Food and Hospitality World (Vol.5, No.9) January 16-31, 2017 by Indian Express

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

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

JANUARY 16-31 2017 Vol 5 | No. 9| Pages 96 | ‘50

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

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

JANUARY 16-31 2017 Vol 5 | No. 9| Pages 96 | ‘50

EDITOR’S NOTE

Standing strong at 30

trade show, especially in the B2B space, proves to be, in many ways, a reflection of the mood and temperament of that particular industry. The strength of the show in terms of products and participation largely depends on the pulse of the market. Food Hospitality World (FHW), India's foremost B2B hospitality trade show, the 30th edition has new partners across the gamut of the hospitality business and continues to strengthen its bonds with its consistent partners and associations. The hospitality industry is undoubtedly a highly volatile sector, as it gets affected by any change, either natural or manmade, but at the same time is also highly vibrant, with those running the show being highly optimistic. This clearly gets reflected through the trade show as there are new players in the F&B space who are ready to explore the food space in India. Well established competitions like the Great Indian Culinary Challenge, famously called GICC, will also witness a promising increase in participation from culinary professionals. The industry is visibly maturing with time, as the consumer demand patterns are encouraging the industry to bring in that element of new in terms of foods

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

JANUARY 16-31, 2017

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

“It is nice to note that the general managers of hospitalitybrands across categories have reiterated that this year will be rather encouraging for the segment in general. GMs are looking at the picture realistically”

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,

and flavours. There is also the Mixology competition and the Professional Housekeepers Challenge. When it comes to some food for thought stop by at the GMs Conclave, as leading general managers of western India will be discussing the importance and impact of the MICE business in the region. It is nice to note that the general managers of hospitality brands across categories have reiterated that this year will be rather encouraging for the segment in general. GMs are looking at the picture realistically. Though ARRs will not show any major fluctuations, they have faith in the domestic market that will give the industry its regular and consistent flow of business. The millennial traveller who prefers the short breaks experience will only grow with time. Hoteliers are eyeing that segment rather seriously. MICE especially in the western part of India, will continue to grow as per industry experts. Here's welcoming all our delegates and visitors to a show that promises to bring you a hospitality trade meet in all honesty and committed to excellence. 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 HIGH SPIRITS

Vol 5 No 9, JANUARY 16-31, 2017

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

THE SMART OAK ALTERNATIVE INFUSION SPIRAL SYSTEMS FOR WINE, A PATENTED SYSTEM BY THE BARREL MILL IN USA

MANAGEMENT

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

(32-47)

HIGH TECH, HIGH TOUCH ZEBRA TECHNOLOGIES HOSPITALITY VISION STUDY REVEALS HOTELS' PLANS FOR ATTRACTING GUESTS AND REMAINING COMPETITIVE

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

FHW MUMBAI 2017 SPECIAL

MARKETS

Top GMs to participate in FHW Mumbai 2017 FHW Staff Mumbai THE 30TH edition of Food Hospitality World Mumbai, to be held from January 19-21, 2017 at MMRDA Grounds in BKC, will see participation of over 200 leading food and hospitality brands. The trade show will also feature industry specific three live competitions – The Great Indian Culinary Challenge (GICC), Professional Housekeepers Challenge – Western India (PHC), and Mixology Championship. The event is supported by 10 renowned industry associations namely, Indian Hotel & Restaurants Association (AHAR), All India Association of Industries (AIAI), Food Bloggers Association of India (The FBAI), Hospitality Purchasing Managers Forum (HPMF), Hotel & Restaurant Association for Western India (HRAWI), I-Professional Housekeepers Association (IPHA), National Restaurant Association of India (NRAI), Poona Hoteliers Association (PHA), Retailers Association of India (RAI), and Western Indian Culinary Association (WICA). Alongside, the event will witness participation of companies from over five countries – Russia, Iran, Thailand, Spain, Malaysia, the Netherlands. Key conferences at the trade show include FHW CEO Speak, The Power of Purchase, Global Laundry Summit, and Hospitality Think Tank – The GMs Conclave, which will be participated by general managers of leading hotels. Leading companies' participation include Amul, Unilever Food Solutions, Cello Industries, Cambro Nilkamal, Canapure Canola Oil, Fresh & Honest Café (Lavazza), Ghodawat Consumer Products, Thomson & Thomsons, Prabhat Dairy, Blue star, Nestle Professional, etc.

JANUARY 16-31, 2017

MARKETS

Service charge advisory spurs resistance from hospitality industry Mohit Rathod Mumbai THE RECENT advisory issued by Ministry of Consumer Affairs, saying consumers can refuse to pay the service charge at restaurants if they are not content with the service, has spurred resistance in the hospitality industry. The ministry, in its advisory, has cited the Consumer Protection Act, 1986 and complaints from consumers. However, Section 2 (1)(r) of the act doesn't clearly define the subject. Hospitality companies and industry bodies such as Federation of Hotel and Restaurant Associations of India (FHRAI) and National Restaurant Association of India (NRAI) have voiced the concern to the government, saying levying service charge has been there in the industry

for a long time and it is legal and not an "unfair trade practice", in contrast to Section 2(1)(r) of the Consumer Protection Act, 1986. "Service charges are mentioned on the menu when a customer comes to the restaurant. When customers order, they have willingly accepted the service charge as a cost. Not an additional cost, but a cost. Under these circumstances, this is the customer's commitment while ordering. The customer has the full right and privilege not to patronise any particular establishment for a variety of reasons. That right continues unhindered. This is my clear position," said Bharat Malkani, former president, FHRAI. Samira Chopra, director, Cybiz BrightStar Restaurants, commented, "The serv-

Unfortunately many restaurants charge 10 per cent or more, but give only an insignificant portion of the same to their employees. The restaurants should focus on giving premium services to all their guest and let the customers decide if they want to pay for the good service ice charge should be on the complete discretion of the customer and his satisfaction. It should not be imposed on them. Unfortunately many restaurants charge 10 per cent or more, but give only an insignificant portion of the same to their employees. The

restaurants should focus on giving premium services to all their guest and let the customers decide if they want to pay for the good service rendered. We're okay with having a low base service charge like two per cent or even five per cent, but anything above that

must be purely on the customer's discretion." Restaurant owners also rued that the government did not consult industry stakeholders before issuing the advisory. â&#x20AC;&#x153;The government needs to be proactive and consult the stakeholders before making such crucial decisions that impact not only management but more so the staff who work and shed their sweat and blood for the service of the customers," opined Dilip Datwani, president, Hotel and Restaurant Association of Western India (HRAWI). Federation of Associations in Indian Tourism & Hospitality (FAITH) has requested intervention of the tourism secretary, secretary of consumer affairs and tourism secretaries of state governments into the matter.

IPHA and WICA support FHW Mumbai I-Professional Housekeepers Association takes upmost pride in being associated with FHW, for the Professional Housekeepers Challenge for Western India 2017 along with the other housekeepers of the industry. On behalf of the entire IPHA team, we extend our heartiest congratulations to FHW for their 30th glorious edition. We wish you all the success for many more editions to come and hope to continue doing events with you in the future. Vaishali Sinha, President, (I-Professional Housekeepers Association) IPHA

FOOD & HOSPITALITY WORLD

Healthy competition helps an artist grow in his/her profession. WICA as an association has always encouraged a meeting of minds through competition. Along with FHW, GICC provides a platform for chefs to display their art, test their skills and most importantly, learn from observing others at work. This partnership will go a long way to foster goodwill in the chef community and the industry at large Chef Vernon Ceolho, President, Western India Culinary Association (WICA)

JANUARY 16-31, 2017

FHW MUMBAI 2017 SPECIAL

MARKETS

Loomcrafts to showcase its latest range at FHW Mumbai 2017 Saloni Bhatia New Delhi OFFERING a new range of products for the HORECA sector, Loomcrafts will showcase its latest collection at this year's FHW Mumbai exhibition. Speaking to Food & Hospitality World about the new range, Rahul Jindal, managing director, Loomcrafts, informed, “We are launching a new range of products this year which will include wicker, synthetic wicker and teak outdoor furniture. The new range will vary in quality, price and look, so buyers will have the options to make the right choice according to their budgets.”

The company is over 11 years old and sells to major hotel brands like The Taj Hotels and Resorts, Marriott, Radisson Hotels, etc. Commenting on his long association with the exhibition, he shared, “FHW exhibition is the right platform to re-connect with the clients for us, apart from meeting new clients. Such shows are important for us to maintain our brand name and reach out to more people through the platform.” When asked about how the industry has changed in the past five years, he reiterated, “The hotel budgets have really cut down in the past five years. Low budgets force the buyers to go for low quality products that fit their costs. The competition has also increased which has led to numerous options for the buyers.”

FOOD & HOSPITALITY WORLD

MARKETS

PHA, RAI associate with FHW Mumbai 2017 Expectations from the exhibition Our expectations from this year's exhibition is to gain value from the association, meet the key stakeholders of the industry and see the new trends and opportunities which are prevailing in the hospitality industry which is brought out on the platform of FHW. It is a great opportunity and we have high expectations from the FHW exhibition.

Benefits to the industry and members FHW is a great platform which brings together all the stakeholders of the industry - hotels, restaurants, owners, operators, vendors, suppliers, etc. It creates a synergy as well as provides ample opportunities for businesses to obtain value from each other and grow together.

Association with FHW Neerav Panchamia President Poona Hoteliers Association (PHA)

Our expectations from the partnership with FHW is that it should be a win-win situation for both. There is tremendous opportunity in associating with FHW and together we can use both the platforms to reach our common goals. We aim to have PHA known as an active existent association body in Maharashtra.

Expectations from the exhibition Everything we do at Retailers Association of India is for the benefit of the industry. Shows like FHW are crucial for promoting business. What we hope to achieve from this tie-up is more visibility and increased business for food retailers in India. In fact, we expect that it offers a rich spectrum of opportunities for business networking and partnerships and is a win-win for all stakeholders, which ultimately is in the interest of the consumer. The fact that the show has achieved its 30th milestone is testament to its effectiveness as a great platform that brings quality buyers from across India.

Benefits to the industry and members Kumar Rajagopalan Chief executive officer Retailers Association of India (RAI)

Trade shows help connect various stakeholders in a segment. They boost business by facilitating networking and partnership opportunities. They also help attendees learn about the latest products and offerings in their segment and stay updated about the latest trends and insights.

Highlights of the RAI session The session by RAI will bring together the brightest minds of food retail, representing some of the finest brands in the segment, to deliberate on Opportunities, Trends and Challenges in Food Retail. There is a huge potential for growing the share of modern retail in F&B. The session will focus on avenues to help harness this potential and take food retail in India to the next level.

FOOD & HOSPITALITY WORLD

JANUARY 16-31, 2017

FHW MUMBAI 2017 SPECIAL

MARKETS

Zanuff's products enabling chefs to serve with advanced techniques FHW Staff New Delhi ZANUFF’S food grade GN pans and chafing dishes adorn some of India's kitchens and are any chef ’s delight. Zanuff has made a mark for itself with consistent quality and commitment towards customers and its products. A dedicated team of engineers, craftsmen and managers make sure that Zanuff products follow the highest standards of design, quality and ease of use. The company's hallmark is to progress with quality and innovation and the brand ensures that its products continue to remain true partners in the kitchen. Zanuff has adopted gastronorm pans to its Indian items and one of the latest editions to its range is the Mini Idly Tray, conforming to the 1/1 gastronorm pan size. Many new and innovative dishes are now available for chefs to service their customers with these new advancements. With the increasing use of combination ovens in today’s kitchens, the Idli and the Mini Idli trays are becoming essential. One of the other inclusions to the company’s range is the Coffee Knock-box, with food grade silicon components to serve cafes and coffee houses with a quality product. Zanuff has always been at the forefront, providing solutions to customers for the trickiest of problems in the kitchen. One such product, which has been extremely successful for Zanuff, is the silicon lids, which have enabled easy and leak proof transportation for central kitchens and outdoor catering. Zanuff as an organisation is committed to learning, innovation and growth.

FOOD & HOSPITALITY WORLD

MARKETS

Technology that takes care of business when you’re away FHW Staff New Delhi THE FOOD and beverage industry has come a long way in establishing itself as the most booming and demanding industry. It has shown constant growth as it carries along several challenges to attain sustainability. To face the competitive market and to sustain the customers, it is important to have a secure and stable technology supporting the business. RanceLab FusionResto is an all-in-one software that features point of sale, reservations, stock management, customer tracking, table and quick service order entry and routing to kitchen display system, home-delivery, payment handling, financial account, check in-time, attendance and real-time analysis of data across multiple locations. Speaking to Food & Hospitality World ahead of the brand's participation in FHW Mumbai 2017, Nilesh Shah, cofounder, RanceLab FusionResto, stated, “FusionResto is a simple to setup and a cost effective solution that has helped thousands of restaurants in over 30 countries to automate their processes resulting in an average 15 per cent increase in sales, compared to the performance of other restaurants. Restaurants on an average achieve five to one return on investment within a year of implementation.” He reiterated that restaurants need to adapt to the growing expectations of their guests and deliver round-the-clock service with more personalised offerings. Catering to the growing

FOOD & HOSPITALITY WORLD

Elanpro continues to focus on reliable quality, energy efficient, innovative products Saloni Bhatia New Delhi

Nilesh Shah

FusionMobi, a suite of mobile applications puts a restaurant business on turbo mode. The unique mobile apps include features like mobile POS system, kitchen display, etc needs of consumers, RanceLab has developed FusionMobi, a suite of mobile applications which puts a restaurant business on turbo mode. The unique mobile apps include features like mobile POS system, kitchen display, mobile wallets and e-menus.

ELANPRO'S latest offering for the bakery industry is the Bakeshop DC Series, a confectionery showcase range characterised by appealing designs and high performance, which will be on showcase at FHW Mumbai 2017. The brand continues to add reliable quality, energy efficient and innovative products to its offerings. Speaking to Food & Hospitality World, Sanjay Jain, director, Elanpro, informed, “To address the dynamic requirements of the hospitality industry, we have also launched Hot Wonder by SPM, a leading drink dispenser from Italy. A true winter staple drink machine, it dispenses hot chocolate as well as beverages like coffee, hot milk, soup and tea. We also plan to launch more products from this range in the coming months.” Commenting on the range, he added, “Expansion of fast food chains and rising number of restaurants have triggered the demand for ice cube makers. Besides, residential and food and services industries, ice cubes and flakers are also used in food stores for display of sea food and cold cuts. We have Elanpro Ice Machines in various sizes to cater to that category.” The new products to be showcased at the exhibition will be the GT Touch, an innovative multitasking machine that can deliver up to five products –

soft ice cream, frozen yogurt, chilled coffee cream, sherbet or slush. “The biggest challenge in the hospitality segment today is identifying new revenue streams whilst making savings through operational efficiencies. Continuous advancements in cooling technologies are prompting the need for efficient storage of perishable goods and energy-potent systems in the hospitality industry,” he mentioned. However, while talking about the upcoming trends, Jain said that the surging number of working population and busy lifestyles, consumer purchase patterns, availability of wide range of frozen food products will turn to growing demand for refrigeration capacity.

JANUARY 16-31, 2017

MARKETS

Voltas to showcase new refrigeration products at FHW Mumbai Saloni Bhatia New Delhi VOLTAS, one of India's premier engineering solution providers and project specialists, has various products to offer to the HORECA sector. The brand offers a wide variety of products across five categories - deep freezers, chest coolers, visi-coolers, chocolate coolers and water coolers for the hotel kitchens and restaurants. Speaking to Food & Hospitality World ahead of the company's participation at the year's first hospitality exhibition, Gaurav Sharma, product head, refrigeration,

Voltas shared, “This year we will be showcasing our new range of combo coolers, curved glass freezers, FOW, PCM Gel eutectic machines, vertical freezers and RO-UV based water coolers.” Sharma informed, “Some of the unique features of the product are its best in class cooling retention in case of a power failure, anti rust body, food grade stainless steel, widest range available in product and sizes, high efficiency compressor and quick freezing, low energy consumption and noise and wide electrical voltage adaptability. In order to provide the

Firstly, the lack of space in retail stores is prompting more and more products to go vertically than horizontally. Secondly, the flux of cheap Chinese products which are being used by a lot of competitors is leading to a price war, affecting profitability of the entire industry” best service to our clients, we also have the a 24/7 call centre which answers their queries. All our products are made in India unlike our competitors.” Commenting on the challenges in the hospitality

sector today, Sharma stated, “Specifically for our business, it boils down to two major challenges. Firstly, the lack of space in retail stores is prompting more and more products to go vertically than

horizontally. Secondly, the flux of cheap Chinese products which are being used by a lot of competitors is leading to a price war which is affecting the profitability of the entire industry.”

Zeffu Technologies to simplify restaurant back-end operations Saloni Bhatia New Delhi ZEFFU Technologies is a cloud based solution used to ease the process of restaurant purchasing and inventory management. The Delhi based start-up provides a fully customisable technology – Zeffu – for independent restaurants to have complete control over the expenses. The co-founders Sahil and Sahib Gulati started the platform because they believed that cost control was one of the major pain points faced by many hoteliers. Speaking to Food & Hospitality World, Sahib Gulati, informed, “The existing purchase and inventory software solutions are broken; they are

FOOD & HOSPITALITY WORLD

either very complicated or too expensive for independent restaurants and small hoteliers to succeed. Zeffu is designed to help small and medium restaurateurs to run their restaurants efficiently. The technology digitises the entire purchasing process and helps restaurants to manage issuing and inventory through web or through an easy-to-use mobile application.” The brand will be showcasing their product at the FHW Exhibition in Mumbai to broaden the knowledge of hoteliers on how it allows to control costs, increase employee productivity and improve efficiency. Sahib Gulati further added, “Zeffu is an incredibly easy-to-use cloud

Sahil Gulati

Sahib Gulati

based solution that connects restaurateurs with their vendors in a single, centralised, easy-to-use environment. Zeffu helps independent restaurants and chains to automate the supplier purchas-

ing process through innovative SaaS technology. We are digitising the mundane back office operations, so that restaurants can do what they are really passionate about – making great food and deliv-

ering amazing dining experiences.” When asked about what makes them stand out in the segment, he stated, “Despite the emerging new avenues of purchasing and selling products online, the food and restaurant industry is still dependent on the archaic methods of ordering, purchasing and accounting. Due to the highly unorganised nature of vendor’s operations, the restaurant is often left with little choice, but to comply with the inefficient system. Zeffy also includes filing requisition orders, manager approvals, issuing purchasing orders, receiving purchased items and payment and tracking orders.”

JANUARY 16-31, 2017

FHW MUMBAI 2017 SPECIAL

MARKETS

Prime Kitchen Equipments to launch Pro Chef International Equipments FHW Staff Mumbai PRIME KITCHEN Equipments India is a commercial designand-built kitchen and refrigeration equipment company, which was registered and incorporated in 2005. The company is professionally headed by Rajiv Nayan Gupta, the managing director, who is running the company with other directors and the core team.

Rajiv Nayan Gupta

The company has completed more than 850 successful commercial projects nationwide and abroad. It is also an ISO 9001:2008 MSME and accrediated by Crisil ratings. Prime Kitchen Equipments is inventing new equipments for the hospitality industry and is going to start a new company, Pro Chef International Equipments LLP, under Prime Minister Narendra Modi’s 'Make in India' and 'Startup India' initiatives. The international quality equipment will be exported to countries such as Bangladesh, Sri Lanka, Singapore, Nepal, Maldives, Dubai, Muscat, Abu Dhabi, UAE, Kuwait and African countries among others. Some of the new products are going to be introduced first time at AAHAR Exibition in March, 2017 in New Delhi. The export brand is registered as Pro Chef.

LEADING TO A NEW FOOD PREPARATION TECHNOLOGY

ROBOQBO - MADE IN ITALY ROBOQBO is a versatile Universal Vacuum Cutter that cooks, cools, concentrates, kneads, refines, cuts, mixes, homogenises, pulverises all types of food products and comes with a wide range of capacities starting from 8 litres to 550 litres. It’s also the first and only product that contains a whole food processing philosophy in just one machine.

ALL-ROUND CREATIVITY

UNIVERSAL PROCESSING

The base unit is able to heat upto 125° C and process any kind of food or similar product making it ideal for pastries, chocolate & ice creams mfrs, gastronomy, small, medium and large scale food processing companies, research laboratories, confectionery, food -preserving and ready meal sectors, dairy food and catering businesses.

INDIAN FOOD: Kaju Katli, Burfi, Chutneys, Pickles,

Masala pastes, all Indian curries and Sauces EMULSION: Chocolate ganache, mayonnaise PASTEURIZATION: Pineapple juice, bechamel sauce EVAPORATION COOKING: Wild berries jelly, mirepoix

DAIRY & FOOD INDUSTRY

BLAST CHILLING: Custard, Peas Risotto

SMALL ARTISAN LABORATORIES AND AGRICULTURAL BUSINESS

MIXTURES: Muffin, Meat Stuffing

CONFECTIONERY INDUSTRY

CUTTING, MIXING, HOMOGENIZATION:

GASTRONOMY, CATERING & READY MEALS FOOD PROCESSING PASTRIES, CHOCOLATES & ICE CREAM PHARMA

Hazelnut paste, Courgette cream CONCENTRATIONS, VACUUM:

Condensed milk, Tomato Sauce REFINEMENTS: Marzipan, frankfurter CANDIED FOOD: Candied fruit, mostarda

Exclusively Imported and Distributed in India by ESSEMM FOODTECH INNOVATIONS PVT. LTD. (An EssEmm Corporation Venture) FOOD & HOSPITALITY WORLD

270, GKS Nagar | Sathy Road | Saravanampatti | Coimbatore - 641035 | Tel: +91-422-4243800 email: sales@essemmfoodtech.com

MARKETS

Solapur gets a new hotel management and catering institute FHW Staff Mumbai MAHARASHTRA Tourism Development Corporation (MTDC) has launched Maharashtra Institute of Hotel Management and Catering Technology in Solapur district, approved by ministry of tourism in collaboration with the central and state government. The institute was inaugurated by Jaykumar Jitendrasinh Rawal, tourism minister, Maharashtra presided over by Subhash Deshmukh, minister of co-operation, marketing and textile, Maharashtra. Other officials present were Satish Soni, director of tourism and joint managing director of MTDC, municipal commissioner of Solapur and Hemant Jagtap, executive engineer, MTDC. Rawal, responding to demands made by Deshmukh,

announced during the event that Solapur district will soon be announced as a spiritual destination and will have a tourist circuit available for all. MTDC will soon implement on building a tourist information centre near the Siddheswar temple. He further added Maharashtra Institute of Hotel Management and Catering will also have an MTDC branch for tourists, and that the tourism department will construct a textile museum. MTDC also plans to build a resort in Pandharpur which will be operational for tourists soon. MTDC aims to develop and the Smruti forest and Sambhajee Talav in the premises of the institute. This initiative by MTDC into hotel and catering industry is said to hold a promising future for career seekers in tourism industry. A number of factors like promotion of

The institute will be a state IHM under the National Council of Hotel Management & Catering Technology (NCHMCT). The bachelor’s course will be offered jointly by NCHMCT and IGNOU tourism and rapid industrial progress will give boost to hotel catering and hotel management institute in Solapur, Maharashtra. Rawal stated, “The hospitality and tourism industry in Maharashtra is expected to grow at a rapid pace between now and 2025. Maharashtra Institute of Hotel management and Catering Technology will be a prime institute in the field of hospitality education in Solapur. This de-

cision to foray into hospitality education comes with the intention of bridging the demand-supply gap created within the food service sector, particularly the restaurant and fast food business outlets, which lack skilled manpower. MTDC intends to provide food services in clean and hygienic environments, mainly in the interiors of Maharashtra. The institute will try to address these critical issues by training students.”

Adding to that, Soni said, “The diversity of experience in hotel management and tourism is greater than in any other profession. Against this encouraging growth scenario, the Maharashtra Institute of Hotel Management & Catering Technology aims to offer a professional edge for aspirants, who want to enter managerial posts in this field in Solapur, Maharashtra. The institute will be a state IHM under the National Council of Hotel Management and Catering Technology (NCHMCT) New Delhi. The bachelor’s course will be offered jointly by NCHMCT and IGNOU. This institute will be the second best hotel management institute in Maharashtra, following the institute in Dadar, Mumbai. This institute is likely to begin from June 2017 after gaining necessary approvals from the central and state government.”

Tejas train may get celebrity chef-curated menu onboard FHW Staff Mumbai RAILWAYS is looking to unveil new services in 2017 as part of which passengers will be treated to cuisines curated by a celebrity chef, coupled with modern facilities. “Despite challenges, we undertook several initiatives in 2016 which will bear fruits later. In 2017, we are looking to progress on the many new initiatives we have launched. Re-

FOOD & HOSPITALITY WORLD

cently we launched Hamsafar Express. Before that Mahamanya and Gatimaan Express were also launched. Tejas will be launched in 2017,” Railway Minister Suresh Prabhu has said. Tejas’ coaches will be equipped with 22 new features, including entertainment LCD screens for each passenger along with headphones sockets. The LCD screens will also be used for disseminating passenger-related information

and safety instructions. Quality catering service will be a part of Tejas fares like Rajdhani and Duronto trains and railways is considering an agreement with renowned chef Sanjeev Kapoor to finalise the menu shortly. Tejas train will be equipped with various modern facilities, some of which are the first for Indian Railways. Besides cuisine and Wi-Fi facility, there will be toilet engagement boards on the train whose inte-

rior colour scheme will match the exterior to give Tejas passengers a feel of world-class travel. Prabhu said, “What we are doing today are all structural fundamental initiatives which will create infrastructure. We are launching ERP which will create new efficiency standards, new opportunities in addition to the accounting reforms which we have started this year. The year 2016 was a year of several initiatives and

also consolidation and 2017 will be completion of so many initiatives we have started.” Detailing the whole gamut of activities in the rail sector since he took over the reins, Prabhu added, “2015 was the beginning, 2016 was taking the next step, 2017 will be the year of consolidation and 2018 will be the year of seeing huge benefits, the real year when the benefits will start coming out.” (PTI)

JANUARY 16-31, 2017

FHW MUMBAI 2017 SPECIAL

MARKETS

Impulse planning emerging amongst Indian travellers: OYO FHW Staff Mumbai OYO’s year-end analysis of hotel bookings in 2016 has indicated that a majority of Indian travellers are increasingly driven by impulse. Impulsively planned trips emerged as the top driver for outstation trips both in business and leisure travel segment, with 61 per cent of all the bookings made on OYO platform being the ones made within 24 hours prior to check-in. The research further highlights that despite the lastminute bookings, travellers’ expectations in terms of service, facilities and experience are predetermined and non-negotiable. Wi-Fi, breakfast and hygienic rooms have emerged as the three biggest priorities for guests. Commenting on the insights, Kavikrut, chief growth officer, OYO, said, “We are witnessing a travel awakening in India. Along with the surge in bookings from impulse travellers, both within leisure and business segments, we see an emerging paradox in that even as travel-planning cycle reduces further, the expectations from on-ground suppliers and agents is of delivering a nonnegotiable and predetermined experience. Thus the onus on travel partners such as hoteliers and those offering travel-related services is to ensure consistent, high-quality service delivery.” OYO’s research identified Chennai, Goa and Gurugram as the top-contributors to hotelbooking via app. Whereas, Shillong, Coorg, Darjeeling, Vishakhapatnam and Munnar were identified as most popular winter-holiday destinations in 2016. Additionally, it also identified the most-expensive and most affordable localities for budget hotels in top travel destinations like Paharganj and Arambol.

FOOD & HOSPITALITY WORLD

NEW KIDS ON THE BLOCK

Chokola Baby Boutique Meliá Bangkok PREMIUM CHOCOLATE BRAND, CHOKOLA announced the launch of its first Chokola Baby Boutique at La Femme, Fortis, Greater Kailash Part II. After success of its existing outlets in Delhi, Gurugram, Mumbai and Bengaluru; this outlet is a first in the series that focuses only on new born baby celebrations. Spread across 6x6 feet area, the boutique is compact and ergonomically designed. With the launch of its first Chokola Baby outlet in Delhi, Chokola now has a total of seven outlets across the country besides the e-commerce website.

Sarovar Premiere Addis Ababa SAROVAR HOTELS has announced its foray into Ethiopia with the signing of a hotel in Addis Ababa, the capital of Ethiopia. The group recently took over the management of a hotel in Lusaka, Zambia. The hotel in Ethiopia marks Sarovar’s presence in the fifth country in Africa after Tanzania, Kenya, South Sudan and Zambia. Located at one of the prime areas of the city, the 101-key hotel will be called Sarovar Premiere Addis Ababa. This will be Sarovar Hotels’ seventh hotel in Africa. The group currently manages New Africa Hotel in Dar Es Salaam (Tanzania), The Heron Portico in Nairobi, The Zehneria Portico in Nairobi and Panorama Sarovar Portico in South Sudan. The Lazizi Premiere will open in Nairobi in February 2017 and Sarovar Premiere Lusaka is expected to open in 2018. Located in Meskel Flower Road, one of three main streets of the city, the Sarovar Premiere Addis Ababa is conveniently accessible to important landmarks in the city and just a 15-minute-drive away from the airport. The property is owned by Meskerem Alemu Kebede.

MELIÁ HOTELS INTERNATIONAL has announced the signing of Meliá Bangkok, marking the group’s first property in Bangkok and second overall in the country. Meliá Bangkok, located in the vibrant Sukhumvit district, is an addition to Meliá’s partnership with TCC Group. Managed under the Meliá Hotels & Resorts brand, the upscale hotel will feature a total of 315 rooms and offer F&B outlets, spa amenities, a fitness centre and meeting facilities, complementing the mixed-use development of retail and office space. The hotel has a central location in the heart of Sukhumvit plied by thoroughfares of the city, and 30 minutes from Suvarnabhumi International Airport. Meliá Hotels & Resorts, the most international brand of the group, has 126 properties worldwide and over 30 years of presence in Asia; and Meliá Bangkok is yet another reaffirmation of the group’s commitment to the region. At present there are 13 hotels open and another 21 hotels in the pipeline; Meliá Bangkok brings the total number of properties in the region to 35.

Mr Baozi MR BAOZI, an Asian gastro-pub, has been recently opened at Kamala Mills, Mumbai. Brought by the owners of The Bar Stock Exchange, and chefs Kshama Prabhu and Gaurrav Gidwani, this marks their foray into Asian cuisine. Spread across 5,000 sq ft, Mr Baozi also has an open sushi bar with a selection of hand rolled sushis, sashimis and nigiris. Mr Baozi offers experimental and authentic dishes like the Japanese style chicken wings or the grilled salmon with orange and light soy among others, alongside an array of molecular cocktails. Signatures offerings include the Slow roasted chicken bao, Mr Baozi lamb bao, Confit mushroom and chilli oil bao, the sushi platter and all the desserts on the menu.

The Holiday Inn Dubai Festival City INTERCONTINENTAL HOTELS GROUP (IHG) and UAE-based Al-Futtaim have signed an agreement for the management of the largest Holiday Inn hotel in the UAE. The Holiday Inn Dubai Festival City will have 520 rooms and is set to open towards the end of 2017. The hotel will operate under a management agreement with Dubai Festival City Real Estate Development LLC owned by Al Futtaim. IHG and Al Futtaim have also launched a 5,000-sq-m arena located on the grounds of Al Badia residential area adjacent to the InterContinental Dubai Festival City and Crowne Plaza Dubai Festival City. The new Festival Arena by InterContinental Dubai Festival City can cater to large events with a capacity of up to 5,000 people. Dubai Festival City is mixeduse waterfront community comprising retail, residential and commercial properties in Dubai. Holiday Inn Dubai Festival City will connect directly to Dubai Festival City Mall which has a variety of dining options and international retail outlets. With road access to Dubai’s landmarks and situated only two km from Dubai International Airport, the hotel will cater to both business and leisure demand. Holiday Inn Dubai Festival City will feature a café and restaurant, a rooftop grill, health club, four meeting rooms and a conference centre with a capacity to seat 200 people.

FOOD & HOSPITALITY WORLD

JANUARY 16-31, 2017

PRODUCT TRACKER

Raw Pressery RAW PRESSERY has recently launched Raw Beauty Cleanse programme designed to cleanse the body inside out. Rich in antioxidants and nutrients, the cleanse packs traditional beauty routines into one day of revitalisation and a combination of six juices and a booster shot paired with relaxing teas and a skin routine. Raw Pressery has also introduced two new juices within the Beauty Cleanse – Detox and Light. Special entrants into Raw Beauty Cleanse this season are the Rhassoul Clay Mask and Espresso Scrub which are a part of the skin care regime. The Beauty Cleanse is a combination of two new and a few existing juices, along with a face mask, a body scrub and two new tea infusions.

Choko-la CHOKO-LA has launched a decadent based confection macarons. These macarons come in a variety of flavours such as earl grey, orange, rose, salted caramel and chocolate.

VitrA VITRA has introduced a new range of bathroom solutions – Juno series – featuring original Swarovski crystal joysticks and faucet rings. The simple form and functions are enhanced with PVD coatings, a process of vaporising and depositing metal powder onto a surface, which remains corrosion-free and scratchresistant. The Juno series is available in gold and chrome shades.

Hershey India GAIA GAIA has launched Crunchy Muesli – Amaranth, a breakfast meal. Packed with the goodness of fibre, protein and antioxidants, it is a mix of healthy multigrains like rolled oats, wheat and corn flakes, along with almonds, raisins, millet and assorted seeds of amaranth, pumpkin and sesame. It can be consumed with milk, yogurt, ice cream or simply munched on as a snack. The product is available in a pack of 400g for `420.

FOOD & HOSPITALITY WORLD

HERSHEY INDIA has launched its new premium chocolate, Brookside, a crafted chocolate made up of a combination of smooth dark cocoa rich chocolate on the outside and exotic fruit flavours inside.

Havmor HAVMOR has launched three new exotic flavours – Chikiwala, Dulce Crunch and Fresh Orange. These flavours will be available for a limited period across all retail outlets of Havmor. The flavours are available in scoops and family packs at a price range of `20 to `260.

JANUARY 16-31, 2017

CHEF’S PLATTER

Culinarystars in the Swiss Alps

With an impressive line up of chefs who have achieved cult status in their cooking art, the biggest food symposium in Switzerland - ChefAlps, the International Cooking Summit - offers a platform for inspiration and business at the same time

Oriol Castro

Peter Knogl

nybody currently preparing his agenda for next year should firmly reserve May 21 and 22 to come and visit the 2017 ChefAlps.

FOOD & HOSPITALITY WORLD

Star chefs Dominique Crenn from the USA, Antonia Klugmann from Italy, Ana Roš from Slovenia, Eric Menchon from Germany, Even Ramsvik from Norway, Oriol Castro

from Spain, Nick Bril from Belgium and Heinz Reitbauer from Austria as well as Peter Knogl from Switzerland, will present their very individual culinary concepts on stage.

However diverse their origins and their approaches might be, each of them devotes himself with his art of cookery to achieving a maximum of good taste, and thus provides

trend-setting impetus to worldwide gastronomy – far beyond the normal level. With this fascinating line-up of guest master chefs, a market hall presenting products

JANUARY 16-31, 2017

CHEF’S PLATTER

Nick Bril

Heinz Reitbauer

associated with gourmet cuisine, and the new after party with a flying dinner by the excellent Swiss junior chefs of the ‘marmite youngsters’ selection’, as well as upbeat party music by a live DJ, the International Cooking Summit – as the most important event of the sector, always in pace with the times – will once again in 2017 offer a multitude of inspirations and insights for culinary activities. Does a typically feminine signature exist in haute cuisine, and if so, what are the

JANUARY 16-31, 2017

characteristics? No less than three outstanding lady protagonists will be able to answer the question at the 2017 ChefAlps in Zurich: Dominique Crenn, distinguished as ‘World’s Best Female Chef 2016’, cultivates poetic gastronomy in her Ate-

lier Crenn in San Francisco. For each menu, the two-star chef composes a poem allowing the guests to get into the right mood for her creations as they read each line. The French native is convinced that life itself is a poem; and being able to spoil people with

her art of cookery is an act of vulnerability. Antonia Klugmann, who is one of the most sensational shooting stars of the northern Italian gourmet scene, also does not follow the usual tracks; she loves to create dishes with unfamiliar combinations of ingredients that never existed before. In her restaurant L’Argine a Vencò in Friaul, she obtained a Michelin star in next to no time with her cuisine. Ana Roš’ art of cookery, was distinguished by GaultMillau with three toques, and made the small

restaurant Hiša Franko in an enchanted alpine valley, Slovenia’s number one gourmet address. Ana Roš’ dishes reflect the unspoilt nature of her home country, with its treasures of wildly romantic meadows, mountains and rivers. She was the first woman ever to participate in the renowned ‘Cook it raw’ project. This is all the more remarkable as the graduate of diplomatic studies learned to cook in a completely autodidactic way. Eric Menchon, too, has had an astounding career.

FOOD & HOSPITALITY WORLD

CHEF’S PLATTER

Eric Menchon

Dominique Crenn

Born in the south of France, he is a seemingly inexhaustible source of creative ideas. For almost 30 fantastic years, he has celebrated his distinctive bistro cuisine as chef de cuisine at Le Moisonnier restaurant in Cologne. Though charmingly unconstrained and typically French rural, it has been distinguished with two Michelin stars and 18 GaultMillau points. All this has been achieved without any international experience or spectacular professional stops in high

FOOD & HOSPITALITY WORLD

gastronomy. Star chef Even Ramsvik would have certainly gone just as far as an author or film director, as he did in his kitchen as the ‘inventor of the Norwegian identity’. The Bocuse d’Or vice champion of Norway draws attention to the traditional cookery techniques of his country - until recently at the Ylajali restaurant, and currently with the project for the ‘Lava Oslo’ restaurant. The Spanish avant-gardist Oriol Castro is one of three

heads of the ingenious cookery trio Castro-XatruchCasañas at the Disfrutar restaurant in Barcelona. In 2016, it was distinguished as ‘Best New European Restaurant’. With their surreal seeming dishes and pure tasting explosions, the three chefs continue here the story of Ferran Adrià, but with their personal, star-crowned signature. Previously, Oriol Castro, Eduard Xatruch and Mateu Casañas had been part of the creative team at the elBulli for 15 years as chefs de

cuisine. ‘Eating is our religion’, is the philosophy of the Dutch two-star chef Nick Bril. This could not match in a better way his current workplace in Belgium, as chef de cuisine of The Jane restaurant. It is to be found in the chapel of the former military hospital of Antwerp, and the meals are prepared where the altar stood in the past. Since he was 19 years old, the exceptional gastronomic concept has been shared by Nick Bril’s mentor: master chef Sergio

Herman, who was awarded, as everybody knows, with fabulous 20 GaultMillau points in his former restaurant, Oud Sluis. Together, the efficient duo created at The Jane restaurant a taster menu that reflects their ingenious and controversial culinary signature, just as controversial as the restaurant in the church - exotic and accessible, well thought-out and simple. Besides his cookery skills, Nick Bril has also made a big name for himself as one of the most popular DJs of the party environment.

JANUARY 16-31, 2017

CHEF’S PLATTER

Antonia Klugmann

Ana Ros

Heinz Reitbauer no longer really needs to be introduced in the gastronomic world. The native Austrian is one of the best chefs de cuisine of our times. Four toques in the GaultMillau, two Michelin stars, ‘Best restaurant of Austria’ in the Fallstaff restaurant guide, ‘Best restaurant of Austria’ in the À la carte guide, with the Steirereck restaurant for the last eight years first restaurant in Austria on the World’s 50 Best Restaurants List, currently in ninth position – and in autumn 2016, elected ‘Chef of the

JANUARY 16-31, 2017

decade’ by GaultMillau. With his style of always looking for a new aspect and never forgetting the old, he has developed a unique identity. All in all, these are more than enough reasons to invite Heinz Reitbauer once again in 2017, as a guest chef on the ChefAlps stage. In 2012, he came for the first time, and ever since he has supported the International Cooking Summit as ChefAlps ambassador for Austria. Peter Knogl, chef de cuisine at the Cheval Blanc by Peter Knogl

restaurant of the grand hotel Les Trois Rois in Basel, is the first chef de cuisine ever of a hotel restaurant in Switzerland whose cookery skills have received the three highest distinctions: three Michelin stars and 19 GaultMillau points. Furthermore, the GaultMillau honoured him twice – in 2011 and 2015 – with the distinction of ‘Chef of the year.’ Sauces based on exceptional research play the main part in Peter Knogl’s famous flavour compositions. Innovative exhibitors and

after party with the ‘marmite youngsters’ Besides the fascinating shows on stage with this international high-carat star-chef participation, in the event hall StageOne in Zurich, ChefAlps’ visitors will find market stands with more than 30 providers of innovative products for the gourmet cuisine, as well as plenty of opportunities for discussion among likeminded people about the trends in high-end gastronomy. At the reorganised ChefAlps after party on Sun-

day evening, the young distinguished cooks of the ‘marmite youngsters’ selection’ will provide outstanding food during a flying dinner, and a live DJ will entertain with upbeat party sounds until late in the evening. ‘Everybody can already look forward now to two days with a unique mix consisting of shows on stage, exhibitions and delicious happenings that no one from the sector should miss’, promises the ChefAlps organiser Adriano Pirola.

FOOD & HOSPITALITY WORLD

HIGH SPIRITS

THE SMARTOAKALTERNATIVE Infusion spiral systems for wine, a patented system by The Barrel Mill in USA

any winemakers will say that great wine is really made in the vineyard. Their job is simple: do no harm and let the grapes work their wonder. But the winemaker's role deserves more credit than just serving as a sort of chaperone for the grapes. Decisions are made almost daily along the wine processing continuum and it is the winemaker who navigates the journey that leads to greatness. Throughout this ongoing winemaking activity, the possible application of oak arises almost any time. From fermentation to just weeks before bottling, this abundant resource with properties seemingly naturally created for winemaking is

FOOD & HOSPITALITY WORLD

applied in all kinds of formats to perform one or more critical functions. Whether to build, enhance, support, sweeten, lengthen, lift, mask, improve, complement, round-out or add structure, oak is second only to grapes in the hierarchy of components that directly impacts the winemaker's final product. Understanding the role of oak in the winemaking function was - and still is - the inspiration for the design, manufacture, assembly and packaging of the Infusion Spiral system by The Barrel Mill. The company believes that in addition to contributing aroma and flavour, an oak adjunct must offer convenience, simplicity, refinement, and unquestionable value in a neat, clean, quality-controlled pack-

age. Furthermore, when all of these benefits come in a product that performs eight times faster than a new oak barrel, winemakers see, taste, smell, feel, and experience for themselves why the Infusion Spiral system earns its designation as the smartest oak alternative. The unique spiralcut design creates unrivalled surface area in a small package, allowing fast extraction of the toasted oak's aroma and flavour compounds with refined integration in the wine. The Infusion Spiral system delivers refined quality, elegant integration of wine and oak, and a complexity that rivals the finest grained French or American oak barrels. Aroma impact is noticeable but not heavy. Flavour impact is complemen-

tary from the background, always respecting the fruit.

Infusion spiral systems for barrels The Infusion Spiral barrel system, or Barrel Pack is the most popular Infusion Spiral product for winemaking in every size segment of the industry and every major wine region in North America. It has been used with virtually every major grape variety and at every stage of production - from oak fermentation to weeks prior to bottling. From artisan garagistes with only a handful of neutral barrels in the cellar to the mega-wine producers with stacks and rows of thousands of barrels and hundreds of tanks, the Infusion Spiral Barrel Pack has been a work-

horse for winemakers since 2005. When the winemaker needs premium new oak aromas and flavors without the expense, space, hassles and time frame associated with buying, storing, preparing and handling brand new oak barrels, the Infusion Spiral Barrel Pack is the go-to oak alternative. In production volumes, it gives winemakers precise control of oak in large or small lots that need individual attention. In the oak trial phase, it gives uncommonly reliable results when applied to standard 59 to 60-gallon barrels rather than 750 ml bottles used in typical bench trials. After approval as either a small or significant component of your oak programme, the Barrel Pack is ready to apply

JANUARY 16-31, 2017

HIGH SPIRITS

immediately after removal from its protective plastic packaging. One closed end of its nylon mesh sleeve is tied into a loop to make it easy to attach to a bung using the enclosed nylon zip-tie and a stainless eyelet (optional purchase) fastened into the bung's bottom surface. Oak Spiral Barrel Pack dosage can easily be reduced by cutting the nylon mesh in between any two spirals and re-closing the end of the mesh sleeve. One Barrel Pack consists of six toasted Infusion Spiral products, each one nine inches long, all contained and connected by the food grade nylon mesh sleeve to permit quick and trouble-free insertion and removal through a standard bung hole in a 59 to 60 gallon barrel. After a period of about six weeks, one Barrel Pack gives the wine the same impact a new oak barrel would impart after about eight months in contact with wine. Leaving the Infusion Spiral system in longer contact with the wine enables smoother integration with and rounding out of the wine. Once inserted into the barrel, wine will freely pass through the nylon mesh, penetrating the large surface area of the coils in the Infusion Spiral system, starting with the system's immersion into the wine and triggering the release of the toasted oak’s complex aromatic and flavour compounds. The patented spiral-cut design creates the combination of cross-grain and parallel-grain exposure that gives the Infusion Spiral system its advantages over other oak alternatives: rapid extraction of complex oak compounds and refined integration of oak in the wine. Another winemaking benefit of the Barrel Pack system is the ability for us to give the winemaker combinations of different toasted oak spirals in the same Barrel Pack. The French Oak Blend Barrel Packs each have varietal-specific combinations of toasts that work together in lifting fruit, adding mid-palate sweetness and lengthening finish. These are available in addition to the company's standard single-toast Barrel Packs of Light, Medium, Medium Plus or

JANUARY 16-31, 2017

●Heavy toast ● Bordeaux Blend ● Burgundy Blend ● Rhone Blend ● French-American Hybrid.

Installing barrel packs There are three options for inserting a Barrel Pack into a neutral barrel. The most popular method uses a stainless steel eyelet that is screwed into the bottom of your normal silicon bung and the included foodgrade zip-tie to connect the end of the mesh bag to the eyelet. Another option is to use about three feet of fishing line (20-30 lbs strength) tied to one end of the mesh, bring the line out through the bung hole and staple or tape the other end to the outside of the

barrel. Finally, you can order one of special bungs with an extended length at the bottom to wrap the zip-tie directly to the bung.

Infusion spiral systems for tanks Whether applying to stainless steel tanks or polyethylene tanks, tank-size Infusion Spiral systems are the most economical way to add new premium oak to large volumes of wine. Popular with wineries that produce 50,000 cases of wine and more per year, and for wineries that want to quickly add oak to Bulk Wine, extraction is fast - within weeks - and results are extremely well-integrated. Leave

the oak in for an extended period for even smoother integration. Tank packs contain five 48inch long Infusion Spiral coils in a single nylon mesh bag. The mesh is looped at one end to make handling and installation easy. The exact same spiral-cut design as the barrel-size is used for the tank-size packs. This is the optimal engineered design for maximum grain exposure in a space-saving package creating minimal material waste in the manufacturing process. Each tank pack treats 1000 gallons of wine with 25 to 30 per cent new oak barrel aroma and flavour. Tank packs may either hang from existing internal tank hooks to avoid contact with lees or simply be placed into the wine from above and

allowed to submerge if bottom of wine is clear. When selecting tank-size Infusion Spiral systems for your wine, think about combining different toast levels in the same tank. This will add complexity, length, and midpalate sweetness.

About The Barrel Mill The Barrel Mill is a cooperage in Central Minnesota, USA, specialising in manufacturing premium oak barrels for the craft spirit industry. It is also the patent-holder and world producer of the Infusion Spiral system. The company uses only the highest grade oak available to the industry, selected for uniform grain tightness and aged outdoors to achieve tannin reduction, proper moisture content and development of complex wood compounds. The oak is seasoned for a minimum of 24 months. The Infusion Spiral used to add flavour and aroma to fine wine, can also be applied to whiskey, rum, tequila and beer. It has been used in thousands of wines since 2005 with outstanding results from every major wine region in North America. Source: www.infusionspiral.com

FOOD & HOSPITALITY WORLD

cover

)

32 FOOD & HOSPITALITY WORLD January 16-31, 2017

FHW MUMBAI 2017 SPECIAL

NICHOLAS DUMBELL General Manager, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet –Mumbai, Marriott Executive Apartments

The year ahead I expect 2017 to be a strong year for hotels with demand continuing to out-pace the growth in new hotel openings. As India’s economic

growth continues to out-pace the rest of the world, there is no doubt that hoteliers are expecting a healthy increase in both international and domestic travellers. I see 2017 as the serious advent of Citycations (a holiday spent in one’s own city) with families escaping to relax, be together and enjoy the facilities of a hotel for a one or two night break in their own city. We will see a large number of branded hotel openings in Tier II cities and leisure destinations which will be beneficial as it will not only offer more variety in choices but also provide a general uplift in consistency and quality throughout the sector in these geographies. I believe it will be an exciting year for food & beverage with catering business, especially social and wedding business continuing to increase as hotels continued to be recognised as a perfect choice for larger events. The only question-mark, surrounds

the long-term implication of demonetisation and the impact it has on catering business – initial indications are that for established hotels growth is still strong.

Key challenges Growing average rates which have broadly been rather slow to grow inline with inflation over the last few years. Especially in markets where occupancies are approaching 70 per cent or higher we as hoteliers need to ensure that we move the needle towards driving Revpar through rate. With all the growth in the industry attracting strong and ready talent is becoming increasingly tough.

Business strategy Promoting the completion of the rooms’ refurbishment at The Renaissance, Mumbai and continuing to find ways of celebrating the hotel’s spectacular natural setting surrounded by Powai Lake

and the greenery of Powai, whilst only 20 to 25 minutes from the international airport. We will continue to drive occupancy through higher paying transient segments and achieve a record year for groups and catering business. Hotel loyalty programmes will continue to play a key role in attracting guests to hotels and now that the Marriott portfolio includes the Starwood Preferred Guest, Ritz Carlton and Marriott Rewards programmes, we are excited for the opportunity to give our members access to explore the world’s most admired destinations, choose from the most comprehensive portfolio of brands, and enjoy the benefits, recognition, and experiences of three award-winning loyalty programmes. Indian hotels continue to lead the world in offering amazing value – there are not many cities in the world where five star hotels have rates under US$ 130.

FOOD & HOSPITALITY WORLD

January 16-31, 2017

cover

)

VINEET MISHRA General Manager, JW Marriott Pune

The year ahead 2017 looks to be a very promising year with the experts talking about technology, dynamic pricing and personal experiences ruling being on an all-time high. Technology topped the charts for 2016, and that won't change as we move into 2017. I am certain that there will be an increase in the mobile apps and its popularity. The second popular trend that is here to stay is dynamic pricing. It has been a constant in the world of global hospitality industry trends in recent years. With more and more business moving to online mediums, booking platforms and OTAs are bound to adapt the rates in order to meet the demand. Hospitality is all about people, and curating these special experiences that touch the guestâ&#x20AC;&#x2122;s heart will be the most important. Personal experience will have to be crafted and executed to perfection, keeping in mind the guest's reason for travel and his needs during this stay.

Key challenges Luxury and the expectation from luxury brands such as JW Marriott Pune is changing with times and keeping up with times is the new challenge that we need to prepare to face in 2017. Today's concepts of luxury are way beyond the limou-

34 FOOD & HOSPITALITY WORLD January 16-31, 2017

sine and the 1000 count thread sheets; itâ&#x20AC;&#x2122;s become more about the experience. The salient aspects of luxury still remain, however that to guests is a given. What really sets apart a luxury brand today is the craftsmanship, localisation of the global offerings and truly the story that we tell our guests. That is what we need to set out to achieve and

that will truly define how well 2017 pans out for us.

Business strategy The competitive landscape within the hospitality industry in Pune has never been as dynamic as it is today. Supply in the city has grown by 2.4 per cent in 2016; and reports are indicating additional supply growth

Business travellers are blurring the distinction between business and leisure travel, and in 2017, it's expected to be even more so, as fun increasingly becomes an integral part of work

of 25 per cent till 2021 in the luxury/ upscale segment. With our merger with Starwood, we will be in a much stronger pool of best practices, gain access to a significantly higher base of loyalty members and more growth and development opportunities for the associates. We definitely have a competitive advantage as a product and our business catchment areas in the city are unique from competition. The other key strategy for 2017 for JW Marriott Pune is going to be to make every stay or experience at the hotel count. We want to reach out to each of our customers and create unique experiences at various touch points. Given that today's business travellers look for pleasure and today's leisure traveller trying to finish some work when away. Business travellers are blurring the distinction between business and leisure travel, and in 2017, it's expected to be even more so as fun increasingly becomes an integral part of work. I feel 2017 will mark the year to go out and create unique memorable travel stories. With 17 long weekends, staycations will certainly be on a high. MICE too is showing a good potential pick up with large conventions looking at cities within India. Cities like Pune, Hyderabad and Kochi will see more growth with the varied options that they offer. Some key trends and opportunities that are setting the tone for 2017 are the integrated force of Marriott and Starwood hotels which will help us in consolidating our businesses. Renewed focus on F&B (specifically restaurants) offerings to withstand the proliferation of several standalone setups that are increasingly luring away diners and weddings which are grand affairs in India and the need of the hour is to cash in big time from these large-ticket size events.

FHW MUMBAI 2017 SPECIAL

SAMEER SUD General Manager, The Leela Mumbai

The year ahead I foresee a prominent increase in domestic and international tourist footfalls to Mumbai this year. 2017 will see a rise of independent travellers seeking experiences rather than just pure luxury. At The Leela Mumbai, we take pride in providing our guests personalised experiences tailored to their preferences, coupled with

warm, sincere and anticipatory service with a touch of authentic Indian hospitality. The â&#x20AC;&#x2DC;Bleisure Travelâ&#x20AC;&#x2122; segment also looks promising this year and we would like to curate special packages to tap these business travellers. Mumbai will continue to be a preferred destination for the business traveller and with our state of the art banqueting facilities, robust sales processes and locational advantage of being close to the airports and Bombay Exhibition Centre, I am confident that we will continue to command a dominant share of this business as well going

forward this year. I expect the MICE segment to also grow in the years to come and contribute to our business.

Key challenges We do not foresee any particular challenge but our endeavour will be to retain a leadership position in the North Mumbai market and continue to grow our market share and focus on better RevPar.

Business strategy We will continue to tap the

business travel market and the leisure travel market. Our energies are currently focused on growing our market share from key feeder source markets - pan India, especially targeting high yielding FIT businesses. Enhancing guest experiences by innovating and maintaining the highest standards of service will continue to be the central core of our overall business model and our objective would be to further develop our online and social media reputation.

cover

)

SANTANU GUHA ROY General Manager, Radisson Blu Resort & Spa Alibaug

The year ahead Tourism in India accounts for 7.5 per cent of the GDP and is the third largest foreign exchange earner for the country with a direct contribution estimated to be around US$ 47 billion. This is expected to grow at 7.2 per cent per annum during the period 2015 – 25 with the contribution projected to reach US$ 160.2 billion by 2027 according to an official estimate. While this is the overall scenario, the year ahead for us in Alibaug, looks positive and buoyant, going by the number of enquiries we have been receiving for the year 2017. Wedding bookings/enquiries for as far as end 2017 have already started and therefore I anticipate the year ahead to be positive in terms of overall growth in occupancy. Yes, ADRs may be impacted marginally given the impact of demonetisation, however I believe that’s a temporary phase and we should be able to offset that given our business mix, in the interim.

Key challenges On a macro level, infrastructure has been a challenge for us. We lack a composite facility of world class standards, like a global exhibition and say a convention center like some other countries do, to attract a larger MICE footfall. Yes, the infrastructure initiatives undertaken are

36 FOOD & HOSPITALITY WORLD January 16-31, 2017

We are a weekend getaway hotel and therefore while the focus will be on maximising yield and revenue over the weekends, the strategy is to offer more value on other days noteworthy and we have good convention facilities in Noida, Hyderabad to quote an example, however the reason why we fail to attract MICE at the global level lies in our inability to see the larger picture and connect the dots as a part of a larger value chain. Having said that, on a micro level, with respect to Alibaug, infrastructure will be a challenge for us, as good connectivity by road

is lacking during monsoons, which will affect business during the monsoons. However, work is going on in developing a four road corridor from Panvel to Wadkal which will put Alibaug within an hours drive from Mumbai.

Business strategy We have a three point strategy – guests, revenues and costs. At the user level we will focus on engaging our guests and create unique experi-

ences for them; on the revenue front we will focus on maximising yield from our market mix, and keep tight control on costs. We are a weekend getaway hotel and therefore while the focus will be on maximising yield and revenue over the weekends, the strategy is to offer more value on other days and command a slightly higher price than what we currently do to maximise yield on weekdays. We have just completed renovation of one of our wings, which has the much sought after pool accessible rooms which will be sold at a premium. The room categorisation has also been changed to contribute to realise higher yields. Taxes from the service industry form a significant chunk of the tax kitty. Taxes are levied on accommodation as well as F&B when you stay at a hotel, often with different tax levies on rooms and F&B. I feel it will help the industry contribute better if this is simplified and reduced.

FHW MUMBAI 2017 SPECIAL

(

AMIT MIDHA General Manager, Conrad Pune outlook for 2017 is very positive due to the growth in the IT/ITES sector, increased availability of office facilities and multiple projects lined up in the city like the Pune Metro and the Smart City project.

Key challenges

The year ahead Pune city occupancy grew by 7.1 per cent from 2015 and witnessed 65 per cent occupancy for 2016. The

As Pune is on an expanding curve, business will tend to gravitate to respective micro segments based on location preferences. Pune has been an attractive MICE destination due to its competitive pricing and close

proximity to Mumbai. However, the hotel growth in neighbouring cities like Nasik, Aurangbad, Mahabaleshwar, Lonavala, Lavasa is expected to dilute the MICE demand.

Business strategy Pune has experienced a good demand from the manufacturing and IT/ITES and business from these sectors would be the primary focus for next year. At Hilton, the book direct campaign drives booking through the hotel's direct channels whereby guests get the lowest possible rate as part of the HHonors Loyalty Program. Another significant focus segment is weddings due to their positive impact on the overall revenue contribution.

Conrad Pune has set trends in the food and beverage landscape in Pune, with our pan-Asian fine dining restaurant Koji serving classic Japanese, Thai and Chinese receiving rave reviews and patronage locally and nationally. Another favourite is the Kabana, our poolside restaurant, that has become a favoured venue due to its surrounding landscape and greenery. Overall, the F&B have been a success story since the opening of the hotel over nine months ago and have sustained to becoming the most preferred dining destinations in the city. Pune has experienced an upward trend in staycation travel into the city and this has been advantageous for the hotel as well.

cover

)

SURAJ KUMAR JHA General Manager, Holiday Inn Mumbai International Airport

The year ahead We are optimistic about 2017. The year looks bullish for the hotel industry. The demand for quality hospitality products is growing and we are happy to be in that space. With the infrastructure improving and a lot of domestic flights shifting to the international airport, it augurs well for us, as we are just a few minutes away from the international hotel. The city hosts a lot of big events and exhibitions and it drives more traction. MICE sector per se is doing well and will surely impact the hotel industry positively. Hotel revenue will be maximising on these events.

One of the key challenges faced by the industry is the price sensitivity. Because of the heated competition, there is a challenge to maintain the ARRs

38 FOOD & HOSPITALITY WORLD January 16-31, 2017

Key challenges

Business strategy

Challenges are a part of any business. In fact the challenges offer a great opportunity, as you have to think out of the box to meet them. It takes out the best in you. One of the key challenges faced by the industry is the price sensitivity. Because of the heated competition, there is a challenge to maintain the ARRs. However we are very optimistic that we will be doing well, mostly considering the dynamic market scenario and growing transit business. The tourism industry is at an all time high with better leisure and business prospects too for 2017. Rate sensitivity and several other exhibition destinations across the country will lead to a challenging situation for all city hotels in Mumbai. This will create a problem in maintaining the ARR for all city hotels in 2017.

Holiday Inn is a much trusted name India and abroad with more than 1155 hotels under its brand. This gives us a big advantage. People are very brand conscious and want to associate themselves with good brands. As we are part of IHG (Intercontinental Hotels Group), one of the largest hotel companies in the world, we have the advantage of brand recall and brand recognition. For the year of 2017, we will be targeting new corporate accounts in the vicinity. Since we are a business hotel, the focus is to get business travellers as much as possible. Since we are an international chain, we shall be looking at increasing the global accounts too. We also have

one of the best banqueting facilities in town. Because of it we host a lot of events and conferences at Holiday Inn. We also have thriving business which comes from the wedding segment, which is growing in a big way. More and more consumers are booking four-five star hotels for their big day. In a city like Mumbai, the demand for quality product is always there. As per an industry report, the city's demand for rooms is growing every year. Another important scenario is that there is no new inventory which would be coming in for the year of 2017. This helps the industry, hence the hotels will have opportunities on the growing demand in the city and that is what we will be trying to capitalise on.

FHW MUMBAI 2017 SPECIAL

SRINIVAS SRIRANGAM General Manager, Novotel Imagica Khopoli

The year ahead 2016 was a good year for Novotel Imagica Khopoli. We completed one year of operation in 2016 and have been faring well in terms of occupancy. The market response has exceeded our expectations by leaps and bounds. Our occupancy has been over 75 per cent in 2016. 2017 will be an eventful year for Novotel Imagica, as our new wing will be fully operational, adding another 171 rooms and suites to the current 116 rooms making it a total inventory of 287 rooms and suites. With distinct views of the theme park, pool, hills and more, the property will be known for its varied options. This increase in the room inventory will facilitate us to organise larger MICE, social and wedding events. Being the only hotel comprising of more than 200 rooms also gives us an edge over the others.

Key challenges The hospitality sector is a dynamic industry; while the overall demand and supply dynamics are in line with historical trends, what was noticeable was the change in nature of demand and its segmentation. The growing trends for city dwellers to take short getaways, even staycations near their residences, have worked well in our favour. Internationally the challenge with theme park hotels has been the location; but in our case with proximity to Mumbai and Pune, and an express-

way connecting us to both, it has been a boon, leading to constant engagement with travellers and tourists from the region. The Indian hospitality industry today is seeing changes like never before. While demand and supply are the forces that drive all the industries, there are several factors that need to be taken care of such as positioning of the hotel, devising strategies based on the current needs and scenarios, etc. Nuances such as employee relations, guest relations, and receptivity to changing trends e.g. digitalisation for increased productivity are also essential to be on top of the game. We at Novotel Imagica recognise the current market dynamics and the needs of the guests. Also, since the customers and guests have become more

tech-savvy, we ensure the presence of our hotel across all platforms.

Business strategy The business strategy for 2017 will be to focus more on leisure over the weekends as the year ahead has several long weekends, while concentrating on MICE and social events on weekdays. With a resort having 287 keys, it allows us to focus on long staying and local company guests. We also want to lay more emphasis on multi-function space and the crucial role it will play in attracting the customers and event planners. Retaining our current levels of repeat business and developing further customer loyalty will be an important part of our forward strategy. There has been a steady increase in our ADR and RevPAR in 2016, however dynamic pricing is an area that will be paid attention to with changing trends and season demands. We also aim to majorly emphasise on driving bookings

We also want to lay more emphasis on multi-function space and the crucial role it will play in attracting the customers and event planners through our website and online channels. Khopoli has now become a year-round destination rather than seasonal. This has boosted revenues and positively impacted profitability. Novotel Imagica have established itself as a preferred getaway for adventure seekers, families and leisure travellers. We will continue to differentiate us from the others by offering comfortable and memorable stay to our guests, exciting F&B offerings, indoor and outdoor activities like rifle shooting, paintball, box cricket, aqua zorbing and more along with personalised services designed by our highly skilled and well trained staff. The hospitality industry is undergoing an extensive transformation and technology has taken the front seat in the form of social media. We use social media platforms for guest engagement, which we understand leads to guest satisfaction and creates a long-term relationship. Some of our marketing objectives would be to communicate our strategic objectives to our target markets effectively, to accomplish our growth targets within the given time and budget and expand our markets and identify new markets for our hotel.

FOOD & HOSPITALITY WORLD

January 16-31, 2017

cover

)

SUBHABRATA ROY General Manager, Four Points by Sheraton Navi Mumbai and few key areas like length of stay of our guests, segment wise trends and RevPar and internally build relevant strategies for each of these parameters. As mentioned earlier, maintaining a good and balanced pricing strategy is also of utmost priority to ensure our hotels sustenance in this ever-competitive industry. Besides our core business strategy for 2017, we will also be giving importance to online reputation management and OTA reviews. With the digital boom, we will also be looking at leveraging social media platforms to drive footfalls.

emphasise more on their total revenue rather than just the room revenue or the food and beverage revenue.

Key challenges

The year ahead We are all forecasting higher revenue in 2017, an increase in the number of domestic travellers and a few new projects in the pipeline would most definitely lead to more footfalls. Keeping in mind the reformation that is taking place in our economy, the market as a whole has become more cautious which is why it is important for the hospitality industry, particularly hotels, to

Hotels have to keep their pricing strategies very dynamic while keeping a close watch on the overall pricing matrix. 2017 will see quite a few long weekends in comparison to 2016, which to an extent will affect business hotels like ours in terms of occupancy. I believe cost control is definitely one of the key challenges for 2017 followed by employee retention and recruitment of trained manpower.

Business strategy I will focus on the overall market mix

VISHAL SINGH General Manager, Hyatt Regency Pune ginal increase in occupancy though the focus will be to increase the ADR.

Key challenges The year ahead The domestic demand is expected to be strong with pickup in economic activity and increase in urban disposable incomes. FTAs are however expected to be weak during 2017, given the weak global economic outlook and heightened security concerns worldwide. The Pune market is growing with new projects starting every month and 2017 looks positive, with people considering Pune as a wedding destination as well. We expect a mar-

40 FOOD & HOSPITALITY WORLD January 16-31, 2017

With new inventory and luxury brands coming into Pune, it should help everyone to lift the rates. Though the key challenge would be to hold on to occupancy, along with the increase in rates.

Business strategy The strategy would be to maintain occupancy levels with a substantial growth in ADR by maximising corporate yield during weekdays. Additionally, continue to explore MICE and wedding

business during weekends. The focus will be to maintain an optimum balance between the two. The hotel industry is sensitive to economic cycles, accentuated both by supply and demand. It has been in a state of flux, over the past nine years (FY2008-FY2016),â&#x20AC;&#x201D; starting from the FY2008 peak to a trough in FY2010, a brief pickup in FY2011 and downhill till it bottomed out in FY2015-2016. After strong headwinds from an adverse demand environment and excess room inventory, the situation has improved over the past 12 months with the pace of room addition slowing down and domestic demand being supportive.

FHW MUMBAI 2017 SPECIAL

BISWAJIT CHAKRABORTY General Manager, Sofitel Mumbai BKC

The year ahead Sofitel Mumbai BKC is well known for being the beacon of French hospitality in India. We will continue to strive to push our potential around our four brand pillars of gastronomy, culture, design and wellbeing. As part of business strategy and marketing plans, Sofitel Mumbai BKC has measurable goals internally to achieve quality, impeccable service, intelligent marketing and a high ratio of repeat guests.

Key challenges During the current calendar year, the country is expected to witness footfalls of nine million foreign tourists, thereby witnessing a growth of around 12 per cent with eight million visitors last year. By 2025, foreign tourist arrivals in India are expected to reach 15.3 million as per the World Tourism Organisation. To cater to this huge demand, we expect several international brands to have openings around the country, creating healthy competition amongst luxury hotels. Sofitel Mumbai BKC is excited to be a part of this league and we believe that the single differentiating factor that will make a property stand out amongst the target group, is the ability to exceed guest expectations.

Business strategy The luxury travel market is pro-

Given Sofitel’s unique positioning where luxury experiences and business meet in an elegant setting, we expect to see tremendous growth not just in occupancy, but also with our ADR jected to reach US$ 14.7 billion in 2017 and is pegged to grow at 25 per cent year–on–year between 2016 and 2018. Given Sofitel’s unique positioning where luxury experiences and business meet in an elegant setting, we expect to see tremendous growth not just in occupancy, but also with our ADR. We are constantly reinventing the Sofitel brand providing innovative, high-quality products and services for the benefit of our guests. Our

business strategy is centered around our positioning and our brand pillars. In addition, the property also brings a strong design esthetic, not recently seen in city hotels. We are also proud of an exciting new chapter for the AccorHotels Group as we recently announced the acquisition of FRHI Hotels & Resorts and its three prestigious luxury hotel brands: Raffles Hotels & Resorts, Fairmont Hotels & Resorts and Swissôtel Hotels & Resorts.

This historic milestone of welcoming into our family three remarkable brands has instantly positioned AccorHotels as a leading player in the global luxury hotel market and has significantly expanded the company’s footprint in North America, the world’s largest and most influential consumer market. Sofitel Mumbai BKC is a unique address where buoyant business meets an elegant lifestyle in the heart of Mumbai. 302 guest rooms and suites, cutting-edge meeting spaces, the elite Club Millésime Business Lounge on the top-most floor, a wealth of innovative dining outlets, So SPA, So FIT, a serene open-air pool and its strategic location in the new financial centre of Mumbai make this luxurious hotel a haven for both business and leisure travellers. Along with basic services, it caters to the luxury connoisseur who expects and appreciates quality and excellence. Sofitel Mumbai BKC offers a genuine experience of French ‘art de vivre’ and the best of local culture, coupled with warm Indian hospitality, sophistication and elegance. It currently ranks as number two on TripAdvisor out of 433 hotels in Mumbai – which is a remarkable achievement as this is the voice of every guest who has stayed with us and it truly reflects the high level of quality standards that Sofitel Mumbai BKC is so well-known for. The hospitality trend in India is changing rapidly and the players who will succeed eventually are the ones who manage to sufficiently differentiate themselves with unique experiences and who manage to touch the hearts of the guests by exceeding their expectations in terms of luxury and memorability. Over the years, Sofitel Mumbai BKC has become a game-changer in its segment and guests have shared with us that this hotel is their benchmark of hospitality in India.

FOOD & HOSPITALITY WORLD

January 16-31, 2017

cover

)

VARUN SAHANI General Manager, The Orchid Mumbai

Maximising market penetration with higher guest satisfaction is the strategy for this year.The current growing segment is the middle class spending capacity

The year ahead The coming year looks good for business as we are placed with healthy rate of confirmed room nights on books for FY 16-17. Last year has shown growth for the overall market, though the occupancy level has been persistent, the ARR has seen a steady increase of 10 per cent YOY for us. The rising middle class and increasing disposable incomes has continued to support the growth of domestic and outbound travel for the market. Total outbound trips have increased by 8.7 per cent in 2015 and it continues. Inbound tourist volume grew at a Compound Annual Growth Rate of 6.8 per cent during 2010-15 and would continue further. Foreign Tourist Arrivals in India increased 11.8 per cent year-on-year to 670,000 tourists in August 2016, while Foreign Exchange Earnings from tourism increased 13.1 per cent year-on-year to `12,903 crore. Tourist arrivals in India on eTourist Visa grew by 196.6 per cent year on year to 66,097 tourists in August 2016, attributable to the introduction of e-Tourist Visa for 150 countries as against the earlier coverage of 113 countries, according to data from the ministry of tourism. This is a very beneficial indication to the market and we would certainly capitalise on the opportunity.

42 FOOD & HOSPITALITY WORLD January 16-31, 2017

Business strategy

Key challenges The dynamic nature of business is one factor that always brings challenges in forecasting. With the introduction of new hotels, demand supply gap is getting reduced and

this may adversely affect the room tariff. However, as this was a factor for last year and still we were able to surpass the year on year industry growth rate, hence we are confident to continue the trend.

Maximising market penetration with higher guest satisfaction level is going to be the strategy for this year. The current growing segment is the advancement of the middle class spending capacity which makes the trade more price sensitive with customers seeking value for money. Our focus to deliver unparalleled and unmatched guest services coupled with best offerings to this segment would be an exciting way forward for us. Through the shift of the terminal for domestic carriers can lead to the change in market mix, this will result in increase in average length of stay for us and thus we may enjoy better returns. OTAs would certainly act as a game changer, especially with the entry of some global travel portals such as the Ctrip.Com in collaboration with MakeMyTrip, etc, due to their reach across the overall bigger economies on wide scale. This would help attract inbound from bigger markets such as China and the US.

FHW MUMBAI 2017 SPECIAL

SAEID HEIDARI General Manager, JW Marriott Mumbai Sahar

The year ahead We foresee 2017 to be a buoyant year in terms of growth in business volume. The market sentiment is positive overall, on account of which we anticipate the demand to surge up by 10 per cent – 12 per cent. No incre-

mental room inventories in the city of Mumbai would help to further grow occupancies of the existing hotels. Acceptance of technology is on a steep upwards climb. From a hotelier’s perspective, it would deem that properties will need to keep up with the exponential growth in digital marketing and social media to ensure that they thoughtfully utilise technology to improve operations and guest satisfaction. This year, we believe, social media will become an even more important tool for hotels to capture the attention of majority of audiences who are now increasingly reliant on digital media. At a time when the market is looking immensely bullish, the acquisition of Starwood Hotels & Resorts Worldwide by Marriott International has not only created the world’s largest hotel company with the most

comprehensive portfolio of brands, but has also led to a market offering a plethora of growth opportunities.

Key challenges Hospitality in Mumbai and in the country will continue to boom. Mumbai being the economic hub of the country attracts business travellers from all across the world and within the nation. The influx of business from various sectors such as IT, automobile, pharmaceuticals and finance has largely contributed to the expansion of the hospitality sector. There is a market for all players, however ours is a price sensitive market and the end user is spoilt for choices. Therefore, all guests; the astute and the experimental, will continue to make their choices based on the brand value,

service, quality and the value proportions offered. Having said that, our challenge will be to offer newer food & beverage offerings, undertake detailed research to innovate aggressively and offer deeper levels of personalised service. Sourcing high quality resources with befitting skills and competencies will continue to be a challenge. As a result we estimate robust emphasis on training and development. Rigorous training, especially at larger hotels that incur high manning costs, will be imperative.

Business strategy Still going through its ramp-up phase, JW Marriott Mumbai Sahar will continue to grow business across all its customer segments; corporate and MICE, with greater focus on weddings this year. The weddings market too is pacing well and we will look to capitalise on weddings and banquets. The hotels overall growth strategy will optimally use as well as drive business from all e-channels including OTAs and meta sites such as TripAdvisor. This, however, will not take away from the priority of the property to encourage direct bookings. The revenue and the marketing teams will work in tandem with one another to achieve incremental ‘hotel-direct’ bookings. With over 30 per cent of the hotel’s talent pool being women, the hotel will retain a healthy male to female human resources ratio and encourage women in leadership. With the coming of age of technology, consumers have become aware, intelligent and agile. Guests rarely appreciate standardised, homogenous experiences. The guest will now seek profound insights into destination-specific cuisine that is able to showcase local art and talent. Changes in hospitality design are frequent and on-going too. Providing our guests’ services suitable to business along with leisure will be of utmost importance.

FOOD & HOSPITALITY WORLD

January 16-31, 2017

cover

)

KAPIL KAPOOR General Manager, Waterstones Hotel, Mumbai

The year ahead The year ahead looks very bullish. We are very optimistic and are really looking forward to how the year shapes up. 2016 has been a good year indeed. But we expect 2017 to be even better for the hospitality industry. In terms of revenue for rooms we are expecting a growth of 8-9 per cent vis-àvis last year. Food and beverage industry is also expected to have a growth of 10-12 per cent.

Key challenges The pressure keeps increasing as more number of hotels are launched every year. With increased room inventory there will be an even more cut-throat competition which will eventually lead to price wars. With numerous multi-national hotel chains entering the market, the standalone hotel brands will feel the pressure to maintain a higher ARR. With such increase in supply of room inventory it becomes difficult to maintain rate parity leading to under-cuts and cannibalising the hotel’s revenue. The only way to ensure that you standout from your competition is by making your offerings unique as compared to other competitors. Guests today are looking out for something more than the usual. They are no more interested in a typical five-star hotel. They are looking at what more can the hotel offer to make them feel special. Another challenge faced by the indus-

44 FOOD & HOSPITALITY WORLD January 16-31, 2017

try is shortage of skilled staff. Also, the attrition rate continues to be high in this labour intensive industry. It is extremely important to retain your staff and the only way to achieve this is by ensuring high levels of employee satisfaction. Today it’s not just about remuneration. In a fast paced city like Mumbai, it is crucial to allow your employees to have a healthy work-life balance. One also needs to have proper career-growth plans for each employee. Counseling at different levels helps resolve employee issues thus making them feel comfortable. It also helps to gauge an employee’s expectations from a company and then create a growth plan that matches the

expectations. If done correctly, this will help boost employee morale and make him/her feel motivated towards his/her job.

Business strategy Our business strategy would be to focus on our brand positioning. Waterstones Hotel is a business boutique hotel and that itself is our USP. There are not many quality boutique hotels in Mumbai and that sets us apart from our competition. Customisation and flexibility in terms of offerings is the key to success in today’s world. The unique design of Waterstones allows us to customise our offerings to a large extent. We

have different packages based on specific requirements of the guests. For example, a corporate guest who visits Waterstones Hotel for a business meeting/seminar may not really have the time to enjoy the leisure facilities like the swimming pool, gymnasium, movie lounge, tennis courts, etc. In such a case we offer a no-frill package which becomes economically viable for our corporate guests. On the other hand, we offer a whole range of facilities including spa treatments to our leisure guests who visit us for a staycation. Our flexibility in terms of offerings ensures that the guests pay only for what they consume thus making it a value for money proposition. We also pay a lot of attention to our service quality and standards. The beauty of having only 99 rooms is that we can offer personalised attention to each of our guests thus making them feel special and welcomed. Today it’s all about the happy memories that you are able to create. It is important to mention the things that the hospitality industry has been eagerly waiting for: The most important being the implementation of GST which is expected this year. Hospitality has been an overtaxed segment of the economy and is paying higher taxes at various levels. Hospitality is one of the major contributors for tourism sector which has been one of the biggest drivers of the economy. Uniform taxation will not just help hoteliers but also the consumers who will end up paying lower taxes on services they consume. The second most important thing is the single license. Currently there are multiple licenses that a hotel or a restaurant has to source before it starts operating. This makes it extremely difficult for budding hoteliers/entrepreneurs to setup businesses in India. A single license window will help ease the process and we will see a lot more businessman entering the hospitality industry. The introduction of GST and single-tax window will definitely take India’s ranking higher in ease of doing business.

FHW MUMBAI 2017 SPECIAL

ANURAAG BHATNAGAR Multi-property Vice President, Luxury, India, Marriott International & General Manager, The St Regis Mumbai

The year ahead 2017 should prove to be far better than 2016, with the pace of uplift one saw last year, not just in terms of economy but also in our industry, with the growth in RevPAR and occupancies across all major markets. This trend should also continue into 2017. Demonetisation, the biggest impact of 2016 has a long term promise of cashless transactions. Our businesses and the level at which we operate are semi-insulated, in that it is almost cashless and digital, especially with our Indian economy moving toward rapid digitalisation. Further, there is an improved sentiment about India making vast strides economically under the leadership of Prime Minister Modi. India, today with a combination of rapid digital growth and having a huge population of millennials in the country is proving to have a great propensity for spending and consumption. The ease of doing business index is rising rapidly under the initiatives announced by the government - The Clean India movement, the demonetisation and the fact that positive infrastructure announcements are being made â&#x20AC;&#x201C; all of that will lead to a boost in our economy, which would further lead to a boost in foreign attention and

engagement. The country, with a reputational enhancement after all these initiatives, would become a bigger and better market globally for investments and foreign FTI. This, I believe would also increase the movement of business travellers into India. Eventually, 2017 promises to be the stabilising year for our business and our industry as we will also see the positive impact of e-visas and visa-on-arrival initiated last year so whether it is a leisure tourist or MICE or destination weddings or individual travelers or even conferencing, 2017 looks to be better year than 2016.

Key challenges I donâ&#x20AC;&#x2122;t see any major worries and concerns. India is now moving away from just being market dependent on global travellers.

Business strategy The domestic market is now one of the fastest growing domestic markets in the world with Indians having the right propensity and exposure to travel and spend. Domestic carriers have compounded this fact with an air passenger traffic growth of over 20 per cent. Some of our most luxurious and upmarket resorts â&#x20AC;&#x201C; like the W Goa, our most recent launch is already doing a 65 per cent occupancy in the first month within 30 days of opening. As a matter of fact, without a formal announcement, the hotel was getting a lot of queries and bookings at a high price point from the domestic market, which tells us that the Indian domestic resort and luxury market has evolved and our dependence on just the FTOs and foreign travel has somewhat reduced in our leisure destinations. Overall, for both food and beverage as well room business, 2017 pans out to be a very promising year.

FOOD & HOSPITALITY WORLD

January 16-31, 2017

cover

)

KULDEEP BHARTEE Area Manager (West) - ITC Hotels & General Manager, ITC Maratha

The year ahead The hospitality industry continues to be one of the fastest-growing and most vibrant sectors in India. In the coming year, with a robust inflow of foreign tourists, growth in first time travellers and an increase in internal tourism, we expect to witness a substantial growth in demand for room inventory. F&B and banqueting will continue to be key contributors to revenue and cash flows. However, the MICE and weddings segment is expected to play a major role in driving the growth and generating demand for rooms. This year, we also expect a surge in domestic leisure demand. The need and demand for ‘short-breaks’ and ‘staycations’ will grow, creating development potential at locations in proximity to big cities. Destination weddings, across multiple price points, is also expected to see a demand surge this year with the improvement in infrastructure and connectivity within the country. With the nature of competition in this sector also changing, it will become important for hospitality players to proactively and effectively respond to evolving challenges around customer and market expectations. Currently, new business models are emerging to meet the needs of the evolving consumers, which might pose significant challenges to traditional hospitality players.

46 FOOD & HOSPITALITY WORLD January 16-31, 2017

Key challenges In the coming year, use of technology is going to be a major game changer for the hotel industry as today’s traveller leans heavily on technology during all stages of the journey. We, at ITC Maratha, would look at further strengthening our bond with our existing guests by optimal utilisation of this medium at every touchpoint, thus ensuring a WOW at every moment of truth. Also, the other challenge we foresee in the coming year would be attracting and retaining the new age millennials, who are predicted to set

the travel trends in the country. These individuals are driven less by brand loyalty and more by the search for novelty. Hence, we plan to draw this segment with increased levels of personalisation.

Business strategy At ITC Maratha, we are looking at successfully tapping into the growing segment of travellers by focusing on new business dynamics and converging it with the endeavour to create planet positive experiences under our guiding principle of ‘Responsible Luxury’. The property has also taken steps to create newer markets and

broadening its clientele base. This forward strategy will not only help ITC Maratha to stay ahead of competition but also maintain a positive momentum despite the volatility created in the market due to a sudden surge in the number of new hotels launched by major players within the city. In the coming year, along with the focus on external guests, equal priority will also be given on nurturing our human resources who are the prime custodians of creating a positive experience for our guests. We believe that in order to maintain this positive growth, it is important for us to focus on the well-being and training of such talent.

FHW MUMBAI 2017 SPECIAL

SATYAJIT KOTWAL General Manager, The Resort Mumbai

The year ahead I feel that the hotel industry in India has a very positive face in the year 2017. Global economy is in a revival stage. Also, with the government’s efforts on visa on arrival we will see more foreign traveller arrivals. Increased tourist movement in the country (inbound as well as domestic travel) and corporate profits will help filling in the rooms. Millennials are now having a close affinity for weekend travel and quick short vacations, this will further fuel up the occupancies. Considering all these factors atleast the top line will not have a big problem.

Key challenges For me there would be three critical challenges - it is not something that cannot be managed, tactful management can easily help us overcome them. 1. Retaining quality and shortage of skilled employees: Unattractive wage packages is the biggest reason – an average hotel spends 25 per cent of their revenues on labour and allied costs but the turnover in the industry is as high at 31 per cent. 2. Social media: Transparency of the social media will highlight every positive and negative or for that matter every inconsistency. It easily forms a quick and efficient communication channel between the guest and the hotel. Challenge is to accept and posi-

tively embrace the power of social media rather than fight against it. 3. Technology: The change of customer segment that the hospitality industry is witnessing has resulted in very diverse needs. The new customer segment expects to be connected all the times. This means hotels need to have satisfactory Wi-Fi all times at all places. Probably having the Wi-Fi only at the conference rooms and rooms is not sufficient. Even restaurants need to have free Wi-Fi. In many cases ‘free Wi-Fi’ has helped accommodate a new customer segment ! In case of hotels having a loyalty card programme, customers do not want to carry the conventional paper vouchers which can be redeemed, they want e-vouchers which can be transferred electronically and the entire process is hassle free. Over the last few years technology

has changed and changing further, these days guests would want to be able to make reservations for restaurants through mobile technology and avoid the entire process of calling and booking at the hostess desk.

Business strategy It is well known that the hotel can have the best of the product and most amazing packages catering to every segment however if these packages are not distributed through correct channels they don’t reach the target customers. Hence we would be initiating our app as it is a good way to reach leisure as well as business travellers. We have a strong repeat clientele hence the app gives them an easy reason to eliminate all their hotel search or through an aggregator website and book directly with the hotel. This will also help us becoming personalised

travel planners to many. Today’s travellers expect immediate, one stop shop travel experiences. Many hotel brands are now targeting the millennial travellers: we are all aware that it is these travellers who like and believe in having quick small frequent gateways. My hotel is designed and meant for such guests. To suit their needs have enhanced certain services – by adding a new gym and re launching the spa - Bodyscape. We are currently in the process on adding few more services like segways , adventure sports and all-terrain vehicles in the property. These activities will appeal to guests of every age. I am sure these new services will help build a better brand loyalty. ( All interviews by Sudipta Dev )

FOOD & HOSPITALITY WORLD

January 16-31, 2017

REPORT

High tech,high touch Zebra Technologies Hospitality Vision Study reveals hotels' plans for attracting guests and remaining competitive

ebra Technologies Corporation, a global leader in providing solutions and services that give enterprises real-time visibility into their operations, has released the results of the global Zebra Hospitality Vision Study, a body of research that analyses the hotel/resort industry and trends in travellers' preferences and technology requirements that affect their overall satisfaction. The study found that changes in consumer expectations for fast Wi-Fi, helpful guest assistants and loyalty rewards have prompted the hospitality industry to invest in technology that enhances the guest experience and provides added convenience for smartphone check-in, location-based offers and services and digitally-enabled loyalty programmes. According to Zebra's Global Hospitality Vision Study, hotels and resorts are tapping into technology to ease, enrich and personalise the guest experience.

KEY FACTS Wider access To help move staff to mobile computers for more guest interaction, expand location services for guests and deliver reliable wireless access, 77 per cent of hotels/resorts surveyed worldwide are expanding Wi-Fi coverage, 66 per cent of guests report they have a better experience when associates use the latest technology and 68 per cent of guests expressed a desire to use their smartphone to speed up check-in.

FOOD & HOSPITALITY WORLD

Customised offers and loyalty programmes Nearly three-quarters (74 per cent) of guests surveyed appreciate hotels that customise messaging and offers, and 75 per cent are willing to share personal information, such as gender, age and email address, in exchange for tailored promotions, coupons, priority service or loyalty points.

Location-based services To create highly customised offers and perks, 74 per cent of surveyed hotels/resorts are planning to implement location-based technologies within the next year – prioritising guest recognition and analytics, geo-targeted mobile offers and special promotions and upgrades. The study shows guests are less comfortable sharing their location than their personal information,

though attitudes differ among generations. For instance, 34 per cent of millennials are comfortable sharing their current location compared to 13 per cent of 50 to 64-year-olds.

Regional findings Guest recognition is the top driver for location technologies in North America where travellers are least concerned about sharing their location and social media profiles and most willing to use self-service technology. Hotels/resorts in Latin America are moving fastest to implement locationbased technologies where guests also have the highest expectations for receiving personal attention from hotel/resort assistants. Maintaining current guests is the top priority in Europe where travellers are the least likely to belong to loyalty programmes. In the Asia-Pacific region,

offering special promotions and geo-targeting mobile users are the top drivers behind implementing location technologies where guests are influenced most by helpful guest assistants to stay at a hotel/resort.

Survey background and methodology Nearly 1,200 hotel and resort workers in IT, operations, marketing or guest services and more than 1,680 consumers were surveyed in two separate global studies. The first study focused on the hotel/resort industry's views on guest needs, strategic technology and service plans and vision for the future. The second study measured travellers' preferences, technology requirements and opinions on the factors influencing their overall satisfaction at hotels and resorts.

Jeff Schmitz, senior vice president and chief marketing officer, Zebra Technologies says, “The hospitality industry is becoming an increasingly competitive market, especially with the proliferation of niche hotels and home rental websites. To continue to attract and delight guests, hotels and resorts are making significant technology investments to enhance hotel services. This includes enabling guests – 92 per cent of whom carry a smartphone – to use their smartphones to do everything from ordering food to receiving text alerts on room readiness and possible upgrades. Although the impact of technology varies by market, digital disruption is changing the way hotels and guests interact in every region. Zebra will continue to deliver guest engagement and staff effectiveness solutions to better serve guests."

JANUARY 16-31, 2017

EVENTS TRACKER Date

Event

Venue

January 19-21, 2017

Food Hospitality World

Mumbai

February 7-10, 2017

SMAK

Lillestrøm (Norway)

February 14-17, 2017

OLEOTEC

Zaragoza (Spain)

March 1-3, 2017

Food Expo Ukraine

Kiev (Ukraine)

March 2-5, 2017

Expo HORECA

St Petersburg (Russia)

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

JANUARY 16-31, 2017

FOOD & HOSPITALITY WORLD

TECH TALK

Emerging technology trends to watch for in the future From humanoid robots checking-in guests at hotels to virtual immersive vacations to AI-powered chatbot assistants with unique personality traits, the Sabre Labs Emerging Technology Report explores how new technologies are evolving to shape travel and other industries in the years to come Pokemon Go, changing how people engage while they travel. Hotels have an opportunity to start creating additional value for guests through locationspecific guides to desirable digital content. Virtual reality is being used as a way for hotel properties to richly showcase properties and amenities. This can include broadening visibility for high-desire exclusives like a behind the scenes tour of an on-property restaurant or a concierge-led virtual tour of the presidential suite. Take a deep dive into the technologies with the greatest impact on hotels and read through specific recommendations for how to act on these technologies today to prepare for the future.

echnology innovation is changing faster than ever with emerging capabilities like robotics, artificial intelligence and augmented reality on the brink of permeating nearly every aspect of daily life, and travel technology leader Sabre has identified the top trends for the coming year in its 2017 Emerging Technology in Travel Report. From humanoid robots checking-in guests at hotels to virtual immersive vacations to AI-powered chatbot assistants with unique personality traits, the Sabre Labs Emerging Technology Report explores how new technologies are evolving to shape travel and other industries in the years to come. The travel sector is often an early adopter of new technology. The report evaluates the three major technology trends likely to have the greatest impact on the travel industry for 2017 as well as the key technologies anchoring each trend. Identified trends include: ● Conversational interfaces: Voice, messaging and the shift to new forms of communication ● Digital realities: How virtual and augmented realities are changing the travel landscape ● Connected intelligence: The role of bots, robots and location beacons in travel

FOOD & HOSPITALITY WORLD

Augumented reality

“Sabre is constantly exploring new technologies to determine how they can best be applied to the travel industry to improve the travel experience,” said Mark McSpadden, director – Sabre Labs. “We continue to discover new ways these technologies can fit into our portfolio and drive innovation for our customers and their travellers,” he said. The Emerging Technology Report distills Sabre’s ongoing research and exploration to help travel businesses make strategic decisions for 2017 and beyond, and offers more than 40 specific takeaways for agencies, airlines, hoteliers, and

travellers. As hotels continue to focus on the guest experience, the application of new technologies can to improve communication with guests, inspire new experiences and increase operational efficiencies. Connected intelligence is playing a significant role for hotels, primarily through advances in indoor location data gathering and analysis. Understanding where guests and staff are and how and when they travel through a hotel property can help improve flow, increase conversion for events and on-site amenities, and optimise staffing to efficiently meet guest needs.

Conversational interfaces are making their mark through message based interfaces, allowing guests to interact in a casual, trusted manner directly with properties before booking, during their stay, and after checkout. Message based interfaces also show promise to streamline communications among staff members, helping improve day-to-day operations and accelerate response to guest needs. Digital realities are offering a wealth of opportunities for hotels to engage guests. Augmented reality through smartphones is affecting real world behaviour with applications like

● Smartphone-based augmented reality has already started changing the hotel landscape with location-specific digital content, like Pokemon Go. The industry expects more platforms encouraging the creation of digital content with real world locations—everything from digital sculptures and art events to scavenger hunts. There is a wealth of opportunities for hotel chains to create branded content to drive traffic to specific properties or places within a property. It’s also a way to build something new for relatively low cost, which may be particularly attractive in areas with high real estate values. ● A combination of auditory

JANUARY 16-31, 2017

TECH TALK s

3000+ Installations

Solution

25 T

Years

Dyne Rede ne customer

experience with

the industry’s most complete

F&B Service Management

Software CRM AR and/or head-up displays may offer efficiencies for hotel staff. The ability to receive hands free alerts and reminders, along with real time language translation are key opportunities. AR technologies could also expedite training of new staff for roles like room cleaning - having a hands free checklist of tasks can help ensure consistent, comprehensive results.

Indoor location Proximity beacons offer hoteliers a way to know where staff and physical resources (such as luggage carts) are, at any point in time and to track how those resources are utilised throughout the day. Analysing patterns may offer opportunities to improve efficiency of service staff. ● If guests opt to share their location, it allows hotels to improve the guest experience; for instance, knowing when to clean rooms without disturbing guests. It also allows hotels to track flow through the hotel, and ultimately to track conversion rates on hotel messaging for services and amenities. ● Knowing when guests are off-premise allows

hotels to push out targeted promotions, such as spa specials or complimentary happy hours, to encourage travellers to come back to the hotel, potentially driving additional revenue throughout their visit.

Message based interfaces ● For large hotels and resorts or chains, service and support with an eye toward merchandising represents an interesting way to reach consumers. Consider implementing a strategy that spans existing messaging platforms rather than limiting the messaging interface to a custom hotel app. Remember message based interfaces do not have to be automated. Concierge answering SMS may be a place to start. ● Chatbots, such as the kind that can be built for Facebook Messenger, have the ability to provide operational upside by handling some of the repetitive question and answer functions. This can free customer support individuals for higher value interactions. Monitoring front desk, call centre and concierge interaction should quickly reveal the most relevant content for

service and support bots. ● Hotels can use MBIs to streamline interactions not only with customers but also with staff. Utilising or building a team communication application could improve team communication, resulting in a smoother running hotel. ● Millennials and Gen Z guests may be more comfortable communicating via a messaging service than via a phone call or face-toface conversation. ● Providing messaging services is an inroad to build and strengthen rapport with a growing segment of customer base.

Virtual reality ● Hoteliers are increasingly creating VR photos and videos to allow potential guests to tour public spaces, amenities and private rooms. It’s also a way to showcase upsell opportunities by giving people a better understanding of how a more luxurious room could influence their travel experience. Virtually experiencing the ocean view from a room with a balcony may convince some travellers to upgrade their stay. ● VR can also be used to

help train staff, walking new employees through anything from best practices for cleaning a room, to how to prepare a particular dish in the kitchen, to tips for interacting with guests at the front desk. The ability to immerse in an environment adds richness to the training experience without subjecting guests to the training environment. ● Offering in-room loans or rentals of VR headsets is an opportunity to provide curated content displaying a mix of entertainment and paid advertising. This may be an ideal way to feature VR videos of local tours, adventure excursions or space-limited opportunities like a meal at the chef’s table in the hotel’s Michelin-starred restaurant. ● Hoteliers should also consider targeted advertising on platforms where existing VR content is being consumed. When a potential traveller watches a VR video tour of the Eiffel Tower, they should see a “stay with us and see Paris” ad linking to the hotel property on the Champs-Élysées.

POS

Loyalty Program eVoucher Mgmnt eFeedback -

- Wi-Fi Ordering - eMenu - Live Status on Mobile

- Website Orders - Kitchen Display - Pre-paid Cards

MMS

- Invento ry - Stock C management ontrol (Food, Li quor - Recipe & Non-Food) Co - Central sting K - Real Tim itchen Manage e Stocks

ment

JANUARY 16-31, 2017

FOOD & HOSPITALITY WORLD

www.dytelworld.com

TRAINING & DEVELOPMENT

' OUR TEAM MEMBERS FEELPROUD TO BE WORKING IN ACOMPANYTHATHAS ASENSE OFPURPOSE' Recognised as one of the best places to work in India, as an organisation Hilton takes great pride in its work culture. Sabu Raghavan, senior director HR, Human Resources - South East Asia & India, Hilton highlights the ethos of the company's HR policies and the initiatives for creating an engaging work environment By Sudipta Dev What defines the work culture of Hilton? Our team members are the Heart of Hilton and every day we look for ways to thank them for their hard work, dedication and exceptional service that make our company one of the best places to work within India. Last year, Hilton has also been recognised among ‘India’s Best Companies to Work For 2016’ in the most prestigious workplaces list released by The Economic Times and Great Place to Work Institute. Hilton was also named one of the World’s 25 Best Multinational Workplaces in 2016. Some of the initiatives taken to build an engaging work environment are as below: ● Enhance/improve ‘Heart of House’/back-of-house team member areas: Better and more efficient work spaces; improved food offerings; and enhanced communications channels. ● Hilton’s new India Regional Corporate Office in Gurgaon provides an inspiring, hightech work environment. ● There are initiatives underway to enhance back-ofhouse areas across all hotels as well as regional offices. We also run several regional and hotel-level initiatives across the world as well as in India. These are: 1. The introduction of flexible work arrangement for team members at the India Regional Office offering flexibility in hours and location of work this year.

FOOD & HOSPITALITY WORLD

Sabu Raghavan

2. Five-day work week: Hilton will redefine work-life balance in the industry by being the first hospitality company in India to undertake this initiative at scale. Programme pilot is underway across most managed hotels. 3. South East Asia & India F&B Masters: An internal competition that discovers and celebrates the extraordinary F&B talent at our portfolio of hotels across South East Asia and India. The objective is to identify, reward and develop talent, and the focus is on quality and innovation which translates into better dining experiences for our guests. Over 220 team members from our 12 managed hotels in India participated in the competition held in India in 2015. 4. South East Asia & India Talent Show: An internal competition that celebrates the exceptional talent that our hotel team members have in singing, dancing and other performing

arts across the region. 5. Breakfast with the GM (general manager): To foster an environment that is conducive for greater engagement and accountability, several hotels have organised this initiative. For instance, about 20 team members across departments meet Parag Sawhney, GM, Hilton Bangalore Embassy GolfLinks, each week for breakfast. During these sessions, feedback from the team is recorded and any necessary action is taken within 24 hours. 6. Fun Fridays: To celebrate the Heart of Hilton highlighting team members’ successes besides sharing business updates. This has been adopted by several hotels across India, including Hilton Chennai and Hilton Bangalore Embassy

GolfLinks. 7. Team Member Appreciation Week, a global initiative, is a unique and special way in which we celebrate and appreciate our team members and express our gratitude. During this week, thousands of appreciation events took place across Hilton, including Hilton’s birthday celebrations, team-building events, decorating projects, creative and delicious treat parties and more. 8. In addition, Hilton also offers great awards such as the CEO Light & Warmth Award, which is the company’s highest form of team member recognition. This prestigious award spotlights select individuals who consistently go beyond expectations and embody our shared values. The

Spirit Award is our individual brands’ highest level of team member recognition, rewarding those who go above and beyond to personify the respective brand’s values and culture. Do you have a focused HR strategy for every local market? We are committed to investing in developing our talent, thereby raising standards across region in order to stay true to our purpose. By creating meaningful opportunities for our team members who are truly the Heart of Hilton, we will attract, develop and retain the best-in-class people to deliver exceptional heartfelt experiences for our guests.

JANUARY 16-31, 2017

TRAINING & DEVELOPMENT What kind of continuous training do you encourage in the organisation at various levels? Comprehensive orientation for new joiners and continual training of the current team members are critical to making sure that they are well equipped for success in their roles. Therefore, in addition to courses that are conducted at the hotels, our team members can access our Hilton Worldwide University e-learning portal that collectively offers more than 2,500 courses across five colleges through classroom training, e-learning, webinars and e-books. To ensure that we continue to attract the best talent in the industry, we have introduced the South East Asia & India Management Trainee Program and South East Asia & India Culinary Management Trainee Program. The management trainees in India will have the opportunity to go on overseas assignments for six months at one of our hotels in South East Asia. This is probably one of the biggest perks for beginning your career with Hilton! To support our team members and their careers aspirations to become general managers, we also have Asia Pacific Elevator Program, an accelerated career development programme for team members who are young in their hospitality careers and General Manager Development Program for seasoned directors. Hilton is also committed to create opportunities for women in our workplace, focusing our efforts on programmes that prepare and develop women’s talents such as the recent South East Asia & India Women in Leadership Conference held in late November 2016 in Sri Lanka; challenge them professionally and enhance their knowledge base in ways that can help their personal and professional development. What are the key parameters of your career development initiatives? As discussed in the response above, we want to provide our team members with

JANUARY 16-31, 2017

the global organisation seeking to transform the lives of children in the developing world by focusing on literacy and gender equality in education. More specifically we support Room to Read’s initiatives in South and Southeast Asia – this includes the building of 30 libraries and four schools, publication of six original, local language children’s books, and the formalisation of a first-of-itskind Job Shadowing Program to provide exposure to up to 300 girls on various career opportunities in the hospitality industry. To date, Hilton’s partnership support has impacted over 52,000 young people across Asia. access to an array of meaningful opportunities so that they can enjoy a great environment, great careers and great rewards while working with Hilton. In addition, we are passionate about raising awareness of the opportunities the hospitality industry offers and we are delighted to be doing this through one of our biggest careers events across the globe. We introduced Careers@Hilton Live: Youth in Hospitality Month in 2014 following our announcement on our Open Doors commitment. Each year in May, we celebrate the Careers@Hilton Live: Youth in Hospitality Month and organise youth events and projects around the world that will help us meet this goal. Last year in India we engaged more than 850 young people through various initiatives by our team members. While Hilton Garden Inn Gurgaon Baani Square held a Summer Internship Program for five students; team members from DoubleTree by Hilton Gurgaon hosted 37 students and interacted with them about career opportunities in the industry and with Hilton. Meanwhile team members from several other hotels spent time with students from local Institutes of Hotel Management discussing their career goals and opportunities in the industry. What is the greatest source of pride for a Hilton employee?

Through my interactions with team members across the region, I have received great feedback about the sense of pride they have working with Hilton. Our team members feel proud to be working in a company that has a sense of purpose. Guided by our Hilton values, they realise the company’s vision to fill the earth with the light and warmth of hospitality by being the most hospitable company in the world; creating heartfelt experiences for guests, meaningful opportunities for team members, high value for owners and a positive impact in our communities. Our team members also feel that they have a voice and are heard; they also feel respected and valued by the leadership of our company. Through our Travel with Purpose Corporate Responsibility Programs, they feel positive about the opportunities they have to make a difference in the places where they work, live and play. How do you engage your staff in CSR initiatives? Travel with Purpose, our corporate responsibility strategy, has played an important role in bringing our vision and values to life by uniting our organisation around a set of global issues that connect our business to society - youth opportunity, environmental stewardship and community resiliency. In addition to the various hotel initiatives that

our team members are participating in to create a positive impact in the communities that we operate in through the year, we also: ● Participate in Soap Recycling: Hilton runs the largest soap recycling programme in the industry with more than 900 participating hotels across Hilton’s portfolio. In India, we work with Sundara Fund based in Mumbai to divert soap waste from the landfill and supporting vulnerable people in need. In addition, we recently expanded our recycling programme further by becoming the first in the industry to make recycling of discarded soap and amenity bottles a brand standard for our All Suites brands, adding 750 new hotels to its global soap recycling efforts. ● Participate in the Global Month of Service, our annual celebration of the community engagement efforts throughout the year. Last year, team members from 93 countries had contributed more than 291,000 volunteer hours to 4,166 community projects around the world. Throughout October, Hilton collaborated with hundreds of organisations across the globe to participate in service projects from outdoor garden classrooms to mentorship programmes to youth workshops. ● Partner with Room to Read,

●

Partner with GOONJ, a nonprofit organisation that runs a unique resource mobilisation initiative providing clothes and other basic amenities to millions in remote parts of India. We collect gently-used items from our hotels, team members and guests, and donate these to GOONJ. For instance, in celebrating Diwali in 2015, our hotels in India aligned their effort and dedicated the Global Month of Service to GOONJ by collecting and contributing gently-used items. The involvement of team members, guests and partners was overwhelming with a total collection of over 1,100 pounds of clothes, 1,900 note books, 25,000 sheets of one-side used paper and several other items like stationary, toys and books. In June 2016, Hilton Shillim Estate Retreat & Spa, organised a very successful collection drive with participation from team members from five hotels in the India - Hilton Shillim Estate, Hilton Bangalore Embassy GolfLinks, DoubleTree Suites by Hilton Bangalore, Hilton Chennai, Hilton Garden Inn Gurgaon Baani Square and Conrad Pune. The outcome was exceptional –nearly 650 kilograms of new and gently used items and clothes were donated to GOONJ.

FOOD & HOSPITALITY WORLD

58 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 59

FOOD & HOSPITALITY WORLD

60 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 61

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

PostScript Picture (Shapes $Ad Design$ F PDF)

62 January 16-31, 2017

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 63

FOOD & HOSPITALITY WORLD

64 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 65

FOOD & HOSPITALITY WORLD

66 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 67

FOOD & HOSPITALITY WORLD

68 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 69

FOOD & HOSPITALITY WORLD

70 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 71

FOOD & HOSPITALITY WORLD

72 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 73

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

PostScript Picture (comet pdf)

74 January 16-31, 2017

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 75

FOOD & HOSPITALITY WORLD

76 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 77

FOOD & HOSPITALITY WORLD

78 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 79

FOOD & HOSPITALITY WORLD

80 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 81

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

Manual Tomato Strainer

Manual Meat Mincer

Pasta Press

Tomato Strainer

Meat Mincer

Grater

Sausage Filler

Vacuum Sealing Machine

The New India Electric and Trading Co., (Est 1946), Hamam House, 38, Ambalal Doshi Marg, Near BSE, Fort, Mumbai â&#x20AC;&#x201C; 23, Tel : 022- 22 651177 / 22 651597 Cell : 9833411770, Email: nietco@hotmail.com www.nietco.in

82 January 16-31, 2017

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 83

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257

■

84 January 16-31, 2017

Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 85

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

To Advertise in

Business Avenues Please Contact: ■

Mumbai: Rajan Nair - 09821076065 Dattaram - 09821580849 ■

■

Chennai & Hyderabad : Shukla : 09849297724 ■

Bangalore: Sreejit : 08867574257 ■

86 January 16-31, 2017

Delhi: Prateek - 09899003030

Kolkata: Ajanta - 09831182580

FOOD & HOSPITALITY WORLD

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

January 16-31, 2017 87

FOOD & HOSPITALITY WORLD

88 January 16-31, 2017

BUSINESS AVENUES

FOOD & HOSPITALITY WORLD

weekend

Scene and heard

With Marcellus Baptista

Pool

Shriya, Krishna and Ankit Tamang at the pre-launch of The Next Zone

Zip, zap, zone NEW YEAR and a new party place – that’s the scenario with the opening of The Next Zone (TNZ) that opened on January 1. Located above the popular Tap in Juhu, it staged a pre-launch party in end-December with guests enjoying the sound of the DJ as also the live music and a good view of Juhu beach. Host Krishna Tamang of China Gate fame welcomed friends and family at the party that saw guests soak in the ambience, enjoy a drink at the bar and the range of hors d’oeuvres and have a good time. The place was filled with folk from the film, TV, glamour and entertainment world that were glad to get a sneak peek on what was to come when 2016 turned to 2017.

THE SUN-N-SAND had an opportunity to showcase its poolside, the pleasant venue for the launch of the Telly Calendar presented by Marinating Films. Shot in Langkawi in Malaysia, the calendar girls were pictured donning Palav Saris and styled by Rehan Shah. Sunny Arora and Anand Mishra of Marinating Films were there as people had a good look at the calendar featuring Devoleena Bhattacharjee, Sara Khan, Sukirti Kandpal, Kishwer Merchant, Asha Negi, Vrushika Mehta, Tanya Sharma, Mrunal Thakur, Vindhya Tiwari, Tinaa Dattaa, Riddhi Dogra, Sreejita De and Veebha Anand. Vaibhav Saraf, director, Aisshpra Gem and Jewels and Kalpesh Modh, founder, Palav Fabrics were also present at the launch party. It was time for drinks and hors d’oeuvres by the breezy poolside as the photographers were busy clicking all those calendar girls.

Devoleena Bhattacharjee at the launch of the Telly Calendar at Sun-n-Sand

Rahul Singh and Riyaaz Amlani at the launch of The Beer Cafe

True brew BEER CHEER was what it was at the launch of the ninth outlet of The Beer Café in Mumbai, this one at High Street Phoenix. The nautical theme was admired by one and all on opening night with a playlist said to be handpicked by the finest pirates amidst the quintessential ocean of beer. Hosted by Rahul Singh, founder and CEO, The Beer Café, the party was attended by Rakesh Paul, Riyaaz Amlani and Rajesh Israni among many others. The wall graffiti depicted the world of pirates, blistering barnacles and life on the ocean. The compass pointed to the bar where everyone lived it up with the range of brews on tap or in the bottle as well as signature brewtails and other spirits and shots like Jagermeister and Rudi.

Sundown sizzle POPULAR BAR and restaurant Bonobo celebrated its eighth anniversary with a sizzling sundown party. Bonobo founders Nevil Timbadia, Sahil Timbadia and Anup Gandhi were there to say hello to regulars and friends. The choicest spirits and cocktails were in full flow as was the variety of tasty bites. The music was heard loud and clear with the DJ music in the air and the inner section featuring a live band that got the crowd in the groove. The conversation veered towards Bonobo’s live music over the years that included acts by the Dualist Inquiry, Midival Punditz, Spud In The Box and Ankur & The Ghalat Family.

Nevil Timbadia, Anup Gandhi and Sahil Timbadia at the eighth anniversary of Bonobo

JANUARY 16-31, 2017

FOOD & HOSPITALITY WORLD

weekend

E V E N T S

INDIAN-EMIRATI FUSION Organised by Abu Dhabi Tourism & Culture Authority (TCA Abu Dhabi), the first Abu Dhabi Food Festival (ADFF) in India recently concluded at The Oberoi, Mumbai

SKILLFUL PARTNERSHSIP Centro Europeu (The European Center), a professional training institute in Brazil, has partnered with eRevMax to collaborate on skill development and research

GROWING MARKET SHARE Gemini Edibles & Fats India (GEF India), a subsidiary of Singapore based Golden Agri Resources, has launched of its two-litre SKU of Freedom Refined Sunflower oil for the Karnataka market, at an event in Bengaluru

FOOD & HOSPITALITY WORLD

ARTISTIC EXPLORATION Novotel Hyderabad Airport, in association with Art Terminus, presented the inaugural edition of “Galerie d’art de Novotel”

HOLY VISIT His Holiness, the 14th Dalai Lama meeting guests and hotel staff at The Taj Mahal Hotel, New Delhi

JOURNEY OF LEGACIES Rohit Khosla, SVP – operations, Taj Hotels Resort and Palaces; artist Anjolie Ela Menon; Satyajeet Krishnan, GM, The Taj Mahal Hotel, New Delhi; and Sandeep Arora, director, Spiritual Luxury Living at the celebratory event of Varq, a modern Indian dining venue at The Taj Mahal Hotel, New Delhi

JANUARY 16-31, 2017

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.