Food and Hospitality World (Vol.5, No.4) November 1-15, 2016 by Indian Express

EDITOR’S NOTE

Waking up to reality

ven as we are writing this, the third meeting of the GST Council ended a day earlier than scheduled, without reaching a consensus on the rate structure of the new indirect tax regime. The Council is now scheduled to meet again in November. The Centre's proposal of a cess over and above the GST on ultra luxury and demerit goods such as big cars, aerated beverages and tobacco products has triggered a spew of objections. Meanwhile, the Federation of Hotel and Restaurant Associations of India (FHRAI) has recommended the highest rate of GST to be set at five per cent. Bharat Malkani, former president, FHRAI opined that a high tax regime is a disincentive for tourists to come to India. Our hotels charge taxes from 18 per cent to 26 per cent. According to Malkani, the cost of a good room in our neighbouring countries are almost half that of the price in India. With China's slowdown, most eyes are now on India and international hotel chains are no exception. Hilton has signed up with Bengaluru's Embassy Group for its second hospitality project in the city – a 586-room hotel, which will be one of the largest dual

HEAD OFFICE Food & Hospitality World MUMBAI: Rajan Nair, Dattaram Kandalkar, Hannover Milano Fairs India Pvt. Ltd., 102, 1st Floor, B-Wing, Business Square, Opp.Apple Heritage Building,Andheri Kurla Road, Chakala,Andheri (E) Mumbai – 400 093, India. Tel: +91-22-6687 5500, Fax: +91-22-6687 5555 Email: rajan.nair@fhwexpo.in; datta.kandalkar@fhwexpo.in Branch Offices : NEW DELHI: Prateek Sahay The Indian Express (P) Ltd. Business Publication Division Express Building, B-1/B Sector 10 Noida 201 301 Dist.Gautam Budh nagar (U.P.) India. Board line: 0120-6651500. Mobile: 09899003030 Email : prateek.sahay@fhwexpo.in / prateek@fieramilano.in

NOVEMBER 1-15, 2016

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

branded properties in India. This means good news for ancillary industries like the bedlinen and mattress sector, the topic of our cover story this issue. Most companies in this segment feel that the main challenges are of quality and awareness. Hotels need to find the right balance between quality and price so that they can offer the best sleep experience for their guests.

“ The prime minister's favourite UDAN project for regional air connectivitywill drive easyaccess to the Tier II and Tier III locations that are already witnessing a spurt of hospitalityprojects”

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,

Another interesting story is the one on how hotel companies need to invest in finding the right social media channels to effectively promote themselves. In order to stand out from the clutter, they need to not just be part of the wave but create a remarkably noteworthy difference. It is important to mention a significant development in the aviation sector, which will go a long way in boosting travel to smaller towns and positively impact the hospitality sector. The prime minister's favourite UDAN project for regional air connectivity will drive easy access to the Tier II and Tier III locations that are already witnessing a spurt of hospitality projects. REEMA LOKESH Editor

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

Important: Whilst care is taken prior to acceptance of advertising copy,it is not possible to verify its contents.The Indian Express (P) Ltd cannot be held responsible for such contents, nor for any loss or damages incurred as a result of transactions with companies, associations or individuals advertising in its newspapers or publications.We therefore recommend that readers make necessary inquiries before sending any monies or entering into any agreements with advertisers or otherwise acting on an advertisement in any manner whatsoever.

FOOD & HOSPITALITY WORLD

CONTENTS Vol 5 No 4, NOVEMBER 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 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 MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair Sreejith Radhakrishnan DATA COMPILING & MARKETING Darshana Chauhan PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

THE BEDTIME STORY

(20-25)

MARKETS

INDIA 2ND BIGGEST APAC MARKET FOR HOTELBEDS

THE O2 GROWTH STORY WITH MORE THAN 60 CENTRES IN 17 CITIES AND FOUR LOCATIONS IN THE UAE, O2 SPA CHAIN HAS EXTENSIVE EXPANSION PLANS ACROSS INDIA AND OTHER DESTINATIONS IN THE MIDDLE EAST

INTERIORS & DESIGN EDGE

SHERATON GRAND MACAO BETS BIG ON MICE FROM INDIA

P 12: NEW KIDS ON THE BLOCK The Lounge

P 13: PRODUCT TRACKER T&S Brass

P 32: LIFE

RESINS CAN FLOOR YOU! FLOWCRETE’S FLOORING ADVICE FOR THE HOTEL INDUSTRY

THE RIGHT SOCIAL MEDIA MIX HOTEL COMPANIES MUST INVEST IN FINDING THE RIGHT MIX OF THE EFFECTIVE CHANNELS

Culture and history in a bottle

P 41: 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 © 2016 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Leading Hotels of the World plans long term for India market Sudipta Dev Mumbai LEADING HOTELS of the World (LHW) has one of the world's largest collection of luxury properties with 375 hotels in 75 countries. Almost 95 per cent of the properties are independent hotels, including many iconic ones that are destinations on their own. With offices in Mumbai and Delhi, LHW has long term plans for India as a source market. “The India market has been growing 25 per cent year-on-year. The appetite from this market has grown for the unique experiences that our hotels offer,” said Philip Ho,

senior VP, Europe, Middle East, Africa & Asia Pacific, LHW. Pointing out that India is an important market for LHW, he mentioned, “We are investing in the business to grow in the next 50 years.” The popular hotels for the India market range from those at the usual destinations like London, Paris, New York, Milan Rome, Florence and Switzerland, to new places trending well like Croatia, Prague, Marrakesh, Vienna, Barcelona and Miami. Almost 80 per cent of the business in India comes through travel agents. “The Indian travel agents have supported us well over the years.

Philip Ho

The guests being billionaires and multi-millionaires have their own favourite travel

agency. It is not just about hotel booking, they look for bespoke experiences. We help the agencies to create those,” mentioned Ho, adding that the marketing efforts will be expanded to Tier II markets. Leading Hotels of the World has incubated many luxury hotel brands over the last 88 years. “When they grew from single properties to multiple properties quite naturally they had their own structure to support themselves and left the family,” stated Ho, reminding that LHW has been known for its independent, luxury hotels, and remains that way. Earlier Taj Luxury Hotels

and Oberoi Group were a part of LHW, currently there are no properties in India. “If there are Indian developers and hoteliers who want to create their own iconic and legendary hotels for the next many generations, we will be here to support them. They will know where to find us. We are in discussions all the time,” said Ho, revealing that they are in talks with a developer in Mumbai. Many of the hotels have been part of LHW for generations, e.g. Baur au Lac in Zurich, where the Nobel Peace Prize was conceptualised, is popular with Indian clientele.

India 2nd biggest APAC market for Hotelbeds Mohit Rathod Mumbai HOTELBEDS, a global distributor of accommodation and ancillary products, which recently completed 10 years of business presence in India, has identified the country as its second most important market in Asia Pacific. The Asia Pacific region is the fastest growing in terms of business for Hotelbeds. The company has marked an average growth of over 35 per cent annually, for the last 10 years in India. Speaking to Food & Hospitality World, Sam Turner, sales director, Hotelbeds, said, "India is a powerhouse in terms of travel indus-

FOOD & HOSPITALITY WORLD

try and economic growth. The India market is growing more quickly than other markets. We have hundreds of clients in the India market; we are covering majority of the large players in the country. Alongside the 35 per cent growth we have witnessed, we also see plenty of opportunities to continue the growth." Nikhil Jain, sales director – South Asia, Hotelbeds revealed that leisure forms the largest part of Hotelbeds' business, accounting for around 95 per cent share. In terms of future expansion, the company has identified technology as the biggest growth area; it plans to leverage upon data and speed. Turner elaborated, "We are investing a

lot in technology. The demography of the India market include young people, hence it is essential to invest in technology. We are leveraging upon the data that we have; we witness 20 bil-

lion searches every year. Speed and data, specifically, are very important factors in technological advancement. We are making sure that we invest in infrastructure that develops

these two." Hotelbeds started operating in India with around 40,000 accommodation products, and has now witnessed its growth to around 100,000. However, the company has oberved growth in demand for ancillary products, alongside accommodations. Turner indicated that Hotelbeds is also focusing on ancillary product offerings. Turner added, "A major trend in the India market is that costumers are buying more ancillary products. So now we understand the key destinations such as Dubai and Thailand, which are very popular among Indians, and we sell actvities in those destinations."

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MARKETS

Sheraton Grand Macao bets big on MICE from India Sudipta Dev Mumbai SHERATON GRAND Macao Hotel and St Regis Macao have a strong focus on the Indian market, targeting both business and leisure travellers. “We have seen some great growth from the Indian MICE market. The MICE market from India makes up about 8 per cent of our MICE business, majority of which goes to Sheraton,” said Daniella Tonetto, GM of sales & marketing, St Regis Macao and Sheraton Grand Macao Hotel, Cotai Central. Pointing out that last year Macao Government Tourism Office

Daniella Tonetto

(MGTO) reported about 170,000 inbound Indian travellers into Macao, which is about 1 per cent increase from the year before, Tonetto added, “If we do our own internal forecasts for both hotels we can see a spike in Indian travellers.” Within the Sands Cotai Central in Macao the properties include - Sheraton, Holiday Inn, Conrad and St Regis; The Venetian across the road and the recently opened The Parisian. “St Regis opened last December and completed Sands Cotai Central, it is the fourth tower within the complex and offers a more discreet, personalised

luxury experience, within the Sands Cotai Central,” mentioned Tonetto, reminding that they will continue to remain committed to the Indian market. Both properties are connected on the ground level (podium) and also on the meeting floor (Level 5). “You can be staying at St Regis and if you want a bigger ballroom space, you have an easy connection to Sheraton meeting space, and vice versa,” she informed. Apart from MICE, Macao witnesses from India family travellers and multi-generational travellers. Tonetto believes that now that all the integrated resorts are

complete, the properties will see an increased length of stay, because there are a lot of activities in Macao. The new facilities with family experiences were promoted at a recent roadshow in Mumbai. Sheraton Grand has a new theatre which will house The Monkey King. “The 1600 seat theatre will have daily performances. It will be a permanent show,” said Tonetto. There is also a new gaming centre in Sands Cotai Central targeted at the teenage market, called Planet J. The Kungfu Panda Academy package is an attractive option for guests with children till February 2017.

GeeBees Beverages looks at expansion possibilities Mohit Rathod Mumbai GEEBEES BEVERAGES, a Mumbai-based instant tea and coffee premixes company, is looking at expansion possibilities across domestic and international markets. The company recently expanded its product portfolio with the launch of its new brand Cuppa Mix. With trade presence in around 39 countries, GeeBees Beverages' major international markets include Canada, New Zealand, South Africa, Dubai, Hong Kong, Malaysia and Singa-

FOOD & HOSPITALITY WORLD

pore. Alongside, looking to foray into more countries, the company is stressing more on penetration in its existing markets. Speaking to Food & Hospitality World, Sanjay Dekhtawala, director, GeeBees Beverages, said, "We are targeting both, India and international markets. International markets contribute to about 64 per cent of our total business. In the domestic markets presently, we are selling in Maharashtra, Gujarat, Chennai, Hyderabad and Bengaluru, but now we are planning to launch our products pan-India."

Revealing about plans to introduce cafes, like some of the beverage companies, Dekhtawala stated, "At the moment we don't have our own cafes, unlike other companies. However, we are looking at possibilities of having that concept in the future." The company's business model includes both retail and B2B segments. On the B2B front, the company had earlier conducted business with Kingfisher Airlines and Jet Airways, and is currently working “with corporates, institutions, and hotels upto some extent.

NOVEMBER 1-15, 2016

MARKETS

Mobikon launches single-platform marketplace; leads investment round in Hipcask FHW Staff Mumbai

and pre-pay platform. Khadepaun said, “We believe

MOBIKON, one of the leading providers of online customer engagement solutions for the restaurant industry, has announced the launch of its singleplatform customer engagement and marketing product for the restaurant industry, mEngage. This platform will allow restaurants to drive precise customer engagement programmes in a seamless manner and also harness the power of big data to enhance customer experience. mEngage features intuitive and precise collection of customer feedback that behaves differently each time that is useful, intelligible and valuable to restaurants. Smart campaigning technology allows restaurants to engage customers in a personalised manner. Anytime, anywhere access to all digital information, including data from third party sites with a single dashboard, enables seamless transactions on the cloud. mEngage also features a vibrant design palette with numerous templates to choose from, and a gifting and pre-buying platform. Armed with this technology, restaurants can engage with customers across all digital touch points, launch and run targeted campaigns, and drive ROI. “mEngage is a revolutionary product that will help a restaurant capture a customer’s journey with their brand. It is a futuristic ‘day zero’ platform that will offer any restaurant business the agility to get futureready, while reaping the benefits starting today,” said Samir Khadepaun, founder and CEO, Mobikon. Mobikon also announced its position as the lead investor for the seed round raised by Hipcask, pre-pay and gifting platform. With this move, Mobikon becomes a stakeholder in the start-up and will leverage this partnership in order to unlock the latent potential in the gifting

NOVEMBER 1-15, 2016

it is the right solution for restaurant brands to improve loyalty,

increase revenue and take advantage of the mobile payment

eco-system. There are exciting plans ahead with Hipcask.”

BAKERY FOCUS

A MARKETING INITIATIVE

CELEBRATING WITH PURATOS! The diverse range of offerings from Puratos adds richness to the celebrations this festive season, with an abundance of taste and great food

he festival of lights, complete with family celebrations, gifts giving and receiving, and sweets are on our mind. The beauty of the great Indian festival scene is that it’s large and noisy, at the same time pious and fun. The other thing that all Indian festivals have is lots and lots of food, in great abundance, the types of things to eat are simply mind boggling. Abundance in food is not restricted merely to the sweets and savouries produced during festivals in India, abundance in food has now become a worldwide trend. If you were to check out Puratos’ Taste Tomorrow Consumer Survey, trends point towards more than 50 per cent of consumers who voted being sure that there has been an abundance in food in the recent past and the trend will continue to grow for several years to come. What does this abundance refer to actually? In layman’s terms it is a diversity in food being consumed across the country. This diverse food can mean just from across the country or even food that is from across the globe. We, as we all know, love to take all that is global and relish in adapting it to our tastes … think Schezwan Pizza, or even Chilly Cheese Dosa. No self respecting South Indian would consider this to even be a Dosa, leave alone eat one. We love to adapt food to our taste, exactly like Puratos Easy Herbs and Spices Bread Mix would help to create. A well blended combination of Italian herbs skillfully mixed with Indian spices, produces a truly mouthwatering bread that will find acceptance in a number of

FOOD & HOSPITALITY WORLD

uses. Whether it is in a pizza base or baguette, the concentrate is bound to add that simply irresistible distinctive Indo-Italian touch. Its mouthfeel, and consistent results don’t need any mention, as that is what Puratos Bread Mixes are all about. Puratos’ special South Indian flavoured bread mix, the Easy Curry Masala is a nod to the popularity of the South Indian cuisine. Perfect for mid

afternoon snacking or a lovely breakfast, the Easy Curry Masala is true to its Indian roots. With a guaranteed superior mouthfeel and great volume at a cost effective price, this mix is as easy to sell as a Ghee Roast!

Chocolate treat As popular as a Ghee Roast, is the demand for chocolate. Puratos’ CARAT range of compound chocolate has an

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BAKERY FOCUS

A MARKETING INITIATIVE

answer for every chocolate question. Over 60 per cent of the dessert seekers head straight to the chocolate section. From the hard compound Carat Coverlux and Carat Cover, the soft covering Carat Coverliq to the supremely yummy Carat Supercrem. The Carat Coverlux available in Dark, Milk and the White - breaks with the characteristic snap of a well made chocolate, melts like a dream, instantly transforming a simple mousse into a work of art with its shine, luxurious mouth feel and superb ingredients. Carat Coverlux truly brings all that lux into the chocolate baking and patisserie world and is the best tasting compound. The Carat Cover's easy use, viscosity, rich colour coupled with its luscious shine and sharp chocolate taste, make it an excellent cost effective and quick chocolate melt-and-apply option. Specially crafted for those after baking uses, a sim-

ple cost effective premium filling that retains its rich glossy texture even after exposure to high oven temperatures. Carat Supreme specially sparkles when used as a filling for cookies, croissants, or as a special surprise in a cupcake centre, or simply as a filling in a pastry, or Danish. Made with high quality cocoa contents, Carat Supercrem sparkles across the board whether in patisserie, bakery or confectionery, Also from the CARAT range comes the Carat Coverliq compound. Perfectly crafted for thin enrobing and dipping applications, the Carat Coverliq does it all without the hassle of tempering. A perfect solution to get that perfect crack free layer wherever it may be applied, the Coverliq is the perfect partner for soft or crunchy creations including cookies. In keeping with the festival season that begins with Diwali and goes on beyond the New Year, is the need to produce a

colourful bouquet of cakes. Helping add colour to the offerings, is the DECORFIL. A superbly flavoured coating that adds a superb taste as well. Available in Neutral, Strawberry, Pineapple, Blueberry and Orange flavours to add a something extra to the offerings. Taste has been the last word in food, obviously. But this is no more the only defining factor. More and more consumers are looking at the labels to check if what they are consuming is truly good for them. Having said that, consumers are not willing to sacrifice taste just for a healthier product. This is the ultimate question that customers are now facing, the question of producing something that would tick all the boxes as far as taste and health are both concerned. Of selling this concept to consumers that yummy can be good for you too. Of taking a stand that healthy can and is tasty too. Where do you stand ?

NEW KIDS ON THE BLOCK

The Lounge HYATT REGENCY DELHI has launched a social space, The Lounge. Designed by Michelle Evans & Associates, The Lounge is a multifunctional space located just across the lobby. The Lounge spans across 1,426 sq ft of area and comprises of multiple spaces that include an exclusive wine and cigar room, a whisky bar, a multifunctional room – The Study – and a studio and front room for engaging and connecting. The Lounge can be transformed from a shared working space during corporate hours to private spaces for evening get-togethers, exclusive launches and social events. The residential feel of this venue offers guests the option to personalise their event as per their preference. With multiple options for both plenary and midsized events, The Lounge serves as a place for a corporate meeting of 10 guests to a social gathering of 150 guests. The venue is combined with The Living Rooms that be booked in conjunction with The Lounge.

Pullman Miri Waterfront

RBS Sarovar Portico,Bengaluru

ACCORHOTELS has opened Pullman Miri Waterfront, located at the hub of Miri Waterfront Commercial Centre. Pullman Miri Waterfront is the tallest building in Miri, towering by the Miri River and offering views of the South China Sea. The hotel is a one-and-half-hour drive from Bandar Seri Begawan, Brunei Darussalam and 10 minutes from Miri International Airport and features 328 rooms. For meetings and events, the hotel offers a selection of meeting rooms and ballrooms that can cater up to 1,000 guests. F&B options include the all-day dining Pullman Kitchen, The Dining Room, The Café by Pullman, Drinking Ape Bar & Lounge, and Splash Bar. The range of wellness facilities of the hotel includes fitness centre, jacuzzi, sauna and spa treatments.

SAROVAR HOTELS has announced the opening of RBS Sarovar Portico, Bengaluru, an upscale hotel in the Hi-Tech city. Strategically located close to the IT hub in Outer Ring Road and Whitefield, RBD Sarovar Portico Bengaluru is Sarovar’s fourth hotel in the city. The 86-room property offers Club Rooms, Premium Rooms or Deluxe Rooms, each of which features sleek and modern designs. Other facilities include a multi cuisine restaurant Brunchili with attached bar. Meetings and events facilities at the hotel include Crystal Palace, the banquet hall located on the roof top with an area of 2700 sq ft including 400 sq ft of pre-function area. It can accommodate upto 250 people for reception event, 175 in theatre style, 100 in classroom style and 45 in U shape.

Anantara Kalutara Resort ANANTARA HOTELS, RESORTS & SPAS has announced the opening of its second resort in Sri Lanka – the 141-key Anantara Kalutara Resort located along the island’s southwest coast. Only 10 minutes away from the town of Kalutara and an hour from south of the capital Colombo, Anantara Kalutara has a unique setting between the Indian Ocean and Kalu River and boasts coastal, river and lagoon frontage. The resort was originally designed by Sri Lanka’s notable architect, the late Geoffrey Bawa. The property's 141 guest rooms, suites and pool villas offer private balconies and terraces overlooking gardens, the ocean or lagoon. All guest rooms come with a wine humidor as standard and interconnecting, disabled and poolside guest rooms are available. Suites are set apart by a lounge and the one-bedroom Presidential Suite boasts a private plunge pool and sundeck. One and two bedroom villas feature an enclosed garden terrace. Additionally, the resort offers a watersports centre, two swimming pools, Anantara Spa, and three F&B venues. The resort will also offer meetings and events facilities. Expected to open in March 2017, a conference centre will be able to accommodate 500 delegates and up to 300 for a banquet. There are a further three meeting rooms.

FOOD & HOSPITALITY WORLD

NOVEMBER 1-15, 2016

PRODUCT TRACKER

T&S Brass

T&S BRASS has launched low-flow pre-rinse spray valves that save on water. Low-flow prerinse spray valves like the B-0107-C use as little as 2.5 lpm, saving millions of litres of water per year without sacrificing cleaning performance. Electronic faucets offer water savings in a variety of applications. Using an infrared sensor, they turn on only when needed and flow at a predetermined rate. Switching to sensor faucets can save more than 3.5 litres of water per handwash. Aerators are simple faucet additions that can dramatically decrease water usage by restricting flow to as low as 1.3 lpm.

Tata Chemicals

Teabox

TATA CHEMICALS has announced the launch of Tata Sampann Spices. The spices have been available in the northern and eastern markets since last year and will be available nationally before the end of this year. The blended spices come in a five-in-one freshness pack where each 100 gram pack is divided into five packs of 20 grams each, to preserve its aroma, taste and colour. The offerings comprise of 11 products ranging from everyday spices, such as chilli and turmeric powder, to specific blends such as Dal Tadka Masala and Punjabi Chole Masala.

TEABOX has launched TeaPacs, individually packaged tea bags sealed at the source using a natural nitrogen flush that keeps the tea as fresh. The latest addition to Teaboxâ&#x20AC;&#x2122;s line of tea products, TeaPacs offers high quality, loose leaf tea from Teaboxâ&#x20AC;&#x2122;s premium collection. Teabox has debuted 18 varieties of TeaPacs. These will include traditional flavours such as English Breakfast and Earl Grey, and specialty blends like Masala Chai and Mountain Rose. TeaPacs will be sold in boxes of 16 and are priced at US$ 10. Customers will be able to mix and match any three boxes of their favourite teas for US$ 30 and shipping will be free.

PRODUCT TRACKER

Kishco

Vaya

KISHCO has launched a new brand of cookware – The Kishco Innochef – a tri-ply cookware range, made of superior technology, and designed to be more efficient, sturdy and long lasting. It will also soon be available in Europe, Middle East and other markets globally. The product is suitable for stove tops, electric plates, ovens and induction cookers. It has a total thickness of 2.5 mm and features foodgrade metal, which is rust-free. The product is made from three layers of metal alloys bonded together, due to which the food continues to cook even after the stove is off, thereby making it fuel-efficient.

Vaya has introduced Vaya Tyffyn, a lunch gear to carry hot meals. The product is currently available only on the company website (vaya.in). The product uses VacuTherm technology, where a double walled high vacuum insulated stainless steel cover shell traps the rising heat and helps retain heat. The stainless steel cover shell is also lined with copper coating. Three high-quality copper finished stainless steel containers retain the freshness of the food. Stainless steel side latches put positive pressure on the container lids thereby preventing leakages. Double-shot container lids additionally help in preventing leakages of contents. Finger grooves on container lids enable smooth opening of the containers, and prevent spillages while opening. Vaya Tyffyn can snuggle into any bag, and is easy to hold in one hand. Every Vaya Tyffyn comes with a shoulder BagMat, which unzips into a table mat. This BagMat is water repellant and doesn’t stain.

Vinod Cookware

Aspri Spirits ASPRI SPIRITS has added Patrón XO Cafe Incendio to its portfolio. Patrón XO Cafe Incendio combines the flavour of Mexican arbol chile with the essence of Criollo chocolate, brought together with the taste of Patrón Silver tequila. Patrón XO Cafe Incendio is a handcrafted hot chile chocolate liquor. It is available in 750 ml size and packaged in the handmade Patrón XO Cafe glass bottle.

VINOD COOKWARE has launched two new products – Platinum Tope and Saucepot with lid. They are framed with triple layer for easy cleaning and cooking. Designed for professional and home chefs, it is suiting the dynamic needs of the kitchen, especially during busy season. Designed in sync with its Platinum range, the product brings balance of good looks and functionality, and reduces 20 per cent of cooking time. The product come with polished stainless steel exterior and a matte finished interior.

Nina Ricci French fashion house, NINA RICCI has launched its luxurious range of bed and bath linen for the first time in India, exclusively at Surprise Home Linen. This is the first time Nina Ricci has ventured in the India market along with the high-end luxury linen store Surprise Home Linen. The Nina Ricci Maison Spring Summer 2016 Home Collection features cool atmosphere with classic colours. White and Ivory feature prominently and are enhanced by deep shades of Nougat and Terracotta. The major codes, inherited hallmarks of the brand have been preserved but modernised.

Pico Hot sauces brand, Pico, has launched a range of chutneys and daily essential sauces, adding to its range of signature sauces which includes Bhut Jolokia Hot Sauce, Mango Chilli Hot Sauce and the Lime Chilli Hot Sauce. The new range of chutneys include the Bambaiyaa Hari Chutney and the Imli Chutney. Whereas, the range of daily essential sauces includes the red chilli sauce, green chilli sauce, sweet chilli sauce and the tomato ketchup. The products are priced at `49 onwards for 215 kg.

FOOD & HOSPITALITY WORLD

Grover Zampa Vineyards GROVER ZAMPA VINEYARDS has recently unveiled its signature limited edition wine, Insignia. The signature wine is barrel fermented and aged in French oak barrels for 24 months and in magnum bottle for over six months. Insignia is a dry wine with medium body with layers of complexity leading to a trail of fruit-berries, coffee and chocolate, with a hint of black pepper. The ripe tannins and oak fuse into the wine and unfold a smooth finish.

NOVEMBER 1-15, 2016

INTERIORS & DESIGN

Resins can floor you! Flowcrete’s flooring advice for the hotel industry

he hotel industry in India is going through a remarkable period of growth, with the India Brand Equity Foundation estimating that over 7.1 million foreign tourists arrived during 2015. The World Tourism Organisation is expecting foreign tourist arrivals to reach 15.3 million by 2025 ! With this visitor boom on the horizon, the nation’s hotel industry needs to ensure that it will be able to provide a sufficient number of high quality facilities in order to meet the impending demand. One of the key design aspects that developers plan-

FOOD & HOSPITALITY WORLD

ning a new hotel or looking to refurbish an existing one need to take into consideration is the choice of flooring – as getting it wrong could mean being stuck with a failing floor that undermines the visual, hygiene and safety standards of an hotel. There are several factors to carefully analyse when going through a hotel’s flooring specification process, with the main priorities being design, functionality and budget. Each part of a hotel will require different flooring properties, so a one-size-fitsall approach cannot be taken throughout a hotel complex. Flowcrete India has compiled the following flooring ad-

Each part of a hotel will require different flooring properties so a one-size-fits-all approach cannot be taken throughout a hotel complex vice to help architects and designers understand the various flooring issues in each hotel zone: Lobby and reception areas: A customer’s first im-

pression is formed the moment they step foot inside a hotel and therefore the reception area needs to ensure that the first impression is always of an inviting, clean and at-

tractive space. It is critical to install a decorative floor that can withstand constant foot traffic as well as pressure from bulky luggage trolleys, heavy furniture and the strains of daily use. Robust epoxy systems such as the seamless resin terrazzo range Mondéco or the decorative epoxy quartz system Peran STB are ideal for such areas. Kitchens, bars and restaurants: Food handling areas need floors that are easy to clean and that minimise the risk of contamination build up. Central to this is maintaining a seamless and impervious finish in the face of corrosive food byproducts,

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INTERIORS & DESIGN

CASE STUDY: CADBURY INDIA

thermal shock and aggressive cleaning chemicals. Consider using thick, chemical resistant polyurethane floors in such areas. Guest rooms: This is where the patron needs to feel at home and be able to relax. The interior design should emphasise this atmosphere and the flooring in particular needs to resist dust, maintain the indoor air quality, repel stains, dirt and scuffmarks, while making it easy for the housekeeping staff to keep the rooms clean. Smooth epoxy finishes are a useful, long lasting alternative to the traditional carpets, tiles or wood used in hotel guest rooms. Indoor and outdoor pool decks: Pool decks can be slippery areas, which if left unaccounted for will likely lead to painful and costly accidents. To minimise this risk the flooring should have enhanced slip resistant properties and it needs to be easy for the staff to remove excess liquid. Systems such as Rustik UV, which consists of natural stones encapsulated in a clear aliphatic, UV stable polyurethane resin meets these requirements and creates an attractive, gravel effect finish. Alongside these several hotel zones, there is a long list of areas where it is important to thoroughly analyse the demands that will be placed on

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the floor area prior to discussing the best flooring option with the supplier and applicator. For example, loading areas, laundry rooms, recreation centres, business spaces, wet areas and cold storage rooms will all place specific challenges on the floor finish which could easily cause an insufficient surface to fail. The increasing levels of visitors bound for India’s cities and tourist attractions means that not only will the nation’s hotels need to be able to provide more accommodation, but they will also be operating in a busier sector, with more competition and higher expectations. Easy to maintain floors that present a high-end, onbrand image are a must for busy hotel facilities. Resin flooring meets these aesthetic and functional demands and its long-life span means that venues don’t have to worry about the cost of frequent repairs or an early refurbishment. Flowcrete is part of The Euclid Group, the international construction chemicals group of RPM International Inc. A world leader in the manufacture of seamless industrial and commercial resin floor, wall and coving solutions as well as other specialist coating technologies, Flowcrete has international manu-

facturing facilities in the Americas, Europe and Africa as well as Central and South East Asia. Flowcrete India has offices in Bengaluru, Chennai, Mumbai and New Delhi and is part of the global Flowcrete organistion. Flowcrete supplies worldclass seamless flooring solutions to transform environments across the globe including decorative seamless resins, waterproof car park deck coating systems, seamless resin terrazzo, durable antimicrobial flooring, corrosion protection, self levelling underlayments, underfloor heating and now underfloor acoustic insulation.

FLOWCRETE India has supplied a wealth of hygienic floor, wall and coving solutions under a major refurbishment project for one of the country's leading chocolate snack and confectionary brands, Cadbury India, at its Induri plant located in Pune, just outside of Mumbai. Having been acquired by Mondeléz International - an American multinational food and beverage conglomerate with its headquarters in Chicago, Illinois - a major refurbishment project was set in motion for Cadbury India's 40 year old Induri plant, with flooring highlighted as a critical focus of the overhaul amongst other improvements to facilities. Some 7,000 sq m of Flowcrete India's antimicrobial and seamless polyurethane flooring system, Flowfresh MF at 4 mm, was selected for application across all corridors as well as in the staff canteen, chocolate moulding areas and raw material storage rooms. 1,500 sq m of a heavy duty alternative from the same range, Flowfresh RT at 6 mm, was selected for use in the plant's oven crumb facility,

which is subject to extremely high temperatures and thermal shock conditions. Both Flowfresh MF and Flowfresh RT contain a silver-based antimicrobial agent, Polygiene, which destroys gram positive and gram negative bacteria on contact and remains active for the lifetime of the floor. In addition, some 25,000 sq m of Flowcrete's wall coating system, Flowguard WB was applied across all wall and ceiling areas as well as 2,500 m of polyurethane coving to ensure a hygienic transition between the floor and wall. The entire project represented a challenging undertaking for Flowcrete India. Not only did the 40 year old plant host a wide variety of existing substrate conditions - ranging from Kota stone to damaged epoxy finishes - but the entire installation had to take place over a tight 12 day shutdown period. Flowcrete India's approved applicator dedicated a 120strong skilled workforce to the project, which divided into three teams worked around the clock to deliver a fully operational facility on deadline for the chocolate giant.

FOOD & HOSPITALITY WORLD

SPA & WELLNESS

THE O2 GROWTH STORY With more than 60 centres in 17 cities and four locations in the UAE, O2 Spa chain has extensive expansion plans across India and other destinations in the Middle East. Ritesh Reddy Mastipuram, founder and managing director, O2 Spa talks about the many milestones achieved by the company By Sudipta Dev

STABLISHED in 2008, O2 Spa is Asia’s largest day spa chain based on customer volumes with yearly walk-ins of over four lakh customers. The spa chain has 60 centres in 17 cities and four locations in the UAE. “O2 Spa was set up when the industry was crowded with un-organised run off the mill spa centres, ” says Ritesh Reddy Mastipuram, founder and managing director, O2 Spa. The spas are all company owned, company operated (COCO) outlets and successfully runs its business by adopting different formats of operations, with presence in high end hotels, at airports, malls, standalone stores and luxury trains. The expansion plans include 150 outlets across India by the end of fiscal year 2016. “We aim to grow in Tier II cities by introducing the spa culture to its populace and open more company owned outlets in premium locations,” states Mastipuram. The company currently has nine hotel spas across four destinations in the UAE, including Dubai, Abu Dhabi, Sharjah and Fujairah. “We will further expand our footprints to Qatar, Kuwait and Bahrain,” he adds. The target clientele of the O2 spa chain cuts across segments of upper middle class and upper class. “Be it youth, men or women, we aim to provide a complete access to holistic wellness, beauty and spa,” points out Mastipuram.

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Focus on corporate As a business strategy, O2 Spa chain has a strong focus on the corporate sector, which has been a growing segment for the company. Mastipuram explains why, “If you talk to HR managers of a company most of the employees do not retain more than three-four years. That is because there are no extracurricular activities for employees or things to engage them. Even if they have, there are basic wellness programmes or yoga training

Ritesh Reddy Mastipuram

sessions which are not even certified. We have tied up with companies like Google in Delhi and Ctrl S, an IT firm based out of Hyderabad which have exclusive O2 Spa set up designed in their campus for employees to avail its services.” Mastipuram believes this is helping the employees of these companies to break the monotony from their daily work and also helping them to de-stress. “The response so far has been great. We will

soon be coming up with customised corporate wellness programmes for companies across cities with our own operating staff managing it. We want to be the wellness solutions provider for corporates in the near future,” he adds. Giving details of the kind of engagement the company has with the hospitality Industry, he says, “One of our formats of operation remains high end hotels. We have our presence in 28 hotels across 15 cities in India and internationally. Also

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SPA & WELLNESS

as we grow we intend to soon explore opportunities for hotel spa.”

Treatment services O2 Spa has extensive treatment services offering the best detoxifying and rejuvenating programmes. There are five service verticals, which are spa therapies, spa facials, body scrub and wraps, spa pedicure and manicure and spa combos. The massages include aromatherapy, deep tissue massage, Thai massage, Swedish massage. Facials include organic, white and bright, deep cleansing and anti aging. Mastipuram names a few body scrubs and wraps, like African coco butter moisturising, Australian tea tree exfoliating, fruit wrap, natural whitening wraps, etc. “We also have spa and French

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manicure and pedicure along with some jet lag, oriental exotic packages. The signature treatment is aromatherapy,” he adds. Additional services include a festive treatment package, with full body massage, facial, body scrub, body wrap, pedi-

cure and manicure. “We will soon expand our service verticals. We will be designing a complete holistic wellness concept in an urban set up along with stress relief yoga sessions and much more,” mentions Mastipuram.

O2 Skills Apart from being Asia’s largest day spa chain, the other milestone, according to Mastipuram, is O2 Skills, an educative initiative of O2 Spa. “It was setup in 2009 to identify and train talent in wellness space from across the

UNIQUE FEATURES ■ Asia’s largest day spa chain and India’s first organised day spa chain ■ The only chain that runs on different formats like high end hotels, airports, malls, standalone stores and luxury trains ■ All stores are company owned and company operated ■ A spa chain with own customer contact centre ■ Customer Loyalty Programme to engage and provide better customer experience , called the O2 Select ■ Customised services under membership packages/gift cards ■ Customised ERP system to manage inventory, sales marketing and other support functions with real-time data analysis

country. O2 Skills has trained over 2000 students and today has the distinction of being the largest skill development academy in Asia,” he informs. O2 Skills provides employment linked, market oriented vocational training programmes to the economically and socially backward youth. “We formulated this concept to revive the bond between therapists and customers, providing them a unique spa experience thereby resulting in repeat customer walk-ins,” says Mastipuram. Each year, O2 Skills trains as many as 500 individuals and has maintained a 100 per cent record of job placements. O2 Skills has in fact trained thousands of students who are engaged in gainful employment in spa and related sectors.

FOOD & HOSPITALITY WORLD

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THE BEDTIME STORY With consumers demanding better comfort, global hotel chains standardising their products and rising standards of quality, the bedlinen and mattress industry is undergoing major changes at a very fast pace. Food and Hospitality World catches up with industry stakeholders to uncover the price and quality challenges in the India market BY SALONI BHATIA

VER THE years the bedlinen and mattress industry in India has become highly competitive and price sensitive. The sudden rise in the budget hotel segment and demand of 200,000 hotel rooms in the country has forced the industry stake-

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holders to offer good quality bed products at competitive prices. While the comfort of the guest is of top priority, the sellers are also ensuring that the purchase managers are well aware about the product features and quality in order to make the best decision. Sunil Dutta, sales head, hotels and institutions, India and SAARC Nations, King Koil, informs, “80 per cent of guests sleep on hotel mattresses for less than three

days in a row. We need to make sure that guest should get a sound sleep and luxurious feel during their stay. Keeping these factors in mind, a soft sinking feel comfort layer with support of high density pocketed spring for luxurious body contouring experience can take a guest's sleep experience to a whole new level. In fact, a good sleep experience can elevate guest retainership in the long term.” King Koil, is an inter-

national brand selling to major international chains across the world. Speaking about how a good sleep has become a vital part of the brand promise across the hospitality sector, Mohanraj J, vice president, sales & business development, Duroflex adds, “Since the hospitality segment is showing a strong growth with many international hotel chains coming to India, the environment for the mattress

industry is upbeat. With the continuous demand to provide improved quality, comfort and durability, the manufacturers are also continuously bringing in innovations and technology to have an extra edge over the competition.” Commenting on the trends in the industry, Kodaganur Achar, business commercial director, Simmons Bedding and Furniture, mentions, “Three to five-star hotel

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THE MAIN FOCUS

developers go for pocketed spring mattresses of height ranging from 10 inches to 16 inches luxury mattresses for their guests. But a highly competitive environment puts a strain on the price of the product. More hotel developers are now moving towards procuring global brands like Simmons Mattresses. Five years ago, both competition and high end mattresses were totally absent from the market.” The specialty of a Simmons prod-

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uct is the original pocketed coil mattress. The barrelshaped coil, the pre-compression and the optimum usage of carbon allows Simmons pocketed coil to have good spring effect, high durability, great comfort and support.

The paradigm shift Talking about the bedlinen industry where competition is upbeat, Rahul Agrawal, CEO, Amoda India, opines, “India is emerging as a major production centre for bedlinen and

has now attained the topmost position in comparison with its competitors, Turkey and China. In recent years, the US, Japan, South East Asia, Middle East and European countries have emerged as major export destinations for India. In the current scenario, premium hotel brands are investing in large size mattresses which demand similar size bedlinens. The existing width fabrics are not adequate to suit the current demand. So, industry is ask-

ing for extra large fabric width. This is one of the many changes because of rising industry standards on bedlinen.” Shrinidhi Nadguada, vice president, sales and marketing, Intermarket adds, “The industry is slowly evolving. In order to cut down the costs, the franchisee hotels of many reputed brands buy linen from next door suppliers. As a result very often, guests end up dissatisfied with the quality. Realising the pitfalls,

most global hotel chains are now standardising the product specifications and testing parameters for hotel linens. They are also nominating vendors based on technical analysis of products. In a way, it helps the hotel guest as he or she gets a consistent linen experience. The linen, whether bath linen or bed linen, is an important aspect of a guest’s personal experience in the hotel room. A hotel can win many ‘wows’ by investing a few more pennies

FOOD & HOSPITALITY WORLD

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“With the continuous demand to provide improved quality, comfort and durability, the manufacturers are also continuously bringing in innovations” Mohanraj J Vice president, sales and business development, Duroflex

“A good sleep experience can elevate guest retainership in the long term” Sunil Dutta Sales head, Hotels and Institutions, India, King Koil

in buying superior linen which India is also capable of manufacturing.” Intermarket supplies to around 100 hotels across India. “Housekeeping is becoming more creative. There is paradigm shift in bed making and the display of towels. Blankets and night spreads are moving out for the duvet. A lot of importance is being given to bed making with bed runners, decorative throw pillows and towels being displayed as art on the bed,” adds Niranjan Vijayan, managing partner, Fabline.

Educating the buyer

“Premium hotel brands are investing in large size mattresses which demand similar size bed linens” Rahul Agrawal CEO, Amoda India

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The market share is being distributed among cheap alternatives which do not retain the quality. Therefore it becomes important to educate the buyer. Agrawal mentions, “Our product specialty is the single pick weave. It is processed to give a fresh feel to guests even after 100 washes. Pillows are one of the most important parts of bed comfort. We are the only company in India manufacturing various types of pillows e.g. soft pillow, hard pillow, neck pil-

low, memory foam pillow, gel pillow, latex pillow, spinal support pillow, ayurvedic pillow, musical pillow and many more. Therefore, it becomes important to educate the buyers about the same.” Vijayan who doesn’t believe in running behind market share, says, “We think if

we exceed our customer expectations, we will be able to garner good business. But, at times it gets really difficult to educate the customer on the quality and other maintenance parameters as they have a certain ideology and stick to it. They neither wish to try something differ-

Mattress purchases are usually made towards the final stage of an hotel project, so hoteliers may sometimes compromise on quality due to budget constraints

ent or take a chance on a new product which makes it difficult for a new seller with a good quality product.” Duroflex is now entering its 53rd year of operation, having been incorporated in 1963. Today the company has eight factories located across India supplying to certain big brand hotels and a relatively good market share. But when it comes to quality, Mohanraj opines, “The Indian mattress market has faced a lot of competition from cheap Chinese products. Mattress purchases are usually made towards the final stage of an hotel project, so hoteliers may sometimes compromise on quality due to budget constraints. Moreover, for some hoteliers the look of the mattress or the price is the deciding factor, but it is very important to check the quality and also whether the vendor is a manufacturer or an assembler, the market standing in terms of years of operation and brand image, production capabilities and of course the after sales support and the testing facility or lab at supplier’s factory.”

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Major challenges “Maintenance of linens has been a big challenge, whether laundry or inventory. Water is the single big source of laundry and recycling of the same has been a big issue world over. If the cost of recycling decreases, it will definitely reduce the cost of washes,” remarks Vijayan. Commenting on how the industry needs to be aware about a product quality, Nadguada says, “The hotel industry focuses on durability of the linen. They prefer linens to last 100 washes or more. It’s a challenging market.” He adds, “The bedlinen industry, to remain price competitive, keeps compromising on quality and offers lower thread count products. Many consumers and even purchase managers/ housekeepers are not able to evaluate the quality of linen based on the thread count. Most of us believe, thicker the fabric more durable it is. This mindset needs to be changed. We should indulge in softer and silkier feel of higher thread count bedlinen which has excellent strength, is lightweight and also saves water and energy while washing.” Achar reiterates, “Educating the buyer about mattresses is the primary challenge. The

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buyer needs to realise the importance of a good mattress in any hotel room. Hotel developers invariably give mattresses the least importance and they negotiate more on price rather than quality. Lastly, product differentiation by technical parameters/performance is important. Making them understand why a Simmons product is premium and commands a higher price is a Herculean task.” Simmons has

been successfully supplying to Four Seasons, ITC, Oberoi, Hilton, Sheraton, Shangri La and Westin.

Growth ahead Agrawal remarks, “In recent years, the hospitality sector in India has witnessed a sudden rise in the budget-hotel segment. The growth of budget hotels has opened whole new doors of opportunities. India is undergoing a

complete transformation in this segment. The unmatched comfort and luxury offered by the budget hotels and that too at such competitive pricing has caused a surge in their growth. We as linen suppliers, are facing a big challenge to cater to these buyers without compromising on quality.” Amoda currently holds a good market share in the industry, catering to brands like Taj, Intercontinental, Accor, Country Inn, Marriott, Hyatt and many more. At the same time the inclusion of technology to add the best of comfort in a product is very important. Dutta mentions, “Using technology for best body contouring effect in the mattresses is utter most for any hospitality bedding manufacture, like Pocketed & Bonnell spring machinery. Moreover, currently electrically controlled beds are new innovative bedding technologies which are famous in the Western world. We are proud to be first company to bring such new innovative technology beds to the hospitality market in India.” King Koil has launched electrically operated beds named Ergolife which is remote controlled to any shape the body feels convenient to. It comes with a latex mattress with anti dust mite zip cover. “We are introducing this at an attractive price for suite rooms of hotels to give an unparalleled luxury feature to their premium guests,” adds Dutta. Amidst stiff competition and lack of awareness about quality, the bedlinen and mattress industry continues to grow in India with a constant rise in demand. The ecommerce market is also opening new channels of distribution and making it easy for sellers to reach out to the audience. Despite the challenges, the market is growing and it will be interesting to see how quickly the industry players adopt technological advancements to stay ahead.

THE MAIN FOCUS

“Making buyers understand why the product is premium and commands a higher price is a Herculean task” Kodaganur Achar Business commercial director, Simmons Bedding and Furniture

“Maintenance of linen has been a big challenge” Niranjan Vijayan Managing partner, Fabline

“A hotel can win many ‘wows’by investing a few more pennies in buying superior linen” Shrinidhi Nadguada Vice president, sales and marketing, Intermarket

FOOD & HOSPITALITY WORLD

GM SPEAK

SUITE SERENITY Located in a serene lane of Koregaon Park, Marriott Suites Pune is the first in India, and the sixth in the world. Subhash Sinha, GM, Marriott Suites Pune talks about the many unique features of the property that attract both long stay expatriate guests and short stay weekend visitors from neighbouring cities By Sudipta Dev

he upscale neighbourhood of Koregaon Park in Pune recently acquired a signature of luxury with India's very first Marriott Suites. Formerly an Oakwood property, the world's sixth Marriott Suites is in a quite, green residential area, which is perfect for its significant number of long staying guests, many among whom are expatriates. This is the sixth Marriott Suites in the world. The other destinations include Dubai and Chicago. The property has 199 expansive suites with living room, separate bed rooms; all are equipped with kitchenettes, high-end entertainment options, washer /dryer, and other facilities. The suites range from one to three bedrooms, which are perfect for large families. “Our property attracts both long stay and short stay guests. It is a unique concept and different from Marriott Executive Apartments, which is for long staying guests, and has just one restaurant for in-house guests only,” says Subhash Sinha, GM, Marriott Suites Pune, adding that the property is a proper hotel with two F&B outlets, a lounge, etc. The property has many unique features with activity options for guests, including a tennis court, a squash court, a games room, a high-end gym, and other facilities of a five star property. “All this adds to

FOOD & HOSPITALITY WORLD

the need of the customer. The ratio of long stay and regular guests is almost 50:50. Many of them are Americans, Italians and Germans. They comprise from upper management to mid management. Some of them are with families too,” informs Sinha. The resident board lists the various activities for guests. Every weekend there are cycle tours, heritage walks, village tours (farm visits). The property has also collaborated

with Bullet bike clubs. “It is about getting to know the guests and focus on fitness and well being,” asserts Sinha. The hotel also attracts a lot of weekend crowd, mostly people from neighbouring cities travelling to Pune. “Our occupancy is equally good on a weekend as well as weekday, informs Sinha, adding with pride that the property is known for its quality of food. This is not surprising being a well known former chef,

having worked as the executive chef of JW Marriott Pune, Courtyard by Marriott Pune Hingewadi as executive chef, and before that with JW Marriott Mumbai Juhu as executive sous chef. Sinha was recognised with Award for Culinary Excellence (ACE) in 2012 and Global Chef of the Year in 2013, Marriott brand. He believes the passion as a chef he carries in his new position too. “I still feel I am in the learning curve and I enjoy

Subhash Sinha

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GM SPEAK

says Sinha, affirming that all the three F&B outlets have their own brand identities in the market. There is a double digit growth in F&B. There are also plans for more chefs coming in at both restaurants and unique festivals at the lounge.

Marriott standards

it. That curve should not stop for an individual. My goal prompted me that I should open a big hotel with multiple F&B outlets and take it to the pinnacle of success, which I did at JW Marriott Pune. I achieved whatever I wanted to as a chef and then decided to move to a new position,” he explains.

F&B focus In terms of F&B, Senses restaurant serves breakfast/ lunch/dinner and midnight buffets (on weekends). The 24-hour restaurant has an identity of its own in the area, with its unique theme – the elements of water, fire lit at night, live kitchens which titillates the senses. “The quality of food draws its loyal clientele. It is popular for birthdays, special day celebrations and anniversaries, etc,” points out Sinha,

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adding that it also draws corporate clients. Bistro is an Italian-Mediterranean bistro. Apart from the neighbourhood, people staying at nearby hotels also frequent it. “This part of Pune is well populated with expats staying in standalone properties. Bistro has also got a deli, with a lot of merchandise. You can also order whatever you want; all the things are available in the kitchen. Some of the expats struggle to get particular ingredients, which they can get here,” mentions Sinha. There are plans to further enhance and upgrade the facilities at this outlet, and position it as a deli in daytime and bistro at night. Then there is Oak Lounge, a popular lounge which transforms into a nightclub. “It is very popular and best in terms of revenue generation,”

The owner of the property is Panchshil Realty. Future plans include upgradation and refurbishment of the rooms. Being a brownfield property that has been converted, it has all Marriott standards. “Marriott is into standardised products and amenities. From bedding standards to linen to bathroom amenities, all are as per Marriott standards,” states Sinha. A much bigger spa is coming up by December this year. On being asked if the transition was a challenge, he informs that the hotel was not closed for the transition. “We had our task force coming from different Marriott hotels. The old team was retrained and refocused; the idea was not to get a fresh batch of people. It took us about three months, though training is a continuous process,” he states, adding that he is blessed with a great team. “They have the enthusiasm and hunger to learn, that is what is needed. We are all learning and growing,” he affirms. The property has been a high ranker on Tripadvisor for sometime. “We get great reviews from guests, they love being here. On our part, it is hum-

ble service more than anything else. This is is appreciated by everyone,” states Sinha. The average occupancy is 82 to 83 per cent. Talking about the promotional and marketing strategy, Sinha reminds that Marriott has 33 hotels across India, “We have

an effective marketing communications team. I don't think visibility is a problem. All our hotels promote each other. Our sales is also like that, e.g our Bengaluru sales guy can sell this hotel. That is why Marriott is such a successful hotel company. ”

FOOD & HOSPITALITY WORLD

SPOTLIGHT

DINING IN THE CLOUDS Since 2007, Turkish Airlines has partnered with Do & Co, a world-renowned Austrian gourmet catering company, to offer its passengers gastronomic experiences that transcend borders By Steena Joy

ustrian airline catering company, Do & Co has a strong presence worldwide with a total of 30 gourmet kitchens in 10 countries on three continents. Mainly located in mid Europe, the company has two units in America (New York, Chicago), one unit in Korea (Seoul) and nine units in Turkey (Istanbul, Ankara, Antalya, Izmir, Bodrum, Dalaman, Trabzon, Adana and Sabiha Gokcen). The company is planning to open one more unit in America/Los Angeles in the coming years. Turkish Do & Co, a joint ven-

FOOD & HOSPITALITY WORLD

ture between Turkish Airlines and Do & Co, provides all the catering for the Turkish Airlines lounges at Istanbul Atatürk Airport, including the state-of-theart Turkish Airlines CIP Lounge. Apart from Turkish Airlines, Do & Co caters to more than 60 airline companies operating in and beyond Turkey, including British Airways, Air France, Emirates, Singapore Airlines, Austrian Airlines, etc. Every day, the Turkish Do & Co produces around 200,000 meals in the Istanbul unit. Turkey being a predominantly Muslim country, all foods pre-

pared at the facility are halalcertified. Menu planning and design, onboard menus and beverages, cabin crew training and even lounge hospitality – Turkish Do & Co has complete service solutions for all areas of air passenger hospitality. Menus feature select choices from traditional Turkish cuisine, as well as tempting offerings from around the world. All meals are prepared using the best and freshest ingredients available, and in full compliance with the highest international standards of hygiene. About 20 per cent of all Turkish Do & Co purchases

are procured from outside of Turkey. Turkish Do & Co has a detailed specification for each product, defining in detail size, quality, delivery condition as well as hygienic standards. Additionally each product delivered to Turkish Do & Co has been carefully analysed by the company’s inhouse hygiene team.

Food artisans in the air Another new concept is Flying Chefs, a service that has been introduced on all of Turkish Airlines’ long-distance flights since 2010. Currently, 281 Flying Chefs work on the Turkish Airlines

fleet, with the service having earned enthusiastic response from passengers. In October 2012, this service was started on short distance international flights on the airline's A321 aircraft. All Flying Chefs are selected and trained from Turkish Do & Co in its gourmet kitchen, which is located close to the airport. One of the main eligibility criteria is a minimum three year chef experience in premium hotels or restaurant kitchens. They also need to be presentable, be a team player and of course, English speaking is obligatory too. All the Flying Chefs have to live in

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SPOTLIGHT Turkey. As every Flying Chef makes around four flights - rotation in a month and every rotation takes between three to six days, it is obligatory to live close to the main hub of Turkish Airlines. After the selection, every new Flying Chef goes through eight weeks of training in the mock up and main kitchens before he/she is allowed to go on their first flight. New recruits are accompanied by experienced Flying Chefs during their trial flights for coaching and supporting them during their flights. Besides performing on the flights, every Flying Chef is also working in the main kitchen, lounges and events on regular basis to improve skills and get more experience. Flying Chef feedbacks from each flight is also very valuable as they are the eyes and ears of the company in the air. This makes it possible for the company to react to passenger comments much quicker and improve the Turkish Airlines catering service on board. These Flying Chefs enrich peerless flavours with strong visual

presentation, thereby making a great contribution to customer satisfaction when flying Turkish Airlines. To measure in-flight service quality and spot potential problems, surveys are regularly conducted to determine passenger satisfaction. These surveys have shown that, since Turkish Do & Co started operating in 2007, passenger satisfaction has risen from 49 per cent to 98 per cent. In a survey conducted in 2010 by Skytrax, the catering service provided by Turkish Do & Co aboard Turkish Airlines’ economy-class flights was ranked the best in the world. In a similar Skytrax survey conducted in 2011, Turkish Do & Co's catering service in all business, premium economy and economy-class was selected as the world’s second-best. Having undergone a complete renovation, the Turkish Airlines International CIP Lounge at Atatürk Airport reopened for service under the management of Turkish Do & Co in July 2011 as Lounge Istanbul, since which time it has

served more than one million passengers. Turkish Do & Co employs a staff of 90 people to provide around-the-clock service to passengers at Lounge Istanbul. Turkish Do & Co also launched restaurant services at the Milas-Bodrum International Terminal in May 2012. Henry, a fast growing Do & Co brand, made its debut in the Turkish market as a part of this concept. This restaurant operates a takeaway concept and includes menus prepared with fresh and organic ingredients. The Bodrum Food Market, which offers a variety of concepts on a 1,000 sq m area, features both fast food and a wide selection of traditional Turkish cuisine prepared in front of guests, as well as Asian cuisine that has won popularity among airline guests for its prompt service. In 2012, 51 million meals were served for a total of 232,000 flights, from nine points in Turkey. And in the 2012 summer schedule, the maximum number of meals served on one day was 139,000 on 400 aircraft.

Flying Chef feedbacks from each flight is also very valuable as they are the eyes and ears of the company in the air

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FOOD & HOSPITALITY WORLD

TECH TALK

The right social media mix With social media offering the ability to network, promote and provide quick solutions to customer queries, hotel companies must invest in finding the right mix of the effective channels By Zafar Rais

he hospitality industry is growing at a spectacular pace, giving rise to varied competitors entering the market with unique propositions. In a growing market, it’s important to stay alert and relevant, which is where social media plays an important role and serves as a boon to marketers. With a plethora of social media platforms and tools to leverage, it’s easy to wander into an abyss. Time and money spent on social media should be accessed

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carefully to in order to be effective. Many brands embrace social media platforms without a prior, well thought approach. This could result in a steep focus on only increasing their fan base, thus leading to them missing out the real value of the medium – conversations driving evangelism. Identifying the objectives behind your marketing efforts along with key insights into the social media activity of your target audience should give you a clear indication of which platforms would be apt towards delivering the right output for your hotel or restaurant. Over the past few years, platforms such as TripAdvisor,

Facebook and Twitter have transformed not only how people interact with each other but also how businesses interact with consumers. They successfully lure guests through actual customer experiences and reviews that are key to customer decision making. Hotels and restaurants have identified the value of social media marketing and understood that in order to stand out from the clutter, they need to not just be part of the wave but create a remarkably noteworthy difference. Marriott balances communication on their Facebook page between building a story through their employees and in-

forming their guests about the latest food and stay promotions. Hyatt and Hilton use Twitter as a virtual concierge service to whom guests can "tweet" their queries to and expect responses within sixty minutes. A tweet as simple as “Welcome”, provide a personalised touch that guests truly appreciate. Instagram has become a haven for decadent food photography, opulent architecture, scenic landscapes and plus rooms. Different hotels have taken on interesting ways to showcase various facets of their properties by creating stories through photographs and videos that have the ability to hook people instantly and keep

them coming back to the page regularly. Facebook has evolved into a seemingly pay-to-play platform; however it has a larger outreach than any other platform and businesses are increasingly seeing its value through sales and evangelism.

Facebook leverage A few routes to leverage Facebook to your advantage: ● Focus on your people and not just your property: User engagement has been noticed to increase when you share content about your associates, staff and management and is seen to build

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TECH TALK trust. Your culture, beliefs, history and the stories told by your employees help drive higher engagement. On an average, these posts garner 500 per cent more engagement than the typical hotel-focused posts. The JW Marriott Mumbai Juhu creates an interesting tale with #IAmJWJuhu- a campaign focused on their associates that helps them garner an impressive engagement. ●Enable call to actions: Facebook has created various avenues to drive a Return On Investment. An easy to access button with the ability to book, call or sign up starts off the experience. Ensure your content drives people towards visiting the property without being too intrusive. ●Drive search: Brands on Facebook aren’t leveraging Facebook Search as effectively as they should. While many question the value of the content versus the creative, the former is what plays an important role in make your brand searchable on Facebook and will be a key success factor in the coming years. ●Facebook videos: The organic reach of Facebook videos has made many marketers turn to investing directly in this medium as compared to directing it via other video platforms. The auto-play feature introduced by Facebook contributes largely towards increasing views too. ●Leverage tabs: Ensure your maps, alternate social media platforms, TripAdvisor tab and other such review sites are all synced in through Facebook Tabs which allow a user to gain all the information they need at one single spot.

Instagram edge Instagram is the best way to celebrate your hotels property and tangibles whilst communicating your brand message and ideologies. It not only helps you create a visual story but also helps you in

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It is important for you to research and understand how you can create a first mover advantage through the upcoming platforms building a reputation for your brand. As many research studies suggest, visuals attract human attention more than text. Thus, Instagram serves as the best medium to keep the engagement high with your target audience. According to a recent report, Instagram generates the highest engagement ratio for hospitality brands (20.82 per cent).

Here’s how you can win on Instagram: ●Visual storytelling: Craft a personalised visual story of your property and tangible elements that creates a differentiator. Instead of leveraging stock photos, invest in photography and videography that sets you apart and watch your engagement soar through the roof. Sula Vineyards for example, showcases the sights and sounds witnessed at their vineyards through the year, making it tempting for travellers around the world to visit and recreate the magic. ●Use sensible hashtags and appealing captions: Leverage hashtags specific to your post, beyond your brand specific ones to ensure higher outreach for each post. While Instagram is image-led, your copy should lure the customer with a tale that ties it to the image and leads to enquiries and sales so as to ensure a balanced investment in both. ●Share experiences: Your patrons are the best sources for social media content. Repost content shared by them, giving them credit and acknowledging and appreciating the image. This helps establish not only a

conversation but also helps build a relationship with them on digital platforms.

Optimising Twitter Twitter is a boon for customer care and brands are increasingly using it to reduce the load through calls or emails by almost 30 per cent. Here are ways you can optimise it further. ●Resolve queries: When a guest has an experience at a hotel, good or bad, they inevitable will talk about it on Twitter. Make sure you invest in a listening tool, equipped with social media FAQs and a bank of keywords so you’re alert and ready to start a dialogue and resolve each query. ●Pick on topical content: Twitter Trends drive interesting engagement and are on every social media manager’s brand checklist. Join various conversations by engaging in trending topics and create campaigns that can be driven on your own steam to be seen as a leader. ● Engage with key opinion leaders: Social media influencers, bloggers and celebrities are all on Twitter and are leveraging it to keep conversations alive. Brands must strike relevant conversations to increase visibility and improve engagements. Even something as simple as noticing and replying to people in your vicinity tweeting in search for a place to eat can set you apart. While there’s a thin line between being active and intrusive, it is worth evaluating. Millennials play a huge role in the hospitality industry. In order for a brand to keep up with, hotels need to up their marketing strategies and be at par with the latest

digital trends. New platforms such as Snapchat, Instagram Stories are the places to engage with millenials and influence their purchasing power. While you create a niche with the platforms that have a higher base, it is important for you to research and understand how you can create a first mover advantage through the upcoming platforms. Brands such as JW Marriott Mumbai Sahar have leaped onto these buzzing platforms by pioneering their presence on Snapchat and Facebook Live.

Impact of TripAdvisor According to a study by StrategyOne (commissioned by TripAdvisor), 93 per cent of travellers’ worldwide say their booking decisions are impacted by online reviews, and 51 per cent have written an accommodation review after returning from a trip. The travel website has seen an explosion of consumer-generated reviews and page views in the last two years. TripAdvisor provides reviews of various forms of lodging, and also attractions and restaurants. It was earlier a gatherer of free user-generated content and now includes millions of traveller comments and photos. TripAdvisor is a great tool to use to your advantage because it allows you to reach a large audience and helps you manage and redeem your brand’s reputation and must have engagement driven at a senior level. The speed of the internet undoubtedly brings many opportunities to the hospitality industry. Being innovative in your approach through the usage of new tools launched by each social media platform can keep you ahead of the curve; Facebook 360, Instagram Stories are a few examples. Alongside, build a balance between paid and earned media to keep organic engagements alive whilst ensuring you are investing in higher traction that drives sales and more consumer love. (Zafar Rais is CEO, MindShift Interactive)

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SUSTAINABILITY

CULTURE AND HISTORYIN ABOTTLE The first UNWTO Global Conference on Wine Tourism held recently in Georgia was an unique platform to exchange innovative ideas on this growing niche segment

he link between wine tourism and culture, history and lifestyle and the contribution of this segment to the development of the sector has been widely discussed during the 1st UNWTO Global Conference on Wine Tourism held in the Kakheti region in Georgia recently. The event convened over 200 participants including policy makers and tourism experts from nearly 50 countries. In the last decade, wine tourism has become a key component of gastronomy tourism and a pillar in the strategies of diversification of many destinations. The event was a unique opportunity to discover the richness of local Georgian culture and to exchange innovative ideas to promote wine tourism between destinations already experienced in wine tourism with others with a high potential in that segment. Ministries, destination management organisations (DMOs) and national tourism organisations (NTOs), universities, tour operators and wine professionals were among the participants. “Wine tourism is intimately related to the identity of destinations and comprises cultural, economic and historical values. Furthermore, it constitutes a major driver in diversification strategies, helping destinations to enrich the touristic offer and to attract different public. This conference tries not only to emphasise these, but also to promote exchanges and to build cooperation among destinations with a potential in this field,” said UNWTO secretary-general Taleb Rifai at the opening of the conference.

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“The conference highlights one of the most cherished and eldest traditions of our culture. Wine and wine-making is an integral part of our history and identity, and has become the key element in the nation’s brand image. With this, the opportunity to host the 1st UNWTO Global Conference on Wine Tourism has once again placed Georgia in the hearts of the world’s wine experts, professionals and enthusiasts,” said Dimitry Kumsishvili, first vice prime minister, minister of economy and sustainable development of Georgia.

A prototype Particular interest was raised by the presentation of the UNWTO Wine Tourism Prototype, a tool developed by the organisation that introduces an innovative methodology to identify the existing correlative relationship of the wineries and their surroundings. This includes their influences on local and regional history, socio-economics and culture. This relationship created the framework for a product to experience Spain through its wineries and the environment in which they have developed. As Yolanda Perdomo from the UNWTO Affiliate Members Programme explained, “This methodological tool that can be adapted and replicated in different regions will help destinations to be promoted through their oenological framework that will also help emphasise other aspects such as culture, history and tradition.” As an outcome of the conference, the Georgia Declaration on Wine Tourism identifies a number of recommendations to facilitate the development of wine

Wine tourism is intimately related to the identity of destinations and comprises cultural, economic and historical values. Furthermore, it constitutes a major driver in diversification strategies, helping destinations to enrich the touristic offer tourism that would help destinations to implement key actions. “Wine tourism is a growing segment in continuous update

that offers an extraordinary diversity to the consumer as well as business opportunities to producers,” said Gustavo Santos, minister of tourism of

Argentina where the next Wine Tourism Conference will be held in 2017 (Mendoza province, second week of November).

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MOVEMENTS The Imperial CHEF VIVEK CHAUHAN has been appointed as the new pastry chef at The Imperial in New Delhi. Under this role, Chef Chauhan plans to bring in all new range of patisserie offerings at La Baguette, and create new directions for The Imperial’s

ABHISHEK ROY as the new F&B manager. Roy has an experience of over 12 years in the hospitality industry. Under this role, Roy will be responsible for the day-to-day operations of the F&B unit, achieving revenue targets and driving strategic F&B promotions in the hotel. Across his career, Roy has been associ-

Hotels and Resorts also add to his career stints.

U Tropicana Alibaug U Tropicana Alibaug has appointed CHEF BISHNU BC as the new executive chef. Chef Bishnu brings to the table 15 years of experience

Chef Vivek Chauhan

Abhishek Roy

Chef Bishnu BC

pastry operations. Chef Vivek started his career in 1999 at Taj Mahal Hotel, New Delhi and then joined Royal Caribbean Cruise Lines. In 2003, he moved to England and joined the three rosette restaurants in Judges County House Hotel in Yorkshire, later joining Chef Mark Gregory in One Aldwych.

ated with hotels like Taj Rambagh Palace, Leela Kempinski, Gurgaon and Pullman Novotel, New Delhi Aerocity.

in pre-opening, recipes and quality management, training and development, operation and processes. Prior to joining U Tropicana Alibaug, Chef Bishnu has worked with various hospitality brands across the country like The Acacia Hotel & Spa Goa, The Zuri Kumarakom Kerala Resort & Spa, The Retreat By Zuri, Radisson White Sands Resort and The Kenilworth Beach Resort.

The Leela Palace, New Delhi The Leela Palace has recently announced the appointment of RAJAT KALIA as the new F&B manager. In his new role, Kalia will oversee the F&B operations of the restaurants, bar, banquets and butler operations for The Leela Palace, New Delhi’s 254 rooms and suites. He started his career with The Leela Palace Bengaluru in 2006 as assistant restaurant manager of Citrus, an all day dining restaurant where he was involved in the day-to-day operations of the restaurant along with monthly training of the service team.

Jaipur Marriott Hotel Jaipur Marriott Hotel has announced the appointment of

NOVEMBER 1-15, 2016

JW Marriott, Bengaluru JW Marriott, Bengaluru has announced the appointment of CHEF AKSHAY PANDIT as the new chef de cuisine. Chef Pandit has an experience of more

W Goa TJ JOULAK has been recently appointed as the general manager for W Goa, located on Vagator beach in Goa. In his new role, Joulak will be in charge of overseeing W Goa’s strategy and daily operations. Joulak has worked with the W Hotels across the world since 2002 and will be now leading the team in Goa. He began his journey with Starwood in 2002 after opening the Iberostar, in Hammamet in Tunisia. Since then, he has worked with a few Starwood hotels, by opening four hotels over the past 15 years, namely

Belmond

Sheraton Hotel & Towers Tunis, W Doha in Qatar, W Istanbul in Turkey, and W Bali in Indonesia, then recently running the W Taipei since 2014.

Belmond has announced the appointment of ARNAUD CHAMPENOIS as senior vice president, marketing and brand, effective immediately.

SVP, development, Luxury Hotels Europe Middle East and Africa; and vice president, development, Luxury Hotels, Asia Pacific. In their new roles, they will report to Gaurav Bhushan, AccorHotels’ global chief develop-

Arnaud Champenois

Greg Doman

Novotel Mumbai Juhu Beach

Chef Akshay Pandit

than nine years across cuisines such as French, Italian, Spanish, Mediterranean and German. Chef Akshay was previously associated with the Kochi Marriott where he was the chef de cuisine. Brands such as Starwood Hotel & Resorts and The Leela Palace

Novotel Mumbai Juhu Beach has appointed MANISH DAYYA as the hotel’s general manager. In his new leadership role, Dayya will spearhead the operations at the property. A seasoned hotelier, he brings close to two decades of domain expertise in the hospitality industry, having worked with some of the leading domestic and international brands in numerous key positions across disciplines. His journey with AccorHotels started in 2013 when he joined the group as the general manager of Novotel Goa Resort & Spa and Novotel Goa.

Champenois has over 20 years of experience in leading brands, marketing and communication in the luxury goods and services sector. He joins Belmond from Starwood Hotels & Resorts where he has held the position of vice president, brand director for Asia Pacific since 2011.

AccorHotels

Francois Baudin

GREG DOMAN, FRANCOIS BAUDIN and LAURE MORVAN have been respectively appointed as senior vice president, development, North and Central America, Luxury Hotels Americas & Residential;

ment officer. These appointments aim to align the development team to the new global organisation, following the acquisition of FRHI and the creation of the luxury division headed by Chris Cahill.

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weekend

Scene and heard

With Marcellus Baptista

Tipple time

Rajeev Samant and Robert Joseph at the Sula Selections Globe in a Glass at Sofitel

Glass act ARTISAN AT SOFITEL was the place to be as reputed wine and spirit producers from various corners of the world came together with our very own Sula Vineyards at the daylong event to offer an opportunity to sample wines, whisky, tequila, brandy, rum, gin and more and also to come into contact with the people behind the brands. This three-city Sula Selections Globe in a Glass roadshow 2016 started in Delhi, moved to Bengaluru and then arrived in Mumbai. Mud House from New Zealand, Hardys Australia, Trapiche Argentina, Cono Sur Chile, Kumala South Africa, Antica Sambuca, Remy Martin Cognac, Piper-Heidsieck Champagne, Ruffino Italy, Cointreau France, Don Alejandro Tequila Mexico, Drambuie France, Mount Gay Rum Barbados, St Remy Brandy, Volare Italy, Pitu Cachaca Brazil, Bouchard Aine & Fils France, William Grant & Sons (Hendrick’s Gin, Grant’s, Glenfiddich, Monkey Shoulder) and Le Grand Noir France were all there with live music adding to the flavour.

INFORMATIVE AND intoxicating was what it was at the first edition of The Tipple Club presented by Four Seasons Hotel and curated by food and luxury writer Nikhil Merchant. Seen at the rooftop Aer was the hotel’s new star mixologist Ashish Sharma who has made waves at Four Seasons Resort Maldives and Regent Singapore. Classics with a twist were what the guests enjoyed. Ashish is a storyteller behind the bar and has a tale with each drink. Inspired by the prohibition era and a camaraderie over classics like Negroni and Gimlet, Ashish and Nikhil hosted this speakeasy-style evening for the city’s connoisseurs. Tasty hors d’oeuvres and cocktails like Aviation and Remember the Maine were in store for them.

Ashish Sharma at The Tipple Club event at Aer

Irfan Pabaney and Rachel Goenka at The Sassy Spoon, Bandra

Sassier now THE SASSY SPOON in Bandra now appears sassier as Rachel Goenka and Irfan Pabaney revamped the menu with quirky bar bites, innovative mains, speedy takeaways, scrumptious breakfasts, weekday specials and also Asian and Indian cuisine. Guests on opening evening relished the bar bites like coriander and rava crusted bombil with mango chutney, mains of peanut crusted rawas on a bed of pakchoy in Moilee-style sauce and whisky tart as dessert. House infused liqueurs and cocktails like Jack-nGinger with whisky, lemon, smoked ginger syrup and fizz kept everyone in good cheer. The fresh colour palette of vintage pink with floral artwork on the walls, eye-catching furniture detailed with accents of pink, brass edged marble tables and a layer of laser-cut lattice work on the window panes caught your eye.

Street smart IT WAS PARTY HEARTY time as W Goa heralded its opening of the iconic brand’s 50th hotel with a big bash at St Regis Mumbai. Local influencers, tastemakers and celebrities, including actors Jacqueline Fernandez and Radhika Apte, fashion designer Nida Mahmood and zumba expert Sucheta Pal were present. A largerthan-life, reflective W sign welcomed guests into a recreation of a street in Old Goa with arched windows, vivid shutters and fishnetclad ceilings and bar adorned with shells. Guests could sing their heart out at the karaoke inside a vibrant auto-rickshaw, enjoy a sound-and-light show with models appearing in the ‘windows’ of the Goa streetscape, feast their eyes on the chic capsule collection inspired by W Goa created by India-born New York-based designer duo Sachin and Babi Alhuwalia. Jacqueline Fernandez at the W Goa party at St Regis

NOVEMBER 1-15, 2016

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weekend

E V E N T S

EXPANDING FOOTPRINT International food chain McDonald’s recently opened its first restaurant Vijayawada, Andhra Pradesh; it was inaugurated by children from Child Aid Foundation, a social service organisation based in Vijayawada

A MUSICAL COLLABORATION The Taj Mahal Hotel, New Delhi and the Embassy of the Republic of Latvia presented a performance by the Riga Saxophone Quartet, in celebration of the International Day of Peace and the 7th World Flute Festival

WINE NOTES Sula Vineyards recently won three awards at the delWine Excellence Awards, namely Indian Wine Producer of the Year, Wine Tourism Winery of the Year, and Indian Winemaker of the year

JUNIOR CHEFS JW Marriott Mumbai Juhu recently organised Kids Masterclass with Chef Matteo Arvonio, Italian specialty chef at Mezzo Mezzo restaurant

LIVELY PREVIEW L-R: Anthony Ingham, global brand leader, W Hotels Worldwide; TJ Joulak, GM, W Goa; Amit Bhosle, MD, ABIL Group; Rajesh Advani, MD, Classic Citi Investments; Anurag Bhatnagar, area GM, Marriott International; and Dilip Puri, regional VP – South Asia, Marriott International at the W Goa preview at St Regis Mumbai

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REINFORCING BUSINESS Sarovar Hotels recently organised its 22nd Annual Meet at Marasa Sarovar Premiere, Tirupati

NOVEMBER 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.