Food and Hospitality World (Vol.5, No.6) December 1-15, 2016 by Indian Express

EDITOR’S NOTE

Enlightening thoughts

umbai has almost all the ingredients in place to be the event capital of the country. This was candidly put across by the secretary tourism, Government of Maharashtra, at the recently held hospitality summit HIFI 2016. The event this year had some interesting food for thought placed on the table, from investment to technology. Needless to say, the demonetisation issue ruled conversations. My previous edit evinced the same sentiments that were voiced at HIFI. The general consensus was that the move in the long run will work in favour of the industry, with the high end leisure, destination wedding business taking a beating for some time. Vijay Thacker of Horwath HTL-India, reiterated that the move will benefit the industry in the long run, though there will be a reduction in discretionary spending. David Scowsill of WTTC spoke about the resilience of the travel and tourism sector. Giving an overview of international hotel industry performance, Jesper Palmqvist of APAC, STR, highlighted that India showed third highest RevPAR growth till YTD Sept 2016, in APAC. He stated that, what is driving the growth is supply (three per cent) and demand (eight per cent). From sharing best practices to unlearning and learning, the event proved to be the right platform for some serious exchange of ideas and information.

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“The general consensus was that the demonetisation move in the long run will workin favour of the industrythough there will be a reduction in discretionary spending”

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Our cover story this issue, touches upon an interesting area in the hospitality space - it addresses, the developments in lighting solutions. Hotels and restaurants have always used the right lighting techniques to help set the right ambience, influence people's moods and create a pleasant experience for their guests. Factors like quality, functionality, efficiency and budgets have been the main determinants in the choice of lighting options. However, hoteliers and standalone restaurants are now being more environment friendly and socially aware. They have realised that sustainable lighting is an effective way of maintaining a healthy ROI while reducing their carbon footprint. This issue also has some interesting updates on various hotel brands. As we come to almost the end of 2016, we at Food & Hospitality World, are already gearing up to host our mega hospitality event FHW 2017 in Mumbai. The 30th edition has a line up of interesting competitions and sessions. Proving to be a perfect platform for buyer-seller networking in the hospitality space, from chefs' competitions to mixology sessions, from purchase managers' forum to a special session on the role of food retail business, the event promises to offer a wide range of topics and sessions to explore. REEMA LOKESH Editor

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DECEMBER 1-15, 2016

CONTENTS INTERIORS & DESIGN

Vol 5 No 6, DECEMBER 1-15, 2016

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

As hotels and restaurants strive to stand out with innovative décor themes,newsustainable and smart lighting options are not onlygiving interior designers more choices to enhance the guest experience but also to save on costs (20-25)

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 Cover image courtesy: Purple Turtles

UNVEILING A RARE COLLECTION RODARTE HAS INTRODUCED AN EXCLUSIVE COLLECTION OF ORIGINAL FASHION SKETCHES FOR MANDARIN ORIENTAL, NEW YORK

SPA & WELLNESS

MARKETS P 11: PRODUCT TRACKER Zebronics India

DEMONETISATION: RESTAURANTS SEE 30% PLUNGE IN BUSINESS

THE ROSEATE HOUSE OPENS TO THE MILLENNIAL TRAVELLER

CHRISTMAS CHEER WITH PURATOS

P 14: NEW KIDS ON THE BLOCK Luna Nudo Gusta

P 32: LIFE 'Change lives through the power of music'

P 42: WEEKEND Scene and heard

A LUXURIOUS SANCTUARY FOR WELLNESS AWARDED AS ONE OF THE BEST LUXURY SPA RETREATS IN THE COUNTRY, THE SPA AT THE IMPERIAL IS A HAVEN FOR REJUVENATION

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

Excellllence – Trust - Qualility

MARKETS

Lemon Tree Hotels to focus on enhancing the guest’s digital and online experience Sudipta Dev Mumbai WITH THE LAUNCH of two new properties recently, in Goa and Bandhavgarh, Lemon Tree Hotels reaffirmed the brand's increasing focus on resort and leisure destinations. The company is also looking at increasing footprint in emerging getaway destinations like the North-East, Jammu & Kashmir, West Bengal and Odisha, disclosed Vikramjit Singh, president and chief revenue officer, Lemon Tree Hotels. “After the Middle East, internationally, we wish to be present in locations where Indians frequently travel to in an attempt to cater to their discerning needs, even outside India,” stated Singh. He informed that in the

coming months, the brand strategy will revolve around enhancing the digital and online experience of the guests. “With more and more guests taking to exploring products online and seeing comfort in e-purchases, we have focused on providing a single window, user-friendly platform by way of integrating the booking engine for all member transactions and engagements,” said Singh, adding that the company has also fast-tracked its activities to take its rewards programme, Lemon Tree Smiles, to the next level, with the introduction of greater customisation, more bonus points, and exciting member benefits. “In fact the brand website and the rewards website are being seamlessly integrated

The brand and the rewards websites are being seamlessly integrated Vikramjit Singh

so that a member can either book our hotels by using his/her stay points with ease, or choose to redeem his/her points online on various retail platforms,” he mentioned. Lemon Tree Hotels has 40 per cent repeat guests

and over five lakh loyalty members signed up with it. Singh has much to be proud of with all hotels under the Lemon Tree Group achieving over 75 per cent occupancy in the last year, which is much

higher than the average industry standard. “Currently, our economy hotel, Red Fox Hotel, Hyderabad has been clocking 100 per cent occupancy over 100 consecutive days, and has its eyes set on 150 days. Thus, while occupancies at Lemon Tree are at an all time high, our focus towards achieving higher ARRs is growing, of course within the value-for-money proposition that our brands present across segments,” he remarked. Lemon Tree Hotels presently owns four per cent of the organised mid-market inventory in India and all the three brandsLemon Tree Premier (upscale), Lemon Tree Hotels (midscale) and Red Fox Hotels (economy) are positioned across the midmarket segment.

Demonetisation: Restaurants see 30% plunge in business Mohit Rathod Mumbai THE RECENT demonetisation move, which continues to be a widely discussed development, has hit individual F&B establishments and unorganised segments of the hospitality industry, resulting in a plunge in customer footfall. However, large retail and F&B chains have seen less impact due to cashless payment facilities. Speaking to Food & Hospitality World, Bharat Malkani, past president, Federation of Hotel & Restaurant Associations of India (FHRAI), said, "The effect of demonetisation on the hospitality industry has been substan-

FOOD & HOSPITALITY WORLD

tial with reduced footfalls, especially in restaurants and bars. Even if people have the money, they don't have the right denomination and not everyone purchases all their expenses on credit cards due to prevailing social situation." Malkani has estimated a loss of minimum 30 per cent in

restaurant businesses. "Business hotels remain unaffected since their revenue comes primarily from corporates and foreign travels. However, the biggest affected are the staff who are not receiving tips from the guests. All guests are keen to keep their smaller bills for other expenses (taxi, rickshaw,

The move has also urged more restaurants and establishments in the unorganised segment such as catering to move towards cashless transactions

sundries) and tips in some hotels have almost dried up to zero. This has affected the morale of the working staff who do their best to keep a customer happy in the hope of the small gratuities that are given to them. Long term effects are not yet clear," added Malkani. The move has also urged more restaurants and establishments in the unorganised segment such as catering to move towards cashless transactions, such as Paytm, which claims to have seen a surge in the number of daily users at a growth of 500 per cent, after the demonetisation. Elaborating on the impact, Vikram Udaygiri, director, Excuisine F&B, commented,

"Small time restaurants and the unorganised segment of the restaurant business will be affected as vendor payments for supply of vegetables, meat, etc, is usually a cash payout. Because of restrictions on cash withdrawal, there may be variances in the spending patterns of customers. In the long run, if the restriction on cash withdrawal continues, hotel industry will see a dip in revenues due to change in spending patterns of general public. Overall there's a positive response, considering this will curb the flow of black money and also reduce cash transaction for the industry. This in turn will help the industry to have more organised players in the market."

DECEMBER 1-15, 2016

MARKETS

The Roseate House opens to the millennial traveller Saloni Bhatia New Delhi BIRD HOSPITALITY group's property, The Roseate House was launched recently at Aerocity, New Delhi. Positioned as an urban luxury hotel, the property is spread across 1.6 acres featuring 216 rooms and 15 suites, including the presidential suite and a villa. The hotel boasts of entertainment and business centres that have been built keeping in mind the growing trend of experiential and MICE travel. Kush Kapoor, general manager, The Roseate House stated, “All the hotels under the Roseate Hotels & Resorts brand offer top notch guest experiences and are situated in the best locations. In addition to state-of-art rooms and banquets, the hotel has a bouquet of leisure offerings like the Aheli spa, a luxe boulevard that hosts seven uber luxury international brand stores and an ultra-chic cinema hall providing the best cinematic experience in the country.” The hotel has been designed to cater to savvy business and leisure travellers. Kapoor shared, “Each room is equipped with state-of-the-art and luxe amenities to ensure guests have a delightful stay.” Commenting on the future plans for the hotel, he mentioned, “We look forward to the launch of our Indian specialty restaurant Kheer that will offer traditional northern frontier cooking and Delhi streetfood, Tara – our roof top Japanese lounge and our luxe retail boulevard that will house international luxury brands.” In India, Bird Hospitality has a pipeline of three luxury and upscale properties in Jaipur, Goa and Rishikesh. In addition, the company has plans for acquiring hotels and exploring management prospects in India and international markets like Europe, Middle East and the UK.

FOOD & HOSPITALITY WORLD

BAKERY FOCUS

A MARKETING INITIATIVE

CHRISTMAS CHEER WITH PURATOS For customers who value quality, Puratos provides the best end-to-end creative solutions to make donuts truly unique with a special twist to the taste as well

he beauty of Christmas is that it adds pep to the festive cheer that was beginning to wane after Diwali. It has become that festival that encompasses everyone, regardless of their

FOOD & HOSPITALITY WORLD

caste or religion. It has become the pre party to the biggest party of the year and the next - New Year’s Eve. It brings the beginning of the party week, a mood setter, a trailer of things to come. A time to meet and greet your loved ones, for all of us

who don’t celebrate the festival from a religious point of view. To get new clothes and eat classic dishes that remind us of traditional Christmases gone by or try new avant garde versions. For bakers to experiment and put up eye catching desserts that will be the high-

light of the parties. But mostly, it has become the excuse to dress up and party once more. Parties are all about getting the right crowd together and enjoying each other’s company. There are many things that are surefire crowd pleasers but none as fine and

yummy as the humble or not so humble donut. The Puratos’ TEGRAL Donut is a specially designed premix that produces soft and melt in the mouth donuts that actually absorb less fat, proving to be healthier while being healthier to Puratos’ customers bottom lines as well.

DECEMBER 1-15, 2016

BAKERY FOCUS

A MARKETING INITIATIVE

Making consistently great donuts that have superior volume and a great shelf life that taste exactly the same every time is one of the biggest advantages of choosing Puratos’ mix. This superior mix makes slightly sweet yeasted breads with a soft bread like texture, with its versatility and its ease of carry, the donut stands out within the patisserie world as a go-to for all those on the looking for a quick and easy filler upper. A simple grab and go option that can take on any flavour that you wish to add to it. Be it the simple sugared creation or the cinnamon flavoured one, or a chocolatey creation calling to be gobbled up at the earliest. The donut is such a treat with a great fan following that many shops are dedicated to only producing and selling these mouthwatering creations. These mouth watering temptations take on the many

flavours on offer, mixing and matching the filling produces truly awesome treats. A yummy filling option need not have you running around like a crazy person. The Puratos’ Cremfil is the answer to your filling question. Take for example Puratos’ Vanilla Irish Creme and Caramel Cremfil flavours, these are ideally suited to be paired with a number of flavours and creations. However, these sparkle when paired with the Tegral Donuts like nothing else. Cremfil provides that convenient, consistent tasting flavouring that is both versatile and healthy and supremely easy to use. True to its name the Cremfil creamy high quality bake stable fillings add that necessary sparkle to your donuts, creating a party in every bite. The range includes orange, blueberry, mango, strawberry, pineapple, lemon, irish cream, vanilla, chocolate and

caramel flavours.

Chocolatey dressing Parties are all about dressing up. And dressing up has always been easy when the the dressing comes in the form of chocolate. Dressing up donuts in chocolate is a sure fire winner. The Puratos’ CARAT Coverliq is perfect for adding that special chocolatey coating on anything. The RTU application that has been specially designed for thin enrobing and dipping, allows one to spread that great chocolatey goodness all around. Offering a cost effective solution with a great taste, and superior finish, it shines on a donut like no other. When it comes to providing truly world class solutions, it pays to have Puratos on your side. We provide complete end to end creative solutions to make your desserts truly unique and add a special twist

in the taste as well, as it is for the donuts for this celebration season. That is a great and easy way to make that classic special yet different, calling out to consumers who value quality and understand taste. Adding that special touch to desserts is always easy when you rely on Puratos, with its international experi-

ence, coupled with its commitment to making world class products. Its goal of bringing world class trends to Indian bakeries at truly affordable prices to bakeries across India makes Puratos an ally in the creative department, an extra Chef friend in the kitchen for always.

MARKETS

'WE OFFER ARANGE OFCUSTOMISED SERVICES FOR INDIAN GUESTS' The Montcalm Luxury Hotels is an independent upscale hotel group in London. Honoured with the NRI Foundation Excellence Award by the Govt of India in 2015, Ramesh Arora, MD, The Montcalm Luxury Hotels highlights the group's hospitality focus comprising of three brands, 24 properties and 2400 rooms across London By Sudipta Dev Brief background of your hospitality ventures. Any key milestones? I am very passionate about hospitality and have been in the hospitality business for last 40 years and worked in five continents experiencing all culture of different nations. My major milestones are opening new ventures in various places (UAE, Bahrain and London). I have always believed in the Indian philosophy of ‘Athithi Devo Bhava’ and have implemented this attitude in both my personal and professional life. I am a strong believer in Indian values and have always taken my Indian culture to places wherever I have travelled. What differentiates brand Montcalm in London's hospitality market? Our USP vis-à-vis other luxury hotel brands in UK is our personalised and excellent customer care. Every one of our Montcalm Luxury Hotel offers guests the height of indulgence and relaxation combined with outstanding facilities and exceptional service. We have always been proud of our consistent and impeccable service standards leading to guest satisfaction which has strengthened our position in the market. What kind of focus do you have on India as a source market? India is a very important market for us as Indian outbound market is a rising force with a mega potential to travel abroad. Now Indians are mov-

FOOD & HOSPITALITY WORLD

Ramesh Arora

ing beyond budget accommodation to experience luxury and we have a range of products to cater to Indian market. In addition, we offer a range of customised services specifically for our Indian guests, from Indian cuisine to Indian TV channels. We also have staff of Indian origin well versed with various Indian languages to take care of our guests. During WTM, we offer complimentary transfer from our hotels to WTM venue for our Indian guests. We have recently launched ‘Handy’ in all our Montcalm and Park Grand London Hotels that enable guests to make free unlimited international including India and local calls along with accessing 3G data for internet. Have you observed any interesting trends in terms of profile and preferences of Indian travellers? Indians visit London for both business and leisure. A

very interesting trend I have observed is that Indians love to visit Hyde Park to breathe fresh air. What are your future plans for the company? Are there any plans of opening a hotel in India? We are an ever expanding group with three exclusive brands in London – Shaftesbury Hotels, Park Grand London Hotels and Montcalm Luxury Hotels. Since its inception in 2000, Shaftesbury has been investing in under-performing properties and successfully converting them into exclusive accommodations of high standards. In a span of 15 years, the brand has 22 properties, which can be classified as 'contempo-

rary' even by London boutique standards. Recently we have opened our sixth Montcalm hotel – The Royal London House in Finsbury Square, London. The 253-bedroom hotel marks a remarkable transformation of an imposing mid-century office

building into a stylish five star property with uniquely striking views of London’s City skyline. In future we have some more projects in pipeline in London. We do have plans to enter the Indian market and will be doing so at the right time.

DECEMBER 1-15, 2016

PRODUCT TRACKER

Zebronics India

Parle

ZEBRONICS INDIA, one of Indiaâ&#x20AC;&#x2122;s leading suppliers of IT peripherals, audiovideo and surveillance products, has announced an extension to its audio category with the 'lamp speaker'. The speaker is designed versatile, suiting every backdrop and occasion. Ergonomically designed in the shape of a lamp or could also be underlined as lantern, the speaker comes in handy with an integrated handle, that makes it easy to carry around.

PARLE has entered the "super-premium" chocolate category with the launch of Friberg brand, imported from Belgium and Switzerland. The launch of the new chocolate brand is inspired by the growing demand for luxury chocolate offerings and changing consumer preferences from traditional sweets to premium chocolates as gifting options during the festive season. In addition to the traditional bar format imported from Switzerland, Parle has also launched unique Belgian wafer thins which are a first-of-its-kind for the India market. Priced at `350 for 125 gms in the wafer format and 90 gms in the bar format, Friberg has been launched in Mumbai, Delhi, Bengaluru, Ahmedabad, Chennai and Hyderabad in select modern trade and Class A format stores.

Franke FRANKE has recently launched Fragranite Sinks. Following extensive testing and development, new Fragranite tackles the cleaning problem associated with composite sinks. The new Fragranite+ technology is now available on all Franke Fragranite and Silk Sheen Fragranite sinks, which now enjoy smooth surfaces that are easy to keep clean. A Fragranite sinkâ&#x20AC;&#x2122;s flowing shapes, clean lines and natural colours allow it to suit various kitchen styles.

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

PRODUCT TRACKER

Cremica CREMICA recently launched a low-fat diet mayonnaise along with Olive Oil Mayonnaise. Priced at `98 for 350 gms, it is available at all departmental stores, pharmacies in India as well as online.

London Dairy LONDON DAIRY has launched a new range of medium fat ice cream, crafted with fragrant vanilla, but with no added sugar. With 50 per cent less fat, the London Dairy Vanilla Lite is priced at `325 per 500 ml tub.

T&S Brass

GAIA

T&S BRASS pre-rinse units offer reliable, long-lasting performance for the cleaning needs of every kitchen. For wall mounting, the B-0133 model offers adjustable centres from 19.68 to 20.95 cm and includes a 45.7 cm riser. For deck mounting, select the B-0113-B, featuring a 60.96 cm riser, for one-hole mounting. The B-0133 and B-0113-B, both feature T&Sâ&#x20AC;&#x2122; exclusive EasyInstall design, allowing the unit to be installed quickly by one person. Both units also include: 1.1-metre flexible stainless steel hose with heat resistant gray handle, 5.38 lpm spray valve for high performance paired with efficiency, Eterna compression cartridges with spring checks to prevent cross flow of water, and polished chrome-plated brass body for durability.

GAIA has launched a new range of olive oils which can replace butter and other less healthy fats. Extracted from the olives of Spain, Gaia Extra Virgin Olive Oil is high in heart-healthy antioxidants called polyphenols and good fats. Extra virgin olive oil is good to be used while making salad, dressings, soups and vinaigrette. Gaia Extra Virgin Olive Oil comes in 250 ml pack size for `275. It is available in all leading stores and pharmacies across India and online as well.

Tranceforme TRANCEFORME has introduced a new range of contemporary crockery with eccentric designs and patterns. The range compromises of five pieces of different crockery, all based on designs inspired by birds. A variety of bird, leaf and flower motifs adorns the white line of crockery. The look of each piece of crockery has been designed to fit into today's modern outlets.

FOOD & HOSPITALITY WORLD

Vaya Tyffyn VAYA TYFFYN has launched the first of its offerings, The Vaya Tyffyn, a threecontainer vacuum insulated lunch box. Vaya Tyffyn, with its proprietary VacuTherm technology, incorporates correct amount of vacuum within its copper lined cover shell that helps in heat retention. Products are designed to keep food hot even after six hours of packing. Each Vaya Tyffyn comes with its own shoulder BagMat, which unzips into a table mat.

NEW KIDS ON THE BLOCK

Luna Nudo Gusta THE ST REGIS MUMBAI has announced the launch of Luna Nudo Gusta, the new culinary and bar offering on Level 37. Luna is named to represent the energy of the moon controlling the movement of the tides. Luna Gusta is an exclusive European themed restaurant, while Luna Nudo represents the bar. Luna Gusta offers its menu crafted by executive chef Martin Kindlesides’ food style and philosophy. Complementing Luna Gusta, Luna Nudo will feature Happy Nudo Appertivo Hours, live music and infused cocktails. The bar will also have varied evenings hosting headlining live music bands and a line-up of some of the most well-known Indian and international Djs.

Quan Spa RENAISSANCE MUMBAI CONVENTION CENTRE HOTEL, Powai has recently opened Quan Spa. The interiors of the Quan Spa have been inspired from the aqua theme and hence the décor of the spa entrance, the treatment rooms and the suite are also in sync with this theme. The specially designed spa menu consists of treatments and therapies that use natural and pure ingredients such as Marine Algae Wrap, Bath Salts warm stones as well as naturally calming ingredients such as seas salt, rose, sandalwood, orange, walnut shells, green tea and organic mud. The various therapies offered at the spa include the signature Quan therapy, Algae Body Wrap, Deep Tissue Massage, Aromatherapy hot stone massage, foot reflexology. The USP of this spa is said to be ‘Quan Signature Massage’. As the hotel is in close proximity to both the domestic and international airports, it houses guests who travel frequently. Keeping this in mind, the spa has also included a unique ‘Jet Lag Body Massage'. Other than the regular spa treatments and massages, the Quan Spa also offers specialised beauty treatments. The spa offers deep cleansing facials, brightening facials and hydrating facials. It also provides anti-ageing and intensive eye treatments. This Quan Spa is also an ideal location to host events like soirees, bachelorette parties and other types of ‘Sparties’.

EmbassyManyata Business Park THE EMBASSY GROUP has announced the signing of a management agreement with Hilton for its second hospitality project – a 586-room dual-branded hotel within the Embassy Manyata Business Park that features a Hilton Hotels & Resorts and a Hilton Garden Inn brand hotel. It will be developed and owned by the Embassy Group and managed by Hilton. The hotel’s plan and design are in an advance stage of finalisation, targeted to start construction by 2017 and to be completed by 2020. The hotel will be part of a mixed-use development which will also house an F&B hub and two commercial towers. The dual-branded hotel will comprise 586 rooms in total, with 250 rooms at the Hilton and 336 rooms at the Hilton Garden Inn. It will also feature 46,000 sq ft of meetings and events space that accommodates up to 1,500 people.

SixSenses NewYork SIX SENSES HOTELS RESORTS SPAS has announced the brand’s debut in the United States with the opening of Six Senses New York, a luxury hotel being developed by HFZ Capital Group in New York City between Manhattan’s High Line and Hudson River. The hotel will be located in the east tower directly adjacent to the High Line with 10 floors and 137 keys. Hotel accommodations will begin at 400 sq ft. The project is being planned with the intent to attain Leadership in Energy and Environmental Design (LEED) certification. Two restaurants will be located in the hotel. Plans are also underway to create a private members club within the hotel and meeting space to cater to small groups and board meetings. Six Senses New York is slated to open in 2019.

FOOD & HOSPITALITY WORLD

DECEMBER 1-15, 2016

INTERIORS & DESIGN

Unveiling a rare collection Rodarte has introduced an exclusive collection of original fashion sketches for Mandarin Oriental, New York

STUNNING fusion of modern design with stylish Oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breathtaking views of Manhattan and fivestar hospitality. Luxurious facilities include Asiate, the hotel’s elegant restaurant; MObar created by noted interior designer, Tony Chi; the Lobby Lounge with dramatic views of Central Park; a 14,500 square-foot five-star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Mandarin Oriental, New York and award-winning designers Kate and Laura Mulleavy, founders of the luxury fashion label Rodarte, have

FOOD & HOSPITALITY WORLD

unveiled a rare collection of original sketches drawn by Kate Mulleavy exclusively for the property. Mulleavy’s sketches are hand-illustrated pieces of art, which are rare and collectible, blending Rodarte’s widely-acclaimed modern femininity with whimsical touches celebrating the property’s idyllic setting in New York City. The first of the collection’s five sketches were unveiled recently. In 2005, Kate and Laura Mulleavy founded Rodarte, a luxury brand instantly lauded for its distinct design concepts and intricate textile innovations. A conceptual and innovative brand, Rodarte is known for its artistic mixture of high couture, California influences, and explorations into other art forms. Created to serve as a limited-edition piece of artwork for both art and fashion enthusiasts, the first sketch will

DECEMBER 1-15, 2016

INTERIORS & DESIGN

be personally signed by the designers and gifted to select guests throughout the holiday season. Inspired by the seasonal transitions characteristic of the city, this launch sketch is Kate Mulleavy’s visualisation of the Rodarte woman clad in an intricate frock and set against a backdrop of vibrant cherry blossoms in Central Park. Over the next year, the remaining four sketches will be introduced each season and applied to select stationary pieces, hotel gifting items and more, showcasing these one-of-a-kind artistic experiences to guests and visitors alike. “Each stay at Mandarin Oriental, New York provides us with the unique opportunity to experience the seasons as they continuously evolve from our guestroom windows overlooking Central Park. For

DECEMBER 1-15, 2016

Over the next year, the remaining four sketches will be introduced each season and applied to select stationary pieces, hotel gifting items and more, showcasing these one-of-a-kind artistic experiences to guests and visitors alike. this collection of sketches, we were inspired to illustrate the Rodarte woman as we envision her strolling through New York City during the various seasons,” said Kate Mulleavy. “We pride ourselves in delighting our guests and offering them access to one-of-akind experiences,” stated Susanne Hatje, general manager, Mandarin Oriental, New York. “The views from our lo-

cation in the heart of the fashion capital brought our collaboration with Rodarte to life in a distinctive way this season, inspiring an artistic interpretation of their experience at the hotel. As veritable original artworks that are not available for public purchase, Kate Mulleavy’s original sketch designs are not only exclusive to our property, but items we develop this year depicting her artwork will also

be true collector’s items that guests will have as a memento of their time spent with us at Mandarin Oriental, New York,” mentioned Hatje. Known for its artistic mixture of high couture, modern feminity and California influences, Rodarte has garnered numerous awards and accolades such as the CFDA Womenswear Designer of the Year in 2009 and the Legend of Fashion Award from the

School of the Art Institute of Chicago in 2013. Renowned for intricately crafted, multi-layered garments and explorations into other art forms, Rodarte’s works are showcased in the permanent collections of the Costume Institute of the Metropolitan Museum of Art, the Museum of Fine Arts in Boston, the Museum at the Fashion Institute of Technology in New York City as well as the Los Angeles County Museum of Art. Located in Columbus Circle’s Time Warner Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the Time Warner Center’s collection of upscale retail shops and restaurants.

FOOD & HOSPITALITY WORLD

SPA & WELLNESS

A LUXURIOUS SANCTUARY FOR WELLNESS Awarded as one of the best luxury spa retreats in the country, the spa at The Imperial is a haven for rejuvenation. Located in the heart of New Delhi, the spa is set to launch a series of new therapies adding to its wellness portoflio By Saloni Bhatia

HE IMPERIAL in New Delhi has one of the largest city spas in the country, offering a complete focus on healing and wellbeing through therapies, fitness regime and healthy diet. The place is known for its signature therapies matched with signature oils and administered by handpicked therapists. The spa follows traditional Ayurvedic rituals where one can consult an in-house Ayurvedic doctor, who also recommends a spa cuisine to maintain a healthy diet. Started in the year 2010 by Jacqualine Tara Herron, the spa at The Imperial stands out as a destination in itself. Herron, director, The Imperial Spa, Salon, Health & Racquet Club, a seasoned wellness professional with more than two decades of experience in the industry, re-joined the property a few months ago. She comes back with a new set of ideas that would add to the spa's therapy portfolio along with many other aspects. Speaking about the new additions, Herron, informs, “We are introducing a few new pure Ayurvedic therapies in our luxurious Kerala Suite which will include a Tridosha Facial. Also the authentic four hand Abyhanga massage where two therapists work on maximising the benefits of circulatory therapy, plus a deeply nourishing treatment for hair, nails hands and feet called Paripalana. In addition, we are introducing a highly effective

FOOD & HOSPITALITY WORLD

Lymphatic Drainage massage to improve the detox process and help support the immune system.”

Extensive facilities The spa has been founded on the philosophy that wellness can be achieved in a nurturing environment, through cleansing and yoga. Signature holistic massages and deep relaxation are essential elements in maintaining a healthy lifestyle. The facilities include a stylish Ladies Salon, a Gentleman’s Barber Shop, a Yoga Studio, an international standard squash court and an all round fitness centre. Herron mentions, “In the salon we will be offering Microder-

mabrasian which dynamically exfoliates the skin and Oxygen Crystal Facial therapy which together purify, lighten and hydrate the skins cells with glowing results. Also, a thermal skin rejuvenation therapy which is a high performance long lasting and highly effective technique for skin tightening, wrinkle removal and overall smoothening results due to the stimulation of collagen.” There are in total of nine treatment rooms, including the luxurious Moghul Suite for couples and Kerala Suite for traditional Ayurvedic therapies. Since the spa is located amidst the green environs of a popular hotel, it welcomes many international guests

Jacqualine Tara Herron

DECEMBER 1-15, 2016

SPA & WELLNESS

looking for a traditional Indian therapies. Herron remarks, “Though the hotel offers a unique guest experience, it is only accessible to in- house guests. The salon is for non residents and we are continually working towards building our seasonal promotions and in room spa knowledge ensure guests are encouraged to book treatments and benefit from their stay with us.” Moghul and Indian motifs dominate the interiors contributing to the soothing ambience of the spa. There are seven individual therapy rooms accompanied with the hydro therapy areas and changing rooms. The therapies include Balinese, Thai and sports remedial massage, bespoke Savassana Detoxifying wrap, dedicated treatments for men among many other special treatments and the signature Kerala therapy. The therapies have been designed by Herron, drawing inspiration from her experience as a Yoga and meditation teacher. The techno-gym, Pilates studio, squash room are the alternatives available for those who wish to indulge in exercises before experiencing the therapies. The Imperial Spa has been awarded several times for its service, interiors and therapies. When asked how she

DECEMBER 1-15, 2016

Wellness has become a byword not only within the spa business but also in commerce, politics and social care institutions that focus on improved performance, longevity and success plans to maintain the brand's status, Herron replies, “To continue to be recognised and grow as an exemplary spa we will maintain professional training of our team. The team offers offers outstanding treatments that allow us to be talked about, be appreciated for the intention and maintain the high quality of our products and performance.” As people are opting to maintain a healthy lifestyle even as they travel, the wellness industry is growing across the world. Herron opines, “Wellness has become a byword not only within the spa business but also in commerce, politics and social care institutions that focus on improved performance, longevity and success. Trends in wellness include creating corporate programmes to educate

people on the benefits of 'mindfulness' as a way to achieve more harmony in all relationships, whether personal, political or business.” She concludes, “The trends in detoxifying the body for healthier living now include collation therapies, vitamin and mineral drips and dedicated programmes to rejuvenate the body and mind that combines technological advances in anti-aging as well as tried and tested old school approach through intensive massage therapies, still one of the best preventative therapies adored globally.” She however adds that the essence of mindfulness is actually meditation, and techniques for focusing the mind to improve self awareness, group awareness and consequently better health.

FOOD & HOSPITALITY WORLD

cover )

OTELS AND restaurants have always used the right lighting techniques to help set the right ambience, influence people's moods and create a pleasant experience for their guests. Factors like quality, functionality, efficiency and budgets have been the main determinants in the choice of lighting options. However, hoteliers and standalone restaurants are now being more environmental friendly and socially aware. They have realised that sustainable lighting is an effective way of maintaining a healthy ROI while reducing their carbon footprint. A lifestyle boutique store in Bengaluru, Purple Turtles has done lighting and decor for various renowned brands in the hospitality and food sector such as The Park Hotels, Park Plaza, Leela Group of Hotels, Royal Orchid, Nandos, Cafe Coffee Day, Smoke House Deli, Gloria Jeans and Krispy Crème. Raadesh R Shetty, founder and owner, talks about how lighting designs are considered one of the important factors in interiors today. He says, “With concepts of cafes, bars and fine dining emerging on the hospitality scene, lighting trends have changed drastically. Now hoteliers and restauranteurs are opting for special lighting designs to match the concept of their properties. ” Commenting on the major factors that drive lighting decisions in restaurants, he says, “Firstly, it depends on the concept of the place – whether it is a bar, cafe, gastropub, fine dine, etc. This helps us to pick the location and required type of lighting. Second major factor is the client's requirement. A restauranteur wants the lighting to set a certain kind of mood for the place. Specially, nowadays clients are demanding

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multiple lighting schemes that can work well during all times of the day.” He quotes the example of the Social cafe chain by the Impresario Group that is a working space during the day and a pub during the night. Designing for hotels is however different since there are separate areas that need various shades of light. Deepak Kapoor, managing director, Kapoor Lamp and Shades, informs, “Designing lights for hotels is about quality products that provide efficient lighting and enhance the guest experience, whether through multifunctional guestroom lighting or bold public area statement pieces. Factors like aesthetics, quality, functionality, efficiency and budget play a crucial role in deciding what will be placed where. With stiff competition in the hotel business and the fastgrowing casual dining sectors, clients are using branded interiors to make themselves stand out in the market.” Kapoor Lamp and Shades has been in the lighting industry since 1948 and have served hotels like Taj Group of Hotels, the Park Hotels, Shangri La Delhi, Jaypee Group of Hotels, The Leela Group of Hotels, Accor Group of Hotels, Sarovar Hotels, Intercontinental Group of Hotels, The LaLit Hotels among several other renowned brands.

Sustainable shift Due to high power consumption in hotels and restaurants, a lot of properties are shifting to sustainable lighting options. Shetty mentions, “90 per cent of our clients have already shifted to LED lights which are comparatively very low in consuming power. Since LEDs are available in numerous options like colour, temperatures and halogens, it is easier for a designer to pick one that suits the design and mood of a restaurant.” Similarly, hotels are being more careful in turning off lights when not needed. Anil Kumar, director engineering, The Imperial, New Delhi, states,

DECEMBER 1-15, 2016

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THE MAIN FOCUS

DECEMBER 1-15, 2016

FOOD & HOSPITALITY WORLD

cover )

“A restauranteur demands the lighting to set a certain kind of mood for the place” Raadesh R Shetty Founder& owner, Purple Turtle

“Designing lights for hotels is about quality products that provide efficient lighting” Deepak Kapoor MD, Kapoor Lamp and Shades

“The Imperial has sustainable measures for conservation of electricity as we switch off lights in different areas when not in use. We also reduce the number of lights and thereby the consumption of electricity during night hours in the corridors, etc. Installing energy saving light bulbs is one of the easiest ways to reduce energy bills, as lighting accounts for a large portion of energy use in hotels. We have used CFLs and LEDs in our hotel and intentionally made the light fixtures seem invisible.” The Suryaa Hotel in New Delhi, features a large banqueting space along with 244 well appointed rooms. Dhananjay Kumar, general manager of the hotel, shares, “Quite a few old hotels have moved to LED lighting as there is a huge amount of saving. As almost all LED bulbs come as retrofit, it means a hotel doesn't have to invest huge amount on fittings. On the other hand, halogen lights consume more electricity and they also don't last very long which leads to a huge operational expense. It is worth having LED lights as they come with a minimum three year warranty and can be used in a hotel’s public areas where light is used more than 12 hours a day.”

But at the same time knowledge of the product is crucial to make the right investment. Sreenath Padmacharan, director of engineering, JW Marriott New Delhi Aerocity, informs, “Surely, LED lights are worth the investment for hotels. But buyers need to be careful while dealing with LED manufacturers as a few years ago when the trend came into India, most hotels started converting their lights from halogen to LED, CFL to LED, etc, but they didn’t consider few things like quality of the light,

life of the light, colour, temperature, degrees, holders, etc. It is not necessary that good cost and effective ROI means good quality.”

Smart technology Talking about the major trend changes, Shetty adds, “Smart technology has taken over the hotel segment. It also helps in reducing the power consumption in rooms. There are smart lights that can dim and brighten once you enter a room. However, most restaurants do not use smart lights

due to budget constraints.” The brand largely sources lighting manufactured in India. The Roseate House, a three-month old property at Aerocity, New Delhi has already made use of smart lighting solutions which have been installed keeping in mind the savvy business and leisure travellers of today. Kush Kapoor, general manager, The Roseate House, mentions, “Though the theme of Roseate House is recessed lighting, our banquets, Upstage, Aheli Spa, gym and

JW Marriott Aerocity Delhi

Kapoor Lamp Shades

“Installing energy saving light bulbs is one of the easiest ways to reduce energy bills” Anil Kumar Director engineering, The Imperial, New Delhi

FOOD & HOSPITALITY WORLD

DECEMBER 1-15, 2016

( business center are equipped with control panels to increase and reduce the brightness of light. Lighting in our rooms is in sync with the theme of the hotel and has been provided by the Italian lighting company, FLOS.” Deepak Kapoor mentions, “Controls are the next big thing in lighting, after LEDs, and the potential to create smart, connected lighting is only just being realised. Lighting designers are desperate for light to be considered at an earlier stage and integrated into the architecture and interior design. Now lights are being installed in spaces where they never used to be in earlier days. As we learn to use a resource more efficiently, we end up using more of it instead of less. So, because LEDs cost less to buy and run, we have just found new ways of using them.” Though the new technologies help to improve guest experience, it is best to invest when the time is right. Padmacharan adds, “As of now very few hotels in India are using light control of the room with help of an app. However I wish every hotel adopts this kind of app based lighting operations for their hotel as per their requirement. This will enhance guest experience as they would be able to operate the lights of the entire room from the comfort of the bed itself.” Dhananjay Kumar specifically mentions that it is being used by selective hotels at the moment. He opines, “The smart light concept is a catching trend; however very few hotels have been able to implement the same. Sensor based lighting gives huge amount of savings. The lights get switched on and off as the guest enters or exits the room. So, there is no chance of loss of energy.”

Making the right connection Looking at global trends, Deepak Kapoor shares, “The global lighting market in the hospitality sector is forecast

DECEMBER 1-15, 2016

Purple Turtles

It is important to get the right blend between embracing the new technology and allowing it to dominate the whole aesthetic design process to grow at 7.13 per cent during the period 2016-2020. Being in the industry for 69 years, we have our lighting fixtures in almost all five-star hotels across India. But

hotels today do demand more value for money. While technological advancements are undoubtedly one of the significant forces that create an imperative for new products,

it is important to get the right blend between embracing the new technology and allowing it to dominate the whole aesthetic design process.” Today’s hotel rooms have more areas where lighting is used as compared to earlier times. Dhananjay Kumar reiterates, “Most of the new hotels are coming up with sensor or control panels near the bedside. There are also apps that help in controlling the lighting. As it adds to the convenience of guests, more hotels are considering using the technology.” Giving his views on how large properties handle lighting systems, he adds, “Hotels are also opting for solar systems for outdoor lighting. Most of the hotels have BMS (Building Management System) that controls heavy equipment, plant and huge public areas which means savings for the hotel. Nowadays, lighting consultants are trained to look at the operational expenses while designing for specific areas.” Commenting on frequent changes in techniques and a brand’s capability to adapt, Kush Kapoor, opines, “Lighting trends can fluctuate frequently and a refreshing lighting fixture can change the look of a hotel completely. Today lighting also reflects the latest creativity and technological advancements in the design world and is associated with the design and brand aspect of the hotel. Hence the right lighting brand needs to be selected on the basis of the hotel’s individual brand philo sophy.” “Lighting is the most diverse, infinitely interesting and challenging activity. It requires knowledge in such a broad range of materials, processes, technologies and disciplines. It is also important to train your associates to be careful about usage. Any dynamic lighting source requires control which makes it hard to operate. To fully utilise its potential, proper control is a must,” cautions Anil Kumar.

THE MAIN FOCUS

“LED lights are worth spending as they come with a minimum three year warranty” Dhananjay Kumar GM, The Suryaa, New Delhi

“Right lighting and a brand needs to be selected on the basis of the hotel’s individual brand philosophy” Kush Kapoor GM, The Roseate House

FOOD & HOSPITALITY WORLD

EVENTS ROUNDUP

DYNAMICS OF HOTEL INVESTMENTS The 8th annual Hotel Investment Forum India (HIFI) conference held in Mumbai recently saw industry leaders deliberate and discuss the critical issues that are having far reaching impact on hotel investments in the country By Sudipta Dev & Mohit Rathod

s Mumbai played host to the Hotel Investment Forum India (HIFI) conference after a gap of a few years, the fact that the state government and the tourism department are trying their assiduous best to make the city the events capital of the country was reiterated by Valsa Nair Singh, principal secretary, tourism and cultural affairs, Government of Maharashtra. In his opening remarks, James E Burba, president, BHN spoke about the optimism in the India market. “This market is at an early stage of upturn in terms of hotel investment,” he stated. Giving his outlook on the Indian hotel industry, Vijay Thacker, MD, Horwath HTL India pointed out that demonitisation will have long term benefits though there will be reduction in discretionary spending. “For hotels, the wedding months and F&B business will take a hit. The Big Fat Indian Wedding will take some time to come back. Healthy room rate will take sometime to grow till occupancy stabilises in different markets,” said Thacker, adding that demonitisation should be looked at as a big detox, in the long run it will be positive and a good time to invest. Demonitisation in fact dominated the panel on business and the Indian economy. Harshavardhan Neotia, president, FICCI and chairman, Ambuja Neotia Group, welcomed the move on behalf of FICCI, though he averred that the hospitality industry will

FOOD & HOSPITALITY WORLD

James E Burba

be impacted, in particular impulse spending in restaurants and leisure travel. KVS Manian, president – corporate, institutional and investment banking, Kotak Mahindra Bank felt that there will be short term negative impact, however starting from the smaller segment to the organised sector, there will be restructuring of business. The 'Global outlook on travel & tourism' saw David Scowsill, president & CEO, World Travel & Tourism Council (WTTC), talk about the unique WTTC India initiative. “Despite upheaval in global economy, travel and tourism has been resilient,” he remarked. Giving an overview of international hotel industry performance, Jesper Palmqvist, area director, APAC, STR, highlighted that

India showed third highest RevPAR growth till YTD Sept 2016, in APAC. “What is driving the growth is supply (three per cent) and demand (eight per cent),” he mentioned. There were two high powered 'View from the boardroom' panel discussions. The first moderated by Arun Saraf, MD, Juniper Hotels, included David Kong, president and CEO, Best Western Hotels & Resorts; Sonica Malhotra, MD, MBD Steigenberger Hotels & Resorts; Ravi Raheja, group president, K Raheja Corp; and Rakesh Sarna, MD & CEO, Taj Hotels Resorts & Palaces. Answering Saraf's query about OTAs and alternate accommodation options like AirBnB, Sarna stated, “We have to remain focused on what we can offer.

The only angst I have is that it is not a level playing field.” Raheja averred that while Indians are brand conscious, OTAs impact profitability, he however felt that the Marriott-Starwood merger will give more negotiable power going forward. Malhotra asserted that only the fittest will survive in the industry and the growth will depend on finances available. Moderated by Thacker, the second 'View from the boardroom' panel discussion that touch based on many interesting aspects, had on board Navneet Bali, chairman, Meininger Hotels; SP Jain, MD, Pride Hotels, Thorsten Kirschke, president, APAC, Carlson Rezidor Hotel Group and Suresh Kumar, MD, ITC Hotels. While Bali spoke about investors' expectations, Kirschke highlighted

that more efforts should be made by the operators to give right forecasting and advice to investors. The two-day event was also utilised for attracting hospitality and tourism investments. Ras Al Khaimah's Al Marjan Island presented to Indian hospitality players the various investment opportunities, through a session conducted by Abdullah Al Abdooli, managing director, Al Marjan Island. Another such session was headlined by Goa Tourism Development Corporation (GTDC), wherein Gavin Dias, deputy general manager of GTDC, revealed plans about three hotel projects across Goa and invited potential investors to consider investing in the projects. Dias commented, “We create a lot of synergies with our partners. Goa's tourism potential is huge and tourism is a major driver of the state's economy. Hospitality industry in Goa has flourished in the Goa due to the growing presence of MNCs.” The significance of technology in the hospitality in-

DECEMBER 1-15, 2016

EVENTS ROUNDUP dustry has been growing in the recent years; this was supported by the fact that technology was one of the major talkpoints of this year's event. There were two discussions categorised under the banner, Technology Track. Themed, 'OTAs and the explosion of online distribution channels', one of the sessions saw Avijit Arya, chief mogul, Internet Moguls moderating a panel consisting Atul Jain, CEO, Best Western Hotels & Resorts; Abhishek Logani, VP and business head – online hotels, MakeMyTrip; Darshana Shirodkar, director – market management, Expedia Inc; and Amit Taneja chief revenue officer, Cleartrip. The panel reiterate its insights into changing dynamics of online distribution channels. Logani shared an interesting forecast that India is expected to have about 700 million internet users by 2017 and a huge part of this will be mobile-based, thus the year will be technology-driven from OTAs, consumers and hoteliers standpoint. Whereas, commenting on one of the topics based on co-ordination among hoteliers and OTAs, Taneja said, “OTA-hotelier relationship is often looked upon as a transactional one, but hoteliers need to look at us as a platform for their business development, where they can attract more guests.” A session based on best practices for effective development of properties, shedded light on key factors to be

DECEMBER 1-15, 2016

considered in the planning and development of hotel projects. The session was moderated by Rushabh R Shah, associate director, Horwath HTL – India and the panel included Vijay Dewan, MD, The Park Hotels; Anika Gupta, director – development Eurasia, Wyndham Hotel Group; Rohit Hans, director of development, Hyatt Hotels and Resorts; and Kashyap Shah, GM, Unique Mercantile. Sharing his views, Shah said, “For us, development is a two-stage process – how you enter into the project and land analysis. We need to have professional setups for different aspects of development.” Alongside, Amruda Nair, joint MD & CEO, Aiana Hotels & Resorts, was recognised with the Rising Star Award South Asia, created by ISHC in conjunction with HIFI. This was followed by a presentation by Chandrima Sinha, VP, Invest India, leveraging upon PM Modi's various initiatives such as Make in India and Skill India. Sinha focused on the diverse investment opportunities available across the country. The event concluded with seven brief discussions on 'Boardroom challenges', which included topics such as 'How do you make money and maximise profits', 'How do you engage owners without having too much interference', 'How do brands and owners work in a partnership effectively', among others.

Vijay Thacker

Valsa Nair Singh

Harshavardhan Neotia

FOOD & HOSPITALITY WORLD

IN FOCUS

FREE HOTELAMENITIES: THE GOOD, THE BAD, AND THE TAKEAWAY Data analytics can help hotel owners and operators make informed decisions about providing free amenities in their properties, writes Surendra Yadav

ree amenities play an important role in the decision to book a hotel. Certain features such as Wi-Fi, pools, fitness centers, and parking, have become as important as a comfortable bed and a clean room. Even affluent travellers mention free amenities as a factor that influences their choice of hotel. Various hotels’ decisions to provide certain amenities as perks for their loyalty programmes bears out how important these features have become. Different brands and programmes offer guests many complimentary services that range from bottled water to inroom Wi-Fi. For example, Wyndham, Hyatt, and Four Seasons provide free Wi-Fi to all; Hilton, Marriott, IHG and Starwood provide free Wi-Fi only to their loyalty and premium guests.

The challenge The decision to add free amenities can be quite contentious in the hotel industry. Since most hotels are owned by franchisees, free amenities can be seen as additional operating costs from their perspective. A conflict arises: the hotel brand would like to offer more included services to attract customers; the franchisees would like to keep their costs down and reduce operational complexity. And for them, that means fewer free services. The ability to measure the financial return of free amenities is very important. Not only can it clarify which features to provide or add, it can also help convince franchisees of the benefits of providing certain free amenities.

FOOD & HOSPITALITY WORLD

Surendra Yadav

ROI analysis Techniques currently used to measure the financial return of free amenities tend to focus on the effects of adding an amenity to an initial choice. This may distort the full impact of the investment on both current and future revenues. A hotelier should evaluate the profitability of offering a particular free amenity based on its effects on both initial choice and repeat purchases. Professors Rebecca Hamilton, Ronald Rust, Michel Wedel and Chekitan Dev have published an interesting paper on this issue (Return on Service Amenities, Nov. 15, 2015). The paper presents a robust and comprehensive methodology for the hotel industry to measure the financial impact of providing specific amenities.

What did the paper’s authors find? ● Free amenities matter: Both first time and returning guests are influenced by complimentary services. ● The impact varies: Certain amenities boost initial sales by attracting new customers. Others encourage customers to return. For example, free Wi-Fi attracts 3 per cent to 17 per cent of new customers but has a negligible impact on repeat sales; free bottled water draws up to 33 per cent of existing customers, but has no real effect on new sales. ● Influence of brand metrics: Each service’s overall impact also varies by brand. It depends on the brand’s mix of new and existing customers; on spend by customers; and on operational costs for the amenity. For example, free Wi-Fi is often a favourable investment option for brands with a generous pro-

portion of high-spending new customers. ● ROI variance by amenity: A similar result is apparent for the financial ROI. Free Wi-Fi has a positive ROI for the first booking (ROI Ratio: 3.4 to 7) while bottled water has a positive ROI for repeat bookings (ROI Ratio: 3 to 30). The initial and repeat purchase factors, combined with historical customer data and cost structures, can be used by hotel owners to evaluate the impact that adding or dropping an amenity has on expected revenue. They can choose the best investment option based on the amenities’ ROIs.

Ensuring a positive impact To make sure the amenity any hotelier chooses to offer will perform, there has to be some serious analysis first. When you’re calculating the financial return from a free service, you must consider the amenity’s impact on

both new and repeat guests. They should be analysed in prestay, during stay, and post-stay timeframes to quantify the effect of expected and actual use of an amenity on repeat frequency and revenue per visit. A nonlinear factor model will then be developed with this data. This provides an expansion factor, which is in turn used to predict repeat frequency and revenue. The results deduced by the above methods, coupled with customers’ historical average spend and the proportion of new customers, can be used to compute the expected sales from a free service. Related maintenance expenses can also be estimated; they normally directly corelate to per-usage costs and the number of customers using the amenity. However, a one-sizefits-all free amenity across hotel brands can be hard to find. Once again, though, data analysis can help brand managers or individual operators make an informed decision, initial and repeat purchase factors need to be combined with historical customer data and cost structures. Successfully balancing attracting new guests and retaining current customers takes hard work, but with the right mix of options, it can be done. By using data analytics and techniques like conjoint analysis and nonlinear factor modeling, insights can be revealed that make the decision process easier. (Surendra Yadav is Manager at Absolutdata)

DECEMBER 1-15, 2016

EVENTS TRACKER Date

Event

Venue

December 5-7, 2016

Sial Middle East

Abu Dhabi (UAE)

December 5-8, 2016

Foodpex

Shanghai (China)

January 19-21, 2017

Food Hospitality World

Mumbai

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 19 - 22, 2017

Bibac Expo

Antwerp

April 1-3, 2017

Salon Des Vins Et De La Gastronomie

St Malo, France

April 2-3, 2017

Natural & Organic Products Europe

London

April 4-6, 2017

Profood Tech

Chicago

April 5-8, 2017

Food & Hotel Indonesia

Jakarta

May 2-4, 2017

FI Istanbul

Istanbul

June 2017

Fithep Mercosur Argentina

Buenos Aires

July 2017

M'Asia Foodpro

Kuala Lumpur

July 2017

Great Japan Beer Festival

Osaka

July 2017

Good Food & Wine Show

Perth

July 2017

Fiera Di U Vinu

Luri

July 2017

Bellavita Expo

London

August 2017

Abastur

Mexico

August 2017

East Food Indonesia Expo

Surabaya

August 2017

Expo Comida Latina

Los Angeles

August 2017

Hong Kong International Tea Fair

Hong Kong

September 11-15, 2017

DRINKTEC

Munich

September 19-21, 2017

Livestock Asia

Kuala Lumpur

September 19-22, 2017

INTERBEV

Chicago

October 17-20, 2017

VITEFF

Épernay (France)

October 20-24, 2017

HOST

Milan

November 28-30, 2017

Bake & Cake

Tel Aviv

Nov 29-Dec 2, 2017

Austro Agrar Tulln

Tulln (Austria)

January 2018

Anfas Hotel Equipment

Turkey

January 2018

Danubius Gastro

Slovakia

January 2018

Gast Expo

Slovenia

January 2018

HORECAVA

Netherlands

January 2018

India International Coffee Festival

India

January 2018

Millésime Bio

France

DECEMBER 1-15, 2016

FOOD & HOSPITALITY WORLD

TECH TALK

Designer guestroom controls for hotels Honeywell's new range of stylish switches, sockets and thermostats share common design language across product lines for a completely accessorised guestroom

oneywell Home and Building Technologies (HBT) is a leader in the Internet of Things (IoT) and creates products, software and technologies found in more than 150 million homes and 10 million buildings worldwide. Honeywell has introduced its new INNCOM Elements line of guestroom controls and wired devices for hospitality customers. Elements thermostats, switches, sockets and modular products showcase designer-inspired colours, materials and finishes to complement a wide range of possible guestroom designs. The distinctive Elements collection is inspired by materials such as wood, leather, and stone. Each Elements switch may be tailored to specific design requirements with 16 high-quality finish materials and a range of guestroom functions with intuitive icons. The Elements line of touch controls delivers an attractive harmonised appearance for Honeywell’s INNCOM guestroom controls, and for PEHA and MK Electric units based on regional requirements. These three types of attractive wallmounted Elements interface plates complement guestroom design as stylish accessories and make them a perfect companion for any interior, while also providing control of gue-

FOOD & HOSPITALITY WORLD

stroom automation and comfort systems. Honeywell’s INNCOM Elements system is part of a collaborative room automation platform in the world. Honeywell offers integration capabilities with multiple electronic lock manufacturers, dozens of HVAC equipment manufacturers, in-room guest services providers, hallway signage and wall plate designers, drape and shade controllers, and much more. The company understands that making the systems work together seamlessly is the foundation that enables forwardlooking hoteliers to deliver memorable guest experiences while running their property efficiently. “Honeywell understands that guestroom automation is more than just being able to turn lights on and off and open or close a drape,” says Rohit Bansal, regional general manager, Environmental & Energy Solutions, Honeywell, India. “Elements lighting, drape control and thermostats encompass everything from basic energy savings to creating a memorable guest experience with elegant predesigned room scenes at the touch of a button,” he adds.

Elements Thermostat The Elements Thermostat is easy to use for guests and staff. Its large backlit display gently glows when not in use, but instantly illuminates upon being touched to show room temperature, set tempera-

Combination Power and Control Plate

ture, fan speeds and other information. The display is equipped with simple-to-use icons that are easy to understand regardless of native language. With its ancillary sensor capability, this intelligent device is capable of serving as an information gateway to multiple systems. When coupled with the X47 HVAC controller, a euro module or ceiling mounted motion sensor or other devices like the Elements Key Card Reader, the Elements Thermostat becomes part of an intelligent room automation system capable of providing energy management and reducing utility expenses.

Touch Control Slim Profiled 3 Input Touch Thermostat Wiring Devices Control Panel

Elements Switches Elements Switches are designed with easy to use interfaces that control lighting, drapes, and other amenities. They are available with an up to six button keypads or with two or more dimmers in combination plates that provide AC power, USB charging, and audio/video connectivity with guestroom controls.

Guestroom automation and energy management The Elements system may also be connected to INNcontrol3 energy management via INNCOM’s Deep Mesh Network (DMN) as part of a cen-

6 Input Touch Control Panel

trally controlled energy management system (EMS). Elements enables property managers to view real-time room status information, room and property energy trend data, alarm reports for malfunctioning equipment, instant control of temperature setback parameters, and other online diagnostic and preventative maintenance functions. The Elements system can communicate with other hotel server-based systems, such as Property Management Systems, Building Automation Systems, Central Electronic Locking systems and many others through the DMN.

DECEMBER 1-15, 2016

TECH TALK

HFTP announces launch of HITEC Dubai Upcoming HITEC Dubai will be organised in the later half of 2017

lobal hospitality association Hospitality Financial and Technology Professionals (HFTP) co-hosted Naseba’s 20th annual Hotel Technology Summit in Dubai recently. HFTP association leaders were in attendance, and participated in the summit’s educational program. Lyle Worthington, global president, HFTP, served as the chairman for this year’s summit. This year’s Hotel Technology Summit introduced more than 150 pre-screened buyers from the Middle East – including: hotel owners, operators and technology consultants – to the best solution providers in a focused business-tobusiness environment. During the event, hotel technology leaders presented innovative solutions, relevant case studies and led interactive panel discussions. Additionally, the global technology providers shared insights into the latest hos-

DECEMBER 1-15, 2016

Frank Wolfe

pitality innovations in keynote speeches. “HFTP is proud to continue its role in the success of Naseba’s Hotel Technology Summit,” said Frank Wolfe, CEO, HFTP. “We look for-

ward to extending our lasting relationship with Naseba, and global reach into the Middle Eastern market, at the premier HITEC Dubai in the Fall of next year,” he added. Worthington acted as the moderator for interactive panel discussions, featuring key decision-makers from leading hotel groups, which focused on smart hospitality solutions to increase profitability in turbulent times. The summit’s format is comprised of research and pre-qualification, advance notice of buyers, panel discussions, keynote presentations, one-on-one meetings, a networking lunch and a product showcase. Last year, HFTP was named the association sponsor for the Hotel Technology Summit where HFTP provided summit attendees with relevant industry reports and articles to promote education within hospitality. Next year, HFTP will host its premier HITEC Amsterdam in March 2017 while producing the larger HITEC Toronto in June 2017.

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CSR

'CHANGE LIVES THROUGH THE POWER OFMUSIC' A global charity, The Hard Rock Heals Foundation focuses on funding music-centric, health and wellness initiatives. Vikas Sharma, GM Hard Rock Hotel Goa, highlights the engagements of the foundation in India and how his property is contributing to the cause By Sudipta Dev What is the objective of The Hard Rock Heals Foundation? What have been the initiatives of the foundation in India? Music and philanthropy are the heart and soul of Hard Rock. Combining these two passions, Hard Rock International launched The Hard Rock Heals Foundation, a global charity focused on funding music-centric, health and wellness programs worldwide. All funds raised through Hard Rock’s merchandise line, hotel rooms and live music programs are used to support global and local efforts to change lives through the power of music. The foundation aims to inspire and improve lives through the motto ‘Love.Amplified’. By the close of 2021, the foundation seeks to donate US$ 10,000,000 to organisations immersed in music philanthropy. Presently, the foundation provides grants and assistance to its inaugural partners MyMusicRx, Musicians on Call, Stax Academy, Street Symphony, Bombay Teen Challenge (BTC) and Nordoff Robbins. In India, the foundation has been associated with BTC, a non-profit organisation in Mumbai that assists people caught in sex trafficking. Hard Rock has collaborated with BTC to provide a full-time music program which includes classes for vocal training, song-writing and musical instruments. Hard Rock has extended its full support to promote the cause of BTC through its music tours, Rock Shop sales and various other music-inspired activations and programs.

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What are your future plans for the foundation in India, which segments do you want to engage with? Hard Rock Hotel Goa is working closely with Child’s Play India Foundation, an NGO that provides social empowerment to disadvantaged children through western classical music in Goa. Children are not only mentored and encouraged to learn the violin, viola, cello, recorder and flute but also get an opportunity to be a part of the choir and perform on stage in Goa. Hard Rock Hotel Goa is lending support through fundraising to provide the kids with better facilities for growth, creativity, talent and excellence. Are there plans to involve the

hotel personnel in the foundation work? Yes, certainly. The Hard Rock Heals Foundation is strongly supported by all our band members. As part of World Music Day on June 21, 2016, Hard Rock Hotel Goa band members stepped outside to reach out to different communities and spread awareness about Hard Rock Heals. We visited Carmel College in Nuvem and performed for the colleges students to amplify the message. We visited the Child’s Play India Foundation in Panjim and handed over delectable goodies to the children as our commitment to the organisation and its cause. We spent time with the young boys and girls who were learning to play the violin. Our band members also

Vikas Sharma

visited Mall De Goa and showcased their talent and skills through a live band performance to reach out to the community and drive awareness.

How are you promoting the concept among the guests? We have recently launched the Hard Rock Heals Suite which is designed to give our guests the ability to relax, rejuvenate and recharge. Each Hard Rock Heals room is wellequipped with a JBL speaker, pre-loaded iPad which features the “Sonic Restoration” playlist, a meditation breath video and a Manduka yoga mat. When a guest checks in a Hard Rock Heals Suite, 15 per cent of the room revenue benefits the Hard Rock Heals Foundation. Hard Rock Hotel Goa is also raising funds through our food and beverage offerings to support Child’s Play India Foundation.

DECEMBER 1-15, 2016

MOVEMENTS Absolute Hotel Services India Absolute Hotel Services India (AHSI) has appointed SANTOSH IYER as regional director of sales, India and Middle East. Under this role, Iyer will be heading sales for the entire region, and will be responsible

East. In her current role, Alex is responsible for overseeing all aspects of operational and strategic management of JW Marriott Kolkata. She joined Marriott International in the year 2010 after being the officiating general manager at The Oberoi Grand Hotel, Kolkata. She moved to Goa as the general manager of Goa Marriott Resort & Spa after completing a tenure with the first Marriott property in Pune as the general manager of Courtyard by Marriott, Pune Hinjewadi.

U Tropicana, Alibaug

Santosh Iyer

for overseeing the daily sales activities, setting up sales distribution strategies, managing corporate sales, creating key accounts and driving sales revenue along with the revenue team. He will be instrumental in the administration and the execution of the various sales related processes and standard procedures. His last assignment was a three-year stint with The Orchid Mumbai.

U Tropicana, Alibaug, has announced the appointment of ANSHUMAN PANDEY as the new executive housekeeper and ANJU CHAUHAN as the new spa manager of the property. Pandey brings with him seven years of experience in property management, training and development, operations and processes. Prior to joining U Tropicana Alibaug, he has worked with various hospitality brands across the

Shangri-La Hotel, Bengaluru Shangri-La Hotel, Bengaluru has announced the appointment of CHEF QIGUO SU as the Chinese sous chef of its signature restaurant, Shang Palace. In this role, Chef Su will lead the Chinese restaurant’s kitchen and ensure that guests relish an authentic and consis-

Anshuman Pandey

DECEMBER 1-15, 2016

Anju Chauhan

Lords Hotels & Resorts has recently appointed CHEF SANJAY MAMGAIN as its corporate executive sous chef. With over two decades of experience in the hospitality industry, Chef Mamgain has served across the Indian geography with many of the leading hotel kitchens. Prior to his latest appointment at Lords Hotels & Resorts, Chef Mamgain served as corporate executive chef-cumpreopening core chef at VITS. Chef Mamgain has

Rahool Macarius

tently high-quality culinary experience. A native of Jianyang, Sichuan, Chef Su brings with him 17 years of culinary experience, gained at five-star hotels and luxury hotel pre-openings in the capital city of Chengdu. Chef Su specialises in Sichuan cuisine, one of China’s eight regional culinary traditions.

Wyndham Hotel Group

Ranju Alex

Lords Hotels & Resorts, Mumbai

also served as executive chef for Orchid Hotel & Convention Center and The Pride Hotel.

The Portman Ritz-Carlton, Shanghai

Chef Qiguo Su

JW Marriott, Kolkata RANJU ALEX has been appointed as the general manager of JW Marriott Kolkata and the multi-property vice-president, East; most notably, the first lady to lead the team of the

country like Fortune Inn Riviera (ITC Group) Jammu, The Leela Palace-Bangalore, Aloft Hotel, Le Royal Meridien (Starwood Hotels & Resorts Worldwide). Prior to joining U Tropicana, Alibaug, Chauhan was with Spa L’Occitane.

Wyndham Hotel Group has announced the appointment of RAHOOL MACARIUS as director of global and national sales, Eurasia and RUCHIKA KAKAR as regional marketing manager, Eurasia. Both Macarius and Kakar will be based out of Gurugram, providing further impetus and direction to developing and expanding the brand across Eurasia. Macarius joins

TARIK TEMUCIN has been appointed as general manager of The Portman Ritz-Carlton, Shanghai. Tarik has more than 20 years of hotel management experience. His career with The Ritz-Carlton Group began 15 years ago at The Ritz-Carlton, Istanbul. Since then he has risen through the managerial ranks at The Ritz-Carlton, Millenia Singapore and The Ritz-Carlton, Sanya before being appointed to his previous post as general manager of The Ritz-Carlton, Beijing.

The Ritz-Carlton, Beijing

Ruchika Kakar

Wyndham Hotel Group from the Lemon Tree Hotel Group where he held the position of assistant vice president, sales. He will be responsible for driving sales and revenues through building strategic partnerships in the region. Kakar brings more than 15 years’ experience in branding and marketing communication.

The Ritz-Carlton, Beijing has appointed PATRICK WEDER as general manager. Weder graduated from Ecole Hôtelière de Lausanne. He has over 21 years of hospitality industry experience. Since first joining The Ritz-Carlton, Cancun, Weder has worked with Ritz-Carlton for more than 15 years, holding various executive positions across different Ritz-Carlton properties in Dubai, Indonesia, Malaysia and Mainland China. His most recent position was general manager of The RitzCarlton Jakarta Pacific Place, Indonesia.

FOOD & HOSPITALITY WORLD

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December 1-15, 2016 39

weekend

E V E N T S

COUNTDOWN TO CHRISTMAS

The Orchid Mumbai recently organised the Christmas cake mixing ceremony

Manu Sharma, general manager, Vivanta by Taj, Gurgaon at the recent cake mixing ceremony held to greet the festive season

Jaipur Marriott Hotel recently organised the traditional cake mixing ceremony

The Suryaa, New Delhi hosted a cake mixing ceremony to mark the arrival of Christmas

Park Plaza CBD Shahdara brought in the Christmas spirit with the traditional cake mixing ceremony

Grand Mercure Mysuru, a recent addition to the upscale network of AccorHotels, conducted its first cake mixing activity

FOOD & HOSPITALITY WORLD

DECEMBER 1-15, 2016

weekend

E V E N T S

SUPPORTING THE FIGHT Starbucks India served free coffees outside banks and ATMs to help people in wake of the demonetisation move

ZONIN BLACK STRAW PARTY Aspri Spirits recently hosted a Zonin Black Straw Party at Dashanzi, JW Marriott Mumbai Juhu

EXPANDING PRESENCE Sarovar Hotels recently signed a new hotel deal for Presidium Sarovar Portico, Dalhousie

LEADING HOSPITALITY The 2016-2017 Global Executive Committee and board of directors for Hospitality Financial and Technology Professionals (HFTP) have officially begun their term

DECEMBER 1-15, 2016

CATERING MILESTONE Ethiopian Airlines recently inaugurated its newly built in-flight catering facility, the largest in the African continent

INDIA DEBUT Burgundy Hospitality has debuted spanish confectionery brand, Papabubble, in India, at Palladium, Mumbai

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weekend

Scene and heard

With Marcellus Baptista

Blend with the best

Sixty cheers

FINE WINES WERE sipped and savoured as Piero Masi and Steven Spurrier came together at Aer at Four Seasons Hotel to offer guests their two iconic blends of wines, M/S - Masters Selection. You heard that they conceptualised the idea at the Fratelli vineyards in Akluj, Maharashtra. Fratelli Vineyards directors Kapil Sekhri, Gaurav Sekhri and Alessio Secci were also present to welcome the guests. Enjoyed was the M/S white, a blend of 80 per cent Chardonnay and 20 per cent Sauvignon Blanc bringing light floral and white summer fruits on the nose, and M/S red, a blend of 60 per cent Sangiovese, 20 per cent Cabernet Franc and 20 per cent Shiraz offering red fruits on the nose. Guests included Zeba Kohli, Pria Kataria Puri, Vikram Raizada, and Betty Remedios.

OLD-TIMERS WENT down memory lane and first-timers gushed at Gaylord that was all dressed up to celebrate its 60th anniversary. Guests recalled their many meals of tasty North Indian and continental cuisine at this landmark dining destination in Mumbai, located on V N Road, Churchgate. Live music set the tone for the night to remember with heartfelt speeches thrown in for good measure. The feel-good factor was strong as guests had their fill of spirits and a bite of tasty hors d’oeuvres. Looking pleased as punch were happy indeed were the people behind Gaylord – Sunil and Tima Lamba, Dhruv and Mandira Lamba, Divij and Raghvi Lamba, A N Malhotra, CEO, Gaylord and Noel D’Souza who has been the restaurant’s general manager for the last 30 years.

Steven Spurrier and Piero Masi at the Fratelli party at Aer

The Lambas at the 60th anniversary of Gaylord

Swaraaj Kapoor, Suved Lohia and Dharmesh Karmokar at the launch of Khaleesi

Arabian fantasy IT WAS AN ARABIAN NIGHT to remember at the launch of Khaleesi, the new Middle-Eastern restaurant and bar, located above the other popular restaurant and bar, Mirabella. Khaleesi, the ‘Queen of the Middle East,’ evokes images of a journey of one such queen who travelled with the Bedouins around the Arab peninsula, witnessed Persians evolving their own foods and discovered Turkey’s Ottoman Empire. The wonderful woodwork and motifs on the walls transported the many guests to the Orient. Arabic music wafted in the air, blending with the cocktail chatter. Randeep Hooda, Esha Gupta, Mugdha Godse, Rajkumar Santoshi, Ken Ghosh, Narayani Shashtri, Karan Oberoi, Vicky Ratnani, Hanif Hilal, Sonnalli Seygall, Karan Grover, Ali Merchant, Teena Singh and Vasuki Sunkavalli were all there, soaking in the space as also the alfresco terrace above.

Greek glory FOODIES REJOICED as Goa’s iconic Greek restaurant Thalassa came to Mumbai, located at Hotel Shubhangan in Khar. Greek lady Mariketty Grana was present to say hello to the many guests who stepped into the sprawling yet intimate space. Yes, plates were broken in traditional Greek style. The mood was tranquil and laidback with a happy bohemian vibe, perfect for guests to connect over good food and wine as also other drinks and relive memories as they created new ones. The classic white and blue decor, vintage terrazzo flooring and traditional music made guests think they were in glorious Greece. The courtyard canopied with bougainvillea added to the flavour. Mariketty Grana at the opening of Thalassa

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DECEMBER 1-15, 2016

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