hospitality domain can trigger a sharp competitive edge at all levels. Recent years have seen a voracious demand for guest safety and privacy. These are most important factors,” he says. AccorHotels which manages the joint property of a five-star hotel (Novotel Hyderabad Con-

vention Centre) and a worldclass MICE facility (Hyderabad International Convention Centre), has to address the security preparations need of two different scenarios. “While the hotel has technological measures like key-card access to floors and 24x7 monitoring of guest and employee areas via an integrated CCTV system, at the convention centre due to the high-inflow of delegates, automated scanners and checking systems are in place to assist with smooth crowd flow,” mentions TV Madhupal, senior director, talent & culture, Novotel Hyderabad Convention Centre.

Data security Hotels are one of the most vulnerable targets of cyber criminals. It has become imperative for properties, across all categories, to be vigilant about securing guest sensitive information and privacy. Chandra informs that most of the hotels use PCIDSS (Payment Card Industry Data Security Certification) complaint softwares to secure guest personal information and credit card details. “We work only with partners who demonstrate the highest level of security and global standards. Thus, our online reservation module is powered by Hotel Commerce Solutions who are the official resellers of Sabre Hospitality Solutions (globally powering over 17000 hotels),” he states, adding that the online reservation path is completely secure and PCI compliant thus protecting the personal information of the guests. At Novotel Hyderabad Convention Centre and HICC, the entire property is compliant to PCI-DSS norms – guest data when handling card transactions are secured at the highest standards. “The IT team ensures that systems are in place to prevent misuse, compromise or data-theft via any computing or mobile device from the property through a robust firewall and cyber-security mechanism that is regularly audited and updated,” states Madhupal. It has been observed that the guest’s hotel selection criterion

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“Guarding is one part, there is extensive deployment of electronic and CCTV solutions” Rajat Khurana Director, business services, TOPSGRUP

“Cutting-edge technology in hospitality domain can trigger a sharp competitive edge” Harish Chandra GM - IT, Sarovar Hotels

“The IT team ensures that systems are in place to prevent misuse, compromise or data-theft” V Madhupal Sr director, talent & culture, Novotel Hyderabad Convention Centre

FOOD & HOSPITALITY WORLD

weighs on the availability of WiFi than other amenities. "When we talk about the technology demands in hospitality segment, it is our goal to provide secured and seamless solution with ease of use and stability. In addition, the growing trend for BYOD ready network at hotels and resorts is pushing hoteliers to offer instant Wi-Fi access on guests’ check-in," says Samiksh Aggarwal, AVP, sales, Data Networks, Sterlite tech –Elitecore. He points out that with the increasing demand for internet access, hotel network should be build to accommodate maximum Wi-Fi devices expected to be carried by guests; segregate the traffic into trusted and non-trusted traffic to prevent malicious activities and maintain usage log as per government norms.

Bouquet of services Often implementation of security solutions is not a matter of choice. International brands operating across the country have a mandate coming from their global headquarters about security arrangements across their properties. “Most Tier II & Tier III cities have big chains who have all these

equipments, but budget hotels are not always up to the mark, as security solution provider to them, whenever we are called by them we do a complete due diligence and do a run down of the survey. We propose all the solutions to the hotels, but ultimately implementation is left to them depending on their budget and CAPEX requirements or the investments they are ready to make,” says Khurana. He reminds that the owner driven smaller hotels face a problem, but even they are ready to invest at least 6070 per cent of what the big brands put in security measures. “We offer them a bouquet of services,” affirms Khurana. India is on the verge of a major consolidation and expansion of hotel rooms, and a large number of these will be in the budget sector. Dolphin RFID has a strong focus on being a partner of choice for meeting the basic security and safety requirements of budget hotels and partnering with the highend star hotels for state-of-thearts RFID systems to help them improve their bottom line. “Dolphin RFID Locking System is an all-encompassing system which caters for the

smallest of the hotels to the largest and consists of – other than the locks – integrated elevator control systems, integrated energy management system for the rooms and room electronic safes,” states Commodore S K Sawhney, president & CEO, Dolphin RFID. Apart from hotel locks, Dolphin RFID provides a full suite of state-of-the-art RFID system to manage guest recognition systems, hotel assets, laundry systems, android based maintenance systems and POS systems. “For instance, for a resort, Dolphin’s One Card RFID System permits the key card (in the form of a card/silicon band) manage the hotel lock, F&B, laundry and spa/gymnasium lockers. With all activities being managed through a single card/band, the huge benefits to the hotel are evident,” mentions Commodore SK Sawhney. The company will be introducing RFID locks for apartments/hotels using Bluetooth technology as there is a growing demand for it in the market. Chandra believes that budget hotels can implement most technology enabled solutions by keeping it

simple and without compromising on the security aspect. He advises installation of basic security gadgets as defined by local laws in terms of having or not having X Ray machine; keeping CCTV footage for one month; and using gateway to secure Wi-Fi services and keep guest browsing logs. On account of increasing CAPEX and OPEX expenditure, the hospitality sector benefits from cloud based solution. Which, reminds Aggarwal, not only helps with saving CAPEX and OPEX, but also offers centralised management in terms of IT infrastructure and resource, better performance, bandwidth and revenue optimisation. “Considering the current Indian market, the approach and interest is gradually increasing because the cloud based solution is mostly suitable for chain of hotels or hotspots, whereas single or small subscriber network can be still catered by box based solutions. Nevertheless, it depends on the type of segment, requirements of the hotel chain and network topology,” affirms Aggarwal.

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New trends In the future some hotels are planning to integrate electronic door latch with IP phone, IPTV or with guest smart phone or tablet. According to Chandra, the guest would be encouraged to download hotel application. “This application can be help women traveller to check who is knocking the door directly on their electronic communication gadgets or on hotel provided I-pads or tablets. With one touch guest room door latch can also be opened using combination of integrated CCTV, door latch and hotel mobile application,” he says, adding that this will ensure that only known or hotel service staff (rooms service/housekeeping, etc) are provided entry and strangers are restricted. Chandra points out that though this is just a novel idea, new hotel can use this idea to secure guest in the initial planning stage. Existing hotels may face challenge to install camera on door lock due to design, cabling and cost related challenges. Leading hotels have realised that they have to go deep into various aspects of technology, like video analytics. It is a software that needs to be installed at the backend where CCTVs are capturing the feed. “It can recognise the according to criteria, e.g. how many people wearing white shirt entering the hotel on a particular date, or how many people entering the hotel between 10 am to 12 pm wearing a cap,” says Khurana. Facial recognition is a part of it. TOPSGRUP has a centralised control room in Mumbai where it gets feeds from across the country. Madhupal believes that the focus lately seems to be on swift and less-intrusive scan procedures – modern systems are getting better and better at scanning with minimal human involvement in the form of patdowns. "They are quite precise when it comes to scanning illegal or safety-compromising contraband, allowing the security personnel to carry their procedures with minimal inconvenience for guests," he says, adding that a few examples in this regard would be Au-

OCTOBER 1-15, 2016

Fast paced changes and significant improvements in physical security system technologies are clearly evident. Analog systems are being converted to or getting replaced by digital systems “Software now enables cameras to detect incidents and incident patterns” Hanumant Arja Safety and security manager, Holiday Inn Mumbai International Airport

tomated Under-Vehicle scanners and Explosive Vapour Detectors. Dhanraj Chavan, chief security manager, The Orchid, Mumbai avers that keeping in mind the current trends now the emphasis is on the intelligence rather than physical presence of security. "There is a significant change observed in this space after the up-gradation of processes at the local authorities’ level, emerging use of bollards, electronic gate crash system, seamless 3D scanners and a rapid development observed in the field of baggage scanners," mentions Chavan. Hotels need to partner with an experienced physical security provider, and ensure that the entire staff understands the need to keep security top of mind – always. "Fast paced changes and significant improvements in physical security system technologies are clearly evident in the physical security field. Analog systems are being converted to or getting replaced by digital systems with internet protocol. These systems now enable superior and advanced imagery, recognition and storage," says Hanumant Arja, safety and security manager, Holiday Inn Mumbai International Airport. He reminds that software now enables cameras to detect incidents and in-

cident patterns. The systems can alert system monitors of actual or impending security breaches through the detection of "patterns" that signify a security incident. “Physical security systems are being "integrated" so that access control systems, alarms and cameras are coordinated. For example when an access control device such as an exit door is breached, a camera will be activated to focus on the event. The result is more efficient use of installed systems in that identification and response to potential and actual problems is enhanced,” states Arja. Schneider Electric provides intelligent hotel security that is more proactive and easier to use. “Our solutions lower training time from days to hours,” says Thanik B, director - Segment Marketing and Business Development, Schneider Electric India. The security is integrated with other building systems to create a single dashboard with real-time monitoring and instant fault notification and escalation. Thanik B informs that advanced analytics give a hotel-wide view that includes people, property, data, assets, power, heating, cooling and the network environment. “These tools permit a more expedient and effective response to security threats and better ability to maintain business continuity,” he adds.

Best practice implementation Best practice implementations at most hotels comprise a combination of both technology and physical security. At Novotel Hyderabad Convention Centre & HICC to ensure timely and orderly alerting and evacuation procedures are followed in case a situation arises, there is a quick-response initiative called the Emergency Response Team (ERT) – a team of individuals with very specific roles and responsibilities to action in this scenario, has been implemented at the property. Simulations of various scenarios are carried out at a regular frequency, testing the response mechanism and duration of actions carried out, to further analyse and improve for real-life scenarios. The Orchid, Mumbai focuses on effective database management, seamless transfer of critical information with the help of new technologies, floor access control, and having hi-tech CCTV coverage in and around the property. Safety of the single lady travellers-a dedicated wing has been assigned for them where a lady security guard is stationed 24x7. New trends in fire safety are used which enables detection of exact location. “The proximity to the airport has both pros and cons as this area is always under scanner. We have seamless data sharing and support from local authorities which enables us to elevate our internal security systems,” says Chavan, adding that this can be done in coordination with vendors, suppliers, emergency services, neighbouring hotels, local authorities and IHG’s crisis management control room.

“It is our goal to provide secured and seamless solution with ease of use and stability” Samiksh Aggarwal AVP, Sales, Data Networks, Sterlite tech –Elitecore

“We will be introducing RFID locks for apartments/hotels using Bluetooth technology” Commodore S K Sawhney President & CEO, Dolphin RFID

“The emphasis is on intelligence rather than physical presence of security” Dhanraj Chavan Chief security manager, The Orchid, Mumbai

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GM SPEAK

FUN UNLIMITED @ NOVOTELIMAGICA Srinivas Srirangam, general manager, Novotel Imagica Khopoli shares how his property is emerging as an important MICE and destination wedding hotel, contributing significantly in positioning Khopoli as the newest tourism hub in Maharashtra By Sudipta Dev

ovotel Imagica Khopoli has just completed a year of operation and the property occupies an important place in positioning Khopoli as an emerging tourism destination in Maharashtra. Srinivas Srirangam, general manager, Novotel Imagica Khopoli, has much to be proud of with 85 per cent occupancy in the first year. “Since the beginning, every month 25 days out of 30, the hotel is sold out,” says Srirangam. While the week-

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ends attract FITs, families and leisure guests, the weekdays see mostly corporate groups and MICE business.

Unique MICE hotel A significant segment of the MICE crowd are based out of Mumbai. Though the hotel has hosted all India MICE groups, according to Srirangam, the contact points have been the offices in Mumbai or Pune. “We also did some very prestigious events, most of the leading corporates have used us either for team outings or conferences or

OCTOBER 1-15, 2016

GM SPEAK annual meetings. Many of them have been doing events in city hotels for a long time or other hotels in Lonavala. They enjoy our property as we are part of the Adlabs Imagica theme park. The corporates get an opportunity to have unique evening events in the park also,” he mentions. Team building activities for corporates are organised both outdoor and indoor, with the help of the property's animation and activities team. “Rather then being a regular hotel for conferencing hotel there is focus on activities, within the hotel and the theme park. We also offer adventure activities like rafting and local siteseeing along with stay,” adds Srirangam. Whenever a MICE group comes, the concerned officials in the company sit with the activities manager and a package is designed for them with the activities. Another popular feature is the high energy character parade which is the highpoint during breakfast. “We have lot of characters in the hotel. We had a SEBI conference, the average delegate age was over 40 years and I had never seen a bunch of people enjoying the character parade so much. It is like saying that there is a child in everybody and it comes out in these fun activities,” points out Srirangam, adding that with some corporates even if the average age is on the higher side, they really enjoy, even if the rides are a little scary for them in the park. “There is a fun element. Our slogan is 'The fun never ends',” he remarks. The hotel also has tieup with outdoor adventure activity companies. Private character parades can also be customised for groups. “We entice corporates with unique experiences and many are repeat clients. The leisure groups comprising friends and families, occupy between 40 to 50 rooms. We do complete activities for them, from treasure hunts to dance to housie sessions.” As part of hotel activity feature there is a housie every evening, dance classes, painting class, yoga,

OCTOBER 1-15, 2016

fun games. There is also a gaming zone with billiards, table tennis, darts and other games. For FITs the unique experiences range from character birthday celebrations, movie under the stars for kids by the poolside, et al. The average length of stay, both for corporates and leisure crowd has been two nights. The hotel gets a lot of walk-ins but the biggest source of booking is through its website, through travel agents and packages. The packages enable guests to buy online hotel stay and park tickets together. There are packages are a high selling product. “We are engaged with the travel agents, they have been selling our hotel from day one. We organise FAM trips for them. We work along with them not just for FITs but also social groups and MICE business,” informs Srirangam.

Emergence of Khopoli Lonavala has traditionally been a popular holiday destination, however Srirangam believes that the hotel and theme park being 25 km before Lonavala and nearer to Mumbai has made Khopoli a new destination. A new adventure park is coming up with Imagica, adding to the existing attractions of Aquamagica, Imagica, and the snow park. “As a hotel we add a lot of value to Khopoli. There are also a lot of families and FITs who just come and stay in the hotel and do not use the theme park,” he informs. “Khopoli has got a lot of recognition. There are almost 280 mid-scale and large industries in Raigadh region, with a concentration around Khopoli,” says Srirangam, adding that going forward he sees more small hotels coming up in the area. The hotel has also hosted many high profile weddings, with quite a few lined up. The target is to get 25-30 weddings this year and 40 weddings in 2017. “Our aim is to make this a big wedding destination. Not just the hotel, there are many scenic locations in the park for hosting dinners, cocktail gatherings and pheras. In the

Srinivas Srirangam

evening it is very beautiful in the park,” he affirms.

Extensive facilities The hotel has extensive banqueting spaces inside and outdoors. “We also have open land to erect large canopies and do events inside. Poolside is perfect for cocktail dinners. Currently 116 rooms are operational in the hotel. The inventory will almost double with the next phase opening up additional rooms, taking it to 287 rooms. It will then be the largest hotel in terms of rooms inventory in Lonavala and Alibagh region. “This will give us an edge in hosting large MICE/ wedding / social groups together. It is not a regular hotel, from the welcome to stay experience, we have unique features and the location adds up,” states Srirangam. In terms of F&B there is the Square, the all day dining, the Nitro Bar, and a speciality restaurant is coming up. The restaurants are popular with corporates working in the area, along with leisure guests driving down to or from Lonavala. A full fledged spa is opening soon. Currently there is a temporary massage room, which is quite popular with the guests. While the catchment area for the hotel is Mumbai, Pune, along with Nashik and Gujarat to some extent , in recent months there have been increased arrivals from Delhi market for FITs and small groups.

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TECH TALK

Performance marketing technology to boost online conversions Criteo's performance marketing technology can help hotels, travel agents and OTA's to boost their online sales. The technology will transform digital advertising into a personal experience by connecting the brand with customers to predict and recommend products they actually want By Saloni Bhatia

he India Online Travel Review published by Phocuswright in 2016 shows India as one of the fastest growing travel markets. In 2015, India's total travel market grew almost 10 per cent due to the rising lodging

demand and also saw an increase in consumer spending, infrastructure investment and income supply. The report predicts that by 2020 the market will rise to 65 per cent from `164,987 crore to `271,686 crore. With internet penetration growing rapidly, more people are making travel bookings through mobile devices. It becomes difficult

for the sellers to direct their marketing cost in a strategic manner. Criteo technology enables internet retailers to serve personalised online display advertisements to consumers that have previously visited the advertiser's website. There are several methods that Criteo offers to tap the potential buyer like cross de-

vice advertising, social media advertising, mobile app advertising, Criteo dynamic email, Critoe engine, kinetic design among other analysis tools. The company has direct relationships with over 160,000 premium publishers as well as leading real time bidding (RTB) networks, ensuring that a marketing campaign runs cohesively across all mo-

bile, web and social channels. Daniel Beccari, product head, travel, Criteo, explains, â&#x20AC;&#x153;A Criteo research revealed that the mobile dominated path to purchase for holiday bookings. The conversion rates are improving 1.6 times better in a desktop than app and 1.7 times in mobile than the desktop. The OTA penetration in smartphones stands at 15 per cent

TECH TALK

while the hotels are at five per cent. Therefore, it becomes very difficult to reach out to the desired consumers who is sourcing information through multiple resources. But through Criteo technology it becomes easy to measure the RoI.” Criteo's cross-device marketing engages the users wherever they are online with premium placed ads across desktop, mobile and social medium. The company's direct relationships with the top publishers enables them to ensure high visible placement of ads. Similarly, in social media advertising on Facebook and Instagram, Criteo's dynamic retargeting integrates with the platform to support dynamic ads and deliver the most relevant offers. The technology also interacts with personalised relevant content to drive more in app sales. This is done by

OCTOBER 1-15, 2016

Criteo technology enables internet retailers to serve personalised online display advertisements to consumers that have previously visited the advertiser's website their deep understanding of the digital consumer journey. The Criteo engine analyses data from over 1.1 billion users each month in order to sharpen its prediction, recommendation and bidding algorithms that maximise a campaign's results. The unique kinetic design technology personalises the design and layout to engage each individual shopper in that specific publishing environment. But as majority of con-

sumers use multi devices to research for their travels it becomes difficult to market with best returns. Beccari remarks, “When a single user logs in from multi devices it becomes difficult to tap the traction. This changes the perception of what actually happens. Once it is easy to track the source where the user has come from, the brand can focus on a refined targeting strategy.” One of India's leading OTA Yatra.com used Criteo's marketing tech-

nology to grow travel transactions. The brand saw a 62 per cent increase in domestic flight bookings, 54 per cent increase in cost per acquisition and 34 percent increase average order value from August 2015 to March 2016. Dushyant Sapre, director of business development, South East Asia, India and Australia, Criteo adds, “Criteo does help the OTAs and hotel chains to understand where there consumers are coming from, where they are going or what part of the consumer decision journey they shall tap at to drive more sales and conversions. While the final goal is increasing conversions, a brand cannot annoy the user with unnecessary ads but actually ensure that they are actually willing to click. Therefore our technology helps brands to recommend the right things at the right time.”

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CSR

Feed the Planet Electrolux sets up Electrolux Food Foundation with initial SEK 10 million investment; enters Feed the Planet partnership together with Worldchefs and AIESEC

HE ELECTROLUX GROUP recently announced actions to focus its social investments and community activities on food and related sustainability issues. The ambition is to contribute more in addressing major global challenges such as hunger, poor nutrition, food waste and responsible consumption, in support of the United Nations Sustainable Development Goals. As a first step, the company is setting up the Electrolux Food Foundation, creating a long-term platform for funding initiatives in this area and engaging employees around the world. The initial investment is SEK 10 million. Electrolux is also joining forces with the global association of chefs, Worldchefs, and with AIESEC, the world’s largest youth-led network, in Feed the Planet – a key partnership that includes commitments to driving a number of food projects over the coming years. “Feeding the world’s growing population in a sustainable way is one of the greatest challenges of our time. We believe Electrolux, as a world-leader in a kitchen appliances, has a responsibility and opportunity to contribute on issues related to cooking and food consumption,” said Jonas Samuelson, president and CEO. “We’ve had a global approach to the impact of our operations and products for many years. Now, we’re widening the scope of sustainability to address our role in society in a more focused way. By working together with Worldchefs and its 10 million associated chefs, we leverage our ex-

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pertise, professional network and global organisation to make the most of our contributions to local communities.” The objectives are to inspire better food consumption and cooking habits among consumers and professionals, maximising sustainable and healthy choices while contributing to a reduction of negative impacts. Other aspects are to support people in need – in putting better, more nutritious food on the table, providing advice on cooking on a tight budget, offering workplace education and supporting emergency relief efforts through Worldchefs without Borders.

Role of chefs The first initiative to be financed by the Electrolux Food Foundation will be the Feed the Planet partnership. Electrolux units can also apply for funding from the foundation to launch local projects supporting the objectives. Given the status and role of chefs today, Worldchefs is uniquely positioned to set the agenda and convey important messages about the need for healthy food and sustainable cooking. AIESEC, which is promoting and driving youth participation in the implementation of the UN sustainable development goals, will provide volunteers to help

manage projects on the ground. Charles M Carroll, president of Worldchefs, said, “I believe this project is going to change global sustainability as it relates to the hospitality field. Our main focuses are sustainability education and awareness campaigns towards both consumers and professionals, and alleviating poverty through skills development and humanitarian relief. Electrolux is considered the sustainability leader in the kitchen appliance industry and in partnering with them, I believe we can make an impact in these areas and focus in on how they affect our planet.”

Electrolux sustainability framework, For the Better, includes nine promises to work for better solutions, better operations and a better society. By implementing a Groupwide approach to social investment, Electrolux is seeking to fulfil its promise “Be a Force for Good” in a way that is also aligned with the UN Sustainable Development Goals. More specifically, Electrolux hopes to have a positive impact on the goals Zero Hunger (#2) and Responsible consumption and production (#12). Food is also a major factor in climate change, meaning this focus area ties well into Electrolux goal to halve its carbon emissions by 2020.

OCTOBER 1-15, 2016

MOVEMENTS Courtyard Pune Chakan Courtyard Pune Chakan has appointed SUTAPA DAS as assistant manager, marketing and communication. In this new role, Das will be responsible for client relations, public relations and marketing strate-

department of Ananda in the Himalayas in 1999 and moved to The Four Seasons in Maldives, after five years at the property. He has also worked with London’s Renaissance Chancery Court, Ista Bangalore and Novotel Kolkata as executive sous chef. Completing his 17-year journey as a chef, Biswas has returned to the foothills of the Himalayas.

Mercure Hyderabad KCP SUDIPTO MUKHERJEE has been appointed as the director of sales and marketing at Mercure Hyderabad KCP. Under this role, Mukherjee is responsible for strategising and implementing sales and marketing activities for the property. Sutapa Das

gies, the creative side of promotional literature, advertising and artwork. Working in this field, her role will also involve a range of duties including creating marketing plans, organising trade shows, managing the marketing budget among others. With an experience of almost seven years in the field of digital marketing, Das has served for various sectors like hospitality, IT, health, fitness, restaurant, etc.

Ananda in the Himalayas CHEF SANDEEP BISWAS has recently been appointed as the executive chef at Ananda in the Himalayas. Biswas started as an associate in the culinary

JW Marriott Mumbai Juhu

Mahesh Chand Rajwar

will also play an active role in streamlining the resort’s marketing activities. Prior to taking up the position with Lords Hotels & Resorts, Rajwar was the general manager for Country Inn and Suites. He brings to Lords over 12 years of experience in the hospitality segment that include stints with IHCL, Trident and Club Mahindra among others.

Courtyard by Marriott, Gurgaon

Sudipto Mukherjee

Mukherjee has an experience of over 13 years in the hospitality industry. He has worked with Novotel Hyderabad Convention Centre, Ellaa Hotels and Lindsay Hotel Kolkata in various leadership roles and has handled various portfolios ranging from marketing, sales, business management, revenue management and operations.

Courtyard by Marriott Gurgaon has announced the appointment of ANUJ SOIN as the food and beverage manager. He has been a part of Courtyard by Marriott, Gurgaon for the past 2.5 years, where he joined as events manager, F&B. With the change in leadership, Soin will now be responsible to oversee the management and development of F&B and catering services. He has worked with brands like The Leela Ambience, The Taj Rambagh Palace, Jaipur and Eros Hotel Delhi.

PRIYA THAKUR SINGH has been recently appointed as the director of human resources at JW Marriott Mumbai Juhu. In this capacity, she will be responsible for taking care of talent acquisition, succession and workforce planning, performance management, training and development for hotel associates using technology efficiently. With over 10 years of industry experience, Singh has worked with companies such as Essar Group where she served as the senior manager, international HR and M&A.

Shangri-La Hotel, Bangalore Shangri-La Hotel, Bangalore has appointed RAJAN MALHOTRA as director of sales and marketing. In his new role, Malhotra will head the hotel’s sales, events, revenue management, reservations, marketing and corporate communications divisions. His key responsibilities will include overseeing all aspects of hotel sales and marketing strategies, including revenue forecasting and developing business plans, in addition to the recruitment, training and managing of the hotel’s sales team in order to maximise revenue opportu-

nities and property goals. He brings with him 14 years of experience in the hospitality industry.

The Imperial, New Delhi JACQUALINE TARA HERRON has rejoined The Imperial, New Delhi as director of The Imperial Spa, Salon, Health & Racquet Club. Under this role, she will spearhead and lead the operational, strategic and financial performance of the 16,000 square-feet spa and salon. Herron possesses over two decades of experience.

Lords Hotels & Resorts

Chef Sandeep Biswas

OCTOBER 1-15, 2016

Lords Hotels & Resorts has recently appointed MAHESH CHAND RAJWAR as the general manager of its property in Silvassa. In his new role, Rajwar will be primarily responsible for driving revenue growth. In addition to the managerial and operational responsibilities, Rajwar

Anuj Soin

Rajan Malhotra

Jacqualine Tara Herron

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The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai – 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in 32 October 1-15, 2016

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weekend

Scene and heard

With Marcellus Baptista

Bubbly buzz

Amy Billimoria and models at the French sundowner at Asilo

French flavour THE FLAVOUR OF FRANCE came alive as pink champagne did the rounds at the Verve sundowner at Asilo that showcased fashion designer Amy Billimoria’s French-inspired luxurious resort line that recreated an extravagant La Vallee Village Parisian shopping experience. It was a celebration of Parisian culture and fantasy of resort wear in a colour palette of white, mint blue and vintage rose along with beautiful back detailing on jackets and tops teamed with drape pallazos and shorts for that fusion look. Also in attendance was hairstylist Michel of Jean-Claude Biguine who spun his brand of magic in a hair show and seven-minute haircut. Madhoo Shah, Suchitra Pillai, Tanaz Doshi, Azmina Rahimtoola, Khushnuma Khambatta, Kunika Singh, Kiran Juneja, Jennifer Kotwal, Bina Aziz, Manali Vengsarkar, Poonam Soni and Sanam Sippy were all there.

THE BUBBLY was in full flow at the atrium of the Palladium as Chandon India unveiled an innovative installation of the pitstop to celebrate its partnership with McLaren-Honda. Rémi Coubronne of Chandon Worldwide was present along with talented actor Kangana Ranaut to reveal the spectacular re-imagination of the McLaren-Honda car. This installation was part of the promotional activities of Chandon India coinciding with the Singapore Grand Prix that featured the only night race during the Formula 1 season. The talk was that the creation of the piece of craft was an acknowledgment of the strong base of racing fans in India. The party sparkle in the atrium and the after-paty at Asilo were attended by Kalki Koechlin, Malaika Arora, Sarah-Jane Dias and Rahul Khanna among many more. Yes, it was time to live it up with Chandon.

Kangana Ranaut at the Chandon installation at Palladium

Ash Chandler and Savio John Pereira at the salon launch at Sofitel

Salon special THE POOLSIDE of the Sofitel was the happy venue for the celebration of the launch of the Savio John Pereira Hair and Beauty Salon (SJP Salon), an extension of the hotel’s luxurious spa. Maniti Shah from Shree Naman Group and Biswajit Chakraborty, GM, Sofitel were present to welcome guests like Shiamak Davar, Lesle Lewis, Manasi Scott, Shibani Kashyap, Shonali Malhotra and Ash Chandler. Guests discovered the over 800 square feet space at the salon with an extensive menu that included treatments for all age groups. Sporting colossal mirrors, cozy seating areas and trending music, the SJP Salon and its expert team of stylists were all set to pamper the many guests. People were assured that Savio John Pereira’s deft touch accompanied by the team of hair and skin experts, colourists and makeup artists would make for an unforgettable experience.

Sip and share It is great to have new experiences in life but what is better is to share them – that’s what you were told at the Black & White Chef ’s Share evening at Dishkiyaaon at BKC. Guests had an opportunity to relish some tasty appetisers curated by the chef and paired with the smooth Black & White blended Scotch whisky. Afzal Kaba, United Spirits brand ambassador, was there to enlighten the guests on the value of real connections by sharing their stories. It was felt that it is thoroughly satisfying to do this while enjoying delicious food and a glass of good old Scotch. The smooth spirit that evening was complemented by the fantastic food selection that included whisky paté and whisky-infused pan-seared chicken with harissa.

Afzal Kaba at the Black & White soiree at Dishkiyaaon

OCTOBER 1-15, 2016

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weekend

E V E N T S

GLAMOROUS OPENING Dinesh Rai, general manager, Mercure Hyderabad KCP (fourth from left) with the star cast of movie Pink at the opening of IQ The Lounge Bar at Mercure Hyderabad KCP

SERVING THE SOCIETY Hotel Sahara Star, Mumbai recently celebrated Teachers Day by hosting a lunch for 200 teachers who mentor underprivileged children with Aseema Charitable Trust

FITNESS SPREE Park Plaza Faridabad recently celebrated the first anniversary of Breathe, the gym chain introduced and led by actor Rahul Dev

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ON A HEALTHY NOTE Jaipur Marriott Hotel, in association with Stepathlon, recently organised "Run2Health" event to promote health and wellness

CELEBRATING RETRO L-R: Jackie Matai, co-founder, Aspri Spirits; Brad Timbrell, regional director – Asia, Campari Asia Pacific; Franco Peroni, MD – Asia Pacific, Campari Australia; Ashutosh Rajput, country manager India Sub, Campari India; and Arun Kumar, co-founder, Aspri Spirits, at a retro style event in Mumbai

SHAPING CAREERS FOR INDIA Hospitality management schools, Glion Institute of Higher Education and Les Roches International School of Hotel Management recently hosted a hospitality forum titled “Shaping careers for India” at The Leela Palace in New Delhi

OCTOBER 1-15, 2016

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.