Food and Hospitality World (Vol.5, No.10) February 1-15, 2017 by Indian Express

EDITOR’S NOTE

Home is where the change is

ndia truly has a unique story to share in its tourism space. The thumb rule is to travel with an open mind, even as an Indian. Whether it’s a road trip, a rail journey or a flight, there are things that can both shock and pleasantly surprise you at the same time. My recent train travel experience from Mumbai to Udaipur in the AC Two Tier, was a bit disappointing. I wonder whether to place all the blame on the Indian Railways or share the same with my fellow citizens as well. The good part is, India is boosting its infrastructure facilities, with improved highway connectivity, express roads, state-of-the-art airports and new railway routes with focus on tourism. However, amidst all this, there is something that is a cause of serious concern – that of civic sense and tourism discipline. Interestingly, inter state surface transport, be it road or rail, especially in the premium category comes at a price, which is almost close to air travel. Hence for the price you pay, one expects certain basic standard facilities to make the journey pleasant. India is being steadily perceived as an expensive travel destination, which was further reiterated by seasoned tourist guides and transport service providers, who in a way get the first hand pulse of the season. My interactions with a few of them, highlighted the fact that business has seen a dip this season, especially with respect to foreign tourist arrivals. On the other hand, there has been an increase in domestic movements, which again must be considered together with my

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

FEBRUARY 1-15, 2017

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“The Indian domestic travellers’movement is onlygoing to increase over the years and to preserve the sanctity of the India story, it is time theybecame more responsible”

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previous concern of responsible and disciplined tourism. The Indian domestic travellers’ movement is only going to increase over the years and to preserve the sanctity of the India story, it is time they became more responsible. Though change is moving at a snail’s pace, probably triggered by the Swacch Bharat Abhiyan, this movement needs to be taken up in all seriousness, over and above infrastructure development. From Lakshadweep to Arunachal Pradesh, tourism leaders are speaking earnestly about responsible and sustainable tourism. Homestay facility providers in the country (the subject of our cover story) too have understood the need for the same. The homestay business specially in recent times, is making an attempt to get organised. Players like Stayzilla have tied up with different state tourism boards across the country to bring some system to this business. Stayzilla has also recently tied up with Agri Tourism Development Company for promoting rural homestays in the interiors of Maharashtra. However, there is a long way to go and the government needs to step in with stringent checks and rules on permits and accreditations for homestay facilities in India. This will help curb many fly by night operators who will want to cash in on this business.

REEMA LOKESH Editor

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FOOD & HOSPITALITY WORLD

CONTENTS INTERIORS & DESIGN

Vol 5 No 10, FEBRUARY 1-15, 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 Assistant Art Director Pravin Temble

MODERN MINIMALISM GOA-BASED RAYA SHANKHWALKER ARCHITECTS, SEES EACH NEW PROJECT AS AN OPPORTUNITY FOR NEW DESIGN EXPRESSION

SPA & WELLNESS

Senior Designer Rekha Bisht Senior Artists Ratilal Ladani Rajesh Jadhav Scheduling & Coordination Ashish Anchan Photo Editor Sandeep Patil MARKETING TEAM Ashwani Kumar Shukla Dattaram Kandalkar Dhananjay Makharia Prateek Sahay Rajan Nair Sreejith Radhakrishnan

HARNESSING HOMESTAYS

DATA COMPILING & MARKETING Darshana Chauhan

THE RECENT YEARS HAVE SEEN THE GROWTH OF HOMESTAYS IN INDIA AS TRAVELLERS LOOK TO CONNECT WITH THE LOCAL CULTURE THROUGH UNIQUE EXPERIENCES. TO MEET THE INCREASING DEMAND, THE GOVERNMENT IS ALSO PARTNERING WITH NEW PLAYERS TO IMPROVE HOMESTAY FACILITIES IN TIER II AND TIER III CITIES

PRODUCTION General Manager B R Tipnis Manager Bhadresh Valia

(20-23)

WELL-BEING WHILE ON THE ROAD LET'S RISE, THE US$ 30 MILLION BRAND CAMPAIGN UNDERSCORES HOW WESTIN TACKLES TRAVEL AND WELLNESS TRENDS

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© 2017 Global Fairs & Media Private Limited. All rights reserved throughout the world. Reproduction in whole or part without the Publisher's permission is prohibited.

MARKETS

Louvre Hotels buys majority stake in Sarovar Hotels Saloni Bhatia New Delhi LOUVRE HOTELS, the second largest hotel group in Europe has recently acquired a majority stake in Sarovar Hotels and Resorts. Backed by the Chinese group, Jin Jiang International Holdings Louvre will expands its reach through Sarovar's chain of 75 hotels and resorts. While the brand did not disclose the size of the transaction, the majority of management will be led by Louvre with the exit of private equity stakeholders in Sarovar. Anil Madhok, executive chairman, Sarovar Hotels, stated, “One cannot grow in isolation and this deal will benefit both the groups. There will be no change in the functioning of Sarovar as we still hold a substantial shared

holding with the group and the brand will continue to grow as planned.” The brand did not disclose the size of the transaction. Representing the Jin Jiang Holdings from Europe, Pierre-Frédéric Roulot, chief executive officer, stated, “The deal will give the

Indian brand access to Louvre's resources in reaching out to the global market through the international reservation platform. They will also be able to take advantage from Louvre's loyalty program which has over 100 million members.” Louvre's first penetration in

the India market was in 2008 with a partnership with Golden Tulip which currently runs 25 hotels in the country, informed, Saurabh Chawla, head of group development, Louvre Hotels. As part of the deal, Golden Tulip will be amalgamated with Sarovar Hotels. He further mentioned, “The joint venture will strengthen Louvre's reach in the South East Asia market.” Sarovar Hotels, one of the largest independent chains in India, has a portfolio of 75 properties in the premium, mid range and budget sectors with brands like Sarovar Premiere, Sarovar Portico and Homotel. Furthermore, the group manages 10 hotels under the Radisson, Park Plaza and Park Inn brands. Founded in 1994 by Anil Madhok, the brand had recently

ventured in the international market with properties in Eastern Africa which will further benefit Louvre's portfolio. Speaking about future projects, Ajay Bakaya, executive director, Sarovar Hotels, mentioned, “The brand recorded five per cent increase in bookings with occupancy hitting an average of 65-68 per cent last year. There are over 20 hotels under pipeline with an international one coming up near Nairobi airport in a month's time. We look forward to leverage with Louvre's resources and stay ahead of the competition in India by crossing the 100 hotel mark soon.” Speaking on the future plans for Louvre, Roulot also hinted at Sarovar properties in Paris, US and Louvre properties in India in the future.

India to be a key source market for Marriott hotels in Greater China Sudipta Dev Mumbai MARRIOTT INTERNATIONAL had recently organised the China Week in India, which saw participation of 15 hotels from Greater China. The top MICE cities for incentive travel in China include Shanghai, Beijing, Hong Kong, Shenzen, Macau. Marriott hotels in Greater China (including Hong Kong, Macau and Taiwan) have seen a steady growth from India outbound in the last two years, almost 78 per cent, while in some destinations in mainland China like

FEBRUARY 1-15, 2017

Shanghai and Beijing the growth has been almost 10 per cent. “India will be a key source market for us. When we look at the growth pattern, the numbers have been very encouraging,” said Henry Lee, chief operations officer and managing director, Greater China, Marriott International. Almost 80 per cent of MICE bookings come from professional conference organisers, wholesalers and intermediaries. Marriott International works closely with them. Marriott currently has 265 operating hotels in Greater China and 300 in the pipeline,

Henry Lee

to open between now and the next five years. There are 17 operating brands, with brands

like Fairfield and Autograph to open soon in the region. “More brands will be coming in to cater to all segments of customers. Our portfolio is great and business of India outbound to China is looking very bright. Brands like Renaissance, Marriott, Sheraton (in Macau) are popular with the Indian MICE segment. Hong Kong SkyCity Marriott Hotel and Shanghai Marriott Hotel City Centre (because of the location, restaurants and banqueting spaces) are other popular hotels,” mentioned Lee. There has been a lot of focus in the last few years to

position Marriott hotels across China for the Indian MICE and business travel market. “Particularly in terms of F&B, we have been working with our sister hotels in India on how we can cater to the market. We had set up an exchange programme so that F&B service and kitchen staff can come down to India and learn the culture, habits, the flavours and food that Indian guests like,” mentioned Lee, pointing out that it is easier when they are catering to groups as it is prearranged. In buffet breakfast they try to include Indian food.

FOOD & HOSPITALITY WORLD

MARKETS

GHC 2017 discusses the future of hospitality sector

Saloni Bhatia New Delhi GLOBAL HOSPITALITY Conclave (GHC), an annual initiative by the alumni of Oberoi School of Hotel Management (OSHM), was held at The Leela Ambience Hotel in Gurugram recently. The fourth edition witnessed participation from over 100 members and saw speakers such as Vikram Singh Mehta, chairman, Brookings India; Patu Keswani, managing director, Lemon Tree Hotels; Ingo Shweder, chief executive officer, GOCO Hospitality among others talk about the transformations in the hospitality sector. Speaking on the occasion, Rajiv Kaul, president, The Leela Hotels, stated, “GHC integrates a social networking event into a knowledge sharing platform which makes it unique. The main idea is to make it rewarding and relevant to today's professionals.” The day started with

FOOD & HOSPITALITY WORLD

Mehta's keynote address; he stated, “In order to grow, hoteliers need to be prepared with multiple business models and tools. The socio-economic, economical and technological changes will be major factors in decision making for the future.” The first session on hospitality sector's development and investment was chaired by Manav Thadani, chairman, HVS - Asia Pacific; Dilip Puri, MD – India and regional VP, South Asia, Starwood Hotels and Resorts; Nirupa Shankar, executive director, Brigade Hospitality; Ashish Jakhanwala, founder, Samhi and Ratan Keswani, deputy managing director, Lemon Tree hotels. The session focused on the bad practices in hotel investments, challenges from the real estate sector and post-demonetisation analysis. While Keswani shared about hiring differently-abled people at Lemon Tree, Shweder discussed the po-

tential of wellness hospitality and his two upcoming properties in Goa. The second session on diversity and inclusiveness in workplace, moderated by Radha Ahluwalia, managing director, IMA discussed on how more hotels can adopt measures to hire differently-abled people. The panelists at the session, Niren Chaudhary, president, Yum! Restaurants International; Aradhana Lal, vice president, sustainability initiatives, Lemon Tree Hotels and Pritha Dutt, director, Empower discussed how overcoming few challenges could lead to success stories. The last session on F&B innovation saw industry veteran SSH Rehman; AD Singh, MD, Olive Bar & Kitchen and Rohit Khattar, MD, Old World Hospitality on the panel. The panel unified on the thought that innovation through technology can change the dimension of the food sector.

DOME @ NSCI targets corporates for large MICE events Sudipta Dev Mumbai WITH THE Maharashtra government focused on positioning Mumbai as the events capital of the country, DOME @ NSCI-SVP Stadium has become a premium venue for some of the biggest events, including large corporate events. “In the coming years, we will focus on targeting more multinationals as well as organising international conferences and aim at becoming the first preference of most corporates,” said Mazhar Nadiadwala, MD, Dome Entertainment. The venue can host events ranging from 300 delegates to more than 8000 people. In the past DOME has organised large corporate events like Make In India launch, Aditya Birla Awards, BMW i8 launch (where a track was created inside DOME for test drive). MICE events include Asian Racing Conference, TED Talk, 150 years of Bar Council and others. Nadiadwala believes that having organised such major corporate events in the past, DOME should become the first choice for most of MICE events in the city. The massive indoor space at the Dome can be customised as per the need and requirement of an event. According to Nadiadwala there is flexibility to change the look and feel of the venue as per the event and preferences. “It helps the clients

Mazhar Nadiadwala

to explore more in terms of design of the ambience. Not only this, DOME has a superior engineering team which encourages creativity in terms of design and ambience of the event,” he said. Nadiadwala mentioned that after the Maharashtra government declared that at star hotels, auditoriums and other places only nominal procedures are required for organising an event, now a number of large, grand events are being hosted in Mumbai. “We saw some of the biggest events taking place at DOME @ NSCISVP Stadium. Some of these events were Pro Kabaddi Series, Nucleya concert, Arijit Singh’s concert (twice), Rumor Popup, and one of the most important is Beauty and the Beast musical,” said Nadiadwala, affirming that the city is proudly positioned as a film entertainment and event capital.

FEBRUARY 1-15, 2017

MARKETS

Young Chef Olympiad attracts talent from 55 countries Saloni Bhatia New Delhi THE THIRD edition of Young Chef Olympiad is all set to open in a grand ceremony at the Talkatora Stadium in New Delhi. Organised by the International Institute of Hotel Management in association with the ministry of tourism, young chefs from 55 countries are participating in the event. The launch event in New Delhi will welcome the participants and unveil the trophy while the next day will kickstart the four city competition. Talking to Food and Hospitality World about the details of the event, Abdullah Ahmed, director, International Institute of Hotel Management, Delhi, stated, “The opening ceremony in Delhi will witness participation from more than 80 per cent of the contingent. The two hour ceremony will include some cultural programmes apart from introduction of the participating countries.” Logan Goleff, who was the winner of Masterchef Junior 2014 will be present as the special guest to cheer for the young chefs. The diversity, involvement and process of the event will enable the young chefs to test their talents and at the same time gather the experience from an esteemed panel from India. Dr Suborno Bose, chairman executive committee, Young Chef Olympiad and chairman & group CEO, IIHM and IndiSmart Group Worldwide, added, “We will have representatives from 50 countries participating at the Olympiad. Our special chief guest, Logan, junior masterchef, will be the celebrity mascot for the young chefs. By achieving success at such a young age of 13, we hope that Logan inspires the young talent in India to perform better and master the culinary art.”

FOOD & HOSPITALITY WORLD

BAKERY FOCUS

A MARKETING INITIATIVE

Something spicy something sweet ! Puratos has a range of exciting options for this Valentine's Day with consumers looking for unique culinary experiences to make the day special in every way

he magic of Indian cuisine, is that when we look at a Thali, it’s a mixture of complementary yet different flavours, like the sweet Gujju dal and spicy khichadi, or the south India dosa and sambhar combination. The flavours are vaguely at odds but somehow meld together to form a lip-smacking dish. Just like the salty crust of an apple pie paired with the sweet cinnamon flavour of the filling. While foodies all over the world are racking their brains to produce combinations that work, we in India have the benefit of years of traditional cuisine to draw inspiration from. We in fact know that a sweet dish can be paired with a salty base, and that will only make the beautiful sweetsalty combination sparkle. Take for example the Craquelin Cheese Chocolate Snack. This mouth-watering little treats are made on a base of Puratos’ Savoury Snacks, topped with the citrusy juiciness of Tegral Satin Orange Velvet or the eternal Indian favourite Tegral Satin Masala Chai Velvet Egg Free. This beauty is then topped off with a filling of Deli Cheesecake or contrasted with the choice of Puratos’ Belcolade, Dark, Milk or White, whichever your heart desires. This little piece of yum is just enough to make the heart jump, and ask for more. More,

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of the delicious French pastry that is yet to hit the Indian market. Adding to its appeal is the ease of use of Puratos’ Deli Cheesecake, that is completely egg-free and fail proof, taking the challenge out of making a cheesecake, making

it a dummy proof quick item on the menu. Wouldn’t you say that this is just an example of the fantastic and diverse options that the Indian consumer is looking for? As per our Taste Tomorrow survey, about 62 per cent of customers are ex-

pecting exciting and innovative food to be available to them by 2025. As consumers are looking towards more convenience and easy to cook meals, it is up to the customers to cater to this era of fast yummy options.

Valentine's Day exclusives Fast may well work for food, but one thing that works slowly is love. Leading up to Valentine’s Day, the day when the world goes crazy falling in love or simply celebrating with their sweetheart, customers are al-

FEBRUARY 1-15, 2017

BAKERY FOCUS

A MARKETING INITIATIVE

ways looking for that something different to brighten their displays. It is then that Puratos comes to mind with its many options. From the not so humble cheesecake with its savoury snack base to Puratos’ easy Carat RTU Ganache option, that can be topped off with a number of flavours to capture every shade of love. The Deli Cheesecake also finds an easy application as a soft centre when paired with the Tegral Satin Orange Velvet Egg Free. A muffin, just bursting with Orange flavour is the perfect foil for delicate Deli Cheesecake. An unusual surprise that melts in the mouth, with a special surprise, just perfect for the season of love. An essential part of being an Indian is captured in the magic of a glass of Masala Chai. Puratos’ Tegral Satin Masala Chai Velvet Egg Free is that perfect blend of Assam tea paired to perfection with spices that raise it to that de-

gree of sublime. Paired with a hot cup of tea that is perfect to beat the winter chill away, the Puratos’ Tegral Satin Satin Masala Chai Egg Free is the perfect accompaniment to the steaming cup of tea that promises warmer day just beyond the fog of this cold winter season. An instant pick me up in pastry form would lie in a Masala Chai cheesecake. One that uniquely pairs Puratos’ Tegral Satin Masala Chai Velvet Egg Free base with the Deli Cheesecake that is steeped with Masala Chai flavours, to celebrate both the New York style cheesecake and the basic Indian roots of the Masala Chai, enough to melt the most picky heart. What can melt the most heartless love if not chocolate? The beauty of true blue Belgian chocolate is a taste that has to be enjoyed. The melt in the mouth luxury coupled with that unique beautiful texture is a delight.

The luxury available in Dark, Milk and White are perfect to create that perfect box of chocolates. To satisfy the chocolate cravings of a whole generation of chocolate eaters. Who are of the firm belief that food wise the age of abundance is here. A variety of food options, coupled with the ability to choose foods that are different yet appealing to the base of something familiar, is perhaps the base of this optimism. Combining one or more of Puratos products to make unique culinary experiences for the generation that collects experiences rather than money is, perhaps, the way to tap into the mind of this generation. The options from Puratos is such a beautiful world, a world that promises so much more, much like the ideas that come together seamlessly when combining a biscuit base and a cheesecake, “come, explore and create lip smacking ideas.”

BELCOLADE TEGAL SATIN ORANGE VELVET EGG FREE

EASY SAVOURY SNACK

DELI CHEESECAKE

This Valentine, create a wow moment for you customers, by using Puratos Easy Savoury Snack, Tegral Satin Orange Velvet Egg Free, Deli Cheesecake & Belcolade in yours Bakery, Patisserie & Chocolate Applications. Contact us for recipe ideas !

Puratos Food Ingredients India Pvt. ltd 4th level, Centrium, Phoenix Market City, LBS Marg, Kurla (West), Mumbai Maharashtra-400070.Website: www.puratos.in Email: smb_india_sales1@puratos.com

MARKETS

Kazakhstan to target Indian MICE segment

Royal Orchid completes 100% acquisition of Amartara Hospitality FHW Staff Mumbai

Saloni Bhatia New Delhi KAZAKHSTAN, one of the upcoming destinations of Central Asia, has also shifted its focus to India to attract more tourist arrivals. The country will be hosting Expo 2017, an international exhibition between June 10 and September 2017 in Astana, attracting MICE travellers from around the world. Bulat Sarsenbayev, ambassador of Republic of Kazakhstan to India, stated, “The exhibition is themed as 'Future Energy' and will talk about sustainable energy for the future. India will have a stall at the exhibition and August 15 will be celebrated as India Day. We are ex-

FOOD & HOSPITALITY WORLD

pecting a big delegation from India to attend the event. The city of Astana is well equipped with expo centres to host MICE travellers in big groups.” As a tourist destination, Kazakhstan recorded 10,000 Indian tourist arrivals till November 2016 as compared to 8,000 last year, informed Sarsenbayev. He added, “We are looking to increase our economic ties with the country and also take the necessary steps to boost tourism. This will include introducing some additional flights between New Delhi and Almaty, opening direct flights between New Delhi to Astana and also adding other flying destinations in India.” AirAstana, Kazakhstan's national carrier

currently runs daily flights from New Delhi to Astana and there are some private charter flights coming to Goa during the peak season. About the visa norms, he stated, “We are looking to simplify some visa regimes, for instance, make it easier for business and group travel. From January, the embassy is entitled to issue business visas through independent charge and not seek invitation from Kazakhstan. We have also proposed to the Indian government to appoint an agency to grant group visas for the tourists as our own government plans to work on introducing e-visas. The coming years will see ease in travel norms between the two countries.”

SHARES of hospitality firm Royal Orchid Hotels surged over five per cent on January 11, after the company completed 100 per cent acquisition of Amartara Hospitality by buying additional 24.9 per cent stake in it. The stock moved up by 5.13 per cent to end at `79.90 on BSE. During the day, it jumped 13.68 per cent to `86.40. At NSE, shares of the company surged 5.2 per cent to close at `79.85. Upon acquisition of shares, Amartara Hospitality has become 100 per cent subsidiary of the company, Royal Orchid Hotels said in a filing to BSE. Royal Orchid Hotels held 75.10 per cent shares in the target company and has acquired additional 24.90 per cent stake, it added. The shares are acquired at a consideration of `2.5 crore. (PTI)

Royal Orchid Hotels held 75.10 per cent shares in the target company and has acquired additional 24.90 % stake

FEBRUARY 1-15, 2017

MARKETS

Oaks debuts in India with Oaks Bodhgaya FHW Staff Mumbai LEADING AUSTRALIAN accommodation provider Oaks Hotels & Resorts has announced the opening of Oaks Bodhgaya, marking the brand’s debut in India. Bringing Oaks’ smart simplicity to a new regional destination, Oaks Bodhgaya welcomes travellers to the temple town of Bodhgaya in the state of Bihar. Home to Mahabodhi Temple, where Buddha is said to have found enlightenment under the Bodhi Tree, this temple complex is now a UNESCO World Heritage Site and one of the world’s most important Buddhist pilgrimage sites. Oaks Bodhgaya is situated just seven kilometres from Gaya International Airport, two kilometres from Magadh University, three and a half kilometres from

the sacred Mahabodhi Temple and 10 kilometres from Vishnupad Temple. The 78-key new-build Oaks Bodhgaya provides modern accommodation with spacious living areas and generous bathrooms. 74 deluxe rooms offer 30 square metres of space and feature twin beds, a walk-in shower and some also a bathtub. Three suites, each offering 66 square metres of space, feature a king size bed, two bathrooms with a bathtub, a lounge and dining area. Designed specifically with disabled access, a deluxe suite of 40 square metres is equipped with two bathrooms featuring walk-in showers, along with wellplanned living and dining areas. Guestroom features include the comforts of air conditioning, a work desk, an iron and ironing board, internet access and flat screen LED cable TV, tea and

coffee making facilities and a mini bar, an in-room safe, bathroom amenities and a hair dryer. Hotel services range from a 24hour reception, concierge, kiosk and multilingual staff, to the convenience of an express check-in and check-out, same day laundry and daily newspapers. Facilities and public areas are designed to be accessible for guests who are physically challenged or handicapped, and a doctor is on call 24-

hours a day. Hotel facilities include a gymnasium, a rooftop meditation space with a library lounge and an international allday dining restaurant. Business and event guests can take advantage of the banquet hall. Providing the luxury of space, Oaks Hotels & Resorts offers a range of contemporary accommodation, from hotel and resort rooms and suites, to furnished serviced apartments,

in central city locations and resort destinations. www.minorhotels.com/Oaks Oaks Hotels & Resorts is one of Australia’s largest selfcontained, accommodation providers, currently incorporating a portfolio of 56 properties spanning Queensland, New South Wales, Victoria, South and Western Australia as well as New Zealand, Thailand, India and the United Arab Emirates.

MARKETS

TripAdvisor launches enhanced features for accommodations, restaurants FHW Staff Mumbai TRIPADVISOR has announced additions to its subscription products, enabling accommodations and restaurants to attract, engage and influence customers. Developed to reflect the specific needs of accommodation and restaurant businesses, these new products allow subscribers to access industry-leading tools to help them capitalise on all the ways TripAdvisor drives value for their business, as well as harnessing the network effect of working with the world's largest travel site. Accommodation businesses can now subscribe to Business Advantage, an enhanced set of features that empowers them to better market themselves, im-

pact booking decisions, differentiate from competitors and measure and better build their online reputation. Additionally, the newly-released TripAdvisor Premium for Restaurants subscription product will give millions of restaurant businesses the opportunity to gain a competitive edge with exclusive access to powerful, subscriber-only features. “Providing a business with the opportunity to improve its content and customise its presence on TripAdvisor helps partners better understand and engage with their customers,” said Robin Ingle, senior VP, Global Sales, TripAdvisor. “Research shows that more proactive management of a business’s presence on TripAdvisor, combined with frequent interaction with the data and insights we provide to

our subscriber partners in the Management Center, deepens engagement and drives increased revenue for a business. We’ve designed these new subscription services to help our partners fully leverage the benefits that are possible when working with TripAdvisor.” For accommodations, features available for Business Advantage subscribers include: ● Favourite reviews: The opportunity to inspire potential guests by showcasing a great recent customer review and labeling it as “Hotel’s Favorite Review” near the top of the accommodation’s property page. ● Favourite photos: Accommodations can highlight their best photos to inspire and motivate potential guests to choose them. ● Cover photos: Subscribers can present their properties

the way they want potential guests to see them by selecting which photo to use as a cover to each one of their TripAdvisor albums. ● Enhanced Analytics Suite: With extensive traveller, engagement, and competitor data, the new Analytics Suite empowers subscribers to make informed decisions about how to market to potential customers, enhance guest experiences and manage their online reputations. Features available for TripAdvisor Premium for Restaurants subscribers include: ● Favourite reviews: Restaurant subscribers can attract potential customers by highlighting a recent diner’s review as “Restaurant’s Favorite Review” and moving it near the top of their page. ● Exclusive data & insights:

Subscribers get exclusive access to advanced analytics that deliver actionable data insights regarding their performance, their customers and their competitors. ● Priority live customer support: In addition to unlimited email support, TripAdvisor Premium for Restaurants subscribers are also eligible for prioritised phone support from our helpful and knowledgeable customer support staff. ● Storyboard: Coming soon as an added benefit, Storyboard will enable restaurants to turn their static photos and reviews into a dynamic visual presentation that showcases a restaurant’s best features and delivers a powerful first impression to new customers, as well as a reminder for why past customers should dine again.

WestCoast Group launches e-commerce portal FHW Staff Mumbai INDIAN SEAFOOD company WestCoast Group has launched its e-commerce portal, Cambaytiger.com, which will cater to customers in Mumbai. The company plans to soon expand its ecommerce service to other metros such as Delhi, Bengaluru and Chennai. “The quality in customer delivery of seafood in Mumbai is going to witness a ‘sea-change’ with Cambaytiger.com. In a first of its kind in the country, we will provide two unique services to our customers. Firstly, customers

FOOD & HOSPITALITY WORLD

will be able to order prawns and tilapia straight from our farms to their homes, giving them a true farm-to-fork experience with guaranteed traceability. Secondly, there is also an option to order live tilapia to their homes. By investing in state-of-the-art tankers to transport live tilapia

from our farms to customers directly, will result in them experiencing a quality of fish never seen before in India,” said Shivam Gupta, director, WestCoast Fine Foods India. The e-commerce platform will serve live, raw, ready-to-cook and frozen seafood. Live seafood

WestCoast recently opened a 3,000-sq-ft cold storage and distribution centre at Mahim, Mumbai that will support its e-commerce in the city

will initially include tilapia and mud crabs. Raw would include crustaceans, including prawns, exotic fish such as Atlantic salmon (imported from from Norway), fresh water fish such as catla, tilapia and hilsa and sea water fish such as Indian salmon, seer, (Surmai), Chinese pomfret and silver pomfret. The ready-tocook seafood will include marinated tilapia, prawns, pomfret, salmon and Surmai. Frozen will include DVT prawns, tilapia, fish fingers, basa chunks, fish pakodas, fish seekh kababs and Surmai. Customers could also order for items such as marinades, canned fish and regional fish

pickles online. The platform will also serve frozen veg snacks of Frish and Kawan brands. WestCoast recently opened a 3,000-sq-ft cold storage and distribution centre at Mahim, Mumbai that will support its e-commerce in the city. “Seafood no longer remains a commodity but has become a health and lifestyle product. So the cold chain, logistics and retail infrastructure should also change drastically to match this reality. Our e-commerce launch and expansion of lifestyle outlet Cambay Tiger Seafood Mart have been designed to meet this change,” added Gupta.

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MARKETS

Goa’s VMSIIHE signs MoU with Turismo de Portugal FHW Staff Mumbai VM SALGAOCAR Institute of International Hospitality Education (VMSIIHE), Manora-Raia, Goa has signed an MoU with Turismo de Portugal. The MoU was signed by Dattaraj V Salgaocar, chairman, VMSIIHE, and Luis Araújo, president, Turismo de Portugal, in the presence of the Prime Minister of Portugal António Costa who was recently in Goa on a state visit. Professor Irfan Mirza, director of VMSIIHE led the efforts in forging a collaboration between the two nations. The knowledge

exchange programme between the two countries will see a collaborative effort in the fields of research, training, teachinglearning methods and other aspects in the future. The MoU, valid for two years, mutually agrees to conduct student training and teacher mentoring modules in addition to institutional support. The MoU focuses on a shared vision, to encourage and develop the training and qualification of human resource personnel working in the field of tourism, as well as to coordinate and execute professional training for students and faculty. Professor Mirza said, “We at

VMSIIHE are delighted to forge an alliance with Turismo de Portugal. Portugal has a vibrant tourism culture. Together we can collaborate and enhance the quality of education we offer to

our students. At our institute we offer a unique curriculum, internationally trained faculty and world class infrastructure to prepare the students for the ever changing needs of the hospitality

industry. Our goal is to make this institute the centre of excellence for the hospitality industry in India and we believe we have come one step closer to that goal with the signing of this MoU.”

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

NEW KIDS ON THE BLOCK

The Muse Sarovar Portico,Kapashera SAROVAR HOTELS has opened a 73room hotel in Delhi NCR, The Muse Sarovar Portico, Kapashera. Marking the group’s expansion plan, The Muse Sarovar Portico Kapashera will be followed by openings in Nairobi, Ranchi, Jaisalmer and Amritsar this year. The hotel's conference and banquet facilities include three ballrooms, together having an area of 6,900 sq ft and a capacity of up to 600 people. F&B venues at the hotel include Patio, the all-day dining restaurant located on the ground floor and The Atrium Lounge.

Royal Tulip Kufri, Shimla Golden Tulip Hospitality group, South Asia has announced the opening of its first five-star luxury hotel ROYAL TULIP KUFRI- SHIMLA. This will be the group's first property in the picturesque Himalayas. Royal Tulip Kufri features 54 luxuriously appointed guest rooms and suites, offering panoramic views overlooking the beautiful Kufri valley. The hotel’s interiors are tastefully done with classy with bright coloured furniture, carpeted floors, beautiful paintings and spectacular view of the mountains. Cafe Promenade, all day multi-cuisine dining restaurant is perfect for families with special menus for kids and for all day dining meals. Peak, roo top restaurant offers you a delectable barbeque with breathtaking views. The Cedar, a lounge bar offers a perfect place to unwind and relax with friends and partner over lip smacking drinks. The hotel houses large and spacious banquet venues that can accommodate over 800 guests making the hotel an ideal venue for destination weddings, events, corporate off sites and get togethers.

FOOD & HOSPITALITY WORLD

Anantara Zanzibar Resort Anantara Hotels, Resorts & Spas, a leading operator and developer of luxury hotels, resorts and spas, has announced the development of ANANTARA ZANZIBAR RESORT, expected to open in 2020 as part of the Zanzibar Amber Resort mixed-use lifestyle community. Occupying in excess of 1,000 hectares of prime Indian Ocean coastline in the north east of Zanzibar, Zanzibar Amber Resort is an integrated project which is currently under development blending contemporary lifestyle aspirations with premium hospitality and world-class facilities. The luxury waterfront resort is to feature 100 guest rooms, alongside 50 one- and two-bedroom pool villas. Leisure facilities will include a luxury spa and wellness centre, a gym, a kid’s club and a teen’s club, in addition to three restaurants and bars. There are also plans to introduce marine life and coral to restore and re-create a reef ecosystem.

Niraamaya Retreats Cardamom Club,Thekkady The newly revamped NIRAAMAYA RETREATS CARDAMOM CLUB is now open for guests. Complementing the existing plantation-style cottages, the newly added rooms are built on stilts to maximise the majestic mountain views. The rooms have cleverly positioned floor-to-ceiling windows, so guests can wake up to stunning views of nature. The interiors, a play of muted tones with pops of colour feature minimal decoration and vibrant art. All rooms will have airconditioning, a feature exclusive to only a few properties in the region; and amenities such as minibar, Wi-Fi, and luxurious bath amenities.

FEBRUARY 1-15, 2017

PRODUCT TRACKER Franke FRANKE has launched its exclusive next-generation DCT Enabled ovens that have patented technology of “Dynamic Cooking Technology”, with new features like superior performance, reduced energy consumption and total safety. Capacities vary from 30 to 77 litres, and the product features technical details such as the removable full glass inner door and LCD displays.

Moët & Chandon Inspired by emoticons, MOËT & CHANDON has launched Emoëticons. The Moët Rosé Impérial Emoëticons Limited Edition bottle is available across all leading hotels, nightclubs, lounges and retail stores in Mumbai, Delhi and Bengaluru. It is priced at `8,647, `8,680) and `6,224, in Mumbai, Delhi and Bengaluru respectively.

Raw Pressery RAW PRESSERY has launched its apple flavour fruit juice, made from apples sourced from the valleys of Kashmir. Free from pasteurisation and preservatives, the only ingredients used are apples and lemon juice. The product is available in two sizes – 250ml and one litre and can be ordered through the Raw Pressery website and will also be available across Mumbai, Pune, Delhi, Gurugram, Bengaluru, Hyderabad and Chandigarh.

Mondelez India MONDELEZ INDIA has recently launched Cadbury Dairy Milk Silk Oreo by bringing chocolates and biscuits together. This launch brings a new product format in the India market, which is popular in several international markets like the UK, Germany and France.

T&S Brass

T&S BRASS has introduced its hose reels that offer top performance and versatility. The B-7132-01, an open stainless steel hose reel with high-flow spray valve, is ideal for most specifications involving wash-down or pre-rinse. The 3/8 inch hose is 10.7-metrelong. The B-7142-01 hose reel offers more reach with 15.2 metres of hose. Both the products have features like heavy duty; non-marking hose; multi-fit bracket allows wall, ceiling or under-counter mounting; outlet with rollers provides greater mobility while protecting the hose; adjustable hose stop prevents the hose from retracting completely and allows users to customise installation for easy reach; whereas ratcheting system holds the length of hose until a slight tug to retract automatically.

FEBRUARY 1-15, 2017

Choko la CHOKO LA has introduced new a range of sweets bouquet, featuring a special edition of rose macarons and chocolate roses. The package is priced at `110 and is also available in heart-shaped tin packaging priced at `550. There are also the rose and chocolate macarons priced at `70 a piece.

FOOD & HOSPITALITY WORLD

interiors & design )

Modern minimalism Goa-based Raya Shankhwalker Architects, a multidisciplinary boutique architecture and design studio sees each new project as an opportunity for a new design expression rather than being shackled to a singular style BY STEENA JOY

aya Shankhwalker Architects draws significantly from the local culture and context while having an inherent clean, functional modern design expression leveraging the use of local, eco-friendly materials and techniques. Raya Shankhwalker, principal architect, says, “For us the use of local material and crafts in an essential part of design and adds accent to the modern minimal design. It also help to reflect the spirit of a place where the property is located. We constantly seek to use local arts and crafts in our efforts to conserve and revive them. Architecture to us must not only create wonderful spaces to live, work and play but it must be a key participant in the shaping of the built environment and the sustainability of our planet.”

The architect feels that hospitality design has evolved significantly in recent years with the advent of large multinational luxury hospitality chains. He says, “These multinational hospitality chains have brought in some very modern design into Indian

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hospitality industry. However their overtly modern approach has brought in a certain degree of coldness in the look and feel of their hotels. However there has not been any significant change in the design and context of mid range hotels in India. The world over this segment has seen tremendous change with the shedding of non essential frills to reduce price points and bringing in a chic design sensibility.” The firm has recently designed 'Soro The Village Pub' located in Assagao, Goa. With a plot area of 3,000 sq ft, the design of this structure is centered around the concept of a 1940’s warehouse owned by a local dealer who traded in different merchandise. “Retaining as much of the original structure as possible became pivotal. The three walls that stand at the junction of the roads abutting the site have been left largely untouched. Their dilapidated charm became the perfect opportunity to create an understated entrance into the young, hip, industrial chic bar that unfolds within. The interior walls have been brought to life with vintage graffiti by Patanga Arts, a Mumbai based set design company,” explains Shankhwalker. Bold elements of graphic design were introduced into the flooring by using an eclectic array of cement tiles in a customised pattern. All the ducting and electrical piping was left exposed carrying forward the theme of the industrial warehouse.

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Sustainable spaces Commenting on how architecture and design can help build sustainable environments, Shankhwalker opines, “Architecture and design has a big role in environment conservation. It is important for each designer to use all efforts in using energy efficient material and techniques and also reduce the wasteful use of resources. The use of glass facades indiscriminately in India appalls me when tropical conditions calls for sun shading. Glass on facades adds greatly to cooling costs. It is important to think of designing facades in a manner that one can create great design and yet not add to the carbon footprint.” The firm has also designed the Sinq Beach Club and Sinq Hotel in Goa. Sinq Beach Club is a luxury club which has multiple venues for indoor, outdoor and pool parties. The large complex comprises of an indoor nightclub, sprawling split level outdoor party decks with a large bar pavilion and a 100 ft party pool with wrapping around contemporary tropical cabanas and the Tavern, a retro-modern Goan bar. The Sinq Party Hotel is India’s first party hotel and is located within the precincts of the Sinq Beach Club. This hotel has thirty two party rooms and suites with a vibrant, chic and minimal design. Each of

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Raya Shankhwalker

these rooms are equipped with a large bar with a bottle display unit and fitted out to transform into a private discotheque at the press of a few buttons, complete with club quality sound experience. The music played by the DJs of Sinq Beach Club are piped live into the rooms to enhance the clubbing experience. Giving his insights on the eternal minimalism versus maximalism debate, the architect comments, “Minimalism is the very basis of modern design and there is no doubt in my mind that it’s the age of minimal design in hospitality too. We believe that far too much money is being spent per key on hotels in India and this puts tremendous pressure on the viability of the project. The power of design can allow for maximum effect through appropriate minimal design.”

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spa & wellness )

W WELL-BEING WHILE

ON THE ROAD

Let's Rise, the US$ 30 million brand campaign underscores how Westin tackles the travel and wellness trends unveiled in a new global survey

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estin Hotels & Resorts, part of Marriott International, Inc, recently unveiled its first global brand campaign in more than five years, taking on the disruptions, distractions and unpredictability of travel and empowering travellers to embrace well-being as a way to regain control of their routines and be their best while on the road. The US$ 30 million dollar, integrated advertising campaign – called Let’s Rise – communicates Westin’s com-

mitment to its guests’ well-being before, during and after their stay. The Let’s Rise campaign will be featured in broadcast, digital, radio and out-ofhome channels, with print placements to follow later this year. The Let’s Rise mantra will also serve as an anchor for the wellness programmes and partnerships that roll out for guests and associates throughout the year. Westin’s Let’s Rise campaign is inspired by and illustrative of the wellness and travel trends fueling the future

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of both industries, as articulated in a new global study conducted in partnership with StudyLogic that surveyed travellers in North America, Mexico, the United Kingdom, Germany, the United Arab Emirates and China. The results show a seismic shift in the way today’s travellers prioritise their well-being. With less time and more disruptors on the road, they are reinventing business and leisure travel to put things like fitness first with new vigor to pursue mindfulness and adventure. “Let’s Rise is perfectly positioned to connect with travellers as more of a rally-cry than a brand campaign, given today’s over-scheduled and always-on culture. Around the world, we are seeing travellers realigning their priorities to put their well-being first, and Westin is proud to empower our guests to rise to the occasion and be their best selves on the road,” says Brian Povinelli, global brand leader, Westin Hotels & Resorts.

“Will you get up, or will you rise?” Westin worked with San Francisco-based Venables Bell & Partners to develop the multifaceted campaign, consisting of multiple executions in which travellers take control of their well-being. Illustrating guests enabled to wake up early for a run, stay on track with healthy eating goals, and find time to revitalise with an incredible night’s sleep, the campaign aims to connect consumers to the signature programmes inherent in Westin’s DNA – from the iconic Westin Heavenly Bed to its workout Gear Lending programme in partnership with New Balance - all designed to embody the brand’s six pillars of well-being: Sleep well, Eat well, Move well, Feel well, Work well, and Play well. Because morning is the first and best opportunity to take control of the day ahead, the campaign uses morning light as a consistent creative device to speak to the potential that the morning holds. Overall, the campaign calls consumers to

FEBRUARY 1-15, 2017

answer a simple question, “Will you get up, or will you rise?”

The global study shows seismic shift in travellers’ well-being: 1. Unpredictability of travel sees stress skyrocket in 2017: Guests around the globe turn to wellness to regain control In the last three years, rising wealth and digital connectivity have prompted a significant spike in global travel and the unpredictability that accompanies it. It is no surprise then that nearly three in four travellers report they have trouble maintaining their routine on the road. More than 60 per cent say they sleep less, 65 per cent say they exercise less, and 15 per cent report increased stress levels on vacation, a time traditionally thought of as downtime for rest and relaxation. Also surprising is the growing number of guests around the globe who are turning to wellness to regain control of their routines when travelling for business and leisure. Thirty per cent of those surveyed in Germany and more than 20 per cent in UAE say well-being enables them to feel more in control, while nearly 15 per cent globally say it reduces their stress levels. Almost one in four of those surveyed in Germany and North America say wellness allows them to be better in business; in Mexico and the UK, one in four say wellness enables them to feel happier. “Around the world, we have definitely seen a shift in the way today’s travellers are incorporating well-being into their work and travel routines: from millennials, who view fitness activities to be more social than competitive, to business travelers who are shifting their preference from country clubs to running clubs. We have even

seen honeymooners embrace well-being more holistically; in the US alone, 80 per cent of couples reported being more active and health-conscious during their honeymoon than at home. And, 40 per cent are running together as a way to decompress, disconnect and be a tourist at the same time,” continued Povinelli. Westin continues to evolve its programmes in lockstep with the increasing global demand for well-being and the holistic role it plays in peoples’ lives. This year, hotels around the world will unveil updates to the signature 24/7 WestinWORKOUT fitness studios, reflecting how people are exercising today with more stretching, strength and core equipment. The brand will continue to grow its Gear Lending partnership with New Balance, giving guests access to workout gear without the hassle of packing it, and introduce additional RunWESTIN Concierges, who encourage runners of all levels to grab a running map and join them on scenic routes through cities, along beachfronts and amid rural landscapes. Known as the premier brand truly committed to helping guests get a good night’s sleep, Westin will introduce a complimentary Sleep Well Lavender Balm bedside amenity, infused with the calming essential oils of lavender and chamomile. This is the latest in a series of sleep offerings that promise a better slumber for travellers, including the

iconic Westin Heavenly Bed. This follows on the heels of a refresh to the signature White Tea Aloe Bath & Body products, which have been reformulated and redesigned to be paba-free, paraben-free, and dye-free - leaving guests rejuvenated, revitalised and ready to take on the day ahead. The shampoo, conditioner, body wash and body lotion feature natural ingredients, including aloe, pea extract, shea butter, tea extract and jojoba oil. 2. High octane or balanced breathing: Mindfulness & adventure travel meet as the next “Tribe Workout” Once reserved for a select few, mindfulness and adventure travel have become increasingly popular as a way for guests to disconnect, reconnect and explore a destination. Globally, the number of travellers who will plan adventure excursions in the next 12 months has doubled in the last three years. In Mexico, it has tripled. And surprisingly, more than 50 per cent of global respondents say they plan to seek mindfulness opportunities to clear their minds and center themselves during the chaos of travel. Propelled by these trends, Westin continues to introduce programs, partnerships and hotel positions that cater to this

growing guest demand. Recently the brand saw a new crop of concierges emerge, who are experts in high-octane activities from heli-skiing to kite-surfing at hotels from The Westin Turtle Bay Resort & Spa in Mauritius to The Westin Resort & Spa in Whistler, B.C. Surprisingly, many Westin hotels have also seen a spike in travellers fusing meditation with more physical activities and approaching mindfulness with a similar communal or tribe workout mentality. Yoga and meditation have been incorporated into high-intensity hikes and cycling classes by popular demand at Westin hotels in cities like Atlanta and resort destinations like Bear Mountain. Striking a chord with another emerging trend, last month the brand rolled out a variety of adult colouring sheets exclusively available at 50 Westin hotels and resorts across Asia Pacific. Created by celebrated illustrator Johanna Basford, who spearheaded the worldwide adult-colouring phenomenon with the debut of her 2013 bestselling book Secret Garden, the drawings are designed to helping travellers relax, re-center and unwind on the road.

FOOD & HOSPITALITY WORLD

cover )

he ministry of tourism's scheme for approval and registration of bed and breakfast and homestay establishments in the country is in many ways redefining the hospitality segment. A homestay offers the opportunity for a cultural exchange that enhances a traveller's experience in a new country. The concept, which is voluntary in nature, has successfully penetrated in Tier II and Tier III cities in India as home owners are listing their properties on multiple online portals and partnering with the state governments. The industry trends have changed as travel agents now prefer to book homestays than the conventional hotels for the travellers. MoT realises the potential of the market and had listed specific guidelines for the owners to follow. But the success of online platforms has changed the ball game altogether. The expanse of listings on these portals has given travellers the opportunity to pick a house of their choice and experience a city beyond rigid itineraries. One of the growing platforms in the space is the Bangaluru based Stayzilla.com with more than 55,000 stay options across 4,500 towns in the country. The platform connects travellers and home owners for a unique stay experience and has already tied up with five state tourism boards to promote the concept. Ankit Rastogi, vice president, marketplace, Stayzilla, informs, “We have already signed MoUs with the governments of Punjab, Uttarakhand, Madhya Pradesh, Chattisgarh, Rajasthan and are in the process of partnering with more. We have connected with 8,000 homestays across 100 odd destinations including small villages in pristine destinations.”

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Room crunch situation During every long weekend the places around the city are packed and the hoteliers who do not entertain last minute bookings. “Stayzilla made a conscious effort to look into the room crunch situation as supply becomes a big constraint for tourism in the country. Building of hotels take time and investment while creating a homestay becomes an economy enabler,” mentions Rastogi. Hemendra Lal Shah, who owns a three bedroom homestay in Darjeeling, associated with Stayzilla a year ago. He says, “I listed with the company about a year ago and the overall experience has been quite encouraging. It has been wonderful meeting different people from various parts of the world and getting a chance to host them as our guests. I personally go and collect them from nearby areas so they don't have trouble finding the place. There is home cooked food in the morning and comfortable spaces like the lounge and open garden to enjoy the serenity of the place.” Shah's Eza homestay is one of the 142 homestays listed in Darjeeling. Shah is a retired bank official who recently installed Wi-Fi for his guests and also plans to open a basic gym facility along with parking space for his future guests. He adds, “It is important to make constant upgrades in order to cater to the new guests.”

The government's involvement Punjab state tourism recently tied up with Stayzilla to promote and create awareness for homestays in the region. This is the fourth state to tie up with the online homestay aggregator to market its homestay properties collectively. Navjyot P S Randhawa, director tourism, culture affairs, archaeology, museums and archives, Punjab states, “We should have signed this contract much earlier but the state was not ready for it. There

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)

THE MAIN FOCUS

HARNESSING

HOMESTAYS The recent years have seen the growth of homestays in India as travellers look to connect with the local culture through unique experiences. To meet the increasing demand, the government is also partnering with new players to improve homestay facilities in Tier II and Tier III cities BY SALONI BHATIA

FEBRUARY 1-15, 2017

FOOD & HOSPITALITY WORLD

cover )

“The classification system for home stays has also been re-modified in tune with RT principles” Dr Venu Principal secretary, Kerala Tourism

“One must look into the room crunch situation as supply becomes a big constraint in our country” Anit Rastogi Vice president, marketplace, Stayzilla

“ The rules of economy apply to these homestays and when one sees a neighbour making money then eventually they are enticed to be a part of the scheme” Navjyot P S Randhawa Director - tourism, culture affairs, archaeology, museums and archives, Punjab

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were comparatively no homestays back then but now we are growing at a 30 per cent rate every year. The brand is already doing promotions with its marketing plans in place and will continue to participate in internationals shows together.” The rules of economy apply to these homestays and when one sees a neighbour making money then eventually they are enticed to be a part of the scheme. “However, the best promotion is done through word of mouth and has been the most beneficial,” informs Randhawa. Matched with farmstays and tourist huts the state now has about 100 homestays to offer. State governments are also taking initiatives to make sure responsible tourism reaches various destinations. Kerala Tourism is setting up a Responsible Tourism (RT) classification system for all accommodation units in the state. Dr Venu, principal secretary, Kerala Tourism, informs, “We intend to take Re-

sponsible Tourism to more destinations given the success of this participatory approach model, where the local communities are included as stakeholders and empowered economically through tourism activity that focuses on both cultural and ecological conservation. As a part of the sustainability initiative, we have put in place an RT classification system for accommodation units and are bringing all hotels and resorts under this. The classification system for home stays has also been re-modified in tune with RT principles.” It is important to retain the credibility of a host as there are certain security perceptions in the mind of travellers. Every homestay owner undergoes checks by either the state tourism boards or private companies listing them. The ministry has also laid down certain guidelines to be followed by the homestay owners. Under the Incredible India Bed and Breakfast and Homestay

Scheme, facilities are to be categorised as Silver and Gold. The regional classification committee then inspects the place based on the facilities and services offered. Once the standards are cleared then the place is offered as a homestay under the scheme. But according to the scheme, the establishment will be given only in those cases where the owner /promoter of the establishment along with his /her family is physically residing in the same establishment and letting out minimum one room and maximum six rooms (12 beds). There is no provision to grant financial assistance under the scheme for approval and registration of Incredible India Bed and Breakfast /Homestay Establishments of MoT.

Active platforms Guesthouser, started in the year 2000, was one of the initial companies to start listing homestays in India. The brand has now successfully

penetrated into 2,200 cities majorly across Tier II and Tier III locations with a growing international presence. Dhruv Sharma, co-founder, Guesthouser.com, comments, “There was a massive parallel supply created next to the hotels in every city, but the only issue was of their activeness and visibility. We are the only company in India that have gone this deep with their supply reach in Tier II and Tier III cities where these homestays are of actual importance. By creating a supply in this manner one can easily contribute to the regional economy.” Searching and evaluating a place is one of the most difficult tasks as the platform is blamed post a bad review. To avoid such situations, it is essential to follow a rigorous process of checking. Sharma adds, “We have a dedicated team who look for places available. This is followed by the business development team doing its research and justify if it is worth a listing.

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( Then the photography team takes over to click some pictures which can help list the properties and give a complete outlook to the guest. But, in order to maintain a dedicated relationship with the hosts we have an in-house team who make regular calls to the owners so they are updated with the small changes that can improve their listings. Through the penetration of smartphone technology, hosts are also looking at an opportunity to be available online and that is where we help them.”

THE MAIN FOCUS

“There was a massive parallel supply created next to the hotels in every city but the only issue was of their activeness and visibility”

Enabling a host Stayzilla organises a seminar at the regional level in order to make the owner aware about the platform and then there are continuous efforts to market the destination by the brand. “We also promote a host based on their occupation and make it a comfortable stay for the guests in case they wish to indulge in conversations with the hosts. It becomes important to connect the people of interest together so they have a pleasant stay,” adds Rastogi. In a country like India, where some places do not have proper internet connection, it becomes difficult to stay connected. He mentions, “We have the mobile app which is the only one in the country to keep you connected offline as well. In case you enter a remote area with no internet connection , you shall still be able to get information through SMS.” Elaborating on building owner relations, Sharma states, “We have good relations with the hosts in terms of technology immersions. The Host Immersion team talks to the hosts to update their calendars and use the app to improve the experience. The education curve is still a bit steep in the country and we are slowly moving forward to enabling more people to adopt technology. Importance of educating a host is that it helps them to understand the changes on the platform. Once they improve their listing, they are able to attract

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Dhruv Sharma Founder, Guesthouser.com

Indians are still hesitant to the concept while Europeans are keen on living in homestays. This is why major travel agents are now shifting their base to homestay accommodations more customers. In fact, some of the guests even extend to make renovations in their houses before season time to attract the travellers.”

The local connect N S Rathore, owner, Balunda House, runs a private homestay in the city of Udaipur. The five bedroom property is a gold category homestay verified under the Ministry of Tourism Homestay scheme. Talking about why he planned to make his home a homestay, he says, “I had built the property but was unable to maintain it since it has some traditional antiques and furniture, so I decided to turn it into a homestay 15 years ago. We host around 100-150 domestic and international guests every year.” “While the online portals

help in promoting the place, they often misquote the price which lands the owner into a problem. The concept has been in Rajasthan over the years, but they are not being properly sold. Indians are still hesitant to the concept while Europeans are keen on living in homestays. This is the main reason why major travel agents are now shifting their base to homestay accommodations than hotel rooms. It is also important to have a member of the family living at the property as mentioned under the MoT scheme,” adds Rathor. The Padmini Haveli in the Chittorgarh Palace is run by Parvati and Sudhir Sukhwal. Opened in 2012, the six room property is already registered in the silver category under the MoT scheme by the gov-

ernment. Parvati informs, “The property views that overlook the temples and palaces attract major clients. We are already listed in a French guidebook, which is considered as the Bible for international travel along with TripAdvisor. The majority of guests are international, coming from Canada, Belgium and French speaking countries.” As hosts, they are well versed with French and English and also take their guests on local tours. Eric David, owner, of Zina Cottages, has converted his 50 year old property to a five bedroom homestay near Munnar. The property is 2.5 km from the main city and enjoys pristine views of a tea plantation. The cottage also has a strong online presence with listings across portals like Guesthouser, Lonely Planet and Kerela Tourism. On his association with Guesthouser, Eric states, “I listed with the portal about 1.5 years ago and have seen wonderful results. Majority of the bookings are domestic travellers who make booking in advance. Since the cottage is the only property exactly in the middle of the plantation, the guests enjoy a quiet time when on vacation here.” Guests can also go for tea plantation tours.

“While the online portals help in promoting the place, they often misquote the price which lands the owner into a problem” N S Rathore Owner, Balunda House

“Majority of our guests come from Canada, Belgium and French speaking countries” Parvati & Sudhir Sukhwal Owners, Padmini Haveli

FOOD & HOSPITALITY WORLD

REPORT

The uncompromising customer in the ‘Age of I’ 2017 Trends Report - The Uncompromising Customer: Addressing the Paradoxes of the ‘Age of I’ highlights the uncompromising nature of today’s customer who increasingly expect brands to deliver experiences that satisfy contradictory needs

ntercontinental Hotels Group (IHG) recently launched its 2017 Trends Report - The Uncompromising Customer: Addressing the Paradoxes of the ‘Age of I’ at the World Economic Forum (WEF) in Davos, Switzerland. IHG’s research identifies four paradoxes that are driving the decisions customers make in a landscape constantly changing through advances in technol-

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ogy. In this environment, customers do not want either/or solutions: they want the best of both worlds where the best trade-off is no trade-off.

The four paradoxes are: The Paradox of Separate But Connected: Seeking a constant belonging with people, brands and places, while also seeking individuality and the desire to communicate

●

uniqueness of self. The Paradox of Abundant Rarity: A desire for luxury to be both scarce and available. ● The Paradox of Seeking a Better Me and a Better We: Seeking personal self-improvement, while seeking public, civic or global improvement. ● Do It Myself and Do It For Me In My Way: A desire to be in control while not being the controller. ●

Global brands must address these paradoxes through being locally relevant and personally differentiating. IHG has identified six best practices through which brands can create experiences that strengthen customer relationships and grow brand loyalty. Richard Solomons, chief executive officer, IHG, commented: “Technology has changed the way we behave in

our daily lives. This has had a direct, and fundamental, impact on business. Global brands need to address the complex, sometimes opposing needs of today’s customers in order to fulfil their expectations. Delivering a superior guest experience is a key focus for IHG. Building on the theme of this year’s IHG Trends Report, we have recently reached an important milestone for

FEBRUARY 1-15, 2017

REPORT IHG Rewards Club, which now has 100 million members. The largest hotel loyalty programme in the industry is truly global and offers the benefits of a powerful membership community, whilst also providing a personalised experience for members whenever they stay at an IHG hotel.”

The six best practices are: 1. Aim for integration rather than balance: Balancing conflicting customer needs is not enough; a better holistic experience needs to be created through the integration of these opposing needs. 2. Use needs-driven occasionbased segmentation for superior business management: Segmentation is not solely a marketing tool, but needs to be a core part of a company’s thinking. 3. Communicate with conversation: Brands must listen to customers to understand their needs and communicate with them in a way that makes the experience more meaningful to them as individuals. 4. Manage the brand’s multidimensionality: A brand must include relevant and differentiating features as well as functional, emotional and social benefits. The combination of these builds a distinctive brand character. 5. Develop ambidextrous brand-business teams: A brand needs teams that include divergent thinkers, with individual strengths and passions, who can also work in an integrated manner to create the cohesive initiatives that drive brand success. 6. Address the paradox of brand control: Businesses must not give up control of the brand to the external world, yet they must allow the consumers have their say and help influence the brand’s reputation. The 2017 IHG Trends Report is the fifth in a series of reports that share insights into the changing world and

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provide best practices to help make brands fit for the future. The insights it contains are based on a series of related studies spanning a five-year period and involving nearly 40,000 interviews with travellers across the globe. Since the first report in 2013, the series has examined developments including the transition from brand experiences to brand relationships in

the hospitality sector; delivering global, local and personalised brand experiences; the growing importance for companies to build both brand and organisational trust and how to make membership meaningful at a time when loyalty is becoming ever more important to many industries. The 2017 IHG Trends Report has been compiled in association with IHG’s long-time

partner, Arcature, and through using its own research and observations as well as a variety of external, third party sources. The Paradox of Separate but Connected: The new definition of connection ● Technology, digitisation and the 24/7 existence have changed how we relate to family, friends, strangers, automobiles, appliances, our homes,

medicine and entertainment. More than contacting, communicating, and collecting “friends”, connecting means integrating with individuality. In The Age of I, connection means bonding together with others and brands to augment a community while at the same time communicating uniqueness of self. ● The Paradox of Separate but Connected also reflects our

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REPORT need for the optimisation of connecting and disconnecting: individuals seeking constant belonging with people, brands, places and things while seeking personal asylum from intrusive alerts. Always on, we are in contact at all times, linked in the flurry of the never-ending fast news flash keeping us up-to-date. We connect with the environment, with local cultures, and with products and services enmeshing us in the world, yet individually, we want time for solace, silence, and solitude. We face the paradox of both constant up time and also the need for regular down time. ● Constant connection and sharing create databases that erode privacy. Disconnecting would bring back privacy but at the sake of being connected. ● Today our attention spans are shorter. The result is that brands must meaningfully connect in mere seconds. Generation Z wants information as quickly as possible yet they lose interest quicker than other cohorts. Brands must affect people who connect and disconnect in the blink of an eye. ● People have sacrificed human connections for digital dimensions. We want both: the optimisation of human touchable and conveniently clickable. ● Implicit in the new definition of connection is that social networking is no longer a channel strategy or a communications tool: it is a way of life, a way of having individual freedom with personal interdependence within the network. Social networking is today’s evolution of community – technology makes it easier for us to connect with those who share our interests. ● The new meaning of connection creates paradoxes in the way we work. For example, I am part of a business brand and I am my own business. The on-demand economy connects unified branded work communities of individuals who operate as independent businesses: an untethered force of individuals integrating into organisations on a flexible, personal basis creating a brand experience of unity with diversity. ● Also, new office spaces offer

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places for people to work individually together with others just like them, reflecting the individuality and inclusiveness of the Age of I. “We Work” spaces are an example. Additionally, research shows that Millennials believe work is a place for career-building connections, more than a place to build a career. ● Age generates connection paradoxes. Cohorts respond differently to how, when, why, and where to connect. Brands (organisations) need to juggle conflicting connection needs. For example, Gen Z appreciate brand sharing for connections but want personal safeguards, while Boomers are sceptical of brand sharing but participate because they want brands to know them. ● The Kinship Economy is defined by the business evolution of brand experiences based on transactions to those based on relationships, changing attitudes from feeling disconnected, to feeling connected, to wanting to feel interconnected. Brands are credible intercon-

nectors with customers, prospects, loyalists, and membership communities. People want a feeling of meaningful membership in an interconnected community that also respects their individuality. The Paradox of Abundant Rarity: The changing definition of luxury ● In The Age of I, luxury is no longer something scarce, expensive and available only to the lucky few. Luxury means different things to different people in different situations. Luxury is a multi-dimensional concept reflecting multiple conflicting needs and desires. Luxury can be the most premium, most exclusive, elusive offering for a small group of wealthy people. Or, luxury is an offering maximising both scarcity and availability. In other words, the potential profitable paradox challenge will be a luxury brand that epitomises “abundant rarity.” Globalisation hastens this luxury paradox: being available in more places where more people can experi-

ence luxury, makes it less rare. Demographics generate luxury paradoxes. For example, Gen Z, the generation following Millennials, define luxury as products and services that anyone can access and that highlight one’s individuality. Truly authentic, original, crafted products and services are available luxuries. ● Today, giving to others is considered a luxury. Giving helps others, while transforming the giver. For example, Carnival Cruises created a luxury vacation category they call “social impact travel” where customers help to transform the areas of their ports of call. The cruise line thinks of this as mobilising and educating their travellers for the better good. ● Privacy is a vanishing luxury; so providing “secure privacy with personalisation” is one way to deliver a luxurious brand experience. Privacy has become a valuable asset. ● Brands providing a feeling of relaxation, restoration, and rejuvenation deliver luxury expe●

riences. Yet we live in a technoworld. Comforting technology puts our minds at ease. ● Time is a luxury. A paradox of luxury time is the maximisation of desire and delay: instantly satisfying desire while building the anticipation (and waiting-list status) of delay. ● Today, we can experience luxury without having to own the luxury. Luxury experiences are available for hire, from yachts, gowns and cars, to homes and villas. Access-based luxury demonstrates how important the total brand experience is relative to actually purchasing and owning the luxury items. ● Luxury and prestige are different, although not mutually exclusive. A prestige brand has widely recognised prominence, perceived worth and/ or importance, expressing money and power. A luxury brand has extravagance, sensuousness, and great comfort. Prestige means, “I am important.” Luxury means, “I feel indulgent.” A Patek Philippe watch is prestigious; an Omega watch is luxury.

FEBRUARY 1-15, 2017

EVENTS TRACKER Date

Event

Venue

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 8-10, 2017

Food Hospitality World

Bengaluru

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

FEBRUARY 1-15, 2017

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TECH BYTES

Intelityforecast of hotel technologyin 2017 David Adelson, CEO and president, Intelity, talks about hotel technology in 2017 and what trends the industry can expect to see on the rise

new day for the hospitality industry has dawned. Hoteliers have finally recognised the significance of hotel technology and its correlation to the industry’s future success. I would say that 2016 was the year of awareness and planting the seeds for growth, with hoteliers testing the digital waters with widespread experiments involving mobile hotel apps, social media, and digital loyalty programme engagement. The future of hotel technology in 2017 will have to mark a progression in maturity for the industry. Conversations about the buzz phrase “high touch, high tech” have flourished for some time, and the next step is actual implementation in a more refined manner than we’ve seen in the past. The move could mean a world of difference for the industry, separating properties and brands into the categories of innovative and fresh versus stagnate and out of touch.

Bigger hotel tech budget Hotel technology took a front-and-centre position on the industry stage in 2016, with more investments than ever being made into creating a sound digital framework that extends from back-ofhouse infrastructure to guestfacing systems.

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In fact, the average hotel technology budget in 2016 increased 3.4 per cent from only three years ago and now sits at about 6 per cent. But as ROI reports come in showing the positive results of hotel technology upgrades on guest satisfaction and overall experience, justification of expanded tech budgets will become more fluid. This expansion will become more necessary to match rising guest expectations, competitive demands, and the required upgrades to support

and maintain such a network of hospitality technology.

Adoption of hotel tech across lodging segments The primary early adopters of hotel technology fell within the luxury hospitality segment, but innovation has broadened accessibility and lowered price points, making cutting-edge hotel technology more of a reality for other segments as well. In 2016, it was actually midscale hotels that led in IT expenditure (7.3 per cent), trailed by upscale hotels (6.1 per cent)

and luxury hotels (5.6 per cent). Overall more than half of all hoteliers reported increasing spending on hospitality technology trends and needs in 2016. Moving forward, it can be expected that all segments of the lodging industry will need to catch up to hotel guest expectations. Travellers have expressed a willingness to spend more on travel, but winning and retaining their business will be a matter of standing out and making them feel like they’re getting a quality experience. Surveys

show that weak (or expensive) hotel WiFi and other digital limitations or shortcomings can hurt hospitality brand perception. Even guests who prioritise price and budget when travelling will be looking into available packages of digital amenities with the expectation that limited- or select-service hotels will accommodate their basic needs with the same technologies so readily available in the average home. Most technologies, such as an app, are not considered to be a luxury frill

FEBRUARY 1-15, 2017

TECH BYTES

anymore. They’ve become so common in the interactions between business and customer that they’re expected at this point, even from the hospitality industry.

Rise of hotel guestroom technology A major area of focus in 2016 was mobile technology and the front desk, with hotel apps in particular getting a spotlight. A number of hospitality brands and independent hotels centered their guest technology strategies around rollout of a guest engagement app. More than half of hoteliers reported having a mobile app available for guest use in 2016, and another 21 per cent said they planned to develop one in the near future. The next step for hoteliers will be to focus on improvements to the guestroom experience, an area that is in dire need of innovation. Most hotel rooms still largely look the same as they did 10 years ago, but this doesn’t match up with guest expectations or desires. In the next year, hoteliers are going to need a reexamination of the hotel and its appeal to modern travellers (namely tech native millennial travellers), and the guestroom is key to this overhaul. Hotelier surveys reveal the following sample of interests for 2017 and beyond when it comes to guest room technology: ● 14 per cent of hoteliers reportedly

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plan to install or upgrade in-room tablets ● 39 per cent plan to implement hotel room mobile key ● 31 per cent have interest in room controls (or hotel room automation) systems ● 28 per cent would like to upgrade or install smart TVs in hotel rooms.

Better back-of-house streamlining One of the most unrealised capabilities of hotel technology, even guest-facing systems, are potential to increase back-end efficiencies in multiple departments, from housekeeping to food and beverage to marketing. Enabling staff with the tech-

nology to improve their performance, lighten their load, and provide more insight in general could help reduce turnover and increase hotel staff satisfaction. This could be critical to increasing guest satisfaction since staff members are the ones who have to interact with guests in a positive manner. The industry has only touched on the surface of how cutting-edge technology can be incorporated into hotel operations. The next year will be an opportunity for hoteliers to ramp up not only the surface of hospitality technology, those interfaces that directly touch guests, but also the underlying framework that drives staff and procedures as well.

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TRAINING & DEVELOPMENT

Unique food camp for culinary students From basics of molecular gastronomy to modern plating techniques and reinventing the popular local cuisine, Chef Kunal Kapur in association International Institute of Hotel Management trains budding chefs on various techniques of culinary craft

hef Kunal Kapur often enjoys experimenting with new concepts when it comes to food. From judging Masterchef India to hosting unique travel shows, the latest from the masterchef is a curated culinary workshop called Kunal Kapur’s Food Camp that is being hosted in association with the International Institute of Hotel Management (IIHM). Chef Kunal Kapur’s food camp brings with it lot of excitement, fun, learnings and experiences for culinary students. This food camp will travel to five key IIHM centres- Kolkata, Delhi, Bengaluru, Pune and Hyderabad. In the phase two, this exciting road trip might just add cities like Ahmedabad, Jaipur, Goa and Guwahati. Speaking about the association, Dr Subourno Bose, chairman and chief mentor IIHM and Indismart Group says, “I think the initiative by Chef Kunal Kapur to do this food camp in association with IIHM is a path breaking one and will pave way for many such fascinating food events like this in the future. We are changing the rules of the hospitality education with help of an industry champ like Chef Kunal Kapur.” Starting January 12, 2017, the first food camp was held at IIHM Pune. Chef Kunal Kapur’s mission for the food camp is to educate and impart learnings to the students on various aspects of cooking. Through this food camp Chef Kunal Kapur will train budding chefs on basics of molecular gastronomy like spherification, foams, emulsions, gels, caviar and more. At the same time he will demonstrate lessons on different techniques of plating food that is in sync with the

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modern times, making each plate a piece of art. Reinventing local desi food is high on agenda with this workshop, as he gives international twist to local food. Talking about the upcoming city tour, Chef Kunal states, “It is always a great feeling to get back to college and I look forward to the energy and enthusiasm of the students of IIHM. My endeavour with this food camp is to share my food knowledge that I have gathered over the years along with my extensive travel with the culinary students.”

IIHM is changing the rules of the hospitality education with help of an industry champ like Chef Kunal Kapur Students at various IIHM campuses are excited about the visit of Chef Kunal Kapur, who ïs equally happy about the experience, “I am super excited about the upcoming road show with a prestigious body like IIHM and truly believe that together we will celebrate the love for cooking and set up new trends and standards.”

FEBRUARY 1-15, 2017

MOVEMENTS AccorHotels ROHIT CHOPRA has been appointed as regional director of sales for AccorHotels India. In his new role, Chopra will be responsible for expanding the proposed sales structure in the country by developing various global sales offices in India. He

the sales and marketing communications, and promoting brand strategies. A seasoned hotelier, he has been in the hospitality industry for over 16 years. Prior to joining AccorHotels, Nair was the director of sales and marketing at Radisson Blu Resort, Karjat. He was also the director of sales and marketing at Radisson Blu Resort, Goa, Alcon Victor Group of Resorts, Goa.

Aloft, Bengaluru

Rohit Chopra

Aloft Bengaluru Cessna Business Park has announced the appointment of SARASWATHI NAVEEN as hotel manager. She has over 15 years of experience in managing and leading the sales and marketing division and has been associated with Starwood Hotels & Resorts (now Marriott International Inc) since

will also contribute to AccorHotels’ global sales network, goals and objectives and drive promotion of AccorHotels’ brands, sales and marketing programmes. Chopra's career as a hotelier spans over two decades, including experience in working with global hospitality leaders such as IHG, Marriott and Hyatt in leadership roles.

Novotel Imagica Khopoli AccorHotels announced the appointment of AJITH NAIR as the new director of sales and marketing for Novotel Imagica Khopoli. In his role, Nair will be responsible for leading and further improving all aspects of

Saraswathi Naveen

August 2011. Her expertise lies in developing talent, creating business development plans, sales, operational policies and guidelines for maintaining market leadership. Her earlier projects include stints at Le Meridien, Bangalore where she was designated as associate director of sales, general manager at Regus Millenia Bangalore and area director for all four Regus Business Centres in Bengaluru.

Four Seasons, Mumbai

Nazma Mamaji

marketing. In her new role, Mamaji will be responsible for revenues for the hotel, bringing in greater visibility and team engagement in the surging hospitality market of Hyderabad. A seasoned hotelier, she comes with over a decade of hospitality experience with expertise in business development and team handling. Prior to joining Novotel Hyderabad Airport, she was associated with leading hotel chains such as Hilton, Hyatt Hotels, IHHR Hospitality and Indian Hotels Company. In her past stints, Mamaji played an instrumental role in sculpting foundation of MICE business and travel trade segments for the brands she was associated with.

Alila Fort Bishangarh, Jaipur Alila Hotels & Resorts recently announced the appointment of VIJAY KRISHNAN as the general manager of Alila Fort Bishangarh,

STEPHANIE D'SILVA has been recently appointed as the sales and marketing head at Four Seasons, Mumbai. She began her career with Fariyas Hotels and Resorts, then moved to Taj Hotels Resorts and Palaces Mumbai for nine years. Following her career at the Taj Hotels in Mumbai, D'silva moved onto helm the marketing and sales functions at The Westin Mumbai, and then the JW Marriott Juhu.

Jaipur. Drawing on more than a decade of experience in the hospitality business, Krishnan will be responsible for all operations at this 59suite fortress. Prior to his appointment with Alila, he was the general manager of Four Points by Sheraton Jaipur.

The St Regis, Kuala Lumpur

Ajith Nair

FEBRUARY 1-15, 2017

Worldhotels Worldhotels has appointed GEOFF ANDREW, the organisation’s current chief operating officer, as chief executive officer with immediate effect. Andrew is an estab-

The St Regis Kuala Lumpur has appointed SAMUEL WONG as the general manager. Hong Kong-born Wong has experience in Asia’s luxury hospitality industry. He started his career in the front office where he gained more than eight years of experience as the assistant, front office. He oversaw the housekeeping, banquet and guest recognition for The

Geoff Andrew

Novotel Hyderabad Airport Novotel Hyderabad Airport has announced the appointment of NAZMA MAMAJI as the director of sales and

Ritz-Carlton Hong Kong and The Landmark Mandarin Oriental Hong Kong as the pre-opening team respectively.

Vijay Krishnan

Samuel Wong

lished veteran of the travel and hospitality industry with almost 30 years of experience. Prior to joining Worldhotels in 2014, Andrew spent seven years as the managing director of Worldhotels’ former sister company, Nexus, and also had senior management roles at both Corinthia Hotels International, and Summit Hotels and Resorts.

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Pasta Press

Tomato Strainer

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Vacuum Sealing Machine

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weekend

Scene and heard

With Marcellus Baptista

Night fever

Priyank Sukhija & Esha Gupta at the launch of Tamasha

Party pop FOODIES AND NIGHTLIFE lovers rejoiced at the opening of Tamasha, a sprawling 9,000-sq-ft restobar in Lower Parel, Mumbai. Hosted by restaurateur Priyank Sukhija and fashion designer Rocky S, the opening night party saw the presence of well-known faces like Esha Gupta, Ameesha Patel, Amy Jackson, Sunny Leone, Karan Singh Grover, Shamita Shetty, Deanne Pandey, Sandhya Shetty, Kaushik Shrimanker, Nazia Hussain and Nivedita Saboo among many others. The minimal interiors bound in stone and wood, the ceiling chandeliers and dĂŠcor inspired by pop culture were all admired as was the outside al fresco section. Black Label, Ciroc and other spirits did the rounds along with contemporary Indian and Indian fusion food.

GOLDEN GLOW AND BEAUTIFUL black caught your eye as you entered Matahaari nightclub at Atria Mall. Inspired by Dutch dancer and courtesan Mata Hari, it is a picture of sheer opulence. Owned by B R Shetty and coowned by fashion designer Chanchal Shetty, it is conceptualised by Bobby Mukherji & Associates. Luxury drinks were in full flow along with an all-Asian food fare curated by Nikhil Merchant and corporate chef Shailendra Bhandari. The signature cocktail of the hour was Femme Fatale, a gin-based drink with notes of elderflower and violet. Guests happily meandered through the different sections of the place that included a VVIP lounge hidden behind a bookshelf. Enjoying the experience were Tanishaa Mukerji, Divya Palat, Aditya Hitkari and Vivan Bhatena among many more.

Tanishaa Mukerji at the launch of Matahaari

Sonakshi Sinha and Monisha Jaising at Lakme Fashion Week opening show on Costa neoClassica

Cruise chic INTERNATIONAL CRUISE liner Costa heralded its operations from Mumbai to the Maldives by staging a fashion show aboard Costa neoClassica that was docked at Ballard Estate. It was a novel opening show for LakmĂŠ Fashion Week Summer/Resort 2017 with resort wear designer Monisha Jaising. On view was swimwear, cocktail creations, pre-stitched cocktail Saris, billowy skirts, fabrics like bonded satin, wool crepe and Italian organza, hues of black, gleaming gold, sedate grey, pristine white and rose pink along with fiery red, flashy orange and fabulous fuchsia. Showstopper Sonakshi Sinha, in a spectacular sunset orange creation, stole the show as did the many top models that made that long walk up and down the deck.

Social again

Riyaaz and Kiran Amlani at the launch of Versova Social

FEBRUARY 1-15, 2017

THE SOCIAL EXPANSION continues with this time a Social outlet opening in Versova. This is the eighth outpost of the popular Social brand in Mumbai and the 16th pan-India. It opened with a sundowner party that went on till late night. Guests admired the old-world charm of Versova Social, a sprawling three-storey outlet with a beautiful Victorian ambience and a matching greenhouse. The split levels, courtyards, nooks and crannies, bars and workspace were a great attraction. Host Riyaaz Amlani and his team were there to welcome the many guests who fell in love with the place as they gushed over the decor and helped themselves to the Social favourite bites plus some more along with the Social House Wine and cocktails called Mick Jaggery, Blueberry Julep, Thai Maalish and Chatkara.

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weekend

E V E N T S

ACHIEVEMENT OF THE YEAR Indian entrepreneur Girish Jhunjhunwala, founder and CEO of Ovolo Group recently won "Entrepreneur of the Year Award" for the Macau and Hong Kong region

BAKING SOLUTION Future Group, along with celebrity pastry chef

HOSPITALITY BOOST Tourism minister of Maharashtra, Jaykumar

COLOURS OF NOVOTEL Neil Paterson, GM, Novotel Hyderabad Convention

Jitendrasinh Rawal (centre), lighting the lamp during the inauguration of Maharashtra Institute of Hotel Management and Catering Technology in Solapur

Centre and HICC with Raunaq Yar Khan, great-grandson of the late Nizam at the ‘Colours of Novotel’ Season 6 exhibition

ENTERING GOD'S OWN COUNTRY L-R: Jean-Michel Cassé, SVP –

FOSTERING FOOD AND HOSPITALITY Celebrity chef Rakhee Vaswani,

operations, AccorHotels India; Ajit Jose, GM, ibis Kochi City Centre; J B Singh, president and CEO, InterGlobe Hotels at the launch of ibis Kochi City Centre

along with Bollywood actress Malaika Arora Khan, launched her first Palate Culinary Academy at Bandra, Mumbai

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Pooja Dhingra, recently launched its one-stop baking brand, WhisQ at an event in Mumbai

FEBRUARY 1-15, 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.